Many people prefer to prepare dishes from recipes that do not take much time and effort in cooking, such as potato and chicken, soups, pasta, or preparing different types of appetizers such as salads of different types, for the ease of having the ingredients at hand.
Those who search for recipes for easy and simple cooks are not by any means unable to cook and are not skilled in it. On the contrary, most women and men are looking for recipes that are quick, simple and delicious at the same time due to the little time that they have, if they are working parents or have young children, it is very difficult for them to have enough time to spend in the kitchen. In this article, we have mentioned to you two universal recipes, but in an easy and simple way that will impress your family.
Moreover, preparing food is not limited to housewives only, there are some people who rely on themselves in cooking, such as university students, single men, and expatriates, who are looking for ways to prepare easy and delicious foods, which do not require much effort in preparing at the same time. To facilitate the task of research, in this article we will mention how to prepare a group of delicious and easy dishes.
Due to the acceleration of the rhythm of life, people often fall into circumstances where they need to prepare food in a short time, because of their busy schedule, or a surprise with a sudden determination, or the arrival of a larger number of guests who were not expected to come, and there are several dishes that can be prepared in a short time, and in an easy way.
Sometimes we resort to preparing easy and quick meals in a short time, due to some sudden visits, multitasking, or just not having enough time to cook the usual dishes. There are many easy foods that are prepared at home and do not require much time and effort that work to nourish the body, and contain many nutrients.
Rice and pasta are essential in most lunch and dinner plates, as they contain starches and carbohydrates that provide the body with energy. Also meat and chicken because they contain protein that helps growth. In addition to fish of all kinds, so it is necessary to diversify the preparation of dishes to maintain the health of the body, and in this article we will learn about ways to prepare easy dishes.
In this article, we will learn about some easy recipes.
Quick Chicken Curry
Ingredients
1 cup of white rice.
1½ tablespoons of olive oil.
1 onion, cut into thin slices.
2 teaspoons of curry powder.
½ a cup of yoghurt.
½ a cup of cooking cream.
½ a teaspoon of coarse salt.
¼ a teaspoon of ground black pepper.
1 can of peeled and drained tomatoes (optional).
1 boiled chicken breast (you can use leftover chicken from previous meals).
¼ a cup of chopped coriander.
Preparation
Cook the rice as usual and set it aside.
Heat the oil in a saucepan over a medium heat.
Add the onion and leave it until it becomes transparent.
Add the curry powder, milk, and cream, after 3 minutes add the salt, black pepper, and tomatoes.
Then, remove the pot from the heat.
Arrange the rice and the boiled chicken in serving dishes,
Then, pour the sauce on top of it and serve immediately.
Pasta with Mushroom
Ingredients
400 grams of pasta.
200 grams of mushroom.
20 grams of cheddar cheese.
1 finely chopped onion.
3 cloves of garlic finely crushed.
½ a cup of oil.
½ a teaspoon of salt.
½ a teaspoon of paprika.
½ a teaspoon of ground black pepper powder.
4 cups of water.
1 cup of tomato sauce.
Enough water to boil the pasta.
Preparation
Boil water over medium heat.
Add the pasta, and stir it well with a wooden spoon.
Leave it for at least ten minutes, until it is completely cooked.
Remove the pot from the heat, and filter the pasta from the water using a special strainer.
Heat the oil on a large stove over medium heat.
Add the mashed onion, garlic, and mushroomstir it well for 5 minutes using a wooden spoon until the ingredients wilt well.
Pour the water, add the paprika and salt, and stirring well.
Add tomato paste and pasta to the previous mixture.
Mix all ingredients well, until complete consistency.
Put the pasta in a serving dish, distribute the cheese on top, and sprinkle black pepper on top.
Grilled Chicken with Mustard and Honey
Ingredients
4 pieces of chicken breast.
2 tablespoons of a cup of mustard.
2 tablespoons of a cup of honey.
2 tablespoons of mayonnaise.
Preparation
Prepare the oven on a medium temperature and prepare the grill.
Put the mustard, honey, and mayonnaise in a bowl, and mix them together very well.
Put the chicken pieces in the previous mixture and leave for an hour to marinate and gain its dazzling flavour.
Put the chicken pieces in the oven dish greased with oil, add half a cup of water to it.
Put the dish in the oven, and leave for 45 minutes until the chicken is cooked and browned.
Serve hot with rice or salad.
Vegetable Soup
Ingredients
5 teaspoons of corn oil.
1½ cups of finely chopped onions.
2 cups of carrots cut into round pieces.
1 cup and a quarter of leeks.
4 cloves of crushed garlic.
4 cups of chicken broth.
2 cups of tomatoes cut into medium cubes.
½ a cup of finely chopped parsley.
2 laurel leaves.
¼ of a tablespoon of thyme.
½ a teaspoon of salt.
½ a teaspoon of black pepper.
1½ cups of peas.
1¼ cups of corn.
3 cups of potatoes cut into medium cubes.
Preparation
Put the oil in a deep saucepan over a medium heat until it heats up well.
Add the onions, carrots, shallots, and garlic and stirring well.
Add the broth, tomatoes, potatoes, parsley, bay leaf, and thyme.
Add black pepper powder and salt, stir to reach a complete consistency.
Leave the resulting mixture on low heat until it boils completely.
Add the peas, cover the pot and leave it on the fire for about half an hour.
Add the corn, and stir for five minutes, until softened.
Diet Oven Pesto Chicken
Ingredients
1 boneless chicken breast, skinless and divided in half.
½ a cup of basil, cooled in the refrigerator.
3 tomatoes, cut into slices, as desired.
½ a cup of shredded mozzarella cheese.
Preparation
Prepare the oven at a temperature of 400 degrees Celsius.
Cover the baking sheet with thick tin foil.
Put the chicken breast in a medium-sized bowl, then season.
Put the chicken on a baking sheet, then put it in the oven and leave it for 20 to 25 minutes or until the chicken is cooked and the pink color in the middle disappears.
Remove the chicken from the oven, place the tomato slices and crumbled cheese on top and put it in the oven again for 3 to 5 minutes until the cheese melts.
Remove the chicken from the oven and serve it hot.
Chicken Sandwich with Buffalo Sauce
Ingredients
1 tablespoon of vegetable oil.
1 tablespoon of butter.
2 chicken breasts cut into small cubes.
¼ a cup of hot sauce.
4 loaves of tortilla bread.
2 cups of chopped lettuce.
5 chopped celery stick.
¼ a cup of ready-made blue cheese sauce.
Preparation
Heat the oil and butter in a wide skillet over medium heat.
Add the chicken cubes to the pan, stir until its water dries up, and leave it on the fire with stirring for ten minutes.
Remove the chicken from the heat, and stir with the hot sauce until the ingredients are homogeneous.
Spread the chicken on the tortillas, then spread the lettuce, celery, and the blue cheese sauce.
Roll the bread into rolls and serve.
Chicken Fajitas
Ingredients
500 grams of chicken breast cut into cubes.
½ a cup of green capsicum cut into slices.
½ a cup of yellow pepper cut into slices.
½ a cup of red bell pepper cut into slices.
2 tablespoons of a vegetable oil.
1 onion cut into slices.
Chicken marinade ingredients
1 teaspoon of curry.
1 teaspoon of powdered ginger.
1 teaspoon of paprika.
1 teaspoon of salt.
1 teaspoon of black pepper.
1 tablespoon of olive oil.
Preparation
Mix the seasoning spices in a bowl, put the chicken pieces in it, and stir it well.
Cover the bowl with nylon, and put it in the refrigerator for four hours.
Heat the oil in a frying pan over a high heat, put the chicken in it, and leave it until cooked.
Stir from time to time, then set it aside.
Heat a small amount of oil in a frying pan over a low heat, fry the onions in it until they wilt.
Then. add the colored peppers with a pinch of black pepper and a pinch of salt.
Stir the ingredients well until they wilt, then remove the mixture from the heat.
Add the chicken cubes to the vegetable mixture, mix well, and serve the fajita with tortilla bread.
ChickenCubesin the Oven
Ingredients
500 grams of chicken breast cut into cubes.
3 cloves of garlic crushed.
¼ of a tablespoon of salt.
A pinch of black pepper.
¼ of a tablespoon of dried mustard.
¼ of a cup of oil.
A handful of parsley for serving.
Preparation
Put the salt, garlic, mustard, black pepper, and oil in a bowl, mix well.
Then, put chicken pieces in it, stir well, and leave them soaked for 2 hours in the refrigerator.
Heat the oven on a high temperature.
Put the chicken pieces in a non-stick tray and put it in the oven at a medium temperature until they are cooked and browned.
Arrange the chicken pieces in a serving dish and sprinkle the parsley on top.
Chicken and Vegetablewith Cream Sauce
Ingredients
200 grams of mushrooms, cut into slices.
2 cups of chopped broccoli.
1 onion cut into slices.
400 grams of chicken breast cut into wide slices.
2 tablespoons of vegetable oil.
2 cups of colored peppers cut into slices.
200 grams of grated mozzarella cheese.
For cream sauce
50 grams of butter.
3 tablespoons of flour.
4 cups of liquid milk.
200 grams of grated cheddar cheese.
A pinch of salt.
A pinch of black pepper.
Preparation
For cream sauce
Melt the butter in a saucepan over a medium heat, then add the flour to it.
Stir well until the color of the mixture becomes golden.
Gradually add milk to the mixture, you need to stir after each addition.
Gradually add cheese to the mixture, also mix after each addition until completely melted.
Flavor the mixture with black pepper and salt, then reduce the heat to the lowest, and leave it to boil.
Remove the mixture from the heat and set it aside.
Heat the oven on a medium temperature.
Heat the oil in a saucepan over a low heat and fry the mushrooms and onions in it until they wilt.
Add the chicken pieces and stir constantly until the chicken is cooked.
Add broccoli, colored peppers and mix the ingredients together until the vegetables wilt.
Put the vegetable and chicken mixture in a tray, pour the cream sauce over it, and spread the mozzarella cheese on top of the tray.
Put the tray into the oven at a medium temperature for 25 minutes.
take into account that it is placed in the upper part of the oven for an additional 5 minutes until its face is reddish.
Spicy Soup with Corn
Ingredients
1 tablespoon of olive oil.
2 carrots, cut into small cubes.
1 onion, finely chopped.
2 green onions, sliced, for garnish.
1 green pepper, cut into small cubes.
500 grams of finely ground beef.
2 tablespoons of tomato puree.
1 can of red kidney beans, drained and rinsed.
3 cups of water.
1 teaspoon of hot crushed red pepper.
1 teaspoon of coarse salt.
¼ teaspoon of black pepper.
½ a cup of fresh or grated corn.
½ a cup of shredded cheddar cheese.
Preparation
Heat the oil in a saucepan over a medium heat.
Add the carrots, onions, and sweet peppers and leave for three minutes while stirring.
Add the minced meat and stir it with the vegetables well.
Add the tomato paste, beans, red pepper, salt and black pepper with three cups of water.
Leave the soup on the stove on medium heat for ten minutes, then add the corn.
When the soup is ready, serve it garnished with green onions and cheddar cheese.
Pizza in the Microwave
Ingredients
1 pizza dough.
½ a cup of pizza sauce.
½ a cup of mushrooms cut into slices.
¼ cup of corn.
1 cup of shredded mozzarella cheese.
½ a cup of black olives.
1 red bell pepper cut into slices.
A handful of finely chopped parsley, for serving.
Preparation
Spread the dough on a work table sprinkled with flour.
Place the dough in a heat-resistant tray that has been greased with a little oil.
Poke some small holes in the dough with a fork.
Brush the dough with pizza sauce, then distribute the corn, mushrooms, and cheese on its face.
Decorate the face of the tray with olives and red pepper.
Bake in the microwave for a quarter of an hour.
Chicken Cordon Bleu
Ingredients
500 grams of chicken breasts.
2 eggs.
250 grams of cheddar cheese, cut into slices.
2 cups of corn oil for frying.
1½ cups of flour.
1 cup and a half of rusk.
2 tablespoons of starch.
400 grams of salami.
A pinch of salt.
A pinch of black pepper.
Preparation
Spread the chicken breasts lengthwise, pound them well so that they become very thin, then season them with black pepper and salt.
Put each slice of chicken separately, put a piece of cheese on top of the slice, a piece of salami, then another piece of cheese.
Close the other half of the slice in the form of a sandwich and press it to make the chicken stick well.
Repeat this process with the rest of the slices.
Bring three bowls, put the beaten eggs in the first bowl, put the starch and flour in the second bowl, and put the breadcrumbs in the third bowl.
Dip the chicken in flour, eggs, then breadcrumbs.
Put the chicken strips in a bowl, cover, and put in the freezer for thirty minutes.
Heat a small amount of oil in a saucepan over a low heat, and fry the chicken in it from both sides until it is cooked and browned, taking care to turn it on both sides.
Put them on kitchen paper, prepare a serving dish, arrange the chicken, and garnish the dish with some green leaves.
Pasta with Tuna and Olives
Ingredients
400 grams of pasta.
2 cans of tuna.
4 teaspoons of olive oil.
½ a cup of green olives.
¼ a tablespoon of hot pepper.
2 teaspoons of basil.
2 cloves of garlic, minced.
2 cups of tomato sauce.
A pinch of salt.
Pinch of black pepper.
Preparation
put a quantity of water to boil the pasta, and after it boils, add a little salt to it, and put the pasta in it.
Put a frying pan on the fire, add oil, garlic, tuna, basil, rubber sauce, olives and flavor it with black pepper and salt.
Remove the pasta from the heat, keeping two tablespoons of the boiling water.
Add the boiling water to the tomato sauce, leave it until it boils and thickens.
Put the pasta in a serving dish and pour the sauce on the top of the pasta.
Garnish with some green leaves and serve it hot.
Lemon Shrimp
Ingredients
500 grams of medium-sized shrimp.
1 tablespoon of salt.
¼ a cup of lemon juice.
1 tablespoon of olive oil.
1 teaspoon of black pepper.
¼ a teaspoon of ground cardamom.
Preparation
Wash the shrimp well with water and drain it, then dry it with kitchen paper and put it in a large bowl.
Add the lemon juice, oil, black pepper, ground cardamom, salt, and stir the ingredients well until they are completely mixed.
Cover the bowl with cling film, then put it in the fridge for half an hour.
Preheat the oven to a medium temperature.
Pour the shrimp mixture into the tray, then put it in the oven for 20 minutes, until it is cooked and turns pink.
Remove the tray from the oven, then put the shrimp in a serving dish next to the hot sauce and serve.
Hamburger with Cheese
Ingredients
550 grams of beef.
4 teaspoons of green coriander.
1 onion.
2 teaspoons of mustard.
1 egg yolk.
2 teaspoons of olive oil.
½ a tablespoon of black pepper.
½ a tablespoon of salt.
½ a teaspoon of white pepper.
6 slices of cheddar cheese.
3 leaves of fresh lettuce.
3 pieces of burger news.
Preparation
Put the meat, onion, egg yolk, mustard, olive oil and coriander in a large bowl.
Add black pepper, white and salt to the ingredients, and mix well to get a cohesive dough.
Form the dough into three flat circles the size of a hamburger bun.
Put the meat pieces in the preheated oven for a quarter of an hour until they are cooked on both sides.
Prepare a piece of hamburger bread, put a lettuce leaf in it, then put a slice of cheese, then a piece of meat, then a second slice of cheese, and finally cover with a layer of bread.
Put the hamburger in a serving plate and serve it alongside a plate of French fries.
Potato Gratin
Ingredients
8 grains of potatoes, sliced into circles.
½ a liter of liquid milk.
½ a liter of liquid cream.
½ a teaspoon of nutmeg.
½ a teaspoon of white pepper.
A pinch of salt.
3 crushed cloves of garlic.
1 cup of mozzarella cheese.
Preparation
Boil potato slices in milk for 20 minutes.
Grease the bottom and sides of the tray with garlic, divided into two parts.
Remove the potatoes from the heat, halve them, and put them in the oven tray.
Mix the crushed garlic and liquid cream in a bowl.
Add white pepper, nutmeg, and salt to the ingredients.
Stir the ingredients well until they are mixed.
Pour the mixture over the boiled potatoes.
Sprinkle cheese on the face of the tray and put it in the oven at a medium temperature until its face turns red.
Serve hot potato gratin with a plate of grilled chicken or go for a vegan choice.
Quick Omelette
Ingredients
3 eggs.
½ a teaspoon of salt.
¼ teaspoon of black pepper.
¼ a cup of water.
1 tablespoon of butter.
2 tablespoons of chopped parsley.
Preparation
Put the eggs in a bowl, then add black pepper, salt and water and mix them well with a fork.
Add chopped parsley to the mixture and mix well.
Put a wide frying pan on the fire until it heats up, then put the butter and leave it until it melts.
Pour the omelette mixture into the hot skillet over the butter, then reduce the heat until the eggs are set.
Stir the pan constantly so that the omelette does not stick.
When the omelette is frozen and its edges are browned, put it on a serving plate and serve it hot.
Pasta with cheese
Ingredients
230 grams of pasta
¼ a cup of butter or vegetable oil.
½ a cup of shredded mozzarella cheese.
½ a cup of grated Parmesan cheese.
¼ a teaspoon of salt.
¼ a teaspoon of black pepper.
1 clove of garlic.
Preparation
Boil the pasta in water, add the desired amount of salt and vegetable oil, leave it until it is cooked, then halve it.
Grease a warm plate of pyrex with garlic.
Put the pasta in a bowl, then add the black pepper, salt and oil and mix well.
Pour the pasta into the pyrex greased with garlic, then add the grated cheese and mix with the pasta and serve.
Vegetable Stew
Ingredients
2 medium onions.
3 pieces of potatoes.
2 eggplant.
1 piece of chicken breast.
5 cloves of garlic.
2 medium islands.
1 piece of green pepper.
Sauce ingredients
½ a can of tomato puree.
4 teaspoons of pomegranate molasses.
½ a pack of yogurt juice a lemon. pinch of salt.
1 teaspoon of spices.
1 tablespoon of vegetable oil.
1 teaspoon of dried lemon zest.
Preparation
Cut the vegetables and chicken breast into small or medium pieces.
Mix the yogurt, tomato paste, pomegranate molasses, lemon juice, spices, salt and dried lemon.
Stir the vegetables with the sauce well, then put the ingredients in the oven tray.
Add a cup of boiling water, and cover the tray with aluminum foil.
Put the tray in the oven at a medium temperature for thirty minutes until it is cooked.
Remove the aluminum foil and return it to the oven in order for the face to turn red.
Rice with Green Beans
Ingredients
400 grams of green beans.
2 cups of rice.
250 grams of minced meat.
3 tablespoons of ghee, or a cup of oil.
A pinch of salt.
A pinch of black pepper.
2½ cups of water.
Fried nuts.
Preparation
Heat the ghee, fry the meat, and flavor it with black pepper and salt.
Add the beans after washing to the meat and continue to stir.
Add two cups of water, a pinch of salt and add the rice when the water boils.
Reduce the temperature under the pot after the amount of water dries up, and leave it until the rice is cooked.
Pour the rice with beans into a serving dish and decorate it with some nuts of your choice.
Chinese Pasta
Ingredients
400 grams of spaghetti.
250 grams of chicken breast cut into cubes.
2 carrots.
1 piece of onion.
1½ of sweet pepper, green and red.
400 grams of cabbage.
1 clove of garlic, finely crushed.
2 green onions cut into circles.
1 teaspoon of salt, or as desired.
¼ teaspoon of black pepper to taste.
2 tablespoons of soy sauce, or more to taste.
1 teaspoon finely chopped fresh ginger.
2 tablespoons of oyster sauce.
Preparation
Boil the pasta and then half of the boiling water.
Cut the vegetables into long strips.
Put all the vegetables in a frying pan, fry in oil until translucent, remove the pan from the heat and set it aside.
Fry the green onions and regular onions in a pan with oil until soft, then add them to the vegetable mixture.
Put the chicken pieces in the frying pan previously placed in vegetable oil.
Put it on the stove and stir, then add a little pinch of salt, black pepper, ginger, and garlic, and stir well.
Next, add the soy sauce and stir, then add the oyster sauce and stir again, cover the pan until the chicken is well cooked.
After the chicken is cooked, add it to the vegetable mixture as well.
Add a small amount of soy sauce, black pepper and salt, and raise the pot over the heat.
Pour the boiled pasta to the vegetables, stir well and let it cook for two minutes.
Note that you can add chili for those who want a spicy taste.
Pour the Chinese pasta into a serving dish, and serve it hot.
Boneless Chicken
Ingredients
500 grams of boneless chicken.
1 teaspoon of table salt.
¼ teaspoon of black pepper.
1 yogurt.
3 cloves of minced garlic.
1 tablespoon of vinegar.
Preparation
Put all the ingredients in a large saucepan, and put it on high heat until the ingredients boil.
Stir the ingredients, reduce the heat, and cover the pot for twelve minutes, until what is in it is cooked.
Remove the lid and raise the heat again, stir the mixture and leave it until the sauce has softened.
After that, we leave the chicken a little to brown.
Pour the boneless chicken into a serving dish and serve hot.
Omelette with Cheese and Vegetables
Ingredients
2 eggs.
A pinch of salt.
A pinch of white pepper.
3 chopped sticks of fresh green onions.
½ a cup of mushrooms cut into slices.
1 red bell pepper, cut into slices.
2 tablespoons of powdered milk, dissolved in a quarter cup of water.
3 tablespoons of butter.
½ a cup of cheddar cheese.
Preparation
Melt the butter in a pan over a low heat, then add the white pepper, mushrooms and onions.
Stir the ingredients well until they wither and leave them aside.
Put the eggs, salt, milk and white pepper in a bowl and mix well.
Put In a non-stick frying pan over a low heat and spread the eggs well to reach the sides of the pan.
When the eggs begin to ripen, put the vegetable mixture to cover half the amount of eggs.
Place the cheddar cheese on top of the vegetables, then gently fold the second section of the egg disc over the other section.
Press the egg mixture a little and leave the omelette on the fire until it turns golden.
Hot Crispy Potatoes
Ingredients
500 grams of potatoes.
3 tablespoons of vegetable oil.
1 teaspoon of paprika (sweet red pepper) powder.
½ a teaspoon of onion powder.
½ a teaspoon of garlic powder.
½ a teaspoon of ground black pepper.
½ a teaspoon of salt.
¼ a teaspoon of hot red pepper.
Preparation
Clean and peel the potatoes and cut them into small cubes.
Mix all spices and oil in a large bowl.
Put the potatoes in a saucepan.
Cover them with water and leave them until they are soft.
Drain the potatoes from the water.
Put the boiled potatoes in a bowl and cover well with spices.
Put the potatoes in a baking tray and bake in a hot oven for 20 minutes.
If you want to fry the potatoes, mix the spices without adding the oil.
Cover the potatoes with the spices and fry them with the mentioned amount of oil.
Serve potatoes immediately.
This dish can be served as a kind of appetizer alongside with grilled chicken or served with fresh tomato sauce.
Indian Hot Potatoes
Ingredients
500 grams of potatoes, peeled.
2 tablespoons of vegetable oil.
½ a teaspoon of turmeric.
½ a teaspoon of red chili powder.
½ a teaspoon of cumin seeds.
½ a teaspoon of fennel.
3 tablespoons of chopped coriander.
½ a teaspoon of salt.
Preparation
Cut the potatoes into two-centimeter circles, then cut them into equal-sized squares.
Fry the potato cubes in the oil over a high heat until browned, then reduce the heat, cover the potatoes and leave them until they are half cooked.
Add the cumin, hot red pepper, salt, cumin seeds and fennel to the potatoes, then cover again.
When the potatoes are cooked, raise the heat to get rid of any liquid present, and then remove them from the heat.
Garnish the potatoes with chopped coriander and serve immediately alongside yogurt salad with cucumber and garlic.
Chicken Masala
Ingredients
700 gram of chicken.
1 tablespoon of chopped ginger.
2 large onions coarsely chopped.
1 large sweet green pepper, cut into small cubes.
1 large sweet red pepper cut into small cubes.
3 large tomatoes, peeled and chopped.
1 teaspoon of cumin.
1 teaspoon of turmeric
1 teaspoon of coriander.
1 teaspoon of salt.
1 teaspoon of mustard seeds.
2 teaspoons of curry spices.
¼ teaspoon of black pepper.
2 cups of chicken broth.
3 tablespoons of corn oil.
4 cloves of mashed garlic.
2 pods of chopped green pepper.
3 cinnamon sticks.
¼ cup of dried coconut milk.
Chopped coriander for serving.
Preparation
Sprinkle a pinch of salt and black pepper over the chicken pieces.
Put the oil in a thick-bottomed saucepan and put the pot on a medium heat until the oil heats up.
Add the chicken and stir them on both sides for several minutes until they become golden and dry completely.
Remove chicken pieces from the pot and put them in a side dish.
Add ginger, garlic and onions and stir the onions until they soften.
Then, add the green and red peppers and hot peppers and stir until the pepper smell rises.
Add the tomatoes, mustard, turmeric, cinnamon, spices, cumin, coriander, salt and black pepper.
Stir the ingredients on a high temperature until the smell of spices rises and the vegetables soften.
Add milk to the broth and stir it with a fork until it melts, then add it to the mixture of vegetables in the pot and stir it until it boils.
cover the pot and let the vegetables cook for several minutes until the sauce becomes thick.
Add chicken pieces to the sauce.
Add half the amount of coriander, cover the pot, and leave the chicken to cook on medium heat for half an hour or until the chicken is cooked.
Pour the chicken masala into a deep serving dish, sprinkle with the rest of the coriander and serve with cooked rice or Arabic bread.
Chicken Fettuccine
Ingredients
2 pieces of shredded chicken fillet.
3 tablespoons of olive oil.
4 pieces of shredded hot dog.
½ a teaspoon of black pepper.
1 large onion, chopped.
4 cloves of crushed garlic.
½ of a medium red pepper, cut into small cubes
½ of a medium yellow pepper, cut into small cubes
½ of a medium green pepper, cut into small cubes
1 teaspoon of fine cardamom
1 teaspoon of onion powder
1 teaspoon of oregano
1 teaspoon of salt
1 teaspoon of garlic powder.
1 teaspoon of paprika
1 teaspoon of basil
1 teaspoon of turmeric
½ cup of black olives,
½ cup of sliced shredded parmesan cheese.
½ cup of chopped parsley
1 cup of liquid cream.
250 grams of fettuccine pasta.
2 cups of milk.
Preparation
Heat two tablespoons of olive oil in a thick pan, add chicken fillet and stir to maturation.
Then add paprika, turmeric, garlic, cardamom, salt, onion, oregano, black pepper, basil and stir them well until mixing.
Add the hot dog, stir and leave it for a few minutes to soften, and remove it from the pan.
Add the rest of the oil, garlic, and onions to the same skillet and sauté for several minutes.
Add cream, milk, and let it cook until it reaches the boiling point.
Add the fettuccine, olives, and sweet pepper, stir them quietly.
Leave it for a few minutes for the pasta to mature and absorb most of the milk (there is no need to boil the pasta before adding it).
It is better to have a small amount of white sauce left with the pasta, so it gives it even a better taste.
Add the chicken mixture and stir to mix with the pasta.
Sprinkle with parsley and cheese, and serve immediately with more cheese.
Spanish Omelette
Ingredients
1 onion.
1 tomato.
1 carrot.
1 green bell pepper.
1 potato.
1 sausage.
4 eggs.
A Pinch of salt and black pepper, to taste.
2 tablespoons of olive oil.
Preparation
Cut onions, tomatoes, cold peppers, and sausages into small squares.
Carrots and potatoes are grated.
Scramble the eggs, add vegetables, salt and fine black pepper.
Heat olive oil in a frying pan, and place the mixture on the frying pan until it is set on the bottom.
Then, put it in the oven until the upper part gets evened.
Grits with Fish Broth
Ingredients
2 tablespoons of vegetable oil.
1 finely chopped onion.
3 tablespoons of finely chopped green coriander.
½ a cup of washed grit.
1 tomato, peeled and cut into small cubes.
1 broth cube.
3 tablespoons of tomato puree.
4 cups of hot water.
3 Carrots cut into medium-sized pieces.
¼ cup of artichoke, cut into small pieces.
1 piece of fish fillet, cut into large pieces.
½ a teaspoon of mixed spice.
½ a teaspoon of fish seasoning.
½ a teaspoon of black pepper and salt to taste.
Preparation
Put the vegetable oil, onions and green coriander in a pan on the fire and stir well until the onions wilt completely.
Add the grits, tomatoes, and tomato paste to the mixture and continue stirring until the ingredients are well mixed.
Add the hot water, the broth cube and stir, and let the mixture boil for at least ten minutes,
Put the fish, carrots, artichokes, and the mixture of spices and stir well until the ingredients mix with each other.
Remove the mixture from the heat, put it on a serving plate, and serve it next to a plate of salad.
Rice with Meat and Lentils
Ingredients
5 cups of water.
1½ cup of ripe green lentils.
2 tablespoons of vegetable oil.
1 piece of finely chopped onion.
500 grams of minced meat.
1 tablespoon of ground cinnamon.
2 broth cubes.
½ a cup of hot water.
1 grated carrot.
1 cup of raisins.
2 cups of basmati rice.
3 tablespoons of softened butter.
1 fried onion, cut into slices, for garnish.
Preparation
Put vegetable oil, onions, and minced meat in a saucepan on the fire and stir,
Add the cinnamon, broth cubes, and hot water to the mixture and continue to stir until all the ingredients are homogeneous with each other.
Put the rice and hot water in another pot on the fire and stir well, then leave the rice for 5 minutes on the fire until it is half cooked.
Remove it from the fire and drain it well from the water.
Add the carrots, lentils, and raisins to the meat mixture and stir well until the ingredients mix well.
Remove the mixture from the heat and set it aside.
Put the butter on the fire and stir well until it melts completely.
Put half the amount of rice, the meat mixture and lentils.
Add the remaining amount of rice.
Leave the mixture on the fire for twenty minutes or until it is completely cooked, then remove it from the heat.
Put it on a serving plate and decorate it with fried onion slices, and serve it next to the yogurt.
Baked Sea Bass
Ingredients
1 sea bass fish.
1 lemon cut into rings.
1 Tomato sliced in rings.
1 onion cut into rings.
2 tablespoons of olive oil.
½ of a teaspoon of salt.
¼ of a teaspoon of black pepper.
1 tablespoon of fresh thyme leaves.
2 tablespoons of basil, for decoration
Preparation
Place the sea bass on a cutting board, make several slits with a knife, and lift it off the board.
Put a slice of butter paper on top of the aluminum foil.
Put the fish in the middle and distribute the vegetables, lemon, tomatoes, and onions inside the fish.
Drizzle the fish with olive oil, and season it with salt, black pepper, and thyme.
Fold the aluminum foil and close it on all sides.
Bake the fish at 200 degrees Celsius for 15 to 20 minutes.
Put the sea bass in a serving plate, and garnish with basil leaves.
Chicken Sandwiches
Ingredients
4 pieces of chicken fillet, cut into small cubes.
1 Green bell pepper, sliced thin.
1 medium-sized onion, cut into wedges.
1 tablespoon of lemon juice.
1 tablespoon of vinegar.
1 tablespoon of olive oil or corn oil.
1 clove of crushed garlic.
1 teaspoon of fine coriander.
1 teaspoon of mixed spice.
1 teaspoon of salt.
1 teaspoon of mustard.
1 teaspoon of ginger powder.
1 teaspoon of garlic and onion.
¼ teaspoon of black pepper.
2 tablespoons of yogurt.
2 tablespoons of mayonnaise.
For serving
chopped lettuce.
Sliced tomato.
Preparation
Put the oil in a wide frying pan over a medium heat, add the chicken cubes to it.
Stir them for a few minutes with a wooden spoon until they are completely cooked.
Add each of: garlic, sweet pepper and onions to the pan, stir them together.
Then add: mayonnaise, vinegar, mustard, yogurt and lemon juice to the ingredients and stir for two minutes.
Add each of: garlic powder, onions and ginger with black pepper, chopped coriander and spices, and stir them well with the chicken.
Put slices of lettuce in it, then a sufficient amount of the chicken mixture, distribute the tomato slices on it and serve it directly.
Mini Burger
Ingredients
400 grams of minced meat.
¼ of a teaspoon of salt.
2 pieces of burger bread.
1 tablespoon of olive oil.
1 tablespoon of chopped fresh parsley.
2 tablespoons of ketchup.
Preparation
Put the minced meat with each of: salt and parsley in a medium-sized saucepan.
Stir well and then divide them to form twelve pieces.
Put a teaspoon and a half of oil in a non-stick frying pan.
Add the burger pieces to fry over medium heat for three minutes from both sides.
Put the burgers on the bread designated for it, and add ketchup to it to serve.
Creamy Pasta with Vegetables
Ingredients
150 grams of grated cheese.
350 grams of pasta.
200 grams of chopped tomatoes.
1 tablespoon of olive oil.
2 tablespoons of flour.
½ a zucchini.
7 pieces of sliced mushrooms.
2 cups of milk.
1½ tablespoons of butter.
1 head of broccoli.
Preparation
Boil the pasta as per the instructions on the envelope.
Put the olive oil in a frying pan on the fire and add to it: chopped broccoli, zucchini and mushrooms and fry for four minutes, then remove them from the fire and put aside.
Put the butter in another pan on the fire with the flour and milk over a medium heat.
Mix them constantly to form a thick mixture, then add the cheese on top to melt it.
Add tomatoes to the mixture, then vegetables, then put them in the oven at a temperature of 200 Celsius for 20 to 25 minutes until they are tender.
Pasta with White Sauce and Chicken
Ingredients
1 cup of each: cream, shredded cheddar cheese and boiled pasta.
1 spoonful of each: flour, butter.
1 clove of minced garlic.
2 cups of chicken.
1 teaspoon of black pepper and salt.
1 slice of tomato.
Preparation
Put the butter in a frying pan on the fire, add garlic and chicken to sauté them, put an amount of butter in another saucepan and top with the flour.
Gradually add the cream and season them with black pepper and salt.
Add the chicken mixture to a cream pot after boiling.
Add the pasta and stir well.
Pour the pasta into the serving dish, sprinkle the cheese on it and the tomato slice.
Put it in the oven for ten minutes to melt the cheese.
Risotto with Mushrooms
Ingredients
60 grams of butter.
2 cubes of chicken broth, dissolved in 50 ml of boiling water.
2 cups of risotto rice or short-grain rice.
A pinch of salt to taste.
¼ cup of olive oil.
1 teaspoon of ground black pepper.
20 grams of fresh mushrooms, sliced.
1 cup of grated Parmesan cheese.
50 grams of dried mushrooms, soaked in half a cup of boiling water for 15 minutes.
1 tablespoon of crushed garlic.
1 chopped small onion.
1 tablespoon of chopped parsley, for garnish.
Preparation
Wash the rice with cold water and drain it well from the water without soaking it.
Put half the amount of butter in a saucepan over a low heat with the addition of: olive oil, onion, black pepper, salt and garlic.
Cook all these ingredients together until they get wilted.
Remove half of the mixture and put it in another saucepan, add the fresh mushrooms to it and cook until golden on medium heat.
Remove the soaked dried mushrooms from the water and squeeze them well.
Add them to the fried mushrooms and leave them on a low heat for three minutes.
Pour the mushroom soaking water over the mushroom mixture and let it boil for three minutes.
Add rice to the other pot and cook over medium heat, stirring constantly.
Gradually add the hot chicken broth to the rice pot and leave it on the fire for ten minutes until the water is absorbed.
Add the mushroom mixture to the rice mixture and stir for five minutes until the rice is cooked.
Add the remaining butter with half the amount of cheese to it and mix them together.
Pour the mixture into a serving dish, garnish with parsley and the remaining cheese, and serve hot.
Vegetables Stuffed with Spinach
Ingredients
1 cup and a half of milk.
2 egg whites.
3 cups of frozen spinach.
3 tablespoons of each: flour, butter. Pinch of black pepper and salt.
1 finely chopped onion.
1 little of each: frozen artichokes, grated Parmesan cheese, colored sweet peppers and a small, boiled, half-cooked potato.
Preparation
Put the egg whites in a deep bowl and beat them with an electric mixer until doubled in size and become solid, then set them aside.
Put the butter in a saucepan over a medium heat to heat it, then add the onions to it and stir until softened for 3 minutes.
Add the flour to the butter, stirring it so that it absorbs, then gradually add the milk to it.
Whisk it constantly using a hand blinder, whisk well until having a creamy mixture of thick texture.
Season the mixture with black pepper and salt, and then remove it from the heat.
Drain the spinach well from the water and add it to the previous mixture and stir them together until the ingredients mix together.
Add the mixture to the egg mixture, turning them in one direction to keep the air inside until the mixture is well combined.
Cut the peppers lengthwise like a boat, removing the seeds and emptying the potatoes into a cup shape.
Bring the oven mold and grease it with a small amount of oil.
Stuff the vegetables with the cream and spinach mixture and put them in the mold.
Distribute a little Parmesan cheese over the mixture, then put the tray into the oven at a temperature of 180 Celsius for fifteen minutes or until its surface is red.
Roasted Tomatoes with Herbs
Ingredients
1 medium-sized onion, chopped.
3 tablespoons of chopped parsley.
6 medium-sized tomatoes.
3½ tablespoons of olive oil.
A clove of minced garlic.
1½ tablespoons of red vinegar.
A pinch of salt.
Preparation
Cut the tomatoes in half, then sprinkle coarse salt on the surface of the cut halves.
Flip them for 20 minutes on a metal mesh to get rid of liquids.
Mix the oil, vinegar, a tablespoon of coarse salt, garlic and onions together in a deep bowl.
Add parsley to them and stir them together.
Roast the tomatoes on a hot grill for 5 minutes.
Then, put them in a serving dish and stuff them with the previous mixture to serve warm.
Shrimp with Rice
Ingredients
For rice mixture
2 tablespoons of hot water.
½ a teaspoon of saffron.
1½ teaspoons of salt.
3 cups of basmati rice.
6 cloves of garlic, sliced.
4 large sticks of chopped green onions.
3 cups of chopped coriander.
½ a teaspoon of black pepper.
1 cup of chopped dill.
1 tablespoon of curry spices.
1 teaspoon of paprika.
2 teaspoons of crushed chili.
1 cup of corn oil.
For shrimp Mixture
Ingredients
1 teaspoon of curry spices.
750 grams of large or medium shrimp.
1 teaspoon of lemon zest.
1 tablespoon of chopped coriander.
1 teaspoon of salt.
2 teaspoons of ghee.
Preparation
Put the water and saffron in a small dish and set it aside.
Wash the rice more than once and then soak it for 30 minutes.
Put a good amount of water in a pot, then add a tablespoon of salt and a tablespoon of oil.
Put the pot on a strong heat until the water boils.
Filter the rice and add it to the boiling water in the saucepan.
Leave the rice on the fire until the rice grains double in size and open, filter the rice and keep it hot.
Put the onions, coriander, garlic, salt, dill and chili in a deep dish, and stir the vegetables until they are completely mixed.
Sprinkle curry spices, salt, lemon zest and coriander over shrimp.
Put the ghee in a medium-sized frying pan, and place the frying pan over a medium heat.
Add the shrimp and stir-fry for 5 to 7 minutes, until the shrimps are done.
In a saucepan, put half the amount of the saffron mixture, half the amount of corn oil in the bottom of the saucepan and pour a little rice over the saffron mixture.
Stir gently to color the rice and pour a little rice without stirring then add half the amount of the coriander and dill mixture.
Add half the remaining rice, add the rest of the coriander mixture, then add the rest the rice.
Put the rest of the corn oil on the saffron mixture in the dish and stir.
Then, spread it over the rice and distribute the shrimp mixture on the surface of the rice, without stirring.
Cover the pot and put it on a medium heat for 5 minutes, reduce the heat.
Leave the rice with shrimps on the stove on low heat for 35 minutes until it becomes saturated.
Put them in a serving plate and garnish with some parsley on the top.
Chicken Pops
Ingredients
¼ a teaspoon of black pepper.
1 cup of curdled milk.
½ a teaspoon of garlic powder.
2 large pieces of chicken fillet.
½a teaspoon of powdered ginger.
1 teaspoon of salt.
½ a teaspoon of onion powder.
For topping
1 large egg.
½a cup of flour.
1 cup of rusk.
Preparation
Cut the chicken fillet into small cubes.
Put the milk, garlic, ginger, black pepper, onion and salt into a deep dish, stir the mixture, then add the chicken cubes.
Stir the mixture until they are covered well, and put them in the refrigerator for 15 minutes.
Take out the chicken pieces from the mixture and put them in a colander.
Put the flour in a wide dish.
Put the eggs in a wide bowl and lightly beat them with a fork.
Put the breadcrumbs on a wide plate.
Take pieces of chicken, then put them in the flour, stir them gently until they are covered with a light layer.
Put them in the eggs until they are covered with a light layer.
Then, put them in the breadcrumbs until they are covered with a light layer.
Put an amount of oil in a deep frying pan, then heat it, put some chicken pieces and fry until golden and serve warm.
Zucchini Stew
Ingredients
500 grams of lamb chops.
500 grams of fresh zucchini.
1 teaspoon of salt.
A sprinkle of nutmeg.
½ a teaspoon of black pepper.
1½ cups of hot water.
2 cups of yogurt.
2 tablespoons of olive oil.
3 teaspoons of cornmeal.
3 cloves of crushed garlic.
3 tablespoons of water.
1 teaspoon of dried and ground mint leaves.
Preparation
Fry the meat in a pot in hot oil.
Add spices, hot water and bring the mixture to a boil, then boil it until the meat is tender.
Cut the zucchini into quarters, then cut it into slices.
Then, add a tablespoon of oil to the pan, fry the zucchini slices, then add the garlic.
Cover the pan and leave the zucchini slices to cook in their juices for 5 minutes.
Then, add them to the meat.
Mix the yoghurt with the dissolved cornmeal with water.
Put the mixture in a pot and boil it, stirring it lightly, then add it to the stew.
Add the ground mint leaves to the pot, and boil the mixture gently for another 5 minutes.
Serve it hot and enjoy the tasty meal.
Potatoes and EggsPan
Ingredients
750 grams of potatoes, cut into small cubes.
2 tablespoons of any kind of fat.
2 eggs.
1 finely chopped onion.
¼ of a teaspoon of ground cinnamon.
2 tablespoons of oil.
¼ of a teaspoon of black pepper.
¼ of a teaspoon of table salt.
Preparation
Put a saucepan on the fire, put the oil and ghee in it, then add the onions and stir until it wilts.
Add the chopped potatoes to the onions and stir until soft and tender.
Bring a bowl, put eggs, cinnamon, salt and black pepper in it, then mix the ingredients together.
Add the eggs to the potatoes and stir well until the eggs are cooked.
Bring a large serving plate, pour the rubella in it and serve hot.
Corn Soup
Ingredients
3 medium-sized cans of corn.
½ a cup of potatoes, cut into small cubes.
¼ cup of finely chopped onions.
1 clove of crushed garlic.
1 cup of heavy cream.
5 glasses of water.
2 cups of chicken broth.
¼ teaspoon of black pepper.
1 quarter of a teaspoon of table salt.
Preparation
Put a deep saucepan on the fire, then add garlic, onions, potatoes and corn, then add water and chicken broth.
Add black pepper and salt to the mixture and bring to a boil.
Reduce the heat under the pot, and let the mixture boil for an additional eight minutes, until the corn is well cooked.
Remove the pot from the heat, then put the mixture in a food processor, and blend until smooth.
Return the mixture after mixing it to the pot, put it on a medium heat, then add the thick cream to it and stir it well.
It is preferable to leave the mixture on the fire for 15 minutes with constant stirring.
Remove the soup from the heat after it boils, then bring deep plates to serve.
Pour the soup into the serving plate, decorate with corn kernels, and serve it hot.
Beef Steak with Mushroom Sauce
Ingredients
400 grams steak, cut into strips.
2 teaspoons of salt.
½ a teaspoon black pepper.
2 tablespoons of olive oil.
200 grams of sliced mushrooms.
¼ a cup of butter.
2 cup of meat broth.
1½ cup of cooking cream.
1 large onion, finely chopped.
2 tablespoons of finely chopped garlic.
1 teaspoon of dry thyme.
Preparation
Place the steak on a plate and season with salt and black pepper on both sides.
Leave the dish aside.
In a saucepan over medium heat, melt the butter, then add the onions and garlic, and sauté until softened.
Add the syrup to the previous mixture and stir until it wilts.
Add the meat broth and leave the pot on the fire until the mixture boils.
When the mixture boils, reduce the heat and leave the sauce on low heat until it thickens.
Add the dry thyme and the remaining amount of salt and black pepper.
Stir the mixture, then turn off the heat.
Heat the olive oil in a frying pan over a medium heat.
Add the seasoned steaks and cook for 6 minutes, stirring constantly, until cooked through.
When the steaks are cooked, remove the pan from the heat and let the meat rest for about 5 minutes.
Put the steak in a serving dish, add the sauce and garnish with some green leaves of your choice.
Serve the dish hot.
Potato Soup
Ingredients
1 tablespoon of butter.
3 cubed potatoes.
1 cubed Carrot.
1 finely chopped onion.
2 tablespoons of minced parsley.
1 teaspoon of salt.
1 teaspoon of black pepper.
½ a teaspoon of finely chopped celery.
2 cubes of chicken broth.
3 tablespoons of flour.
3 cups of milk.
1 cup of grated Mozzarella.
Preparation
In a large saucepan over medium heat, melt the butter then add the potatoes, carrots, onions, parsley and celery.
Stir until the ingredients are well mixed.
Add salt, black pepper and chicken broth.
When the mixture boils, reduce the heat and cook for 10-15 minutes.
In a bowl, mix the milk and flour and add the mixture to the soup.
Stir well until the mixture thickens, then blend the soup with an electric mixer until smooth.
Add cheese and stir until combined.
Pour the soup into serving dishes and serve it hot.
Mozzarella Sticks
Ingredients
1 piece of mozzarella cheese.
1 cup of plain flour.
1 cup of rusk.
2 eggs.
½ a cup of tomato sauce.
2 tablespoons of dry thyme.
1 tablespoon of chopped parsley.
1 teaspoon of salt.
1 teaspoon of ketchup.
Vegetable oil for frying.
Preparation
First, start by cutting the mozzarella cheese into long and medium thick fingers.
Put the flour in one bowl, then put the breadcrumbs in another bowl, and the eggs in a third bowl.
Start by dipping the mozzarella sticks in the flour until they are completely covered.
Dip the mozzarella sticks in the scrambled eggs, then put them in the breadcrumbs.
Put them in half on a wide tray and repeat this process until all the mozzarella cheese is finished.
Start preparing for the dip, by putting the tomato sauce in a deep bowl, then add the dry thyme, chopped parsley, salt, ketchup, and mix the ingredients well.
Put the vegetable oil in a wide pan on the fire until it heats up well, then we start frying the mozzarella sticks and stir them up from time to time until they take a beautiful golden color.
Serve the mozzarella sticks alongside with the dip we have prepared earlier.
Potato Chips with Parmesan Cheese
Ingredients
4 sweet potatoes, washed and cleaned well.
4 tablespoons of vegetable oil.
¼ of a teaspoon of garlic powder.
¼ a teaspoon of onion powder.
½ a spoonful of parsley.
A pinch of salt – to taste.
4 tablespoons of Parmesan cheese.
Preparation
Heat the oven before you start preparing the potato chips, prepare an appropriate oven tray, and cover it with a piece of butter paper.
Cut the potatoes into slices of medium thickness.
Put the potato slices in a wide dish, season them with salt, spices, olive oil and half the amount of Parmesan cheese, and stir the ingredients well with each other.
Arrange the seasoned potato slices in the prepared tray, and put them in the preheated oven, and cook the potato slices on medium heat for 30 minutes, stir every 10 minutes.
Distribute the remaining amount of cheese over the potato slices after they are browned, return the potatoes to the oven, and leave them until the cheese melts.
Remove the tray from the oven, put the potato slices to a suitable serving plate, and serve hot.
Buffalo Mozzarella Sandwiches
Ingredients
4 pieces of cheese Mozzarella (Buffalo) sliced.
½ a cup of dried tomatoes.
2 tablespoons of balsamic vinegar.
2 tablespoons of olive oil.
A little fresh basil.
American baguette bread or any other suitable kind you prefer.
Preparation
Cut the bread into thick slices to prepare sandwiches.
Put a little olive oil and balsamic vinegar on top of the bread slices.
Add the mozzarella cheese slices, and add the dried tomatoes and basil leaves on top.
Put the second piece of bread on top of the filling.
Grill the sandwiches on the grill, browning them on both sides.
Lift the sandwiches from the grill and serve them hot.
Spinach with Dates and Almond
Ingredients
½ a medium red onion, cut into thin slices.
1 tablespoon of cherry vinegar.
½ a cup of pitted dates, cut into quarters lengthwise.
A pinch of sea salt – to taste.
¼ of a cup of grated and toasted almonds.
¼ of a cup of toasted sesame seeds.
2 tablespoons of olive oil.
2 teaspoons of sumac.
½ a teaspoon of red pepper flakes.
2 tablespoons of lemon juice.
3 cups of baby spinach leaves.
2 oranges.
¼ of a cup of pomegranate seeds.
½ a cup of pita bread, cut into squares and toasted.
Preparation
Soak the dates and onions in salt and vinegar for 20 minutes.
Mix the red pepper flakes and almond with a spoonful of olive oil, sesame seeds, sumac and salt, then stir and set aside.
Mix the remaining amount of olive oil, lemon juice and salt in a small bowl.
Put the spinach with the orange and the onion mixture with the dates.
Add the seasoning, the almond mixture and the pomegranate seeds and stir the ingredients together well.
Put the mixture to a suitable serving plate and distribute the toasted pita bread squares on top, and serve immediately.
Radish Salad with Yogurt
Ingredients
1 bundle of lettuce.
3 tomatoes.
2 cucumbers.
4 teaspoons of mint.
2 radishes.
2 teaspoons of leafy watercress.
2 teaspoons of sumac.
¼ a cup of mayonnaise.
¼ a cup of yogurt.
3 tablespoons of lemon juice.
3 tablespoons of olive oil.
A pinch of salt.
Toasted bread, as desired.
Preparation
Cut the cucumber, tomato, radish, and lettuce, put them in a bowl, then add the watercress and mint, and stir them well.
Put the yogurt in a bowl, add olive oil, lemon juice, salt, mayonnaise, and sumac, keep stirring well.
Add the mixture to the vegetable mixture, and stir until all ingredients get homogeneous.
Serve it in a deep serving bowl.
Quesadilla Cheeseburger
Ingredients
250 grams of minced meat.
½ a finely chopped onion.
1 tablespoon Worcestershire sauce.
½ a teaspoon of salt.
½ a teaspoon of black pepper.
½ a cup of grated cheddar cheese
3 large tortilla bread.
2 minced tomatoes.
1 tablespoon of ketchup.
1 tablespoon of mustard.
Minced pickles, as desired.
1 tablespoon of vegetable oil.
½ a teaspoon of cinnamon.
½ a teaspoon of mixed spices.
Preparation
In a saucepan, heat the oil and fry the onions until softened.
Add the meat and sauté it.
Season with cinnamon, salt, black pepper and mixed spices.
Add the Worcestershire sauce and mix until meat is fully cooked.
Put a third of the meat on one side of the tortilla.
Spread half a cup of cheddar cheese.
Put a little tomato, ketchup, mustard and pickles.
Close the empty side of the bread over the filling.
Repeat with the remaining tortillas.
Put the 2 tortillas in a frying pan on the stove, until they are cooked on both sides and turn yellowish and serve it hot.
Eman Sameh 
Maha Yassin