Type what you have

Ingredients

• ✓ onion
• beef tenderloin
• lime juice
• salt
• black pepper

Instructions

1. 1 Cut beef into 1x1/2-inch cubes and place in a large bowl. Add onion, lime juice, salt, and black pepper; mix well. Cover the bowl and refrigerate for 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Thread beef on skewers, 6 to 8 pieces per skewer. Discard any excess marinade.
4. 4 Cook beef skewers on the preheated grill for 3 to 4 minutes per side, 12 to 16 minutes in total. An instant-read thermometer inserted into the center of beef should read at least 145 degrees F (63 degrees C).

By Manouchehr Delshakib

Ingredients

• ✓ onion
• butter
• white rice
• chicken broth
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart baking dish.
2. 2 Melt butter in a large skillet over medium-high heat. Add onion and sauté until translucent, 3 to 5 minutes. Stir in rice and cook until slightly golden, 2 to 3 minutes. Pour in chicken broth, season with salt, and simmer for 5 minutes. Transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

By Elaine Mical

Ingredients

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

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

• ✓ onion
• vegetable oil
• rice
• almond
• water
• beef bouillon
• parsley

Instructions

1. 1 Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.

By DHANO923

Ingredients

• ✓ onion
• olive oil
• 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

• ✓ onion
• potato
• egg
• salt
• all-purpose flour
• baking powder
• canola oil

Instructions

1. 1 Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the bowl of a food processor; pulse several times until the vegetables are finely chopped. Add remaining potatoes and pulse again until all potatoes are finely chopped and mixture is thoroughly combined.
2. 2 Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of potato mixture at a time and place in skillet. Fry latkes until brown and crisp on the bottom, 2 to 3 minutes. Flip and cook other sides until brown, 2 to 3 minutes longer.
3. 3 Repeat with remaining potato mixture, replenishing oil as needed. Serve hot.

By basg101

Ingredients

• ✓ onion
• butter
• carrot
• chicken broth
• water
• couscous
• raisin

Instructions

1. 1 Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
2. 2 Stir in the raisins, and serve hot.

By Melissa Hamilton

Ingredients

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

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

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

• ✓ onion
• penne pasta
• olive oil
• garlic
• tomato
• green bell pepper
• fava bean
• 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

• ✓ onion
• cucumber
• tomato
• 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

• ✓ onion
• olive oil
• 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

• ✓ onion
• olive oil
• chicken leg
• 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

• ✓ onion
• parsley
• ground lamb
• allspice
• lemon zest
• salt
• butter
• tomato

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

Ingredients

• ✓ onion
• olive oil
• 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

• ✓ onion
• olive oil
• 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

• ✓ onion
• ground beef
• jalapeno pepper
• curry powder
• chicken broth
• tomato sauce
• green bean
• basmati rice
• vegetable oil

Instructions

1. 1 Heat a large nonstick pan (one that has a lid) over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in onion and jalapeño, and cook until tender. Season with curry powder; stir in chicken broth and tomato sauce. Bring to a boil, and stir in green beans. Reduce heat to medium and simmer until beans are tender, about 15 minutes.
2. 2 Stir in rice, and cover the pan. Cook on medium heat for 10 to 15 minutes or until much of the liquid is absorbed. Be careful not to overcook rice at this point, or the dish will be mushy; the rice should be firm. Transfer everything in the pan to a bowl or heatproof container, and return the pot to the stove.
3. 3 Heat oil in the nonstick pan over medium heat. Carefully dump cooked rice mixture back into the pan. Wrap a clean dish towel around the inside of the pot's lid. (The ends of the dish towel will be folded over the edges on top of the lid.) Put the lid on the pot. Cook over medium-low heat for 35 minutes without uncovering or stirring. Remove the lid and place a tray on top of the pot, then carefully flip it over. The rice will hold the shape of the pot and have a nice crust on top called "tah digh."

By Trina

Ingredients

• ✓ onion
• ground beef
• parsley
• cayenne pepper
• allspice
• salt
• black pepper
• skewer

Instructions

1. 1 Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
2. 2 In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
3. 3 Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

By Lebanese Cuisine

Ingredients

• ✓ onion
• olive oil
• 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

Ingredients

• ✓ onion
• olive oil
• brown lentil
• garlic
• spinach
• mint
• 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

• ✓ onion
• butter
• olive oil
• long-grain white rice
• chicken stock
• salt
• cayenne pepper
• saffron

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter and oil in a large saucepan over medium heat. Add onion; cook and stir until lightly browned, 7 to 8 minutes. Remove from the heat.
3. 3 Place rice into a 9x13-inch casserole dish. Add onion and stir until rice is thoroughly coated. Place the dish on a baking sheet.
4. 4 Combine chicken stock, salt, cayenne pepper, and saffron in a saucepan. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
5. 5 Pour stock mixture over rice in the baking dish and stir to combine. Spread mixture evenly along the bottom of the pan and cover tightly with heavy-duty aluminum foil.
6. 6 Bake in the preheated oven for 35 minutes. Remove from the oven and allow to rest, covered, for 10 minutes. Remove the foil and fluff rice with a fork.

By John Mitzewich

Ingredients

• ✓ onion
• lime
• lemon
• salt
• black pepper
• saffron
• olive oil
• chicken breast
• metal skewer

Instructions

1. 1 Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
4. 4 Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

By Reza Michael

Ingredients

• ✓ onion
• vegetable oil
• round steak
• 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

Ingredients

• ✓ onion
• chorizo sausage
• mushroom
• tomato
• chicken broth
• tomato paste
• bread
• butter
• baking soda
• egg
• queso fresco
• mexican crema
• crema fresca

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
2. 2 Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Lightly butter both sides of the bread slices and place on a baking sheet.
5. 5 Toast in the preheated oven, turning bread halfway, for 10 minutes.
6. 6 Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
7. 7 Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.

By Cynthadeltorro

Ingredients

• ✓ onion
• vegetable oil
• garlic
• zucchini
• tomato
• hot pepper sauce
• egg
• salt

Instructions

1. 1 Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
2. 2 Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.

By viking

Ingredients

• ✓ onion
• butter
• garlic
• ground beef
• tomato paste
• tomato juice
• water
• chickpea
• fettuccine
• salt
• black pepper
• mustard
• dill
• cilantro
• chili paste
• lemon juice

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
2. 2 Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.

By Sumaia Cooks

Ingredients

• ✓ onion
• fava bean
• tomato
• lemon
• parsley
• olive oil
• salt
• garlic

Instructions

1. 1 Mash fava beans in a bowl using the back of a spoon or pestle. Add onion, tomato, lemon juice, parsley, olive oil, salt, and garlic; mix well.

By Marianne

Ingredients

• ✓ onion
• water
• lentil
• olive oil
• green bell pepper
• tomato
• salt
• pepper

Instructions

1. 1 Bring water to a boil in a pot and stir in lentils. Reduce the heat and simmer 20 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium heat. Add bell pepper and onion and cook, stirring, until tender. Mix in tomatoes and season with salt and pepper. Stir in lentils, reduce the heat, and simmer until lentils are tender, 25 to 30 minutes.

By Mary Hansen Smith

Ingredients

• ✓ onion
• vegetable oil
• garlic
• lemon juice
• oregano
• paprika
• salt
• cumin
• worcestershire sauce
• lamb shoulder

Instructions

1. 1 Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form marinade.
2. 2 Place lamb cubes in a large, resealable plastic bag. Pour marinade into the bag, making sure each piece is coated. Refrigerate 4 hours to overnight.

By Senad

Ingredients

• ✓ onion
• buckwheat groat
• olive oil
• garlic
• cucumber
• parsley
• mint
• 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