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  1. SERVINGS:6 In Lebanese culture, there is no gathering or meal that doesn't feature a big bowl of this refreshing salad of finely chopped vegetables, herbs and bulgur wheat on the table. Although you can eat it with a spoon or fork, I always serve it the traditional way: with fresh romaine hearts to scoop it up. Swap option: You can use cooked, cooled quinoa instead of bulgur wheat. Ingredients 3 bunches fresh flat-leaf parsley leaves, finely chopped 1/3 cup fresh mint leaves, finely chopped 1/2 cup fine bulgur wheat 4 firm, ripe tomatoes, finely diced 6 scallions, ends trimmed, green and white parts thinly sliced 3/4 to 1 cup freshly squeezed lemon juice 1/2 cup extra virgin olive oil 1½ teaspoons sea salt Hearts of romaine leaves, for serving Preparation 1. At least 30 minutes before preparing the tabbouleh, thoroughly wash the parsley and mint leaves in cold water to remove dirt or debris. Shake out any excess water and drain in a colander, stem sides down. If you have a salad spinner, you can dry the herbs in that way or lay out on paper towels or a clean kitchen cloth to air dry; just make sure they are very dry before you chop them. 2. Place the bulgur wheat into a bowl and cover with 3 cups of cold water. Set aside to soak and soften, about 20 minutes. 3. Combine the tomatoes, scallions and herbs in a large mixing bowl. 4. By now, the bulgur wheat should have softened. To test, squeeze some of the grains between your fingertips, it should squish and be completely soft. Soak the bulgur longer if needed. 5. Using your hands, squeeze out the soaked bulgur, removing as much excess water as possible. 6. Sprinkle the bulgur on top of the fresh herbs and vegetables in the bowl. Pour in the lemon juice and olive oil, and season with the salt. Toss all the ingredients together (preferably with your hands); it should be juicy but not soggy. Taste and add salt as needed. 7. Serve the salad as soon as possible with fresh, crisp romaine lettuce hearts for scooping. Check out my blog for more recipes
  2. Musakhan is a Palestinian cuisine dish, composed of roasted chicken baked with carmelized onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread. This recipe adds a few other ingredients to make it amazing for Ramadan and stand out on your menu. Try it out now!IngredientsFor the ToppingToppingsExtra virgin olive oil 100 mlRed onion, sliced 500 gSugar 50 gVinegar 30 gSumac Powder 100 gChicken thighs, boneless, diced 600 gKnorr Chicken Shawarma Marinade (6x750g) 30 gBlack Pepper, crushed 10 gGarlic Clove minced 60 gKnorr Tomato Pronto (6x2kg) 300 gMozzarella cheese grated 300 gRoasted Pine nuts 300 gBaby spinach 150 gFor the DoughWater 740 mlInstant yeast 14 gBread flour 1.20 kgOlive Oil 120 mlCastor sugar 8 gKnorr Vegetable Powder (6x1.5kg) 10 gPreparationFor the ToppingSlowly sauté onions in 50 ml olive oil until translucent. Sprinkle with sugar and slowly continue to cook, we need only little light brown colour. Add vinegar and allow to evaporate. Keep asideMarinade chicken in olive oil, black pepper, garlic and Knorr Chicken Shawarma MarinadeGrill on charcoal for smokey flavour, shred the chicken and keep asideLayer the dough with Knorr Tomato Pronto, mozzarella, chicken and then caramelized onions.Bake in the oven, once done layer with spinach and sprinkle with sumac and pine nutsFor the DoughCombine the warm water 50C , yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the center.Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowlBrush a bowl lightly with oil.Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil.Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in sizeDust work surface with flour. Knead dough and form into a long cylinder. Divide into thirds. Use a rolling pin to roll each third into a 20cm disc, then add your toppings and bakeCheck out my blog for more recipes
  3. Ouzeh Lamb n' Rice Recipe

    The traditional Lebanese Ouzeh is a very popular festive dish that reigns on the meal table and buffets of major events. Servings 6-8 persons | Prep Time 30 minutes | Cook Time 1h 35 minutes Ingredients 750 gr Lamb shoulder cut in big shunks 400 gr Minced Beef lean 2 Onions (medium) sliced 40 gr butter unsalted 1 stick Cinnamon 2 grains Cardamom 1 cube meat stock 2 Bay leaves 100 gr Almonds bleached, and golden fried 100 gr pine nuts golden fried 100 gr pista 3 cups Long rice Corn oil Salt & Pepper Instructions Season the Lamb chunks with salt and pepper. Add half the butter (20 g butter) in a stew-pan, and cook in the lamb chunks on medium heat until their color changes. Add the sliced onions and cook for another 10 min. Add bay leaves, cinnamon, cardamom and the cube of meat stock. Cover with water, and bring to a boil on high heat. Cover the pan, lower the heat to medium, and leave it to cook (about 45 minutes) Set the meat aside. Strain the liquid, and reserve it to cook the rice. In a separate pan, melt the remaining butter (20g) with one tbsp of oil, and fry in the minced meat, seasoning with salt and pepper. Once cooked reserve meat. Cook together in 6 cups of the broth: the rice and the minced meat for 20 min. Serving Pour the rice and meat over a serving plate. Cover with the chunks of Lamb, and sprinkle on the almonds, pine nuts and pistachio. Serve at once. Suggestions Excellent with a rich Fattouch salad. It is also delicious with Laban (plain yogurt) on the side.Check out my blog for more recipes
  4. Lebanese Rice Recipe (2)

    0:20 Prep | 0:30 Cook | 4 Servings | Capable cooks Pomegranate seeds pop with flavour in this budget-friendly Lebanese rice. Adopted from Taste.Ingredients1 1/2 tablespoons extra virgin olive oil2 brown onions, thinly sliced400g lamb mince1 1/4 cups basmati rice1 teaspoon ground cinnamon1/2 teaspoon ground allspice400g can chickpeas, drained, rinsedSeeds from 1 pomegranate (see notes)1/4 cup flaked almonds, toasted1/3 cup torn fresh mint leavesMethodStep 1 Heat oil in a large saucepan with lid over medium-high heat. Add onion. Cook, stirring, for 10 minutes or until golden and caramelised. Transfer 1/2 the onion to a small bowl. Cover to keep warm.Step 2 Add mince to pan. Cook, breaking up with a wooden spoon, for 3 minutes or until browned. Reduce heat to medium. Add rice and spices. Stir until rice is well coated. Add chickpeas and 13⁄4 cups cold water. Season with salt and pepper. Stir to combine. Bring to the boil over high heat. Cover. Reduce heat to medium. Cook for 15 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 5 minutes.Step 3 Fluff rice with a fork to separate grains. Spoon onto a serving plate. Top with pomegranate seeds, almonds, mint and reserved caramelised onion. Serve.Check out my blog for more recipes
  5. 0:25 Prep | 0:15 Cook | 4 Servings | Capable cooks Super Food Ideas The intoxicating smell of the spiced lamb mince cooking never fails to conjure up illusions of the Middle East, where street vendors serve koftas straight off the grill. INGREDIENTS 500g lamb mince 1 brown onion, grated 1/4 cup panko breadcrumbs 1/2 teaspoon ground cinnamon 2 garlic cloves, crushed 2 tablespoons fresh coriander, finely chopped, plus extra leaves, to serve 420g can lentils, drained, rinsed 1 cup basmati rice 1 1/2 cups Massel salt reduced chicken style liquid stock 2 tablespoons extra virgin olive oil 1/2 cup plain Greek-style yoghurt 3 tomatoes, cut into wedges SPICE MIX 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons paprika 1/2 teaspoon cayenne pepper 2 teaspoons salt 1/2 teaspoon ground black pepper METHOD Step 1 Make Spice Mix: Place all ingredients in a bowl. Stir to combine. Step 2 Place mince, onion, breadcrumbs, cinnamon, garlic, coriander and 1 1/2 tablespoons of the Spice Mix in a bowl. Using your hands, mix well to combine. Shape heaped tablespoons of mixture into ovals to make 16 koftas. Step 3 Place lentils, rice, stock and remaining Spice Mix in a large saucepan over medium-high heat. Cover. Bring to a simmer. Reduce heat to low. Cook for 12 minutes or until rice is tender and liquid is absorbed. Remove from heat. Step 4 Meanwhile, heat oil in a large frying pan over medium-high heat. Add koftas. Cook, shaking pan so koftas brown all over, for 10 minutes or until cooked through. Step 5 Place koftas on rice. Drizzle with yoghurt. Sprinkle with extra coriander leaves. Serve with tomato wedges. Check out my blog for more recipes
  6. Moroccan Chicken Kabobs Recipe

    Prep 15 MINTotal 15 MINServings 4Enjoy these grilled chicken kabobs flavored with spices – a delicious Moroccan dinner ready in 15 minutes.Ingredients1/2 cup apricot preserves1 teaspoon ground cumin1 teaspoon ground cinnamon1/2 teaspoon ground coriander1/2 teaspoon salt4 boneless skinless chicken breasts (1 1/2 lb), cut into 1 1/2-inch piecesCooking spraySteps1 Heat gas or charcoal grill. In large bowl, mix preserves, cumin, cinnamon, coriander and salt. Place chicken pieces in bowl and turn to coat. On each of 4 (10- to 12-inch) metal skewers, thread chicken.2 Spray chicken with cooking spray. Carefully brush oil on grill rack. Place chicken on grill over medium-high heat. Cover grill; cook 10 minutes, turning once, until chicken is no longer pink in center.Check out my blog for more recipes
  7. SERVES 4 PREP TIME 20 mins COOK TIME 15 mins INGREDIENTS 11 DIFFICULTY Easy Fresh herbs and spices make this Lebanese bread salad extra special. INGREDIENTS 3 small pita breads, halved 1/2 cup (125ml) olive oil 2 garlic cloves, crushed 1 lemon, juiced 2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped coriander leaves 2 tablespoons chopped mint leaves 1 red onion, sliced 5 tomatoes, seeds removed, cut into 1-2cm pieces 1 telegraph cucumber, peeled, seeded, cut into 1-2cm pieces 2 small green capsicums, seeded, cut into 1-2cm pieces METHOD 1 Preheat oven to 190°C. 2 Brush bread pieces with 2 tablespoons of the oil. Place on a baking tray and bake for 10-15 minutes until crisp and golden. Transfer to a plate lined with paper towel to drain and cool. 3 Combine the garlic, lemon juice, remaining olive oil and herbs in a large bowl and season with salt and pepper. Add the onion, tomato, cucumber and capsicum and toss to combine. Just before serving, break the bread into rough pieces, add to the salad and toss well. Serve with grilled meat or fish.Check out my blog for more recipes

    SERVES 4 PREP TIME 25 mins COOK TIME 15 mins INGREDIENTS 17 DIFFICULTY Easy Makeover your weekly cooking repertoire with this flavour-packed Middle Eastern lamb tart. INGREDIENTS 2 tablespoons extra virgin olive oil 1 tablespoon tomato paste 2 garlic cloves, crushed 350g lean lamb mince 1 teaspoon ground coriander Pinch of dried chilli flakes 2 teaspoons cumin seeds, toasted 1/4 cup (60ml) lemon juice 1/4 cup finely chopped mint, plus extra leaves to serve 6 sheets fresh filo pastry (see note) 50g unsalted butter, melted 2 tomatoes, seeds removed, chopped 1/2 teaspoon sumac (see note) 1 red onion, finely chopped 2 tablespoons chopped flat-leaf parsley 1 cup (260g) good-quality hummus 1/3 cup (65g) full cream fetta, crumbled METHOD 1 Preheat the oven to 200°C. Lightly grease a 12cm x 35cm loose-bottomed tart pan. 2 Heat 1 tablespoon oil in a frypan over medium-high heat. Add the tomato paste and half the garlic and cook, stirring, for 1 minute. Add lamb, coriander, chilli flakes and 1 teaspoon cumin seeds, then cook, stirring, for 5-6 minutes until browned all over. Stir through 2 tablespoons lemon juice and 1 tablespoon mint, season, then remove from heat. Set aside. 3 Brush 1 filo sheet with butter (cover the remaining filo with a tea towel while you work). Top with another filo sheet and brush with butter. Repeat with remaining filo and butter, then use it to line the tart pan. "Naughty Word" the base with a fork. Bake for 8-10 minutes or until pastry is crisp and lightly golden. Cool slightly, then push the centre of the pastry down. 4 Meanwhile, combine tomato, sumac, onion and parsley in a bowl with remaining 1 tablespoon oil, garlic, 1 teaspoon cumin, 1 tablespoon lemon juice and 2 tablespoons mint. Season and set aside. 5 Spread centre of the pastry case with hummus, then scatter with lamb and feta. Bake for 3-4 minutes to warm through. Remove from oven and top with parsley mixture and extra mint leaves, to serve.Check out my blog for more recipes
  9. Ingredients For the patties 1 (15-ounce) can pinto beans, drained and rinsed 2 ounces (approx. 1/2 cup) shredded Monterey Jack cheese 3/4 ounce (approx 1/4 cup) finely crushed baked tortilla chips 2 tablespoons finely chopped green onions 1 tablespoon finely chopped cilantro 1/8 teaspoon ground cumin 1 large egg white 1 1/2 teaspoons canola oil For the spread 1/4 cup mashed peeled avocado 2 tablespoons finely chopped tomato 1 tablespoon finely chopped red onion 2 tablespoons fat-free sour cream 1 teaspoon fresh lime juice 1/8 teaspoon salt Remaining ingredients 2 (6-inch) pitas, each cut in half crosswise 4 thin red onion slices, separated into rings Microgreens (optional) Directions To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated. To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens. Nutrition Information Serves: 4 | Serving Size: 1 stuffed pita half Per serving: Calories: 192; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Cholesterol: 15mg; Sodium: 442mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 0g; Protein: 10g Nutrition Bonus: Potassium: 280mg; Iron: 10%; Vitamin A: 6%; Vitamin C: 4%; Calcium: 15%Check out my blog for more recipes
  10. YIELD: Serves 4 ACTIVE TIME: 20 minutes TOTAL TIME: 35 minutes plus overnight soaking Ingredients 1/2 pound dried chickpeas (1 generous cup; 225g) 2 ounces picked fresh cilantro, parsley, or mint leaves, or preferably a mixture of all three (about 2 cups; 55g) 6 scallions, white and pale green parts only, sliced (about 2 ounces; 55g) 2 medium cloves garlic, minced (about 2 teaspoons; 10ml) 1 teaspoon (about 4g) ground cumin 1/2 teaspoon (about 2g) ground coriander seed 2 teaspoons (about 10g) kosher salt, plus more for seasoning 2 to 3 cups (480 to 720ml) vegetable oil, for frying Tahini sauce, hummus, and/or zhug (Yemenite hot sauce) for serving Directions 1. Rinse chickpeas and place in a large bowl. Cover with cold water, adding enough to allow the chickpeas to at least triple in volume. Cover and let stand at room temperature overnight. The next day, drain, rinse, and carefully dry chickpeas in a salad spinner. 2. Combine chickpeas, herbs, scallions, garlic, cumin, coriander, and salt in the work bowl of a food processor. Pulse until chickpeas are very finely minced, stopping the food processor to scrape down the sides as necessary. A handful of the mixture squeezed into a ball should be able to barely hold together. If not, process a little more. 3. Transfer mixture to a bowl, cover, and place in refrigerator for 15 minutes to allow time for more starch to seep out of chickpeas. This will help the balls retain their shape better once formed. Using a tablespoon measure, scoop out heaping spoonfuls of the mixture into your hand. Gently shape each into a ball (you will not be able to roll the mixture like cookie dough; this is okay) and place them on a clean plate. 4. When all the balls have been formed, fill a deep cast iron, carbon steel, or nonstick skillet or Dutch oven with 3/4 inch of oil. Heat over high heat until oil registers 375°F on an instant-read thermometer. Carefully lower chickpea balls into oil one at a time, allowing a little space between each ball and cooking in batches if necessary. Adjust heat as necessary to maintain a temperature of between 350 and 375°F. Allow to cook undisturbed until well browned on bottom sides, then carefully flip balls with a fork until browned on second side, about 4 minutes total. Transfer cooked chickpea balls to a paper towel–lined plate and season with salt. Repeat with remaining chickpea balls. 5. Serve immediately with tahini and/or hummus on the side, or stuffed into pita bread with tahini, tomatoes, cucumber, pickles, and shredded cabbage.Check out my blog for more recipes
  11. Lebanese Vegan Moussaka Recipe

    This hearty casserole differs from the Greek version of moussaka in that it is a simple combination of eggplant, tomato sauce and chickpeas. In Lebanon, it is called maghmour. It uses a classic spice blend that gives it a unique flavor, but if you'd, like you can substitute another Middle Eastern blend, such as za'atar or baharat. This recipe makes more spice blend than you'll need; it can be used on a wide variety of vegetables and in salad dressings, dips and more. Make Ahead: The spice blend can be stored in an airtight container for up to 1 month. SERVINGS: 8-10 INGREDIENTS FOR THE 7-SPICE BLEND 2 tablespoons plus 1 1/2 teaspoons ground allspice 2 tablespoons plus 1 1/2 teaspoons ground cloves 2 tablespoons freshly grated nutmeg 2 tablespoons ground fenugreek 2 tablespoons ground ginger 1 tablespoon plus 2 teaspoons freshly ground black pepper 1 tablespoon plus 2 teaspoons ground cinnamon FOR THE EGGPLANT AND CHICKPEAS 3 1/2 cups cooked, no-salt-added chickpeas (from two 14-ounce cans), drained and rinsed 1/2 cup gluten-free flour blend (may substitute all-purpose flour) 1/2 teaspoon fine sea salt 2 large eggplants (about 3 pounds), trimmed and cut into 1/2-inch disks 2 tablespoons extra-virgin olive oil FOR THE SAUCE 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 4 cloves garlic, finely chopped 1 teaspoon ground cumin 1 bay leaf 6 large tomatoes (about 4 1/2 pounds), finely chopped 7 sun-dried tomatoes, preferably oil-packed, chopped 2 tablespoons tomato paste One 14-ounce can no-salt-added diced or chopped tomatoes 1/2 cup water 1 teaspoon unsweetened pomegranate molasses (optional) Juice of half a lemon 1/2 teaspoon fine sea salt, plus more as needed 1/2 teaspoon freshly ground black pepper, plus more as needed DIRECTIONS For the 7-spice blend: Combine the allspice, cloves, nutmeg, ground fenugreek, ground ginger, pepper and cinnamon in a small bowl or jar and thoroughly mix. The yield is 1 scant cup; reserve 4 teaspoons for this dish and store the rest (for up to 1 month). For the eggplant and chickpeas: Preheat the oven to 400 degrees. Line two large baking sheets with parchment paper. Have a large, deep baking dish or casserole at hand. Drain the chickpeas. Whisk together the flour, the 4 teaspoons of 7-spice blend and the salt on a large plate. Dab each side of the eggplant disks in the flour mix so they are lightly coated, discarding whatever flour mix is left. Lay them on the lined baking sheets, drizzle them with the oil and bake until fork-tender, about 20 minutes. Let cool while you make the tomato sauce. For the sauce: Heat the oil in a large, deep skillet over medium heat. Add the onion and cook, stirring frequently, until it starts to soften, 2 minutes. Add the garlic and cook for 1 minute, then stir in the cumin and bay leaf and cook, continuing to stir frequently, until the cumin is fragrant. Stir in the finely chopped fresh tomatoes and their juices, the sun-dried tomatoes, tomato paste, diced or chopped canned tomatoes, water, pomegranate molasses, if using, the lemon juice, salt and pepper; cook, stirring occasionally, to form a sauce that is thick and rich and has reduced, 30 to 40 minutes. Taste, and add salt and pepper as needed. Turn off the heat, and discard the bay leaf. To assemble, create a layer of about one-third of the baked eggplant disks in the bottom of the baking dish or casserole. Top with about one-third of the chickpeas and one-third of the sauce. Repeat in two more layers, finishing with the sauce. Bake (uncovered) until bubbling around the edges, about 40 minutes. Let cool slightly, and serve warm or at room temperature. RECIPE SOURCE Adapted from "The Middle Eastern Vegetarian Cookbook," by Salma Hage (Phaidon, 2016). Tested by Joe Yonan.Check out my blog for more recipes
  12. Tomato Lentil Soup Recipe

    This simple tomato lentil soup is flavored with warm spices, then blended to a velvety smooth texture. Serve it with toasted toast! Preparation Time: 1 hour approximately Cooking Time: 20 minutes approximately Serves: 4-6 persons All you need1 1/2 liters water 3 cubes al alali Chicken Stock 1/2 kg peeled and diced tomatoes 1 cup red lentils washed & drained 2 chopped onions 2 tbsps. yoghurt 1 tbsp. butter Salt to taste 1/2 tbsp. al alali Ground Black Pepper 1 tbsp. al alali Parsley Flakes DirectionsSoak the lentil in water for 1 hourIn a hot saucepan, melt butter, add diced tomatoes and chopped onion, stir until tender Add water and al alali Chicken Stock. Add lentils, yoghurt, al alali Ground Black Pepper. Simmer until cooked Garnished with al alali Parsley Flakes. Serve hot and enjoy! Cooking Tip: you can substitute chicken stock with meat stock Check out my blog for more recipes
  13. INGREDIENTS12 large ripe whole tomatoes or a mix of tomatoes and peppers2 Tbsp sugar (optional)3 onions2 garlic cloves½ bunch parsley½ bunch spearmint1 cup Krinos Extra Virgin Olive Oil1 ½ cup tomato juice12 Tbsp long-grain rice½ cup pine nuts60 g raisins (sultana)salt & pepper2 cup waterDIRECTIONS 1. Preheat oven to 400F (200C).2. Choose a baking dish large enough to hold all the tomatoes (and/or Peppers).3. Wash tomatoes. Cut the tops off the tomatoes and set aside.4. Scoop out the pulp from each one, taking care not to tear the skin.5. Puree pulp in food processor, then set aside in a bowl.6. Sprinkle interior with sugar (optional) and place on baking dish.7. Finely chop onion, garlic, parsley and spearmint.8. In a large frying pan, sauté the onion over low heat until golden.9. Add 1/2 cup olive oil, the pulp, 1 cup of tomato juice and all other ingredients. Stir well and salt and pepper to taste.10. Pour in 1 cup water, cover and simmer for 5 minutes. Remove from heat.11. Fill emptied tomatoes (and peppers) with the mixture, up to 3/4 full. Replace tomato tops.12. Mix the remaining tomato juice, 1 cup of water and 1/2 cup olive oil and pour on top of covered tomatoes to keep them moist.13. Bake uncovered at 400F (200C) for 30-40 minutes.Check out my blog for more recipes
  14. prep time10 mintotal time 20 minserves 4These easy Middle Eastern chicken burgers are brushed with pomegranate molasses and served with ''all the fixings" for an awesome, quick dinner.INGREDIENTSBurgers2 tsp extra-virgin olive oil1 large onion, finely chopped1 tsp ground cinnamon1 tsp ground coriander¼ tsp red pepper flakes1 ½ tsp kosher saltFreshly ground black pepper2 cloves garlic, minced¼ cup chopped flat-leaf parsley1 lb(s) ground lean chicken¼ cup plain yogurt3 Tbsp pomegranate molasses, for brushingFixings4 whole wheat buns, toasted1 tomato, sliced1 English cucumber, thinly sliced1 small red onion, slicedLettuceDIRECTIONSBurgers1. Heat the olive oil in a skillet, add the onion, cinnamon, coriander, pepper flakes, and season with salt and pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with salt and pepper. Shape into 4 1/2-inch thick patties.2. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170ºF. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes.Fixings1. Serve on toasted buns with fixings. Source: foodnetwork.ca Check out my blog for more recipes
  15. INGREDIENTSEggplant Side Dish2 large eggplants (about 8" long)1 can diced tomatoes½ cup white onion, chopped4 clove garlic, crushed or minced¼ cup vegetable oilfresh coriander to garnishcayenne pepper to tastesalt and pepper to tasteLemon Mint Yoghurt Dip1 cup plain yoghurt3-4 cloves crushed garlic2 Tbsp lemon juice2 Tbsp minced fresh mint2 Tbsp olive oilDIRECTIONSEggplant Side Dish1. Slice eggplants lengthwise 1/4 inch thick. Salt liberally on both sides and lay on a cooling rack over a cookie sheet for about an hour or more.2. Add vegetable oil to a skillet and heat on medium-high flame. Add eggplant and cook on all sides, remove to a plate and in the same skillet sauté the onions and garlic in the oil until fragrant. Add tomatoes, cayenne pepper, salt and pepper and return the eggplant to the skillet. Simmer until the eggplant is very tender and make sure not to burn the sauce. Serve room temperature with minted yoghurt sauce.Lemon Mint Yoghurt Dip1. In a small bowl, combine all ingredients. Let chill for at least an hour.Source: foodnetwork.caCheck out my blog for more recipes