Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter

Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter
Serves 2-3

    2/3 cup plain Greek yogurt
    1 garlic clove, minced
    2 tablespoons butter, divided
    olive oil
    1 large leek, chopped
    4 scallions, chopped
    1 pound spinach
    Juice of 1/2 lemon
    5 large eggs
    1/4 teaspoon kirmizi biber (Turkish chili powder), or 1/4 teaspoon crushed red pepper flakes and a pinch of paprika
    1 teaspoon coregano

In a small bowl, combine the yogurt, garlic, and a pinch of salt. Add a few Tbs of dill, optional. Set aside.

Adjust oven to center rack and preheat oven to 300°F. In a 12-inch skillet, heat 1 tablespoon of butter over medium heat until the foam subsides. Lower the heat to low, then add the leek and scallion and cook until completely soft and golden, about 10 minutes.
Add as much spinach as will fit and lemon juice to the skillet, along with a pinch of salt. Increase the heat to medium-high and cook, stirring frequently and adding spinach a handful at a time as it wilts until all the spinach is just wilted, 4 to 5 minutes. Taste and season with salt or more lemon juice as needed.
Make 5 indentations in the spinach and crack the eggs into them, taking care to keep the yolks intact. Sprinkle each egg with a pinch of salt, then transfer to the oven and cook until the whites are just set, 10 to 15 minutes.
Meanwhile, melt the last tablespoon of butter in a small skillet over medium-low heat. Add the chili powder and/or paprika and continue cooking until the butter just begins to brown. Add the oregano and cook for 30 seconds longer, then remove from the heat.

Serve the baked eggs with the yogurt mixture, and top with the spiced butter.

Shakshuka

Shakshuka
Serves 4

olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (or way less...)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can crushed tomatoes
Kosher salt, to taste
4-6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas and humus and salad, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

Greek 7 Layer Dip

Greek 7 Layer Dip

3 cups hummus (1 large + 1 small container, roughly)
1 tub tzaziki
2 cups tomato (diced and mixed with 1 tablesoon lemon juice and 1 teaspoon oregano)
1 cup cucumber (cut into small pieces)
1/2 cup red onions (diced)
4oz feta (crumbled)
1 cup kalamata or oil-cured olives (pitted and coarsely chopped)
1 handful mint (chopped)
Pita

These amounts fit well into an 8x8 casserole. Layer in descending order.

Slow Cooker Lamb Tagine

Slow Cooker Lamb Tagine
Serves 8-10

4.5 lbs lamb, cleaned and cubed
Salt and pepper
2 medium red onions, half-moons
1/2 head of garlic, peeled only
2 tsp honey
3 tsp cumin
2 tsp coriander
2 tsp paprika
1 tsp allspice
1/2 tsp cinnamon
1/4 tsp tumeric
1/2c each dried dates and dried apricots, halved
2c pitted green olives
1 can chickpeas, drained
1 can fire-roasted diced tomatoes, drained a little
2 carrots, sliced
Chopped parsley

Season the lamb, and sear in batches until browned. Deglaze the pan with 3/4c water, and add meat + juices + deglazed pan juices to the slow cooker.
Also add onion, garlic, salt, pepper, seasonings, dried fruit, olives, chickpeas, and tomatoes.

Cook on low for about 8 hours, or a workday. Before serving, turn to high and add the carrots and more chickpeas/etc if desired. Once carrots are done (30 min or so), finish with parsley and mabe pine nuts and serve.

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Serves 4

Tahini sauce:
4 tablespoons warm water
3 tablespoons tahini (roasted sesame seed paste)
1 Tbs teaspoons fresh lemon juice
1 teaspoon honey
1 teaspoon ground cumin
2 garlic clove, minced

Eggplant:
2 eggplants (about 1 lbs each)
Cooking spray
salt
1 small onion, chopped
>1/4 cup fresh breadcrumbs
Small handful chopped fresh flat-leaf parsley
1.5 tablespoon tahini
2 teaspoons olive oil
2 teaspoons ground cumin
1/2 teaspoon ground coriander
black pepper
1/4 teaspoon cayenne or aleppo pepper
2 large eggs
2 garlic cloves, minced
1 can no-salt-added chickpeas, rinsed and drained

Relish:
1 larger chopped seeded tomato
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped sliced red onion
Bit of coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
A little feta, optional

1. Make sauce - combine first 6 ingredients in a small bowl, and stir with a whisk. Set aside.
2. Preheat oven to 475°.
3. Slice the eggplants in half lengthwise; score cut sides with a crosshatch pattern. Place the eggplant halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 475° for 7 minutes or until slightly tender and browned. Remove from oven and let cool some. Scoop out the eggplant and add most to the falafel. Season the eggplant shells with a little salt.
4. Combine remaining 1/2 teaspoon salt, onion, and next 11 ingredients (through chickpeas) in a food processor; process until smooth. Divide chickpea mixture between eggplant shell. Bake at 475° for 25 minutes or until eggplant halves are tender and chickpea mixture is lightly browned.
5. To prepare relish, combine the tomato and remaining ingredients in a bowl; stir to combine.
6. Place 1 eggplant half on each of 4 plates. Top each half with relish, sauce, an feta if any is around.

Quinoa Tabbouleh

Quinoa Tabbouleh
Serves 6-8

1 cup quinoa
2.5-3 bunches parsley, chopped
1 pint cherry tomatoes, in fourths
1 cucumber, seeded and diced
1 cup chopped scallions
1 clove garlic, minced
1 tsp cumin
1/2 tsp paprika
Juice of 1 lemon
olive oil

Wash the quinoa, and then put into a large skillet. Cook until dry, stirring, and then cook until toasted and starting pop.
Add the quinoa to 2 cups water. Bring to a boil and simmer 10-15 minutes or until done. Remove and cool.

Chop everything and mix with the cooled quinoa. Dress with lemon juice, spices, salt/pepper, and olive oil as needed.

Yogurt and Greens Salad

Yogurt and Greens Salad
Serves 6

1 lbs frozen mixes greens, thawed
1 lbs frozen spinach, thawed
1/2 large cucumber, grated
1 very large container plain greek yogurt
4 cloves of garlic, minced
Juice of 1 lemon
1/4c chopped dill
3 Tbs chopped mint
Some chopped walnuts (optional)
Salt and Pepper

Thaw the greens in the microwave and drain well. Move to a large bowl.
Add everything else in, with the yogurt last.
Mix with most of the yogurt, and add more yogurt to reach desired taste/consistency.

Meatballs with Fava Beans and Lemon

Meatballs with Fava Beans and Lemon
Serves 4

Meatballs:
20oz ground beef, or beef/lamb mix
1 med onion, fine chop
1 cup bread crumbs
2 Tbs each chopped parsley, dill, cilantro, mint (dried/fresh)
2 cloves garlic, minced
1 Tbs baharat spice mix (or Chinese 5-spice)
1 Tbs cumin
2 tsp caper, chopped
1 beaten egg
salt/pepper

The rest:
Olive oil
16oz fava beans, thawed if frozen
2 tsp thyme
6 cloves garlic, sliced
1.5 cups green onions, cut in 3/4inch lengths
3 Tbs lemon juice
1 can chicken stock (1.5-2c)
salt/pepper
1 Tbs each chopped parsley, mint, dill, cilantro

Mix the meatball ingredients together and form into ping-pong size balls.
Sear all the meatballs in a very wide pan, in batches.

Blanch the fava beans. If you have hours, de-skin half and reserve for the end.

Heat oil and saute green onions, garlic, and thyme for a few minutes. Add half the lemon, the unpeeled favas, salt and pepper, and enough stock to almost cover. Cover the pan and simmer 10 minutes.
Add the meatballs an remaining stock, and cook another 10 minutes, or until everything is done.

Boil the sauce down, uncovered, if it's very loose. Finish by stirring through remaining favas, lemon juice, and herbs. Serve with rice.

Meatball Fesenjan

Walnut stew with meatballs and eggplant
(Meatball Fesenjan)
5-8 servings

the meatballs
    1 kg ground beef
    1 onion
    1 tbsp turmeric
    salt and pepper
    oil to fry

the walnut stew
    8oz walnuts, toasted and ground
    3 tablespoons pomegranate puree and 1 liter of hot water, or 1 liter pomegranate juice
    1 onion
    1 tsp cumin
    1 tsp garam masala
    ½ tsp cinnamon
    ½ tsp cayenne pepper
    2 eggplants, medium
    salt to taste


Start by slicing the eggplant and salt them. Set aside for 30 minutes.
Grate the onion and mix with all the ingredients into a mince. Shape small meatballs and brown round the skillet. They do

not need to be finished fried.
Chop the onion finely and fry in a little oil with all the dry spices in the same pan. Add the ground walnuts and cook 20m,

stirring often. Deglaze with pom juice or pom+water. Add the eggplant and cook 10 minutes. Add the meatballs and cook

another 30 minutes.
Serve walnut stew with saffron rice and a good salad.

Falafel Burgers

Falafel Burgers
Makes ~8 Patties

2/3 cup red onion, chopped
1/3 cup fresh Italian parsley, chopped
2 Tbs tahini
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
2 (15 1/2-ounce) cans chickpeas, drained and rinsed
3 garlic cloves, minced
1/2 cup seasoned breadcrumbs, divided
1 egg

Process all except half onion and bread crumbs.
Mix in the rest of the onion and the egg by hand.
Dredge in the remaining crumbs and fry or bake 30 minutes, turning once.

Greek 7 Layer Dip

Greek 7 Layer Dip

3 cups hummus (1 large + 1 small container, roughly)
1 tub tzaziki
2 cups tomato (diced and mixed with 1 tablesoon lemon juice and 1 teaspoon oregano)
1 cup cucumber (cut into small pieces)
1/2 cup red onions (diced)
4oz feta (crumbled)
1 cup kalamata or oil-cured olives (pitted and coarsely chopped)
1 handful mint (chopped)
Pita

These amounts fit well into an 8x8 casserole. Layer in descending order.

Butternut Squash, Chick Pea & Pita Salad with Lemon Tahini Dressing

Butternut Squash, Chick Pea & Pita Salad with Lemon Tahini Dressing
Serves 3

1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
1 red or yellow onion, cut into 1/2-inch thick slices or wedges
olive oil
1 15-ounce can chick peas, drained
1.5 cup pita chips, broken
1 box/bag salad greens
Lemon Tahini Dressing, recipe follows
1 breast cooked chicken, cubed

1.Heat oven to 425 degrees. On a well-oiled baking sheet, toss the squash and onion to lightly coat, then arrange the pieces so they are spread out a bit with the flattest side down. Sprinkle lightly with salt and pepper and bake for 20-25 minutes or until the squash is just tender and golden brown on the bottom.
2.Place desired amount of lettuce on serving plates or in a salad bowl. Top with the roasted squash and onions, chick peas, pita chips, and chicken. Drizzle with dressing and toss to coat.

Lemon Tahini Dressing
1/3 cup  tahini
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons soy sauce
1/3 cup coconut milk or milk

1.Combine all ingredients well and store in the refrigerator.
2.Best if made at least an hour or two in advance to allow the flavors to meld.

Braised Eggs with Lamb, Tahini, and Sumac

Braised Eggs with Lamb, Tahini, and Sumac
Serves 4

Olive oil
1 medium onion, fine chop
6 cloves garlic, sliced thin
12oz ground lamb
2.5 tsp sumac
1.5 tsp cumin
1/2c Toasted pistachios
1/3c Toasted pine nuts
2 tsp harissa
1 Tbs lemon zest, minced (or 1 Tbs chopped preserved lemon)
2 cups whole cherry tomatoes
>1/2c chicken stock
6 large eggs
handful cilantro

Yogurt Sauce
>1/2c Greek yogurt
2 Tbs tahini
Juice of 1/2 lemon
Water, as needed
salt

Mix the sauce and set aside. Thin some if needed.

Heat a very wide pan and get extremely hot. Add the tomatoes and char, tossing occasionally, until well browned. Set aside.

Saute the onions and garlic, until colored some. Raise the heat to high and add the lamb. Brown the lamb well, and season with sumac, cumin, salt, and pepper. After a minute, mix in the nuts, lemon zest and harissa.

Add the stock to the pan, and bring to a boil. Make wells in the mixture and nestle eggs gently in. Cover the pan and cook over low heat for 3 minutes. Add the tomatoes on top, avoiding the yolks, cover and cook another 5 minutes (or until egg whites are barely cooked).

Remove from heat and dot on the yogurt sauce, along with some sumac (or zaatar) and cilantro. Serve with Israeli Salad.

Basic Shakshuka

Basic Shakshuka
Serves 4

olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (or way less...)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can crushed tomatoes
Kosher salt, to taste
4-6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas and humus and salad, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

Sabich

Israeli Roast Eggplant, Hummus and Pickle Sandwiches (Sabich)
Serves 4

1 baking potato
Salt
1 large eggplant, sliced 1/2 inch thick
1 cucumber—peeled, halved, seeded and cut into 1/2-inch dice
1 large tomato, cut into 1/2-inch dice
1 large jalapeño, minced
2 garlic cloves, minced
3 tablespoons chopped cilantro
2 tablespoons chopped parsley
2 tablespoons fresh lemon juice
4+ pita breads, warmed
1 cup hummus
1/4 cup tahini, at room temperature
4 large hard-cooked eggs, sliced
4 small dill pickles, thinly sliced

    Preheat the oven to 425°. In a small saucepan, cover the potato with 2 inches of water and bring to a boil. Cook over moderate heat until just tender, about 20 minutes. Drain and let cool, then peel the potato and slice it 1/4 inch thick. Season the potato slices with salt.
    Meanwhile, arrange the eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake for about 10 minutes, until browned and tender.
    In a large bowl, add the cucumber, tomato, jalapeño, garlic, cilantro and parsley. Toss with the lemon juice and 3 tablespoons of olive oil and season with salt and pepper.
    Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas. Spread the hummus on the bottoms and 1 tablespoon of tahini over it. Layer the potato slices, eggplant, egg and cucumber-tomato salad in the pitas, along with some of the salad juices. Top with the pickle slices a

Lamb and Chickpea Tagine

Lamb and Chickpea Tagine
Serves 4

2 lbs lamb, cubed
olive oil
Salt, pepper
Juice and rind of 1 lemon
3 cloves garlic, minced
1 inch ginger, minced
1 onion, chopped
1 large carrot, chopped
1 teaspoons each cumin, coriander, cinnamon, paprika
1/4 teaspoon tumeric
1/2 cup orange juice, optional
1 14.5-ounce can diced tomatoes, undrained if no OJ
1 14.5-ounce can chicken stock
1.5 cup dried apricots
1 cup dried figs, halved
1 15.5-ounce can chickpeas, drained
2 tablespoons honey
Handful cilantro, chopped

Cube the meat and season. Brown in a dutch oven, and reserve.

Add onion, cook until the onions are starting to become golden. Add garlic, ginger, carrot, and spices and cook 1 minute.

Add lamb and tomatoes and deglaze. Add stock and let cook 1.5 hours. Add fruit and chickpeas and cook 15 minutes. Finish with honey and cilantro, and serve with rice or couscous.

Tzatziki Potato Salad

Tzatziki Potato Salad
Serves 8

2.5 lbs Yukon Gold potatoes, cubed
Juice of 1/2 lemon
oregano, salt, pepper
olive oil
About 1.25cups or 2/3 tub tzatziki. Watch out for store-bought brands not made with yogurt...
1 Serrano pepper, minced
Some red onion and cut up tomatoes.

Mix the potatoes, lemon, oregano, salt and pepper, and olive oil to coat. Roast at 400 for 40 minutes, turning a few times, until firm but done. Let cool.
Mix with tzatziki and extras. Let sit for at least 1 hour, and then re-season and add tzatziki or extras, if needed.

Khoresht Fesenjan

Pomegranate Stew with Chicken (Khoresht Fesenjan)
Serves 4-6

2 tablespoons olive oil
2 pounds chicken thighs, chunked
1 white onion, thinly sliced
1/2 pound walnuts, toasted and finely ground
1 teaspoon salt
4 cups pomegranate juice (reduced to 3 cups, or water/pom molasses mix)
1 teaspoon cardamom
2 tablespoons sugar/honey

Cook onion in a dutch oven until starting to get golden. Add chicken and cook until no longer raw.
Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a
boil. Reduce heat to low and simmer for 1 1/2 hours, stirring occasionally.
Add sugar and simmer another 30 minutes. Serve with rice.

Potato Salad with Hummus-Yogurt Dressing

Potato Salad with Hummus-Yogurt Dressing
Serves 6

2 pounds Yukon Gold potatoes, scrubbed
2/3 cup Garlic Hummus
3/4 cup nonfat plain yogurt
1 tsp coriander
1 cup finely diced celery
1/4 cup finely diced pickles
1/4 cup chopped parsley
1/3 cup finely diced onion
Salt and freshly ground pepper
Juice of 1 lemon

1. In a large pot, cover the potatoes with water and bring to a boil.
Simmer over moderate heat until the potatoes are tender when pierced with
a knife, about 20 minutes. Drain and let cool. Peel the potatoes and cut
into 1-inch pieces.
2. In a large bowl, mix the hummus with the yogurt, celery,
cornichons, parsley and onion. Fold in the potatoes, season with salt and
pepper and serve.

To make a meal, add chicken, cherry tomatoes, and watercress.

Turkey Kofta with Cacik-like Sauce

Turkey Kofta with Cacik-like Sauce
Serves 3

Kofta:
1.3 lbs Ground turkey
1/2 shelled Pistachios, chopped
2 garlic scapes, fine chop
A few Tbs mixed herbs - cilantro/oregano/parsley/whatever
1 Tbs Coriander
2 tsp cumin
1 tsp cayenne
salt/pepper

"Cacik"
2-3 cups plain greek yogurt
About 1.5 cups steamed mixed greens (kale, peas, etc)
About 1.5 cups steamed mixed hard veg (kohlrabi, baby turnips, etc)
A few tbs each parsley and dill, maybe some mint
A few tbs chopped scallion
3 garlic scapes, fine chop
2-3 tbs olive oil
salt and pepper

Mix the meat and stuff, make into small for-pita patties, and cook.
Mix Cacik, and keep cool.
Make pita sandwiches with kofta, cacik, tahini, lettuce, etc.