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    42 Recipes

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    This light and refreshing recipe comes together in under 5 minutes and is great during the summer months! I used it as an accompaniment for kotlet (Persian meat-potato patties), although it also goes great as a veggie dip, alternative to tartar sauce, or off the spoon! NOTE: I eyeballed the quantities when I came up with the recipe, so amounts may need to be adjusted a bit to taste.

    Recipe #480383

    This salad is light and refreshing, and tastes better the second day!

    Recipe #473485

    This is a quick and healthy hybrid of eggplant baba ganoush and hummus, with fava beans and spices! It was made on a whim because I only had one small-ish eggplant and wanted to stretch it into an entire meal. If you like garlic, spicy food and Middle Eastern flavors, give this a try! I love hummus and baba ganoush, but think this hybrid may be even better! *** I invented this recipe, so all ingredients are approximate. Feel free to adjust to taste or experiment.** . Note: Canned and dried fava beans may be found in the ethnic section of a large supermarket, or in Middle Eastern/Mediterranean groceries. This recipe probably works fine with chickpeas, but fava beans gave it a different flavor and smoother texture.

    Recipe #469903

    Full of fresh vegetables, this chowder is pretty healthy (compared to others) and easy to make! Instead of massive quantities of heavy cream, it is thickened mainly with grated potato and zucchini, which dissolve during cooking and adds additional nutrients. Although I don't have kids, I imagine this would be a good way to sneak vegetables into the diet of picky eaters :)

    Recipe #458536

    Nan-e Barbari is a popular Persian flatbread. It is often eaten with salty soft cheese such as feta with herbs (sabzi) or jam and a cup of tea for breakfast. It is similar to Armenian matnakash bread. I made this once for my Iranian boyfriend's parents and they approved :)

    Recipe #453533

    I LOVE this face mask! It is only 2 ingredients, but makes makes my pores look nonexistent, helps get rid of pimples (I almost never break out now), moisturizes and makes your face VERY smooth. Enjoy!

    Recipe #453525

    I discovered this last summer, and it is amazing! It visibly tightens my pores, reduces oiliness, moisturizes, reduces redness + blemishes, and makes your skin sooo smooth afterwards! The only drawback is that I'm (understandably) not motivated to do it during the cold winters here in Illinois! It is great during the summer though :) All quantities are approximate, feel free to experiment! Cooking time is freezing time.

    Recipe #453524

    This tangy soup is low-fat, quick and easy to prepare! It is a copycat-of a-copycat recipe from the soup served at Reza's, a Persian restaurant in Chicago (so called because I have never been to Reza's, but once had someone else's imitation of it!). Sumac powder and dried limes can both be found at Middle Eastern groceries or ethnic stores.

    Recipe #453522

    A less fussy way to eat sushi ingredients! I eyeballed quantities when I came up with this, so the measurements aren't precise-- adjust any ingredients to taste. You could probably make a more filling meal out of this by adding in some cooked chilled brown or white rice, or adding more vegetables. And I chose to coat the fish with panko bread crumbs but I'm sure it would work just fine with seared fish or sashimi. Enjoy!

    Recipe #452496

    This is a dairy version of the cookies my fiance's grandma would prepare for Purim (a Jewish holiday in the spring). The crisp shortbread dough encases a sweet filling made of walnuts and rose water. Easy to make, and delicious! Note: the original recipe is parve and uses oil in place of butter. I have never made cookies without butter or margarine and was scared to try it without knowing the proper proportions. If you know how to do it, please let me know! :)

    Recipe #452331

    This cinnamon roll-flavored cake is pretty easy+fast to whip together and smells (and tastes) fantastic! This was one of my first attempts making (any) frosted cake from scratch and it turned out great. After making cinnamon rolls/challah/cookies for my boyfriend (who has an unnatural affinity for the spice!), I thought, "why not cake?" Note: feel free to play around with the cinnamon/extract quantities-- I think I actually ended up putting a lot more than what I listed in the recipe, so adjust to taste. I included cinnamon extract as well as the spice, since it is stronger. I added a tiny bit of food coloring to it as well, to make it a very light brown/peach color.

    Recipe #448984

    I found this recipe in an Italian cookbook that my dad got a long time ago. It is delicious and looks like a lot of work, but is very easy to make! If you find the sauce too acidic or want it to be thicker, add some corn starch dissolved in water at towards the end and cook for a few minutes longer. If you have any leftovers, it tastes even better the next day. Preparation time does not include time to marinate.

    Recipe #445613

    Variations of peanut (or groundnut, as they are locally called) soups and stews are eaten across West Africa. I adapted this recipe from several different cookbooks + my own preferences. Savory, spicy, filling, healthy and quick to make! Omit the chicken for a vegan version and/or feel free to add in more vegetables (yams, eggplant, or squash could be good, I think). *NOTE* If possible, try to use Recipe #13953 if you don't have berbere on hand . Cayenne is an acceptable substitute, but really doesn't do the dish justice like Berbere would. Even just adding a pinch or two of the different spices in the Berbere mix would suffice!

    Recipe #438533

    Known as Avgolemono in Greece and Aarshe Saak in the Middle East, this tangy velvety soup is a staple at many meals. Aarshe Saak typically has small meatballs in it, while Avgolemono traditionally has rice and no meat. However, there are many regional and personal variations, and this is mine. This version I came up with has has chicken and spinach/mushrooms to make it more filling. Feel free to omit these ingredients or experiment! Note: I always "eyeball" quantities when I cook, so these amounts may not be perfectly exact- always adjust quantities to taste :)

    Recipe #435318

    Easy to make and great for a cold or rainy day! Also a great way to use up any old vegetables in the fridge- I used celery and cabbage, but I'm sure zucchini, yellow squash, cooked eggplant or potatoes would also work (just try to avoid any vegetables that have a strong flavor that would clash with the squash). If you aren't worried about cholesterol or fat (I made this version for my mom, who cannot have cholesterol), you can substitute the soy milk with half and half or cream, and the fake butter spread with real butter.

    Recipe #426845

    This sweet-sour stew is enjoyed by many Sephardic families during the Passover seder and other festive events. It has a longer cooking time, but requires very minimal work on your part and tastes even better the next day! Note: Meat+ fruit combinations are fairly common in Middle Eastern cuisine, but can take getting used to if you have not tried it before. If the stew is too sweet for your taste, just add more sliced lemon or lemon juice. Also, do not brown the chicken before adding the water- the pieces will retain their shape instead of falling apart to create a stew.

    Recipe #423518

    Even if you aren't a fan of white chocolate, give this a try! The tartness of the raspberries balances out the sweetness of the white chocolate nicely in this classic combination. Made for Valentine's Day 2010.

    Recipe #413760

    The rice stuffing is very simple to make and turns out beautifully! If barberries are not available, chopped fresh cranberries or sour cherries are a good substitution. Preparation time does not include marinating time. Adapted from Persian Cooking for a Healthy Kitchen" by Najmieh Batmanglij.

    Recipe #397386

    These marinated chicken legs come out beautifully glazed and juicy, and look like a lot more work than they really are! I marinated mine for only one hour and they still turned out nicely. Also, you can add sliced and scored potatoes to the baking pan if desired, to soak up some of the juices. Note: I originally tried this recipe for one serving, so had to estimate the measurements of the marinade and stuffing. The proportions are correct, but the amounts may need adjusting for your personal taste. I also only had dried herbs on hand, but fresh would probably turn out even better!

    Recipe #389841

    Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen". I have not yet had the chance to try this recipe, but it looks delicious and I cannot wait to test it out!

    Recipe #387093

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