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Category: Middle Eastern Cuisine

November 22, 2020November 22, 2020 jgrusseLeave a comment

Moroccan Fish Tagine

This is a quick and easy fish stew which gets its special character from preserved lemons (or as an alternative 24 Hour Salted Lemon Spread ) and green olives.  This is an adaptation of a recipe in Cook’s Illustrated.  It will serve 4 people with rice, and will take about 40 minutes. 1.5 lb. cod Read More …

Fish & Shellfish, Middle Eastern Cuisine
October 13, 2020October 13, 2020 jgrusseLeave a comment

Five Minute Hummus

This is an adaptation of a very quick hummus recipe in Michael Solomonov’s book Israeli Soul.  In practice it did take longer than 5 minutes, but it was still very quick.  I cut back the amount of tahini in the original recipe since I just could not bring myself to use a full 16 oz., Read More …

Israeli Cuisine, Middle Eastern Cuisine, Vegan, Vegetarian
June 28, 2020June 28, 2020 jgrusseLeave a comment

Walnut and Red Pepper Dip (Mohammara or Muhammara)

This classic Middle Eastern dip can be made in a variety of ways with a wide range of spiciness.  This version is based on Israeli Soul by Michael Solomonov and Steven Cook and is not spicy.  It added some good variety to a set of dips to accompany Grilled Flatbread. 1 cup walnuts 4 roasted Read More …

Appetizers, Israeli Cuisine, Middle Eastern Cuisine, Vegan, Vegetarian
May 8, 2019May 8, 2019 jgrusseLeave a comment

Almond Dukkah

I was looking for a spice mix or garnish to go with grilled cauliflower, and saw a pistachio dukkah recipe on Cook’s Illustrated.  Since I had almonds on hand, I substituted them for the pistachios.  This made a nice accent to the grilled cauliflower. 1-1/2 Tbs. sesame seeds, toasted 1-1/2 tsp. coriander seeds, toasted ¾ Read More …

Middle Eastern Cuisine, Vegan, Vegetarian
February 11, 2019February 11, 2019 jgrusseLeave a comment

Spicy Shrimp and Tomato Stew (Zibdiyit Gambari)

This shrimp stew is from Gaza, and is adapted from a recipe in the NY Times 2/6/19 taken from Yasmin Khan’s book “Zaitoun: Recipes from the Palestinian Kitchen”.  It is tasty and seems vaguely Indian, in the same way that Ethiopian cooking sometimes tastes vaguely Indian.  I served it with freshly made Druze Mountain Bread Read More …

Fish & Shellfish, Middle Eastern Cuisine
December 31, 2018December 31, 2018 jgrusseLeave a comment

Chicken Thigh Shawarma Sandwiches

This recipe is the culmination of several small recipes in the blog.  Once you have the components, it would be easy to make a set of 8 sandwiches – the marginal time per sandwich is very low.  This whole process was adapted from Israeli Soul by Michael Solomonov and Steven Cook. Amounts shown below are Read More …

Chicken, Israeli Cuisine, Middle Eastern Cuisine
December 31, 2018December 31, 2018 jgrusseLeave a comment

Chicken Thigh Meat for Shawarma

This is a modification of a recipe in Israeli Soul by Michael Solomonov and Steven Cook.  Since I had some turkey thighs in the freezer, I actually used them instead of chicken thighs. Originally, I followed the recipe by poaching the wrapped thighs in simmering water for 15 minutes.  When I cut the thigh cylinders Read More …

Chicken, Israeli Cuisine, Middle Eastern Cuisine
December 30, 2018December 30, 2018 jgrusseLeave a comment

Quick Tehina Sauce

I have made this for hummus and for shawarma sandwiches, and it is quick and easy.  This recipe is adapted from Israeli Soul by Michael Solomonov and Steven Cook. ¼ garlic clove (i.e. very little) Juice of 1 lemon 16 oz. jar tehina 1 Tbs. kosher salt 1 tsp. ground cumin 1 to 1-1/2 cups Read More …

Appetizers, Israeli Cuisine, Middle Eastern Cuisine, Vegan, Vegetarian
December 29, 2018February 9, 2019 jgrusseLeave a comment

Druze Mountain Bread

This bread is like a larger pocket-less pita bread.  It is traditionally made by the Druze on a hemispherical pan placed upside down over a propane burner.  A wok turned upside down over a gas burner would be similar.  Since I have an electric stove, I set a baking steel over two of the burners Read More …

Breads, Israeli Cuisine, Middle Eastern Cuisine
December 29, 2018December 29, 2018 jgrusseLeave a comment

Everyday Schug

Everyday Schug is an easy version of a chili paste which is popular in Israel.  This version is taken from Israeli Soul by Michael Solomonov and Steven Cook.  Use with discretion since it is both very spicy and salty.  I used it for the first time in shawarma sandwiches. ½ lb. serrano chilies, stems removed Read More …

Israeli Cuisine, Middle Eastern Cuisine, Peppers, Vegan, Vegetarian

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