Middle Eastern
« Previous EntriesTurkish Roasted Eggplant salad
Tuesday, January 19th, 2010Turkish Roasted Eggplant Salad (Baba Ganouj)
A little olive oil (for the baking sheet) 1 medium eggplant (7 inches) 2 to 4 medium cloves garlic (to taste), minced 1/4 cup fresh lemon juice 1/4 cup sesame paste (tahini) 1/2 teaspoon salt 1/8 to 1/4 teaspoon black pepper (to taste) 1/8 to 1/4 teaspoon cayenne (to taste) [...]
Middle Eastern Sea bass
Saturday, January 16th, 2010Middle Eastern Sea Bass
This is basically the same recipe you would use to make falafel, the famous chickpea patties, only in this case you coat the fish in it.
1 (14 ounce) can chickpeas 2 tablespoons chopped cilantro 1 teaspoon minced hot chile 1 teaspoon onion powder 1 clove garlic, crushed 1 teaspoon salt 1/2 teaspoon [...]
Afghan boulani
Friday, January 1st, 2010Afghan Boulani
Source: Lior’s Kitchen Talk
Boulani is a baked or fried, stuffed bread. It is made by filling a square piece of dough with a garlic-chive mixture and folding it diagonally into a triangle. Traditionally it is filled with gandana (similar to garlic-chives) and served with a yogurt sauce. Gandana is available at Middle Eastern markets. [...]
Farareej mashwi
Sunday, November 8th, 2009Farareej Mashwi (Broiled Chicken with Oil, Lemon and Garlic Sauce)
Source: Mediterranean Cooking by Paula Wolfert
1 small chicken, quartered Salt and freshly ground black pepper 4 large cloves garlic, peeled and crushed 1/4 cup freshly squeezed lemon juice 3 tablespoons fruity olive oil 1 tablespoon chopped parsley
Season the chicken with salt and pepper.
In a shallow dish [...]