Details here: https://www.thecuriouschickpea.com/afghan-kidney-bean-curry/. We made slight modifications: first, we toasted the cumin seeds, coriander seeds, and ¼ tsp dried epazote (which we used in lieu of ½ tsp dried mint) in a small pan without oil, and then used a mortar and pestle. Then we heated 2 tsp vegetable oil in a low-walled Dutch oven,… Continue reading Afghan kidney bean curry
Tag: middle eastern
Fruit and oat bars with Middle Eastern flavors
We tried this recipe: https://cooking.nytimes.com/recipes/1013145-white-house-fruit-and-oat-bars?smid=ck-recipe-iOS-share We made substantial modifications, including Middle Eastern flavors (pomegranate molasses, dates, and pistachios): first, for the syrup, we combined 6 Tbsp canola oil; ¼ cup each light brown sugar, honey, maple syrup, and pomegranate molasses (for a total of 1 cup sweetener). Second, for the fiber, we used 2 cups… Continue reading Fruit and oat bars with Middle Eastern flavors
Middle Eastern stuffed vegetables
When our friend Mary gifted us two baby bell peppers and an ancho chile from her garden, we felt inspired to make stuffed tomatoes and peppers, along with a stuffed purple topped turnip (mainly to keep the vegetables snug in our 6 quart pot). We followed this recipe: https://jamiegeller.com/recipes/middle-eastern-stuffed-vegetables-4-ways/ Our modifications: first, we identified the… Continue reading Middle Eastern stuffed vegetables
Moroccan spiced lentil and chickpea soup (harira)
We tried this recipe: https://www.epicurious.com/recipes/food/views/spiced-moroccan-vegetable-soup-with-chickpeas-cilantro-and-lemon-harira Although this recipe calls for 7 cups chicken broth, it could easily be substituted for vegetable broth to make the soup vegetarian. For the spices, we found it slightly underseasoned; we recommend adding 50% more harissa, cumin, and turmeric. (Sept. 2020)
Shredded chicken and chickpea fatteh
This was an easy use of leftover pita bread and rotisserie chicken. We followed the contours of this recipe: https://feelgoodfoodie.net/recipe/lebanese-chicken-fatteh/ Our modifications: first, to toast the pita: We preheated the oven to 375. We cut 7 slightly stale whole wheat pitas into 2x2" cubes, then tossed with about 2 Tbsp olive oil, ½ tsp black… Continue reading Shredded chicken and chickpea fatteh
Chicken with lemon and olives
We tried this recipe, but halved everything: https://cooking.nytimes.com/recipes/1017258-braised-chicken-with-lemon-and-olives?smid=ck-recipe-iOS-share We found that 4 large thighs nicely in a deep 2-quart glass casserole dish. We used a large regular lemon instead of Meyer, and it was fine. For the 1-hour part of baking, we covered the casserole dish tightly with foil. At the end of baking, we… Continue reading Chicken with lemon and olives
Persian beef and yellow pea stew (khoresh gheymeh)
We tried this Persian Mama recipe and made a few modifications: http://persianmama.com/khoresh-gheymeh-beef-and-split-pea-stew/. First, we used 1 lb beef chuck, cut into 1" cubes. Second, because we used ¾ cup standard supermarket split yellow peas, we skipped steps 3-4 and followed the Note instructions to boil for 2-3 mins, cool, and added in the last 20… Continue reading Persian beef and yellow pea stew (khoresh gheymeh)
Persian meat spice blend
We tried this recipe as a base for a Persian beef and yellow split pea stew (koresh ghymeh): http://persianmama.com/all-about-spices-2/ (Persian meat spice blend I). Combine the following: 2 Tbsp turmeric, 1 Tbsp ground cumin, 1 tsp crushed Bay leaf (about 1 medium leaf), and 1 tsp each ground black pepper, cayenne pepper (called “chili” in… Continue reading Persian meat spice blend
Persian spiced omelette with caramelized dates
This is a warm and comforting breakfast that reminded us of sweet matzoh brie and French toast. We tried this recipe, but we doubled the amounts (for two servings) and also added specific measurements where needed: https://www.eater.com/2017/1/28/14421434/recipe-persian-date-omelet Our modifications: first, cut ½ cup pitted Medjool or Persian dates in half, lengthwise. Place the halved dates… Continue reading Persian spiced omelette with caramelized dates
Middle eastern lentils and basmati rice with caramelized onions (mujadara)
We followed this recipe from Faye Levy’s Feast from the Mideast, which is also available online here: https://www.latimes.com/archives/la-xpm-1993-03-11-fo-1350-story.html We followed the book recipe, which called for 1 1/3 cup (not 1 cup) dried lentils. We increased the cumin from 1 tsp to 2 tsp. We also set aside only 1/3 of caramelized onion as topping.… Continue reading Middle eastern lentils and basmati rice with caramelized onions (mujadara)
Cooking Adventures 