{"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. oak 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"}]},{"id":"52769","name":"Kapsalon","kategorie":"Lamb","zubereitung":"1. Cut the meat into strips. Heat oil in a pan and fry the strips for 6 minutes until it's ready.\nBake the fries until golden brown in a deep fryrer. When ready transfer to a backing dish. Make sure the fries are spread over the whole dish.\nCover the fries with a new layer of meat and spread evenly.\nAdd a layer of cheese over the meat. You can also use grated cheese. When done put in the oven for a few minutes until the cheese is melted.\nChop the lettuce, tomato and cucumber in small pieces and mix together. for a basic salad. As extra you can add olives jalapenos and a red union.\nDived the salad over the dish and Serve with garlicsauce and hot sauce","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/sxysrt1468240488.jpg","zutaten":[{"name":"Fries","menge":"250 Grams"},{"name":"Doner Meat","menge":"500 Grams"},{"name":"Garlic sauce","menge":"Topping"},{"name":"Hotsauce","menge":"Topping"},{"name":"Lettuce","menge":"1 Bulb"},{"name":"Tomato","menge":"1"},{"name":"Cucumber","menge":"3rd"},{"name":"Gouda cheese","menge":"100 Grams"}]},{"id":"53028","name":"Shawarma","kategorie":"Chicken","zubereitung":"1. Combine the marinade ingredients in a large ziplock bag (or bowl).\nAdd the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.\nMarinate overnight or up to 24 hours.\nCombine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).\nHeat grill\/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate\/grill. (See notes for baking)\nPlace chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).\nRemove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.\nTO SERVE\nSlice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.\nTo make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/kcv6hj1598733479.jpg","zutaten":[{"name":"Chicken Thighs","menge":"1 kg"},{"name":"Coriander","menge":"1 tbs"},{"name":"Cumin","menge":"1 tbs"},{"name":"Cardamom","menge":"1 tbs"},{"name":"Cayenne Pepper","menge":"1 tsp "},{"name":"Paprika","menge":"2 tsp"},{"name":"Lemon Juice","menge":"2 tbs"},{"name":"Olive Oil","menge":"3 tbs"},{"name":"Greek Yogurt","menge":"1 cup "},{"name":"Garlic Clove","menge":"1"},{"name":"Cumin","menge":"1 tsp "},{"name":"Lemon Juice","menge":"Splash"},{"name":"Lettuce","menge":"Sliced"},{"name":"Tomato","menge":"Sliced"},{"name":"Pita Bread","menge":"6"}]},{"id":"52854","name":"Pancakes","kategorie":"Dessert","zubereitung":"1. Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.\nSet a medium frying pan or cr\u00eape pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.\nServe with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/rwuyqx1511383174.jpg","zutaten":[{"name":"Flour","menge":"100g "},{"name":"Eggs","menge":"2 large"},{"name":"Milk","menge":"300ml "},{"name":"Sunflower Oil","menge":"1 tbls"},{"name":"Sugar","menge":"to serve"},{"name":"Raspberries","menge":"to serve"},{"name":"Blueberries","menge":"to serve"}]},{"id":"53006","name":"Moussaka","kategorie":"Beef","zubereitung":"1. Heat the grill to high. Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins. Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft. Mix the yogurt, egg and parmesan together, then add a little seasoning.\n\n2. Stir the tomatoes, pur\u00e9e and potatoes in with the beef with some seasoning and heat through. Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top. Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/ctg8jd1585563097.jpg","zutaten":[{"name":"Beef","menge":"500g"},{"name":"Aubergine","menge":"1 large"},{"name":"Greek Yogurt","menge":"150g"},{"name":"Egg","menge":"1 beaten"},{"name":"Parmesan","menge":"3 tbs"},{"name":"Tomato","menge":"400g"},{"name":"Tomato Puree","menge":"4 tbs"},{"name":"Potatoes","menge":"350g"}]},{"id":"53135","name":"Milanesa","kategorie":"Beef","zubereitung":"1. Season the Cutlets: Salt and pepper the cutlets.\nBread the Cutlets: Dip each cutlet in egg, then coat with a mixture of breadcrumbs, parsley, and garlic.\nFry: Heat oil in a large pan over medium heat. Fry the cutlets until golden and cooked through, about 3-4 minutes per side.\nServe: Serve hot with lemon wedges or a side salad.\nPro Tips:\n\n2. For an extra crispy crust, use panko breadcrumbs mixed with finely grated Parmesan cheese.\nGently pound the cutlets to an even thickness for uniform cooking.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/wdfa171763065079.jpg","zutaten":[{"name":"Beef Cutlet","menge":"4"},{"name":"Egg","menge":"2 Beaten "},{"name":"Breadcrumbs","menge":"200g"},{"name":"Parsley","menge":"2 tbs chopped"},{"name":"Garlic","menge":"2 cloves minced"},{"name":"Salt","menge":"To taste"},{"name":"Pepper","menge":"To taste"}]},{"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":"53060","name":"Burek","kategorie":"Side","zubereitung":"1. Fry the finely chopped onions and minced meat in oil. Add the salt and pepper. Grease a round baking tray and put a layer of pastry in it. Cover with a thin layer of filling and cover this with another layer of filo pastry which must be well coated in oil. Put another layer of filling and cover with pastry. When you have five or six layers, cover with filo pastry, bake at 200\u00baC\/392\u00baF for half an hour and cut in quarters and serve.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/tkxquw1628771028.jpg","zutaten":[{"name":"Filo Pastry","menge":"1 Packet"},{"name":"Minced Beef","menge":"150g"},{"name":"Onion","menge":"150g"},{"name":"Oil","menge":"40g"},{"name":"Salt","menge":"Dash"},{"name":"Pepper","menge":"Dash"}]},{"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":"53311","name":"Borsch","kategorie":"Beef","zubereitung":"1. To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily \u2013 this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.\n\n2. Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.\n\n3. Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.\n\n4. Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or cr\u00e8me fra\u00eeche, lots of chopped dill and some crusty bread.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/804v1j1764367088.jpg","zutaten":[{"name":"Beef Shin","menge":"1kg"},{"name":"Onion","menge":"1"},{"name":"Bay Leaf","menge":"1"},{"name":"Potatoes","menge":"2.5kg"},{"name":"Sunflower Oil","menge":"2 tablespoons"},{"name":"Onion","menge":"1 Diced"},{"name":"Carrots","menge":"1"},{"name":"Beetroot","menge":"200g"},{"name":"Red Pepper","menge":"1 chopped"},{"name":"Tinned Tomatos","menge":"200g"},{"name":"Prunes","menge":"6"},{"name":"White Cabbage","menge":"1\/2 "},{"name":"Kidney Beans","menge":"400g"},{"name":"Creme Fraiche","menge":"100 ml "},{"name":"Dill","menge":"Bunch"},{"name":"Crusty Bread","menge":"To serve"}]},{"id":"53069","name":"Bistek","kategorie":"Beef","zubereitung":"1. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result\n1.\tHeat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside\n2.\tDrain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside\n3.\tAdd more oil if needed. Saute garlic and remaining raw onions until onion softens.\n4.\tPour the remaining marinade and water. Bring to a boil.\n5.\tAdd beef. Cover the pan and simmer until the meat is tender. Note: Add water as needed.\n6.\tSeason with ground black pepper and salt as needed. Top with pan-fried onions.\n7.\tTransfer to a serving plate. Serve hot. Share and Enjoy!","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/4pqimk1683207418.jpg","zutaten":[{"name":"Beef","menge":"1 lb"},{"name":"Soy Sauce","menge":"5 tablespoons"},{"name":"Lemon","menge":"1"},{"name":"Garlic","menge":"3 cloves"},{"name":"Onion","menge":"3 parts "},{"name":"Olive Oil","menge":"4 tbs"},{"name":"Water","menge":"1 cup "},{"name":"Salt","menge":"1 pinch"}]},{"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":"52929","name":"Timbits","kategorie":"Dessert","zubereitung":"1. Sift together dry ingredients.\nMix together wet ingredients and incorporate into dry. Stir until smooth.\nDrop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.\nRemove and drain.\nRoll in cinnamon sugar while still warm and serve.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/txsupu1511815755.jpg","zutaten":[{"name":"Flour","menge":"2 cups "},{"name":"Sugar","menge":"1\/3 cup"},{"name":"Baking Powder","menge":"3 tsp"},{"name":"Salt","menge":"\u00bd tsp"},{"name":"Egg","menge":"1 beaten"},{"name":"Milk","menge":"\u00be cup"},{"name":"Oil","menge":"3 tbs"},{"name":"Oil","menge":"for frying"},{"name":"Icing Sugar","menge":"garnish"}]},{"id":"53223","name":"Mutabbaq","kategorie":"Miscellaneous","zubereitung":"1. Heat the frying pan and add in some oil. Fry the mashed garlic and ginger first and then add in the minced meat and all seasoning. When the meat is cooked, set aside to cool down.\n2\nGet another big bowl. Add in egg, chopped tomato, chopped spring onion and minced meat.\n3\nGet one 2 sheets of filo pastry or 1 sheet spring roll wrap. Brush it with some butter and then put some filling in the middle. Fold the pastry and brush more butter on the seal part.\n4\nHeat a frying pan and add in some oil to cook the parcel until its both sides and 4 edges all turn into golden brown. (Or brush melted butter all over the parcel and bake it in 180\u00b0C oven for 10-15 minutes)\n5\nEnjoy","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/i5o2b61763739053.jpg","zutaten":[{"name":"Mincemeat","menge":"500g"},{"name":"Garlic","menge":"1.5 tbs minced"},{"name":"Ginger","menge":"1.5 tbs minced"},{"name":"Egg","menge":"1"},{"name":"Tomato","menge":"1 large"},{"name":"Spring Onions","menge":"4"},{"name":"Filo Pastry","menge":"12"},{"name":"Melted Butter","menge":"1 1\/2 cups "},{"name":"Salt","menge":"1 tsp"},{"name":"Paprika","menge":"1 tsp"},{"name":"Cumin","menge":"1 tsp"},{"name":"Allspice","menge":"1 tsp"},{"name":"Turmeric","menge":"1 tsp"},{"name":"Black Pepper","menge":"1 tsp"},{"name":"Sugar","menge":"1 tsp"}]},{"id":"53238","name":"Beef Pho","kategorie":"Beef","zubereitung":"1. Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.\n\n2. Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins \u2013 this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.\n\n3. Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/pbzcrx1763765096.jpg","zutaten":[{"name":"Beef Stock","menge":"1 L "},{"name":"Onion","menge":"1 large"},{"name":"Ginger","menge":"1 Large Chopped"},{"name":"Cinnamon Stick","menge":"1"},{"name":"Star Anise","menge":"2"},{"name":"Coriander Seeds","menge":"1 tsp"},{"name":"Cloves","menge":"1\/2 teaspoon"},{"name":"Sirloin steak","menge":"225g"},{"name":"Palm Sugar","menge":"1 tsp"},{"name":"Fish Sauce","menge":"1 tablespoon"},{"name":"Soy Sauce","menge":"1 \u00bd tbsp"},{"name":"Rice Noodles","menge":"200g"},{"name":"Spring Onions","menge":"2 sliced"},{"name":"Birds-eye Chillies","menge":"1 small"},{"name":"Basil","menge":"Handful"},{"name":"Coriander","menge":"Handful"},{"name":"Lime","menge":"1"}]},{"id":"53308","name":"Rye Bread","kategorie":"Side","zubereitung":"1. Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.\n\n2. Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb\/900g loaf tin with flour.\n\n3. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 \u2013 1.5 hr, or until doubled in size.\n\n4. Heat oven to 220C\/200C fan\/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/lmc6r51764365554.jpg","zutaten":[{"name":"Rye","menge":"200g"},{"name":"Strong white bread flour","menge":"200g"},{"name":"Yeast","menge":"10g"},{"name":"Salt","menge":"1\/2 tsp"},{"name":"Honey","menge":"1 tablespoon"},{"name":"Caraway Seed","menge":"1 tsp"}]},{"id":"52811","name":"Ribollita","kategorie":"Vegetarian","zubereitung":"1. Put 2 tablespoons of the oil in a large pot over medium heat. When it\u2019s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.\nHeat the oven to 500 degrees. Drain the beans; if they\u2019re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.\nFish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.\nPut the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/xrrwpx1487347049.jpg","zutaten":[{"name":"Olive Oil","menge":"5 tablespoons"},{"name":"Onion","menge":"1 chopped"},{"name":"Carrots","menge":"1 chopped"},{"name":"Celery","menge":"1 stalk chopped"},{"name":"Garlic","menge":"1 tablespoon minced"},{"name":"Cannellini Beans","menge":"2 cups"},{"name":"Canned tomatoes","menge":"1"},{"name":"Water","menge":"4 cups"},{"name":"Rosemary","menge":"1 fresh sprig"},{"name":"Thyme","menge":"1 fresh sprig"},{"name":"Kale","menge":"1 pound chopped"},{"name":"Wholegrain Bread","menge":"4 thick slices"},{"name":"Red Onions","menge":"1 thinly sliced"},{"name":"Parmesan","menge":"\u00bd cup freshly grated"}]},{"id":"53359","name":"Beef Mandi","kategorie":"Beef","zubereitung":"1. Wash the beef and cut into large pieces. Season lightly with salt and turmeric.\n2. Heat ghee\/oil in a large pot. Add sliced onions and saut\u00e9 until light golden.\n3. Add garlic, green chilies, and tomato; cook until softened.\n4. Add the mandi spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.\n5. Add beef pieces and stir on medium heat until the meat is well coated with spices.\n6. Pour in water or beef stock. Cover and simmer until beef is tender (about 1.5\u20132 hours depending on cut).\n7. Remove beef carefully and set aside. Strain and measure the broth.\n8. Add washed, soaked basmati rice to the broth (usually 1 cup rice = 1.5\u20132 cups liquid). Adjust seasoning and bring to a boil.\n9. Lower heat, cover, and cook the rice until fluffy.\n10. Place the beef pieces over the rice and steam on low heat for 10 minutes so flavors combine.\n11. Optional: For smoky flavor, place a small hot charcoal on foil in the pot, add 1 tsp butter\/oil, immediately cover for 5 minutes. Remove coal before serving.\n12. Fluff rice and serve beef mandi with salad or chutney.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/1nalo51765188375.jpg","zutaten":[{"name":"Basmati Rice","menge":"1 kg"},{"name":"Beef Stock","menge":"5 Cups"},{"name":"Onion","menge":"2 medium"},{"name":"Garlic","menge":"5 chopped cloves"},{"name":"Green Chilli","menge":"2"},{"name":"Tomato","menge":"1 small"},{"name":"Salt","menge":"2 1\/2 Tsp"},{"name":"Oil","menge":"3  tablespoons"},{"name":"Turmeric Powder","menge":"1 \u00bd tsp"},{"name":"Cardamom","menge":"1\/2 tsp"},{"name":"Cloves","menge":"1\/2 tsp"},{"name":"Bay Leaf","menge":"1\/2 tsp"}]},{"id":"53169","name":"Ajo Blanco","kategorie":"Starter","zubereitung":"1. Tip the bread into a bowl and pour over 350ml water. Leave to soak for 10 mins.\n\n2. Blend the ingredients together with 350ml water and 1 tsp salt.\n\n3. Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/5jdtie1763289302.jpg","zutaten":[{"name":"White bread","menge":"150g"},{"name":"Almonds","menge":"200g"},{"name":"Extra Virgin Olive Oil","menge":"50 ml "},{"name":"Garlic Clove","menge":"1"},{"name":"Red Wine Vinegar","menge":"1 \u00bd tbsp"}]},{"id":"53071","name":"Beef Asado","kategorie":"Beef","zubereitung":"1. Combine beef, crushed peppercorn, soy sauce, vinegar, dried bay leaves, lemon, and tomato sauce. Mix well. Marinate beef for at least 30 minutes.\n1.\tPut the marinated beef in a cooking pot along with remaining marinade. Add water. Let boil.\n2.\tAdd Knorr Beef Cube. Stir. Cover the pot and cook for 40 minutes in low heat.\n3.\tTurn the beef over. Add tomato paste. Continue cooking until beef tenderizes. Set aside.\n4.\tHeat oil in a pan. Fry the potato until it browns. Turn over and continue frying the opposite side. Remove from the pan and place on a clean plate. Do the same with the carrots.\n5.\tSave 3 tablespoons of cooking oil from the pan where the potato was fried. Saute onion and garlic until onion softens.\n6.\tPour-in the sauce from the beef stew. Let boil. Add the beef. Cook for 2 minutes.\n7.\tAdd butter and let it melt. Continue cooking until the sauce reduces to half.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/pkopc31683207947.jpg","zutaten":[{"name":"Beef","menge":"1.5kg"},{"name":"Beef Stock Concentrate","menge":"1"},{"name":"Tomato Puree","menge":"8 ounces"},{"name":"Water","menge":"3 cups "},{"name":"Soy Sauce","menge":"6 tablespoons"},{"name":"White Wine Vinegar","menge":"1 tbs"},{"name":"Pepper","menge":"2 tbs"},{"name":"Bay Leaf","menge":"4"},{"name":"Lemon","menge":"1\/2 "},{"name":"Tomato Sauce","menge":"2 tbs"},{"name":"Butter","menge":"3 tbs"},{"name":"Olive Oil","menge":"1\/2 cup "},{"name":"Onion","menge":"1 chopped"},{"name":"Garlic","menge":"4 cloves"}]},{"id":"53049","name":"Apam Balik","kategorie":"Dessert","zubereitung":"1. Mix milk, oil and egg together. Sift flour, baking powder and salt into the mixture. Stir well until all ingredients are combined evenly.\n\n2. Spread some batter onto the pan. Spread a thin layer of batter to the side of the pan. Cover the pan for 30-60 seconds until small air bubbles appear.\n\n3. Add butter, cream corn, crushed peanuts and sugar onto the pancake. Fold the pancake into half once the bottom surface is browned.\n\n4. Cut into wedges and best eaten when it is warm.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/adxcbq1619787919.jpg","zutaten":[{"name":"Milk","menge":"200ml"},{"name":"Oil","menge":"60ml"},{"name":"Eggs","menge":"2"},{"name":"Flour","menge":"1600g"},{"name":"Baking Powder","menge":"3 tsp"},{"name":"Salt","menge":"1\/2 tsp"},{"name":"Unsalted Butter","menge":"25g"},{"name":"Sugar","menge":"45g"},{"name":"Peanut Butter","menge":"3 tbs"}]},{"id":"53262","name":"Adana Kebab","kategorie":"Lamb","zubereitung":"1. Finely chop the peppers in a food processor, then tip them in a sieve and press into the sieve so that the peppers release all of their juices. Tip into a bowl along with the mince, red pepper paste, pul biber, 1\u00bd tsp flaky sea salt, and 2 tbsp of the oil. Mix together, kneading well for at least 2-3 mins. If you need to, wet your hands with cold water to prevent the mixture from sticking. The mixture should be sticky when ready. Cover and chill for at least 2 hrs, or up to 12 hrs.\n\n2. When ready to cook, heat the grill to high or an oven to 220C\/200C fan\/gas 6. Divide the mixture into 12 equal portions, around 85g each. If you\u2019d like to skewer them, divide into 8 equal portions and roll into balls. Using wet hands, thread the balls onto the end of the skewers, massaging the mixture down the skewers in between the palms of your hands, until evenly distributed. Ensure that the mixture is fully wrapped tightly around the skewers without any exposed metal. Alternatively, lay them on a large baking tray lined with parchment paper if cooking in the oven, or foil if cooking under the grill. Shape into 20cm-long k\u00f6fte. Wet your fingers with a little cold water and make indents all along the k\u00f6fte for the traditional shape.\n\n3. Gently brush each k\u00f6fte with the remaining 1 tbsp oil and cook under the grill, on the top shelf for 10-12 mins, turning regularly, or cook in the oven for 16-18 mins, until crispy on the outside and juicy in the middle","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/04axct1763793018.jpg","zutaten":[{"name":"Romano Pepper","menge":"2 large"},{"name":"Lamb Mince","menge":"800g"},{"name":"Red Pepper Paste","menge":"3  tablespoons"},{"name":"Pul Biber","menge":"1 tablespoon"},{"name":"Sunflower Oil","menge":"3  tablespoons"}]},{"id":"53398","name":"Kadu Borani","kategorie":"Vegetarian","zubereitung":"1. Peel the squash and cut it into pieces 1cm wide. Deep fry it in oil until golden and set aside.\n\n2. Using the same pan and oil, deep fry the onions until golden. Remove the onions and grind with the garlic (if using garlic paste, mix it into the onions once ground).\n\n3. Add a small amount of oil to a pan on medium heat. Once hot, add the turmeric. Mix the salt into one cup of water and add it to the turmeric. Add a layer of squash, then a layer of onion and garlic. Repeat this step until the squash, onion and garlic have been used up.\n\n4. Add the sugar and one cup of water. Turn the heat down and cook until the water has reduced.\n\n5. Add 1-2 tablespoons of melted curd to a plate, add the squash on top with another layer of melted curd. At last, add some green chilli and serve!","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/walmi81779552709.jpg","zutaten":[{"name":"Squash","menge":"1 medium"},{"name":"Onion","menge":"5 chopped"},{"name":"Green Chilli","menge":"To taste"},{"name":"Oil","menge":"Splash"},{"name":"Turmeric","menge":"1 tsp"},{"name":"Garlic","menge":"1 Bulb"},{"name":"Sugar","menge":"7 tablespoons"},{"name":"Salt","menge":"1\/2 tsp"},{"name":"Water","menge":"2 cups"},{"name":"Yogurt","menge":"4 tablespoons"}]},{"id":"52928","name":"Beavertails","kategorie":"Dessert","zubereitung":"1. In the bowl of a stand mixer, add warm water, a big pinch of sugar and yeast. Allow to sit until frothy.\nInto the same bowl, add 1\/2 cup sugar, warm milk, melted butter, eggs and salt, and whisk until combined.\nPlace a dough hook on the mixer, add the flour with the machine on, until a smooth but slightly sticky dough forms.\nPlace dough in a bowl, cover with plastic wrap, and allow to proof for 1 1\/2 hours.\nCut dough into 12 pieces, and roll out into long oval-like shapes about 1\/4 inch thick that resemble a beaver\u2019s tail.\nIn a large, deep pot, heat oil to 350 degrees. Gently place beavertail dough into hot oil and cook for 30 to 45 seconds on each side until golden brown.\nDrain on paper towels, and garnish as desired. Toss in cinnamon sugar, in white sugar with a squeeze of lemon, or with a generous slathering of Nutella and a handful of toasted almonds. Enjoy!","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/ryppsv1511815505.jpg","zutaten":[{"name":"Water","menge":"1\/2 cup "},{"name":"Yeast","menge":"2 parts "},{"name":"Sugar","menge":"1\/2 cup "},{"name":"Milk","menge":"1\/2 cup "},{"name":"Butter","menge":"6 tblsp"},{"name":"Eggs","menge":"2"},{"name":"Salt","menge":"1 \u00bd tsp"},{"name":"Flour","menge":"2-1\/2 cups"},{"name":"Oil","menge":"for frying"},{"name":"Lemon","menge":"garnish"},{"name":"Sugar","menge":"garnish"},{"name":"Cinnamon","menge":"garnish"}]},{"id":"53120","name":"Aebleskiver","kategorie":"Dessert","zubereitung":"1. Whisk the flour, salt, sugar, baking soda, and cardamom together in a large bowl.\n\u25a2\nSeparate the eggs and add the egg yolks to the flour mixture. Pour in the buttermilk (or cultured milk) and whisk the batter together until smooth. Cover and refrigerate for about 30 minutes.\n\u25a2\nUse a hand (or stand) mixer to beat the egg whites until stiff. Carefully fold into the \u00e6bleskiver batter.\n\u25a2\nHeat the pan on medium heat. Once hot, brush the pan with butter and fill each \u00e6bleskive hole almost full with the batter.\n\u25a2\nOnce the edges become firm use a knitting needle or wooden skewer to turn the \u00e6bleskiver about 1\/4. Continue turning until you get round pancake spheres. They should be golden brown.\n\u25a2\nRemove the \u00e6bleskiver from the pan and serve with powdered sugar and jam.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/wkhg581762773124.jpg","zutaten":[{"name":"Flour","menge":"2 cups "},{"name":"Salt","menge":"1 teaspoon"},{"name":"Granulated Sugar","menge":"2 tblsp "},{"name":"Baking Powder","menge":"1 teaspoon"},{"name":"Cardamom","menge":"1\/2 teaspoon"},{"name":"Egg","menge":"3"},{"name":"Buttermilk","menge":"2 cups "},{"name":"Butter","menge":"For Greasing"},{"name":"Powdered Sugar","menge":"Sprinkling"},{"name":"Raspberry Jam","menge":"1 scoop"}]},{"id":"52843","name":"Lamb Tagine","kategorie":"Lamb","zubereitung":"1. Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.\n\n2. Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.\n\n3. Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.\n\n4. Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 \u2013 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/yuwtuu1511295751.jpg","zutaten":[{"name":"Olive Oil","menge":"2 tblsp "},{"name":"Onion","menge":"1 finely sliced"},{"name":"Carrots","menge":"2 chopped"},{"name":"Lamb Leg","menge":"500g"},{"name":"Garlic","menge":"2 cloves minced"},{"name":"Cumin","menge":"\u00bd tsp"},{"name":"Ginger","menge":"\u00bd tsp"},{"name":"Saffron","menge":"\u00bc tsp"},{"name":"Cinnamon","menge":"1 tsp "},{"name":"Honey","menge":"1 tblsp "},{"name":"Apricot","menge":"100g "},{"name":"Vegetable Stock Cube","menge":"1"},{"name":"Butternut Squash","menge":"1 medium chopped"},{"name":"Couscous","menge":"Steamed"},{"name":"Parsley","menge":"Chopped"}]},{"id":"53068","name":"Beef Mechado","kategorie":"Beef","zubereitung":"1. Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well.\n1.\tAdd the cubed beef tenderloin to the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour.\n2.\tUsing a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin.\n3.\tHeat-up the grill and start grilling the beef kebobs for 3 minutes per side. This will give you a medium beef that is juicy and tender on the inside. Add more time if you want your beef well done, but it will be less tender.\n4.\tTransfer to a serving plate. Serve with Saffron rice.\n5.\tShare and enjoy!","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/cgl60b1683206581.jpg","zutaten":[{"name":"Garlic","menge":"3 cloves"},{"name":"Onion","menge":"1 sliced"},{"name":"Beef","menge":"2 Lbs"},{"name":"Tomato Puree","menge":"8 ounces"},{"name":"Water","menge":"1 cup "},{"name":"Olive Oil","menge":"3 tbs"},{"name":"Lemon","menge":"1 Slice"},{"name":"Potatoes","menge":"1 large"},{"name":"Soy Sauce","menge":"1\/4 cup"},{"name":"Black Pepper","menge":"1\/2 tsp"},{"name":"Bay Leaves","menge":"2"},{"name":"Salt","menge":"To taste"}]},{"id":"53089","name":"Syrian Bread","kategorie":"Miscellaneous","zubereitung":"1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.\n\n2. When the Dough cycle is almost complete, preheat the oven to 475 degrees F (245 degrees C).\n\n3. Turn dough out onto a lightly floured surface. Divide into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.\n\n4. Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/54xzk31760524666.jpg","zutaten":[{"name":"Water","menge":"1 and 1\/8 cup"},{"name":"Vegetable Oil","menge":"2 tblsp"},{"name":"Sugar","menge":"1\/2 teaspoon"},{"name":"Salt","menge":"1 1\/2 tsp "},{"name":"Flour","menge":"3 Cups"},{"name":"Yeast","menge":"1 1\/2 tsp "}]},{"id":"52805","name":"Lamb Biryani","kategorie":"Lamb","zubereitung":"1. Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible. Set aside.\n\n2. Deep fry the sliced onions when it is hot. Don\u2019t overcrowd the oil. When the onions turn light brown, remove from oil and drain on paper towel. The fried onion will crisp up as it drains. Also fry the cashewnuts till golden brown. Set aside.\n\n3. Wash the rice and soak in water for twenty minutes.\nMeanwhile, take a big wide pan, add oil in medium heat, add the sliced onions, add the blended paste, to it add the green chillies, ginger garlic paste and garlic and fry for a minute.\nThen add the tomatoes and saut\u00e9 them well till they are cooked and not mushy.\n\n4. Then to it add the red chilli powder, biryani powder, mint, coriander leaves and saut\u00e9 them well.\nAdd the yogurt and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.\n\n5. Now after returning the skillet back to the stove, add the washed lamb and salt and \u00bd cup water and mix well. Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles. If the water is not drained totally, heat it by keeping it open.\n\n6. Take another big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 7 minutes exact or when the rice is 80% done. Switch off and drain the rice.\n\n7. Now, the layering starts. To the lamb, pat and level it. Add the drained hot rice on the top of it. Garnish with fried onions, ghee, mint, coriander leaves and saffron dissolved in milk.\n\n8. Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes. And switch off. Mix and serve hot!\nNotes\n1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.\n2. You can skip biryani masala if you don\u2019t have and add just garam masala (1 tsp and red chilli powder \u2013 3 tsp instead of 1 tsp)\n3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/xrttsx1487339558.jpg","zutaten":[{"name":"Cashew nuts","menge":"12"},{"name":"Khus khus","menge":"\u00bd tbsp"},{"name":"Cumin seeds","menge":"\u00bd tbsp"},{"name":"Onions","menge":"3 sliced thinly"},{"name":"Ginger garlic paste","menge":"2 tsp"},{"name":"Garlic","menge":"4 whole"},{"name":"Mint","menge":"Leaves"},{"name":"Cilantro","menge":"Leaves"},{"name":"Saffron","menge":"\u00bd tsp dissolved in \u00bd cup warm milk"},{"name":"Ghee","menge":"2 tbsp"},{"name":"Basmati rice","menge":"2 Cups"},{"name":"Full fat yogurt","menge":"\u00bd cup"},{"name":"Cumin Seeds","menge":"1 tbsp"},{"name":"Bay leaf","menge":"\u00bd"},{"name":"Cinnamon","menge":"1 thin piece"},{"name":"Cloves","menge":"3"},{"name":"Cardamom","menge":"2"},{"name":"Lamb","menge":"1 lb"},{"name":"Red Chilli powder","menge":"1 tsp"},{"name":"Biryani masala","menge":"1 tbsp"}]},{"id":"53290","name":"Cheese Borek","kategorie":"Side","zubereitung":"1. In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.\n\n2. One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.\n\n3. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.\n\n4. Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/oal8x31764119345.jpg","zutaten":[{"name":"Egg","menge":"1 beaten"},{"name":"Parsley","menge":"1  bunch"},{"name":"Garlic","menge":"2 cloves minced"},{"name":"Red Pepper","menge":"3\/4 teaspoon"},{"name":"Gouda Cheese","menge":"6 oz "},{"name":"Emmentaler Cheese","menge":"6 oz "},{"name":"Phyllo Dough","menge":"12"},{"name":"Unsalted Butter","menge":"1 1\/2 cups "}]},{"id":"53053","name":"Beef Rendang","kategorie":"Beef","zubereitung":"1. Chop the spice paste ingredients and then blend it in a food processor until fine.\nHeat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.\nLower the heat to low, cover the lid, and simmer for 1 to 1 1\/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.","bildURL":"https:\/\/www.themealdb.com\/images\/media\/meals\/bc8v651619789840.jpg","zutaten":[{"name":"Beef","menge":"1lb"},{"name":"Vegetable Oil","menge":"5 tbs"},{"name":"Cinnamon Stick","menge":"1"},{"name":"Cloves","menge":"3"},{"name":"Star Anise","menge":"3"},{"name":"Cardamom","menge":"3"},{"name":"Coconut Cream","menge":"1 cup "},{"name":"Water","menge":"1 cup "},{"name":"Tamarind Paste","menge":"2 tbs"},{"name":"Lime","menge":"6"},{"name":"Sugar","menge":"1 tbs"},{"name":"Challots","menge":"5"}]}]}