Type what you have

Ingredients

• ✓ cumin
• chickpea
• onion
• garlic
• cilantro
• parsley
• turmeric
• baking powder
• bread crumb
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
2. 2 Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

By JeanieMomof3

Ingredients

• ✓ cumin
• onion
• ground lamb
• ground beef
• garlic
• oregano
• marjoram
• rosemary
• thyme
• black pepper
• salt
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Pulse onion in a food processor until finely chopped, about 5 (1-second) pulses. Scoop onions onto the center of a towel, gather up the towel ends, and squeeze to remove liquid.
3. 3 Combine onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a large bowl. Mix with your hands until well combined. Cover and refrigerate 1 to 2 hours to allow the flavors to blend. Preheat the oven to 325 degrees F (165 degrees C). Evenly coat a 9x5-inch loaf pan with cooking spray.
4. 4 Working in 2 batches if necessary, place meat mixture into a food processor and pulse until finely chopped and the texture feels tacky, about 1 minute.
5. 5 Transfer mixture into prepared loaf pan, and pack down to make sure there are no air pockets. Line a medium roasting pan with a damp kitchen towel. Place the loaf pan in the center of the towel-lined roasting pan, and transfer it into the preheated oven. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the loaf pan.
6. 6 Bake in the preheated oven until gyro meat is no longer pink in the center, about 1 hour to 1 hour 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
7. 7 Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
8. 8 Serve and enjoy!

By The Dread Pirate Paramour

Ingredients

• ✓ cumin
• olive oil
• onion
• white rice
• water
• tomato paste
• currant
• pine nut
• cinnamon
• mint
• dill weed
• allspice
• grape leaf

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Stir in rice, then add enough hot water to cover. Cover and simmer until rice is halfway cooked, about 10 minutes.
2. 2 Remove from the heat and stir in tomato paste, currants, pine nuts, cinnamon, mint, dill, allspice, and cumin. Let mixture cool, about 15 minutes.
3. 3 Prepare a large pot by placing an inverted plate on the bottom; this will protect the dolmas from direct heat during steaming.
4. 4 Cut off and discard any grape leaf stems. Place about 1 teaspoon cooled rice mixture into the center of a leaf. Fold in the sides, then roll into a cigar shape. Place into the prepared pot. Repeat to make remaining dolmas.
5. 5 Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

By WhirledPeas

Ingredients

• ✓ cumin
• tzatziki sauce
• feta cheese
• red onion
• tomato
• lettuce
• pita bread
• hummus
• salt
• black pepper
• rosemary
• thyme
• marjoram
• oregano
• garlic
• ground beef
• ground lamb
• onion

Instructions

1. 1 Place onion in a food processor and finely chop. Transfer onion to a piece of cheesecloth and squeeze out the liquid. Place onion in a large bowl.
2. 2 Mix lamb, beef, garlic, oregano, cumin, marjoram, thyme, rosemary, black pepper, and salt with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavors blend, about 2 hours.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Place meat mixture in a food processor and pulse until finely chopped and tacky, about 1 minute. Pack meat mixture into a 7x4-inch loaf pan, ensuring there are no air pockets. Place the loaf pan into a roasting pan and pour enough boiling water around the loaf pan to reach halfway up the sides for a water bath.
5. 5 Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour off any accumulated fat and cool slightly.
6. 6 Thinly slice the cooked gyro meat loaf.
7. 7 Spread 1 tablespoon hummus onto each pita bread. Then top each with some of the gyro meat slices, shredded lettuce, tomato slices, red onion slices, feta cheese crumbles, and 2 tablespoons tzatziki sauce to complete each sandwich.

By BetterCookingForSingleFathers

Ingredients

• ✓ cumin
• red onion
• tomato
• lettuce
• tzatziki sauce
• pita bread
• wooden skewer
• onion
• chicken thigh
• cinnamon
• red pepper
• oregano
• coriander seed
• black pepper
• paprika
• kosher salt
• garlic
• red wine vinegar
• lemon juice
• olive oil
• greek yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine Greek yogurt, olive oil, lemon juice, vinegar, garlic, salt, paprika, black pepper, cumin, coriander, oregano, red pepper, and cinnamon in a medium bowl and stir until well combined.
3. 3 Pound chicken thighs evenly to about 1/2 inch in thickness. Coat all chicken well in marinade, cover, and refrigerate at least 4 hours or overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Cut ends off onion and cut onion in half horizontally. Place onion halves next to each other on a parchment or foil-lined rimmed baking sheet. Insert one skewer into each onion half, standing up vertically.
5. 5 Remove chicken from marinade, allowing excess to drip off, and thread each piece of chicken over the two skewers to form a large stack.
6. 6 Bake in the preheated oven until evenly browned and cooked through, about 1 hour, rotating halfway through.
7. 7 Allow meat to rest for 10 minutes before slicing.
8. 8 Place the sliced chicken in a warm pita topped with tzatziki sauce, lettuce, tomato, and red onion.
9. 9 Serve and enjoy.

By NicoleMcmom

Ingredients

• ✓ cumin
• salt
• carrot
• potato
• water
• plum tomato
• brown sugar
• black pepper
• clove
• cinnamon
• bay leaf
• black peppercorn
• oregano
• rosemary
• tomato paste
• beef broth
• red wine vinegar
• red wine
• garlic
• onion
• beef stew meat
• olive oil

Instructions

1. 1 Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
2. 2 Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
3. 3 Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
4. 4 Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
5. 5 Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

By Peter I

Ingredients

• ✓ cumin
• butternut squash
• vegetable oil
• coriander
• turmeric
• coconut milk

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

By thetofuqueen

Ingredients

• ✓ cumin
• grill seasoning
• brown sugar
• coriander
• cayenne pepper
• salmon fillet

Instructions

1. 1 Preheat the air fryer to the fish setting of 330 degrees F (165 degrees C) for 2 minutes.
2. 2 Combine steak seasoning, brown sugar, cumin, coriander, and cayenne pepper in a small bowl. Sprinkle about 2 teaspoons of the seasoning mix (or more, if desired) on each salmon fillet. Place salmon in the air fryer basket in one layer.
3. 3 Working in batches if necessary, cook salmon in the air fryer until fish flakes easily with a fork, about 18 minutes. Transfer the cooked salmon onto a plate and keep warm in the oven preheated to the lowest setting. Repeat with remaining salmon fillets. Serve immediately.

By thedailygourmet

Ingredients

• ✓ cumin
• orange
• chipotle pepper
• salt
• skirt steak

Instructions

1. 1 Whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
3. 3 Cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

By Timothy F Koehler Sr

Ingredients

• ✓ cumin
• water
• couscous
• mango
• salsa
• curry powder

Instructions

1. 1 Bring water to a boil in a 2-quart saucepan; stir in couscous, mango, salsa, cumin, and curry powder. Cover, reduce heat, and simmer until water is absorbed, about 2 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork before serving.

By ALI88BABA

Ingredients

• ✓ cumin
• brown sugar
• chili powder
• kosher salt
• black pepper
• salmon fillet
• cedar plank

Instructions

1. 1 Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on soaked cedar planks.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of fillets closest to the fire.
3. 3 Cover and cook until an instant-read thermometer inserted into thickest parts of fillets reaches 135 degrees F (57 degrees C), 30 to 35 minutes.
4. 4 Remove planks from grill. Let salmon rest on planks 5 to 10 minutes.

By Greubel Rosie

Ingredients

• ✓ cumin
• tomato sauce
• onion
• chili powder
• oregano
• paprika
• garlic
• salt

Instructions

1. 1 Combine tomato sauce, onion, cumin, chili powder, oregano, paprika, garlic, and salt in a blender. Blend until smooth. Taste for seasoning.

By Lora

Ingredients

• ✓ cumin
• brown sugar
• salt
• paprika
• cayenne pepper
• rack of ribs
• barbecue sauce

Instructions

1. 1 Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set the temperature to 155 degrees F (68 degrees C).
2. 2 Combine brown sugar, kosher salt, paprika, cumin, and cayenne in a small bowl; mix well. Remove rough membranes from ribs and cut each rack into thirds. Rub spice mixture onto meat's fleshy side. Place each rack into a plastic bag and seal.
3. 3 Once water temperature has reached 155 degrees F (68 degrees C), submerge both bags in water. Open the bag's seal and allow any air to escape. Reseal. Make sure the bags are completely submerged. Cover the pot with aluminum foil, so steam does not escape.
4. 4 Set the timer for 24 hours, checking water level occasionally. Add more water of the same temperature water if necessary.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
6. 6 Remove ribs from the bags and pat dry. Place ribs on the prepared baking sheet and brush with barbecue sauce.
7. 7 Broil for 4 minutes. Remove ribs from the oven, brush with more barbecue sauce, and broil until sauce starts to caramelize, about 3 more minutes.

By Bren

Ingredients

• ✓ cumin
• cucumber
• sour cream
• yogurt
• parsley
• cilantro
• salt

Instructions

1. 1 In a medium bowl, combine the cucumber, sour cream, yogurt, parsley, cilantro, cumin and salt. Mix well. Cover and refrigerate for 2 hours before serving.

By Traci Poole

Ingredients

• ✓ cumin
• olive oil
• orange zest
• paprika
• cinnamon
• black pepper
• pork sirloin roast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine olive oil, orange zest, paprika, cinnamon, cumin, and pepper in a small bowl; mix to form a paste.
3. 3 Apply paste to the top and sides of the roast. Feel free to apply all around the roast if desired. Place pork in a roasting pan.
4. 4 Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the roast reads 145 degrees F (63 degrees C), 40 to 50 minutes.
5. 5 Remove from the oven and tent with foil. Allow to rest at least 10 minutes before slicing and serving.

By Steve Ciavarro

Ingredients

• ✓ cumin
• lima bean
• bacon
• water
• beer
• jalapeno pepper
• garlic

Instructions

1. 1 Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2. 2 Place bacon in the open pressure cooker and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and remove the pressure cooker from heat. Reserve bacon grease in the pressure cooker to cool, about 10 minutes.
3. 3 Stir 4 cups water into cooled bacon grease; add beer and cumin.
4. 4 Drain and rinse soaked beans; add to water mixture in the pressure cooker.
5. 5 Place the lid on the pressure cooker and secure tightly. Cook beans according to the manufacturer's instructions over medium-high heat, about 30 minutes; release the pressure.
6. 6 Stir jalapeño pepper and garlic into beans. Crumple bacon over beans.
7. 7 Close the pressure cooker again and bring the pressure to 15 pounds per square inch over medium heat. Immediately turn off the heat. Remove the pressure cooker from heat and allow pressure naturally decrease to 0.

By beerhead

Ingredients

• ✓ cumin
• olive oil
• hot sauce
• thyme
• paprika
• garlic powder
• salt
• sweet potato

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Whisk olive oil oil, hot sauce, cumin, thyme, paprika, garlic powder, and salt together in a large bowl. Add sweet potato wedges and stir until wedges are evenly coated.
3. 3 Place sweet potato wedges on the preheated grill and cook for 5 minutes. Flip wedges with tongs and cook 5 additional minutes.

By Soup Loving Nicole

Ingredients

• ✓ cumin
• eggplant
• cauliflower
• olive oil
• curry powder
• garlic salt
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with parchment paper.
2. 2 Place eggplant and cauliflower in a large bowl with a lid.
3. 3 Whisk olive oil, curry powder, ground cumin, garlic salt, and basil together in a bowl; pour over eggplant and cauliflower. Place lid on bowl with eggplant mixture and shake until well coated. Arrange eggplant and cauliflower on prepared baking sheet.
4. 4 Bake in preheated oven until browned and caramelized, about 30 minutes.

By Chicken Lover

Ingredients

• ✓ cumin
• pork loin roast
• chili powder
• adobo seasoning
• brown sugar
• cinnamon
• extra virgin olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
2. 2 Mix chili powder, adobo seasoning, cumin, brown sugar, and cinnamon together in a small bowl until well combined. Add olive oil and stir until completely saturated.
3. 3 Pat pork dry with paper towels. Rub pork all over with spice mixture, then place into the prepared roasting pan.
4. 4 Cook in the preheated oven until pork is dark golden brown, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Transfer pork to a platter and tent with foil to keep warm. Let rest for 10 to 15 minutes before slicing.
6. 6 Serve with accumulated juices.

By Goya

Ingredients

• ✓ cumin
• chicken
• honey
• chili powder
• cayenne pepper
• salt
• garlic powder
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
2. 2 In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
3. 3 Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
4. 4 Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By KDcook

Ingredients

• ✓ cumin
• pork sausage
• red pepper
• garlic
• salt

Instructions

1. 1 In a bowl, mix together with your hands Pork sausage, red pepper, cumin, garlic and salt. Form patties. Fry in a skillet over medium heat until well done.

By Erika

Ingredients

• ✓ cumin
• chicken breast
• salsa
• red bell pepper
• lemon juice
• chili powder
• garlic
• black bean

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

By Margaret Rolfe

Ingredients

• ✓ cumin
• lemon juice
• sugar
• paprika
• mustard powder
• cayenne pepper
• water
• cornstarch

Instructions

1. 1 Heat lemon juice in a small saucepan over medium-high heat. Add sugar, paprika, mustard powder, cumin, and cayenne pepper. Cook and stir until mixture begins to get bubbly and translucent, 3 to 5 minutes.
2. 2 Mix cold water and cornstarch together in a small bowl until there are no lumps. Pour into the saucepan and stir. Heat mixture until hot, then reduce heat to low. Simmer, stirring occasionally, until thick, about 3 minutes.

By NomNomDelicious

Ingredients

• ✓ cumin
• cooking spray
• chicken breast
• garlic
• salt
• black pepper
• salsa
• cheddar cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a greased skillet over medium heat. Rub chicken pieces with garlic, salt, pepper, and cumin to taste; place in the hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
3. 3 Transfer chicken to a 9x13-inch baking dish, top with salsa and cheese, and bake in the preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

By Karen Taylor

Ingredients

• ✓ cumin
• all-purpose flour
• cornmeal
• onion powder
• garlic powder
• oregano
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Combine flour, cornmeal, cumin, onion powder, garlic powder, oregano, cayenne, salt, and black pepper in a large resealable bag. Shake well to combine.
2. 2 To use: Remove 1/2 cup of the mixture and place in a smaller resealable bag. Cut chicken (or desired meat) into serving pieces and place into the bag, a few at a time. Shake until well covered.

By Bren

Ingredients

• ✓ cumin
• bacon grease
• onion
• garlic
• pinto bean

Instructions

1. 1 Heat bacon grease in a skillet over medium heat. Cook and stir onion and garlic in hot bacon grease until onion is softened, 5 to 7 minutes.
2. 2 Mash pinto beans and cumin into onion mixture using a potato masher until desired consistency is reached. Cook and stir bean mixture until heated through, 3 to 5 minutes.

By Moorheadmomma

Ingredients

• ✓ cumin
• salt
• black pepper
• paprika
• cinnamon
• brown sugar
• chicken breast
• vegetable oil
• orange juice

Instructions

1. 1 Combine the salt, pepper, hot paprika, cumin, cinnamon, and brown sugar in a small bowl. Sprinkle the spices on the chicken using all of the spice mixture.
2. 2 Heat oil in a large skillet over medium-high heat. Cook the chicken in the hot oil for 4 minutes. Turn the chicken, and lower heat to medium-low. Pour in the orange juice; simmer until chicken is cooked through, about 7 minutes. Serve the chicken with a bit of the pan sauce spooned over the each piece.

By SHARYL4

Ingredients

• ✓ cumin
• garlic
• black pepper
• oregano
• salt
• lemon juice
• white wine
• orange juice concentrate
• turkey

Instructions

1. 1 Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
2. 2 Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.

By Anel

Ingredients

• ✓ cumin
• cauliflower
• egg
• bread crumb
• chili powder
• onion powder
• garlic powder
• colby-jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Use a knife to cut the stem out of the cauliflower head; it should look like a bowl when done. Dip cauliflower into the beaten egg. Dip outside in bread crumbs to cover, leaving space where stem was removed. Place into a deep oven-safe baking dish.
3. 3 Mix chili powder, cumin, onion powder, and garlic powder together in a small bowl.
4. 4 Place Colby-Jack cheese in the empty "bowl" space of cauliflower. Sprinkle seasoning mix all over top of cheese and cauliflower.
5. 5 Bake in the preheated oven until cauliflower is tender, about 1 hour.

By booyachic

Ingredients

• ✓ cumin
• pork chop
• garlic pepper blend
• vegetable oil
• red onion
• red bell pepper
• green bell pepper
• barbecue sauce
• flour tortilla

Instructions

1. 1 Combine pork strips, cumin, and garlic pepper blend in a large resealable plastic bag. Shake until pork is coated.
2. 2 Heat vegetable oil in a large skillet over medium heat. Add pork; cook and stir until browned, 4 to 5 minutes. Add onion, red bell pepper, and green bell pepper; cook until fragrant, about 2 minutes. Stir in barbeque sauce; simmer until flavors combine, about 2 minutes.
3. 3 Serve pork mixture over flour tortillas.

By KESMIT