Recipes
Recipes
Delightful Dishes to Enjoy
Explore a collection of delightful dishes that will ignite your taste buds and inspire your culinary creativity.
Moroccan Tagine With Apricots And Almonds
Ingredients
1 lb (450g) lamb or chicken, cut into pieces
1 large onion, chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
1 cup dried apricots, chopped
1/2 cup almonds, toasted and roughly chopped
1 can (15 oz) chickpeas, drained and rinsed
2 cups chicken or vegetable broth
2 tbsp olive oil
Fresh cilantro for garnish
Instructions
Heat olive oil in a large pot or tagine over medium heat. Brown the meat on all sides. Add onions and garlic, cooking until soft (about 5 minutes). Stir in cumin, cinnamon, and ginger, cooking for another minute. Add apricots, almonds, chickpeas, and broth. Bring to a boil. Reduce heat, cover, and simmer for 1 to 1.5 hours, until meat is tender. Garnish with fresh cilantro before serving.
Indian Kheer (Rice Pudding)
Ingredients
1/2 cup basmati rice
4 cups whole milk
1/2 cup sugar (adjust to taste)
1/2 tsp ground cardamom
1/4 cup cashews
1/4 cup almonds, sliced
1/4 cup raisins
A pinch of saffron threads (optional)
Instructions
Rinse rice under cold water. In a large saucepan, bring milk to a boil. Add rice and reduce heat to low. Simmer for 30-40 minutes, stirring frequently, until rice is tender and the mixture is creamy. Add sugar, cardamom, saffron, and mix well. Stir in cashews, almonds, and raisins. Cook for another 5 minutes. Serve warm or chilled.
Turkish Stuffed Dates
Ingredients
12 Medjool dates
1/4 cup walnuts or almonds, chopped
1/2 tsp ground cinnamon
Instructions
Pit the dates and carefully open them. Stuff each date with chopped nuts. Sprinkle with ground cinnamon. Serve as a snack or dessert.
Spanish Almond and Garlic Soup (Sopa de Ajo)
Ingredients
6 cloves garlic, minced
1/4 cup almonds, chopped
4 cups chicken or vegetable broth
1 tsp paprika
2 large eggs (optional)
4 slices of stale bread
2 tbsp olive oil
Instructions
Heat olive oil in a large pot over medium heat. Add garlic and almonds, cooking until golden brown (about 3-4 minutes). Stir in paprika and cook for 1 minute. Add broth and bring to a boil. Reduce heat and simmer for 10 minutes. If using, gently poach eggs in the soup. Serve with toasted bread.
Italian Pistachio Pesto Pasta Ingredients:
Ingredients
8 oz (225g) pasta
1 cup fresh basil leaves
1/2 cup pistachios
1/2 cup Parmesan cheese, grated
1/2 cup olive oil
2 cloves garlic
Instructions
Cook pasta according to package instructions. Drain and set aside.In a food processor, blend basil, pistachios, garlic, and olive oil until smooth. Stir in Parmesan cheese. Toss pesto with cooked pasta. Serve immediately.
Middle Eastern Date and Walnut Energy Balls
Ingredients
1 cup dates, pitted
1 cup walnuts
2 tbsp cocoa powder or coconut flakes (optional)
1/2 tsp vanilla extract (optional)
Instructions
Blend dates and walnuts in a food processor until finely chopped and sticky. Roll mixture into small balls. Optionally, roll balls in cocoa powder or coconut flakes. Store in an airtight container.
Thai Coconut and Cashew Chicken
Ingredients
1 lb (450g) chicken breast, sliced
1 can (13.5 oz) coconut milk
1/2 cup cashews
2 tbsp Thai curry paste
1 cup mixed vegetables (bell peppers, bamboo shoots)
2 tbsp vegetable oil
Instructions
Heat oil in a large pan over medium heat. Cook chicken until browned. Add curry paste and cook for 2 minutes. Stir in coconut milk and bring to a simmer. Add vegetables and cook for another 5 minutes. Stir in cashews before serving.
American Trail Mix
Ingredients
1 cup almonds
1 cup walnuts
1 cup dried cranberries
1 cup raisins
1/2 cup dark chocolate chips (optional)
Instructions
Mix all ingredients in a large bowl. Store in an airtight container for a quick and nutritious snack.
Iranian Nut and Fruit Pilaf (Polo)
Ingredients
1 cup basmati rice
1/2 cup dried apricots, chopped
1/4 cup almonds
1/4 cup pistachios
1/4 tsp saffron threads
1/2 tsp ground cinnamon
2 cups water
Instructions
Rinse rice under cold water. Soak saffron in 2 tbsp hot water. In a large pot, bring water to a boil. Add rice and cook until almost tender (about 10-12 minutes). Drain rice and stir in apricots, almonds, pistachios, saffron water, and cinnamon. Cover and steam on low heat for 15-20 minutes until fully cooked.
Lebanese Ma’amoul (Date-filled Cookies)
Ingredients
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup sugar
1/4 tsp baking powder
1/2 cup date paste (store-bought or homemade)
1/4 cup walnuts or pistachios, chopped
Instructions
Preheat oven to 350°F (175°C). In a bowl, mix flour, sugar, baking powder, and butter until smooth. Shape dough into small balls, flatten them, and place a spoonful of date paste in the center. Fold dough around the filling. Place on a baking sheet and bake for 15 20 minutes until golden. Cool before serving.
