Tag: recipes

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Raise a Glass to Holi 2023 with These 5 Creative Cocktail Recipes

Raise a Glass to Holi 2023 with These 5 Creative Cocktail Recipes

Holi, the festival of colors, is one of the most vibrant and joyous celebrations in India. As friends and family come together to celebrate the triumph of good over evil, delicious food and drinks are an integral part of the festivities. While traditional drinks like thandai and lassi are always popular during Holi, adding a cocktail or two to the mix can make the celebration even more fun and memorable.

If you’re new to mixing cocktails, don’t worry! Creating delicious drinks is easier than you might think. With a few basic ingredients and some creativity, you can create cocktails that perfectly complement the colorful and lively spirit of Holi. Whether you prefer sweet, sour, or spicy flavors, there are plenty of cocktail recipes to choose from that will delight your taste buds and impress your guests. So get ready to raise a glass and toast to the joy and spirit of Holi! To make this celebration more fun and vibrant, we have Poonam Chandel, NeuWorldSpirits to introduce you to five delicious and festive cocktails you can make for your Holi celebration.

Thandai with a dash of Whisky

Thandai is a traditional Indian drink made with milk, nuts, and spices. The traditional Bhang Thandai is similar to this drink, except whisky is not included. This Thandai can be easily made by just adding these ingredients and making it a perfect blend to sip on this festive season.

Ingredients:

60ml of Downing Street Whisky

2 tbsp of Thandai syrup

30ml of milk

Some ground cinnamon and a few saffron strands.

Preparation:

To make a Thandai Martini, combine 60ml of Downing Street whiskey, 2 tbsp of Thandai syrup, and 30ml of milk in a shaker with ice. Shake well and strain into a chilled martini glass. Garnish with a sprinkle of ground cinnamon and a few saffron strands and enjoy.

Mango Lassi Margarita

Mango lassi is a popular Indian drink made with yogurt and mango and this can be paired and blended with tequila to make it more interesting. This mango lassi margarita recipe has a tangy, sweet, and refreshing flavour that makes it an ideal festive drink.

Ingredients:

60ml of tequila

165 gms of fresh mango

245 gms of plain yogurt

4 tbsp of lime juice

Preparation:

For a Mango Lassi Margarita, blend 165 gms of fresh mango, 245 gms of plain yogurt, 4 tbsp of lime juice, 60ml of tequila, mix it in a blender with ice. Rim the glasses with salt and garnish with a slice of fresh mango.

Masala Chai Old Fashioned

No one can disagree that chai brings a sense of happiness and satisfaction and is not just a drink but a state of joy. Chai has the power to turn the world upside down, including our mood. Masala chai is a spiced tea that’s popular in India, but it’s time to make it better this holi – day by adding a little spice to it with NeuWorld Spirits Royal Tribe Whisky that is made selected grains and blended with Scotch.

Ingredients:

60ml of Royal Tribe Whisky

1 tsp of sugar

2 dashes of orange bitters

1 tsp of water in a rocks glass

A splash of Masala chai syrup

Preparation:

To make a Masala Chai Old Fashioned, muddle 1 tsp of sugar with 2 dashes of orange bitters and 1 tsp of water in a rocks glass. Add 60ml of Royal Tribe Whisky and a splash of masala chai syrup (made by steeping chai tea with spices and sugar) and stir well. Garnish with an orange twist.

Rose Petal Sangria

Roses are a common flower used in Indian festivals, and they make for a fragrant and romantic cocktail ingredient. Rose petal sangria is a refreshing drink with a vibrant floral flavour making it a lovely way to celebrate the festival of Holi.

Ingredients:

1 bottle of red wine

1/2 cup of rose syrup (mix simmering rose petals with sugar and water)

1/2 cup of brandy

1 cup of chopped fruit (such as strawberries, peaches, and oranges)

Preparation:

To make a Rose Petal Sangria, combine 1 bottle of red wine, 1/2 cup of rose syrup (made by simmering rose petals with sugar and water), 1/2 cup of brandy, and 1 cup of chopped fruit (such as strawberries, peaches, and oranges) in a pitcher. Stir well and refrigerate for at least 2 hours before serving. Serve in glasses over ice and garnish with a few fresh rose petals.

Coconut Curry Gimlet

A gimlet is traditionally made with gin and lime juice but you can give this drink a tropical twist by infusing lime leaf and adding coconut. Coconut is often used in Indian cuisine, and when paired with gin, makes for a unique and flavourful cocktail when combined in a Coconut Curry Gimlet.

Ingredients:

60ml of gin

2 tbsp of coconut curry syrup (mixing coconut milk, curry powder, and sugar)

2 tbsp of lime juice

Preparation:

To make it, combine 60ml of gin, 2 tbsp of coconut curry syrup that can be made by simmering coconut milk, curry powder, and sugar and 2 tbsp of lime juice in a shaker with ice. Shake well and strain into a chilled glass. Garnish with a slice of fresh lime.

 It’s not possible to end a Holi celebration without a mish-mash of colour and dash-of-crazy cocktails. These Indian-inspired cocktails are super easy to make and only need a few steps for it, so make sure to add some extra cheer and excitement to your Holi celebration. Enjoy responsibly and have a happy and colourful Holi.

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Fun With Fish Recipes | Seasonal Food and Country Style Recipes

Fun With Fish Recipes | Seasonal Food and Country Style Recipes

Parmesan-Baked Salmon

  • 1/4 cup mayonnaise
  • 2 tablespoons Parmesan cheese
  • Pepper, to taste
  • 4 (4-ounce) salmon fillets
  • 2 teaspoons lemon juice
  • 10 Ritz crackers, crushed

Preheat oven to 400 F. Mix together mayonnaise, cheese and lemon juice; add pepper until well-blended.

Place salmon on foil-lined shallow baking pan. Spread mayonnaise mixture to evenly cover salmon. Sprinkle with crumbs. Bake 12-15 minutes until salmon flakes easily with a fork.

Recipe by Barb Smith, Barto, Pennsylvania

Stuffed Fish

  • 2 fish fillets (of equal size)
  • Salt and pepper
  • Sprinkle fish with salt and pepper.
  • For stuffing:
  • 1/2 cup chopped onions
  • 1/4 cup melted butter
  • 2 cups breadcrumbs (you can use bread cubes)
  • 1 cup grated cheese
  • 2 tablespoons chopped parsley
  • 2 teaspoons mustard
  • 1/2 teaspoon salt

Mix ingredients together. Place between fish fillets. Brush top with butter.

This is very good. We always enjoy fish made this way and hardly ever make it another way.

Recipe by Janice Martin, East Earl, Pennsylvania

Golden Baked Whitefish

  • 2 pounds whitefish fillets
  • 1/8 teaspoon pepper
  • 1 egg white
  • 1/2 teaspoon salt, optional
  • 14 cup mayonnaise
  • 1/4 teaspoon dill weed
  • 1/2 teaspoon onion juice or 1 teaspoon grated onion
  • Fresh dill and lemon wedges, optional

Place fish in greased 13x9x2-inch baking dish. Sprinkle with pepper. Beat egg white with salt if desired until stiff peaks form. Fold in mayonnaise, dill and onion juice; spoon over fish. Bake, uncovered, at 425 F for 15-20 minutes or until topping is puffed and fish flakes.

Recipe by a reader in Shippensburg, Pennsylvania

Snowcapped Salmon

  • 1 tablespoon flour
  • 4 salmon fillets
  • 2 egg whites
  • 1 cup mayonnaise
  • 1 teaspoon ground mustard
  • 1/4 cup grated Parmesan cheese

Sprinkle flour over salmon fillets. Place in a greased 11x7x2-inch baking dish. In a small mixing bowl, beat egg whites until stiff peaks form. In another bowl, combine mayonnaise and mustard; fold in egg whites. Spoon over salmon. Sprinkle with cheese. Bake, uncovered, at 350 F for 25-30 minutes or until fish flakes easily with a fork.

Recipe by a reader in Shippensburg, Pennsylvania

Salmon Rice Puff

  • 2 eggs
  • 1/2 cup milk
  • 1 can salmon, drained, bones and skin removed
  • 1 cup cooked long-grain rice
  • 1/4 cup chopped green onions
  • 1/4 cup chopped celery
  • 4 teaspoons lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup shredded Cheddar cheese

In a bowl, whisk eggs and milk. Stir in salmon, rice, onions, celery, lemon juice and Worcestershire sauce. Transfer to a greased, shallow 1-1/2-quart baking dish. Bake uncovered at 375 F for 20 minutes. Sprinkle with cheese. Bake 10 minutes longer.

Recipe by a reader in Shippensburg, Pennsylvania

Southern Pecan Catfish

  • 1 cup finely chopped pecans, divided
  • 1/2 cup cornmeal
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 4 catfish fillets
  • 1/2 cup butter, divided
  • 1/2 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 to 2 tablespoons minced fresh parsley

In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture. In a large skillet, melt 1/4 cup butter over medium high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.

In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add cream, lemon juice and remaining salt and pepper; cook and stir 1 minute. Stir in parsley. Serve with catfish.

Recipe by a reader in Shippensburg, Pennsylvania

Vegetable Trout Bake

  • 4 small red potatoes, cut in 1-inch pieces
  • 1 cup cut fresh green pieces (2-inch pieces)
  • 8 to 10 frozen pearl onions
  • 1/2 teaspoon salt, divided
  • 4 garlic cloves, minced and divided
  • 2 trout fillets
  • 1/4 cup pitted Greek or ripe olives, halved
  • 3 teaspoons minced parsley, divided
  • 1/4 teaspoon pepper
  • 2 plum tomatoes, chopped
  • 1/4 cup white wine or chicken broth

In a large saucepan, combine potatoes, beans and onions; cover with water. Add 1/4 teaspoon salt. Bring to a boil; reduce heat. Cover and cook for 10-15 minutes or until beans and onions are crisp tender; drain.

Place vegetables in a single layer in a shallow 2-quart baking dish coated with cooking spray. Top with half of garlic. Place trout skin side down over vegetables. Sprinkle with olives, 1-1/2 teaspoons parsley, pepper and remaining salt and garlic. Top with tomatoes and remaining parsley.

Pour wine over top. Cover and bake at 400 F for 35-40 minutes or until fish flakes easily with a fork. Toss to coat. Serve immediately.

Recipe by a reader in Shippensburg, Pennsylvania

Bluegill Parmesan

  • 1/4 cup butter, melted
  • 1/2 cup dry breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 pound bluegill, crappie or perch

Place butter in a shallow bowl. In another shallow bowl, combine breadcrumbs, cheese and seasonings. Dip fish in butter, then coat with crumb mixture.

Place in a greased 15x10x1-inch baking pan. Bake, uncovered, at 350 F for 20 minutes or until fish flakes easily with a fork.

Recipe by a reader in Shippensburg, Pennsylvania

Tomato-Basil Salmon Steaks

  • 4 salmon steaks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 6 large plum tomatoes, peeled, seeded and chopped
  • 1/4 cup water
  • 2 tablespoons minced fresh basil
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked linguine

In a large skillet over medium heat, cook salmon in oil for 2-3 minutes on each side or until golden brown. Remove and keep warm. In the same skillet, cook and stir onion until crisp-tender. Stir in garlic; cook 1 minute longer. Add the tomatoes, water, basil, salt and pepper.

Bring to a boil. Reduce heat to low; carefully return salmon to pan. Cover and simmer for 10-12 minutes or until fish flakes easily with a fork. Serve over hot linguine.

Recipe by a reader in Shippensburg, Pennsylvania

Salmon Patties

  • 1 (15-ounce) can salmon, bones and skin removed
  • 1-1/2 cups mashed potatoes
  • 1/4 cup minced onion
  • 1/4 cup celery, finely chopped
  • 1 egg, beaten
  • Salt and pepper, to taste

Mix all ingredients and form into 8 patties. Roll each in fine breadcrumbs and fry until golden brown on both sides.

This is how my mother, Florence Whisler, always made salmon.

Recipe by Jean Koser, Millerton, Pennsylvania

Sesame Salmon Spread

  • 1 (8-ounce) cream cheese, softened
  • 2 tablespoons lemon juice
  • 1 (14-3/4-ounce) can salmon, drained, bones and skin removed
  • 1/4 cup sour cream
  • 1 garlic clove, minced
  • 2 tablespoons sesame seeds
  • 2 teaspoons Liquid Smoke, optional
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Assorted crackers

In a small mixing bowl, beat cream cheese and lemon juice until fluffy. Add salmon, sour cream, garlic, sesame seeds, Liquid Smoke if desired, cilantro, parsley, dill and salt. Stir until blended. Cover and refrigerate for at least 2 hours.

Recipe by a reader in Shippensburg, Pennsylvania

Spinach Catfish Skillet

  • 10 baby carrots
  • 2 teaspoons vegetable oil
  • 1/4 cup thinly sliced onion
  • 1 catfish fillet
  • 1 package fresh baby spinach
  • 2 tablespoons white wine vinegar or cider vinegar
  • 1/4 teaspoon sugar

In a skillet, stir fry carrots in oil 1-2 minutes or until crisp-tender. Add onion; cook and stir for 1 minute. Add catfish; cook for 2-3 minutes on each side. Add spinach. Sprinkle with vinegar and sugar. Cover and cook for 5 minutes or until fish flakes easily with a fork. Remove to a warm serving dish; spoon pan juices over fillet.

Recipe by a reader in Shippensburg, Pennsylvania

Citrus Baked Fish

  • 1/4 cup orange juice concentrate
  • 1 tablespoon vegetable oil
  • 1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
  • 4 red snapper or tilapia fillets
  • 2 orange slices, halved
  • Paprika

In a large resealable plastic bag, combine orange juice concentrate, oil and dill; add fish. Seal bag and turn to coat; refrigerate for at least 15 minutes.

Drain and discard marinade. Place fillets in a greased 15x10x1-inch baking pan. Cover and bake at 350 F for 15-20 minutes or until fish flakes easily with a fork. Dip cut edges of orange slices in paprika. Serve with fish.

Recipe by a reader in Shippensburg, Pennsylvania

Walleye Delight

1 pound walleye, pike, perch or trout fillets

2 teaspoons butter, softened

1 tablespoon lemon juice

1 tablespoon minced fresh basil, or 1/2 to 1 teaspoon dried basil

1 teaspoon lemon-pepper seasoning

1/2 teaspoon garlic salt

1-3/4 cups sliced fresh mushrooms

Coat an 18-inch-square piece of heavy-duty foil with cooking spray. Place fillets on foil. Spread with butter. Sprinkle with lemon juice, basil, lemon pepper and garlic salt. Top with mushrooms.

Seal the foil tightly. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until fish flakes easily with a fork. Carefully remove foil to allow steam to escape.

Recipe by a reader in Shippensburg, Pennsylvania

Grilled Salmon With Black Bean Salsa

  • 1/4 cup white wine or reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 1-1/2 teaspoons brown sugar
  • 1 garlic clove, minced
  • 6 salmon fillets

For salsa:

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 sweet red pepper, diced
  • 1/2 cup seedless red grapes, chopped
  • 1/4 cup fat-free Italian salad dressing
  • 1 tablespoon canned chopped green chilies
  • 1 teaspoon brown sugar

In a small bowl, combine wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate salmon for 30 minutes, turning occasionally.

In a small bowl, combine salsa ingredients. Cover and chill until serving.

Drain and discard marinade.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with the reserved wine mixture. Serve with salsa.

Recipe by a reader in Shippensburg, Pennsylvania

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3 must-try dessert recipes to treat yourself this Women’s Day – News

3 must-try dessert recipes to treat yourself this Women’s Day – News

Celebrate YOU!

By Upasana Beg

Published: Thu 2 Mar 2023, 7:38 PM

With Women’s Day around the corner, indulge your sweet tooth and treat yourself to your favourite dessert

Ferrero Rocher Cupcakes

Ingredients

Cupcakes

• 150 gm unsalted butter

• 150 gm light brown sugar

• 3 medium eggs

• 125 gm self-raising flour

• 25 gm cocoa powder

• 12 Ferrero Rocher

Nutella Buttercream

• 150 gm unsalted butter (at room temp.)

• 300 gm icing sugar

• 150 gm Nutella

Decoration

• 12 Ferrero Rocher

Steps

Preheat your oven to 180C/160C Fan, and prep your cupcake cases.

Beat the butter and sugar together until light and fluffy, and then add in the flour, cocoa powder, and eggs.

Beat again until smooth, then split evenly between the cases.

Pop a Ferrero Rocher on top of each cupcake, and push it in ever so slightly.

Bake in the oven for 17-20 minutes, or until baked. Cool completely.

Buttercream

Beat the unsalted butter (best at room temperature), for a couple of minutes until smooth.

Add in the Nutella and beat again briefly.

Add in half of the icing sugar and beat it, and then the other half and beat it.

If its too thick, add in 1tbsp of boiling water at a time till it becomes pipeable.

Fill your icing bag with an open flower tip (or any tip that you have available) and pipe the Nutella Buttercream on, then sprinkled on some hazelnuts, and add another Ferrero Rocher on top!

Vanilla Cakepops

Ingredients

• One box of Vanilla cake mix or your favourite home-made vanilla cake.

• Other ingredients called for on the box including water/oil/eggs

• Make the cake following the instructions on the box

• Cakepop sticks or straws

For frosting

• 7 tablespoons unsalted butter room temperature

• 1 ¾ cup icing sugar

• 2-3 teaspoons heavy cream or milk

• 1 teaspoon vanilla extract

Coating

• 2 cups of white candy melts or white chocolate (make sure to use the best quality)

• 2 teaspoons vegetable oil

White sprinkles

• Yellow food colour — optional (add to melted chocolate and drizzle over the cakepops)

Steps

Cake

Preheat oven to 350°F. Grease a cake pan or baking dish.

Prepare the cake batter according to the instructions on the package.

Bake according to the instructions (30-35 minutes) or until a toothpick inserted in the centre comes out clean.

Let the cake cool to room temperature on a wire rack.

Keep a flat baking tray (you can use a plate too) lined with baking paper / parchment paper

Frosting

Add softened butter into a large bowl, and beat the butter with a handheld mixer on medium speed until creamy

While the mixer is running, add 1/2 cup of confectioner’s sugar. Mix until combined. Add heavy cream, vanilla, candy the rest of confectioners’ sugar, a little at a time.

Increase the speed to high and beat for 3 more minutes.

Make the frosting by beating the unsalted butter in a stand mixer or use a handmixer. Beat the butter till its pale yellow in colour and then gradually add the icing sugar. If the icing is too thick, add a 2 – 3 tsp of milk or heavy cream.

Once the cake has cooled down, put in a large bowl. Use your hands to crumble the cake and then add the frosting (little at a time as you may not need all of it. Mix well till you get a dough like consistency ( it takes 2-3 mins)

Make small balls out of the cake mix. Place them on the lined baking tray. Place them in the fridge to cool down for 20 mins

Meanwhile melt 2 tbsp of the candy melts / chocolate (50 gm) in the microwave at 30 second intervals and stirring in-between (be careful as it can burn easily).

Dip the tip of the cakepop sticks into the melted candy melts/chocolate. Then insert each stick into a call ball about half-way.

Freeze for about 30 minutes.

Cake Balls

Right before they are ready to be taken out of the freezer, melt the rest of the candy melts / chocolate. Add the oil and mix well. Pour the mix in a tall glass.

Dip the cake ball into the coating until it’s completely covered. Gently tap the stick against the edge of the glass to allow excess coating to drop off.

Decorate the top of the ball with white sprinkles and place upright into a box. Repeat with the remaining cake balls.

Rasmalai Cheesecake

INGREDIENTS

For the crust/base :

• Digestive biscuits (crushed) 2 1/2 cups

• Unsalted butter (melted) 150 gm

For the batter :

• Philadelphia cream cheese (room temperature) 500 gm

• 1 tin (370 gm) sweetened condensed milk

• 1 cup (220 ml) whipping cream (cold)

• 10-12 pieces/500 gm rasmalai

• 1 cup rasmalai liquid (the same syrup in which you get the rasmalai)

• 20 gm gelatin

• 1/4 cup water (to bloom gelatin)

• Saffron (few strands)

• Pistachio sliced for garnish

• Rose petals for garnish (optional)

METHOD

Brush a 10 inch springform baking pan with butter and keep aside.

Mix the crushed biscuits and butter, transfer the mix to your greased baking pan. Press the mix down with the back of a spoon and level it. (I like to push the spread up onto the sides of the pan). Chill for 30 minutes.

In a stand mixer or a hand mixer, add the cream cheese and mix for a minute. Now add the condensed milk and mix well. (scrape the bottom of your bowl if using a stand mixer)

Add the whipping cream, rasmalai water and saffron strands.

Bloom gelatin by adding 1/4 cup water, mix well and keep aside for 5 minutes.

Then microwave for 30 seconds.

Add the gelatin to the cheesecake batter.

By now the biscuit base will be firm and chilled.

Take the rasmalai pieces, squeeze a little and add on top of the biscuit base.

Gently pour the cheesecake batter over the rasmalai pieces and refrigerate for 6-8 hours or preferably overnight.

Garnish with rose petals and pistachios.

To remove the cheesecake from the pan, let it sit at room temperature for 10 minutes and gently open the springform pan.

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The 35 BEST Middle Eastern Recipes

The 35 BEST Middle Eastern Recipes

Middle Eastern food is amazing in its variety of flavors and cooking techniques. And it’s one of the most delicious cuisines in the world.

That’s why we’ve compiled this list of Middle Eastern Recipes for you to cook in your own home!

Here you’ll find everything from hearty aromatic stews to impressive rice dishes, delicious dips to fun kebabs, and so much more.

Cook your way through all of these amazing Middle Eastern recipes, you’ll be glad you did!

middle eastern recipes pin

This easy Chicken Shawarma brings the flavors, big time! Marinated with vibrant and aromatic spices, it can be your easy weeknight dinner, or a big crowd pleaser for company nights.

You can grill it, cook it in a skillet, or bake it. Whichever way you choose, you’re in for one delicious dinner.

Get the Recipe

Lebanese Hashweh rice is a hearty one pot meal where rice is cooked with ground meat and plenty of warm Middle Eastern spices.

Top it up with fresh parsley and a variety of nuts, and you have a totally company worthy dish that can serve as an entrée or a side.

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Make our Homemade Hummus at home, and you will completely ditch the store-bought stuff for sure. This creamy, rich, and luscious dip is a perfection of delicious ingredients and flavors.

Serve this hummus at your get-togethers with some pita bread or other munchies, and see everyone’s happy faces.

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Our colorful and vibrant Middle Eastern Balela Salad is brimming with delicious flavors.

This effortless recipe is all about the perfect combination of ingredients. Wow, your loved ones by serving this tasty and satisfying salad, and get ready for compliments.

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These scrumptious Kofta Kebabs are one of our favorite Middle Eastern recipes. They are super easy to make, and are packed with super delicious flavors.

You can enjoy them as is with some salad, or along with any of your favorite Middle Eastern meals.

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Start your day with some Middle Eastern flavors with our best Shakshuka recipe!

You will love this gorgeous dish, which is a tasty, spicy, tangy, and savory sauce with perfectly poached eggs. It’s a great weekend morning dish for you to try.

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This Israeli Couscous Salad is going to be your new favorite salad recipe, as it’s loaded with all fresh, vibrant flavors and superb textures.

It’s an ideal and hearty salad to serve for your coming summer cookouts or potlucks. Simply enjoy.

Get the Recipe

Searching for simple and delicious side dish recipes? Then search no more, as this Saffron Rice is as easy as they get.

This easy rice takes hardly any time to make, and is filled with amazing flavor and fragrance. It makes a great side dish to any of your favorite mains.

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If you like dips, then you are in a serious treat with our ultimate Moutabal recipe! This smoky, creamy, nutty, zingy dip will completely get you hooked to it with its incredible flavors.

It’s an amazing and delicious dip for when you crave some classic Middle Eastern flavors.

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Jazz up your potatoes with an exotic Middle Eastern twist by making our Lebanese Batata Harra recipe!

A mix of special spices and fresh herbs coat the roasted or fried potatoes. It’s a wonderful side dish.

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Give your beloved hummus a fancy makeover with this outstanding Loaded Layered Hummus Dip recipe!

It makes a fantastic party appetizer that is loaded with delicious ground beef, colorful fixings, and toasted pine nuts. We bet it will be a super hit dish on any of your special occasions.

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Fesenjan is an exotic Persian dish made with duck or chicken, and it will be a super hit dish at any of your special events.

The main two ingredients to make this dish excellent are walnuts and pomegranate molasses. It’s a must-try recipe for those who love interesting and new foods.

Get the Recipe @ honest-food

Now, this Falafel is all vegetarian’s dream come true, as these chickpeas balls are just divine!

The recipe shows how to make the ultimate Middle Eastern Falafel, which is best eaten in a pita, wrap, or sandwich, and has deep-fry or baked options.

So just relish these amazing and flavorful balls, and see them becomes everyone’s favorite in no time.

Get the Recipe @ downshiftology

This Shish Tawook is a Lebanese-style grilled chicken that melts in your mouth deliciously.

The yogurt, lemon, and garlic marinade make the chicken super luscious and tasty. It’s one of our go-to Middle Eastern Recipes.

Get the Recipe @ littlesunnykitchen

Tired of your regular rice? Try this Persian-style Tahdig, which is an amazing crispy rice that we just love.

The golden crust with awesome flavors and fragrance makes this rice special. Just follow some tips and tricks to make it perfect every time.

Get the Recipe @ themediterraneandish

Try this traditional Persian Lamb Shank dish, and feed some serious flavors to your family.

The melt-in-your-mouth juicy meat is braised in a perfectly seasoned broth that tastes just out of this world delicious. Serve with tasty saffron rice and salad, and enjoy an amazing feast.

It may become one of your top Middle Eastern recipes!

Get the Recipe @ recipetineats

Give this classic Persian Saffron Chicken a sure try at your next get-together, and get ready for rave reviews!

This authentic recipe is made with chicken simmered in a delicious red sauce made with superb spices and flavors, and then served over a pile high of tasty saffron rice.

Get the Recipe @ yammiesnoshery

Kickstart your day with some Turkish delicacy that is super tasty and satisfying and keeps you full for a long time, is famously known as Turkish Menemen!

This Middle Eastern scrambled egg recipe is incredibly easy to make with some basic ingredients. Serve with some crusty bread and enjoy a hearty Turkish breakfast.

Get the Recipe @ gimmesomeoven

Stuffed Grape Leaves, popularly known as Dolmas, are a great Middle Eastern appetizer or side dish.

The leaves are stuffed with an irresistible mixture of rice and meat with a lot of spices and herbs. Just follow the recipe to make these rolls perfect every time.

Get the Recipe @ themediterraneandish

Try this Muhammara, a boldly flavored Syrian dip that we know you gonna love it!

This recipe introduced you to the best red pepper dip, which is full of spicy, nutty, zingy, and sweet flavors, and is best served with fresh pita or crunchy veggies. It’s so good!

Get the Recipe @ loveandlemons

This Persian Herb Frittata, known as Kuku Sabzi, is going to be your top breakfast.

It’s made with fresh cilantro, parsley, chives, and dill, and you can add any of your favorite leafy veggies and make the most delicious frittata.

Get the Recipe @ thekitchn

You will simply love this classic Tabbouleh salad, which is a bowl full of fresh and green ingredients.

It’s a tasty Middle Eastern salad that is an amazing side dish for your favorite main, or you can enjoy it on its own.

Get the Recipe @ gimmesomeoven

Try this Musakhan, a Palestinian national dish, and wow everyone with the delicious flavors.

It’s a flatbread with juicy chicken, onions, sumac, pine nuts, and olive oil. Just follow this easy recipe and make the best Middle Eastern dish for your family.

Get the Recipe @ cheftariq

Give this Grilled Zaatar Chicken a definite try, and sees it become your family’s number one chicken appetizer.

The juicy and tasty chicken’s secret is in its magical marinade, which is made with zaatar and citrus. Sure shot a super hit dish for your summer grilling events.

Get the Recipe @ unicornsinthekitchen

Chicken Mandi is a very famous Yemeni Chicken and Rice dish, which is full of delicious unique flavors!

It’s made with Chicken marinated in Yemeni mixed spices called Hawaij, which make it really special. Serve it along with yellow rice and garnish with fried onions, almonds, and raisins. It’s too good!

Get the Recipe @ hungrypaprikas

Tired of the same old kebabs? Then, we got you the best Doner Kebabs to try, they will definitely make a permanent entry on your favorites list.

This Turkish kebab is full of exotic flavors and it is super easy to make. You will love this dish, as it’s perfect for meal prep and is super versatile.

Get the Recipe @ carlsbadcravings

Are you planning to throw a Middle Eastern themed party at home? Then, this Mezze Platter is a must to include on your menu.

This flavorful platter is made of assorted dips and spreads, fresh veggies, pita bread, salad, and other goodies. It will be the super hit dish of the night, and a crowd favorite too.

Get the Recipe @ loveandlemons

Imam Bayildi, a famous Turkish stuffed eggplant, is really something to try.

You will enjoy cooking this eggplant with an onion tomato sauce stuffing. Try it to believe it!

Get the Recipe @ vidarbergum

Are you a fan of flatbreads? Then you must try this Turkish version, and get completely obsessed with it!

This splendid recipe is made totally from scratch. The fluffy flatbread is filled with flavorful and perfectly spiced ground meat, spinach, herbs, and feta cheese.

It tastes just out of this world delicious.

Get the Recipe @ jocooks

Middle Eastern Chicken Kabobs which are simply to die for. This easy recipe is yogurt-marinated chicken cooked on a skewer to juicy perfection, and then served with some saffron rice.

It’s one of our favorite Middle Eastern recipes.

Get the Recipe @ amiraspantry

Baklava is a beloved Middle Eastern dessert, and is very popular worldwide! This gorgeous recipe shows how to make the most delicious perfect baklava right in your home.

The crispy, tender, and flaky goodness will be a showstopper dessert to any of your special dinner nights.

Get the Recipe @ natashaskitchen

Try Quzi, an authentic Iraqi Lamb over Rice that is sure to be a star attraction to your next get-together.

This traditional recipe is jam-packed with delicious flavors, and it’s super easy to make it too. Impress your family with this grand Middle Eastern dish.

Get the Recipe @ hungrypaprikas

Yet another specialty of Middle Eastern cuisine is this Chicken Kabsa!

This Saudi Arabian dish is made with rice that is cooked in a delicious chicken gravy, and then topped with baked chicken, roasted almonds, and raisins for extra flavor and crunch. YUM!

Get the Recipe @ hinzcooking

Give your comfort food a Middle Eastern twist by making this Dawood Basha recipe!

This Lebanese-style meatball dish that is full of awesome flavors. You will definitely devour this easy and satisfying Dawood Basha.

Get the Recipe @ everylittlecrumb

We are ending this exotic list of Middle Eastern Recipes with the ultimate Maqluba with Lamb recipe. It’s an Arabic rice dish that will be a total crowd pleaser!

The unique way of layering the rice, veggie, and meat makes it super special, but don’t worry it’s super easy to make!

Get the Recipe @ hungrypaprikas

So many amazing Middle Eastern recipes to cook. Where to start?

Save or pin this collection of great recipes so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!

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Ingredients

  • 1 can (15 oz) chickpeas or 1.5 cups cooked chickpeas
  • 1/3 cup tahini
  • 1 .5 to 2 lemons, juiced
  • 2 medium cloves garlic
  • ½ tsp sea salt
  • 3-4 Tbsp cold water
  • ½ tsp cumin
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp toasted pine nuts – divided
  • Pinch of paprika

Instructions

  1. Soak and cook chickpeas according to package directions, if using dried. If using canned, boil for additional 20 minutes to soften. Remove skins.
  2. Mix tahini, cold water, olive oil, garlic, lemon juice, half of pine nuts, cumin and salt in a blender or food processor. Blend until smooth.
  3. Add chickpeas and puree for 3-4 minutes, stopping a few times to scrape the hummus down off the sides of the blender. Blend until ultrasmooth. If needed, add additional cold water to get that creamy smoothhummus.
  4. Taste and adjust the lemon juice, cumin and salt according to your taste.
  5. Scoop the hummus into a bowl. Make a well, or some design into the hummus with a spoon. Drizzle in additional olive oil. Garnish with paprika and remaining pine nuts.

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Authentic Mexican Pozole Rojo Recipe (Pork Stew): Comfort Food From Mexico | Mexican Recipes

Authentic Mexican Pozole Rojo Recipe (Pork Stew): Comfort Food From Mexico | Mexican Recipes


Sometimes we just crave comfort food. Maybe it’s more like a need than a craving. The Today Show recently released 72 best comfort food recipes to nourish your soul. They had me at their headline! These comfort food recipes are “sure to soothe your soul and warm you from the inside out.” Sounds good to me! Their list is long and varied, and I had trouble deciding where to start.


I love learning about international recipes and have a soft spot for the recipes of Spanish-speaking countries because I studied Spanish for many years. Hence, Mexico’s pozole rojo caught my eye (though I should note that while 90 percent of Mexico’s residents speak Spanish, about 10 percent speak one of Mexico’s native languages). 

Pozole is one of Mexico’s most iconic dishes, a stew made with pork (or chicken or seafood today). It was first prepared by the Aztecs hundreds of years ago. The word pozole means “foam” (pozolli in Nahuatl, the Aztecs’ language). The type of kernel used was white (cacahuazintle) and, once cooked, resembled a beautiful white foam.


According to Marcela Valladolid, whose recipe is featured in the Today Show article, the most challenging part of this authentic Mexican recipe (her family’s recipe!) is “cleaning the maiz of its small caps at the base.” This process takes about one hour. According to Valladolid, “you can skip the whole process of cooking it by simply purchasing canned hominy and adding it at the end.” As someone who doesn’t like to spend more time in the kitchen than necessary, I appreciate the time saver myself.


If you’d like to make (and eat) a traditional, comforting Mexican dish, this pork pozole recipe is a winner!


Cuisine: Mexican

Prep Time: 30 minutes to 1 hour

Cook Time: 1 1/2 to 2 1/2 hours

Total Time: 2 hours to 3 1/2 hours

Servings: 6


Ingredients


  • 4 cups, maiz pozolero tip caps removed from kernels (this can take up to an hour) or 4 cups canned, drained hominy

  • 1/2 medium white onion

  • 1 head garlic, halved on “the equator”

  • 2 bay leaves

  • 4 pounds pork butt, cut into 2-inch pieces

  • 2 tablespoons kosher salt, plus more to taste

  • 1/2 cup cooking liquid (water, stock or wine)

  • 10 guajillo chiles, stems and seeds removed, torn into pieces


For Serving


  • shredded cabbage (seasoned with red wine vinegar, olive oil, salt and pepper)

  • sliced radishes

  • minced white onion

  • crumbled Mexican oregano

  • hot sauce (or salsa macha)

  • lime wedges


Here’s how to make it:


  1. If you are cleaning the hominy, add it to a very large pot along with enough water to cover by 4 inches (about 26 cups of water). Add the halved onion and both garlic halves to water and cover. Bring to a boil over high heat (it takes about 30 minutes to bring to a boil). Reduce heat and simmer, covered, for 1 hour. If you have canned hominy to add at the end, begin by adding onion and garlic to the pot of water.

  2. Remove onion and garlic and discard. Add bay leaves and pork butt pieces, then stir in salt. Bring to a boil over high heat. Reduce heat, cover and simmer for another 1 hour.

  3. While the pork simmers, make the chile puree. Place chile pieces and 2 cups of water in a small pot and boil for 5 minutes. Transfer chiles to a blender with 1/2 cup cooking liquid (water or stock or wine) and blend on high until smooth. Strain the blended chiles into the pozole pot and bring to boil over high heat. Reduce heat and simmer, covered, 30 minutes longer.

  4. To serve, scoop some broth, pozole and pork pieces into a bowl. Top with cabbage, radishes, white onion, oregano and hot sauce, if desired. Squeeze lime wedges over the top.

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Bean recipes to try

Bean recipes to try

Why are beans so good for you? Beans are seeds that contain the embryo of a future plant, so you get the nutrients the plant would use during its early stages of growth. Beans have been shown to have an important role in preventing illnesses such as cancer, diabetes and heart disease. They are a low-fat source of protein, with high fiber content and a low glycemic index. Beans contain both soluble and insoluble fibers. The former helps to decrease blood cholesterol levels and control blood sugar levels; the latter helps with digestion and gut regularity.

ExploreRECIPE: Spilling the beans on a healthy pantry staple

Speaking of gut regularity, you may recall the children’s tune: “Beans, beans, the musical fruit. The more you eat, the more you toot … .” The best way to prevent gassiness is to cook beans until completely cooked and tender.

Another common bean concern is to salt or not to salt. There are advocates on both sides. Some say salt can make the skins tough, especially with older beans, yet America’s Test Kitchen advocates to actually brine beans! I go with the advice of Steve Sando, owner of Rancho Gordo Beans, who suggests salting the beans once the skins start to soften. The primary benefits of cooking with dried beans are that you can control not only the tenderness, but also the sodium content.

Dried beans and canned beans are comparable nutritionally, apart from sodium. Typically, standard canned beans are higher in salt. Both have their pros and cons. Canned beans cost about three times as much as dried ones and vary a lot in texture and flavor from brand to brand. However, for convenience, you can’t beat having a selection of canned beans in your pantry. Dried beans require longer cooking, and some recipes require soaking overnight or a quick soak when you bring beans to a boil and let them soak for one hour.

ExploreRECIPE: Follow these shortcuts for red beans and rice in a jiffy

Cooking beans in a pressure cooker means there is no pre-soaking. It’s simple. One pound of beans plus 6 cups of liquid in an 8-quart Instant Pot takes 15 to 20 minutes to come to full pressure before cooking begins. Then, 30 minutes to cook and 20 minutes to naturally release the pressure.

The recipes here call for a mixture of canned and dried: White Bean Toast, Lima Bean Soup, Lentil Loaf, and Black Bean Brownies. For interchangeability, remember 1 pound of dry edible beans yields about 6 cups of cooked beans and 1 can of beans is about 1 1/2 cups of drained cooked dried beans.

ExploreRECIPE: A black bean dish that will impress your family

Knowing how to cook beans gives you enormous maneuverability in the kitchen. This handy culinary skill helps with meal prep and gives you the ability to magically produce multiple meals out of a humble bag or can.

Virginia Willis is an Atlanta-based Food Network Kitchen chef, James Beard Award-winning food writer and cookbook author. Follow her at virginiawillis.com.

RECIPES

White Bean Toast, Lima Bean Soup, Lentil Loaf, and Black Bean Brownies are recipes you can count on for nutrition, flavor and affordability.

White Bean Toast

With avocado prices skyrocketing, it’s time to try “Beans on Toast,” a traditional British breakfast for nearly a century. Instead of a savory tomato sauce as with the English version, these canned beans are heated with onions, garlic, rosemary and olive oil. Cannellini, Great Northern and navy beans will all work as high-protein, low-fat toast toppers.

Lima Bean Soup

This comforting soup is old-fashioned country cooking. Miso gives this soup a pop of savory umami, a multicultural twist that replaces a smoky Southern ham hock. Served plain or topped with sauerkraut, it would be at home in grandma’s kitchen. The flavor profile of the intensely vegetal beans is easily changed by tweaking the garnish; drizzled with olive oil and topped with fresh herbs, it has a completely different taste and feel.

Lentil Loaf

No one will miss the meat with this hearty lentil loaf, which is based on an iconic recipe in the 1974 “Moosewood Cookbook” by Mollie Katzen. Be sure to use whole — not split — lentils in this recipe.

Black Bean Brownies

Pureed black beans effectively replace oil or melted butter in this brownie recipe, making the texture slightly more cakey and less dense and fudgy. However, there’s no lack of intense chocolate flavor! Enjoy this rich treat with a glass of cold milk.

ExploreThe ultimate guide to metro Atlanta food halls

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