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Israeli Charoset
Side Dish Middle Eastern

Israeli Charoset

3.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend apples, bananas, dates, walnuts, orange zest and juice, lemon zest and juice, cinnamon, and sugar in a food processor until chunky. Transfer apple mixture to a bowl and stir in wine. Gradually stir matzo meal into apple mixture, adding enough to soak up the wine; chill in refrigerator.

By Jfrosty

Cranberry Fluff
Side Dish

Cranberry Fluff

4.8

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Stir marshmallows, cranberries, and sugar together in a saucepan over low heat; cook and stir until the marshmallows melt completely, about 15 minutes. Transfer marshmallow mixture to a bowl and refrigerate 4 hours to overnight.
  2. 2 Stir apples, grapes, walnuts, and salt into the marshmallow mixture.
  3. 3 Beat whipping cream in a chilled bowl using an electric mixer until stiff peaks form; fold into the marshmallow mixture.

By Doty

Date Haroset
Side Dish Other

Date Haroset

4.3

Prep
45 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Place dates and raisins in a small saucepan; add wine. Cook over low heat, stirring occasionally, until fruit breaks down and thickens into a soft paste. Cool.
  2. 2 Stir nuts and cinnamon into date paste mixture; form into small, bite-sized balls.
  3. 3 Roll balls in confectioners' sugar.

By Katy

Waldorf Salad with Yogurt
Side Dish

Waldorf Salad with Yogurt

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.
  2. 2 In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.
  3. 3 Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

By Barrett

Cranberry Salad
Side Dish American

Cranberry Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cranberries, orange (including rind), and sugar in a food processor. Pulse together until cranberries and orange are coarsely chopped and well combined with sugar.
  3. 3 Transfer to a bowl. Stir in celery, walnuts, and pineapple until thoroughly mixed.
  4. 4 Place gelatin in a bowl and pour hot water over top; whisk immediately to dissolve completely.
  5. 5 Pour gelatin over the cranberry mixture. Stir to combine.
  6. 6 Pour into the mold of your choice and chill until you are ready to serve.
  7. 7 Enjoy!

By Jackie

Cranberry-Pineapple Sauce
Side Dish American

Cranberry-Pineapple Sauce

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Cook and stir orange juice, white sugar, brown sugar, and cinnamon together in a saucepan over medium heat until sugars are dissolved, about 5 minutes. Stir in cranberries, pineapple, and walnuts; cook, stirring frequently, until sauce is slightly reduced and thickened, 25 to 30 minutes.
  2. 2 Remove saucepan from heat and stir in orange liqueur.

By Big Eyes

Sweet Tart Waldorf Apple Salad
Side Dish

Sweet Tart Waldorf Apple Salad

4.9

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Toss diced apples with lemon juice in a salad bowl.
  2. 2 Beat Neufchatel cheese, whipped cream, brown sugar, mayonnaise, and vanilla extract together in a separate bowl until dressing is smooth and creamy.
  3. 3 Stir grapes and celery into apples and toss lightly with dressing to coat. Top salad with walnut halves and sweetened dried cranberries.

By kcruther

Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette
Side Dish

Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
  2. 2 Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
  3. 3 Drizzle with balsamic and toss well. Sprinkle with basil.

By California Walnuts

Small Batch Dill Pesto
Side Dish American

Small Batch Dill Pesto

Prep
10 min
Cook
Total
10 min

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

Cranberry Walnut Slaw
Side Dish American

Cranberry Walnut Slaw

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss coleslaw mix, onion, celery, cranberries, and walnuts in a large bowl until well mixed.
  2. 2 Shake vinegar, sugar, oil, salt, mustard, and pepper in a jar with a lid until well combined; pour over slaw mixture and toss to coat. Refrigerate until ready to serve.

By TWIGGS1952

Balsamic Brussels Sprouts with Feta Cheese and Walnuts
Side Dish American

Balsamic Brussels Sprouts with Feta Cheese and Walnuts

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Combine Brussels sprouts, red onion, and garlic in a bowl; drizzle balsamic vinegar, olive oil, and maple syrup over top and toss to coat. Season with salt and black pepper; transfer to a baking sheet.
  3. 3 Roast in the preheated oven until sprouts are tender and sauce thickened, about 40 minutes.
  4. 4 Transfer Brussels sprouts mixture to a serving bowl. Add walnuts, cranberries, and feta cheese; stir to combine.

By Raechel Valerius

Microwave Apple Kugel
Side Dish Other

Microwave Apple Kugel

3.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  2. 2 Grease an 8-inch square microwave-safe glass baking dish. Beat the eggs together in a mixing bowl. Stir in the cooked noodles, white sugar, chopped apples, sour cream, cottage cheese, cinnamon, salt, and raisins; mix until combined. Pour the mixture into the prepared dish.
  3. 3 Microwave on medium high (70% power) for 7 minutes.
  4. 4 Combine the brown sugar and chopped walnuts in a bowl, and cut in the butter to form a crumbly topping. Sprinkle the topping over the pudding. Return the pudding to the microwave and cook on medium high (70% power) until the pudding is firm in the center, 7 to 9 minutes.

By Debala

Caribbean Zucchini Bread
Side Dish Caribbean

Caribbean Zucchini Bread

4.7

Prep
20 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Whisk all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, and nutmeg together in a large bowl. Beat brown sugar, white sugar, bananas, eggs, oil, applesauce, and vanilla together in a separate large bowl. Stir flour mixture into banana mixture. Fold zucchini, walnuts, and coconut into batter until well combined; divide between the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool loaves in the pans for 25 minutes before removing from the pans and transferring to a wire rack to cool completely.

By tahoegirl

The Rebbetzin Chef's Persian Walnut Cookies
Dessert Middle Eastern

The Rebbetzin Chef's Persian Walnut Cookies

4.2

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Mix together ground walnuts, sugar, 3 egg yolks, cardamom, baking soda, and rose water in a medium bowl until well blended. Roll teaspoon-sized pieces of dough into balls and place 2 inches apart onto the prepared baking sheets.
  3. 3 Whisk together remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with egg yolk glaze.
  4. 4 Bake in the preheated oven until golden, about 20 minutes. The cookies will appear soft and undercooked but they will harden considerably when cooled.
  5. 5 Remove from the oven and allow to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.

By The Rebbetzin Chef

Masht-o Khiyaar (Persian Cucumber Salad with Sultanas and Walnuts)
Dinner Middle Eastern

Masht-o Khiyaar (Persian Cucumber Salad with Sultanas and Walnuts)

4.5

Prep
10 min
Cook
Total
90 min

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

Om Ali
Dessert Middle Eastern

Om Ali

4.6

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  2. 2 Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
  3. 3 Preheat the oven's broiler.
  4. 4 In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13-inch dish.
  5. 5 Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.
  6. 6 Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.
  7. 7 Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.

By NANCY GIRGIS

Pomegranate Stew with Chicken (Khoresh Fesenjan)
Dinner Middle Eastern

Pomegranate Stew with Chicken (Khoresh Fesenjan)

4.2

Prep
15 min
Cook
150 min
Total
165 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

By Sepi

Eggless Date Cake
Dessert Middle Eastern

Eggless Date Cake

4.3

Prep
20 min
Cook
40 min
Total
180 min

Instructions

  1. 1 Heat milk in a saucepan until almost boiling and stir in dates; let soak for several hours, refrigerated. For best flavor, refrigerate dates and milk overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan.
  3. 3 Transfer milk and dates to food processor, add brown sugar, and process into a smooth paste. Mix in vegetable oil and vanilla extract with a few pulses.
  4. 4 Whisk flour, baking soda, and cinnamon in a bowl until thoroughly combined. Pulse flour mixture, about 1/4 cup at a time, into the date paste until batter is smooth; do not overmix. Stir walnuts into batter with a fork and transfer to the prepared loaf pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.

By MGPaneer

Arugula Salad with Pomegranate Molasses
Dinner Middle Eastern

Arugula Salad with Pomegranate Molasses

3.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing.
  2. 2 Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat.

By Saba

Chef John's Baklava
Dessert Middle Eastern

Chef John's Baklava

4.8

Prep
20 min
Cook
60 min
Total
145 min

Instructions

  1. 1 Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
  2. 2 Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
  3. 3 Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
  4. 4 Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
  5. 5 Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
  6. 6 Preheat oven to 350 degrees F (175 degrees C).
  7. 7 Cut baklava into about 12 diamond-shaped pieces approximately the same size.
  8. 8 Bake in preheated oven until browned and crisp, about an hour.
  9. 9 Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
  10. 10 After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

By John Mitzewich

Khoresht Fesenjaan (Chicken with Pomegranate Sauce)
Dinner Middle Eastern

Khoresht Fesenjaan (Chicken with Pomegranate Sauce)

3.8

Prep
20 min
Cook
210 min
Total
230 min

Instructions

  1. 1 Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  2. 2 Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
  3. 3 Preheat the oven to 325 degrees F (65 degrees C).
  4. 4 Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
  5. 5 Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.

By PFEIFFER

Baklava Pinwheel Cookies
Dessert Middle Eastern

Baklava Pinwheel Cookies

4.7

Prep
20 min
Cook
15 min
Total
215 min

Instructions

  1. 1 Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.
  2. 2 Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
  3. 3 Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
  4. 4 Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
  6. 6 Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.
  7. 7 Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.

By Kim's Cooking Now

Baklava Cheesecake
Dessert Middle Eastern

Baklava Cheesecake

4.7

Prep
30 min
Cook
65 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan.
  2. 2 Toss walnuts and cinnamon together in a bowl and set aside.
  3. 3 Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava.
  4. 4 Bake in the preheated oven for 20 minutes. Leave oven on.
  5. 5 Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot.
  6. 6 Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour.
  7. 7 Cut cooled cheesecake into 12 servings.
  8. 8 Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices.
  9. 9 Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.

By Trinity