Middle Eastern Fattoush Salad Crisp Fattoush Salad with Sumac Dressing and Toasted Pita Chips Ingredients: 2 pita breads, cut into small triangles 2 tablespoons olive oil (for toasting pita) 1 large cucumber, diced 3 ripe tomatoes, chopped 1 small red onion, thinly sliced 1 bell pepper (red or green), diced 1/4 cup chopped radishes 3 cups romaine lettuce, chopped 1/4 cup fresh mint leaves, chopped 1/4 cup flat-leaf parsley, chopped For the dressing: 1/4 cup extra virgin olive oil 2 tablespoons lemon juice 1 tablespoon red wine vinegar 1 teaspoon ground sumac 1 clove garlic, minced Salt and pepper to taste Directions: Preheat oven to 375°F (190°C). Toss pita triangles with olive oil and bake for 8–10 minutes, or until golden and crisp. Set aside to cool. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, sumac, salt, and pepper. In a large salad bowl, combine the cucumber, tomatoes, onion, bell pepper, radishes, lettuce, mint, and parsley. Pour the dressing over the salad and toss well to coat. Add the toasted pita chips just before serving to maintain their crunch. Serve immediately and enjoy fresh. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 230 kcal per serving | Servings: 4 servings #fattoush #middleeasternsalad #summersalad #crispysalad #freshandlight #veggielovers #mintysalad #lebanesecuisine #healthyeats #authenticflavors #sumacdressing #easyappetizer #saladrecipes #pitaandveggies #colorfulsalad #parsleyperfection #lightandhealthy #glutenfreeoption #easymealideas #homemadesalad Bright, tangy, and crunchy — this Middle Eastern Fattoush Salad brings a burst of flavor to every bite! Perfect as a light lunch or a flavorful side dish.

Kashmiri Chicken Yakhni Fragrant Kashmiri Chicken in Yogurt-Based Yakhni Gravy Ingredients: 1.5 lbs bone-in chicken pieces 1 cup plain yogurt (full-fat, whisked) 2 tablespoons mustard oil (or ghee) 1 large onion, thinly sliced 5–6 garlic cloves, minced 1-inch piece of ginger, grated 4–5 green cardamom pods 2 black cardamoms 1 cinnamon stick 4 cloves 1 bay leaf 1/2 teaspoon ground fennel 1/2 teaspoon ground dry ginger 1/4 teaspoon turmeric (optional for color) Salt to taste 4 cups water Fresh coriander or mint for garnish (optional) Directions: Heat mustard oil in a deep pot until it begins to smoke slightly, then lower the heat. Add cardamoms, cloves, cinnamon, and bay leaf. Sauté for 30 seconds. Add sliced onions and cook until golden brown. Stir in ginger and garlic, sauté for a minute. Add the chicken pieces and cook on medium heat for 7–8 minutes until lightly browned. Pour in water, cover, and simmer for 20 minutes or until chicken is tender. In a separate bowl, whisk the yogurt with ground fennel, dry ginger, turmeric, and salt. Slowly add the yogurt mix into the pot while stirring continuously to prevent curdling. Simmer the yakhni uncovered for another 8–10 minutes on low heat until the broth slightly thickens and becomes fragrant. Garnish with coriander or mint before serving. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 390 kcal | Servings: 4 servings #kashmirifood #chickenyakhni #indianrecipes #comfortingcurry #yogurtgravy #northindianflavors #soulfulindianfood #kashmiricuisine #traditionalindianrecipes #heartymeals #spicedchicken #authenticflavors #slowcookedgoodness #easyindianrecipes #kashmirichicken #homecookedbliss #indianbrothbased #flavorpacked #regionalindianfood #desimeal 🍲 Cozy comfort in every bite—this Kashmiri Chicken Yakhni is rich, soulful, and deeply aromatic. Slow-cooked with yogurt and spices for a soothing, traditional dish. ✨🍗

Vietnamese Lemongrass Dipping Sauce Bright & Zesty Vietnamese Lemongrass Nuoc Cham Ingredients: 2 stalks fresh lemongrass, finely minced (white part only) 1/4 cup fish sauce 1/4 cup warm water 2 tablespoons fresh lime juice 1 tablespoon sugar 1 garlic clove, minced 1 red Thai chili, thinly sliced (adjust to taste) 1 tablespoon rice vinegar (optional for extra tang) 1 teaspoon grated carrot (optional for color and texture) Directions: In a small bowl, combine the fish sauce, warm water, sugar, and lime juice. Stir until the sugar is fully dissolved. Add the minced lemongrass, garlic, chili, and rice vinegar if using. Mix well. Let the sauce sit for at least 10 minutes before serving to allow flavors to meld. Garnish with a touch of grated carrot before serving, if desired. Serve as a dipping sauce for grilled meats, spring rolls, noodles, or fresh vegetables. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 25 kcal per 2 tbsp | Servings: Makes about 3/4 cup (6 servings) #lemongrass #vietnamesefood #dippingsauce #nuoccham #vietnamesecuisine #lemongrasslove #vietnamesedip #saucefromscratch #asiancondiments #zestysauce #vietnameseflavors #freshsauces #vietnameseherbs #umamiboost #easyvietrecipes #lemongrassdip #spicydippingsauce #vietnamesegrill #authenticflavors #homemadesauces ✨ Bright, zesty, and packed with lemongrass flavor — this Vietnamese dipping sauce is perfect with grilled meats, spring rolls, and so much more! 🇻🇳🌿