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Shorbet Freek (GreenWeat Soup)

shorbet frik freekeh soup
Shorbet Freek
Serves 6
Shorbet Freek or Shorbet Freekeh is a common soup in north of Algeria and Tunisia, in this recipe we will make green-wheat soup, winter soup recipe on table in no time.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
201 calories
15 g
35 g
9 g
15 g
2 g
270 g
1327 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
270g
Servings
6
Amount Per Serving
Calories 201
Calories from Fat 83
% Daily Value *
Total Fat 9g
14%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 35mg
12%
Sodium 1327mg
55%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
4%
Sugars 2g
Protein 15g
Vitamin A
6%
Vitamin C
6%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 ounces lamb meat.
  2. 1 large onion, chopped.
  3. 2 tablespoons Olive oil.
  4. 2 tablespoons tomato purée.
  5. 1 canned chickpeas in water (precooked).
  6. 4 tablespoons vermicelli tagliati
  7. 4 tablespoons freek (greenweat)
  8. 1 Celery leafstalk
  9. Handful of fresh coriander, chopped.
  10. 1 tablespoon coriander powder.
  11. 1 tablespoon salt.
  12. 1 tablespoon pepper.
  13. 3-4 cups of hot water.
Instructions
  1. In a pressure-cooker sauté the onion in olive oil over low-medium heat, until translucent, add meat and spices, stir and combine to coat, cover and let cook for 3 mins, pour in hot water followed by chopped coriander, celery rib, tomato purée and bring to simmer.
  2. Cover the pressure-cooker and cook the meat for 30 mins or until tender.
  3. Uncover the pressure-cooker, and add in the chickpeas, Freek, and pasta (Vermicelli tagliati), cook for 10 mins.
  4. Garnish the soup with fresh chopped coriander and a squeeze of lemon juice.
beta
calories
201
fat
9g
protein
15g
carbs
15g
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Merjana https://www.merjana.com/
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Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani
Serves 6
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
697 calories
80 g
99 g
25 g
36 g
8 g
266 g
154 g
3 g
0 g
16 g
Nutrition Facts
Serving Size
266g
Servings
6
Amount Per Serving
Calories 697
Calories from Fat 225
% Daily Value *
Total Fat 25g
39%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 99mg
33%
Sodium 154mg
6%
Total Carbohydrates 80g
27%
Dietary Fiber 5g
21%
Sugars 3g
Protein 36g
Vitamin A
17%
Vitamin C
78%
Calcium
7%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 whole chicken cut into pieces
  2. 1 cup of yoghurt
  3. 1 fresh squeezed lemon juice
  4. 2 tablespoon olive oil
  5. 2 green chillies chopped
  6. 2 tablespoon garlic ginger paste
  7. Handful of fresh mint chopped
  8. Handful of fresh coriander chopped
  9. 1 cup fried onion
  10. 3 cups basmati rice
  11. 1 teaspoon caraway seeds
  12. 3 bay leaves
  13. Salt to taste
  14. Pinch of saffron
  15. 2 tablespoon Ghee
Biryani masala
  1. 1 teaspoon red chilli powder
  2. 1 teaspoon coriander powder
  3. 1 teaspoon cumin seeds
  4. 1 teaspoon black peppercorn
  5. 1 teaspoon green cardamom powder
  6. ½ teaspoon turmeric
  7. 3 pieces of mace
  8. 4 black cardamom
  9. 2 cinnamon sticks
  10. 3 bay leaves
  11. Salt to taste
Instructions
  1. Wash rice and soak it for 30 mins at least (this makes the grain as long as possible)
  2. In a large bowl add the chicken pieces, olive oil, lemon juice, green chillies, garlic ginger paste, half of chopped mint, half of chopped coriander, biryani masala and yoghurt, mix well to coat with marinade, cover the bowl with cling film and set aside.
  3. Bring water to boil in sauce pot pour in ghee, and add bay leaves, caraway seed, and salt, add rice and cook until it's 70-80% done
  4. Heat another large pot over medium-heat, add chicken and add half of semi-cooked rice spread chopped coriander, chopped mint and fried onion over and cover with the rest of the rice, add saffron on top and cover with lid tightly and put over medium high heat for 20-30 mins or until aromatic.
  5. Garnish with remaining of fried onion and serve with Raita.
Notes
  1. For best result coat the chicken with the marinade, cover and refrigerate for whole night or at least 2 hours
beta
calories
697
fat
25g
protein
36g
carbs
80g
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Merjana https://www.merjana.com/
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Vegetable pakoras

Vegetable Pakoras

Vegetable Pakoras
Serves 4
Homemade vegetable pakora to yum in Holy Ramadhan or Rainy day.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
269 calories
51 g
0 g
4 g
7 g
0 g
235 g
207 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
235g
Servings
4
Amount Per Serving
Calories 269
Calories from Fat 38
% Daily Value *
Total Fat 4g
7%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 207mg
9%
Total Carbohydrates 51g
17%
Dietary Fiber 3g
13%
Sugars 3g
Protein 7g
Vitamin A
13%
Vitamin C
62%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 Potato finely chopped (as thinly as you can).
  2. 1 tomato (thinly chopped).
  3. 1 onion finely chopped.
  4. 1 green chilli chopped.
  5. ¼ cup fresh chopped coriander.
Pakora's masala
  1. 1 ½ cup besan (gram flour).
  2. 1 cup of water for smoothing the batter.
  3. 1 teaspoon crushed red pepper.
  4. 1 teaspoon cumin seeds.
  5. 1 teaspoon coriander powder.
  6. ½ teaspoon ground black pepper.
  7. ½ teaspoon baking soda (optional).
  8. Salt to taste.
  9. Oil for deep frying.
Instructions
  1. Combine all the dried ingredients in a large bowl, Add the copped veggies and pour in the water and mix with hand until well coated and smooth.
  2. Into a large deep frying pan (Karahi) pour oil to a depth of 3 inches and heat to medium high heat.
  3. Drop spoonfuls of batter or using your hands grab a little bit of mixture at time and drop in the hot oil, fry in batches until golden brown, then remove and drain on kitchen paper to absorb excess oil.
  4. Serve hot with chutneys, yoghurt or ketchup
beta
calories
269
fat
4g
protein
7g
carbs
51g
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Tandouri Chicken Roasted

Tandoori Chicken with Sweet Potatoes

Tandoori Chicken with Sweet Potatoes
Serves 6
For a healthy week night dinner try this roasted chicken with tandoori masala and sweet-potatoes.
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Prep Time
4 hr
Cook Time
30 min
Total Time
4 hr 30 min
Prep Time
4 hr
Cook Time
30 min
Total Time
4 hr 30 min
111 calories
5 g
22 g
7 g
8 g
1 g
50 g
58 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
50g
Servings
6
Amount Per Serving
Calories 111
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 22mg
7%
Sodium 58mg
2%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
9%
Sugars 1g
Protein 8g
Vitamin A
15%
Vitamin C
13%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Whole chicken skinless.
  2. 2 tablespoon olive oil.
  3. fresh squeezed 1 whole lemon juice.
  4. 3 large sweet-potatoes cut into cubes.
Tandoori Masala
  1. ½ teaspoon nutmeg powder
  2. 1 teaspoon mace powder
  3. 1 teaspoon cardamom powder
  4. 1 teaspoon kashmiri chilli powder
  5. 1 teaspoon fenugreek powder
  6. 1 teaspoon ginger powder
  7. 1 teaspoon cinnamon powder
  8. 1 teaspoon cloves powder
  9. 1 teaspoon garlic powder
  10. 2 tablespoon Coriander powder
  11. 1 tablespoon paprika powder
  12. 1 ½ tablespoon Cumin powder
  13. Salt and Pepper to taste
Instructions
  1. Combine all of the spices in a small bowl together, use about 2 tablespoons of masala and store the remaining in an airtight container until needed.
  2. Make deep slashes into the chicken breast, and cuts in the thighs and drumsticks.
  3. Mix olive oil, lemon juice to the 2 tablespoons of the masala and rub into the slashes and chicken skin, wrap the chicken in plastic wrap tightly and refrigerate for at least 4 hours.
  4. Preheat the oven to 250°C.
  5. Add the sweet-potatoes cubes to a microwave safe bowl and steam for 2 mins, drizzle with olive oil and season with salt and pepper.
  6. Place the chicken in the roasting pan breast-side up and bake for 20 minutes, then lower the oven to 200°C, arrange the sweet-potatoes around the bird and bake for 10 mins turning them in the pan once or twice, until well cooked.
beta
calories
111
fat
7g
protein
8g
carbs
5g
more
Merjana https://www.merjana.com/
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Spaghetti with Tomato Sauce and Cheese

Spaghetti with Tomato Sauce

Spaghetti with Tomato Sauce
Serves 4
If you don't have a time and energy to cook after a busy long day spaghetti is the key, cheap and quick weeknight meal and ready in 15 minutes or less
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
359 calories
16 g
40 g
22 g
23 g
11 g
112 g
1070 g
3 g
0 g
10 g
Nutrition Facts
Serving Size
112g
Servings
4
Amount Per Serving
Calories 359
Calories from Fat 197
% Daily Value *
Total Fat 22g
34%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 40mg
13%
Sodium 1070mg
45%
Total Carbohydrates 16g
5%
Dietary Fiber 1g
6%
Sugars 3g
Protein 23g
Vitamin A
16%
Vitamin C
6%
Calcium
69%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 package spaghetti
  2. Pasta tomato sauce
  3. Handful fresh parsley
  4. Fresh greeted parmesan cheese
  5. 2 tablespoon olive oil
  6. Salt and Pepper to taste
Instructions
  1. Boil water in a large pot add salt, cook spaghetti according to package instructions 3 to 5 minutes, and drain.
  2. In a sauce pan add olive oil, tomato sauce season to taste and stir for 2 minutes add chopped parsley; toss the spaghetti to make them creamy and well mixed with the sauce.
  3. Serve it hot and garnish with parmesan and fresh parsley leaves
beta
calories
359
fat
22g
protein
23g
carbs
16g
more
Merjana https://www.merjana.com/
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Chicken tenders baked

Baked Sesame Crusted Chicken Tenders

Baked Sesame Crusted Chicken Tenders
Serves 6
Baked chicken fingers super-healthy, throw away the junk food, have fun at home make your own snacks
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
417 calories
31 g
166 g
19 g
29 g
6 g
147 g
841 g
1 g
0 g
9 g
Nutrition Facts
Serving Size
147g
Servings
6
Amount Per Serving
Calories 417
Calories from Fat 168
% Daily Value *
Total Fat 19g
29%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 166mg
55%
Sodium 841mg
35%
Total Carbohydrates 31g
10%
Dietary Fiber 2g
9%
Sugars 1g
Protein 29g
Vitamin A
3%
Vitamin C
0%
Calcium
12%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 16 oz trimmed chicken tenderloins.
  2. 3 tablespoon toasted sesame seeds.
  3. 1 cup finely powdered bread crumbs.
  4. 1/2 teaspoon dried thyme.
  5. 1 teaspoon sea salt.
  6. 1 teaspoon pepper.
  7. 1 teaspoon garlic powder.
  8. 1 teaspoon cumin powder.
  9. 1 tablespoon chicken bouillon powder.
  10. 1 cup all purpose flour
  11. 3 large eggs, lightly whisked
Instructions
  1. Preheat the oven to 200°C line the baking tray with baking paper and set aside.
  2. In a shallow bowl mix together the sesame seeds, dried thyme, bread crumbs, 1/2 tablespoon of chicken bouillon powder and season to taste.
  3. In another bowl combine the flour with the rest of the ingredient, dredge strips in the flour to coat, shake off, dip into the whisked egg then into the sesame seed mixture to coat arrange the chicken tenders on the tray and bake for about 15 to 20 minutes turning once or until golden and cooked through.
  4. Serve with dips or Salad
beta
calories
417
fat
19g
protein
29g
carbs
31g
more
Merjana https://www.merjana.com/
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Salad with Crispy Chicken

Salad with Crispy Chicken Fingers

Salad with Crispy Chicken Fingers
Serves 6
Crunchy salad to shake up your evening meal with fried chicken strips topping, here is the Baked way
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
410 calories
37 g
157 g
14 g
34 g
3 g
319 g
960 g
5 g
0 g
9 g
Nutrition Facts
Serving Size
319g
Servings
6
Amount Per Serving
Calories 410
Calories from Fat 120
% Daily Value *
Total Fat 14g
21%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 157mg
52%
Sodium 960mg
40%
Total Carbohydrates 37g
12%
Dietary Fiber 5g
18%
Sugars 5g
Protein 34g
Vitamin A
30%
Vitamin C
58%
Calcium
14%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound boneless chicken breast (2 large size pieces), sliced lengthwise into strips.
  2. 3 tablespoon toasted sesame seeds.
  3. 1 cup finely powdered bread crumbs.
  4. 1 teaspoon sea salt.
  5. 1 teaspoon pepper.
  6. 1 teaspoon garlic powder.
  7. 1 teaspoon cumin powder.
  8. 1 tablespoon chicken bouillon powder.
  9. 1 cup all purpose flour
  10. 3 large eggs, lightly whisked
  11. Sunflower oil for frying
  12. For the salad
  13. 1 head lettuce chopped
  14. Handful fresh basil
  15. 1 cup of cherry tomatoes cut into wedges
  16. 1 cup of radish, sliced
  17. 1 red bell pepper, julienned
  18. Chives, finely diced
  19. For dressing
  20. 2 tablespoon Dijon mustard
  21. 1 tablespoon vinegar
  22. 2 tablespoon extra virgin oil
  23. Sea salt to taste
Instructions
  1. In a shallow bowl mix together the sesame seeds, bread crumbs, 1/2 tablespoon of chicken bouillon powder and season to taste.
  2. In another bowl combine the flour with the rest of the ingredient, toss the chicken strips with the flour mixture, then dip one by one into the whisked egg then sesame mixture, set breaded chicken strips aside while preparing the salad.
  3. Heat the oil, meanwhile combine the dressing and add to large bowl with the lettuce leaves and other ingredients and stir to coat.
  4. Fry the chicken strips, drain on paper towels, arrange the salad on serving dishes then place strips on top of it, garnish with basil leaves and chives.
beta
calories
410
fat
14g
protein
34g
carbs
37g
more
Merjana https://www.merjana.com/
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Roasted Chicken Thighs and Legs with Vegetables

Roasted Chicken Thighs and Legs with Vegetables
Serves 4
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Prep Time
15 min
Total Time
1 hr
Prep Time
15 min
Total Time
1 hr
665 calories
53 g
306 g
23 g
61 g
6 g
578 g
510 g
4 g
0 g
14 g
Nutrition Facts
Serving Size
578g
Servings
4
Amount Per Serving
Calories 665
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 306mg
102%
Sodium 510mg
21%
Total Carbohydrates 53g
18%
Dietary Fiber 5g
18%
Sugars 4g
Protein 61g
Vitamin A
13%
Vitamin C
42%
Calcium
7%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 pounds bone-in, skin-on chicken thighs, approx 6 pieces.
  2. 3 large potatoes, sliced into half-inch thick slices.
  3. 1 1/2 cup of cherry tomatoes, halved.
  4. 1 whole garlic bulb, cloves separated not peeled.
  5. 1 tablespoon extra virgin olive oil.
  6. 1/2 tablespoons balsamic vinegar.
  7. 1/2 teaspoon sea salt.
  8. Pepper to taste.
  9. Spring of fresh rosemary.
Instructions
  1. Preheat the oven at 200°.
  2. Steam the potatoes first: add potato slices into a steamer basket, in a large pan pour water and place the basket and bring it to boil.
  3. Arrange the chicken thighs on the bottom of a baking tray lay chopped rosemary over and season to taste, drizzle with some balsamic vinegar and olive oil; cover the tray with foil, and roast for about 20 mins or until chicken is cooked through.
  4. Let the chicken rest on another plate, place the steamed potato, cherry tomatoes and garlic on the baking dish, season and drizzle with remaining of olive oil and balsamic vinegar and arrange the chicken on top, bake uncovered for 20 minutes or until the chicken is crisp on the top and potatoes well brown.
  5. Bon appétit
beta
calories
665
fat
23g
protein
61g
carbs
53g
more
Merjana https://www.merjana.com/
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Hummus-Houmous

Basic Houmous Recipe

Basic Houmous Recipe
Serves 4
Have you ever tried to make the chickpeas dip at home?...Yummy ... yes... I am talking about Hummus... First thing let me define hummus... literally translates to chickpeas from Arabic and it is one of the simplest, easiest, quickest, tastiest starter to make...In fact this dip is called hummus bi tahina which means chickpeas with tahini. You can include hummus into your diet plans for weight loss, because it's reach in protein and it can help fight hunger during the day.
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
543 calories
63 g
0 g
25 g
20 g
3 g
138 g
67 g
11 g
0 g
20 g
Nutrition Facts
Serving Size
138g
Servings
4
Amount Per Serving
Calories 543
Calories from Fat 220
% Daily Value *
Total Fat 25g
39%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 0mg
0%
Sodium 67mg
3%
Total Carbohydrates 63g
21%
Dietary Fiber 18g
72%
Sugars 11g
Protein 20g
Vitamin A
1%
Vitamin C
14%
Calcium
14%
Iron
39%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cups of boiled chickpeas reserve the liquid about 10 tbsp
  2. 8 tsp tahina (tahini) paste
  3. 1/3 cup olive oil
  4. 1/4 cup lemon juice
  5. 2 garlic cloves, minced
  6. Salt to taste
  7. Decoration:(optional)
  8. Seeds:- brown/white sesame seeds, sunflower seeds, linseed, nigella seeds.
  9. Handful basil leaves.
  10. Olive oil.
Instructions
  1. Mix the ingredients chickpeas, tahina, lemon juice, minced garlic, and salt using food processor, thin with 10 tbsp of reserved water (if needed) and pour in the olive oil slowly while it runs until combined and smooth.
  2. Place into serving plates and decorate with seeds and basil.
  3. Drizzle with some olive oil and serve as starter or snack, Enjoy.
beta
calories
543
fat
25g
protein
20g
carbs
63g
more
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Green Leaves and Beets Radish Salad

Lettuce and Beets Radish Salad

Lettuce and Beets Radish Salad
Serves 6
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
105 calories
11 g
0 g
7 g
2 g
1 g
146 g
101 g
6 g
0 g
6 g
Nutrition Facts
Serving Size
146g
Servings
6
Amount Per Serving
Calories 105
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 101mg
4%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
14%
Sugars 6g
Protein 2g
Vitamin A
1%
Vitamin C
37%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 butterhead lettuce, leaves separated
  2. 1 pound beetroots scrubbed, peeled, sliced and stimmed
  3. 2 cups of radish sliced
  4. small handful lemon balm leaves
Dressing
  1. 3 tablespoons extra virgin olive oil
  2. Freshley skweezed 1 lemon
  3. Salt to taste
Instructions
  1. Prepare dressing in a small bowl and in another one mix the beets and radish slices with half of the dressing.
  2. Place the green leaves ( lettuce and lemon balm) on serving dishes and top with beets and radish and drizzle with the remaining dressing.
  3. Serve with seafood or poultry.
  4. Enjoy.
beta
calories
105
fat
7g
protein
2g
carbs
11g
more
Merjana https://www.merjana.com/
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