Essential Mediterranean Recipes From Italy - Unknown

Essential
Mediterranean
Recipes
From Italy to Morocco Discover the
World of Delicious Mediterranean
Cooking
By
BookSumo Press
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Table of Contents
Classical Hummus I 9
Sweet Tahini Dressing 12
Cinnamon Stuffed Cookies 13
Classic Shakshuka Skillet 14
Onion Salad with Lemon Dressing 15
Leb-Mex Soup 16
Tahini Potato Mash 17
Bell Eggplant Spread 18
Saucy Beans and Tomato Stew 19
Homemade Labneh 22
Lentils and Vermicelli Soup 23
Pomegranate Lamb Pizza 24
Homemade Chile Sauce 26
Traditional Mashed Beans 27
Bean Salad I 28
Moussaka II 29
Greek Burgers II 31
Greek Rice 34
Easiest Greek Chicken 35
Parsley Pasta Salad 36
Orzo Salad II 37
Greek Falafel 38
Greek Puff Pastry Bake II 39
Souvlaki IV 40
Greek Style Minty Potato Bake 41
Easy Greek Dessert 44
Mediterranean Dijon Shrimp Salad 45
Kalamata and Currents Tagine 46
Minty Lamb Chops 47
Orangy Chicken Stew 48
Chili Squash and Lamb Stew 50
Stuffed Bell Pepper Caps 51
Herbed Potato Fritters 54
Saucy Seared Tuna 55
Balsamic Carrots 56
Cracked Potato Roast 57

Sweet and Zesty Chicken Stew 58
Tipsy Mango Shanks 60
Beef Bites with Orangy Lentils Casserole 61
Southern Italian Chicken 63
Roast Beef Sandwiches 66
Tortellini 67
Italian Baked Turkey-Loaf 68
Restaurant Style Primavera 69
Authentic Italian Tetrazzini 70
Authentic Calamari 71
Lemon Pesto Fish 72
Northern California Cioppino 73
Classical Fettuccine 76
Plum Tomato and Olive Filets 77
Pink and Green Italian Pasta 78
Shakshouka 79
Minty Bulgur Soup 80
Vegan Lentil Meatball 81
Nutty Turkish Sweets 82

Turkish Yogurt Bread 83
Garlicky Cream Dip 86
Wedding Lentils Soup 87
Nutty Chicken Stew 88
Eggplant Boats 90
Flaming hot Turkish Ceviche 91
Bulgur Salad 92
Bulgur Salad II 93
Baklava 94
Tava Chicken 98
How to Make Turkish Kebabs 99
Muhammara 100
Dolmas 101
Carrot and Celery Soup 102
Dolmas Biskra 103
Orange Honey Beignets 105
African Tuna Sandwiches 108
Chili Sausage and Potato Stew 110
How to Make Baklava 111

Potato Soup in Algeria 113
Algerian Lamb Shoulder 114
Lamb Tagine with Saffron 115
Arabian Meatball Soup 118
Tuna Gyros 120

Classical Prep Time: 10 mins
Hummus I Total Time: 10 mins
Servings per Recipe: 16

Calories 77 kcal
Fat 4.3 g
Carbohydrates 8.1g
Protein 2.6 g
Cholesterol 0 mg
Sodium 236 mg
Ingredients
2 C. canned garbanzo beans, drained 1 tbsp olive oil
1/3 C. tahini 1 pinch paprika
1/4 C. lemon juice 1 tsp minced fresh parsley
1 tsp salt
2 cloves garlic, halved
Directions
1. Blend the following in a food processer until paste-like: garlic, garbanzos, salt, tahini, and
lemon juice.
2. Add this to a bowl with olive oil, paprika, and parsley.
3. Enjoy.
Classical Hummus I 9
SWEET
Tahini Dressing
Prep Time: 5 mins
Total Time: 5 mins

Calories 64.8
Fat 4.9g
Cholesterol 1.4mg
Sodium 19.4mg
Carbohydrates 4.1g
Protein 2.1g
Ingredients
3 tbsp plain yogurt 1/2 lemon, juice
2 1/2-3 tbsp mayonnaise salt and pepper
2 1/2 tbsp tahini, sauce
1/2-1 tsp Dijon mustard
1/2 tsp honey
Directions
1. Get a mixing bowl: Whisk in it the yogurt, mayonnaise and Tahini sauce.
2. Stir in the mustard, honey, lemon, a pinch of salt and pepper.
3. Serve your dressing right away with a salad or grilled chicken.
4. Enjoy.
12 Sweet Tahini Dressing

Cinnamon Prep Time: 10 mins
Stuffed Cookies Total Time: 30 mins

Calories 131.0
Fat 9.0g
Cholesterol 19.5mg
Sodium 52.6mg
Carbohydrates 11.6g
Protein 1.4g
Ingredients
1/2 lb. butter 1/4 C. powdered sugar
1/2 C. powdered sugar 1 tsp cinnamon
2 tbsp orange blossom water
2 C. flour
1/2 C. of chopped walnuts
Directions
1. To make the dough:
2. Before you do anything, preheat the oven to 375 F. Line up a baking sheet with a
parchment paper.
3. Get a mixing bowl: Beat in it the sugar with butter until they become light and fluffy.
4. Mix in the flour with orange water and a pinch of salt until you get a thick dough. Place
it aside.
5. To make the filling:
6. Get a mixing bowl: Mix in it the nuts, sugar and cinnamon.
7. Shape the cookie dough into 1 inch balls.
8. Flatten a dough ball slightly in the palm of your hand. Place in it 1 tsp of the filling
9. Pull the dough over the filling and place it on the lined up cookie sheet.
10. Repeat the process with the remaining filling and dough.
11. Place the cookie sheet in the oven and cook them for 16 to 21 min until they become
golden brown.
12. Allow the cookies to cool down completely then serve them with some tea.
13. Enjoy.
Cinnamon Stuffed Cookies 13

CLASSIC
Shakshuka Skillet
Prep Time: 3 mins
Total Time: 33 mins

Calories 239.4
Fat 10.3g
Cholesterol 372.0mg
Sodium 163.4mg
Carbohydrates 22.0g
Protein 16.6g
Ingredients
1 large onion, chopped 6 medium tomatoes, grated
4 eggs salt and pepper
cooking oil
Directions
1. Place a pan over medium heat. Heat in it a splash of oil.
2. Sauté in it the onion for 4 min. Stir in the tomato with a pinch of salt and pepper.
3. Put on the lid and cook it for 26 min over low heat.
4. Crack the eggs over the shakshuka. Put on the lid and cook them for an extra 4 min.
5. Serve your shakshuka warm with some bread.
6. Enjoy.
14 Classic Shakshuka Skillet

Onion Salad Prep Time: 15 mins
with Lemon Dressing Total Time: 15 mins

Calories 18.1
Fat 0.1g
Cholesterol 0.0mg
Sodium 205.7mg
Carbohydrates 3.9g
Protein 0.8g
Ingredients
1 large red onion, sliced 1/4 lemon, juice
1 bunch flat leaf parsley extra virgin olive oil, drizzle
1/2 tsp salt
1 tbsp sumac
Directions
1. Get a small mixing bowl: Toss in it the onion with parsley, lemon juice, sumac, salt, and a
drizzle of olive oil.
2. Serve your salad as topping with a sandwich, grill meat or chicken.
3. Enjoy.
Onion Salad with Lemon Dressing 15

LEB-MEX
Soup
Prep Time: 15 mins
Total Time: 1 hr 15 mins

Calories 335.3
Fat 14.3g
Cholesterol 0.0mg
Sodium 227.9mg
Carbohydrates 39.2g
Protein 15.0g
Ingredients
9 C. water 1/2 bunch cilantro, stemmed and
1 C. green lentil chopped
1 bunch Swiss chard, stemmed and 1 medium onion, chopped
chopped 1/4 C. extra virgin olive oil
10 garlic cloves, peeled and crushed to 1 -2 C. of diced potato
a paste
salt
2 lemons, juice
Directions
1. Place a large saucepan over medium heat. Stir in it the lentils with 9 C. of water.
2. Cook it until it starts boiling. Lower the heat and stir in it the Swiss chard.
3. Put on the lid and bring it to a soft boil. Cook it for an extra 16 min.
4. Place a small pan over medium heat. Heat in it the oil. Sauté in it the onion for 3 min.
5. Add the garlic and cook them for 4 min. Stir the mixture into the lentils saucepan.
6. Put on the lid and let the soup cook for 46 min.
7. Stir in the lemon juice, season with salt and pepper. Cook the soup for an extra 6 min.
8. Adjust the seasoning of the soup then serve it warm.
9. Enjoy.
16 Leb-Mex Soup
Tahini Prep Time: 5 mins
Potato Mash Total Time: 20 mins

Calories 323.7
Fat 10.4g
Cholesterol 7.6mg
Sodium 630.2mg
Carbohydrates 52.3g
Protein 8.3g
Ingredients
5 medium potatoes peeled and diced. 1/2 tsp black pepper
1 tbsp butter 1 tsp cumin
1 lemon, juice 1 tsp sumac
1/4 C. tahini extra virgin olive oil
2 garlic cloves, minced
1 tsp salt
Directions
1. To make the mashed potato:
2. Bring a large saucepan of water to a boil. Cook in it the potato until it becomes soft.
3. Get a food blender: Place in it the potato with the remaining ingredients. Blend them
smooth.
4. Pour the mashed potato in a serving bowl.
5. Top it with the cumin, sumac, and a swirl of olive oil then serve it.
6. Enjoy.
Tahini Potato Mash 17

BELL
Eggplant Spread
Prep Time: 10 mins

Calories 125.6
Fat 5.0g
Cholesterol 0.0mg
Sodium 8.5mg
Carbohydrates 19.6g
Protein 3.4g
Ingredients
2 large heavy eggplants kosher salt
2 heads garlic ground black pepper
2/3 C. Vidalia onion, chopped parsley
2/3 C. red bell pepper, chopped
2 tbsp extra virgin olive oil
Directions
1. Before you do anything, preheat the oven to 350 F.
2. Pierce the eggplants several times with a fork. Place them on a baking sheet with garlic
3. Drizzle over them some olive oil. Roast them in the oven until they become soft.
4. Allow the eggplant and garlic to cool down completely. Discard their peel.
5. Finely chopped the eggplants and squeeze out the roasted garlic.
6. Get a large mixing bowl: Toss in it the garlic with eggplant, bell pepper, onion, oil, salt and
pepper.
7. Serve your eggplant spread with some bread or a salad.
8. Enjoy.
18 Bell Eggplant Spread

Saucy Prep Time: 20 mins
Beans and Tomato Total Time: 2 hrs 20 mins
Stew Servings per Recipe: 4

Calories 275.1
Fat 4.7g
Cholesterol 0.0mg
Sodium 332.7mg
Carbohydrates 47.6g
Protein 13.9g
Ingredients
1 C. dried navy beans, soaked and drained 3 tbsp tomato paste
6 C. water 3 tsp cumin
1 tbsp extra virgin olive oil salt & ground black pepper
2 onions, diced
4 garlic cloves
14 1/2 oz. diced tomatoes
Directions
1. Place a saucepan over medium heat. Place in it the navy beans and cover it with water.
2. Lower the heat and place over it half a cover. Cook it for 60 to 90 min until the beans
become tender.
3. Once the time is up, drain the beans and place it aside. Reserve the cooking water.
4. Place a pot over medium heat. Heat in it the oil. Sauté in it the garlic with onion for 12
min.
5. Stir in the cumin, tomatoes, tomato paste and beans. Cover them with the beans cooking
broth.
6. Season it with a pinch of salt and pepper. Let the stew cook for 22 min.
7. Serve it warm with some rice.
8. Enjoy.
Saucy Beans and Tomato Stew 19

HOMEMADE
Labneh
Prep Time: 24 hrs
Total Time: 24 hrs

Calories 591.5
Fat 31.5g
Cholesterol 126.0mg
Sodium 446.1mg
Carbohydrates 45.1g
Protein 33.6g
Ingredients
2 quarts yogurt
1/2 tsp salt
extra virgin olive oil
Directions
1. Stir the yogurt with salt.
2. Before you do anything, preheat the oven to 350 F. Grease a baking dish with some butter
3. Get a bowl. Place over it a fine mesh sieve and cover. Cover the sieve completely with
some paper towels.
4. Let sit to drain for at least 9 h to 25 h until it becomes thick.
5. Serve your yogurt labneh or cheese with some bread, as a topping with a sandwich.
6. Enjoy.
22 Homemade Labneh
Lentils Prep Time: 30 mins
and Vermicelli Soup Total Time: 1 hr 15 mins

Calories 272.3
Fat 4.1g
Cholesterol 7.2mg
Sodium 413.0mg
Carbohydrates 43.6g
Protein 17.0g
Ingredients
canola oil 10 oz. frozen spinach, thawed
1 large onion, chopped 3 oz. vermicelli, broken
4 garlic cloves, minced 1/2-1 lemon
3 C. water salt
4 C. chicken stock pepper
1 C. lentils 1/4 C. cilantro, chopped
2 tsp ground cumin
1/2 tsp ground cinnamon
Directions
1. Place a soup pot over medium heat. Heat in it the oil.
2. Sauté in it the onion for 5 to 6 min. Stir in the garlic and cook them for 2 min.
3. Stir in the water, stock, lentils, and spices. Cook them until they start simmering.
4. Put on the lid and let the lentils cook for 35 to 42 min.
5. Place a large pan over medium heat. Heat in it a splash of olive oil. Cook in it the drained
spinach with a pinch of salt until it becomes crispy.
6. Drain the spinach and place it aside.
7. Stir the vermicelli into the lentils soup. Cook it for 5 min. Stir in the lemon juice with
spinach, a pinch of salt and pepper.
8. Serve your soup hot.
9. Enjoy.
Lentils and Vermicelli Soup 23

POMEGRANATE
Lamb Pizza
Prep Time: 2 hrs
Total Time: 3 hrs

Calories 1003.6
Fat 58.3g
Cholesterol 99.2mg
Sodium 713.8mg
Carbohydrates 81.9g
Protein 36.9g
Ingredients
1 tsp dry active yeast 1 chili pepper, chopped
1 C. warm water 18 oz. ground lamb
2 tsp sugar 3/4 C. yogurt
3 C. all-purpose bread flour 3 tbsp pomegranate concentrate
1 tsp salt 1 tsp cumin
1/3 C. extra virgin olive oil 1 tsp paprika
1 tsp dried mint salt and pepper
2 egg whites 1/3 C. pine nuts
1 -2 onion, chopped and drained of 2 tbsp tomato paste
juices
Directions
1. To make the lamb:
2. Get a mixing bowl: Stir in it the yeast with the sugar in 1/2 C. of the water.
3. Let it sit for 11 min.
4. Get a mixing bowl:
5. Mix in it the flour, olive oil and a pinch of salt. Mix in the yeast and water mix. Mix them
well until you get a smooth dough.
6. Transfer the dough to a floured surface. Knead it for 11 min until it becomes soft.
7. Place the dough in a greased bowl and cover it with a plastic wrap.
8. Let it rest for 1 h 45 min.
9. Before you do anything, preheat the oven to 450 F.
10. Place the dough on a floured surface. Divide the dough into 9 balls. Flatten each of them
into a 7 inches circle.
11. Lay the dough circles on lined up baking sheets. Coat them with egg white.
12. Place the dough crusts in the oven and cook them for 11 min.
24 Pomegranate Lamb Pizza
13. Flip the pizza crust and coat them with egg white.
14. Cook them for extra 9 min on the other side. Place them aside to cool down for a while.
15. Get a mixing bowl: Combine in it the filling ingredients.
16. Spread the mixture over the pizza crusts. Cook the pizzas in the oven for 16 min. Serve
them warm with your favorite toppings. Enjoy.
25
HOMEMADE
Chile Sauce
Prep Time: 25 mins
Total Time: 30 mins

Calories 313.2
Fat 15.2g
Cholesterol 0.0mg
Sodium 351.5mg
Carbohydrates 43.1g
Protein 7.6g
Ingredients
5 dried hot new Mexico chilies, seeded 1/8 tsp caraway seed, crushed
and rinsed 1/2 C. onion, chopped
1 C. hot water 1 garlic clove, minced
1 tbsp flour 1 tbsp vegetable oil
1/4 tsp ground cumin 2 tbsp no-added-salt tomato paste
1/4 tsp ground coriander 1/8 tsp salt
1/4 tsp ground red pepper 2 tsp lime juice
1/8 tsp sugar
Directions
1. Slice the chilies into small strips.
2. Get a small bowl: Place in it the chili strips and cover them with hot water. Let it sit for 22
min.
3. Get a food processor: Place in it the chili water mixture. Blend them smooth.
4. Get a mixing bowl: Mix in it the four with spices. Place it aside.
5. Place a small pan over medium heat. Heat in it the oil. Sauté in it the garlic with onion for
6 min.
6. Mix in the flour and spices mix. Cook them for 2 min while mixing them.
7. Stir in the chili paste and cook them until they start bubbling. Add the tomato paste with
salt.
8. Mix them well. Place the harissa aside and let it cool down completely.
9. Drizzle over it the lemon juice. Serve it right away or place it in the fridge until ready to
serve.
10. Enjoy.
26 Homemade Chile Sauce

Traditional Prep Time: 5 mins
Mashed Beans Total Time: 35 mins

Calories 153.1
Fat 4.2g
Cholesterol 0.0mg
Sodium 161.8mg
Carbohydrates 22.8g
Protein 6.7g
Ingredients
1 (15 oz.) cans fava beans 2 tbsp extra virgin olive oil
1 (15 oz.) cans garbanzo beans 2 garlic cloves, minced
1 -2 tbsp lemon juice
Directions
1. Place a large saucepan over medium heat. Stir in it all the ingredients.
2. Cook them until they start boiling. Lower the heat and let them cook for 25 to 31 min.
3. Use a fork or potato masher to mash the beans slightly.
4. Serve your mashed beans warm with some bread.
5. Enjoy.
Traditional Mashed Beans 27

BEAN
Salad I
Prep Time: 10 mins
Total Time: 2 hrs 10 mins
(Cucumbers, Servings per Recipe: 8

Calories 214 kcal
Garbanzos, and Fat

Carbohydrates
11.5 g
25.5g
Olives)
Protein 5.2 g
Cholesterol 3 mg
Sodium 1067 mg
Ingredients
2 (15 oz.) cans garbanzo beans, drained 1 oz. crumbled feta cheese
2 cucumbers, halved lengthwise and 1/2 C. Italian-style salad dressing
sliced 1/2 lemon, juiced
12 cherry tomatoes, halved 1/2 tsp garlic salt
1/2 red onion, chopped 1/2 tsp ground black pepper
2 cloves garlic, minced
1 (15 oz.) can black olives, drained and
chopped
Directions
1. Get a bowl, toss: pepper, beans, garlic salt, cucumbers, lemon juice, tomatoes, dressing,
onions, cheese, garlic, and olives.
2. Place a covering on the bowl and put everything in the fridge for 3 hrs.
3. Enjoy.
28 Bean Salad I
Moussaka II Prep Time: 30 mins
(Vegetarian Total Time: 2 hrs
Approved) Servings per Recipe: 7

Calories 240 kcal
Fat 11.8 g
Carbohydrates 25.5g
Protein 10.2 g
Cholesterol 58 mg
Sodium 426 mg
Ingredients
1 eggplant, thinly sliced 2 tbsps chopped fresh parsley
1 tbsp olive oil, or more as needed salt and ground black pepper to taste
1 large zucchini, thinly sliced 1 C. crumbled feta cheese
2 potatoes, thinly sliced 1 1/2 tbsps butter
1 onion, sliced 2 tbsps all-purpose flour
1 clove garlic, chopped 1 1/4 C. milk
1 tbsp white vinegar ground black pepper to taste
1 (14.5 oz.) can whole peeled tomatoes, 1 pinch ground nutmeg
chopped 1 egg, beaten
1/2 (14.5 oz.) can lentils, drained with 1/4 C. grated Parmesan cheese
liquid reserved
1 tsp dried oregano
Directions
1. Get a bowl and add in your eggplants. Coat them with salt and let them sit for 40 mins.
2. Now drain the resulting liquids and dry the eggplants with some paper towel.
3. Set your oven to 375 degrees before doing anything else.
4. Sear your zucchini and eggplants in oil for 4 mins per side. Then place the zucchini to
the side on some paper towels.
5. Now begin to stir fry your potatoes in the same pot for 6 mins then flip them and cook it
all for 6 more mins. Place these to the side as well.
6. Add in some more oil if needed and then start to stir fry your garlic and onions for 8
mins. Add the vinegar and get everything boiling.
7. Once it is all boiling, set the heat to low, and cook the mix until everything is thick.
8. Now add in: parsley, tomatoes, oregano, lentils, and half of the lentil juice.
9. Place a lid on the pot and cook the contents for 17 mins with the same level of low heat.
Moussaka II 29
10. Get a casserole dish and add in 1/3 of the zucchini then the same amount of eggplant,
then half of the following on top: feta, onions, and potatoes.
11. Top everything with the tomato mix and then continue the layering.
12. Once all of the ingredients have been used. Cooked the dish in the oven for 30 mins.
13. Get the following boiling: milk, butter, and flour.
14. Stir the contents as it begins to boil and once the mix is sauce like add in the nutmeg and
pepper.
15. Let the contents cool a bit then add in whisked eggs.
16. Top the casserole with the egg mix and some parmesan and cook everything for 30 more
mins.
17. Enjoy.
30
Greek Prep Time: 10 mins
Burgers II Total Time: 25 mins

Calories 338 kcal
Fat 25.4 g
Carbohydrates 5.7g
Protein 20.3 g
Cholesterol 84 mg
Sodium 408 mg
Ingredients
1/2 lb. lean ground beef 1/2 tsp ground allspice
1/2 lb. lean ground lamb 1/2 tsp ground coriander
1/2 onion, grated 1/2 tsp salt
2 cloves garlic, pressed 1/2 tsp ground black pepper
1 slice bread, toasted and crumbled 1 dash ground cumin
1/2 tsp dried savory
Directions
1. Get a bowl, mix: bread crumbs, cumin, savory, pepper, allspice, beef, onions, salt, coriander,
and lamb.
2. Mix the meats and spice with your hands until firm and then form the mix into 4
burgers.
3. Grill these burgers for 8 mins per side.
4. Enjoy.
Greek Burgers II 31
GREEK
Rice
Prep Time: 5 mins
Total Time: 50 mins

Calories 337 kcal
Fat 19.3 g
Carbohydrates 35.7g
Protein 9.8 g
Cholesterol 0 mg
Sodium 553 mg
Ingredients
1/3 C. olive oil 1 tsp dried dill weed
2 onions, chopped 1 tsp dried parsley
2 lbs fresh spinach, rinsed and stemmed salt and pepper to taste
1 (8 oz.) can tomato sauce 1/2 C. uncooked white rice
2 C. water
Directions
1. Stir fry your onions in olive oil until see-through then add in: spinach, water, and tomato
sauce.
2. Get everything boiling and then add: pepper, parsley, salt, and dill.
3. Cook the mix for 2 mins while boiling then add the rice.
4. Set the heat to low and cook everything for 27 mins.
5. Enjoy.
34 Greek Rice
Easiest Prep Time: 10 mins
Greek Chicken Total Time: 8 hrs 30 mins

Calories 644 kcal
Fat 57.6 g
Carbohydrates 4g
Protein 27.8 g
Cholesterol 68 mg
Sodium 660 mg
Ingredients
4 skinless, boneless chicken breast halves 1 tsp salt
1 C. extra virgin olive oil 1 1/2 tsps black pepper
1 lemon, juiced 1/3 tsp paprika
2 tsps crushed garlic
Directions
1. Slice a few incisions into your pieces of chicken before doing anything else.
2. Now get a bowl, combine: paprika, olive oil, pepper, lemon juice, salt, and garlic.
3. Now add in the chicken and place the contents in the fridge for 8 hrs.
4. Grill your chicken until fully done with indirect heat on the side of the grill with the
grilling grates oiled.
5. Enjoy.
Easiest Greek Chicken 35

PARSLEY
Pasta Salad
Prep Time: 15 mins

Calories 486 kcal
Fat 30.3 g
Carbohydrates 35.7g
Protein 19.8 g
Cholesterol 196 mg
Sodium 836 mg
Ingredients
2 (9 oz.) packages cheese tortellini 6 eggs
1/2 C. extra virgin olive oil 1 lb. baby spinach leaves
1/4 C. lemon juice 1 C. crumbled feta cheese
1/4 C. red wine vinegar 1/2 C. slivered red onion
2 tbsps chopped fresh parsley
1 tsp dried oregano
1/2 tsp salt
Directions
1. Boil your pasta in water and salt for 9 mins then remove all the liquids.
2. Get a bowl, mix: salt, olive oil, oregano, lemon juice, pasta, parsley, and vinegar.
3. Stir the contents and then place everything in the fridge for 3 hrs.
4. Get your eggs boiling in water, place a lid on the pot, and shut the heat.
5. Let the eggs stand for 15 mins. Then peel, and cut them into quarters.
6. Take out the bowl in the fridge and add in: onions, eggs, feta, and spinach.
7. Stir everything before serving.
8. Enjoy.
36 Parsley Pasta Salad

Orzo Prep Time: 15 mins
Salad II Total Time: 25 mins

Calories 329 kcal
Fat 19.6 g
Carbohydrates 28.1g
Protein 10.9 g
Cholesterol 37 mg
Sodium 614 mg
Ingredients
1 C. uncooked orzo pasta 1/4 C. virgin olive oil
1/4 C. pitted green olives 1/8 C. lemon juice
1 C. diced feta cheese salt and pepper to taste
3 tbsps chopped fresh parsley
3 tbsps chopped fresh dill
1 ripe tomato, chopped
Directions
1. Cook your orzo in boiling water with salt for 9 mins.
2. Then remove the liquid and run the pasta under cool water.
3. Now get a bowl, combine: tomato, olive, dill, feta, parsley, and orzo.
4. Get a 2nd bowl, mix: lemon juice pepper, salt, and oil.
5. Combine both bowls and toss everything.
6. Place the mix in the fridge until cold.
7. Enjoy.
Orzo Salad II 37
GREEK
Falafel
Prep Time: 25 mins
Total Time: 32 mins

Calories 317 kcal
Fat 16.8 g
Carbohydrates 35.2g
Protein 7.2 g
Cholesterol 0 mg
Sodium 724 mg
Ingredients
1 (19 oz.) can garbanzo beans, rinsed 1/8 tsp ground turmeric
and drained 1/2 tsp baking powder
1 small onion, finely chopped 1 C. fine dry bread crumbs
2 cloves garlic, minced 3/4 tsp salt
1 1/2 tbsps chopped fresh cilantro 1/4 tsp cracked black peppercorns
1 tsp dried parsley 1 quart vegetable oil for frying
2 tsps ground cumin
Directions
1. Get a bowl, combine: pepper, onions, salt, garlic, bread crumbs, cilantro, baking powder,
parsley, mashed garbanzos, turmeric, and cumin.
2. Form the contents into small balls and make about 20 of them.
3. Deep fry these falafels in hot oil until golden.
4. Enjoy.
38 Greek Falafel
Greek Prep Time: 4 hrs 15 mins
Puff Pastry Bake II Total Time: 4 hrs 50 mins

Calories 515 kcal
Fat 32.6 g
Carbohydrates 33.6g
Protein 22.4 g
Cholesterol 101 mg
Sodium 524 mg
Ingredients
3 tbsps crushed garlic 1/4 C. crumbled herbed feta cheese
1 egg yolk 1 frozen puff pastry sheet, thawed, cut in half
2 C. chopped fresh spinach
2 boneless skinless chicken breast halves
2 tbsps basil pesto
1/3 C. chopped sun-dried tomatoes
Directions
1. Get a bowl, combine: egg yolks and garlic.
2. Add in the chicken and stir everything and before placing a lid on the bowl, and putting
everything in the fridge for 5 hrs.
3. Coat a casserole dish with nonstick spray and then set your oven to 375 degrees before
doing anything else.
4. Lay out half of your pastry on a cutting board covered with flour and add half a C. of
spinach in the middle.
5. Place a piece of chicken on top of the spinach, then some pesto, half of the tomatoes, and
half of feta.
6. Add the rest of the spinach and wrap the chicken with the pastry.
7. Crimp the edges of the pastry with your hands and put the pastry in the casserole dish.
8. Continue this process for all of your pieces of chicken.
9. Cook everything for 37 mins until the chicken is fully done. Shut the heat to the oven and
let the contents cool slightly before serving.
10. Enjoy.
Greek Puff Pastry Bake II 39

SOUVLAKI
IV
Prep Time: 15 mins

Calories 268 kcal
Fat 16.8 g
Carbohydrates 2.6g
Protein < 25.5 g
Cholesterol 71 mg
Sodium 295 mg
Ingredients
1/4 C. olive oil yogurt
2 tbsps lemon juice 1/2 cucumber - peeled, seeded, and
2 cloves garlic, minced grated
1 tsp dried oregano 1 tbsp olive oil
1/2 tsp salt 2 tsps white vinegar
1 1/2 lbs skinless, boneless chicken 1 clove garlic, minced
breast halves - cut into bite-sized 1 pinch salt
pieces 6 wooden skewers, or as needed
Sauce:
1 (6 oz.) container plain Greek-style
Directions
1. Take your skewers and submerge them in water before doing anything else.
2. Get a bowl, mix: half tsp salt, quarter of a C. of olive oil, chicken, oregano, lemon juice, and
2 cloves of garlic.
3. Place a covering on the bowl and put it all in the fridge for 3 hrs.
4. Get a 2nd bowl, combine: some salt, yogurt, 1 piece of garlic, 1 tbsp of olive oil, and the
cucumbers.
5. Place this in the fridge for 3 hrs as well.
6. Stake your chicken on the skewers and then grill them for 9 mins, turn them over and
cook for 8 more mins.
7. Top the chicken with the white sauce.
8. Enjoy.
40 Souvlaki IV
Greek Style Prep Time: 20 mins
Minty Potato Bake Total Time: 1 hr 40 mins

Calories 379 kcal
Fat 21.3 g
Carbohydrates 41g
Protein 8g
Cholesterol 20 mg
Sodium 305 mg
Ingredients
5 lbs potatoes, cut into wedges ground black pepper to taste
6 cloves garlic, minced 1 1/2 tbsps dried oregano
3/4 C. olive oil 1 tsp chopped fresh mint
1 C. water 1 (8 oz.) package crumbled feta cheese
1/4 C. fresh lemon juice
sea salt to taste
Directions
1. Coat a casserole dish with oil and then set your oven to 450 degrees before doing
anything else.
2. Get a bowl, mix: pepper, potatoes, salt, garlic, lemon juice, water, and olive oil. Then layer
everything in the dish.
3. Cook the contents for 45 mins then top the mix with mint and oregano.
4. Add some water (.5 C.) if the potatoes look too dry and cook everything for 42 more
mins.
5. Now add some feta to the dish before letting the contents sit for 10 mins.
6. Enjoy.
Greek Style Minty Potato Bake 41

EASY
Greek Dessert
Prep Time: 10 mins

Calories 380 kcal
Fat 16.1 g
Carbohydrates 53.7g
Protein 6g
Cholesterol 117 mg
Sodium 264 mg
Ingredients
3 C. cake flour 2 tsps grated lemon zest
1 tsp baking soda 2 tbsps lemon juice
1/4 tsp salt 1 C. plain yogurt
6 eggs, separated, egg whites in 1 bowl,
yolks in another
2 C. white sugar
1 C. butter, softened
Directions
2. Get a tube pan and coat it with oil and then set your oven to 350 degrees before doing
anything else.
3. Whisk the egg whites until you find them peaking. Then slowly add in sugar (.5 C.) and
keep whisking.
4. Get a 2nd bowl and whisk the following until airy: lemon juice, cream butter, lemon zest,
1.5 C. sugar, and the yolks.
5. Add in the egg whites and fill the tube pan with the mix.
6. Cook the contents for 55 mins. Then let the cake sit for 15 mins before slicing it.
7. Enjoy.
44 Easy Greek Dessert

Mediterranean Prep Time: 35 mins
Dijon Shrimp Salad Total Time: 1 hr 22 mins

Calories 802 kcal
Fat 45.7 g
Carbohydrates 65.8g
Protein 33.6 g
Cholesterol 185 mg
Sodium 3398 mg
Ingredients
Dijon Vinaigrette: Ground black pepper and salt, to taste
1/4 C. rice wine vinegar 1 gallon water
2 tbsps Dijon mustard 2 tbsps salt
1 large clove garlic, minced 1 lb. medium pasta shells
Big pinch of salt 1 lb. cooked shrimp, halved lengthwise
Black pepper, to taste 8 oz. cherry tomatoes, halved
2/3 C. extra-virgin olive oil 3/4 C. coarsely chopped, pitted Kalamata olives
Pasta Salad: 1 C. crumbled feta cheese
2 medium zucchini, thinly sliced 1/2 small red onion, cut into small dice
lengthwise 2 tsps dried oregano
1 medium yellow pepper, halved
lengthwise, seeded
2 tbsps olive oil
Directions
1. Combine the following in a jar, then shake: pepper, wine vinegar, salt, mustard, and garlic.
Coat your bell pepper and zucchini with olive oil (2 tbsps), pepper, and salt, then cook
them under the broiler for 6 mins then flip them and broil for 5 more mins.
2. Place them in a bowl after dicing them.
4. Now mix the pasta, veggies, and dressing together in a bowl and stir the mix. Enjoy.
Mediterranean Dijon Shrimp Salad 45

KALAMATA
and Currents
Prep Time: 20 mins
Total Time: 40 mins
Tagine Servings per Recipe: 4

Calories 555.7
Fat 14.8g
Cholesterol 114.5mg
Sodium 461.4mg
Carbohydrates 66.2g
Protein 39.7g
Ingredients
1 tbsp olive oil 2 tbsp dried currants or 2 tbsp raisins or
1/4 C. chopped almonds 2 tbsp raisins
2 garlic cloves, minced 1 tbsp honey
1 large onion, finely chopped 1 tsp ground cumin
8 whole boneless skinless chicken 1/2 tsp cinnamon
thighs 1/2 C. kalamata olive (optional)
2 tbsp harissa, see appendix 3 C. hot cooked couscous or 3 C. cooked
1 1/4 C. water rice
1 (400 g) cans chickpeas, drained
2 fresh tomatoes
Directions
1. Place a tagine or skillet over medium heat. Heat the oil in it. Fry in it the almonds until
they become golden brown. Drain them and place them aside.
2. Stir in the onion with garlic and chicken into the pan. Cook them for 8 min.
3. Whisk the harissa paste, water, currants, honey, cumin and cinnamon in a mixing bowl.
Stir the mix into the skillet or tagine.
4. Place the tomato with chickpeas and olives on top. Put on the lids and coo them for 22
min over low heat. Serve your stew warm with some rice.
5. Enjoy.
46 Kalamata and Currents Tagine

Minty Prep Time: 10 mins
Lamb Chops Total Time: 20 mins

Calories 667.9
Fat 57.9g
Cholesterol 140.6mg
Sodium 112.1mg
Carbohydrates 4.1g
Protein 31.9g
Ingredients
1/2 C. chopped of fresh mint 1/4 tsp cayenne pepper
Chopped of fresh mint, to garnish Salt, to taste
(optional) 1 lemon, juice of
1 tbsp ground coriander 2 tbsp olive oil
2 tsp minced garlic 8 lamb loin chops or 16 small lamb rib chops
1 tsp sweet paprika
1 tsp ground cumin
1 tsp fresh ground black pepper
Directions
1. Get a small mixing bowl: mix in it 1/2 C. mint, coriander, garlic, paprika, cumin, black
pepper, cayenne pepper, salt, lemon juice, and olive oil.
2. Apply the mix to the loin chops. Place them in a shallow bowl and cover it with a plastic
wrap. Place it aside for 2 h 30 min in the fridge.
3. Before you do anything preheat the grill and grease its grates. Place the lamb chops on
the grill and cook them for 4 to 6 min on each side.
4. Serve your grilled chops warm.
5. Enjoy.
Minty Lamb Chops 47

ORANGY
Chicken Stew
Prep Time: 15 mins
Total Time: 35 mins

Calories 385.8
Fat 7.0g
Cholesterol 72.6mg
Sodium 680.7mg
Carbohydrates 48.0g
Protein 31.2g
Ingredients
Chicken and Fennel 1 C. orange juice
1 tsp paprika 1/3 C. fat-free chicken broth
1/2 tsp ground cumin 2 tsp cornstarch
1/2 tsp ground coriander 1 tbsp water
1/2 tsp ground ginger Couscous
3/4 tsp sea salt 1 C. uncooked couscous
1/4 tsp black pepper 2 C. water
1 lb boneless skinless chicken breast
1 tbsp olive oil
2 C. fennel, thinly sliced
1 medium red onion, cut into 1 inch
chunks
1/4 C. fennel leaves, chopped
Directions
1. Get a small mixing bowl: mix in it the spices with a pinch of salt and pepper. Rub the mix
into the chicken breasts.
2. Place a large pan over medium heat. Heat the oil in it. Brown in it the chicken breasts for 6
min on each side.
3. Drain the chicken breasts and place them aside. Stir the onion with fennel into the same
pan. Cook them for 8 min while adding a splash of water if needed.
4. Stir a pinch of salt with 2 C. of water in a large saucepan. Cook it until it starts boiling. Stir
into it the couscous and put on the lid.
5. Turn off the heat and let it sit for 6 min. use a fork to fluff the couscous and place it aside.
6. Combine the orange juice, broth and the last 1/4 tsp salt in a large saucepan. Cook it until
it starts boiling.
48 Orangy Chicken Stew

7. Whisk 1 tbsp of water with cornstarch in a small mixing bowl. Add it to the boiling juice
mix. Stir them while cooking until it starts to thicken.
8. Combine in the browned chicken with cooked fennel and onion. Let them cook for an
extra 3 min.
9. Serve your chicken breasts stew warm with couscous.
10. Enjoy.
49
CHILI
Squash and Lamb
Prep Time: 25 mins
Stew Servings per Recipe: 4

Calories 553.1
Fat 19.3g
Cholesterol 221.9mg
Sodium 1051.1mg
Carbohydrates 17.0g
Protein 74.9g
Ingredients
3 lb packages stewing lamb or 1/4 tsp cayenne pepper
4 garlic cloves, minced 2 C. small chunks carrots
2 onions, thinly sliced 3 C. large chunks of peeled squash or 3 C.
1 tsp ground cumin potatoes
1 tsp paprika 1 (10 oz) cans condensed chicken broth
1/2 tsp ground ginger or 1 C. chicken bouillon
1/2 tsp cinnamon 1/2 C. pitted green olives (optional)
1/2 tsp allspice 1 (19 oz) cans chickpeas, drained and
1/2 tsp salt rinsed (optional)
1/2 tsp hot red chili pepper flakes or
Directions
1. Get rid of the excess fat from the lamb meat.
2. Stir all the ingredients except for the chickpeas into a slow cooker. Put on the lid and let
them cook for 9 h.
3. Once the time is up, add the chickpeas to the stew. Put on the lid and let it cook for an
extra 20 min. serve it warm.
4. Enjoy.
50 Chili Squash and Lamb Stew

Stuffed Prep Time: 10 mins
Bell Pepper Caps Total Time: 40 mins

Calories 537.2
Fat 24.1g
Cholesterol 66.3mg
Sodium 597.7mg
Carbohydrates 55.1g
Protein 23.4g
Ingredients
5 large red bell peppers or 5 large green 1 tsp ground cinnamon
bell peppers 1 tsp ground cumin
1 1/2 C. short grain brown rice, cooked 1/4 tsp cayenne pepper
1 lb ground lamb 2 C. chicken broth
1/2 tsp salt
3 garlic cloves, minced
2 tbsp lemon juice
1/4 C. of fresh mint, finely chopped
Directions
1. Remove the tops of the bell peppers and place them aside. Clean the peppers and discard
the seeds.
2. Place the peppers in a pot and cover them with water. Cook them until the water start
boiling.
3. Put on the lid and let them cook for 6 min over low medium heat. Remove the peppers
from the water and place them aside to dry.
4. Place a large pan over medium heat cook in it the garlic with lamb for 8 min.
5. Turn off the heat then stir in the lemon juice, mint, spices, cooked rice and 3/4 C. of the
broth.
6. Spoon the mix into the peppers and place their caps on top. Pour the remaining broth in
a large saucepan.
7. Place in it the stuffed peppers. Cook them until the start boiling. Lower the heat and put
on the lid.
8. Cook the stuffed peppers for 18 to 22 min. serve your stuffed peppers warm.
9. Enjoy.
Stuffed Bell Pepper Caps 51

HERBED
Potato Fritters
Prep Time: 45 mins

Calories 46.4
Fat 0.3g
Cholesterol 1.0mg
Sodium 305.5mg
Carbohydrates 9.8g
Protein 1.1g
Ingredients
4 C. mashed potatoes, warm and plain 1 -2 tsp salt
3 garlic cloves, mashed or 3 garlic, 1 tsp fresh ground black pepper
pressed Flour, for dusting
1/2 C. scallion, cut lengthwise and Oil, for shallow frying
sliced thinly
1/2 C. fresh flat leaf parsley, chopped
finely
Directions
1. Get a large mixing bowl: stir in it the mashed potato with garlic, scallion, parsley, pepper
and salt.
2. Shape the mix into 16 fritters then dust them with flour.
3. Place a large skillet over medium heat and heat in it a splash of oil. Cook in it the patties
until they become golden brown on each side.
4. Serve your potato patties warm or cold.
5. Enjoy.
54 Herbed Potato Fritters

Saucy Prep Time: 5 mins
Seared Tuna Total Time: 13 mins

Calories 363.2
Fat 21.0g
Cholesterol 79.9mg
Sodium 254.2mg
Carbohydrates 1.5g
Protein 40.0g
Ingredients
4 (6 oz) tuna steaks 1/4 tsp salt
1/2 tsp ground cumin 1/4 tsp pepper
1 tsp paprika 1 tbsp fresh lemon juice
1 tsp turmeric 2 tbsp extra virgin olive oil, divided
1/4 tsp ground aniseed 2 tbsp butter, melted
1/2 tsp ground ginger 4 tbsp ground fresh coriander
1/8-1/4 tsp ground cinnamon
1/4 tsp red pepper flakes
Directions
1. Get a small mixing bowl: mix in it the cumin, paprika, turmeric, anise, ginger, cinnamon,
pepper flakes, salt, pepper, and lemon juice.
2. Brush the tuna steaks with 1 tbsp of olive oil then massage the spice mix into them.
3. Place a heavy large pan over medium high heat. Heat the remaining oil in it. Cook in it
the tuna steaks for 1 to 2 min on each side.
4. Pour the melted butter all over the steaks then serve them right away.
5. Enjoy.
Saucy Seared Tuna 55

BALSAMIC
Carrots
Prep Time: 5 mins
Total Time: 10 mins

Calories 163.5
Fat 13.7g
Cholesterol 0.0mg
Sodium 123.0mg
Carbohydrates 10.8g
Protein 0.7g
Ingredients
1 C. carrots, peeled and chopped or 1 C. 1/4 lemon, juice of
baby carrots 1 pinch cinnamon
2 tbsp olive oil or 2 tbsp clarified butter
1 tsp balsamic vinegar
1 pinch salt
1 pinch black pepper
1 tsp honey
Directions
1. Place the carrots in a microwave safe bowl with 1 tbsp of water. Microwave it for 6 min.
2. Get a large shallow bowl: whisk in it the rest of the ingredients. Add the carrots and stir
them well.
3. Serve your balsamic carrots.
4. Enjoy.
56 Balsamic Carrots
Cracked Prep Time: 10 mins
Potato Roast Total Time: 1 hr 10 mins

Calories 296.4
Fat 6.4g
Cholesterol 0.0mg
Sodium 407.9mg
Carbohydrates 55.0g
Protein 6.5g
Ingredients
2 lbs potatoes, suitable for roasting 1/2 tsp cracked black pepper (not ground)
For The Spice Paste 2 tsp lemon juice
4 fresh garlic cloves, minced 4 tsp olive oil
1 tsp ground cumin
1/2 tsp salt
Directions
1. Get a small mixing bowl: mix in it the spice paste mix.
2. Place a piece of plastic over the bowl to cover it. Place it aside to sit for 1 h 15 min.
3. Discard the skin of the potato then cut them into quarters.
4. Place a large saucepan of water over medium heat. Cook it until it starts boiling.
5. Add the potato and cook it for 7 min. drain the potato in a colander then place it in a
roasting pan.
6. Add the spices mix and stir them well.
7. Place the potato pan in the oven and cook it for 32 min. serve it warm.
8. Enjoy.
Cracked Potato Roast 57

SWEET
and Zesty
Prep Time: 15 mins
Total Time: 40 mins
Chicken Stew Servings per Recipe: 8

Calories 312.3
Fat 7.2g
Cholesterol 76.8mg
Sodium 206.1mg
Carbohydrates 30.7g
Protein 30.5g
Ingredients
1/4 C. fresh lemon juice 2 tsp olive oil
2 tbsp honey 1 small yellow onion, halved, finely
2 garlic cloves, crushed chopped
1 tsp ground turmeric 1 small red Chile, deseeded, finely
1 tsp ground cumin chopped
1 tsp ground cinnamon 1 C. couscous
1/4 tsp cayenne pepper 1/3 C. currants
8 large skinless chicken breasts 1/3 C. fresh coriander leaves, firmly
8 wedges preserved lemons packed
1 1/2 C. chicken stock
1/3 C. slivered almonds
Directions
1. Get a casserole dish: mix in it the lemon juice, honey, garlic. Turmeric, cumin, cinnamon
and cayenne pepper.
2. Place the chicken in the casserole and coat it with the mix. Cover it with a plastic wrap
and place it in the fridge for 3 to 8 h.
3. Before you do anything preheat the oven to 360 F.
4. Drain the chicken from the marinade and reserve it. Place the chicken in a roasting pan
and place the preserved lemon on it.
5. Place it in the oven to cook for 22 min.
6. Pour 1/2 C. of stock with the reserved marinade in a large pan. Cook them until they start
boiling. Keeps it boiling for 6 min until it thickens?
7. Place a small skillet over medium heat. Toast in it the almonds for 3 min. place them aside.
8. Heat the oil in the same pan then cook in it the onion with chili for 3 min.
9. Stir in the rest of the stock then cook them until they start boiling.
58 Sweet and Zesty Chicken Stew
10. Turn off the heat and combine in the couscous. Put on the lid and let it sit for 6 min.
11. Fluff the couscous with a fork then pour the thick marinade on it. Stir in the almonds and
currants. Cook them for 3 min over low heat.
12. Turn off the heat then serve your couscous warm with the roasted chicken.
13. Enjoy.
59
TIPSY
Mango Shanks
Prep Time: 15 mins

Calories 847.3
Fat 41.3g
Cholesterol 242.7mg
Sodium 1374.8mg
Carbohydrates 39.3g
Protein 73.8g
Ingredients
4 lamb shanks 4 C. water
2 tbsp olive oil, divided use 4 tsp instant chicken bouillon granules
1 onion, chopped finely 1 tbsp tomato paste
5 garlic cloves, crushed 4 tbsp honey
1 tbsp cumin 2 tbsp hot mango chutney
2 tsp ground coriander 10 dried apricots, chopped finely
2 tsp cinnamon 1 1/2 tbsp corn flour
3/4 tsp cayenne pepper
1 tsp grated fresh ginger
1/2 C. white wine
Directions
1. Place a large skillet over medium heat. Heat 1 tbsp of oil in it. Brown in it the lamb shanks
on both sides.
2. Place a large saucepan over medium heat. Heat the rest of oil in it. Add the garlic with
onion and cook them for 3 min.
3. Stir in the cumin, coriander, cinnamon, cayenne and ginger. Cook them for 1 min.
4. Combine in the wine, water, stock granules, paste, honey and chutney. Cook them until
they start boiling.
5. Stir in the lamb shanks a put on the lid. Lower the heat and cook them for 4 h on low
while adding water if needed.
6. Stir in the apricots then cook them for an extra 12 min.
7. Whisk the corn flour with some water in a small bowl. Add it the pot and stir it gently.
8. Cook the stew until the broth thickens. Serve it warm.
9. Enjoy
60 Tipsy Mango Shanks

Beef Bites Prep Time: 1 hr
with Orangy Lentils Total Time: 2 hrs
Casserole Servings per Recipe: 6

Calories 796.4
Fat 36.3g
Cholesterol 133.8mg
Sodium 202.1mg
Carbohydrates 81.7g
Protein 40.6g
Ingredients
Meatballs 4 oz split red lentils
2 lbs minced beef 16 oz chopped tomatoes
1 garlic clove, peeled & crushed 1 pint vegetable stock
1 tsp ground cumin 1 cinnamon stick
1 tsp ground coriander 8 oz no-soak whole dried apricots
1 tsp cinnamon 1 lb cherry tomatoes, on the vine
1 large white onion, peeled & finely diced Caramelised Vegetable Accompaniment
1 egg, beaten 2 tbsp olive oil
2 oz flour 2 fennel bulbs, sliced, keep the fronds
Salt & pepper 2 white onions, peeled & quartered
2 tbsp olive oil 4 carrots, peeled & cut into 1-inch chunks
Lentils 2 oz brown sugar
1 tbsp olive oil 3 fluid oz vegetable stock
1 garlic clove, peeled & crushed 1 orange, juice and zest of, grated
1 white onion, peeled & diced Salt & pepper
2 tsp ground cumin Fennel bulb, green fronds from
2 tsp ground coriander 1 tsp fennel seed (optional)
1 tsp cayenne pepper
Directions
1. Before you do anything preheat the oven to 360 F.
2. To prepare the meatballs:
3. Get a large mixing bowl: combine in it the garlic, cumin, coriander and cinnamon, salt &
pepper.
4. Combine in the spices with onion and beaten egg. Stir them well. Shape the mix into
small sized meatballs and place them on a lined baking sheet.
5. Place a large skillet over medium heat. Heat the oil in it. Cook in it the meatballs until they
Beef Bites with Orangy Lentils Casserole 61
become golden brown. Place them aside.
6. To prepare the lentils:
7. Place a large skillet over medium heat. Heat the oil in it. Sauté in it the onion with garlic
for 3 min.
8. Stir in the spices with lentils and cook them for 1 min.
9. Combine in the tinned tomatoes, vegetable stock, cinnamon stick & the dried apricots. Let
them cook for an extra 3 min.
10. Spoon the mix into a casserole dish then laid the meatballs on top with the cherry
tomatoes. Cover the dish with a piece of foil.
11. Place the casserole in the oven and cook it for 65 min. discard the foil and cook it for
another 10 min.
12. Place a large skillet over medium heat. Heat the oil in it. Sauté in it the onion with carrots
and fennel bulb.
13. Cook them for 1 min. combine in the brown sugar then cook them over high heat until
the sugar dissolves.
14. Lower the heat and stir in the stock. Put on the lid let them cook for 32 min.
15. Once the time is up, stir in the orange juice and cook them for 6 min uncovered.
16. Serve it with the lentils casserole warm.
17. Enjoy.
62
Southern Prep Time: 15 mins
Italian Chicken Total Time: 9 hrs 15 mins

Calories 402 kcal
Fat 22.4 g
Carbohydrates 16.5g
Protein 31.2 g
Cholesterol 97 mg
Sodium 308 mg
Ingredients
3 cloves garlic, minced salt and pepper to taste
1/3 C. pitted prunes, halved 1 (3 lb) whole chicken, skin removed and cut
8 small green olives into pieces
2 tbsps capers, with liquid 1/4 C. packed brown sugar
2 tbsps olive oil 1/4 C. dry white wine
2 tbsps red wine vinegar 1 tbsp diced fresh parsley, for garnish
2 bay leaves
1 tbsp dried oregano
Directions
1. Get a bowl, combine: pepper, garlic, salt, prunes, oregano, olives, bay leaves, capers,
vinegar, and olive oil.
2. Layer this mix in the bottom of casserole dish then layer the chicken on top. Stir
everything then place a covering of plastic around the dish.
3. Put everything in the fridge for 8 hrs.
4. Now set your oven to 350 degrees before doing anything else.
5. Once the oven is hot pour the wine and the brown sugar around the chicken and begin
to cook everything in the oven for 65 mins.
6. Baste the meat with the surrounding sauce at least 5 times.
7. When serving the dish top everything with the sauce and drippings and also some fresh
parsley.
8. Enjoy.
Southern Italian Chicken 63

ROAST
Beef Sandwiches
Prep Time: 10 mins

Calories 557 kcal
Fat 28.8 g
Carbohydrates 38.4g
Protein 31.9 g
Cholesterol 103 mg
Sodium 4233 mg
Ingredients
3 lbs beef chuck roast 1 (16 oz.) jar pepperoncini peppers
3 (1 oz.) packages dry Italian salad 8 hamburger buns, split
dressing mix
1 C. water
Directions
1. Place your chuck in the crock of a slow cooker and top the meat with the dressing mix.
2. Now add the water and place a lid on the slow cooker.
3. Cook the meat for 6 hrs with a high level of heat.
4. At the fifth hour remove the meat and shred it into pieces.
5. The meat should easily shred if not add it back to the crock pot.
6. After shredding the meat combine in the peppers and some of the juice.
7. Enjoy with the buns.
66 Roast Beef Sandwiches

Tortellini Prep Time: 20 mins
Total Time: 40 mins

Calories 400 kcal
Fat 19.7 g
Carbohydrates 43.9g
Protein 14.8 g
Cholesterol 79 mg
Sodium 885 mg
Ingredients
1 (16 oz.) package cheese tortellini 2 tbsps all-purpose flour
1 (14.5 oz.) can diced tomatoes with garlic 3/4 C. milk
and onion 3/4 C. heavy cream
1 C. diced fresh spinach 1/4 C. grated Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1 1/2 tsps dried basil
1 tsp minced garlic
Directions
1. Boil your pasta in water and salt for 9 mins then remove the liquids.
2. At the same time heat and stir the following in a large pot: garlic, tomatoes, basil, spinach,
pepper and salt.
3. Once the mix begins to simmer add in a mix of cream, milk, and flour.
4. Stir the mix until everything is smooth then add the parmesan and set the heat to low.
5. Let the mix gently boil for 4 mins then add in your pasta to the sauce after it has cooked.
6. Stir everything.
7. Enjoy.
Tortellini 67
ITALIAN
Baked Turkey-Loaf
Prep Time: 10 mins

Calories 163 kcal
Fat 7g
Carbohydrates 8.1g
Protein 17.8 g
Cholesterol 87 mg
Sodium 651 mg
Ingredients
cooking spray 1/2 tsp ground black pepper, or to taste
1 lb ground turkey 1/4 tsp salt, or to taste
1 egg 2 C. tomato sauce, divided
1/4 C. Italian seasoned bread crumbs
1 tsp Italian seasoning
1/2 clove garlic, minced
Directions
1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing
anything else.
2. Get a bowl, combine: salt, turkey, black pepper, egg, garlic, bread crumbs, and Italian
seasoning.
3. Form the mix into a loaf and place it in the casserole dish.
4. Cook the loaf in the oven for 45 mins then top with 1/2 of the tomato sauce.
5. Let the loaf keep cooking for 12 more mins until it is fully done.
6. Then leave the meat to sit for 15 mins.
7. As the loaf cools get the rest of the tomato sauce hot.
8. When serving your loaf top it liberally with the tomato sauce.
9. Enjoy.
68 Italian Baked Turkey-Loaf

Restaurant Style Prep Time: 20 mins
Primavera Total Time: 50 mins

Calories 477 kcal
Fat 21.8 g
Carbohydrates 50.1g
Protein 20.5 g
Cholesterol 38 mg
Sodium 621 mg
Ingredients
1 (16 oz.) package uncooked farfalle pasta 6 roma (plum) tomatoes, diced
1 lb hot Italian turkey sausage, cut into 1 green bell pepper, diced
1/2 inch slices 20 leaves fresh basil
1/2 C. olive oil, divided 2 tsps chicken bouillon granules
4 cloves garlic, diced 1/2 tsp red pepper flakes
1/2 onion, diced 1/2 C. grated Parmesan cheese
2 small zucchini, diced
2 small yellow squash, diced
Directions
1. Cook your pasta in water and salt for 9 mins then remove all the liquids.
2. Stir fry your sausage until fully done then remove it from the pan.
3. Now begin to stir fry your onions and garlic until the mix is hot then add in: basil,
zucchini, bell peppers, squash, and tomatoes.
4. Stir the mix then add in the bouillon and evenly mix it in.
5. Once the bouillon has been added.
6. Combine in the red pepper and the rest of the oil.
7. Keep cooking the mix for 12 more mins then stir in the cheese, sausage, and pasta.
8. Let everything get hot for 7 mins.
9. Enjoy.
Restaurant Style Primavera 69

AUTHENTIC
Italian Tetrazzini
Prep Time: 25 mins
Total Time: 50 mins

Calories 604 kcal
Fat 26.4 g
Carbohydrates 52.1g
Protein 38.9 g
Cholesterol 113 mg
Sodium 914 mg
Ingredients
2 (8 oz.) packages angel hair pasta 1/4 tsp ground mustard
1/4 C. butter 1 C. shredded sharp Cheddar cheese,
2/3 C. sliced onion divided
1/4 C. all-purpose flour 2 tbsps diced pimento peppers (optional)
2 C. milk 1 (4.5 oz.) can sliced mushrooms
1 tsp salt 1 lb cooked turkey, sliced
1/4 tsp ground white pepper
1/2 tsp poultry seasoning
Directions
3. Now begin to stir fry your onions, in butter, until they are soft then add the flour and milk
slowly. Stir the mix until it is all smooth then add: the mustard, salt, poultry seasoning,
and pepper. Let the mix heat until it becomes thick. Then continue to stir as the mix cooks.
Once everything is thick shut the heat and add in your pimento and 2/3 C. of cheese.
4. Let the mix cook until the cheese is melted then add in your mushrooms.
5. Get a casserole dish and layer your pasta in the bottom of it then place some turkey and
cover everything with the cheese sauce.
6. Continue laying in this manner until all the ingredients have been used up. Now top the
layers with the rest of the cheese which should be about 1/3 of a C. Cook the contents in
the oven for 30 mins.
7. Enjoy.
70 Authentic Italian Tetrazzini

Authentic Prep Time: 20 mins
Calamari Total Time: 40 mins

Calories 1019 kcal
Fat 65.6 g
Carbohydrates 141.7g
Protein 65.6 g
Cholesterol 1479 mg
Sodium 11549 mg
Ingredients
12 calamari tubes, cleaned and dried 2 cloves garlic, minced
2 green onions, finely diced 3 C. milk
6 cloves garlic, minced 10 oz. freshly grated Parmesan cheese
1/2 lb diced cooked shrimp meat 1 pinch ground black pepper
1/2 lb cooked crabmeat, diced 3/4 C. freshly grated Romano cheese
1 tbsp lemon juice 1 (8 oz.) package linguine pasta
3/4 C. butter
12 oz. cream cheese, cut into cubes
Directions
2. Get a bowl, combine: lemon juice, onions, crabmeat, 6 pieces of garlic, and shrimp.
3. Divide this mix amongst your tubes of squid then stake the tubes closed with a toothpick.
Place everything into a casserole dish.
4. Begin to heat and stir 2 cloves of garlic and cream cheese in butter until the cheese is
melted.
5. Slowly add in your milk and keep stirring until all the milk is hot and everything is
smooth.
6. Now add the pepper and parmesan. Top the contents of the casserole dish with this mix.
Then add 2 tbsp of Romano over everything.
7. Cook the mix in the oven until the cheese has melted and is browned. At the same time
begin to boil your pasta in water and salt for 9 mins then remove the liquid.
8. Serve the calamad over the pasta with a liber amount of sauce. Enjoy.
Authentic Calamari 71
LEMON
Pesto Fish
Prep Time: 10 mins
Total Time: 40 mins

Calories 917 kcal
Fat 67.4 g
Protein 62.6 g
Cholesterol 1164 mg
Sodium 851 mg
Ingredients
2 lbs salmon fillets, de-boned 1/2 C. white wine
2 lemons
1 1/2 C. pesto
Directions
1. Coat a baking pan with oil then lay your pieces of fish in it with the skin of the fish facing
downwards.
2. Coat the fish with the juice of one freshly squeezed lemon then top everything with the
wine.
3. Let the fish sit in the dish for 20 mins.
4. Now get your oven's broiler hot before doing anything else.
5. Lay your pesto over the pieces of fish evenly and cook everything under the broiler.
6. For every 1 inch of thickness in your fish. Broil it for 9 mins.
7. Now take out the fish from the oven and top them with the juice of a 2nd freshly
squeezed lemon.
8. Cut the rest of the lemon into thin pieces and layer them over the fish.
9. Enjoy.
72 Lemon Pesto Fish

Northern Prep Time: 10 mins
California Cioppino Total Time: 55 mins
(Mussel and Clam Servings per Recipe: 13
Italian Stew)
Calories 318 kcal
Fat 12.9 g
Carbohydrates 9.3g
Protein 34.9 g
Cholesterol 164 mg
Sodium 755 mg
Ingredients
3/4 C. butter 1 C. water
2 onions, diced 1 1/2 C. white wine
2 cloves garlic, minced 1 1/2 lbs large shrimp - peeled and deveined
1 bunch fresh parsley, diced 1 1/2 lbs bay scallops
2 (14.5 oz.) cans stewed tomatoes 18 small clams
2 (14.5 oz.) cans chicken broth 18 mussels, cleaned and debearded
2 bay leaves 1 1/2 C. crabmeat
1 tbsp dried basil 1 1/2 lbs cod fillets, cubed
1/2 tsp dried thyme
1/2 tsp dried oregano
Directions
1. Stir fry your parsley, garlic, and onions, in butter, in a large pot.
2. Cook the mix until the onions are tender. Now combine in the tomatoes, wine, broth,
water, bay leaves, thyme, basil, and oregano.
3. Place a lid on the pot and let the mix gently boil for 35 mins.
4. Now add in the crab, shrimp, mussels, clams, and scallops.
5. Stir the mix then add in the fish. Get everything boiling then place the lid back on the
pot and let the contents cook for 9 more mins until the clams open. Divide the mix
between bowls then top each with bread.
6. Enjoy.
Northern California Cioppino 73

CLASSICAL
Fettuccine
Prep Time: 15 mins
Total Time: 30 mins

Calories 651 kcal
Fat 28.5 g
Carbohydrates 52.2g
Protein 43.8 g
Cholesterol 266 mg
Sodium 357 mg
Ingredients
8 oz. dry fettuccine pasta 1 C. spinach leaves
3 cloves garlic 1 lb cooked shrimp - peeled and
1/2 sweet onion, cut into wedges deveined
3 tbsps fresh oregano leaves 8 oz. fresh mozzarella cheese, diced
4 tbsps olive oil
4 medium tomatoes, diced
3 tbsps diced fresh basil
salt and pepper to taste
Directions
1. Cook your pasta in water and salt for 9 mins then remove all the liquids.
2. Pulse the following a few times with a food processor: oregano, onion, and garlic.
3. Once the mix is minced begin to stir fry it in olive oil until everything is browned then
add in: the pepper, tomatoes, salt, and basil.
4. Let the mix cook for 7 mins.
5. Now add in the spinach to the mix and let everything wilt then combine in the shrimp.
6. Get everything hot then add in the pasta and the mozzarella and stir the mix.
7. Enjoy.
76 Classical Fettuccine
Plum Tomato Prep Time: 15 mins
and Olive Filets Total Time: 45 mins

Calories 282 kcal
Fat 15.4 g
Carbohydrates 8.2g
Protein 24.4 g
Cholesterol 63 mg
Sodium 777 mg
Ingredients
5 roma (plum) tomatoes 1 tsp fresh lemon juice
2 tbsps extra virgin olive oil 6 leaves fresh basil, diced
1/2 Spanish onion, diced 3 tbsps freshly grated Parmesan cheese
2 cloves garlic, diced 1 lb flounder fillets
1 pinch Italian seasoning 6 leaves fresh basil, torn
24 kalamata olives, pitted and diced
1/4 C. white wine
1/4 C. capers
Directions
2. Get a large pot of water boiling.
3. Once the water is boiling add in your tomatoes and let the tomatoes sit in the water for
10 secs then remove them to a bowl of water and ice.
4. Once the tomatoes have cooled remove the skins and dice them.
5. Now begin to stir fry your onions in olive oil for 7 mins then add in the Italian seasoning,
tomatoes, and garlic.
6. Let the mix cook for 9 mins then combine in: 1/2 of the basil, olives, lemon juice, wine,
and capers.
7. Set the heat to low then mix in the parmesan.
8. Let the contents cook for 17 mins with a low heat.
9. Now place your fish in a casserole dish, pour in the sauce, add the rest of the basil, and
put everything in the oven for 14 mins.
10. Enjoy.
Plum Tomato and Olive Filets 77

PINK
and Green Italian
Prep Time: 15 mins
Total Time: 40 mins
Pasta Servings per Recipe: 4

Calories 512 kcal
Fat 22.6 g
Carbohydrates 49.4g
Protein 28.9 g
Cholesterol 66 mg
Sodium 1065 mg
Ingredients
8 oz. dry fettuccine pasta 1 C. diced fresh spinach
1/4 C. butter 2 tbsps capers
1 C. milk 1/4 C. diced sun-dried tomatoes
1 tbsp all-purpose flour 1/2 C. diced fresh oregano
1 C. freshly grated Parmesan cheese
1/2 lb smoked salmon, diced
Directions
1. Boil your pasta in water and salt for 9 mins then remove all the liquid.
2. Begin to stir and heat your milk and butter in a large pot then once it is hot add in the
flour and get everything thick.
3. Slowly add in the parmesan and continue heating it until the cheese melts.
4. Break the fish into the parmesan mix then add: the oregano, spinach, sun-dried tomatoes,
and capers.
5. Let the mix simmer for 5 mins while stirring.
6. Lay your pasta on a serving plate then liberally top it with the buttery sauce.
7. Enjoy.
78 Pink and Green Italian Pasta

Shakshouka Prep Time: 20 mins
(Eggs and Tomato Total Time: 40 mins
Skillet) Servings per Recipe: 4

Calories 209 kcal
Fat 15 g
Carbohydrates 12.9g
Protein 7.8 g
Cholesterol 164 mg
Sodium 654 mg
Ingredients
3 tbsp olive oil 1 hot chile pepper, seeded and finely chopped,
1 1/3 C chopped onion or to taste
1 C thinly sliced bell peppers, any color 4 eggs
2 cloves garlic, minced, or to taste
2 1/2 C chopped tomatoes
1 tsp ground cumin
1 tsp paprika
1 tsp salt
Directions
1. Place a large pan over medium heat and heat the oil in it. Sauté in it the onion, bell
peppers, and garlic for 6 min.
2. Toss the tomatoes, cumin, paprika, salt, and chile pepper in a large mixing bowl. Add it to
the pan and cook them for 12 min over low heat.
3. Use the back of the spoon to make small spaces in the tomato mix for the eggs then
crack the eggs in them. Keep the heat on low and cook them for 6 min.
4. Once the time is up, serve you breakfast skillet warm.
5. Enjoy.
Shakshouka 79
MINTY
Bulgur Soup
Prep Time: 10 mins
Total Time: 56 mins

Calories 283 kcal
Fat 7.8 g
Carbohydrates 42.7g
Protein 12.2 g
Cholesterol 0 mg
Sodium 94 mg
Ingredients
2 tbsp olive oil, or more to taste 3/4 C red lentils
1 onion, finely chopped 1/4 C white rice
Salt to taste 1/4 C fine bulgur
1 tsp ground cayenne pepper 1 clove garlic, minced (optional)
1 tbsp tomato paste 2 tsp crushed dried mint
8 C water
Directions
1. Place a large pot on medium heat. Add the oil and heat. Stir in it the salt with onion and
cook them for 6 min.
2. Lower the heat and stir in the cayenne pepper then cook them for 40 sec.
3. Add the tomato pasta with water and stir them well. Turn the heat up to high then add the
lentils, rice, bulgur, garlic, and mint.
4. Cook them until they start boiling then low heat. Put on a partial cover and let them cook
for 40 while stirring from time to time. Serve your soup warm.
5. Enjoy.
80 Minty Bulgur Soup

Vegan Prep Time: 25 mins
Lentil Meatball Total Time: 45 mins

Calories 208 kcal
Fat 6.8 g
Carbohydrates 29.2g
Protein 9.6 g
Cholesterol 0 mg
Sodium 372 mg
Ingredients
1 3/4 C water 1/2 lemon, juiced
1 C red lentil 1 1/2 tsp red pepper flakes
3/4 C fine bulgur (cracked wheat) 1 tsp ground cumin
3 tbsp olive oil 1 tsp salt
7 spring onions, finely chopped, or more to
taste
1 1/2 tbsp tomato paste
1/2 bunch parsley, minced
Directions
1. Stir the lentils with water in a large saucepan. Place it over medium heat and cook it until
it starts boiling. Low the heat and cook it for 12 min.
2. Add the bulgur and turn off the heat right away. Put on the lid and let them sit for 6 min.
3. Place a large pan over medium heat. Heat the oil in it. Add the onion and cook it for 4
min. mix in the tomato paste and cook them for another 4 min.
4. Stir in the lentils and bulgur mix then transfer them to a large mixing bowl. Add the
parsley, lemon juice, red pepper flakes, cumin, and salt.
5. Mix them with your hands well then shape the mix into small bite size pieces. Serve
them with your favorite toppings.
6. Enjoy.
Vegan Lentil Meatball 81

NUTTY
Turkish Sweets
Prep Time: 20 mins

Calories 302 kcal
Fat 3.5 g
Carbohydrates 66.1g
Protein 3.2 g
Cholesterol 0 mg
Sodium 42 mg
Ingredients
1 1/2 C water 3/4 C cornstarch
3 C granulated sugars 1/2 C cold water
3 tbsp light corn syrup 1 tbsp vanilla extract
1/2 C orange juice 3/4 C chopped pistachio nuts
3 tbsp orange zest Confectioners' sugar for dusting
3 (.25 oz) envelopes unflavored gelatin
Directions
1. Stir 1 1/2 C water, sugar, and corn syrup in a medium saucepan then place over medium
heat. Cook them until they start boiling while stirring all the time until the mix reaches 240
f.
2. Mix in the orange juice, orange zest, and gelatin in a mixing bowl. Place it aside.
3. Stir cornstarch with 1/2 C cold water in a mixing bowl then add it to the hot syrup
mix. Turn on the heat to medium low and cook them while stirring gently until the mix
thickens.
4. Turn off the heat and add the orange juice mix with pistachios, and vanilla. Sprinkle some
confectioner sugar in the bottom of an 8inches baking pan.
5. Pour the syrup mix into it and place it in dark and cold area to lose heat and sit for 3 h
30 min.
6. Top the sweets pan with some confectioner sugar to cover its top then slice it into dices
and dust them again with some confectioner sugar then serve them or store them.
7. Enjoy.
82 Nutty Turkish Sweets

Turkish Prep Time: 30 mins
Yogurt Bread Total Time: 4 hrs

Calories 505 kcal
Fat 3.8 g
Protein 15.1 g
Cholesterol 6 mg
Sodium 1766 mg
Ingredients
1 (.25 oz) package active dry yeast 1/2 C Greek-style yogurt
1 tbsp white sugar 4 C all-purpose flour
1 tbsp salt
1 1/2 C warm water (110 degrees F/45
degrees C)
Directions
1. Stir the warm water with yeast, sugar, and salt in a small bowl.
2. Combine the water mix with yogurt and flour in a large mixing bowl then knead the mix
until you get soft dough.
3. Sprinkle some flour on a working surface and shape the dough on it into a ball. Place a
wet towel on it and let it rest for 3 h 10 min.
4. Shape the dough into 4 pieces and flatten each one of them in a round shape. Place them
on lined up baking sheet and cover them with a wet towel then let them rise for 16 min.
5. Place a large griddle pan over medium heat and heat it. Place a piece of round dough in
the griddle and cook it for 1 to 2 min on each side or until is done.
6. Repeat the process with the rest of the dough loaves. Serve your bread loaves warm.
7. Enjoy.
Turkish Yogurt Bread 83

GARLICKY
Cream Dip
Prep Time: 15 mins

Calories 92 kcal
Fat 5.9 g
Carbohydrates 5.7g
Protein 4.5 g
Cholesterol 19 mg
Sodium 88 mg
Ingredients
1 (16 oz) container plain yogurt 1 (4 oz) package cream cheese, softened
5 cloves garlic (optional)
1 pinch salt 2 mint leaves, for garnish
1 bunch fresh dill, chopped
1 bunch fresh parsley, chopped
Directions
1. Get a mixing bowl: place a colander or sieve on top of it then cover it with piece of
cheesecloth making two layers of them.
2. Pour the yogurt into the colander and cover it with a piece of plastic. Let it sit for 9 h.
3. Once the time is up, pour the strained yogurt into a medium mixing bowl.
4. Combine the salt with garlic in a mortar and press them until you get a smooth paste. Add
it to the strained yogurt with the dill, parsley, and cream cheese.
5. Scoop the yogurt dip into a serving plate or bowl then serve it with a swirl of olive oil.
6. Enjoy.
86 Garlicky Cream Dip

Wedding Prep Time: 10 mins
Lentils Soup Total Time: 1 hr 25 mins

Calories 442 kcal
Fat 14 g
Carbohydrates 64.2g
Protein 18.7 g
Cholesterol 31 mg
Sodium 1080 mg
Ingredients
1/4 C butter 1/8 tsp cayenne pepper
2 onions, finely chopped 1 tbsp dried mint leaves
1 tsp paprika 4 slices lemon
1 C red lentil 1/2 tsp chopped fresh mint
1/2 C fine bulgur
2 tbsp tomato paste
8 C vegetable stocks
Directions
1. Place a large a large pot over low heat. Heat the butter in it. Add the onion and cook it
for 16 min.
2. Add the paprika, lentils, and bulgur, tomato paste, vegetable stock, and cayenne pepper.
Cook them until they start boiling. Lower the heat and put on the lid.
3. Keep cooking the soup for 1 h. crush the mint leaves and add them to the soup with then
turn off the heat. Serve your soup warm.
4. Enjoy.
Wedding Lentils Soup 87

NUTTY
Chicken Stew
Prep Time: 30 mins

Calories 691 kcal
Fat 53.4 g
Carbohydrates 14.1g
Protein 41.2 g
Cholesterol 136 mg
Sodium 754 mg
Ingredients
1 (4 lb) chicken, cut into pieces 14 oz walnuts, ground
1 medium whole potato, peeled 2 cloves garlic, crushed
1 small whole onion, peeled 2 tsp ground red pepper
1 small whole carrot, peeled 1 tsp salt
4 C water
1 1/2 tsp salt
2 (1 inch thick) slices stale French bread,
crusts removed
Directions
1. Place a pot over medium heat. Stir in it the chicken, potato, onion and carrot then cover
them with the water. Cook them until they start boiling while removing the foam that
rises on top.
2. Add 1 1/2 tsp salt then lower the heat and cook them for 1 h with the lid on. Once the
time is up, drain the chicken and veggies mix then place the broth aside for later use.
3. Allow the chicken to lose heat slightly then remove the bones with skin and discard them.
Cut the chicken into small bite size pieces.
4. Place the bread slices in a mixing bowl and cover them with some of the reserved both.
Let them sit for 3 to 5 min then squeeze them dry.
5. Transfer the squeezed bread to a large mixing bowl with the ground walnuts, garlic, red
pepper, and 1 tsp salt then combine them well.
6. Spoon the mix into a piece of cheesecloth and tie it then press it with your hands to
remove the walnut oil from it into a large bowl.
7. Transfer the squeezed walnut mix to a large mixing bowl then adds to it 1 C of the
reserved broth gradually while whisking all the time.
8. Toss the chicken pieces with 3 tbsp of the walnuts mix then place it on a serving deep
88 Nutty Chicken Stew

dish.
9. Pour the rest of the walnuts mix on top to cover the chicken then drizzle the walnut oil
on top.
10. Serve it warm with your favorite toppings and some flat bread.
11. Enjoy.
89
EGGPLANT
Boats
Prep Time: 30 mins

Calories 314 kcal
Fat 20.8 g
Carbohydrates 28.7g
Protein 5.3 g
Cholesterol 0 mg
Sodium 391 mg
Ingredients
1 eggplant 1 tsp ground cinnamon, or to taste
1 (14.5 oz) can diced tomatoes, drained 3 tbsp olive oil
1 tbsp tomato paste Salt and pepper to taste
1 medium onion, chopped
1 tbsp minced garlic, or to taste
Directions
1. Before you do anything preheat the oven to 350 f.
2. Cut each eggplant into half lengthwise then scoop out the flesh from the middle gently
leaving the eggplant shell intact.
3. Finely chop the eggplant flesh and place it aside.
4. place the eggplant shell boats on a lined up baking sheet and drizzle some olive oil on
them then cook them in the oven for 32 min.
5. Place a large pan over medium heat. Heat 2 tbsp of olive oil in it. Sauté in it the garlic with
onion for 3 min. stirs in the eggplant flesh and cook them for another 3 min.
6. Add the tomato paste with tomato then low heat and let them cook until the eggplant
shells in the oven are done.
7. Once the time is up, get the eggplant shell boats from the oven and place them aside to
lose heat slightly. Spoon the tomato mix into them.
8. Place the stuffed eggplant shell boats in the oven and coo them for 32 min then serve
them warm.
9. Enjoy.
90 Eggplant Boats
Flaming hot Prep Time: 15 mins
Turkish Ceviche Total Time: 1 hr 20 mins

Calories 207 kcal
Fat 13 g
Carbohydrates 9.9g
Protein 16.2 g
Cholesterol 129 mg
Sodium 882 mg
Ingredients
1 lemon, halved and seeded 1/2 C lime juice
1 head garlic, halved 2 Serrano Chile peppers, thinly sliced
3 Turkish bay leaves 1/2 bunch cilantro, chopped
8 whole black peppercorns 1 red onion, thinly sliced
1 tbsp kosher salt, or to taste 8 sprigs cilantro, for garnish
1 1/2 lbs peeled and deveined large 1 lime, cut into 8 wedges
shrimp (21 to 25 per lb)
2 C coconut milk
Directions
1. Press the lemon halves to squeeze the juice from them into a large pot then add them it
as well with the garlic, bay leaves, peppercorns, and salt.
2. Add enough water to fill half of the pot then cook over high heat until it starts boiling.
3. Add the shrimp to the mix and turn off the heat. let them sit for 6 min. remove the
shrimp the water mix and place it in a colander the dry it.
4. Spread the shrimp on a lined up baking sheet and place it in the fridge for 32 min.
5. Once the time is up, stir the coconut milk, lime juice, serrano peppers, chopped cilantro,
and onion in a mixing bowl with a pinch of salt.
6. Slice the shrimp in half lengthwise then stir it into the mix. Put on the lid and lid and
place it in the fridge for 32 min. once the time is up, serve your shrimp Ceviche.
7. Enjoy.
Flaming hot Turkish Ceviche 91

BULGUR
Salad
Prep Time: 15 mins
Total Time: 1 hr

Calories 323 kcal
Fat 8.1 g
Carbohydrates 53.1g
Protein 12.8 g
Cholesterol 0 mg
Sodium 511 mg
Ingredients
3 tbsp olive oil Salt and ground black pepper, or to taste
1 onion, minced 1/2 C cooked green lentils
1 ripe tomato, cut into small cubes 1/3 C cooked chickpeas
3 C beef broth 1 bunch fresh mint, chopped
2 C bulgur, rinsed
Directions
1. Place a large pan over medium heat. Heat the oil in it the sauté in it the onion for 4 min.
add the tomato and cook them for 3 min.
2. Stir in the beef broth then cook them until they start boiling. Add the bulgur with a pinch
of salt and pepper. Lower the heat and let them cook for 6 min.
3. Stir in the lentils with the chickpeas and cook them for an extra 6 min.
4. Place the mix aside to lose heat for 35 min. once the time is up, stir the mint into it then
serve it with your favorite toppings.
5. Enjoy.
92 Bulgur Salad
Bulgur Prep Time: 15 mins
Salad II Total Time: 40 mins

Calories 216 kcal
Fat 9.8 g
Carbohydrates 30.4g
Protein 5.3 g
Cholesterol 0 mg
Sodium 19 mg
Ingredients
1 C fine bulgur 7 green onions, finely chopped
1 C boiling water 1/2 C minced fresh parsley
2 tbsp olive oil 1/2 C minced fresh mint leaves
1 onion, finely chopped 1 tsp red pepper flakes, or to taste
2 large tomatoes, finely chopped 2 tbsp olive oil
1 cucumber, diced Juice of 1 fresh lemon
2 green bell peppers, finely chopped 2 tbsp pomegranate molasses
1 red bell pepper, finely chopped
Directions
1. Get a large bowl: combine in it the bulgur with the boiling water. Put on the lid and let sit
for 22 min.
2. Place a large pan over medium heat and heat 2 tbsp of olive oil in it. Sauté in it the onion
for 6 min.
3. Pour the bulgur into a piece of cheesecloth and press it to remove the excess water.
4. Combine it in another large mixing bowl with the onion, chopped tomatoes, cucumber,
green and red bell peppers, green onions, parsley, mint, and red pepper flakes, 2 tbsp olive
oil, the lemon juice, and the pomegranate molasses.
5. Stir them well and adjust their seasoning then serve it.
6. Enjoy.
Bulgur Salad II 93
BAKLAVA
Prep Time: 30 mins

Calories 434 kcal
Fat 27 g
Carbohydrates 45.1g
Protein 7.5 g
Cholesterol 31 mg
Sodium 93 mg
Ingredients
2 C white sugars 1 tsp ground cinnamon
2 C water 1/2 tsp ground cloves
1 C honey 1 1/2 C unsalted butter, melted
1 cinnamon stick 1 (16 oz) package frozen phyllo pastry,
1/4 lemon thawed
1 tsp vanilla extract
1 1/2 lbs chopped almonds
2 tbsp white sugar
Directions
2. Place a large saucepan over medium heat. Stir in 2 C sugar, water, honey, cinnamon stick,
lemon and vanilla. Cook them until they start boiling.
3. Lower the heat and let them cook for 16 min while discarding any foam that rise on top
to make the syrup.
4. Mix the chopped almonds, 2 tbsp sugar, ground cinnamon and cloves in a small mixing
bowl. Place it aside.
5. Grease a 9 inches baking dish with some butter. Cut each phyllo sheet into half. Place a
phyllo sheet in the bottom of the dish then coated with melted butter on top.
6. Do the same thing with another 7 phyllo sheets to make a layer with 8 sheets in total. Top
it with 1/4 C of almonds mix.
7. Cover the nuts layer with 4 phyllo sheets while brushing each one with melted butter
after placing it then top them with 1/4 to 1/3 C of the almonds mix.
8. Repeat the process to make more layers until you are left with 8 sheets.
9. Place the 8 sheets on top the same as the other while brushing them with butter then tuck
their edges down. Drizzle the rest of the melted butter on top.
94 Baklava
10. Use a sharp knife to make 5 slashes in the phyllo layers diagonally then cut the same way
from the other side to make them look like diamonds.
11. Place the pan in the oven and cook it for 1 h until it becomes golden brown. Pour the hot
syrup on top of the hot baklava right away then go over the diamond shapes with a knife
to cut.
12. Place the baklava pan aside to lose heat then serve it with some ice cream.
13. Enjoy.
95
TAVA CHICKEN
(Roasted
Prep Time: 20 mins
Pepperoncini Servings per Recipe: 8

Calories 316 kcal
Chicken Pan) Fat

Carbohydrates
13.7 g
29g
Protein 20.4 g
Cholesterol 59 mg
Sodium 823 mg
Ingredients
2 tbsp olive oil, divided 1 large onion, sliced
8 boneless chicken thighs, with skin 1 C fresh mushrooms, sliced
1 (6 oz) can tomato paste 8 Pepperoncini peppers (optional)
1/4 C water
8 cloves garlic, halved
Salt and pepper to taste
4 medium potatoes, sliced
4 tomatoes, sliced
Directions
2. Whisk the tomato paste water in a small bowl.
3. Brush a roasting pan with 1 tbsp of olive oil. Lay in it the chicken thighs. Pour the tomato
paste mix all over it then top it with garlic halves, a pinch of salt and pepper.
4. Surround it with the veggies then drizzle the rest of the oil on top. Roast the chicken
veggies pan in the oven for 1 h 32 min then serve it warm.
5. Enjoy.
98 Tava Chicken
How to Make Prep Time: 15 mins
Turkish Kebabs Total Time: 30 mins

Calories 667 kcal
Fat 36.2 g
Carbohydrates 48.6g
Protein 37.3 g
Cholesterol 144 mg
Sodium 886 mg
Ingredients
4 pita bread rounds Salt to taste
1 tbsp olive oil Ground black pepper to taste
4 skinless, boneless chicken breast halves 1/2 C butter, melted
- chopped 1 C Greek yogurt
2 medium onion, chopped 1/4 C chopped fresh parsley
1 clove garlic, minced
1 (10.75 oz) can tomato puree
Ground cumin to taste
Directions
2. Lay the pita bread round on a lined p baking pan. Cook them in the oven for 3 min. slice
them into small pieces and place them aside.
3. Place a large pan over medium heat. Heat the oil in it. Add the onion with garlic and
chicken then cook them for 6 min.
4. Add the tomato purée with cumin, a pinch of salt and pepper. Le they cook for 12 min.
5. Once the time is up, lay the pita pieces on a serving plate then top them with the melted
butter, chicken and yogurt. Serve it right away.
6. Enjoy.
How to Make Turkish Kebabs 99

MUHAMMARA
(Aleppo Walnuts
Prep Time: 20 mins
Total Time: 40 mins
Dip) Servings per Recipe: 8

Calories 236 kcal
Fat 21.6 g
Carbohydrates 9.3g
Protein 3.7 g
Cholesterol 0 mg
Sodium 53 mg
Ingredients
2 sweet bell peppers, seeded and 1 clove garlic, minced
quartered 1 tsp cumin seeds, coarsely ground
3 slices whole wheat bread, crusts Salt to taste
removed 1/2 C olive oil
3/4 C toasted walnuts, chopped 1 pinch sumac powder
2 tbsp lemon juice
2 tbsp Aleppo pepper
2 tsp pomegranate molasses
Directions
1. Before you do anything preheat the oven broiler. Place the rack 6 inches away from the
heat.
2. Lay the bell peppers on a foil lined up baking sheet with the cut up sides facing down.
Cook them in the oven for 7 min until they are well roasted.
3. Place the bread in a toaster and toast them. Place the bread slices aside to lose heat
completely then process them in a food processor until they become crumbled.
4. Wrap the peppers in a piece of plastic bag and let them lose heat and soften for a while.
Discard the skin of the peppers and clean them well.
5. Place them in a mixing bowl and use a fork to mash them.
6. Get a food processor: combine in it the mashed roasted peppers with bread crumbs,
walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin, and salt.
7. Process them several times until they are well combined. Add the olive oil gradually while
processing all the time until you use all the oil and get a smooth mix.
8. Pour the dip into a serving bowl and top it with a pinch of sumac then serve it.
9. Enjoy.
100 Muhammara
Dolmas Prep Time: 30 mins

Calories 207 kcal
Fat 3.8 g
Carbohydrates 39.1g
Protein 5.3 g
Cholesterol 0 mg
Sodium 847 mg
Ingredients
1 tbsp olive oil 1 tbsp dried dill weed
2 onions, minced 1 tsp ground allspice
1 1/2 C uncooked white rice 1 tsp ground cumin
2 tbsp tomato paste 1 (8 oz) jar grape leaves, drained and rinsed
2 tbsp dried currants
2 tbsp pine nuts
1 tbsp ground cinnamon
1 tbsp dried mint
Directions
1. Place a saucepan over medium heat. Heat the oil in it. Add the onion and cook it for 3
min. combine in the rice then cover them with hot water.
2. Put on the lid and cook them over low medium heat for 12 min. turn off the heat then
add the tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and
cumin.
3. Stir them well then place the mix aside to lose heat. Run the grape leaves under some
cool water then drain them and discard their stems.
4. Lay a grape leaf on a working surface and place in the center of it 1 tsp of the nutty rice
mix.
5. Roll the sides of the leaf to the middle then roll it to the front to keep the stuffing inside.
Repeat the process with the rest of the ingredients.
6. Place a large pan over medium low heat then lay in it the stuffed grapes leaves in the
pot and cover them warm water. Put on the lid and cook them for 40 min while adding
more water if needed.
7. Once the time is up, drain your grape finger then serve them.
8. Enjoy.
Dolmas 101
CARROT
and Celery Soup
Prep Time: 5 mins
Total Time: 40 mins

Calories 250.0
Fat 1.3g
Cholesterol 0.0mg
Sodium 62.4mg
Carbohydrates 46.6g
Protein 15.5g
Ingredients
1 onion, finely chopped 5 oz. green lentils
2 carrots, finely chopped 2 pints vegetable stock
2 sticks celery, finely chopped 1 lemon
3 garlic cloves, crushed 1 bunch coriander, chopped
3 tomatoes, chopped
1/2 tsp. turmeric
1 tsp. ground cumin
1 tsp. ground coriander
Directions
1. Place a large skillet over medium heat. Heat in it the oil.
2. Cook in it the onion, carrots, and celery for 3 min. Stir in the garlic with tomato, and
seasonings.
3. Cook them for 2 to 3 min. Stir in the lentil, stock, salt, and pepper.
4. Put on the lid and lower the heat. Cook them for 35 min.
5. Once the time is up, stir in the coriander with lemon juice. Serve it hot.
6. Enjoy.
102 Carrot and Celery Soup

Dolmas Prep Time: 50 mins
Biskra Total Time: 1 hr 35 mins

Calories 30.0
Fat 0.5g
Cholesterol 0.0mg
Sodium 138.5mg
Carbohydrates 5.7g
Protein 0.7g
Ingredients
Insides salt and black pepper
50 grape leaves Sauce
1 large red pepper, diced 1/2 large onion, diced
1 large red vine-ripened tomatoes, diced 1 large vine-ripened tomatoes, diced
1/2 large onion, diced 2 garlic cloves, minced
4 garlic cloves, minced 1/2 tsp. cinnamon
1 1/2 C. basmati rice or 1 1/2 C. long 1 chicken stock cube
grain rice 4 C. water
1 tsp. paprika 1 tsp. lemons or 1 tsp. lime juice
1/2 tsp. cinnamon salt and black pepper
1/2 tsp. ras el hanout spice mix
1 tbsp. olive oil
4 tbsp. water
Directions
1. To prepare the leaves:
2. Bring a large salted pot of water to a boil.
3. Trim and wash the leaves then cook them in the hot water for 16 min.
4. Drain them and place them aside.
5. To prepare the filling:
6. Place a large pan over medium heat. Heat in it some olive oil.
7. Add to it the peppers with tomato and onion. Cook them for 3 min.
8. Stir in the garlic and cook them for 3 to 4 min. Stir in the spices and cook them for 1
min.
9. Once the time is up, turn off the heat and add the water with remaining olive oil and rice.
10. Place the filling aside to cool down.
Dolmas Biskra 103
11. To prepare the broth:
12. Place a large pot over medium heat. Heat in it the olive oil. Cook in it the tomato with
onion for 3 min.
13. Stir in the spices with the stock cube, water, and lemon juice. Cook them for 16 min.
14. Once the time is up, turn off the heat and strain the broth.
15. Place a leaf on a plate. Put in it 1 tsp. of the filling.
16. Pull the sides over the filling then roll it forward like a cigar.
17. Repeat the process with the remaining ingredients.
18. Arrange the stuffed leaves in a pot then place on top of them a plate.
19. Pour the hot broth on top then put on the lid. Let them cook for 26 min over low heat.
20. Serve your stuffed leaves hot.
21. Enjoy.
104
Orange Prep Time: 1 hr
Honey Beignets Total Time: 1 hr 15 mins
(Doughnuts) Servings per Recipe: 12

Calories 548.4
Fat 37.7g
Cholesterol 46.5mg
Sodium 49.8mg
Carbohydrates 50.8g
Protein 3.9g
Ingredients
3 eggs 3 tbsps lemon juice
1/4 cup olive oil 1 1/4 cups sugar
1/4 cup orange juice 1/3 cup creamed honey
1 large orange, peel 2 cups oil
1/4 cup sugar
2 cups all-purpose flour
1 tsp baking powder
1 1/4 cups cold water
Directions
1. To prepare the dough:
2. Get a mixing bowl: Whisk in it the eggs, oil, orange juice, 1 tsp orange peel and sugar. Add
the baking powder with flour and a pinch of salt. Combine them until you get a smooth
dough.
3. Transfer it to a greased bowl. Put on the lid and let the batter sit for 46 min.
4. To prepare the syrup:
5. Place a saucepan over medium heat. Stir in it the water, lemon juice, and sugar. Cook
them until they start boiling. Lower the heat and let them cook for 6 min. Stir in the
honey and cook them for extra 6 min.
6. To prepare the wings:
7. Shape the dough into 12 balls. Flatten each one of them into a 3 inches circle. Make a 1
1/2 inch hole in the center of each dough circle.
8. Place a deep pan over medium heat. Heat in it the oil.
9. Fry in it the donuts for 2 to 3 min on each side until they become golden brown. Garnish
your donuts with some icing sugar then serve them.
10. Enjoy.
Orange Honey Beignets 105

AFRICAN
Tuna Sandwiches
Prep Time: 2 hrs
Total Time: 3 hrs
with Handmade Servings per Recipe: 4

Calories 948.8
Bread Fat
Cholesterol
30.5g
196.5mg
Sodium 1516.7mg
Protein 31.4g
Ingredients
Sauce Filling
500 g pumpkin 3 potatoes, boiled cubed
4 garlic cloves, mashed 4 eggs, hardboiled, sliced
1/4 tsp cayenne pepper 4 pickles, sliced lengthwise
1/4 tsp paprika 3.5 oz. olives, pitted
1/4 cup oil 3.5 oz. canned tuna, drained
1 tsp caraway seed, ground
1 lemon, juice
Buns
4 cups flour
2 tsps yeast
2 tbsps oil
1 tsp salt
1 egg
1 1/4 cups water
Directions
1. To prepare the pumpkin sauce:
2. Place a pan over medium heat. Heat in it the oil. Stir in it the garlic with pumpkin for 7
min.
3. Stir in the cayenne pepper with caraway seeds, 1 cup of water, a pinch of salt and lemon
juice. Cook them until they become soft.
4. Mash them until they become smooth. Place it aside.
5. To prepare the buns:
6. Get a mixing bowl: Mix in it all the dough ingredients until you get a smooth dough.
7. Transfer it to a floured surface and knead it for 5 min. Divide it into 20 balls.
108 African Tuna Sandwiches with Handmade Bread

8. Place them on greased baking trays then cover them with a kitchen towel. Let them rest
for 45 min.
9. Place a deep pan over medium heat. Heat in it 2 inches of oil. Deep fry in it the dough ball
until they become golden brown.
10. Drain the bread rolls and place them on paper towels to drain.
12. Get a mixing bowl: Stir in it the eggs with pickles, olives, tuna, potatoes, a pinch of salt and
pepper.
13. Slice the bread rolls in half. Spread the pumpkin sauce in the bottom halves. Top them
with the tuna mixture.
14. Cover them with the top halves. Serve your sandwiches immediately.
15. Enjoy.
109
CHILI SAUSAGE
and Potato Stew
Prep Time: 5 mins

Calories 374.9
Fat 17.8g
Cholesterol 279.0mg
Sodium 152.7mg
Carbohydrates 40.5g
Protein 14.4g
Ingredients
3 -4 tbsps olive oil 6 small spicy sausage, sliced
4 medium potatoes, cubed 6 eggs
1 -2 tbsp tomato paste salt
1 -4 tsp harissa
3 -4 garlic cloves, skinned and crushed
2 -3 dried chilies, seeded and chopped
2 tsps crushed caraway seeds
2 tsps paprika
Directions
1. Place skillet over medium heat. Heat in it the oil.
2. Cook in it the potatoes for 3 min. Stir in the tomato paste with harissa, garlic, caraway
seeds and paprika.
3. Season them with a pinch of salt. Add enough water to cover the potatoes.
4. Put on the lid and let them cook for 45 min over low heat. Stir in the sausages and let
them cook for 16 min.
5. Get a mixing bowl: Whisk in it the eggs with a pinch of salt and pepper.
6. Add it to the stew and mix them well. Let them cook until the eggs are done.
7. Adjust the seasoning of your stew then serve it warm with some bread.
8. Enjoy.
110 Chili Sausage and Potato Stew

How to Make Prep Time: 1 hr
Baklava Total Time: 2 hrs 10 mins
(Layered Honey Servings per Recipe: 20
Pastry Dessert)
Calories 545.7
Fat 36.0g
Cholesterol 35.6mg
Sodium 231.2mg
Carbohydrates 51.3g
Protein 8.0g
Ingredients
Dough 2 tsp. melted ghee
24 oz. plain flour 5 oz. orange blossom water
1 1/8 C. water Syrup
1 C. melted ghee mixed with sunflower oil 2 1/2 C. honey
or vegetable oil 1 1/4 C. orange flower water
1/2 tsp. salt Optional
18 oz. chopped nuts, use almonds, walnuts, 1 1/4 C. extra of melted ghee
pecans
4.5 oz. granulated sugar
1/4 tsp. ground cinnamon
1 tsp. vanilla sugar
Directions
1. To prepare the dough:
2. Get a mixing bowl: Combine in it the flour with salt and oil. Mix them well.
3. Mix in the water until you get a smooth dough. Divide it in half.
4. Shape one half into gold size balls and place them on a baking tray. Cover them with a
kitchen towel.
5. Place the other half of the dough aside and cover it as well.
6. Run a dough ball through a pasta machine to form it into a sausage shape.
7. Place it on a corn flour dusted working surface and roll it until it becomes 4 mm thick
sheet.
8. Heat the ghee until it melts and brushes a baking sheet with some of it.
9. Lay in it the dough sheet and coat the top of it with some ghee.
10. Repeat the process with the remaining dough to make 5 more sheets.
11. Arrange them on top of the first sheets in a crisscross shape.
How to Make Baklava 111
13. Get a food processor: Combine in it the nuts. Pulse them several times until they become
finely chopped.
14. Transfer it to a mixing bowl and add to it the sugar, cinnamon, vanilla powder and orange
blossom water. Mix them well.
15. Repeat the process with the remaining dough while laying the sheets over the filling in a
crisscross shape and coating them with ghee.
16. Use a sharp knife to cut into diamonds then press a nut into each diamond.
17. Coat it with the remaining ghee then bake it for 60 to 70 min.
18. To prepare the syrup:
19. Place a heavy saucepan over high heat. Heat in it the honey with orange blossom water.
20. Pour it while hot all over the baklava then let it sit for 10 to 15 min.
21. Cut it through again then serve it with some tea.
22. Enjoy.
112
Potato Soup Prep Time: 15 mins
in Algeria Total Time: 55 mins

Calories 31.5
Fat 2.3g
Cholesterol 3.2mg
Sodium 150.0mg
Carbohydrates 1.0g
Protein 1.6g
Ingredients
2 1/4 lb. fish fillet, cubed 1 tsp. coriander
2 large potatoes, diced 2 bay leaves
2 green bell peppers, diced 1 piece lemon rind
1 large carrot, diced 1 tbsp. harissa
1 fennel bulb, diced 4 tbsp. olive oil
2 onions, diced
1 celery rib, diced
4 tbsp. tomato paste
8 1/2 C. water or vegetable broth
1 tbsp. cumin
1 tsp. ras el hanout, see appendix
Directions
1. Place a large soup pot over medium heat. Heat in it the oil.
2. Cook in it the onion for 3 min. Stir in the bell peppers, potatoes, carrot, fennel, and celery.
3. Cook them for 3 to 5 min. Stir in the tomato paste and cook them for 30 sec.
4. Stir in the water with bay leaves, seasonings, and lemon rind.
5. Bring them to a simmer then lower the heat and cook them for 22 min.
6. Stir in the fish and cook them for an extra 16 min.
7. Adjust the seasoning of your soup then serve it hot as it is or blend it smooth.
8. Enjoy.
Potato Soup in Algeria 113

ALGERIAN
Lamb Shoulder
Prep Time: 20 mins

Calories 787.1
Fat 59.5g
Cholesterol 163.3mg
Sodium 744.0mg
Carbohydrates 22.1g
Protein 42.3g
Ingredients
3 tbsp oil 1/2 tsp. saffron or 1/2 tsp. turmeric
2 lbs boneless lamb shoulder, 1-inch 4 C. water
chunks 1 1/2 lbs green beans, 2-inch pieces
1 medium onion, chopped 2 tomatoes, diced
4 garlic cloves, minced 1 medium onion, sliced in rings
1 tsp. salt 4 tbsp parsley, chopped
1/4 tsp. fresh ground black pepper 1 tsp. ground cumin
1 tsp. ground cumin
1/2 tsp. cayenne pepper
Directions
1. Place a pot over medium heat. Heat in it the oil.
2. Cook in it the lamb with garlic and onion for 5 min.
3. Stir in the salt, pepper, 1 tsp. cumin, cayenne, and saffron. Cook them for 2 min.
4. Stir in the tomato with water. Heat them until they start boiling. Lower the heat and put
on the lid.
5. Cook them for 46 min. Stir in the green beans and cook them for 10 to 12 min.
6. Sir in the onion with parsley and 1 tsp. of cumin. Cook them for an extra 10 to 12 min.
7. Adjust the seasoning of your stew then serve it hot with some couscous.
8. Enjoy.
114 Algerian Lamb Shoulder

Lamb Prep Time: 20 mins
Tagine with Saffron Total Time: 3 hrs 20 mins

Calories 933.8
Fat 40.6g
Cholesterol 120.0mg
Sodium 923.9mg
Carbohydrates 89.4g
Protein 62.1g
Ingredients
2 lbs. lamb, cut into pieces 3 tbsps olive oil
3 lbs. artichokes 1 preserved lemon
3 lbs. green peas 1/2 lb. olive, green
1 tsp ginger 1 bunch parsley
1 pinch saffron lemon juice
1 clove garlic
Directions
1. Get a large mixing bowl: Mix in it the olive oil with garlic, ginger, and saffron.
2. Add the lamb pieces and toss them to coat.
3. Place a tagine or stew pot over medium heat. Heat in it 1 tbsp of olive oil.
4. Brown in it the meat pieces for 3 to 4 min on each side.
5. Arrange the artichoke hearts on top followed by the olives, preserved lemon, 1/2 cup of
water, a pinch of salt and pepper.
6. Put on the lid and let it cook over the lowest heat setting for 1 h 30 min to 2 h until the
meat is done.
7. Serve your lamb tagine warm with some bread.
8. Enjoy.
Lamb Tagine with Saffron 115

ARABIAN
Meatball Soup
Prep Time: 20 mins

Calories 707.9
Fat 55.9g
Cholesterol 140.6mg
Sodium 1959.0mg
Carbohydrates 18.0g
Protein 33.0g
Ingredients
Meat Stew
2 tbsps olive oil 1/4 cup olive oil
1 small yellow onion, minced 1 lb. beef short rib
1 lb. ground chuck kosher salt & ground black pepper
1 tbsp ground cumin 4 garlic cloves, chopped
1 tbsp ground black pepper 1 large yellow onion, minced
1 tbsp cilantro, minced 5 cups beef stock
1 tbsp parsley, minced 6 ounces spinach leaves, chopped
2 1/4 tsps kosher salt 1 (16 ounces) cans white kidney beans,
1 1/2 tsps paprika rinsed drained
3/4 tsp ground cinnamon cooked couscous
1 egg, beaten
Directions
1. To prepare the meatballs:
2. Place a soup pot over high heat. Heat in it 1 tbsp of oil.
3. Cook in it the onion for 6 min. Transfer it to a mixing bowl with the chuck, cumin, pepper,
cilantro, parsley, salt, paprika, cinnamon, and egg. Shape the mixture into meatballs.
4. Heat another tbsp of oil in the saucepan. Brown in it the meatballs for 5 min. Drain them
and place them aside.
5. To prepare the soup:
6. Sprinkle some salt and pepper all over the ribs. Brown them for 7 min. Drain them and
place them aside.
7. Stir the onion with garlic into the saucepan. Let them cook for 6 min.
8. Add the ribs back with stock. Cook them until they start boiling. Lower the heat and let
them cook for 60 min.
118 Arabian Meatball Soup

9. Stir in the meatballs and let them cook for an extra 9 min. Stir in the beans with spinach
for 5 min.
10. Adjust the seasoning of your ribs and meatballs stew. Serve it hot.
11. Enjoy.
119
TUNA
Gyros
Prep Time: 10 mins
Total Time: 10 mins

Calories 260.3
Fat 8.8g
Cholesterol 109.4mg
Sodium 644.4mg
Carbohydrates 26.9g
Protein 17.7g
Ingredients
1/8 cayenne pepper 1/2 cup roasted red pepper, chopped
2 tbsps lemon juice 2 tbsps drained capers
1 tbsp olive oil 24 inches pita bread, split open
2 hard-boiled eggs, peeled and chopped 2 cups packed arugula, chopped
1 (6 ounce) cans tuna, drained
1 cup halved cherry tomatoes
Directions
1. Get a mixing bowl: Toss in it the spices, eggs, tuna, tomato, olive oil, roasted pepper, capers,
and arugula.
2. Season them with some salt. Spoon the salad into pita wraps then serve them.
3. Enjoy.
120 Tuna Gyros

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