Browsing Tag

MIDDLE EASTERN CUISINE

0

CHICKEN SOFRITO

CHICKEN SOFRITO

This is a recipe made popular by nomadic shepherds and Palestinian villagers, where people had limited means and it’s the true essence of a rustic dish. It delivers the indigenous and a quintessential flavors of Jerusalem and though simple in flavor, it is one on of the most exquisite chicken dishes I’ve ever tasted and prepared. The dish calls for a whole chicken, but it can easily be substituted with thighs. Not be confused with the sofrito associated with Spain…

Continue Reading →

0

SHAKSHOUKA AND TABBOULEH – EXOTIC MIDDLE EASTERN DISHES

shakshuka

If your background is Middle Eastern, hail from Israel, Lebanon, Syria or Turkey, you’re extremely familiar with Shakshouka.  But most will be scratching the proverbial bean because you’ve never heard of it, let alone tasted it. The origins are nebulous, as there’s always the primeval dispute where a dish generated its roots.  It’s not typically native of the Levantine regions, but as with anything, there are permutations where dishes are recreated from country to country.  In Israel it’s served as…

Continue Reading →

0

MOROCCAN LAMB MEATBALLS WITH YOGURT SAUCE

meatballs moroccan

Tunisian and Moroccan food is by far one of the most exotic cuisines round the globe.  Nothing like any other in the Middle East.  Heavy accent on spices, showcasing poultry, lamb, vegetables and pulses.  The waters of the Mediterranean yield an overabundance of fresh caught fish and seafood, and unlike most of Africa, Morocco is a country that mostly cultivates all of its food for the population.  It’s part Arab and also Berber – which are the nomad Bedouins of…

Continue Reading →

0

TAGINE OF CHICKPEAS, SPINACH AND MINT

chickpeas and cauliflower tagine

Tagine is a Middle Eastern method of cooking (mostly stews) in an earthenware pot.  The technique dates to the 9thCentury and was even mentioned in “A Thousand and One Nights”.  The desert dwellers, Bedouins and nomadic tribes in North Africa, are well known for their addition of dried fruits and mint to their tagines. The conical shape ensures that the food inside is kept exceptionally moist while cooking.  Since the base is wide and shallow, the pointed lid on top…

Continue Reading →

0

MOROCCAN BALLS IN TAHINI

MORROCAN MEATBALLS

Your subliminal response must have been meatballs in Tahini sauce?  Seriously.  This is a very Mediterranean dish, actually Moroccan and often served in Lebanon and Syria, where a lot of lamb and tahini are used daily.  In case you aren’t familiar with tahini, it’s a very rich and thick paste made out of sesame seeds and oil.  You can adjust tahini with your own flavorings and one its best uses is in hummus. Remove any clandestine thoughts that the use…

Continue Reading →

0

LENTIL STUFFED MOROCCAN BELL PEPPERS

Moroccan stuffed bell peppers

The filling for these peppers has a Moroccan/Middle Eastern flavor profile.  They include no meat but carnivores will relish these for the combination of spices, mushrooms and lentils alone.  They are extraordinarily easy to prepare. 4 bell peppers – choose your preference 1 cup of cooked lentils (see note) ½ LB of button mushrooms – chopped somewhat small 1 medium onion – finely chopped ½ TSP ground cumin ½ TSP ground Aleppo pepper ½ TSP ground coriander ¼ TSP cinnamon…

Continue Reading →

Pantry Rat