Lamb Shawarma

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This lamb shawarma isn’t traditional, but it’s delicious. The secret ingredient lies in pomegranate molasses, which tenderizes the meat while lending a tangy, complex flavor. Tossed with plenty of grilled red onions and mint and tucked into pita bread, it’s a crowd pleaser.

Lamb shawarma

Ingredients:

For the pomegranate marinade:

3 teaspoons olive oil
2 tablespoons pomegranate molasses
1 tablespoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper

1 1/2 pounds boneless leg of lamb, cut into 2 to 3-inch pieces and skewered
1 red onion, sliced into thick wedges and skewered

For the tahini dressing:

5 tablespoons tahini
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
4 tablespoons water
2 tablespoons finely chopped parsley
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

1/2 cup mint leaves, torn
4 pita breads, cut in half and warmed
3 cups chopped lettuce

1. Make the marinade: in a bowl, whisk together olive oil, pomegranate molasses, lemon juice, minced garlic, ground cumin, salt, and pepper.

2. Put marinade and lamb in a resealable plastic bag, seal, and squish to mix. Chill for 24 hours.

3. Make the tahini dressing: in a bowl, whisk together tahini, lemon juice, olive oil, water, parsley, garlic, salt, and cayenne.

4. Heat a grill to high (about 450F degrees). Grill lamb and onion wedges, turning once, until onions are slightly softened and charred and lamb is medium (cut to test), about 10 minutes total. Transfer to a board and let rest 5 minutes. Roughly chop onions. Thinly slice meat.

5. In a bowl, combine lamb and any juices, onions, and the mint. Set out a platter with lamb, pita, lettuce, and tahini dressing, and serve.

Kashk-Braised Goat and Chickepea Soup (Boz Ghormeh)

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Kashk is an Iranian dairy product similar to sour cream, made from the leftovers of cheese making. It’s tart and creamy, providing a welcome contrast to rich, meaty dishes. Its essential in dishes like ash-e reshteh and also boz ghormeh, a regional specialty of Kerman in south-central Iran.

In this #uglydelicious meal-in-a-bowl soup, goat is braised with chickpeas, a hearty serving of seasoned kashk and topped with garlicy, tarragon-inflected croutons made from Iranian naan-e sangak flatbread. In a pinch, you can substitute the goat for leg of lamb and you can substitute the sangak with lavash or pita.

Kashk-braised goat and chickpea soup

Ingredients:

For the goat:

3/4 cup dried chickpeas, soaked in water with 1/2 teaspoon baking soda overnight, drained, and rinsed
2 tablespoons olive oil
2 onions, peeled and chopped
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon turmeric
1/2 teaspoon ground cumin
3 cloves garlic, sliced, plus 1 or 2 cloves garlic, grated
1/3 cup tarragon leaves, chopped, or 1 tablespoon dried tarragon
1 1/2 cups liquid kashk
1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water

For the croutons:

1 sangak bread cut into 1-inch squares
1 clove garlic, grated
1/2 cup tarragon leaves
2 teaspoons olive oil

1. To cook the goat: Heat oil in a dutch oven over medium heat and saute the onions until beginning to turn golden. Add the goat and continue to saute until onions are golden brown. Add salt, pepper, turmeric, cumin, 3 cloves of sliced garlic, tarragon, chickpeas, and saute for 2 minutes.

2. Pour in 4 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally until the meat and chickpeas are tender.

3. In a small saucepan over low heat, add the kashk, remaining 1 clove grated garlic, and saffron water, and give it a stir. Cover and simmer for 5 minutes, taking care not to let the kashk come to a boil.

4. Once the goat and chickpeas have finished cooking, add the kashk mixture to the dutch oven. Cover and keep warm until ready to serve.

5. To make the croutons: Preheat the oven to 350F degrees. Spread sangkak on a baking sheet lined with parchment paper and add the garlic and tarragon. Drizzle oil over the bread and toss to coat. Bake in the oven for 10 minutes, until the bread is toasted.

6. Serve the soup in individual bowls and top with a few croutons. You can also serve this soup with a fresh herb platter of sabzi khordan on the side.

Khoresh-e Gheymeh (Iranian Lamb and Chana Dal Braise)

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Khoresh-e gheymeh, or Iranian channa dal and lamb braise is one of the most popular (and mercifully easiest) khoreshes to make. Khoreshes are Iranian braises that are served with basmati rice, and this one in particular is the perfect example of cross-cultural evolution: high five to the genius who decided that French fries would become a required part of this dish.

Make sure to seek out limoo omani (dried limes) here, as their flavor is essential to the success of khoresh-e gheymeh.

Khoresh-e gheymeh

Ingredients:

For the braise:

3 tablespoons olive oil
2 onions, chopped
1 pound leg of lamb, cut into 1-inch pieces
4 dried limoo omani (Persian limes), pierced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1 tomato, peeled and chopped
1/2 teaspoon sugar
1/2 teaspoons ground saffron dissolved in 2 tablespoons hot water
1/4 cup yellow split peas (chana dal)

For the French fries:

2 pounds russet potatoes, peeled, cut into thick matchsticks, and soaked in cold water
1 cup vegetable oil for shallow frying
Salt to taste

1. To make the braise: Heat 2 tablespoons oil in a large pot over medium heat. Saute the onions until beginning to brown and then add the lamb, continuing to saute until the onions are golden brown and the juice has been absorbed. Add the dried limes, salt, pepper, and turmeric, and saute for 3 minutes.

2. Add 3 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.

3. Add the tomato, sugar, and saffron water. Cover and cook over low heat for 35 minutes.

4. In a saucepan, cook the yellow split peas in 3 cups water and 1/2 teaspoon salt for 30 minutes. Drain, rinse, and add to the pot with the lamb. Cover and keep warm until ready to serve.

5. To make the French fries: Drain and dry the potatoes. Heat oil in a skillet over medium heat, add the potatoes, and shallow fry until golden and cooked through. Use a slotted spoon to remove the potatoes and place on paper towels. Season with salt.

6. To serve, place the braise in a serving bowl and top with the French fries. Serve with basmati rice (and Iranian pickles and a fresh herb platter of sabzi khordan, if desired).

Shaking Beef with Arugula

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This is one of those weeknight meals that looks fancier than it really is. It’s a spin on the Vietnamese classic and requires no rice — instead, well-marbled rib-eye is served on a bed of peppery arugula. Healthy, easy, and delicious: the perfect cooking trifecta.

Shaking beef with arugula

Ingredients:

1 1/2 tablespoons oyster sauce
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1 1/2 teaspoons cornstarch

1 teaspoon fish sauce

3/4 teaspoon black pepper

1 garlic clove, smashed
1 1/2 pounds boneless rib eye steak or New York strip steak, trimmed and cut into 3/4- to 1-inch pieces

1/4 cup thinly sliced red onion or shallot
2 tablespoons water
1 1/2 tablespoons rice vinegar
1/8 teaspoon salt

5 cups baby arugula
1/4 cup fresh mint or basil, coarsely chopped
2 tablespoons vegetable oil

1. Marinade the beef: Stir together oyster sauce, soy sauce, 1 teaspoon sugar, cornstarch, fish sauce, 1/2 teaspoon pepper, and garlic in a medium bowl. Add beef, toss to coat, and let marinate 30 minutes at room temperature.

2. Make the salad: Rinse onions in a strainer under cold running waters; set aside. Whisk together 2 tablespoons water, vinegar, remaining 1/2 teaspoon sugar, salt, and remaining 1/4 teaspoon pepper in a large bowl until sugar is dissolved. Add onion; top with arugula and herbs and toss to combine.

3. Heat a large skillet over high and add oil. When oil is shimmering, add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat is cooked through, about 5 to 6 minutes for medium. Remove from heat. Transfer salad to a platter and arrange cooked beef and juices on salad, and serve immediately.

Curry Puffs

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I was sort of obsessed with eating all the things when I visited Singapore a few years ago. I mean, it’s the best food city on earth (don’t @ me). When it was time to leave, I realized I hadn’t yet tried one of the most Singaporean of snacks, curry puffs! Think curried chicken and potatoes in a deep-fried pastry shell. Yeah. I hurriedly bought one at Changi Airport right as we were boarding and savored the carby, meaty, buttery goodness right before saying goodbye.

I can’t find curry puffs in the Bay Area, but I can make them with relative ease at home. I take a shortcut with puff pastry and I oven bake them so they’re a bit healthier, but they’re just as delicious.

Curry puffs

Ingredients:

1 small potato, boiled, peeled, and cut into cubes
1 tablespoon vegetable oil
2 teaspoons minced ginger
1/2 onion, chopped
2 green onions, sliced
1/2 pound boneless, skinless chicken breast, chopped
2 tablespoons curry powder (I used a blend of Madras curry powder and homemade Jaffna curry powder)
1 teaspoon soy sauce
1 egg yolk mixed with 1 tablespoon water
1 sheet puff pastry, thawed

1. Place a wok over high heat until hot. Add oil, then add ginger, onion, and green onions, and stir-fry for 5 minutes, until onion begins to brown. Add chicken and stir-fry for another 2 minutes. Stir in potato, curry powder, and soy sauce. Remove from heat and let cool. Transfer mixture to a large bowl and lightly mash with a potato ricer.

2. Preheat oven to 375F degrees. In the meantime, on a floured board, roll out puff pastry to a thickness of about 1/4 inch; cut into 4-inch circles. Place 1 tablespoon filling on each circle. Brush edges with egg wash, fold dough to make half-moons, and press edges to seal.

3. Place on a lightly oiled baking sheet. Brush tops with remaining egg wash. Bake until golden brown, about 25 minutes. Serve warm.