Type what you have

Ingredients

• ✓ mint leaves
• olive oil
• medium-grain white rice
• kosher salt
• black pepper
• cayenne pepper
• green onion
• dill
• spinach
• water
• kosher salt
• lemon
• feta cheese
• pickled red onion
• hot chili flake
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons large-grain kosher salt, pepper, cayenne, and green onions and cook for about 1 minute.
3. 3 Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
4. 4 Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
5. 5 Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
6. 6 Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

By John Mitzewich

Ingredients

• ✓ mint leaves
• chicken breast
• lemon juice
• lime juice
• orange juice
• honey

Instructions

1. 1 Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
2. 2 Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
3. 3 Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

By CLHARTMAN

Ingredients

• ✓ mint leaves
• extra virgin olive oil
• recaito
• quinoa
• orange juice
• salt
• chickpea
• parsley
• hazelnut
• pistachio

Instructions

1. 1 Combine oil, Recaito, quinoa, orange juice, salt and 3/4 cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.

By Goya

Ingredients

• ✓ mint leaves
• shallot
• arugula
• flat-leaf parsley
• olive oil
• kosher salt
• black pepper
• rack of lamb
• fingerling potato
• baby carrot
• red wine vinegar
• red pepper

Instructions

1. 1 Place 2 shallot halves in a mini food processor. Pulse until coarsely chopped, about three 1-second pulses. Add arugula, mint, and parsley; pulse until herbs are chopped, about five 1-second pulses. Transfer 1/2 of the herb mixture to a small bowl. Reserve remaining herb mixture for serving.
2. 2 Stir 4 tablespoons olive oil, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper into the bowl with the herb mixture; rub all over meaty parts of lamb. Prop the two lamb racks up together on a plate by placing the meaty ends on the surface with the bones upright, interlacing the bones so they rest against each other. Let sit at room temperature for 1 hour.
3. 3 Preheat the oven to 450 degrees F (230 degrees C) with racks in the upper and lower thirds. Line two large rimmed baking sheets with aluminum foil.
4. 4 Meanwhile, toss potatoes, carrots, and remaining shallot halves with 2 tablespoons olive oil, 1 teaspoon salt, and remaining 1/2 teaspoon black pepper in a large bowl. Arrange in an even layer on the prepared baking sheets.
5. 5 Roast vegetables in the preheated oven until beginning to brown and almost tender, about 15 minutes. Remove from the oven and combine onto one baking sheet. Set aside until ready to use. Do not turn the oven off.
6. 6 Once lamb has marinated, place lamb racks onto the empty baking sheet.
7. 7 Roast in the preheated oven for 10 minutes. Rotate the pan, scatter the roasted vegetables around the lamb, and continue to cook until a thermometer inserted into the thickest part of the lamb reads 125 degrees F (52 degrees C), 10 to 15 minutes longer. Remove from the oven and let rest for 10 minutes before slicing.
8. 8 Stir remaining 3 tablespoons olive oil, vinegar, red pepper, and remaining 1/2 teaspoon salt into the reserved herb mixture. Drizzle over lamb and vegetables.

By TheOtherJuliaGulia

Ingredients

• ✓ mint leaves
• olive oil
• pea
• green onion
• butter
• brown sugar
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add frozen peas, green onions, and mint. Cook, stirring until peas are hot and tender but still bright green, 7 to 10 minutes.
2. 2 Transfer to a bowl and mash until peas are crushed but still slightly chunky. Add butter, brown sugar, salt, and pepper. Stir until butter melts and sugar dissolves.

By Ella

Ingredients

• ✓ mint leaves
• banana
• cucumber
• cilantro
• ginger root
• red chile pepper
• lime juice
• fish sauce
• brown sugar
• tiger prawn

Instructions

1. 1 In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa.
2. 2 In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.
3. 3 Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

By NiTeAn6eL

Ingredients

• ✓ mint leaves
• goat cheese
• red bell pepper
• cinnamon
• garlic powder
• chili powder
• lemon
• green onion
• raisin
• walnut
• green pepper
• celery
• onion
• stewed tomato
• chickpea
• quinoa
• water
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
2. 2 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
3. 3 Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon together in a bowl; stir in cooked quinoa.
4. 4 Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.
5. 5 Bake in the preheated oven until bell peppers are tender, about 30 minutes. Spoon a few teaspoons of drippings from the bottom of the baking dish over each stuffed pepper; top each with 1 tablespoon goat cheese and green parts of green onions.

By Katherine

Ingredients

• ✓ mint leaves
• cellophane noodle
• peanut
• romaine lettuce
• cucumber
• carrot
• mung bean sprout
• cilantro
• green onion
• soy sauce
• wasabi paste

Instructions

1. 1 Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.
2. 2 Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.
3. 3 Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.

By LEXY821

Ingredients

• ✓ mint leaves
• quinoa
• water
• chickpea
• cranberry
• raisin
• almond
• coriander
• cumin
• olive oil
• salt
• pepper

Instructions

1. 1 Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
2. 2 Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

By Magpie

Ingredients

• ✓ mint leaves
• rosemary
• lamb shoulder chop
• black pepper
• garlic
• pomegranate juice
• kosher salt
• olive oil
• orange marmalade
• white wine vinegar
• water
• red pepper flakes

Instructions

1. 1 Gather all ingredients.
2. 2 To marinade the lamb shoulder: Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt at this stage) and place in a resealable plastic bag along with garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour.
3. 3 To make the mint jelly: Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat.
4. 4 Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined.
5. 5 Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil.
6. 6 Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
7. 7 Serve with mint jelly.

By John Mitzewich

Ingredients

• ✓ mint leaves
• white vinegar
• fish sauce
• white sugar
• lime juice
• garlic
• red pepper flakes
• rice vermicelli
• shrimp
• rice wrapper
• lettuce
• cilantro
• thai basil

Instructions

1. 1 Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
2. 2 Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
3. 3 Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
4. 4 To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

By Allrecipes

Ingredients

• ✓ mint leaves
• ground lamb
• onion
• cilantro
• ginger
• green chile paste
• cumin
• coriander
• paprika
• salt
• cayenne pepper
• skewer
• vegetable oil

Instructions

1. 1 Mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste together in a large bowl. Season with cumin, coriander, paprika, salt, and cayenne. Cover and chill in the refrigerator for 2 hours. Soak skewers in cold water.
2. 2 Divide lamb mixture into 8 equal portions; mold portions onto skewers to form a sausage shape. Refrigerate skewers until you are ready to grill.
3. 3 Preheat an outdoor grill for high heat and brush the grate liberally with oil.
4. 4 Cook skewers on the preheated grill, turning frequently, until nicely browned on all sides and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

By YAKUTA

Ingredients

• ✓ mint leaves
• white wine vinegar
• olive oil
• lemon juice
• garlic
• sugar
• oregano
• basil
• salt
• red pepper flakes
• black pepper
• chicken thigh
• skewer
• hoagie bun

Instructions

1. 1 Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
2. 2 Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
5. 5 Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
6. 6 Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

By John Mitzewich

Ingredients

• ✓ mint leaves
• lamb shoulder blade chop
• salt
• pepper
• vegetable oil
• onion
• salt
• garlic
• pomegranate juice
• balsamic vinegar
• mint leaf
• rosemary
• red pepper flakes
• honey
• pomegranate seed
• pumpkin seed

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Generously season lamb chops with salt and black pepper.
3. 3 Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
4. 4 Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
5. 5 Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
6. 6 Stir mint leaves, rosemary, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to the Dutch oven, spoon pomegranate mixture over lamb, and cover.
7. 7 Cook in the preheated oven until lamb is fork tender, about 2 hours.
8. 8 Transfer lamb to a plate and set the Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
9. 9 Stir in honey and season with salt and black pepper. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

By John Mitzewich

Ingredients

• ✓ mint leaves
• beef tripe
• white vinegar
• salt
• vanilla extract
• bay leaf
• olive oil
• pancetta bacon
• onion
• garlic
• marinara sauce
• red pepper flake
• chickpea
• salt
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large stockpot with 5 quarts cold water, tripe, vinegar, 2 teaspoons salt, vanilla, and bay leaf; bring to a boil over high heat. Skim off any foam, then reduce the heat to medium-low, cover, and simmer for 1 1/2 hours.
3. 3 Transfer tripe to a plate and set aside to cool. Reserve 2 cups cooking liquid.
4. 4 Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
5. 5 Stir in marinara sauce, 1 cup cooking liquid, and pepper flakes. Reduce the heat to low and simmer for 30 minutes.
6. 6 Cut tripe into 1-inch cubes; add to sauce and stir to combine. Simmer for 30 minutes, adding remaining 1 cup cooking liquid if needed.
7. 7 Stir in garbanzo beans and mint, season with salt and pepper, and sprinkle Parmigiano-Reggiano over top.
8. 8 Enjoy!

By John Mitzewich

Ingredients

• ✓ mint leaves
• black pepper
• salt
• olive oil
• mint
• black pepper
• salt
• honey
• sherry vinegar
• olive oil
• lamb leg steak
• black pepper
• cumin
• garlic
• olive oil
• yogurt
• tarragon leaves

Instructions

1. 1 Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
4. 4 Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
5. 5 Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.

By John Mitzewich

Ingredients

• ✓ mint leaves
• salt
• carrot
• chayote squash
• zucchini
• black pepper
• salt
• oregano
• basmati rice
• egg
• onion
• tomato
• ground chicken breast
• chicken stock
• olive oil
• garlic
• onion
• tomato

Instructions

1. 1 Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.
2. 2 Heat oil in a soup pot over medium heat. Add blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare meatballs.
3. 3 Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture.
4. 4 Bring stock mixture to a boil. Place a meatball into a ladle and submerge into boiling stock. Remove the ladle and repeat with remaining meatballs.
5. 5 Place zucchini, chayote, and carrots into stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.

By gem

Ingredients

• ✓ mint leaves
• bamboo skewer
• red onion
• green bell pepper
• salt
• lemon zest
• garlic
• lemon juice
• whole-milk greek yogurt
• chicken breast
• cayenne pepper
• cinnamon
• coriander
• cumin
• paprika
• garlic
• salt
• honey
• lemon juice
• cilantro
• mint
• olive oil

Instructions

1. 1 Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
2. 2 Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
3. 3 Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
4. 4 Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

By VikingCook

Ingredients

• ✓ mint leaves
• lime wedge
• cilantro leaves
• salt
• black pepper
• sesame oil
• sambal hot chili sauce
• soy sauce
• lime juice
• hot pepper
• red fresno chili
• green onion
• red onion
• chicken broth
• jasmine rice
• turmeric
• onion
• garlic
• ginger
• vegetable oil
• kosher salt
• chicken breast

Instructions

1. 1 Set chicken breast onto a cutting board and make 5 or 6 shallow cuts through the skin. Season generously on both sides with salt.
2. 2 Heat vegetable oil in a skillet over medium high heat and sear chicken breast, skin-side down, until the skin is golden brown and fat has rendered out, about 5 minutes. Flip breast over, and keep cooking until chicken is cooked through, about 5 minutes more. If oil starts to smoke before the chicken is cooked, reduce heat to medium or medium-low.
3. 3 Turn off the heat and transfer chicken to a plate to rest until cool enough to handle. Peel off the skin and finely chop. Refrigerate chicken breast.
4. 4 Add minced chicken skin back into the skillet over and medium heat. Cook and stir until the skin browns and starts getting crisp, 3 to 5 minutes. Add ginger, garlic, and onions and cook, stirring, until onions start to turn translucent, about 5 minutes. Add turmeric and rice; cook and stir until rice is well coated with oil, 2 to 3 minutes.
5. 5 Stir in broth, turn heat to high, and bring to a boil. Cover, reduce heat to low, and simmer undisturbed for 20 minutes. Turn off the heat and set a timer for 10 minutes to allow rice to rest.
6. 6 Meanwhile, shred the chicken meat using your hands or cut into small pieces. Place into a bowl. Add red onion, green onions, Fresno chili, lime juice, soy sauce, hot sauce, sesame oil, salt, pepper, fresh mint and cilantro. Toss until well combined. Taste and adjust with more lime juice, salt, and/or spice as needed.
7. 7 After the 10 minute rice timer is up, remove cover, and fluff rice with a fork. Taste and adjust seasoning if necessary. Serve rice topped with the chicken herb salad mixture and lime wedges.

By John Mitzewich

Ingredients

• ✓ mint leaves
• salt
• water
• basmati rice
• pea
• tomato
• yukon gold potato
• red chile powder
• turmeric
• onion
• bay leaf
• cinnamon
• star anise
• cardamom pod
• clove
• olive oil
• ginger
• cumin seed
• cilantro
• coconut
• water
• garlic
• green chile

Instructions

1. 1 Combine green chiles, mint leaves, garlic, 2 1/2 tablespoons water, shredded coconut, cilantro, cumin seeds, and ginger in a mortar; grind with a pestle into a paste.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until warm. Add cloves, cardamom pods, star anise, bay leaf, and cinnamon. Saute until spices are fragrant, 4 to 5 minutes. Add mint paste, onion, turmeric, and red chile powder and cook for 2 minutes longer.
3. 3 Mix in potatoes, tomatoes, and peas. Stir in basmati rice and saute for 1 minute longer. Pour in 1 1/4 cups water and salt. Scrape up any browned bits on the bottom of the pot and let warm 1 minute longer.
4. 4 Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Diana71

Ingredients

• ✓ mint leaves
• green chile pepper
• onion
• ghee
• saffron
• milk
• bay leaf
• basmati rice
• water
• chicken thigh
• turmeric
• biryani masala powder
• chile powder
• ginger-garlic paste
• lemon juice
• yogurt
• cilantro
• black cumin seed
• star anise
• cinnamon stick
• cardamom pod
• clove
• black peppercorn

Instructions

1. 1 Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera into a spice grinder; grind to a fine powder.
2. 2 Place cilantro and mint leaves in the bowl of a food processor; pulse until coarsely chopped.
3. 3 Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chili powder, biryani masala powder, and turmeric in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, about 2 hours.
4. 4 Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain; set aside.
5. 5 Combine milk and saffron in a small bowl; stir and set aside.
6. 6 Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels; set aside.
7. 7 Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully transfer 1 tablespoon ghee from the pot to a small bowl; set aside.
8. 8 Remove chicken from marinade, wiping excess marinade off; add chicken to the pot. Discard remaining marinade. Cook over medium heat until no longer pink, about 2 minutes per side; spread rice on top, then sprinkle on onions. Drizzle reserved ghee and saffron milk over rice and onions.
9. 9 Cover the pot; cook over high heat, about 8 minutes. Reduce heat to low; continue cooking, about 5 minutes. Remove from heat; let stand, covered, until rice is tender and an instant-read thermometer inserted into the thickest part of chicken reads 165 degrees F (74 degrees C), about 15 minutes more.

By sgogula

Ingredients

• ✓ mint leaves
• oregano
• feta cheese
• red wine vinegar
• olive oil
• black olive
• red onion
• cucumber
• tomato
• greek yogurt
• salt
• oregano
• cucumber
• sea salt
• olive oil
• potato
• red onion
• zucchini
• eggplant
• salt
• bay leaf
• rosemary
• garlic
• lamb leg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions on the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the cuts. Season well with salt all over.
3. 3 Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
4. 4 Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
5. 5 Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
6. 6 Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
7. 7 Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
8. 8 Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

By Try This Recipe!

Ingredients

• ✓ mint leaves
• cayenne pepper
• salt
• water
• garlic
• lemon juice
• greek yogurt
• sesame seed
• phyllo dough
• butter
• water
• plain greek yogurt
• egg
• water
• tomato sauce
• allspice
• cayenne pepper
• black pepper
• paprika
• cinnamon
• coriander
• cumin
• pine nut
• currant
• garlic
• ground lamb
• salt
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, occasionally stirring, until most of the liquid evaporates, about 8 minutes. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
2. 2 Pour tomato sauce into lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off the heat and let cool completely before using.
3. 3 In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
5. 5 Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
6. 6 Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from filling side and place it against the edge of the pan. Brush more egg wash on top.
7. 7 Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
8. 8 Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.
9. 9 Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce. Mix in enough water to achieve the desired consistency for dipping. Season with salt and cayenne. Cut börek into wedges and serve with yogurt sauce.

By John Mitzewich

Ingredients

• ✓ mint leaves
• hazelnut
• pomegranate seed
• cilantro
• parsley
• apple
• lemon
• fennel
• black pepper
• salt
• honey
• olive oil
• lemon
• butter
• thyme
• garlic
• shallot
• olive oil
• salt
• hanger steak
• red pepper flake
• black pepper
• paprika
• kosher salt
• brown sugar
• ancho chile pepper
• coffee bean
• coriander seed
• cumin seed
• fennel seed

Instructions

1. 1 Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
2. 2 Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
3. 3 Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
4. 4 Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
5. 5 Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.

By Gabe Kennedy

Ingredients

• ✓ mint leaves
• watermelon
• lemon

Instructions

1. 1 Toss the watermelon chunks and mint together in a large bowl. Pour the lemon juice over the watermelon and toss again to coat evenly. Refrigerate 30 minutes before serving.

By jason

Ingredients

• ✓ mint leaves
• lime cordial
• club soda
• lime

Instructions

1. 1 Reserve four mint leaves for garnish. Combine remaining mint leaves and lime cordial in a blender; process until mint is finely ground. Stir in club soda. Serve in tall glasses over ice, garnished with lime slices and reserved mint leaves.

By CAJNCHEF

Ingredients

• ✓ mint leaves
• lemonade concentrate
• lemon
• sugar

Instructions

1. 1 Pour the lemonade concentrate into a large pitcher or cooler with a spout. Stir in enough water to make 1 gallon. Grate the zest from the lemon and add to the pitcher, then squeeze the lemon juice from the lemon into the pitcher. In a small bowl, crush the mint leaves into the sugar using a muddler or a wooden spoon. Stir into the lemonade. Cover and chill for several hours, then strain to remove the leaves and zest before serving. Serve over ice and garnish with a sprig of mint.

By Debby Ward

Ingredients

• ✓ mint leaves
• ✓ mint leaves
• sugar
• water
• cantaloupe

Instructions

1. 1 Place a 7x12-inch glass dish in the freezer to chill.
2. 2 Combine sugar and water in a saucepan over low heat. Cook until sugar has completely dissolved. Add mint, remove from heat, and set aside to cool.
3. 3 Place melon in a food processor and process until pureed; pour into a bowl. Strain mint leaves from cooled syrup and add syrup to the melon. Stir until well combined.
4. 4 Pour cantaloupe mixture into the chilled dish and freeze uncovered for 3 to 4 hours, stirring with a fork every 30 minutes. Continue until mixture is almost frozen and a bit grainy; don't let it freeze completely, otherwise you won't be able to serve it.
5. 5 Place in a decorative bowl and garnish with mint leaves.

By Totally Fit Fabulous

Ingredients

• ✓ mint leaves
• strawberry
• lemon juice
• water
• white sugar
• ginger root

Instructions

1. 1 Place strawberries, mint, lemon juice, 1 cup water, sugar, and ginger into an electric blender and blend well.
2. 2 Pour into a pitcher, add 5 cups water, and stir well. Refrigerate or serve immediately over crushed ice.

By Bratz

Ingredients

• ✓ mint leaves
• water
• hibiscus petal
• lemon juice

Instructions

1. 1 Bring water to a boil in a stovetop kettle or saucepan. Off heat, add mint leaves, hibiscus petals, and lemon juice; stir once or twice, then cover. Steep before serving, 3 to 5 minutes. Serve either hot or iced.

By Brealyn Hamilton