epub |eng | 2018-08-23 | Author:Bethany Kehdy

Salt the aubergines and leave to sit in a colander for 5 minutes. Heat the oil in a large non-stick frying pan over medium heat. Add the aubergines and fry, ...

azw3 |eng | 2020-01-19 | Author:Allie Allen [Allen, Allie]

Directions: Mix all the kebab Ingredients in a food process and process until evenly mixed but not too fine. Move the mixture to a bowl and chill for 5 minutes. ...

epub |eng | 2015-03-20 | Author:Barzinji, Ala [Barzinji, Ala]

Brwésh Balazat Preparation time: 15 minutes Cooking time: 35 minutes Serves: 4 Ingredients 3 tablespoons olive oil 1 medium onion, diced 400g cracked burgul wheat 600ml warm water 4 tablespoons ...

epub |eng | 2014-12-30 | Author:Dikranouhi Kirazian [Kirazian, Dikranouhi]

Eggplant Stew with White Beans Swiss Chard with Pine Nuts SWISS CHARD WITH PINE NUTS (Panjar sokhov yev snobarov) Ingredients: 1 bunch Swiss Chard 1 large onion, chopped (about 1 ...

epub |eng | 2020-02-17 | Author:Nancy Silverman [Silverman, Nancy]

14. Salt-Baked Leg of Lamb Enjoy this flavorful leg of lamb recipe that will provide you with meat that is tender and juicy! Preparation time: 10 minutes Cook time: 1-1 ...

epub |eng | 2015-10-25 | Author:Al-Hamad, Sarah

serves 8 Rinse the prawns thoroughly. Remove the head and tail, and then soak them in the juice of half a lemon for 15 minutes or so. De-vein the prawns ...

epub, azw3 |eng | 2015-03-01 | Author:Anissa Helou [Anissa Helou and Linda Pugliese]

KUNAFA BIL-JIBN sweet cheese pie This rich and luxurious cheese pie is made by layering desalted cheese with qataifi (“hair” pastry), as it is known in Arabic. In some parts ...

epub |eng | 2015-04-27 | Author:Abood, Maureen

Garlicky Lentil Soup with Swiss Chard and Lemon Toasted Bulgur with Poached Chicken and Cinnamon Mujadara with Crispy Onions Freekeh with Tomato and Chickpeas Fresh Herb Falafel with Tahini-Yogurt Sauce ...

azw3 |eng | 2017-06-05 | Author:Julie Ann Sageer & Leah Bhabha [Sageer, Julie Ann]

Bring 8 cups of cold water to a rolling boil in a large pot over high heat and season with ½ teaspoon of the salt. Reduce the heat to medium ...

epub |eng | 2017-03-20 | Author:Layo Paskin & Tomer Amedi [Paskin, Layo]

MODERN-DAY JERUSALEM COOKING & THE ASHKENAZI/SEPHARDIC/MIZRAHI RIDDLE by Tomer Amedi Jerusalem is a huge melting pot. It is where I was born and raised — a city that has been ...