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moroccan-fish-tagine

Soups, Stews & Tagines – Part 2

moroccan-fish-tagine Moroccan Fish Tagine This North African take on fish stew has a tomato base and is infused with spices and preserved lemon. PREP : 15 minutes COOK : 1 hour 10 minutes SERVES : 4 2 tablespoons olive oil 1 large onion, finely chopped pinch of saffron threads ½ teaspoon ground cinnamon 1 teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon ground turmeric ¾ cup canned diced tomatoes 1¼ cups hot fish broth 4 small red snappers, scaled, filleted, and ...

chicken-tagine-with-freekeh

Soups, Stews & Tagines – Part 1

Meat in the Middle Eastern kitchen Meat is enjoyed throughout the Middle East, slow-cooked with spices in rich tagines, quickly flame-grilled over charcoal as a street-side snack, or ground and blended for meltingly soft kabobs. For feasts or special occasions, a lamb might be spiced and roasted whole, stuffed with rice and raisins. For everyday cooking, inexpensive cuts of meat are used to flavor soups and stews, while ground meat is a popular filling for pies and pastries and more expensive...

beef-shish-kabobs-with-mushrooms-red-onion-red-pepper

Grills & Roasts – Part 3

lamb-kofte-with-yogurt-mint-dip Lamb Kofte with Yogurt & Mint Dip These herbed, spiced kofte are crisp on the outside and meltingly soft in the middle, with a hidden cube of feta cheese providing a salty kick. You can serve this as a main dish with salads and flatbreads. You will need eight small wooden skewers for this recipe. PREP : 30 minutes CHILL : 1 hour COOK : 30 minutes MAKES : 8 1 onion, finely chopped 3 garlic cloves, finely chopped ½ cup finely chopped fresh mint, plus ...

moroccan-spiced-roasted-chicken-with-stuffed-onions

Grills & Roasts – Part 2

moroccan-spiced-roasted-chicken-with-stuffed-onions Moroccan-Spiced Roasted Chicken with Stuffed Onions This roasted chicken is a great centerpiece for a special Sunday meal with friends. Marinating the chicken for a few hours in the spice rub before roasting it improves its flavor and texture. PREP : 20 minutes MARINATE : 2 hours COOK : 1½ hours SERVES : 6 5 garlic cloves 3 tablespoons Greek-style plain yogurt, plus 3 tablespoons to serve (optional) 1 teaspoon ground cumin 1 tea...

roasted-chicken-pieces-with-harissa-rosewater

Grills & Roasts – Part 1

roasted-salmon-with-spices-pomegranate-cilantro Roasted Salmon with Spices, Pomegranate & Cilantro This spiced salmon makes a quick and easy midweek dinner, but tastes spectacular enough for guests, too. Cooking salmon with pomegranate en papillote (in a package) gives the fish a wonderful sharpness and sweetness. This goes well with Freekeh, Fava Bean & Pea Salad with Dill & Pomegranate. PREP : 10 minutes COOK : 15–20 minutes SERVES : 4 4 salmon fillets 2 teaspoons ras el hanout 1...

iraqi-kitchree

Rice & Vegetable – Part 3

spices-in-the-middle-eastern-kitchen Spices in the Middle Eastern Kitchen The best way to understand the variety of spices available to the Middle Eastern cook is to visit one of the region’s souks or bazaars. Imagine yourself in the souk, surrounded by baskets of piled spices. Many will be known to you—star anise, allspice berries, cinnamon sticks, cardamom pods, cloves, nutmeg, dried chiles and peppercorns, or caraway, coriander, cumin, fennel, and fenugreek seeds— all piled up in glorious...

shakshouka

Rice & Vegetable – Part 2

Warm Red Lentils with Spinach This spiced, earthy salad is freshened up by the addition of mint and cilantro leaves. It goes particularly well with Pomegranate Salad with Herbs & Pistachios. PREP : 25 minutes COOK : 30 minutes SERVES : 4 2 tablespoons olive oil 2 teaspoons cumin seeds 2 garlic cloves, crushed ¾-inch ... ...

okra-with-chickpeas-tomatoes-garlic

Rice & Vegetable – Part 1

batata-harra Batata Harra There are numerous variations of batata harra, a spiced Lebanese potato dish. Although some include bell peppers and onions, this recipe is all about the enticing crispy potatoes, because they tend to lose their crunch once other vegetables are introduced. To finish the dish, herbs are fried in hot butter to bring out their flavor—a classic Middle Eastern technique. PREP : 10 minutes COOK : 50 minutes MARINATE : 1 hour SERVES : 4 9 floury potatoes, such as ...

chicken-with-pomegranate-beet-tabbouleh

Salad, Grains & Couscous – Part 3

summer-couscous-with-herbs-preserved-lemons Summer Couscous with Herbs & Preserved Lemons Light and summery, this couscous can be served with almost any Middle Eastern dish. It is the perfect accompaniment to grilled fish or fish tagines, because the herbs and lemon complement fish perfectly. PREP : 15 minutes COOK : 25 minutes SERVES : 4 2 cups couscous 1¾ cups boiling water ½ teaspoon sea salt flakes 2 tablespoons olive oil 4 scallions, finely chopped or thinly sliced ⅓ cup fi...

red-cabbage-baby-leaf-salad

Salad, Grains & Couscous – Part 2

fig-goat-cheese-watercress-salad Fig, Goat Cheese & Watercress Salad This light salad makes an elegant appetizer, light lunch, or dinner. It also works well as a side dish for Lamb Kofte with Yogurt & Mint Dip, Whole Spice-Crusted Red Snapper, or Ras el Hanout, Garlic & Thyme Roasted Leg of Lamb. PREP : 10 minutes SERVES : 4 6 figs, halved lengthwise ¾ bunch of watercress 2¼ ounces soft goat cheese ⅓ cup blanched almonds, toasted Dressing 2 tablespoons finely chopped fresh mint ...