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1/4 cup extra virgin olive oil1 large onion, finely chopped4 celery ribs, chopped into 1/4 inch slices1 parsnip, chopped into 1/4 inch slices2 carrots, chopped into 1/4 inch slices10 cloves garlic, roughly chopped1 large russet potato, peeled and chopped into small dice2 medium white squash, chopped into 1/2 inch rounds1/2 tsp ground black pepper1 tsp…
Rustic Israeli Salad
1 bunch basil, washed and dried6 radishes, thinly sliced2 Persian cucumbers, sliced on a diagonal 3 plum or Roma tomatoes, quartered lengthwise8 assorted mini bell peppers, seeded and thinly sliced 3 stalks green onions, chopped finely 1 lemon, juiced1/4 cup olive oil Kosher salt Freshly ground black pepper Arrange vegetables on a large platter or in a bowl. Dress with lemon…
Making Ma’amul: A Middle Eastern Dessert
Esther’s Ma’amul Recipe Dough 2 cups all purpose flour 1 cup semolina flour 1/2 teaspoon rose water 1 cup unsalted butter or margarine or coconut oil Nut Filling 1 pound walnuts, ground 2 tablespoons confectioners sugar 1 tablespoon unsalted butter or margarine or coconut oil, melted 1/2 teaspoon cinnamon 1/2 teaspoon orange blossom water Date…
Classic Roast Chicken with Crouton Stuffing
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Instant Pot Beef Soup
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HARIRA MOROCCAN VEGETABLE SOUP
(gluten free)YIELD 8-10 servings INGREDIENTS 1/4 cup olive oil 2 large onions, thinly sliced 3-4 celery stalks, sliced 2 large carrots, halved and sliced 1 large sweet potato, cubed 4 cups butternut squash, cubed 1 large potato, cubed 1 tablespoon fresh grated turmeric, or 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon black…