Tag: Appetizer

Ghaliyeh Kadoo (Iranian Simmered Zucchini)

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Ghalieh kadoo is one of those dishes whose sum is greater than its parts. This Iranian garlicy stewed zucchini never comes out 100% like my maman’s (does anything ever come out like our mamans’?) but it’s delicious nonetheless. Serve it with flatbread, or eat it plain like I do, because it’s really that good.

Ghaliyeh kadoo

Ingredients:

10 zucchini, diced
Salt
1 head garlic, peeled and finely chopped
1/4 cup olive oil
2 teaspoons turmeric
Pepper

1. Salt the zucchini in a colander for a couple of hours to release excess liquid.

2. In a saucepan, lightly sauté the garlic in the olive oil until just starting to turn golden. Add the turmeric, then add the zucchini. Cook over medium heat, stirring occasionally until reduced, about 20 minutes.

3. Add pepper to taste, cover, and simmer on low, stirring every once in a while for another 10 minutes, adding a bit of water if needed to keep from scorching. Serve warm or at room temperature.

Artichoke-Spinach Dip

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The best spinach dip I’ve ever had is my mom’s: fresh and tangy and served in a sourdough boule to mop up all the good bits. This baked artichoke-spinach dip the cousin of that nostalgic Favorite Dip of All Time That I Can’t Stop Eating. Packed with loads of artichokes and spinach, the healthiness almost masks the generous amount of cheese. Say hello to your new favorite winter appetizer.

Artichoke-spinach dip

Ingredients:

6 ounces cream cheese, softened
3/4 cup shredded Gouda cheese
1/2 cup shredded low-moisture mozzarella cheese
1 to 1 1/2 cups chopped thawed frozen spinach, drained well
3/4 cup canned or frozen artichoke hearts, drained and chopped
1/3 cup chopped green onions
1/4 cup mayonnaise
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 cayenne pepper
1/4 cup grated Parmesan cheese
Crostini or crackers, to serve

1. Preheat oven to 400F degrees. Stir together cream cheese, gouda, mozzarella, spinach, artichokes, green onions, mayonnaise, garlic, salt, and cayenne pepper in a bowl until smooth. Spoon into a 1-quart baking dish; sprinkle top with Parmesan. Bake in preheated oven until browned and bubbly, about 25 minutes. Serve with crostini or crackers.

Eggplant, Tomato, and Cucumber Salad

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This Middle Eastern-inspired salad is peak summer: buttery eggplant, juicy tomatoes, and crispy cucumber are bound by a cooling and tangy yogurt dressing. The best part? It’s so much easier to make than it looks.

Eggplant, tomato, and cucumber salad

Ingredients:

2 Japanese eggplant, sliced
2 tablespoons vegetable oil
2 tablespoons olive oil
1/4 cup red wine vinegar
1 garlic clove, crushed
1 tablespoon lemon juice
1/3 teaspoon ground cumin
1/2 teaspoon ground coriander
1 cucumber, sliced
2 tomatoes, sliced
2 tablespoons Greek or Middle Eastern-style yogurt
Salt
Pepper
Chopped parsley, for garnish

1. Preheat the broiler: brush the eggplant slices with the vegetable oil and cook over high heat, turning once, until golden and tender. Cut slices in half.

2. In a large bowl, combine the olive oil, vinegar, garlic, lemon juice, cumin, and coriander. Season with salt and pepper. Add the warm eggplant, mix, and chill for at least 1 hour. Add the cucumber and tomatoes. Transfer to a serving dish and spoon the yogurt on top and garnish with parsley.

Zucchini Fritters with Pistou

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Did you plant zucchini this summer and now have way too many of them and don’t know what to do? Tired of zucchini salad? Enter zucchini fritters with garlicy pistou. Crispy on the outside and soft on the inside, I could eat a million of these.

Zucchini fritters with pistou

Ingredients:

1 handful basil leaves
1 or 2 garlic cloves, peeled
1 cup grated Parmesan cheese
Grated zest of 1 lemon
1/2 cup plus 1 tablespoon olive oil
1 pound zucchini, grated
2/3 cup flour
1 egg, separated
Vegetable oil for shallow-frying
salt
pepper

1. To make the pistou, place the basil, garlic, parmesan cheese, lemon zest in a food processor and pulse until grainy. Gradually blend in 1/2 cup olive oil, a little at a time, until combined, then transfer to a small serving bowl.

2. To make the fritters, put the grated zucchini in a colander over a bowl and sprinkle liberally with salt. Let sit for 1 hour, then rinse. Squeeze and drain well.

3. Sift the flour into a bowl and make a well in the center, then add the egg yolk and remaining tablespoon olive oil. Measure 4 tablespoons water and add a little to the oil.

4. Beat the egg yolk and oil, gradually incorporating the flour and water to make a smooth batter. Season and let sit for 30 minutes.

5. Stir the zucchini to the batter. Beat the egg white until stiff, then fold into the batter.

6. Heat 1/2 inch of oil in a frying pan. Add spoonfuls of batter to the oil and fry for about 4 minutes per side, until golden. Drain the fritters on paper towels and serve warm with the pistou.

Chickpea Shami with Lime and Saffron Glaze

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Shami is kotlet’s cousin: an Iranian meat patty that’s delicious on its own or with bread, comfort food that comes in all sorts of variations. My mom makes these the traditional and labor-intensive way with braised and shredded lamb shank combined with yellow split peas. When it comes to Iranian food, I’m nowhere near as good a cook as her, but my version, albeit easier and not the same, still hit the spot.

Chickpea shami with lime and saffron glaze

Ingredients:

1 pound ground beef, lamb or turkey
1 onion, peeled and quartered
1 pound carrots, peeled and grated
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon turmeric
1/2 cup chickpea powder
1/4 cup vegetable oil
1/4 cup water
1/4 cup sugar
1/4 cup lime juice
1/2 teaspoon ground saffron dissolved in 1 tablespoon water

1. Place the lamb in a large mixing bowl. In a food processor, place the onion, carrots, 1 teaspoon salt, pepper, and turmeric, and pulse until you have a grainy paste. Transfer to the mixing bowl, add the chickpea flour, and knead with your hands until all of it has been absorbed. Cover and allow to rest for 30 minutes.

2. Heat 2 tablespoons oil in a saute pan over medium-low heat until hot. Shape the lamb mixture into 3 inch-patties, gently poking a hole in the middle of each. Place the patties in the pan and cook for 5 to 7 minutes on each side until golden and cooked through.

3. To make the glaze, in a small bowl, combine the water, sugar, lime juice, saffron mixture, and remaining salt in a small bowl. Pour the glaze over the patties in the pan once they have cooked through. Reduce heat to low, cover, and allow to simmer for 3 to 4 minutes until the sauce has been absorbed. Serve warm or at room temperature on their own, or with flatbread, fresh herbs, and yogurt.