Type what you have

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

• ✓ olive oil
• sesame seed

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

• ✓ olive oil
• sesame seed

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread sesame seeds onto a baking sheet.
3. 3 Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
4. 4 Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed.
5. 5 Store in a airtight container in the refrigerator for up to one month. Stir well before using.

By Karra Showen

Ingredients

• ✓ olive oil
• yogurt
• salt

Instructions

1. 1 Line a large colander with cheesecloth. Combine yogurt and salt in a bowl; pour into cheesecloth. Set colander over a bowl to catch liquid that drains off; drain in the refrigerator for 24 hours.
2. 2 Transfer drained mixture to a bowl; stir in olive oil. Store labneh in a covered container in the refrigerator.

By LEBANESE

Ingredients

• ✓ olive oil
• chicken thigh
• zhoug sauce
• fire-roasted red bell pepper
• fire-roasted yellow bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with olive oil.
2. 2 Measure 1/2 cup of prepared zhoug and spread over the bottom of the oiled baking dish. Place chicken thighs, cut side down, on top of the zhoug. Sprinkle fire-roasted bell peppers over chicken thighs. Using a spoon, drop remaining zhoug sauce in between the bell pepper pieces, covering as much of the chicken thighs as possible.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ olive oil
• garlic
• salt
• lemon juice
• vegetable oil

Instructions

1. 1 Place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.

By )

Ingredients

• ✓ olive oil
• vermicelli
• rice
• salt
• water

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
2. 2 Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
3. 3 Bring water to a boil in a saucepan.
4. 4 Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.

By Gamila Salem

Ingredients

• ✓ olive oil
• greek yogurt
• mint
• 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

• ✓ olive oil
• chicken thigh
• za'atar
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 In a bowl, mix together the za'atar, salt, and olive oil until the consistency of a thick paste. Add chicken thighs to the bowl, and toss to coat liberally on all sides. Place on the prepared baking sheet.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Diana Moutsopoulos

Ingredients

• ✓ olive oil
• all-purpose flour
• salt
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour and salt together in a bowl; form a well in the center. Add milk and oil; mix until smooth dough forms.
3. 3 Turn dough out onto a lightly-floured work surface; knead until smooth and pliable, 10 to 15 minutes. Set dough aside to rest for 15 minutes.
4. 4 Divide dough into 4 equal pieces; roll out each piece with a rolling pin to 1/4-inch thickness. Arrange on the prepared baking sheet.
5. 5 Bake in the preheated oven until lightly browned, 8 to 10 minutes.

By TeenChef14

Ingredients

• ✓ olive oil
• tomato
• garlic
• egg
• pita bread

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add chopped tomatoes and garlic, stirring occasionally, until liquid has cooked out of tomatoes. Carefully break eggs over tomatoes without breaking yolks. Lightly season with salt, reduce heat and cover.
2. 2 Simmer covered for 20 minutes, or until yolks are fully cooked. Adjust seasoning with salt as needed. Serve with pita bread.

By Crystal Miller

Ingredients

• ✓ olive oil
• garlic salt
• chervil
• basil
• black pepper
• pita bread

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
2. 2 Mix oil, garlic salt, chervil, basil, and pepper together in a small bowl.
3. 3 Cut each pita bread into 8 triangles using a sharp knife or pizza cutter.
4. 4 Arrange some pita triangles in a single layer on each of the prepared baking sheets; brush with oil mixture. Not all will fit, so set remaining triangles aside.
5. 5 Bake on two racks of the preheated oven until lightly browned and crispy, about 7 minutes, switching halfway through.
6. 6 Transfer pita chips to a serving platter and repeat Steps 4 to 5 with remaining triangles and oil mixture.

By Dawn

Ingredients

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

• ✓ olive oil
• pita pocket
• garlic powder
• salt
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brush one side of each pita pocket with oil; sprinkle with garlic powder, kosher salt, and garlic salt. Evenly slice each pocket into 4 triangles; arrange, oiled-sides up, on a baking sheet.
3. 3 Bake in the preheated oven until pita chips are light brown, 15 to 20 minutes.

By Tarryn

Ingredients

• ✓ olive oil
• active dry yeast
• water
• bread flour
• salt
• za'atar

Instructions

1. 1 Dissolve yeast in warm water in a large bowl. Mix in 3 cups flour and salt. Stir in remaining flour, 1/2 cup at a time, beating well after each addition.
2. 2 Turn dough out onto a lightly floured work surface. Knead until smooth, about 10 minutes. Place dough in a greased bowl; turn to coat with oil. Cover and let rise in a warm place until doubled, about 1 hour.
3. 3 Preheat the oven to 500 degrees F (260 degrees C).
4. 4 Divide dough into 16 equal pieces and form into rounds. Roll into 1/4-inch-thick circles. Poke rounds with your fingers to create small indentations.
5. 5 Mix za'atar and olive oil together in a small bowl. Spread over circles. Place on ungreased baking sheets.
6. 6 Bake in the preheated oven until dough is golden brown, 5 to 6 minutes.

By Lady at the Stove

Ingredients

• ✓ olive oil
• green bean
• salt
• garlic
• cilantro

Instructions

1. 1 Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.
2. 2 Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.

By Tasneem

Ingredients

• ✓ olive oil
• potato
• za'atar
• salt
• black pepper

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Toss potatoes with oil in a large bowl; mix well. Season potatoes with za'atar, salt, and pepper; toss to coat. Transfer potatoes to prepared baking sheet.
3. 3 Set baking sheet on the lowest rack of a cold oven. Heat the oven to 425 degrees F (220 degrees C). Roast until potatoes are golden brown and tender, 30 to 35 minutes, stirring halfway through.

By Kim's Cooking Now

Ingredients

• ✓ olive oil
• lemon juice
• garlic
• salt
• black pepper

Instructions

1. 1 In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Stir just before serving.

By Laura

Ingredients

• ✓ olive oil
• ✓ olive oil
• active dry yeast
• water
• all-purpose flour
• kosher salt
• za'atar
• kosher salt

Instructions

1. 1 Mix yeast with warm water in a large mixing bowl and allow to stand until a creamy layer of foam appears, about 10 minutes. Whisk in 1/4 cup olive oil, then gradually stir in flour and 1/2 teaspoon kosher salt.
2. 2 Transfer dough to a floured surface and knead until smooth and just a little bit sticky, 10 to 12 minutes. Place dough into an oiled bowl and turn dough around in bowl to coat surface with oil; cover bowl and refrigerate dough overnight. (Dough should double in size.)
3. 3 Coat a 9x13-inch baking sheet generously with 2 tablespoons olive oil; place dough in the center of the baking sheet and flatten into a thick disk. Cover dough with plastic wrap and let double in size, about 1 1/2 hours.
4. 4 Use your palms and fingers to gently press and stretch dough to the edges of the oiled baking sheet, making the flatbread as even in thickness as you can. With fingertips, make small indentations in the dough. Brush dough with remaining 2 tablespoons olive oil.
5. 5 Stir za'atar and 3/4 teaspoon kosher salt together in a small bowl and sprinkle evenly over the flatbread. Let dough rest for 30 minutes uncovered.
6. 6 Preheat oven to 375 degrees F (190 degrees C).
7. 7 Bake flatbread in the preheated oven until golden brown, 15 to 20 minutes.

By cynjne

Ingredients

• ✓ olive oil
• chickpea
• garlic
• cumin
• salt

Instructions

1. 1 In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

By Donalyn

Ingredients

• ✓ olive oil
• onion
• vegetable bouillon
• curry powder
• oregano
• couscous
• water

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
2. 2 Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.

By FrackFamily5 CACT

Ingredients

• ✓ olive oil
• penne pasta
• garlic
• tomato
• green bell pepper
• fava bean
• onion
• lemon juice
• halloumi cheese
• almond

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the pasta and return the water to a boil. Stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. Reduce the heat to medium-low and return the pasta to the pot.
2. 2 Stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. Top with halloumi cheese and sliced almonds to serve.

By Amanda

Ingredients

• ✓ olive oil
• ✓ olive oil
• ✓ olive oil
• red bell pepper
• tomato
• garlic
• jalapeno pepper
• salt
• semolina
• salt
• water

Instructions

1. 1 Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
2. 2 Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
3. 3 Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
4. 4 For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
5. 5 To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!

By Corey Habbas

Ingredients

• ✓ olive oil
• green lentil
• water
• basmati rice
• onion
• salt

Instructions

1. 1 Place the lentils into a pot and cover with the water. Bring to a rolling boil over high heat for 5 minutes, then cover and remove from heat. Meanwhile, rinse the rice in cold water until water comes out clear.
2. 2 Heat 2 tablespoons olive oil or vegetable oil in a skillet over medium heat. Stir in the rice for about 1 minute, until the grains turn opaque and white, then stir in the lentils and water. Bring the rice mixture to a boil, then cover and reduce heat to medium-low for 5 minutes. Stir once, then cover and reduce heat further to low. Continue cooking, covered (don't remove the lid!) until the rice is tender, about 15 minutes more.
3. 3 Meanwhile, heat the remaining 2 tablespoons of oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. When the rice is ready, stir in the caramelized onion and season with salt.

By sharon younan

Ingredients

• ✓ olive oil
• onion
• fava bean
• lemon
• tahini
• garlic
• salt
• pepper

Instructions

1. 1 Heat olive oil in small to medium saucepan over medium-high heat. Cook onion in oil until softened.
2. 2 Stir in the beans and lemon juice. Next, stir in the tahini until mixture is thick. Then, add the garlic, and cook for a few minutes more. Season to taste with salt and pepper.

By MYSTICALRIVER

Ingredients

• ✓ olive oil
• chicken leg
• onion
• walnut
• salt
• pomegranate juice
• cardamom
• sugar

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

By Sepi

Ingredients

• ✓ olive oil
• bread flour
• active dry yeast
• sugar
• water
• kosher salt

Instructions

1. 1 Gather the ingredients.
2. 2 Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes.
3. 3 Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes.
4. 4 Drizzle in olive oil; add salt and remaining 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.
5. 5 Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to the bowl and turn to coat surface with oil.
6. 6 Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes.
7. 7 Transfer dough to a work surface and knead to remove air bubbles, about 1 minute. Transfer to a resealable plastic bag; refrigerate, 8 hours or overnight.
8. 8 Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.
9. 9 Invert a smooth mixing bowl on the work surface; lightly flour the bottom. Lightly stretch the dough and place the dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.
10. 10 Heat a cast iron skillet over high heat. Flour your hands and carefully remove the dough circle from the bottom of the bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side.
11. 11 Transfer to a dish and cover to allow bread to steam and stay moist and supple.

By John Mitzewich

Ingredients

• ✓ olive oil
• onion
• green lentil
• long-grain white rice
• salt
• pepper
• yogurt
• sour cream

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
2. 2 Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
3. 3 Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
4. 4 Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

By Melissa Mueller

Ingredients

• ✓ olive oil
• onion
• garlic
• salt
• tomato
• green bean
• sugar
• cinnamon

Instructions

1. 1 Heat olive oil in a skillet over high heat; cook and stir onion, garlic, and salt in the hot oil until onion is softened and browned, about 15 minutes.
2. 2 Mix tomatoes and green beans into onion mixture. Add sugar and cinnamon to mixture; bring to a boil, lower heat to medium-low, cover, and simmer until green beans are tender, 20 to 25 minutes.

By luv2trvl2it

Ingredients

• ✓ olive oil
• onion
• lamb shoulder
• salt
• black pepper
• water
• tomato sauce
• okra

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat; cook and stir onion in hot oil until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
2. 2 Stir in water and tomato sauce; season with salt and black pepper. Bring to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon bamia into a 2-quart baking dish and adjust salt and black pepper; cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.

By Felicia Manocchio