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Tag Archives: Middle Eastern
Recipe: Cherry Hummus
I remembered the cherry hummus that was served at Michael Mina’s Middle’terranea and, when I got my mitts on some dried Rainier cherries from Bella Viva Orchards, I resolved to make my own. The result is a nice change of … Continue reading
Recipe: Mejadra (Rice and Lentils with Fried Onions) from Jerusalem
There are many recipes for this Middle Eastern comfort food, but the Jerusalem cookbook rendition (with the key addition of currants) the only one worth making. Serves 4 as a main dish or 6 as a side. Ingredients: 1/2 c … Continue reading
A wonderful meal at San Francisco’s Middle’terranea
We don’t generally review specific restaurants on Burnt My Fingers, but will make an exception for an inspiring meal last week at Middle’terranea in San Francisco, a pop-up produced by famed local chef Michael Mina and featuring the work of … Continue reading
Recipe: Mediterranean Carrot Mezze
Make this easy carrot mezzo a day ahead. It will definitely taste better. It can then sit around a couple of days in the refrigerator until you want to serve it as part of an assortment in the Mediterranean/middle eastern way. … Continue reading
How not to close a restaurant
The middle eastern place closed down in my town. I figured this out by showing up two nights in a row at prime dinner hour and finding the door locked, the room dark, with no sign of activity. I called … Continue reading
Recipe: Tunisian Chickpea Salad
This chickpea salad is my reverse engineering of the wonderful Tunisian salad from Healthy Living Market. The flavors and textures are nicely balanced and the unexpected spices (ground coriander and caraway) add a note of mystery. Serves 8. Ingredients: 2 … Continue reading
What to do with tomatillos (Mexican green tomatoes)
Tomatillos, also known as Mexican green tomatoes, are actually a relative of the gooseberry which grows fruit covered with a similar papery husk. But they behave very much like tomatoes in recipes while adding a tartness all their own. Another … Continue reading
Recipe: Salat Maloof (Egyptian Cole Slaw)
There were a lot of Egyptians in Dallas when I was growing up, and the technique for the garlic makes me think this might have been the inspiration for Vincent’s Garlic Slaw. Egyptian cole slaw has a mild, refreshing taste that … Continue reading
Recipe: Armenian Pilaf
The browned spaghetti adds a bit of texture and flavor that turns regular pilaf into Armenian Pilaf. My ex-wife learned this from her next door Armenian neighbor and I was surprised to find it’s a popular dish on the internet. Serves 8-10. … Continue reading
Recipe: Tabbouleh*
I don’t like tabbouleh that is overbalanced toward starch or greens, or tabbouleh that is mild vs tart. This one nails the flavor balance. Adapted from Middle Eastern Cooking – Foods Of The World (I reduced their recommended salt by 50% and … Continue reading