Club Med

Place chicken, potatoes, and garlic in a large roasting pan. In a medium bowl, whisk together chicken broth through lemon pepper. Pour marinade over chicken and potatoes, flipping multiple times to coat. Lay chicken pieces skin-side up, flat in bottom of pan, and tuck potatoes and garlic around them. Cover and refrigerate 8 to 24 hours.

Preheat oven to 425 F. Bake uncovered 40 to 45 minutes, until chicken reaches an internal temperature of 165 F and potatoes are fork-tender. If desired, transfer to a serving platter and garnish with fresh lemon slices.

*If substituting brown or red lentils, use the recommended cook time on the package.

In a medium pot, boil water. Add lentils; return to a boil, stir once, then turn heat to medium-low and cover, simmering for about 15 minutes or until tender. Remove from heat and drain any excess water from lentils using pot lid. Meanwhile, in a large food processor, puree garlic through vinegar. Stir the pureed sauce into the pot of drained lentils. Simmer until hot, sprinkle with cilantro, and serve. Pair spiced lentils with khobz (a traditional Moroccan flatbread), meats, rice bowls, and salads.

In a large mixing bowl, combine almond flour, sugar, and salt. Set aside. Place egg whites and almond extract in the bowl of a stand mixer. Beat on medium-high speed until soft peaks form. With a spatula, fold egg whites into flour mixture until a soft, sticky dough is formed.

Preheat oven to 325 F. Line two baking sheets with parchment paper. Pour half a cup or so of powdered sugar onto a plate or shallow bowl. Form dough into 1-inch balls and roll in powdered sugar. Place on lined baking sheets, pressing down slightly. Bake 22 to 25 minutes until cookies are golden and cracked. Cool completely, then store in an airtight container for up to 5 days.

*A variety of dishes made with bulgur and minced meat are called kibbeh, with alternative spellings of kibbe, kebbeh, kubba, kubbi, kubba, and quibe. Look for a spice mix with any of these spellings, or make your own spice mix from recipes online.

**Ziyad and Bob’s Red Mill are common brands of bulgur/bulgar wheat. #1 refers to fine texture; #2 and #3 are more coarse.

Hashweh filling: In a large skillet, toast pine nuts over medium-high heat, stirring until golden brown and fragrant. Transfer pine nuts to a small bowl to cool. In the now-empty skillet over medium heat, cook beef and onions in a tablespoon of olive oil until cooked through, about 10 minutes. Mix in kibbeh spices, garam masala, salt, and 
the toasted pine nuts.

Kibbeh mixture: In a medium bowl, mix bulgur wheat and water. Let sit 10 minutes, stirring occasionally as the bulgur absorbs the water and becomes fluffy. In a food processor, mince the quartered onion, mint, kibbeh spices, cumin, garam masala, and salt. Add beef and bulgur, blending until a meat paste forms.

Preheat oven to 400 F and grease a 10-inch round deep baking dish with olive oil. Spread a bit less than half the kibbeh mixture (raw meat) on the bottom, pressing evenly to the edges. Spread the hashweh filling (cooked meat) evenly on top, then top with remaining kibbeh mixture, pressing to fill in gaps (oil hands a bit if mixture is sticky). Score top with diagonal lines to form a diamond pattern. Decorate with pine nuts, then bake 40 to 45 minutes, until meat is fully cooked (160 F). Traditionally served with yogurt sauce or a fattoush salad.