Type what you have

Ingredients

• nutmeg
• ground ginger
• allspice
• fenugreek seed
• black pepper
• clove
• cinnamon

Instructions

1. 1 Combine nutmeg, ginger, allspice, fenugreek, pepper, cloves, and cinnamon in an airtight container with a lid. Close and shake to mix spices together. Store in a cool, dark place.

By BigDaddy

Ingredients

• sesame seed
• thyme
• sumac
• salt

Instructions

1. 1 Toast sesame seeds in a dry skillet over medium heat until just golden, about 3 to 5 minutes.
2. 2 Combine sesame seeds, thyme leaves, sumac, and salt in a bowl and stir until well combined.

By Serena

Ingredients

• almond
• sesame seed
• red chile powder
• turmeric
• onion salt
• celery salt
• cumin seed
• coriander
• cayenne pepper

Instructions

1. 1 Grind almonds into small pieces using a mortar and pestle. Add sesame seeds, red chile powder, turmeric, onion salt, celery salt, cumin seeds, coriander, and cayenne; mix well.

By pixiedust

Ingredients

• almond flour
• confectioners sugar
• almond extract
• rose water
• egg white

Instructions

1. 1 Combine almond flour and confectioners' sugar in a food processor; pulse until evenly mixed. Add almond extract and rose water; process until combined. Add egg white; process until a thick dough forms.
2. 2 Wrap dough in plastic wrap and refrigerate until firm.

By jodre'smama

Ingredients

• dried lime
• water
• honey

Instructions

1. 1 Crush limes with a pestle in a mortar until the pieces resemble small stones.
2. 2 Combine water and crushed lime in a saucepan and bring to a boil over medium-high heat. Reduce temperature and simmer for 5 minutes.
3. 3 Strain into 4 tea cups and sweeten with honey as desired. Serve hot or cold

By Buckwheat Queen

Ingredients

• olive oil
• halloumi cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush olive oil over both sides of each slice of halloumi cheese.
3. 3 Place halloumi directly on the grate and grill for 3 minutes; flip and grill 3 minutes more. Serve immediately.

By Soup Loving Nicole

Ingredients

• garlic
• salt
• lemon juice
• canola oil

Instructions

1. 1 Put garlic cloves in a food processor with the cutting blade in place. Pulse until smooth. Add salt. Use a spatula to push garlic into the middle of the bowl. Pulse again on low. Use the spatula to push down garlic again.
2. 2 Using the drizzle adapter in the food processor, slowly pour in 1 1/2 tablespoons lemon juice on low speed. Pour in 1 cup oil; spread will emulsify and start to turn white. Turn off the processor and scrape down the sides. Add remaining lemon juice on low speed. Slowly add remaining 2 cups oil, processing until spread is thick and creamy.
3. 3 Transfer garlic spread to a storage bowl with a lid and refrigerate until ready to use.

By FrackFamily5 CACT

Ingredients

• hazelnut
• hazelnut
• sesame seed
• cumin seed
• coriander seed
• mint leaves
• salt
• za'atar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Spread 1 cup plus 2 tablespoons hazelnuts out on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, about 10 minutes. Let cool.
3. 3 Combine sesame seeds, cumin seeds, and coriander seeds in a pan over medium heat and toast until fragrant, 2 to 3 minutes. Remove from heat and let cool.
4. 4 Combine toasted hazelnuts, toasted sesame seed mixture, dried mint, salt, and za'atar in the bowl of a food processor; pulse until evenly ground.

By leila

Ingredients

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

Instructions

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

By Marianne

Ingredients

• paprika
• black pepper
• cumin
• coriander
• cinnamon
• clove
• cardamom
• star anise
• nutmeg
• chicken tender
• salt
• olive oil
• red onion

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

Ingredients

• whole wheat bread
• ground lamb
• egg
• parsley
• garlic
• cumin
• mint
• 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

• grapeseed oil
• pita bread
• romaine lettuce
• green bell pepper
• roma tomato
• red onion
• cucumber
• feta cheese
• mint
• parsley
• olive oil
• lemon
• garlic
• greek seasoning
• sumac
• salt
• black pepper

Instructions

1. 1 Heat grapeseed oil in a large skillet over medium-low heat. Cook and stir pita bread pieces in hot oil until golden brown, 2 to 3 minutes. Transfer bread pieces to a paper-towel lined plate.
2. 2 Stir romaine lettuce, tomato, red onion, cucumber, feta cheese, mint, and parsley together in a large bowl.
3. 3 Whisk olive oil, lemon juice, garlic, Greek seasoning, sumac, salt, and black pepper together in a bowl until completely combined. Pour olive oil mixture and pita bread pieces into lettuce mixture; toss to coat.

By daniellev14

Ingredients

• sesame seed
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
2. 2 Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
3. 3 Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.

By SFChef

Ingredients

• orange pekoe tea
• water
• white sugar
• cardamom seed
• cinnamon
• nutmeg
• ginger
• evaporated milk

Instructions

1. 1 Cut tea bags open and empty into a small bowl; discard tea bags.
2. 2 Bring water to a boil in a saucepan; add loose tea. Boil tea until water becomes dark red, 3 to 5 minutes. Stir sugar into tea.
3. 3 Grind cardamom seeds in an electric grinder or using a mortar and pestle. Stir ground cardamom, cinnamon, nutmeg, and ginger into tea; boil until flavors are infused, about 10 minutes.
4. 4 Stir milk into tea and bring back to a boil for about 2 minutes. Pour tea through a sieve to separate out solids. Serve hot.

By Abdulkader Babader

Ingredients

• yogurt
• mint
• salt
• water
• cucumber
• mint
• 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

• tomato
• cucumber
• red onion
• parsley
• sumac
• salt
• arugula
• lemon juice
• olive oil

Instructions

1. 1 Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.
2. 2 Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.
3. 3 Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.

By France Cevallos

Ingredients

• olive oil
• onion
• couscous
• water
• vegetable bouillon base
• cinnamon
• garam masala
• bay leaf
• cranberry
• broccoli
• almond
• salt
• black pepper
• parsley

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
2. 2 Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.

By Lenny

Ingredients

• saffron
• water
• all-purpose flour
• kosher salt
• turmeric
• black pepper
• onion powder
• garlic powder
• cod
• grapeseed oil
• orange
• orange
• lime

Instructions

1. 1 Crush saffron threads to a powder with a small mortar and pestle. Transfer to a small bowl and stir in boiling water. Cover and set aside.
2. 2 Mix flour, salt, turmeric, pepper, onion powder, and garlic powder together on a large plate and spread in an even layer.
3. 3 Dry fish well with paper towels. Cut into 3-inch-long pieces and season with salt. Dredge fish in flour mixture until all sides are coated.
4. 4 Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes.
5. 5 Transfer fish to a serving platter. Drizzle orange juice over top and serve with orange and lime wedges.

By Naz Deravian

Ingredients

• sourdough bread
• olive oil
• butter
• leek
• red pepper flakes
• sea salt
• black pepper
• zucchini
• green onion
• baby spinach
• parsley
• lemon
• egg
• feta cheese
• chive
• cilantro
• avocado

Instructions

1. 1 Heat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy and grill marks are evident, about 2 minutes. Remove from heat.
2. 2 Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.
3. 3 Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.
4. 4 Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.
5. 5 To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.

By Jonathan Charbz

Ingredients

• butternut squash
• olive oil
• salt
• black pepper
• butter
• chicken breast
• moroccan spice mix
• orange juice
• apricot
• cranberry
• date
• almond sliver
• rice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place spiralized butternut squash in a bowl; add 1 tablespoon oil, salt, and pepper. Toss to coat and transfer to a baking sheet.
3. 3 Bake in the preheated oven until just tender, 7 to 10 minutes.
4. 4 Heat butter and remaining 2 tablespoons oil in a large saute pan over medium-high heat. Add chicken and sprinkle both sides with Moroccan spice, salt, and pepper to taste. Cover pan and cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken and set aside.
5. 5 Add orange juice, apricots, cranberries, and dates to the same saute pan over medium heat. Cook and stir until orange juice thickens, 3 to 4 minutes. Add almonds and toss to coat. Remove topping from heat.
6. 6 Plate each portion with butternut squash, cooked rice, chicken, and topping.

By FSHELL

Ingredients

• cabbage
• celery rib
• dill
• cilantro
• banana pepper
• spinach
• yogurt
• all-purpose flour
• lemon
• salt

Instructions

1. 1 Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low.
2. 2 Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.

By Sylvia

Ingredients

• olive oil
• onion
• long-grain rice
• vegetable broth
• saffron
• allspice
• pistachio
• butter
• pomegranate seed
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice; reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 2 Meanwhile, toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
3. 3 Stir butter into cooked rice. Remove from the heat and mix in pistachios and pomegranate seeds. Fluff with a fork and season with salt and pepper.

By Afiyet_olson

Ingredients

• basmati rice
• salt
• cooking oil
• potato

Instructions

1. 1 Rinse and drain rice 2 times.
2. 2 Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
3. 3 Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
4. 4 Invert carefully onto a serving plate so sliced potatoes are on top of rice.

By Lady at the Stove

Ingredients

• beet
• garlic
• olive oil
• salt
• black pepper
• chickpea
• olive oil
• lemon
• tahini
• cumin
• salt
• black pepper
• cayenne pepper
• plain greek yogurt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
3. 3 Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
4. 4 Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
5. 5 Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
6. 6 Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.

By Elizabeth

Ingredients

• ground lamb
• panko bread crumb
• scallion
• mint
• 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

• olive oil
• onion
• russet potato
• celery
• garlic
• cilantro
• salt
• cumin
• coriander
• cinnamon
• water
• brown lentil
• swiss chard
• lemon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant.
2. 2 Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in chard; cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.
4. 4 Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.

By LauraF

Ingredients

• barberry
• swiss chard
• parsley
• cilantro
• dill
• green onion
• walnut
• garlic
• kosher salt
• fenugreek leaf
• tarragon
• turmeric
• cinnamon
• saffron
• damask rose petal
• black pepper
• egg
• olive oil
• olive oil

Instructions

1. 1 Soak barberries in water to cover for 10 minutes. Drain.
2. 2 Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.
3. 3 Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.
4. 4 Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.

By Naz Deravian

Ingredients

• olive oil
• lemon juice
• salt
• pepper
• red potato
• garlic
• butter
• dukkah
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk olive oil, lemon juice, 1/4 teaspoon salt, and black pepper together in a small bowl.
3. 3 Place potatoes and garlic cloves in an 11x13-inch baking dish; drizzle with olive oil mixture and toss to coat.
4. 4 Bake in the preheated oven for 40 minutes, stirring every 10 to 15 minutes.
5. 5 Combine butter and dukkah in a small bowl; brush on potatoes. Continue baking until potatoes are soft and golden, 10 to 15 minutes more. Season with salt; garnish with parsley.

By France Cevallos

Ingredients

• ground lamb
• onion
• parsley
• salt
• allspice
• black pepper
• vegetable oil
• potato
• salt
• garlic
• lemon
• water
• tahini
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Make lamb rolls: Combine lamb, onion, parsley, salt, allspice, and pepper in a large bowl. Roll meat into 2 1/2-inch-long pieces and arrange in a baking pan.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Make potatoes: While meat is cooking, heat vegetable oil in a large frying pan over medium heat. Add potatoes; fry in hot oil until lightly golden, about 5 minutes. Set aside on paper towels to drain excess oil. Sprinkle with salt.
5. 5 Remove lamb from the oven; drain and discard any fat from meat. Leave the oven on.
6. 6 Make tahini sauce: Blend garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set sauce aside.
7. 7 Arrange potatoes on top of lamb in the baking dish and pour sauce on top. Drizzle with olive oil. Return the baking pan to the oven.
8. 8 Bake in the preheated oven until lamb is no longer pink and an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), about 30 minutes more.

By leggett

Ingredients

• vegetable oil
• round steak
• onion
• parsley
• salt
• black pepper
• bread dough
• butter

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
3. 3 Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake fatayer in the preheated oven until lightly browned, about 25 minutes.

By Russ Neimy