Type what you have

Ingredients

• ✓ cilantro
• water
• sugar
• active dry yeast
• butter
• garlic
• bread flour
• yogurt
• salt

Instructions

1. 1 Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
2. 2 Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.
3. 3 Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.
4. 4 Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.
5. 5 Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
6. 6 Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.
7. 7 Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.
8. 8 Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.
9. 9 Brush naan with more garlic butter before serving.

By John Mitzewich

Ingredients

• ✓ cilantro
• green bean
• olive oil
• salt
• garlic

Instructions

1. 1 Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.
2. 2 Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.

By Tasneem

Ingredients

• ✓ cilantro
• oil
• potato
• vegetable oil
• garlic
• lemon juice
• cumin
• salt

Instructions

1. 1 Heat 1 quart oil in a deep fryer to 375 degrees F (190 degrees C).
2. 2 Fry potatoes in hot oil until golden brown, about 8 minutes. Drain on paper towels.
3. 3 Meanwhile, heat 1 teaspoon oil in a large skillet over medium heat. Add cilantro and garlic; cook and stir for about 5 minutes. Add drained potatoes, lemon juice, cumin, and salt; stir until well combined.

By LEBANESE

Ingredients

• ✓ cilantro
• cabbage
• celery rib
• dill
• 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

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

• ✓ cilantro
• couscous
• chicken stock
• curry powder
• salt
• black pepper
• olive oil
• raisin
• almond

Instructions

1. 1 Pour couscous into a large bowl; set aside.
2. 2 Mix together chicken stock, curry powder, salt, pepper, olive oil, and raisins in a large saucepan and bring to a boil; remove from heat and pour boiling liquid over couscous. Seal the bowl with plastic wrap and let sit for 10 minutes.
3. 3 Fluff couscous with a fork. Top with cilantro and almonds.

By Janis P

Ingredients

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

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

• ✓ cilantro
• vegetable oil
• ground turkey
• onion
• egg
• garlic
• green chile pepper
• coriander
• paprika
• chili powder
• salt

Instructions

1. 1 Preheat the grill for medium heat and lightly oil the grate.
2. 2 Combine turkey, onion, cilantro, egg, garlic, chile pepper, coriander, paprika, chili powder, and salt in a large bowl; mix thoroughly. Divide mixture into twelve 1/4-cup portions; roll into log-shaped ovals and place on a baking sheet.
3. 3 Grill ovals over indirect heat, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Susan

Ingredients

• ✓ cilantro
• fava bean
• red onion
• parsley
• dill
• 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

• ✓ cilantro
• chicken stock
• red lentil
• olive oil
• onion
• garlic
• cumin
• cayenne pepper
• lemon juice

Instructions

1. 1 Gather the ingredients.
2. 2 Bring chicken stock and lentils to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes.
3. 3 Meanwhile, heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook until onion has softened and turned translucent, about 3 minutes.
4. 4 Stir onion mixture into lentils; season with cumin and cayenne. Continue simmering until lentils are tender, about 10 minutes.
5. 5 Puree soup in a standing blender or with an immersion blender until smooth. Stir in lemon juice and cilantro.

By Jen Yagoobian Pfister

Ingredients

• ✓ cilantro
• flat-leaf parsley
• ice cube
• bird's eye chile pepper
• garlic
• lemon
• cumin
• coriander
• salt
• pepper
• olive oil

Instructions

1. 1 Wash and dry parsley and cilantro; place into a food processor. Add ice cubes, chiles, garlic, lemon juice and zest, cumin, coriander, salt, and pepper. Drizzle in 2 tablespoons olive oil. Blend until a smooth paste is achieved, adding more oil as needed.
2. 2 Transfer sauce to a covered container and refrigerate until flavors meld, at least 1 hour.

By Buckwheat Queen

Ingredients

• ✓ cilantro
• chickpea
• onion
• garlic
• parsley
• scallion
• cumin
• kosher salt
• red pepper flakes
• all-purpose flour
• baking powder
• olive oil cooking spray

Instructions

1. 1 Dry chickpeas on paper towels. Place onions and garlic in the bowl of a food processor fitted with a steel blade. Add parsley, scallions, cilantro, cumin, salt, and red pepper flakes. Process until blended, 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed. Sprinkle in flour and baking powder, scrape the sides of the bowl down with a spatula, and pulse 2 to 3 times.
2. 2 Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
3. 3 Form the falafel mixture into 12 balls; if mixture is too sticky add some flour to your hands and your work surface.
4. 4 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray falafel with cooking spray.
5. 5 Cook in the preheated air fryer until golden brown, about 14 minutes, turning halfway through.

By Glenn6870

Ingredients

• ✓ cilantro
• water
• bulgur wheat
• tomato
• green onion
• garlic
• lemon
• olive oil
• cumin
• black pepper
• salt

Instructions

1. 1 Bring water to a boil in a saucepan, turn off the heat, and stir in bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
2. 2 Place bulgur wheat in a large salad bowl, and lightly toss with tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate salad for at least 3 hours to blend flavors; serve cold.

By robynmorgan

Ingredients

• ✓ cilantro
• chickpea
• flat-leaf parsley
• red onion
• garlic
• chickpea flour
• coriander
• cumin
• sriracha sauce
• salt
• black pepper
• baking powder
• baking soda
• cooking spray

Instructions

1. 1 Soak chickpeas in a large amount of cool water for 24 hours. Rub the soaked chickpeas with your fingers to help loosen and remove skins. Rinse and drain well. Spread chickpeas on a large clean dish towel to dry.
2. 2 Blend chickpeas, cilantro, parsley, onion, and garlic in a food processor until a rough paste forms. Transfer mixture to a large bowl. Add chickpea flour, coriander, cumin, Sriracha, salt, and pepper and mix well. Cover bowl and let mixture rest for 1 hour.
3. 3 Preheat an air fryer to 375 degrees F (190 degrees C).
4. 4 Add baking powder and baking soda to the chickpea mixture. Mix using your hands until just combined. Form 15 equal-sized balls and press slightly to form patties. Spray falafel patties with cooking spray.
5. 5 Place 7 falafel patties in the preheated air fryer and cook for 10 minutes. Transfer cooked falafel to a plate and repeat with remaining 8 falafel, cooking for 10 to 12 minutes.

By Buckwheat Queen

Ingredients

• ✓ cilantro
• yogurt
• salt
• red pepper flakes
• ginger garlic paste
• black cumin
• clove
• turmeric
• round steak
• vegetable oil
• onion
• lemon juice
• green chili

Instructions

1. 1 Combine yogurt, salt, red pepper flakes, ginger garlic paste, cumin, cloves, and turmeric in a medium bowl. Mix in beef until evenly coated. Set aside for 15 minutes.
2. 2 Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon onion and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary.
3. 3 Pour in lemon juice and simmer for 10 minutes.
4. 4 Garnish with cilantro, green chiles, and reserved fried onion.

By SRECIPE

Ingredients

• ✓ cilantro
• basmati rice
• kosher salt
• saffron
• water
• parsley
• dill
• chive
• dill
• 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

• ✓ cilantro
• onion
• meatless ground beef substitute
• paprika
• greek seasoning
• cumin
• cinnamon
• cayenne pepper
• salt
• black pepper
• pita bread
• lettuce
• tomato
• onion
• tzatziki

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Combine onion and cilantro in the bowl of a food processor; pulse until minced. Add ground beef substitute, paprika, Greek seasoning, cumin, cinnamon, cayenne, salt, and pepper; pulse until well combined. Form mixture into eight 4x2-inch patties.
3. 3 Cook patties on the preheated grill until no longer pink in the center, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 Fill each pita half with shredded lettuce, diced tomato, diced onion, 1 tablespoon tzatziki, and a cooked patty.

By RyanC Miami

Ingredients

• ✓ cilantro
• eggplant
• salt
• olive oil
• onion
• red bell pepper
• garlic
• sun-dried tomato
• oil
• tomato paste
• red wine vinegar
• white sugar
• black pepper
• pine nut

Instructions

1. 1 Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
3. 3 Heat 1 tablespoon olive oil in a skillet. Add onion, red bell pepper, and garlic; cook until onion is soft, about 10 minutes. Stir in sun-dried tomatoes, tomato paste, vinegar, sugar, and pepper. Remove from heat.
4. 4 Pat the eggplant slices dry with paper towels and arrange in the prepared baking pan. Drop a teaspoonful of the tomato mixture onto each eggplant slice. Drizzle remaining olive oil over and around slices. Cover with aluminum foil.
5. 5 Bake in the preheated oven until eggplant slices are tender, 40 to 50 minutes. Garnish with pine nuts and cilantro leaves. Serve at room temperature.

By PJ's kitchen

Ingredients

• ✓ cilantro
• olive oil
• onion
• russet potato
• celery
• garlic
• salt
• cumin
• coriander
• cinnamon
• water
• brown lentil
• swiss chard
• lemon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant.
2. 2 Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in chard; cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.
4. 4 Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.

By LauraF

Ingredients

• ✓ cilantro
• canola oil
• yellow onion
• turmeric
• chuck roast
• spinach
• green onion
• flat-leaf parsley
• chive
• fenugreek leaf
• water
• salt
• black pepper
• lemon
• persian lime
• red kidney bean

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes.
2. 2 Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
3. 3 Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
4. 4 Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
5. 5 Pierce dried limes with a fork; add to stew.
6. 6 Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
7. 7 Discard dried limes before serving.

By marybakes

Ingredients

• ✓ cilantro
• garlic
• brown onion
• beer
• carrot
• eggplant
• black pepper
• salt
• mint
• cumin
• lamb chop
• russet potato
• green bell pepper
• tomato
• thyme
• parsley
• basil

Instructions

1. 1 Combine basil, cilantro, parsley, and thyme in a bowl; reserve 2 tablespoons herb mixture in a bowl and refrigerate.
2. 2 Place ½ of the remaining herb mixture in a large soup pot. Add ½ of the tomatoes, ½ of the bell peppers, and ½ of the potatoes in layers. Top with lamb; season with cumin, mint, salt, and black pepper. Layer in eggplant and carrots, then top with remaining tomatoes, bell peppers, potatoes, and remaining ½ of herb mixture. Pour in beer.
3. 3 Cover pot; cook over medium heat about 1 hour. Add onions and garlic. Taste and season with salt if necessary; cook 2 hours more. Garnish with reserved 2 tablespoons herb mixture; serve hot.

By Tigran Mesropyan

Ingredients

• ✓ cilantro
• olive oil
• onion
• garlic
• lamb shank
• water
• turmeric
• black pepper
• carrot
• green lentil
• rice
• spinach
• parsley
• salt
• lemon

Instructions

1. 1 Heat olive oil in a 4-quart Dutch oven or other heavy-bottomed pot over medium heat. Add onion; cook until translucent, about 5 minutes. Add garlic; cook 1 minute more. Add lamb shank and sear until lightly browned on all sides, about 6 minutes total.
2. 2 Add the water, turmeric, and pepper. Bring to a boil. Reduce heat and simmer, covered, until lamb is almost cooked, about 40 minutes.
3. 3 Add carrot, lentils, and rice. Cover and cook 20 minutes more. Stir in spinach, parsley, and cilantro. Cook over medium-low heat 10 minutes more.
4. 4 Remove lamb shank and let cool slightly. Separate meat from bone, shred it into medium pieces, and return it to the soup.
5. 5 Season with salt and additional black pepper as needed. Add lemon juice just before serving.

By Shadi HasanzadeNemati

Ingredients

• ✓ cilantro
• olive oil
• garlic
• basmati rice
• cumin
• coriander
• turmeric
• cayenne pepper
• chicken stock
• ground turkey
• chickpea
• black bean
• parsley
• pine nut
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Stir in garlic; cook for 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir for 5 minutes, then pour in stock and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. 2 Meanwhile, place ground turkey in a large skillet over medium heat. Cook and stir until crumbly and evenly browned.
3. 3 Gently stir turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into cooked rice. Season with salt and black pepper.

By JULIEP

Ingredients

• ✓ cilantro
• avocado
• chive
• feta cheese
• egg
• lemon
• parsley
• baby spinach
• green onion
• zucchini
• black pepper
• sea salt
• red pepper flakes
• leek
• butter
• olive oil
• sourdough bread

Instructions

1. 1 Heat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy and grill marks are evident, about 2 minutes. Remove from heat.
2. 2 Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.
3. 3 Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.
4. 4 Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.
5. 5 To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.

By Jonathan Charbz

Ingredients

• ✓ cilantro
• almond
• water
• cornstarch
• chicken broth
• cayenne pepper
• coriander
• cinnamon
• ginger
• cumin
• apricot
• chickpea
• peach
• tomato
• onion
• garlic
• chicken breast

Instructions

1. 1 Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
2. 2 Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.

By juliebu

Ingredients

• ✓ cilantro
• skewer
• olive oil
• black pepper
• salt
• skim milk
• whole wheat bread
• egg
• hot pepper sauce
• coriander
• cumin
• garlic
• onion
• olive oil
• adzuki bean
• vegetable broth
• bulgur

Instructions

1. 1 Combine the bulgur wheat and vegetable stock in a saucepan. Bring to a boil, then simmer for about 10 minutes, or until liquid has been absorbed. Set aside to cool.
2. 2 Meanwhile, in a large bowl, combine the adzuki beans, 2 tablespoons of olive oil, onion, garlic, cumin, coriander, cilantro, hot sauce, and the egg. Mash with a potato masher or sturdy whisk until fairly smooth. Soak the bread in milk, then squeeze out the excess; add to the bean mixture along with the bulgur. Mix using your hands until everything is well blended. Cover, and refrigerate for 1 hour, or until firm.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Wet your hands, and form the kofta into 32 oval shapes. Press onto skewers four at a time. Brush with remaining olive oil. Place on a baking sheet or broiling pan.
5. 5 Bake for 10 to 15 minutes in the preheated oven. Turn over, brush again with oil, and continue baking for 5 to 10 minutes, until crispy.

By sienna

Ingredients

• ✓ cilantro
• mozzarella cheese
• pepper
• milk
• all-purpose flour
• chicken bouillon
• butter
• pepper
• salt
• dill weed
• water
• pea
• tomato paste
• chicken breast
• garlic
• green bell pepper
• onion
• olive oil
• penne pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook until tender. Stir in chicken; cook until almost cooked through. Stir in cilantro, tomato paste, peas, enough water to make a thick sauce, and dill; cook and stir until chicken is no longer pink and juices run clear, and mixture is heated through. Season with salt and black pepper.
4. 4 Melt butter in a saucepan over medium heat. Add bouillon cube; stir until dissolved. Stir in flour until smooth, stirring constantly. Stir in milk; season with black pepper. Continue cooking and stirring until béchamel sauce is thick enough to coat the back of a spoon.
5. 5 Combine penne and ½ béchamel sauce in a bowl. Transfer ½ penne mixture to a baking dish; layer with ½ chicken mixture, and ½ mozzarella cheese. Layer with remaining each ½ penne mixture, ½ chicken mixture, and ½ béchamel sauce. Top with remaining ½ mozzarella cheese.
6. 6 Bake in the preheated oven until bubbly, about 30 minutes.

By Maryam

Ingredients

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

• ✓ cilantro
• white pepper
• garlic salt
• lemon
• dill
• yogurt
• canola oil
• panko bread crumb
• black pepper
• salt
• cumin
• lemon juice
• 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

• ✓ cilantro
• yogurt
• couscous
• water
• lemon zest
• green olive
• tomato
• chickpea
• vegetable broth
• red potato
• butternut squash
• pepper
• salt
• cinnamon stick
• cumin
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.
2. 2 Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.
3. 3 In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.

By Front242