Take a tour of Middle Eastern cooking with 9 recipes, including shawarma, flatbreads and tahdig - The Washington Post

Kasper
Home

Take a tour of Middle Eastern cooking with 9 recipes, including shawarma, flatbreads and tahdig - The Washington Post

Take a tour of Middle Eastern cooking with 9 recipes, including shawarma, flatbreads and tahdig - The Washington Post

Posted: 30 Jan 2021 07:00 AM PST

There is no singular boundary for the geography — and there is no all-encompassing definition of the cuisine either. Just as people have traveled throughout the land, so, too, has the food. Case in point: Shakshuka, the saucy egg dish often associated with Israeli food that has its roots in North Africa. You'll find flatbreads, grilled meats, spicy condiments and vegetable stews across the region, all with their own local flair. But that's just a few wide-ranging examples. Here are a few trusted recipes from our archives to help you bring more of the breadth of Middle Eastern flavors to your table.

Za'atar Rubbed Pitas, above. This beginner-friendly recipe comes from "Bazaar: Vibrant Vegetarian Recipes," a book of vegetarian Middle Eastern and Persian food. It's a good one to help you get your bread fix relatively quickly and features the spice blend za'atar, which often includes such ingredients as thyme, marjoram, sumac and sesame seeds.

Potato Tahdig. Perfect your efforts at the venerable Iranian tahdig, the dish treasured for its crust of crispy rice. This version stars a layer of golden potatoes. Be sure to take a look at Chicken Tahdig, too.

Crispy Herbed Falafel. You'd be hard-pressed to find a better home version of falafel than this one from Israeli chef and cookbook author Einat Admony. She's also the source of our Spicy Red Shakshuka.

Koshary. The Egyptian dish that combines elements of other cuisines is a mix of lentils, rice and pasta topped with tomato sauce and fried onions. Megadarra also features lentils, rice and fried onions.

Turkish Yogurt Sauce. Yogurt sauce is a common condiment all over the Middle East, and this one hails from Turkey. Use with meat, vegetables and grains.

These Recipes Are So Smart - The New York Times

Posted: 29 Jan 2021 09:30 AM PST

Hello and welcome to Five Weeknight Dishes, a newsletter for busy people who still want something good to eat.

As a home cook and an editor, I love and seek out recipes that are animated by a great idea: a clever technique, a sharp shortcut that defies conventional wisdom, a magic combination of flavors or textures, or an ingredient moonlighting in a new context. Those are the recipes I try to give you in every newsletter, and this week's is really chock-full of them. Cacio e pepe — but made with farro, and using a technique that is easier than the classic. Chicken adobo — but made with cauliflower, which also turns it vegan.

On another note, last week I asked how the weather was where you are, and what you're cooking, as food and weather are inherently entwined. It was wonderful and fascinating to read your emails. (The farthest came from a town outside Berlin, where it was about to snow and the writer had just cooked chopped cauliflower al dente and used it in a salad with smoked salmon and mustard vinaigrette. Ooh!) Keep sending them, or just reach out with your cooking quandaries. I read every note: dearemily@nytimes.com.

[Sign up here to receive the Five Weeknight Dishes newsletter in your inbox every Friday.]

Here are five dishes for the week:

1. Farro e Pepe

Traditional cacio e pepe is simple but finicky to make. Samin Nosrat changes that by using an immersion blender to make the sauce here, a foolproof technique she found in a YouTube video featuring the Roman chef Flavio de Maio. Samin pairs the sauce with farro, for a consistency that she likens to risotto, but you could use it on pasta. If you don't have an immersion blender, use a food processor.

View this recipe.

_____

2. Broiled Fish With Lemon Curry Butter

Melissa Clark takes the reliable combination of broiled fish and butter and spikes that butter with garlic, ginger and curry powder. The results are abundantly more flavorful, with next to zero extra effort on your part. I'd want potatoes alongside, but if you make rice, you can cook extra to reheat and serve with the cheese buldak or cauliflower adobo below. (Not as good as freshly made rice, but definitely good enough and saves you a pot to clean.)

View this recipe.

_____

3. Maangchi's Cheese Buldak (Fire Chicken)

Cheese buldak takes chicken braised in a sauce made with spicy gochujang and gochugaru, staples in Korean cooking, then covers it with shredded mozzarella. (The origins of the dish likely have something to do with the arrival of pizza chains like Domino's in South Korea, and with them a mountain of low-moisture mozzarella.) This recipe comes from Maangchi, the YouTube star and cookbook author, and it's really easy to make.

4. Cauliflower Adobo

I made this recipe by Ali Slagle for dinner on Wednesday and was delighted anew by how smart and simple it is: a vegan take on chicken adobo that comes together within 45 minutes, but keeps the delicious flavors of the Filipino classic. We had it with rice, and next time I'll fry an egg to serve on top, too (which, of course, makes the dish not vegan).

View this recipe.

_____

Spice up your date night with recipes from around the globe - ABC 4

Posted: 30 Jan 2021 10:07 AM PST

(ABC4) – Are you tired of eating that same old chicken parmesan every weekend? What about your homemade Sunday salad, has it finally lost its touch?

Well, may your taste buds no longer live in agony, for we at ABC4 have gathered a couple of recipes from around the globe that will certainly welcome you back into flavatown; not only spicing up your entrees but hopefully your love life as well.

EUROPE | ASIA | NORTH AMERICA | SOUTH AMERICA |

EUROPE

Bonjour! Bring France into your kitchen with these interesting pairings:

APPETIZER:

Escargots a la Bourguignonne

This appetizer translates to 'Snails in Garlic-Herb Butter'

What better way to embrace the french culture by trying out homemade escargot? This recipe will leave your mouth watering as hot garlic and herbs melt across your tastebuds and beg you for more.

Click here for the full recipe.

ENTREE:

White Wine Coq Au Vin

According to Country living, this recipe is to die for. White Wine Coq Au Vin is a french based entree focused on the union of tender chicken pieces and creamy wine sauce.

Click here for the full recipe.

DESSERT:

Mango-Basil Vacherin

This crisp-creamy French dessert combines little lime meringue kisses with basil ice cream and sweet mango sorbet.

Not only will this recipe beautifully tie your date night together but it will take you and your partner on a rollercoaster of flavors. Your tastebuds will definitely be thanking you. Click here for the full recipe.

ASIA

Nĭ hăo! Celebrate Chinese New Year and try out these asian delicacies:

APPETIZER:

Pan-Fried Vegetable Dumplings

Start your journey with Pan-fried dumplings stuffed with cabbage, carrots, five-spiced tofu, and seitan. This appetizer is a definite way to kick off the new year.

ENTREE:

Xi'an Biang Biang Noodles

Thick, broad, hand-pulled noodles seasoned with chili, garlic, and Sichuan pepper, Xi'an Biang Biang noodles offer a delectable taste and texture.

DESSERT:

Tang Yuan

A common dessert eaten during the new year is Tang Yuan. this sweet treat is made up of sweet rice with black sesame filling.

NORTH AMERICA

Welcome to back North america. Another way to spice up your kitchen table is bringing in some soul into the mix. Check out these pairings:

APPETIZER:

Southern Corn Muffins

Kick-off your date night with some southern loving and feast on warm cornbread muffins.

ENTREE:

Cajun Fried Catfish & Collard Greens

A delicious way to truly experience southern cooking is trying out something cajun and something fried. This recipe combines all the right spices and leaves you constantly wanting more. It is definitely worth devouring.

DESSERT:

Mardi Gras King Cake

With Mardi Gras quickly approaching, why not end off the night with something sweet to celebrate it?

The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party.

According to Southern Living, typically, king cake is made of a rich, brioche dough and a wide array of fillings, such as cinnamon, chocolate, and cream cheese. But the rainbow magic is found in the glaze and sprinkles, which are usually gold, green, and purple.

SOUTH AMERICA

Ola! There is no better way than spicing up your night with some Brazilian cooking.

According to Olivia's Cuisine, Pão de queijo a typical Brazilian snack, is originally from the states Minas Gerais and Goiás. The recipe is suspected to originate around the 18th century.

According to Curious Cuisiniere, Feijoada, a popular Brazilian dish, owes its name to its main ingredient, black beans (feijão). It is a rich stew traditionally made from different parts of the pig, such as feet, ears, and bacon, as well as other smoked meats. But if that isn't up your alley, don't worry, this recipe includes easy substitutions!

According to TasteAtlas, the pastry is usually served sliced, to showcase the number of meticulously created jelly spirals. To balance the sweetness, slices of bolo de rolo are often served with a dollop of unsweetened whipped cream.

Whatever you may decide to craft up we at ABC4 wish you the best of luck in all of your cooking endeavors.


from What to Cook https://ift.tt/3rktb23
google-playkhamsatmostaqltradent