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Chicken Shawarma Marinade
Dinner Middle Eastern

Chicken Shawarma Marinade

4.0

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Combine chicken, Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a resealable plastic container or bag. Shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
  2. 2 Discard excess marinade and cook the chicken as desired when ready to make sandwiches or wraps.

By Rebekah Rose Hills

Chef John's Baklava
Dessert Middle Eastern

Chef John's Baklava

4.8

Prep
20 min
Cook
60 min
Total
145 min

Instructions

  1. 1 Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
  2. 2 Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
  3. 3 Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
  4. 4 Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
  5. 5 Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
  6. 6 Preheat oven to 350 degrees F (175 degrees C).
  7. 7 Cut baklava into about 12 diamond-shaped pieces approximately the same size.
  8. 8 Bake in preheated oven until browned and crisp, about an hour.
  9. 9 Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
  10. 10 After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

By John Mitzewich

Pasanday (Pakistani Beef Pot Roast)
Dinner Middle Eastern

Pasanday (Pakistani Beef Pot Roast)

4.3

Prep
15 min
Cook
45 min
Total
75 min

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

Baharat Chicken Tenders
Dinner Middle Eastern

Baharat Chicken Tenders

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine sweet paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a small bowl and stir to combine.
  2. 2 Place chicken tenders on a plate and sprinkle one side with 2 teaspoons of the spice blend. Season with sea salt to taste. Turn tenders and sprinkle the other side with an additional 2 teaspoons of the spice blend; add salt to taste. Store remaining spice blend in an airtight container and reserve for another use.
  3. 3 Heat a skillet over medium heat. Pour in olive oil once skillet is hot and heat until it shimmers. Carefully place chicken tenders into skillet one at a time, making sure they don't touch each other. Cook for 4 1/2 minutes, turn, and cook until chicken is no longer pink in the center and the juices run clear, about 4 1/2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and drain on a paper towel-lined plate.
  4. 4 Add onion to the same skillet and cook until soft and translucent, about 4 minutes. Remove onion slices and drain on paper towel-lined plate. Serve onions with chicken.

By Bibi

Ashure
Dessert Middle Eastern

Ashure

4.9

Prep
10 min
Cook
105 min
Total
1555 min

Instructions

  1. 1 To make the pudding: Place bulgur, garbanzo beans, white beans, and raisins in 4 separate bowls and add water to cover. Let stand overnight.
  2. 2 The next day, combine garbanzo beans and white beans in a saucepan with water to cover. Bring to a boil; reduce heat to low and simmer, covered, until beans are tender, 1 to 1 ½ hours. Drain and set aside.
  3. 3 Drain bulgur and transfer to a large saucepan. Add 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.
  4. 4 When bulgur has thickened, stir in sugar and bring mixture to a boil. Add cooked beans to bulgur mixture. Stir in drained raisins, apricots, orange peel, and cloves. Reduce heat and simmer until pudding thickens and fruit is tender, about 15 minutes.
  5. 5 Pour pudding into individual serving bowls. Garnish with sesame seeds, walnuts, pistachios, currants, and cinnamon. Allow pudding to cool, then serve.

By Asli Ocak

Lamb Shawarma
Dinner Middle Eastern

Lamb Shawarma

4.7

Prep
30 min
Cook
20 min
Total
770 min

Instructions

  1. 1 Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
  2. 2 Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

By jwagner

Lebanese Easter Cookies
Dessert Middle Eastern

Lebanese Easter Cookies

4.0

Prep
120 min
Cook
15 min
Total
615 min

Instructions

  1. 1 Melt butter in a small saucepan over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.
  2. 2 Measure flours into a large bowl. Add melted butter mixture, sesame seeds, yeast, cinnamon, mahleb, nutmeg, cloves, cardamom, and allspice; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in the bowl to rest for 1 hour.
  3. 3 Grease 3 baking sheets with cooking spray or line with parchment paper.
  4. 4 Pour rose water and orange flower water into a small bowl. Pour warm water into a second small bowl.
  5. 5 Transfer dough to a floured board or work surface. Pull off about 1 cup dough. Dip your fingers in warm water and knead dough for a few minutes; dip dough in flower water and knead again until dough is soft and pliable.
  6. 6 Use the palm of your hand to roll dough into a rope 12 inches long and 1 inch in diameter. Cut rope in half and make a wreath-shaped cookie with each piece, pinching the ends together. Place on the prepared baking sheets. Repeat with remaining dough. Cover cookies with a clean towel and place in the refrigerator, 8 hours to overnight.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator and let come to room temperature while the oven preheats.
  8. 8 Bake cookies in the preheated oven until golden brown, about 15 minutes.

By Arlette Therese Abdallah

Harvey's Moroccan Roast Chicken
Dinner Middle Eastern

Harvey's Moroccan Roast Chicken

4.5

Prep
20 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
  3. 3 For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
  4. 4 Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
  5. 5 Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.

By MONKEYCAT

Tabakh Roho (Syrian Lamb and Vegetable Stew)
Dinner Middle Eastern

Tabakh Roho (Syrian Lamb and Vegetable Stew)

4.3

Prep
40 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Heat the ghee in a large pot over medium-high heat and stir in the lamb meat. Cook and stir until evenly browned. Season with allspice, cinnamon, cloves, nutmeg, and cardamom and mix well.
  2. 2 Place a layer of onion on top of the lamb in the pot, but do not stir. Top with layers of potato, eggplant, zucchini, and tomatoes.
  3. 3 Repeat the layers of vegetables until you have used them up, ending with tomatoes on top. Place the chile pepper in the center of the tomatoes. Season with salt. Dilute the tomato paste in the water, and pour it over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
  4. 4 With a mortar and pestle, crush together the garlic, a pinch of salt, and the dried mint. Mix with 2 tablespoons of liquid from the pot, and drop by spoonfuls over the vegetables in the pot, but do not stir. Simmer for 5 minutes more.
  5. 5 Transfer the stew to a wide bowl or serving dish by gently tipping the pot and letting it slide out into the serving dish, while maintaining its layers. Sprinkle with ghee, if desired.

By ALMALOU

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

Afghani Kabli Pulao
Dinner Middle Eastern

Afghani Kabli Pulao

4.8

Prep
25 min
Cook
42 min
Total
99 min

Instructions

  1. 1 Make the broth: Place halved onion, garlic head, cinnamon stick, cardamom pods, pepper, cumin seed, salt, sugar, paprika, coriander seeds, and cloves into a pressure cooker. Pour in water to cover.
  2. 2 Close the cooker securely and place the pressure regulator over the vent according to manufacturer's instructions. Set to high and heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce to medium and cook for 20 minutes. Let the pressure release naturally, about 10 minutes. Unlock the lid and remove.
  3. 3 When the broth is almost finished, start the rice: Soak rice in cool water for 5 minutes, then rinse until water runs clear.
  4. 4 Strain cooled broth into a bowl. Clean out the pressure cooker, then place over medium heat and add oil.
  5. 5 Add onion and garlic to the cooker; cook and stir until softened and browned, 7 to 10 minutes. Stir in carrots and cook until soft, about 3 minutes more. Add strained rice, raisins, almonds, cumin seed, pepper, cardamom powder, and clove. Stir to combine, then pour in enough broth to cover.
  6. 6 Close the cooker securely and seal the vent; set to high and heat until the first whistle, 5 to 7 minutes. Reduce to medium and cook for 5 minutes. Remove from the heat and let rest for 7 minutes, then let pressure release naturally, about 10 minutes. Immediately transfer cooked rice to a serving dish to prevent overcooking.

By chanty475

Baharat Chicken and Rice
Dinner Middle Eastern

Baharat Chicken and Rice

4.5

Prep
30 min
Cook
80 min
Total
350 min

Instructions

  1. 1 Make spice blend: Mix together paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom in a medium bowl. Set aside.
  2. 2 Make chicken and rice: Combine cilantro, 2 tablespoons olive oil, lemon juice, and 1 tablespoon spice blend in a resealable plastic bag. Add chicken thighs, legs, and breast to the bag. Squeeze out excess air, seal the bag, and shake to coat. Marinate in the refrigerator for at least 4 hours.
  3. 3 Meanwhile, place rice in a large bowl, cover with water, and soak for at least 1 hour. Drain and rinse, then return to the bowl. Add cashews, almonds, raisins, and pistachios to rice. Stir in 1 tablespoon spice blend; mix well and set aside.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Cook and stir shallot in hot oil until translucent, 1 to 3 minutes. Turn off the heat. Stir in rice mixture until well combined.
  6. 6 Remove and discard cilantro from the bag with chicken. Pour marinated chicken on top of rice mixture in the Dutch oven; reserve the bag. Pour broth into the bag, shake gently, and pour over chicken and rice. Cover the Dutch oven.
  7. 7 Bake in the preheated oven until rice is tender, chicken is no longer pink in the center, and the meat juices run clear, about 75 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By Buckwheat Queen

Al Kabsa (Traditional Saudi Rice and Chicken)
Dinner Middle Eastern

Al Kabsa (Traditional Saudi Rice and Chicken)

4.6

Prep
40 min
Cook
90 min
Total
130 min

Instructions

  1. 1 Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.
  2. 2 Make dish: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.
  3. 3 Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.
  4. 4 Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
  5. 5 Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.
  6. 6 Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.

By EmiratiWife2010

Sweet Pineapple Glaze for Ham
Pantry American

Sweet Pineapple Glaze for Ham

4.5

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Pour ½ cup pineapple juice from 1 can pineapple into a bowl; reserve.
  2. 2 Heat pineapple tidbits and remaining juice in a saucepan over medium-low heat. Add brown sugar and cloves; cook, stirring occasionally, until sauce thickens, about 1 hour. Thin sauce with reserved juice to desired consistency .

By Stephanie Wentzlaff

Apricot Glazed Ham
Dinner

Apricot Glazed Ham

4.6

Prep
10 min
Cook
115 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
  3. 3 Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
  4. 4 Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

By Karen Karsten

Clove-Spiced Plum Jam

Clove-Spiced Plum Jam

5.0

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Wrap cloves in cheesecloth or a spice sack; set aside.
  2. 2 Inspect 9 glass jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Combine plums, lemon juice, water, and pectin in a large, deep saucepan over low heat. Bring to a boil.
  4. 4 Add sugar and cloves. Cook, stirring continuously, until sugar dissolves and mixture reaches 220 degrees F (104 degrees C), 3 to 5 minutes. Remove and discard cloves.
  5. 5 Pour jam into sterilized jars. Wipe any drips off lip of jars, and add lids. Place on a damp towel to cool and self-seal; you will hear a popping sound as jam cools, about 2 hours.

By Madelle

Cranberry Burgundy Glaze

Cranberry Burgundy Glaze

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 If making a ham, score the ham, and stud with the whole cloves. In a small saucepan over medium heat, combine the cranberry sauce, orange zest, brown sugar, red wine, and mustard. Stir to blend. Bring to a boil, then remove from heat and set aside. If using the sauce for turkey, mix the whole cloves into the sauce while cooking.
  2. 2 To glaze meat, use half of the glaze before roasting, and use the remaining to baste during the last 30 minutes of cooking.

By SWIZZLESTICKS

Orange Baked Ham
Dinner American

Orange Baked Ham

4.4

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place ham in a shallow roasting pan; stud with whole cloves. Combine orange juice concentrate and honey in a small bowl; pour evenly over ham. Tent ham with aluminum foil.
  3. 3 Bake in the preheated oven 1 hour, basting occasionally.

By SARA R

Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter

4.0

Prep
45 min
Cook
480 min
Total
525 min

Instructions

  1. 1 Mix sugar, cinnamon, cloves, and allspice together in a bowl.
  2. 2 Layer 1/4 of the pumpkin cubes in the bottom of a slow cooker, then sprinkle 1/4 of the sugar mixture over top. Repeat layers three more times. Cover and cook on Low, stirring once or twice, until pumpkin is dark and golden, 8 hours to overnight.
  3. 3 Purée with an immersion blender until smooth. Let cool to room temperature, then transfer to airtight containers and refrigerate.

By ALLYK

Gingerbread Frosting for Cookies

Gingerbread Frosting for Cookies

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.

By allybaker22

Baked Ham
Dinner American

Baked Ham

4.7

Prep
10 min
Cook
270 min
Total
300 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place ham in a large roasting pan; press cloves into skin at 1- to 2-inch intervals.
  2. 2 Press a thick layer of sugar on skin.
  3. 3 Pour 1 inch of water into the roasting pan; cover tightly with aluminum foil.
  4. 4 Bake in the preheated oven for 4 ½ to 5 hours. An instant-read thermometer inserted into the center away from the bone should read at least 160 degrees F (72 degrees C).
  5. 5 Let ham rest about 20 minutes before carving.

By Auntie KK

Blueberry Liquor
Drink

Blueberry Liquor

4.5

Prep
20 min
Cook
Total
172820 min

Instructions

  1. 1 Mash thawed blueberries in a bowl with a fork; transfer to a sterlized 1-quart jar. Add lemon zest and cloves, then pour in vodka. Seal the jar and let age in a cool, dark place for 3 months, shaking the jar gently every few days.
  2. 2 After 3 months, strain and discard blueberries. Filter through cheesecloth into another sterilized 1-quart jar. Pour in simple syrup, seal the jar tightly with the lid, and shake until syrup has dissolved. Let age in a cool, dark place for at least 1 more month.
  3. 3 Filter liquid through cheesecloth again. Pour into decorative bottles.

By Jackie J

Honey Clove Ham Glaze

Honey Clove Ham Glaze

4.8

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Mix brown sugar, honey, brown mustard, cloves, and ginger together in a microwave-safe bowl; heat in microwave until sugar is dissolved, 45 to 60 seconds.

By Candi

Sweet Sauce for Vegetables

Sweet Sauce for Vegetables

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Mix in pineapple juice, brown sugar, lemon juice and ground cloves. When thoroughly mixed, remove from heat and use to marinate vegetables as desired.

By Krista B