Ingredients:
1 ball pizza dough
labneh
zatar, mixed with olive oil
nigella seeds
Roll out the dough into a rectangle , cut in half, and spread with the labneh and sprinkle with the zatar mixture on each half. Fold them in half and cut a deep slit down the length of each. Twist the two pieces around each other. Place on parchment paper and sprinkle with nigella seeds. Rest dough for 45 minutes and then bake at 375 until golden.
These can also be rolled into individual size buns.
Ingredients:
4 tomatoes, finely diced
1/2 onion, diced
a bunch of parsley, chopped
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon aleppo pepper
1/2 teaspoon isot pepper
a small handful of mint, chopped
1 clove garlic, crushed with salt
3 tablespoons olive oil
3 tablespoons pomegranate molasses
juice of 1 lemon
2 handfuls of walnuts, roasted and chopped
1/4 teaspoon nutmeg
Toss all ingredients together and chill before serving.
Ingredients:
walnuts
oatmeal or plain cookies
dates
1-3/4 cup raw cashews
2/3 cup boiling water
3 black tea bags or loose leaf tea
1/4 teaspoon saffron, ground
2 teaspoons loose leaf black tea, ground to a powder
1 cup cream
5 tablespoons maple syrup
2 teaspoon vanilla bean
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 clove, ground
2 tablespoons coconut cream
1 tablespoon ginger
1/4 teaspoon salt
caramel
walnuts, toasted and chopped
Soak the cashews in water overnight.
Combine crust ingredients and press into a lined springform pan.
Steep the tea bags and saffron in the water and set aside. Combine all the ingredients in a blender and puree until smooth. Pour over the crust. Swirl some caramel on top and freeze overnight.
Defrost in the refrigerator and sprinkle with more walnuts. Serve with a dollop of whipped cream.
Ingredients:
fries
shawarma seasoning
cucumber, diced
roma tomatoes, diced
red onion, chopped
roasted red pepper, chopped
kalamata olives, chopped
mint leaves, chopped
chickpeas
lemon juice
olive oil
sumac
salt
shawarma pieces
1/4 cup tahini
1/4 cup water
2 tablespoons lemon juice
1 teaspoon lemon zest
1 small clove garlic, crushed with some salt
sesame seeds, toasted
parsley
Toss the fries with shawarma seasoning and bake until golden.
Toss the salad ingredients and set aside.
Bake the shawarma pieces and set aside.
Stir the tahini ingredients and set aside.
Arrange by placing fries on a shallow plate or bowl and topping with the salad and shawarma chunks. Drizzle with the tahini sauce and sprinkle with sesame seeds and parsley.
Ingredients:
1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1/2 teaspoon ground mustard powder
1/2 teaspoon cumin
a few threads of saffron crushed and steeped in water
1/2 vanilla bean, scraped
1 cup tomato puree
1 cup coconut milk
cilantro, chopped
Cook onion and garlic in the oil and add the garlic and bell pepper. When they are soft, add the seasonings and cook until fragrant, then add the tomato puree, coconut milk, and chicken pieces. Cover and simmer until they are cooked through, adding water if needed. Garnish with cilantro and serve with long grain brown rice, avocado, and roasted plantains.
Ingredients:
4 vegan kofta
1 potato, cut into rounds
1/2 cup tahini
juice of 1 lemon
juice of 1 orange
water
salt, to taste
dried mint leaves
parsley, chopped
almonds, slivered and toasted
Arrange the kofta into a casserole dish.
Coat the potato slices in a little bit of oil and bake until golden. Arrange over the kofta.
Combine tahini with juice, water, salt, and mint. Pour mixture over the potatoes.
Cover and bake for 20 minutes at 375 and uncovered for another 15 minutes.
Garnish with parsley and almonds and serve with rice.
Ingredients:
1 onion, chopped
2 cloves garlic, minced
1 leek, sliced
1 tablespoon tomato paste
2 teaspoons paprika
1 carrot, diced
1/4 celeriac, diced
2 cups white beans
4 cups vegetable stock
1/2 cup freekeh or barley
1 teaspoon marjoram
1 teaspoon oregano
1 bunch parsley, chopped
salt and black pepper, to taste
Cook the onion in some oil and add the garlic, and leek. When the leeks are soft, add the tomato paste and paprika. Stir well and add the carrot, celeriac, beans, stock, gran, marjoram, and oregano. Cover and brig to a simmer. Add half the parsley and continue to simmer until vegetables are tender. Remove from heat. Stir in some of the parsley and garnish with the remainder.
