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    429 Recipes

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    There's this yummy maple yogurt that appears in my local supermarket every fall. I considered it a rare treat...but knew there had to be a way to make it more cheaply since the little containers cost dearly, and if I want to enjoy it any time of the year. My version tastes even better and comes out with such a rich creamy texture! It's worth the overnight wait.

    Recipe #509457

    Altered from a recipe I found on Instructables, I had ended up with a nice bag of yellow split peas and wanted to make an Indian-style recipe after enjoying this yellow pea dip at a local Indian joint. Very simple and tasty as both a soup and a dip!

    Recipe #504613

    I adapted this from a recipe I saw on The Polymath Chronicles for Hungarian Chicken. I sized it down for 2 big servings or 3 small servings, and made it vegetarian-friendly (it originally called for 4 chicken breasts to serve 4-6), and wanted to use up some leftover cabbage from making Hungarian noodles...and made it authentic with liberal use of paprika. You can easily make this vegan by using egg-free noodles or pasta. Prep time includes noodle cooking time.

    Recipe #495501

    From Delicious Istanbul. I loooove these and always go ape at my favorite Turkish joints getting these and eating them with yummy red lentil soup...this home version really isn't as difficult as I thought it'd be! And I like that they're baked, not fried; I can even whip up a small batch in my toaster! I didn't include time to thaw out your phyllo, as I usually get impatient and just leave it sitting next to the toaster or other warm device and let it speed up the thawing. Soft white cheese like Israeli or Bulgarian feta (which is different from actual feta) is also good for this. A little fresh dill is also awesome in these.

    Recipe #495166

    Adapted from a Barefoot Contessa recipe out of what I had in the pantry and felt like using. It originally called for cannellini but I think any kind of white bean will work. I used butter beans and it came out awesome! I think I'll try this again livened up with a little tomato paste.

    Recipe #495039

    I got this from the Almost Turkish food blog, looks yummy! I looove red lentils though I'll probably cheat and use rice, kasha, or barley since I tend to not keep bulgur around heh. This is a completely dairy-free recipe that is both vegan and kosher. I guess any kind of onion would work but I imagine a tangy red onion would compliment the lentils well, or sweet yellow for a nice complex flavor, but white will work just fine.

    Recipe #494873

    I took this from a recipe I saw on the Zaar, but jazzed it up a little. I was intrigued at how few ingredients it had but looked so elegant! But I decided to jazz it up a little with the addition of lemon, parsley, and pepper. Green onions are preferable but a small white onion or a shallot will do in a pinch. This is very easy and whips up fast!

    Recipe #494814

    I've been experimenting with spinach pie recipes over the years, and have tried many restauraunts' and delis' but am utterly picky about it. The spinach pie is either really awesome or really gross, no in-between! Then I decided to combine it with piyaz: two great taste that taste great together! While I've grown onto phyllo, I've come to love my local places' spinach pies that are either made with yufka or a softer outer shell rather than flaky, crunchy phyllo. I didn't exactly get the same result with puff pastry, but it worked well enough to feed me for a whole week and give me enough spinach pie to freeze, at least 8 medium pieces or 6 nice big ones! I love this with Recipe #140836, it makes a perfect meal with some crusty bread and fresh greens with hummus! (Or a great one-dish meal on its own.)

    Recipe #494738

    This kugel uses traditional Eastern European kugel components but with a modern Israeli flair...and just happened to be stuff I had stocked the fridge and pantry with one night! Very easy to double, use half the bag of noodles for a little kugel in a 8 x 8 square pan or 9" pie pan, and the whole bag for a big kugel in a 9 x 13 pan then simply double everything else. Pot cheese also works nicely in this if you don't like the tang of feta or goat cheese; so long as it's dry and crumbly it'll work.

    Recipe #494737

    I was going nuts looking for the perfect red lentil soup recipe that had just the right spice blend after enjoying it immensely at my favorite local Turkish joint and getting a bit bored with my standby lentil soup recipe. This is based on various Turkish lentil soup recipes with my own flair. It didn't come out exactly like the tasty soup at Turkuaz, but it did come out good enough for me to keep making it!

    Recipe #494025

    I saw these frozen bags of pearl onions at Whole Foods, then the gears started to turn in my head, and I knew I had to make something with them. I originally wanted to use potatoes or matzo meal to go with the pearl onions but having just had a delicious kasha knish from Yonah Schimmel's I went into a bulk bin frenzy, bought some wonderful roasted kasha, I made a whole bunch after I went nuts in the kitchen, this was the result! I cooked my kasha ahead of time, but you can use it freshly hot if you're careful about mixing in the egg.

    Recipe #494024

    And it doesn't have real limocello in it! But no one will guess that this rich, delicious frozen treat uses such simple ingredients! Cook time is freeze time.

    Recipe #493964

    I love tahini and its many uses. It makes awesome cookies! Vanilla sweetens them nicely, but rosewater gives them a more Middle Eastern flair.

    Recipe #489781

    Different than the first version I have posted in 2009. Closer to the Nestle original recipe. I used a teaspoon of that amazing black cocoa powder from Shady Maple, but regular cocoa powder is just as yummy. It's 1/2 cup plus 2 tablespoons of pumpkin, or 10 tablespoons if you only want to get one utensil dirty.

    Recipe #489559

    I was craving Jewish comfort food. Slightly based off a recipe I grew up with, and with the quantity adjusted for a singleton household. But it can be doubled to bake in a 9x13 pan with no worries, just bake it for longer. You can use 4-5 tablespoons matzo meal instead of 2 matzohs but I like the texture of regular matzohs (and the fun of crushing it up!) Sweet paprika can be used, but I find the smoked paprika really makes it zing.

    Recipe #489502

    I was initially grossed out at the idea of borscht years ago. But after I've learned to love beets, I decided to potchke around the kitchen and make my own as a mish-mash of various recipes, and have it be 100% vegetarian. Vegan, actually. Unlike most borscht recipes, this has no cabbage in it. It was mostly out of laziness and cheapness because I ended up with three large beets and didn't feel like buying anything else. But I love beets now, so it worked!

    Recipe #489439

    I was inspired to make this after both seeing a recipe on Mirj's blog, and trying a walnut-lentil pate at Angelica Kitchen. This is a completely vegan version. Regular paprika works too, but the smoked paprika really makes this zing! The long time the onions take is worth it.

    Recipe #488822

    Hawaiij spice is sort of like a Chinese five-spice powder, or garam masala. This is popular recipe among Israelies of Yemenite origin, many families and chefs have their own versions of this spice mix. This one came from Cyber Kitchen.

    Recipe #488476

    From Israeli Kitchen, sounds good on veggies.

    Recipe #488282

    I fell in love with labneh after going to a few different Middle Eastern restaurants, and seeing that store-bought labneh was pretty expensive I wanted to see about making it myself. It's incredibly easy! It is a tad time-consuming due to the straining time, but worth it. I make this with nonfat yogurt due to both the texture and the addition of olive oil and sesame seeds, but feel free to use low fat or whole milk plain yogurt in this.

    Recipe #488278

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