1 C Israeli couscous 1/2 C Chopped chives, plus 1 Tbsp 1
Tbsp Dried mint, crushed 1 Tbsp Dried parsley, crushed 2 1/2 Tbsp Fresh lemon juice 2 Tbsp Extra-virgin olive oil 1 1/2 lb Salmon fillet in 1 piece, cut from tail end 2 Tbsp Harissa 1 Tbsp Agave Kosher Salt & Pepper, to taste
Sharba Libiya شربة ليبية Serves 4 - 6 Ingredients 2 tbsp olive oil 150 grams boneless trimmed lamb 1 onion finely chopped 1 tomato 1/2 bunch parsley 1/4 bunch coriander 1 tsp turmeric 1 tsp paprika 1/2 tsp allspice Salt and black pepper A few whole cardamoms, 2 bay leaves and a stick of cinnamon 1/2 cup orzo 3 tbsps tomato paste 2
tbsps dried mint 6 cups water lemon slices Method Peel and chop tomato finely, chop parsley and coriander finely.
Not exact matches
4
Tbsp flax meal / ground flax seeds, divided 3
Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and
dried with paper towels 3
Tbsp sesame tahini 3
Tbsp freshly squeezed lemon juice 2
Tbsp olive oil 2
Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2
Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and
mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
1 slice white bread, crust removed and cut into 1/4» pieces 2
tbsp milk 1/4 cup finely chopped shallots (1 shallot) 2 cloves garlic, minced 3
tbsp finely chopped fresh
mint 3
tbsp finely chopped cilantro 1 tsp
dried oregano 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 1/2 lbs ground lamb
2 cups water 1 cup quinoa flakes, rinsed (or any kind of grain you prefer, like millet, oat or spelt) 3
tbsp coconut flakes 3
tbsp nettles,
dried 1 apple, grated 1 tsp
mint leaves,
dried or fresh 1 tsp cinnamon 1/2 tsp vanilla powder
Armenian Stew with Pilaf Stew: 2 tsp canola oil 1 cup chopped onion 3 garlic cloves, minced 1 tsp
dried mint 1 tsp
dried basil 1 bay leaf 1/2 tsp salt 2 medium carrots, peeled and cut into 1 ″ chunks 1 small zucchini, cut into 1 ″ pieces 1 cup chopped fresh tomatoes 1/2 cup tomato juice 1 15 - oz can drained fava beans 1 large bunch swiss chard, torn into bite - sized pieces 1
tbsp fresh lemon juice
Cellophane Noodle Salad ---------------- 8
dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3
tbsp fresh lime juice 2
tbsp fish sauce 1 tsp sugar 1
tbsp water 3
tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2
tbsp minced unsalted peanuts, toasted 1
tbsp shredded fresh
mint 1
tbsp shredded fresh cilantro
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2
tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2
tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces
Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed
dried mint)
Ingredients 1 medium butternut squash (1 1/2 pounds) 2 medium shallots, finally chopped 1/3 cup shelled natural pistachios, coarsely chopped 3 large prunes, coarsely chopped 2
tbsp preferred cooking oil 2 tsp
mint (finely shredded fresh or
dried) 1 to 1 1/2
tbsp fresh lemon juice Kosher / coarse salt Cayenne pepper
2
tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2
tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast,
dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh
mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Add the chickpeas to a baking sheet and toss with 1
tbsp vegetable oil, 2 tsp of the za'atar spice, and
dried mint.
3 small or 2 large peaches, diced 1 large or 2 small tomatoes, diced 1 green onion, minced 1
tbsp fresh basil, chopped 1
tbsp fresh
mint, chopped 1
tbsp extra virgin olive oil 1/2
tbsp white wine vinegar Pinch sea salt
Dried chili pepper, to taste (optional)
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2
tbsp cooking oil 2 1/2
tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2
tbsp Asian fish sauce 1
tbsp water 3/4 tsp rice - wine vinegar pinch
dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh
mint
for pilaf: 2 - 3 cups cauliflower florets, most of the stem removed juice of 1 lime 1
tbsp extra virgin olive oil 1/4 cup raw pumpkin seeds + extra for garnish handful of chopped almonds 1/2 tsp
dried chipotle powder salt and pepper 2 sprigs of
mint, leaves chopped
2.5
tbsp freshly squeezed lemon juice (from 1 lemon) zest of 2 lemons 1
tbsp olive oil 1/2 cup sun -
dried tomatoes, soaked for 2 hours and chopped finely 1 cup cucumber, cut into small cubes 1 small clove garlic, minced or pressed 1 shallot, minced 5 olives (I used kalamata), pitted and finely chopped 2
tbsp fresh dill, finely chopped 3
tbsp fresh
mint leaves, finely chopped salt and freshly ground black pepper to taste
Blackberry Tarts Yield: 16 mini tarts Filling 1 cup raw cashews (soaked for min 1 hr) 5
tbsp lemon juice 1
tbsp lemon zest 5
tbsp filtered water + one
tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup
dried organic dates 1
tbsp filtered water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or
mint leaves for garnish Method For the Filling; Combine cashews, lemon juice, zest, 5
tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last
tbsp of water for consistency if needed.
And since I was out of fresh
mint, I used one
TBsp of
dry.
1 1/2
Tbsp olive oil 1 lg red onion, finely chopped (1 c) 1
Tbsp sugar 1 tsp kosher salt, divided 1/2 tsp freshly ground black pepper, divided 2
Tbsp water 1
Tbsp balsamic vinegar 1 c Arborio rice 4 1/2 c low - sodium chicken broth, divided 4 c Roasted Butternut Squash 1 oz soft goat cheese 1/4 c unsalted,
dry - roasted, shelled, chopped pistachios 1/4 c fresh
mint, thinly sliced
Ingredients for
mint garlic yogurt sauce: 3/4 cup full fat plain Balkan yogurt 1 tsp
dried mint 1 clove garlic finely chopped 1
tbsp fresh lemon juice salt and pepper to taste