Maral's Kitchen

Maral's Kitchen

Maral Tyson

Copyright © 2024 Maral Tyson

All rights reserved

First Edition

PAGE PUBLISHING

Conneaut Lake, PA

First originally published by Page Publishing 2024

ISBN 979-8-89157-015-3 (hc)

ISBN 979-8-89157-034-4 (digital)

Printed in the United States of America

Table of Contents

Appetizers

17 Recipes

Fried Okra

Fried Zucchini

Falafel

Warm Potato Salad

Pork Gyoza

Cream Cheese Rangoon

Egg Rolls

Piroshki with Beef

Deviled Eggs

Smokey Eggplant Dip

Beef Samosas

Sausage Dip

Zaalouk Eggplant Dip

Tzatziki Sauce

Homemade Guacamole

Eggplant Hummus Dip

Red Lentil Balls

Salads

24 Recipes

Fattoush Salad

Mango Salad

Taco Salad

Red Cabbage and Carrot Salad

Corn Salad

White Bean Salad

Potato Salad with Bacon

Chickpea Salad

Quinoa Chickpea Salad

BLT Pasta Salad

Cucumber Tomato Salad with Mint

Cucumber and Carrot Salad

Tomato Cucumber Avocado Salad

Vietnamese Noodle Salad

Cobb Salad

Italian Pasta Salad

Greek Salad

Arugula Salad

Shrimp Avocado Salad

Tuna and White Bean Salad

Green Bean Salad

Kale Salad

Cowboy Caviar Salad

Tuna Potato Salad

Soups

8 Recipes

Matzo Ball Soup

Chicken Noodle Soup

Red Lentil Soup

Vegetable Rice Soup

New England Clam Chowder

French Onion Soup

Split Pea Soup

Chicken and Rice Soup

Side Dishes

22 Recipes

Spanakopita

Garlic Fried Rice

Rice with Dill

Fried Cauliflower

Sautéed Spinach with Garlic

Roasted Asparagus

Mexican Rice

Baby Bok Choy Stir-Fry

Biryani Yellow Turmeric Rice

Roasted Garlic Butter Potatoes

Sautéed Green Beans with Garlic

Cilantro Lime Rice

Fried Eggplant

Crispy Smashed Potatoes

Blistered Shishito Peppers

Roasted Green Beans and Carrots

Deviled Eggs with Bacon

Potato Salad

Rice with Orzo

Garlic Mashed Potatoes

Rice with Raisins and Allspice

Shakshuka

Korean Short Ribs

Ground Beef Tostadas

Ground Beef Tacos

Pepper Steak

Spaghetti with Ground Beef

Classic Chili

Eggplant Roll Ups

Stuffed Eggplant with Beef

Ravioli with Ground Beef Sauce

Beef Meatballs

Okra Stew

Ground Beef Chile Relleno

Authentic Carne Asada

Steak Peppers and Onions

Bacon-Wrapped Hot Dogs

Spam and Potato Hash

Stir-Fry Beef with Noodles

Lahmacun Armenian and Turkish Pizza

Ground Beef Fried Rice

Spicy Cowboy Chili

Sausage and Pepper

Ground beef Greek Tacos with Tzatziki sauce

Carne Asada Street Tacos

Spicy Beef Quesadillas

Beef with Broccoli

Lomo Saltado Stir-Fry Beef

Golden Curry Beef

Rigatoni Bolognese

Beef and Broccoli Noodles Stir-Fry

Chile Rellenos

Beef Kebab

Stuffed Pasta Shells

Stuffed Eggplant

Lamb

11 Recipes

Lamb Chops

Lamb Kebab

Roasted Leg of Lamb

Lamb Kofta Patties

Lamb Gyros

Stuffed Grape Leaves with Lamb

Stuffed Chard with Lamb

Lamb Shawarma

Lamb Meatballs with Tomato Sauce

Lamb Burgers

Roasted Rack of Lamb

Poultry

29 Recipes

Chicken Thigh Shawarma

Sweet and Sour Chicken

Butter Chicken

Chicken Drumstick Curry

Cilantro Lime Chicken Wings

Whole Roasted Chicken

Chicken Chow Mein

Chicken Breast Shawarma

Korean Spicy Chicken Stew

Kung Pao Chicken

Buffalo Wings

Creamy Chicken Marsala

Chicken Kebabs

Fried Chicken

Chicken Quesadillas

Spatchcock Chicken

Chicken Thighs with Soy Sauce

Chicken Parmesan

Chicken Sandwich

Orange Chicken

Chicken and Broccoli Pasta

Duck with Orange Sauce

Sesame Chicken

Turkey Tetrazzini

Chicken Pot Pie with Flaky Phyllo Crust

Chicken Parmesan with Homemade Marinara Sauce

Chicken Fettuccine Alfredo

Roasted Cornish Game Hen

Seafood

31 Recipes

Creamy Shrimp Pasta

Shrimp and Vegetable Pasta

Mussel and Clams with Tomato Sauce

Steamed Clams and Mussels

Shrimp Fried Rice

Fried Catfish

Baked Mahi-Mahi Fish

Rainbow Trout with Lemon and Garlic

Snow Crab Legs

Boiled Shrimp

Salmon Cakes

Mussels with Tomatoes and Garlic

Grilled Squid

Shrimp with Tomato Sauce

Tuna Casserole

Grilled Shrimp Skewers

Fried Tilapia

Shrimp and Steak Fried Rice

Pineapple Salmon Kebabs

Coconut Shrimp Curry

Fried Shrimp

Sautéed Scallops

Fish Tacos

Lemon Garlic Butter Salmon

Shrimp Fajitas

Japanese Fried Shrimp

Stuffed Salmon

Crab Cakes

Shrimp Kimchi Fried Rice

Panko Shrimp

Sausage and Shrimp Kebabs

Bread

13 Recipes

Homemade Soft Pretzels

Dinner Rolls

Red Lobster Cheddar Bay Biscuits

Focaccia Bread with Olive and Tomato

Cloverleaf Dinner Rolls

French Bread

French Bread Rolls

Dutch Oven No-Knead Bread

Garlic Knots

Homemade Pita Bread

Turkish Bread

Garlic Parmesan Knots

Turkish Pide Bread

Garlic Parmesan Dinner Rolls

Desserts

30 Recipes

Strawberry Lemon Blondies

Marble Mini-Bundt Cakes

Apple Turnovers

Orange Pound Cake

Pumpkin Pie

Pumpkin Cranberry Muffins

English Toffee

Snowball Cookies

Chocolate Souffles

Buttery Spritz Cookies

Chocolate Cupcakes

Homemade Brownies

Chocolate Zucchini Bread

Blueberry Ricotta Cake

Bird's Nest Mini Cheesecakes

Chocolate Mousse

Crème Brûlée

Blueberry Muffins

Banana Cream Pie

Homemade Cinnamon Rolls

Profiteroles

Homemade Sugar Doughnuts

Strawberry Cobbler

Apple Pie

Lemon Blueberry Bundt Cake

Oatmeal Raisin Cookies

Baklava Cups

Caramel Apple Cake

Carrot Cake

Orange Cardamom Rolls

About the Author

Appetizers

17 Recipes

Fried Okra

One of the best fried okra recipes ever! Cut okra coated in cornmeal and flour to make crispy and crunchy okras. This recipe will have you falling in love with every bite!

SERVES 4

INGREDIENTS:

1 pound okra, washed, dried, and cut into 1/4 inch slices

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon salt

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 cups buttermilk

Vegetable oil for frying

DIRECTIONS:

In one bowl, add buttermilk and soak the okra pieces for 5 minutes.

In a second bowl, whisk together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper. Next, set a large Dutch oven to heat with oil to 350°F.

Drain the okra well then coat with the cornmeal mixture. Remove excess breading and fry until golden brown, about 3 minutes.

Serve hot with ranch dipping sauce and enjoy!

Fried Zucchini

Fried zucchini chips are a great way to use up summer zucchini. Serve with ranch for dipping and you have a mouthwatering snack or appetizer. An easy to make crisp, yummy appetizer with a nice mild, garden vegetable flavor!

SERVES 6

INGREDIENTS:

4 medium-sized zucchini, sliced

3 large eggs

salt and pepper

1 cup flour

1 cup panko bread crumbs

1 tablespoon Italian seasoning

Vegetable oil for frying

DIRECTIONS:

Salt and pepper the sliced zucchini. Place flour in a small bowl. In another small bowl, whisk the eggs and combine the panko and Italian seasoning.

Dip the zucchini in the flour, then the egg, lastly in the panko mixture.

Add the oil to medium saucepan 1/2 inch up the sides. Preheat to medium high heat (350°F). Add the zucchini and fry for 4–5 minutes or until the zucchini is brown and crispy. Serve with ranch or your favorite dipping sauce and enjoy.

Falafel

How to make delicious and crispy falafel at home? Chickpea patties are easier to make than you might think. Fry up some falafel with this simple Middle Eastern recipe. This recipe has become our favorite way to make great falafel!

SERVES 20

INGREDIENTS:

1 1/4 cups dried chickpeas

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne powder

1/2 teaspoon baking powder

1 egg

4 tablespoons water

3 cups vegetable oil for frying

DIRECTIONS:

Place chickpeas in a large bowl and cover with 4 cups water. Cover and set aside to soak overnight.

Drain chickpeas and transfer to food processor along with the garlic. Pulse several times for about a minute until finely chopped, but not too grainy or mushy of a texture. It should just start to hold together.

Remove mixture from processor and mix in a bowl with the salt, spices, baking powder, egg, and water. Cover and refrigerate for 1 hour.

Heat oil to 350°F in a large skillet or heavy-bottomed medium saucepan.

Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. Also you may use a falafel scooper if you prefer to keep them uniform in size.

Place each falafel on a tray and deep-fry in 2 batches. Do not overcrowd the oil; it will lower the heat! Fry for 5 minutes until browned and cooked through.

Drain on paper towels and serve immediately. Enjoy!

Warm Potato Salad

This classic warm potato salad is a simple but tasty appetizer or side flavored with bacon and fresh parsley. No side dish can be easier or tastier than this!

SERVES 4

INGREDIENTS:

1 pound golden potatoes

4 slice bacon

1/4 cup olive oil

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fresh parsley roughly chopped

1 tablespoon lemon zest

Chives for garnish

DIRECTIONS:

Boil the potatoes. Once they are done, drain and let cool.

When the potatoes are close to boiling, cut the bacon and fry it in a large skillet until crispy, about 10 minutes.

Turn the burner off for this step to allow the skillet to cool a bit. Take the bacon out of the skillet and transfer to a paper towel-lined plate.

In the skillet, add the olive oil over medium heat, add cooked potatoes, and cook for about 30 seconds.

Take the skillet off the heat and then add the garlic, cooked bacon, and parsley lemon zest. Toss to coat.

Season with salt and pepper and transfer potato salad to a serving bowl. Top with chives, serve warm, and enjoy.

Pork Gyoza

This pork gyoza recipe with dipping sauce is absolutely amazing! Gyoza are juicy on the inside and crispy on the outside. Skip ordering takeout and make these Japanese pan-fried dumplings that are so easy to make at home!

SERVES 20

INGREDIENTS:

1 package gyoza wrappers

1 pound ground pork

4 green onions chopped finely

Garlic cloves chopped finely

1 teaspoon ginger

1 tablespoon soy sauce

1 cup cabbage chopped finely

1 teaspoon sugar

1/2 teaspoon black pepper

2 tablespoons vegetable oil

DIRECTIONS:

Mix all the filling ingredients into a bowl and mix until well combined.

Open the gyoza wrappers and place a small amount of the pork mixture in the center of the wrapper. Dip your fingers in water and run it around the wrapper's edge so it will stick together. Fold the wrapper in half, forming a half-moon and with your fingers. Then create pleats around the edge to close the gyoza.

On stove top, turn heat to medium low. Place half of the oil in a frying pan. Wait a few seconds until the oil is warm and place the gyozas flat side down. Fry for 3 minutes without moving them.

Pour water into the pan and close it with a lid to steam the gyozas. Cook for 5 minutes until the skin becomes soft and the water is all evaporated.

Remove cover and let any remaining water evaporate. Add the extra oil and let the gyozas fry for 5 minutes. It's important not to try to move them before at least 2 minutes as the bottom may be stuck to the pan and the skin will tear.

Once the gyozas can be removed from pan, let it rest for a couple minutes. Serve with your favorite sauce while gyoza is still nice and warm. Enjoy!

Cream Cheese Rangoon

Cream cheese Rangoon made with a creamy center and crispy exterior! These are the perfect appetizer for your next Chinese takeout meal. They're super simple and quick to make at home, and your whole family will absolutely love this tasty appetizer!

SERVES 24

INGREDIENTS:

24 wonton wrappers

8 ounces cream cheese, softened

3 tablespoons scallions, minced

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

Vegetable oil for frying

DIRECTIONS:

In a small bowl, mix the cream cheese, scallions, garlic powder, and pepper. Mix together.

Preheat oil in a heavy-bottomed pot a couple inches high to 350°F.

Put 1 teaspoon in the middle of a wonton wrapper, and with your finger, add water to the edges. Push the four centers of each side into the middle and press them together.

Once the middle is connected from all four sides, connect the little wings coming out from the middle. Let sit while you make the remaining wontons. When you are ready to fry, begin with the wontons you made first; they'll be the driest.

Carefully place three Rangoons in the hot oil, letting them float around the pot until they are a nice golden brown. Use a spoon or spider to lift them from oil, then let them drain on paper towels.

Let the Rangoons cool for 5–10 minutes and immediately serve with sweet-and-sour dipping sauce. Enjoy!

Egg Rolls

These homemade egg rolls are the perfect appetizer or side dish! They're filled with pork and veggies and fried to perfection. Homemade egg rolls are a favorite around here. I can't seem to ever make enough. Making egg rolls is so easy, and everyone loves them!

SERVES 20

INGREDIENTS:

1 pound ground pork

1 cup shredded cabbage

1 cup shredded carrots

1 cup green onions, chopped

1 teaspoon fresh ginger

1 clove garlic, minced

1 egg

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon black pepper

20 egg roll wrappers

Vegetable oil for frying

DIRECTIONS:

In a medium skillet over medium heat, cook the pork. When it is halfway cooked, add ginger, garlic, and stir to coat the meat evenly. Continue to cook until the pork is no longer pink. Set aside.

In another large heavy pot, heat oil to 375°F or medium-high heat. In a separate bowl, combine the cabbage, carrots, green onions, black pepper, soy sauce, and sesame oil. Mix with pork mixture all together.

Place 1–2 tablespoons of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both