Archive for the 'Middle Eastern' Category
muhammara
Muhammara (Hot Pepper Dip)
Source: Cooking the Middle Eastern Way by Christine
Osborne
3 medium onions, finely chopped
1/2 cup plus 1 tablespoon olive oil
3/4 cup crushed walnuts
3/4 cup breadcrumbs blended with cold water to a
purée
2 tablespoons paprika (or 1 teaspoon chili powder for a very
hot
muhammar) or 1 small can hot pepper
purée
Pinch of ground cumin
Salt
1 […]
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Qady qooda
Qady Qooda (Meatballs in Batter)
Source: Saudi Arabia Magazine (an official publication of
the Information Office of the Royal Embassy of Saudi Arabia),
Winter 1997
3/4 pound ground meat
2 eggs
1 teaspoon crushed garlic
1 tablespoon baking powder
4 tablespoon rice
1 teaspoon yeast
1 teaspoon ground black pepper
Salt
1 cup flour
Oil (for frying)
Mix the meat, garlic, rice, black pepper and salt in a bowl.
Shape […]
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Chicken shawerma
Chicken Shawerma
Marinade
2 1/2 pounds boneless chicken breasts and
legs (do not remove the skin)
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground green cardamoms
3/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/2 teaspoon crushed hot chile peppers
Salt, to taste
About 3 tablespoons fresh lemon juice
1 teaspoon sumac*, to be sprinkled on […]
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yogurt
Yogurt
This recipe comes from the Middle East, where plain yogurt is a
common ingredient in everyday cooking. This is a handy substitute
for sour cream, heavy cream and cream cheese.
Makes about 9 cups.
2 quarts whole milk
1 cup plain yogurt
1 cup half-and-half
Bring milk to a boil in a very clean pot (dirty or greasy
utensils won’t produce the desired […]
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zalaabeh
Zalaabeh (Fritters)
Syrup
2 1/2 cups granulated sugar
1 cup water
1 tablespoon lemon juice
4 tablespoons butter
4 tablespoons orange blossom water
1 leaf rose-lemon scented geranium (if available)
Measure sugar into saucepan, add water and bring to a hard boil.
Add lemon juice and cook for 2 minutes. Add butter and orange
blossom water and scented geranium leaf and remove from heat. Set
aside […]
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