#middleeastern

This vegan recipe combines the earthy flavors of broad beans with aromatic spices to create delicious falafel patties. The tangy preserved lemon yogurt and zesty red onion sumac salad add brightness and freshness to the dish. Perfect for a satisfying and flavorful meal!

Ingredients: 1 cup dried broad beans, soaked overnight. 1 onion, finely chopped. 3 cloves garlic, minced. 1 cup fresh parsley, chopped. 1 cup fresh cilantro, chopped. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons chickpea flour. 1/4 cup olive oil. 1 cup vegan yogurt. 1 preserved lemon, finely chopped. 1/2 red onion, thinly sliced. 1 tablespoon sumac. 2 tablespoons lemon juice. 4 pita breads, for serving.

Instructions: Pulse the soaked broad beans in a food processor until they are broken up into large pieces. Put in the garlic, parsley, cilantro, cumin, coriander, chili powder, salt, and pepper that have been chopped up. Pulse until nothing is left out. Add the chickpea flour and mix it in after moving the mixture to a bowl. Take a 15-minute break. While that is going on, make the yoghurt by mixing vegan yogurt with preserved lemon in a small bowl. For the salad, mix the red onion slices with sumac and lemon juice in a different bowl. In a pan, heat olive oil over medium-low heat. Take the falafel mix and shape it into small patties. Fry them until both sides are golden brown, which should take about 3 to 4 minutes per side. In pita bread, serve falafel with preserved lemon yogurt and red onion sumac salad. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Middle Eastern Cauliflower Tacos are a delicious fusion of flavors and textures. Roasted cauliflower is seasoned with Middle Eastern spices and paired with a creamy yogurt garlic sauce, fresh herbs, and crunchy veggies. It's a perfect blend of Middle Eastern and Mexican cuisines.

Ingredients: 1 medium cauliflower head, cut into florets. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 8 small corn or flour tortillas. 1 cup Greek yogurt. 2 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup pomegranate seeds. 1/4 cup chopped cucumber. 1/4 cup chopped tomatoes. 1/4 cup thinly sliced red onion. 2 tablespoons tahini sauce.

Instructions: Turn on your oven and heat it up to 425F 220C. Olive oil, ground cumin, ground coriander, smoked paprika, salt, and pepper should all be mixed together in a large bowl with cauliflower florets. Toss the cauliflower to cover it all over. Place the cauliflower on a baking sheet and roast it in a hot oven for 20 to 25 minutes, flipping it over once halfway through, until it's soft and lightly browned. Warm the tortillas up in a dry skillet or the microwave until they are soft while the cauliflower roasts. To make the yogurt garlic sauce, put Greek yogurt, minced garlic, fresh lemon juice, and a pinch of salt in a small bowl. Spread some yogurt garlic sauce on each tortilla, then add roasted cauliflower florets. Finish by adding fresh cilantro, mint leaves, pomegranate seeds, chopped cucumber, chopped tomatoes, and thinly sliced red onion. Add the tahini sauce on top, then fold the tortillas in half and serve right away.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Middle Eastern Salad Bowl is a healthy and refreshing meal made with quinoa, chickpeas, fresh vegetables, and fragrant herbs. This healthy salad tastes even better with the zesty dressing that has a hint of cumin and coriander.

Ingredients: 2 cups cooked quinoa. 1 cup chickpeas, drained and rinsed. 1 cup diced cucumber. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons lemon juice. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. Salt and pepper to taste. Feta cheese, crumbled optional. Kalamata olives optional. Pita bread, toasted optional.

Instructions: In a large bowl, combine cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, parsley, and mint. In a separate small bowl, whisk together olive oil, lemon juice, ground cumin, ground coriander, salt, and pepper. Pour the dressing over the salad and toss to coat all the ingredients evenly. If desired, top the salad with crumbled feta cheese and Kalamata olives. Serve the Middle Eastern Salad Bowl with toasted pita bread on the side. Enjoy your delicious and nutritious Middle Eastern-inspired salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Kafta kabobs are a delicious Middle Eastern dish made with seasoned ground beef grilled to perfection. The addition of tahini sauce adds a creamy and tangy flavor that complements the savory kabobs beautifully.

Ingredients: 1 lb ground beef. 1 small onion, finely chopped. 2 cloves garlic, minced. 1/4 cup chopped parsley. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon ground allspice. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes. 1/2 cup tahini. 1/4 cup lemon juice. 2 tablespoons olive oil. 2 tablespoons water. 1 clove garlic, minced. Salt to taste. Chopped parsley for garnish.

Instructions: Grind cumin, coriander, allspice, salt, and pepper into the ground beef in a large bowl. Add chopped onion, minced garlic, chopped parsley, and mix everything together. Mix everything together well. Make elongated kabobs by shaping the mixture into equal parts and putting them on wooden skewers. Warm the grill up to a medium-high level. The kabobs should be cooked all the way through and nicely browned on all sides for about 8 to 10 minutes, turning them over every so often. To make the tahini sauce, put the tahini, lemon juice, olive oil, water, garlic powder, and salt in a bowl and whisk them together until the sauce is smooth and creamy. Change the seasonings to suit your taste. Put the kafta kabobs on a grill and then drizzle the tahini sauce over them. Top with chopped parsley. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

Middle Eastern-style ribs that are tender and full of flavor that are cooked to perfection in the slow cooker. It tastes better because of the mix of spices, and the meat is juicy and falls off the bone because it cooks slowly. Just right for a cozy dinner at home.

Ingredients: 2 lbs pork ribs. 1 onion, sliced. 3 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1/2 teaspoon cinnamon. 1/4 teaspoon cayenne pepper. 1 cup chicken broth. 1/4 cup honey. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put the ribs in the slow cooker and season them with salt and pepper. Cut up an onion and put it in a bowl. Add garlic that has been minced, ground cumin and coriander, paprika, cinnamon, cayenne pepper, honey, and chicken broth. Add the mix to the slow cooker with the ribs. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the ribs are soft. Once the ribs are done, take them out of the slow cooker and put them on a dish to serve. If you want to make the sauce thicker, you can strain the cooking liquid and boil it down on the stove. Before serving, drizzle the ribs with the sauce and top them with fresh parsley.

Prep Time: 15 minutes

Cook Time: 360 minutes

Broad bean falafel that is crispy and served with a preserved lemon yogurt and a red onion sumac salad that is sour. The mix of tastes and textures is great, and the meal is both filling and refreshing.

Ingredients: 2 cups broad beans, shelled. 1/2 cup fresh parsley, chopped. 1/2 cup fresh cilantro, chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp chili powder. Salt and pepper to taste. 1/4 cup all-purpose flour. 1/4 cup olive oil, for frying. 1 cup Greek yogurt. 1 preserved lemon, finely chopped. 1/2 red onion, thinly sliced. 1 tsp ground sumac. 2 tbsp lemon juice. 2 cups mixed salad greens.

Instructions: Boil the shelled broad beans for 3-4 minutes until tender. Drain and rinse with cold water to cool them down. In a food processor, combine the boiled broad beans, chopped parsley, cilantro, minced garlic, ground cumin, ground coriander, chili powder, salt, and pepper. Pulse until a coarse mixture forms. Transfer the mixture to a bowl and stir in the all-purpose flour. Mix until the mixture holds together. Shape the mixture into small falafel patties or balls. Heat olive oil in a frying pan over medium-high heat. Fry the falafel until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels. In a separate bowl, mix Greek yogurt with preserved lemon and a pinch of salt. In another bowl, combine the thinly sliced red onion, ground sumac, lemon juice, and a bit of salt. Let it marinate for a few minutes. To serve, arrange the mixed salad greens on a plate. Top with the broad bean falafel, preserved lemon yogurt, and the marinated red onion sumac salad. Enjoy your Broad Bean Falafel with Preserved Lemon Yoghurt + Red Onion Sumac Salad!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Middle Eastern Salad is a delightful combination of fresh cucumbers, tomatoes, red onions, and aromatic herbs, all tossed in a zesty dressing. It's a light and healthy option for a side dish or a satisfying meal on its own.

Ingredients: 2 cups of diced cucumbers. 2 cups of diced tomatoes. 1 cup of diced red onions. 1 cup of chopped fresh parsley. 1/2 cup of chopped fresh mint leaves. 1/4 cup of extra-virgin olive oil. 2 tablespoons of freshly squeezed lemon juice. 1 teaspoon of ground cumin. Salt and pepper to taste. 1/2 cup of crumbled feta cheese optional. Pita bread or flatbread for serving optional.

Instructions: Cut the cucumbers, tomatoes, red onions, parsley, and mint leaves into small pieces and put them in a large salad bowl. To make the dressing, mix the extra-virgin olive oil, freshly squeezed lemon juice, ground cumin, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and mix everything together well so it's all covered. You can add crumbled feta cheese to the salad if you want to. You can eat the Middle Eastern Salad as a cool side dish or with pita bread or flatbread to make a full meal. Have fun with your Middle Eastern salad!

Prep Time: 15 minutes

Cook Time: 0 minutes