Posts Tagged ‘middle eastern’

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baharat (middle eastern spice mix)

August 24, 2015

1 dried chili
1 T + 1/2tsp coriander
1 T + 1 3/4tsp cumin
2 1/2tsp ground allspice
1 1/4tsp white pepper
1/2tsp ground turmeric
2 1/2tsp of sweet spice mix

preheat oven to 375. crack dried chili and shake out the seeds. roast deseeded chili, and the whole coriander and cumin seeds, for 6 min. cool, crumble/grind, mix with ground spices, and store in airtight container.

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from Honey & Co. The Cookbook by Itamar Srulovich and Sarit Packer

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middle eastern sweet spice mix

August 24, 2015

for baked goods

10 cardamom pods
6 cloves
1/2 nutmeg
1 1/4tsp whole fennel seeds
2 1/2tsp whole mahleb seeds
1 T + 1/2tsp ground ginger
1 T + 1 3/4 tsp ground cinnamon

preheat oven to 375.

roast cardamom, cloves, and nutmeg for 5 minutes, then add mahleb and roast another 5 minutes.

cool, grind, and mix together.

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from Honey & Co. The Cookbook by Itamar Srulovich and Sarit Packer

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bokharat (arabic seven spice powder)

August 11, 2014

2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

mix and store in airtight container

great on veggies or meat!

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from egyptianfood.org

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minted cabbage salad

May 7, 2014

1/2 lb savoy cabbage, core removed, finely shredded
1/3 c watercress leaves
1/2 c mint leaves
juice of 1 lemon
1 large clove garlic crushed w 1 t salt
3 T evoo
1 t dried mint
salt and pepper

combine and serve

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bemiah (easy lebanese okra)

November 24, 2013

2 lbs of Okra
1 and ½ medium sized onions
4 large mushrooms, chopped
1 medium tomato, chopped
1 large can of diced tomatoes (preferably firewood)
4 cloves of freshly peeled garlic, minced
2 bell peppers
A dash of Cayenne Pepper
A dash of salt
½ to 1 cup of Coconut Oil (or other oils) for frying

Cut/discard the stems of Okra, rinse well, then let dry. Chop all the other vegetables and mince the garlic.
In a deep pot, fry the Okra in ½ cup of oil until they turn brownish, then place them on paper towels or in strainer to strain away the oil.
In the same pot, add 4-6 teaspoons of fresh oil and saute the onions and mushrooms until they turn golden/lightly caramelized. Add the bell pepper and saute for 3-4 more minutes.
Add the okra to the cooking pot, stir well, then add the diced tomatoes and chopped tomatoes, the garlic, Cayenne peppers and salt, mix well and let stew on low heat for 10 minutes while stirring occasionally.
Serve hot or cold with a side of rice.

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from mama’s lebanese kitchen

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chicken and carrot tagine

August 6, 2013

8 chicken drumsticks or equivalent in other chicken parts
1 large onion, sliced
4 minced cloves of garlic
2 tsp ground cumin
2 tsp ground ginger
1 tsp ground turmeric
1/2 t cinnamon
250ml (1 cup) chicken stock or water
a few fresh tomatoes, a can of tomatoes, or some tomato sauce
one giant shredded carrot
one small can of garbanzo beans or chickpeas (optional)
fistful of sliced almonds (optional)
1 handful dried pitted dates, halved, or prunes, halved (optional)
fresh mint, parsley, or cilantro to serve
olive oil

preheat oven to 350ish. fry onions in olive oil using a large oven-safe cast-iron skillet. when soft and sweet, add garlic and spices. fry ~2 mins. add tomatoes and chickpeas. cook ~3 minutes. add water or stock and fruit or nuts if using, bring to a boil. shut off heat. add shredded carrots and bake for forty minutes or an hour, flipping chicken once mid-way through.

serve with rice, couscous, or your favorite grain.
i served it with a fattoush-like salad or salad shirazi with a hummus-like bean dip made of white beans, garbanzo beans, tahini, lime juice, and ginger with salt.

i liked it. highly recommended. very flavorful and simple.

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inspired by the lebanese recipe kitchen

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fattoush

June 24, 2013

this is a refreshing palestinian and lebanese summer salad that is great as a condiment, or a small salad served with lunch. perfect on top of falafel, or with grilled veggies or meat.

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cut tomato, cucumber, green onion, and radish into very small pieces.

mince lettuce, parsley, and mint.

(optional: purslane, arugala, spinach, or another bitter green. sumac powder.)

combine, and dress in fresh lemon juice, salt, and olive oil.

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adapted from webgaza

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fantastic! i made this with only tomato, cucumber, and radish in a pinch, with green onions and parsley from the garden, and lemon juice over the top. we ate it with barbecued veggies and meats. it came out great. everyone loved it. recommended!

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