Type what you have

Ingredients

• ✓ mint
• bulgur
• water
• olive oil
• lemon juice
• cucumber
• green onion
• parsley
• coriander
• ginger root
• salt
• pepper
• shrimp

Instructions

1. 1 Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
2. 2 When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.

By Iron Chef Suzi-Q

Ingredients

• ✓ mint
• pita bread
• romaine lettuce
• radish
• cucumber
• tomato
• green onion
• garlic
• parsley
• salt
• black pepper
• lemon juice
• olive oil
• sumac

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
2. 2 Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
3. 3 Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
4. 4 Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
5. 5 Garnish salad with toasted pita.

By cookie

Ingredients

• ✓ mint
• bulgur
• water
• olive oil
• onion
• tomato
• cucumber
• green bell pepper
• red bell pepper
• green onion
• parsley
• red pepper flakes
• olive oil
• lemon juice
• pomegranate molasses

Instructions

1. 1 Place bulgur in a bowl; stir in boiling water. Cover and let stand for 20 minutes.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in chopped onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
3. 3 Drain bulgur and return it to the bowl. Add cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes. Drizzle with 2 tablespoons olive oil, lemon juice, and pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.

By ahilgaz

Ingredients

• ✓ mint
• grapefruit
• orange
• tangerine
• pomegranate aril
• sour cream
• lemonade concentrate

Instructions

1. 1 Peel grapefruits, oranges, and tangerines with a serrated edge knife, being careful to remove the white pith.
2. 2 Slice all citrus fruit crossways and remove any seeds. Evenly distribute slices amongst 4 salad plates. Sprinkle pomegranate arils evenly over each salad.
3. 3 Stir together sour cream and undiluted lemonade concentrate in a small bowl for the dressing until smooth. Drizzle dressing over each salad. Garnish with mint sprigs.

By Bibi

Ingredients

• ✓ mint
• pineapple
• cucumber
• green onion
• cilantro
• sweet chili sauce
• sesame oil
• lime juice
• lime
• fish sauce
• brown sugar

Instructions

1. 1 Place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
2. 2 Whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chili dressing over pineapple mixture; toss to combine.

By Ann Freele

Ingredients

• ✓ mint
• watermelon
• red onion
• basil
• cilantro
• lime
• feta cheese
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl.

By Michelle English

Ingredients

• ✓ mint
• orange blossom honey
• water
• white wine vinegar

Instructions

1. 1 Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
2. 2 Submerge mint in hot syrup and cool to room temperature.
3. 3 Remove and discard mint. Chill syrup in the refrigerator.

By Desert Damsel

Ingredients

• ✓ mint
• greek yogurt
• olive oil
• dill
• kosher salt

Instructions

1. 1 Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.

By Baritone Bob

Ingredients

• ✓ mint
• halloumi cheese
• olive oil
• watermelon
• onion

Instructions

1. 1 Break halloumi cheese into small pieces. Heat olive oil in a skillet over medium heat. Add halloumi and cook and stir until golden, about 3 minutes.
2. 2 Toss watermelon cubes, mint leaves, onion slices, and fried halloumi in a salad bowl.

By cheesemite

Ingredients

• ✓ mint
• ✓ mint
• butter
• onion
• paprika
• red lentil
• bulgur
• tomato paste
• vegetable stock
• cayenne pepper
• lemon

Instructions

1. 1 Melt butter in a large saucepan over low heat. Cook onions in hot butter until golden brown, about 15 minutes.
2. 2 Stir paprika, lentils, and bulgur into onions to coat with butter.
3. 3 Add tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
4. 4 Crumble dried mint leaves into soup; stir and remove from heat.
5. 5 Ladle into bowls and garnish with lemon slices and fresh mint to serve.

By Genevia Jensen

Ingredients

• ✓ mint
• salt
• beef ravioli
• butter
• paprika
• garlic
• plain whole milk yogurt

Instructions

1. 1 Bring a large pot of water to a boil. Add salt, mint, and ravioli. Cook for 3 to 5 minutes until ravioli float to the top, then drain and keep warm.
2. 2 Meanwhile, melt butter in a small saucepan over low heat. Stir in paprika, and keep warm as ravioli are cooking. Stir garlic into yogurt.
3. 3 To serve, place drained ravioli onto a serving platter or individual plates. Spoon yogurt on top of ravioli, then ladle paprika butter over top.

By DS

Ingredients

• ✓ mint
• white sugar
• water
• strawberry
• ginger
• lemon
• white balsamic vinegar

Instructions

1. 1 Bring sugar and water to a boil in a large pot over high heat; boil until sugar has dissolved. Stir in strawberries, mint, ginger, lemon peels, and lemon juice; return to a boil. Reduce heat to medium; simmer for 20 minutes. Off heat, stir in vinegar. Set syrup aside at room temperature for 8 hours to overnight.
2. 2 Strain mixture through a fine-mesh sieve; discard or reserve solids. Store syrup at room temperature in a sterile container.
3. 3 Stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.

By The Magpie

Ingredients

• ✓ mint
• cucumber
• tomato
• onion
• lemon juice
• salt
• black pepper

Instructions

1. 1 Mix cucumbers, tomato, onion, lemon juice, mint, salt, and pepper together in a bowl.

By Marianne

Ingredients

• ✓ mint
• yogurt
• walnut
• golden raisin
• dill
• salt
• black pepper
• cucumber

Instructions

1. 1 Place yogurt into a fine-mesh sieve lined with a coffee filter and allow to drain, about 20 minutes. You should end up with about a cup of thick yogurt.
2. 2 Heat a small skillet over medium heat, add walnuts, and toast while stirring until nuts start to turn golden brown and become fragrant, 3 to 5 minutes. Allow to cool.
3. 3 Mix yogurt, sultanas, walnuts, dill, mint, salt, and pepper in a large bowl, add cucumber and toss to combine. Refrigerate for 1 hour.

By Afiyet_olson

Ingredients

• ✓ mint
• ✓ mint
• yogurt
• salt
• water
• cucumber
• parsley
• raisin
• walnut
• persian rose petal
• ice cube
• pita bread

Instructions

1. 1 Combine yogurt, 2 teaspoons dried mint, and salt in a blender; purée with enough of the 2 cups water to create a smooth, thin soup. It will thicken somewhat when bread is added.
2. 2 Divide cucumbers, ½ cup fresh mint, parsley, raisins, and walnuts among four bowls.
3. 3 Divide yogurt mixture among four bowls.
4. 4 Top with rose petals; add a few ice cubes to each bowl.
5. 5 Tear bread into small pieces; add some to each bowl. Let bread soak before serving cold, 5 to 7 minutes.

By Shadi HasanzadeNemati

Ingredients

• ✓ mint
• olive oil
• onion
• brown lentil
• garlic
• spinach
• salt
• lemon juice

Instructions

1. 1 Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
2. 2 Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

By MissGleasonSanchezApostolides

Ingredients

• ✓ mint
• bulgur
• onion
• cumin
• allspice
• salt
• black pepper
• ground lamb
• olive oil

Instructions

1. 1 Place bulgur in a microwave-safe bowl. Add enough water to cover. Microwave on high until bulgar absorbs water, 1 to 2 minutes. Stir, then set aside to cool.
2. 2 Place mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube until mixture is finely chopped. Stir mint-onion mixture into bulgur. Stir in cumin, allspice, salt, and pepper.
3. 3 Stir bulgur mixture into ground lamb until well combined. Using damp hands, shape lamb mixture into small, palm-sized patties.
4. 4 Add oil to a large skillet over medium heat. Cook kibbeh patties until golden brown and cooked through, turning once, about 6 minutes on each side.

By Ron Shepherd

Ingredients

• ✓ mint
• buckwheat groat
• olive oil
• onion
• garlic
• cucumber
• parsley
• lemon
• mixed herbs

Instructions

1. 1 Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
3. 3 Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.

By Cassie

Ingredients

• ✓ mint
• bulgur
• water
• tomato
• onion
• parsley
• lemon
• olive oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place bulgur in a small mixing bowl. Add boiling water, mix, and cover with a clean towel. Let stand for 1 hour. Drain any excess water.
3. 3 Combine tomatoes, onion, parsley, mint, lemon juice, olive oil, and salt. Add bulgur; mix well and serve.

By Nadine

Ingredients

• ✓ mint
• ground lamb
• panko bread crumb
• scallion
• advieh
• dill
• salt
• black pepper
• egg
• cooking spray
• pomegranate molasses

Instructions

1. 1 Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
4. 4 Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
5. 5 Brush the meatballs with pomegranate molasses as soon as they come out of the oven.

By LauraF

Ingredients

• ✓ mint
• eggplant
• garlic
• kosher salt
• lemon
• tahini
• olive oil
• greek yogurt
• cayenne pepper
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
2. 2 Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
3. 3 When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
4. 4 Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
5. 5 Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

By John Mitzewich

Ingredients

• ✓ mint
• tomato
• red onion
• english cucumber
• olive oil
• lemon
• dill
• sumac
• salt
• black pepper

Instructions

1. 1 Mix tomatoes, red onion, cucumbers, olive oil, lemon juice, mint, dill, sumac, salt, and pepper together in a bowl.

By Autumn Leaves

Ingredients

• ✓ mint
• bulgur
• tomato
• cucumber
• green onion
• garlic
• parsley
• salt
• lemon juice
• olive oil

Instructions

1. 1 Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
2. 2 In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

By Katherine Denning

Ingredients

• ✓ mint
• cucumber
• salt
• tomato
• sweet onion
• parsley
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Place diced cucumber into a colander and sprinkle with 1 teaspoon salt; allow to drain for about 15 minutes.
2. 2 Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice; season with salt and black pepper. Serve immediately.

By mjkitty96

Ingredients

• ✓ mint
• bulgur
• water
• allspice
• black pepper
• cinnamon
• salt
• onion
• parsley
• ground lamb
• pine nut

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
2. 2 Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
3. 3 Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By MikeP

Ingredients

• ✓ mint
• water
• farro
• parsley
• tomato
• cucumber
• red onion
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Bring water and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain; cool.
2. 2 Combine parsley and mint in the bowl of a food processor; pulse until finely chopped. Transfer to a bowl. Add farro, tomato, cucumber, onion, olive oil, lemon juice, salt, and black pepper; toss lightly. Refrigerate before servings, 3 to 4 hours.

By Kim's Cooking Now

Ingredients

• ✓ mint
• cucumber
• roma tomato
• red bell pepper
• parsley
• purple onion
• garlic
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Toss cucumbers, tomatoes, bell pepper, parsley, onion, mint, and garlic together in a bowl. Drizzle olive oil and lemon juice over salad; toss to coat. Season with salt and black pepper.

By mimitomany

Ingredients

• ✓ mint
• whole wheat bread
• ground lamb
• egg
• parsley
• garlic
• cumin
• allspice
• salt
• black pepper
• olive oil

Instructions

1. 1 Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
2. 2 Roll lamb mixture into small meatballs.
3. 3 Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

By Will

Ingredients

• ✓ mint
• cucumber
• tomato
• red bell pepper
• parsley
• green onion
• garlic
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Combine cucumbers, tomatoes, bell pepper, parsley, green onions, mint, and garlic in a bowl.
2. 2 Drizzle olive oil and lemon juice over salad; season with salt and black pepper and toss to coat.

By Maslow

Ingredients

• ✓ mint
• bulgur
• water
• olive oil
• lemon juice
• green onion
• parsley
• tomato
• cucumber
• salt
• black pepper

Instructions

1. 1 Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
2. 2 Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

By jen