Lasagna By Mrs. Alim Pasta and Paneer: Boil 16 cups of water adding 1 tablespoon(tbs) salt and 1 tbsp oil. Then add 6 lasagna pasta. Boil for 2 minutes. Cover and keep aside for 15 minutes. Then drain. Apply oil on top and keep aside. Grate 200 grams paneer and keep aside. Italian Sauce: Chop […]
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Pita Bread By Lauren Miyashiro Yields: 8 Prep Time: 5mins Cook Time: 2hrs Ingredients 1 cup warm water 2 tsp active dry yeast 1 tsp granulated sugar 3 cup all-purpose flour, divided 1 tbsp extra-virgin olive oil 1½ tsp kosher salt Directions Place a pizza stone or large cast iron skillet in your oven and preheat
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Muhammara By Cookie and Kate Prep: 15 mins Cook: 45 mins Serving: 6 Store for: 3 days Ingredients 2-3 tbsp pomegranate molasses (see directions below to make this at home) 3 large red bell peppers (skin on) 3 tbsp bread crumbs 1/2 tsp ground cumin 1/2 tsp sea salt, plus more to taste 2 tsp
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Hummus Cookie and Kate Ingredients 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas ½ teaspoon baking soda (if you’re using canned chickpeas) ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste 1 medium-to-large clove garlic, roughly chopped ½ teaspoon fine sea salt, to taste ½
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Batata Harra By Melanie Cvijovic Ingredients 5 Potatoes 1tbsp Olive oil 5 cloves of Garlic A little Fresh Rosemary Chilli Flakes (to taste) Salt (to taste) Herbs of Choice (to taste) Directions Wash, peel, boil and then chop the potatoes. Keep aside in a bowl. Infuse olive oil with minced garlic and rosemary on the
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A special red sauce pasta that always works as a comfort food for me. Hope it works for you too!
Tzatzik Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants. It’s made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt.
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