middle eastern cuisine

On more festive occasions, Pakistanis turn to the style of cooking known as Mogul cuisine. For nearly 300 years, the court of the ''Grand Mogul'' in Delhi was a byword for luxury and extravagance, symbolized by architectural masterpieces like the Taj Mahal. No expense was spared in the Mogul kitchens, where a hundred separate dishes were prepared each day for the emperor.&nbsp;Today, in Pakistan and in India, the Moguls'&nbsp;culinary heritage lives on in dishes like nehari,&nbsp;a sumptuous dish in which pieces of beef are slowly cooked in yogurt, spices and chilis to produce a characteristic thick dark gravy. —Colleen Taylor Sen, Chicago TribuneThis recipe&nbsp;comes from Salim Khan, owner of&nbsp;Tasty Eat restaurant in Chicago. This recipe was originally published in the Chicago Tribune.

Beef Stew With Ginger (Nehari)

onions,

vegetable oil

beef,

ginger

garlic

chili powder

salt

cloves

cumin seed

black cardamom seeds

black peppercorns

cinnamon stick

flour

water

garnishes: sliced ginger, sliced green chilies, chopped fresh cilantro (coriander) leaves

Step 1: In medium Dutch oven, cook 2 large sliced onions in 1 tablespoon vegetable oil until brown, about 5 to 6 minutes. Add 1 pound boneless lean beef (cut into 1 1/2-inch cubes); cook and stir over medium heat for 30 minutes.

Step 2: Grind a 1-inch piece of ginger and 3 to 4 cloves of garlic in blender or food processor with a little water until smooth. Add to meat; cook 10 minutes longer. Add 1 teaspoon chili powder and 1 teaspoon salt; cook 30 minutes more.

Step 3: Meanwhile, make the garam masala. In spice grinder or coffee grinder, grind 6 cloves, 1 teaspoon cumin seeds, 8 black cardamom seeds, 8 black peppercorns and a 2-inch piece of cinnamon stick. Grind until mixture resembles a fine powder.

Step 4: Mix 2 teaspoons flour and the garam masala with a little water. Stir into beef mixture. Stir in 4 cups water. Mix well. Cook, tightly covered, over very low heat, stirring often, until meat is tender, about 1 hour.

Dive into the essence of the Eastern Mediterranean through our Quick and Easy Air Fryer Kofta Kebabs. With a perfect blend of Middle Eastern flavors and the simplicity of modern air fryer cooking, these tender kofta kebabs offer a tantalizing experience. Enjoy them alongside pita bread, fresh vegetables, and creamy tzatziki for a delightful meal.

Quick And Easy Air Fryer Kofta Kebabs (Beef and Lamb)

lb of Minced Beef

Lamb

Yellow onion (Midsize)

Italian flat leave parsley (About 2 cups)

Fresh mint leaves (About 20 leaves)

Sumac

Teaspoon of Aleppo pepper

Sweet paprika

Ground nutmeg

Ground cloves

Ground cinnamon

Teaspoons of Sea salt

Teaspoon of Ground black pepper

Step One: Toast and soak a slice of bread.

Start by toasting a slice of your preferred bread – classic white, rustic wheat, or wholesome whole grain. After toasting, quickly soak it in a bowl of water, followed by a gentle squeeze to eliminate excess moisture. Keep it aside.

In a 16-cup food processor, combine your chopped onion, garlic cloves, mint leaves, and 2 cups of Italian flat-leaf parsley. Give it a few pulses, occasionally scraping down the sides, until the herbs transform into a finely textured paste. Introduce your soaked bread slices and pulse a few more times to combine the ingredients. 

Step Three: Extract Excess Moisture from Herb Mixture.

Move your herb and aromatic blend to a bowl. Take a few spoonfuls of the mixture and place it onto a cheesecloth. Squeeze out the surplus moisture carefully, ensuring you extract as much liquid as possible. You might need to repeat this process for the utmost effectiveness – it&#8217;s a critical step that shouldn&#8217;t be overlooked. To provide context, I removed nearly one cup of excess moisture from the herb mixture during my testing.

Step Four: Blend Minced Meat with Herb Paste. 

Add a pound of minced beef, lamb, herb paste mixture, and spices into the large mixing bowl using a stand mixer. Attach the paddle mixing attachment and allow the stand mixer to fold everything together slowly until well combined – this should take approximately a minute. Be cautious not to overmix; a minute of blending is all it needs. 

Step Five: Refrigerate meat mixture and Soak Wooden Skewers 

With your Kofta meat mixture blended, transfer it into a large bowl and cover it with plastic wrap. Place the bowl in the refrigerator, letting the flavors meld and the meat firm up, ensuring better adherence to the skewers. While that&#8217;s happening, soak your wooden skewers in water for 30 minutes. This preps them for use in the air fryer and prevents unwanted charring.

Retrieve the meat mixture bowl from the refrigerator. On a kitchen scale, scoop and measure the precise amount of meat. (See the Chart below for the correct amount.) Give it a gentle knead to compact it – this aids in adherence and achieving a firmer texture. Now, take a wooden skewer and press it into the center of the meat mixture. Gradually compress the meat mixture from top to bottom, ensuring an even distribution along the skewer. Repeat this process until all the ingredients are assembled.

Arrange a metal rack over a foil-lined baking sheet, creating a non-stick surface with even cooking. Space out a single layer of your skewers on the metal rack, allowing room for hot air to circulate. Spray some cooking spray on the skewers and cook them at 400°F/200°C for 15 to 20 minutes or until the internal temperature hits 160°F/72°C. After cooking, give them a brief rest before indulging in this savory goodness.

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Beef Stew With Ginger (Nehari)

Quick And Easy Air Fryer Kofta Keba...

Top 2 middle eastern cuisine recipes from across the web

The most viewed middle eastern cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Stew With Ginger (Nehari)

Quick And Easy Air Fryer Kofta Keba...

The most viewed middle eastern cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine