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Mango Lassi with Cardamom and Rose Water

· 5 Comments

Mango lassi is a delightful mango drink that is blended with coconut milk, warm cardamom and a hint of floral rose water.

Smooth and creamy mango lassi with cardamom and topped with shredded coconut.

🥭 What is Mango Lassi?

Creamy and slightly sweet, this coconut mango lassi is a delicious Indian yogurt drink that originated from the Indian subcontinent, Punjab.

There are all sorts of variations to a lassi, but the more popular ones I have seen are fruity mango lassis. This slightly sweet fruit version is blended with frozen mango, coconut milk and yogurt.

I added a touch of warm cardamom and a splash of floral rose water, which enhances the lovely fruit flavors.

🍹 Why You'll Love This Recipe

  • Creamy, smooth and perfectly sweet!
  • Perfect drink to enjoy on a warm summer day.
  • Uses easy to find ingredients, such as frozen mango, yogurt and coconut milk.

📋 Ingredients

Ingredients for mango lassi with rose water, cardamom and coconut milk.
  • Coconut Milk: Use a lite coconut milk so prevent the lassi from being too thick and too heavy.
  • Yogurt: Use a full fat yogurt for better flavor. If using the thicker Greek style of yogurt, you may need to add more coconut water to thin out the consistency.
  • Coconut Water: This adds additional flavor of coconut without overpowering. If coconut water is not available, substitute with regular water.
  • Mango: Traditionally, mango lassi is made with mango pulp, but you can also use frozen mango chunks or fresh mango.
  • Rose Water: I love use rose water in a number of Mediterranean recipes such as fruit tarts and Persian donuts. A little goes a long way so start small and add more if you like the floral flavor. If you don't like or have rosewater, just leave it out and the drink will still be incredibly delicious!
  • Cardamom: This is a warm spice that is used in both Mediterranean and Indian cuisine and adds a warm and aromatic note to the recipe. Start with a small amount of cardamom and add more if you like the flavor.
  • Honey: This is optional if you prefer a sweeter mango lassi. You can omit if the mango is sweet based on your preference.

🥥 Substitutions and Variations

  • Vegan Mango Lassi: Substitute the yogurt with coconut yogurt or another non-dairy yogurt and substitute sugar instead of honey.
  • Add a pinch of saffron for a floral flavor and golden color.
  • Make a lassi with other fruits such as strawberries or pineapple.

⏲️ How to Make a Mango Lassi

Making a creamy coconut mango lassi is easy, as long as you have a good blender to blend the lassi into a a smooth consistency.

  1. Add all of the mango lassi ingredients to a blender, along with some ice to make it extra cold and frothy
  2. Blend the lassi until incredibly smooth and there are no large pieces of fruit left.
  3. Pour the lassi into glasses and garnish with shredded coconut, if desired.

📍 Recipe Tip

When making any kind of blended drink or smoothie, always add the liquid to the blender first, before adding the heavier cubes of fruit. This will help the blender blend the drink easily and making a smooth drink.

Mango lassi with rose water and cardamom and topped with shredded coconut.
What does mango lassi taste like?

Mango lassi is creamy and slightly sweet coming from the mango and honey. The addition of cardamom gives the sweet yogurt drink a touch of warmth and complexity.

How long does mango lassi last?

You can make a mango lassi up to 24 hours in advance. As the drink sits, water may separate, altering the texture.

Is mango lassi vegan?

Not all mango lassi is made with vegan ingredients. Some lassis are made with cow milk and yogurt. You can make a mango lassi vegan by using non-dairy yogurts and milks and adding sugar instead of honey.

More Cool Drinks:

Creamy mango lassi with cardamom and topped with shredded coconut.
Print Recipe
5 from 4 votes

Mango Lassi with Cardamom

Mango lassi is a delightful mango drink that is blended with coconut milk, warm cardamom and a hint of floral rose water.
Prep Time10 mins
Total Time10 mins
Course: Drinks
Cuisine: Indian
Keyword: mango lassi, mango lassi with coconut
Servings: 2 servings
Calories: 200kcal
Author: Samantha Ferraro
Cost: $5

Equipment

  • Vitamix Blender

Ingredients

  • 1 ½ cups frozen mango
  • ¾ cup yogurt
  • ½ cup light coconut milk
  • ¾ cup coconut water or regular water add more if
  • ¼ teaspoon cardamom
  • 1 teaspoon honey
  • ½ teaspoon rose water
  • Ice as needed
  • Shredded coconut for garnish
US Customary - Metric

Instructions

  • Add the mango, yogurt, coconut milk and coconut water, cardamom, honey and rose water to a blender.
  • Add ice if desired and blend until smooth and there are no large fruit pieces left.
  • Pour the mango lassi into glasses and garnish with shredded coconut on top.

Notes

  • For a vegan lassi, substitue the yogurt with coconut yogurt or another non-dairy yogurt. 
  • If using fresh mango or mango puree, add ice to make the lassi frothy. 
  • Lassi can be made up to 24 hours ahead of time. 

Nutrition

Calories: 200kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 180mg | Potassium: 580mg | Fiber: 3g | Sugar: 26g | Vitamin A: 1430IU | Vitamin C: 48mg | Calcium: 148mg | Iron: 1mg

Turkish Pide (Turkish Pizza) with 2 Different Fillings

· 18 Comments

Turkish Pide is a flavorful Turkish flatbread pizza that comes with various fillings that are layered with bold Mediterranean flavors! This pide recipe features two different filling options. One with a spiced ground beef mixture and another vegetarian option with melty cheese and a perfectly cooked egg right on top.

Turkish pide is a savory Turkish flatbread that is stuffed with different fillings, such as cheese and egg and another with ground beef, peppers and spices.

Pide is also known as Turkish pizza (not to be confused with another style of Turkish flatbread, called lahmacun). We saw pide all over the streets of Istanbul and were wowed with the bright colorful pictures of the long and oval shaped meat filled pies.

[feast_advanced_jump_to]

🇹🇷 What is Pide?

Turkish pide is a delicious Turkish flatbread that is oblong in shape and filled with various fillings. You will see alls sorts of different pide all throughout Istanbul, along with other Turkish favorites, such as Turkish red lentil soup and borekas. Istanbul is truly a feast!

For this recipe, I am sharing two different filing options. One with a savory spiced meat mixture with green peppers, tomatoes and paprika. The other popular filing is a cheese pide that is stuffed with a combination of creamy ricotta cheese and feta.

Why You'll Love This Recipe

  • Authentic Turkish flavors of paprika, tomatoes and peppers.
  • This recipe offers two different filling options, both with striking flavors.
Turkish cheese pide with egg and another pide stuffed with ground beef.

🍅 Ingredients

Pide Dough Ingredients

  • Flour: A simple all purpose flour is all you need.
  • Yeast: Use active dry yeast for this recipe. Add the yeast to warm water with a bit of sugar, so the yeast can activate.
  • Egg: This gives the pide some fat and richness to the dough.
  • Yogurt: Use full fat yogurt for the best flavor. Yogurt is acidic and gives the dough a tender bite.

Meat Pide Ingredients

Anaheim pepper, onion and tomato are some of the ingredients that go into the meat mixture for the Turkish meat pide.
Ingredients for the meat pide are grated onion, chopped tomato and chopped Anaheim pepper.
  • Ground Beef: I like using a ration of 80/20 for maximum flavor. You can also substitute the ground beef with ground turkey or ground chicken.
  • Anaheim Peppers: These are long mild green peppers that are similar to the ones used in Turkey. If Anaheim peppers aren't available, substitute with a green bell pepper.
  • Tomato: Use a large vine ripened tomato that is a deep red color and fragrant for the best flavor.
  • Onion: Grated onion is a traditional ingredient in many Turkish recipes, such as grilled kofta that both flavors and moistens the mixture without having large pieces of onion to bite into.
  • Spices: Smoked paprika and Aleppo pepper are the spices used in the pide mixture. If you don't like the flavor of smoke, substitute with sweet paprika. Aleppo pepper is slightly sweeter than traditional red pepper flakes. If Aleppo pepper is not available, use half the amount of regular red pepper flakes.
  • Tomato Paste: In Turkey, red pepper paste is traditionally used but is harder to find in the states. Tomato paste is a good substitute which gives the meat mixture a sweet depth of flavor.
  • Egg: Whisked egg is used to drizzle over the meat filling and to brush onto the dough before baking.

Cheese Pide Ingredients

  • Ricotta Cheese: Look for a full fat ricotta cheese, which will have better flavor than low fat. Another tip is to look for a thick ricotta that is sold with a basket inside the package, which helps drain excess whey, making for a creamier ricotta cheese.
  • Feta Cheese: Buy a block of feta cheese in brine, which will be creamier than the pre-crumbled options.
  • Lemon Zest: This is a personal touch which gives the richer cheese a pop of brightness. Use a microplane to zest the very outside layer of the citrus peel.
  • Herbs: Fresh mint leaves and fresh thyme gives the cheese a bright fresh layer of flavor. You can also use ¼ teaspoon of dried thyme and dried mint, if fresh isn't available.
  • Egg: This is the time to use the small to medium sized eggs. Crack the egg into a bowl and then transfer it to the cheese pide. The whites may spill over if it's a larger egg.

Substitutions/Variations

  • Add mozzarella cheese to the cheese mixture or substitute with only mozzarella and feta cheese.
  • Instead of ground beef, use ground chicken, ground lamb or ground turkey.
  • Make a vegetarian pide with Mediterranean roasted vegetables or with sautéed spinach.
  • Instead of making the pide dough from scratch, use store bought pizza dough.

⏲️ How to Make Turkish Pide

Make the Pide Dough

  1. In a large boxing bowl, add the water salt, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and allow to rest for about 10-12 minutes until the mixture begins to get foamy.
  2. Add the egg and yogurt and mix to incorporate well. Then using a dough attachment of a stand mixer, slowly mix in flour until a ball of dough forms.
  3. Transfer the dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky.
  4. Place the dough in a bowl and cover lightly with a sheet of plastic wrap or towel and let the dough rise until it's doubled in size, for about 1-1 ½ hours.
  5. Once the dough has doubled in size, divide the dough into four equal portions and roll each to a smooth ball.
Add the yeast to warm water and allow to bloom before adding the dough ingredients.
Add the egg and yogurt mixture to the yeast mixture.
Place the dough in a clean bowl and let it rest and double in size.
Roll the pide dough on a lightly floured surface into a smooth ball.
Cut the dough into quarters and roll into a smooth ball.

Make the Meat Filling

  1. Bring a wide skillet over medium heat ad add butter and olive oil.
  2. Once melted, add the ground meat and use a spatula to break the meat up and cook until the ground beef is halfway cooked through, about 5-7 minutes.
  3. Add the chopped green peppers and continue cooking cooking 2-3 minutes, until they begin to soften.
  4. Then add the chopped tomato, grated onion, smoked paprika, Aleppo pepper and tomato paste. Stir everything together and continue cooking on medium-high heat until the liquid evaporates and vegetables are soft.
  5. Season with salt and pepper and taste for seasoning. Remove from heat and allow to cool completely.
Cook the ground beef with butter until the beef is cooked through.
Add the chopped green peppers to the meat mixture and cook until the peppers are just tender.
Add the tomatoes and peppers to the spiced ground meat mixture and cook until the vegetables are softened.

Make the Cheese Filling

  1. To a bowl, add the ricotta cheese, crumbled feta, olive oil, chopped mint and thyme, lemon zest and salt and pepper.
  2. Stir the mixture together until everything is incorporated well and the mixture is thick and creamy. Taste for seasoning and adjust as needed.
  3. Set aside in the refrigerator until ready to assemble.
For the cheese pide, mix the ricotta cheese with feta and lemon zest in a bowl.

Assemble and Bake the Meat Pide

Roll out the dough into a nine inch long flatbread shape.
Spread the meat mixture onto the dough for the meat pide.
Place the meat pide on a baking sheet and garnish with sesame seeds before baking.
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Roll out each dough on a lightly floured surface to a about a 9 inch long oval and about an ⅛ inch thick (not too thin).
  3. Spoon the meat filling into two of the pide, leaving a border around the pide to fold over.
  4. Use your hands to shape the dough into a long oval shape, crimping the ends. Then gently place the pide onto a parchment lined baking sheet.
  5. Brush egg wash over the dough border and sprinkle with sesame seeds, if desired. Use a small spoon to drizzle a bit of egg mixture over the meat mixture. Bake for 18-20 minutes, or until the crust is golden brown.
Turkish pide with ground beef, spices, tomatoes and peppers.

Assemble and Bake the Cheese Pide

Roll out the dough into a nine inch long flatbread shape.
Spread the cheese mixture onto the dough before folding up the sides.
Fold up the sides of the dough to form an oblong shaped pide.
Brush the cheese pide with egg wash before baking.
Cook the cheese pide for a few minutes then top the cheese with an egg and finish cooking until the egg is cooked through.
  1. For the cheese pide, use a spoon to spread the cheese filling into the center of the dough, also leaving a border around the edge. Form the dough into a long oval shape and pinching the ends.Brush the border with egg wash and sprinkle with sesame seeds, if desired.
  2. Bake the cheese pide for 6-7 minutes, then remove from oven and use the back of a spoon to make a well in the center of the cheese mixture. Gently crack an egg and place it onto the cheese mixture and continue baking for another 8-10 minutes, until the crust is golden brown and egg is cooked.
  3. Once both pide are done, garnish with chopped herbs and a additional sumac, if desired.
Turkish pide is a oblong flatbread that is stuffed with various fillings, such as cheese and egg.

📍 Recipe Tips

  • Make the meat filling and the cheese filling ahead of time up to 2 days in advance.
  • Make sure the filling is chilled and not hot when added onto the dough.
  • Crack the egg into a separate bowl first and then transfer to the cheese pide.
How do you re-heat Turkish pide?

To re-heat pide, place the pide on a parchment lined baking sheet and bake in the oven until warmed through. You an also re-heat pide on the stove top in a wide skillet that is drizzled with a bit of oil.

Do you have to cook the beef before filling the pide?

Yes, make sure to cook the beef or any other meat option before adding to the pide. Do not add uncooked meat, as it will take longer to cook the meat then the dough.

What can you use instead of beef for pide?

Instead of beef, substitue with ground turkey, ground chicken or ground lamb.

Can you make pide ahead of time?

Yes, you can make the pide dough up to a day in advance and place it in the refrigerator to rise. The fillings can be made up to 2 days in advance and chilled.

More Turkish Recipes to Try

Turkish pide with two different fillings of cheese and another one with ground beef.
Print Recipe
4.14 from 30 votes

Turkish Pide (Turkish Pizza with 2 Different Fillings)

Turkish Pide (aka pizza) is a Turkish comfort food favorite! Here are 2 different fillings, one with meat and peppers and the other with cheese and egg.
Prep Time1 hr 20 mins
Cook Time30 mins
Dough Rising1 hr 30 mins
Total Time3 hrs 20 mins
Course: Main Course
Cuisine: Mediterranean, Middle Eastern, Turkish
Keyword: pide recipe, Turkish flatbread, Turkish pide, Turkish pizza
Servings: 4 pide
Calories: 674kcal
Author: Samantha Ferraro
Cost: $15

Equipment

  • Microplane
  • Rolling Pin
  • Nesting Bowls
  • Silpat

Ingredients

Pide Dough

  • ⅔ cups warm water
  • 2 cups flour + more for kneading
  • 1 teaspoon active dry yeast
  • ½ teaspoon sugar
  • 1 egg
  • ¼ cup full-fat Greek yogurt
  • Pinch of salt

Meat Filling

  • Olive oil for drizzling
  • 1 tablespoon unsalted butter
  • ½ pound ground beef
  • 2 Anaheim peppers chopped into ¼ inch pieces
  • 1 large tomato chopped into ¼ inch pieces
  • 1 small white or yellow onion grated (or chopped very finely)
  • 1 teaspoon smoked paprika
  • ½ teaspoon Aleppo pepper
  • 2 tablespoons tomato paste
  • ½ teaspoon Kosher salt
  • 1 Egg + water for egg wash whisked

Cheese Filling

  • 1 cup full fat ricotta cheese drained of excess moisture
  • ½ cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme leaves chopped
  • 1-2 sprigs fresh mint leaves finely chopped
  • 1 tablespoon lemon zest
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 1 whole egg per pide smaller eggs if possible so whites don't pour over

Garnishes

  • Chopped parsley
  • Sesame seeds
  • Sumac
US Customary - Metric

Instructions

Make the Pide Dough

  • In a large boxing bowl, add the water salt, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and allow to rest for about 10-12 minutes until the mixture begins to get foamy.
  • Add the egg and yogurt and mix to incorporate well. Then using a dough attachment of a stand mixer, slowly mix in flour until a ball of dough forms.
  • Transfer the dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky.
  • Place the dough in a bowl and cover lightly with a sheet of plastic wrap or towel and let the dough rise until it's doubled in size, for about 1-1 ½ hours.
  • Once the dough has doubled in size, divide the dough into four equal portions and roll each to a smooth ball.

Make the Meat Filling

  • Bring a wide skillet over medium heat ad add butter and olive oil.
  • Once melted, add the ground meat and use a spatula to break the meat up and cook until the ground beef is halfway cooked through, about 5-7 minutes.
  • Add the chopped green peppers and continue cooking cooking 2-3 minutes, until they begin to soften.
  • Then add the chopped tomato, grated onion, smoked paprika, Aleppo pepper and tomato paste. Stir everything together and continue cooking on medium-high heat until the liquid evaporates and vegetables are soft.
  • Season with salt and pepper and taste for seasoning. Remove from heat and allow to cool completely.

Make the Cheese Filling

  • To a bowl, add the ricotta cheese, crumbled feta, olive oil, chopped mint and thyme, lemon zest and salt and pepper.
  • Stir the mixture together until everything is incorporated well and the mixture is thick and creamy. Taste for seasoning and adjust as needed.
  • Set aside in the refrigerator until ready to assemble.

Assemble and Bake the Pide

  • Preheat the oven to 425 degrees Fahrenheit.
  • Roll out each dough on a lightly floured surface to a about a 9 inch long oval and about an ⅛ inch thick (not too thin).
  • Spoon in the meat filling into two of the pide, leaving a border around the pide to fold over
  • Use your hands to shape the dough into a long oval shape, crimping the ends. Then gently place the pide onto a parchment lined baking sheet.
  • Brush egg wash over the dough border and sprinkle with sesame seeds, if desired. Use a small spoon to drizzle a bit of egg mixture over the meat mixture. Bake for 18-20 minutes, or until the crust is golden brown.
  • For the cheese pide, use a spoon to spread the cheese filling into the center of the dough, also leaving a border around the edge. Form the dough into a long oval shape and pinching the ends.Brush the border with egg wash and sprinkle with sesame seeds, if desired.
  • Bake the cheese pide for 6-7 minutes, then remove from oven and use the back of a spoon to make a well in the center of the cheese mixture. Gently crack an egg and place it onto the cheese mixture and continue baking for another 8-10 minutes, until the crust is golden brown and egg is cooked.
  • Once both pide are done, garnish with chopped herbs and a additional sumac, if desired.

Notes

  • Make the meat filling and the cheese filling ahead of time up to 2 days in advance.
  • Make sure the filling is chilled and not hot when added onto the dough.
  • Crack the egg into a separate bowl first and then transfer to the cheese pide.
  • Recipe yields 4 pide and about 8 servings
Dough recipe adapted from Saveur and Cheese mixture adapted from Ottolenghi

Nutrition

Calories: 674kcal | Carbohydrates: 59g | Protein: 33g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 1104mg | Potassium: 572mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1354IU | Vitamin C: 13mg | Calcium: 291mg | Iron: 6mg

Turkish Pistachio Baklava with Orange Blossom Syrup

· 6 Comments

A step by step guide on how to make Turkish pistachio baklava at home that is soaked in a a sweet and floral orange blossom simple syrup.

Homemade Turkish baklava with pistachios and orange syrup.

Homemade pistachio baklava is a sweet pastry made with layers of delicate phyllo dough, chopped pistachios and warm spices. Once the baklava is baked, a fragrant orange blossom syrup is poured over, which perfectly complements the nutty and crunchy baklava.

If you love the floral flavors of baklava, try my fruit tart with rose water and this shredded phyllo dessert called kanafe.

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🇹🇷 Turkish Baklava and How to Eat It

Turkey is famous for their well beloved baklava and it wasn't until we visited Istanbul that we understood the true way to enjoy Turkish baklava.

There is an art to the way you eat baklava. Use a fork to stab your baklava, then promptly pick it up with the end facing up and take a generous bite.

As the fork enters the top layer of phyllo dough (or yufka, which is handmade all throughout Istanbul), listen for the initial "crunch" of the fork breaking through the crispy layers.

Different styles of baklava being served in Istanbul, Turkey.
Baklava in Istanbul.

🍑 Ingredients

  • Phyllo Dough: Also called filo dough, this is a very thin pastry that is stacked in layers. Phyllo can often be found in the frozen section of grocery stores near the puff pastry or pie crusts. If you have a Mediterranean market ear you, look for yufka, which has a more tender bite.
  • Pistachios: Use unsalted and shelled pistachios. If you do not like pistachios, substitute with chopped walnuts or chopped almonds.
  • Spices: Warm spices of cardamom and cinnamon are added to the nut mixture.
  • Melted Butter: Butter is a key ingredient in baklava that has to be brushed onto each phyllo layer. Use unsalted butter to control the amount of salt. Instead of butter, you can also use ghee.
  • Sugar: White sugar is used in making the simple syrup. Use double the amount of sugar to water and bring to a simmer to dissolve the sugar granules.
  • Orange Blossom Water: This is a floral infused water with a citrus aroma and almost perfumed aroma and flavor. A little goes a long way so start with a small measurement at first.
  • Aromatics: For the simply syrup, other aromatics are added including a cinnamon stick and lemon peel.

🥜 Substitutions and Variations

  • Instead of orange blossom water, substitute with rose water for another floral flavor.
  • If the floral waters are not available, you can omit and make the simple syrup with cinnamon and lemon peel.
  • Instead of pistachios, substitute with chopped almonds or chopped walnuts or a combination of nuts.
Two squares of pistachio baklava are garnished with crushed pistachios on top.

⏲️ How to Make Homemade Baklava

  1. First make the simple syrup. Add all the ingredients to a small pot and bring to a gentle simmer until all the sugar is dissolved and it thickens slightly. When done, set aside to cool.
To make the simple syrup, add orange blossom water, a cinnamon stick and lemon peel to the sugar and water mixture.


2. Make the Pistachio Filling. In a food processor, add the pistachios, cardamom, cinnamon and lemon zest. Pule until the pistachios are finely ground but not too powdery. Set aside.

Chop the pistachios in a food processor so there are no large pieces left.


3. Layer the phyllo. Unroll the thawed phyllo dough and place a damp towel on top as you work with it. Brush a 9 x 13 baking pan with melted butter on all sides and layer two sheets of phyllo, then brush with butter and continue until half of the sheets are used.

4. Add the pistachios. Pour the pistachio mixture onto the phyllo and reserve a few tablespoons to garnish the top of the finished baklava. Spread out the pistachios in an even layer.

Layer half of the phyllo then top with crushed pistachios.

5. Continue layering two sheets of phyllo and brushing with the melted butter until all of the phyllo dough is used up. Once layered, brush the top with melted butter.

6. Cut the baklava into squares before baking. Use a sharp knife to cut the baklava into 24-26 squares.

Before cooking the baklava, cut the baklava into squares or triangles.
Brush the top of the pistachio baklava with melted butter.


7. Bake the pistachio baklava at 350 degrees Fahrenheit for about 22-25 minutes, until the top is golden brown and crisp.

8. Pour the syrup over the hot baklava. Once the baklava is cooked, remove it from oven and pour the orange blossom simple syrup all over the top, while the baklava is still hot.

Once the homemade baklava is cooked and golden brown, pour the simple syrup all over the top to soak in.

9. Allow the pistachio baklava to rest for at least 2-3 hours before serving so the baklava can soak up all of the syrup. Garnish the squares with the remaining ground pistachios.

Turkish baklava with pistachios and doused in an orange water simple syrup.

📍 Recipe Tip

Working with Phyllo Dough: Don't be intimidated with working with phyllo dough. Let the dough thaw in the fridge overnight and gently unroll.

As you work with the phyllo, keep a damp towel over the sheets so they don't dry out. And it's ok if the sheets tear, once it's baked, no one will notice.

How do you store baklava?

Baklava can be stored at room temperature or in the refrigerator. Let baklava come to room temperature, then store in an air tight container to maintain freshness.

More Desserts to Try

Plate of homemade pistachio baklava doused in a honey syrup.
Print Recipe
4.50 from 14 votes

Turkish Pistachio Baklava with Orange Blossom Simple Syrup

A step by step guide on how to make Turkish pistachio baklava at home that is soaked in an orange blossom simple syrup that is perfectly sweet and slightly floral.
Prep Time30 mins
Cook Time30 mins
Resting2 hrs
Total Time3 hrs
Course: Dessert
Cuisine: Middle Eastern, Turkish
Keyword: homemade baklava, pistachio baklava, Turkish baklava recipe
Servings: 34 squares
Calories: 150kcal
Author: Samantha Ferraro
Cost: $15

Equipment

  • Food Processor
  • Microplane
  • Nesting Bowls

Ingredients

Simply Syrup

  • 2 cups sugar
  • 1 cup water
  • 1 tablespoon orange blossom water
  • 1 tablespoon honey
  • 1 cinnamon stick
  • 3 lemon peel strips Use your vegetable peeler to peel zest off lemon

Pistachio Baklava

  • 1 roll of phyllo dough thawed overnight (about 20 sheets)
  • 2 cups unsalted pistachios
  • 1 teaspoon cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon zest
  • 12 tablespoons unsalted butter melted
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • First make the simple syrup. Add all the ingredients to a small pot and bring to a gentle simmer until all the sugar is dissolved and it thickens slightly, for about 5-8 minutes. When done, set aside to cool.
  • Make the Pistachio Filling. In a food processor, add the pistachios, cardamom, cinnamon and lemon zest. Pule until the pistachios are finely ground but not too powdery. Set aside.
  • Layer the phyllo. Unroll the thawed phyllo dough and place a damp towel on top as you work with it. Brush a 9 x 13 baking pan with melted butter on all sides and layer two sheets of phyllo, then brush with butter and continue until half of the sheets are used.
  • Add the pistachios. Pour the pistachio mixture onto the phyllo and reserve a few tablespoons to garnish the top of the finished baklava. Spread out the pistachios in an even layer.
  • Continue layering two sheets of phyllo and brushing with the melted butter until all of the phyllo dough is used up. Once layered, brush the top with melted butter.
  • Cut the baklava into squares before baking. Use a sharp knife to cut the baklava into 24-26 squares.
  • Bake the pistachio baklava at 350 degrees Fahrenheit for about 22-25 minutes, until the top is golden brown and crisp.
  • Pour the syrup over the hot baklava. Once the baklava is cooked, remove it from oven and pour the orange blossom simple syrup all over the top, while the baklava is still hot.
  • Allow the pistachio baklava to rest for at least 2-3 hours before serving so the baklava can soak up all of the syrup. Garnish the squares with the remaining ground pistachios.

Notes

  • Thaw the phyllo overnight completely. It should not be frozen when ready to use. 
  • Keep a damp towel over the phyllo sheets as you work to keep them from drying. 
  • It's ok if the phyllo sheets crack or break, no one will notice after baking. 
  • There are about 20 sheets of phyllo per roll.

Nutrition

Calories: 150kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 42mg | Potassium: 83mg | Fiber: 1g | Sugar: 13g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Baked Beet Chips with Creamy Labneh Dip

· 3 Comments

Get ready for a flavor explosion with homemade baked beet chips! These colorful and flavorful oven baked beet chips offer a sweet and earthy taste with just a handful of ingredients. Serve the beet chips with a creamy labneh dip for the perfect bite!

Red and yellow baked beet chips are served alongside a creamy labneh dip that is garnished with cucumber and lemon zest.
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Baked Beet Chips

If you're looking for a healthy and delicious Mediterranean snack, look no further than with these homemade oven baked beet chips!

Thinly sliced beets are seasoned with a brush of olive oil, cumin and garlic and baked until just crisp.

Serve the oven baked beet chips with a tangy and creamy labneh dip (or tzatziki would be fabulous) for a delicious and refreshing bite!

Why You'll Love This Recipe

  • Baked beet chips are a great snack option that pair with a variety of dips, such as hummus and tzatziki.
  • Flavorings are easily customizable.
  • Beet chips are a healthier alternative than fried potato chips.

Ingredients

  • Fresh Beets: Baked beet chips are made with fresh beets. Cut off the leaves and stems (you can save the beet greens and fry them!) and slice the beets to an ⅛th of an inch thin using a mandolin. Use any color beets, such as yellow or red.
  • Spices: Garlic and cumin season the sliced beets. You can also use sumac, za'atar or simply salt and pepper.
  • Olive Oil: Brush a thin layer of olive oil onto the sliced beets before baking and save some as a garnish for the labneh dip.
  • Labneh: This is a strained yogurt cheese that is used in Mediterranean cuisine. Labneh is tangy, creamy and thick and can be used in a multitude of ways, such as spread onto a crostini for bruschetta or dolloped onto charred peaches for dessert. If labneh isn't available, substitute with full fat thick Greek yogurt.
  • Toppings: To make the labneh dip, top the labneh with crumbled feta cheese, chopped cucumber and fresh lemon zest.
Use a mandoline to slice fresh beets into thin slices for baking.

How to Make Baked Beet Chips

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Wash and scrub the beets well and cut away the beet greens. *Tip: Leave a a few inches of the stem in tact to hold onto as a "guard" while you are slicing the beets.
  3. Using a mandolin, slice the beets into 1/16th inch thick slices and add the sliced beets to a wide bowl and sprinkle with salt. Let the beets sit for 10 minutes to release any moisture.
  4. Drain the beets and use a paper towel to blot excess moisture.
  5. Season the beets and drizzle with olive oil, cumin, garlic powder and pepper and mix to combine.
  6. Spread the sliced beets onto a parchment lined baking sheet in an even layer and bake for 30-35 minutes until the edges are crisp.

Make the Labneh Dip

  1. Add labneh to a bowl and mix in fresh lemon juice.
  2. Top the labneh with crumbled feta cheese, chopped cucumber, lemon zest, pinch of za'atar and a good drizzle of olive oil.
Colorful baked beet chips served with a creamy labneh dip.

Recipe Variations

  • Season the beets with a bit of cayenne for added spice.
  • For a sweeter flavor, season the beets with cinnamon.
  • Instead of labneh cheese, substitute with Greek yogurt.

Recipe Tips

  • If using yellow and red beets, keep the colors seperate so the red beets don't stain the lighter color beets.
  • Keep an eye on the beets as they bake, some thicker slices will take a few minutes longer to cook.
  • Keep the beet greens and use them as you would with spinach or kale!
  • Look for larger beets if you want larger chips because the beets will shrink as they bake.
Are beet chips healthy?

Beet chips are a delicious and healthy option compared to and are loaded with fiber, vitamin C and baked and not fried.

How do you keep beet chips from getting soggy?

Slice the fresh beets thin to keep them crisp when baking. Once baked, store the beets in an air tight container to keep them from getting soft.

More Mediterranean Snacks to Try

Red and yellow oven baked beet chips are served alongside a creamy lemon labneh dip.
Print Recipe
5 from 4 votes

Baked Beet Chips with Labneh

These colorful and flavorful oven baked beet chips offer a sweet and earthy taste with just a handful of ingredients. Serve the beet chips with a creamy labneh dip for the perfect bite!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer, Mezze, Snack
Cuisine: Mediterranean
Keyword: baked beet chips, homemade beet chips, oven baked beet chips
Servings: 4 servings
Calories: 90kcal
Author: Samantha Ferraro
Cost: $10

Equipment

  • Mandolin
  • Microplane
  • Nesting Bowls

Ingredients

Beet Chips

  • 3-4 medium sized beets red and/or yellow
  • ½ teaspoon Kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper

Labneh Dip

  • 1 cup Labneh or Greek yogurt
  • 1 teaspoon fresh lemon juice
  • 1 small Persian cucumber finely chopped
  • ¼ cup Feta cheese crumbled, for garish
  • ½ teaspoon lemon zest
  • Olive oil for drizzling
  • ½ teaspoon Za'atar for garnish
US Customary - Metric

Instructions

Beet Chips

  • Preheat the oven to 350 degrees Fahrenheit.
  • Wash and scrub the beets well and cut away the beet greens. *Tip: Leave a a few inches of the stem in tact to hold onto as a "guard" while you are slicing the beets. any stems or leaves.
  • Using a mandolin, slice the beets into 1/16th inch thick slices and add the sliced beets to a wide bowl and sprinkle with salt. Let the beets sit for 10 minutes to release any moisture.
  • Drain the beets and use a paper towel to blot excess moisture.
  • Season the beets and drizzle with olive oil, cumin, garlic powder and pepper and mix to combine.
  • Spread the sliced beets onto a parchment lined baking sheet in an even layer and bake for 30-35 minutes until the edges are crisp.

Make the Labneh Dip

  • Add labneh to a bowl and mix in fresh lemon juice.
  • Top the labneh with crumbled feta cheese, chopped cucumber, lemon zest, pinch of za'atar and a good drizzle of olive oil.

Notes

  • If using different color beets, keep the beets separate so the red doesn't stain the yellow beets.
  • Keep the beet greens and use the same way you would with spinach or kale. 
  • The thinner the slices are, the crispier the beets will be. 

Nutrition

Calories: 90kcal | Carbohydrates: 10g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 465mg | Potassium: 321mg | Fiber: 2g | Sugar: 6g | Vitamin A: 89IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 1mg

Spicy Korean Cucumber Salad

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A staple in Korean dishes, this spicy Korean cucumber salad combines crisp cucumbers with a flavorful dressing made with gochugaru, sesame oil and rice vinegar. The result is a refreshing and spicy side dish that's perfect for adding some fresh crunch to any meal.

Korean cucumber salad is seasoned with sesame seeds, gochugaru and soy sauce.
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🌶️ Korean Cucumber Salad

If you're looking for a delicious and refreshing side dish, let me introduce you to Korean cucumber salad, also known as oi muchim.

Often served as banchan, this simple and spicy cucumber salad features chunks of crisp cucumbers that are tossed in a flavorful dressing made with gochugaru, nutty sesame oil, soy sauce and other aromatics.

The results are spicy, savory and refreshing that pairs well with a variety of other dishes, such as chicken katsu and kalbi ribs.

👨‍🍳 Why You'll Love this Recipe

  • Comes together within minutes!
  • Layers of flavor, including salty, spicy, refreshing and slightly sweet.
  • Easy to double or triple the recipe.

🥒 Spicy Cucumber Salad Ingredients

Ingredients for spicy Korean cucumber salad, including Korean red pepper, soy sauce and sesame oil.
  • Cucumbers: Look for long English cucumbers or Persian cucumbers that have a thin peel and less seeds.
  • Gochugaru: Is a medium heat dried red pepper that is used in kimchi. You can find this in most Asian markets and online as well.
  • Soy Sauce: I like using shoyu, which is a Japanese style of soy sauce that has a mild and slightly sweet flavor.
  • Sesame Oil: Look for toasted sesame oil for added depth.
  • Rice Vinegar: This gives the cucumber salad a layer of acidity and sweetness.
  • Sugar: Sugar is added to balance out the savory and salty flavors.
Bag of Korean red pepper also called gochugaru.

⏲️ How to Make Korean Cucumber Salad

  1. To a medium sized bowl, add the gochugaru, soy sauce, sesame oil, sesame seeds, rice vinegar and sugar and whisk to combine.
  2. Chop the cucumbers into ½ inch chunks and add them to the bowl.
  3. Give the cucumbers a toss in the dressing, making sure the dressing is evenly coated on all of the cucumbers.
  4. Taste for seasoning and adjust as needed. You can also add sliced green onions if available.
  5. Let the cucumber salad marinate for 10 minutes, then serve.

📍 Recipe Tip

Don't add salt just yet! Salt will draw the moisture out of the cucumbers as the salad sits. Taste for seasoning after the salad is assembled, and add more salt if desired.

🧄 Recipe Variations

  • Add sliced green onion or thinly sliced sweet onion.
  • Slice the cucumbers into very thin slices instead of chunks.
  • Add finely chopped garlic for a sharper flavor.
  • Add fresh grated ginger.
How long will Korean cucumber salad last?

You can make the cucumber salad up to 2 days in advance. As it sits, some moisture will release but the cucumbers will stay mostly crunchy.

Do you need to peel cucumbers for the cucumber salad

If you are using long English cucumbers, Asian cucumbers or Persian cucumbers, you do not have to peel them because the cucumbers have a thin and tender peel.

Serving Suggestions

Asian cucumber salad seasoned with gochugaru, sesame seeds and soy sauce.
Print Recipe
5 from 1 vote

Spicy Korean Cucumber Salad

Spicy Korean cucumber salad combines crisp cucumbers with a flavorful dressing made with gochugaru and other aromatics that is delicious and refreshing!
Prep Time5 mins
Marinate10 mins
Total Time15 mins
Course: Appetizer, Side Dish
Cuisine: Asian, Korean
Keyword: Asian cucumber salad, Korean cucumber salad, spicy cucumber salad
Servings: 4 servings
Author: Samantha Ferraro
Cost: $5

Equipment

  • Nesting Bowls

Ingredients

  • 4 Persian cucumbers ends removed and cut into ½ inch chunks
  • 1 tablespoon gochugaru
  • 1 tablespoon sesame seeds
  • 3 teaspoons soy sauce
  • ½ teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • ½ teaspoon sugar
US Customary - Metric

Instructions

  • To a medium sized bowl, add the gochugaru, soy sauce, sesame oil, sesame seeds, rice vinegar and sugar and whisk to combine.
  • Add the chopped cucumbers to the same bowl and toss in the dressing, making sure the dressing evenly coats all of the cucumbers.
  • Taste for seasoning and adjust as needed. You can also add sliced green onions, if available.
  • Let the cucumber salad marinate for 10 minutes, then serve.

Notes

  • Cucumber salad can be made ahead up to 2 days in advance. 
  • Hold off on salting until after you taste the salad for seasoning. 
  • If your cucumbers have a lot of seeds, cut in half lengthwise and remove the seeds with a spoon. 

Israeli Couscous Salad with Roasted Vegetables

· 6 Comments

Full of vibrant colors and layers of flavors, this simple recipe for Israeli couscous salad with roasted vegetables is warm and satisfying. Serve the warm Mediterranean couscous salad alongside your favorite protein or alone as a vegetarian main course.

Israeli couscous with colorful roasted vegetables, including roasted zucchini, cherry tomatoes and bell peppers.

If you are looking for a flavorful and colorful side dish, let me introduce you to this zesty and warm Israeli couscous salad with roasted vegetables. This Mediterranean couscous salad is full of bright colors and tender pearl couscous that soak up the flavorful balsamic vinaigrette beautifully.

Serve this Israeli couscous recipe on it's own as a vegetarian main course or alongside salmon shawarma or shish tawook.

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🍅 Why You'll Love This Recipe

  • Loads of colorful vegetables that go with a variety of other dishes!
  • Versatile! Roast any combination of vegetables, such as cherry tomatoes or roasted cauliflower.
  • Enjoy at any temperature! Serve the couscous salad hot right, warm or even as a cold.

🍚 What is Israeli Couscous?

Israeli couscous, also known as pearl couscous, is a type of small, round pasta that is made from semolina flour and is similar in texture to barley or farro.

Pearl couscous is a staple in Middle Eastern cuisine and is often used as a base for salads, stews, or served as a side dish, such as with charred salmon and fava beans. You can often find Israeli couscous in the bulk section of grocery stores or in the same aisle as pasta or rice.

🫑 Ingredients

Ingredients for pearl couscous with roasted vegetables, including cherry tomatoes, zucchini and bell peppers.
  • Israeli Couscous: Also called pearl couscous, Israeli couscous comes from the pasta family and is made from semolina flour. Pearl couscous are small and round and when cooked, plump up and become soft and slightly chewy.
  • Vegetables: Use a variety of vegetables that cook at the same time. For this recipe, there are grape tomatoes, zucchini, bell peppers and red onion.
  • Vegetable Stock: A flavorful vegetable stock gives the couscous another layer of flavor. You can also use water or chicken stock.
  • Balsamic Vinaigrette: Whisk olive oil, balsamic vinegar, Dijon mustard and lemon juice together. The warm couscous will soak up the dressing nicely.
  • Fresh Herbs: Garnish with aromatic fresh herbs such as fresh basil or fresh mint or both.

⏲️ How to Make Israeli Couscous Salad

  1. Preheat the oven to 400 degrees Fahrenheit and add the vegetables to a baking sheet.
  2. Drizzle the vegetables with olive oil and season with salt and pepper and chopped garlic. Give the vegetables a toss so everything is coated evenly and roast the vegetables for 40-45 minutes until tender.
  3. While the vegetables are cooking, make the Israeli couscous. Place a small pot over medium heat and drizzle with olive oil. Add the couscous and toast for 5-8 minutes, stirring until the pearl couscous is lightly golden brown.
  4. Pour in the vegetable stock and bring up to a boil, then down to a simmer and cook the couscous for 20 minutes, until the couscous is tender and liquid has soaked up.
  5. Make the vinaigrette by whisking the olive oil, balsamic, dijon and lemon juice together until combined.
  6. Once everything is done, combine the cooked pearl couscous and the roasted vegetables in a large bowl and drizzle with vinaigrette and toss to combine.
  7. Garnish with fresh basil and serve warm or at room temperature.
Roasted vegetables on a baking sheet, including cherry tomatoes, cubed zucchini, red onion and bell peppers.

📍 Recipe Tip

Take the time to toast the Israeli couscous on low-medium heat, while continuously stirring so all of the kernels are evenly toasted and lightly browned. Toasting the Israeli couscous gives it a nutty flavor.

🌶️ Variations

  • Add other vegetables such as roasted cauliflower, cubed eggplant, asparagus or butternut squash.
  • Add more protein with the addition of cooked chickpeas or white beans.
  • Make it spicy and garnish with harissa or Aleppo pepper.
  • Garnish the couscous salad with crumbled feta cheese or goat cheese.
Can you overcook Israeli couscous?

Yes, you can overcook Israeli couscous. Pearl couscous only takes 20 minutes to cook. Once the liquid has soaked in and couscous is tender, it's ready.

What is the difference between couscous and Israeli couscous?

Both couscous and Israeli couscous are made from semolina flour. The main difference is their shape and texture. Couscous is fine and fluffy and Israeli couscous is plump with a slightly chewy texture.

🍗 What to Serve With

More Couscous Recipes

Pearled couscous with colorful roasted vegetables.
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5 from 7 votes

Israeli Couscous with Roasted Vegetables

This warm Israeli couscous salad is full of colorful roasted vegetables and dressed in a tangy vinaigrette. Serve as a side dish or on it's own as a vegetarian main course.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner
Cuisine: Mediterranean
Keyword: Israeli couscous salad, Israeli couscous with vegetables, pearl couscous with vegetable
Servings: 4 servings
Calories: 611kcal
Author: Samantha Ferraro
Cost: $10

Equipment

  • Nesting Bowls
  • Microplane

Ingredients

Israeli Couscous

  • 1 tablespoon olive oil
  • 1 cup Israeli couscous
  • 1 ¾ cups vegetable stock or chicken stock or water

Roasted Vegetables

  • 2 medium zucchini chopped into ½ inch cubes
  • 1 pint cherry tomatoes large ones, cut in half
  • 1 small red onion cut into ½ inch chunks
  • 2 red or orange bell peppers cut into ½ inch chunks
  • 3 garlic cloves finely chopped or grated
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons olive oil

Balsamic Vinaigrette

  • ½ cup olive oil
  • 3 tablespoons balsamic vinegar aged or reduced balsamic, if available
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and add the vegetables to a baking sheet.
  • Drizzle the vegetables with olive oil and season with salt and pepper and chopped garlic. Give the vegetables a toss so everything is coated evenly and roast the vegetables for 40-45 minutes until tender.
  • While the vegetables are cooking, make the Israeli couscous. Place a small pot over medium heat and drizzle with olive oil. Add the couscous and toast for 5-8 minutes, stirring until the pearl couscous is lightly golden brown.
  • Pour in the vegetable stock and bring up to a boil, then down to a simmer and cook the couscous for 20 minutes, until the couscous is tender and liquid has soaked up.
  • Make the vinaigrette by whisking the olive oil, balsamic, dijon and lemon juice together until combined.
  • Once everything is done, combine the cooked pearl couscous and the roasted vegetables in a large bowl and drizzle with vinaigrette and toss to combine.
  • Garnish with fresh basil and serve warm.

Video

Notes

  • Toast the Israeli couscous for a few minutes until lightly toasted. This gives a slightly nutty depth of flavor. 
  • Use any variety of vegetables you have or enjoy, just keep in mind that they should all roast at the same time. 
  • Pour the vinaigrette over the couscous while the couscous is still warm, so all of the flavors can soak in. 

Nutrition

Calories: 611kcal | Carbohydrates: 52g | Protein: 9g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Sodium: 1039mg | Potassium: 786mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2860IU | Vitamin C: 124mg | Calcium: 62mg | Iron: 2mg

Fasulye (Turkish Green Bean Stew with Meat)

· 5 Comments

A true family heirloom, fasulye is a Turkish green bean stew with meat that is simple and comforting. Simmered in tomato broth, we like to serve fasulye with basmati or jasmine rice.

Turkish green bean stew with cubed beef aka fasulye.

There are a few favorite recipes I gravitate towards when I am craving something from my childhood. One is this hearty and simple Turkish green bean stew, my mom's stuffed grape leaves and perfectly crisp latkes.

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🥣 A Little Family Story about Fasulye

This Turkish green bean stew is dear to my childhood and to my stomach. Called fasulye, it is based off of my Mom’s Sephardic side of the family and is truly and family gem.

My mother learned to make this recipe from her Great-Grandmother and all the women in our family have a certain twist to their fasulye.

I would often hear stories about how my mom, her sister, Aunt Clara and Grandma and Great-Grandma would all sit on the floor with large bowls of green beans snapping each end of every single one. If there was still a string left, Mom’s Grandma spotted it.

🥩 What is Fasulye?

Fasulye translates to beans in Turkish, which can be from fresh green beans, like in this recipe or kuru fasulye which has white beans.

The Turkish stew usually has a tomato base, with either tomato paste or chopped tomatoes with cubes of beef or lamb. There are also vegetarian versions of fasulye with sauteed green beans and tomatoes.

📋 Ingredients

Turkish fasulye is simple and heart-warming and the ingredients are uncomplicated, yet the flavors are pronounced. The combination of tomato with the green beans creates a distinct flavor only this pairing can illustrate.

  • Beef Stew Meat: Look for chuck for this beef stew and If cutting the meat yourself, but the beef into 1 inch cubes.
  • Onion: Yellow or white onion, diced.
  • Tomato Paste: This gives a deep tomato flavor to the dtew. When adding, saute the tomato paste in the oil so all the flavors open up.
  • Chopped Tomatoes: If tomatoes are in season, use fresh tomatoes for the best flavor but a small can of chopped tomatoes works very well.
  • Water or Stock: I like using a stock base which gives great flavor.
  • Green Beans: Fresh or frozen green beans work well for fasulye. If using fresh, trim the ends off.

⏲️ How to Make Fasulye

  1. Pat the cubed beef dry with paper towels and season with salt and pepper.
  2. Bring a Dutch oven to medium high heat and drizzle with olive oil. Once hot, sear the beef cubes, in batches until caramelized on all sides.
  3. Remove the beef to a plate and saute the chopped onions until softened, for 2-3 minutes.
  4. Stir the tomato paste in saute for another minute until deepened in color. Then pour in ½ cup water and deglaze, scraping up any meaty bits from the bottom of the Dutch oven.
  5. Add the beef cubes back in and pour the stock and chopped tomatoes in and simmer for 10 minutes.
  6. Place green beans on top of the stew, making sure they are not submerged so the green beans steam and not overcook.
  7. Cover the Dutch oven, leaving a small opening and bring to a simmer. Cook the beef stew for 1-1 ½ hours, until the meat is tender and green beans are just cooked through.
  8. Serve fasule with white rice, spooning the sauce over the rice and garnish with chopped parsley.
Dry the beef cubes well with paper towels and season with salt and pepper.
Sear the beef cubes until caramelized on all sides.
Add chopped onions and saute until softened.
Add a few tablespoons of tomato paste and saute.
Add water and deglaze the bottom of the pan, scraping up any meaty bits from the bottom.
Add the fresh green beans right on top of the beef stew.

📍 Recipe Tips

  • Dry the beef very well with paper towels so the meat seares nicely.
  • Use frozen green beans or tender haricoverts to make this recipe even easier!
  • Place the green beans right on top of the stew and don't submerge them in the liquid. This will ensure the green beans don't overcook.
Fasulye is a hearty Turkish green bean stew with cubed beef that is served with rice.

🌶️ Variations

  • Substitute with cubes of lamb instead of beef.
  • Make fasulye vegetarian and omit the beef. Instead, add cubes of potatoes and white beans.
  • For a spicier flavor, add 1 teaspoon of Aleppo pepper or harissa paste.
What cut of beef is stew meat?

For beef stew, use chuck which can handle the longer cooking and will become tender. Cut the chuck roast into medium sized 1 inch cubes for beef stew.

How to Serve Turkish Green Beans

We serve fasulye simple with either basmati rice or jasmine rice. Be sure to scoop some pf the delicious tomato sauce over the rice! You cna also top with a dollop of yogurt or labneh and fresh chopped parsley.

More Turkish Recipes to Try

Fasulye is Turkish green bean stew with cubed meat.
Print Recipe
5 from 7 votes

Fasulye (Turkish Green Beans with Meat)

A true family heirloom, fasulye is a Turkish green bean stew with meat that is simple and comforting. Simmered in tomato broth, we like to serve fasulye with basmati or jasmine rice.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Mediterranean, Middle Eastern, Turkish
Keyword: fasulye, Turkish green bean stew with meat, Turkish green beans recipe, Turkish green beans with meat
Servings: 4 servings
Calories: 484kcal
Author: Samantha Ferraro
Cost: $15

Equipment

  • Dutch Oven

Ingredients

  • 2 pounds beef stew meat cut into 1 inch cubes
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 3 tablespoons tomato paste
  • 2 ½ cups stock or water chicken stock or beef stock
  • 15 ounce can diced tomatoes
  • 1 pound green beans ends trimmed
  • chopped parsley for garnish
  • Cooked Jasmine rice for serving
US Customary - Metric

Instructions

  • Pat the cubed beef dry with paper towels and season with salt and pepper.
  • Bring a Dutch oven to medium high heat and drizzle with olive oil. Once hot, sear the beef cubes, in batches until caramelized on all sides.
  • Remove the beef to a plate and saute the chopped onions until softened, for 2-3 minutes.
  • Stir the tomato paste in saute for another minute until deepened in color. Then pour in ½ cup water or stick and deglaze, scraping up any meaty bits from the bottom of the Dutch oven.
  • Add the beef cubes back in and pour in the rest of the water or stock and chopped tomatoes. Stir together and simmer the stew for 10 minutes.
  • Place green beans on top of the stew, making sure they lay on top and not submerged so the green beans steam and not overcook.
  • Cover the Dutch oven,, leaving a small opening and bring everything to a simmer and cook the beef stew for 1-1 ½ hours, until the meat is tender and green beans are just cooked through.
  • Once done, serve fasule with white rice, spooning the sauce over the rice and garnish with chopped parsley.

Notes

  • This recipe can easily be made in the slow cooker, with the same directions.
  • Use frozen green beans instead of fresh. There is no need to thaw. 
  • This recipe tastes even better the next day and is great for making ahead!

Nutrition

Calories: 484kcal | Carbohydrates: 20g | Protein: 57g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 141mg | Sodium: 1019mg | Potassium: 1305mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1393IU | Vitamin C: 20mg | Calcium: 135mg | Iron: 7mg

Kalbi Ribs with Kimchi (Korean Beef Short Ribs)

· 7 Comments

Kalbi ribs AKA Korean beef short ribs are tender, meaty, savory and ono-licious as they say in Hawaii! Flanken cut short ribs are marinated in a flavorful sweet and savory mixture including pear, garlic and ginger. Once grilled, serve the kalbi ribs in a bowl with rice, kimchi and a perfectly fried egg right on top!

Kalbi beef short ribs served in a bowl with rice, kimchi and a fried egg and topped with green onions.

Kalbi Ribs AKA Korean Beef Short Ribs

Growing up in Hawaii, there are a few plate lunches I always order when I go back home. One is shoyu chicken with rice and mac salad and the other is savory and slightly sweet, kalbi ribs!

You can also call these Hawaiian style short ribs because they are so poular in Hawaii and have strong Korean influences. Thinly cut flanken short ribs are marinated in a flavorful marinade with Korean chili pepper, ginger and pear, which gives the galbi ribs fantastic flavor.

Once you get your grill nice and hot, grill the short ribs until they caramelize and the meat becomes perfectly tender. Serve the grilled kalbi ribs in a bowl full of cooked rice, spicy kimchi and a perfectly fried egg right on top, because everything is better with an egg!

Ingredients for Kalbi Marinade

  • Korean Short Ribs: this style of short ribs are also called flanken short ribs, where the meat is cut through the bone into thin and long pieces. You can often find flanken short ribs in most Asian stores as well as the meat department of your grocery store.
  • Asian Pear: Pear is traditionally used in kalbi marinade to sweeten and tenderize the meat. If Asian pear isn't available, substitute with bosc pear or an apple.
  • Onion, Garlic, Ginger and Scallions: These are aromatics that give the kalbi marinade a delicious savory flavor. Use fresh ingredients instead of dried or powdered for the best flavors.
  • Korean Chili Pepper: Also called Gochucago, Korean red chili pepper is dried chili pepper with a medium spice level that is often used in making cucumber kimchi. You can find gochugaru in Asian grocery stores and online as well.
  • Soy Sauce: I like using Shoyu, which is a Japanese style of soy sauce, which gives the marinade a delicious savory and umami flavor. For a gluten free alternative, use low sodium tamari.
  • Sesame Oil: A little goes a long way when it comes to sesame oil but is necessary for layers of flavor. Look for a toasted sesame oil for a flavor punch.

How to Make Korean Short Ribs

  1. Make the Kalbi Marinade: In a blender or food processor, add all of the marinade ingredients and blend to form a lose paste.
  2. Dry the short ribs and add the ribs to a wide shallow dish or bowl and pour mixture over it, making sure to toss well so everything is coated evenly. Then cover and marinate the kalbi ribs in refrigerator for at least 8 hours to overnight.
  3. When ready to cook, pre-heat grill pan or outdoor grill to high heat and brush with a high heat cooking oil, such as avocado oil.
  4. Drip off any excess marinade from the kalbi ribs and cook the Korean short ribs for 2-3 minutes on each side until cooked through and charred on the outside.
  5. Once done, serve the grilled kalbi ribs in a bowl filled with cooked rice, kimchi, over easy egg and garnish with furikake and green onions.

Recipe Tips

  • Marinate the kalbi ribs for at least 8 hours, if you have the time! The longer the marinade is on the meat, the more flavorful the kalbi beef ribs will be.
  • If an outdoor grill isn't available, cook kalbi ribs in a grill pan or cast iron skillet.
Kalbi ribs with kimchi and rice served in a bowl and topped with a fried egg.
What are Kalbi ribs?

Kalbi ribs also called galbi are a popular Korean dish with thinly sliced flanken short ribs are marinated and then grilled.

Can you over marinate Kalbi ribs?

Marinate the kalbi ribs for a few hours and up to 12 hours. Because there is pear in the marinade and the short ribs are thinly cut, the acidic marinade can change the texture of the ribs, if marinated for too long.

What to Serve with Kalbi Ribs

Serve Kalbi ribs with cooked white rice. For a Hawaii style plate lunch, add a scoop of Hawaiian Mac Salad and fresh Cucumber Kimchi or your favorite style of kimchi. Garnish the kalbi ribs with sliced green onion, sesame seeds and sriracha for even more spice!

Kalbi ribs served with rice, kimchi and fried egg.
Print Recipe
5 from 6 votes

Kalbi Beef Bowl with Kimchi (Korean Short Ribs)

These flavorful kalbi ribs are marinaded in a mixture of pear, ginger and garlic. Serve with rice and kimchi for the perfect bite!
Prep Time20 mins
Cook Time15 mins
Marinating8 hrs
Total Time8 hrs 35 mins
Course: Dinner, Main, Main Course
Cuisine: Asian, Hawaiian, Korean
Keyword: grilled kalbi ribs, Hawaiian style short ribs, kalbi ribs
Servings: 4 servings
Calories: 447kcal
Author: Samantha Ferraro
Cost: $10

Equipment

  • Food Processor

Ingredients

Kalbi Marinade

  • 2 pounds Korean short ribs also called flanken ribs
  • 1 large Asian pears seeds removed and cut into chunks
  • 1 small yellow onion cut into chunks
  • 4 garlic cloves roughly chopped
  • ¼ cup Korean chili pepper
  • 3 tablespoons sesame oil
  • 2 tablespoons shoyu or other soy sauce
  • 2 scallions roughly chopped
  • 1 inch piece of ginger peeled and grated or chopped well

For Serving

  • Cooked White Rice
  • Kimchi
  • Fried Egg
  • Green onions thinly sliced
  • Furikake
  • Sriracha
US Customary - Metric

Instructions

  • Make the Kalbi Marinade. In a blender or food processor, add all of the marinade ingredients and blend to form a loose paste.
  • Dry the flanken ribs with paper towels and add the ribs to a wide shallow dish or bowl and pour mixture over it, making sure to toss well so everything is coated evenly. Cover and marinate the kalbi ribs in refrigerator for at least 8 hours to overnight.
  • When ready to cook, pre-heat the grill pan or outdoor grill to high heat and brush with a high heat cooking oil, such as avocado oil.
  • Drip off any excess marinade from the kalbi ribs and cook the Korean short ribs for 2-3 minutes on each side until cooked through and charred on the outside.
  • Once done, serve the grilled kalbi ribs in a bowl filled with cooked rice, kimchi, over easy egg and garnish with furikake and green onions.

Notes

  • Marinate the short ribs for 8 hours to overnight but no longer than 12 hours. 
  • Shake off or wipe off any excess marinade before grilling.
  • If Asian pear isn't available, substitute with bosc pear. 

Nutrition

Calories: 447kcal | Carbohydrates: 16g | Protein: 34g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 98mg | Sodium: 617mg | Potassium: 801mg | Fiber: 2g | Sugar: 7g | Vitamin A: 106IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 4mg

Creamy Avocado Hummus with Za'atar

· 7 Comments

This creamy avocado hummus starts with the classic homemade hummus recipe and made even creamier with the addition of ripe avocado. Add a generous sprinkle of za'atar and sumac on top for a pop of zesty flavor!

Creamy avocado hummus recipe topped with olive oil and za'atar.

There is nothing more delicious than a well made homemade hummus and once you have the base recipe, the variations are endless!I like adding roasted beets and making a slightly sweet roasted beet hummus or in this case, perfectly ripe avocado!

The ripe avocado is added to the hummus base, along with creamy tahini , chickpeas, warm spices and fresh lemon juice. The avocado not only gives the hummus a lovely subtle green hue, but makes the most velvety and smooth homemade hummus.

The next time you're making homemade hummus, add some avocado in while you're at it and get dipping!

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🥙 Why You'll Love this Recipe

  • Avocado hummus is a vegan recipe made with whole, plant based ingredients.
  • The ripe avocado makes the hummus ultra creamy and light!
  • This easy avocado hummus is highly customizable and the perfect recipe to make hummus bowls with or loaded hummus with any of your favorite toppings!

🍋 Ingredients

Ingredients for avocado hummus including tahini, lemon and garlic.
  • Chickpeas: Canned chickpeas make this recipe incredibly easy. If you have the time, remove the peels from the chickpeas to make the hummus even creamier.
  • Tahini: Tahini is a sesame seed paste that has a deep nutty flavor. You can often find tahini in most grocery stores in the same aisle as the peanut butter.
  • Avocado: Look for a ripe avocado for this hummus recipe. A good trick to see if your avocado is ripe, is to gently remove the stem from the avocado. If it's bright green and removes easily, it's ready.
  • Olive Oil: A little olive oil is added when mixing the hummus as well as a drizzle, for garnish.
  • Lemon: Fresh lemon juice is added to the hummus mixture, which also prevents the avocado from turning brown too quickly.
  • Garlic: Only 1 medium sized garlic clove is al you need for this hummus recipe. You could add another, but don't let the garlic overpower the other ingredients.
  • Spices: Paprika is added to the hummus mixture for a touch of warmth. For garnish, za'atar and sumac are added which gives the avocado hummus a bright and earthy layer of flavor.

🥑 How to Make Avocado Hummus

  1. Drain and rinse garbanzo beans. Remove the outer shell of each bean with your fingers and discard shell. Add to a food processor.
  2. Along with the garbanzo beans, add the flesh of the avocado, tahini, lemon juice, garlic, paprika, salt, cayenne (if using) and a drizzle of olive oil. Pour in a few tablespoons of ice cold water and pulse together until everything is well combined.
  3. Layer the avocado hummus on a wide plate, making a small well in the center with the back of a spoon. Garnish with a drizzle of olive oil and sprinkle of za'atar, sumac and chopped parsley.
Creamy avocado hummus recipe served with toasted pita bread.

📍 Recipe Tips

  • For ultra creamy hummus, remove the peels from each chickpea.
  • Add a few tablespoons of ice cold water to the hummus. The cold water works with the tahini to make it creamy.
How long can you keep avocado hummus in the fridge?

Homemade hummus is more delicate than store bought hummus and will last up to 5 days in the fridge.

How do you make hummus creamy?

To make your homemade hummus creamy, remove the peels from the cooked chickpeas and add ice cold water to the hummus mixture. The ice cold water works with the tahini to make the hummus velvety smooth.

🍢 What to Serve with Avocado Hummus

Creamy avocado hummus garnished with olive oil, za'atar and fresh herbs.
Print Recipe
5 from 6 votes

Creamy Avocado Hummus with Za’atar

This creamy avocado hummus is made even creamier with the addition of ripe avocado making the homemade hummus velvety smooth!
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Mezze, Snack
Cuisine: Mediterranean
Keyword: avocado hummus, creamy avocado hummus
Servings: 6 servings
Calories: 236kcal
Author: Samantha Ferraro
Cost: $5

Equipment

  • Food Processor

Ingredients

  • 15 ounce canned chickpeas peels removed
  • ½ cup tahini
  • 1 ripe avocado
  • 1 garlic clove roughly chopped
  • 1-2 tablespoons lemon juice
  • ¼ cup ice cold water
  • ¼ teaspoon paprika
  • ½ teaspoon Kosher salt
  • Pinch of cayenne optional, for heat

Garnish

US Customary - Metric

Instructions

  • Drain and rinse the canned garbanzo beans. Remove the outer shell of each bean with your fingers and discard shell, then add to a food processor.
  • Along with the garbanzo beans, add the flesh of the avocado, tahini, lemon juice, chopped garlic, paprika, salt and cayenne if using, and a drizzle of olive oil. Pour in a few tablespoons of ice cold water and pulse together until everything is well combined.
  • Layer the avocado hummus on a wide plate, making a small well in the center with the back of a spoon. Garnish the hummus with a drizzle of olive oil and sprinkle za'atar, sumac and chopped parsley.

Video

Notes

  • Add half the amount of cold water at first and add more if the mixture is too thick. 
  • Taste for seasoning and adjust as needed, more lemon juice? More cayenne?
  • Avocado hummus will last in the fridge for up to 5 days.

Nutrition

Calories: 236kcal | Carbohydrates: 17g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 207mg | Potassium: 363mg | Fiber: 6g | Sugar: 0.3g | Vitamin A: 114IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg

Chicken Tikka Masala

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This easy chicken tikka masala is the perfect recipe for when you are craving bold and strong flavors on a weeknight! Tender pieces of chicken thighs marinated in yogurt and ginger and then simmered in a flavorful creamy tomato curry with coconut milk. Make sure to have extra naan on hand to sop up the delicious sauce!

Garnish this easy chicken tikka masala recipe with a drizzle of coconut milk and chopped herbs. Serve with naan and basmati rice.

This easy chicken tikka masala recipe is full of bold flavors and easy enough to make on a standard weeknight. Chicken thighs are marinated in yogurt and ginger then simmered in a rich creamy tomato and coconut milk curry.

The results are savory and rich, this dish begs to be dipped into with some naan. I highly recommend serving with a chilled glass of mango lassi and fragrant basmati rice to sop up the luscious sauce. My favorite basmati rice is from India Gate.

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🥘 What is Chicken Tikka Masala?

Chicken tikka masala is a curry dish with marinated and cooked pieces of chicken that are simmered in a rich tomato based sauce. The word tikka means pieces, and masala is the flavorings, or the sauce.

As popular as chicken tikka masala is here in the U.S. and Britain, it is not nearly as popular in India. The dish has Indian influences through its spices but was actually created in the United Kingdom in the 1950's.

The story is said that a British General was dining at an eatery and complained that the chicken was too dry. The Indian chef scrambled around the kitchen and simply poured some tomato soup and spices over the chicken and ta-dah, chicken tikka masala was born! And since, has become one of Britain’s most popular dishes.

📋 Ingredients

Ingredients for chicken tikka masala with coconut milk.
  • Chicken Thighs: Boneless and skinless chicken thighs is ideal for chicken tikka masala. Chicken thighs have more fat making the meat more tender compared to chicken breast.
  • Plain Yogurt: Yogurt tenderizes the chicken and gives it a great tangy flavor. Use a plan yogurt without any added flavors. Either Greek style yogurt or regular yogurt will work.
  • Aromatics: Shallots, ginger and garlic are used in the sauce. The ginger and garlic is also used in the yogurt mixture to marinate the chicken.
  • Chopped Tomatoes: To keep this recipe even easier, use canned chopped tomatoes and for added smoky flavor, use fire-roasted chopped tomatoes.
  • Tomato Paste: I like using tomato paste that comes in a tube when you only need a few tablespoons. Saute the tomato paste into the oil to give the whole dish a touch of sweetness.
  • Spices: Turmeric, paprika and garam masala are the spices used to make the tikka masala so flavorful. A pinch of cayenne is optional but adds a nice touch of heat.
  • Coconut Milk: Instead of heavy cream, which is traditionally used in garam masala, coconut milk is added. Look for full fat coconut milk which will have more fat and flavor than lite coconut milk.
  • Sugar: Adding sugar is optional but as you taste the sauce, you may want to add a touch of sugar to bring out the sweetness of the other ingredients. Use a teaspoon of brown sugar or white sugar.

⏲️ How to Make Easy Chicken Masala

Marinate and Cook the Chicken

  1. Add the chicken thighs to a bowl along with yogurt, ginger, garlic and garam masala and mix to combine so all of the chicken pieces are evenly coated. Marinate while you prep the other ingredients or for at least 30 minutes.
  2. Bring a wide skillet over medium-high heat and sear the chicken pieces until golden brown on both sides, then set aside.
Marinate the chicken thigh pieces in yogurt, garlic and ginger.
Sear the yogurt marinated chicken pieces in a skillet.
Cook the chicken pieces until deeply browned on all sides.

Make the Masala Sauce

  1. In the same skillet, saute the chopped shallots, ginger and garlic until fragrant.
  2. Add the tomato paste and spices and saute for another minutes.
  3. Add the chopped tomatoes and water and mix to combine. Simmer for 5-10 minutes and taste for seasoning. Add sugar is you prefer more sweetness.
  4. Pour in the coconut milk and sir to combine. Then add the cooked chicken back in and stir so all of the chicken is coated with the sauce.
  5. Continue simmering for another 2-3 minutes then remove from the heat.
  6. Garnish the tikka masala with chopped herbs and serve with cooked basmati rice and naan.
Saute chopped garlic, shallots and ginger until fragrant.
Saute the turmeric and garam masala spices into the oil.
Simmer the chopped tomatoes and water in the masala spices so the flavors come together.
Add coconut milk to the masala sauce and stir to combine.
Once you add the coconut milk to the masala sauce, simmer for 5 minutes so the flavors come together.
Add the cooked chicken to the creamy coconut masala sauce.

📍 Recipe Tips

  • If you have the time, marinate the chicken overnight, the longer, the better!
  • Use Greek yogurt to keep the mixture thick and creamy.
  • Look for whole coconut milk, which is thicker and creamier than lite coconut milk.
Serve easy chicken tikka masala with basmati rice in a bowl.

🌶️ Substitutions and Variations

  • For added heat, add chopped serrano to the shallot and ginger saute.
  • Use crushed tomatoes for a smooth sauce instead of chopped tomatoes.
  • Fire roasted tomatoes offer a smoky favor but if you prefer more sweet, use regular canned chopped tomatoes.
  • Skinless, boneless chicken breast can be used instead of thighs, but I would recommend marinating for as long as you have to tenderize the leaner meat.
  • For a vegetarian tikka masala, use chickpeas, spinach and chopped zucchini.
Can you make chicken tikka masala ahead of time?

Yes, you can make the entire recipe up to 3 days ahead of time and will taste even better the next day.

What do you serve with chicken tikka masala?

Serve chicken masala with cooked basmati rice and naan or roti.

More Indian Recipes to Try

Creamy chicken tikka masala recipe in a creamy spiced coconut and tomato sauce.
Print Recipe
5 from 3 votes

Easy Chicken Tikka Masala

This easy chicken tikka masala recipe is full of bold flavors in a rich and creamy coconut tomato curry and perfect to make on a weeknight!
Prep Time15 mins
Cook Time20 mins
Marinate30 mins
Total Time1 hr 5 mins
Course: Dinner, Main Course
Cuisine: British, Indian
Keyword: chicken tikka masala recipe, chicken tikka masala with coconut milk, easy chicken tikka masala
Servings: 4 servings
Calories: 462kcal
Author: Samantha Ferraro
Cost: $10

Equipment

  • skillet
  • Nesting Bowls
  • Microplane

Ingredients

Chicken Marinade

  • 2 pounds boneless skinless chicken thighs cut into 1 inch pieces
  • ½ cup plain yogurt
  • 1 tablespoon grated ginger
  • 2 cloves garlic grated or finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper

Masala Sauce

  • 2 tablespoons avocado oil or ghee
  • 1 small shallot finely chopped
  • 4 cloves garlic finely chopped or grated
  • 1 inch piece of ginger grated or finely chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons sweet paprika
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • ¼ teaspoon cayenne optional for added heat
  • 14 ounce canned chopped tomato fire-roasted for added smokiness
  • 1 ½ cups water
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons brown sugar optional, for additional sweetness
  • ½ cup full-fat coconut milk or heavy cream + more for garnish
  • Fresh cilantro leaves or parsley chopped, for garnish

For serving

US Customary - Metric

Instructions

Marinate the Chicken

  • Add the chicken thighs to a bowl along with yogurt, ginger, garlic, lemon juice and garam masala, salt and pepepr and mix to combine so all of the chicken pieces are evenly coated.
  • Marinate the chicken while you prep the other ingredients or for at least 30 minutes.
  • Bring a wide skillet over medium-high heat and sear the chicken pieces until golden brown on both sides. Once fully cooked through, remove and set aside.

Make the Masala Sauce

  • In the same skillet, sauté the chopped shallots, ginger and garlic until fragrant.
  • Add the tomato paste and spices and sauté for another minute to break up the tomato paste.
  • Add the chopped tomatoes and water and season with salt and pepper. Stir everything together and simmer for 5-10 minutes and taste for seasoning. Add sugar if you prefer the sauce to have more sweetness.
  • Pour in the coconut milk and stir to combine. Then add the cooked chicken back into the sauce and stir so all of the chicken is coated with the sauce.
  • Continue simmering for another 2-3 minutes, then remove from the heat.
  • Garnish the tikka masala with an extra drizzle of coconut milk and top with chopped herbs. Serve with cooked basmati rice and naan.

Video

Notes

  • Saute chopped serrano for added heat along with the shallots.
  • This is a great recipe to make ahead and tastes even better the next day!
  • If you have the time, marinate the chicken overnight. 
  • Recipe adapted from Food Network

Nutrition

Calories: 462kcal | Carbohydrates: 15g | Protein: 47g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 219mg | Sodium: 1015mg | Potassium: 1034mg | Fiber: 2g | Sugar: 8g | Vitamin A: 870IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 5mg

What to Serve with Falafel (20 + Ideas!)

· 1 Comment

There is nothing like perfectly fried falafel that are crisp on the outside and tender in the middle. Falafel are fantastic on it's own, but it's also fun to serve falafel alongside other additions! Here are over 20 ideas on what to serve with falafel, including dips and spreads, salads and more!

Fried falafel balls served in a bowl with chopped salad and hummus.
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🥙 What are Falafel?

Falafel are vegan fried balls made with dried chickpeas. The first falafel are said to have been made from fava beans that originated in Egypt. However, the more well known falafel are made with dried chickpeas that are soaked and processed into a crumbled texture and mixed with onion, garlic and lots of fresh herbs.

For a step by step tutorial, check out my Homemade Falafel Recipe!

⏲️ Falafel Making Tips

  • The best falafel are made with dried chickpeas. Canned chickpeas are much too soft for falafel.
  • Falafel are versatile when it comes to flavors! Use different herbs such as mint and dill and different spices such as turmeric for a deep yellow hue.
  • When frying falafel, don't overcrowd the pan, which will bring the oil temperature down.
  • Fry falafel on the first side until you see golden brown edges on the bottom, then flip over.
  • Drain falafel on a wire rack so the falafel stay crisp.

🥗 How to Serve falafel?

🧄 What to Eat with Falafel

Creamy Homemade Hummus

Serve fried falafel on top of homemade hummus! This classic version is made easily with canned chickpeas, creamy tahini and warm spices to give the hummus a depth of flavor.

Tahini Sauce

Tahini sauce is the sauce to drizzle on just about anything! Homemade tahini sauce is creamy and savory and a great addition to drizzle on top of falafel, roasted vegetables or even a simple salad. Add harissa to make your tahini sacue spicy or extra herbs for a green tahini sauce.

Homemade Pita Bread

There is nothing like the soft pillowy feel of homemade pita bread! Open the pita bread pocket and stuff falafel balls to make a falafel pita, along with pickled turnips, chopped salad and a drizzle of tahini sauce.

Heirloom Tomato Fattoush Salad

Traditionally, fattoush salad is a Lebanese style of salad with toasted pita chips and vegetables. This version has chunks of heirloom tomatoes and loads of fresh herbs.

Israeli Chopped Salad

Israeli chopped salad is a colorful salad mixed with diced cucumbers and tomatoes and dressed in a bright lemon and olive oil dressing. Serve this chopped salad in falafel bowls or as a fresh side salad.

Homemade Tzatziki Sauce (with Pita Chips)

Cool and creamy, tzatziki sauce is a very popular Greek dip that is easy to make. Tzatziki is made with yogurt, garlic, fresh lemon juice and fresh herbs and is a perfect condiment to dip fried falafel balls into.

Turkish Red Pepper and Walnut Dip (Muhammara)

Muhammara is a tangy and flavorful Turkish dip made with walnuts, roasted peppers and pomegranate molasses. Muhammara is great on it's own and delicious with fried falafel dipped into as well.

Vegetarian Stuffed Grape Leaves

If you are looking for delicious mezze to serve with falafel, add vegetarian grape leaves to the mix! This flavorful stuffed grape leaves are filled with basmati rice, chickpeas and loads of fresh herbs.

Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette

If you are looking for a filling and colorful salad to serve with your falafel, you will love this Greek quinoa salad with chickpeas! Plus, this is a great salad to make ahead!

Turkish Sumac Onions

These Turkish sumac onions are te perfect condiment to add to your fried falafel or grilled meats if you are looking for a vibrant pop and crunch. Thinly sliced red onions are dressed with tangy sumac, bright lemon juice and fresh herbs and comes together within minutes.

Greek Rice Pilaf with Orzo

This Greek rice pilaf is a great side dish to serve with any Mediterranean main course and would be perfect in a falafel bowl or falafel platter1 Orzo and basmati rice are cooked with toasted nuts, fresh lemon and loads of fresh herbs.

Loaded Hummus

Up the flavors and textures of classic hummus and make this colorful hummus! Top your hummus with chopped salad, chopped olive, crumbled feta cheese and toasted pine nuts. Serve with fried falafel on the side or simply serve falafel right on top of the layered hummus.

Chopped Kale and Chickpea Salad with Creamy Tahini Dressing

This simpel kale salad is one of my favorites to serve with homemade falafel. Massaged kale is tossed with chickpeas and tomatoes and dressed in the creamiest tahini salad dressing.

Smoky Zucchini Baba Ghanoush

Baba ghanoush is traditionally made with roasted or grilled eggplant where the smoky eggplant flesh is mixed with tahini, garlic and spices creating an intensely flavored dip. Instead, this version uses zucchini in place of the eggplant and is a great accompaniment for fried falafel.

Roasted Beet Hummus

Beets not only offer a gorgeous eye popping color to hummus but a touch of sweetness as well. Serve green falafel on top of deep red hummus for an eye popping and delicious bite!

Lebanese Style Tabbouleh Salad

Tabbouleh salad is a traditional Lebanese salad with bulgur and finely chopped parsley adn mint. Some versions, like this also have diced cucumbers and tomatoes that give the salad a pop of brightness.

Kale Tabbouleh with Pomegranate and Quinoa

Not exactly traditional, this kale tabbouleh salad takes inspiration from the herb salad and uses finely shredded kale that is dressed with pomegranate seeds, quinoa and a tangy pomegranate dressing.

Baked Beet Chips with Labneh

A snack on it's own, baked beet chips become crisp and savory, making them a delicious item for dipping. The tangy labneh dip is made with labneh cheese, fresh lemon and salty feta cheese.

Greek Fries with Feta and Tzatziki

If you are looking for a side dish to serve alongside a falafel pita or something for a mezze, you will love these Greek fries with Feta! The seasoned potatoes are faked until crisp and garnished with a bright lemon vinaigrette and creamy tzatziki sauce.

Lemon Orzo Salad with Corn and Basil

This lemon orzo salad is fresh, flavorful and easy to make! Cooked orzo is tossed with sweet corn, basil adn crumbled feta cheese and is a great salad to make ahead of time! This would be great in a falafel platter with tzatziki sauce and chopped salad.

Mediterranean Roasted Vegetables

Cauliflower, cherry tomatoes and eggplant are generoulsy seasoned wiht a bold blend of Mediterranean spices, including za'atar and paprika. If you are looking to up the flavors in weeknight roasted veggies, you will love these Mediterranean roasted vegetables!

Over 20 ideas on what to serve falafel with.

Turkish Borek (Spinach and Feta Pie)

· 8 Comments

Turkish borek is a staple in Turkish cuisine! These savory pastries are filled with a mixture of spinach, feta and herbs that are layered with a tender buttery glaze.

Turkish borek with spinach and feta filling.

Turkish borek is a staple in Turkish cuisine. Thin sheets of phyllo are glazed with a melted butter and milk mixture and filled with a savory layer of spinach and feta cheese.

Borek can be compared to the Greek spanakopita, but in my humble opinion, I prefer the texture of borek. The addition of milk and egg in the melted glaze mixture gives the spinach pie a much more tender bite.

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🌿 What is Borek?

Boreks aka borekas are Turkish savory pastries with various fillings, such as with spinach and feta or simple made as cheese borek as well as borek stuffed with eggplant.

Traditionally, you'll find borek made with a dough called yufka, which is more pliable than phyllo. When we visited Istanbul we saw woman sitting and rolling sheets and sheets of yufka. Of course it is much more difficult to find yufka here in the states, though phyllo works just as well.

📋 Ingredients

  • Phyllo Sheets: Phyllo also spelled fillo can be found in the frozen section in most grocery stores. Phyllo is paper thin and needs to be thawed overnight in the refrigerator or at room temperature for at least 1 hour. If you can find the more traditional yufka at Mediterranean specialty stores, use that.
  • Frozen Spinach: Thaw the frozen spinach and squeeze of any excess moisture so there is not any moisture weighing down the borek.
  • Feta Cheese: Feta cheese is a sheep's milk cheese that is creamy and tangy. Look for feta cheese that is sold as a block of cheese in brine, which will be much more creamier than the pre-crumbled options.
  • Fresh Herbs: Lots of fresh parsley and dill are added to the spinach and feta mixture. Remove any large stems and roughly chop the leaves.
  • Eggs: This is one of the ingredients that gives more richness to this borek recipe. The eggs are added to the melted butter glaze as well as to the spinach mixture to help bind.
  • Melted Butter: Use unsalted butter since feta cheese can be salty. The melted butter is part of the glaze that is brushed onto the phyllo sheets.
  • Milk: Whole or part skim milk is another ingredient that adds richness and a better mouth feel to the borek recipe. Milk is added to the glaze mixture that is brushed onto the phyllo sheets.
  • Olive Oil: In addition to the milk and egg, olive oil is also added to the glaze mixture.

⏲️ How to Make Turkish Borek

  1. In a large bowl, add the thawed spinach, crumbled feta cheese, fresh herbs, 1 egg and season with salt and pepper. Stir to combine well.
  2. In the 2nd bowl, add the glaze ingredients. Whisk the melted butter, milk, olive oil and egg until well combined. And in the 3rd bowl, add the topping glaze ingredients and whisk the milk and egg.
  3. Unroll phyllo sheets and cover with a damp towel to keep it from drying. If your box of phyllo has 2 rolls of phyllo, just use 1.
  4. Brush a 9 by 13 pan with the butter glaze mixture on all sides and bottom.
  5. Layer the first phyllo sheet into the pan and brush with glaze. Continue this for 10 layers or about half of the phyllo sheets.
  6. Add the spinach and feta filling and distribute evenly. Then top with another sheet of phyllo and continue layering a phyllo sheet, then brushing with glaze until all the sheets are used up.
  7. Once all the phyllo sheets are used, brush with the topping glaze and use a sharp knife to cut the borek into 12 squares or 24 triangles.
  8. Bake the spinach borek at 350 degrees Fahrenheit for 40-45 minutes or until the top is golden brown.
Unroll the thawed phyllo sheets.
Cover the phyllo sheets with a damp towel to keep the phyllo from drying out.
Brush a 9 by 13 pan with melted butter glaze before layering phyllo.
Brish the phyllo sheets with the melted butter glaze.
Add the spinach and feta mixture onto the phyllo sheets and spread into an even layer.
After the Turkish borek is layered, cut the borek into squares or triangles.

Substitutions and Variations

  • Make Cheese borek with mozzarella and feta cheese.
  • Instead of spinach, make borek with kale or chard.
  • After adding the topping glaze, garnish the borek with sesame seeds for added texture.

📍 Recipe Tips

  • Phyllo must be thawed before making the recipe. Thaw the phyllo in the fridge overnight or at room temperature for at least 1 hour.
  • Each roll of phyllo is about 20 sheets.
  • Keep a damp towel over the thawed phyllo sheets are you work to keep them from drying out.
  • Make sure to squeeze out as much moisture from the spinach as possible so the borek doesn't get too watery.
Turkish borek recipe with spinach, feta and herb filling.
Is borek and spanakopita the same?

Turkish borek and Greek spanakopita are both savory spinach pies with some differences. Borek is brushed with a glaze that has olive oil, melted butter and milk, giving the borek a more tender bite.

Can you make borek ahead of time?

Yes, layer and bake borek ahead of time and keep in an airtight container for up to 3 days. To reheat, place in the oven until warmed through or on the stove top on low until warmed through.

🥗 What to serve with Turkish Borek

Borek are fantastic served alone as a snack or along other sides. Here are a few suggestions.

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4.64 from 11 votes

Turkish Borek (Spinach and Feta Pie)

Turkish borek are savory pastries that are layered with phyllo and a mixture of spinach, feta and herbs and brushed with a buttery glaze.
Prep Time15 mins
Cook Time45 mins
Thawing8 hrs
Total Time9 hrs
Course: Appetizer, Mezze
Cuisine: Mediterranean, Turkish
Keyword: borek recipe, Turkish borek
Servings: 12 squares
Calories: 144kcal
Author: Samantha Ferraro
Cost: $10

Equipment

  • Nesting Bowls

Ingredients

  • 1 roll Phyllo defrosted: 2 "packages" come in a box, just used 1

Spinach Filling:

  • 3 cups frozen spinach defrosted and squeezed of excess water
  • ½ cup feta cheese crumbled
  • 1 egg
  • ½ cup Fresh parsley leaves roughly chopped
  • ½ cup Fresh dill roughly chopped
  • ½ teaspoon Kosher alt
  • ½ teaspoon Ground black pepper

Borek Glaze

  • 6 tablespoons unsalted butter melted
  • ⅓ cup milk
  • ¼ cup olive oil
  • 1 egg

Topping Glaze:

  • ⅓ cup milk
  • 1 egg
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl, add the thawed spinach, crumbled feta cheese, fresh herbs, 1 egg and season with salt and pepper. Stir to combine well.
  • In the 2nd bowl, add the glaze ingredients. Whisk the melted butter, milk, olive oil and egg until well combined. And in the 3rd bowl, add the topping glaze ingredients and whisk the milk and egg.
  • Unroll phyllo sheets and cover with a damp towel to keep it from drying. If your box of phyllo has 2 rolls of phyllo, just use 1.
  • Brush a 9 by 13 pan with the butter glaze mixture on all sides and bottom.
  • Layer the first phyllo sheet into the pan and brush with glaze. Continue this for 10 layers or about half of the phyllo sheets.
  • Add the spinach and feta filling and distribute evenly. Then top with another sheet of phyllo and continue layering a phyllo sheet, then brushing with glaze until all the sheets are used up.
  • Once all the phyllo sheets are used, brush with the topping glaze and use a sharp knife to cut the borek into 12 squares or 24 triangles.
  • Bake the spinach borek at 350 degrees Fahrenheit for 40-45 minutes or until the top is golden brown.

Video

Notes

  • Thaw frozen phyllo in the fridge overnight or at room temperature for an hour.
  • Cut the borek before baking as the phyllo will be delicate after baking.
  • Recipe slightly adapted from Sultan's Kitchen Cookbook

Nutrition

Calories: 144kcal | Carbohydrates: 3g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 221mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5218IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 1mg

Green Falafel with Herbs and Spinach

· 8 Comments

Perfectly fried falafel are crispy on the outside and tender on the inside. This green falafel twist is made with the addition of fresh herbs and tender baby spinach, giving the homemade fried falafel an eye popping green hue. Serve herb falafel on top of hummus, your favorite salad or stuffed inside pita.

Fresh green falafel on a bed of creamy hummus.

These green falafel are an adaptation of my classic homemade falafel recipe, with the addition of fresh herbs and baby spinach, giving the fried falafel a gorgeous green color.

Traditionally, you'll find falafel with herbs added into the mixture, which usually offers a slight green or yellow hue. With this twist, I upped the amount of fresh herbs and added tender baby spinach, giving the fried falafel a pop of freshness and a deeper green color.

Once you make homemade falafel, the variations are endless! Keep it classic and serve falafel stuffed inside homemade pita bread or in Mediterranean falafel bowls drizzled with the creamiest tahini sauce or simply serve on top of homemade hummus like we have here.

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🌿 Ingredients

  • Dried Garbanzo Beans: Dried chickpeas are essential in making a crispy falafel. Canned beans are way too soft for falafel and won't produce the same texture. Make sure to soak the dried chickpeas for at least 8 hours beforehand.
  • Fresh Herbs: Cilantro, parsley and mint brighten the falafel with fresh flavors and also give the falafel a gorgeous green color.
  • Fresh Spinach: Baby spinach is tender and blends up with the herbs easily. This also gives the green falafel and beautiful green color. You can use baby kale instead of spinach.
  • Onion and Garlic: These are classic aromatics in most falafel recipes. I like using a yellow onion for falafel.
  • Spices: Cumin and coriander are warm spices that give depth to the falafel.
  • Flour: Use either all-purpose flour, chickpea flour or a gluten-free flour blend. A little flour is needed to help bind the mixture together.
  • Baking Soda and Baking Powder: Both of these are used to keep the falafel light and crisp.
  • High Heat Cooking Oil: Because falafel are shallow fried in batches, a high smoke point oil is important. Avocado oil is a a great high heat cooking oil but can be expensive. Other options are canola oil, grapeseed oil or vegetable oil.

🥙 How to Make Green Falafel

For a detailed step by step recipe with photos, check out my homemade falafel recipe.

  1. Add the dried chickpeas to a large bowl and completely cover with cool water. Allow beans to sit overnight or for at least 8 hours and doubled in size.
  2. Once done, drain the chickpeas and add them to a food processor and pulse a few times until texture looks crumbly and there are no large pieces left. Then transfer the processed beans to a large bowl.
  3. In the same food processor, add the fresh herbs, fresh spinach, onion, garlic and spices. Pulse everything together until it almost looks like a paste and there are no large pieces of onion or herbs.
  4. Add the herb mixture to the beans, along with the flour, baking soda and baking powder and use a large spatula to mix everything very well. Set the mixture aside and place in the refrigerator while the oil heats up.
  5. Heat a large skillet with vegetable oil and bring oil up to 375 degrees Fahrenheit. This is a good time to use an infrared thermometer or you can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, it's ready.
  6. Use a large tablespoon and form batter into balls, about 2 tablespoons worth and use your palms to form the mixture into a ball, without compacting too much.
  7. Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don't overcrowd the pan. Fry on the first side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
  8. Transfer the falafel to a wire rack that is fitted on top of baking sheet and sprinkle with salt while the falafel are still hot. Continue frying the falafel in batches.
  9. To serve, place falafel on top of hummus and sprinkle toasted pine nuts, a pinch of cayenne and drizzle of olive oil. Garnish with fresh mint leaves.
Serve fried green falafel on top of hummus with a drizzle of olive oil.

📍 Falafel Making Tips

  • Use dried beans for the best authentic falafel. This recipe will not work with canned beans.
  • For gluten-free falafel, use a gluten-free flour blend or chickpea flour.
  • Make sure the oil is hot before adding the falafel. Test the oil with a small piece of batter, if it sizzles right away, it's ready.
  • Don't overcrowd the pan when frying, fry anywhere from 3-5 falafel at a time depending on the size of your skillet.
Can you make falafel ahead of time?

Yes, you can make the mixture ahead of time up to 1 day in advance, but don't add the flour, baking soda or baking powder until right before frying. You can also fry the falafel, chill and freeze for up to 2 weeks.

How do you keep falafel from falling apart?

A little flour is all you need to keep the falafel mixture together. As the falafel mixture sits, moisture can seep out and if that happens, mix in 1-2 more tablespoons of flour.

What to Serve Falafel With

Green falafel with herbs is perfectly fried and served on top of hummus.
Print Recipe
5 from 7 votes

Green Falafel with Herbs and Spinach

Green falafel are made with loads of fresh herbs and tender baby spinach, giving the homemade falafel a gorgeous green hue.
Prep Time15 mins
Cook Time15 mins
Soaking8 hrs
Total Time8 hrs 30 mins
Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: green falafel, herb falafel
Servings: 12 falafel
Calories: 74kcal
Author: Samantha Ferraro
Cost: $10

Equipment

  • skillet
  • Infrared Thermometer
  • Fish Spatula

Ingredients

  • 1 cup dried garbanzo beans
  • 1 cup fresh baby spinach
  • ½ cup fresh mint leaves
  • ½ cup fresh parsley leaves
  • ½ medium sized yellow onion roughly chopped
  • 2 garlic cloves roughly chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • Pinch of cayenne optional, for heat
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon Kosher salt + more for garnish
  • 3 tablespoons flour all-purpose or gluten free
  • Canola or vegetable oil for frying

For Serving

  • Hummus homemade or store bought
  • Toasted pine nuts
  • Fresh mint leaves for garnish
  • Pinch of cayenne
  • Olive oil for garnish
US Customary - Metric

Instructions

  • Add the dried chickpeas to a large bowl and completely cover with cool water. Allow beans to sit overnight or for at least 8 hours and doubled in size.
  • Once done, drain the chickpeas and add them to a food processor and pulse a few times until texture looks crumbly, and there are no large pieces left. Then transfer the processed beans to a large bowl.
  • In the same food processor, add the fresh herbs, fresh spinach, onion, garlic and spices. Pulse everything together until it almost looks like a paste and there are no large pieces of onion or herbs.
  • Add the herb mixture to the beans along with the flour, baking soda and baking powder and use a large spatula to mix everything very well. Set aside and place the mixture in the refrigerator while the oil heats up.
  • Heat a large skillet with vegetable oil and bring oil up to about 375 degrees Fahrenheit. This is a good time to use an infrared thermometer or you can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, it's ready.
  • Use a large tablespoon and form batter into balls, about 2 tablespoons worth and use your palms to form the mixture into a ball, without compacting too much.
  • Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don't overcrowd the pan. Fry on the first side until you can see it browning around the sides, about 4-5 minutes. Then flip over and fry the other side.
  • Transfer the falafel to a wire rack that is fitted on top of baking sheet and sprinkle with salt while the falafel are still hot. Continue frying the falafel in batches.
  • To serve, place falafel on top of hummus and sprinkle toasted pine nuts, a pinch of cayenne and drizzle of olive oil. Garnish with fresh mint leaves.

Notes

  • 1 cup of dried beans yields about double or 2 cups of beans after soaking.
  • If making the falafel mixture ahead of time, don't add the flour, baking soda or baking powder until right before frying. 
  • Make falafel ahead of time and freeze. Fry, chill and place falafel in a resealable plastic bag in the freezer for up to 1 month. 
 

Nutrition

Calories: 74kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 248mg | Potassium: 215mg | Fiber: 3g | Sugar: 2g | Vitamin A: 539IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg

Four Cheese Pizza with Sausage and Peppers

· 4 Comments

This four cheese pizza with sausage and peppers is everything you want in a deliciously savory pizza! Melty mozzarella and creamy ricotta top the pizza along with crumbles of Italian sausage and strips of sweet roasted red peppers. Finish the pizza with a grating of Parmesan and fresh oregano leaves to bring all the flavors together!

Four cheese pizza with Italian sausage and peppers.

If there is one dish that I will never turn down, it's sausage and peppers. Usually, we'll enjoy a sausage and peppers sandwich with the filling stuffed in a soft roll with a caesar salad on the side and there is nothing better!

This pizza with sausage and peppers is strongly inspired from the classic Italian American dish. The pizza starts with four cheeses including melty mozzarella, creamy ricotta and savory Pecorino and Parmesan cheese.

Once the four cheese pizza base is set, add cooked and crumbled Italian sausage and roasted red peppers. The combination of melty and creamy cheeses with the savory and rich sausage and sweet peppers is just out of this world!

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🍅 Ingredients

  • Pizza Dough: Leave the dough at room temperature for at least 30 minutes, which will help the dough relax and make it easier to roll out.
  • Marinara Sauce: Keep it easy and your your favorite jarred marinara or use leftover marinara from Sunday gravy.
  • Mozzarella Cheese: Look for a dry mozzarella cheese which will have less moisture. I prefer to grate my own mozzarella, but pre-shredded always works in a pinch!
  • Ricotta Cheese: Look for a low-moisture ricotta or "basket ricotta". This style of ricotta is thicker and creamier and won't have excess moisture that could weigh down your pizza dough. If you have a Whole Foods near you, look for Bellwether Farms ricotta which is one of my favorites!
  • Parmesan Cheese: Parmigiano Reggiano is an aged hard Italian cheese that has fantastic saltiness. You can often find Parmesan grated or use a hand grater to grate a block of cheese yourself.
  • Pecorino Cheese: Pecorino cheese is a hard Italian sheeps milk cheese that grates very well. Pecorino is much saltier and stronger in flavor than Parmesan and is a great garnish to add more saltiness and savoriness to yoru dishes.
  • Italian Sausage: Most Italian sausage is seasoned with fennel and oregano and comes in mild or spicy with hot red peppers added.
  • Fresh Herbs: Fresh oregano and, or basil leaves for garnish.

🍕 How to Make Pizza with Sausage and Red Peppers

  1. Preheat the oven to 500 degrees Fahrenheit at least 30 minutes minutes before cooking and place a pizza stone in the oven to preheat.
  2. Cook the sausage and bring a skillet to medium-high heat and add Italian sausage. Break the sausage up into crumbles and cook the sausage until cooked through and edges are caramelized and slightly crispy. Once done, set aside.
  3. Roll out the pizza dough on a lightly floured surface to a 10 inch circle.
  4. Spread a thin layer of marinara sauce onto the pizza, leaving a border around the dough.
  5. Top the pizza with slices of mozzarella, dollops of ricotta cheese, the crumbled sausage and slices of roasted red peppers.
  6. Finish the pizza with grated pecorino cheese, grated parmesan cheese, oregano leaves and a drizzle of olive oil.
  7. Transfer the pizza onto the pizza stone and cook the pizza for 5-8 minutes until the cheese and bubbly and melted and dough is golden brown.
Roll out the pizza dough to a 10 inch circle.
Top the pizza with four cheeses, including mozzarella, pecorino, mozzarella and Parmesan.
Add cooked crumbled Italian sausage to the cheese pizza.
Add roasted red peppers to thee sausage and cheese pizza.
Top the sausage pizza with a grating of parmesan cheese.
Pre-heat the oven and pizza stone and carefully transfer the pizza onto the hot stone.

📍Pizza Making Tips

  • Bring the pizza dough to room temperature at least 30 minutes before cooking, which will make rolling out much easier.
  • If the dough springs back when you are rolling out, let it relaxe for a few more minutes.
  • A pizza stone gives a great crispy crust, but if you don't have one, turn a baking sheet upside down and preheat that in the oven.
Pizza with sausage and peppers and fresh oregano.

Substitutions and Variations

  • If you don't eat pork, substitute with Italian spiced chicken sausage.
  • Make the pizza spicy and use spicy Italian sausage or add red pepper flakes or Calabrian peppers.
  • Instead of using jarred peppers, roast your own peppers! Place a whole red pepper under the broiler and turn until charred on all sides. Then remove the charred layer and slice into strips.
Do you need to cook sausage before putting on pizza?

Yes, sausage takes a lot longer to fully cook than pizza, so it's very important to fully cook sausage before adding as a topping.

What is the best sausage for pizza?

Look for an Italian seasoned sausage for great flavor. Italian sausage is seasoned with fennel and other seasonings and can be mild or spicy.

More Pizza Recipes to Try

Four cheese pizza with Italian sausage, roasted peppers and grated Parmesan.
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