Type what you have

Ingredients

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

• ✓ vegetable oil
• water
• salt
• margarine
• matzo cake meal
• egg

Instructions

1. 1 Bring the water to boil in a saucepan. Add the salt, oil and margarine. When it returns to a boil, gradually stir in the matzo meal, continuing to stir until the mixture becomes a solid lump. Remove from the heat and let cool slightly.
2. 2 When the mixture is cool, stir in the eggs until a smooth texture is achieved. Let stand for 30 minutes. Form into four balls and place on a greased baking pan.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Bake the rolls for 30 minutes. Turn off the oven and leave the rolls inside for 10 minutes.

By Maya

Ingredients

• ✓ vegetable oil
• garlic
• salt
• lemon

Instructions

1. 1 Crush garlic in a mortar and pestle with a generous pinch of salt until smooth. Mix in oil as needed, a teaspoon at a time, until mixture is emulsified. Stir in the lemon juice.

By Sahaj108

Ingredients

• ✓ vegetable oil
• water
• white sugar
• salt
• all-purpose flour
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
2. 2 When the Dough cycle is almost complete, preheat the oven to 475 degrees F (245 degrees C).
3. 3 Turn dough out onto a lightly floured surface. Divide into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
4. 4 Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.

By Sue Litster

Ingredients

• ✓ vegetable oil
• onion
• 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

• ✓ vegetable oil
• egg
• black pepper
• feta cheese
• milk

Instructions

1. 1 In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Pour in eggs; tilt the pan until the bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over the top and bottom of cheese, then fold in the sides.

By Allrecipes Member

Ingredients

• ✓ vegetable oil
• water
• all-purpose flour
• salt
• white sugar
• yeast

Instructions

1. 1 Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. 2 Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. 3 Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

By Sandy

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• water
• all-purpose flour
• baking powder
• egg
• white sugar
• water

Instructions

1. 1 Bring 2 cups water and 6 tablespoons oil to a boil in a large pot over high heat. Off heat, stir in flour and baking powder until well combined; cool, 15 to 20 minutes.
2. 2 Beat in eggs, one at a time, beating well after each addition with an electric mixer; beat until mixture is smooth and homogeneous.
3. 3 Meanwhile, bring sugar and 2 1/2 cups water to a boil in a saucepan over medium-high heat; stir until sugar is dissolved. Off heat, cool, at least 20 to 30 minutes.
4. 4 While syrup cools, heat 2 cups oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Spoon dough into a tulumba syringe or a piping bag fitted with a coupler and a star-shaped tip (closed or open). Pipe small portions of dough, in batches, into the hot oil. (You can also drop spoonfuls of dough into the hot oil, but the tulumbas won't have the traditional shape.) Fry until golden, 5 to 7 minutes. Transfer to a paper towel-lined plate; cool about 10 minutes. Transfer tulumbas to a bowl. Pour cooled syrup on top; let soak for at least 2 hours.

By Macedonian Cuisine

Ingredients

• ✓ vegetable oil
• sugar
• water
• active dry yeast
• all-purpose flour
• butter

Instructions

1. 1 Dissolve sugar in about 1 cup of the water. Sprinkle the yeast over the top. Let stand for about 10 minutes, until foamy.
2. 2 In a large bowl, mix together the yeast mixture, water, oil, and about half of the flour until well blended. Gradually mix in the rest of the flour until the dough is stiff enough to take out of the bowl. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, and cover with a cloth. allow to rise in a warm place until doubled in size. This will take 1 to 2 hours.
3. 3 Divide dough into sections about the size of a grapefruit. Form into smooth balls, cover with a cloth, and let rise again for about 30 minutes.
4. 4 On a lightly floured surface, flatten each ball to 1/2 inch thickness, pressing out with your fingers. Circles should be about 8 inches across. Place on an oiled baking sheet. Let rest for about 10 minutes, or while you preheat the oven .
5. 5 Preheat the oven to 450 degrees F (230 degrees C).
6. 6 Bake rounds until the top is lightly browned, 10 to 12 minutes. Remove from the oven, and brush with melted butter. Repeat with remaining bread.

By PlainSight

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

Ingredients

• ✓ vegetable oil
• garlic
• onion
• 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

• ✓ vegetable oil
• spaghetti
• tomato sauce
• tomato paste
• cinnamon
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and stir in tomato sauce, tomato paste, cinnamon, oil, salt and pepper. Transfer to prepared dish.
3. 3 Bake in preheated oven for 1 hour, or until top is crunchy.

By Mike

Ingredients

• ✓ vegetable oil
• all-purpose flour
• powdered milk
• instant yeast
• white sugar
• salt
• butter
• water
• water
• flour
• white sugar
• sesame seed

Instructions

1. 1 Whisk flour, powdered milk, yeast, sugar, and salt together in a large bowl. Add butter and mix with your hands until mixture resembles coarse crumbs.
2. 2 Gradually add water to flour mixture, using your hands to mix well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl with vegetable oil. Place dough in the bowl and turn to coat with oil. Cover with a towel or plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Gently punch down dough. Divide dough into 12 equal pieces and form into balls. Cover with a light cloth and let rest 15 to 20 minutes. Dough may expand, but it's okay if it does not.
5. 5 Place a ball of dough on a lightly floured surface and press with the palm of your hand. Bring two opposite sides of dough together and pinch. Repeat with remaining opposite sides. Pull and press dough to form a flat, elongated diamond-like shape. Place on a lightly greased baking sheet. Repeat with remaining dough. Cover with a cloth and let rest at least 10 minutes.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 Mix water, flour, and sugar for paste in a small bowl. Brush over flatbreads and sprinkle with sesame seeds.
8. 8 Bake flatbreads in the preheated oven in batches until golden brown, 7 to 10 minutes.

By Saleha Anwar

Ingredients

• ✓ vegetable oil
• water
• gelatin
• white sugar
• lemon juice
• rose water
• red food coloring
• cornstarch

Instructions

1. 1 Grease an 8-inch square pan with vegetable oil.
2. 2 Place 2/3 cup water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 15 minutes.
3. 3 Combine remaining 1 cup water, sugar, and lemon juice in a saucepan over medium heat; bring to a boil, stirring until sugar dissolves. Increase heat and boil syrup, covered, for 3 minutes.
4. 4 Uncover saucepan and attach a candy thermometer to the side; continue cooking syrup until the temperature reaches 238 degrees F (114 degrees C), about 5 minutes. Remove from heat; stir in gelatin mixture carefully until completely dissolved. Mix in rose water and red food coloring.
5. 5 Pour syrup into the greased pan. Let stand at room temperature until gelled, about 4 hours. Cover with plastic wrap and chill, 8 hours to overnight.
6. 6 Cut gelled mixture into 1-inch squares. Dust with cornstarch.

By twoellis

Ingredients

• ✓ vegetable oil
• oil
• potato
• cilantro
• garlic
• lemon juice
• cumin
• salt

Instructions

1. 1 Heat 1 quart oil in a deep fryer to 375 degrees F (190 degrees C).
2. 2 Fry potatoes in hot oil until golden brown, about 8 minutes. Drain on paper towels.
3. 3 Meanwhile, heat 1 teaspoon oil in a large skillet over medium heat. Add cilantro and garlic; cook and stir for about 5 minutes. Add drained potatoes, lemon juice, cumin, and salt; stir until well combined.

By LEBANESE

Ingredients

• ✓ vegetable oil
• honey
• soy sauce
• black pepper
• chicken breast
• onion
• red bell pepper
• garlic
• bamboo skewer

Instructions

1. 1 To make the marinade: Whisk honey, soy sauce, oil, and black pepper together in a large glass bowl.
2. 2 Remove 1/4 cup of the marinade to a small jar; seal and set aside to use while cooking.
3. 3 Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and marinate in the refrigerator for 2 hours or overnight.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Drain marinade from chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto skewers.
6. 6 Place kabobs on the preheated grill. Cook, turning frequently and brushing with reserved marinade, until nicely browned on all sides and chicken is no longer pink in the center, about 12 to 15 minutes.
7. 7 Serve hot and enjoy!

By Ann Marie

Ingredients

• ✓ vegetable oil
• ground turkey
• onion
• cilantro
• egg
• garlic
• green chile pepper
• coriander
• paprika
• chili powder
• salt

Instructions

1. 1 Preheat the grill for medium heat and lightly oil the grate.
2. 2 Combine turkey, onion, cilantro, egg, garlic, chile pepper, coriander, paprika, chili powder, and salt in a large bowl; mix thoroughly. Divide mixture into twelve 1/4-cup portions; roll into log-shaped ovals and place on a baking sheet.
3. 3 Grill ovals over indirect heat, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Susan

Ingredients

• ✓ vegetable oil
• chicken
• onion
• garlic
• curry powder
• curry powder
• black pepper
• salt
• russet potato

Instructions

1. 1 Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
2. 2 Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onions and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to pan with chicken.
3. 3 Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

By sharon younan

Ingredients

• ✓ vegetable oil
• milk
• date
• brown sugar
• vanilla extract
• all-purpose flour
• baking soda
• cinnamon
• walnut

Instructions

1. 1 Heat milk in a saucepan until almost boiling and stir in dates; let soak for several hours, refrigerated. For best flavor, refrigerate dates and milk overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan.
3. 3 Transfer milk and dates to food processor, add brown sugar, and process into a smooth paste. Mix in vegetable oil and vanilla extract with a few pulses.
4. 4 Whisk flour, baking soda, and cinnamon in a bowl until thoroughly combined. Pulse flour mixture, about 1/4 cup at a time, into the date paste until batter is smooth; do not overmix. Stir walnuts into batter with a fork and transfer to the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.

By MGPaneer

Ingredients

• ✓ vegetable oil
• semolina flour
• all-purpose flour
• turmeric
• baking powder
• white sugar
• milk
• pine nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
2. 2 In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
3. 3 In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
4. 4 Pour into a prepared 9-inch round pan. Sprinkle top with pine nuts.
5. 5 Bake in the preheated oven until wooden pick inserted in center comes out dry, 25 to 35 minutes.

By Lara

Ingredients

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

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

• ✓ vegetable oil
• red onion
• chicken
• water
• pomegranate juice
• walnut
• cardamom
• cinnamon
• butternut squash
• saffron
• salt

Instructions

1. 1 Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; 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.
2. 2 Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
3. 3 Preheat the oven to 325 degrees F (65 degrees C).
4. 4 Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
5. 5 Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.

By PFEIFFER

Ingredients

• ✓ vegetable oil
• water
• white sugar
• lime
• vanilla extract
• salt
• all-purpose flour
• egg
• corn oil

Instructions

1. 1 Combine 1 cup water and 1 cup sugar in a medium saucepan over high heat. Bring to a boil; stir until sugar dissolves. Reduce heat to medium; add lime juice. Simmer until flavors combine, about 10 minutes. Remove from heat. Stir in 1 teaspoon vanilla; let syrup cool.
2. 2 Stir together vegetable oil, remaining 2 cups water, remaining 1 cup sugar, and salt in a large pot over medium-high heat; bring to a boil. Reduce heat to medium. Add flour all at once; stir vigorously with a wooden spoon until batter forms into a ball. Cook until batter is shiny, about 1 minute. Transfer to a large bowl and cool for about 5 minutes.
3. 3 Flatten batter into the bottom of the bowl. Add eggs one at a time, mixing well after each addition. Stir in remaining 1 teaspoon vanilla; mix until batter is creamy. Pour into a cloth piping bag fitted with a large star tip.
4. 4 Heat corn oil in a deep saucepan over medium heat until bubbly; reduce heat to medium-low. Squeeze 2 inches of batter onto an oiled spatula and lower into hot oil; repeat until the saucepan is full. Cook, turning occasionally, until golden brown, about 5 minutes. Transfer pastries to a paper bag to drain, about 30 seconds.
5. 5 Soak hot pastries in syrup; transfer to a plate to cool, about 5 minutes.

By UnboundedPassion

Ingredients

• ✓ vegetable oil
• onion
• 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

• ✓ vegetable oil
• granny smith apple
• all-purpose flour
• salt
• egg
• milk
• water
• oil
• cinnamon
• white sugar

Instructions

1. 1 In a shallow bowl, stir together the flour and salt. Whisk in the eggs, 1 tablespoon of oil, milk, and water until batter is smooth. The batter should be just thick enough to stick to the apples and coat them. If the batter is too thin, more flour may be added. If the batter does not want to stick, toss the apples with a bit of flour.
2. 2 Heat one inch of vegetable oil in a deep heavy skillet to 375 degrees F (190 degrees C).
3. 3 Coat apple slices with batter, and place 4 or 5 slices into the hot oil at a time. Fry until golden on one side, then use tongs to flip and fry until brown on the other side. Drain on paper towels. Stir together the cinnamon and sugar; sprinkle over the apple slices before serving.

By OLIVIABREEN

Ingredients

• ✓ vegetable oil
• water
• lentil
• cumin
• garlic powder
• salt
• white rice
• olive oil
• onion

Instructions

1. 1 Combine 2 cups water, lentils, cumin, garlic powder, and 1 teaspoon salt in a pot over medium heat; bring to a simmer. Reduce heat to low; cook until lentils begin to soften, 20 to 30 minutes.
2. 2 Stir rice, remaining 3/4 cup water, remaining 1 teaspoon salt, and olive oil into lentils. Cover pot; continue cooking until lentils and rice tender, about 40 minutes more.
3. 3 Heat vegetable oil in a skillet over medium heat. Add onions; cook and stir until browned, 7 to 10 minutes. Top rice and lentil mixture with onions; serve.

By Osiris Rodizer

Ingredients

• ✓ vegetable oil
• cumin
• cauliflower
• all-purpose flour
• egg
• garlic
• cumin
• tomato paste
• salt
• milk

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.
2. 2 Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until batter is smooth; thin with milk as needed.
3. 3 Heat oil in a deep skillet to 350 degrees F (175 degrees C).
4. 4 Dip cauliflower florets in batter; fry battered cauliflower in hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Marmar

Ingredients

• ✓ vegetable oil
• saffron
• water
• chicken thigh
• kosher salt
• black pepper
• yellow onion
• garlic
• curry powder
• chicken stock

Instructions

1. 1 Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
2. 2 Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
3. 3 Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
4. 4 Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.

By Sumac and Salsa

Ingredients

• ✓ vegetable oil
• basmati rice
• garlic
• lamb leg
• onion
• carrot
• barberry
• cumin seed
• coriander seed
• black peppercorn
• salt

Instructions

1. 1 Place basmati rice in a large bowl; cover with warm water and set aside. Wash whole heads garlic; set aside.
2. 2 Heat vegetable oil in a Dutch oven or large skillet over high heat until smoking. Add lamb; cook, turning occasionally, until evenly browned, about 10 minutes. Stir in onions; cook and stir until softened and browned, about 10 minutes. Stir in carrots; cook and stir until softened, about 10 minutes. Add barberries, cumin, coriander, and peppercorns; drop whole heads garlic into Dutch oven, stirring to evenly distribute. Reduce heat to medium. Cover and cook 30 minutes.
3. 3 Wash and drain basmati rice with hot water; add to Dutch oven in an even layer on top of lamb. Slowly pour in 2 cups boiling water. The rice should be covered with about 3/4-inch water. Do not stir. Season with salt; reduce heat to medium-low. Cover and cook until rice is tender and liquid absorbed, about 20 minutes. Stir rice and lamb together; serve with whole garlic heads on top.

By SarahandtheCity

Ingredients

• ✓ vegetable oil
• ground beef
• carrot
• onion
• green onion
• green chile pepper
• garlic
• tomato paste
• seasoning salt
• flour
• water
• egg roll wrapper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly. Remove beef from the skillet.
2. 2 Sauté carrot, onion, green onion, chile pepper, and garlic in the same skillet over medium heat until tender. Stir in tomato paste and season with seasoning salt. Stir in browned beef until well combined.
3. 3 Stir together flour and water in a small bowl until a watery paste is formed. Lay an egg roll strip on a clean work surface. Place a teaspoonful of meat mixture in the front part of strip. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal wrapper closed with paste. Continue this process until all of the strips and meat mixture are used.
4. 4 Heat oil in a large pot over high heat. Fry egg rolls in hot oil until crisp and golden. Drain on a paper towel-lined plate.

By Raffaella