Crispy Spicy Chickpeas

Crispy Spicy Chickpeas

1 15.5 oz can of chickpeas, drained and rinsed1 Tbsp extra virgin olive oil1 tsp garlic powder1/4 tsp salt1 tsp paprika1/2 tsp Aleppo or cayenne pepper (optional)Black pepper to taste   Preheat oven to 450°F and place a rimmed baking sheet in the oven while it preheats (this ensures the chickpeas crisp as soon as they…

YAPRAKIS (STUFFED GRAPE LEAVES WITH MEAT)

YAPRAKIS (STUFFED GRAPE LEAVES WITH MEAT)

1 large jar grape leaves, drained and rinsed2-3 cans Great Northern beans, or 1 pound dry beans soaked overnight, boiled and salted Filling:2 pounds ground beef, lamb or turkey1/2 cup long-grain white rice, rinsed and drained2 teaspoon salt1 teaspoon black pepper2 tablespoons oilJuice of 1 juicy lemon1/2 cup parsley, finely chopped2 tablespoons tomato paste Sauce:4…

Chicken Tagine

Chicken Tagine

Marinade:½ cup olive oil2 tsp salt2 Tbsp sweet paprika2 Tbsp turmeric1 Tbsp grated fresh ginger, grated8 garlic cloves, finely chopped1 cup chopped cilantro Tagine:1 whole chicken, cut in pieces¼ cup olive oil1 large onion, finely chopped½ cup whole pitted prunes½ cup whole dried apricots1 cinnamon stick1 Tbsp turmeric1 Tbsp cinnamon powder1 big pinch saffron2 fennel…

Lights and latkes

Lights and latkes

4 very large russet potatoes washed and grated ( skin on)1 red onion, grated (squeeze out juice)1/3 cup all-purpose flour2 large eggs, lightly beaten1/2 teaspoon kosher salt1/2 teaspoon black peppervegetable oil for frying 3 baby carrots* In a large bowl, mix together the potatoes,onion, flour, egg, salt and pepper.* In a large deep skillet, warm…