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Tzatziki VII
Pantry Middle Eastern

Tzatziki VII

4.3

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.
  2. 2 Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.
  3. 3 Peel and mince garlic.
  4. 4 In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.

By Patricia J

Pickled Green Beans
Pantry American

Pickled Green Beans

4.6

Prep
15 min
Cook
30 min
Total
765 min

Instructions

  1. 1 Inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beans are ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Place green beans into a steamer basket over 1 inch of boiling water. Cover and cook until tender but still firm, about 3 minutes. Plunge beans into ice water, then drain well.
  3. 3 Pack beans into hot, sterilized jars. Add a garlic clove and 1 teaspoon salt to each jar, then slide in two sprigs of dill against the glass.
  4. 4 Bring vinegar and water to a boil in a large saucepan over high heat. Pour over beans, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Kimber

Homemade Dill Pickles
Pantry American

Homemade Dill Pickles

3.7

Prep
15 min
Cook
5 min
Total
11540 min

Instructions

  1. 1 Combine water, salt, and garlic in a large saucepan. Add cloves, bay leaves, coriander seeds, and peppercorns. Stir until salt is dissolved. Heat over low heat for just a few minutes to bring water to room temperature. The water should not be warm.
  2. 2 Select a jar or crock large enough to hold the cucumbers, spices, and some brine. Place some dill flowers over the bottom and top with a few cucumbers. Alternate layers of dill and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Place a small ramekin on the pickles to weigh them down and ensure they stay below the surface of the brining liquid. Top with more brine and cover the crock. Reserve any extra brine to use during the fermentation process.
  3. 3 Place the crock where it can ferment at a temperature between 65 and 75 degrees F (18 to 24 degrees C). Let pickles ferment for a week, checking every day to ensure they remain submerged; add more brine if necessary. Small bubbles may appear; this is a normal product of the fermentation process.
  4. 4 After about eight days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill the jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.

By John Mitzewich

Buttermilk Ranch Dressing with Greek Yogurt
Pantry American

Buttermilk Ranch Dressing with Greek Yogurt

4.5

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Whisk Greek yogurt, buttermilk, sour cream, parsley, dill, onion powder, garlic powder, salt, and black pepper together in a bowl; cover the bowl with plastic wrap. Refrigerate so flavors blend, about 30 minutes.

By The Jazz Chef

Dilly Beans
Pantry American

Dilly Beans

4.6

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
  3. 3 Combine water, pickling salt, and vinegar in a large pot; bring to a boil. Reduce heat to low, and keep at a simmer while you pack the jars.
  4. 4 Place the following in each jar: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
  5. 5 Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark place for at least 1 week before eating.

By RIIHI

Dry Buttermilk Ranch Mix
Pantry American

Dry Buttermilk Ranch Mix

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix the buttermilk powder, dried onion, parsley, chives, salt, garlic powder, dried celery flakes, white pepper, paprika, and dill together, and store in a cool, dry place. For a finer texture, place ingredients in a blender and pulse several times.

By Scotdog

Greek Seasoning Blend
Pantry Greek

Greek Seasoning Blend

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a small bowl; mix well.
  3. 3 Transfer to an airtight container for storage.

By Misty Jane Pilgrim

Zucchini with Dill Weed and Garlic-Yogurt Sauce
Dinner Middle Eastern

Zucchini with Dill Weed and Garlic-Yogurt Sauce

4.2

Prep
20 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in sugar until dissolved. Add zucchini, dill, and rice; cook and stir until zucchini softens, about 5 minutes.
  2. 2 Add water, season with salt and black pepper, and bring to a boil. Reduce heat; simmer until rice is cooked, about 20 minutes. Cool until lukewarm, about 20 minutes.
  3. 3 Meanwhile, combine yogurt, garlic, and ½ teaspoon salt in a bowl. Serve yogurt sauce over zucchini and rice.

By Turkishcook

Baghali Polo
Side Dish Middle Eastern

Baghali Polo

4.7

Prep
20 min
Cook
70 min
Total
160 min

Instructions

  1. 1 Thoroughly rinse rice and transfer to a large bowl. Pour enough water over the rice to cover by a few inches and soak for 1 hour; drain.
  2. 2 Bring a saucepan of water to a boil. Cook lima beans in boiling water until tender, 7 to 10 minutes; drain.
  3. 3 Bring a pot of water to a boil. Add salt and rice to the boiling water and cook until rice is partially softened, about 11 minutes; drain.
  4. 4 Season lamb with cinnamon, salt, and pepper.
  5. 5 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir lamb in melted butter until completely browned, about 5 minutes. Use a slotted spoon to transfer lamb to a bowl. Cook and stir onion in skillet until translucent, about 7 minutes. Return lamb to skillet; add dill and cooked lima beans. Remove skillet from heat.
  6. 6 Melt 3 tablespoons butter in a large saucepan over medium-high heat; add 1 tablespoon hot water. Spoon about 1/3 the partially cooked rice into the saucepan. Layer about half the lamb mixture over the rice layer. Repeat layering 1/2 the remaining rice, the remaining lamb mixture, and finishing with the remaining rice. Cut the remaining 3 tablespoons butter into cubes and arrange atop the top rice layer.
  7. 7 Place a cover on the saucepan, reduce heat to medium-low, and cook until the rice is completely tender, about 30 minutes. Remove saucepan from heat and let the mixture cool for 10 minutes before serving with yogurt.

By Sarah Kelly

Béchamel Chicken Pasta
Dinner Middle Eastern

Béchamel Chicken Pasta

4.3

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook until tender. Stir in chicken; cook until almost cooked through. Stir in cilantro, tomato paste, peas, enough water to make a thick sauce, and dill; cook and stir until chicken is no longer pink and juices run clear, and mixture is heated through. Season with salt and black pepper.
  4. 4 Melt butter in a saucepan over medium heat. Add bouillon cube; stir until dissolved. Stir in flour until smooth, stirring constantly. Stir in milk; season with black pepper. Continue cooking and stirring until béchamel sauce is thick enough to coat the back of a spoon.
  5. 5 Combine penne and ½ béchamel sauce in a bowl. Transfer ½ penne mixture to a baking dish; layer with ½ chicken mixture, and ½ mozzarella cheese. Layer with remaining each ½ penne mixture, ½ chicken mixture, and ½ béchamel sauce. Top with remaining ½ mozzarella cheese.
  6. 6 Bake in the preheated oven until bubbly, about 30 minutes.

By Maryam

Chicken Shawarma Wraps
Dinner Middle Eastern

Chicken Shawarma Wraps

5.0

Prep
15 min
Cook
10 min
Total
265 min

Instructions

  1. 1 Combine Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a plastic container or resealable bag. Add chicken strips and shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
  2. 2 When you are ready to make the sandwiches, heat olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add marinated chicken, and sear until golden brown on both sides and no longer pink in the centers, 8 to 10 minutes, depending on thickness of the chicken pieces.
  3. 3 While the chicken is cooking, combine Greek yogurt, lemon juice, garlic, dill, garlic powder, and salt in a bowl or small resealable container, stir well to blend. Taste and adjust seasonings if desired.
  4. 4 Once chicken is cooked and sauce is prepared, assemble sandwiches by dividing meat, lettuce, cucumber, and tomatoes between your pita. Add a generous smear of the yogurt sauce (to your taste preference).

By Rebekah Rose Hills

Sean's Falafel and Cucumber Sauce
Dinner Middle Eastern

Sean's Falafel and Cucumber Sauce

4.6

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Make sauce: Combine yogurt, cucumber, mayonnaise, dill, salt, and pepper in a small bowl; mix well. Chill in the refrigerator for at least 30 minutes.
  2. 2 Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.
  3. 3 Place onion, parsley, and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.
  4. 4 Combine egg, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne in a small bowl. Stir into chickpea mixture along with olive oil. Mix in bread crumbs, a little at a time, until mixture holds together but is not sticky. Form mixture into 8 balls, then flatten into falafel patties.
  5. 5 Heat 1 inch oil in a large skillet over medium-high heat. Fry falafels in hot oil until brown on both sides. Serve 2 falafels in each pita half, topped with chopped tomatoes and sauce.

By Sean

Dill Butter

Dill Butter

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place butter, oil, and dill in a mixing bowl. Beat until well blended. Store covered in the refrigerator.

By Holly

Dill and Honey Pork Chops
Dinner

Dill and Honey Pork Chops

3.9

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
  2. 2 Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.

By MILLER5

Dill Wrapped Cream Cheese
Appetizer

Dill Wrapped Cream Cheese

4.2

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  2. 2 Unroll dough on lightly floured surface and press seams together. Sprinkle one side of block of cream cheese with enough dill to cover. Place cream cheese, dill side down, in center of dough. Sprinkle with more dill to cover. Bring sides of dough up around cheese block and seal to completely enclose.
  3. 3 Bake at 350 degrees F (175 degrees C) for approximately 15 minutes. Serve warm.

By JANMARIE

Easy Roasted Potatoes
Dinner

Easy Roasted Potatoes

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil.
  2. 2 Mix dill, garlic powder, salt, and pepper together in a small bowl.
  3. 3 Toss potatoes with oil in a large bowl; sprinkle seasoning mixture over top and toss to coat. Spread potatoes in a single layer on the prepared pan.
  4. 4 Bake in the preheated oven until potatoes are tender and golden brown, about 40 minutes.

By McCormick Spice

Simply Swordfish
Dinner

Simply Swordfish

4.4

Prep
10 min
Cook
12 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
  2. 2 Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill.
  3. 3 Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork.

By Jan Purnell

Beth's Baked Fish
Dinner

Beth's Baked Fish

4.3

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stir melted butter, seasoned salt, dill weed, and garlic powder together in a small bowl. Pour into a large baking dish. Add cod fillets and turn to coat both sides.
  3. 3 Bake in the preheated oven until cod flakes easily with a fork, 20 to 30 minutes.

By Beth Boyd

Homemade Kale Chips
Dinner

Homemade Kale Chips

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Pour oil into a spritzer.
  2. 2 Spread kale over a large baking sheet. Spray oil evenly over kale, then sprinkle with garlic powder, sea salt, and dill; stir until evenly distributed.
  3. 3 Bake in the preheated oven, stirring every 5 minutes, until crispy, 10 to 15 minutes total.

By Terrie

Carrot Soup

Carrot Soup

4.4

Prep
30 min
Cook
65 min
Total
95 min

Instructions

  1. 1 In a medium-sized stockpot, over high heat, combine chicken stock, carrots, garlic, dill weed, salt, and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
  2. 2 Puree soup in a blender; return to the stockpot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

By Joan Carney