I made this fun, fresh, vegan version of “shawarma” for my vegetarian boyfriend. He loved it and then loved it again the next day. Thank you, Melissa Clark from The New York Times, for another wonderful recipe.#vegan #vegetarian #lunch #handheld #wrap #Lebanese #Egyptian

The great taste of the Chicken and Rice from Halal Carts of New York City right in your kitchen!

I adapted this recipe from www.recipetineats.com. It's super flavourful and easy to make. It's great for a low calorie diet too if you skip the flatbread and have the chicken with a big plate of lettuce, tomato and cucumber instead.

Yellow Chili is an ingredient we love to use. It gives sauces and marinades a great taste.This sauce is good for 6 months if stored hermetically in the fridge.Enjoy!

This hot sauce has rich flavor, not very spicy, good to serve over meats or fish. ◠‿◠ ♫♫♫you could put more chili in your ingredient, if you do like more spicy!

I wanted a tangy chili sauce something with rice.And to dip potstickers in...

I love Heinz Chili Sauce but didn't have any in the house, so had to make my own. This is probably the closest you will get to the original recipe. However I actually prefer mine better.

Chicken Shawarma is a dish with a flatbread into which small pieces of protein and wrapped up. Try my version of chicken shawarma and I am sure that you will have a great time cooking your shawarma and you will end up having wonderful chicken shawarmas.

We had some chimichurri sauce in a restaurant and my family loved it. I tried making various versions of the recipe and I eventually arrived at this. It seems like you can also make this with a herb mix from Argentina. I had my friend from Argentina send me one.This recipe uses American style cup measurements so 1 cup = 240 ml. Adjust the amount of red pepper to your liking (We add a little extra in my home). It's best when it's a bit spicy! Depending on what kind of salt you use, the actual salty flavor will vary. So start with a small amount and then add more as necessary. Recipe by Mama Imani

Classic Chimichurri is delicious. However, we like it more spicy, so we use yellow chili in this recipe.You can actually use your favorite chili, but be careful not to use too much as chimichurri gets more spicy as days go by.This sauce can last up to two weeks in the fridge.You can have this with red meats or pork, it also goes great with veggies while you are grilling or after. We hope you enjoy!

I make fresh spring rolls quite often in place of a salad, but store-bought sweet chili sauces are too sweet for my son, and too spicy for my daughter. So, even though they wanted to eat lots of fresh spring rolls, they couldn't!! That's why I started making my own sweet chili sauce at home. It's easy to make, so I make it every time I need it, but it can also be stored.You can finely chop the garlic instead of grating it. It's even easier if you use the tubed type of grated garlic. The sauce will thicken too much if you overcook it. If it hardens, dilute it with a little water. Adjust the spiciness and sweetness to suit your taste! Recipe by Heartful Kitchen Rei