Today, we're delving into the incredible world of cloves. These aromatic spice buds not only enhance the flavors of our dishes but also offer a myriad of health benefits. Join us as we explore their versatile uses in cooking and unveil their remarkable health-promoting properties.   Culinary Uses of Cloves in Different Cooking Methods Cloves are a versatile spice used in various culinary traditions around the world. They have a warm, sweet, and aromatic flavor that can add depth and complexity to dishes. Here are some common culinary uses of cloves in different cooking methods: Whole Cl ..read more

Ingredients: Vegetable oil (for sautéing) (250 grams) of chopped onions Cinnamon sticks, cardamom, cloves, and bay leaves (15 grams) of chopped garlic (40 grams) of tomato paste (350 grams) of diced tomatoes One tsp cumin One tsp coriander One tsp paprika Half a tsp black pepper Half a tsp turmeric One fourth of a tsp each of cinnamon, cardamom, cloves, and ginger One whole chicken, cut into pieces Salt to taste Hot peppers (optional) Dried lemon (optional) Two and a half cups of extra long grain basmati rice, washed and soaked for 20 minutes Hot water Instructions: 1. Heat a bit of vegetabl ..read more

  Select eggplant that is very firm when squeezed, and fairly narrow, which often means fewer seeds. The bitter baba you may have had now and then is attributable to the cook not removing the seeds from the eggplant before mashing it up. Do that, and you’ll have a much different baba gannouj on your plate than you would otherwise. Use at least two eggplants, since removing the seeds reduces the amount of eggplant you have left to work with. Don’t skip the pomegranate seeds if at all possible; they add beautiful color to the dip and a delicious tart flavor too. PREP: 5 minutes | COOK: 30 ..read more

Learn how to make vegan roasted cauliflower hummus. This recipe makes the best dip for any meal. Ingredients: 1 head Cauliflower, small 4 tablespoons Olive oil 1-2 cloves Garlic Salt to taste  Pepper to tase  1/3 -1/2 cup (80-120g) Tahini  1/2 teaspoon Cumin 1-2 tablespoons Lemon juice  Water as needed For serving: Pita bread Carrots Celery  Directions: 1. Preheat oven to 400F (200C). 2. Cut the cauliflower into small florets or chunks. 3. Transfer to a large bowl, add 2 tablespoons of olive oil and toss until evenly coated. 4. Spread the cauliflower on a baking tr ..read more

Siniya – middle eastern meat and tahini casserole that usually made with lamb, but sometimes with beef. This dish is easy to make and very delicious.   Ingredients: For the meat mixture: 1 lb (450g) ground beef/lamb or combination of the two 1 Eggplant Salt to taste  Black pepper to taste 1-2 teaspoons Cumin 1 teaspoon Paprika 1/4 teaspoon Cinnamon (optional) 1/2 teaspoon Turmeric    1 teaspoon Sumac 1 tablespoon Parsley, chopped 1Chopped onion, fried until golden For the tahini: 1/2 cup (125g) Raw tahini 1/2 cup (120ml) Water 2 tablespoons Lemon juice For garnish: Pa ..read more

  PREP TIME: 20 MINUTES | COOK TIME: 1 HOUR 30 MINUTES | TOTAL TIME: 1 HOUR 50 MINUTES | SERVINGS: 6 | RECIPE BY: MAUREEN ABOOD Lebanese eggplant boats are the traditional way to make Sheik al mehsheh, a meal “fit for a king”! Serve the eggplant over a bed of cinnamon-scented rice with a crisp, lemony romaine salad on the side. This dish is easily made ahead by a day or two and refrigerated before baking (or bake, cool, refrigerate for up to two days, then reheat covered in a 350 degree oven), or frozen (thaw overnight in the refrigerator before baking or reheating). INGREDIENTS 6 med ..read more

SERVINGS: 6 RECIPE BY: MAUREEN ABOOD A very favorite here, and soon to be there too, I suspect. Use any combination of nuts you love. Hushweh reheats beautifully on the stove or in the microwave; just sprinkle with a bit of water or broth before reheating. For the shredded chicken, roast a whole chicken, or bone-in or skinless breasts. A grocery-store roasted chicken is also a fast option. Serve the hushweh with a green salad and a dollop of labneh (Greek yogurt). INGREDIENTS FOR THE MIXED NUTS: 2 tablespoons salted butter 1/2 cup pine nuts 1/2 cup roasted, salted cashews (raw is also fine ..read more

  No jacket potato beats this one, which is stuffed generously with spiced beef mince, chickpeas, crunchy salad and yogurt. Or, for a traditional British jacket, stuff your jacket potato with cheese and quick homemade baked beans. Ingredients 2 tbsp olive oil 1 onion, finely chopped 400g pack organic beef mince 2 garlic cloves, crushed 1 tbsp ras el hanout spice mix (or use 1 tsp each ground cumin and coriander with a good pinch of cinnamon) 400g tin chopped tomatoes 300ml chicken stock 400g tin chickpeas, drained and rinsed 4 large tomatoes, deseeded and chopped ½ cucumber, halved len ..read more

Ingredients 4 tablespoons olive oil 1 pound boneless, skinless chicken breasts, thinly sliced  1 pint cherry tomatoes  1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade  1/2 cup marinated small pitted olives, such as from an olive bar  1/2 cup roasted red peppers, such as from an olive bar  Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh parsley or 2 tablespoons lightly dried parsley, such as Gourmet Garden 1 bag frozen brown rice  Directions 1. Heat 2 tablespoons of the olive oil in ..read more

Homemade pickled jalapenos are a treat to have on hand for chilis, tacos, salads and sandwiches. Pouring hot brine over them instead of boiling them gives them a pleasant fresh crispness instead of the soft texture of the store-bought variety. Ingredients 2/3 cup white wine vinegar 1/2 onion, sliced thinly (about 1/2 cup) 1 tablespoon Kosher salt 1 teaspoon black peppercorns 1 teaspoon coriander seeds 5 large jalapenos, cut into 1/8-inch rounds Directions Special equipment: A heatproof 1-pint jar Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, brin ..read more