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A spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled. You can also take some great bread, dip it in olive oil, then in the Du'a.
Ingredients:
1 cup of shelled pistachio nut
1 cup almond
1 tablespoon whole coriander seed
1 tablespoon whole cumin seed
1/2 teaspoon dried thyme
1/4 cup sesame seeds
1/4 teaspoon salt
Instructions:
1. First, toast the nuts in a hot oven for about 15 minutes, stirring frequently
to prevent burning.
2. Toast the spice seeds and sesame seeds separately in the same way.
3. Cool and combine with the remaining ingredients in a food processor.
4. Grind the mixture until it resembles small breadcrumbs.
5. The mixture should be very dry and crumbly, not a paste.
6. Be careful as over processing can release the oil from the nuts making the
mixture moist, which you don't want.
This meatless dish layers common grains, such as rice, lentils and pasta with a tomato-cinnamon flavored sauce.
Ingredients:
2 cups cooked rice
2 cups cooked penne pasta
2 tablespoons white vinegar
1 teaspoon Ground Cumin , divided
1/2 teaspoon Garlic Powder
1 cup cooked lentils
1 can (15 ounces) crushed tomatoes
1/2 cup water
1 1/2 tablespoons sugar
3/4 teaspoon Ground Cinnamon
1/2 teaspoon salt
1/4 teaspoon Crushed Red Pepper
3 medium yellow squash, cut into 1/2-inch pieces (about 3 cups)
2 medium onions, thinly sliced (about 2 cups), optional*
Instructions:
1. Combine rice and pasta; spoon in bottom of shallow serving platter. Keep
warm.
2. Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta.
3. Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Stir in squash. Spoon tomato mixure over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers. If desired, prepare crisp-brown onions as directed below and add as a topping.
*Cook onions in large skillet with 1 tablespoon oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes.
Many Middle Eastern recipes call for Ghee, which is easy to make for yourself.
Ingredients:
1/2 cup butter
1/2 cup margarine
Instructions:
1. Combine margarine and butter in a pot and let simmer, until it is transparent.
2. *Mustcarefully pay attention to this while on stove, so that it doesnt scorch*.
3. Let cool.
4. You may want to pour through a cheesecloth, although its not necessary.
5. Store in a clean container.
A tasty variation for classic Hummus. Good as a dip for pita chips or veggies.
1/2 c. fresh parsley leaves
1/3 c. fresh basil leaves
2 tb. grated fresh Parmesean cheese
1 tb. pignola nuts (pine nuts)
2 tb. fresh lemon juice
2 tb. tahini ( sesame seed paste)
1/2 ts. salt
1/4 ts. fresh ground black pepper
1 (15 ounce) can cannellini beans, or other white beans, drained
2 garlic cloves
Place all ingredients in a food processor. Process until smooth, scraping the
sides of the bowl occasionally. Yield 1 2/3 cups.
Here's a nice change from the regular Chex Mix - you can make it savory or sweet by including the honey or not. :) Enjoy!
Ingredient: 1/2 cup butter
1 teaspoon seasoning salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon dried mint (optional)
4 cups corn chex
3 cups rice chex
1–2 cup Wheat Chex cereal, to preference
2 cups almonds
1 cup cashew pieces
1 tablespoon sesame seeds
1 cup combination of chopped dried fruits, currants,and/or raisins
3 tablespoons finely minced crystallized ginger or 1 teaspoon ground ginger
3 tablespoons honey, if desired
Directions: 1. Heat oven to 250 degrees F.
2. Melt the butter in a large roasting pan in the hot oven, then stir in the
seasonings.
3. Stir in the dry cereals and nuts until it's all evenly coated.
4. Bake for 1 hour, stirring every 15 minutes.
5. Stir in the sesame seeds, dried fruits, and ginger.
6. Drizzle with honey and stir well; let cool.
7. Store in airtight container.
8. Makes 10 1/2 cups Chex Mix snack.