1) Chicken in Tomato lemon sauce 2) Vegetable pilaf 3) Kufta stuffed eggplant 4) Cajun BBQ chicken 5) Baked citrus dill

fish 6) Black bean n corn stew 7) Baked teriyaki chicken 8) Lahmi Bajini(Meat pizzas) 9) Chicken; potatoes in a garlic lemon sauce 10) Baked rigatoni 11) Biryani 12) Meat Shawarma 13) Yemini Chicken Bake 14) Bean n cilantro rice burritos 15) Honey ginger beef 16) Pulled bbq chicken 17) Meat and potato skillet 18) Thai yellow curry 19) Spanish rice 20) fetch leban

21) creamy pesto pasta 22) shrimp scampi 23) Kuwaiti style beef, rice topped with spiced onions 24) Falafel 25) Sayadiya fisherman’s rice 26) Sage chicken 27) Vegetable Curry 28) Shrimp Tajin 29) Kabsa 30) Phyllo dough stuffed with beef

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Chicken in a tomato lemon sauce

2 tablespoons veg oil or Olive oil 2 whole chicken breast the larger ones chopped ( u may use any part of the chicken if u like its great with boneless thighs ) 2 onions 2 cloves of garlic minced ½ teaspoon turmeric, chili powder, black pepper, cinnamon, cardamom 1 ½ cup water Juice of 1 lemon 2 chicken cubes 2 tablespoons tomato paste How2: In a pot heat oil brown chicken set aside add onion cook aprox 5-7 mins add garlic spices, and tomato paste water cook on med heat until chicken is done and very tender add lemon juice last serve with white rice

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Vegetable Pilaf

1 cup rice 1/2 red pepper diced 1 small onion chopped 1 diced carrot 1 clove crushed garlic 1/2 cup peas 2 teaspoons oil 1 bay leaf 1 teaspoon grated ginger 1 teaspoon salt 1 tablespoon chopped parsley for garnish 2 cups of water or broth pinch of pepper 1/2 teaspoon turmeric 1teaspoonbutter (optional) HOW2:in a pot add oil, on med/low heat saute onions, carrots, peppers, peas. Until onions have become slightly golden and vegetables are cooked. Add garlic , ginger, bay leaf, pepper, and turmeric. sauté for 5min on low heat. Add salt and broth. Cover and bring to a boil. Once it boils add the rice wait for it to come up to another boil. Reduce heat, cover and allow to cook on low for 1520Min's or until the fluid is gone and rice is fluffy. add butter and fluff with fork, serve with any

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Kufta stuffed eggplants

Kufta: 3 lbs ground beef 1 bunch parsley 1large onion salt, pepper to taste 1 small Chile (optional) Pinch Cinnamon 3cloves garlic Salt/pepper to taste The rest of dish: 4 eggplants 1 tomato diced 1 bell pepper diced 1 onion diced 3 cloves garlic ground chilies left whole(OPTIONAL) 3 tablespoon tomato paste 1 1/2 cup chicken broth salt and pepper to taste 1/4 cup vegetable oil Pine nuts as garnish

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HOW2: Preheat oven 350DF Kufta: In a food processor add parsley, garlic, onion, chilies, salt, pepper, and Cinnamon puree for a few Min's and add it to the meat mix well and set aside. Prepping eggplant: take each eggplant and cut sections 1/2 way down don't cut all the way, this will form pockets for the kufta meat to sit in. on med heat add oil to a pan and sauté the egg plants whole on each side for a few Min's don't cook it all the way just 2 give it a light gold color and cook it 1/2 way. Stuffing the eggplants: take some kufta meat and form patties place each patty in the open pockets of the eggplant do this until each eggplant is stuffed. form the remaining meats into balls or kufta sticks .Cooking: In a baking dish add tomato, onion, salt, pepper, tomato paste, chilies, chicken stock mix up. place the stuffed eggplants on top and reaming extra meat around the eggplants cook for about 45Min's to 1 hour depending on the size of the eggplants.

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Cajun BBQ chicken

8 chicken thighs 2 tablespoons Cajun blackened seasoning 1/2 teaspoon black pepper 1 bottle BBQ sauce 1/2 teaspoon garlic powder 1/2 cup water How 2 : Preheat oven to 350 DF in a bowl mix 1 tablespoon of the Cajun seasoning, black pepper,1 cup bbq sauce, and water together. add the with the other tablespoon of the Cajun seasoning on the chicken and set aside in a baking dish. pour the bbq sauce spice mixture over the chicken rub in. cover and bake at 350 DF 40Min's. add the rest of the bbq sauce into the pan mix it into the broth and spoon it on the chicken. Continue to cook uncovered for about 20 Min's but try every 10-15 Min to coat the chicken with the BBQ sauce in the pan to form a glaze on the chicken. Bake until sauce is thick and chicken is golden and so tender it will fall off the bone

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Baked citrus dill fish

5 fillets of fish 1 lemon juiced1/2 stick of butter1 onion sliced thin5 cloves crushed garlic2 teaspoon olive oil salt, black pepper3 tablespoons chopped fresh dill How 2: In a baking dish add some oil 2 prevent sticking just a bit with a paper towel. add the fillets of fish salt them add onions. In a sauce pan on super low heat melt butter slowly with olive oil do not simmer just to melt the butter if it starts to sizzle turn heat off remove pan from heat. Add crushed garlic and allow it to infuse in the oil return to heat on very low be careful not to simmer the butter add black pepper, and dill. Remove from heat if it’s all melted and the oil is become fragrant with garlic. Add lemon juice to the butter mixture then in a smaller bowl pour the sauce leaving the garlic behind. take the garlic add that on top of the fish rub your fingers over to coat the fish. Top with onions and place in a 350D oven for 15-20Min's depending on the thickness of the fish. Once complete pour the dill butter lemon mixture over the top.

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Black bean stew

2 (15oz) can of black beans 2 (7oz) cans green diced chilies 2 cups corn 1 med onion diced 3 cloves crushed garlic 1 teaspoon oregano 3 tablespoons hot sauce 1 1/2 cups water or stock 1 tablespoon cumin 1 teaspoon dry coriander 2 tablespoons salt (or to your taste) 4 tablespoon canola oil 2 bay leafHow2:In a pot add oil on med heat sauté onions until soft, add green chilies and continue to cook for 15 Min's. in a food processor or by hand mash 1/2 of the onion and Chile mix well. Add oregano, bay leaf, cumin, coriander, hot sauce, and garlic and continue to sauté on low for 10Min's covered. Add the beans, corn hot sauce and water bring to a boil then reduce heat cover and cook for 1hour. Serve with rice or top with tortilla chips with a lime wedge. Baked teriyaki chicken
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Many teriyaki sauces I have found all contain Alcohol so here is a homemade one that’s even better in my opinion. 8 chicken legs2 teaspoons cornstarch 2 teaspoons cold water 1/3 cup sugar or Agave nectar 1/3 cup soy sauce 1/4 teaspoon ground ginger 2 tablespoons apple cider vinegar 1 clove garlic, minced 1/8 teaspoon ground black pepper How2:In a saucepan on low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stir constantly until sauce thickens and bubbles. Have your oven preheated to 425 D F. Place chicken pieces in a lightly greased baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Turn the pieces over and bake for another 30mins be sure to Brush with sauce every 10 minutes during cooking. Serve with veggies or rice Enjoy!!

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Lahmi bajini

1lb ground beef1table spoon Red pepper paste or tomato paste1 onion diced 1/2 tomato diced 1green pepper diced 1/2 cup chopped parsleys Salt ,pepper, and pinch Cayenne 1/4 teaspoons paprika 1/4 teaspoon dry mint 1 tablespoon flour Pita bread or dough rolled extra thin2 cloves crushed garlic How2:In a bowl combine meat with ,red pepper paste, mint, paprika, Cayenne, parsley, onion, green pepper , tomato and flour and mix well until its all combined. Preheat oven 2 350df. Take one pita round add 2 tablespoons of filling and spread out thinly over the bread you would do the same if u were using dough. Place in oven on the rack 2 allow all sides to get golden bake for 15 Min's or until meat is cooked and bread is crunchy. if you’re doing it with dough cook it until meat is done and dough is cooked as well .

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Chicken; potatoes in a garlic lemon sauce

8cut up chicken pieces 8 medium potatoes, peeled and quartered salt to taste ground white pepper to taste 4 cloves garlic, crushed 1/2 cup extra virgin olive oil 1 cup fresh lemon juice How2: Preheat oven to 425 degrees F in a fryer or pot of oil deep fry your potatoes like you would fries. Place chicken in a large baking dish. Season the chicken generously with salt and white pepper. Add potatoes that have been fried and drained cover and bake for 30 minutes or until chicken is tender. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Remove foil, increase heat to 475 degrees F and cook until chicken and potatoes are golden, about 30 minutes.

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Baked rigatoni

1 Large Onion diced 1/2 green pepper diced 1/2 lbs Ground beef(optional) 1lb Rigatoni Pasta 26oz of Sauce 10 oz box of frozen chopped spinach thawed 2lbs ricotta cheese 3 tablespoons Parmesan cheese 3 cloves crushed garlic salt and pepper to your taste 1 tablespoon died basil 2 eggs 1 cup mozzarella (optional) How2: Prep: to a pot of water add salt and bring to a boil. add pasta cook until not fully cooked or to hard because it will continue cooking in the oven. Strain and rinse in cold water to stop the cooking process and prevent the pasta from sticking.
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in a large bowl add the ricotta, black pepper, Parmesan cheese , basil, and eggs mix well and separate the cheese in 1/2 place some back into the container and some leave in the bowl set aside in the refrigerator. in a separate pan from the pasta on med-high heat brown the ground beef season with some salt and pepper. Once it’s almost cooked remove from pan. Add the onions and peppers and sauté until soft. To work with the spinach u need to thaw and squeeze as much liquid as u can this will remove the bitterness once u have done so lower the heat to med-low add the spinach and the beef sauté for about 5 Min's. To the pan of vegetables and beef add 2 cups of the tomato sauce and simmer on low for 3 Min's. How 2 Assemble: n bowl that contains 1/2 of the ricotta mix the rigatoni, and the beef vegetable mix together until fully Incorporated. in a sprayed oven safe pan add 1/2 of the pasta mixture, then take the remaining ricotta mix and layer it on top of pasta. add a bit of sauce. Now add the rest of the pasta to form the second layer top with sauce. cover with 1 layer of plastic wrap ( this keeps moisture in) and Foil bake at 350 DF for 1/2 hour remove the foil and plastic and add mozzarella cheese return to oven for another 3 Min's or until cheese is melted. Serve with Garlic Bread.

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Biryani

1 cup basmati rice ½ cup basmati rice set aside.( not from the 1 cup this is to make the white rice that shows up with the spiced rice) 1 potato diced 2 table spoons tomato paste 3 table spoons Bombay biriyani spice 5 pods of cardamom 5 cloves 1 bay leaf 1 chicken cube 1 onion diced or cut in slivers 2-3 chicken legs or drum sticks. 1 ½ cup frozen peas and carrots. How 2: In a pot add chicken, cardamom ,cloves, bay leaf and cover with water just over the top and cook for about 20-30 min’s on medium heat or until chicken is well done . While the chicken is cooking u can dice up potatoes and fry it like
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you are making French fries once done set them aside. Once chicken is done cooking remove from pan along with the broth set aside so that u can do the next step. Sautee onions on med heat until transparent add the biryani spices,. Turn heat off, re add the chicken with the frozen vegetables that u have thawed, and potatoes on the bottom of pan, measure out 2 cups of fluid add on top and bring to a boil. Once its boiled add the one cup of rice only it may look like its crowded but its fine lower heat and cook for apox 15mins or until rice is cooked and fluffy.. In a spate pan bring 1 cup of water to a boil with ½ teaspoon salt. Add ½ cup rice and cook until rice is fluffy. When u plate the rice mix the white rice in with the flavored rice for presentation enjoy!!

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Meat Shawarma

1lb steak cut into strips 1tablespoon beef shawarma spice 2teaspoons salt 1/4 cup cider vinegar How2: In a bowl combine vinegar, spices, salt and fold meat in it. Marinade for 24hours. Preheat oven to 350DF. Place meat in a glass baking dish cover with aluminum and cook for 30mins or until meat is tender and cooked. Make into a sandwich with tahini sauce, vegetables in pita bread. Place under a Panini press to get that restaurant look wrap with wax paper ENJOY! Tip: u can also bbq it on a grill then slice the beef.

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Yemini chicken bake

2 medium potatoes cut into medium slices 2½ cups water 4 cloves garlic, crushed ½ cup cilantro, chopped 2 cubes Chicken Bouillon ½ teaspoon of Each: black pepper, cardamom,ground cumin 1 tablespoon flour 8 chicken legs ¼ cup lemon juice 1 tablespoon olive oil How 2:In a sauce pan heat oil on med-low heat add the garlic and cilantro sauté for 3 Min's or until a fragrance develops. Add the chicken cubes; spices continue 2 sauté for another 5 Min's. Add the flour at the point and combined well until it forms a thick doughy mixture add the water and stir until the sauce is thick and lumps are gone. In a baking dish add some of the sauce then layer the sliced potatoes add more sauce to coat. Place chicken on top and add the rest of the sauce mixture. Cover and place in a 350DF oven for 1 Hour 30Min's b4 it’s done remove the cover and allow to brown and the sauce to reduce. Pour lemon juice on top and serve alone or with rice
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Bean n cilantro rice burritos

1 (15oz) can small red beans 1 teaspoon each cumin, coriander powder, paprika pinch black pepper/salt 2 teaspoons hot sauce 1 cup cooked rice 1/2 cup and 1 tablespoon chopped cilantro 2 large or 4 small flour Tortillas 1/4 cup shredded cheese 1/4 cup water How2:*In a pot add beans, spices, water, cilantro and hot sauce. Bring to a boil then place on low heat. *Allow it to cook until the beans are soft and the water starts to reduce.*with a spoon or a garlic crusher mash 1/4 of the beans this will form a thicker bean filling.*Mix it together cook until its thicken then turn heat off.*In a bowl add rice and chopped cilantro mix them together.*Now you may assemble the burritos by adding some beans followed by rice you may top with the shredded cheese, salsa anything you desire

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Honey ginger beef

3lbs Stew or steak beef 1 onion, sliced 2 carrots, sliced thin 1/2 cups water 1or 2 tablespoons oil SAUCE: 1 tablespoon sugar or agave nectar 1/3 cup honey 3 tablespoons grated ginger 2 cloves crushed garlic 1 1/8th cup water 1/3 cup soy sauce 1teaspoon cornstarch or flour pinch of cracked black pepper How2: *In a pot add oil on high heat, add the beef. * cook until golden on med-low heat. * To start the Sauce: add ginger, honey, and sugar.
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* Mix in the 1 cup of water, soy sauce, black pepper and ginger place on low heat, bring to a simmer. * In a small bowl mix the 1/8 cup cold water with the corn starch. Pour into the sauce. On low heat bring to a simmer. * To the beef add onion, and carrots continue to sauté for another 15mins or until beef is golden. * add the sauce to the beef, bring to a boil then lower the heat on very low. Cook for 35mins covered. * At about 30mins checks to be sure the sauce has not completely reduced. If it’s fine continue cooking for that extra 5 Min's or until the sauce reduces. * add 1/2 cup water, continue cooking for another 20mins on low so the beef and carrots can become tender and a thick sauce will develop and become thicken. Turn heat off

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Pulled BBQ chicken

1whole chicken roasted 2 cups of your favorite BBQ sauce 1/2 cup chicken broth that came off the roasted chicken 1/8 teaspoon black pepper How2: After roasting the chicken allow it too cool down a bit, set 1/2 cup of broth aside from the chicken pan. In a bowl mix broth with BBQ sauce and black pepper and set aside. With gloves on your hand or 2 forks shred and pull apart the chicken meat. Toss in the bowl of BBQ sauce. Then place chicken mixture in a baking dish and cook at 350DF for about 15 Min's or until chicken is heated and the sauce is thick. Place chicken mixture in rolls or bread of your choice. Serve with chips, potato salad or any side you please. Enjoy

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Patata wa lahmi (Skillet beef n potatoes)

1/2 pound ground beef 3 potato's peeled and diced salt and pepper to taste pinch of Cinnamon 1 large onion diced 2 tablespoons oil oil for deep frying How 2:In a pot of oil on high heat fry the potato's cubes like you would French fries until golden. set aside to drain after you have finished cooking the. In a skillet on med-low heat sauté diced onions until they are tender not golden. In a bowl combine meat, salt, black pepper, Cinnamon. Add on top of onions and cook meat until cooked and brown but still leaving some moisture. Before the moisture evaporates (just before beef browns add the fried potato's at the last moments using a spatula to toss make sure not to crush the potato's combine the meat, potato, onions on low heat. serve with ketchup, humus, or babaganoush

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Thai curry

1 pound boneless chicken 1 onion sliced 1 (10oz) can coconut milk 2 tablespoons curry powder 1 tablespoon minced ginger 1 tablespoon minced garlic 1/4 cup chopped cilantro 1/4 cup pineapple 1 chicken cube 2 tablespoons lime juice 4 tablespoons canola oil How 2: heat oil, sauté onion, garlic, and ginger. Add curry powder and turmeric adds coconut milk. Simmer for 15mins add chicken cube. After 15mins add chicken and stir reduce heat cover allow to cook for 20mins or until chicken is tender. Add cilantro, and lime at end. Turn heat off set aside add pineapple serve with white rice. Spanish rice
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1 cup white long grain rice or basmati 3 tablespoons canola oil 1/4 green bell pepper 1 tomato diced 1 teaspoon salt 3 cloves 1 bay leaf Tiny Cinnamon stick 1/2 teaspoon turmeric 1 cup tomato sauce 1 cup chicken stock 1/2 teaspoon paprika 2 tablespoons hot sauce 1/2 onion diced HOW 2:In a sauce pan add oil, sauté onion and green peppers until tender add tomatoes, bay leaf, cloves, turmeric, Cinnamon stick and sauté. Add hot sauce, tomato sauce and stock. Bring to a low simmer to allow time for spices to develop in the sauce for about 15Min's. clean rice and strain once sauce is brought up to a boil on high heat add rice ,lower heat to low cover and allow to cook for 20Min's or until fluffy. Feteh leban
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2 cans chickpeas 2 large pita breads, cut into squares toasted 3 tablespoons butter 1/4 cup pine nuts 1/2 head garlic crushed 1 tablespoon salt 2 cups plain yogurt 1/4 cup water 1/4 cup chopped parsley for garnish 1 Pyrex or casserole dish for serving. HOW2: Toast the pita squares until golden, you may skip this step and use pita chips. In a sauce pan add the 2 cans of chickpeas with liquid and heat over med heat until the chickpeas are a bit tender but not mushy. Remove and strain. In bowl crush garlic with salt add yogurt, water and mix until well combined. Cover and place in fridge until ready to assemble. Assemble only when you’re about to eat because if made ahead of time the bread will become soggy. Place a layer of toasted pita on the bottom; add chickpeas on top, then add the yogurt. It forms 3 layers. Right before serving in small pan add butter and pine nuts heat until butter is slightly brown and the pine
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nuts are a bit toasty, Pour over the top add parsley and serve. Enjoy! Creamy pesto pasta

1 lb Rotelle pasta 1 pint of grape tomato's 1 tablespoon garlic power 1/2 teaspoon black pepper 8oz cream cheese 1 cup pesto 1/4 cup of the pasta cooking water How2: Place tomato's in oven on high to roast until they burst and soften In a pot boil and cook pasta, strain and set aside. In a sauce pot on low heat, add pesto and cream cheese stir until the cream cheese melts, add black pepper, garlic, parm cheese. pour in tomato's stir increase heat med cook for 5-7 Min's until sauce is hot add pasta toss add 1/4 cup pasta sauce to thin out sauce a bit.

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Shrimp scampi

2 pounds shrimp, peeled and deveined - tails left on Salt and freshly ground black pepper 1/4 cup Olive oil 3tablespoons chopped garlic 1 lemon, juiced 1 cup shrimp stock 2 tablespoons cold butter 2 tablespoons chopped basil leaves ( I happen to use the dry basil good for all year) Lemon slices, for garnish pasta How 2: take shrimp peels and add to 1 cup boiling water with some onion simmer on low to form a broth. Season shrimp and sautéed don't cook all the way because there is still more cooking to come. In the same pan after setting aside the shrimp on low heat butter and olive oil (it should be low that the oil nor the butter change its flavor or heat up to high) add garlic and continue to cook on low heat until garlic is infuse din the oil add broth, basil, black pepper, keep on heat for about 15 more mins. once you have the pasta
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cooked until its has a little bite to it strain and add shrimp add lemon juice to the sauce and pour over the pasta allow the heat to finish cooking the shrimp and the pasta absorbs the sauce. ENJOY

Kuwaiti Style rice and beef with spiced onions

BEEF: about 5lb tenderloin or beef with fat like chuck1/2 cup Worcestershire sauce 1 dried lemon (loumiu)5 cardamom pods3 cloves1 teaspoon red pepper paste1 tablespoon black pepper salt to taste3 bay leaves4 cloves garlic1 cup water Rice:2 cups basmati rice1 cup stock from the cooked beef3cups water2 teaspoons salt1 teaspoon oil3 cardamom pods Topping:1 medium onion chopped2 tablespoons oil1 teaspoon curry or mixed Arabian gulf spice pinch salt1/4 cup yellow raisins (optional)1/4 cup fried almonds(optional) How2:
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MEAT:in garlic crusher crush the dried lemon with cardamom pods and cloves, remove then crush the garlic and add to bowl. add the rest of ingredients except the salt, rub it over beef marinade for few hours or overnight(DO NOT ADD SALT TO MARINADE THIS WILL REMOVE MOISTURE FROM BEEF) add the salt ONLY when you’re about to cook. Place meat in baking pan, add water, cover and bake at 250 DF for about 4 hours. when its done you can break it up a bit so it’s easier to serve place back into the juices and keep in oven until you’re ready to serve this will insure the meat remains juicy. RICE: Clean the rice well strain before adding to water. in a pot add beef stock, water ,cardamom pods, and salt bring to boil on medhigh heat. Add the rice allow it to come to a boil again then reduce heat to low cover and cook for about 20Min's. once the water is dry from rice and its fluffy turn heat off and allow it to rest in the pan with lid on this allows it to stay fluffy and not become mushy. TOPPING: in a small sauté pan add oil ,onions, salt sauté until onions become transparent not golden (on med-low heat) add the curry or Arabian gulf spices towards the end if you want to use raisins this will be the time to add them so they soak up the spices and flavor of the onions. Assembling the dish on platter: What I do is place the rice on serving try, then place the beef on top you may spoon a bit of the broth on top of beef, then lastly top with the sautéed onion mixture.

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Falafil

2cups of dry Chickpeas (soaked in water chickpeas for 12 hours) ½ bunch coriander ½ bunch parsley 4 cloves garlic 3 onions 2 tablespoons baking soda Spices: 2 tablespoons salt 2 tablespoons cumin, coriander. ½ teaspoon b lack pepper, cinnamon. ¼ teaspoon cayenne pepper 1 teaspoon baking powder How2: Soak chickpeas for at least 12 hours in water. The next day or after 12 hours strain then place in food processor, puree until it forms fine chunks. Remove into a bowl. Add salt onions, parsley, and cilantro, and garlic, puree until finely chopped. Add chickpeas back into it and pulse until its combined
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well. (NOTE: Add the parsley and cilantro with the stocks this adds more flavor) Add spices mix well. Before frying that’s when you add baking powder it’s a trick my grandmother taught me. You may form them into balls or patties they sell a falafel former at Arabic stores. Heat oil until its super hot you may test a piece to see if it’s ready. Fry them for about 5-9 mins on each side if the heat is med-high it will allow it to cook all the way. Some people actually poke a hole in the center like a doughnut to ensure its cooked through. You may store extra mix in freezer and just be sure to add baking powder b4 you fry not in the storage bag.

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Sayadiyia (Fisherman’s rice) 4-6 fish fillets 1 ½ cups flour 1 teaspoon cumin 1 teaspoon coriander ½ juice lemon Salt pepper to taste Oil for frying Rice 2 cups rice 1 tablespoon turmeric 2 onions 2 teaspoons salt 4 cups water 1 tablespoon ginger How2:In bowl add lemon juice, salt, spices place fish to marinade for about ½ hour. After the ½ hour heat oil up on med-low heat so it doesn’t burn. Place fish into flour and fry until fish is cooked all the way threw and it becomes golden. Repeat until all fish is cooked, remove and place on paper towel to remove excess oil. In a separate pot take 3 tablespoons of the fish oil on med heat add onions, ginger sauté until onions are soft and slightly golden. Add turmeric, water, and salt. Wait for water to boil. Clean and strain the rice, once water boils add rice wait for it to boil again. Once it boils reduce heat to low cook covered for 15-20mins until rice is fluffy. Place on platter top with the fish. Serve with tahini sauce.

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Sage chicken

4-6 pieces of chicken, I used dark meat for this one. 6 sage leaves, cut 2 tablespoons of butter or olive oil 1 teaspoon salt 1 teaspoon black pepper How2: Preheat oven to 350DF Place chicken in a baking dish or oven pan. Sprinkle with salt and pepper. Place butter on the pieces( try using a healthier alternative i used a unsaturated butter). Add the sage leaves, massage into the chicken, Cover and bake for about 35-40mins or until cooked and chicken is tender. once its cooked uncover and allow it to brown you may place it on broil but be sure to

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Vegetable Curry

1 large potato, cubed 2 onions, sliced 1 cup cauliflower 1 cup green beans 3 carrots, chopped 1 teaspoon salt 1/4 teaspoon black pepper corns 4 cloves 1 can chickpeas, cleaned and drained 6 cardamom pods 2 bay leaves 3tablespoons ginger 5 cloves crushed garlic 3 tablespoons Tomato paste 2 1/2 cups water 1/2 cup heavy cream 3 tablespoons mixed Indian spice (eg: kitchen king) 3tablespoons oil HOW2:
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Prepare the onions, potatoes, carrots. *In a pot add oil, on med heat add the potatoes cook until golden on all sides.( this insured the potatoes won’t become mushy when we add them later to the pot. Set them aside in a plate. * to the oil add the mixed Indian spice, ginger, cardamom, bay leaves, cloves, and black pepper corns turn the heat off so they won’t burn allow them to sizzle a bit in the oil. * re add to the heat, add the onions toss to coat with the spices sauté for 15-18mins on med-low heat until they begin to cook down but not burn. *Add the carrots toss with the onions for 2-4 Min's. * Add the tomato paste and the water. Allow this to cook covered for about 25-30mins on low heat until the sauce slightly reduces and the carrots are 1/2 way cooked. * Once the carrots are almost cooked all the way through add the chick peas. * add the garlic and the salt right after. stir it in well. * cook for another 20mins on low heat or until you find the chick peas are soft and the carrots are cooked. * Once you have reached this stage you may add in the cauliflower, green beans and potatoes, cook for another 15-20mins on low heat. at this point the sauce may be reduced slightly and the potatoes are cooked as well. * At this point turn the heat off, take some of the cream and the sauce place them in a bowl, this will temper the cream so that when you add the rest of the cream to the pot it won’t separate or curdle on you.(I forgot to take a picture of this step sorry). Add these to the pot followed by the rest of the cream. * Add to a low heat wait for it to simmer slightly.
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Shrimp Tajin

2lbs clean shrimp 1/2 cup chopped parsley 1 cup chopped cilantro 2 tablespoons chopped cilantro for garish 1tablespoon crushed ginger 5 cloves garlic 1 onion sliced 1/4 cup olive oil 1 teaspoon black pepper 1 tablespoon salt 1 teaspoon of each (ground coriander, sweet paprika, turmeric, cumin) 1 lemon juiced HOW2: In a blender or food processor add parsley, cilantro, garlic, ginger, salt, pepper, lemon juice,1/4 of that onion and the spices blend to form a paste. Allow blender to run on low and slowly drizzle in the olive oil this will allow it to be Incorporated and emulsify the marinade. Pour marinade over shrimp and allow marinade for 10-15Min's no longer because the lemon may cook the shrimp. Preheat oven to 400DF.place shrimp in tajin top with rest of onion in tajin bake for 15-20Min's until shrimp has cooked it may take less time or more depending on the size of the shrimp. Remove and garnish fresh cilantro, serve with bred, or cous cous.
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Chicken Kabsa

3 Tomato's peeled and diced. 1 large onion diced. 3 cloves crushed garlic. 1 bell pepper. 2 potatoes are cut in chunks. 1 1/2 cups basmati rice. 2 chicken stock cubes. 1 teaspoon salt. 2 1/2 tablespoon mixed khaliji spice. 3 cardamom pods.4 chicken legs cut in 1/2. 3 table spoons veg oil. 2 1/2 cups water. 2 loumi( dried lemons)

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How 2: fry potato's like you would fries set aside. cut chicken legs in 1/2 season with a teaspoon of the khaliji spice and 1/2 chicken stock cube (instead of the salt).in a pan heat up 3 tablespoons of oil, add onion and sauté til tender, then add green pepper and garlic continue to cook for 5 Min's remove the vegetables and turn heat up to med-high brown the chicken for about 3 Min's on each side, once your done place them aside don't worry about cooking them all the way. lower heat back to med and re-add onions now add the remaining spices and chicken cube once the seasonings get Incorporated well add the water, salt and the browned chicken cover and allow to boil for 15 Min's or until chicken is cooked in order to get exact liquid for rice remove cooked chicken to a plate and strain the sauce. Re-add the strained vegetables to the pan measure out 2 cups of the cooking liquid. Bring to a boil add the rice and lower the heat to low and cover cook until rice is soft and fluffy. Serve in a huge platter.

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Phyllo stuffed with beef

2lbs ground beef 1large onion chopped 1/4 cup pine nuts 1 tablespoon kibble spice.... if you don't its fine just add some Cinnamon, pepper it give same affect. 1 teaspoon salt 2 tablespoons oil 1 8oz packet of phyllo dough vegetable oil in a spray bottle rectangle pan How 2: first in medium heat in a pan add oil and begin to sauté diced onion the best thing is to run it in a processor for a few seconds, so sauté it sweat out add ground beef and spices and stir until beef is browned, turn heat off and the pine nuts. Once mixture is cooled ,its time to assemble. To insure that the dough does not dry out cover with a damp towel while you work the best thing is to work quickly. Divide the dough sheets into equal amount of sheets and in the pan spray some oil
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and layer the first 2 sheets of phyllo down then spray with more oil add the next two and repeat until u have the first set of phyllo. Then add the meat filling and with the rest of the follow continue to layer each 2 and spray.. Tuck in edges using butter knife spray the last layer.. With a knife make cute in the pastry so that when you bake it, it would already be cut up.. If you don't do this step it will just crumble if you try to cut it. Place in a 350 degree oven for about 1 hour or until cooked and golden. You may prep this ahead of time freeze it bake when needed.

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