BookSumo Press - Mediterranean Recipes Quick and Easy Recipes Mediterranean Recipes

Mediterranean Recipes Quick and Easy Recipes Mediterranean Recipes By BookSumo Press All rights reserved Published by http://www.booksumo.com ENJOY THE RECIPES? KEEP ON COOKING WITH 6 MORE FREE COOKBOOKS! Visit our website and simply enter your email addressto join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/ LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Books Publishing Company. Limited Use Of The Books Text Is Permitted For Use In Reviews Written For The Public. Table of Contents Hot Harissa Potato Salad Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 2 Calories 283.2 Fat 9.2g Cholesterol 0.0mg Sodium 591.0mg Carbohydrates 46.8g Protein 5.0g Ingredients 1 lb baking potato 1/2-1 tsp fresh lemon juice 1 1/2 tsp harissa, see appendix 1/2 tsp flaked sea salt 1 tbsp olive oil 1/2 tsp coarse sea salt 1 -2 tbsp sesame seeds Directions 1. 2. 2.

Discard the skin of the potatoes and cut into large pieces. 3. Mix the harissa, olive oil, salt, and sesame seeds. Add the potato and toss it to coat. 4. Spread the potato mix on a greased baking sheet.

Cook them in the oven for 24 min. flip the potato chunks and cook them for another 24 min. 5. Toss the roasted potato with the sea salt then serve it warm. 6. Enjoy.

Hot Harissa Potato Salad GREEN OLIVES and Chicken Stew Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 4 Calories 966.7 Fat 83.3g Cholesterol 146.6mg Sodium 174.4mg Carbohydrates 22.2g Protein 40.4g Ingredients 2 lemons 1/2 tsp turmeric 4 garlic cloves, crushed 1/2 tsp paprika, plus 1 small onion, finely chopped Extra paprika, to garnish 150 ml olive oil, plus 1/2 tsp ground cumin 1 tbsp olive oil, for frying 4 chicken legs 1 tbsp parsley, chopped, plus sprigs to 15 g unsalted butter garnish 12 stuffed green olives 1 tbsp mint, chopped 200 g tahini 1 tbsp coriander, chopped Directions 1. Get a small mixing bowl: stir in it the parsley, mint and coriander. 2. Get a small mixing bowl: Mix in it the lemon juice and peel, lemon juice, garlic, onion and two tbsp of the herbs mix, cumin, paprika and oil. 3. Get a large mixing bowl: place in it the chicken.

Add the herbs mix and toss them to coat. Place it aside for 35 min. 4. Place a large pan over medium heat. Heat the butter in it. 5. 5.

Stir half of the marinade then put on the lid and let it cook for 45 min over low heat. 6. Slice the rest of the lemon into slices then add them to the pan with broth and half of the green olives as well the remaining marinade. Let them cook for 4 min. 7. Stir the tahini into the remaining herbs mix.

Serve your chicken stew warm and garnish it with the spicy herbs. 8. Enjoy. Green Olives and Chicken Stew Traditional Moroccan Chicken Prep Time: 10 mins Total Time: 2 hrs 10 mins Roast Servings per Recipe: 2 Calories 1172.1 Fat 80.5g Cholesterol 362.2mg Sodium 2673.9mg Carbohydrates 19.1g Protein 93.2g Ingredients 1 (3 1/2-4 lb) chicken 1 tsp ground ginger 1 head garlic, cut in half 1 tsp fresh ground black pepper 1 lemon cut in half 1 tbsp olive oil FOR THE RUB 2 tsp sea salt 2 tsp sweet paprika 1 tsp ground coriander 1 tsp ground cumin Directions 1. Before you do anything preheat the grill. 2.

Slice the head of garlic in half then rub the whole chicken with 1 half. Slice the lemon in half and repeat the process. 3. Get a small mixing bowl: mix in it the spices then massage them into the chicken. Place the other half of garlic and lemon in the chicken cavity. 4.

Coat the chicken with some oil then grill it for 1 h 35 min until it becomes golden brown. Serve it warm. 5. Enjoy. Traditional Moroccan Chicken Roast HALIBUT Tomato Stew Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 302.3 Fat 10.8g Cholesterol 83.4mg Sodium 693.9mg Carbohydrates 17.3g Protein 34.5g Ingredients Cooking spray 12 pitted green olives, thinly sliced 2 tbsp finely chopped whole lemons 3 garlic cloves, minced 1 tbsp water 1 1/2 lbs halibut (or other firm white 1 tbsp olive oil, divided fish) 1 tsp sugar 2 C. tomatoes, coarsely seeded and 4 tbsp cilantro, chopped (fresh) chopped 3/4 tsp salt Cilantro leaf 3/4 tsp sweet paprika 1/2 tsp cumin 1/4 tsp black pepper Directions 1. tomatoes, coarsely seeded and 4 tbsp cilantro, chopped (fresh) chopped 3/4 tsp salt Cilantro leaf 3/4 tsp sweet paprika 1/2 tsp cumin 1/4 tsp black pepper Directions 1.

Place a small pan over medium heat. Grease it with a cooking spray. 2. Place in it the lemon, 1 tbsp water, 1/2 tsp oil, and sugar. Let it cook for 4 min. 3. 3.

Pour the rest of the oil in a microwave safe bowl. Microwave it for 12 sec. stir in it the saffron and place it aside to sit for 11 min. 4. Get a large mixing bowl: stir in it the saffron mix with cooked lemon and sugar mix, chopped parsley, cilantro, salt, paprika, cumin, black pepper, olives, and garlic cloves. 5.

Spoon the mix into a large zip lock bag. Place in it the halibut fillets then seal it and shake it to coat them. Place it in the fridge for 32 min. 6. Before you do anything preheat the oven to 400 F. 7.

Place a large ovenproof skillet over medium heat. Heat in it 1 tbsp of olive oil. Add the onion and cook it for 3 min. Halibut Tomato Stew 8. Transfer half of the onion to a greased casserole dish. 9. 9.

Drain the halibut fillets and place them on top then pour the marinade all over it. 10. Lay the remaining onion on top of them followed by the tomato slices. Place a piece of foil over the casserole then cook it in the oven for 42 min. serves it warm. Enjoy. HERBED Grilled Chicken Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 1101.7 Fat 81.1g Cholesterol 375.5mg Sodium 1009.8mg Carbohydrates 2.0g Protein 86.2g Ingredients 3 scallions, white ends only, chopped 1 1/2 tsp ground cumin 1 garlic clove, peeled 1/4 C. butter, soft 2 tbsp fresh cilantro, chopped 2 small chickens 2 tbsp fresh parsley, chopped 1 tsp salt 1 1/2 tsp sweet paprika 1 pinch hot paprika Directions 1. butter, soft 2 tbsp fresh cilantro, chopped 2 small chickens 2 tbsp fresh parsley, chopped 1 tsp salt 1 1/2 tsp sweet paprika 1 pinch hot paprika Directions 1.