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Articles filed under Middle Eastern

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  • Fattoush Jul 9, 2014 6:00 AM
    While living in Paris, chef and cookbook author David Lebovitz perfected his recipe for fattoush, a Middle Eastern salad with pita crumbles.

     
  • Gobi (Caluflower) Parathas Apr 23, 2014 5:30 AM
    Gobi (Cauliflower) Parathas can almost be a meal by themselves.

     
  • Mint Tawa Parathas Apr 23, 2014 5:30 AM
    Crimping and rolling are crucial to making Mint Tawa Parathas at home.

     
  • Whole Wheat Rotis Apr 23, 2014 5:30 AM
    Whole-Wheat Rotis can be made at home with a little practice.

     
  • Whole-Wheat Banana Chapatis Apr 23, 2014 5:30 AM
    Whole-Wheat Banana Chapatis are a quick, slightly sweet way to start the morning.

     
  • Middle Eastern Roasted Butternut Squash with Soft-Boiled Eggs Apr 24, 2014 12:22 PM
    Save some time by using store-bought tzatziki when serving Middle Eastern roasted butternut squash with soft-boiled eggs.

     
  • Goan-Style Mussels Apr 2, 2014 6:01 AM
    Goan-Style Mussels

     
  • Bhindi — Tangy Okra Feb 18, 2014 5:01 AM
    Bhindi — Tangy Okra: Sushma Bhanot

     
  • Egg Curry Feb 18, 2014 5:01 AM
    : Sushma Bhanot

     
  • Sweet and Sour Cran-Apple Sabzi Feb 18, 2014 5:01 AM
    Sweet and Sour Cran-Apple Sabzi: Sushma Bhanot

     
  • Rajma — Curried Red Kidney Beans Feb 18, 2014 5:01 AM
    Rajma — Curried Red Kidney Beans: Sushma Bhanot

     
  • Indian Lamb Curry May 7, 2012 2:58 PM
    Indian Lamb Curry: Ursula Korus

     
  • Moroccan Vegetable Stew May 7, 2012 2:58 PM
    Moroccan Stew: Ursula Korus

     
  • Falafel with Tangy Tahini Sauce Mar 23, 2012 2:14 AM
    Falafel with Tangy Tahini Sauce by Jerome Gabriel.

     
  • Tandoori Chicken Breasts Feb 28, 2012 2:36 PM
    Tandoori Chicken Breasts

     
  • Tandoori Pork Dec 13, 2011 6:00 AM
    Tandori Pork

     
  • Spiced Cauliflower and Potatoes Oct 13, 2011 10:00 AM
    2 large cauliflowers, washed and cut into 1-inch pieces (about 8 cups) 2 large potatoes (russet or yellow), peeled and diced 1 medium yellow or red onion, peeled and coarsely chopped 1 medium tomato, diced (optional) 2-inch piece fresh ginger, peeled and grated 3 cloves garlic, peeled and chopped, minced or grated 3-4 green Thai, serrano, or cayenne chilies, cored and chopped 1 tablespoon whole cumin seeds 1 tablespoon red chili powder 1 tablespoon garam masala 1 tablespoon salt 1 teaspoon turmeric powder 3 tablespoons vegetable or canola oil 1 heaping tablespoon chopped fresh cilantro In a 4- to 5-quart slow cooker, combine all ingredients except the cilantro. Mix well. Cook on low for 3 hours. Mix once or twice during cooking, especially in the beginning. Eventually the cauliflower will release enough liquid to prevent anything from sticking to the sides of the cooker. Add the cilantro. Mix well but gently so as not to break up the cauliflower. Serves six. @Recipe nutrition:Nutrition values per serving: 216 calories, 7 g fat (1 g saturated), 35 g carbohydrates, 6 g fiber, 6 g protein, 0 cholesterol, 1,010 mg sodium. Adapted from “The Indian Slow Cooker” by Anupy Singla (2010 Surrey Books)

     
  • Best-Ever Garlicky Hummus Jul 20, 2011 9:24 AM
    Best Ever Garlicky Hummus recipe from Don Mauer

     
  • Persian Patties — Kotletes May 31, 2011 8:00 AM
    patties

     
  • Moroccan Lamb Stew Apr 5, 2011 1:04 PM
    lamb stew

     
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