Cucumber and Carrot Yogurt Salad
- 1/2 cucumber, shredded
- 1/2 carrot, shredded
- 1 1/2 cups plain Greek yogurt
- 1 Small garlic clove
- ½ tsp of black pepper
- ½ tsp of salt /salt to taste
- ½ tsp of onion powder
- juice from half a lemon
Step 1. Wash and shred the cucumber, and the carrots. Squeeze out the liquid from vegetables, and discard it. Add vegetables to serving bowl.
Step 2. Stir into the yogurt with the vegetables.
Step 3. Mince the garlic, and fold in the garlic with yogurt and all the spices.
Allow the salad to chill for approx.30 minutes or longer to allow the flavors to develop.
Middle Eastern Lentil Soup
- 1 large onion, chopped
- 1 large carrot, peeled, chopped
- 2 medium tomatoes, chopped
- 1 potato, chopped
- 2 cloves of garlic, finely chopped
- 2 cups orange lentils, picked clean and rinsed
- 6 cups low-sodium vegetable or chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- ½ teaspoon of curry powder (optional)
- 1 tablespoon extra virgin olive oil
- Lemon wedges, for serving
- Rinse and soak lentils in water for 30 minutes. Drain the water off.
- In a large saucepan, cover the lentils with 6 cups of stock. Add tomato, potato, carrot, and bring to a boil; reduce heat and simmer for 30 minutes, skimming any foam that forms on top.
- Meanwhile heat oil in another pan and gently sauté the chopped onions for 5 minutes until soft. Add the chopped garlic, turmeric and cumin, curry powder(optional) and continue cooking for a few minutes more.
- Remove the lentil mixture from heat and let cool down before using a regular blender to puree the lentils. Add the puree lentil mixture to the pan with the onions and spices and let it simmer and cook for about 10 minutes, or until thickened. Season to taste with salt and the black pepper.
Serve with lemon wedges and pita bread gently warmed in the oven or toasted into pita chips.
- Note : for decoration you can add cilantro or parsley on top of the soup
- 1 kg whole chicken or 3 lbs of chicken, cut into 8 pieces
- 4 tablespoons vegetable oil or ¼ of butter stick
- 2 medium potatoes cut into medium cubes
- 2 medium onions chopped
6 garlic cloves, minced
- 3 medium carrots shredded
- 2 medium tomatoes diced
- ¼ cup of tomato puree
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon ground coriander
- ¼ teaspoon of nutmeg
- ¼ teaspoon of cumin
- ¼ teaspoon of black pepper
- 1 tablespoon of Kabsa spice mix
- 3 tablespoons tomato paste
- 1 cube of MAGGI Chicken Stock Bouillon Cube
- 1 teaspoon of salt
4 cups basmati rice or 800 g, washed and drained
- 8 cups of hot water 2 liters
- Optional 1⁄4 cup slivered almonds, toasted
- Optional ¼ cup of raisins
- Melt butter or oil in a large pot, or Dutch oven. Add the chicken pieces, and one of the medium onions & garlic sauté them until onion is tender.
- Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the eight cups of water & Maggi cube.
- Cover and simmer over low heat for 30 minutes or until chicken is almost cooked. Remove chicken from stock and set aside (reserve the stock).
- In another large pot, heat vegetable oil and fry the cooked chicken pieces from all sides until they become golden color. Remove chicken and set it aside again.
- In the same pot, cook the potato and then add the second onion and cook for another 5 minutes or until the onions become golden color. Stir in tomato puree & simmer over a low heat for a couple of minutes.
- Add the chicken stock to the pot, bring it boil and then reduce heat and add the basmati rice to chicken the stock. Cover and simmer for 20 minutes or until rice is cooked. Add more water if stock is not enough.
- Note : This is optional you can also add the raisin to the rice while it cooks
- Place the rice on a large serving dish, topped with the chicken & garnished with almonds and raisins.