Total Time: 30 minutes Serves: 4-6 Recipe adapted from: NYT Cooking Directions:
Read More...Moroccan Beet Salad
Total Time: 1 hour Servings: 6 Recipe By: Joan Nathan (adapted) A deceptively simple and flavorful salad commonly served in Morocco and northern Africa. Boiled beets are common and allow […]
Read More...Falafel Sandwiches
Prep Time: 20 minutes Cook Time: 20 minutes Recipe Adapted From: The Spruce Eats Falafel is a high protein vegetarian alternative to shawarma sandwiches. We combine rich and bold middle […]
Read More...Green Harissa
Time: 25 minutes Yields: 24 servings Recipe By: Bon Appetit Green harissa is a north african herb and chili paste with a big, spicy, zesty, fresh flavor. It is a […]
Read More...Tabbouleh
Total Time: 30 minutes Recipe By: Martha Rose Shulman Serves: 6 as an appetizer spread, 4 as a salad We think of tabbouleh as a bulgur salad with lots of […]
Read More...Moroccan Cooked Carrot Salad
Time: 15 minutes Serves: 4 Recipe By: Martha Rose Shulman There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with […]
Read More...Ranch Dressing with Fresh Herbs
Prep Time: 15 minutes Yields: about 1 ⅓ cups Recipe By: Emily and Matt Hyland (adapted) Although the original ranch dressing was made with ingredients like garlic powder and dried […]
Read More...Chermoula
Prep Time: 5 minutes Serves: 16 tablespoons Recipe By: The Mediterranean Dish With bright flavors from fresh herbs, lemon, ginger, and red pepper flakes, chermoula is the perfect sauce to […]
Read More...Zucchini Panzanella
Time: 35 minutes Serves: 4 (as an appetizer/side) Recipe By: Eric Kim Zucchini shines in this take on panzanella, a Tuscan bread salad commonly featuring tomatoes. (Panzanella didn’t include tomatoes […]
Read More...Authentic Chimichurri Sauce
Total time: 10 minutes Servings: 8 Recipe: Cafe Delites Chimichurri is a traditional Argentinian and Uruguayan herb sauce made with aromatic, pungent herbs, garlic, chiles, red wine vinegar and olive […]
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