Recipes

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GREEK HOME-BAKED POTATOES

Preheat oven to 450 degrees. Line a shallow baking pan with parchment, or use foil and spray with non-stick spray.…

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IMJADARA WITH BULGUR (Lentil and Bulgur Pilaf)

In a medium saucepan, bring lentils and 1 cup water to a boil. Reduce heat and simmer, covered, 20 to…

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IMJADARA WITH RICE (Lentil and Rice Pilaf)

In Middle Eastern families, this nutritious and homey meal is one of the first thing college kids ask for when…

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ORZO WITH FETA (Rice-shaped Pasta with Feta)

Bring 2 quarts water to a boil. Add the orzo, 1 Tbsp oil and the salt. Cook until al dente,…

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MOROCCAN COUSCOUS PILAF

Prepare Moroccan Couscous Pilaf to serve with the traditional Moroccan Chicken or Lamb Couscous Platter (pages 76 and 110). Or…

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BULGUR PILAF

Slightly nutty and very flavorful, bulgur pilaf is a unique change of pace from rice or potatoes. In a medium…

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RICE PILAF

In a medium saucepan, sauté celery and onion in butter or oil until lightly browned. Add rice and ATHENIAN GARDEN…

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BENARES PILAO (Basmati Rice with Vegetables and Beans)

Place rice in a strainer and rinse under hot water until water runs clear. Heat Clarified Butter or oil in…

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SYRIAN RICE

Place Clarified Butter or oil in a medium saucepan. Add orzo or vermicelli and stir constantly over medium heat until…

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FRAGRANT SAFFRON BASMATI RICE

 Place saffron threads in a small bowl and pound with the wooden end of a knife handle until powdery. Add…