Recipes

We add recipes from community members to this webpage as they come in. To submit a recipe, click here.

Mujadra (From Gabby's Cooking Class)

Mujadra is a staple meal in any Lebanese or Middle Eastern household. Even though it's made of few ingredients, it is very satisfying and nutritious.

Click here for a recording of the cooking class.

Instructions

1. Chop the 3 onions into small pieces.

2. Heat 2 tablespoons of olive oil in the pot on medium heat.

3. Add the onions in (be careful the oil does not splash back at you).

4. Let the onions cook for about 10-15 minutes until they begin to brown a bit. Make sure to mix every few minutes so the onions cook evenly and they don’t stick to the bottom.

5. While the onions are cooking, rinse the lentils in a strainer and set aside.

6. Once the onions are browned, add 1 ¼ cup of lentils and 2 ½ cups of water and bring heat to high.

7. Add salt and a pinch of allspice. Mix it all together making sure to mix up the onions at the bottom of the pot.

8. Once mixture is at a boil, bring heat back to medium, let simmer and cover the pot.

9. Once most of the water is absorbed and the lentils are tender but not fully cooked, add ½ cup of rice and 1 cup of water. Bring to high heat.

10. Mix everything together. Once mixture is at a boil, bring heat back to medium, let simmer and cover the pot.

11. Let cook for about 20 minutes.

12. Greek yogurt is an optional topping. It adds a creaminess to it.

Recipe from Gabrielle Lakis. Picture from https://feelgoodfoodie.net/recipe/mujadara/

Picadillo (From Holly's Cooking Class)

Click here for a recording of the cooking class.

Instructions

Drizzle enough oil into a large skillet to coat the bottom. Heat it over medium-high until the oil starts to shimmer. Add the onions, carrot and jalapeños and cook, stirring occasionally, about 3 to 4 minutes or until the vegetables start to soften. Stir in the garlic. Sprinkle in the cumin and chili powder. Season with salt and pepper.

Pull apart pieces of the ground beef and add it to the skillet with the vegetables. Using a spatula, break up the beef and combine it with the vegetables. Cook for 5-7 minutes, stirring occasionally.

Add the remaining ingredients (except cilantro and lime) and turn the heat to low; allow to simmer for another 10 to 12 minutes. If the mixture seems dry, add a little more water or beef stock. Remove from heat, sprinkle with chopped cilantro and top with a few squeezes of fresh lime juice

Recipe from Holly Pierce. Learn more at Holly's website: https://kitchen-coaching.com/

Scallops (From Sam's Cooking Class)

Click here for a recording of the cooking class.

Mukimo (From Sally's Cooking Class)

Mukimo is a Kenyan traditional delicacy. The meal can be served with Beef Stew and Mixed Veggies.

Click here for a recording of the cooking class.

Instructions

1. To save on energy, mix sweet peas, potatoes, and corn and boil them together. Add salt to taste.

2. Boil baby spinach separate as they cook quick.

3. When fully cooked, drain excess water and mash them together with baby spinach to create(Mukimo). Set aside.

4. Using a separate cooking pot, add 3-4 spoonful of olive oil together with a whole chopped onion. Let the onion sit for a minute or two frying in hot olive oil until it begins to brown just a little.

5. Put the mashed meal (Mukimo) consisting of potatoes, corn, sweet peas and spinach in the pot with the browning onion under the fire. Minimize the fire frame at this time while mixing.

6. Mix all the ingredients thoroughly together using a cooking spoon for 3-4 minutes. The meal will be ready to serve.

qentao - A Hot Drink, Good for COld Days!

Qentao is a drink traditionally consumed at the traditional FESTA JUNINAS, in June and July, which is always cold at that time in Brazil.

Recipe and picture from Santos, YMCA Woburn ILC Level 2 student

Greek Authentic Moussaka

Moussaka is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.

Instructions

For the Vegetables

1. Place a deep pan over high heat. Add the sunflower oil and let it get hot.

2. Peel the potatoes and slice them into thin rounds.

3. Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes.

4. Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.

For the Ground Meat

1. Place a pot over high heat and add the olive oil.

2. Coarsely chop the onion and add to pan.

3. Finely chop the garlic and add to pan along with thyme and sugar. Sauté for 2-3 minutes until they caramelize nicely.

4. Add the ground meat and break it up with a wooden spoon. Sauté until golden brown.

5. Add the tomato paste and sauté so that it loses its bitterness.

6. Add the chopped tomatoes, lower heat and simmer for 5-10 minutes until the sauce thickens.

7. Remove from heat and add the parsley and coarsely chopped basil. Season with salt and pepper.

For the Béchamel Sauce

1. Place a pot over medium heat.

2. Add the butter and let it melt.

3. Add the flour and whisk until it soaks up all of the butter.

4. Add the milk in small batches while continuously whisking so that no lumps form.

5. As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat.

6. Add the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks. Whisk thoroughly.

To Assemble

1. Preheat oven to 180* C (350* F).

2. In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers.

3. Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.

4. Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan.

5. Bake for 35-40 minutes.

6. When ready, remove from oven and allow to cool.

7. Serve with fresh herbs and olive oil.

Recipe and pictures from Elaine Dougherty, YMCA Woburn ILC