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Grampa's Coriander Turkey Sausage
Breakfast

Grampa's Coriander Turkey Sausage

4.4

Prep
5 min
Cook
5 min
Total
490 min

Instructions

  1. 1 In a bowl, thoroughly mix together the turkey, coriander, salt, brown sugar, black pepper, and cayenne pepper. Cover the bowl, and refrigerate the sausage overnight.
  2. 2 The next day, heat olive oil in a skillet over medium heat. Form the sausage into thin patties, and fry until browned and no longer pink inside, 2 to 5 minutes per side.

By FrackFamily5 CACT

Homemade Grilled Breakfast Sausage Patties
Breakfast

Homemade Grilled Breakfast Sausage Patties

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Stir sage, salt, parsley, red pepper, fennel, black pepper, smoked paprika, coriander, and thyme together in a small bowl.
  2. 2 Place ground pork in a bowl, add seasoning mix, and mix well using your hands until all ingredients are evenly distributed. Form into a roll about 2 inches in diameter and 6 inches long. Wrap tightly in plastic wrap and refrigerate for 8 hours, or up to 24 hours.
  3. 3 Clean and preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Slice seasoned pork into twelve 1/2-inch thick patties.
  5. 5 Place patties onto the hot grate. Close lid and allow to cook for 1 1/2 minutes. Rotate each patty 90 degrees and continue grilling for 1 1/2 minutes at a time, until juices run clear, 6 minutes total. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Bibi

Easy Egg Tacos
Breakfast

Easy Egg Tacos

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat oil in a medium nonstick skillet over medium heat. Sauté red bell pepper, jalapeño pepper, and garlic until softened, about 2 minutes. Add ham and chili powder; sauté until heated through, about 2 minutes. Remove ham mixture to a bowl; cover to keep warm.
  2. 2 Whisk eggs, salt, and pepper in a small bowl or measuring cup.
  3. 3 Melt butter in the same skillet over medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
  4. 4 Spoon eggs onto each tortilla. Top with ham mixture, cheese, and onion. Serve with salsa and coriander.

By Egg Farmers of Ontario

Ground Bison Breakfast Tacos with Pineapple Salsa
Breakfast

Ground Bison Breakfast Tacos with Pineapple Salsa

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender. Drain off fat. Stir in cumin, salt, coriander, cayenne pepper, and water. Cook and stir for 2 minutes.
  2. 2 Whisk eggs and milk in a medium bowl. Add to ground bison mixture in skillet. As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting for 2 minutes or until egg mixture is almost set.
  3. 3 Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.
  4. 4 Pineapple Salsa: Stir together pineapple, bell pepper, onion, cilantro, lime juice, jalapeno pepper (if using), and salt in a medium bowl. Refrigerate for up to 24 hours.

By The Bison Council

Spicy Potatoes and Scrambled Eggs
Breakfast American

Spicy Potatoes and Scrambled Eggs

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Use a fork to pierce potato skins. Microwave potatoes on high until tender, 7 to 8 minutes. Let cool briefly, then peel and cut into small cubes.
  3. 3 Heat 2 tablespoons oil in a skillet over medium-high heat. Stir in cumin, coriander, turmeric, chili powder, and 1/2 teaspoon salt, then add potatoes. Cook, stirring occasionally, until crispy and golden brown, 5 to 10 minutes.
  4. 4 Meanwhile, heat 2 tablespoons oil in another skillet over medium-high heat. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes. Season with salt and pepper and serve with potatoes.

By Anju

Lorne-Style Fresh Breakfast Sausage
Breakfast European

Lorne-Style Fresh Breakfast Sausage

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
  2. 2 Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  3. 3 Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
  4. 4 Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

By Sister Earth Creations Dianne

Spicy Maple Breakfast Sausage
Breakfast American

Spicy Maple Breakfast Sausage

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine pork, maple syrup, salt, sage, onion powder, black pepper, red pepper flakes, marjoram, coriander, and cloves in a bowl; mix well. Form into 10 small patties.
  2. 2 Heat olive oil in a large skillet over medium heat. Add patties, in batches; cook until no longer pink and juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).

By France Cevallos

Greek Cowboy Hash and Eggs
Breakfast American

Greek Cowboy Hash and Eggs

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the potatoes in the heated oil until they begin to soften, about 5 minutes. Add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. Season with chipotle chile powder, cumin, coriander, salt, and pepper; stir. Transfer to a bowl and cover with a plate to retain the heat.
  2. 2 Pour 2 tablespoons olive oil into the skillet and return to medium heat. Crack the eggs into the heated oil and cook until they begin to turn opaque; flip and continue cooking until no clear white remains. (Don't overcook the eggs -- the best part of this meal is the smoothness that the yolk adds to the mix). Place the cooked eggs atop the potato mixture. Top with cilantro, feta cheese, and avocado to serve.

By michaelbeezner

Dosas (Indian-style Pancakes)
Breakfast Indian

Dosas (Indian-style Pancakes)

3.7

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
  2. 2 To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.

By jweakman

Za'atar Pickles
Middle Eastern

Za'atar Pickles

4.0

Prep
10 min
Cook
5 min
Total
14415 min

Instructions

  1. 1 Pour water into a 1-gallon glass jar with a lid and dissolve salt. Add garlic followed by thyme, oregano, and harissa.
  2. 2 Heat coriander, sesame seeds, and cumin seed in a dry pan over medium-low heat, stirring to avoid burning, until fragrant, about 30 seconds. Add toasted spices to the salt mixture along with sumac. Cover tightly with a lid and shake to combine.
  3. 3 Place as many cucumbers as will fit into the jar while remaining submerged in the brine. Keep sealed in the refrigerator for 10 days to pickle.

By veithk

Turkey Kofta Kebabs
Lunch Middle Eastern

Turkey Kofta Kebabs

4.8

Prep
15 min
Cook
25 min
Total
40 min

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

Sweet Potato Hummus
Appetizer Middle Eastern

Sweet Potato Hummus

4.5

Prep
20 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Poke holes all over sweet potatoes with a fork.
  3. 3 Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
  4. 4 Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

By mickdee

Ta'ameya (Egyptian Falafel)
Dinner Middle Eastern

Ta'ameya (Egyptian Falafel)

4.1

Prep
20 min
Cook
15 min
Total
515 min

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

Zhug
Pantry Middle Eastern

Zhug

5.0

Prep
15 min
Cook
Total
75 min

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

Shawarma Marinade for Chicken
Dinner Middle Eastern

Shawarma Marinade for Chicken

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Zest lemons until you have 1 tablespoon zest. Juice both lemons.
  2. 2 Combine lemon zest and juice with olive oil, garlic, paprika, cumin, coriander, pepper flakes, salt, turmeric, pepper, and cinnamon in a glass jar. Seal jar with a lid and shake vigorously to combine.

By Bibi

Lebanese Chicken Shawarma
Dinner Middle Eastern

Lebanese Chicken Shawarma

4.2

Prep
15 min
Cook
10 min
Total
505 min

Instructions

  1. 1 Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
  2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. 3 Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
  4. 4 Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Christopher Walters

Chef John's Falafel
Lunch Middle Eastern

Chef John's Falafel

4.7

Prep
20 min
Cook
10 min
Total
750 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place dried chickpeas into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
  3. 3 Blend chickpeas, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed.
  4. 4 Transfer falafel mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  5. 5 Divide falafel mixture into 12 portions and roll each with moistened hands to form a ball.
  6. 6 Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

By John Mitzewich

Baharat Chicken Tenders
Dinner Middle Eastern

Baharat Chicken Tenders

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine sweet paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a small bowl and stir to combine.
  2. 2 Place chicken tenders on a plate and sprinkle one side with 2 teaspoons of the spice blend. Season with sea salt to taste. Turn tenders and sprinkle the other side with an additional 2 teaspoons of the spice blend; add salt to taste. Store remaining spice blend in an airtight container and reserve for another use.
  3. 3 Heat a skillet over medium heat. Pour in olive oil once skillet is hot and heat until it shimmers. Carefully place chicken tenders into skillet one at a time, making sure they don't touch each other. Cook for 4 1/2 minutes, turn, and cook until chicken is no longer pink in the center and the juices run clear, about 4 1/2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and drain on a paper towel-lined plate.
  4. 4 Add onion to the same skillet and cook until soft and translucent, about 4 minutes. Remove onion slices and drain on paper towel-lined plate. Serve onions with chicken.

By Bibi

Air-Fried Carrots with Tahini-Lemon Sauce
Dinner Middle Eastern

Air-Fried Carrots with Tahini-Lemon Sauce

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
  2. 2 Toss carrot sticks with oil, cumin, coriander, salt, and pepper in a large bowl. Transfer to the air fryer basket and set timer for 5 minutes. Shake the basket and continue cooking until carrots are tender and starting to brown, about 5 minutes more.
  3. 3 Meanwhile, whisk yogurt, tahini, lemon juice, garlic, and cayenne in a small bowl. Season with salt.
  4. 4 Plate carrots and drizzle the sauce on top. Garnish with parsley and aleppo flakes.

By LauraF

Red Lentil and Swiss Chard Soup
Soup Middle Eastern

Red Lentil and Swiss Chard Soup

4.9

Prep
20 min
Cook
55 min
Total
90 min

Instructions

  1. 1 Soak lentils in a bowl with water to cover for 15 minutes.
  2. 2 Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
  3. 3 Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
  4. 4 Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.

By Carolyn LaLumiere Miller

Egyptian Lentil Soup
Dinner Middle Eastern

Egyptian Lentil Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
  2. 2 Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.

By Dahlia Salem

Air Fryer Falafel
Dinner Middle Eastern

Air Fryer Falafel

4.6

Prep
20 min
Cook
20 min
Total
1540 min

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

Beef and Okra Bamia
Dinner Middle Eastern

Beef and Okra Bamia

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a large saucepan over high heat. Sprinkle beef cubes with 1 tablespoon salt. Add beef cubes, onion, and garlic to the pan; cook until beef cubes begin to brown, about 5 minutes. Reduce heat to medium; continue to cook, about 3 minutes more. Transfer beef cubes to a bowl; set aside.
  2. 2 Stir tomato sauce and tomato paste into the pan; add water, okra, coriander, cumin, and white pepper. Bring to a boil; season with salt. Reduce heat to low; simmer until okra is tender, 30 to 45 minutes.
  3. 3 Return beef cubes to the pan; simmer until flavors are blended, about 10 minutes. Garnish servings with sliced jalapeño.

By najla

Authentic Falafels
Appetizer Middle Eastern

Authentic Falafels

4.4

Prep
30 min
Cook
10 min
Total
580 min

Instructions

  1. 1 Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
  2. 2 Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
  3. 3 Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
  4. 4 Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
  5. 5 Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
  6. 6 Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
  7. 7 Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
  8. 8 Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.

By Kathleen Woods Rubino

Kofta Kebabs
Dinner Middle Eastern

Kofta Kebabs

4.7

Prep
45 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Mash garlic into a paste with salt using a mortar and pestle or the flat side of a chef's knife on your cutting board.
  2. 2 Mix garlic into lamb with onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.
  3. 3 Form mixture into 28 balls. Form each ball around the tip of a skewer, flattening it into a 2-inch oval; repeat with remaining skewers. Place kebabs onto a baking sheet, cover, and refrigerate for at least 30 minutes, or up to 12 hours.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
  5. 5 Cook skewers on the preheated grill, turning occasionally, until browned and cooked through, about 5 to 6 minutes. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).
  6. 6 Serve hot and enjoy!

By SRKELZ

Baghdad Beef Stew
Dinner Middle Eastern

Baghdad Beef Stew

4.6

Prep
20 min
Cook
170 min
Total
250 min

Instructions

  1. 1 Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
  2. 2 Pour reserved liquid from figs into a 2-cup measuring cup. Add enough water so the mixture is 2 cups total; pour into pot with the beef. Stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. Reduce heat to low and cook at a simmer for 90 minutes.
  3. 3 Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
  4. 4 Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.

By MJodyH