Type what you have

Ingredients

• ✓ vegetable oil
• water
• white sugar
• salt
• all-purpose flour
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
2. 2 When the Dough cycle is almost complete, preheat the oven to 475 degrees F (245 degrees C).
3. 3 Turn dough out onto a lightly floured surface. Divide into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
4. 4 Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.

By Sue Litster

Ingredients

• ✓ vegetable oil
• onion
• rice
• almond
• water
• beef bouillon
• parsley

Instructions

1. 1 Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.

By DHANO923

Ingredients

• ✓ vegetable oil
• water
• all-purpose flour
• salt
• white sugar
• yeast

Instructions

1. 1 Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. 2 Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. 3 Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

By Sandy

Ingredients

• ✓ vegetable oil
• round steak
• onion
• parsley
• salt
• black pepper
• 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

• ✓ vegetable oil
• spaghetti
• tomato sauce
• tomato paste
• cinnamon
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and stir in tomato sauce, tomato paste, cinnamon, oil, salt and pepper. Transfer to prepared dish.
3. 3 Bake in preheated oven for 1 hour, or until top is crunchy.

By Mike

Ingredients

• ✓ vegetable oil
• oil
• potato
• cilantro
• 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

• ✓ vegetable oil
• honey
• soy sauce
• black pepper
• 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

• ✓ vegetable oil
• chicken
• onion
• garlic
• curry powder
• curry powder
• black pepper
• 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

• ✓ vegetable oil
• ground beef
• onion
• jalapeno pepper
• curry powder
• chicken broth
• tomato sauce
• green bean
• basmati rice

Instructions

1. 1 Heat a large nonstick pan (one that has a lid) over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in onion and jalapeño, and cook until tender. Season with curry powder; stir in chicken broth and tomato sauce. Bring to a boil, and stir in green beans. Reduce heat to medium and simmer until beans are tender, about 15 minutes.
2. 2 Stir in rice, and cover the pan. Cook on medium heat for 10 to 15 minutes or until much of the liquid is absorbed. Be careful not to overcook rice at this point, or the dish will be mushy; the rice should be firm. Transfer everything in the pan to a bowl or heatproof container, and return the pot to the stove.
3. 3 Heat oil in the nonstick pan over medium heat. Carefully dump cooked rice mixture back into the pan. Wrap a clean dish towel around the inside of the pot's lid. (The ends of the dish towel will be folded over the edges on top of the lid.) Put the lid on the pot. Cook over medium-low heat for 35 minutes without uncovering or stirring. Remove the lid and place a tray on top of the pot, then carefully flip it over. The rice will hold the shape of the pot and have a nice crust on top called "tah digh."

By Trina

Ingredients

• ✓ vegetable oil
• red onion
• chicken
• water
• pomegranate juice
• walnut
• cardamom
• cinnamon
• butternut squash
• saffron
• salt

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

Ingredients

• ✓ vegetable oil
• onion
• garlic
• lemon juice
• oregano
• paprika
• salt
• cumin
• worcestershire sauce
• lamb shoulder

Instructions

1. 1 Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form marinade.
2. 2 Place lamb cubes in a large, resealable plastic bag. Pour marinade into the bag, making sure each piece is coated. Refrigerate 4 hours to overnight.

By Senad

Ingredients

• ✓ vegetable oil
• water
• lentil
• cumin
• garlic powder
• salt
• white rice
• olive oil
• onion

Instructions

1. 1 Combine 2 cups water, lentils, cumin, garlic powder, and 1 teaspoon salt in a pot over medium heat; bring to a simmer. Reduce heat to low; cook until lentils begin to soften, 20 to 30 minutes.
2. 2 Stir rice, remaining 3/4 cup water, remaining 1 teaspoon salt, and olive oil into lentils. Cover pot; continue cooking until lentils and rice tender, about 40 minutes more.
3. 3 Heat vegetable oil in a skillet over medium heat. Add onions; cook and stir until browned, 7 to 10 minutes. Top rice and lentil mixture with onions; serve.

By Osiris Rodizer

Ingredients

• ✓ vegetable oil
• saffron
• water
• chicken thigh
• kosher salt
• black pepper
• 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

• ✓ vegetable oil
• basmati rice
• garlic
• lamb leg
• onion
• carrot
• barberry
• cumin seed
• coriander seed
• black peppercorn
• salt

Instructions

1. 1 Place basmati rice in a large bowl; cover with warm water and set aside. Wash whole heads garlic; set aside.
2. 2 Heat vegetable oil in a Dutch oven or large skillet over high heat until smoking. Add lamb; cook, turning occasionally, until evenly browned, about 10 minutes. Stir in onions; cook and stir until softened and browned, about 10 minutes. Stir in carrots; cook and stir until softened, about 10 minutes. Add barberries, cumin, coriander, and peppercorns; drop whole heads garlic into Dutch oven, stirring to evenly distribute. Reduce heat to medium. Cover and cook 30 minutes.
3. 3 Wash and drain basmati rice with hot water; add to Dutch oven in an even layer on top of lamb. Slowly pour in 2 cups boiling water. The rice should be covered with about 3/4-inch water. Do not stir. Season with salt; reduce heat to medium-low. Cover and cook until rice is tender and liquid absorbed, about 20 minutes. Stir rice and lamb together; serve with whole garlic heads on top.

By SarahandtheCity

Ingredients

• ✓ vegetable oil
• brown lentil
• water
• long grain rice
• elbow macaroni
• onion
• garlic
• tomato
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.
2. 2 Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.
3. 3 Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.
4. 4 In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.

By Liz York

Ingredients

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

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

• ✓ vegetable oil
• chicken stock
• onion
• pearl barley
• tomato paste
• lime
• turmeric
• salt
• black pepper
• carrot
• sour cream
• parsley
• lime

Instructions

1. 1 Heat chicken stock in a large saucepan to a gentle simmer.
2. 2 Heat vegetable oil in a large pot over medium heat. Add onion; sauté until translucent. Add barley; stir 1 minute. Stir in hot stock, tomato paste, lime juice, turmeric, salt, and pepper; bring to a boil, then reduce heat to low, and simmer 1 hour.
3. 3 Stir in carrots; continue simmering until soup thickened and carrots and barley tender, about 30 minutes. If soup is too thick, add hot water, 1 tablespoon at a time.
4. 4 Slowly pour 1/2 cup hot soup into sour cream in a bowl, whisking constantly; gradually add to soup, whisking constantly. Stir in parsley. Serve with fresh lime wedges.

By Autumn Leaves

Ingredients

• ✓ vegetable oil
• beef stew meat
• fig
• water
• carrot
• onion
• green onion
• coriander
• cinnamon
• honey
• red wine vinegar
• salt
• black pepper
• almond

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

Ingredients

• ✓ vegetable oil
• onion
• tomato
• tomato paste
• water
• fava bean
• water
• cumin
• salt
• black pepper
• red pepper
• olive oil
• parsley

Instructions

1. 1 Heat vegetable oil in a skillet over medium heat; add onion. Cook and stir for 2 minutes. Add chopped tomato and tomato paste; cook until tomatoes are mushy, about 4 minutes. Add 1 teaspoon water, if necessary.
2. 2 Pour fava beans into skillet; mash into a paste. Add 1 tablespoon water, cumin, salt, black pepper, and ground red pepper; stir well. Heat for 1 minute more. Remove from heat; allow to rest for 1 minute. Stir in olive oil and parsley.

By lalyahya

Ingredients

• ✓ vegetable oil
• white rice
• water
• salt
• water
• salt
• lentil
• onion
• saffron
• water
• date
• raisin

Instructions

1. 1 Place rice in a bowl, and cover with water. Soak rice for about 3 hours, and drain off water. Bring rice, 1/2 teaspoon salt, and 4 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 10 minutes. Drain liquid from rice, and set rice aside.
2. 2 Bring 2 more cups of water and a pinch of salt to a boil in a saucepan, and stir in lentils. Bring to a boil, and cook over medium heat until tender, 15 to 20 minutes. Remove from heat.
3. 3 Heat 2 tablespoons of vegetable oil in a large skillet over medium heat, and fry onions, frequently stirring, until golden brown, about 20 minutes. Set onions aside. Dissolve saffron in 1/3 cup of hot water, and set aside.
4. 4 In a large nonstick pot with deep sides, heat 2 tablespoons of vegetable oil until shimmering, and spoon in half of rice to cover the bottom of the pot. Top rice with lentils, and cover lentils with remaining rice. Reduce heat to low, cover the pot, and cook until rice is completely tender and there is a golden brown, crusty layer of rice on the bottom of the pot, about 20 minutes. Pour saffron water over rice and lentils, cover, and allow to cook until absorbed, about 10 more minutes.
5. 5 To serve, spoon polo into a serving dish, and peel off and place pieces of crusty rice layer on top of polo. Decorate polo with dates, raisins, and fried onions.

By xxxx

Ingredients

• ✓ vegetable oil
• olive oil
• onion
• turmeric
• chicken thigh
• water
• tomato paste
• salt
• pepper
• carrot
• sugar
• potato

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add onions and 2 tablespoons turmeric; cook until onions are brown. Add chicken; cook about 10 minutes more. Add water and tomato paste; season with salt and black pepper. Reduce heat to medium-low; simmer until mixture thickens, 20 to 30 minutes.
2. 2 Meanwhile, combine carrots and sugar in a small saucepan over medium heat; cook until sugar melts and carrots are tender. Drain.
3. 3 Heat 1 tablespoon vegetable oil in a separate large skillet over medium heat. Add carrots; cook until light brown. Transfer to a bowl; wipe out skillet.
4. 4 Heat remaining 3 tablespoons vegetable oil in the same skillet over medium heat. Add potatoes; cook until cooked through. Season with 1 pinch each turmeric and salt. Stir carrots and potatoes into chicken.

By Nazi

Ingredients

• ✓ vegetable oil
• all-purpose flour
• salt
• egg
• water
• onion
• ground beef
• salt
• pepper
• red pepper flake
• yogurt
• garlic

Instructions

1. 1 Make dough: Combine flour and salt in a large bowl. Add eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
2. 2 Make filling: Shred onions and place them in a colander or sieve set over a bowl; drain and discard juice. Combine drained onion, ground beef, salt, and pepper in a medium bowl; mix well with a spoon until mashed. Set filling aside.
3. 3 Lightly flour a work surface and a large plate.
4. 4 Divide dough in half. Working with one piece at a time, roll dough on the floured surface into a rectangle as thin as possible. Cut into 2-inch squares using a knife or pastry wheel.
5. 5 Place about 2 teaspoons filling in the center of each square. Gather the edges of dough and pinch them together at the top to form a bundle. Transfer manti to the prepared plate; sprinkle more flour on top to prevent sticking.
6. 6 Make oil: Heat oil and red pepper flakes in a small skillet over low heat just until pepper flakes begin to color oil. Remove from heat and keep warm.
7. 7 Make sauce: Stir together yogurt and garlic in a small bowl; set aside.
8. 8 Bring a large pot of salted water to a boil over medium-high heat. Cook manti in boiling water until filling is no longer pink and dough is tender, 20 to 25 minutes. Drain well.
9. 9 Divide manti onto 4 plates. Spoon yogurt sauce over manti and drizzle with pepper oil.

By Asli Ocak

Ingredients

• ✓ vegetable oil
• yogurt
• ketchup
• mustard
• garlic powder
• paprika
• allspice
• black pepper
• cinnamon
• curry powder
• chicken breast
• mayonnaise
• yogurt
• garlic
• salt

Instructions

1. 1 In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
2. 2 To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven, 30 minutes.

By IMYASMINA

Ingredients

• ✓ vegetable oil
• onion
• salt
• black pepper
• lamb stew meat
• cinnamon
• cumin
• coriander
• garlic
• tomato
• tomato paste
• beef bouillon cube
• water
• okra

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Stir in onion, salt, and black pepper; cook and stir until onion has softened and turned a light golden brown, about 10 minutes.
2. 2 Add lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat, stirring occasionally, until lamb starts to brown, 10 to 15 minutes. Stir in tomatoes and tomato paste; cook and stir for another 5 minutes.
3. 3 Dissolve beef bouillon cubes in 4 cups boiling water. Pour broth into the pot with lamb and stir in okra. If necessary, add water to cover okra. Cover and simmer for 30 minutes, stirring occasionally.
4. 4 Remove the cover and cook until lamb is very tender and stew reaches desired thickness, 45 minutes to 1 hour

By E A Bowes

Ingredients

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

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

Instructions

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

By Lynn A

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• cayenne pepper
• cumin
• black pepper
• salt
• tomato paste
• tomato
• white vinegar
• garlic
• onion
• salt
• beluga lentil
• elbow macaroni
• salt
• water
• white rice

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm.
3. 3 Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.
4. 4 Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate.
5. 5 Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
6. 6 Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.

By suzans

Ingredients

• ✓ vegetable oil
• duck leg
• salt
• black pepper
• water
• olive oil
• onion
• turmeric
• cinnamon
• nutmeg
• chicken broth
• pomegranate molasses
• honey
• walnut

Instructions

1. 1 Season duck legs all over with salt and pepper.
2. 2 Heat vegetable oil in a large skillet over high heat. Place duck legs, skin-side down, in hot oil and cook until browned, 2 to 5 minutes. Turn and cook until browned on the other side, 2 to 4 minutes. Transfer legs to a plate; pour rendered duck fat into a bowl.
3. 3 Pour water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from the heat.
4. 4 Place about 2 tablespoons duck fat into a Dutch oven; add olive oil and heat over medium heat until hot. Add onion and sauté until golden brown, 7 to 10 minutes. Add turmeric, cinnamon, and nutmeg; cook and stir until fragrant, 1 minute.
5. 5 Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into the Dutch oven; bring to a simmer.
6. 6 Meanwhile, grind walnuts to a fine powder in a food processor.
7. 7 Cook and stir ground walnuts in a dry skillet over medium heat until fragrant, 2 to 3 minutes; stir into broth mixture.
8. 8 Place duck legs into broth and press gently to submerge. Reduce the heat and simmer until duck legs are no longer pink at the bone and the juices run clear, 3 to 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
9. 9 Bring broth to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs to serve.

By John Mitzewich

Ingredients

• ✓ vegetable oil
• lamb leg
• yogurt
• ginger-garlic paste
• lemon juice
• red chile pepper
• chaat masala
• garam masala
• salt
• red pepper flake
• turmeric
• black pepper
• cumin
• coriander

Instructions

1. 1 Cut deep slashes about 2 inches apart across the lamb.
2. 2 Mix yogurt, ginger-garlic paste, lemon juice, ground red chile, chaat masala, garam masala, salt, red pepper flakes, turmeric, black pepper, cumin, and coriander together in a bowl. Whisk until well combined. Apply marinade generously all over the lamb in a dish; turn over and apply more marinade. Cover and refrigerate for 3 hours to overnight.
3. 3 Heat oil in a large cast-iron pot over medium heat. Place the lamb leg gently into the bottom of the pot. Cover and place a heavy weight on top of the lid. Reduce heat to low and cook for 1 hour. Turn leg over and cook for another hour.
4. 4 Continue cooking lamb until liquid is mostly evaporated and meat is tender and golden, about 15 minutes more. Oils should start collecting at the edges of the lamb. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Transfer meat to a serving dish.

By Asim Saeed

Ingredients

• ✓ vegetable oil
• ground beef
• egg
• garlic
• bread crumb
• cumin
• salt
• pepper
• water
• tomato paste
• lemon juice
• garlic powder
• salt
• pepper

Instructions

1. 1 Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
2. 2 Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
3. 3 Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.

By Ani