Kabsa is a Gulf/Saudi recipe, yet another variation of meat and rice, but it’s pretty damn tasty. Wikipedia has an entry on it, for further background information. The quantities were pretty approximate, so take them with a grain of salt. Ingredients:Chicken pieces (I used two giant breasts, but I think it would be better to […]
Middle Eastern
Meat Tajine with Golden Raisins
This is a meat tajine (the kind of meat, as long as it’s red, is up to you) from a cookbook I got in Morocco. You’re kind of free as to what you serve it with – in Morocco, I think you’d mostly eat it with Moroccan bread, but I had it with couscous, prepared […]
Ful Medames – Fava Bean Dip
It’s hard to fathom how we don’t have this recipe up yet. This dish is a standard mezze and breakfast item in much of the Arab world. It’s often eaten during Ramadan because it’s so nutritious and filling. You can use dry beans (Brown Egyptian Favas) by soaking them overnight and then slowly simmering them, […]
Cabbage Stuffed with Lamb and Barley
It’s hard to find a good cabbage roll. Some of them are just absurdly large. Others are in a gross tomato sauce. A lot of them simply have too much rice and not enough spice. Well, problem solved! Here’s my adaptation of this recipe from Almost Turkish. The lamb makes these pack a flavor wallop, […]
Middle Eastern Vermicelli Rice
I’m re-posting this – it was originally in the Melukhiyya with Vermicelli Rice entry, but I think it’ll be easier to refer to it if it’s in its own entry. I’ve updated it a bit, since I had a word translated wrong (I don’t think that it’s made with lard as I thought – I […]
Kufta Hotdish لحم بالصينية
So I realize that this is very similar to Lillian’s previously posted Lamb Kibbeh Hotdish, however, this it is different enough that I figured it warranted a new entry. The Arabic name actually, literally means, “Meat in a Pan.” It’s relatively easy, but needs about an hour or more to cook. I originally learned this […]
White Beans with Bastirma
I got this wonderful recipe from the Almost Turkish recipe blog. Bastirma is a salted, highly seasoned, pressed beef product that you can find at the deli counter in Holy Land. I think it fulfills the role a pork product like bacon would fill in non-Muslim (or Jewish) cuisine. It has a complex, salty flavor, […]
Fasuliya – Green Bean Stew
If you’re anything like me, you have more green beans than you can deal with right now. Even if you don’t, this is an easy and versatile dish that can either be a vegetarian side-dish or a meaty main entree. You can even use frozen green beans, so this would be a welcome taste of […]
Moroccan Beet Salad
So this is actually a ridiculously simple beet salad, but I got it from my friend Melanie who just got back from Morocco. Apparently she knows at least two other recipes for beet salad, but this is her favorite: 4 small-medium sized beets1/2-3/4 cup beet juice(produced by boiling the beets)juice of one lemon2-4 Tbsp sugar […]
Crockpot Chicken Tajine-like thing
Well, I have actually NO idea how to cook a proper tajine, and in fact I’ve only eaten them a couple times. However, I was trying to get rid of ingredients, and this is sort of what resulted. When my friend gets back from Morocco, I will be sure to force her to teach me […]