middle eastern

Spiced Lamb and Dill Yogurt Pasta recipe | Epicurious.com

kefir (cultured milk) or plain whole-milk yogurt

(lightly packed) dill fronds with tender stems (about 1 large bunch), divided

garlic cloves, divided

unsalted butter

pine nuts almonds

currants

kosher salt,

Tbsp. cumin

1½ tsp. black pepper

lb. ground lamb

lb. orecchiette or other short pasta

lemon

ISRAELI SPICE CHICKEN recipe | Epicurious.com

Israeli Spice Rub:

(1 1/2 palmfuls) sweet paprika

(1 1/2 palmfuls) ground cumin

(1/3 palmful) dried oregano

(1/3 palmful) coriander

(1/2 palmful), coarse kosher salt

boneless, skinless chicken breasts

Extra-virgin olive oil, for drizzling

pita bread,

Orange and Yellow Tomato Relish:

vine ripe or small round red tomatoes

orange tomatoes

sweet onion, thinly sliced

(2 handfuls) flat-leaf parsley leaves, chopped

Dressing:

(a couple of glugs) extra-virgin olive oil

lemon,

cumin

coriander

red pepper flakes

Kosher salt

Zucchini

(3 turns around the pan) extra-virgin olive oil

garlic,

(half a bundle) chopped fresh mint

flat-leaf parsley leaves (a couple of handfuls)

Kosher salt and pepper

Halal Cart-Style White Sauce recipe | Epicurious.com

mayonnaise

plain Greek-style yogurt

white vinegar

black pepper

sugar

dill

garlic powder

salt

Puffy yeast-raised pita bread, perfect for splitting and filling with your choice of ingredients, is easy to make at home.

Homemade Pita Bread Recipe

water (8 ounces; 240 milliliters), 105–110°F (41–43°C)

(15 milliliters) extra-virgin olive oil,

instant yeast

whole wheat flour (2 1/2 ounces; 70 grams)

all-purpose flour

In a medium mixing bowl, combine water, oil, sugar, yeast, salt, and whole wheat flour with a wooden spoon until combined and smooth. Stir in all-purpose flour until the mixture comes together into a shaggy mass.

Using clean hands, knead the dough in the bowl for 10 minutes or until it becomes smooth and very elastic, adding only very small amounts of extra flour if dough is extremely sticky (see note). Alternatively, knead dough at low speed in a stand mixer fitted with the dough hook attachment until dough is very elastic and smooth, about 8 minutes.

Turn dough out onto a lightly floured work surface and form into a smooth ball. Lightly oil a clean mixing bowl and place dough inside, then rub oiled hands over the top of the dough. Cover bowl with a damp cloth and let rise in a warm place for 1 hour.

Meanwhile, place a baking steel or 12-inch cast iron skillet on the top oven rack and preheat oven to 500°F (260°C). Line a plate with a large, clean kitchen towel and set aside.

Punch down the dough, transfer to a lightly floured work surface, and cut into 6 even pieces. Form each dough piece into an even ball. Cover with a damp towel and let rest for 10 minutes.

Roll each piece of dough into about a 7-inch circle, no more than 1/4 inch thick, taking care not to tear dough and keeping the thickness even all around. Place dough disks on a lightly floured surface, cover with a damp towel, and let proof until slightly puffy, about 30 minutes.

Working with as many pitas as will fit on the steel at once, pick up each pita and place on the steel top side down. (If using a cast iron skillet, bake one pita at a time.) Immediately close the oven door and bake until pitas have puffed and are slightly golden around the edges, about 3 minutes. Be careful not to over-bake.

Place baked pitas onto towel-lined plate and wrap with the overhanging towel. Repeat with any remaining pitas.

For an extra-charred finish, heat a cast iron skillet on the stovetop over high heat until smoking. Working with one pita at a time, briefly heat each side until charred in a few spots, about 30 seconds. Return pita to towel and cover. Repeat with remaining pitas and serve immediately.

Prepare the pie ahead of time, and refrigerate overnight. Bake the next day and have an impressive main course or an excellent addition to a buffet table.

Ground-Beef Pie

olive oil

onion

beef

cayenne pepper

cinnamon

lemon juice

pepper

tbsp. sliced almonds

parsley

eggs

milk

phyllo sheets

confectioners' sugar

A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.

Traditional Toum (Lebanese Garlic Sauce) Recipe

garlic (4 1/2 ounces; 130 grams)

(60 grams) fresh juice

(60 grams) ice water, divided

(600 grams) neutral oil,

Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half. 

Food Processor Method: Place the de-germed garlic and kosher salt in the bowl of a food processor. Pulse garlic in short bursts, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula, until finely minced. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. Add another tablespoon lemon juice and process until completely smooth and slightly fluffy. 

With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. Repeat with another 1/2 cup oil and remaining 1 tablespoon lemon juice. Continue the process, alternating 1/2 cup oil and 1 tablespoon water, until all the oil and water have been incorporated. Transfer toum to a container and store in the fridge for up to 1 month. 

Mortar and Pestle Method: Depending on the size of your mortar, you may need to make the recipe in smaller batches, halving or quartering the ingredient amounts. In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Work oil into paste 1 teaspoon at a time. After adding 1 tablespoon oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.

Quinoa Tabbouleh recipe | Epicurious.com

quinoa,

kosher salt

garlic clove,

English hothouse cucumber

cherry tomatoes, halved

flat-leaf parsley

mint

scallions, thinly sliced

This traditional Makdous recipe is for olive-oil cured vegan stuffed eggplant with a red pepper, chilli, walnut and garlic filling - Perfect for breakfast or a side dish alongside other mezze

Pickled Stuffed Eggplants Makdous

baby eggplants

red peppers

chill peppers (small ones)

walnuts

garlic

Boil enough water in a large saucepan and then add the eggplants. Boil for 5-10 minutes until the eggplants are softened

Once they have softened, turn off the heat and let them rest in the water for 10-15 minutes. Then drain them.

Cut the tops of the eggplants. Then carefully slice half-way through, lengthwise - like a book.

Rub some salt on the inside of each eggplant then arrange them on a flat surface, not touching each other and press them with a heavy object. You could use a big pan lid or the bottom of a flat dish to place on top of them, then add another heavy object on top. Alternatively, you could arrange them within a colander and press with a heavy object.

With the combination of pressing and salt, this should help remove all the excess water from the eggplant. Keep them pressed for a few hours or even overnight to get as much of the water out as possible. The key is to keep them in a cool area, and this process can take up to 24 hours, do be patient and check them after every 5-6 hours. See video.

When you are ready to proceed, first make the stuffing. Slice the peppers and remove all seeds. Then either finely chop them or blitz them in a food processor/blender for a bit. 

Next, strain the liquid from the crushed peppers. You can put them in a sieve and press out all the excess liquid.**

Mash or grind the garlic cloves and roughly chop the walnuts. If you prefer, you can grind the walnuts into even smaller pieces. Then, mix the peppers, nuts and garlic together.

Stuff the eggplant shells with about 1 tBsp of the pepper walnut mixture. Depending on the size of the eggplants, adjust the amount.

For the next step, use a sterilised clean glass jar. To sterilise the jar, simply wash it with hot water, then put it in the oven (no rubber parts) for 10 minutes at 160ºC. Or after washing, pour boiling hot water over the jar ( just make sure it's heat-safe!

Arrange the stuffed eggplants in the jar. Stack them carefully so that the stuffing doesn't fall out

Sprinkle liberally with salt on top then fill the jar with olive oil. Make sure all the eggplants are entirely covered and tightly close the jar. **

Store your jar in a cool, dark place such as a kitchen cupboard. The pickled eggplants - Makdous - will be ready in about 10-14 days ( although some people find they're ready at seven). If at any point you notice that the olive oil isn't entirely covering the eggplants, add more olive oil. 

If you keep them in the oil, completely covered, the Makdous can keep for up to a year. No need to refrigerate, just keep at room temperature in your cupboard as the olive oil acts as a natural preserver. 

https://content.jwplatform.com/videos/PjAtK8pT.mp4

This vegan recipe for traditional Makdous (cured eggplant) is perfect for breakfast or a side dish. The eggplants are cured olive oil and stuffed with a red pepper, chilli, walnut and garlic filling.

Simple Stuffed Makdous Recipe (cured eggplant)

This utterly faithful recipe perfectly recreates a New York City halal-cart classic: Chicken and Rice with White Sauce . The chicken is marinated with herbs, lemon, and spices; the rice golden; the sauce, as white and creamy as ever.

Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce Recipe

For the chicken:

oregano

coriander seed

garlic cloves, roughly chopped (about 1 1/2 tablespoons)

salt and black pepper

chicken

vegetable or canola oil

For the rice:

turmeric

rice

chicken broth

For the sauce:

Greek yogurt

To serve:

iceberg lettuce, shredded

tomato,

Fluffy pocketless pita bread, brushed

Harissa-style hot sauce,

For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade (see Note).

Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.

Using a chef’s knife, roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.

For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.

For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Whisk to combine. Season to taste with salt.

To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.Note: Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook.

Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach recipe | Epicurious.com

extra-virgin olive oil,

leeks

garlic cloves, finely grated or minced

allspice

brown or green lentils

bay leaf

3/4 cup long-grain white rice

baby spinach

yogurt

Kateh (Persian Stove-Top Rice) recipe | Epicurious.com

(600 grams) white basmati rice

water

fine sea salt

Pita recipe | Epicurious.com

(540 grams) bread flour, divided, plus more as needed

canola oil,

Morton kosher salt

Spiced Labneh recipe | Epicurious.com

labneh (Lebanese strained yogurt)

Aleppo pepper,

Olive oil

Make this delicious, exotic starter a part of your Springtime barbecue feast.

Lamb kofta

1kg lamb mince

brown onion, chopped

garlic cloves, crushed

chilli flakes

mint leaves

parsley leaves

mild paprika

ginger

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

Falafel may get all the attention, but the sabich, another popular Tel Aviv snack food, has won my heart. Filled with moist slices of fried eggplant, hard-boiled egg, a generous layer of creamy hummus, crunchy Israeli pickles, and Israeli salad, and drizzled with tahini sauce and amba, a pickled-mango sauce, it's all you could want in any sandwich, and more.

Sabich Sandwiches (Pitas With Eggplant, Eggs, Hummus, and Tahini) Recipe

plum tomatoes (7 ounces; 200 grams), cored and diced

Olive oil oil,

eggplant

cucumber

head cabbage (7 ounces; 200 grams), thinly shredded

(30 milliliters) white wine vinegar

pita

(120 milliliters) homemade

eggs,

Israeli pickles, for serving (see note)

Amba sauce, for serving (see note)

Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.

Meanwhile, heat 1/4 inch oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, fry eggplant slices, rotating for even browning and turning once halfway through, until golden on both sides and tender throughout, about 5 minutes; lower heat if oil begins to smoke. Transfer eggplant to a paper towel–lined baking sheet and sprinkle with salt.

Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season Israeli salad with salt to taste and mix well.

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