Green Shakshuka

Shakshuka is a classic North African dish. It can be eaten at any time of day as it has breakfast, lunch, and dinner ingredients. The sauce is made from tomatoes, spicy peppers, and poached eggs. Green shakshuka is different because it contains Swiss chard and dill. These veggies create that bright green color.

Persian Rice Tahdig

Tahdig features a crunchy bottom and layers of basmati rice, yogurt, and butter. The spices make this recipe a Persian classic. Cinnamon, orange zest, and saffron feature heavily throughout the dish.

Salted Halvah Chocolate Chip Cookies

Classic chocolate chip cookies are one of those recipes every baker needs. Eden puts a twist on the classic chocolate chip cookie by swapping out the chocolate chips. She incorporated halvah instead and it’s absolutely amazing. Halvah is made from tahini and sugar and comes in many different flavors.

The post Middle Eastern Inspired Dishes From Top Chef Canada’s Eden Grinshpan appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Baba ghanoush is similar in texture to hummus, which is a chickpea-based dip. They both originate in the Middle East and they are satisfying and rich in tastes.

It’s Eggplant Based

While hummus is chickpea-based, Baba Ghanoush is mainly eggplant based. Its leaves a smoky and aromatic flavor in your mouth and it’s perfect to pair with vegetables and small side dishes. The cooked taste of the eggplant is best served with a neutral side dish like bread or fresh tomatoes for a balanced palette.

Sprinkle Some Pomegranate Seeds

Pomegranate seeds are great for providing a fresh taste to your grilled baba ghanoush. If you’re looking for a new dish to try – add this to your list. You won’t be disappointed.

The post Ways to Consume Baba Ganoush appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Falafels are a great snack and they are easier to make than you think. Continue reading to find out how you can make this tasty treat!

Ingredients:

• 1 lb chickpeas (not the canned variety)
• 1 white onion
• chopped fresh parsley
• cumin
• chickpea flour
• pink salt
• garlic cloves
• pepper
• olive oil or vegetable oil
• cardamon spice

Instructions:

1. Start by soaking the chickpeas in room temperature water for one evening.
2. On the next day, boil the chickpeas in a big pot and stir every 20 minutes continuously adding water when the water evaporates.
3. When it’s fully cooked, after 2-3 hours drain and mash them with a masher or blend them until slightly less chunky.
4. Add the chickpea flour, spices, salt, and pepper.
5. Mix and start to form balls.
6. Start by frying the falafel lightly in oil.
7. Store the remaining extra falafel in the fridge for future use.

You can even put them in salads or serve them with fresh homemade hummus. Enjoy!

The post Make Your Own Falafel at Home appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Ingredients

• 2 cups of leftover couscous
• 1/4 cup of herbs, cilantro, dill, parsley, mint, or a combination
• 2 eggs
• 1 1/2 teaspoons of cumin
• 1 lemon
• 3/4 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 tablespoons of flour
• 1/4 cup of olive oil

Recipe

1. Take the couscous and put it into a bowl with the herbs, 1 whole egg, only the yolk of the other egg, cumin, zest of the lemon, salt, and pepper, and mix it all up.
2. Start adding in the flour just until the mixture comes together and is thicker, but don’t put it in all at one time in case you need less than the 2 tablespoons.
3. In a skillet heat up the oil over medium heat and take about 1/4 cup of the mixture to turn it into patties.
4. Fry the patties on both sides for about 3-4 minutes until they’re golden brown and drain on paper towels.
5. Repeat for the rest of the mix and then enjoy as a side dish or a vehicle for yummy sauces like tahini, tzatziki, or hummus!

The post Have Leftover Couscous? This is the Perfect Way to Use It! appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Green Shakshuka

Shakshuka is a classic North African dish. It can be eaten at any time of day as it has breakfast, lunch, and dinner ingredients. The sauce is made from tomatoes, spicy peppers, and poached eggs. Green shakshuka is different because it contains Swiss chard and dill. These veggies create that bright green color.

Persian Rice Tahdig

Tahdig features a crunchy bottom and layers of basmati rice, yogurt, and butter. The spices make this recipe a Persian classic. Cinnamon, orange zest, and saffron feature heavily throughout the dish.

Salted Halvah Chocolate Chip Cookies

Classic chocolate chip cookies are one of those recipes every baker needs. Eden puts a twist on the classic chocolate chip cookie by swapping out the chocolate chips. She incorporated halvah instead and it’s absolutely amazing. Halvah is made from tahini and sugar and comes in many different flavors.

The post Middle Eastern Inspired Dishes From Top Chef Canada’s Eden Grinshpan appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Baba ghanoush is similar in texture to hummus, which is a chickpea-based dip. They both originate in the Middle East and they are satisfying and rich in tastes.

It’s Eggplant Based

While hummus is chickpea-based, Baba Ghanoush is mainly eggplant based. Its leaves a smoky and aromatic flavor in your mouth and it’s perfect to pair with vegetables and small side dishes. The cooked taste of the eggplant is best served with a neutral side dish like bread or fresh tomatoes for a balanced palette.

Sprinkle Some Pomegranate Seeds

Pomegranate seeds are great for providing a fresh taste to your grilled baba ghanoush. If you’re looking for a new dish to try – add this to your list. You won’t be disappointed.

The post Ways to Consume Baba Ganoush appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Falafels are a great snack and they are easier to make than you think. Continue reading to find out how you can make this tasty treat!

Ingredients:

• 1 lb chickpeas (not the canned variety)
• 1 white onion
• chopped fresh parsley
• cumin
• chickpea flour
• pink salt
• garlic cloves
• pepper
• olive oil or vegetable oil
• cardamon spice

Instructions:

1. Start by soaking the chickpeas in room temperature water for one evening.
2. On the next day, boil the chickpeas in a big pot and stir every 20 minutes continuously adding water when the water evaporates.
3. When it’s fully cooked, after 2-3 hours drain and mash them with a masher or blend them until slightly less chunky.
4. Add the chickpea flour, spices, salt, and pepper.
5. Mix and start to form balls.
6. Start by frying the falafel lightly in oil.
7. Store the remaining extra falafel in the fridge for future use.

You can even put them in salads or serve them with fresh homemade hummus. Enjoy!

The post Make Your Own Falafel at Home appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Ingredients

• 2 cups of leftover couscous
• 1/4 cup of herbs, cilantro, dill, parsley, mint, or a combination
• 2 eggs
• 1 1/2 teaspoons of cumin
• 1 lemon
• 3/4 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 tablespoons of flour
• 1/4 cup of olive oil

Recipe

1. Take the couscous and put it into a bowl with the herbs, 1 whole egg, only the yolk of the other egg, cumin, zest of the lemon, salt, and pepper, and mix it all up.
2. Start adding in the flour just until the mixture comes together and is thicker, but don’t put it in all at one time in case you need less than the 2 tablespoons.
3. In a skillet heat up the oil over medium heat and take about 1/4 cup of the mixture to turn it into patties.
4. Fry the patties on both sides for about 3-4 minutes until they’re golden brown and drain on paper towels.
5. Repeat for the rest of the mix and then enjoy as a side dish or a vehicle for yummy sauces like tahini, tzatziki, or hummus!

The post Have Leftover Couscous? This is the Perfect Way to Use It! appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.