Tag: middle eastern

Israeli salad

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We tried this recipe: http://www.seriouseats.com/recipes/2012/09/israeli-salad-recipe.html Our minor modifications: first, we used hothouse tomatoes instead of Roma (based on personal preference), but we did seed them as directed. Second, we omitted the red onion (we are not fans of raw onion). Finally, we used the juice of 2 lemons (rather than just 2 Tbsp). We served… Continue reading Israeli salad

Lime-infused roasted beet, beet green, and nectarine salad

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We followed this recipe from Dahlia Abraham-Klein’s cookbook, Silk Road Vegetarian, an adapted version of which is here: https://www.google.com/amp/s/creativecookinggf.wordpress.com/2014/06/13/roasted-beet-nectarine-salad-cookbook-chat-silk-road-vegetarian/amp/ Our modifications: first, like the original recipe, we omitted pine nuts, nutmeg, and feta cheese. Second, based on seasonal availability, we used 1 lb frozen peach slices in lieu of nectarines; we poured the contents into… Continue reading Lime-infused roasted beet, beet green, and nectarine salad

Lebanese oven-roasted salmon fillet

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We followed a recipe from Faye Levy’s Feast from the Mideast. An online version is here: http://recipesfrom4everykitchen.blogspot.com/2007/03/lebanese-roasted-salmon.html?m=1 We used dried Greek oregano in lieu of zaatar. We also cooked the whole salmon fillet (1 ¼) lb for 15-17 mins at 450. (Apr. 2017) Note: Marinate the salmon in the lemon juice/olive oil mixture for no… Continue reading Lebanese oven-roasted salmon fillet

Lebanese eggplant, chick pea, and tomato stew (maghmour)

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We tried another version of maghmour, this time a family recipe from Hadia’s Lebanese cuisine: http://www.hadiaslebanesecuisine.com/content/my-moms-lebanese-moussaka-maghmour-velvety-vegetarian-eggplant-stew-chickpeas-garlic-onions Our US measurements: 2 large eggplant (which we cut into 8 vertical pieces) and about 9 medium vine-ripe tomatoes. Our modifications: first, as a shortcut, we used a handheld blender to finely chop the onions and then the peeled… Continue reading Lebanese eggplant, chick pea, and tomato stew (maghmour)

Tunisian-style baked cauliflower frittata

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We tried this recipe, http://cooking.nytimes.com/recipes/1014472-tunisian-style-baked-cauliflower-frittata except that instead of boiling or steaming the cauliflower, we used ½ head cauliflower that we had oven roasted the day before (tossed with 1 Tbsp olive oil, a few sprigs each marjoram and thyme, a dash of salt and pepper, and oven-roasted at 425 for 40 mins), following the… Continue reading Tunisian-style baked cauliflower frittata

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Middle eastern-style chicken and chick pea stew. We tried this recipe: http://www.eatingwell.com/recipe/252878/middle-eastern-chicken-chickpea-stew/ We used 4 boneless chicken breasts (equivalent to two packages of Purdue packets, which we got at BJ’s Wholesale Club). After finding the stew too acidic, we added dash of sugar and about ½ tsp chicken beef bouillon (Better Than Bouillon) directly into… Continue reading

Lebanese-style stuffed eggplant

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We followed this recipe but modified it from stovetop to the oven: http://www.epicurious.com/recipes/food/views/lebanese-style-stuffed-eggplant-358052. (Note: sometimes this link does not work. You can Google “Lebanese stuffed eggplant epicurious” and it should show up.) How we modified: preheated oven to 375; used small (instead of large) onion; toasted pine nuts in toaster oven at 350 for a… Continue reading Lebanese-style stuffed eggplant

Armenian eggplant and minced turkey casserole

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The original recipe calls for minced lamb, but we tried to make it more low-fat with turkey. Preheat oven to 350. Heat a Dutch oven on medium-high heat, then pour 2 Tbsp olive oil. Add 1 chopped onion and 1 chopped and seeded bell pepper (here, a serrano pepper) and sauté until onion is translucent.… Continue reading Armenian eggplant and minced turkey casserole