Tag: middle eastern

Middle eastern lentils and basmati rice with caramelized onions (mujadara)

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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)

Curried chickpeas with spinach and zucchini

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We tried this recipe from Faye Levy’s Feast from the Mideast, an online version can be found here: http://www.eilee.net/recipes/vegetarian/chick_spin.html Although this is a vegetarian recipe, we used 1/3 cup chicken broth instead of chickpea liquid, but we found that was insufficient liquid to help the stew boil. We found the originally quite bland, so we… Continue reading Curried chickpeas with spinach and zucchini

Moroccan beet and orange salad

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We tried this recipe from Joan Nathan’s cookbook, King Solomon’s Table, also available at this link: https://www.stljewishlight.com/moroccan-beet-and-orange-salad/article_be0f5dce-989d-11e7-bd11-0be10411f646.html We lightly toasted the pistachios before sprinkling them over the salad. We also used only 1 Tbsp (not ½ bunch) chopped parsley as garnish. We served this as the first course for our Rosh Hashanah dinner. We used… Continue reading Moroccan beet and orange salad

Afghan potatoes in tomato sauce with garlic yogurt (kachaloo bourani)

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Saute 2 cloves minced garlic in 4 Tbsp vegetable oil. When fragrant, add peeled, sliced potato rounds (½ inch thick from 4 Yukon or 2 Idaho potatoes) and sauté. Add 2 Tbsp tomato purée, ½ tsp turmeric, 1 sliced and seeded jalapeno, a dash of salt and black pepper, and ¾ cup water (see Note… Continue reading Afghan potatoes in tomato sauce with garlic yogurt (kachaloo bourani)

Palestinian roast chicken with sumac and red onion (mussakhan)

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I believe this is the recipe: https://www.themediterraneandish.com/musakhan-sumac-chicken/. (See Note.) After roasting the chicken for 1 hour at 350, we soaked up excess liquid from the red onions and then broiled on low until the chicken and onions were browned. Instead of frying the pine nuts, we toasted them on a foil-lined sheet in the toaster… Continue reading Palestinian roast chicken with sumac and red onion (mussakhan)

Vinegar-braised chicken legs with shiitakes, star anise, and dried fruit, pressure cooker style

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We tried this recipe: https://www.bonappetit.com/recipe/vinegar-braised-chicken-legs Our modifications: first, to cut down cooking time, we used a large (10 qt) pressure cooker. Second, based on our pantry, we used 10 skin-on drumsticks (about 2.5 lb) instead of 4 drumsticks and 4 thighs. We also substituted 6 dried apricots for 1/3 golden raisins and 2 small dried… Continue reading Vinegar-braised chicken legs with shiitakes, star anise, and dried fruit, pressure cooker style

Persian-inspired chicken broth, pressure-cooker style

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We followed this Nigella Lawson recipe for Cold Cure Soup: https://cooking.nytimes.com/recipes/11994-cold-cure-soup Our modifications: first, we converted this 1.5 hour stovetop recipe into a 40 min pressure cooker recipe. This is how: place 3 lb chicken wings, 1 lb skinless boneless chicken breasts (about 2, which are not part of Nigella’s recipe), one 3-inch peeled fresh… Continue reading Persian-inspired chicken broth, pressure-cooker style