This easy sheet-pan dinner exudes exotic aromas and makes an exciting colorful presentation. It smells like the butter chicken I get from my favorite Indian restaurant. As it roasts, the sauce sets up on the chicken, giving you a thick, crunchy-on-the-edges, chewy-moist-in-the-middle texture — amazing.
This soup has a decadent richness that skeptics of vegan cooking are often surprised by (tahini can pull a lot of weight!). It also comes together in about thirty minutes, making it a great option for weeknights. You’ll notice that I call for water rather than stock; in this recipe, it makes for a better liquid, as it keeps the flavors of the soup pure and aligned. Frizzled shallots make an excellent, if optional, garnish.
Falafels are the perfect plant-based morsel and a family favorite. However, in this salad, I’ve dismantled perfection and discovered a new, delicious way to enjoy the feted flavors of falafels—chickpeas, cumin, parsley, mint, and tahini. The crispy oven-roasted chickpeas are nothing short of incredible, and I encourage you to try roasting all types of beans in this manner.
Falafel are a Middle Eastern specialty of savory fried chickpea balls or patties generously seasoned with herbs and spices. The best falafel have a moist, light interior and a well-browned, crisp crust.
Seasoned with herbs and warm spices, pressed between pita rounds, and grilled, these lamb sandwiches inspired by Middle Eastern arayes offer a flavorful, juicy, street food–style alternative to the everyday burger on a bun.
There are hot sauces, and then there’s harissa. With roots in Morocco and Tunisia, brick-red harissa is aromatic and complex, with rich layers of flavor from chiles (which can be dried, fresh, or a combination), garlic, olive oil, coriander, cumin, and caraway. You can make harissa at home but prepared versions are available in cans, tubes, and jars in the international aisle of well-stocked markets and in Middle Eastern specialty stores. Brands of store-bought harissa vary in spiciness—start with 1 Tbsp and add more if you want a punchier dressing. Bright lemon and earthy tahini are natural matches for harissa.
Ingredients
Ingredients
A moutabel dip is a must on the Eastern Mediterranean mezze table. A traditional Syrian specialty, it was usually made with eggplant, but nowadays there are a variety of moutabels, such as beet, potato and zucchini.
As featured in episode 611.