Tag: middle eastern

Middle eastern-style couscous with pinto beans, cauliflower, and bell pepper

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We tried this NYT recipe: https://cooking.nytimes.com/recipes/12757-couscous-with-tomatoes-cauliflower-red-peppers-and-olives?smid=ck-recipe-iOS-share Running low on time, we used 14 oz diced tomatoes with juice and used a combo of hot chicken broth (4 cups) and hot water (4 cups). We soaked 2 cups dried pinto beans overnight, then drained them. During step 1, after adding the drained beans, bouquet garni, and… Continue reading Middle eastern-style couscous with pinto beans, cauliflower, and bell pepper

Moroccan turkey-beef kefta meatballs, pressure cooker style

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We tried this SkinnyTaste recipe: https://www.skinnytaste.com/moroccan-meatballs/ Our modifications: first, we used ½ lb each minced beef and turkey instead of 1 lb minced beef. Second, to add a beefy flavor (to counterbalance the turkey), we added 1 Tbsp beef stock to the meatball mixture and 2 Tbsp beef stock to the tomato sauce. Third, for… Continue reading Moroccan turkey-beef kefta meatballs, pressure cooker style

Chicken Marbella

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We tried this delicious, boozy recipe by Ottolenghi: https://www.thekitchn.com/ottolenghis-chicken-marbella-recipe-23123072 Our modifications: first, we used 3 drumsticks and 3 chicken thighs (instead of leaving them as quarters), and we used canola oil in lieu of olive (to mitigate setting off the smoke alarm). Second, we reduced the capers by half (to only 3 Tbsp plus some… Continue reading Chicken Marbella

Middle Eastern stuffed peppers and tomatoes (filfil mahshi)

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We generally followed this recipe: https://www.arabamerica.com/recipe/stuffed-peppers-mahshi-falafli/ Our modifications: first, we substituted a medium, dual-lobed shallot (finely diced) and 2 cloves garlic (minced) for one medium onion. For the spices, we used 1 tsp cumin, ½ tsp allspice, and ¼ tsp cayenne. For the herbs, we used 1 Tbsp minced parsley, 2 tsp minced dill, and… Continue reading Middle Eastern stuffed peppers and tomatoes (filfil mahshi)

Harissa white bean and broccolini stew

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We tried this NYT recipe: https://cooking.nytimes.com/recipes/1020754-spicy-white-bean-stew-with-broccoli-rabe?smid=ck-recipe-iOS-share Our modifications: first, we added ¼ lb (4 oz) small diced Wisconsin summer sausage, which we browned and then set aside, adding later with the chopped florets. Second, in lieu of preserved lemon, we used 2 dried Persian limes (which we reconstituted in hot water for 20 mins and… Continue reading Harissa white bean and broccolini stew

Egyptian fava beans (ful mudammes)

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We tried this recipe, using a 14.1 oz can of Asmar’s fava beans in brine: https://www.food.com/recipe/egyptian-fool-fava-beans-traditional-breakfast-345433 Our modifications: first, we heated 1 Tbsp olive oil in 1 tsp ground cumin and 1/8 tsp cayenne, then added drained fava beans and 2 Tbsp chicken broth. When heated through, we removed the pot from heat and added… Continue reading Egyptian fava beans (ful mudammes)

Sauteed rotisserie chicken with Middle Eastern flavors

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We had about 3 cups of rotisserie chicken leftover (mainly bits of breast, backmeat, 2 thighs, and a wing). Loose instructions: first, remove meat from carcass, handshredding into bite-sized pieces. Second, heat a medium nonstick frying pan on medium and spray with a little vegetable oil. Add the shredded chicken, then add 3 Tbsp slivered… Continue reading Sauteed rotisserie chicken with Middle Eastern flavors