Using a large Dutch oven, sauté one chopped onion in 2 Tbsp olive oil until tender and fragrant. Add 6-7 cups peeled and chopped pumpkin or butternut squash (here, the latter), lightly season with salt and black pepper, and sauté for about 3 mins. Add 1 cup of drained and rinsed red lentils and 6… Continue reading Palestinian pumpkin and red lentil stew (ari’ w adas)
Tag: middle eastern
Persian-style sweet and sour eggplant and chickpea stew
The key ingredient is pomegranate molasses. Recipe from Martha Rose Shulman at the NYT: http://cooking.nytimes.com/recipes/1013763-sweet-and-sour-eggplant-tomatoes-and-chickpeas I added juice from half a lemon at the end for brightness. (Nov. 2015)
Lebanese meatball soup (shorba keema)
For the meatball mixture, combine 1/3 cup minced onion (patted dry with paper towels), ¼ cup finely chopped Italian parsley, 1 ½ tsp balsamic vinegar, ½ tsp salt, ¼ tsp each black pepper and allspice, 1/8 tsp cinnamon, and 1/16 tsp each cloves and nutmeg. Mix by hand, then using a mounded tsp, form by… Continue reading Lebanese meatball soup (shorba keema)
Turkish stuffed bell peppers and tomatoes (dolma)
We followed this recipe here: http://ozlemsturkishtable.com/2013/06/stuffed-peppers-and-tomatoes-with-ground-meat-delicious-gluten-free/. We used: fresh spearmint instead of dried mint and 1 ½ tsp of salt for the stuffing; 2 cups low-sodium chicken broth instead of water for the sauce; and added 1 additional tomato (to make a fifth stuffed tomato). Due to the large size of our bell peppers, our… Continue reading Turkish stuffed bell peppers and tomatoes (dolma)
Pressure-cooker Middle Eastern style chicken and rice
We garnished with dried cherries instead of raisins. We also browned the chicken, single layer on a foil-lined cookie sheet, under the broiler on “high” for about 5 mins. Recipe here: http://www.hippressurecooking.com/pressure-cooker-chicken-and-rice-one-pot-meal/ We often reduce the salt from 3 tsp (1 Tbsp) to 1 ½ tsp (½ Tbsp). (Oct. 2015) Note: The recipe recommends 4… Continue reading Pressure-cooker Middle Eastern style chicken and rice
Lebanese stuffed zucchini in tomato sauce
First, lightly toast 2 Tbsp pine nuts and then set aside to cool. Second, sauté ½ lb minced beef (80%) in a large wok until no longer pink, then add 1 ½ cups chopped onion (about 1 medium plus one small onion), 1 ¼ tsp salt, ¼ tsp black pepper, ½ tsp allspice, and ¼… Continue reading Lebanese stuffed zucchini in tomato sauce
Middle eastern cashew nut kibbeh
Preheat oven to 350 and lightly oil a 2 quart baking dish (7x11 or 8x8). Soak 1 cup fine bulgar wheat in warm water for 10 mins, then drain in a fine-weave strainer, press out water, and set aside. Combine 1 cup raw cashews, 1 chopped onion, 2 Tbsp flour (which we forgot), 1 tsp… Continue reading Middle eastern cashew nut kibbeh
Afghan stewed pumpkin with yogurt and mint (kudu bourani)
This is one of my favorite Afghan appetizers when I eat out, and I finally made it at home. I used the remaining half of my pumpkin (from the Aruban soup) for this. Remove rind from pumpkin and cut into slices (as my friend Mary J advised, I microwaved the pumpkin for a few minutes… Continue reading Afghan stewed pumpkin with yogurt and mint (kudu bourani)
Afghan potato and two-bean salad (shour nahkud)
Boil 5-6 Yukon Gold potatoes, skin-on, in water and a dash of salt until tender. Drain, let cool, and then slice into rounds (I kept the skin on). Separately, using a food processor, make the cilantro chutney (chutney gashneez): blend 1 bunch fresh cilantro, a few cloves fresh garlic, 1 jalapeño pepper (I cut mine into slices), and ½ cup… Continue reading Afghan potato and two-bean salad (shour nahkud)
Beef kabob with onion-herb marinade
This recipe is from Feast from the Mideast by Faye Levy. (Oct. 2013
Cooking Adventures 