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Either way, this salad will be a bright addition to your table on a dark winter evening. Grab a fork!

Serve This With: One-Pot Orzo Pasta with Feta, Olives & Artichokes
Use Leftovers to Make: Mediterranean Veggie Pita Sandwiches
Carrot Tahini Salad with Spiced Chickpeas

Serves 6 as a side
For the Spiced Chickpeas:
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed, drained, and patted dry
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
Pinch of salt and pepper

For the dressing:
1 clove garlic, minced
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon honey
1/8 teaspoon ground cayenne
1/2 teaspoon salt
2 tablespoons minced parsley
Water to thin if necessary

For the salad:
3 cups shredded carrots (from 3 to 4 medium-sized carrots)
1/2 small red onion, diced
1/2 cup raisins
1 cup fresh parsley, minced
Salt and pepper to taste

Preheat the oven to 425°F. Toss the chickpeas with the oil, spices, salt, and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp, 15 to 20 minutes. Shake the pan several times throughout baking. Remove from the oven and allow to cool.

Combine all the ingredients for the dressing in a mixing bowl and whisk until smooth. (You can do this either by hand or with an immersion blender.) Add water if the dressing is too thick. Taste and adjust seasonings if need be.

In a large salad bowl, toss the shredded carrots, onion, raisins, and parsley with the dressing. Mix well. Season with a little salt and pepper. Right before serving, top with the chickpeas and enjoy.

Recipe Notes
The chickpeas should be added to the salad right before serving to ensure they stay crispy.
Save additional chickpeas in an air-tight container at room temperature for 1 to 2 days.
Salad leftovers can be refrigerated in an airtight container for up to 5 days.

Ingredients:
Kilo of mutton (from shoulder point)
Chopped onion
2 cloves garlic
Kilo Percussion
Love red pepper
Tomato and parsley bouquet Qsber
Qsber tbsp parsley and Vmin
½ cup small oil
Half teaspoon black pepper and ginger
Quarter teaspoon Khrkom
Salt
2 large water Koas
Directions:
Meat placed in the cooker and add to it the onion, oil, garlic and love tomatoes peeled and cut and leaves all Atqly over low heat until the onion becomes translucent
Add the spices, coriander, parsley, water and leave the meat is cooked pumpkin and still wash his butt and cut.
Roasted peppers and placed in a plastic bag and still shell seeds and cut long pieces
When the meat is cooked remains of pumpkin pot and add to the broth and Atrkaaly medium heat until gravy Laing and Atqly
Ten minutes before removing from the pan over the fire and add the red Filvlh and a tablespoon of coriander and parsley .aschen meat and put in a serving dish and garnish with pepper and watered Palmriq...

Kish vegetables from Shahyoat Ramadan

Ingredients:
250 g pulp leafy
1 pill Islands
1 potato
1 pill zucchini
2 teaspoons butter
3 eggs
2 tablespoons fresh Kberhchrima
2 tablespoons milk
1 teaspoon parsley
Grated cheese
Black pepper
Preparation:
1. Peel the vegetables and rinse Abhariha.
2-in pan and on the backburner. Put the grated vegetables, butter Salt and black pepper Hmsa all for 10 minutes
3-cook the bottom of the Quiche mean Puff pastry to Frdtaha Chinah.thm Put on it in vegetable mixture and grated cheese.
4. In a bowl, mix eggs precious fresh milk Salt and black pepper and parsley.
5-Avrga this mixture on the Quiche m cook in the oven 180 degrees for 30 minutes....

Sponges raspberry jam

Ingredients:
360 grams of flour
75 grams of Saqr Sunaida
60 grams of butter Madaba
30 grams of yeast bread
10 Sanetilir of milk
2 eggs
Egg whites
Spoon half of the young falcon Vanilla
Raspberry jam Aisha
Salt
For decorating:
Saqr satin
Preparation:
In a vase Iklt flour and yeast. Saqr added Sunaida, Saqr vanilla, salt, butter, eggs, and milk. Rub the dough for 5 minutes until they become wet Thomas leave the dough to ferment in a warm place until double in size Thomas rubbed again.
Baldlk thinning dough until it becomes thick 5 mm circular .bakalb sized coins. Followed by half the dough to form circles diameter of 5 to 7 cm and circles in white eggs are placed and poured raspberry jam in the middle and then placed the other half of the dough over it cut dough thickness multiplier circular template with the pressure on the sides of the two circles together.
Put dough vessels and leave it in a hot place until double in size.
Connects sponge in hot oil and it Adrdr sugar glaze before serving..

Sweet Richbund
- 250 grams of soft butter
- Zlafah Sunaida
- Zlafah oil
- 3 eggs
- 2 Khmarat Hamrin
- 1 yeast mortal
- Flour mixture by
- Jam Almhmac
- Blossom water
- Cook

Nkhalto butter with sugar
Then add the eggs and oil
Then add the flour and yeast
And Ncklo Koirat young and Ndkhlohm of Fran
Nschenoo Alkonfter called Bash
Add a little water to blossom jam
Ndozo bulges Valkonfter
And Nlasqo every 2 with each
And Ndozouhoum Valecoq

Recipe of hope Zone
Briouat chicken and béchamel
Briouat chicken
Ingredients:
500 g chicken clip small pieces
Few Alzeitera
Beschamal
Paper Albestalh
Pinch of salt
Beslten
Cloves of garlic
Head teaspoon of black pepper
½ cup oil
Method:
I transferred the chicken with Beslten Vtin garlic, salt and black pepper in oil until chicken takes Luna Dhbaa then we put it in the pot when it cools add Albeschamal Alzeitera and then start Butti Albruat the linear form and fry in oil.
How to prepare Albeschamal
2 spoons butter
Spoon flour Alfors
A pint of milk
Pinch of salt
A little nutmeg (Alkozh) Mgokh
Method:
Above the fire quite a few scars butter then add the flour, salt, nutmeg and Bstmrar move the well with a wooden spoon and add the milk slowly until we get a mixture dismiss somewhat.

Amounts Shahyoh Batbot chicken
300 g flour
2 tbsp of yeast
1 tablespoon butter
500 grams of chicken
2 garlic cloves
1 teaspoon Khrkom
1 tablespoon of mustard
1 large tablespoon oil
1 teaspoon white pepper
150 g of grated cheese
Salt
Shahyoh Batbot way to prepare chicken
To prepare Batbot:
Mix the yeast with a small cup of warm water. Vioaa put the flour, then pour the yeast, butter and salt and knead the dough thoroughly with water to get a soft dough.
Cut the dough into several pieces, and we are sharing in the form of Doaúrlest very thick and sprinkle with flour. Leave from one to two hours. Then cook on both sides in a dry skillet.

To prepare filling:
Peel garlic Nehrsh, and cut the chicken into small pieces. Fried chicken, with the addition of salt