Category Archives: middle eastern

Couscous with chile guajillo and orange

This is based on a recipe from “Fresh Mexico”, by Marcela Valladolid. Couscous with Chile Guajillo and Orange (serves 4): 1 1/2 cups vegetable or chicken broth 1 chile guajillo or other dried Mexican chile 3 inches cinnamon stick 1 … Continue reading

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Harissa

This all purpose seasoning is native to North Africa, but it can be used in anything from tomato sauce for pasta to egg drop soup. This recipe is from The New Book of Middle Eastern Food. Harissa (about 1 cup): … Continue reading

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Lentils and Rice with Soujuk and Caramelized Onion

I adapted this recipe from “How to Cook Everything” to give it more punch. Lentils and Rice with Soujuk and Caramelized Onion (serves 4-6): 3 tbsp olive oil 1 medium onion, chopped 2 medium onions, thinly sliced 1 tbsp minced … Continue reading

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Iranian Meatballs and Fattoush

Recipes derived from “The New Book of Middle Eastern Food”. Meatballs with Spinach, Chickpeas, and Orange (serves 6): 1 1/2 lb ground beef or lamb 1 onion, finely chopped salt and pepper to taste oil 1 lb spinach 1 tbsp … Continue reading

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Napoletana Pizza Dough and More Pizzas

I bought a pizza stone and “American Pie” by Peter Reinhart. Here is the basic Napoletana dough recipe, followed by a long list of topping combinations I’ve tried. Napoletana Pizza Dough (6 dough balls): 5 cups all-purpose flour 1 3/4 … Continue reading

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Turkey Shawerma

This is a spit-less version of Israeli turkey shawerma. Serve on pita with tahini sauce, sliced onion, sliced tomato, and hot peppers if desired. This was very popular at my latest “grill-luck”. Turkey Shawerma (serves 8): 2 1/2 lb boneless … Continue reading

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Meatballs in Eggplant Sauce

These are from “The New Book of Middle Eastern Food”. The asparagus is based on a recipe originally calling for spinach. Meatballs in Eggplant Sauce (6 servings): 2 lb eggplant 1 1/2 lb ground beef 2 eggs 3 tbsp bread … Continue reading

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