This Paleo Green Shakshuka is a nutritious and flavorful twist on the classic Middle Eastern dish. It's packed with leafy greens, aromatic spices, and perfectly poached eggs, all cooked in a rich coconut milk sauce. A satisfying and wholesome Paleo meal that's great for breakfast, brunch, or any time of the day!

Ingredients: 2 tablespoons olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 jalapeo pepper, finely chopped seeds removed for less heat. 1 pound fresh spinach, chopped. 1 pound kale, stemmed and chopped. 1/2 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 6 large eggs. 1/4 cup coconut milk. Chopped fresh cilantro for garnish.

Instructions: Heat the olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and chopped jalapeo pepper. Saut until the onion is translucent. Stir in the chopped spinach and kale, and cook until wilted. Season the greens with ground cumin, ground coriander, smoked paprika, salt, and pepper. Mix well. Make small wells in the greens mixture and crack an egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5-7 minutes. Drizzle coconut milk over the top of the eggs and greens, then cover and cook for an additional 2-3 minutes until the eggs are cooked to your liking. Garnish with chopped cilantro and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Inspired by Middle Eastern flavors, Jewel of the Nile Chicken is a juicy and tasty dish. The marinade adds fragrant spices to the chicken breasts, making a dish fit for a king or queen. For a truly delicious meal, serve it with a cool yogurt herb sauce.

Ingredients: 4 chicken breasts, boneless and skinless. 1 tablespoon olive oil. 1 tablespoon lemon juice. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1/2 teaspoon ground cinnamon. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup plain yogurt. 2 tablespoons chopped fresh cilantro. 2 tablespoons chopped fresh parsley.

Instructions: In a bowl, mix olive oil, lemon juice, minced garlic, cumin, coriander, paprika, cinnamon, salt, and black pepper. Add chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-8 minutes per side, or until cooked through and juices run clear. While chicken is grilling, mix yogurt, cilantro, and parsley in a small bowl. Serve grilled chicken topped with yogurt herb sauce.

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy the flavors of the Middle East with this refreshing and nutritious Balela Bean Salad. Packed with protein and fresh herbs, it's a perfect side dish or light meal.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/3 cup extra-virgin olive oil. 2 tablespoons fresh lemon juice. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. Salt and pepper to taste.

Instructions: In a large bowl, combine chickpeas, black beans, cherry tomatoes, red onion, parsley, and mint. In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, salt, and pepper. Pour the dressing over the bean mixture and toss until well combined. Let the salad marinate in the refrigerator for at least 30 minutes to allow flavors to meld. Before serving, adjust salt and pepper to taste, and garnish with additional fresh herbs if desired.

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

Muhammara is a flavorful Syrian dip made with roasted red peppers, walnuts, and a blend of spices. It's vegan-friendly and bursting with smoky, tangy, and nutty flavors.

Ingredients: 3 large red bell peppers, roasted and peeled. 1 cup walnuts, toasted. 1/2 cup breadcrumbs gluten-free if needed. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons pomegranate molasses. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. Salt to taste.

Instructions: Put the breadcrumbs, garlic, lemon juice, pomegranate molasses, olive oil, cumin, smoked paprika, cayenne pepper, and salt in a food processor. Blend the ingredients until the mixture is smooth. To make it taste better, you can add more salt or lemon juice if you like. Add a little olive oil to a serving bowl and top with the dip. If you want, you can add more toasted walnuts or chopped parsley as a garnish. You can dip pita bread, crackers, or vegetable sticks in it.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Persian-style dip combines roasted eggplant with creamy Greek yogurt, tahini, garlic, and fresh herbs for a flavorful and satisfying appetizer or snack.

Ingredients: 1 large eggplant. 1 cup plain Greek yogurt. 2 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1 tablespoon extra virgin olive oil. Salt and pepper to taste. 1 tablespoon chopped fresh mint. 1 tablespoon chopped fresh parsley. 1 tablespoon chopped fresh dill. 1 teaspoon ground cumin.

Instructions: Preheat oven to 400F 200C. Poke the eggplant several times with a fork and place it on a baking sheet. Roast the eggplant in the preheated oven until it's soft and collapsed, about 45-50 minutes. Remove the eggplant from the oven and let it cool slightly. Peel off the skin and mash the flesh in a bowl using a fork. Add Greek yogurt, tahini, minced garlic, lemon juice, olive oil, salt, pepper, chopped mint, parsley, dill, and ground cumin to the bowl with mashed eggplant. Mix everything together until well combined. Adjust seasoning to taste, adding more salt, pepper, or lemon juice if desired. Transfer the dip to a serving bowl, drizzle with a little extra olive oil, and sprinkle with additional chopped herbs if desired. Serve the dip with pita bread, crackers, or vegetable sticks. Enjoy!

Prep Time: 10 minutes

Cook Time: 50 minutes

This creamy hummus dip is a classic Middle Eastern dish that's perfect for snacking or entertaining. It's smooth, flavorful, and incredibly easy to make.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup tahini. 2 cloves garlic, minced. 3 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt, to taste. Water, as needed.

Instructions: In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth, scraping down the sides as needed. If the hummus is too thick, add water, 1 tablespoon at a time, until desired consistency is reached. Transfer to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of paprika, and some chopped parsley, if desired. Serve with pita chips, carrot sticks, or your favorite veggies.

Prep Time: 10 minutes

Cook Time: 0 minutes

These tasty kebabs of pork and lamb have Middle Eastern flavors and a hint of sweetness from the dried apricots. When grilled to perfection, they're a great addition to your backyard grill. It's hard to forget this dish, which has tender meat, sweet apricots, and caramelized onions.

Ingredients: 1 pound pork loin, cut into 1-inch cubes. 1 pound lamb shoulder, cut into 1-inch cubes. 1 cup dried apricots. 2 large onions, cut into wedges. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a large bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, salt, and pepper to create a marinade. Add the pork and lamb cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results. Preheat your grill to medium-high heat. Thread the marinated pork, lamb, dried apricots, and onion wedges onto the soaked wooden skewers, alternating the ingredients as desired. Grill the kebabs for about 10-12 minutes, turning occasionally, until the meat is cooked to your preferred level of doneness and the onions are tender and slightly caramelized. Serve the pork and lamb kebabs hot, garnished with fresh herbs if desired. Enjoy your flavorful Pork and Lamb Kebabs with Dried Apricots and Onions!

Prep Time: 60 minutes

Cook Time: 15 minutes