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Kefta
Dinner Middle Eastern

Kefta

3.9

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, mix together the parsley, onions, lamb, allspice, lemon zest, salt and butter until well blended. Use your hands for best results. Place in a baking dish, or pat into a 2 inch tall round on a baking sheet with sides. Arrange tomato slices on top.
  3. 3 Bake uncovered for 50 minutes in the preheated oven, until no longer pink and the internal temperature has reached at least 160 degrees F (72 degrees C). Serve with pita bread or rice.

By CZ24

Easy Baklava
Dessert Middle Eastern

Easy Baklava

4.8

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  2. 2 Toss together nuts and cinnamon. Unroll phyllo and cut the whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
  3. 3 Place 2 sheets of phyllo in the bottom of the prepared dish. Brush generously with some of the melted butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.
  4. 4 Using a sharp knife, cut baklava into 4 long rows, then diagonally 9 times to make 36 diamond shapes. Be sure to cut all the way through to the bottom of the layers.
  5. 5 Bake in the preheated oven until golden brown and crisp, about 50 minutes.
  6. 6 While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla, and lemon zest; reduce heat and simmer 20 minutes.
  7. 7 Remove baklava from the oven and immediately spoon syrup over it. Let cool completely before serving. Store uncovered.

By Arvilla

Sweet Potato Hummus
Appetizer Middle Eastern

Sweet Potato Hummus

4.5

Prep
20 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Poke holes all over sweet potatoes with a fork.
  3. 3 Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
  4. 4 Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

By mickdee

Keftedes - Greek Meatballs
Dinner Middle Eastern

Keftedes - Greek Meatballs

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
  2. 2 Place the lemon juice in a large bowl. Coarsely grate the potatoes into the lemon juice, stirring well to prevent browning. Stir in the ground beef, onion, bread crumbs, parsley, mint, cinnamon, lemon zest, eggs, and salt and pepper. Mix well, and shape into oblong balls about 1 inch thick and 2 inches wide.
  3. 3 Place meatballs in hot oil in batches; do not crowd. Fry until golden brown, and cooked through, about 6 to 7 minutes per batch. Serve with lemon wedges.

By Constantina

Baked Chicken Shawarma
Dinner Middle Eastern

Baked Chicken Shawarma

4.8

Prep
25 min
Cook
35 min
Total
180 min

Instructions

  1. 1 Combine olive oil, garlic, lemon juice, paprika, cumin, lemon zest, coriander, pepper flakes, salt, pepper, turmeric, and cinnamon in a 1-gallon resealable plastic bag. Seal the bag and gently squeeze until ingredients are well blended. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag again. Marinate in the refrigerator for at least 2 hours or overnight.
  2. 2 Set a rack in the center of the oven and another about 6 inches from the broiler. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch sheet pan.
  3. 3 Spread onion slices onto the prepared sheet pan, then place marinated chicken thighs on top; keep as much marinade on each thigh as possible. Discard any remaining marinade.
  4. 4 Bake on the center rack of the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Turn on the broiler and move the sheet pan to the upper rack. Broil until a light char develops, 2 to 3 minutes. Garnish with parsley.

By Bibi

Vegetarian Moroccan Stew
Dinner Middle Eastern

Vegetarian Moroccan Stew

4.2

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.
  2. 2 Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.
  3. 3 In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.

By Front242

Spicy Baked Falafel with Tzatziki
Dinner Middle Eastern

Spicy Baked Falafel with Tzatziki

3.5

Prep
40 min
Cook
50 min
Total
100 min

Instructions

  1. 1 Stir yogurt, cucumber, lemon juice, garlic powder, sugar, lemon zest, mint, and dill together in a bowl. Adjust seasonings to taste and refrigerate tzatziki until ready to serve with falafel.
  2. 2 Preheat the oven to 450 degrees F (230 degrees C).
  3. 3 Combine jalapeno peppers, parsley, green onions, and garlic in a food processor. Pulse until finely chopped and fully blended. Scrape mixture down and add chickpeas. Pulse several times until just blended and chickpeas are broken up, but texture is still rough; do not overblend. Transfer mixture to a large bowl.
  4. 4 Add eggs, lemon juice, lemon zest, Greek seasoning, cumin, 1/2 tablespoon salt, paprika, pepper, and chili powder to the chickpea mixture. Stir with a spatula until fully incorporated. Add chickpea flour a few tablespoons at a time and stir; the final mixture should be wet, but not falling apart when handled. Place bowl in the freezer, uncovered, to firm up mixture, 10 to 15 minutes.
  5. 5 Line a rimmed baking sheet with parchment paper and brush with some olive oil.
  6. 6 Remove chickpea mixture from freezer and form into 20 to 24 small balls and place on the prepared baking sheet. Brush falafel with remaining olive oil and sprinkle with remaining salt.
  7. 7 Bake in the preheated oven until falafel are dry and slightly darker brown in color, about 45 minutes. Turn on the broiler and continue baking until tops are crisp, 5 to 7 minutes. Serve with tzatziki.

By Bradley Wiles

Brandy Simple Syrup
Drink

Brandy Simple Syrup

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.
  2. 2 When ready to use, mix in brandy. Brush onto cake layers before frosting.

By Glory

Lemon Pepper Chicken Wings
Appetizer

Lemon Pepper Chicken Wings

4.7

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. Spread coated wings in a single layer onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bake longer for a crispier skin.

By bubbles26

Tart Meyer Lemon Sorbet
Dessert

Tart Meyer Lemon Sorbet

4.5

Prep
10 min
Cook
1 min
Total
36 min

Instructions

  1. 1 Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
  2. 2 Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
  3. 3 Scrape sorbet into a chilled loaf pan and freeze.

By Carol Anderson

Creamy Kiwi Sandwich
Lunch

Creamy Kiwi Sandwich

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a small bowl, mix together Neufchatel cheese, lemon zest, and honey. Refrigerate for 1 day to allow the flavors to develop.
  2. 2 Spread about 2 tablespoons of the sweetened Neufchatel cheese over one side of a slice of bread. Top with about 2 tablespoons of chopped kiwi fruit, and another slice of bread. Repeat with remaining ingredients to make 8 sandwiches in all.

By Sydny

Lemon Curd

Lemon Curd

4.7

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
  2. 2 Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

By Charlene Liang

Watermelon Salad with Grapes and Citrus
Lunch American

Watermelon Salad with Grapes and Citrus

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine watermelon and red grapes in a large bowl; toss in lemon zest and lime zest until evenly dispersed. Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.

By Joeitalian

Maple-Peach Ice Cream Topping
Dessert

Maple-Peach Ice Cream Topping

3.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Cut each peach in half, remove pit, and cut each half into 6 slices.
  2. 2 Melt butter in a medium saucepan over medium-high heat until slightly browned, 2 to 4 minutes. Place peach slices into the butter, reduce heat to medium-low, and cook for 3 minutes, turning carefully. Add maple syrup, lemon zest, and nutmeg to the pot and cook for 2 to 3 more minutes.
  3. 3 Allow to cool slightly before serving.

By Bren

Pecan Rice Pudding
Dessert

Pecan Rice Pudding

3.3

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 In a medium saucepan over medium heat, bring rice and milk to a boil. Reduce heat, cover and simmer 25 minutes. Stir in maple syrup, lemon zest and pecans. Pour into serving dishes and chill until set.

By Sara

Blackberry-Lemon Pie
Dessert

Blackberry-Lemon Pie

3.5

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
  3. 3 In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
  4. 4 Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.

By Cyndi Cady

Honey Syrup
Pantry Greek

Honey Syrup

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine honey, water, lemon juice, and zest in a small saucepan. Cook over medium heat, stirring occasionally, until boiling. Continue to boil until mixture thickens and is reduced by a fourth.

By DeniseNH

Cold Asparagus with Prosciutto and Lemon
Dinner American

Cold Asparagus with Prosciutto and Lemon

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook asparagus in boiling water until tender but still crisp, about 4 minutes. Quickly drain asparagus and plunge into a bowl of ice water to stop cooking and maintain the bright green color. Drain again and pat dry with paper towels.
  2. 2 Separate asparagus into 5 small bundles and wrap each one with a prosciutto slice. Sprinkle each bundle with lemon juice and zest.

By Lisa K

Rhubarb Sorbet
Dessert

Rhubarb Sorbet

Prep
25 min
Cook
10 min
Total
575 min

Instructions

  1. 1 Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
  2. 2 Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
  3. 3 Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
  4. 4 Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
  5. 5 Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Mac

Easy Creamy Lemon Chicken
Dinner

Easy Creamy Lemon Chicken

4.5

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
  3. 3 Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
  4. 4 Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

By Jess Staldine

Portuguese Coconut Cakes (Bolos de Coco)
Dessert European

Portuguese Coconut Cakes (Bolos de Coco)

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
  2. 2 Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
  3. 3 Bake in the preheated oven until firm and golden, 15 to 20 minutes.

By drodrigues101

Sesame Lemon Crisps
Dessert

Sesame Lemon Crisps

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C) Grease cookie sheets. Set aside.
  2. 2 Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. Increase oven temperature to 375 degrees F (190 degrees C).
  3. 3 Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder.
  4. 4 Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.

By Camellia