Middle-Eastern on Dan Tasse dot com

Mojardara

Sat, 26 Apr 2025 22:34:00 +0000

400ml oil

4 large onions, cut in half and thinly sliced

275g or 1.5 cups green lentils

1 tbsp cumin seeds

300g or 1.5 cups basmati rice

1 tsp ground coriander

2 tsp ground cumin

2 tsp ground cinnamon

1.5 tsp turmeric

2.25 cups water

Fry onions in oil until golden brown and crispy, drain on a plate with a paper towel. Discard oil.

Boil lentils for 15 minutes until they soften but don't turn to mush. Rinse in cold water.

In the former onion pan, fry cumin seeds for a minute and add rice, spices, and a good amount of salt. Then add lentils (and optional: raisins) and stir. Add water, stir again, cover, and cook 20 minutes. Turn off the heat and let it sit for 10 minutes to cook through. Mix in the fried onions and serve.

Source: Persiana by Sabrina Ghayour

Piyaz

Sat, 26 Apr 2025 19:22:00 +0000

Turkish white bean salad

2 14oz cans cannellini beans, drained and rinsed

2 red onions, cut in half and thinly sliced

1-2 tbsp Aleppo pepper

40g parsley, roughly chopped

1 big garlic clove, crushed

Juice of 1-2 lemons

3 tbsp tahini

3 tbsp olive oil

2 tbsp red wine vinegar

salt and pepper

Mix beans, onions, Aleppo pepper, and parsley. Mix dressing, mix everything.

Source: Persiana by Sabrina Ghayour

Radish orange blossom salad

Sat, 26 Apr 2025 19:19:00 +0000

200g radishes, thinly sliced

1 cucumber (peeling and scooping seeds optional)

2 small red onions, halved and thinly sliced

70g pine nuts, toasted

1 tbsp honey

1 1/2 tsp orange blossom water

Juice of 1 lemon

4 tbsp olive oil

40g mint leaves, coarsely chopped

salt and pepper

Mix the radishes, cucumber, onions. Mix the dressing, add to the salad, add the pine nuts.

Source: Persiana by Sabrina Ghayour

Fistikli Kebap

Sat, 26 Apr 2025 19:17:00 +0000

150g pistachios (without shells)

2 eggs

500g ground lamb

1 onion, ground or finely chopped

2 tsp ground cumin

2-3 tsp sumac

1 tsp ground coriander

1 tsp dried oregano

zest of 1 lime

2 tsp salt

Grind 2/3 of the pistachios in a food processor. Lightly pulse the last 1/3. Add everything and mix with your hands. Like with Adana Kofte, it kinda doesn't hold together great. Make into patties and cook in a frying pan. (Broiling on a rack kinda works but they fall apart. Maybe I'll try broiling without a rack.) Serve with yogurt

Source: Persiana by Sabrina Ghayour

Adana Kofte

Sat, 26 Apr 2025 19:14:00 +0000

500g ground lamb

1 onion, ground in a food processor or finely chopped

3 tsp Aleppo pepper

3 garlic cloves, crushed

20g fresh parsley, chopped

1/2 red pepper, finely chopped

2-3 eggs

2 tsp sea salt flakes (or less table salt)

pepper

Mix everything, fry in a pan with oil or grill or put on a long kebab skewer. I think you can food process everything, but maybe not the meat, or it doesn't hold together very well. Still working on that. Serve on tortillas or bread with fresh sliced red onion, chopped parsley, yogurt.

Source: Persiana by Sabrina Ghayour

Mujadara

Mon, 13 Jun 2022 05:55:00 +0000

1 cup coarse bulgur wheat

1 cup small green lentils

2-3 tsp lebanese spice blend (allspice, cinnamon, black pepper, cardamom, coriander, ginger, clove)

1 tbsp butter

1/4 cup olive oil

2 large onions, sliced evenly

Boil 1 1/4 cup water, add butter, bulgur, 1 tsp spice mix, some salt. Simmer until cooked.

Cook lentils, adding some salt and 1 tsp spice blend

Cook onions until caramelized, add wheat and lentils, and more spice blend if you want.

Source: http://www.spicetreeorganics.com/mujadara

Tabbouleh

Mon, 14 Sep 2020 03:01:00 +0000

also transcribed tabouleh, tabbouli, tabouli, or taboulah

1/4-1 cup bulgur wheat
2-4 tbsp lemon juice (1-2 lemons) - scale according to the bulgur
2-4 tbsp olive oil - same as lemon juice
3 1/2 teaspoons kosher salt
1/2-1 cup minced scallions, white and green parts (1/2-1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
2 cups chopped parsley (2 bunches) - hand-chopped, not food processed, or they'll be mushier.
1 cucumber, unpeeled, seeded, and medium-diced (or 2-3 small Persian cucumbers) - optional
2 cups cherry tomatoes, cut in half or quarters, or 4 plum tomatoes, chopped
1 teaspoon freshly ground black pepper

pinch of cinnamon, allspice, or nutmeg

Salt the tomatoes in a strainer over a bowl. Wait 20 minutes.

Salt the parsley and put it in a bowl lined with paper towels. Wait 20 minutes too. Ideally salad-spin to dry them.

If you're using cucumbers, salt them too.

Boil the tomato water with more water until you have as much as you used bulgur. (or just use plain water.) Add to the bulgur.

Add lemon juice, olive oil, and 1 tsp salt. Stir, then add everything else and mix well.

Source: https://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe-2131154 and https://www.seriouseats.com/tabbouleh-salad-recipe

Foul Mudammas

Mon, 14 Sep 2020 02:59:00 +0000

2 cans plain fava beans (13 to 15 ounces each can) (or cooked dry fava beans)
1/2 cup water
Kosher salt
1/2 to 1 tsp ground cumin
1 to 2 hot peppers, chopped
2 garlic cloves, chopped
lemon juice
olive oil
1 cup chopped parsley
1 tomato, diced

Instructions

Heat the fava beans and 1/2 cup water. Add salt and cumin. Use a potato masher or fork to mash the fava beans.
Mortar and pestle the peppers and garlic; add lemon juice, then add to fava beans. Add olive oil. Top with parsley, tomatoes, and pepper slices.

Serve with pita bread, sliced veggies and olives.

Source: https://www.themediterraneandish.com/foul-mudammas-recipe/

Makhlouta

Mon, 18 Jan 2010 07:01:00 +0000

Makhlouta

4 oz red kidney beans (about 1 cup)

4 oz large white beans (1 cup)

4 oz garbanzo beans (chick-peas)(1 cup)

4 oz lentils, preferably brown (green OK)(1 cup)

4 oz bulgur (needs to be thick bulgur-can substitute another whole-grain)(1 cup)

4 oz wheat berries (optional)

2 large onions

1/4 cup of extra-virgin olive oil OR replace by lamb fat if doing the meaty version

Spices: salt, pepper, ground cumin (2 teaspoons or more)

3 Tablespoons of pomegranate molasses

1/2 cup of tomato paste (optional)

3 or 4 lamb chops (optional)

VEGETARIAN VERSION:

Soak the beans overnight separately in at least one quart of water.

Drain and rinse the beans the next day. Place all beans in a large pot, add 3 quarts of water and simmer for about two hours until well cooked.

Place the bulgur in a bowl, cover with water and soak for about 15 minutes, then drain.

If using meat, get a few lamb chops (3 or 4) and rub them a bit with half a lemon and set aside in a bowl. Heat a large soup pot, add a tablespoon of olive oil; pat the lamb chops dry and throw in the pot to brown for a few minutes on both sides. Remove from the pot.

Otherwise, heat the olive oil and fry the chopped onions in the oil until browned (not burnt! careful!)

Cool the onions a bit and puree them in a food processor. Add them to the beans. Add the tomato paste if using.

About 30 minutes before the 2 hours are up, add the lentils and the wheat berries (if using). Cook the lentils for about 15 minutes, then add the bulgur and the pomegranate molasses. Add the spices. Cover the pot and cook for 20 minutes or so, until the bulgur is cooked and soft.

Uncover the pot. If it is still too wet, cook a few minutes more; it will firm up upon cooling. Serve hot or at room temperature. The makhlouta needs to be thick and rather dry.

If using meat, place the lamb chops on top of the makhlouta.

Source for the recipe: Mijotons de Micha Sarraf, Fragrance of the Earth by Nada Saleh, The Rural Taste of Lebanon by Chérine Yazbeck. Also, used some suggestions from Haj Makari and Hashem who advised me to use pomegranate molasses.

via: http://www.tasteofbeirut.com/2010/01/the-hacker-dish-makhlouta/

Quinoa Tabbouleh

Thu, 22 May 2008 16:48:00 +0000

Quinoa Tabbouleh
Submitted by: syneva
“This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It’s a great meal for a hot summer day. The longer it sits the better it tastes."
Original recipe yield: 4 servings.

INGREDIENTS:

* 2 cups water
* 1 cup quinoa
* 1 pinch salt
* 1/4 cup olive oil
* 1/2 teaspoon sea salt
* 1/4 cup lemon juice
* 3 tomatoes, diced
* 1 cucumber, diced
* 2 bunches green onions, diced
* 2 carrots, grated
* 1 cup fresh parsley, chopped

DIRECTIONS:

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Dan’s notes: simple but good, dries out after a few days
Source: http://allrecipes.com/Recipe/Quinoa-Tabbouleh/Detail.aspx?src=rss

Falafel

Thu, 22 May 2008 16:22:00 +0000

Falafel
http://www.gomideast.com/articles/recipes/falafel2.htm

About one can of chickpeas, aka garbanzo beans, drained
1 chopped onion
1/2 full (mashed down) cup parsley, slightly chopped and with the stems off
Garlic - you be the judge, 1 or 2 cloves should be enough
1 egg
Cumin - 2 teaspoons
Ground Coriander - 1 teaspoon
Salt - 1 to 1.5 teaspoons should do
Black Pepper - about the same amount as the salt
Cayenne (Red) Pepper - 1 teaspoon, more for a little kick
Lemon Juice - Tablespoon
Baking Powder - 1 teaspoon
Olive Oil - Tablespoon for taste
Dried Bread Crumbs - 1 full cup
Olive Oil for frying (either in a pan or a deep fryer)

Mash up your chickpeas using the back of a large spoon, or a masher, in a bowl.
Use a food processor to pulse the onion, garlic, and parsely until they are a tiny mash of elements.
Spoon this mixture into your mashed chickpeas and stir together completely.
In a separate container mix together the raw egg, cumin, peppers, salt, baking powder and lemon juice and slowly stir into the chick pea mixture. Add the tablespoon of olive oil and keep stirring.
Put in the bread crumbs, not all at once but very slowly, stirring all the time. You can use more or less bread crumbs but just make sure that the entire thing is somewhat dense and will make patties easily.
If you are making your falafels in a pan, you want them to be like small hamburgers, somewhat flat, for easy cooking. If you are throwing them into a vat of oil, keep them in a ball shape, about the size of a golf ball.
When they are browned, either on both sides or their entirety, take them out and cover them with a paper towel to drain the oil.
Eat with hummus, tabouli, tahini or as a side dish to shawarma or any meat dish.