Abdike Health Canada - ZAMMAN: middle east cookbook

Thank you for taking the time to purchase this cookbook. < ZAMMAN MIDDLE EAST Cookbook >

Come take a trip to the delights of easy cooking.

The purpose of this cookbook is to simply illustrate the effortless nature of cooking. In this book, we focus on middle east. You will find that even if the recipes are simple, the taste of the dishes is quite amazing. So are you going to go into simple cooking? If the answer is yes, please consult the table of contents to find the dishes that interest you the most. Once you're ready, jump inside and start cooking

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Table of Contents

ARUGULA AND PEAR SALAD

A new twist on an old tradition, this fun salad mixes traditional salad makings with a Mediterranean bar, made with black olives and walnuts.

INGREDIENTS

8 cups trimmed arugula, washed and drained

2 pears, preferably organic, skin on, cut into 1-inch chunks

cup walnuts or cashews

4 ounces Parmesan or Greek graviera cheese

Dressing:

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoons honey

2 tablespoons orange juice (fresh)

Salt and pepper

teaspoon cayenne pepper

INSTRUCTIONS

Place the arugula in a large bowl and add the chopped pears, and half of the nuts: set aside.

In a small bowl, whisk all the ingredients for the dressing together. Pour the mixture over the salad, and toss to combine. Salt to taste.

Using a vegetable peeler, shave the cheese into thin strips and lay on top of the salad.

Sprinkle the remaining chopped nuts over salad, and serve immediately.

ARUGULA SALAD WITH CHICKEN, DATES, AND BUCKWHEAT CRUMBLE

For a delightfully crunchy salad topping, toast equal parts raw buckwheat and hemp hearts over a warm skillet. This crumble contributes a warm nuttiness to the dish that no crouton can rival.

INGREDIENTS

cup uncooked buckwheat groats

cup hemp hearts (shelled hemp seeds)

4 cups arugula (or other delicate salad greens, like spring mix)

6 dates, sliced

1 oz Manchego* cheese, grated

1 large grilled chicken breast (about 6 oz), diced

For the Dressing:

1 tablespoons olive oil

1 tablespoon champagne vinegar

teaspoon honey

teaspoon salt

teaspoon pepper

INSTRUCTIONS

In a small skillet, toast the buckwheat groats and hemp hearts over low heat until fragrant and toasted, but not burnt (about 10 minutes), shaking the skillet often. Remove from heat once toasted.

While the buckwheat and hemp are toasting, whisk together the salad dressing ingredients in a small bowl.

In a large bowl, toss arugula with then dressing, then add the dates, cheese, chicken, and toasted buckwheat and hemp. Divide among 2 plates and serve.