Recipes

SHRIMP WITH FETA

Preheat broiler. Heat oil in a large, deep frying pan. Add onion, garlic, green bell pepper and FALAFEL SPICE. Sauté…

MASALA TROUT WITH NUTS AND CURRANTS

Preheat oven to 350 degrees. Line a 9×13 inch pan with parchment, or use foil and spray with non-stick spray.…

ETHIOPIAN EGGPLANT AND SHRIMP

Prepare Ethiopian Eggplant Relish, adding 1/4 to 1/2 cup water if it is very thick. Stir in the shrimp and…

CODFISH IN ETHIOPIAN TOMATO SAUCE

Heat oil in a large deep frying pan. Add onion, garlic and ETHIOPIAN BERBERE SPICE and sauté over medium heat,…

SWORDFISH KABOBS

Rinse fish and pat dry. Cut into 1 inch cubes. Blend yogurt, GARAM MASALA INDIAN BLEND and salt in a…

BAKED FISH WITH TAHINI SAUCE

Preheat oven to 350 degrees. Line a 9×13 inch baking pan with foil and spray with non-stick spray. Place fish…

LEBANESE FISH FILETS

Follow the cooking procedure in the Greek Fried Fish recipe (above). When fish is done, transfer to a serving platter…

SEAFOOD GREEK FRIED FISH WITH AVGOLEMONO SAUCE

Rinse filets and pat dry. Sprinkle on both sides with RANDA‘S SPICE and HELLENIC HERB BLEND and dredge in flour.…

TURKEY CUTLETS WITH ORANGE HERB SAUCE

This elegant dish is surprisingly quick and easy to prepare. Add Moroccan Couscous Pilaf (page 43) and Spinach Salad with…

MONA’S FILO-WRAPPED CHICKEN WITH SPINACH AND RICOTTA FILLING

This recipe was developed for our daughter Mona’s wedding. Just like the Filo-wrapped Chicken Breast recipe for her sister, Angie,…