Keto world cuisine

List of keto recipes (World cuisine)

name	category	ingredients	prep & cook time	servings	yield	calories	net carbs	directions
Thai Beef Curry	world-cuisine	1 tablespoon peanut oil ; ½ yellow onion, sliced thin ; ½ green bell pepper, sliced into 1/4-inch strips ; ½ red bell pepper, sliced into 1/4-inch strips ; 1 (14 ounce) can coconut milk ; 3 tablespoons lime juice ; 2 tablespoons fish sauce ; 2 tablespoons red curry paste, or more to taste ; 1 tablespoon white sugar ; 1 tablespoon soy sauce ; 1 tablespoon peanut sauce, or more to taste (Optional); 1 teaspoon Worcestershire sauce ; ¼ teaspoon ground turmeric ; ⅛ teaspoon garlic salt, or more to taste ; ⅛ teaspoon curry powder, or more to taste ; ⅛ teaspoon garam masala, or more to taste ; 2 dashes chile-garlic sauce (such as Sriracha®) ; 1 ½ pounds sirloin steak, cut into strips ; ⅓ cup peanuts, chopped	35 mins	6	6 servings	377.1	8.6	Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl. Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste. Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.
Greek-Stuffed Chicken Breast with Lemon Sauce	world-cuisine	2 skinless, boneless chicken breast halves ; salt and ground black pepper to taste ; 1 pinch garlic powder, or to taste ; 1 (10 ounce) package spinach, roughly chopped ; 1 tomato, seeded and diced ; ½ onion, diced ; ¼ cup crumbled feta cheese, or more to taste ; butcher's twine ; 2 tablespoons olive oil ; 1 tablespoon lemon juice, or more to taste ; 2 cloves garlic, minced ; ½ teaspoon dried oregano ; ¼ teaspoon chopped fresh rosemary ; ¼ teaspoon dried thyme ; salt and ground black pepper to taste	1 hr 25 mins	2	2 chicken breasts	353.6	8.5	Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness. Preheat the oven to 375 degrees F (190 degrees C). Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine. Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce. Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top. Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more. Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.
Instant Pot® Chicken Tagine with Butternut Squash and Spinach	world-cuisine	4 tablespoons extra-virgin olive oil, divided ; 3 ½ teaspoons kosher salt, divided ; 2 teaspoons ground cinnamon ; 2 teaspoons ground cumin ; 2 teaspoons sweet paprika ; 1 teaspoon ground coriander ; ½ teaspoon ground black pepper ; 1 ½ pounds skinless, boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces ; 1 large yellow onion, thinly sliced lengthwise ; 4 cloves garlic, smashed ; 4 teaspoons finely grated fresh ginger ; 2 ½ cups water ; 2 cups peeled and cubed (3/4-inch) butternut squash ; 1 (14.5 ounce) can diced tomatoes in juice ; 1 (5 ounce) package baby spinach leaves ; 3 tablespoons lemon juice ; 2 teaspoons lemon zest ; salt and ground black pepper to taste	55 mins	6	6 servings	296.1	9.8	Stir 2 tablespoons oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and 1/2 teaspoon black pepper together in a small bowl to form a paste. Toss 1 tablespoon paste with chicken in a medium bowl. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering, about 1 minute. Add onion and 1 teaspoon kosher salt; cook, stirring occasionally, until softened, about 6 minutes. Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in water, scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash, tomatoes with their juices, and chicken; stir to combine, then distribute mixture in an even layer. Close and lock the lid and move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; taste, and season with salt and pepper.
Jungle Lobster	world-cuisine	4 large fresh poblano chile peppers ; 4 lobster tails ; 4 tablespoons butter, divided ; ½ small sweet onion, minced ; 4 cloves garlic, minced ; 1 egg, beaten	50 mins	4	4 servings	283.1	3.9	Roast the poblano peppers whole over a hot grill, under a broiler or on a gas stove flame, turning frequently until evenly blackened. Place in a bowl when done, and cover. Leave them to sweat for about 10 minutes to loosen the burnt skin. When cool enough to handle, peel the skin off by rubbing with your hands, leaving the chilies intact. Rinse off the peppers. Cut a slit down one side and open to remove the seeds and stem. Set aside. Bring a large pot of water to a rolling boil. Add the lobster tails and cook for about 10 minutes, until bright red. Drain and cool slightly. Cut the shell lenghtwise and remove the tail meat in one piece. Set aside. Melt 2 tablespoons of the butter in a skillet over medium heat. Add onion and garlic; cook and stir until tender and golden. Slit the lobster tails lengthwise about halfway through. Fill the pocket with sauteed onion and garlic. Wrap each tail in one of the peppers so that the openings do not match up. Dip in egg to seal. Heat the remaining butter in the same skillet over medium-high heat. Place the stuffed peppers in the pan with the seam side down to seal. Fry on each side just until golden. Serve immediately.
Grilled Chicken Teriyaki Skewers with Miso Ranch	world-cuisine	12 bamboo skewers ; 2 pounds skinless, boneless chicken thighs ; ½ cup soy sauce ; ½ cup sake ; ⅓ cup mirin (Japanese sweet wine) ; 2 teaspoons finely grated ginger ; 2 tablespoons minced green onions ; ¼ cup brown sugar ; 1 tablespoon vegetable oil ; ¾ cup mayonnaise ; ¼ cup sour cream ; ⅓ cup buttermilk ; 1 tablespoon white miso paste, or to taste ; 1 tablespoon minced green onion ; 1 clove garlic, crushed ; 1 tablespoon finely chopped fresh tarragon ; 1 tablespoon finely chopped fresh dill ; 1 tablespoon finely chopped fresh chives  ; freshly ground black pepper to taste ; 1 pinch cayenne pepper	2 hrs 45 mins	12	12 small skewers	280.3	9.3	Soak bamboo skewers in water. Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, ginger, green onions, brown sugar, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours. Combine mayonnaise, sour cream, buttermilk, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined. Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze. Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side. Serve skewers next to the miso ranch dressing and brush with reserved glaze.
Slow Cooker Mexican Pork Carnitas	world-cuisine	1 (32 fluid ounce) container chicken stock ; 1 (3 pound) pork loin, or more to taste ; 3 tablespoons adobo seasoning ; 2 tablespoons ground cumin ; 1 tablespoon ground black pepper ; 1 tablespoon ground paprika ; 1 large white onion, diced ; 2 tablespoons chipotle paste ; 2 bay leaves ; 1 (14 ounce) can fire-roasted diced tomatoes ; 6 cloves garlic, minced ; 2 limes, halved ; 3 tablespoons ground cinnamon ; 1 teaspoon ground cloves ; 1 cup fresh cilantro	6 hrs 25 mins	8	8 servings	266.2	7.6	Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves. Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro. Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.
Kabob Koobideh (Persian Ground Meat Kabobs)	world-cuisine	2 onions, peeled ; cheesecloth ; 1 pound ground lamb ; 1 pound ground beef ; 1 green onion, diced ; 2 teaspoons baking powder ; 1 teaspoon salt ; 1 teaspoon ground black pepper ; 1 teaspoon sumac powder ; ½ teaspoon ground turmeric ; 2 eggs ; 8 (10 inch) metal skewers	1 hr 25 mins	8	8 kabobs	260.2	2.8	Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out. Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Mold meat mixture onto the skewers. Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.
Make-Ahead Freezer Chicken Parmesan	world-cuisine	1 pound skinless, boneless chicken breast halves ; 1 large egg, beaten ; ⅓ cup bread crumbs ; 2 tablespoons grated Parmesan cheese ; ¾ teaspoon Italian seasoning ; ½ teaspoon garlic powder ; 1 (8 ounce) can tomato sauce ; ¾ cup shredded mozzarella cheese	1 hr 15 mins	4	4 servings	258.9	9.4	Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet. Pound chicken breasts to 1/2-inch thickness or less. Place beaten egg in a bowl. Combine bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder in another bowl. Dip each chicken breast in egg, then roll in bread crumb mixture to coat evenly. Place on the prepared baking sheet. Bake in the preheated oven for 10 minutes. Turn and continue to cook until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let cool, 20 to 30 minutes. Freeze in a 1-gallon resealable bag with smaller bags of tomato sauce and mozzarella cheese. To serve: Thaw in the refrigerator overnight. Reheat chicken at 375 degrees F (190 degrees C) until heated through and crispy, 15 to 20 minutes. Top chicken with tomato sauce, sprinkle with mozzarella cheese, and bake until cheese is melted, an additional 3 minutes.
Instant Pot® Gyros	world-cuisine	4 pounds pork butt, cut into 2-inch cubes ; 3 tablespoons Greek seasoning (such as Cavender's®) ; 1 teaspoon paprika ; 2 cloves garlic, minced ; 1 cup chicken broth ; 2 teaspoons olive oil	1 hr 5 mins	16	16 servings	249.9	1	Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Place cubed pork in the pot and cook until starting to brown, about 5 minutes. Turn pot off. Add Greek seasoning, paprika, garlic, and chicken broth to the pot with the pork. Close and lock the lid. Select Manual and set timer for 35 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Heat oil in a large skillet over medium-high heat. Transfer pork to the skillet using a slotted spoon and cook for 5 minutes or until most of the liquid has evaporated and pork has a nice crisp on it.
Kerala Chicken Curry	world-cuisine	2 tablespoons olive oil ; 1 teaspoon black mustard seeds ; 1 teaspoon whole cumin seeds ; 1 red onion, thinly sliced ; 1 tablespoon minced fresh ginger root ; 8 fresh curry leaves (Optional); 1 (15 ounce) can diced tomatoes ; 3 teaspoons ground coriander ; 2 teaspoons red chili powder ; 1 teaspoon ground turmeric ; 1 cinnamon stick ; 1 ½ pounds chicken breasts, cut into large chunks ; water to cover ; 1 teaspoon salt	1 hr 10 mins	6	6 servings	248.2	5.6	Heat olive oil in a large skillet with a lid over medium heat until hot but not smoking. Drop in mustard seeds and cumin seeds, cover skillet, and wait until the mustard seeds have all popped. Add onion, ginger, and curry leaves. Saute over medium heat for about 5 minutes. Add tomatoes, coriander, red chili powder, turmeric, and cinnamon stick; stir well. Add chicken and enough water to barely cover the chicken. Bring to a boil, cover, and simmer over medium or medium-low heat for about 45 minutes, checking every 10 minutes to make sure there is enough moisture in the skillet to keep the chicken from burning. Add more water if necessary. When the chicken is tender, season with salt and serve.
Broiled Miso Salmon Fillets	world-cuisine	1 teaspoon sesame seeds ; 2 tablespoons miso paste ; 2 tablespoons mirin (Japanese sweet wine) ; 1 tablespoon soy sauce ; 1 tablespoon minced ginger ; 1 teaspoon honey ; 1 tablespoon oil, or as needed ; 1 pound salmon fillets	25 mins	4	1 pound salmon	240.3	6.3	Toast sesame seeds in a small saucepan over medium heat, stirring occasionally, about 2 minutes. Watch them closely and remove from heat once sesame seeds are a golden brown. Set aside. Combine miso paste, mirin, soy sauce, ginger, and honey in a small bowl. Mix well. Stir in toasted sesame seeds. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with foil and lightly grease with oil. Coat salmon well in the miso sauce and place skin-side up on the baking pan. Broil in the preheated oven, watching closely, until fish flakes easily with a fork, 10 to 15 minutes.
Cabbage Lasagna	world-cuisine	1 pound lean ground beef ; 1 medium onion, chopped ; 1 tablespoon minced garlic ; ½ cup grated carrots ; 4 ounces mushroom pieces ; 1 pound canned tomatoes ; 1 tablespoon dried basil ; 1 teaspoon white sugar ; 1 teaspoon salt ; ½ teaspoon thyme ; ¼ teaspoon nutmeg ; 1 head cabbage ; 24 ounces low-fat cottage cheese ; ½ cup grated Parmesan cheese ; 1 tablespoon parsley ; 1 ½ teaspoons salt ; 1 teaspoon oregano ; cooking spray ; 2 cups grated part-skim mozzarella cheese ; ½ cup grated Parmesan cheese	2 hrs 30 mins	12	12 servings	235.2	10	Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce heat and simmer meat sauce for 30 minutes. Meanwhile, bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp, about 3 minutes. Drain. Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom. Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves, followed by remaining 1/2 of meat sauce, remaining cottage cheese mixture, and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese. Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.
Easy Shrimp Mozambique	world-cuisine	4 tablespoons butter ; ¼ cup finely chopped onion ; ½ cup water ; 1 lemon, juiced ; 8 cloves garlic, finely chopped ; 2 (1.41 ounce) packages sazon seasoning with saffron (such as Goya® Azafran) ; salt and ground black pepper to taste ; ½ (12 ounce) bottle beer ; 2 teaspoons hot sauce (such as Tabasco®), or to taste ; 1 pound uncooked medium shrimp, peeled and deveined	30 mins	4	4 servings	227.2	5.8	Melt butter in a saucepan over medium heat. Add onion and saute until slightly golden, about 5 minutes. Stir in water, lemon juice, garlic, sazon, salt, and pepper. Cook for 2 minutes. Pour in beer and stir. Add hot sauce; bring to a boil. Add shrimp and cook until pink, about 3 minutes.
Chicken in Garlic and Black Bean Sauce	world-cuisine	1 tablespoon cornstarch ; 1 tablespoon water ; 1 tablespoon soy sauce ; 1 ½ teaspoons white sugar ; 1 teaspoon salt ; 6 skinless, boneless chicken breast halves, sliced ; 1 cup bean sprouts ; ¼ cup water ; 2 teaspoons oyster sauce ; 1 teaspoon white sugar ; 1 tablespoon vegetable oil ; 3 tablespoons black bean sauce with garlic ; 1 tablespoon chopped garlic ; 1 onion, finely sliced ; ½ teaspoon salt ; ½ bell pepper, chopped ; 2 teaspoons cornstarch ; 1 tablespoon water	50 mins	6	6 main-dish servings	174.6	7.3	Mix 1 tablespoon cornstarch with 1 tablespoon water together in a bowl. Stir in soy sauce, sugar, and 1 teaspoon salt. Add chicken; toss to combine. Let stand to marinate, about 20 minutes. Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain. Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl. Heat vegetable oil in a skillet over high heat. Add black bean sauce and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion and 1/2 teaspoon salt; cook and stir until soft, 3 to 4 minutes. Add marinated chicken; stir-fry until opaque and cooked through, 3 to 4 minutes. Stir in oyster sauce mixture; cook until heated through, 1 to 2 minutes. Cover and simmer until flavors blend, about 3 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes. Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.
Arrachera (Mexican Skirt Steak for Tacos)	world-cuisine	2 pounds thinly sliced skirt steaks (arrachera) ; 2 limes, juiced ; 3 (.18 ounce) packets sazon with coriander and annatto ; 1 tablespoon adobo seasoning (such as Goya® All-Purpose Seasoning with Cumin) ; 1 small onion, chopped ; 1 (12 fluid ounce) bottle Mexican beer	1 hr 25 mins	6	6 servings	173.9	5	Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours. Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.
Churrascaria-Style Picanha	world-cuisine	3 cloves garlic cloves, crushed, or more to taste ; 1 teaspoon kosher salt, or more to taste ; 1 pound beef top sirloin, trimmed of excess fat ; ¼ cup lemon juice ; 1 tablespoon olive oil, or as needed	1 hr	5	5 3 ounce portions	143.2	1.5	Mix crushed garlic and salt together in a bowl until combined into a paste. Rub garlic paste onto meat until covered. Place into a bowl; cover with lemon juice. Marinate until the meat has absorbed desired flavor, 30 minutes to 4 hours. Remove meat from the lemon juice. Baste with olive oil. Preheat an outdoor grill for high heat and lightly oil the grate. Cook meat on the preheated grill, turning frequently until the outer edges are charred and center is uncooked, about 5 minutes. Remove from heat; slice off charred edges, cutting against the grain. Return the uncooked center portion of the meat back to the grill. Cook until the meat begins to firm and is hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Clams in Oyster Sauce	world-cuisine	2 tablespoons olive oil ; 1 onion, chopped ; 2 cloves garlic, minced ; 1 (2 inch) piece fresh ginger, peeled and grated ; 2 tablespoons oyster sauce ; ½ cup water ; 2 ¼ pounds clams in shell, scrubbed	25 mins	4	4 servings	120.2	4.7	Heat the oil in a large pot with a lid over medium heat. Cook the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the ginger to the mixture and cook another 2 minutes. Stir the oyster sauce into the mixture; cover and cook another 2 minutes. Pour the water into the mixture, cover, and cook another 2 minutes. Add the clams; cover and cook until the majority of the clams have opened, about 5 minutes. Discard any clams which do not open. Serve immediately.
Grilled Chicken Satay	world-cuisine	20 wooden skewers ; 6 each boneless, skinless chicken breasts, cut lengthwise into strips  ; 6 tablespoons soy sauce ; 6 tablespoons tomato sauce ; 2 tablespoons peanut oil ; 4 cloves garlic, minced ; ½ teaspoon ground black pepper ; ½ teaspoon ground cumin ; 1 tablespoon peanut oil ; ¼ onion, finely chopped ; 1 clove garlic, minced ; 8 tablespoons peanut butter ; 3 tablespoons white sugar ; 2 tablespoons soy sauce ; 1 cup water ; ½ lemon, juiced	1 hr 5 mins	20	20 skewers	108.1	3.9	Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes. Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes. Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat. Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer. Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.
Cornes de Gazelle (Gazelle Horns)	world-cuisine	2 ¼ cups almonds ; ¾ cup white sugar ; 1 tablespoon white sugar ; ¼ teaspoon ground cinnamon ; 1 egg ; 1 tablespoon orange blossom water ; 2 cups all-purpose flour ; ½ cup softened, unsalted butter, diced ; 1 tablespoon unsalted butter ; 1 pinch salt ; 1 egg, beaten ; 3 tablespoons vegetable oil ; 1 ½ tablespoons orange blossom water ; 6 tablespoons honey ; 1 tablespoon orange blossom water ; 3 tablespoons crushed pistachios, or to taste	1 hr 16 mins	50	50 cookies	106.5	9.7	Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet. Bake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes. Prepare pastry dough while almonds are roasting. Combine flour, 1/2 cup plus 1 tablespoon butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs. Add egg, oil, and 1 1/2 tablespoons orange blossom water; knead everything into a smooth pastry dough. Add a little water, 1 teaspoon at a time, if dough is too dry. Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes. Remove almonds from oven and cool slightly, about 5 minutes. Place almonds in the bowl of a food processor; process until finely and evenly ground. Add 3/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water in that order to the food processor, pulsing after each addition until mixture is evenly combined and resembles a paste. Remove small walnut-sized portions of filling with greased hands. Roll them into small logs with thin ends. Set aside. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Roll out half of the pastry dough on a lightly floured surface until very thin. Place one of the almond paste logs on the edge of the pastry, fold pastry over the filling, covering it completely, and seal the edges. Mold with your fingers into a crescent shape. Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet. Repeat with remaining dough and filling. Bake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes. They should not get too dark. Let cool slightly, about 3 minutes. Heat honey in a small saucepan over low-medium heat. Remove from heat and stir in 1 tablespoon orange blossom water. Dip gazelle horns into the honey and place on a serving plate. Sprinkle with crushed pistachios.
Easy Three-Ingredient Gluten-Free German Christmas Coconut Cookies	world-cuisine	4 egg whites ; 1 cup white sugar ; 2 cups unsweetened coconut flakes	40 mins	45	45 cookies	45.9	4.7	Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating. Fold in coconut flakes with a spatula. Use 2 teaspoons to place little mounds of coconut mixture 2 inches apart onto the baking sheets. Bake in the preheated oven until lightly browned, 15 to 20 minutes, depending on the size of the cookies. Allow to cool on baking sheet for a few minutes, then carefully transfer onto a wire rack to cool completely.
German Walnut Shortbread Cookies	world-cuisine	¾ cup unsalted butter, at room temperature ; 2 tablespoons unsalted butter, room temperature  ; ¾ cup confectioners' sugar ; 4 teaspoons confectioners' sugar ; 1 egg yolk ; 1 pinch salt ; 2 ¼ cups all-purpose flour ; 2 tablespoons all-purpose flour ; ¾ cup chopped walnuts ; 2 tablespoons chopped walnuts	1 hr 55 mins	80	80 cookies	45.4	4.1	Beat 3/4 cup plus 2 tablespoons butter in a large bowl using an electric mixer until creamy. Add 3/4 cup plus 4 teaspoons confectioner's sugar, egg yolk, and salt; beat until smooth. Knead in 2 1/4 cups plus 2 tablespoons flour and 3/4 cup plus 2 tablespoons walnuts. Shape dough into 2-inch thick rolls and press them into rectangles using a flat item like a cutting board (they should look like oversized butter sticks). Wrap in plastic wrap and refrigerate until firm, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Cut dough into thin slices and lay them on an ungreased baking sheet. Bake in the preheated oven for 10 minutes. Reduce heat to 250 degrees F (120 degrees C) and bake until very lightly browned, about 5 more minutes. Remove from the baking sheet and cool on a wire rack, about 20 minutes.
Homemade Za'atar	world-cuisine	3 tablespoons sesame seeds ; 3 tablespoons fresh thyme leaves ; 1 tablespoon sumac powder ; ½ teaspoon salt	8 mins	6	6 tablespoons	29.4	0.8	Toast sesame seeds in a dry skillet over medium heat until just golden, about 3 to 5 minutes. Combine sesame seeds, thyme leaves, sumac, and salt in a bowl and stir until well combined.
Genmai-cha	world-cuisine	2 tablespoons brown rice ; 4 cups water ; 4 teaspoons green tea leaves	11 mins	4	4 cups	24.4	4.7	Put the rice in a small skillet and toast over medium-low heat until it turns dark in spots. Move to a small saucepan. Pour in the water and bring to a boil. Immediately reduce heat to low; cover and simmer 1 minute. Remove from heat and allow to steep 3 minutes more. Add the tea and let it steep another 3 minutes. Strain and discard the rice and tea leaves from the liquid. Serve the tea hot.
Harissa Powder	world-cuisine	10 dried, smoked chile peppers ; 2 tablespoons cumin seeds ; 2 tablespoons coriander seeds ; 2 tablespoons caraway seeds ; ½ teaspoon multi-colored whole peppercorns ; 2 tablespoons smoked paprika ; ½ tablespoon garlic powder ; 1 teaspoon smoked salt ; 1 teaspoon dried parsley ; 1 teaspoon dried oregano	20 mins	16	16 servings	21.6	2.3	Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large. Heat a cast iron skillet over medium-low heat. Add chiles and heat through to ensure all the moisture has evaporated. Remove and place on a rack to cool. Place cumin seeds, coriander seeds, caraway seeds, and peppercorns to skillet. Stir seeds and toast until fragrant but not burning, about 3 minutes. Remove and allow to cool. Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized.
Thai Chicken Stock	world-cuisine	1 chicken carcass ; ¾ cup thinly sliced galangal ; 2 kaffir lime leaves, or to taste ; 2 stalks lemon grass, crushed ; 2 chopped Thai chiles, or to taste ; 2 cloves peeled garlic ; 1 shallot, sliced ; 10 cups water	2 hrs	8	2 quarts	17.4	3.8	Place the chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 5 minutes. Drain, and rinse the carcass under running water. Return the carcass to the pot along with the galangal, lime leaves, lemon grass, chile peppers, garlic, and shallot. Pour in 10 cups of water. Return to a boil over high heat, then reduce heat to medium-low. Simmer uncovered for 1 1/2 hours, skimming the foam and fat often. Strain through cheesecloth before using.
Sazon	world-cuisine	1 tablespoon ground coriander ; 1 tablespoon ground cumin ; 1 tablespoon garlic powder ; 1 tablespoon ground annatto seed ; 1 ½ teaspoons ground turmeric ; 1 teaspoon ground black pepper ; 1 tablespoon kosher salt ; 1 ½ teaspoons dried Mexican oregano	5 mins	10	10 servings	12.3	1.2	Combine coriander, cumin, garlic powder, annatto, turmeric, black pepper, salt, and Mexican oregano in an air-tight container and mix well.
Jamaican Curry Powder	world-cuisine	¼ cup whole coriander seeds ; 2 tablespoons whole cumin seeds ; 2 tablespoons whole mustard seeds ; 2 tablespoons whole anise seeds ; 1 tablespoon whole fenugreek seeds ; 1 tablespoon whole allspice berries ; 5 tablespoons ground turmeric	20 mins	36	3 /4 cup	11.9	1.1	Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature.
Sugar-Free Mojito Punch	world-cuisine	½ cup lime juice ; ½ cup fresh mint leaves ; ¼ cup granular sucralose sweetener (such as Splenda®) ; 4 ¼ cups diet lemon-lime soda ; 4 cups crushed ice	5 mins	8	8 servings	5.8	1.6	Stir lime juice, mint leaves, and sweetener together in a pitcher; gently crush and bruise mint leaves with a wooden spoon. Pour diet lemon-lime soda into juice mixture and stir until sweetener has dissolved. Mix in crushed ice to serve.

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