Personal Recipes

Personal recipes and adaptations

 
 
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Ancho + Mole Chicken Soup

Serves 4

INGREDIENTS

1 medium yellow onion, roughly diced
1 large carrot, roughly diced
2 celery stalks, roughly diced
2-3 cloves garlic, chopped
1 ancho chili
1 generous tbsp entube cocoa tamarind mole paste

 
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Sweet Potatoes with Homemade Za'atar and Petimezi

Serves 2

INGREDIENTS

2 - 3 medium sweet potatoes
6 - 8 garlic cloves, roughly sliced
2 handfuls baby lettuce
2 generous tbsp petimezi*
1 - 2 tbsp homemade za'atar
Plenty of olive oil for cooking

 
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Kumquat Spoon Sweet

Makes ~8 Servings
Adapted from
Akis Petretzikis

INGREDIENTS

~3 c kumquats
2 1/4 c sugar
water

 
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Tahini Cardamom Granola

Makes 6-8 servings
Adapted from a mix of
The First Mess and Tartine.

INGREDIENTS

2 c rolled oats
1/4 c tahini
1/3 c honey
1 tsp vanilla extract
2 heaping tbsp coconut oil (spoon then melt and let cool to room temp)
1/2 tsp cardamom

 
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Spanakopita/σπανακοπιτα with Homemade Phyllo

Makes ~12 servings

INGREDIENTS

Filling:

32oz fresh spinach (~2 large store boxes of leaves or ~6 - 8 fresh bunches)
1 bunch dill, medium chopped
1/4 bunch mint, medium chopped
1 large yellow onion, diced
4 spring onions, diced
1 1/2 tbsp dried oregano

 

Almond Butter Coconut Cookies

Makes ~2 dozen cookies. Adapted from Posie Harwood on Food52.

INGREDIENTS

1/2 c unsalted butter
1 c light brown sugar, packed
1/2 tsp vanilla extract
1 egg
1 1/4 c all-purpose flour
 

 
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Espresso Butter + Chocolate Mole
 

INGREDIENTS

3 dried whole ancho chile
3 large tomatoes, preferably not overripe and cut in half
1 medium yellow or red onion, roughly chopped
3 cloves garlic, roughly chopped
3 heaping tbsp Big Spoon Roasters Espresso Butter 
1 1/2 tsp cinnamon

 
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Marinated Olives

Serves 6 – 8

INGREDIENTS

1.5 – 2 c olives of choice, something like Kalamata, Nicoise, Liguria, Amfissa (see here)
1 tbsp sweet pepper flakes
2 tsp dry thyme (if fresh use less)
1.5 tsp dry oregano (if fresh use less)

 
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Golden Turmeric Yogurt with Preserved Lemon

Serves ~3

INGREDIENTS

3/4 c thick plain Greek/Greek-style yogurt, low-fat or whole milk
1/3 c tahini
2 tsp turmeric
2 tsp roughly chopped preserved lemon
Olive oil

 
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Hummus

Makes ~2.5 cups

INGREDIENTS

1 c dried chickpeas (yields ~2.5 cups cooked)*
3/4 c tahini
juice of 1 lemon
2 gloves garlic, roughly chopped
2 - 3 tsp cumin
2 tbsp olive oil

 
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Plantain-Black Bean 'Veggie Balls' with Coconut-Cashew-Ginger Sauce

Makes 12 veggie balls, Serves 4 as a main

INGREDIENTS

For the veggie balls:

1 green/under-ripe plantain
5-6 medium sized mushrooms (crimini, white button), roughly chopped
4-5 spring onions, thinly chopped
1/2 c black beans
1/4 c cilantro, roughly chopped

 
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See's Candies Cookies - aka Chocolate Truffle Chunk Cookies

Makes ~18 cookies

INGREDIENTS

1 1/2 c all purpose flour
3/4 c light brown sugar, packed
1/4 c sugar
1.5 tsp baking soda
1 stick of salted butter (8 tbsp/4 oz/115 g), room temperature

 
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Zhoug

INGREDIENTS

1 bunch cilantro
1 bunch flat leaf parsley
2 garlic cloves, crushed
~ 3–4 hot green peppers that can be consumed raw (depending on availability and region) plus
1 green bell pepper
1 tsp cumin

 
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Preserved Citrus
 

INGREDIENTS

Lemons or other citrus, saving at least one without salt
Lots of salt
Herbs, as desired (2 bay leaves and a tbsp of oregano here)

 
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Mercimek Koftesi (red lentil and bulgur wheat kofte)

Serves ~ 6 – 8 as an app

INGREDIENTS

1 c red lentils
1 c bulgur wheat
1 medium yellow onion, finely chopped
4 – 5 scallions, finely chopped

 
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Fennel, Spinach and Feta Pie in Whole Wheat Phyllo

Serves 4 – 6

INGREDIENTS

1 large bunch fennel leaves*, roughly chopped
1 c cooked spinach, starts out at around 4 – 6 cups raw
1 large yellow onion, diced
1 – 2 spring onions, chopped
~ 7 oz feta
Dash of dried oregano

 
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Date, Halvah, and Chocolate Chunk Cookies

Makes 16 - 18 Cookies

INGREDIENTS

1 1/2 c (180 g) all purpose flour
3/4 c (~140 g) light brown sugar, lightly packed
1/4 c (50 g) sugar
2 tsp (10 g) baking soda
9 medjool dates
1 stick of unsalted butter (8 tbsp/4 oz/115 g), room temperature

 
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Brown Rice Congee

Serves 2
Adapted from
: Grød Cookbook

INGREDIENTS

1/2 c (100 g) short grain brown rice
2 cups (500 ml) chicken or vegetable broth, or 2 cups water and one stock cube
1 clove garlic
1 knob ginger equivalent size to garlic clove
1 tbsp (15 ml) sesame oil, plus more for garnish

 
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Thai Beets and Beans Patties with Light Peanut Sauce

Makes 8-10 small patties

INGREDIENTS

2 small beetroots, boiled until cooked through and sliced into small pieces
1/2 c (100 g) corona beans or any other white bean
3 spring onions, finely chopped
1/4 c (50 g) almond flour
1/4 c (50 g) fine corn flour

 
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Really Good Granola Bark from Tartine

Adapted from: Liz Prueitt’s ‘Tartine All Day’ via Epicurious
Makes 16 servings (but let’s be real, who only eats half a cup of granola)

INGREDIENTS

1 1/2 tsp ground cinnamon
3 c rolled oats (I used 1/2 rolled oats half quick oats)
1 c chopped nuts (I used cashews but you could also use almonds)
1 c unsweetened toasted coconut flakes
1/2 c carob flour (original recipe calls for almond or hazelnut flour)

 
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Syrian-inspired Vegan 'Yogurt' Sauce

INGREDIENTS

1 bunch cilantro
1 bunch flat leaf parsley
2 garlic cloves, crushed
~ 3–4 hot green peppers that can be consumed raw (depending on availability and region) plus
1 green bell pepper
1 tsp cumin

 
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Green Lachuch with Soft Boiled Egg, Herbs and Za’atar from Molly Yeh

Makes 2 (original recipe calls for 6 so I believe you can easily double or triple what I used below). See original recipe from My Name is Yeh.

INGREDIENTS

2/3 c warm water
1/2 tsp active dry yeast
1 tsp honey
1/2 tsp baking powder
Dash of sea salt

 
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‘BBQ’ Mushroom Wrap with Cashew Cream Slaw

Serves 4 (can easily be doubled)

INGREDIENTS

For the sauce: (Adapted from Nourish Atelier)

3 tbsp honey
1 1/2 – 2 tsp hot & sweet mustard, like this or this or whatever equivalent you can find at your local grocery
1 1/2 tsp smoked paprika
2 tbsp rice vinegar

 
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Chocolate Halva Chunk Cookies with Sea Salt

Makes ~ 34 Cookies
Adapted from Gjusta via Bon Appetit

INGREDIENTS

2 1/2 c all-purpose flour
1/2 c cocoa powder
1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 c light brown sugar, lightly packed

 
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Vegan ‘Fesenjan’ with Roasted Butternut Squash and Brown Rice Pilaf

Serves 4

Adapted from NYTimes / Sam Sifton

INGREDIENTS

For the Fesenjan:
1 generous cup almonds or walnuts (I used almonds)
1 medium onion, finely chopped
1/3 c pomegranate syrup/molasses

 
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Carrot-top Pistou

INGREDIENTS

Leafy tops of one bunch carrots
1 garlic clove
Juice of 1/2 lemon
~1/3 c olive oil
Generous dash of salt and pepper

 
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Eggplant with cilantro tahini sauce, tahina, pomegranate, toasted buckwheat groats, and za’atar

Serves 2

INGREDIENTS

1 medium eggplant
1/2 c raw buckwheat groats
Pomegranate and za’atar for garnish

 
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Sweet and Salty Seeded Chocolate Bar Rye Cookies

Makes 12 large cookies

INGREDIENTS

1/2 c (60 g) rye flour
3/4 c (90 g) all purpose flour
1/4 c (30 g) ground flax seeds
3/4 c (~140 g) light brown sugar, lightly packed

 
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Yogurt with Fruit and Nuts, and Terra Creta Balsamic Cream

For one serving

INGREDIENTS

~1/2 c whole yogurt, preferably Greek/Greek-style
Seasonal fruits, dried fruit, nuts and seeds to preference
2 tbsp Terra Creta Balsamic Cream*

 
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Dolmadakia/Ντολμαδάκια

Makes 40-50 Dolmadakia

INGREDIENTS

40 - 50 grape leaves*
3/4 c short grain brown rice
~3/4 c lightly packed, finely chopped dill
~3/4 c lightly packed, finely chopped mint
1 medium tomato, grated
1 garlic clove, crushed

 
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Date-Tahini Sauce from The First Mess

Makes ~1.5-2 cups
Adapted from
The First Mess

INGREDIENTS

4 large medjool dates
2 tbsp apple cider vinegar
juice of one lemon
2.5 tbsp tahini
1.5 inch fresh ginger, peeled and roughly chopped

 
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Homemade Za'atar

Makes ~ 1 cup

INGREDIENTS

1/2 c dry thyme
1/2 c sumac
2 tbsp salt
1/2 c sesame seeds

 
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Pastelli Panna Cotta with Fig Honey Jam

Serves 2-4 (depending on size of ramekins).

INGREDIENTS

For the panna cotta:
200g plain Greek-style yogurt
200ml heavy cream
2 sheets gelatin (or equivalent in powder or agar-agar), dissolved in approximately 45-60ml (3-4 tbsp) water according to gelatin instructions
5g (1 tsp) tahini

 
 
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Potato, Feta and Herb Cabbage Rolls

Serves 4 - 6

INGREDIENTS

5-6 medium-sized yellow potatoes*
1 medium cabbage
1 medium yellow onion, diced
1 clove garlic, crushed
1/2 bunch flat leaf parsley, finely chopped