• Lebanese Rice

    October 24, 2024 Author: Rachel
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    Recipe adapted from Feel Good Foodie.

    Ingredients:

    • 1 TBSP olive oil
    • 2 onions, chopped
    • 1 c. basmati rice, rinsed
    • 1/2 tsp. 7 spice
    • 1/4 tsp. ginger
    • 1/4 tsp. cinnamon
    • 1/4 tsp. cumin
    • 1/8 tsp. turmeric
    • 1 tsp. salt
    • 1/4 tsp. pepper
    • 1 1/2 c. water

    Directions:

    1. In a deep skillet, heat olive oil over medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes.
    2. Add the rice on top of the onions and season with 7 spice, ginger, cinnamon, cumin, turmeric, salt and pepper. Toss well to combine the rice with the spices and onions. and toast the rice lightly with the spices, about 5 minutes.
    3. Add the water, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let the rice rest, covered, for 10 more minutes. Uncover and fluff with a fork.

    Lebanese Rice:

  • Roasted Garlic Hummus with Za’atar

    October 17, 2024 Author: Rachel
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    Recipe from Abbey Cochran at Honeycomb Kitchen Shop.

    Ingredients:

    • 1 bulb of garlic, roasted until soft
    • Olive oil
    • 1 can chickpeas, rinsed and drained
    • 1/2 tsp. baking soda
    • 2 lemons, juiced
    • 1/2 – 1 tsp. salt
    • 1/2 c. tahini
    • 2-4 TBSP ice water
    • 1/2 tsp. ground cumin
    • 1 TBSP olive oil + more for garnish
    • 1 TBSP za’atar for garnish
    • Serve with carrots, sweet peppers, cucumbers, etc.

    Directions:

    1. Roasted Garlic: Preheat oven to 330F. Cut the top portion of the garlic, exposing the tops of the cloves. Place garlic on a piece of foil large enough to fold up; then drizzle the garlic with olive oil and completely cover the garlic with the foil by folding the foil up onto itself. Roast for 30–40 minutes, or until soft. Set aside.
    2. Chickpeas: Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
    3. Meanwhile in a food processor, combine the lemon juice, roasted garlic, and salt. Process until everything is smooth and incorporated. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. While running the food processor, drizzle in 2 TBSP of ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. If the tahini was really thick to begin with, an additional 2 TBSP of ice water may be needed. Then add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the TBSP if necessary to achieve a super creamy texture. Taste and adjust seasoning as necessary.
    4. Serve: Add the hummus to a serving bowl or plate, and use a spoon to create nice swooshes on top. Sprinkle with the za’atar and drizzle with olive oil.

    Roasted Garlic Hummus with Za’atar:

  • Easy Chicken Shawarma with Mint Yogurt Sauce

    August 3, 2024 Author: Rachel
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    Recipes from Damn Delicious and Walderwellness.

    Ingredients:

    Chicken Shawarma:

    • 2 TBSP olive oil
    • 1 TBSP water
    • 1 TBSP lemon zest
    • 1 TBSP freshly squeezed lemon juice
    • 3 garlic coves, minced
    • 2 tsp. ground coriander
    • 2 tsp. sweet paprika
    • 2 tsp. ground cumin
    • 1 tsp. ground turmeric
    • 1/2 tsp. ground cinnamon
    • 1/2 tsp. ground ginger
    • 1/4 tsp. cayenne pepper
    • 1/4 tsp. ground cardamom
    • Kosher salt and freshly ground black pepper, to taste
    • 2 lb. boneless, skinless chicken thighs or breasts
    • 1 1/2 TBSP vegetable oil

    Mint Yogurt Sauce:

    • 3/4 c. plain Greek yogurt
    • 1 c. fresh mint
    • 3 TBSP lemon juice
    • 3 garlic cloves or 1 tsp. garlic powder
    • Salt and pepper to taste
    • Cucumbers, chopped, optional

    Directions:

    1. Chicken Shawarma: In a medium bowl, whisk together olive oil, water, lemon zest, lemon juice, garlic, coriander, paprika, cumin, turmeric, cinnamon, ginger, cayenne pepper, cardamom, 1 tsp. salt and 1/2 tsp. pepper.
    2. In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
    3. Preheat grill to medium high heat.
    4. Brush chicken with vegetable oil; season with salt and pepper, to taste.
    5. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165F, about 10 minutes.
    6. Mint Yogurt Sauce: Combine yogurt through salt and pepper in a food process and blitz until smooth. Taste and adjust seasoning as desired. May add chopped cucumbers to the mixture.

    Easy Chicken Shawarma and Mint Yogurt Sauce:

  • Air Fryer Chicken Shawarma Bowls

    April 8, 2024 Author: Rachel
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    Recipe adapted from Munchin With Maddie.

    Ingredients:

    • 1 tsp. paprika
    • 1 tsp. cumin
    • 1 tsp. kosher salt
    • 1/2 tsp. ground coriander
    • 1/2 tsp. red pepper flakes
    • 1/2 tsp. onion powder
    • 1/4 tsp. turmeric
    • 1/4 tsp. cardamom
    • 1/4 tsp. cinnamon
    • 1/4 tsp. black pepper
    • 1 lb. ground chicken
    • 1 egg, whisked
    • 1/2 c. panko breadcrumbs
    • 1 TBSP olive oil
    • 2 garlic cloves, minced
    • Serve over quinoa, with hummus, tzatziki, feta, pickled onions, and salad of lettuce, tomatoes, cucumbers and parsley with a drizzle of garlic expressions dressing

    Directions:

    1. In a large bowl combine paprika through black pepper and mix to combine. Then add the ground chicken through the minced garlic and mix until just incorporated.
    2. Transfer the bowl to the fridge for 10-15 minutes to firm up (longer is fine).
    3. Preheat air fryer at 400F for 10 minutes.
    4. Meanwhile, roll the chicken mixture into balls, about 16-20 balls.
    5. When the air fryer is preheated, add the balls to a greased or parchment lined air fryer basket, cook in batches if necessary, and cook for 10-12 minutes, or until the meatballs reach 165F.
    6. Serve over quinoa, with hummus, tzatziki, feta, pickled onions, and salad of lettuce, tomatoes, cucumbers and parsley with a drizzle of garlic expressions dressing

    Air Fryer Chicken Shawarma Meatball Bowls:

  • Shakshuka

    October 25, 2023 Author: Rachel
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    Recipe from Amanda Arafat and Honeycomb Kitchen.

    Ingredients:

    • 2 TBSP olive oil
    • 1 onion, diced
    • 1 tsp. salt, plus more to taste
    • 4 garlic cloves, minced
    • 1 tsp. cumin
    • 1 tsp. smoked paprika
    • 1/2 tsp. chili flakes
    • 1/4 tsp. cayenne
    • 2 tsp. tomato paste
    • 1 large red bell pepper, diced
    • 4 medium-large tomatoes, diced
    • 4-5 eggs
    • 1/4 block feta, crumbled
    • Parsley, roughly chopped
    • Mint, roughly chopped

    Directions:

    1. In a large skillet heat 1 TBSP olive oil over medium-high heat. Once hot, add the diced onion and salt and saute for 2-3 minutes. Next add garlic and saute for 2 more minutes.
    2. Add cumin through tomato paste and saute for 2 minutes; then add the remaining 1 TBSP olive oil.
    3. Next, add the diced bell pepper and saute for 2 minutes, stirring to combine with the garlic and onion; then add the diced tomatoes and raise the heat to medium-high. Stir the tomatoes occasionally until the mix reaches a vigorous simmer, and at that point cover the pan and lower the heat to medium. Simmer for 15 minutes, stirring occasionally to prevent scorching and periodically using a wooden spoon to crush the tomatoes, creating a saucier texture.
    4. After 15 minutes, remove the skillet from the heat and uncover. Using the back of a wooden spoon, smash the tomatoes for 1-2 minutes to improve the texture of the sauce. Return the skillet to medium heat, uncovered, and simmer for 5 minutes.
    5. After simmering, remove the skillet from the heat and create 4-5 divots of the surface of the sauce, making sure they are large enough for an egg to nestle into. Working with one egg at a time, crack the eggs first into a cup and then use the cup to gently drop the eggs into the divots. Cover the skillet, and return to medium heat and cook for 5 minutes, just until the egg whites are set. Remove from heat.
    6. Garnish with feta, parsley, and chopped mint.

    Shakshuka:

  • Moroccan Quinoa and Chickpea Salad

    September 25, 2023 Author: Rachel
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    Recipe adapted from Two Spoons.

    Ingredients:

    Salad:

    • 2/3 c. quinoa
    • 1 1/3 c. water
    • 1/2 c. almonds chopped and toasted
    • 1 shallot small, diced
    • 2 carrots, shaved into ribbons
    • 1 can chickpeas, drained and rinsed
    • 3 c. arugula 
    • 1/2 c. mint tightly packed and chopped
    • 8 or more dried apricots, chopped

    Moroccan Salad Dressing:

    • 1/4 c. + 2 TBSP olive oil
    • 2 TBSP lemon juice
    • 2 TBSP orange juice
    • 1 TBSP honey, plus more to taste
    • 1/2 tsp. cinnamon
    • 1/2 tsp. ginger
    • 1/2 tsp. cumin
    • 1/2 tsp. coriander
    • 1/4 tsp. salt, plus more to taste
    • Pinch chili flakes

    Directions:

    1. Quinoa: In a saucepan combine quinoa and water. Bring to a boil, then cover and reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
    2. Toasted Almonds: Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
    3. Moroccan Salad Dressing: Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, honey, cinnamon, ginger, cumin, coriander, salt, and red pepper flakes.
    4. Assemble Salad: In a large mixing bowl combine quinoa, diced shallots, carrots, chickpeas, arugula, chopped mint, dried apricots, and toasted almonds. Add the dressing and toss to combine.

    Moroccan Quinoa and Chickpea Salad:

  • Middle Eastern Rice (Mejadra)

    September 25, 2023 Author: Rachel
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    Recipe adapted from Recipe Tin Eats.

    Ingredients:

    • 3-4 onions, thinly sliced
    • 1/4 c. olive oil + 2 TBSP olive oil
    • Salt, to taste
    • 2 tsp. cumin seeds (or 1 tsp. ground cumin)
    • 1 1/2 TBSP coriander seeds (or 1 1/2 tsp. ground coriander)
    • 1 c. basmati or long grain rice, uncooked
    • 1 1/2 c. water 
    • 14 oz. canned brown lentils, drained
    • 1/2 tsp. ground turmeric
    • 1 1/2 tsp. ground cinnamon
    • 1 tsp. sugar
    • 1 tsp. salt
    • Black pepper
    • Serve with a Mediterranean salad: cucumbers, tomatoes, red onion, feta cheese, olives, etc. with Garlic Expressions dressing

    Directions:

    1. Caramelize Onions: Heat up to 1/4 c. of olive oil in a saute pan over medium heat; then add the onions and saute until caramelized. Add more olive oil, if necessary. Once caramelized, season with salt, to taste. Remove onions from saute pan.
    2. Rice: In the saucepan over medium heat, add the 2 TBSP of olive oil, cumin seeds, and coriander and cook for a couple of minutes until the spices are fragrant; then add the rice and stir to coat with the oil and spices; then add the water and lentils.
    3. When it comes to boil, add the turmeric, cinnamon, sugar, salt, and pepper; and then turn the heat down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
    4. Remove from heat and let it rest for 10 minutes – during this time, any residual liquid will absorb.
    5. Fluff rice with a fork and adjust the seasoning with more salt if you wish. Add the caramelized onions and toss to combine.

    Middle Eastern Rice (Mejadra):

  • Falafel Patties with Mediterranean Salad

    September 25, 2023 Author: Rachel
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    Ingredients:

    Falafel Patties:

    • 1 ½ c. fresh cilantro leaves and stems
    • 1/2 onion, chopped
    • 1½ tsp. ground coriander
    • 1 tsp. ground cumin
    • 1 tsp. salt
    • 1/2 tsp. baking powder
    • 1/4 tsp. cayenne pepper
    • 1 large egg
    • 2 (15-oz.) cans chickpeas, rinsed and patted dry
    • 1/4 c. flour
    • 3 TBSP olive oil
    • Serve over quinoa, top with Mediterranean Salad and tzatziki

    Mediterranean Salad:

    • 1/4 c. fresh mint, chopped
    • 3 TBSP olive oil
    • 3 TBSP lemon juice
    • 1 TBSP plain Greek yogurt
    • 1 TBSP honey
    • 2-3 mini cucumbers, chopped
    • 1 c. cherry tomatoes, halved
    • 1/4 red onion, minced
    • Salt, to taste
    • Kalamata olives, to taste

    Directions:

    1. Mediterranean Salad: Whisk mint, oil, lemon juice, yogurt, and honey together in medium bowl. Add cucumbers, tomatoes, and red onion and gently toss to coat. Taste and add salt, if desired. Sprinkle with olives and refrigerate until needed.
    2. Falafel Patties: Process cilantro, onion, coriander, cumin, salt, baking powder, and cayenne in food processor for 5 seconds. Scrape down sides of bowl. Continue to process until mixture resembles pesto, about 5 seconds longer. Add egg and process for 5 seconds. Add chickpeas and pulse 4 times. Scrape down sides of bowl. Continue to pulse until chickpeas are coarsely chopped, about 4 more pulses.
    3. Transfer mixture to large bowl. Add flour and, using rubber spatula, mix until fully incorporated. Spray rimmed baking sheet with vegetable oil spray. Using ½ c. measure, drop 6 even portions (about scant ½ c. each) onto prepared sheet and gently shape into patties about 3-inches in diameter.
    4. Line cutting board with single layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using thin spatula, transfer patties to skillet. Cook for 5 minutes, then flip the patties over and cook for 4 minutes until browned on both sides and reaches 185F internal temperature.
    5. Transfer patties to prepared board. Serve over quinoa and top with Mediterranean Salad and tzatziki.

    Falafel Patties and Mediterranean Salad:

  • Falafel Quinoa Salad

    June 19, 2023 Author: Rachel
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    Recipe adapted from Plays Well With Butter.

    Ingredients:

    • 1 1/2 c. – 3 c. cooked quinoa
    • 14 oz. can chickpeas, drained and rinsed
    • 1 small red onion, diced
    • 1 1/2 c. Persian cucumbers, diced)
    • 1 1/2 c. cherry tomatoes, halved
    • 1 bunch cilantro, chopped
    • 1 bunch parsley, chopped
    • 1/2 c. mint, chopped
    • Crumbled feta
    • Salad greens, optional

    Lemon-Cumin Dressing:

    • 5 TBSP olive oil
    • 2 lemons, zested and juiced (5 TBSP juice)
    • 3 garlic cloves, grated
    • 1 tsp. cumin
    • 1 tsp. coriander
    • 1 1/2 tsp. salt
    • 1/2 tsp. black pepper
    • Honey, to taste

    Directions:

    1. Prepare the the lemon-cumin dressing: Add all listed ingredients to a small bowl or jar. Whisk or shake to combine. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
    2. Prepare Quinoa: Cook according to package or using an Instant Pot — rinse the quinoa; spray the Instant Pot liner with cooking spray; add the rinsed quinoa; add the water (1:1.5 quinoa to water ratio); place lid on and cook for 2 minutes, and then allow a 10 minute natural release; remove lid and fluff. Quinoa triples in expansion after cooking.
    3. For the Instant Pot: 1/2 c. quinoa : 3/4 c. water = 1.5 c. cooked; 2/3 c. quinoa : 1 c. water = 2 c. cooked; 3/4 c. quinoa : 1 c. + 2TBSP water = 2.25 cooked; 1 c. quinoa : 1.5 c. water = 3 c. cooked.
    4. Assemble the falafel quinoa salad: Combine the quinoa, chickpeas, red onion, cucumber, tomatoes, chopped herbs in a large mixing bowl. Pour the dressing over top. Toss to combine, ensuring all of the quinoa is well coated in the dressing. Taste, seasoning with additional salt or ground black pepper as desired. Top with crumbled feta. Serve over salad greens, optional.

    Falafel Quinoa Salad:

  • Spanakorizo (Greek Spinach and Rice)

    June 18, 2023 Author: Rachel
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    Recipe adapted from Bowl of Delicious.

    Ingredients:

    • 1/4 c. olive oil
    • 1 bunch green onions thinly sliced, 1/2 c. dark green tops reserved (about 8-10 green onions)
    • 8-10 oz. baby spinach 
    • 1 c. basmati rice (or other long grain white rice or parboiled rice)
    • 2 c. vegetable broth, water, or chicken broth
    • 1/2 tsp. salt plus more if needed
    • 1/4 c. fresh chopped dill (can also use mint, parsley, or a combination)
    • Juice and zest of 1 lemon (about 1 tsp. zest and 2 TBSP juice)
    • Crumbled feta cheese and chopped fresh herbs/green onions for serving

    Directions:

    1. In a large heavy pot or Dutch oven, heat the olive oil. Add the sliced green onions (reserve 1/2 c. of the dark green tops) and sauté until soft, about 2 minutes. Add the baby spinach and sauté until wilted, about 2 minutes.
    2. Add the basmati rice and stir to coat. Pour in the vegetable broth and add the kosher salt. Bring to a boil, stir once, cover, and simmer on low for about 15 minutes (or until rice is cooked – you should see holes in the top, and if you tilt the pot you should no longer see any water pooling).
    3. Stir in the fresh chopped dill or other herbs, the lemon zest, and lemon juice, and the reserved sliced green onions (keep some out for garnish if you like).
    4. Season to taste with salt, and serve garnished with crumbled feta cheese and reserved green onions, if desired.

    Spanakorizo (Greek Spinach and Rice):

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