Type what you have

Ingredients

• ✓ dill
• pickling cucumber
• water
• kosher salt
• garlic
• black peppercorn
• red chile pepper

Instructions

1. 1 Place cucumbers in a large bowl covered with cold water; soak for 8 hours to overnight.
2. 2 Inspect a 1 gallon glass or ceramic container for cracks and ring for rust, discard if defective. Immerse in simmering water until pickles ready. Wash new, unused lid and ring in warm soapy water; set aside until ready to store pickles in refrigerator.
3. 3 Combine 4 quarts water and salt in a large pot; bring to a boil.
4. 4 Meanwhile, drain cucumbers, trim ends, and cut a slit in sides with a small, sharp knife. Place several dill stalks, ½ garlic cloves, about 10 peppercorns, and 1 to 2 slices chile pepper in bottom of sterilized container; arrange ½ cucumbers on top. Repeat layering with remaining dill, garlic, peppercorns, chile pepper, and cucumbers.
5. 5 Pour boiling hot brine over cucumbers to cover. Place a small plate on top to keep cucumbers submerged. Store in a cool place until pickles fermented to your liking, 4 to 10 days, depending on how warm it is. Remove plate, cover container, and refrigerate until ready to use.

By Tania D

Ingredients

• ✓ dill
• white vinegar
• water
• salt
• garlic
• green bean
• red pepper flake

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect six ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
3. 3 While the jars are being sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.
4. 4 Trim green beans to 1/4-inch shorter than the jars.
5. 5 Remove jars from simmering water. Place 1 sprig of dill and 1⁄8 teaspoon red pepper flakes in each jar. Pack in green beans standing on end.
6. 6 Ladle boiling brine (leave out garlic) into the jars, filling within ¼-inch of the tops. Seal jars with lids and rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water.
8. 8 Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.
9. 9 Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.
10. 10 Remove jars from the stockpot and cool to room temperature, 8 to 12 hours. Test jars for a good seal by pressing on the center of the lid — it should not move.
11. 11 Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.

By Jani Whitsett

Ingredients

• ✓ dill
• beet
• carrot
• onion
• cider vinegar
• sugar
• ginger
• orange zest
• salt
• garlic powder
• mustard
• black pepper
• olive oil

Instructions

1. 1 Place whole beets in a pot and cover with water. Bring water to a boil, cover the pot, reduce heat to medium-low, and cook until beets are tender, about 30 minutes.
2. 2 Place carrots in a microwave-safe dish and cook on high until firm but tender, about 6 minutes. Place carrots in a colander under cold water to stop the cooking process, 3 to 5 minutes. Remove peels and discard; cut beets into thin slices.
3. 3 Whisk cider vinegar, sugar, ginger, orange zest, dill, sea salt, garlic powder, mustard, and black pepper together in a microwave-safe bowl until sugar and salt dissolve. Whisk oil into cider dressing mixture. Microwave dressing on high for 2 minutes; whisk again.
4. 4 Combine beets, carrots, and onions together in a large container; pour dressing on top and mix well. Cover the container and refrigerate for at least 24 hours before serving.

By Ginger Hackley

Ingredients

• ✓ dill
• butter
• garlic
• lemon zest
• cumin
• salt
• black pepper
• cauliflower

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix butter, dill, garlic, lemon zest, cumin, salt, and black pepper in a bowl.
3. 3 Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish.
4. 4 Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.
5. 5 Roast in the preheated oven until tender and cooked through, about 1 hour and 15 minutes. Transfer to a platter and spoon any liquid in the casserole dish over cauliflower.

By farmerbrown

Ingredients

• ✓ dill
• walnut
• parmesan cheese
• lemon
• garlic
• salt
• black pepper
• red pepper flakes
• olive oil

Instructions

1. 1 Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
2. 2 Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
3. 3 If not serving immediately, store the pesto in an airtight container and chill until ready to use.

By lutzflcat

Ingredients

• ✓ dill
• spaghetti
• butter
• carrot
• zucchini
• garlic
• heavy cream
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Melt butter in a large skillet over medium heat. Sauté carrots, zucchini, and garlic in hot butter until tender. Stir in heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Add cooked spaghetti and mix until evenly coated.

By Catherine Kane

Ingredients

• ✓ dill
• potato
• olive oil
• onion
• garlic
• heavy cream
• salt
• pepper

Instructions

1. 1 Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
2. 2 Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender.
3. 3 Drain potatoes, and return to the pot. Pour in the cream, and mix in the onion, garlic, and dill. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring occasionally, until thickened. Season with salt and pepper.

By floodway girl

Ingredients

• ✓ dill
• sugar snap pea
• sunflower seed
• lemon
• feta cheese
• sunflower oil
• salt
• black pepper
• lemon
• feta

Instructions

1. 1 Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.

By VirginiaWillis

Ingredients

• ✓ dill
• water
• olive oil
• lemon juice
• chicken bouillon
• garlic
• thyme
• rosemary
• oregano
• salt
• black pepper
• potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth.
3. 3 Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil.
4. 4 Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

By leeann

Ingredients

• ✓ dill
• russet potato
• egg
• kosher salt
• mayonnaise
• green onion
• celery
• dill pickle
• pickle juice
• sour cream
• mustard
• pickle juice
• black pepper
• paprika
• green olive
• pimiento

Instructions

1. 1 Cut potatoes into 1 1/2-inch cubes. Place in a large pot and cover with water by 2 inches. Add eggs and 3 teaspoons salt; bring to a boil over medium-high heat. Reduce heat; simmer 9 minutes.
2. 2 Remove eggs with a slotted spoon and immediately immerse in ice water for several minutes to stop the cooking. Continue cooking potatoes until fork-tender, about 1 minute more; drain.
3. 3 Peel and chop eggs; set aside.
4. 4 Add mayonnaise, onions, celery, pickles, sour cream, mustard, pickle juice, dill, and pepper to a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Season with salt and pepper, adding up to 1 teaspoon more salt, if desired.
5. 5 Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

By Nicole McLaughlin

Ingredients

• ✓ dill
• greek yogurt
• olive oil
• mint
• kosher salt

Instructions

1. 1 Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.

By Baritone Bob

Ingredients

• ✓ dill
• yogurt
• garlic
• salt
• parsley
• cream cheese
• mint leaf

Instructions

1. 1 Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight.
2. 2 Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.

By Shell Nik

Ingredients

• ✓ dill
• yogurt
• walnut
• golden raisin
• mint
• salt
• black pepper
• cucumber

Instructions

1. 1 Place yogurt into a fine-mesh sieve lined with a coffee filter and allow to drain, about 20 minutes. You should end up with about a cup of thick yogurt.
2. 2 Heat a small skillet over medium heat, add walnuts, and toast while stirring until nuts start to turn golden brown and become fragrant, 3 to 5 minutes. Allow to cool.
3. 3 Mix yogurt, sultanas, walnuts, dill, mint, salt, and pepper in a large bowl, add cucumber and toss to combine. Refrigerate for 1 hour.

By Afiyet_olson

Ingredients

• ✓ dill
• cabbage
• celery rib
• cilantro
• banana pepper
• spinach
• yogurt
• all-purpose flour
• lemon
• salt

Instructions

1. 1 Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low.
2. 2 Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.

By Sylvia

Ingredients

• ✓ dill
• butter
• onion
• garlic
• ground beef
• tomato paste
• tomato juice
• water
• chickpea
• fettuccine
• salt
• black pepper
• mustard
• cilantro
• chili paste
• lemon juice

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
2. 2 Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.

By Sumaia Cooks

Ingredients

• ✓ dill
• leek
• olive oil
• egg
• baking powder
• fenugreek
• kosher salt
• turmeric
• parsley
• cilantro

Instructions

1. 1 Slice leek in half lengthwise, then slice thinly crosswise.
2. 2 Heat 1 tablespoon olive oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.
3. 3 Preheat the oven's broiler with the rack in the upper third position.
4. 4 Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric; whisk until thoroughly combined. Fold in parsley, cilantro, dill, and leeks. Gently stir to combine; the mixture will be mostly herbs, with just enough egg for moisture.
5. 5 Heat remaining 2 tablespoons olive oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the skillet, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.
6. 6 Uncover and cook under the preheated broiler until the top and middle are cooked through, 1 to 2 minutes.

By Ali Ramee

Ingredients

• ✓ dill
• olive oil
• onion
• fava bean
• water
• flour
• water
• lemon juice
• white sugar
• salt

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onions; cook and stir until fragrant, about 1 minute. Toss in fava beans and cook until slightly tender, about 2 minutes.
2. 2 Mix 2 tablespoons water and flour together in a bowl; pour into the fava bean mixture. Add 1 cup water, lemon juice, sugar, and salt. Cover and bring to a boil. Reduce heat to low and simmer until fava beans are very tender, about 5 minutes.
3. 3 Stir dill into the fava bean mixture; continue simmering until flavors are combined, about 2 minutes. Let cool to room temperature.

By Pascale Huntsinger

Ingredients

• ✓ dill
• ground lamb
• panko bread crumb
• scallion
• mint
• advieh
• salt
• black pepper
• egg
• cooking spray
• pomegranate molasses

Instructions

1. 1 Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
4. 4 Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
5. 5 Brush the meatballs with pomegranate molasses as soon as they come out of the oven.

By LauraF

Ingredients

• ✓ dill
• tomato
• red onion
• english cucumber
• olive oil
• lemon
• mint
• sumac
• salt
• black pepper

Instructions

1. 1 Mix tomatoes, red onion, cucumbers, olive oil, lemon juice, mint, dill, sumac, salt, and pepper together in a bowl.

By Autumn Leaves

Ingredients

• ✓ dill
• fava bean
• red onion
• parsley
• cilantro
• garlic
• coriander
• salt
• cumin
• sesame seed
• vegetable oil

Instructions

1. 1 Place fava beans into large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
2. 2 Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
3. 3 Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
4. 4 Shape fava bean mixture into about 50 balls. Roll balls in sesame seeds to coat.
5. 5 Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes per batch. Drain on paper towels.

By Gamila Salem

Ingredients

• ✓ dill
• ✓ dill
• basmati rice
• kosher salt
• saffron
• water
• parsley
• cilantro
• chive
• grapeseed oil
• lavash bread
• garlic stalk
• water
• butter

Instructions

1. 1 Place rice in a medium bowl and cover with lukewarm water. Gently swish rice around with your finger to activate starches, then tip the bowl to drain water. Repeat this process until water runs clear, about 7 rinses. Cover rice with cold water, add 1 tablespoon salt, stir gently, and soak for 1 hour. Drain rice without rinsing.
2. 2 Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 2 tablespoons boiling water. Stir, cover, and set saffron water aside.
3. 3 Fill a 5-quart nonstick pot with 12 cups water and bring to a boil over medium-high heat. Add 4 tablespoons salt and stir until dissolved. Add rice, stir once gently, and watch carefully as it cooks so water does not boil over. Taste for salt and add more if needed. Cook rice until the first piece pops up to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface, until the timer goes off. Test rice and continue to cook until tender on the outside but still firm to the bite on the inside, 6 to 8 minutes more.
4. 4 Drain rice in a colander and rinse quickly with lukewarm water and a spray faucet to rinse off extra starch. Taste rice and gently rinse again if too salty. Set aside to drain completely. Wash and dry the pot.
5. 5 Combine parsley, cilantro, fresh dill, chives, and dried dill in a large bowl. Gently stir in rice, taking care not to break grains.
6. 6 Place the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated with oil mixture. Trim or tear lavash bread and cover the bottom of the pot to create the tahdig layer.
7. 7 Gently scatter rice-herb mixture over the tahdig in a pyramid shape, making sure lavash is completely covered. Place garlic stalks on top at the outer edges of rice. Gently poke the handle of a wooden spoon into rice a few times, being careful not to hit the tahdig; this will allow steam to escape while cooking. Cover and cook until you see steam escaping from the sides of the lid and the tahdig starts to set, 10 to 13 minutes.
8. 8 Meanwhile, combine 1/4 cup boiling water, melted butter, and remaining saffron water in a small bowl. Lay a kitchen towel out on a heatproof surface.
9. 9 Test the tahdig by quickly tapping the side of the pot with a wooden spoon. When it sizzles, remove the pot from heat. Remove the lid and place it on the kitchen towel, being careful that none of the condensation drips into the pot. Wrap the towel around the lid and secure the ends at the top by the handle so they will not hang near the heat source. Drizzle butter mixture over rice and cover with the towel-wrapped lid.
10. 10 Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 45 minutes. Remove from heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes so the tahdig will release easily.
11. 11 Serve rice on a platter, garnish with garlic stalks, and remove the tahdig whole or in pieces and serve on the side. Or, invert carefully but quickly (like a cake) onto a serving platter.

By Naz Deravian

Ingredients

• ✓ dill
• basmati rice
• beet
• garlic
• white sugar
• lemon
• tarragon
• kosher salt
• vegetable oil
• ground beef
• onion
• water
• beet
• chard leaf

Instructions

1. 1 Wash rice repeatedly in a large bowl of water until the water runs clear. Cover rice with fresh water and soak for 1 hour.
2. 2 Drain rice and mix with shredded beets, garlic, 2 teaspoons sugar, 1/2 of the lemon juice, dill, tarragon, and 3/4 teaspoon kosher salt.
3. 3 Heat oil in a 6-quart stock pot over medium heat. Add beef and remaining salt. Cook and stir until beef is browned, 5 to 10 minutes. Remove browned beef from the pot with a slotted spoon, leaving the oil behind. Add onion; cook and stir until browned, 5 to 10 minutes. Add cubed beets and saute for another 5 minutes. Remove onion and beets from the pot and mix with the beef.
4. 4 Combine water, remaining lemon juice, and remaining sugar in a bowl to create sweet and sour water.
5. 5 Place 1 layer of chard leaves on the bottom of the pot. Add 1/2 of the rice mixture, followed by a second layer of chard leaves. Add 1/2 of the beef mixture, followed by a layer of chard leaves, and the remaining rice mixture. Add another layer of chard leaves, the remaining beef mixture, and a final topping of chard leaves. Pierce the chard leaf layers with a long and thin knife all the way to the bottom a few times so steam can escape. Pour the sweet and sour water over the top.
6. 6 Bring the pilaf to a gentle simmer over medium heat. Turn the heat to very low, cover, and cook for 30 minutes. Remove from heat and allow to rest for 15 minutes before serving.

By Lynn A

Ingredients

• ✓ dill
• sea salt
• egg
• white vinegar
• salt
• olive oil
• jalapeno pepper
• parsley
• cumin
• paprika
• aleppo chili flake
• butter
• cayenne pepper
• salt
• black pepper
• garlic
• greek yogurt

Instructions

1. 1 To make the yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
2. 2 To make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chile flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.
3. 3 To make the parsley and jalapeño oil: Grind parsley and jalapeño together in a mortar. Drizzle in olive oil and season with salt; stir to combine.
4. 4 To make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.
5. 5 Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some jalapeño oil. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top.

By John Mitzewich

Ingredients

• ✓ dill
• olive oil
• olive oil
• egg
• black pepper
• damask rose petal
• saffron
• cinnamon
• turmeric
• tarragon
• fenugreek leaf
• kosher salt
• garlic
• walnut
• green onion
• cilantro
• parsley
• swiss chard
• barberry

Instructions

1. 1 Soak barberries in water to cover for 10 minutes. Drain.
2. 2 Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.
3. 3 Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.
4. 4 Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.

By Naz Deravian

Ingredients

• ✓ dill
• white pepper
• garlic salt
• lemon
• yogurt
• canola oil
• panko bread crumb
• black pepper
• salt
• cumin
• lemon juice
• cilantro
• olive oil
• egg
• garlic
• red onion
• red potato
• panko bread crumb
• chickpea

Instructions

1. 1 Combine chickpeas, 3/4 cup panko bread crumbs, red potato, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl.
2. 2 Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat.
3. 3 Heat canola oil in a large skillet over medium-high heat.
4. 4 Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside.
5. 5 Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.

By sonia

Ingredients

• ✓ dill
• pita bread
• garlic
• black pepper
• salt
• lemon juice
• olive oil
• sour cream
• beef flank steak
• salt
• curry powder
• turmeric
• black pepper
• oregano
• lemon juice
• olive oil
• garlic
• onion

Instructions

1. 1 Make marinade: Place onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in garlic, olive oil, lemon juice, oregano, black pepper, turmeric, curry powder, and salt. Add beef and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Make sauce: Combine sour cream, olive oil, lemon juice, salt, black pepper, dill, and garlic in a medium bowl; mix until well combined. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. 4 Remove meat from marinade, brushing off extra onions; discard marinade. Spread meat on a baking sheet without overlapping. Season with salt.
5. 5 Cook under the preheated broiler until meat is browned and crispy, about 3 minutes per side, turning halfway through cooking.
6. 6 Divide meat between pita breads and drizzle with tzatziki sauce to serve.

By RACHEY638

Ingredients

• ✓ dill
• olive oil
• chickpea flour
• chile powder
• black pepper
• paprika
• salt
• cumin
• greek seasoning
• lemon zest
• lemon juice
• egg
• chickpea
• garlic
• green onion
• parsley
• jalapeno pepper
• mint
• lemon zest
• sugar
• garlic powder
• lemon juice
• cucumber
• greek yogurt

Instructions

1. 1 Stir yogurt, cucumber, lemon juice, garlic powder, sugar, lemon zest, mint, and dill together in a bowl. Adjust seasonings to taste and refrigerate tzatziki until ready to serve with falafel.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Combine jalapeno peppers, parsley, green onions, and garlic in a food processor. Pulse until finely chopped and fully blended. Scrape mixture down and add chickpeas. Pulse several times until just blended and chickpeas are broken up, but texture is still rough; do not overblend. Transfer mixture to a large bowl.
4. 4 Add eggs, lemon juice, lemon zest, Greek seasoning, cumin, 1/2 tablespoon salt, paprika, pepper, and chili powder to the chickpea mixture. Stir with a spatula until fully incorporated. Add chickpea flour a few tablespoons at a time and stir; the final mixture should be wet, but not falling apart when handled. Place bowl in the freezer, uncovered, to firm up mixture, 10 to 15 minutes.
5. 5 Line a rimmed baking sheet with parchment paper and brush with some olive oil.
6. 6 Remove chickpea mixture from freezer and form into 20 to 24 small balls and place on the prepared baking sheet. Brush falafel with remaining olive oil and sprinkle with remaining salt.
7. 7 Bake in the preheated oven until falafel are dry and slightly darker brown in color, about 45 minutes. Turn on the broiler and continue baking until tops are crisp, 5 to 7 minutes. Serve with tzatziki.

By Bradley Wiles

Ingredients

• ✓ dill
• salmon
• chicken stock

Instructions

1. 1 Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

By RMNOHE

Ingredients

• ✓ dill
• green bean
• processed cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a 9x13-inch casserole dish, combine green beans, processed cheese, and dill.
3. 3 Stirring occasionally, bake until heated through and cheese is bubbling, about 30 minutes.

By ZELDA621

Ingredients

• ✓ dill
• cream cheese
• feta cheese
• garlic

Instructions

1. 1 In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.

By Bronte Getter