Type what you have

Ingredients

• ✓ black pepper
• beef tenderloin
• onion
• lime juice
• salt

Instructions

1. 1 Cut beef into 1x1/2-inch cubes and place in a large bowl. Add onion, lime juice, salt, and black pepper; mix well. Cover the bowl and refrigerate for 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Thread beef on skewers, 6 to 8 pieces per skewer. Discard any excess marinade.
4. 4 Cook beef skewers on the preheated grill for 3 to 4 minutes per side, 12 to 16 minutes in total. An instant-read thermometer inserted into the center of beef should read at least 145 degrees F (63 degrees C).

By Manouchehr Delshakib

Ingredients

• ✓ black pepper
• potato
• olive oil
• za'atar
• salt

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Toss potatoes with oil in a large bowl; mix well. Season potatoes with za'atar, salt, and pepper; toss to coat. Transfer potatoes to prepared baking sheet.
3. 3 Set baking sheet on the lowest rack of a cold oven. Heat the oven to 425 degrees F (220 degrees C). Roast until potatoes are golden brown and tender, 30 to 35 minutes, stirring halfway through.

By Kim's Cooking Now

Ingredients

• ✓ black pepper
• pumpkin
• chicken broth
• sugar
• salt
• greek yogurt

Instructions

1. 1 Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
2. 2 Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
3. 3 Ladle into bowls and serve with a dollop of Greek yogurt.

By Allrecipes Member

Ingredients

• ✓ black pepper
• tomato
• salt
• summer squash
• herb stuffing mix
• mozzarella cheese
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Halve tomatoes horizontally; sprinkle cut sides with salt. Place tomatoes on paper towels, cut-sides down, for about 5 minutes. Hollow out tomato halves, leaving sides ¼-inch thick; discard seeds and chop pulp.
3. 3 Place pulp, squash, herb stuffing, mozzarella, basil, and black pepper in a bowl; mix until well combined. Stuff mixture into tomato halves.
4. 4 Bake in the preheated oven until squash is tender and cheese melts, about 20 minutes.

By Staci

Ingredients

• ✓ black pepper
• ground beef
• salt
• water
• tahini
• lemon juice
• mixed spice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place beef in a bowl, season with salt and pepper and mix to combine. Form into 6 small finger shapes, place on an ungreased baking sheet.
3. 3 Bake in the preheated oven until starting to brown, about 7 minutes.
4. 4 Combine water, tahini, lemon juice, mixed spices, salt, and pepper in a bowl; whisk until tahini is dissolved and fluffy, about 5 minutes.
5. 5 Transfer tahini mixture to a saucepan over low heat; cook and stir constantly until simmering, about 3 minutes. Add meat fingers to saucepan. Simmer, stirring occasionally, until meat is fully cooked and no longer pink inside, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Carol

Ingredients

• ✓ black pepper
• cucumber
• tomato
• onion
• lemon juice
• mint
• salt

Instructions

1. 1 Mix cucumbers, tomato, onion, lemon juice, mint, salt, and pepper together in a bowl.

By Marianne

Ingredients

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

• ✓ black pepper
• goat shoulder
• salt
• olive oil
• yellow onion
• prune
• preserved lemon
• red wine
• chicken broth

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat the oil in a Dutch oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pan. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. Pour in the red wine and chicken broth, and bring to a simmer.
3. 3 Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.

By Always Cooking Up Something

Ingredients

• ✓ black pepper
• vegetable oil
• round steak
• onion
• parsley
• salt
• bread dough
• butter

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
3. 3 Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake fatayer in the preheated oven until lightly browned, about 25 minutes.

By Russ Neimy

Ingredients

• ✓ black pepper
• olive oil
• onion
• lamb shoulder
• salt
• water
• tomato sauce
• okra

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat; cook and stir onion in hot oil until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
2. 2 Stir in water and tomato sauce; season with salt and black pepper. Bring to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon bamia into a 2-quart baking dish and adjust salt and black pepper; cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.

By Felicia Manocchio

Ingredients

• ✓ black pepper
• honey
• soy sauce
• vegetable oil
• chicken breast
• onion
• red bell pepper
• garlic
• bamboo skewer

Instructions

1. 1 To make the marinade: Whisk honey, soy sauce, oil, and black pepper together in a large glass bowl.
2. 2 Remove 1/4 cup of the marinade to a small jar; seal and set aside to use while cooking.
3. 3 Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and marinate in the refrigerator for 2 hours or overnight.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Drain marinade from chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto skewers.
6. 6 Place kabobs on the preheated grill. Cook, turning frequently and brushing with reserved marinade, until nicely browned on all sides and chicken is no longer pink in the center, about 12 to 15 minutes.
7. 7 Serve hot and enjoy!

By Ann Marie

Ingredients

• ✓ black pepper
• flour
• oregano
• salt
• garlic powder
• onion powder
• herb seasoning
• cayenne pepper
• ground lamb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and knead until thoroughly mixed together, about 3 minutes.
3. 3 Shape seasoned lamb mixture and place into a loaf pan; set on top of a baking sheet.
4. 4 Bake in the preheated oven, turning halfway to ensure even browning, for about 1 hour and 20 minutes.
5. 5 Wrap loaf in aluminum foil and let rest for about 10 minutes. Slice as thinly as possible to make doner kebab pieces.

By wakeylass

Ingredients

• ✓ black pepper
• ground beef
• onion
• parsley
• cayenne pepper
• allspice
• salt
• skewer

Instructions

1. 1 Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
2. 2 In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
3. 3 Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

By Lebanese Cuisine

Ingredients

• ✓ black pepper
• lemon juice
• pomegranate molasses
• white vinegar
• sumac
• salt
• cherry tomato
• arugula
• walnut

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

Ingredients

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

• ✓ black pepper
• white rice
• ground lamb
• allspice
• salt
• grape leaf
• garlic
• lemon juice
• kalamata olive

Instructions

1. 1 Soak rice in cold water, and drain. Mix together ground lamb, rice, allspice, salt, and pepper in a large bowl until well blended. Place about 1 tablespoon of the meat mixture onto the center of each grape leaf. Fold leaf over once, turn in the edges on each side, and then roll the leaf closed.
2. 2 Stack leaf rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover rolls, then pour in lemon juice. Add olives to the pot for flavoring. Place a plate on top of the rolls to keep them under the water.
3. 3 Bring to a boil, then reduce heat, cover and simmer for 1 hour 15 minutes. Taste rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.

By Robert Shagawat

Ingredients

• ✓ black pepper
• beef stew meat
• butter
• canola oil
• onion
• chicken bouillon
• bay leaf
• salt
• water

Instructions

1. 1 Cook and stir beef in butter and canola oil in a large saucepan over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and black pepper; pour in water. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours.

By chaka

Ingredients

• ✓ black pepper
• onion
• lime
• lemon
• salt
• saffron
• olive oil
• chicken breast
• metal skewer

Instructions

1. 1 Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
4. 4 Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

By Reza Michael

Ingredients

• ✓ black pepper
• chicken
• vegetable oil
• onion
• garlic
• curry powder
• curry powder
• salt
• russet potato

Instructions

1. 1 Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
2. 2 Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onions and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to pan with chicken.
3. 3 Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

By sharon younan

Ingredients

• ✓ black pepper
• cracked wheat
• ground beef
• onion
• lemon juice
• cinnamon
• salt
• butter
• pine nut

Instructions

1. 1 Soak wheat in a bowl of warm water until water is slightly absorbed, about 25 minutes. Drain and squeeze out excess moisture.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking dish.
3. 3 Mix soaked wheat, ground beef, onion, lemon juice, cinnamon, salt, and black pepper together in a bowl. Spread mixture in the prepared baking dish; top with butter and pine nuts.
4. 4 Bake in the preheated oven until ground beef is no longer pink, about 25 minutes. Turn on oven's broiler; broil until top is browned, 5 minutes.

By sexxxi_shawty

Ingredients

• ✓ black pepper
• saffron
• water
• chicken thigh
• kosher salt
• vegetable oil
• yellow onion
• garlic
• curry powder
• chicken stock

Instructions

1. 1 Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
2. 2 Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
3. 3 Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
4. 4 Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.

By Sumac and Salsa

Ingredients

• ✓ black pepper
• bulgur
• mint
• onion
• cumin
• allspice
• salt
• ground lamb
• olive oil

Instructions

1. 1 Place bulgur in a microwave-safe bowl. Add enough water to cover. Microwave on high until bulgar absorbs water, 1 to 2 minutes. Stir, then set aside to cool.
2. 2 Place mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube until mixture is finely chopped. Stir mint-onion mixture into bulgur. Stir in cumin, allspice, salt, and pepper.
3. 3 Stir bulgur mixture into ground lamb until well combined. Using damp hands, shape lamb mixture into small, palm-sized patties.
4. 4 Add oil to a large skillet over medium heat. Cook kibbeh patties until golden brown and cooked through, turning once, about 6 minutes on each side.

By Ron Shepherd

Ingredients

• ✓ black pepper
• butter
• ground beef
• salt
• allspice
• cinnamon
• chicken broth
• long grain white rice
• butter
• pine nut

Instructions

1. 1 Heat 1/4 cup butter in a large saucepan over medium-high heat. Add ground beef and season with salt, allspice, cinnamon, and black pepper. Cook and stir until beef is browned and crumbly, 7 to 10 minutes.
2. 2 Stir chicken broth and rice into beef in the saucepan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes.
3. 3 Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Cook and stir pine nuts in hot butter until lightly browned, 3 to 5 minutes.
4. 4 Mix pine nuts into beef-rice mixture before serving.

By SGEORGE952

Ingredients

• ✓ black pepper
• ground beef
• ground lamb
• onion
• pine nut
• cinnamon
• salt
• lemon juice
• puff pastry
• egg

Instructions

1. 1 Heat a large skillet over medium-high heat. Stir in ground beef, ground lamb, onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. 2 Stir in lemon juice. Taste and adjust the seasonings. Let the meat mixture cool.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
4. 4 Roll out thawed pastry sheets to about 1/8 inch thick. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
5. 5 Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

By LauraG

Ingredients

• ✓ black pepper
• olive oil
• lime juice
• onion
• garlic
• saffron
• salt
• lamb
• tomato
• sumac

Instructions

1. 1 Combine olive oil, lime juice, onions, garlic, saffron, salt, and pepper in a large, zip top food storage bag. Place lamb pieces in bag; seal and shake to combine. Marinate lamb, refrigerated, overnight or up to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Thread marinated lamb on long, thin metal skewers. Thread whole tomatoes on another skewer. Brush lamb and tomatoes with marinade; discard remaining marinade.
4. 4 Grill kebabs, until lamb is cooked to your liking and tomatoes are hot and grill marked, about 5 minutes on each side. Sprinkle with sumac, if desired, before serving.

By Noahsmommy

Ingredients

• ✓ black pepper
• ground lamb
• panko bread crumb
• scallion
• mint
• advieh
• dill
• salt
• 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

• ✓ black pepper
• water
• beef stew meat
• tomato paste
• water
• turnip
• salt
• lemon juice
• maple syrup
• sugar
• rice

Instructions

1. 1 Bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed.
2. 2 Stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. Add 4 cups water, turnips, salt, and black pepper; bring to a boil. Mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. Serve over cooked rice.

By HESANTONE

Ingredients

• ✓ black pepper
• eggplant
• olive oil
• red bell pepper
• onion
• garlic
• tomato
• tomato sauce
• salt
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut eggplants in half lengthwise, then cut each half into thirds, making 12 eggplant spears. Place on a baking sheet; brush with 2 tablespoons olive oil.
3. 3 Cook in the preheated oven until fork-tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a medium to large saucepan over medium heat. Add bell pepper, onion, and garlic: cook until onion becomes tender, 5 to 7 minutes. Stir in chopped tomatoes; cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
5. 5 Remove eggplants from the oven; cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish.
6. 6 Slice each spear vertically using a knife and fork, being careful not to cut through the skin. Pry each pocket open; fill with 2 to 3 tablespoons tomato filling. Cover filled eggplant spears with tomato sauce.
7. 7 Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and black pepper; garnish with parsley.

By Chef Joanna

Ingredients

• ✓ black pepper
• olive oil
• onion
• long-grain rice
• vegetable broth
• saffron
• allspice
• pistachio
• butter
• pomegranate seed
• salt

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice; reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 2 Meanwhile, toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
3. 3 Stir butter into cooked rice. Remove from the heat and mix in pistachios and pomegranate seeds. Fluff with a fork and season with salt and pepper.

By Afiyet_olson

Ingredients

• ✓ black pepper
• lamb rib
• onion
• white wine
• soy sauce
• lemon juice
• honey
• olive oil
• garlic
• cinnamon
• salt

Instructions

1. 1 Place lamb ribs in a 9x13-inch baking dish.
2. 2 Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a medium bowl. Mix well, then pour mixture all over lamb. Cover the dish with plastic wrap and marinate in the refrigerator for 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Remove the plastic wrap and roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (55 degrees C) for medium doneness.

By Elinoar Moore