ive more of a traditional middle eastern dessert taste (I personally can
nd serve.
FOR THE MIDDLE EASTERN RICE: Prepare the rice as
Cut cucumbers into cubes, set aside.
In medium bowl add all other ingredients into bowl except for olive oil.
Mix well until no clumps.
Add cucumbers and mix well.
Garnish with olive oil on top.
*If you dont like hot foods, omit the pepper, but in order to stay true to this particular recipe please do not omit or substiture* I smash my garlic and hot pepper in a mortar or pestle together, or you could do it in a mini food processor and add the liquid to it.
Enjoy.
ilantro. Serve with aioli and salad.
Mix all the ingredients together for the dressing in a small glass bowl.
Mix the vegetables together in a larger bowl. (I cut the artichokes hearts in half before adding them to the salad).
Pour the dressing over the salad. Stir to coat then refrigerate for 30 minutes before serving.
Toast the pita breads and with a scissors, cut into bite sized pieces.
Set aside.
Toss lettuce, green onion, cucumber, tomatoes, parsley, garlic and mint in a large mixing bowl.
Add lemon juice, olive oil and sumac.
Toss.
Add bread and then salt to taste.
Best if allowed to chill for a few hours before serving.
sumac is a maroonish colored middle eastern spice that can be found almost anywhere. It adds a nice color and flavor.
It's not necessary, but a very nice touch to this recipe.
TO PREPARE SALAD:
Preheat oven to 350\
the cilantro leaves and the Middle Eastern red pepper. Stir in well
Preheat oven to 350\u00b0F.
Rub the lamb all over with the oil and then with the seasonings.
Grill the lamb until medium-rare, turning once (internal temp 135F; about 40 minutes on an outdoor grill).
On a baking sheet, toast the pecans in preheated oven for about 10 minutes.
In a bowl, cobine the remaining ingredients and toss to mix.
Sprinkle the pecans over the top of the tossed salad.
Slice the lamb thin when it finishes cooking, then serve the salad with the grilled lamb on top.
dding them to the salad.
The New Book of Middle Eastern Food.
mall pieces and toss with salad. Top with feta and eggs
Step 1: Heat the rice and water in a very large pan to the boiling point,then lower the heat and simmer covered until the rice is done and the water is completely absorbed (approx. 15 min.).
Step 2:Add the milk and stir to incorporate paying particular attention to scraping all the rice from the bottom of the pan.Bring to a simmer and cook stirring periodically until mixture becomes thick and creamy.
Step 3:Add the sugar and orange-blossom water.The consistency will become more liquidy as a result,so continue cooking and stirring for ...
br>The New Book Of Middle Eastern Food Claudia Roden.
In a 2 quart saucepan heat sugar and water and bring to a full boil on high.
Reduce heat and simmer for 10 minutes, stirring.
Stir in freshly squeezed lemon juice and simmer for 1 minute more.
Set aside to cool then add rose and orange blossom water.
Use over your favourite Middle Eastern pastries.
ot.
Quick pizza with middle-eastern khubz is ready to serve
efrigerated.
Fattoush Salad:
Syrian Toasted Bread Salad.
Combine the
Mix all salad ingredients together, place to the side while making the dressing.
To make dressing, mix lemon juice with cumin, salt and pepper.
Beat in olive oil.
Fold into reserved salad.
Chill several hours to enhance flavor.
efore serving.
Make the salad by dicing tomatoes, cucumbers, and
armed pita breads, onion slices, salad greens, hummus and yogurt mixed
rain toast, or wrap egg salad in lettuce leaves to serve.