In this beet salad, the leeks are blanched, the dressing is rich and nutty made with walnuts, garlic, and tangy tamarind water and vinegar. The textures come together in a lovely way and it is a subtle yet rich mix of flavors.
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This is one of those meals that is definitely more than the sum of its parts. Rice, lentils, onions… simple ingredients with some classic spices mixed in… when brought together are so much more.
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This salad is fabulous with its perfect mix of ingredients, insane crunch, and the brightness of the lemon in the creamy yogurt dressing.
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Machboos Rubyan along with a Chopped Salad with Feta. Delicious.
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This vegetarian rice pilaf smells heavenly with a sprinkling of dill seeds atop the warm flavors or butternut squash and perfectly tender rice.
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I love Middle Eastern food when the weather turns cold. The rich spices and hearty dishes are perfect fodor for a little chill in the air. I hope you enjoy this take on fried cheese, and a template for a bright fresh salad to lighten any meal.
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For the final race of the season we cooked a small Middle Eastern Feast. We started with Halloumi Bites with Hot Tomato Jam (post forthcoming), and for the main course rich Beef-Stuffed Potatoes in Tamarind Sauce and a Pomegranate topped salad.
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This Azeri Stew is rich, flavorful, and although it takes time, it does require excessive attention. This version is full of bright green herbs cooked down and mixed with fragrant lamb and a kick of lemon juice.
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This is a super quick and simple slaw/ salad that can be served with just about any Middle Eastern meal.
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When I read about Bahraini cuisine, the consensus is that is is a rich mix of Arabic, Persian, Indian, African and European cuisines. You can taste that in this meal with tamarind flavors, cardamom and cinnamon, and of course with the staple of rice and seafood, it is a pretty good meal to exemplify the small island state and their eclectic and rich food culture.
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Basbousa is a traditional Middle Eastern sweet cake made with semolina and a rosewater sugar syrup. It is a lovely sweet treat at the end of a large meal.
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The dressing and fresh herbs are the real stars of this dish. Simple ingredients are taken to new places with the addition of sumac, pomegranate molasses, and crunchy bits of pita.
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Our last meal of the season for Abu Dhabi was a nice little feast. We grilled up some koobideh kebabs, made shirin polo, and fattoush, and my friend made a delicious dessert of basbousa.
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For this meal we went simple summertime with some grilled chicken kebabs, chopped veg salad, and dolmas with grape leaves from my Mom's garden.
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I have renamed this cake from how it appears in the book. I think it is primarily a nut flour cake with flavors of tangerine and apricot, it tastes mostly of apricots and almonds, hence my re-naming. However you call it, it is delicious.
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This salad is fabulous. My non-eggplant loving husband even loved it
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