Appetizers | Dinner Recipes | Lunch | Snacks
Potatoes with Chile Coriander and Mango Powder
Introduction These potatoes are fried twice: first over low heat until tender, then again after flattening…
Beef Stew with Berbere and Turmeric
Introduction Berbere, turmeric, ginger, and tomato paste give this beef stew a deep, spiced broth without…
Couscous with Spiced Meat Chickpeas and Vegetables
Introduction Two rounds of steaming and the salted water step give you couscous that stays light…
Dinner Recipes | Lunch | Snacks | Summer
Yeast Flatbread with Tomato Onion Pepper and Olives
Introduction The dough uses 500 g of flour and an hour of rise time, then gets…
Autumn | Dinner Recipes | Lunch | Winter
Rougag with Meat Chickpea Tomato Stew
Introduction Rougag with Meat Chickpea Tomato Stew uses grated tomatoes, tomato paste, and paprika to build…
Fettuccine with Parmigiano Reggiano Butter Sauce
Introduction Softened butter and 24-month Parmigiano Reggiano are whisked into a thick paste, then loosened with…
Spinach Feta Filo Pie
Introduction You build this pie by oiling and stacking about 30 filo pastry leaves, then enclosing…
Mixed Vegetables with Tomato Onion and Parsley
Introduction You cut the vegetables into 1-inch pieces, sauté them, then simmer them with onion, peeled…
Veal or Chicken in Walnut Garlic Butter Sauce
Introduction The sauce in this dish thickens from toasted flour, crushed walnuts, garlic, and egg yolks,…
Fried Meatballs with Feta Mint and Oregano
Introduction The soaked stale bread keeps these 1 inch-thick meat patties tender, while feta, mint, and…