Tag: middle eastern

Persian eggplant and split yellow pea stew (khoresh bademjan)

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We were searching for a plant-forward version of one of our favorite Persian stews, khoresh gheymeh (beef and split yellow pea stew), and we tried this vegetarian dish: https://persianmama.com/vegetarian-khoresh-bademjan/. First, we couldn't find Italian or Japanese eggplant, so we used two medium globe eggplants. We followed the author's instructions on baking eggplant: https://persianmama.com/baked-eggplant/ We peeled… Continue reading Persian eggplant and split yellow pea stew (khoresh bademjan)

Moroccan caramelized onion with raisins (tfaya)

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We tried this recipe: https://www.thespruceeats.com/tfaya-moroccan-carmelized-onions-with-raisins-2394940 For 1 lb onions, we used 2 large red onions, halved and sliced along the grain. For raisins, we used 1/2 cup golden raisins. In lieu of orange blossom water, we added freshly grated zest from a navel orange along with the spices, butter, and water. (Apr. 2022)

Moroccan chicken and seven vegetables couscous

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We tried this recipe: https://www.finecooking.com/recipe/moroccan-lamb-and-seven-vegetable-couscous Our modifications: First, instead of lamb, we used 4 skin-on drumsticks and 2 boneless, skinless chicken breasts. Second, for vegetables we featured carrot, eggplant, purple topped turnip, kabocha squash, zucchini, and red cabbage; the next time, we will omit the eggplant (soggy and unappetizing). Third, because we exceeded volume in… Continue reading Moroccan chicken and seven vegetables couscous

Turkish eggplant and chick pea stew (maghmour)

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We tried this recipe: https://web.archive.org/web/20210328032426/https://www.slowburningpassion.com/maghmour-the-moussaka-from-lebanon-that-will-make-you-happy/, but unfortunately the site went down. We have tried our best to construct the basic recipe: First, preheat oven to 425. Cut 1 medium-large eggplant (or 2 small-medium) into 2" dice, toss in canola oil, and spread out in a single layer on three foil-lined baking sheets. Sprinkle lightly with… Continue reading Turkish eggplant and chick pea stew (maghmour)

Egyptian fava beans (ful mudammes)

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We loosely followed this recipe: https://www.themediterraneandish.com/foul-mudammas-recipe/ Our modifications: first, we halved the recipe. Second, we used a 14.5 can of fava beans, which we drained before adding to a small pot with 1 Tbsp water. Third, we added 1 minced garlic clove at the same time as the ½ tsp cumin. We partially mashed the… Continue reading Egyptian fava beans (ful mudammes)

Zucchini boats with Lebanese flavors

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Inspired by a delicious creation from my step-MIL, we tried making halved zucchini stuffed with Lebanese meat filling. Unlike traditional Lebanese cousa, we did not core small zucchini and gently simmer in seasoned tomato sauce. Instead, we loosely followed Chef Kamal al-Faqih’s recipe for filling: first, preheat oven to 350. Lightly oil-spray two 9x12" glass… Continue reading Zucchini boats with Lebanese flavors

North African bean stew with barley and winter squash

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We tried this recipe: https://cooking.nytimes.com/recipes/1017916-north-african-bean-stew-with-barley-and-winter-squash?smid=ck-recipe-iOS-share We found that 2 cups diced butternut squash = half of a medium. We did add 1 cup of broth (for a total of 12 cups) at the end (to make it soupier) and balanced with red wine vinegar and a dash of sugar. We served with fresh lemon wedges.… Continue reading North African bean stew with barley and winter squash

Moroccan eggplant and chick pea tagine

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We tried this recipe from a UK website: https://skinnyspatula.com/moroccan-aubergine-chickpea-tagine/ We made some modifications: first, instead of frying the eggplant, we oven-roasted it at 425 F for 18 mins after cutting into 1 inch chunks, lightly salting, and tossing in 1 Tbsp canola oil (olive oil tends to smoke in our oven). Then we reduced the… Continue reading Moroccan eggplant and chick pea tagine