Tag: Middle Eastern

Dukkah-ish and Chocolate Ice Cream Topping

Posted on

This is the easiest and most delicious topping to take your vanilla ice cream to the next level. I hesitate to call this sprinkle dukkah (dukkah adjacent, maybe?), since dukkah is an Egyptian blend of seeds, nuts, and spices and this sprinkle is a blend of seeds, nuts, and chocolate. Two out of three ain’t bad I guess.

This topping would be just as satisfying on yogurt too, if you want to keep things healthier.

Ingredients:
  • 1/4 cup chopped salted dry-roasted peanuts
  • 1/4 cup toasted sesame seeds
  • 2 tablespoons chopped dark chocolate
  • 1/2 teaspoon flaky sea salt
  • 3 cups vanilla ice cream
  • 3 tablespoons tahini, warmed
  1. Lightly toast peanuts and, sesame seeds in a small skillet over low, stirring occasionally, until fragrant, about 5 minutes. Transfer to a small plate; let cool, about 5 minutes. Stir together cooled peanut mixture, chocolate, and salt in a small bowl. Scoop 1/2 cup vanilla ice cream into each of 6 bowls. Drizzle each with 1/2 tablespoon tahini. Sprinkle each serving with 2 tablespoons dukkah.

Okra Fries

Posted on

Six years ago, I tried the famed okra fries at Dishoom, London’s ode to Parsi cuisine. The entire meal was a revelation but it’s the okra fries that really stole my heart.

London may be eleven hours away from the Bay Area, but I bought the Dishoom cookbook so I can keep eating their okra fries on demand. Adapted from the cookbook, these okra fries make a salty-crunchy appetizer or side dish alongside any South Asian meal. Serve with tamarind chutney instead of ketchup, of course.

Ingredients:

  • 1/2 pound okra, rinsed, patted dry, and trimmed
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1/2 teaspoon chili powder
  • Avocado oil, for frying
  • 1/4 cup chickpea flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon chaat masala
  • Tamarind chutney, to serve
  1. Slice okra in half lengthwise. Mix the garlic, ginger, chili powder, and four teaspoons water. Add the okra and mix well to coat thoroughly.
  2. Heat the oil in a heavy, deep pan to medium-high.
  3. Mix the chickpea flour and cornstarch. Add the okra and toss gently to coat.
  4. Carefully shallow-fry the okra in the hot oil, in batches if necessary, until golden and crispy, about 5 minutes. Drain on a paper towel-lined plate, sprinkle with chaat masala, and serve immediately alongside tamarind chutney.

Avocado, Tomato, and Cucumber Salad

Posted on

Here’s the world’s easiest (and most satisfying) summer salad for when you’re short on time but need something to go with that barbecue or potluck. Use top-quality produce here for a salad that’s greater than the sum of its parts.

Ingredients:
  • 2 large heirloom tomatoes, washed and cored
  • 1 large avocado, halved, pit removed, and peeled
  • 3 Persian cucumbers
  • 1/2 small red onion
  • 1 garlic clove, grated
  • 1/4 cup parsley, finely chopped
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • Salt and pepper
  1. Quarter the heirloom tomatoes and cut them into thin slices, then place in a large bowl. Thinly slice avocado halves and gently add to the bowl. Thinly slice cucmbers and red onion and add to the salad bowl.
  2. Top vegetables with grated garlic, vinegar, parsley, and olive oil, then gently toss to coat. Season to taste with salt and pepper and serve.

Creamy Tahini and Harissa Beef

Posted on

Think of this easy one-dish meal as a deconstructed pita sandwich, except crunchier, saucier, and more delicious. Adapted from Bon Appetit, it’s not an authentic recipe by any means but the combination of creamy tahini and spicy harissa will earn a spot in your regular dinner rotation.

Ingredients:
  • 1/2 cup tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 red onion, finely chopped
  • 6 green onions, white and green parts separated, thinly sliced
  • 8 garlic cloves, chopped
  • 1/2 cup harissa
  • 1 pound ground beef
  • 1 8-ounce bag pita chips
  • 1/2 cup coarsely chopped herbs (such as parsley, cilantro, or mint)
  1. Whisk tahini, lemon juice, 1/4 teaspoon salt, and 1/2 cup room temperature water in a small bowl until smooth; set tahini sauce aside.
  2. Heat oil in a large cast iron skillet over medium-high. Cook red onion, white parts of green onions, and garlic, stirring occasionally, until onions are tender and golden brown in spots, about 8-10 minutes.
  3. Add harissa, remaining 3/4 teaspoons salt, and 1/4 cup water. Reduce heat to medium and cook, stirring often, until harissa is slightly darkened and oil beads on surface, about 5 minutes. Add beef and 1/2 cup water and cook, stirring often to break up meat, until water is mostly evaporated and beef is cooked through, 10-12 minutes. Remove from heat and mix in green parts of green onion.
  4. Spread half of reserved tahini sauce on a platter; spoon beef mixture over. Top with a handful of pita chips and remaining tahini sauce, then herbs. Gently mix to barely combine. Serve with more pita chips for scooping or dipping.

Khoresh-e Qarch (Iranian Mushroom Braise)

Posted on

I didn’t grow up eating khoresh-e qarch but I love anything with mushrooms so I had to try this. Adapted from a Najmieh Batmanglij recipe, this khoresh is super savory, thanks not only to the musrhooms but the the slow-and-low browning and braising of lots of onions and chicken. Serve this with basmati rice and fresh herbs on the side for a comforting meal.

Ingredients:

2 onions, sliced
2 cloves garlic, chopped
2 pounds boneless chicken thighs, cut into one-inch cubes
5 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound cremini mushrooms, washed and trimmed
2 tablespoons flour
2 tablespoons lime juice
1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
1 egg, beaten

1. In a dutch oven, brown onions, garlic, and chicken in 3 tablespoons oil. Add salt and pepper. Pour in 1/2 cup water, cover and simmer over low heat for 45 minutes, stirring occasionally.

2. Slice mushrooms and sprinkle with flour and saute in 2 tablespoons oil.

3. Add mushrooms, lime juice, and saffron water to the meat. Cover and simmer 10 minutes over low heat.

4. Taste the stew and adjust seasoning. Add beaten egg. Simmer 5 minutes over low heat, gently stirring.

5. Serve warm with basmati rice.