1. Roast Carrots with Shatta Butter

• 1 pound carrots, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 tablespoons unsalted butter, softened
• 1-2 tablespoons shatta (Middle Eastern hot sauce), or to taste
• 1/4 cup chopped pistachios
• Fresh parsley, chopped (for garnish)

1. Preheat oven to 400°F (200°C).
2. Toss carrots with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and slightly caramelized.
4. While carrots are roasting, mix softened butter with shatta.
5. Once carrots are done, transfer to a serving dish.
6. Top with shatta butter, chopped pistachios, and fresh parsley.

2. Green Shakshuka with Feta and Herbs

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 5 ounces baby spinach
• 1 cup chopped kale or Swiss chard
• 1/2 cup chopped fresh herbs (parsley, cilantro, dill)
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 6 large eggs
• 4 ounces feta cheese, crumbled

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and red pepper flakes (if using) and cook for another minute.
4. Stir in spinach and kale/chard and cook until wilted, about 3-5 minutes.
5. Season with salt and pepper.
6. Make six wells in the greens mixture and crack an egg into each well.
7. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
8. Sprinkle with feta cheese and fresh herbs before serving.

3. Cauliflower Houmous with Pickled Onions and Cauliflower

• 1 medium head cauliflower, cut into florets
• 2 tablespoons olive oil, plus extra for drizzling
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 2-4 tablespoons ice water, as needed
• Pickled onions, for serving (store-bought or homemade)
• Roasted cauliflower florets, for serving (optional)
• Pita bread or vegetables, for serving

1. Preheat oven to 400°F (200°C).
2. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and slightly browned.
4. Let cool slightly.
5. In a food processor, combine roasted cauliflower, tahini, lemon juice, garlic, and 1 tablespoon olive oil.
6. Process until smooth, adding ice water a tablespoon at a time until desired consistency is reached.
7. Season with salt and pepper to taste.
8. Serve with a drizzle of olive oil, pickled onions, roasted cauliflower florets (if using), and pita bread or vegetables.

4. Halloumi & Quinoa Fattoush

• 1 cup cooked quinoa
• 8 ounces halloumi cheese, sliced
• 2 cups mixed greens (arugula, spinach)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper to taste
• Pita bread, toasted and broken into pieces

1. In a skillet over medium heat, grill halloumi slices until golden brown on both sides.
2. In a large bowl, combine quinoa, mixed greens, tomatoes, cucumber, and red onion.
3. Drizzle with lemon juice and olive oil; season with salt and pepper.
4. Toss gently to combine.
5. Top the salad with grilled halloumi and toasted pita pieces before serving.

5. Za’atar Grilled Chicken with Yogurt Sauce

• 2 chicken breasts
• 2 tbsp za’atar spice
• 1 tbsp olive oil
• 1/2 cup Greek yogurt
• 1 clove garlic, minced
• Juice of 1/2 lemon
• Salt to taste

1. Marinate chicken in za’atar and olive oil for at least 30 minutes.
2. Grill until fully cooked.
3. Mix yogurt, garlic, lemon juice, and salt for the sauce.
4. Serve chicken with the yogurt sauce.

6. Turkey Kofta with Cranberry-Tahini Dip

• 1 pound ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup cranberry sauce (store-bought or homemade)
• 2 tablespoons tahini
• Juice of 1 lemon

1. Preheat oven to 400°F (200°C).
2. In a bowl, combine ground turkey, breadcrumbs, onion, garlic, parsley, cumin, paprika, salt, and pepper.
3. Form mixture into small kofta (oval-shaped) patties and place on a baking sheet.
4. Bake for 20-25 minutes until cooked through.
5. Meanwhile, mix cranberry sauce, tahini, and lemon juice in a small bowl to create the dip.
6. Serve kofta warm with the cranberry-tahini dip.

7. Spinach Stew with Chickpeas

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 4 cups fresh spinach (or frozen)
• 1 can chickpeas, drained and rinsed
• Juice of half a lemon

1. In a pot, heat olive oil over medium heat; sauté onion until translucent.
2. Add garlic, cumin, coriander, salt, and pepper; cook for another minute.
3. Stir in spinach and cook until wilted (if using fresh), then add chickpeas.
4. Cook for another few minutes until heated through; finish with lemon juice.
5. Serve warm with rice or pita bread.

8. Muhammara (Red Pepper and Walnut Dip)

• 2 red bell peppers, roasted and peeled
• 1 cup walnuts, toasted
• 2 tablespoons breadcrumbs
• 2 tablespoons pomegranate molasses
• 2 cloves garlic
• Salt to taste
• Olive oil (for drizzling)

1. In a food processor, combine roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, garlic, and salt.
2. Blend until smooth; adjust seasoning as needed.
3. Drizzle with olive oil before serving.

Beyond the Kitchen: Embracing Modern Middle Eastern Wellness

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