{"meals":[{"id":"53322","name":"Flan","kategorie":"Dessert","zubereitung":"1. For the caramel place 100 grams of sugar in a frying pan without any fat and melt on medium heat. Try not to stir with a spoon, but swirl the pan itself. Let melt until you have an amber color and sugar is fully melted. Fill the bottom of four flan containers with it. Caramel will harden immediately, so you need to be fast. My containers yield about 120 milliliters each.\n\n2. Preheat oven to 150 degrees Celsius and look for a casserole or container all your four flan containers fit into.\n\n3. Heat milk with 45 grams of sugar and the cut and scraped out vanilla pod. The milk does not need to boil, just needs to be heated. Take out vanilla pod after a few minutes. Meanwhile stir the egg yolks and eggs gently, try not to incorporate any air in it. Them pour milk-mix into egg-mix and again only stir very gently. Pour into prepared flan containers and place these into your casserole or container. Boil water and pour the water into the large casserole. Be sure not to touch the flan mixture. Place on middle rack in the oven and let bake for about 35-40 minutes. An inserted toothpick should come out clean.\n\n4. Let cool inside the container for an hour before transferring to the fridge. Chill overnight. The next day gently release the rim and then turn upside down on a plate. Serve with some dulce de leche on the side.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/0s80wo1764374393.jpg","zutaten":[{"name":"Sugar","menge":"100g "},{"name":"Milk","menge":"350g"},{"name":"Sugar","menge":"45g"},{"name":"vanilla pod","menge":"1"},{"name":"Egg Yolks","menge":"4"},{"name":"Egg","menge":"2"},{"name":"Dulce de leche","menge":"To taste"}]},{"id":"53256","name":"Cacik","kategorie":"Side","zubereitung":"1. Put a sieve over a large bowl, line it with a thick sheet of non-dyed kitchen paper or a clean muslin cloth, and spoon in the yogurt. Cover with another sheet of kitchen paper and leave to strain in the fridge for a minimum of 12 hrs.\n\n2. Add the lemon juice, most of the olive oil and the dried mint to a bowl and stir well for the dried mint to soften and soak up the juices. Mix in the strained yogurt, then pour away the strained yogurt liquid and leave that bowl to one side.\n\n3. Halve the cucumber(s) lengthways and remove the seeds by running a teaspoon from the top to the bottom of the flesh, halve the cucumbers widthways to make them shorter and easier to handle, then coarsely grate each one into the bowl the yogurt was straining over. Using clean hands (or a clean muslin cloth), squeeze as much of the liquid out of the cucumber as possible.\n\n4. Add the strained, grated cucumber, garlic and \u00be tsp flaky salt to the rest of the ingredients and mix well. Garnish with a drizzle of extra virgin olive oil and a sprinkling of dried mint.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/16zbeu1763789342.jpg","zutaten":[{"name":"Natural Yoghurt","menge":"500g"},{"name":"Lemon Juice","menge":"2 tsp"},{"name":"Extra Virgin Olive Oil","menge":"1 tablespoon"},{"name":"Dried Mint","menge":"1 tablespoon"},{"name":"Cucumber","menge":"1"},{"name":"Garlic","menge":"2 cloves minced"}]},{"id":"53436","name":"Jajek","kategorie":"Side","zubereitung":"1. Place yogurt, water, garlic and salt in food processor and process for a few seconds. Transfer to a bowl and mix with mint and cucumber.  Best served chilled for a few hours.\n\n2. When serving, add a few ice cubes to add additional refreshment!  Makes about four servings.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/8x0vgs1780090328.jpg","zutaten":[{"name":"Yogurt","menge":"2 cups"},{"name":"Cold Water","menge":"1 cup"},{"name":"Garlic","menge":"1 clove peeled crushed"},{"name":"Salt","menge":"1\/2 tsp"},{"name":"Dried Mint","menge":"1 tsp"},{"name":"Cucumber","menge":"1"}]},{"id":"53220","name":"Kabse","kategorie":"Chicken","zubereitung":"1. Caramelize the chicken with olive oil then add a maggi cube and boil it for around 30 minutes.\n2\nIn another pot, add all the veggies and caramelize them till they are soft.\n3\nOnce everything is done, add the rice, raisins & spices to the veggies and add 2 and a half cups of water for the rice to cook.\n4\nOnce the rice is done put everything in the oven.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/utqnjv1763598650.jpg","zutaten":[{"name":"Chicken","menge":"400g"},{"name":"Rice","menge":"1 cup"},{"name":"Green Pepper","menge":"1"},{"name":"Red Pepper","menge":"1"},{"name":"Mushrooms","menge":"2"},{"name":"Sweetcorn","menge":"1"},{"name":"Carrots","menge":"2"},{"name":"Raisins","menge":"Handful"},{"name":"Turmeric","menge":"1 tsp"},{"name":"Kabse Spice","menge":"1 tsp"},{"name":"Salt","menge":"Pinch"},{"name":"Black Pepper","menge":"Pinch"}]},{"id":"53133","name":"Asado","kategorie":"Beef","zubereitung":"1. Prepare the Fire: Start a wood fire in your grill and let it burn down to coals.\nSeason the Meat: Generously salt the beef cuts.\nGrill the Meat: Place the beef on the grill, starting with the thickest cuts farthest from the coals. Add chorizo and morcilla after the beef has been cooking for a while.\nCook to Perfection: Cook the meat, turning occasionally, until it reaches your desired doneness. Typically, ribs may take up to 2 hours; thinner cuts will cook faster.\nRest and Serve: Let the meat rest for about 10 minutes before slicing. Serve with chimichurri sauce and grilled vegetables.\nPro Tips:\n\n2. Use a mix of wood and charcoal for a consistent heat source. Wood adds flavor, while charcoal maintains temperature.\nSeason the meat just before grilling to ensure it retains its moisture and flavor.\nServing Suggestions:\n\n3. Serve with a side of chimichurri sauce, a fresh tomato salad, and crusty bread. Pair with a robust Malbec wine to complement the rich flavors of the meat.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/kgfh3q1763075438.jpg","zutaten":[{"name":"Mixed Beef Cuts","menge":"2kg"},{"name":"Chorizo","menge":"4"},{"name":"Morcilla","menge":"2"},{"name":"Salt","menge":"To taste"}]},{"id":"53443","name":"Satee","kategorie":"Beef","zubereitung":"1. To make the marinade for the satee put in the container of an electric blender:\n\n2. large onion, coarsely chopped 2 cloves of garlic\nJuice of 2 lemons\n2Tbs. of sugar 1 cup of soy sauce\n1 tsp. salt 1 tsp. ground coriander for beef (or chicken) or 1 tsp. ground ginger for pork\n1 cup of oil\nBlend thoroughly and pour over:\n5 lbs. of beef or pork tenderloin, cubed\nDO NOT marinate overnight, but only for a few hours.\n\n3. Place the meat on: 36 skewers\n\n4. Blend well:\n\n5. cup of oil\n2 Tbs. Soy sauce\nPour into a large shallow dish.\n\n6. To keep meat from becoming dry, roll each skewer in seasoned oil before frying.\n\n7. Satee is also excellent when barbecued.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/dqxtlh1780153831.jpg","zutaten":[{"name":"Onion","menge":"1 chopped"},{"name":"Garlic","menge":"2 cloves"},{"name":"Lemons","menge":"Juice of 2"},{"name":"Sugar","menge":"2 tablespoons"},{"name":"Soy Sauce","menge":"1 cup"},{"name":"Salt","menge":"1 tsp"},{"name":"Ground Coriander","menge":"1 tsp"},{"name":"Oil","menge":"1 cup"},{"name":"Beef","menge":"4-5 pound"},{"name":"Oil","menge":"1 cup"},{"name":"Soy Sauce","menge":"2 tablespoons"}]},{"id":"53086","name":"Migas","kategorie":"Miscellaneous","zubereitung":"1. Crumble the bread into small pieces. Sprinkle with cold water, cover with a damp cloth and leave for 30 minutes.\nHeat 2 tsp of olive oil in a deep pan. Add the garlic cloves separated, skins on; just make a small cut with a knife to open them and keep frying for 5 minutes. Set the garlic aside.\nIn the same oil, where we fried everything, simmer the bread, stirring constantly for 15 minutes and add a grinding of black pepper.\nAdd the garlic, continue stirring for about 20 minutes. It will be ready when the bread is soft and golden.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/xd9aj21740432378.jpg","zutaten":[{"name":"Bread","menge":"1 large"},{"name":"Olive Oil","menge":"1 1\/2 L "},{"name":"Garlic","menge":"Half"},{"name":"Pork","menge":"1 Handfull"}]},{"id":"53439","name":"Arepa","kategorie":"Side","zubereitung":"1. Put the corn flour in a bowl and add the salted water little by little, mixing with the flour until all the water has been used and the flour has become a dough. Let it rest for five minutes. Now, shape the dough into round rolls about 3 inches in diameter and 1\/2 inch thick. In a lightly greased skillet, slowly cook the arepas until a crust forms on each side. Now place them into a casserole and bake in the oven at 350 degrees for approximately 20 minutes, until the arepas sound hollow when tapped.\n\n2. To enhance taste: instead of using just water, use chicken or beef broth.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/ejht7k1780092390.jpg","zutaten":[{"name":"Salt","menge":"1 tsp"},{"name":"Corn Flour","menge":"1 cup"},{"name":"Warm Water","menge":"1 1\/4 cup"}]},{"id":"52977","name":"Corba","kategorie":"Side","zubereitung":"1. Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside.  Fair warning, this will probably turn your lentils into a solid block that you\u2019ll have to break up later\nIn a large pot over medium-high heat, saut\u00e9 the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.\nAdd the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices. Congratulate yourself on how amazing your house now smells.\nImmediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil.\nAfter it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.\nAfter the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary.\nServe with crushed-up crackers, torn up bread, or something else to add some extra thickness.  You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness.  Makes great leftovers, stays good in the fridge for about a week.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/58oia61564916529.jpg","zutaten":[{"name":"Lentils","menge":"1 cup "},{"name":"Onion","menge":"1 large"},{"name":"Carrots","menge":"1 large"},{"name":"Tomato Puree","menge":"1 tbs"},{"name":"Cumin","menge":"2 tsp"},{"name":"Paprika","menge":"1 tsp "},{"name":"Mint","menge":"1\/2 tsp"},{"name":"Thyme","menge":"1\/2 tsp"},{"name":"Black Pepper","menge":"1\/4 tsp"},{"name":"Red Pepper Flakes","menge":"1\/4 tsp"},{"name":"Vegetable Stock","menge":"4 cups "},{"name":"Water","menge":"1 cup "},{"name":"Sea Salt","menge":"Pinch"}]},{"id":"53139","name":"Fain\u00e1","kategorie":"Side","zubereitung":"1. Prepare the Batter: Whisk together chickpea flour, water, salt, and pepper. Let sit for at least 4 hours.\nBake: Preheat the oven to 220\u00b0C (430\u00b0F). Pour olive oil into a round baking dish and heat in the oven. Pour in the batter and bake for 25-30 minutes, until golden.\nServe: Slice and serve hot, optionally with black pepper on top.\nPro Tips:\n\n2. Let the batter rest for at least 2 hours, or overnight in the refrigerator, to ensure the chickpea flour fully hydrates and the flavors meld.\nFor a crispy edge, preheat the baking pan with oil in the oven before adding the batter.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/849jd81763075251.jpg","zutaten":[{"name":"Chickpea Flour","menge":"200g"},{"name":"Water","menge":"600ml"},{"name":"Olive Oil","menge":"4 tablespoons"},{"name":"Salt","menge":"To taste"},{"name":"Pepper","menge":"To taste"}]},{"id":"53216","name":"Knafeh","kategorie":"Dessert","zubereitung":"1. Take kanfhe in a bowl and roughly cut them. Pour melted butter, yellow food color and mix well with your hands.\nIn a separate bowl mix milk, cream cheese, sugar, cornstarch well.\n2\nTurn on the flame and boil the liquid, when it gets thick turn off the flame let it cool down a little bit.\nAdd mozzarella in it and mix it well.\nNow make a base with half of the kanfhe in a dish, gently press it to level the dough well.\nPour the cheese mixture on the top and level it with a spoon.\n3\nCover it with the other half of the kanfhe.\nPut the dish in a preheated oven at 200 degree for about 20-25 minutes.\nIt's ready when kunafa is golden and crunchy in the surface.\n4\nBoil water in a pan and dissolve sugar in it for 4\u20135 minutes. OR cook it until slightly thicken and keep on stirring. Add lemon juice with rose water, mix well.\nEvenly pour the syrup over the kunafa as soon as it comes out of the oven.\nYour kunafa is ready to serve.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/76nffj1763593933.jpg","zutaten":[{"name":"Knafeh","menge":"400g"},{"name":"Unsalted Butter","menge":"6 tablespoons"},{"name":"Yellow Food Colouring","menge":"1 pinch"},{"name":"Mozzarella","menge":"1 cup"},{"name":"Cream Cheese","menge":"1\/4 cup"},{"name":"Milk","menge":"1 1\/2 cup "},{"name":"Sugar","menge":"4 tablespoons"},{"name":"Corn Flour","menge":"2 tablespoons"},{"name":"Sugar","menge":"1 cup"},{"name":"Water","menge":"1 cup"},{"name":"Rose water","menge":"1 tsp"},{"name":"Lemon Juice","menge":"1\/2 teaspoon"}]},{"id":"53151","name":"Paella","kategorie":"Seafood","zubereitung":"1. Heat 1 tbsp of the oil in a wide, shallow pan. Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher. Pour over the sherry or wine and 300ml water, season with salt and simmer for 10 mins to make a stock, mashing the prawn heads as they cook.\n\n2. Scatter the mussels into the pan, cover the pan loosely with a lid or tea towel, then put over a high heat for 3-4 mins until the mussels just open. Stir to release the mussel juices, then pour the contents of the pan into a colander set over a large bowl containing the saffron. Let the saffron steep in the stock \u2013 you will need 700ml in total, so top up with water if needed and give everything a good stir. Pick the mussels out from the colander, then set aside.\n\n3. Wipe out the pan and add the rest of the olive oil. Sizzle the chorizo until it releases its oil, then add the onion and garlic and cook until softened. Add the squid and turn over until it turns white. Add the tomatoes and cook down for a minute, then pour over most of the stock, give everything a good stir and bring to the boil. Scatter the rice over the stock, stir well once, then boil vigorously for 5 mins. Reduce the heat to the lowest setting and slowly simmer for 10 mins without stirring until the rice has absorbed most of the liquid.\n\n4. Tuck the prawn tails into the rice and simmer for 5 mins, turning them over until cooked through. Stir through the mussels and broad beans or peas. Taste the rice \u2013 if it is still a little raw but the pan is dry, add a splash more stock and continue to cook; if it\u2019s too soupy, then increase the heat to cook off the last of the stock.\n\n5. Once the rice is just cooked, turn off the heat and cover with a tea towel for a few minutes. Scatter over the parsley leaves and lemon zest, then season with smoked salt if you like. Stir everything once, then serve straight from the pan, with lemon wedges on the side.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/9bl20p1763248192.jpg","zutaten":[{"name":"Olive Oil","menge":"3 tablespoons"},{"name":"Raw tiger prawns","menge":"10"},{"name":"Parsley","menge":"Bunch"},{"name":"Dry sherry","menge":"100 ml "},{"name":"Mussels","menge":"500g"},{"name":"Saffron","menge":"Pinch"},{"name":"Chorizo","menge":"150g"},{"name":"Onion","menge":"1 chopped"},{"name":"Garlic","menge":"3 cloves"},{"name":"Squid","menge":"1 medium"},{"name":"Tomato","menge":"2"},{"name":"Paella Rice","menge":"250g"},{"name":"Broad Beans","menge":"100g "},{"name":"Lemon Zest","menge":"1"}]},{"id":"53026","name":"Tamiya","kategorie":"Vegetarian","zubereitung":"1. Soak the beans in water to cover overnight.Drain. If skinless beans are unavailable, rub to loosen the skins, then discard the skins. Pat the beans dry with a towel.\nGrind the beans in a food mill or meat grinder.If neither appliance is available, process them in a food processor but only until the beans form a paste. (If blended too smoothly, the batter tends to fall apart during cooking.) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using.  Refrigerate for at least 30 minutes.\nShape the bean mixture into 1-inch balls.Flatten slightly and coat with flour.\nHeat at least 1\u00bd-inches of oil over medium heat to 365 degrees.\nFry the patties in batches, turning once, until golden brown on all sides, about 5 minutes.Remove with a wire mesh skimmer or slotted spoon. Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/n3xxd91598732796.jpg","zutaten":[{"name":"Broad Beans","menge":"3 cups "},{"name":"Spring Onions","menge":"6"},{"name":"Garlic Clove","menge":"4"},{"name":"Parsley","menge":"1\/4 cup"},{"name":"Cumin","menge":"2 tsp"},{"name":"Baking Powder","menge":"1 tsp "},{"name":"Cayenne Pepper","menge":"1\/2 tsp"},{"name":"Flour","menge":"Spinkling"},{"name":"Vegetable Oil","menge":"As required"}]},{"id":"53266","name":"Falafel","kategorie":"Vegetarian","zubereitung":"1. Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.\n\n2. Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/u5e9qq1763795441.jpg","zutaten":[{"name":"Sunflower Oil","menge":"2 tablespoons"},{"name":"Onion","menge":"1 chopped"},{"name":"Garlic","menge":"1 clove peeled crushed"},{"name":"Chickpeas","menge":"400g"},{"name":"Ground Cumin","menge":"1 tsp"},{"name":"Ground Coriander","menge":"1 tsp"},{"name":"Parsley","menge":"Handful"},{"name":"Egg","menge":"1 beaten"}]},{"id":"53013","name":"Big Mac","kategorie":"Beef","zubereitung":"1. For the Big Mac sauce, combine all the ingredients in a bowl, season with salt and chill until ready to use.\n2. To make the patties, season the mince with salt and pepper and form into 4 balls using about 1\/3 cup mince each. Place each onto a square of baking paper and flatten to form into four x 15cm circles. Heat oil in a large frypan over high heat. In 2 batches, cook beef patties for 1-2 minutes each side until lightly charred and cooked through. Remove from heat and keep warm. Repeat with remaining two patties.\n3. Carefully slice each burger bun into three acrossways, then lightly toast.\n4. To assemble the burgers, spread a little Big Mac sauce over the bottom base. Top with some chopped onion, shredded lettuce, slice of cheese, beef patty and some pickle slices. Top with the middle bun layer, and spread with more Big Mac sauce, onion, lettuce, pickles, beef patty and then finish with more sauce. Top with burger lid to serve.\n5. After waiting half an hour for your food to settle, go for a jog.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/urzj1d1587670726.jpg","zutaten":[{"name":"Minced Beef","menge":"400g"},{"name":"Olive Oil","menge":"2 tbs"},{"name":"Sesame Seed Burger Buns","menge":"2"},{"name":"Onion","menge":"Chopped"},{"name":"Iceberg Lettuce","menge":"1\/4 "},{"name":"Cheese","menge":"2 sliced"},{"name":"Dill Pickles","menge":"2 large"},{"name":"Mayonnaise","menge":"1 cup "},{"name":"White Wine Vinegar","menge":"2 tsp"},{"name":"Pepper","menge":"Pinch"},{"name":"Mustard","menge":"2 tsp"},{"name":"Onion Salt","menge":"1 1\/2 tsp "},{"name":"Garlic Powder","menge":"1 1\/2 tsp "},{"name":"Paprika","menge":"1\/2 tsp"}]},{"id":"53310","name":"Challah","kategorie":"Side","zubereitung":"1. Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 mins until foamy.\n\n2. Meanwhile, combine the flour, the remaining sugar and 2 tsp fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. If there are a lot of very dry bits, gradually add a little water to just bring it together \u2013 you don't want it to get too wet and sticky. The dough should be moist, but not soggy.\n\n3. Once the dough has come together, turn it out onto a lightly floured surface. Knead using both hands for 10 mins until smooth and a bit springy. If it gets very sticky, add a very small amount of flour \u2013 as little as possible. A dough scraper is useful if the dough is sticking to the work surface. Stretch the sides of the dough down and pull together to form a ball. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size.\n\n4. Line a baking sheet with baking parchment. Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like. Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends. Lay the pieces out in front of you, parallel to one another with a couple centimetres between each. Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel. Leave to rise until puffy and billowy, about 40 mins.\n\n5. Meanwhile, heat the oven to 200C\/180C fan\/gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the poppy or sesame seeds, if using. Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped. Check after about 15 mins \u2013 if the top of the loaf has started to get too dark, cover it with foil. Leave to cool on a wire rack, then serve.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/fm01ky1764366365.jpg","zutaten":[{"name":"Strong white bread flour","menge":"500g"},{"name":"Caster Sugar","menge":"70g"},{"name":"Yeast","menge":"10g"},{"name":"Egg","menge":"2 Beaten "},{"name":"Sunflower Oil","menge":"70 ml "},{"name":"Poppy Seeds","menge":"1 tablespoon"}]},{"id":"53027","name":"Koshari","kategorie":"Vegetarian","zubereitung":"1. Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).\nNow, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1\/2 inches (you\u2019ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes).  Keep covered and undisturbed for 5 minutes or so.\nNow make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.\nCover the chickpeas and warm in the microwave briefly before serving.\n\n2. Make the crispy onion topping.\n\n3. Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.\nIn a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/4er7mj1598733193.jpg","zutaten":[{"name":"Brown Lentils","menge":"1 1\/2 cups "},{"name":"Rice","menge":"1 1\/2 cups "},{"name":"Coriander","menge":"1\/2 tsp"},{"name":"Macaroni","menge":"2 cups "},{"name":"Chickpeas","menge":"Can"},{"name":"Onion","menge":"1 large"},{"name":"Salt","menge":"Sprinking"},{"name":"Vegetable Oil","menge":"1\/2 cup "}]},{"id":"52971","name":"Kafteji","kategorie":"Vegetarian","zubereitung":"1. Peel potatoes and cut into 5cm cubes.\nPour 1-2 cm of olive oil into a large pan and heat up very hot. Fry potatoes until golden brown for 20 minutes, turning from time to time. Place on kitchen paper to drain.\nCut the peppers in half and remove seeds. Rub a little olive oil on them and place the cut side down on a baking tray. Place them under the grill. Grill until the skin is dark and bubbly. While the peppers are still hot, put them into a plastic sandwich bag and seal it. Take them out after 15 minutes and remove skins.\nIn the meantime, heat more olive oil another pan. Peel the onions and cut into thin rings. Fry for 15 minutes until golden brown, turning them often. Add the Ras el hanout at the end.\nCut the pumpkin into 5cm cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned. Place on kitchen paper.\nPour the remaining olive oil out of the pan and put all the cooked vegetables into the pan and mix. Whisk eggs and pour them over the vegetables. Put the lid on the pan so that the eggs cook. Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/1bsv1q1560459826.jpg","zutaten":[{"name":"Potatoes","menge":"5 Large"},{"name":"Olive Oil","menge":"2 tbs"},{"name":"Green Pepper","menge":"1"},{"name":"Onions","menge":"5"},{"name":"Ras el hanout","menge":"1 tbs"},{"name":"Pumpkin","menge":"500g"},{"name":"Eggs","menge":"24 Skinned"},{"name":"Salt","menge":"Pinch"},{"name":"Pepper","menge":"Pinch"}]},{"id":"52785","name":"Dal Fry","kategorie":"Vegetarian","zubereitung":"1. Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.\nCook dal with 2-1\/2 cups water and add salt, turmeric, on medium high heat, until soft in texture (approximately 30 mins) it should be like thick soup.\nIn a frying pan, heat the ghee. Add cumin seeds, and mustard seeds. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.\nAdd tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.\nAdd cilantro and garam masala cook for about one minute.\nPour the seasoning over dal mix it well and cook for another minute.\nServe with Naan.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/wuxrtu1483564410.jpg","zutaten":[{"name":"Toor dal","menge":"1 cup"},{"name":"Water","menge":"2-1\/2 cups"},{"name":"Salt","menge":"1 tsp"},{"name":"Turmeric","menge":"1\/4 tsp"},{"name":"Ghee","menge":"3 tbs"},{"name":"Chopped tomatoes","menge":"1 cup"},{"name":"Cumin seeds","menge":"1\/2 tsp"},{"name":"Mustard Seeds","menge":"1\/2 tsp"},{"name":"Bay Leaf","menge":"2"},{"name":"Green Chilli","menge":"1 tbs chopped"},{"name":"Ginger","menge":"2 tsp shredded"},{"name":"Cilantro","menge":"2 tbs "},{"name":"Red Pepper","menge":"1\/2 tsp"},{"name":"Salt","menge":"1\/2 tsp"},{"name":"Sugar","menge":"1 tsp"},{"name":"Garam Masala","menge":"1\/4 tsp"}]},{"id":"52844","name":"Lasagne","kategorie":"Pasta","zubereitung":"1. Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.\nAdd the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.\nStir in the tomato pur\u00e9e and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.\nHeat oven to 200C\/180C fan\/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.\nPut the cr\u00e8me fra\u00eeche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25\u201330 mins until golden and bubbling. Serve scattered with basil, if you like.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/wtsvxx1511296896.jpg","zutaten":[{"name":"Olive Oil","menge":"1 tblsp "},{"name":"Bacon","menge":"2"},{"name":"Onion","menge":"1 finely chopped "},{"name":"Celery","menge":"1 Stick"},{"name":"Carrots","menge":"1 medium"},{"name":"Garlic","menge":"2 cloves chopped"},{"name":"Minced Beef","menge":"500g"},{"name":"Tomato Puree","menge":"1 tbls"},{"name":"Chopped Tomatoes","menge":"800g"},{"name":"Honey","menge":"1 tblsp "},{"name":"Lasagne Sheets","menge":"500g"},{"name":"Creme Fraiche","menge":"400ml"},{"name":"Mozzarella Balls","menge":"125g"},{"name":"Parmesan Cheese","menge":"50g"},{"name":"Basil Leaves","menge":"Topping"}]}]}