Cucumber bites with lebneh and olives

http://www.maureenabood.com/2015/02/22/cucumber-bites-with-labneh-and-olives/

Ful mudammas

Oops, I used the wrong kind of fava bean, so it ended up like a thin soup that I had to thicken with garbanzo beans and cooked potatoes, but it was still a good soup.
Use way less water if you use the same fava beans.
http://www.sugarandgarlic.com/best-ful-mudammas-fava-bean-salad-scratch/

Doro wat (Ethiopian)

Ingredients

• 1 ½  lbs chicken thighs
• 2 tablespoons fresh lemon juice
• 4 tablespoons butter
• 1/4 tsp ground ajwain
• 1/4 tsp ground cardamom
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 3 cups yellow onions finely minced to a chunky puree in food processor
• 3 tablespoons butter
• 1 tablespoon finely minced garlic
• 1 tablespoon finely minced ginger
• 2 tsp berbere 
• 1½ teaspoons salt
• ½ cup white wine mixed with 1 teaspoon honey (I didn't use this, and it turned out fine)
• 1 cup chicken stock
• Optional: boiling potato cut into 1/2-inch cubes, added at same time as chicken
• 6 medium- to hard-boiled eggs, pierced all over with fork about ¼ inch deep

Instructions

1. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
2. Heat the 4 tbsp butter, ajwain, cardamom, cumin, and oregano along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
3. Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
4. Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
5. Add the chicken and lemon juice, broth, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
6. Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 10-15 minutes. 
7. Serve hot with injera bread or rice.

Based on
http://www.daringgourmet.com/2013/08/27/doro-wat-spicy-ethiopian-chicken-stew/

Somali dishes

http://www.somalikitchen.com/ful-sahan-fava-beans-in-a-spicy-tomato-sauce.html/#more-1112
Used lentils instead of fava beans, 1 tsp of berebere so the kids would eat it.

http://cooking.nytimes.com/recipes/1018410-bariis-iskukaris-somali-style-rice
Didn't use red peppers, added slivered almonds with raisins. Didn't put onions in rice mixture, but had fried onions to put on top. Only used 5 cloves.

Spanakorizo

http://www.olivetomato.com/greek-spinach-and-rice-spanakorizo/

Spinach cake

http://whenfetametolive.com/spinach-cake/

Blueberry chickpea flour muffins

Ingredients: 

• 2 cups chickpea flour
• 2/3 cup brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt

• 2 large eggs, lightly beaten
• 2 apple sauce cartons, unsweetened (104 mL each)
• 6 Tbsp Oil (I used Canola)
• 1 cup blueberries (fresh or frozen)

Directions: 

• Preheat oven to 375F and lightly grease or line a muffin tin with liners.
• In a medium bowl, combine all dry ingredients (chickpea flour to salt) and whisk together.
• In a large bowl, combine egg, apple sauce and oil.
• Pour dry ingredients into wet and stir until moistened.
• Fold in the blueberries.
• Pour batter into 12 muffin cups and bake for 15-20 minutes (mine took about 18), until tops are set and browned a bit and a bit of pressure on the top doesn’t make a dent.
• Let cool a bit on a wire rack before enjoying.

https://jacksbalancingact.com/2015/12/11/blueberry-chickpea-flour-muffins-gluten-free/