Tagged with mediterranean

Hummus Tehina

Ingredients 1 cup dried chickpeas 2 teaspoons baking soda, divided 4 garlic cloves, unpeeled 1/3 cup (or more) fresh lemon juice 1 teaspoon kosher salt, plus more 2/3 cup excellent quality tahini (e.g., Soom Foods, available on Amazon) 1/4 teaspoon (or more) ground cumin Olive oil, for serving Chopped parsley and paprika, for serving (optional) … Continue reading

Slow Roasted Lamb Shoulder with Homemade Harissa

Ingredients 1/4 teaspoon caraway seeds 1/4 teaspoon coriander seeds 1/4 teaspoon cumin seeds 2 ounces ancho chiles (about 4) stemmed and seeded 1 tablespoon smoked sweet paprika 1 tablespoon lemon juice 3 large garlic cloves, 1 clove mashed to a paste 1/4 cup extra-virgin olive oil Kosher salt One 3-pound lamb shoulder roast on the … Continue reading

Moroccan Salad

Ingredients For salad: 2 small eggplants 1 tsp. salt 2 tomatoes, cut in large dice 4 scallions, sliced thin 1 cucumber, cut in large dice 1 green bell pepper, diced 1 red bell pepper, diced 1/4 c. parsley, minced spinach leaves yogurt for topping For dressing: 2 garlic cloves, crushed 3 tbsp. lemon juice 3 … Continue reading

Foul Moudamas

Ingredients 2 15 ounce cans cooked small fava beans 1 tablespoon ground cumin 4 cloves garlic, mashed ½ cup lemon juice ¼ cup olive oil 1 medium red onion, finely chopped 2 ripe tomatoes, diced 1 bunch parsley, finely chopped salt and pepper to taste Preparation Pour the cooked fava beans with the liquid into … Continue reading

Maqluba (Upside-Down Chicken and Rice)

Ingredients 1 medium eggplant (1 pound) Salt 3 ½ pounds bone-in chicken pieces 1 ½ teaspoons ground black pepper 1 teaspoon ground cumin 6 cloves 6 green cardamom pods 3 bay leaves 2 ½ cups long-grain rice, rinsed well and drained 1 small onion, cut into large wedges Vegetable or olive oil, as needed 3 … Continue reading

Mediterranean Braised Green Beans

Ingredients 5 tbsp. olive oil 1 onion, chopped fine 4 garlic cloves, minced Pinch cayenne pepper 1½ c. water ½ tsp. baking soda 1½ lb. green beans, trimmed and cut into 2- to 3-inch lengths 1 tbsp. tomato paste 14.5 oz can diced tomatoes, drained with juice reserved, chopped coarse 1 tsp. salt ¼ tsp. … Continue reading

Chile-Cumin Lamb Meatballs

Ingredients Chile sauce: 3 pasilla chiles, seeds removed, chopped 1 1/2 teaspoons crushed red pepper flakes 1 tablespoon cumin seeds 1/4 cup Sherry vinegar or red wine vinegar 1 tablespoon sweet smoked paprika 1 garlic clove, chopped 1/2 cup olive oil Kosher salt Meatballs: 1/4 small onion, chopped 8 garlic cloves, 7 cloves chopped, 1 … Continue reading


Ingredients 2 pounds onions, halved and sliced crosswise into 1/4-inch-thick pieces 2 teaspoons salt 1 1/2 cups vegetable oil 1 cup plain whole-milk yogurt 2 tablespoons lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon salt 8 1/2 ounces (1 1/4 cups) green or brown lentils, picked over and rinsed Salt and pepper 1 1/4 cups … Continue reading

Lebanese-Style Peppers

Ingredients 1 tbsp. black pepper 1 tbsp. ground allspice 1 tbsp. cinnamon 1 tsp. nutmeg 1 tsp. ground coriander 1 tsp. ground cloves 1 tsp. powdered ginger 2 large green bell peppers 1 tbsp. olive oil 1 small yellow onion, diced 1 small yellow bell pepper, stemmed and seeded, diced 1 small orange bell pepper, … Continue reading

Spiced Garbanzo Beans

Ingredients 1 15 oz. can garbanzo beans, drained and rinsed 2 tbsp. vegetable oil 1 tsp. ground coriander 1/4 tsp. cayenne pepper 1/4 tsp. salt 1 tbsp. flour Preparation Preheat oven to 425. Combine all ingredients. Spread on a baking sheet and roast for 30 minutes or until crisp (when they start to pop). Penzey’s … Continue reading