This kebab is a perfect balance of flavors; juicy aromatic spiced chicken, garlicky, creamy labneh, and crispy fried savory onions, all topped off with little pops of sweet and sour pomegranate.
Sometimes we feel like a substantial salad that is a meal in itself with all the elements of good food—plenty of greens, crunchy raw pepper, and loads of flavor. This is also a great way to use up leftover chicken or turkey. Serve with a tzatziki dressing and tomato salad. This is our friend Anne Hudson’s method of preparing the wonderful Greek yogurt and cucumber dip, which she learned to make the local way when living in Greece. You can also enjoy the tzatziki with bread or as a dip for vegetables. (Gluten-free if using quinoa or brown rice.)
Stuffed apricots are an iconic Turkish dessert. We found that by tweaking the sugar concentration of the syrup, we could simultaneously cook, candy, and rehydrate our apricots.
Chichen Shish (Şiş Tavuk) is a classic Turkish kebab that is also found all over the Middle East, with its roots in Syria and the Persian Empire. It is also one of the simplest kebabs in terms of ingredients.
Ingredients
Heaped with bright and juicy blood oranges, briny olives, and flecks of sharp red onion, it’s a luxuriously simple interplay of flavors, textures, and colors with very few ingredients.
In the height of summer, this dish is virtually treated as a soup, so perhaps it is Iran’s answer to the Spanish gazpacho.
These creamy pops are like a smoothie on a stick.
An update on the onion dip you know and love.
Just like fresh salmon, canned salmon is loaded with omega-rich fats, which are linked to heart and brain health (plus it has even more calcium than fresh salmon!), which is why I try to make a salmon-centered recipe at least once a week for my family.