Ingredients:

• 1 pound of lean ground meat (red or lamb)
• 1 onion shredded
• 3 zucchinis
• Tablespoon of Jerusalem spice blend (cumin, allspice, coriander, garlic, and paprika)
• Juice of one lemon
• Fresh chopped parsley
• ½ cup long-grain rice, rinsed well
• ½ cup water
• One can of diced tomatoes with juice
• 2 teaspoons of single origin olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl mix together the rice, ground beef, spices, diced tomato, olive oil, and chopped parsley.
2. With a knife, remove the top of the zucchini and hollow out the insides to make room for the stuffing.
3. Lightly grease the bottom of a pan. Add the tomato sauce and bring to a boil.
4. Add the stuffed veggies, and cook on low heat with a pan covered and cook for about an hour until the rice is soft and the meat is cooked.
5. Serve and enjoy!

The post These Middle Eastern Stuffed Zucchinis Are Delicious appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by RUHAMA SHITRIT (@ruhamasfood)

Ingredients:

• One head of cauliflower
• homemade or store bought tahini
• bunch of fresh parsley for garnish
• pomegranite seeds for garnish
• TBSP of mayo
• Jerusalem Spice Blend
• 1/2 tsps of sumac
• 1/2 tsps of smoked paprika

Instructions:

• Preheat your oven on the roasting setting to 425 degrees
• Bring a large pot of water to a rapid boil and put your caulifower in the water until it is fork tender
• Take the caulfower out and let it cool and dry, then mix it with the mayo and spices
• Line a cookie sheet with parchment paper and greece it with a cooking oil of choice
• Place the Caulifower in the oven to roast for 30 minutes to an hour or until it is crispy and cooked through
• Arrange on a bed of tahini and drizzle a bit more on top of the cauliflower. Garnish with the pomegranate seeds, and parsley, sumac, and paprika!

The post Make This Whole Roasted Cauliflower With a Tahini Drizzle appeared first on thedancingcucumber.com.

Ingredients

• 1/2 cup of raw tahini
• One or two lemons
• 2-4 tablespoons of water
• One or two cloves of garlic
• Parsley to garnish
• Salt and pepper to taste

Instructions

1. Mix the tahini in the jar or container first because the oils will have separated. 
2. Then, scoop out the 1/2 cup and put it into a small bowl. 
3. Using a garlic press or a sharp knife, mince the garlic very small. 
4. Take the lemon and juice it into the 1/2 cup measure you used for the tahini. That way you can get all the extra tahini that is stuck onto it out of it.
5. Add it to the raw tahini. Then, start by adding just one or two of the tablespoons of water and mix. You want to see what the consistency is like before you add any more. If it’s still too thick, add more water. If not, don’t!
6. Then, add in half the garlic, salt, and pepper, and taste it. If you want to add more garlic or more seasoning, now is the time. 
7. Chop up some parsley to sprinkle over the top of the bowl and you’re set!

The post The Easiest Sauce to make is Tahini! appeared first on thedancingcucumber.com.

Labneh is a Middle Eastern staple that is a cross between yogurt and cheese. It’s tangy, fresh, and really savory which feels so satisfying. Making it at home is actually pretty simple, it just takes a little bit of time to create. But by the end, you will have this gorgeous spread that you can use as a dip, a spread, or anything you can think of!

Ingredients

The ingredients for this recipe are 32 ounces of yogurt made with whole milk and 3/4 teaspoon of salt.

Instructions

To make the labneh, you first need to combine the whole milk yogurt with the salt. Then, line a bowl with either a thin linen cloth, a muslin cloth, or several layers of cheese cloth. Pour the yogurt mixture into the cloth and tie at the top to make a little bundle. Then, hang this over the kitchen sink or over a fine mesh sieve that is on top of a deep bowl. Drain the mixture for 24-48 hours and when you’re done, you’ll have beautiful labneh! Traditionally the labneh is served with a glug of olive oil in the middle if you’re using it as a dip, and it takes really well to bold spices like sumac or zaatar.

The post This Two-Ingredient Homemade Labneh is Addictive appeared first on thedancingcucumber.com.

Instructions

1. If you’re using frozen edamame, defrost 1/2 pound of them in the microwave or by boiling them on the stove.
2. Add them to a food processor along with 1/4 cup of tahini paste and water, the zest and juice of one whole lemon, 1 clove of garlic, 3/4 teaspoon of salt, 1/2 teaspoon of cumin, and 1/4 teaspoon of coriander.
3. Start the food processor and while it runs, slowly drizzle in olive oil. Don’t add more than 2 tablespoons and try to do it as slowly as you can.
4. Keep the food processor going until it’s completely smooth.
5. Once you’ve achieved that consistency, you can serve it right away with another drizzle of olive oil on top, along with some chopped parsley or even some zaatar seasoning.
6. If you want to save the hummus for later, it can be stored for 1-2 days in a airtight container in the fridge.

The post This Edamame Hummus Is So Satisfying appeared first on thedancingcucumber.com.

Instructions

1. To make sure it gets cleaned well, take off the first layer of leaves from the cabbage and rinse well.
2. Take out the core of the cabbage and place the entire head in a pot of boiling water for a few minutes.
3. Allow the cabbage to cool off to the side while you make the filling.
4. In a bowl, put in rice that has been rinsed but not cooked, diced tomatoes, cumin, tomato paste, allspice, and oil.
5. Peel the leaves off of the cabbage once it has cooled, and place a spoonful of the mixture in the center.
6. Roll the leaf up tightly like a burrito and put them in a pot.
7. Once all the leaves have been rolled, place cloves of garlic in between them and squeeze half a lemon over everything.
8. Fill the pot with water so all the cabbage rolls are covered by about an inch.
9. Steam for about 45 minutes and enjoy!

The post These Vegan Middle Eastern Stuffed Cabbage Rolls Are Incredible appeared first on thedancingcucumber.com.

Ingredients:

• 1 pound of lean ground meat (red or lamb)
• 1 onion shredded
• 3 zucchinis
• Tablespoon of Jerusalem spice blend (cumin, allspice, coriander, garlic, and paprika)
• Juice of one lemon
• Fresh chopped parsley
• ½ cup long-grain rice, rinsed well
• ½ cup water
• One can of diced tomatoes with juice
• 2 teaspoons of single origin olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl mix together the rice, ground beef, spices, diced tomato, olive oil, and chopped parsley.
2. With a knife, remove the top of the zucchini and hollow out the insides to make room for the stuffing.
3. Lightly grease the bottom of a pan. Add the tomato sauce and bring to a boil.
4. Add the stuffed veggies, and cook on low heat with a pan covered and cook for about an hour until the rice is soft and the meat is cooked.
5. Serve and enjoy!

The post These Middle Eastern Stuffed Zucchinis Are Delicious appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by RUHAMA SHITRIT (@ruhamasfood)

Ingredients:

• One head of cauliflower
• homemade or store bought tahini
• bunch of fresh parsley for garnish
• pomegranite seeds for garnish
• TBSP of mayo
• Jerusalem Spice Blend
• 1/2 tsps of sumac
• 1/2 tsps of smoked paprika

Instructions:

• Preheat your oven on the roasting setting to 425 degrees
• Bring a large pot of water to a rapid boil and put your caulifower in the water until it is fork tender
• Take the caulfower out and let it cool and dry, then mix it with the mayo and spices
• Line a cookie sheet with parchment paper and greece it with a cooking oil of choice
• Place the Caulifower in the oven to roast for 30 minutes to an hour or until it is crispy and cooked through
• Arrange on a bed of tahini and drizzle a bit more on top of the cauliflower. Garnish with the pomegranate seeds, and parsley, sumac, and paprika!

The post Make This Whole Roasted Cauliflower With a Tahini Drizzle appeared first on thedancingcucumber.com.

Ingredients

• 1/2 cup of raw tahini
• One or two lemons
• 2-4 tablespoons of water
• One or two cloves of garlic
• Parsley to garnish
• Salt and pepper to taste

Instructions

1. Mix the tahini in the jar or container first because the oils will have separated. 
2. Then, scoop out the 1/2 cup and put it into a small bowl. 
3. Using a garlic press or a sharp knife, mince the garlic very small. 
4. Take the lemon and juice it into the 1/2 cup measure you used for the tahini. That way you can get all the extra tahini that is stuck onto it out of it.
5. Add it to the raw tahini. Then, start by adding just one or two of the tablespoons of water and mix. You want to see what the consistency is like before you add any more. If it’s still too thick, add more water. If not, don’t!
6. Then, add in half the garlic, salt, and pepper, and taste it. If you want to add more garlic or more seasoning, now is the time. 
7. Chop up some parsley to sprinkle over the top of the bowl and you’re set!

The post The Easiest Sauce to make is Tahini! appeared first on thedancingcucumber.com.

Labneh is a Middle Eastern staple that is a cross between yogurt and cheese. It’s tangy, fresh, and really savory which feels so satisfying. Making it at home is actually pretty simple, it just takes a little bit of time to create. But by the end, you will have this gorgeous spread that you can use as a dip, a spread, or anything you can think of!

Ingredients

The ingredients for this recipe are 32 ounces of yogurt made with whole milk and 3/4 teaspoon of salt.

Instructions

To make the labneh, you first need to combine the whole milk yogurt with the salt. Then, line a bowl with either a thin linen cloth, a muslin cloth, or several layers of cheese cloth. Pour the yogurt mixture into the cloth and tie at the top to make a little bundle. Then, hang this over the kitchen sink or over a fine mesh sieve that is on top of a deep bowl. Drain the mixture for 24-48 hours and when you’re done, you’ll have beautiful labneh! Traditionally the labneh is served with a glug of olive oil in the middle if you’re using it as a dip, and it takes really well to bold spices like sumac or zaatar.

The post This Two-Ingredient Homemade Labneh is Addictive appeared first on thedancingcucumber.com.

Instructions

1. If you’re using frozen edamame, defrost 1/2 pound of them in the microwave or by boiling them on the stove.
2. Add them to a food processor along with 1/4 cup of tahini paste and water, the zest and juice of one whole lemon, 1 clove of garlic, 3/4 teaspoon of salt, 1/2 teaspoon of cumin, and 1/4 teaspoon of coriander.
3. Start the food processor and while it runs, slowly drizzle in olive oil. Don’t add more than 2 tablespoons and try to do it as slowly as you can.
4. Keep the food processor going until it’s completely smooth.
5. Once you’ve achieved that consistency, you can serve it right away with another drizzle of olive oil on top, along with some chopped parsley or even some zaatar seasoning.
6. If you want to save the hummus for later, it can be stored for 1-2 days in a airtight container in the fridge.

The post This Edamame Hummus Is So Satisfying appeared first on thedancingcucumber.com.

Instructions

1. To make sure it gets cleaned well, take off the first layer of leaves from the cabbage and rinse well.
2. Take out the core of the cabbage and place the entire head in a pot of boiling water for a few minutes.
3. Allow the cabbage to cool off to the side while you make the filling.
4. In a bowl, put in rice that has been rinsed but not cooked, diced tomatoes, cumin, tomato paste, allspice, and oil.
5. Peel the leaves off of the cabbage once it has cooled, and place a spoonful of the mixture in the center.
6. Roll the leaf up tightly like a burrito and put them in a pot.
7. Once all the leaves have been rolled, place cloves of garlic in between them and squeeze half a lemon over everything.
8. Fill the pot with water so all the cabbage rolls are covered by about an inch.
9. Steam for about 45 minutes and enjoy!

The post These Vegan Middle Eastern Stuffed Cabbage Rolls Are Incredible appeared first on thedancingcucumber.com.