Crunchy Granola Over Plain Yogurt Middle Eastern Style Recipes

CRUNCHY GRANOLA

Steps:

• In a small saucepan, combine the honey, oil and brown sugar; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. , In a large bowl, combine the oats, almonds, coconut, sesame seeds and sunflower kernels. Add honey mixture, stirring until evenly coated. Spread onto two ungreased baking pans. , Bake at 300° for 20 minutes, stirring frequently. Stir in raisins. Bake 10 minutes longer. Cool, stirring occasionally. Store in an airtight container.

CRUNCHY GRANOLA OVER PLAIN YOGURT: MIDDLE EASTERN-STYLE

Steps:

• Preheat the oven to 300 degrees.
• In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame and sunflower seeds, maple syrup/demerara or brown sugar, cinnamon, cardamom and salt.
• Make a well in the dry ingredients and add the olive oil, agave or honey, and water. Toss the mixture until it is well combined, then spread it evenly on a cookie sheet.
• Bake the granola until lightly browned, approximately 40 minutes, stirring every 10 minutes to keep the mixture from sticking.
• Set aside to cool completely, then stir in the dried fruit.
• Store left over granola in an airtight container in the refrigerator.
• For 1 serving: Spoon yogurt into a serving bowl. Stir the rosewater or orange blossom water into the yogurt (start with a small amount then adjust).
• Top yogurt with some of the granola (about 1/2 cup give or take) and add a light drizzle of agave or honey.
• Enjoy!

ORZO SALAD - MIDDLE EASTERN STYLE

Steps:

• In a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. Drain. Rinse wih cold water and drain thoroughly.
• Combine with the tomatoes, cucumber, scallions, parsley and mint.
• In a small bowl, whisk the lemon juice iwth the salt and pepper. Add the oil slowly, whisking.
• Pour the dressing over the salad and toss.

MY FAVORITE SANDWICH - MIDDLE EASTERN STYLE

Steps:

• Heat pita until warm.
• Smear with hummus then pile on the tabouli and peppers.
• Fold and enjoy.

MIDDLE EASTERN STYLE SPAGHETTI SQUASH

Steps:

• In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper.
• Cook for about a minute.
• Stir in squash and sauté until well coated, adding white pepper and salt to taste.
• Remove to serving dish.
• Sprinkle with toasted almonds and orange zest just before serving.

ROASTED NEW POTATOES, MIDDLE EASTERN STYLE

Steps:

• Preheat the oven to 425°F Wash the potatoes and cut any larger ones so the pieces are all roughly the same size.
• Put into an ovenproof dish and toss with the olive oil, garlic, salt and pepper. Roast for 30-40 minutes or until golden and brown, shaking the dish halfway through the cooking time.
• Sprinkle with lemon juice and cilantro, toss gently, and serve.

PRESERVED LEMONS MIDDLE EASTERN STYLE

Steps:

• Scatter a spoonful of salt into a 1 litre sterilised jar.
• Tip lemons into a wide tub with the rest of the salt and and mix and massage vigorously.
• Pack the lemons into the jar, cut side to the middle, inserting pieces of bay leaf, cloves and bits of the cinnamon every so often.
• Tip all the salt left in tub over lemons and press down as hard as you can to squeeze the juice out of the quarters.
• Cover with extra juice if you need to ( any exposed lemon may develop a harmless white mould. It's safe but just doesn't look pretty.).
• Wipe the neck of the jar with a clean cloth dipped in boiling water and cap tightly. You're done!

FETA CHEESE DIP - MIDDLE EASTERN STYLE

Steps:

• Crumble and mash feta cheese with a fork with oils and lemon juice until smooth and creamy.
• Serve with toasted pita wedges or crackers.
• VARIATIONS:.
• Many herbs and spices can be added to this recipe for a "kick".
• Try adding a teaspoon of dill, oregano, garlic powder, or another herb or spice.
• For spicier spices like cumin or caraway, start off with 1/8 teaspoon and increase according to taste.

LAMB BURGER MIDDLE EASTERN STYLE

Steps:

• Beat the egg, add ketchup, beat more to completely blend.
• Stir in the onion, crumbs, dill, parsley, garlic, pine nuts, salt pepper, paprika & cayenne.
• Add the lamb and mix well (use your hands for easy mixing).
• Form 3 or 4 patties.
• Either BBQ or pan fry. Internal temperature should read 160°F.
• If pan frying brown one side of the patties over high heat, flip, cover with a lid, lower heat to medium and cook the other side,.
• If you are serving mushrooms add them to the pan when you flip the burger and cover the pan - they will be beautifully browned.
• Top the burger with yogurt and any condiments you like--tomatoes, pickles, pickled peppers, eggplant, hummus--your choice.