Arabian Asian Cookbook Box Set (Persia, India, Lebano) - Umm Maryam (Ebook)

ARABIAN & ASIAN COOKBOOK BOX
SET I
A C OOKBOOK B OX S ET W ITH R ECIPES F ROM I NDIA , P ERSIA , AND
L EBANON
By
Umm Maryam
Copyright © 2015 by Saxonberg Associates
All rights reserved
Published by
BookSumo, a division of Saxonberg Associates
http://www.booksumo.com/
STAY TO THE END OF THE COOKBOOK AND
RECEIVE….
I really appreciate when people, take the time to read all of my recipes.
So, as a gift for reading this entire cookbook you will receive a massive
collection of cultural recipes.
Read to the end of this cookbook and get my Cultural Cookbook Box
Set for FREE!
This box set includes the following cookbooks:
1. A Kitchen in Morocco: Classical Moroccan Recipes
2. The Biryani Bash: A Collection of the Most Unique Biryani
Recipes
3. Easy Samosa & Pot Pie Recipes
Remember this box set is about CULTURAL cooking.
In A Kitchen in Morocco you will learn many classical Moroccan dishes
like: Tagine (Spicy Mediterranean Chicken), Classical Moroccan Couscous,
Peanut Soup, Moroccan Chicken, and so many others.
Then we go on to The Biryani Bash. Where you will learn ALL of the
different ways to prepare biryani like: Vegetable Biryani, Vermicelli Biryani,
Coconut Biryani, and so many more!
Finally in Easy Samosa & Pot Pie Recipes we tackle one of my favorite
Indian side dishes: Samosas. Cooking samosas is actually quite easy if you
follow these methods!
So stay till the end and then keep on cooking with my Cultural Cookbook
Box Set!
ABOUT THE AUTHOR.
Umm Maryam is a self-proclaimed lover of culture. She focuses her time on

writing books about different countries in the Arab and Asian world.
For a complete listing of all my books please see my author page at:
http://amazon.com/author/ummmaryam
INTRODUCTION
Thank you for taking the time to purchase my first recipe box set. I hope this
book increases the joy and pleasure in your life at least slightly.
In my first recipe box set you will find three of my most favorite cookbooks:
1. A Kitchen in Persia: Classical and Unique Persian Recipes
2. Classical Lebanese Cooking: Simple, Easy, and Unique
Lebanese Recipes
3. Classical Indian Cooking: Simple, Easy, and Unique Indian
Recipes
The book has been reformatted into three main sections to make navigation
through the text as easy as possible.
Feel free to skip around and read what is most important to you first. As
always please take your time and enjoy!
TABLE OF CONTENTS
About the Author.

Introduction
Table of Contents
Legal Notes
Cookbook 1
A Kitchen in Persia: Classical and Unique Persian Recipes
Ash-e-jow
(Barley Soup)
Khoresh Fesenjan
(Chicken Pomegranate Stew)
Maast-o Khiar
(Cucumber Yogurt)
Kebabs Persian Style
Persian Melon Salad
Kebabs Persian Style II
Fesenjun
Sabzi Polo
(Herb Rice with Fava Beans)
Yogurt Salad Persian Style
Herbed Pomegranate Salsa
Yazdi Cakes
ISKENDER KEBABS
Ginger Sekanjabin
(Persian Syrup Drink)
Tomato Avocado Salad
Fereni
(Persian Pudding)
Sekanjabin
(Mint, Ginger, Strawberry Syrup)
Adas Polow
(Rice and Lentils)
Lamb and Asparagus Stew
Persian Yogurt Dessert
Jarjeer
(Arugula Salad)
Lubia Polo
(Green Bean Rice)
Cookbook 2
Classical Lebanese Cooking: Simple, Easy, and Unique Lebanese Recipes
Fattoosh
Donair
Labneh
(Lebanese Cream Cheese)
Lebanese Rubbed Salad
Kibbee Lebanese Style
Lebanese Bean Salad
Lebanese Rice Pilaf
Lebanese Radish Salad
Layali Libnan
Lebanese Seven Spices
Lebanese Style Cookies
Lebanese Lemon Salad Dressing
Lebanese Baked Eggplant
Lebanese Lemon Lentil Soup
Lebanese Garlic Sauce
Tabouli
Lebanese Chicken and Potatoes
Lebanese Red Lentil Soup
Chard Lentil Soup
Koosa
(Stuffed Zucchini)
Lebanese Garlic Sauce II
Adas bil Hamod
Sweet Potato Wraps
Cilantro and Garlic Potatoes
Fried Cauliflower with Tahini Sauce
Mahallebi
Muhammara
Lentil Lemon Soup II
Chicken Shawarma
Cookbook 3
Classical Indian Cooking: Simple, Easy, and Unique Indian Recipes
Chicken Tikka Masala
Makhani
(Indian Butter Chicken I)
Korma Vegetarian Edition
Indian Style Curry Chicken
Indian Curried Red Lentils
Makhani
(Indian Butter Chicken II)
Indian Style Curry Chickpeas
Spicy Potatoes With Curry
Eggplant Curry
Aloo Phujia
Tandoori I
Grilled Tandoori II
Tomato Chicken Indian Style
Korma
Spinach Dahl
Masoor Daal
Spicy Mango Chicken
Indian Style Eggplant
Aloo Gobi
Curry Shrimp
Curry Fish
Chicken Biryani
Brown Rice, Chicken, Curry, Casserole
Aloo Matar
Potatoes Indian Style
Dahl II
Okra Curry
Lentil, Tomato Soup, Indian Style
Indian Style Salsa
Interested in My Other Cookbooks?
LEGAL NOTES
ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE
REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY
MEANS. PHOTOCOPYING, POSTING ONLINE, AND / OR DIGITAL
COPYING IS STRICTLY PROHIBITED UNLESS WRITTEN
PERMISSION IS GRANTED BY THE BOOK’S PUBLISHING
COMPANY. LIMITED USE OF THE BOOK’S TEXT IS PERMITTED
FOR USE IN REVIEWS WRITTEN FOR THE PUBLIC AND/OR PUBLIC
DOMAIN.
COOKBOOK 1
A KITCHEN IN PERSIA: CLASSICAL AND UNIQUE

PERSIAN RECIPES
ASH-E-JOW
(BARLEY SOUP)
Ingredients:
2 quarts chicken stock
2 tbsps vegetable oil
one medium onion, diced
one cup uncooked pearl barley
one tsp turmeric
one lime, juiced
1/4 cup tomato paste
salt, according to your preference
ground black pepper, according to your preference
one cup diced carrots
1/2 cup sour cream
1/2 cup chopped fresh parsley
8 lime wedges
Directions:
Get a pot that can be covered. Heat chicken stock until

simmering.
Get another pot, heat veggie oil. Fry onions until translucent.
Combine pearl barley and stir for 1 min.
Combine the following ingredients: pepper, heated chicken stock,
salt, turmeric, tomato paste, and juiced lime.
Heat until boiling. Turn heat to low. Simmer for 1 hr.
Combine carrots, cook for thirty mins.
Get a bowl and add some sour cream to it.
Take 1/2 a cup of soup, and combine it with the sour cream.
Combine both pots into one. Add fresh parsley.
Serve with lime.
NOTE: If you notice that your soup gets too hard or thick, then to fix this,
you only have to mix in some extra water.
Serving Size: 8 servings
Preparation Cooking Total Time

10 mins 2 hrs 2 hrs 10 mins
Nutritional Information:
Calories 193 kcal

Carbohydrates 28.3 g
Cholesterol 9 mg
Fat .2 g
Fiber 4.3 g
Protein 5.5 g
Sodium 178 mg
* Percent Daily Values are based on a 2,000 calorie diet.

KHORESH FESENJAN
(CHICKEN POMEGRANATE STEW)
Ingredients:
2 tbsps olive oil

one 1/2 lbs chicken legs, cut up
one white onion, thinly sliced
1/2 lb walnuts, toasted and finely ground in a food processor
one tsp salt
4 cups pomegranate juice
1/2 tsp cardamom (optional)
2 tbsps sugar (optional)
Directions:
Get a skillet heat olive oil.

For 20 mins fry onions, and chicken.
Add: cardamom, walnut puree, pomegranate juice, and salt.
Heat until boiling. Set heat to low and cover skillet. Let
everything simmer for 1.5 hrs.
Add some sugar.
Simmer for 30 more mins.
Serve and enjoy.
NOTE: If the contents become too thick then make sure you add some
additional warm water.

15 mins 2 hrs 30 mins 2 hrs 45 mins
Calories 785 kcal

Cholesterol 64 mg
Fat 39 g
Fiber 2.9 g
Protein 24.4 g
Sodium 445 mg

MAAST-O KHIAR
(CUCUMBER YOGURT)
Ingredients:
one (32 oz) container plain yogurt

3 cucumbers, peels removed and diced
one clove garlic, minced
one shallot, finely chopped
5 tbsps dried dill weed
one tsp salt
one tsp pepper
Directions:
Get a bowl, mix the following: shallot, yogurt, garlic, and

cucumbers.
Add: pepper, dill, and salt.
Refrigerate for one hour.
Plate and enjoy.

15 mins 1 hr 1 hr 15 mins
Calories 46 kcal
Carbohydrates 6.3 g
Cholesterol 3 mg
Fat 0.9 g
Fiber 0.7 g
Protein 3.8 g
Sodium 188 mg

KEBABS PERSIAN STYLE
Ingredients:
one (8 oz) container plain low-fat yogurt

one onion, chopped
1/2 tsp dried mint
2 lbs beef top sirloin, cut into large cubes
Directions:
Get a bowl, combine the following: mint, yogurt, and onion.

Add beef cubes.
Cover and refrigerate for 6 hrs.
Heat a grill or grilling plate.
Place beef pieces on skewers and grill them for 15 mins.
Plate and enjoy.
NOTE: If using a grilling plate increase the cooking time of the beef slightly.

15 mins 15 mins 6 hrs 30 mins
Calories 263 kcal

Carbohydrates 4.4 g
Cholesterol 83 mg
Fat 14.4 g
Fiber 0.3 g
Protein 27.1 g
Sodium 84 mg

PERSIAN MELON SALAD
Ingredients:
one honeydew melon, fruit removed with a melon baller

one cantaloupe, fruit removed with a melon baller
1/4 watermelon, fruit removed with a melon baller
one bunch grapes
one pineapple - peeled, cored, and cut into chunks
2 tbsps pickled ginger
one cup fresh orange juice
1/4 cup fresh lime juice
one tbsp white sugar
1/4 cup chopped fresh mint
one pint fresh strawberries, hulled (optional)
4 sprigs fresh mint for garnish
Directions:
Get a bowl mix the following: chopped mint, honeydew, sugar,

watermelon, lime juice, grapes, orange juice, pineapple, and
pickled ginger.
Cover the bowl refrigerate for one hour.
Add strawberries and mint.
Enjoy.

30 mins 1 hr 30 mins
Calories 194 kcal

Cholesterol 0 mg
Fat 0.9 g
Fiber 4.3 g
Protein 2.8 g
Sodium 47 mg

KEBABS PERSIAN STYLE II
Ingredients:
2 lbs beef tenderloin

one onion, chopped
one tbsp salt, pepper
one juiced lime
Directions:
Dice beef into cubes.

Get a bowl, combine the beef pieces with the following
ingredients: lime juice, onion, black pepper, and salt.
Cover and marinate beef for 8 hours.
Heat a grill or grilling plate. Put eight cubes on each skewer.
Allow the beef pieces to grill for about 4 mins per side. Total
time for each piece should be about 16 mins.
Plate and enjoy.
NOTE: If using a grilling plate increase the cooking time of the beef
according to your preference.

20 mins 15 mins 35 mins
Calories 297 kcal

Carbohydrates 3.4 g
Cholesterol 113 mg
Fat 13.5 g
Fiber 0.6 g
Protein 38.4 g
Sodium 1830 mg

FESENJUN
Ingredients:
2 tbsps olive oil

one onion, finely chopped
4 skinless, boneless chicken breast halves
one cup finely ground walnuts
one (10 fluid oz) bottle pomegranate paste or syrup
Directions:
Get a skillet heat olive oil.

Fry onions until soft.
Add chicken to the onions. Fry chicken until brown on all sides.
Put aside.
Add walnuts to the oil and fry for 10 mins.
Add chicken onions with walnuts and add pomegranate paste.
Set heat to low. Let contents simmer for 20 mins while covered.
Stir occasionally.
Plate and enjoy.

Calories 572 kcal

Cholesterol 61 mg
Fat 28.8 g
Fiber 2.5 g
Protein 27.8 g
Sodium 53 mg

SABZI POLO
(HERB RICE WITH FAVA BEANS)
Ingredients:
6 cups water
4 cups uncooked long-grain white rice
1/2 cup water
one bunch fresh dill, chopped
one bunch fresh parsley, chopped
one bunch fresh cilantro, chopped
2 cups fresh or frozen fava beans
ground turmeric according to your preference
ground cinnamon according to your preference
one tsp salt
one tsp pepper
Directions:
Get saucepan. Add water. Heat until boiling.

Rinse rice under water, until the water runs clear.
Add rice to boiling water.
Boil rice until it begins to float. Then drain the water and leave
the rice in the pot. Add oil and ½ cup of water.
Also add the following: pepper, dill, salt, parsley, cinnamon,
cilantro, turmeric, and fava beans.
Fry for 5 mins.
Set heat to low. Cover the pot. Let everything cook for 45 mins.
Let everything cool. Plate and enjoy.
NOTE: The bottom part of the rice should be crispy like our other recipe,
Lubia Polo, make sure to enjoy this very tasty part.

20 mins 55 mins 1 hr 15 mins
Calories 234 kcal

Cholesterol 0 mg
Fat 3.1 g
Fiber 2.1 g
Protein 5.5 g
Sodium 214 mg

YOGURT SALAD PERSIAN STYLE
Ingredients:
one (32 oz) container plain yogurt

2 tbsps dried dill weed
2 cloves garlic, minced
salt and black pepper according to your preference
one cucumber (with seeds and peel removed, and chopped)
Directions:
Get a bowl, combine the following ingredients in it: pepper,

yogurt, salt, dill weed, and garlic.
Add cucumber.
Place a lid on the bowl and refrigerate for 8 hours.
Plate and serve.

10 mins 8 hrs 10 mins
Calories 78 kcal
Carbohydrates 9.3 g
Cholesterol 7 mg
Fat 1.8 g
Fiber 0.3 g
Protein 6.3 g
Sodium 154 mg

HERBED POMEGRANATE SALSA
Ingredients:
one 1/2 sprigs fresh mint, chopped

one 1/2 bunches fresh cilantro, chopped
one 1/2 bunches Italian flat leaf parsley, chopped
one small red onion, chopped
one pomegranate, skin and light-colored membrane removed
6 tbsps fresh lime juice
2 tsps grated lime zest
one jalapeno pepper, chopped
one serrano pepper, chopped
one small tomato, diced
2 tbsps olive oil
salt according to your preference
ground white pepper according to your preference
Directions:
Get a bowl combine: olive oil, mint, tomato, cilantro, serrano

pepper, Italian parsley, jalapeno pepper, red onion, lime zest,
pomegranate, and juiced lime.
Place a lid over your mixture and put it in the frig for about two
hrs.
Once everything has chilled-out nicely serve and enjoy.

20 mins 2 hrs 20 mins
Calories 119 kcal

Carbohydrates 14 g
Cholesterol 0 mg
Fat 7.3 g
Fiber 2.5 g
Protein 2.1 g
Sodium 123 mg

YAZDI CAKES
Ingredients:
2 cups all-purpose flour

one tsp baking powder
4 eggs
one 1/4 cups white sugar
one 1/2 cups butter, melted
one cup plain yogurt
one 1/2 tsps ground cardamom
one tbsp rose water
1/2 cup blanched slivered almonds
one 1/2 tbsps chopped pistachio nuts
Directions:
Set oven to 375 degrees F.

Grab a sifter and a bowl. Sift baking powder and flour into this
bowl. Set aside.
Get a baking dish for cupcakes coat with nonstick cooking spray
or veggie oil.
Get a bowl and mix sugar and eggs. Place bowl on top of a pan of
simmering water.
Inside of this bowl mix your eggs with a mixer or whisk for eight
mins.
Remove from heat and continue whisking for 10 mins.
Add: rose water, butter, cardamom, and yogurt. Now you want to
combine the flour and also the almonds.
Grab a scoop and put the contents into the cupcake sections.
Fill each cupcake section but leave some space for expansion.
Add a covering of pistachios. Enter the cakes into the oven for
about 30 mins.
Enjoy after cool.
Serving Size: 24 cakes

Calories 215 kcal

Cholesterol 62 mg
Fat 14 g
Fiber 0.6 g
Protein 3.4 g
Sodium 121 mg

ISKENDER KEBABS
Ingredients
4 pita bread rounds

1 tbsp olive oil
4 skinless, boneless chicken breast halves - chopped
2 medium onion, chopped
1 clove garlic, minced
1 (10.75 ounce) can tomato puree
ground cumin to taste
salt to taste
ground black pepper to taste
1/2 cup butter, melted
1 cup Greek yogurt
1/4 cup chopped fresh parsley
Directions
Preheat your oven to 350 degrees F and bake pita bread in it for
some time before cutting it down into small pieces.
Cook garlic, chicken and onion in hot oil for some time before
adding tomato puree, pepper, salt and cumin, and cooking it for
another ten minutes.
On top of pita bread in a serving platter; put chicken mixture and
some butter.
Garnish with some parsley and yoghurt before you serve it.
Serving: 4
Timing Information:
Calories 667 kcal

Cholesterol 144 mg
Fat 36.2 g
Fiber 3.9 g
Protein 37.3 g
Sodium 886 mg


Calories 667 kcal

Cholesterol 144 mg
Fat 36.2 g
Fiber 3.9 g
Protein 37.3 g
Sodium 886 mg

GINGER SEKANJABIN
(PERSIAN SYRUP DRINK)
Ingredients:
4 cups white sugar

2 1/2 cups water
one cup red or white wine vinegar
1/2 cup minced fresh ginger
Directions:
Get large saucepan, with high heat, boil sugar and water for 3
mins. Remove from heat. Add ginger and vinegar and let contents
sit until room temp.
Get a sieve. Sieve the ginger from the mixture. Continue to let the
contents sit at room temperature.
When ready to serve use the following formula: 5 parts water to
one part of syrup. This mixture should be served frigid.
Enjoy.
TOMATO AVOCADO SALAD
Ingredients:
4 ripe tomatoes, diced

2 Hass avocados, diced
3 tbsps chopped red onion
6 sprigs cilantro, chopped
2 tbsps fresh lime juice
salt and ground black pepper according to your preference
one lime, cut into circles
Directions:
Get a bowl.
Combine: cilantro, tomatoes, onion, avocados, and garlic.
Add lime juice and pepper and salt.
Salad should be served with lime pieces.
Enjoy.

20 mins 20 mins
Calories 198 kcal

Cholesterol 0 mg
Fat 15.1 g
Fiber 9.2 g
Protein 3.6 g
Sodium 17 mg

FERENI
(PERSIAN PUDDING)
Ingredients:
2/3 cup cornstarch

4 cups milk
6 whole cardamom seeds
1/2 cup ground almonds
rosewater according to your preference
1/4 cup blanched slivered almonds
1/4 cup white sugar
Directions:
Get 2 cups of cold milk add cornstarch.

Take 2 more cups of milk and combine it with ground almonds
and cardamom. Combine with cornstarch mix and whisk for 2
mins.
Add more rose water or sugar according to your tastes.
Let everything boil for three mins with medium heat.
Remove cardamom and add more almonds before serving.

≈ 15 mins ≈ 1 hr
Calories 223 kcal

Cholesterol 7 mg
Fat 9.9 g
Fiber 1.9 g
Protein 6.2 g
Sodium 35 mg

SEKANJABIN
(MINT, GINGER, STRAWBERRY SYRUP)
Ingredients:
4 cups white sugar

2 cups water
12 oz fresh or frozen strawberries, chopped
one cup chopped fresh mint
1/2 cup sliced fresh ginger
2 lemons, peeled and juiced
one cup white balsamic vinegar (not distilled vinegar)
Directions:
Get a saucepan. Add sugar and water, heat until boiling with high
heat.
Boil until sugar dissolves. Add the following ingredients: lemon
juice, strawberries, lemon peels, mint, and ginger.
Heat until boiling again. Lower heat to medium and simmer for
20 mins. Set aside.
Mix in white balsamic vinegar. Let everything get to room temp.
Let contents sit for 8 hours.
Grab a good sieve and remove the fruit from the mixture.
Keep the fruit in an airtight container at room temperature as
well.
To serve use the following formula: 5 parts water to one part of
syrup. Syrup should be served frigid.
Enjoy.
Serving Size: 6 cups of syrup

ADAS POLOW
(RICE AND LENTILS)
Ingredients:
one lb uncooked white rice

4 cups water, or as needed
1/2 tsp salt
2 cups water, or more as needed
salt according to your preference
2 cups dry lentils, rinsed
1/4 cup vegetable oil, divided
2 large onions, thinly sliced
1/2 tsp saffron
1/3 cup hot water
3/4 cup pitted, chopped dates
3/4 cup raisins
Directions:
Put rice in a bowl, cover rice with water. Let rice sit for 3 hrs.
Get a pan to cook the rice in.
Put 4 cups of water and 1/2 a tsp of salt in the pan with the rice
and heat until boiling. Lower heat to low. Cover pan, and cook
for 10 mins.
Drain water from rice. Set aside.
Grab another pan. Add 2 cups of water and salt. Heat until
boiling.
Combine your lentils with the salted water.
Once the lentils are boiling lower the heat to medium.
Simmer for 20 mins. Set lentils aside.
Get large skillet heat 2 tbsps of veggie oil.
Fry onions until caramelized (20 mins). Set aside.
Mix saffron with 1/3 cup of water. Set aside too.
Get another pot heat 2 tbsps of veggie oil. Once the oil is hot we
want to remove half of the rice from earlier and cover the bottom
of the pot with the rice.
Take your lentils and layer them over the rice. Now we want to
grab the rest of the rice and place it over the lentils to make the
final layer. In the end we should have rice at the bottom, lentils in
the middle, and rice at the top.
Set heat to low. Place a lid on the pot and cook for 20 mins.
Add saffron mix and cook for 10 more mins.
To garnish this dish you may want to add some fried onions or
dates.
Enjoy.

20 mins 1 hr 15 mins 4 hrs 35 mins
Calories 537 kcal

Cholesterol 0 mg
Fat 7.9 g
Fiber 17.7 g
Protein 17.7 g
Sodium 209 mg

LAMB AND ASPARAGUS STEW
Ingredients:

one onion, chopped
1/2 lb cubed lamb stew meat
1/2 tsp salt
1/2 tsp ground black pepper
one tbsp ground turmeric
1/2 (6 oz) can tomato paste
one cup water
one clove garlic, chopped
one bunch fresh asparagus, trimmed and cut into one inch pieces
Directions:
Get a saucepan. Heat veggie oil. Fry onions for 2 mins.

Combine the following: turmeric, lamb, pepper, and salt.
Fry until lamp no longer pink 3 mins.
Add: garlic, tomato paste, and water. Heat until simmer and set
heat to low.
Place a lid over the lamb and let everything simmer for 25 mins.
Add asparagus and let simmer for 3 more mins.
Plate and enjoy.

Calories 503 kcal

Cholesterol 64 mg
Fat 33.5 g
Fiber 9.2 g
Protein 25.6 g
Sodium 980 mg

PERSIAN YOGURT DESSERT
Ingredients:
2 cups plain yogurt

1/4 cup sour cream
one tbsp dried dill weed
one tbsp dried mint
1/2 cucumber, peeled, seeded, and diced
1/2 cup chopped walnuts
1/2 cup raisins
3 whole walnuts
6 raisins for decorating
Directions:
Get a bowl and whisk the following evenly: mint, yogurt, dill,
and sour cream.
Add: half a cup of raisins, cucumber, and chopped walnuts.
Mix evenly.
Garnish with more raisins and whole walnuts.
Enjoy.
Serving Size: 3 cups

15 mins 15 mins
Calories 186 kcal

Cholesterol 9 mg
Fat 10.6 g
Fiber 1.4 g
Protein 6.9 g
Sodium 66 mg

JARJEER
(ARUGULA SALAD)
Ingredients:
one bunch arugula

2 onions, thinly sliced
one cup chopped mushrooms
one tomato, diced (optional)
one tsp extra virgin olive oil
1/2 lemon, juiced
2 tsps sumac (see Note)
Salt according to your preference
Directions:
Wash arugula leaves and let them dry.

Put leaves on a plate and cover with tomato, mushrooms, and
onions.
Get a small bowl and add: sumac, olive oil, lemon juice, and salt.
Combine all the seasonings with a whisk.
Enjoy
NOTE: The sumac spice is made from the berries of an interesting bushy
plant that grows in the Mediterranean. Check your local Arab or Indian store
for this spice. It has a very strong but good taste.

15 mins 15 mins
Calories 62 kcal
Cholesterol 0 mg
Fat 1.8 g
Fiber 2.9 g
Protein 3.2 g
Sodium 119 mg

LUBIA POLO
(GREEN BEAN RICE)
Ingredients:
one lb ground beef

one large onion, chopped
one jalapeno pepper, finely chopped
2 tbsps curry powder
5 cups chicken broth
one cup tomato sauce
one lb fresh green beans, cut into one inch pieces
3 cups uncooked basmati rice, rinsed and drained
3 tbsps oil
Directions:
Get a large non-stick cooking pot. Heat it with medium heat.

Add beef and fry until done. Once beef is done as jalapenos and
onions and continue frying until onions soft.
Combine curry with the beef and onions.
Mix in your tomato sauce and broth heat until boiling.
Add green beans cook for 15 mins.
Add rice to the pot and cover with a lid.
Set heat to low and simmer for 20 mins covered. Remove rice
from pot.
Re-add oil to the pot and heat it up.
Now put your rice back into the pot with oil.
Carefully place a dish towel over the pot. Put a plate on top of the
towel, and fold the ends of the towel over the plate.
Cook for 35 mins. Then remove the cover. Turn off the heat.
Place a baking sheet over the pot. Flip the entire pot. The rice
should keep its shape.
Enjoy.
NOTE: The use of the towel is important because we want to decrease the
moisture while the rice is cooking.

20 mins 1 hr 10 mins 1 hr 30 mins
Calories 676 kcal

Cholesterol 64 mg
Fat 28.5 g
Fiber 4.9 g
Protein 22.1 g
Sodium 272 mg

COOKBOOK 2
CLASSICAL LEBANESE COOKING: SIMPLE, EASY, AND

UNIQUE LEBANESE RECIPES
FATTOOSH
Ingredients:
2 pita breads, cut into two half pieces

one head romaine lettuce, chopped
2 tomatoes, diced
2 green onions, thinly sliced
one cucumber, diced
one cup sliced green olives
4 radishes, sliced
one green or red bell pepper, chopped
1/4 cup chopped fresh mint
2 tbsps sumac
one tbsp salt, or (your preferred amount)
1/4 cup fresh lemon juice
1/4 cup olive oil
Directions:
Let’s begin by getting our oven ready. Turn it on to 425 degrees

Fahrenheit or 220 degrees Celsius.
Grab a dish for baking and put your pita on it.
Input the dish with pita into the oven and bake for about 5
minutes (you should notice that it’s now crispy).
Remove the baking dish and set it to the side for cooling.
Once cool take your bread and break it into small pieces.
Now let’s prepare our salad.
Grab the following ingredients: green peppers, lettuce, radishes,
tomatoes, olives, onions, cucumber and the baked pita pieces.
Put all of the ingredients into a salad bowl and add the following
to the salad for seasoning: salt, mint, and sumac.
Take care to toss the salad adequately to spread the seasonings.
Finally before serving add some olive oil and lemon juice. Cool
the contents.
Enjoy.
Serving Size: 4

Nutrition Information:
Calories 305 kcal

Cholesterol 0 mg
Fat 19.9 g
Fiber 5.5 g
Protein 6g
Sodium 294 mg

DONAIR
Ingredients:
3 1/4 lbs boneless top round steak, sliced very thin

1/2 cup red wine vinegar
1/2 cup olive oil
one tsp allspice
1/2 tsp ground cinnamon
1/4 tsp cardamom
salt, (your preferred amount)
2 large tomatoes, coarsely chopped
Parsley Sauce
one bunch finely chopped fresh parsley
one large sweet onion, finely chopped
1/3 cup olive oil
3 tbsps fresh lemon juice
3 large tomatoes, coarsely chopped
Tahini Sauce
one cup tahini (sesame-seed paste)
1/2 cup water
salt (your taste)
7 pita bread rounds
Directions:
Grab a dish ready for baking. Take your beef and place it on the
dish.
Get the following items: garlic, red wine vinegar, tomatoes, half a
cup of olive oil, salt, juiced lemon, pepper, allspice, cardamom,
and cinnamon.
Put all contents into a big container (possibly a bowl) and mix
together.
Take your seasoning and cover your beef with it. Making sure
each piece is covered evenly.
Place a lid on your seasoned beef and place everything into the
frig for about four hours to marinate. More time is better.
Now let’s get the oven ready. Turn it on to 425 degrees
Fahrenheit.
Once the oven is 425 degrees. Grab your dish, take off its lid, and
place it into the oven to cook until you notice all the beef is done.
This will take about 50 minutes.
Take out the meat and set it to the side for cooling.
Now it’s time to make our parsley covering.
Grab the following items: half a cup of olive oil, parsley, and
sweet onions and put all the contents together into a big container
for mixing.
Combine with the oil, some tomatoes, and put the mixture to the
side to rest for a bit.
Now we need to get another dish to make our tahini.
So get another dish and combine the following items: water,
garlic, juiced lemon, tahini, and your preferred amount of salt.
Now we are ready to serve our food.
Grab some pita bread and roll its sides upwards.
Put some meat mixture into the pita, with a layer of parsley
covering over the top, and finally another layer of tahini.
Place the filled roll on a plate.
Serve and enjoy.
Serving Size: 7

Calories 990 kcal
Cholesterol 128 mg
Fat 64.7 g
Fiber 6.8 g
Protein 57.5 g
Sodium 426 mg

LABNEH
(LEBANESE CREAM CHEESE)
Ingredients:
16 cups plain yogurt

one tsp salt, or (your preferred amount)
1/4 cup olive oil
Directions:
To make this recipe we will first need two things: some

cheesecloth for lining a container (preferably a bowl) and a
container. So grab these two things.
Now get your yogurt and put it into the cheesecloth lined dish.
Also put in your salt with the yogurt.
Now a grab a colander and put it in the sink or into the dish to
catch anything that drains off from the mixture.
Allow everything to drain for at least twenty four hours ideally.
What is left over from draining is our cheese.
Take the remaining contents and put them in another dish suitable
for storage.
Combine with the cheese, some olive oil, making sure to mix it in
well.
Make sure to put a lid on this container and keep it in the frig.
Enjoy.
Serving Size: 2

5 mins 1 day 1 day 5 mins
Calories 92 kcal
Carbohydrates 8.6 g
Cholesterol 7 mg
Fat 3.6 g
Fiber 0g
Protein 6.4 g
Sodium 158 mg

LEBANESE RUBBED SALAD
Ingredients:
one (10 ounce) bag mixed baby salad greens

one English cucumber, diced
one (10 ounce) basket cherry tomatoes, cut into two half pieces
1/3 cup crumbled Feta cheese
1/8 tsp salt
freshly ground black pepper (your preferred amount)
2 tbsps aged balsamic vinegar
2 tbsps extra-virgin olive oil
Directions:
To begin lets get a big container (possibly a big bowl).

Into our container add the following items: feta cheese,
cucumber, cherry tomatoes, and some garlic.
Also combine with the items, some salt and pepper. Make sure
you combine the mixture well by tossing.
Now we want to add some olive oil and vinegar to the mix for
extra tastiness.
Now let’s make sure we have some clean hands and mix
everything together for about two mins.
Our goal is getting the greens nice and evenly covered. Once the
greens are coated evenly the dish is ready for plating.
Serve and enjoy.
Serving Size: 4

Calories 139 kcal

Cholesterol 11 mg
Fat 9.9 g
Fiber 2.8 g
Protein 4.1 g
Sodium 240 mg
KIBBEE LEBANESE STYLE
Ingredients:
1/2 cup bulgur

1/2 cup hot water
1/2 tsp dried mint
1/4 tsp ground allspice
1/4 tsp salt
one onion, minced
2 tbsps chopped fresh parsley
one lb ground lamb
2 tbsps pine nuts
Directions:
Let’s start this recipe by getting our ovens ready for some work.
So turn on the oven to 350 degrees Fahrenheit or 175 degrees
Celsius.
Now we need a square container for baking. Preferably this dish
should be about 8 inches.
Grab your bulgur and place it into a container for soaking.
Place some water that's hot into a container and place your bulgur
into the water letting it sit for about 10 minutes. At this point you
should notice the bulgur expanding.
Now let's get our food processor and get it ready for some work
too.
Take the following items and put them into the processor: lamb,
bulgur, parsley, mint, onions, allspice, salt, pepper, and
cinnamon.
Process everything for about one min to make sure it’s nice and
smooth.
Grab your baking dish from before and split the lamb mix in half
on the dish and make a big patty.
Put some pine nuts over the lamb and then take the remaining
lamb meat and cover the pine nuts with the meat. Make sure to
compress the patty layers nicely.
Get your kibbee and dice it into one and a half inch squares.
Place the lamb into the oven for about 35 mins.
At this point you should not see any pinkness in the meat.
If you have a thermometer the temperature readout should be 160
degrees Fahrenheit or 70 Celsius.
Plate and enjoy.
Serving Size: 4

Calories 417 kcal

Cholesterol 83 mg
Fat 29 g
Fiber 4g
Protein 22.4 g
Sodium 219 mg

LEBANESE BEAN SALAD
Ingredients:
one (15 ounce) can fava beans, drained and rinsed

one (15 ounce) can chickpeas, drained and rinsed
one (15.5 ounce) can white beans, drained and rinsed
1/4 cup chopped flat leaf parsley, or more (your preferred
amount)
3 tbsps olive oil
one lemon, juiced
kosher salt and ground black pepper (your preferred amount)
Directions:
To make this recipe let's start with a large dish for mixing
(possibly a bowl) and place into our container the following
items: juiced lemon, fava beans, garlic, chickpeas, olive oil, white
beans, and some parsley.
Combine with the mixture some black pepper and some salt.
Put the container in the frig for about two hrs to let everything
marinate and cool off.
Plate, enjoy.
Serving Size: 5

10 mins 2 hrs 10 mins 2 hrs 20 mins
Calories 312 kcal

Cholesterol 0 mg
Fat 9.3 g
Fiber 10 g
Protein 13.2 g
Sodium 418 mg

LEBANESE RICE PILAF
Ingredients:
3 cups parboiled long-grain white rice

1/2 cup butter, divided
1/4 cup olive oil, divided
1/2 cup orzo pasta
4 cups water
one tbsp salt
one tbsp slivered almonds, or (your preferred amount)
one tbsp tahini
Directions:
First we need to get a nice sized container for our rice.

Fill the container with water and place the rice into it.
Let everything relax for about 10 mins. Now remove the rice
from the water and run cool water over the rice until you notice
the water running clear.
Grab a frying pan or skillet and heat the pan with a medium level
of heat.
Add 2 tbsps of olive oil with one fourth cup of butter to the pan
and mix into the oils some orzo.
Fry your orzo down until you notice it becoming a nice brownish
color. This will take about five mins.
Now that the orzo is brown let's grab our rice and increase the
level of heat slightly (should be high at this point).
For 5 mins we want to mix into the oil orzo mixture all the rice
and continue cooking until we notice that the rice kernels are
translucent.
Grab some water and cover the rice with it.
Combine with the water and rice some salt and get everything to
a boiling point.
Grab a lid and cover the rice. Make sure you turn the heat down
to its lowest level and let the rice cook until it becomes fluffy.
Make sure to not open the pot while the rice is cooking (we need
the pressure to build up inside the pot).
Continue cooking your rice for about 20 mins.
Now grab another frying pan or skillet and get some olive oil hot.
Heating level should be medium.
Add some almonds to the oil mix and fry them until they are nice
and toasted. You will eventually notice a nice fragrance from the
cooked almonds.
Overall the almond frying process should take about 5 mins.
Finally we want to add some butter and tahini to the almonds and
evenly cover each almond with the mixture.
Combine the almond mixture with the rice and plate the contents.
Enjoy.

Calories 203 kcal

Carbohydrates 18 g
Cholesterol 20 mg
Fat 13.4 g
Fiber 0.8 g
Protein 2.8 g
Sodium 641 mg

LEBANESE RADISH SALAD
Ingredients:
one cup walnut halves

one lb radishes, trimmed and sliced into thin rounds
3 tbsps extra-virgin olive oil
2 tsps fresh lemon juice
3/4 tsp kosher salt
1/2 tsp honey
20 fresh mint leaves
Directions:
To make this salad we first need to grab a frying pan or skillet.

Get the pan nice and hot with a medium level of heat and throw
into the pan your walnuts.
Cook the walnuts until they are toasted and you smell their nice
fragrance. You'll notice the colour of the walnuts change to a
darker one when they are ready for the next step. This should take
about 4 mins.
Once the walnuts are toasted, we want to dice them nicely.
Grab a container and place into it some radishes.
Grab another container (but smaller) and place the following it:
honey, oil, salt, and juiced lemons.
Mix the contents together in the small bowl. Take this mixture
and cover the radishes with it evenly. You may want to toss the
radishes to get your even coating.
Now we want to grab some mint leaves and place them on top of
each other in layers on the counter. Once layered, roll them up,
and cut them to create a ribbon like shape.
Take your mint ribbons and combine them with the radishes and
the walnuts.
Serve as is. Enjoy.

Calories 155 kcal

Carbohydrates 4.5 g
Cholesterol 0 mg
Fat 14.9 g
Fiber 1.9 g
Protein 2.7 g
Sodium 202 mg

LAYALI LIBNAN
Ingredients:
PUDDING:
8 cups cold milk
one 1/2 cups semolina
2 eggs
3 tbsps rose water
SYRUP:
4 cups white sugar
2 1/4 cups water
1/4 tsp lemon juice
TOPPING:
one cup whipping cream
one tbsp white sugar
1/3 cup finely chopped pistachio nuts
Directions:
Let's begin by grabbing a nice large pan. Put your milk into the
pan and heat everything over a medium level of heat. Continue
heating your milk until it is boiling.
Once the milk is boiling we want to turn down the heat and begin
to mix in our semolina at a slow but consistent rate. Take care to
stir consistently.
Now keep stirring for about one to two mins. The milk should
still be boiling while stirring and after one to 2 mins you should
notice the contents have become thick.
Now we want to remove the pan from the heat.
Combine your eggs and rose water into the milk taking care to
stir continually. Now you can either grab one larger serving dish
or multiple dishes.
Put some mixture into each dish or into your one large dish. Let
the contents cool for a bit and cover the dish(es). Now we want to
put the contents into the frig for at least five hrs (but overnight is
ideal).
Now grab another pan and pour some water and sugar into it to
begin the syrup creation process.
Heat the pan over a medium level of heat and continually stir the
contents allowing the sugar to dissipate.
Continue cooking and stirring until you find the contents are a
brownish golden color.
Once the desired color has been achieved remove the pan from its
heating source and add the remaining water and stir it in. If your
contents get harder do not worry.
Put the pan back on its heating source and add the rest of the
sugar and get it to dissipate. Now we want to combine some
juiced lemon with the mixture and continue applying heat until
everything is boiling.
Let the mixture boil / simmer for about ten mins. After 10 mins of
boiling take the pan away from its heating source. Place a lid over
the pan and set it aside to cool. This syrup is good for a month if
covered and keep cool.
Now before we serve this dish we want to take some whip cream
and combine it with some sugar and whip it until it hardens a bit.
Take this whipped cream with sugar and place it over the pudding
mixture and put some nuts on top of it.
The pudding should be diced into squares and covered with some
caramel syrup for best taste.
Enjoy
Serving Size: 15

Calories 414 kcal

Cholesterol 57 mg
Fat 10.5 g
Fiber 0.9 g
Protein 8.2 g
Sodium 80 mg

LEBANESE SEVEN SPICES
Ingredients:
1/2 cup ground black pepper

1/2 cup ground cumin
1/2 cup paprika
1/4 cup ground coriander
1/4 cup ground cloves
4 tsps ground nutmeg
4 tsps ground cinnamon
2 tsps ground cardamom
Directions:
Making this amazing spice is quite easy so let's begin by grabbing

a container for storage.
Put the following ingredients into the container: cardamom, black
pepper, cinnamon, cumin, nutmeg, paprika, clove, and coriander.
Make sure to mix the spices together nicely.
Cover the container with a good lid so no air can penetrate.
Store and enjoy.

Calories 7 kcal
Carbohydrates 1.2 g
Cholesterol 0 mg
Fat 0.3 g
Fiber 0.7 g
Protein 0.3 g
Sodium 2 mg

LEBANESE STYLE COOKIES
Ingredients:
one 1/2 lbs butter

4 cups white sugar
one cup water
9 cups semolina flour
8 cups all-purpose flour
one 1/2 tbsps quick rise yeast
one tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp allspice
one tsp ground mahleb
1/4 cup black sesame seeds
1/4 cup rose water
1/4 cup orange flower water
one cup warm water
Directions:
Let's begin by grabbing a pan and heating it with a low level of

heat.
Grab some butter and melt it down nicely.
Combine some sugar and water with the butter and take care to
stir it continually.
But make sure that you prevent the mixture from reaching a
boiling state.
Get everything combined nicely and take it away from its heating
source and allow it to cool.
Grab a container (possibly a bowl) and put in your flour and the
following items: sesame seeds, melted butter, spices, and yeast.
Combine the items for about 10 mins by stirring.
Let the dough sit about an hour. Make sure you cover your
container.
Now we need to get three baking dishes and get them ready for
some work.
Spray each dish with non stick cooking spray.
Grab another small container or bowl and mix in your orange
flower and rose water. Grab an additional bowl and fill it with
some water that is warm.
Now we want to move everything to a flat surface that is covered
in flour and begin to remove approx. one cup of dough from the
dough container.
You now want to cover your fingers in the warm water and knead
the dough for one min.
After kneading the dough for a min dunk it into the flower water
and continue to knead it. You should notice the dough is nice and
soft eventually.
Roll the soft dough into a foot long rope like shape that should be
about one inch deep.
Halve the dough into two pieces and form it into a wreath like
shape (basically a circle).
Press the ends of each piece together. Take your soon to be
cookies and place them on a baking dish.
Continue to make cookies like this until you have filled a baking
dish.
Once the dish is full place it in the frig over night. The dish
should be covered with a towel.
After the dough has set for a night get your oven ready for work
by bringing it to 350 degrees Fahrenheit or 175 degrees Celsius.
Before entering your cookies into the oven let them warm up to
room temperature. Once at room temperature and the oven is nice
and preheated place the cookies into the oven for about 15 mins.
After 15 mins the cookies will be nice and brown.
Remove the cookies from the oven.
Let cool. Serve. Enjoy.
Serving Size: 60 cookies

2 hrs 10 mins 10 hrs 10 mins
Calories 289 kcal

Cholesterol 24 mg
Fat 10 g
Fiber 1.6 g
Protein 5.2 g
Sodium 67 mg

LEBANESE LEMON SALAD DRESSING
Ingredients:

1/2 cup mild extra-virgin olive oil
one tsp kosher salt
ground black pepper (your preferred amount)
Directions:
This is a very simple, but tasty dressing so let's get started by

grabbing a nice sized container for storage (preferably a bowl).
Now combine your items: pepper, juiced lemon, salt, olive oil,
and garlic.
Take care to mix everything nicely.
Serve immediately as dressing for all types of salads.
Enjoy.
Serving Size: one cup

Calories 176 kcal

Carbohydrates 2.4 g
Cholesterol 0 mg
Fat 18.7 g
Fiber 0.2 g
Protein 0.2 g
Sodium 321 mg

LEBANESE BAKED EGGPLANT
Ingredients:
2 eggplants
one tsp salt
2 tbsps olive oil
one lb beef stew meat, cut into small pieces
one 1/2 cups chopped walnuts
2 large potatoes, cut into one inch cubes
2 (14.5 ounce) cans stewed tomatoes
salt and pepper (your preferred amount)
Directions:
Let’s begin by grabbing our eggplants and cutting them up into .5

inch rectangular slices.
Take one tsp of salt and season the eggplants. Once the eggplants
have been salted let them sit for 20 mins.
Take care to remove any liquid which drains off the eggplants
with a paper towel.
Now let's get our oven ready by turning it to 350 degrees
Fahrenheit or 175 degrees Celsius.
While our ovens are heating, grab a frying pan or skillet and heat
it over a medium level of heat.
Put some olive oil in the pan and let it get hot.
Combine the meat and onions in the oil and get everything nice
and brown. Once everything is brown add the walnuts to the mix
and let it cook for about 2 more mins. After two min take the pan
away from its heating source.
Grab a dish, safe for baking, and place half of the eggplant pieces
into it. Now we want to take our meat and layer it over the
eggplant.
Grab the rest of the eggplant and put it on top of the meat.
Now on top of this layer of meat we want to add a layer of the
following mixture: tomatoes, potatoes, pepper, and salt.
Place the layered items into the oven and let it bake for about one
hour. At this point you should find that your eggplant is soft. The
food is now ready for consumption.
Let everything cool. Plate. Enjoy.
Serving Size: 6

Calories 615 kcal

Cholesterol 66 mg
Fat 39.1 g
Fiber 9.3 g
Protein 29.2 g
Sodium 745 mg

LEBANESE LEMON LENTIL SOUP
Ingredients:
2 tbsps olive oil

one large yellow onion, diced
2 stalks celery with leaves, diced
2 carrots, diced
one 1/2 tsps minced garlic
6 cups water
2 cups French green lentils
one tbsp salt, or more (your preferred amount)
one tbsp ground coriander
one tbsp ground cumin
one 1/2 tsps ground black pepper
1/2 tsp cayenne pepper
1/4 cup butter (optional)
one cup all-purpose flour (optional)
one lemon, cut into wedges
freshly ground black pepper
Directions:
Begin this delicious recipe by getting a cooking pot. Put some

olive oil into the pot and heat everything over a medium level of
heat.
Stir fry the following items: carrots, onion, and celery. We should
stir fry the items for five mins until you notice they have become
soft. Once soft add some garlic.
For about 30 secs continue to fry everything until you notice a
pleasant fragrance.
Add some water to the mix and the following items: cayenne
pepper, lentils, cumin, 2 tbsps of parsley (fresh), black pepper,
salt, and coriander. Make sure to continually stir the contents as
you add everything to the mix.
Cover your new mixture and get it to a simmering point. Take
care to stir everything once and a while.
Lower the heat and let the contents cook down for about one and
a half hours. At this point you should notice you lentils have
become soft.
Now grab another pan.
Combine flour and butter while whisking for 10 mins. The heat
level should be medium to low. You want to continue whisking
until the mixture becomes like a paste.
Once you have created a paste like mixture lower the heat to its
lowest setting. Take care to stir the contents every two or three
mins.
Continue to cook on low heat until the paste becomes brown.
This should take about 20 mins.
Now take the paste and mix it into the new mixture by spoon.
Taking care whisk each spoonful gracefully into the soup for best
taste.
You'll eventually create a creamy rich soup with this method.
Once creamy and all the flour has been added to the soup it is
ready to be served with the following items: freshly ground
pepper, lemon wedges, and 2 tbsps of parsley (fresh preferably).
Enjoy.
Serving Size: 10

30 mins 1 hr 35 mins 2 hrs 5 mins
Calories 268 kcal

Cholesterol 12 mg
Fat 8.2 g
Fiber 13.9 g
Protein 12 g
Sodium 755 mg

LEBANESE GARLIC SAUCE
Ingredients:
4 bulbs garlic, cloves separated and peeled

one cup lemon juice
one tsp salt
3 cups olive oil
Directions:
Okay, to begin lets grab our blender and get it ready for some
work.
Put the following items into the blender and blend them down
until they are nice and smooth: salt, garlic cloves, and juiced
lemon. Take care to use a medium blending speed throughout the
process.
While the contents are being blended you should gradually add
some olive oil in a slow but steady stream.
Once the mixture becomes thick you should place it into a
container with a lid and store it in the fridge.
Once cool. Enjoy

Calories 191 kcal

Carbohydrates 3g
Cholesterol 0 mg
Fat 20.3 g
Fiber 0.2 g
Protein 0.5 g
Sodium 74 mg

TABOULI
Ingredients:
2/3 cup water

1/3 cup bulgur
one tbsp salt
1/2 cup olive oil
one 3/4 lbs tomatoes, chopped
2 onions, finely chopped
2 bunches fresh parsley, chopped
one bunch fresh mint, chopped
Directions:
Begin with a pot. Place the pot over a high level of heat and fill it
with some water.
Allow the water to begin boiling before moving to the next step.
Once the water is nice and boiling remove it from its heating
source. Combine with the hot water your bulgur and place a lid
over the pot.
Let the bulgur sit for about 20 mins.
Now grab a container for mixing, preferably a bowl, and put the
bulgur into the container. Combine the following items with the
bulgur: mint, salt, parsley, onions, lemon juice, tomatoes, and
olive oil.
Now you want to toss your bulgur mixture and then place it in the
fridge for about one hr (until cool).
Plate, and enjoy.
Serving Size: 8

35 mins 5 mins 2 hrs
Calories 182 kcal

Cholesterol 0 mg
Fat 14 g
Fiber 3.5 g
Protein 2.7 g
Sodium 889 mg

LEBANESE CHICKEN AND POTATOES
Ingredients:
8 cut up chicken pieces

8 medium potatoes, peeled and quartered
salt (your preferred amount)
ground white pepper (your preferred amount)
4 cloves garlic, crushed
1/2 cup extra virgin olive oil
one cup fresh lemon juice
Directions:
Start this recipe by heating the oven to 425 degrees Fahrenheit or

220 degrees Celsius.
Now grab a nice sized container safe for baking and put your
potatoes and chicken in it. You want to now add a good amount
of white pepper and salt to the meat.
Now grab another container good for mixing, preferably a bowl,
and combine the following items: juiced lemon, garlic, and olive
oil. Take care to mix everything graciously and coat your meats
with this seasoning.
Now you should take some aluminum foil and cover the dish
containing the meats with it.
Place the meats into the oven for about 30 mins.
After 30 mins you want to remove the aluminum cover and
increase the temperature of the oven to 475 degrees Fahrenheit or
Continue to allow the potatoes and meat to bake until they are
nice and brown and crispy. This should take about 30 more mins.
Allow food to cool and plate.
Enjoy.
Serving Size: 6

Calories 592 kcal

Cholesterol 65 mg
Fat 30.5 g
Fiber 6.5 g
Protein 26.7 g
Sodium 81 mg

LEBANESE RED LENTIL SOUP
Ingredients:
6 cups chicken stock

one lb red lentils
3 tbsps olive oil
one tbsp minced garlic
one tbsp ground cumin
1/2 cup chopped cilantro
Directions:
Grab a nice sized pan and combine lentils and chicken stock. We
want to get the lentils and chicken stock to a boiling state before
proceeding.
Once the stock is boiling, lower the heating source to medium to
low-ish level, and place a lid on the pan.
For 20 mins allow the lentils to lightly simmer.
Now let the lentils continue to simmer and grab a frying pan or
skillet.
Place some olive oil in the pan and heat it with a medium to high
level of heat.
Once the oil is hot combine onions and garlic. Fry these onions
and garlic for approx. 3 mins. You will notice the onions become
see through.
Once the onions and garlic are ready combine them with the
lentils.
Also combine the lentils with some cayenne and cumin for extra
tastiness.
Allow the lentils to keep cooking until you find them soft. The
lentil cooking process should take ten mins.
Now for the final step we need a blender. Prep your blender and
puree the soup. The puree can also be done by using a stick or
wooden spoon. Make sure your soup is nice and smooth before
adding lemon juice and some cilantro.
Serve.
Serving Size: 8

Calories 276 kcal

Cholesterol 1 mg
Fat 7g
Fiber 9.1 g
Protein 16.7 g
Sodium 524 mg

CHARD LENTIL SOUP
Ingredients:
8 cups water
one cup large brown lentils, rinsed
4 cups thinly sliced Swiss chard
4 large potatoes, cut into cubes
one cup freshly squeezed lemon juice
6 cloves garlic, crushed (or more (your preferred amount))
one tbsp salt, or (your preferred amount)
1/2 cup olive oil
Directions:
This next lentil based dish is great. Let’s start with a big cooking
pot. Add some water to this pot, enough to cover your lentils, and
get it boiling.
Once you have the water boiling we want to add the lentils and
cook them for about 10 mins. After 10 mins of boiling you should
notice your lentils are getting softer.
Once the lentils have been boiling for about 10 mins mix in your
chards. We want to get the chards nice and soft. So let them boil
for about 5 mins.
After the chards are soft. Combine everything with the potatoes
and lower the heating temperature to a medium to low level and
put a lid on the cooking pot.
Allow the contents to boil for twelve mins or until you find that
the potatoes are soft.
Grab a bowl for mixing and combine some salt, lemon juice, and
crushed garlic. Make sure to combine the contents evenly and
then mix it in with the potatoes.
Allow the potatoes to continue simmering for about five more
mins, given that they are already soft and basically done.
We now want to combine the potatoes with olive oil and increase
the heating source to a high level for about 2 more mins.
Let the contents cool. Plate. Serve. Enjoy.
Serving Size: 8

Calories 361 kcal

Cholesterol 0 mg
Fat 14 g
Fiber 11.8 g
Protein 10.5 g
Sodium 931 mg

KOOSA
(STUFFED ZUCCHINI)
Ingredients:
6 large zucchinis
one lb chopped top round steak
one cup white rice
one tsp ground nutmeg
salt and ground black pepper (your preferred amount)
one (10.75 ounce) can tomato soup
one (14.5 ounce) can stewed tomatoes
Directions:
Let's begin with our zucchini. We want to take a knife and

remove one end of each vegetable.
The end of the zucchini is removed to get access to the flesh.
Take a small spoon or scoop and take care to remove all the flesh.
The important part is to keep the outside layer of the zucchini.
You can discard the flesh or store it in the frig for another dish
(storage preferred).
Now grab a container good for mixing, possibly a bowl, and
combine the following ingredients: black pepper, chopped steak,
nutmeg, and rice.
Take the mixture and fill the zucchini shells with graceful care.
Take care to leave some space for the expansion of the rice as it
cooks (about one inch).
Grab a large cooking pot and put your stuffed veggies in it. Cover
the veggies with stewed tomatoes and tomato soup. Place a lid
over the cooking pot.
Bring the contents to a state of boiling and then immediately
lower the temperature of the heating source to a medium to low
level. Allow dish to cook for about 35 to 45 mins.
Allow contents to cool a bit.
Plate and serve.
Serving Size: 6

Calories 330 kcal

Cholesterol 40 mg
Fat 7g
Fiber 4.9 g
Protein 22.7 g
Sodium 485 mg

LEBANESE GARLIC SAUCE II
Ingredients:
one head garlic, minced

one tbsp sea salt
one cup vegetable oil
one cup olive oil (not extra virgin)
Directions:
For this recipe we will need a jar. The size of the jar should be a
quart.
Combine the following items in the jar: olive oil, garlic, veggie
oil, and juiced lemon.
Grab your immersion blender and begin to combine and stir the
items until they become nice and thick. Make sure your blending
apparatus is at the bottom of the jar. Continue mixing and stirring
for 2 mins.
Take care to grab the contents which stick to the walls of the jar.
Continue the blending process until the contents become mayo
like.
Store and enjoy.
Serving Size: one quart

Calories 123 kcal

Carbohydrates 0.9 g
Cholesterol 0 mg
Fat 13.6 g
Fiber 0.1 g
Protein 0.1 g
Sodium 165 mg

ADAS BIL HAMOD
Ingredients:
one tbsp olive oil

1/2 cup chopped onions
one lb brown lentils
one (16 ounce) package frozen whole leaf spinach
one tbsp dried mint, crushed
3/4 cup lemon juice
Directions:
So to begin, we are going to need to cook some oil.

Get a large sized cooking pot and heat it up with a high level of
heat. Once the pot is nice and hot add your oil to the pot and let it
heat as well. Once the oil is ready to fry place in your onions.
Fry the onions until they caramelize this will take about 10-15
mins on a high heat level.
Once your onions have cooked add the following items to the
frying oil: spinach, lentils, garlic, and mint.
Cover the lentils with about two inches of water. Make sure no
piece of onion is stuck to the pot's bottom by stirring nicely.
Let the contents cook until you notice the water beginning to boil.
Once the water is boiling lower the heat to a medium to low level
and let the lentils simmer for 20 mins. Remember to let the lentils
cook while uncovered for maximum taste. 20 mins should be
enough time to find that your lentils are soft.
Once the lentils are cooked add some salt and lower the heat a bit
more.
Allow the soup to cool and then serve.
NOTE: If you find your soup becoming too thick this is okay. Just add a bit
more water. This will occur usually during the simmer stage.
Serving Size: 8

Calories 243 kcal

Cholesterol 0 mg
Fat 2.6 g
Fiber 19.3 g
Protein 17 g
Sodium 46 mg

SWEET POTATO WRAPS
Ingredients:
2 sweet potatoes, peeled and cut into bite-size pieces

2 tbsps extra virgin olive oil
one cup broccoli florets
one (15 ounce) can lentils, drained and rinsed
one tbsp cumin
one 1/2 tsps cayenne pepper, or (your preferred amount)
one tsp garlic salt
2 tomatoes, chopped
6 tbsps barbeque sauce, divided
6 whole wheat Lebanese-style pita bread rounds
Directions:
Let’s begin this recipe by grabbing a cooking pot and filling it

with water.
Combine the sweet potatoes with the water and heat everything
over a high level of heat. Once the water has reached a boiling
state lower the heating source to a medium to low level. Let the
potatoes simmer for eight mins or until you find them soft.
Once the potatoes are soft remove them from the water. Grab a
frying pan for the next step.
Place the frying pan over a medium to high level of heat and add
some olive oil.
Let the olive oil get hot and add your broccoli. Take care to
continually stir the contents until you find your veggies are soft
but firm. This should take about 5 mins of frying.
Grab lentils and the following items: sweet potatoes, cayenne
pepper, salt, and cumin. Combine all the items with the broccoli
and fry for five mins.
Once all the contents have been nicely heated combine the diced
tomatoes and continue cooking for an additional three mins.
Now get your pita ready by adding one tbsp of barbeque sauce to
it.
Take a cup of potatoes & lentil mixture and place it on the pita
for wrapping.
If you need some help keeping your pita secured take care to fold
up the bottom portion first and then the sides. Use a toothpick
hold it all together.
Plate and serve.
Serving Size: 6 wraps

Calories 356 kcal

Cholesterol 0 mg
Fat 5.6 g
Fiber 10.1 g
Protein 11.4 g
Sodium 888 mg

CILANTRO AND GARLIC POTATOES
Ingredients:
one quart oil for frying, or as needed

4 large potatoes, cubed
one tsp vegetable oil
2 cups chopped fresh cilantro
1/2 tsp cumin
one tbsp fresh lemon juice
Directions:
So to make these potatoes in the best possible way we are going

to need either a deep fryer or a larger pot filled with oil. Use a
thermometer and get the oil to a heat of 375 degrees Fahrenheit or
Combine your potatoes with the hot oil and fry them until nice
and brown and crispy. The frying process will take about eight
mins. Once the potatoes are done frying. Take care to remove
them from the oil and remove excess oils with a paper towel.
Grab another large frying pan and put some of the potato oil into
it and get it hot and ready for frying by heating it over a medium
level of heat.
Combine garlic and cilantro with the oil making sure to stir
continuously. Fry everything down for 5 mins.
Combine your potatoes with the cilantro and the following: salt,
juiced lemon, and cumin. Make sure all the potatoes are coated
evenly.
Remove the potatoes from the heating source and let them cool
before serving.
NOTE: After finishing the recipe you will be left with a large amount of oil.
Either throw it away or store it in the frig for re-use. The latter is
recommended because you can use this oil in any of the recipes in this book
calling for deep frying.
Serving Size: 8

Calories 250 kcal

Cholesterol 0 mg
Fat 11.8 g
Fiber 4.4 g
Protein 4.1 g
Sodium 17 mg

FRIED CAULIFLOWER WITH TAHINI SAUCE
Ingredients:
1/3 cup tahini

one tbsp chopped fresh parsley
1/4 cup water
6 cups vegetable oil for frying
one head cauliflower, cut into florets
Directions:
So let's start by making our sauce. To make the sauce combine

the following: water, tahini, parley, and garlic.
Combine everything in a good dish for mixing. Continue to mix
everything until your tahini sauce is completely smooth.
Take your smooth tahini sauce and add some salt according to
your preference as well as pepper. Put the sauce to the side and
move to the next step.
Grab a large frying pan or a deep fryer and fill it with oil. You
want to get this oil to a temperature of 375 degrees Fahrenheit or
Once you've gotten your oil hot and ready for frying take out half
of your cauliflower and deep fry them until crispy. The florets
should be fried for about eight minutes usually.
After frying, take care to remove florets from the oil and place
them on paper towels to drain excess oils.
Now begin to fry the second half of florets.
Once all cauliflower has been fried serve it. Making sure to use
our tahini sauce from earlier as a condiment.
Enjoy.
Serving Size: 6

Calories 301 kcal

Carbohydrates 9.1 g
Cholesterol 0 mg
Fat 29.2 g
Fiber 3.7 g
Protein 4.3 g
Sodium 45 mg

MAHALLEBI
Ingredients:
5 tbsps corn flour

4 cups milk, divided
one cup white sugar
vanilla extract (your preferred amount)
3/4 cup heavy cream
2 cups finely chopped pistachio nuts
2 cups water
2 cups white sugar
one tbsp lemon juice
3 (one inch) pieces cinnamon sticks
Directions:
Let's begin this recipe with a good container for mixing possibly
a smaller sized bowl. Combine one cup of milk with some corn
flour. Place this mixture to the side for a bit.
Now we want to grab a good pot maybe a saucepan and put it
over a medium level of heat.
Inside of the pot add the following: vanilla, three cups of milk,
and some sugar.
After you have added these items take your corn flour and milk
and combine it with the sugar.
Now lower the temperature of the heating source to a low level
and let the contents cool a bit.
Grab your cream and mix it in. Take care to stir constantly. Once
you notice a thickening of the cream allow everything to cool for
a bit and place everything into one large container or separate
dishes for serving.
Once the mixture is in its serving containers add some pistachios.
Cover the container(s) and place them in the frig.
Now let’s make our syrup coating.
Grab the following: lemon juice, water, and sugar.
Combine everything in a pot and heat it with a high level of heat
until it reaches a boiling state.
Combine the mixture with your cinnamon pieces and continue the
boiling process for five mins.
Take the contents after five mins of boiling, and drain it in a
serving or storage container, place a lid on the container, and let
the contents cool in the frig.
Once everything is nice and cool take your pudding and cover it
with some syrup and enjoy.
Serving Size: 8

Calories 623 kcal

Cholesterol 40 mg
Fat 24.8 g
Fiber 3.5 g
Protein 11.3 g
Sodium 190 mg

MUHAMMARA
Ingredients:
1/4 cup extra virgin olive oil

1/2 cup fine dry bread crumbs
1/2 cup finely chopped walnuts
4 cloves garlic, mashed into a paste
3 tbsps lemon juice
2 tbsps pomegranate molasses
one tsp ground cumin
one tsp red pepper flakes
Directions:
Get your food processor ready for work and add the following
items: flakes of red pepper, olive oil, cumin, bread crumbs,
pomegranate molasses, walnuts, juiced lemon, and garlic.
Once all items have been combined blend them until they are nice
and smooth.
Grab some pita pieces and use the contents as a delicious dip.
Enjoy.
Serving Size: 8

Calories 145 kcal

Carbohydrates 7.2 g
Cholesterol 0 mg
Fat 12.4 g
Fiber 1g
Protein 2.3 g
Sodium 50 mg

LENTIL LEMON SOUP II
Ingredients:
one (14.5 ounce) can chicken broth

6 cups water
one small onion, peeled and diced
one bay leaf
3 sprigs Italian flat leaf parsley
2 sprigs fresh thyme
4 cups water
one 1/2 cups dried brown lentils, rinsed and drained
one 1/2 lbs Swiss chard - rinsed, stems removed and cut into 1/2
inch slices
2 tbsps olive oil
one large onion, finely chopped
4 cloves garlic, crushed
3 tbsps chopped fresh cilantro
1/2 cup lemon juice
one lemon, cut into wedges
Directions:
To make this recipe grab a pan that can be covered later, possibly
a saucepan. Inside of the pan let's mix the following ingredients
thyme, chicken broth, parsley, six cups water, bay leave, and one
onion.
Put the contents over a medium to high level of heat, stirring a
bit, and let the broth and water begin to boil.
Once a boiling state is achieved we want to lower the temperature
of the heating source to a medium to low level. Let the broth
continue to simmer quietly for about one and a half hours.
Once the broth has cooked for about an hour and a half strain it
and save four cups for our next steps.
Store the remnants for other recipes in the frig in an air tight
container.
Grab a large pot for soup, possibly a soup pot if you own one.
Combine four cups of water and broth with lentils. Bring the
contents to a boiling state. Once everything is boiling, lower the
heat to its lowest level and place a lid on the pot. Let your lentils
stew for about one hour.
Grab a large frying pan or skillet and heat some olive oil with a
medium level of heat.
Grab your onion and fry it until translucent. Now you should add
some garlic continue frying until you notice a nice fragrance.
Finally we want to grab our chards, combine them with the
onions and garlic and continue frying for about 5 mins or until
you notice the chards are wilted.
Combine the chards, onions, and garlic with the lentils and
combine also some cilantro, and juiced lemon. You can also add
some salt if you like but it is not necessary.
Let everything simmer for about 15 mins.
Serve, enjoy.
Serving Size: 6

Calories 263 kcal

Cholesterol 0 mg
Fat 5.5 g
Fiber 18.5 g
Protein 15.7 g
Sodium 263 mg

CHICKEN SHAWARMA
Ingredients:
1/2 cup malt vinegar

1/4 cup plain yogurt
one tbsp vegetable oil
one tsp mixed spice
1/4 tsp freshly ground cardamom
8 skinless, boneless chicken thighs
1/2 cup tahini
1/2 tsp minced garlic
2 tbsps lemon juice
one tbsp olive oil
one tbsp chopped fresh parsley
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds
Directions:
First let’s begin by grabbing a nice sized container safe for baking
typically something that is glass.
Inside of our dish we want to combine the following items:
pepper, malt vinegar, salt, one fourth cup of yogurt, cardamom,
veggie oil, and mixed spice.
Grab your chicken and cover each piece with the seasoning
evenly. Once you have covered each piece, evenly take the
chicken pieces and place them into a new container and place this
container in the frig for four hrs (overnight is preferred).
Now that our chicken pieces have been nice and seasoned let’s
get our oven ready for some baking.
Turn on the oven to 350 degrees Fahrenheit or 175 degrees
Celsius.
Grab a small container good for mixing (possibly a bowl)
combine the following things: pepper, tahini, salt, one fourth cup
of yogurt, parsley, garlic, olive oil, and juiced lemon.
Place a lid on the container and put it in the frig for cooling.
Grab your chicken and cover its dish with some foil let
everything cook in the oven for about 30 mins. Take care to turn
the chicken at least once.
After 30 mins has elapsed remove the cover from the baking dish
and continue to cook for another five to ten mins. Make sure the
chicken is fully cooked through and nice and brown.
Take out the chicken from the baking dish and slice it.
Place the chicken pieces with some onion, tomato, and lettuce on
pieces of pita bread.
Cover the chicken with the yogurt based topping and serve.
Enjoy.
Serving Size: 8

Calories 402 kcal

Carbohydrates 44 g
Cholesterol 58 mg
Fat 15.2 g
Fiber 4g
Protein 23.3 g
Sodium 420 mg

COOKBOOK 3
CLASSICAL INDIAN COOKING: SIMPLE, EASY, AND

UNIQUE INDIAN RECIPES
CHICKEN TIKKA MASALA
Ingredients
One cup yogurt

One tbsp lemon juice
2 tsps ground cumin
One tsp ground cinnamon
2 tsps cayenne pepper
2 tsps freshly ground black pepper
One tbsp minced fresh ginger
4 tsps salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
One tbsp butter
One clove garlic, minced
One jalapeno pepper, finely chopped
2 tsps ground cumin
2 tsps paprika
3 tsps salt, or to taste
One (8 ounce) can tomato sauce
One cup heavy cream
1/4 cup chopped fresh cilantro
DIRECTIONS:
Take lemon juice, yogurt, two tsps cumin, cayenne, cinnamon,

ginger, black pepper, 4 tsps of salt and add into one mixing dish
(possibly a big bowl).
Add the chicken to the marinade, cover it, and place it in a
refrigerator for one hour.
Preheat a grill or frying pan to its highest heat.
Add chicken to skewers and throw away the marinade.
Add some butter or non stick spray to your grilling grate.
Place the chicken on the grill and allow it to cook until its juices
are clear. The approx. time is equal to about 5 minutes on each
side.
Take your butter and place it into a big skillet or wok. The skillet
or wok should be placed over medium heat.
For about one minute stir fry (sauté) some garlic and jalapeno.
Take some paprika and cumin (approx. 2 tbsps each), and also
three tsps of salt and add these ingredients to the garlic and
jalapeno.
Grab some cream and tomato sauce and place the two ingredients
on low heat and continually stir the contents until they become
thick. This process should take about 20 minutes.
Combine everything with your grilled chicken and let everything
cook for an additional ten minutes.
Plate your contents and add some cilantro as a garnish.
Enjoy.

Calories 404 kcal

Cholesterol 143 mg
Fat 28.9 g
Fiber 2.5 g
Protein 24.6 g
Sodium 4499 mg
* Percent Daily Values are based on a 2,000 calorie diet

MAKHANI
(INDIAN BUTTER CHICKEN I)
Ingredients
One tbsp peanut oil

One shallot, finely chopped
1/4 white onion, chopped
2 tbsps butter
2 tsps lemon juice
One tbsp ginger garlic paste
One tsp garam masala
One tsp chili powder
One tsp ground cumin
One bay leaf
One cup half-and-half
One cup tomato puree
1/4 tsp cayenne pepper, or to taste
One pinch salt
One pinch black pepper
One tbsp peanut oil
One pound boneless, skinless chicken thighs, cut into bite-size
pieces
One pinch cayenne pepper
One tbsp cornstarch
1/4 cup water
DIRECTIONS:
Grab a saucepan (as large as possible) and heat it over medium

heat.
Take some onions and shallots and stir fry them until they are soft
and see-through. Combine onions and shallots with the following
ingredients: one bay leaf, some butter, chili powder, one tsp of
garam masala, ginger-garlic paste, lemon juice, and cumin.
For approx. one minute the ingredients should be stir fried.
For approx two more minutes continue to stir contents
consistently and add some tomato sauce, some yogurt, and finally
some half and half cream.
It is important that you continue to stir the mixture for an
additional 10 minutes over low heat, letting it simmer.
Add some salt and pepper and place the cooking pot to the side
away from the heating source.
Take another skillet and add one tbsp of oil over a medium level
heat.
Add some chicken to your heated oil and cook it for about 10
minutes until it is lightly brown.
Grab some garam masala (One tsp) as well as some cayenne
(same amount) and add it to the chicken, reduce the heat.
Combine 3 tbsps of sauce with the chicken and simmer the
contents until your chicken is no longer pink.
Once the chicken is fully cooked (i.e. no longer pink) add it to the
sauce.
Combine some water and cornstarch and mix it with the sauce.
Allow everything to cook for an additional five to ten minutes,
until it is thickened.
Plate, serve, enjoy.

Calories 408 kcal

Cholesterol 107 mg
Fat 27.8 g
Fiber 2.2 g
Protein 23.4 g
Sodium 620 mg

KORMA VEGETARIAN EDITION
Ingredients
One 1/2 tbsps vegetable oil

One small onion, diced
One tsp minced fresh ginger root
2 potatoes, cubed
4 carrots, cubed
One fresh jalapeno pepper, seeded and sliced
3 tbsps ground unsalted cashews
2 tsps salt
One 1/2 tbsps curry powder
One cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
One cup heavy cream
One bunch fresh cilantro for garnish
DIRECTIONS:
Grab your oil and add it to a skillet or frying pan. Skillet should
be set over medium heat.
Combine with oil, some onions, and let it cook until completely
translucent. Next you should combine: garlic and ginger.
Let the new mixture of cooked onions, garlic, and ginger, cook
for approx. one minute.
Grab some carrots, cashews, potatoes, and tomato sauce, and
combine them all with some curry powder and salt for seasoning.
Allow everything to cook for approx ten mins. taking care to stir
consistently. Make sure that your potatoes are tender before
moving to the next step.
Take the following ingredients and stir them into your current
mixture: peas, green and red bell peppers, and cream.
Simmer everything for about 10 minutes on low heat.
Plate your dish for serving.

Calories 462 kcal

Cholesterol 82 mg
Fat 31 g
Fiber 8.4 g
Protein 8.6 g
Sodium 1434 mg

INDIAN STYLE CURRY CHICKEN
Ingredients
3 tbsps olive oil

One small onion, chopped
3 tbsps curry powder
One tsp paprika
One bay leaf
1/2 tsp grated fresh ginger root
1/2 tsp white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size
pieces
One tbsp tomato paste
One cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
DIRECTIONS:
Grab a large skillet or cooking dish. Place the pot over medium
heat, let it get hot.
Add some oil to the pot and stir fry some onions until they are
slightly brown and translucent.
Combine with the onions the following ingredients for seasoning:
sugar, salt, ginger, one bay leaf, paprika, cinnamon, curry
powder, and garlic.
Take care to continually stir these ingredients together over the
medium heat for at least two mins.
Grab your yoghurt, tomato paste, coconut milk, and chicken
pieces, add everything together, and let it cook until it begins to
boil.
Once the contents begin to bowl lower the heat on the stove and
let everything simmer for about 20 to 25 mins.
Add some lemon juice, and cayenne pepper and let it cook and
simmer for an additional five mins.
Plate and enjoy.
Serving Size: 4 to 6 servings

Calories 313 kcal

Carbohydrates 14 g
Cholesterol 38 mg
Fat 21.7 g
Fiber 3.8 g
Protein 19.1 g
Sodium 268 mg

INDIAN CURRIED RED LENTILS
Ingredients
2 cups red lentils

One large onion, diced
One tbsp vegetable oil
2 tbsps curry paste
One tbsp curry powder
One tsp ground turmeric
One tsp salt
One tsp white sugar
One tsp minced garlic
One tsp minced fresh ginger
One (14.25 ounce) can tomato puree
DIRECTIONS:
Before you being, take your lentils, and wash them. Let water run
over them until it runs clear without any traces of dirt or grime.
Grab a nice sized pot and place in lentils and cover them with
water and get it all boiling, cover the pot and take its heat level to
medium.
While your lentils are boiling you will have to add water
continually to keep them covered. Cook the lentils until they are
soft which will typically take about 15 to 20 mins.
Once your lentils are tender you should drain the pot.
Grab a large frying pan or skillet and heat it up over medium
heat. Add some oil and onions and fry them until they are
caramelized (possibly 20 minutes of cooking time, take care to
ensure your onions do not burn).
Once the onions are caramelized combine the following
ingredients for seasoning: turmeric, ginger, sugar, curry powder,
cumin, chili powder, curry paste, and salt.
Increase the heat of the skillet and stir consistently until the
ingredients begin to create a beautiful aroma, this will take about
one to two minutes.
Combine your tomato puree with the seasonings and remove
everything from heat.
Once removed from heat add your lentils and mix accordingly.

Calories 192 kcal

Cholesterol 0 mg
Fat 2.6 g
Fiber 11.3 g
Protein 12.1 g
Sodium 572 mg

MAKHANI
(INDIAN BUTTER CHICKEN II)
Ingredients
One cup butter, divided

One onion, minced
One tbsp minced garlic
3 cups heavy cream
2 tsps salt
One tsp cayenne pepper
One 1/2 pounds skinless, boneless chicken breast, cut into bite-
sized chunks
2 tbsps tandoori masala
DIRECTIONS:
The first step for this process is to preheat your oven to 375
degrees Fahrenheit or 190 degrees Celsius.
Grab a skillet and add 2 tbsps of butter. The skillet should be
heated with a medium level of heat.
Make sure that your butter is fully melted and not burnt and begin
to mix in some garlic and onions.
Fry your garlic and onions for approx. 15 to 20 minutes until the
onions have caramelized nicely.
While you are frying your onions and garlic you should have
another sauce pan with the remaining amount of butter present,
heating over medium to high heat.
Once the butter has melted fully in your second sauce pan begin
to mix in the following ingredients: tomato sauce, heavy cream,
cayenne pepper, salt, and some garam masala. Allow everything
to cook until it has begun simmering.
Once the second sauce pan is simmering lower the heat to a
medium to low setting and cover the pan and let it simmer for 30
minutes. Make sure to stir the contents every few minutes.
Once the onions have caramelized fully add them and the garlic
to the second saucepan.
Once everything has been combined and your sauce is simmering
nicely make sure it is on low heat.
Begin to mix chicken cubes with vegetable oil and add some
tandoori masala in a separate bowl.
Take some tbsps of sauce and add it to the chicken pieces to coat
them evenly. Once the chicken has been coated with sauce, oil,
and tandoori masala, spread each piece evenly over a baking dish.
Place baking dish with seasoned chicken pieces into the preheated
oven and cook for at least 12 minutes or longer. Just make sure
your chicken is fully cooked and no longer pink in the middle.
Once chicken is fully cooked, remove it from the oven, and
combine it with the sauce and simmer for an additional 5 minutes.
Plate and serve.
Servings: ≈4 servings

15 mins 45 mins 1 hr
Calories 880 kcal

Cholesterol 303 mg
Fat 82.3 g
Fiber 2.6 g
Protein 26.4 g
Sodium 1461 mg

INDIAN STYLE CURRY CHICKPEAS
Ingredients

2 onions, minced
2 tsps fresh ginger root, finely chopped
6 whole cloves
2 (2 inch) sticks cinnamon, crushed
One tsp ground coriander
salt
2 (15 ounce) cans garbanzo beans
One cup chopped fresh cilantro
DIRECTIONS:
Grab a big skillet or frying pan and heat it over a medium level of
heat.
Add some oil and onions to your pan and cook them down until
they are tender.
While your onions are frying add the following seasonings:
turmeric, salt, cayenne, garlic, cinnamon, cumin, ginger, and
coriander.
Let your seasonings and onions continue to cook over the
medium heat for about one to two minutes making sure to stir
frequently.
Grab some garbanzo beans and the associated garbanzo bean
liquid and combine them with the seasoned onions.
Mix and stir everything together and continue to cook until
everything is well mixed and evenly heated.
Combine some cilantro to the mix and before removing
everything from the heating source.
Plate, and enjoy. Garnish the food with fresh cilantro.

Calories 135 kcal

Cholesterol 0 mg
Fat 4.5 g
Fiber 4.6 g
Protein 4.1 g
Sodium 289 mg

SPICY POTATOES WITH CURRY
Ingredients
4 potatoes, peeled and cubed

One yellow onion, diced
2 tsps ground cumin
One 1/2 tsps cayenne pepper
4 tsps curry powder
4 tsps garam masala
One (One inch) piece fresh ginger root, peeled and minced
2 tsps salt
One (14.5 ounce) can diced tomatoes
One (15 ounce) can garbanzo beans (chickpeas), rinsed and
drained
One (15 ounce) can peas, drained
One (14 ounce) can coconut milk
DIRECTIONS:
Get yourself a large pot and add some water, some salt, and your
potatoes.
Place the pot and the potatoes over high heat and allow the
contents to begin to boil. Once everything is boiling lower the
heat to a medium to low level.
Cover the pot and let it simmer for some time until you find that
your potatoes are tender (should take about 15 to 20 minutes of
simmering).
Once the potatoes are tender remove the water and let the spuds
steam dry for about 2 mins.
While the potatoes are drying grab a large frying pan or skillet
and place it over medium heat with some vegetable oil.
Place some garlic and onions in the oil and being to cook until
everything is translucent (should take about 5 minutes).
Now we want to season the onions and garlic with the following
ingredients: ginger, salt, cumin, cayenne, curry, and masala.
Allow the onions and the seasonings to cook for another 2 two
minutes or until you being to smell a great aroma.
Combine with the seasoned onions, your garbanzo beans,
tomatoes, peas and tomatoes with some coconut milk and cook
until everything is simmering.
Let the contents simmer for 5 to 10 minutes.
Let cool. Plate, serve, eat, enjoy.

Calories 407 kcal

Cholesterol 0 mg
Fat 20.1 g
Fiber 10.1 g
Protein 10.1 g
Sodium 1176 mg

EGGPLANT CURRY
Ingredients
One large eggplant

One tsp cumin seeds
One medium onion, thinly sliced
One tbsp curry powder
One tomato, diced
One fresh jalapeno chili pepper, finely chopped
One tsp salt
1/4 bunch cilantro, finely chopped
DIRECTIONS:
Before we can begin this recipe we have to first get our oven hot.
So preheat the oven to 450 degrees Fahrenheit or 230 degrees
Celsius.
Grab some eggplant and a baking sheet.
Put your eggplant on the baking sheet and let it cook in the oven
for about 20 to 30 minutes. You will find that after this time the
eggplant will be tender. If not let them cook longer.
Once the eggplants are tender take them out of the oven, let them
sit aside to lose their hotness, peel them, and chop them up for the
next steps.
Get a medium sized pan for sauce and add some oil. Heat the oil
and the pan over a medium level of heat.
Combine onion and cumin seeds with the heated oil. Cook
everything over the medium heat until the onions are translucent.
Combine garlic paste, ginger, tomato, and curry, in the pan and
fry it for one min. Now you want to mix in some yogurt.
Now mix in the cool, chopped, and peeled eggplant, with
jalapeno peppers and some salt for seasoning.
Allow everything to cook for about ten mins. Make sure that the
pan is covered and everything is over high heat.
After ten mins take off the pan's cover, and turn the heat down to
low. Let the food continue to cook for an additional five mins.
After five mins has elapsed the food is ready for serving.
Turn off heat. Garnish with cilantro.
Serve and enjoy.

Calories 146 kcal

Cholesterol 2 mg
Fat 8g
Fiber 6.2 g
Protein 4g
Sodium 739 mg

ALOO PHUJIA
Ingredients
One onion, chopped

1/4 cup vegetable oil
One pound potatoes, peeled and cubed
One tsp salt
1/2 tsp ground turmeric
1/4 tsp ground cumin
2 tomatoes, chopped
DIRECTIONS:
Grab a frying pan or skillet to begin. Add some oil to your skillet
and begin to brown some onions.
Once onions are nicely brown season them with the following:
cumin, salt, turmeric, and cayenne.
Combine with the seasoning your potatoes, and cook everything
for at least ten mins. Make sure that you are stirring consistently
as you do not want your seasonings to burn.
After ten mins has elapsed, mix in tomatoes and allow everything
to cook until the potatoes are soft.
The pan should be covered and the cooking time for this step is
about ten mins.
Allow everything to cool.
Serve.

Calories 235 kcal

Cholesterol 0 mg
Fat 14.1 g
Fiber 4g
Protein 3.3 g
Sodium 593 mg

TANDOORI I
Ingredients
2 pounds chicken, cut into pieces

One tsp salt
One lemon, juiced
One 1/4 cups plain yogurt
1/2 onion, finely chopped
One tsp grated fresh ginger root
2 tsps garam masala
One tsp yellow food coloring
One tsp red food coloring
2 tsps finely chopped cilantro
One lemon, cut into wedges
DIRECTIONS:
Grab your pieces of chicken and begin to take off the skin.
For each piece of chicken you want to create a slit or cut from the
top to the bottom.
Get a non deep dish and add some salt and lemon juice to the
chicken pieces. Making sure to cover everything.
Allow everything to marinate for at least 20 minutes.
Grab some yogurt, onion, garlic, cayenne pepper, ginger, and
masala, and combine everything in one nice sized bowl.
Combine and stir the contents until smooth. Add some yellow and
red food coloring (or skip if you do not care for non natural
ingredients)
Combine the yogurt based mixture with the chicken and allow it
to marinate in a frig for at 6 hrs. But an entire day is ideal (24 hr).
Get an indoor grill grate or an outdoor grill and set to a medium
heat level and coat it with oil or non stick cooking spray.
Place the chicken pieces on the grill and let them cook until the
middle is no longer pink.
Remove from grill and garnish with lemon pieces and cilantro.
Plate and enjoy.

25 mins 20 mins 1 day 45 mins
Calories 356 kcal

Cholesterol 102 mg
Fat 18.8 g
Fiber 3.3 g
Protein 35.6 g
Sodium 734 mg

GRILLED TANDOORI II
Ingredients
2 (6 ounce) containers plain yogurt

2 tsps kosher salt
One tsp black pepper
2 tbsps freshly grated ginger
4 tsps paprika
2 tsps ground cumin
2 tsps ground cinnamon
2 tsps ground coriander
16 chicken thighs
olive oil spray
DIRECTIONS:
Get yourself a medium sized container for mixing the following

ingredients: ginger, yoghurt, cloves, salt, pepper, and salt (a bowl
would be ideal).
Also combine the following taking care to mix all the contents
together evenly: coriander, garlic, cinnamon, paprika, and cumin.
Set this mixture to the side to settle and move on to the next step.
Grab your chicken and clean it under some water (ideally cold
water).
After the chicken has been cleaned. Dry it with napkins or paper
towels (apply a patting motion for best drying results).
Now you want to take your chicken and mix it with the yogurt
mixture we made earlier. In a large plastic bag that is reseal-able.
Make sure that after you have added the chicken and yogurt to the
bag you remove all the air which will be trapped inside.
Work the bag by turning it upside down and shaking it lightly to
evenly dispense mixture and cover all the chicken.
Put this bag of chicken in a container and place it in the frig for at
least 8 hours (ideally you would allow this to marinate overnight)
reposition the bag occasionally (not necessary but recommended).
Get your grill ready. Set it to a medium level of heat and cover
the grate with oil or a non stick cooking spray.
Remove each piece of chicken from the bag and spray it with
olive oil. Place it on the grill.
Allow each piece of chicken to receive direct heat for 2 minutes.
Then turn each piece of chicken and allow for direct heat for
another 2 mins.
Move each piece of chicken to the side of the grill and let it
receive indirect heat for at least 25 to 35 mins and make sure the
internal temperature of the meat is at least 180 degrees
Fahrenheit.
Remove from grill, plate, and serve.
Throw away the remaining seasoning left over in the bag.

Calories 349 kcal

Carbohydrates 5.4 g
Cholesterol 120 mg
Fat 20.5 g
Fiber 1.1 g
Protein 34.2 g
Sodium 618 mg

TOMATO CHICKEN INDIAN STYLE
Ingredients
One large onion, chopped

4 cloves garlic, chopped
One slice fresh ginger root
One tbsp olive oil
2 tsps ground cumin
One tsp salt
One tsp ground black pepper
One (One inch) piece cinnamon stick
2 bay leaves
1/4 tsp ground nutmeg
6 skinless chicken thighs
One (14.5 ounce) can whole peeled tomatoes, crushed
DIRECTIONS:
Plug in your food processor and place some ginger, onion, and
garlic into it.
Turn the processor on and process these ingredients into a smooth
mixture.
Next grab a frying pan or skillet, and add some oil to it. Heat the
pan and the oil with a medium level of heat.
Once the pan and oil is heated grab your paste and combine it
with the oil. Make sure to constantly stir the paste and oil to avoid
burning.
Let the contents cook for 10 mins.
Add to your paste the following ingredients: nutmeg, cumin, bay
leaves, salt, cloves, pepper, cinnamon, and cardamom.
Combine and mix all the above ingredients making sure to stir
consistently for about 2 minutes until you smell a good aroma of
spice and seasoning.
Now grab your chicken pieces and combine them with the paste
making sure they are evenly covered with the seasoning.
Combine and cook the new mixture for about 4 mins making sure
you are continually stirring.
After 4 mins. Add tomatoes.
Lower the temperature of the heat to low and let everything
nicely simmer for a few hours (ideally 2 hrs).
When you notice a splitting of the oil from the mixture begin to
stir. Make sure you have the pan covered lest you will have to
add water every once and a while.

Calories 134 kcal

Carbohydrates 6.9 g
Cholesterol 57 mg
Fat 5.4 g
Fiber 1.6 g
Protein 14.7 g
Sodium 547 mg

KORMA
Ingredients
1/4 cup cashew halves

1/4 cup boiling water
3 cloves garlic, peeled
One (1/2 inch) piece fresh ginger root, peeled and chopped
2 bay leaves, crumbled
One large onion, minced
3 skinless, boneless chicken breast halves - diced
1/4 cup tomato sauce
One cup chicken broth
1/2 cup heavy cream
One tsp cornstarch, mixed with equal parts water
DIRECTIONS:
Grab a small container and combine the boiling water with

cashews. Allow this mixture to sit for about 20 mins.
Get your food processor ready for work. Add garlic and ginger
inside the processor and work the contents until they become a
paste. Once the contents are a paste set it to the side.
Grab a skillet or wok and add some oil and get it nice and hot
with some medium heat.
Add your bay leaves to the oil and let it cook. Bay leaves should
fry for about half of a minute.
Now you should add some onion to the oil and fry them down
until translucent (three to five mins).
Get your food processor contents (ginger and garlic) and combine
it with the onions and let everything fry for five minutes.
Combine with the mixture the following seasonings: chili
powder, coriander, turmeric, masala, and cumin.
Combine your chicken with the seasoning and fry it for five
minutes. Now combine your chicken broth as well as your tomato
sauce. Make sure that you cover this pot, and lower the
temperature.
Let everything slowly simmer for 15 mins. Make sure to stir the
contents every once and a while.
Grab that food processor again and throw in some cashews and
their accompanying water into the food processor with some
yogurt and cream. Mix it all together until paste like.
Now take your food processor mixture and combine it with the
chicken let everything cook for another 15 mins.
Finally combine the cornstarch and let everything go for an
additional 2 mins.
Let food cool.
Plate it. Serve it. Enjoy it.

Calories 398 kcal

Cholesterol 95 mg
Fat 27.5 g
Fiber 2g
Protein 25.3 g
Sodium 477 mg
SPINACH DAHL
Ingredients
One 1/2 cups red lentils

3 1/2 cups water
1/2 tsp salt
1/2 tsp chili powder
One pound spinach, rinsed and chopped
2 tbsps butter
One onion, chopped
One tsp mustard seed
1/2 cup coconut milk
DIRECTIONS:
First step is to take your lentils and put them in a container filled
with water for about 20 minutes (soak everything).
Grab a large pan, add some water, and boil it. Once the water is
boiling combine the following ingredients: chili powder, salt,
turmeric, and lentils.
Now you need to cover the pot and get it boiling again. Once you
have the pot boiling immediately turn the temperature down to
get a nice simmer going.
You want everything to simmer for approx. 15 mins. Now add
your spinach to the simmering goodness and let it simmer and
cook for another five mins. At this point you should notice your
lentils are nice and soft (if not continue simmering). Remember to
add more water if you think it is needed.
Grab another pan. This time a smaller one.
Place the new pan over medium heat and combine the following
ingredients: mustard seeds, melted butter, cumin, and onion.
Make sure that you are stirring this mixture constantly.
Cook everything down until the onions are transparent. Once you
find that your onions are transparent combine the mixture with
the lentils from earlier.
Finally combine lentils with coconut milk, and garam masala.
Heat everything for a few more mins (2 mins).
Let contents cool.
Plate and enjoy.

Calories 362 kcal

Cholesterol 15 mg
Fat 13.4 g
Fiber 18.3 g
Protein 21 g
Sodium 693 mg

MASOOR DAAL
Ingredients
One cup red lentils

One slice ginger, One inch piece, peeled
One tsp salt
1/2 tsp cayenne pepper, or to taste
4 tsps vegetable oil
4 tsps dried minced onion
One tsp cumin seeds
DIRECTIONS:
First step when dealing with lentils is to clean them. So run the
lentils through water until the water runs clear.
Grab a sauce pan and place your clean lentils in it with the
following seasonings: cayenne pepper, ginger, salt, and turmeric.
Take all these ingredients and submerge them in water inside of
your sauce pan. Get everything to nicely boil. Make sure that you
remove any foam which manifests during the boiling process.
Lower the temperature and let the contents simmer. Make sure
you stir everything every once and a while.
Let the food simmer until the lentils are nice and soft and
everything looks like a soup.
Grab a container that can be put in the microwave. Inside of the
container place the following things: cumin seeds, oil, and dried
onion.
Set the container in the microwave on the highest setting for 45
secs.
Get the onions to a brown like color but make sure to not burn
them.
Take out the microwave contents and combine it with the lentils.

Calories 185 kcal

Carbohydrates 25 g
Cholesterol 0 mg
Fat 5.2 g
Fiber 9.7 g
Protein 11.1 g
Sodium 868 mg

SPICY MANGO CHICKEN
Ingredients
2 medium mangoes, peeled and sliced, divided

4 tsps vegetable oil
4 tsps spicy curry paste
14 ounces skinless, boneless chicken breast halves - cut into
cubes
4 medium shallots, sliced
One large English cucumber, seeded and sliced
DIRECTIONS:
Grab your blender and get it ready for some work.

Combine mango slices and coconut milk in the blender and blend
it up until paste like. Place these contents aside.
Get a cooking pot and put some oil in it and heat everything with
a medium level of heat. Once the oil is hot add your curry paste
and let everything fry until you can smell a great aroma. This
should take about one min.
Get the shallots and the chicken. Add these things to the curry oil
and fry it all down until the chicken is fully cooked and your
shallots are nice and soft. This should take about five mins of
frying.
Grab your mango mixture from the blender and fry it down as
well with the chicken and shallots.
Before serving add some more mango pieces and also some
cucumbers.
Let cool. Enjoy.

Calories 398 kcal

Cholesterol 58 mg
Fat 20.4 g
Fiber 3.3 g
Protein 26.5 g
Sodium 179 mg

INDIAN STYLE EGGPLANT
Ingredients
One eggplant
1/2 tsp cumin seeds
One medium onion, sliced
One tsp chopped fresh ginger
One large tomato - peeled, seeded and diced
1/2 tsp ground coriander
1/2 tsp salt, or to taste
ground black pepper to taste
DIRECTIONS:
For this recipe we will need the broiler. So turn on the broiler and
get it hot before continuing.
Grab your eggplant and coat it with oil. You can also coat it with
cooking spray.
Put the eggplant beneath the broiler and let it broil until it
becomes soft and you notice the skin peeling off. This will take
about 30 minutes. Make sure that you evenly cook the eggplant
by turning it.
Grab a knife and halve the eggplant from top to bottom.
Remove the flesh from the vegetable. Throw away the skin.
Once the flesh of the eggplant has been removed dice it up and
put it to the side.
Grab a frying pan or skillet and put oil in it. Get the pan and oil
hot with a medium level of heat.
Once the oil is hot add some cumin seeds and let them fry for a
bit. You should notice them turn brown but make sure that you do
not burn them. While oil is still hot add the following: garlic,
onion, and ginger.
Make sure that you stir and cook everything until tender.
Next combine with the onions your tomatoes and the following
other seasonings: black pepper, turmeric, salt, cumin, cayenne
and coriander.
Let these cook while stirring for a few minutes (2 mins)
Now we are ready for the eggplant.
Combine your eggplant dices with the frying spices and let it fry
until you notice a good amount of the moisture has been
removed. This should take about 15 mins.
Taste the eggplant and add more seasonings if you so desire.
Let the contents cool.
Plate and serve. Enjoy.

Calories 119 kcal

Cholesterol 0 mg
Fat 7.4 g
Fiber 6.1 g
Protein 2.4 g
Sodium 300 mg

ALOO GOBI
Ingredients
1/4 cup olive oil

One medium onion, chopped
One tbsp minced garlic
One tsp cumin seeds
One (15 ounce) can diced tomatoes
2 tbsps ground coriander
One tbsp salt
One tbsp ground turmeric
One tbsp cayenne pepper
One tsp ground ginger
One tsp ground cardamom
3 large Yukon Gold potatoes, peeled and cubed
One medium head cauliflower, chopped into bite size pieces
One (15 ounce) can garbanzo beans, drained
2 tbsps garam masala
DIRECTIONS:
Get a nice sized pot and place it over a medium heat level with oil
and onions. Fry the onions until they are translucent. This
typically will take about four mins.
Once your onions are translucent then combine some cumin and
garlic and continue frying the ingredients until you find your
onions are turning a brownish color.
Now begin to mix in the following: cardamom, tomatoes, ginger,
coconut, cinnamon, coriander, cayenne, salt, and turmeric.
Continue to cook the contents until they begin to boil. Once
everything is boiling add the garbanzo beans, potatoes, and
cauliflower. Take care to mix everything well.
Now it is important to lower the cooking temperature to low and
place a lid on the cooking pan.
Allow everything to simmer nicely until you notice the potatoes
are soft. This will take about 45 mins to an hour.
Once the potatoes are soft add some garam masala and stir.
Let the mixture cook for an additional five mins before serving.
Enjoy

Calories 622 kcal
Carbohydrates 64 g
Cholesterol 0 mg
Fat 39.2 g
Fiber 14.9 g
Protein 13.1 g
Sodium 2172 mg

CURRY SHRIMP
Ingredients
2 tbsps peanut oil

1/2 sweet onion, minced
2 cloves garlic, chopped
One tsp ground ginger
One 1/2 tsps ground turmeric
One tsp paprika
One (14.5 ounce) can chopped tomatoes
One tsp salt
One pound cooked and peeled shrimp
DIRECTIONS:
Grab a large frying pan or skillet. Place the pan over a medium
heating level.
As always, add some oil, and some onions.
Let these onions cook until you find that they are translucent.
This will occur in about four mins.
Once the onions are ready take the skillet from the stove and
place it to the side for about two mins.
Now add the following ingredients to the onions: chili powder,
garlic, paprika, ginger, turmeric, and cumin.
Place the pan back over a low heating level. Making sure that you
are continuously stirring everything.
With the pan over a low heat. Add coconut milk and tomatoes
and salt to the seasoning. Let everything begin to simmer nicely.
Make sure that you stir the contents every once and a while. This
simmer process should last for about ten mins.
Now add shrimp, with dried and fresh cilantro, to your simmering
mixture and let it continue to simmer for another minute or so.
At this point the food is ready for serving.
Enjoy.

Calories 416 kcal

Cholesterol 146 mg
Fat 32.1 g
Fiber 2.9 g
Protein 23 g
Sodium 930 mg

CURRY FISH
Ingredients
For the marinade:

2 tsps Dijon mustard
One tsp ground black pepper
1/2 tsp salt
2 tbsps canola oil
4 white fish fillets
One onion, coarsely chopped
4 cloves garlic, roughly chopped
One (One inch) piece fresh ginger root, peeled and chopped
5 cashew halves
One tbsp canola oil
2 tsps cayenne pepper, or to taste
One tsp salt
One tsp white sugar
1/2 cup chopped tomato
1/4 cup vegetable broth
DIRECTIONS:
Get a non deep dish for mixing. Combine the following in this
dish: 2 tbsps of canola oil, mustard, half a tsp of salt, and some
pepper to taste.
Now grab the fish pieces and place them into the mixture and
make sure to evenly coat them. Place the fish in the frig for at
least 30 mins.
Now grab a food processor and get it ready for some work.
Place the following items into the food processor: cashews,
onion, ginger, garlic.
Process everything into a nice smooth paste.
Place this paste aside for a moment.
Now let’s get the oven ready.
Turn the oven on to 350 degrees Fahrenheit or 175 degrees
Celsius for preheating.
Now grab a nice frying pan or skillet and heat it up with a
medium heating level with one tsp of canola oil.
Grab that paste we made earlier and mix it with the hot oil. Make
sure to cook and stir the paste and oil for about two mins.
Now combine the following ingredients into the paste for
seasoning: sugar, cayenne pepper, one tsp of salt, turmeric,
coriander, and cumin.
Allow these seasoning to fry for about 5 mins making sure to stir
as well.
Now grab your veggie broth and diced tomatoes and mix them
into the seasonings.
Take out your fish and place them on a dish for the oven.
Throw away any left-over marinade.
Use our seasoning in the pot to coat the fish and let everything
cook in the oven for about 30 mins.
To determine if your fish is ready grab and fork and see if the fish
easily flakes. If so you are ready to garnish it with some cilantro.
Plate for serving.
Enjoy

Calories 338 kcal

Cholesterol 56 mg
Fat 13.5 g
Fiber 2.3 g
Protein 41.6 g
Sodium 2715 mg
CHICKEN BIRYANI
Ingredients

4 small potatoes, peeled and halved
2 large onions, finely chopped
One tbsp minced fresh ginger root
One tsp salt
2 medium tomatoes, peeled and chopped
2 tbsps plain yogurt
2 tbsps chopped fresh mint leaves
One (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tbsps vegetable oil
One large onion, diced
One pinch powdered saffron
5 pods cardamom
3 whole cloves
One (One inch) piece cinnamon stick
1/2 tsp ground ginger
One pound basmati rice
4 cups chicken stock
One 1/2 tsps salt
DIRECTIONS:
Okay let’s begin this recipe by grabbing a frying pan or large

skillet and mix in some veggie oil (two tbsps).
Once our veggie oil is hot add potatoes and fry them until they
are a brownish color.
Once the potatoes are brown remove any excess oil and place
them to the side for work later.
Keep the pan hot and add two more tbsps of oil and add some
garlic, onion, and ginger.
Cook these contents until you find that your onions are nice and
soft and slightly brown.
Now we want to add the following ingredients to our onions for
seasoning: tomatoes, chili, salt, pepper, cumin, and turmeric.
Make sure that you vigorously stir the seasonings to protect them
from burning while frying for about five mins.
Now we want to combine the following ingredients: a cinnamon
stick, yogurt, cardamom, and mint.
Once these ingredients are added we want to place a lid over the
pot and lower its heat to the lowest level.
Take care to stir the mixture every once and a while until you find
that the tomatoes have been turned into a pulp.
You may notice that the mixture will become dry and sticky. If
this is the case you will need to combine some hot water to the
cooking pot occasionally.
Once the contents are thick. Grab your chicken pieces and
combine them with the sauce.
You will want to make sure to mix the chicken well with the
sauce so that every piece is evenly coated.
You now want to place a lid on the mixture and lower the
temperature to its low level.
The chicken should be heated at this level while covered until you
find that it is tender. Typically this will take about 35 to 45 mins.
Cook the chicken down until you notice a bit of gravy left. If you
find that the gravy is too much remove the lid from the cooking
dish for a while and let the contents continue to cook.
Now let's get to the rice.
Get your rice and wash it until you find the water running clear.
Drain the water with a colander and let the rice sit aside for about
thirty mins.
Now grab a large frying pan or skillet and add some veggie oil
with some onions and fry it up until it is nice and golden.
Grab the following ingredients and add them to the onions: rice,
saffron, ginger, cardamom, cinnamon stick, and some cloves.
Make sure that you stir consistently until you find that your rice is
completely covered with spice.
Now we need to get another pot of a medium size.
Grab some chicken stock as well as some salt.
When you find that the rice is nice and hot you want to add this
chicken stock and salt to it. Make sure that you combine
everything well.
Now let’s grab that chicken and potato pot from earlier.
We want to combine the chicken and potatoes nicely into the rice
mixture.
Cover the rice pot with a lid and make sure it is completely
sealed. We now want to take the temperature down to its lowest
level and let this rice simmer for about 20 mins.
Make sure that you do not lift the lid while it is cooking.
After 20 mins has elapsed remove the lid and fluff the biryani.
It is now ready to be plated and served.
Enjoy.

≈ 30 mins ≈ 1 hr 30 mins ≈ 2 hr 30 mins
Calories 832 kcal

Cholesterol 134 mg
Fat 35.1 g
Fiber 5.1 g
Protein 47.8 g
Sodium 1522 mg

BROWN RICE, CHICKEN, CURRY, CASSEROLE
Ingredients
One cup water

One (8 ounce) can stewed tomatoes
3/4 cup quick-cooking brown rice
1/2 cup raisins
One tbsp lemon juice
3 tsps curry powder
One cube chicken bouillon
1/4 tsp salt
One bay leaf (optional)
3/4 pound skinless, boneless chicken breast halves - cut into One
inch pieces
DIRECTIONS:
First we need to get our oven ready. So let's turn it on to 350

degrees Fahrenheit or 175 degrees Celsius for preheating.
Now grab a frying pan or skillet and combine the following: bay
leaf, water, garlic, stewed tomatoes, salt, brown rice, ground
cinnamon, raisins, bouillon, lemon juice, and curry powder.
Get everything nice and hot so it is boiling.
Once we find our mixture is boiling we want to add chicken to it.
Now make sure to stir the chicken into the boiling mixture and
then move all of the contents to a baking dish (preferably a
casserole dish)
Finally we want to place a lid on the baking dish and place it into
the oven for about 45 mins. Making sure that we occasionally stir
the contents.
Eventually we will find that the rice is tender and the chicken is
fully cooked. In which case this is ready for plating and
enjoyment.

Calories 241 kcal

Cholesterol 50 mg
Fat 2g
Fiber 3g
Protein 22.7 g
Sodium 620 mg

ALOO MATAR
Ingredients
1/4 cup vegetable oil

2 medium onions, finely chopped
One bay leaf
4 large potatoes, peeled and chopped
One cup frozen peas
1/2 cup tomato puree
One 1/2 tsps garam masala
One 1/2 tsps paprika
One tsp white sugar
One tsp salt
2 tbsps chopped cilantro
DIRECTIONS:
Grab a wok and some oil and get them both hot and ready for
cooking before going to the next step.
Once we have a hot wok grab the following ingredients and add
them to the wok: bay leaf, onions, garlic paste, and ginger.
Make sure to fry the seasonings while stirring consistently until
you find that the onions are translucent.
Once the onions are see-through and ready. Combine peas and
potatoes with your onions.
Place a lid on this pot and let it cook down until the potatoes are
soft. Typically this will take about 15 mins.
One you find that the potatoes are soft discard the bay leaf.
Grab the following ingredients to mix in: salt, tomato puree,
sugar, garam masala, and paprika.
Combine everything and let it all cook for about 10 minutes.
Finally we want to grab some cilantro and throw it in. Let
everything go for about another 2 mins and it is ready for serving.
Enjoy.

Calories 487 kcal

Cholesterol 0 mg
Fat 14.5 g
Fiber 9.7 g
Protein 9g
Sodium 898 mg

POTATOES INDIAN STYLE
Ingredients
3 tbsps ghee
One tsp cumin seeds
One tsp turmeric
One tsp salt
1/2 tsp mustard seed
1/2 tsp ground cayenne pepper
6 medium potatoes, peeled and diced
2 cups water
One cup yogurt
2/3 cup frozen green peas
DIRECTIONS:
Grab a frying pan or a skillet and get some veggie oil as well.
Place the oil into the pan and place everything over a medium
level of heating.
Get everything nice and hot and add the following ingredients:
cayenne pepper, cumin, mustard seed, turmeric, salt, and
coriander.
Get your potatoes and put them into the frying pan as well. Be
sure to mix everything well and make sure you coat the potatoes
with veggie oil or ghee.
For about one min make sure you consistently stir everything and
let it cook down nicely.
After 10 mins of stirring and cooking combine water into the
frying pan.
After the water has been added lower the heat to its lowest level
and let everything simmer for about 30 mins. At which point you
should notice your potatoes are soft.
Once the potatoes are soft add some yogurt and peas into the mix
and make sure everything is heated nicely before cooling.
Plate.
Enjoy.

Calories 396 kcal

Cholesterol 28 mg
Fat 11.3 g
Fiber 8.6 g
Protein 11.3 g
Sodium 677 mg

DAHL II
Ingredients
One cup red lentils

2 tbsps ginger root, minced
One tsp mustard seed
4 tomatoes, chopped
3 onions, chopped
3 jalapeno peppers, seeded and minced
One tbsp ground cumin
One tbsp ground coriander seed
2 tbsps olive oil
One cup water
Salt to taste
DIRECTIONS:
Before anything we need to get our lentils nice and soft. So grab a
pressure cooker and add the lentils.
Pressurize them until they are soft. Otherwise cook the lentils in a
pot with water (slower method).
Grab a frying pan or skillet and get some oil hot with mustard
seeds as well.
You’ll notice the mustard seeds begin to flutter when the oil is
very hot. This is what we are looking for.
When the mustard seeds are fluttering add the following
ingredients: garlic, onions, jalapeno pepper, and ginger.
We want to stir fry all these ingredients until both the garlic and
onions are nice and brownish.
Once the onions are brown and golden add some cumin and
coriander to the mix.
Continue by adding tomatoes.
Stir fry the contents until you notice the tomatoes are done. Add
some water at this point.
Let the newly added water begin to boil for about six mins.
Now we need to combine the cooked lentils with some salt with
the boiling mixture.
Finally combine some cilantro before serving the dish right off
the heat.
Enjoy.

≈ 30 mins ≈ 1 hr ≈ 2 hr
Calories 209 kcal

Cholesterol 0 mg
Fat 5.7 g
Fiber 12.7 g
Protein 10.4 g
Sodium

OKRA CURRY
Ingredients
4 cups okra, cut into 1-inch pieces

One tbsp olive oil
One tsp cumin seeds
One onion, chopped
2 tomatoes, diced
One tsp curry powder
One tsp salt
DIRECTIONS:
First we need to grab a dish that can be microwaved safely.

Grab your okra and put it into this dish, which should be as large
as possible.
Cook the okra in the microwave for about six mins on its highest
setting.
Now find a frying pan or skillet and add some cumin seeds and
olive oil.
The oil and seeds should be placed over a medium level of heat
and eventually you’ll notice them begin to swell.
Once cumin seeds have begun to swell take the onion and begin
to fry it.
The cooking process of the onion should last for about three
mins.
After the onions have been cooked grab your tomatoes and add
them to the mix.
Allow the tomatoes to cook for three more mins.
After the tomatoes have cooked for a bit we need to combine our
tomatoes with the okra, some salt, and some curry powder.
Finally stir the contents for about three mins at which point it is
ready for plating.
Serve and enjoy.

Calories 100 kcal

Cholesterol 0 mg
Fat 3.9 g
Fiber 5.3 g
Protein 3.4 g
Sodium 597 mg

LENTIL, TOMATO SOUP, INDIAN STYLE
Ingredients
One onion, finely chopped

One tbsp olive oil
One chili pepper, chopped
One cup red lentils
One (14.5 ounce) can peeled and diced tomatoes
One cup water
salt and pepper to taste
One tsp dried basil
1/4 cup sour cream
2 fresh basil leaves
DIRECTIONS:
Grab a pan for heating possibly a Dutch oven. You want to begin
heating some olive oil in it.
Once you have the oil heated add some onions and cook them
down until they are translucent.
Once the onions are translucent we want to add the following
ingredients: basil, tomatoes, cumin, chili pepper, and lentils with
some water.
All the contents should be brought to a boil.
Once everything is boiling you must lower the heat to a low to
medium level and put lentils.
Once at the low to medium level let everything simmer nicely for
about 20 mins. At this point you will find that the lentils are soft.
Now that the lentils are ready we should take a stick blender and
mash the soup until it has been nicely pureed. You can now add
some salt and pepper if you like but it is not necessary.
Serve and enjoy.

Calories 239 kcal

Carbohydrates 32 g
Cholesterol 6 mg
Fat 7g
Fiber 11.1 g
Protein 12.8 g
Sodium 269 mg

INDIAN STYLE SALSA
Ingredients
4 cups chopped tomatoes

2 cups green bell pepper, chopped
3/4 cup chopped onion
One cup jalapeno pepper
One 1/2 tsps salt
1/2 tsp minced garlic
One 1/4 cups cider vinegar
DIRECTIONS:
Grab the following ingredients and combine them in a nice sized

pot: vinegar, bell peppers, garlic, onion, salt, and hot peppers.
Heat the contents until it begins to simmer nicely.
Once you find that the mixture is simmering place a lid over the
pan and let it continue to simmer for about an hour.
The longer you allow the salsa to simmer the spicier and tastier it
will be.
When suited to your taste. Let the mixture cool and serve.
Enjoy.

Calories 56 kcal
Cholesterol 0 mg
Fat 0.6 g
Fiber 3.2 g
Protein 1.9 g
Sodium 971 mg
THANKS FOR READING! NOW LET’S TRY SOME
SAMOSAS, BIRYANI, AND MOROCCAN ….
Send the Book!
To grab this box set simply follow the link mentioned above, or tap the book
cover.
This will take you to a page where you can simply enter your email address
and a PDF version of the box set will be emailed to you.
I hope you are ready for some serious cultural cooking!
Send the Book!
You will also receive updates on my new books, and various musings about
food and cultural cooking.
Also don’t forget to like and subscribe on the social networks. I love meeting
my readers. Links to all my profiles are below so please click and connect : )
Facebook
Twitter
Google +
COME ON…
LET’S BE FRIENDS : )
I adore my readers and love connecting with them socially. Please follow the
links below so we can connect on Facebook, Twitter, and Google+.
Facebook
Twitter
Google +
I also have a blog that I regularly update for my readers so check it out
below.
My Blog
ABOUT THE PUBLISHER.
BookSumo specializes in providing the best books on special topics that you
care about. Arabian & Asian Box Set I: A Cookbook Box Set with Recipes
from India, Persia, and Lebanon is a trip to your favorite Indian and Arab
countries.
To find out more about BookSumo and find other books we have written go
to:
http://booksumo.com/.
CAN I ASK A FAVOUR?
If you found this book interesting, or have otherwise found any benefit in it.
Then may I ask that you post a review of it on Amazon? Nothing excites me
more than new reviews, especially reviews which suggest new topics for
writing. I do read all reviews and I always factor feedback into my newer
works.
So if you are willing to take ten minutes to write what you sincerely thought
about this book then please visit our Amazon page and post your opinions.
Again thank you!
INTERESTED IN MY OTHER COOKBOOKS?
For more great cookbooks check out my Amazon Author page:
For a complete listing of all my books please see my author page at:
http://amazon.com/author/ummmaryam

Arabian Asian Cookbook Box Set (Persia, India, Lebano) - Umm Maryam (Ebook)

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Arabian Asian Cookbook Box Set (Persia, India, Lebano) - Umm Maryam (Ebook)

Uploaded by

Copyright:

Available Formats

ARABIAN & ASIAN COOKBOOK BOX

Umm Maryam is a self-proclaimed lover of culture. She focuses her time on

About the Author.

A KITCHEN IN PERSIA: CLASSICAL AND UNIQUE

Get a pot that can be covered. Heat chicken stock until

Preparation Cooking Total Time

Calories 193 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

2 tbsps olive oil

Get a skillet heat olive oil.

Preparation Cooking Total Time

Calories 785 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

one (32 oz) container plain yogurt

Get a bowl, mix the following: shallot, yogurt, garlic, and

Preparation Cooking Total Time

* Percent Daily Values are based on a 2,000 calorie diet.

one (8 oz) container plain low-fat yogurt

Get a bowl, combine the following: mint, yogurt, and onion.

Preparation Cooking Total Time

Calories 263 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

one honeydew melon, fruit removed with a melon baller

Get a bowl mix the following: chopped mint, honeydew, sugar,

Preparation Cooking Total Time

Calories 194 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

2 lbs beef tenderloin

Dice beef into cubes.

Preparation Cooking Total Time

Calories 297 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

2 tbsps olive oil

Get a skillet heat olive oil.

Preparation Cooking Total Time

Calories 572 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Get saucepan. Add water. Heat until boiling.

Preparation Cooking Total Time

Calories 234 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

one (32 oz) container plain yogurt

Get a bowl, combine the following ingredients in it: pepper,

Preparation Cooking Total Time

* Percent Daily Values are based on a 2,000 calorie diet.

one 1/2 sprigs fresh mint, chopped

Get a bowl combine: olive oil, mint, tomato, cilantro, serrano

Preparation Cooking Total Time

Calories 119 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

2 cups all-purpose flour

Set oven to 375 degrees F.

Preparation Cooking Total Time

Calories 215 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

4 pita bread rounds

Calories 667 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Preparation Cooking Total Time

Calories 667 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

4 cups white sugar

4 ripe tomatoes, diced