Ans Recipe Finder

For the Chicken: 2 tablespoons (30 ml) olive oil 1 tablespoon (15 g) unsalted butter 1 medium onion (8 ounces; 226 g), diced 1 1/2 teaspoons ground turmeric 1 1/2 teaspoons ground ginger Light pinch of saffron threads (optional) 1 1/2 teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume 1/4 teaspoon ground black pepper 2 1/2 pounds (1.13 Kg) skin-in on, bone-in chicken thighs (alternatively, use bone-in skin on chicken pieces

Chickpea - 1½ cups, dried, soaked in cold water overnight Onion - 1, chopped Garlic - 3 cloves, chopped Cilantro - ½ cup, chopped Parsley - ½ cup, chopped mint - ¼ cup, chopped Salt & Pepper Coriander powder - 1 tbsp. Cumin powder - ½ tsp Green chillies - 2 Oil for deep frying Grind all the ingredients in your mixer to a slightly coarse paste. Do not add any water while grinding. Make small balls using your palm. Shape the mixture into 1½ inch balls and set aside. Heat

For the Simple Syrup: Granulated Sugar - 1 cup Water - ¾ cup Lemon - 1 to 2 slices Rose Water - 1 tablespoon For the Kunafeh: Shredded Phyllo Dough - ½ of a 16-ounce box (thawed) Whole-Milk Ricotta - ½ cup Shredded Mozzarella Cheese - 2 cups Granulated Sugar - ¼ cup Unsalted Butter - 1 stick (melted) Set the oven to 375°F and grease an 11-inch round pan. For the simple syrup, mix water, sugar, and lemon slices in a small saucepan over medium-high heat. Bring to a boil, then r

For Chicken Marinade: Boneless, skinless chicken thighs - 2 pounds, thinly sliced Plain yogurt - 1/4 cup Olive oil - 2 tablespoons Tomato paste - 2 tablespoons Hot sauce - 1 tablespoon Lemon juice - 1 tablespoon Minced garlic - 2 teaspoons Paprika - 1 1/2 teaspoons Salt - 1 1/2 teaspoons Sumac - 1 teaspoon Coriander - 1 teaspoon Allspice - 1 teaspoon Black pepper - 1/2 teaspoon Cardamom - 1/4 teaspoon In a large bowl, combine yogurt, olive oil, tomato paste, hot sauce, lemon