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Bake Potatoes🧀🥔
Materials 4 small potatoes 1 cup cheddar or parmesan cheese Olive oil Spices as desired (thyme, chili pepper, black pepper, salt.) For Yogurt Sauce; 1 bowl of yoghurt 2 tablespoons mayonnaise 1 clove of garlic mint,salt We boil the potatoes and divide them into 2. Then, as in the video, we put olive oil, cheddar cheese, and then the potatoes on the tray and crush them with the help of a flat-bottomed glass. Add spices, olive oil and cheddar cheese again and bake them in a preheated 200 degree oven for about 20 minutes until they are thoroughly browned. Bon appetit 🤗
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Transform my kafta recipe into a sheet pan kafta. Just double the recipe to fit into a quarter sheet pan and bake at 425°F on the bottom rack for 10 minutes and then broil on the top rack for 2 minutes on high. 🔥🌯 Comment RECIPE to get my kafta recipe. https://feelgoodfoodie.net/recipe/beef-kafta/
Feel Good Foodie - Easy, Healthy Family Meals
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Zaalouk (Moroccan Eggplant Dip) - The Plant Based School
Easy Eggplant Zaalouk Zaalouk is a traditional Moroccan salad and dip where diced eggplants are cooked in a tasty sauce of tomatoes, garlic, paprika, and cumin. You’ll love Zaalouk’s creamy yet chunky texture and rich, aromatic, slightly smokey, and savory taste. The recipe is easy to make in one skillet in less than 30 minutes and perfect for meal prep. ⭐️ Ingredients 2 tablespoons extra virgin olive oil 3 tablespoons tomato paste 5 cloves garlic minced or pressed 2 teaspoons cumin 2 teas...
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Gochujang Eggs
What makes these soft-boiled eggs so amazing is its sweet-and-spicy sauce! It’s a cozy, hearty meal in 20 minutes.
The Kitchn
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Khoresh Bademjan (Persian Aubergine Stew)
2hr · 4 servings Khoresh Bademjan is a comforting Persian aubergine stew that gets its distinctive flavours from the rich aroma of fried aubergines and tangy preserved black limes. Although it is traditionally made with meat, it is also common to use yellow split peas instead, turning this into a wholesome vegan option. Usually all of the aubergines are peeled and deep fried, but bear in mind that aubergines soak up A LOT of oil, so if you’d like to use less, I’d recommend roasting them in the oven. If you can’t get dried black limes (most Middle Eastern shops will have them nowadays along with other spices), sumac, pomegranate molasses or even lemon juice is often recommended to substitute the tangy flavour, but I find that preserved lemons help to give some acidity will also deliver
Hermann | Naturally Vegan Recipes From Around The World
