My go-to Musakhan recipe, with a modern twist! It’s my go-to because it results in chicken that is juicy, rich in flavour, & perfectly browned-yet-tender, thanks to the fast-yet-flavorful middle eastern chicken marinade⏤absolute perfection! Plus, it only requires simple staple ingredients & it’s super quick & easy to throw together.

What are Musakhan rolls?

Musakhan Rolls as known as “sumac chicken rolls,” are a modern take on the classic Palestinian Musakhan recipe. A heaping pile of tangy-sweet sumac onions and thinly sliced spiced chicken is rolled up in a thin bread & toasted to crispy, crunchy perfection.

It’s a quick & more uncomplicated version compared to the traditional recipe, made with a thicker bead known as tandoor bread. The bread is soaked in chicken broth, then covered with sumac-flavoured onions, spiced chicken, and fried nuts.

How to make :

Prep a quick chicken marinade. Mix up the marinade with spices, (7 spice, cardamon, safflower, & cinnamon) garlic, lemon, and olive oil. The spices & garlic create a big punch of Middle Eastern flavour, and the lemon juice brightens & tenderizes.

Bake the chicken. Place the marinated chicken breast on a baking sheet, then bake for 18-20 minutes. Remove from the oven, and let the chicken cool enough to handle. Shred the chicken, then place it back onto the baking pan & let the chicken soak up all the juices.

Chop & season the onions. While the chicken is baking, start the onions. Heat pan, add olive oil and the onions cook until soft. Add the sumac and cumin. Once the chicken is ready add the chicken and fried almonds.

Now, you’re ready for Musakhan assembly⏤the whole cooking process takes 30 minutes, tops!

HOW TO ASSEMBLE:

1. Load on the toppings. Place a heaping spoonful of the chicken onion on the lower edge of the Saj bread. Be sure to spread the toppings out across the base ingredients rather than simply spooning them into the middle.
2. Tuck & roll. Pull the lower side of the bread up, then roll the edge nearest to you over the musakhan fillings. It’s helpful at the beginning of rolling to make sure the edge of the bread is tucked tightly over the filling as you roll it up. This maneuver can be tricky – just take your time & have fun with it!
3. Base & Bake. Lightly brush the baking pan with oil. Place the musakhan rolls on the baking dish and brush the tops with oil. Alternatively, you can skip oiling the bread if you’re using a panini press.

What is the best bread for Musakhan rolls?

The best bread for this recipe is Saj/Marouk bread. It’s paper-thin and crisps up beautifully for this recipe. You can find this style of bread at most middle eastern stores; however, I know not everyone has the luxury of having a local Middle Eastern store in their neighbourhood.

Here are the best substitute bread products for this recipe:

• Lavash
• Pita bread
• Tortilla (my least favourite for this recipe)
• Egg roll & spring roll wraps

Avoid phyllo dough for this recipe; it’s too dry, and the texture isn’t the best for this recipe.

Recipe tips and tricks

Meal prep tips! Get a head start on your Musakhan by doing a little prep ahead of time. You can…

Check the Recipe Notes, below, for full meal prep guidance!

More recipes with sumac

• Sumac Chicken Fatteh
• Sauteed Chard with Onions & Sumac
• Middle Eastern Roasted Chicken
• Winter Grain Bowl

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Musakhan Rolls

These easy Musakhan Rolls are a playful spin on the famous Palestinian Musakhan. This easy Musakhan recipe starts with my go-to musakhan chicken spice blend and heaping piles of tangy sumac onions. These epic Musakhan rolls are weeknight-friendly, super easy, & so satisfying⏤You'll be obsessed!

Course Dinner, Lunch

Cuisine Palestinian

Keyword chicken musakhan, flatbread with chicken, onions, & sumac, Palestinian chicken recipes, Palestinian recipes, Sumac Chicken rolls, Sumac chicken wraps

Prep Time 15 minutes

Cook Time 25 minutes

Marinating 30 minutes

Servings 6 servings

Ingredients

• 3 Saj bread cut in half
• 4 chicken breast

Chicken Marinade

• 1/3 cup olive oil
• 1 tsp 7 spice
• ½ tsp cardamom
• ¼ tsp cinnamon
• ⅛ tsp cloves ground
• ⅛ tsp nutmeg ground
• ½ tsp American saffron (safflower)
• 1 tsp sea salt
• 1 tsp pepper
• 1 lemon juiced
• 4 garlic cloves mashed into a paste

Onion MIxture

• 4 large onions chopped or sliced
• 1/3 cup olive oil
• 1/4 cup sumac
• ¼ teaspoon cumin
• 1/4 cup almond slivers

Instructions

Chicken Preparation

• In a large bowl, add all of the marinade ingredients. Mix well. Add the chicken breast, & make sure all of the chicken is coated in the marinade. Cover & chill the chicken for at least 30 minutes.
• Preheat the oven to 425ºF. Remove the chicken from the fridge and place it on a baking pan.
• Bake the chicken for 18-20 minutes or until the temperature reaches 160ºF.
• Let the chicken cool enough to handle, then shred all of the chicken breasts and place all of the shredded breasts back onto the baking pan. Mix the pan juice into the shredded chicken. Set aside until onions are finished cooking.

Sumac Onion Preparation

• Heat a large skillet pan on medium-high. Then add the olive oil & almonds. Toast the almonds until lightly golden. It's important to remove the almond before becoming brown, as they will continue cooking from residual heat. Once the almonds have been removed, add the onions and saute until soft and transulant.
• When the onions are softened, add the sumac & cumin. Cook for 5 more minutes, then remove from heat. Add in the chicken & almonds, then mix everything.

Assembling the Musakhan Rolls

• If using the Saj bread: Cut down the middle so you have 2 folded halves.
• Place 3-4 tablespoons of the chicken mixture on the edge of the bread, tuck in the filling, and roll. Place the seam side down once finished rolling. Do this until your mixture is all rolled up.
• Make sure the edge of the bread is tucked tightly over the filling as you roll it up. You don't want the filling to fall out.

Baking method

• Preheat your oven to 350 ℉ (180 ℃). Grease the baking pan with olive oil and line up your rolls. Brush with olive oil. Bake until the tops are golden (about 15 to 20 minutes). Garnish with more sumac.

Panini press

• Preheat your panini press. Close the press until the tops are golden (about 5 minutes). Garnish with more sumac. (no need for oil)

Notes

• Storage & Reheating: Store leftover musakhan rolls in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through. 
• 10-15 Minute Meal Prep: Nearly all of the active prep work comes from prepping the chicken & onions. Prep them in advance to cut down on active prep required at dinnertime – it takes 10-15 minutes, tops! The filling can be stored 3 days in advance.
• Prepare The Chicken Marinade according to Step 1 of the Recipe Directions, above. Store in a jar or airtight container in the refrigerator for up to 5 days. The day you’d like to make musakhan, all you have to do is toss the chicken into the marinade – so easy! Marinate in the refrigerator (covered) for up 12 to hours. (5 minutes active prep) or for at least 10-15 minutes at room temperature. 
• For a Speedy Version: Skip marinading & cooking the chicken, use a roastery chicken instead. Remove all the chicken from the bones, then add it to the cooked sumac spiced onions. A 30-minute musakhan meal on your table! 

The post Musakhan Rolls appeared first on Deliciously Mediterranean.

Cheese Manakish

Did you just say, Pizza for BREAKFAST? Breakfast, really?

Yes, it’s true! Manakish, are one of the most common breakfast dishes in the Middle East, along with Falafels and Ful Medammas and Labneh. Middle Easterners from the Levant(Lebanon, Palestine, Syria, Turkey and Iraq) often grab Manakish pies on the go from the local bakery or enjoy them at home with tea, pickled vegetable, fresh herbs, tomatoes, cucumbers and olives.

In the west, we think of pizza as just for lunch or dinner. If you’re like me as a teenager, pizza for breakfast was a great idea that your parent cringed at! Let’s be serious here for just a moment, who doesn’t like pizza? I honestly have never met anyone in my life, who doesn’t love a delicious pizza just oozing with cheese! Why not enjoy it at all times of the day?

The Cheese Manakish gives us the crave-worthy cheese pulls, however, it’s much lighter tasting and it’s also accompanied by plenty of fresh vegetables and herbs. which any parent, would be more than happy to see their teenager mowing down on first thing in the morning.

What is a Cheese Manakish?

The Cheese Manakish is like a cheese pizza without sauce! It’s often made with a salty cheese called Akawi. This cheese may be a bit difficult to find or too expensive to buy for most, however, I recommend trying it at least once if you can.

Good news! You don’t need to have the akawi cheese to have an authentic tasting cheese Manakish. A mixture of feta and mozzarella does the trick to achieve a salt gooey pie. If all you have is mozzarella or just you hate feta cheese you can add a bit of salt to the mozzarella cheese. I’ve had pleasant results with this method.

Fun Fact: This recipe has a slightly different pronunciation or completely different name in every country it’s made. The most common names are Man’oushe, Manakish, Manakeesh, and fatyer. In Ottawa (where I live), we call it cheese pie, so if you notice, I like to use the word pie, that’s why.

What You’ll need

• Mozzarella cheese. Traditionally man’oush is made with a salty cheese called Akwai. This cheese can be difficult to find unless you live in an area with a large Arab community. Mozzarella is a great substitute; even the man’oush stores use it to help reduce the cost.
• Akawie cheese. Adding the akawie cheese gives this manakish its authentic salty taste but if you can’t access the akawie cheese you can substitute it with feta cheese. If you want to leave out the feta and akawie, then just add 1/2 tsp of sea salt to the mozzarella.
• Dough recipe. You can use the dough recipe included in the recipe card or you use my Ultimate Dough Recipe. Both recipes are perfect for manakish. These recipes will make 12 manakish, you can reduce the amount of cheese for this recipe and make other flavours like the za’atar

How to Make Your Manakish!

1. Make your dough. Use the dough recipe included in the recipe card or try my foolproof simple dough!
2. Prepare the topping. Mix together the two cheeses and set them aside until ready to assemble.
3. Shape the manakish. Divide the dough into 6 balls (45g). Roll the dough into a circle (just like pizza)
4. Pile on the topping. Top with a generous helping of cheese.
5. Bake! Transfer to the oven and bake for 15-20 minutes.
6. EAT! This is the best part! Don’t forget to share with a friend.

Storage and freezer instructions

More Middle Eastern Breakfast ideas Recipes

• Za’atar Manakish
• Lebanese Labneh Sandwich
• Lebanese Spinach Fatayer
• Foul Mudammes

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Cheese Manakish

This Cheese Manakish gives us the crave-worthy cheese pulls, however, it's much lighter tasting and it's also accompanied by plenty of fresh vegetables and herbs. which any parent, would be more than happy to see their teenager mowing down on first thing in the morning.

Course Appetizer, Breakfast, Lunch

Cuisine Middle Eastern

Keyword , Manakeesh, Cheese Fatyer, fatyer, Lebanese Cheese pie, Man’oushe, Manakish

Prep Time 10 minutes

Cook Time 12 minutes

dough 40 minutes

Servings 12

Ingredients

• 1½ cup mozzeralla cheese
• 1½ cup Akawie cheese*

Dough

• 3 cups all-purpose flour
• 2 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• ⅓ cup olive oil
• 1 cup warm water

Instructions

Prepare the dough

• Add the flour, yeast, sugar and salt into a large mixing bowl. Mix well, then add the oil to the flour mixture. Knead the oil into the flour mixture to ensure the oil is coating all of the flour⏤you're done when the flour holds its shape when squeezed in your palm.
• Add the warm water to the flour and mix then knead until the dough is soft a silky. Place the kneaded dough into an oiled bowl and cover for 30 minutes to rise.

Prepare the Manakish

• Preheat the oven to 375ºF. Line two 9×13 baking sheets with parchment paper. Set aside.
• Mix together the feta and the mozzarella in a bowl and set aside.
• Once the dough has risen then separate the dough into 12 (54g) balls, then roll the balls, cover with a clean towel and let rest for 10 minutes.
• Once the dough had rested, then roll into thin circles. They should be about 10" in size. Transfer the dough rounds to a parchment-lined baking sheet.

  You'll need to use 2 baking sheets to fit them all or wait for some to bake then add the rest. 
• Place the cheese mixture on the dough and make sure to cover the entire surface, leaving a ¼ inch border. Add a sprinkle of nigella seeds onto the cheese.
• Place the baking sheets in the oven on the bottom rack and bake for 12-15 minutes until the bottom is lightly golden.
• Remove baked manakish and place on a platter and cover with a towel or plastic bag to keep them soft until serving

Notes

Akawie is a specialty cheese found in most Middle Eastern grocery store. If you can’t access this cheese then use 2 cups of Mozzarella cheese and 1 cup of feta. 

 

The post Cheese Manakish appeared first on Deliciously Mediterranean.

How to make the filling for spinach fatayers

1. Start with a kilo of fresh spinach, sprinkle on some salt and give it a message. I know it looks like it’s a lot of spinach but as you can see from the picture it will break down into a small amount.
2. Saute your onions until golden, then add the garlic and remove from heat. Let them cool off before adding to the spinach, so they don’t cook the spinach.
3. Then add all of the other ingredients and mix well!

Tips for the best fatayer

• Make sure the spinach is really dry before adding the rest of the filling ingredients.
• Avoid the filling from touching the edges of the dough before sealing the fatayers.
• If your fayaters are always breaking open during cooking, then preheat the oven by heating the boiler and place the uncooked fatayer in on a rack close to the source of heat. Bake for 5 minutes then reduce the heat to 400ºF and move the fayaters to a lower rack. continue cooking until the bottoms are golden.

More recipe to try

• Za’atar Manakish
• Lebanese Labneh Sandwich

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Spinach Fatayer (Lebanese spinach pies)

These delicious parcels are jam-packed with feel-good ingredients like spinach, onions, lemon, and walnuts⏤it's a complete meal in your hand. With one bite you'll agree this is the best spinach fatayer recipe on the internet.

Prep Time 30 minutes

Cook Time 15 minutes

Dough Resting Time 30 minutes

Servings 14 pies

Ingredients

• 1 LB fresh chopped spinach (500g)
• 1 tsp salt
• 1/8 cup olive oil
• 2 large onions, finely chopped
• 1 tsp salt
• 2 cloves garlic minced
• 1/4 cup lemon juice (60 ml)
• 2 tbsp pomegranate molasses (optional)
• 2 tbsp sumac
• 1/4 tsp salt
• 1/4 tsp cayenne pepper
• 1/2 cup walnuts chopped (optional)

Fatyer dough

• 3 cups All-purpose flour
• 1½ tsp salt
• 1 tbsp sugar
• 1 tbsp active dry yeast
• 1/3 cup Olive oil
• 1 cup warm water

Instructions

Fatayer Dough

• Place the flour in a large bowl, then pour the olive oil onto the flour. Mix the oil and flour together until the flour holds a shape. When you press the flour in your palm, it'll stay the same shape.
• Add the yeast, sugar and salt then mix. Once mixed add the water and knead until the dough is soft and silky. Let it rest for at least 30 minutes.

Spinach Filling

• Add the chopped spinach to a large bowl, and add the salt. Let it sit for 15 minutes. Meanwhile, start the onions.
• Heat a large frying pan on medium-high. Add the olive oil, onions, and 1 tsp of salt⏤saute until golden and soft. Remove from heat, add the garlic, stir, and then set aside until cool.
• Meanwhile, go back to the spinach: Message the spinach until all the water comes out. Then drain the water. (It's essential to get the spinach as dry as possible or the parcels will burst open well cooking.)
• Once the spinach as been drained add the cooked onions, sumac, pomergranate molasses, lemon and salt. Mix well, set aside

Assembling the pies

• Preheat the oven to 400ºF and place the oven rack in the middle. Prepare baking sheets with a light coating of oil.
• There are a few different ways to make the dough shell. However, I prefer to weigh the dough with a scale, and this is my recommended method for prefect looking pies.
• Break off a piece of the dough and weigh it on the scale to 50g. Once the dough is 50g roll it into balls, then set the dough balls onto your oiled baking sheet, and cover. Continue this step until all the dough is weighed and rolled into balls.
• Roll out the dough ball to a 5-inch circle. Place about 2 tablespoons of filling in the middle. Bring two sides together and pinch the edges to seal. Bring the third side up (it will look like a triangle) and pinch the sides to seal the dough. Place the pie onto one of your prepared baking sheets and cover.

  Continue this step with each pie.
• Once all of the fatayers are ready for baking; Use a pastry brush, and brush all the fatayers with a bit of oil right before putting them into the oven. 
• Bake for 12 minutes or until golden brown. Serve warm or a room temperature.

Notes

Pomegranate molasses and Sumac are traditional flavour profiles in this recipe; I don’t recommend leaving them out. However, if you don’t have access to these ingredients, still feel free to try the recipe.  

Storage: 

Leftover spinach fatayer can be stored in an airtight container in the fridge for about 1 week (I have to admit mine have never lasted longer than three days before I’ve eaten them all or I’ve given them to friends).

You can freeze the cooked pies for up to 3 months. Let the fatayers completely cool before freezing. 

 

The post Spinach Fatayer (Lebanese Spinach Pies) appeared first on Deliciously Mediterranean.

If you’re already familiar with Bazella, you’re are familiar with the Lebanese version of Bazella, however, the North African version may soon become your favourite version of this classic Arab green pea stew (Bazella)⏤it’s jam-packed with flavour from the sweet green peas, carrots, potatoes, and a rich tomato-y broth seasoned with turmeric, caraway, cinnamon, and a little touch of heat, thanks to the harissa⏤it’s one of those magical one-pot meals that are as simple to make as they are delicious.

The version of bazella uses the Libyan recipe template which includes more vegetables, spices, & herbs than the Middle Eastern (Lebanese) version most people are used to.

Why you’ll Love this Bazella!

This Bazella recipe is miles from boring and bland and far from anything you’ve been eating all winter long, this warmly-spiced, green pea stew is an exciting take on one-pot pantry dinners and checks all our boxes;

• Flavorful,
• healthy,
• minimal effort required.
• light, yet soul-satisfying
• affordable
• 100% pantry ingredients
• Check, check, check.

Let’s get cooking.

What’s in this green pea Stew?

Spice is an important element in Mediterranean cooking, but in this case, it’s what makes this stew over the top is the different flavour profile. In the spirit of many Libyan dishes, our stew uses cinnamon, turmeric, Caraway (or Libyan baharat), and harissa to give it its warm, spicy, and memorable flavour.

Don’t be scared to add the Harissa to this stew, for fear of it being too spicy, the harissa amount is very small and adds a flavour profile that’s very unique to this recipe. You can also find mild versions of harissa if you can’t stand any degree of heat in your food.

The rest of the ingredients for this stew can be found in your pantry frozen pea, onions, potatoes, carrots, tomato paste, and meat of your choice.

How Do You Make a Green Pea Stew?

This hearty green pea stew can come together in 45 minutes on your stove-top or in 30 minutes in an instant pot and with minimal effort. Here’s how we do it:

1. Give your onions a good saute with a healthy amount of olive oil. This step should never be missed. Cooking your onions in fat before adding the rest of the ingredients to a large pot helps give any stew a more balanced, slightly sweeter flavour. It’s science!
2. Add your spices into the onion mixture and stir until they’re fragrant. This is called blooming the spices. When you bloom the spices they come alive and provides a more define flavour in your finished dish. Once spices have bloomed (2-3 minutes.) Add the tomato paste and harissa. Saute for a few minutes in the pot. By sauteing the tomato paste, you will bring out all the sweet flavours of the tomato paste and remove and acidic flavours.
3. Add your meat at this stage, This gives the meat a chance to get to know the aromatic flavours a bit better and the flavours become infused in the meat resulting in a tasty piece of meat.
4. Add in your water and all the veggies to the pot. Stir everything together and let it simmer.
5. Finally, once the stew is finished, add some fresh herbs like parsley or cilantro. You could even top it off with your favourite herb smash. We save this for last to keep the herbs from completely wilting and turning to mush during the simmering process.
6. Once the herbs are added, remove from heat and cover your stew for an additional 2 minutes and then serve with a piece of warm bread or rice.

Can Stew Be Healthy and Tasty?

Because this stew is loaded with vegetables, we can safely say that it makes for one very healthy meal. Even better, the turmeric and cinnamon spices I’ve used to flavour this dish hold anti-inflammatory properties that make it even more beneficial than your standard stews. This stew is 90% veg and 10% meat, which is awesome for anyone trying to include more vegetables in their diet.

This magical stew is incredibly easy to make fully adaptable, and it’s full of good-for-you veggies, and also happens to be naturally gluten-free and can be made as a vegan version too.  And it’s just the perfect balance of sweet, spicy and savoury seasonal flavours. It’s also easy to make in the slow cooker, pressure cooker, or on the stovetop. Just adjust the water ratio.

In my home, I usually sever this with a warm crusty baguette, and fattoush salad, or with vermicelli rice.

Loved this recipe? Here are some more libyan must try recipes

• Libyan Lamb Soup
• Libyan Borlotti Bean Stew
• Shakshuka
• Harissa Chicken

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Bazella

This tasty green pea stew known as Bazella is packed with an abundance of fresh green peas, and a rich tomato-y broth seasoned with turmeric, caraway, cinnamon, and harissa⏤it's one of those magical one-pot meals that are as simple to make as they are delicious to eat. It's no wonder every country in the Mediterranean has their own version of it. Naturally Delicious, Gluten-free, & Dairy-free.

Course Dinner, soup & stew

Cuisine Libyan, Mediterranean

Keyword Arab green pea stew, Arab Recipes, Bazella, Dinner recipes, easy recipes, Green pea stew, Libyan Recipes, Yekhneh

Prep Time 10 minutes

Cook Time 45 minutes

Servings 4

Ingredients

• 4 chicken thighs* bone-in, skin-off
• 2 tbsp olive oil
• 1 medium onion diced
• 2 tbsp tomato paste heaping
• 1 tsp harissa (optional)
• 1 tsp ground turmeric
• 1/2 tsp fresh black pepper
• 1 tsp ground caraway
• 1/4 tsp ground cinnamon
• 4 cups frozen green peas
• 1 medium potato peeled, diced
• 1 large carrot diced
• 2 cloves garlic grated
• 1/4 cup fresh cilantro
• 1 tsp salt

Instructions

• Heat your pot on a medium-high; add the olive oil once the pot is warm. Add the olive oil. Within a minute, you'll smell the fruity aroma from the oil, then add the onions and pinch of salt. Cover the pot and allow the onions to cook until transparent.
• Add the turmeric, cinnamon, and black pepper; allow the spices to bloom for a minute, then add the harissa & tomato paste. Cook the tomato paste for 2-3 minutes to bring out the natural sweetness of the tomatoes. (if the tomato paste is sticking to your pot reduce the heat)
• After a few minutes of cooking the tomato base, it's time to add the chicken. Allow the chicken to infuse in the spices⏤ this will take a few minutes; try not to rush the process slow cooking is a favourable method for stews.
• Now that your chicken is flavourful and your home is smelling delicious, it's time to add the veggies. Add the potatoes, green peas, and carrot to the pot, then cover with water. The water should barely cover the chicken. The exact amount of water depends on the size of pot you use, so it best just add enough to cover the chicken.
  
• Bring the stew to a rolling boil, then reduce the heat to a soft simmer and cover for 35 minutes. Once the chicken is fully cooked, remove it from the pot. Let it cool enough to handle and remove the chicken from the bone, then add it back to the pot.
• Once the sauce has slightly thickened and the veggies are sweet and tender, add the garlic & caraway⏤cook for 2-3 more minutes.
• Before serving, sprinkle on some cilantro or parsley and serve with bread or rice.

Notes

* You can use lamb, goat, or beef for this recipe and have great results. Use a maximum of 2-3oz of meat per person. 

If making this recipe without meat use vegetable broth instead of water. 

The post Bazella appeared first on Deliciously Mediterranean.

Have you ever eaten goat meat? If not, this Goat Soup is an excellent introduction to goat meat. The goat meat is infused with aromatic spice and simmer to create a delicious soul-satisfying stock. The Bucatini gives the soup an almost child-like satisfaction with their sauce slurping abilities.

I do have confessions about these photos for this recipe. I used Bucatini, and I realized once I started eating this soup, they needed to be broken down a little more than shown in the photos. For some reason, I thought it was a great idea the day I took the photos.

However, I think it’s only a great idea if you want your children drinking the stew through bucatini straws or the slurpy noodles sprinkling the delicious broth all over the front of your shirt. If those are not the results you want for your family dinner, break the noodle up smaller than seen in the photo.

Goat meat is the best meat for the Mediterrean Diet

Goat meat is healthier than other red meats like beef, lamb, and pork. It is naturally lean, very nutritious and has a range of health benefits.

Goat meat has more iron, comparable protein and lower levels of saturated fat, calories, and cholesterol compared to beef and chicken. Not only is it a great source of protein, but Goat Meat is also full of Vitamins B6, B12, C, E, A, and K, as well as Calcium, Phosphorus, Zinc, Copper, Manganese, Selenium, and Potassium. Goat meat is definitely superior nutritionally to other forms of red meat.

Where to find Goat meat?

I will omit the most significant problem you’ll find with goat meat is accessibility. That’s because it’s not sold in all major grocery chains, and you’ll have to venture out to a butcher or grocery store that sells Middle Eastern, Indian or Caribbean foods. If you’re new to the Mediterranean diet but don’t want to give up red meat, I strongly recommend seeking out goat meat.

Tips for cooking Goat meat

There are many ways to cook goat meat, but you’ll need to slow cook the meat on low heat for best results. This will ensure tender, juicy meat. A pressure cooker like the Instant pot is a handy tool for quick meals using goat meat.

Goat meat can be swapped with the most beef recipe without too much difference in taste.

More Soup recipes to try

• Libyan Lamb Sharba
• Lebanese Lentil and Chard Soup
• Mediterranean Lentil Soup
• Healing Chicken Soup

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Goat Soup

A savoury & rich tomato broth simmered with an abundance of aromatic and goat meat until perfectly fall-apart tender. Goat Soup is total comfort food! It's cozy, warm, savoury, & tangy all in one bowl.

Course Soup

Cuisine Mediterranean

Keyword Bucatini pasta, easy recipes, goat meat, Greek goat stew, Greek Red Stew

Prep Time 5 minutes

Cook Time 35 minutes

Pressure time 8 minutes

Servings 4

Calories 258kcal

Ingredients

• 200g goat meat, cut into cubes
• 1 onion, roughly chopped
• 1/2 bunch parsley, washed
• 1 carrot, chopped
• 1 celery, chopped
• 1 tomato, divide into 4 pieces
• 1 Indian bay leaf
• 2-3 garlic
• 1 cinnamon stick
• 6 whole Allspice berries
• 6 whole caradamon seeds
• 3 whole cloves
• 1 tsp salt
• 4 cups water

stew

• 1/4 cup tomato paste
• 6 oz bucatini pasta, broken into smaller pieces broken into smaller pieces
• 1/4 cup parsley, finely diced

Instructions

• Prepare the goat stock. Add all of the stock ingredients into an instant pot. Seal the lid, and make sure the pressure valve is closed. Select the "STEW" button cook at high pressure for 25 minutes. Once the timer finishes, then allow the pressure to release naturally for 10 minutes.
• Strain the stock. Once the natural release timer reaches 10 minutes, release any extra pressure. Strain the stock in a colander with a large blow underneath. Remove the goat meat from the leftover vegetables. Set the goat meat aside to cool.
• Prepare the stew. Rinse the instant pot to remove any little bit of leftover stock. Place the pot insert back into the instant pot, then add the strained stock back into the pot. Press the "SAUTE" button. Add the tomato paste and broken bucatini noodle into the pot. Simmer uncovered until the pasta cooks⏤occasionally stir to ensure the pasta doesn't stick.
• Add in the goat meat. Meanwhile, remove the goat meat from its bones and cut it into bite-sized pieces. Toss the meat into the stew.
• Finishing the stew. once the pasta is cooked and the stew is slightly thickened, add in the parsley and serve w

Notes

Additional Topping Ideas to try:

• Magic Garlicky Green Sauce 
• Greek Feta Cheese

Stovetop Method: Prepare the stock in a 6 qt pot. Cook on medium heat for one and half hours. Strain the stock and process with the recipe as directed.

Noodle Options: You can swap out the bucatini noodles for any other kind of noodle you would like. 

The post Goat Soup appeared first on Deliciously Mediterranean.

This soup feels like an extremely delicious medical miracle. (*not a doctor, and maybe just a bit prone to exaggeration.*) I am convinced that it’s healing and happy for the body and the soul. One sip of this healing chicken broth followed by the crisp crunchiness of the fresh vegetables may turn you into a believer.  

These are very unpredictable times we are in right now, and my heart goes out to everyone who is facing difficulty and loss during this time. I’m doing my best to stay level-headed and remind myself that this shall pass cause nothing in this life lasts.

One thing that remains predictable in all of this?

We need food, for our physical bodies, and also for nourishing our souls. Especially in a time where so much feels like it’s just too much, I find making and eating delicious food can become a very centring. It’s just a small way to focus, provide, spark joy.

It’s so important to be grounded during this time to keep our immune system ready for whatever may come along our way. It takes us out of the hypotheticals and brings us back to focusing on caring for ourselves and others in real-time. It is not rooted in the future but in the now. It is very present and fully human.

One thing that remains predictable in all of this?

You need to eat. Your kids need to eat. We all need to eat. ♡

What you’ll need to make this healing chicken soup?  

• Chicken broth: My broth is nothing out of the ordinary, all the usual gang of aromatics can be found in this stock. Onions, celery, carrots, garlic, & bay leaves and to make it extra healing turmeric and ginger joined in on the party. And of course chicken, it wouldn’t be a chicken broth without chicken.
• Chicken Meat: I used two chicken thighs in the broth. Once the thighs are cooked I removed the skin and bones and added the meat back into the recipe.
• Fresh Vegetables:  I used red cabbage, tomatoes, and radishes to top the soup off. But don’t feel limited to just these ingredients. thinly sliced bell peppers, regular cabbage, kale, zucchini, and small turnips could be used instead. Just slice them thinly so they cook in the residual heat from the broth. 
• Fresh Herbs:  I used parsley, but you could again use any herb you wish for this soup. I think basil or cilantro would really a nice swap. 

Step to making this recipe

1. Make the Stock: Heat oil in a large pot add the onions, celery, & carrots. Saute for 5 minutes. You just want to bring out some of the flavours of the vegetables before adding the rest of the ingredients. Once everything is smelling good add the rest of the ingredients. Simmer 11/2 hours on the stove-top.
2. Prepare Vegetables: well the stock is cooking prep your vegetable toppings. Set aside. 
3. Strain the Broth: Remove the chicken from the pot, set it aside and let cool enough to handle. Strain the stock and compost the leftover vegetables. 
4. Assemble the Soup: In a soup bowl add the chicken, pour hot broth over the chicken, and top with veggies. 

That’s it too making this delicious soup! Super easy, delicious, healing chicken soup coming your way! 

Variation ideas :

To make this soup a more substantial meal by adding these Ingredients into the stock.

• Pasta
• Rice
• Cooked Beans 

The variations to this soup are truly endless and stock can be used in any recipe calling for chicken broth/stock. Just cook the additions in the finished stock until they’re fully cooked

More soup Recipes to Try

• Lebanese Lentil & Chard Soup
• Makhlouta-Lebanese Whole Grain Stew
• Libyan Sharba
• Mediterrean Lentil Soup

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Healing Chicken Soup

This Healing Chicken Soup is crunchy, salty, and so fresh. It’s super satisfying thanks to the garlic-ginger-turmeric infused soul-soothing broth and an abundance amount of fresh vegetable toppings.  

Course Soup

Cuisine International, Mediterranean

Keyword chicken soup, gluten-free chicken soup, keto chicken soup, Spring time recipes

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Servings 4

Author Sarah

Ingredients

Chicken Stock: 

• 1 tbsp olive oil
• 2 onion chopped
• 1 tbsp Sea Salt
• Fresh cracked black Pepper
• 4 garlic cloves smashed open
• 2 Bone-in, chicken thighs
• 2 carrots chopped into big pieces
• 2 celery chopped
• 1 inch piece fresh ginger root roughly chopped
• 1 Inch piece fresh turmeric roughly chopped
• 1 Indian bay leaves
• 1 handful of parsley

Soup Toppings:

• 1/2 cup red cabbage thinly sliced
• 4 radishes thinly sliced
• 2-4 Tbsp parsley finely chopped
• 4 Fresh Plum tomatoes diced

Instructions

• Prepare broth. In a large dutch oven or stock-pot, add the olive oil, onions, celery, and carrots. Saute for 5 minutes to help bring out all the sweet aromatic flavours. 
• Add the rest of the broth ingredients. Add the chicken, turmeric, ginger, salt & parsley. Cover the ingredients with hot water. Bring to a boil and then reduce heat to a slow simmer. cover and cook for 1 hour and 30 minutes. 
• Prep your Veggies. Slice the red cabbage and radish very thinly. ( I used a mandolin, if you don't have a mandolin, then a sharp knife will also do the trick.) Finely chop the parsley leaves and discard the stocks. (you can add the parsley stocks to your chicken broth) Cover your veggies and set them aside until ready to use. 
• Debone, your chicken. Once your stock has finished cooking, remove the chicken and set it aside until it is cool enough to handle. Remove bones and skin, cut into bite-sized pieces. 
• Strain your broth. Place a fine-mesh colander over a bowl large enough to hold all the broth, pour the stock into the colander. Once your broth is strained compost the vegetable scraps. Rinse out the stockpot you were using and add the strained broth back into the pot, keep warm until ready to assemble the rest of the ingredients. 
• Assemble the soup. Using your soup bowl of choice. (I prefer a shallow rimmed bowl for this meal, but it's your choice. you do you.) Add the chicken, then cover with broth, and add veggie toppings. 
• Serve and enjoy!

Notes

Original Post Date: March 25, 2020, Republished: January 8, 2022 

• Use sea salt vs regular table salt to avoid a bitter taste.
• The recommended amount of salt may seem a bit much, but the salt will make or break the taste of this dish.
• The fresh vegetables can be substituted with whatever you want. Zucchini, Regular cabbage, etc. Just choose a vegetable that you like to eat raw. 
• You can add cooked beans, rice, or pasta to the broth once it has been strained.

The post Healing Chicken Soup appeared first on Deliciously Mediterranean.

This Baked Harissa Chicken recipe is SO simple to make⏤The marinade literally does all the work with only a few minutes of prep! This simple marinate-and-cook chicken recipe is unabashedly flavourful, bursting with complex warm, sweet, spicy, garlicky notes from the harissa paste. Plus, this recipe is excellent for meal prep, make-ahead dinners, & entertaining⏤you’ll love having this harissa marinade a part of your recipe arsenal!

Why You’ll Love This Harissa Chicken?

• PERFECTLY SPICY-SWEET, thanks to a few generous heaps of harissa, a touch of honey & more garlic than you think is necessary. It absolutely bursts with rich North Africa flavour despite a short cook time – life’s too short for bland chicken!
• SERIOUSLY QUICK & EASY! It calls for simple pantry staples that you probably already have on hand & you can marinate it ahead of time! You can even freeze the chicken in the marinade and thaw in the fridge the day before.
• TOTALLY VERSATILE. It’s an all-purpose harissa marinade that you can use on just about anything. Use it as a chicken marinade or for lamb, beef, veggie kabobs, & so much more – it’s always amazing!

There’s seriously nothing not to love about it.

What is Harissa?

If you love a little spice in your life, you’ll love harissa! 

Harissa is a spicy chilli paste condiment from Tunisia. Don’t let the word “spicy” scare you ⏤YOU can control the heat by adding more or less harissa. You can even choose different spicy levels if you purchase brands like Zwïta.

Harissa (Arabic: هريسة‎), the word harissa is derived from the word “haris” which means to crush or to crush, describe a porridge of pounded wheat, butter, meat, and certain spices. Arabs love to name food after the main ingredient or technique used to make the recipe, and harissa is no exception.

What is Harissa made of?

Harissa is made from ground sun-dried red chillies, olive oil, garlic and spices. It’s bursting with the perfect balance of complex flavour notes. Some blends of harissa have different flavour profiles added, like roses, persevered lemon, red peppers, and additional warming spices.

How to Select a Good Harissa?

Over the years, I’ve tried my fair share of harissa. I’ve eaten harissa in Tunisia, Libya and even travelled back home to Canada with containers filled with homemade harissa from Libya. It’s not often you find authentic and delicious Harissa in North America. I’ve tried every single brand I could get my hands on in hopes of finding a perfect store-bought version.

Here are some tips when selecting authentic harissa:

• It should be 100% made from Chilli peppers
• No perserved lemons in the mixture (never, EVER buy)
• There should be the traditional spices of caraway & coriander
• Red peppers don’t belong in harissa, it makes the sauce too thin
• Harissa should be a paste, not a sauce.
• Select Tunisian brands and not Morrocan brands

How to use Harissa?

Harissa can be used as an ingredient in poultry, beef, lamb, fish, soup stew, vegetables, & couscous recipes or as a condiment served alongside meals.

It is unlike other chilli pastes because it boasts deeper, earthier, nutty, more complex flavours, with strong whispers of lemon, garlic and warming spices.

FAQ’s

More Recipes Using Harissa

• Libyan Shakshuka
• Libyan Borlotti Lamb Stew
• Moroccan fish Tagine

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Harissa Chicken

This Quick & Easy Harissa Chicken is the best 20-minute weeknight dinner! Chicken thighs are marinated in a quick no-fuss harissa marinade & roasted to perfection. The chicken becomes fall-part tender and soaks up all the sweet, rich flavours of the harissa marinade.

Course Dinner

Cuisine Mediterranean

Keyword air fryer harissa chicken thighs, baked harissa chicken, grilled harissa chicken, harissa chicken, harissa marinated chicken, harissa spiced chicken, quick spicy chicken, spicy marinated chicken

Prep Time 5 minutes

Cook Time 35 minutes

Marinating time 2 hours

Servings 8 servings

Ingredients

• 8 chicken thighs

Harissa Marinade

• 1/4 cup olive oil
• 1 tablespoon honey
• 2 tablespoons harissa paste
• 10 garlic cloves peeled
• 1/2 lemon juiced
• 1 tablespoon vinegar
• 2 teaspoon cumin ground
• 2 teaspoon coriander ground
• 1 teaspoon smoked paprika ground
• 2 teaspoon caradmon ground
• 1/4 teaspoon cinnamon ground
• 1 teaspoon onion powder
• 1 teaspoon salt

Instructions

• Prepare Marinade: Place the garlic, lemon juice, olive oil and vinegar into a food processor. Blend until the garlic is finely chopped. Add the harissa, honey, spices and salt into the food processor and pulse to combine. Set aside.
  
• Dry the chicken thighs with paper towels and add them to a large mixing bowl. Pour the marinade over the chicken and mix⏤make sure the chicken is completely coated in the marinade.
  
• Marinate the chicken: Cover and refrigerate for at least 2 hours or overnight. However, you can marinate for less time and still have great results.
  

Air Fryer Method:

• Heat air fryer to 375ºF. Once the air fryer is heated add the chicken thighs in the basket, skin side down, for 12 minutes. Turn your chicken thighs skin side up and cook for 10 minutes more. If you would like your chicken thighs super crispy. Thighs are done when an internal meat thermometer reads 165F. Let chicken rest a few minutes before serving.

Oven Method:

• Preheat the oven to 400ºF. Place the chicken into a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and continue baking for 10 minutes uncover or until the internal temperature reaches 165°F.

Outdoor Grill method:

• Heat grill to medium-high heat, about 400°F. Place the chicken skin-side down, then grill for 4-5 minutes. Flip over and grill the chicken on the other side for 4-5 minutes. Continue grilling chicken, and flip it every 3-4 minutes (so it doesn’t burn) until the internal temperature reaches 165°F. The whole process will take about 25-30 minutes.

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OK, it’s true these aren’t authentic, traditional Mediterranean mashed potato recipes!

But they’re a family favourite and I’ve yet to serve this recipe without glowing reviews, and how doesn’t want glowing reviews about having the BEST mashed potatoes during the holiday feast! These potatoes are so delicious you might trying to find an excuse just to buy a package of Boursin cheese so you can get your Boursin Mashed potato fix. Warning these mashed potatoes are addictive!

What is Boursin Cheese?

If you know about Boursin cheese, you know! If you don’t know about this fancy cheese yet, it’ll quickly become your weekly splurge purchase. Boursin Cheese was invented by a French cheesemaker named Francois Boursin in the 1950s. It’s a soft fresh flavoured cheese, the original flavour is the garlic herb, but it comes in many seasonal flavours too.

What does Boursin Cheese taste like?

Tia Keenan from Bon appetite best described this cheese as creamy & light, as if cream cheese got high on nitrous oxide, similar to the soft serve of the ice cream world with its cloud-like whipped butter texture. The flavour is the ancestral predecessor of ranch dressing, with its garlicky foundation taken to the edge of too salty. The herbs—astonishingly only chives and parsley—act as the level-headed friend who tells everyone to chill out when the party gets too wild.

Tricks & Tips for Perfect Mashed Potatoes

• The best potato for mashed potatoes is the Yukon Gold, they have the most insane tender & buttery texture, which makes them perfect for mashed potatoes.
• It calls for a full package of roasted garlic boursin cheese, which is swirled into the potatoes just before serving & adds deep, rich, & caramelly garlic flavour to every single bite.
• If you’re all about the super creamy mashed potatoes, use a potato ricer to achieve an ultra-creamy texture.
• Don’t skimp on the butter! Whatever you do, please, please, please don’t skimp on butter when you make mashed potatoes! I know for many of you following the Mediterranean diet you may be tempted to swap out the butter for olive oil, but these Potatoes need butter, plain & simple. Butter adds so much flavour & gives mashed potatoes a super creamy texture. Olive oil doesn’t do this potato recipe justice! Don’t worry a healthier Mediterranean-styled potato recipe is coming soon!

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Boursin Mashed Potatoes

Boursin Mashed Potatoes are the easiest, creamiest, perfect elevated-yet-homey potato side dish to adorn your table this holiday season. Yukon gold potatoes are mashed with butter, milk & Boursin cheese until perfectly creamy with an intense infusion of roasted garlic & herb flavour, thanks to the Boursin cheese.

Course Dinner, Side Dish

Cuisine International

Keyword Boursin Potatoes, Dinner sides, Holiday recipes, Mashed potatoes

Prep Time 10 minutes

Cook Time 25 minutes

Servings 6 servings

Ingredients

• 4 lbs potatoes
• 1 chicken bouillon cube
• 1/3 cup butter
• 1 cup milk
• 1 pkg Boursin cheese
• salt, as needed
• 1 Tbsp parsley (optional) finely chopped

Instructions

• Peel and cut potatoes into 2-inch pieces. Place the potatoes into a large pot and cover with cold water, then add the bouillon cube.
• Bring the potatoes to a gentle rolling boil and allow the potatoes to cook uncovered for 15 minutes or until fork-tender.
• Once the potatoes are tender, drain and place back into the pot. Add butter and Boursin cheese. Begin mashing the potatoes, then slowly pour in a bit of the milk while using a potato masher to reach desired consistency. (you may not need all of the milk)
• Adjust the seasoning (A.K.A. the salt & pepper taste test) and Serve in your favourite serving bowl. A sprinkle of parsley makes for a beautiful presentation, but it's optional.

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The Best Baked Fish!

I hope you’re in the mood for some majorly garlicky lemony, fork-tender and flaky goodness because that’s exactly what we’re cooking up today! Inspired from the classic Mediterranean fish flavour trio of lemon, garlic, and cumin, with one bite you’ll know why this is fish marinade is so popular all throughout the Mediterranean.

This Garlicky Lemon Baked Fish⏤, aka the best-baked fish, ever⏤it’s one of my beloved and trusty fish recipes. It never fails to turn out delicious, and it’s harmonious with just about any fish you can pull out from the sea.

Use can use any fish you want with this recipe; however, I personally love this with whitefish like cod, tilapia, haddock, lingcod grouper, snapper and halibut. You can also use a whole fish for this recipe too! But you’ll have to pick out the bone.

Reasons to Love this Baked Fish Recipe!

• SIMPLE. You’ll only 5 of the simplest ingredients to make this garlicky lemon-baked fish recipe⏤and most of them are probably already in your kitchen right now.
• QUICK. No need for marinating unless you really want to. You’re simply pouring the marinade on the fish & baking it in it’s own marinade.
• FLAVOURFUL. Despite the fact it’s such a simple recipe, this fish has an amazing lemony, garlicky flavour that hits just right.
• VERSATILE. Not only can you use any fish with this recipe, but you also have endless possibilities for side options. Eat it with a simple salad, pile on some pasta, stuffed inside a wrap (hello, fish tacos!). The sky’s the limit for delicious pairing ideas.

How to Prepare This Baked Fish Recipe

1. Prepare your Baking dish by laying down lemon slices. Baking the fish on the lemons not only prevents the fish from sticking to the pan, but they also infuse the fish with extra lemony goodness. Don’t forget to take out the seeds. And did know you can eat cooked lemons⏤they’re really tasty!
2. Melt the butter then add the garlic, lemon juice, cumin & olive oil. Heat only for 1-2 minutes until the butter melted and the ingredients are combined.
3. Lay the fish on the lemons slices and pour the garlicky lemon marinade on the fish. Top with a few extra slices of lemon and bake for 10-12 minutes or until the fish easily flakes with a fork.
4. Serve with your favourite side.

How to Know Your Fish is Done?

You can tell if white fish is done when you can flake it with a fork. In most cases, the fish fillet for whitefish is really thin and it’s next to impossible to get a temperature reading, however, it’s always best to cook fish to the temperature of 145°F / 63°C.

Switch Up The Seasonings

Give this fish recipe a fun twist by tweaking the seasoning in the garlic butter. Here are a few of my favourites Mediterranean inspirations.

• French: Use fresh or dried thyme, and add a tablespoon of chopped capers.
• Italian: Garnish with fresh basil, and the swap the cumin for Italian seasoning.
• Moroccan: Use a tbsp of parsely and cilantro and 1/2 teaspoon of ginger and paprika to the marinade.
• Egyptian: A sprinkle of Dukkah is devine for this fish dish.

Favourite Sides For This Fish Recipe

What’s a fish plate without some delicious sides? Here are some of my favourites for you to try.

• Authentic Fattoush Salad
• Simple White Bean Salad
• Instant Pot Lebanese Vermicelli Rice
• Mediterranean Bulgur Salad

Recipe FAQ’s

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Garlicky Lemon Baked Fish

This is the BEST Garlicky lemon-baked fish recipe! The fish is blanketed in a quick marinade made of lemon, garlic, and olive oil, then baked to perfection. This quick & simple 5 ingredients recipe packs a big punch of garlicky, lemony flavour, despite taking under 20 minutes to make.

Course Dinner

Cuisine International, Mediterranean

Keyword Dinner, Dinner recipes, Easy Quick Dinner, fish, fish & seafood, mediterranean diet, mediterranean fish, Mediterranean seafood recipes, Quick & easy

Prep Time 10 minutes

Cook Time 12 minutes

Servings 4 servings

Equipment

• Butter warmer
• baking dish

Ingredients

• 1 kg whitefish fillets
• 3 tbsp olive oil
• 2 tbsp butter
• 4-6 garlic cloves finely diced
• 1 lemon, juiced
• 1 Meyers lemon* slices in circles, seeds removed
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp freshly ground pepper (optional)
• 1/8 tsp red pepper flakes

Instructions

• Make sure the oven rack in the middle of the oven, then preheat the oven to 425ºF
• Add the lemon slices to the baking dish. Place your fish on the lemons.

  Important note: You must remove the seeds and choose a thin-skinned lemon, if not, you might have a very bitter lemon sauce. If you don't have a Meyers lemon or the skin is thick, then skip this step.
• Heat the butter, garlic and olive until warmed and the butter has been completely melted. Then add the cumin and salt.
• Pour the lemon sauce over the fish and top with a few extra slices of lemon.
• Place the fish in the oven. Bake for 12-15 minutes or until the fish can easily be flaked with a fork.
• Sprinkle the cooked fish with some red pepper flakes and fresh ground pepper on top of the fish and serve.

Notes

If you don’t have Meyers lemons or a thinned skinned lemon, don’t add the lemon slices. You’ll end up with a very bitter lemon sauce and it will completely ruin the fish. 

Storage: store any leftovers in the fridge for up to two in an air tight storage container. 

The post Garlicky Lemon Baked Fish appeared first on Deliciously Mediterranean.

MORE SOUP RECIPES TO TRY:

• Mediterranean Lentil Soup
• Roasted Butternut Squash Soup
• Garden Fresh Chicken Soup
• Lebanese Lentil & Chard Soup

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Roasted Tomato soup with grilled cheese croutons

Seriously the Easiest Roasted Tomato Soup you’ll ever make! Juicy cherry tomatoes roast with loads of garlic, onion, & pepper, drawing out their natural sweet & savoury flavour. From there, simply blend them into the creamiest roasted tomato basil soup and top with delicious brioche grilled cheese croutons.

Course Dinner

Cuisine International

Keyword grilled cheese croutons, Tiktok roasted tomato soup, tomato soup

Prep Time 10 minutes

Cook Time 50 minutes

Servings 4 servings

Equipment

• Two Baking sheets
• hand blender or a high-speed blender
• dutch oven

Ingredients

• 4 cups cherry tomatoes, sliced in half
• 1 large red pepper seeded, sliced in half
• 1 large onion peeled, cut into chunks
• 1 whole Garlic head
• 2 tbsp olive oil
• 1 tsp salt
• 2 tbsp tomato paste
• 1½ cups vegetable broth
• 1/4 cup chopped fresh basil leaves
• 1/3 cup 18% cream
• 1 tbsp balsamic vinegar
• 2 tbsp grated parmesan cheese

Brioche Grilled cheese

• 8 slices brioche styled bread
• 8 tsp butter
• 1/2 cup sharp cheddar cheese

Instructions

• Ensure the oven rack is positioned in the upper third of the oven, then preheat oven to 375ºF

Prepare Grilled Cheese

• Butter the outside of the bread, then add the grated cheese to the middle of the bread. 
• Place the prepared sandwich onto a sheet pan and continue the process until you’ve finished preparing all the sandwiches for baking.
• Place the sheet pan with grilled cheese in the oven. Bake for 3-4 minutes, then flip. And continue baking for 3-4 minutes. Remove from the oven as soon as golden. 
• Allow the grilled cheese to cool off, then cut them into 1 inch cubed bites. If you cut the grilled cheese before it’s cooled, it’ll flatten the bread. 
• Once you have cut the grilled cheese into cubes, place them back onto the baking sheet, cover with a clean tea towel, and set a side.

Bake the Vegetables

• Increase the heat of the oven to 425ºF.
• Meanwhile, place the tomatoes, red pepper, and onion on the sheet pan. 
• Cut the tips off the head of garlic and place them on the sheet pan with the other vegetables. Drizzle the olive oil evenly over the veggies, then sprinkle with salt and toss everything together with your hands
• Roast the veggies for 40 minutes, until the veggies look shrivelled and the skins start to blister. Remove from the oven.
• Once the vegetables have been removed from the oven, turn off the heat, wait 5 minutes, then place the grilled cheese croutons back into the oven. The croutons will become crispy, and the cheese will melt again from the residual heat.

Prepare Soup Base

• Add the broth and tomato paste to a Dutch oven. Whisk to combine the broth and paste. Over medium-high heat, bring the broth to a slight boil. Once the broth is warm, add the roasted tomatoes, onions, red pepper, basil and squeeze the roasted garlic out of its skin.
• Use an immersion blender to puree the ingredients into a blended soup (there will be little texture in the soup). You could use a high-speed blender instead of an immersion blender for a smoother soup.  
• Finally, stir in the cream, parmesan cheese and balsamic vinegar. Then simmer for 5 minutes. 
• Taste the soup and adjust the salt, if needed. 
• Spoon the soup into a bowl(s). Add a few grilled cheese croutons to the top of the soup. Garnish with extra chopped basil, if desired. 

Notes

For Vegetable broth/stock: I used two teaspoons of better than bouillon vegetable stock. You can also use chicken stock or bouillon cubes for this recipe and still receive great results. 

 

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