This flatbread is an adaptation of a recipe which appeared in Fine Cooking in June/July 2010. It goes very well with Middle Eastern dips and is less glycemic than most breads because of the chickpea content. This recipe makes 6 flatbreads and takes 3-4 hours. 1 Tbs. honey 1.5 cups lukewarm water 2 tsp. yeast Read More …
Hummus can be more than a dip eaten by itself with bread. This recipe illustrates this point and is adapted from On the Hummus Route: A Journey Between Cities, People, and Dreams. It combines an Aleppo-style hummus with pan-fried lamb seasoned with Aleppo pepper. It made a nice main course last night with fresh pitas. Read More …
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 …
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 8 oz., Read More …
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 …
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 …
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 …
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 …
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 …
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 …