Melt the ghee butter in a pan, add the diced onion and sauté for a while. Add the chicken pieces, yellow peppers, spinach, and season to taste and continue sautéing.
Place one tortilla on a baking sheet, put the chicken mixture on it, sprinkle with grated cheese and Za’atar and cover with the other tortilla. Bake in a preheated oven for about 5 minutes. Garnish on a plate with sour cream and parsley.
In a pot, heat up Ghee, add diced squash,
sliced ginger, garlic, spices, broth of your choice and cook until soft.
Add a handful of cashew nuts, sour cream and mix the soup with an immersion mixer until smooth.
Garnish the soup with cashew nuts and parsley when serving.
In a pot, heat the Ghee and sauté the finely chopped onion. Add garlic, ginger, spices. Sprinkle with flour and cook a couple minutes. Pour in the broth, add diced potatoes, mushrooms and beans. Mix and cook until everything is soft.
Garnish the stew with parsley.
Sauté the finely chopped onion in a pot. Add sliced carrots and diced potatoes and simmer for a while. Pour broth in and cook until half way done. Then add the diced salmon and cook until the fish is cooked (about 10 minutes).
Set aside some boiled potatoes, carrots, fish and fresh dill to garnish the soup. Add chopped dill to the soup. Mix the soup with a hand mixer into a smooth cream.
Add heavy cream and cook for a while.
Season with salt and pepper. Garnish the soup on a plate with pieces of salmon, carrots, potatoes and dill.
Sauté the chopped onion. Add cut up carrots, apple, ginger, broth and cook. When everything cooks through and becomes soft, mix it with an immersion mixer, pour in the coconut milk and cook the soup for a while. Season the soup and garnish each bowl with dried tomatoes and chopped parsley.
Sauté the finely chopped onion on Ghee butter in a big pot. Add crushed garlic, oats and sauté for a while. Add spinach, milk and cook briefly. Mix the soup with an immersion mixer. Add cream, season with salt and pepper and garnish on a plate with grated Parmesan cheese and croutons.
Lentil: Cook rinsed lentils in water with salt until soft. (Cook for about 20-30 minutes).
Sauce:
Melt Ghee butter in a large pan. Add cumin, cardamom, cloves, cinnamon, bay leaf and mix. Add the finely chopped onion and sauté until golden brown. Then take out the cloves and bay leaf and add the pressed ginger and garlic.
Finally pour in the tomato puree and cook on low heat for about 15 minutes.
If you like spicy dishes, you can also add chili pepper.
Once the sauce is done, add the lentils with some lentil water and cook it for a bit.
Wash and pat dry the chicken breasts. Season on both sides with salt, pepper, and the chicken seasoning. Place them in a larger skillet with 2 tbsp of Ghee and fry on both sides. Now place the chicken breasts in a baking dish and set aside. Slice the cleaned mushrooms and sauté for a while using the skillet that you just used for the chicken. Then lay the mushrooms on the chicken, season with salt and cumin. Sprinkle with grated cheese and bake in a preheated oven at 360° F for 30 minutes. Then add sour cream in the baking dish and bake for another 15 minutes.
Sauté the chopped onion and garlic on Ghee until golden brown. Add diced potatoes and squash (or pumpkin), mix and sauté for a while. Add vegetable broth and orange juice and cook until soft. Then mix the soup with an immersible mixer. Add heavy cream and season.
Garnish the soup on a plate with sour cream, herbs or seeds.
