Muhammara

The New Book of Middle Eastern Cooking by Claudia Roden.

This walnut and pomegrannate paste has a rich and mildly hot flavor and deep red color. Use it as a dip or spread on bread, pita or grilled fish and chicken.

Ingredients:

• 1/4 cup shelled walnuts
• 2 Tbsp. tomato paste
• 1 slice whole wheat bread, crust removed
• 1/2 cup extra-virgin olive oil
• 2 Tbsp. pomegranate molasses
• 2 tsp. sugar
• Kosher salt or sea salt to taste
• 1 tsp. Cumin Seed
• 1 tsp. Aleppo Pepper

Directions:

Blend all ingredients to a rough (not too smooth) paste in a food processor

Serves: 6-8

Print Recipe

Labra

Labra is a delicious vegetable dish served in Bengal when family and guests gather.

Ingredients:

• 1 whole Bay Leaf (Laurel)
• 1/2 tsp. Panch Phoran
• 2 Tbsp. vegetable oil
• 1 tsp. sugar
• 3 Tbsp. minced fresh ginger
• 1/2 tsp. Turmeric
• 2 tsp. ground Cumin Seed
• 3 tsp. salt (can also use black salt)
• 1/2 cup cubed potatoes
• 1 cup peeled and cubed sweet potatoes
• 2 cups cauliflower florets
• 1 cup sliced green beans
• 2 cups cubed eggplant
• 1 tsp. Cayenne Pepper
• 1/4 cup cooked or frozen green peas
• 1/2 cup water
• 1/2 tsp. Garam Masala

Directions:

Heat half the oil and add sugar. Fry for a few seconds. Lower heat and add bay leaf and panch phoran. Saute for a few seconds until seeds begin to pop then add ginger, turmeric, cumin and salt. Add tomatoes, potatoes and sweeet potatoes. Brown vegetable slightly and add water. Cover and simmer for 15 mintues.

Add cauliflower, beans and cayene pepper or as a substitute, chopped fresh green chilies. Simmer till done (vegetables should be soft and a bit mushy). Add peas, mix well and simmer. Remove from heat and sprikle with Garam masala and serve.

Serves: 4

Print Recipe

Lamb, Curried

This delicious recipe was inspired by a recipe in Josh Rogan's The Complete Low Fat Cookbook.

Ingredients:

Directions:

Trim the lamb of any fat or sinew and cube the meat. Heat oil in a large pan and chopped onions. Saute for five minutes. Stir in yogurt and add chili powder, coriander, cumin, cardamom, cloves, turmeric, garlic and ginger. Add chopped tomatoes and salt. Let simmer for approximately five minutes. Add the lamb and stir until coated. Cover and cook (stirring occasionally) over low heat for 1-1/2 hour or until lamb is tender. Uncover and let simmer.

Meanwhile, toast the almonds until golden brown. Add the garam masala to the curried lamb and sprinkle the almonds over top.

Serves: 4

Print Recipe

Chili Con Carne

Chili Con Carne from The Complete Low Fat Cookbook.

Ingredients:

• 6 oz. dried black-eye peas
• 1-1/2 lb. fresh tomatoes
• 1-1/2 Tbsp. vegetable oil
• 2 lbs. trimmed chuck steak, cubed
• 3 onions, thinly sliced
• 2 cloves garlic, chopped
• 2 tsp. ground Cumin Seed
• 1 Tbsp. Spanish Paprika, Spanish
• 1/2 tsp. ground Allspice (Pimento)
• 2 Tbsp. ground Chili Powder, dark
• 1 Tbsp. brown sugar
• 1 Tbsp. red wine vinegar

Directions:

Put the beans in a bowl, cover with water and leave overnight to soak. Drain well. Place the tomatoes in a bowl of boling water for 30 seconds, then transfer to a bowl of ie water. Drain and peel the skin from tomatoes. Halve tomatoes and remove seeds and finely chop.

Heat 1 Tbsp. oil in a pot and add half the meat. cook over medium heat for 2 minutes, or until weel browned. Remove from pot and repeat with remaining meat.

Add onions to pot with rest of the oil. Saute onions over medium heat for 5 minutes. Add garlic and spices and cook while stirring for an additional 1 minute. Add 2 cups of water and stir. Return meat to pot with beans and tomatoes. Bring to a boil and then reduce heat and simmer, partially covered for 2 hours or until meat is tender. Stir in sugar and vinegar and season with salt. Serve with flour tortillas.

Serves: 6

Print Recipe

Eggplant, Masala

Recipe by Nisha Verma

Ingredients:

• 9 small eggplants - slit lengthwise
• 2 potatoes, boiled, peeled and mashed
• 2 Tbsp. flour
• 2 onions - chopped fine
• 2 tomatoes - chopped
• 1 tsp. ground Cumin Seed
• 1 tsp. Garam Masala
• 1 tsp. Garam Masala
• 1/2 tsp. Dark Chili Powder
• 1/2 tsp. Turmeric
• 1 tsp. powdered sugar
• 1 tsp. salt
• 1/2 tsp. Mango (Amchur) Powder
• 1 Tbsp Cilantro or Chinese Parsley

Directions:

Slit eggplant lengthwise without removing tops and spoon out some of the meat and seeds to make a small cavity in each. Mix all ingredients except onions, tomatoes and salt in a bowl. Add a couple of tablespoons of water to make an almost dry filling. Stuff filling in prepared eggplant. Arrange in a shallow oven-proof dish and bake for 10-12 minutes at 375 degrees until tender. Allow to cool. Lightly saute onions and add tomatoes. Add cup of water and salt to onion and tomato mixture. Continue cooking until sauce is reduced and thickens. Pour sauce over eggplant and sprinkle with cilantro.

Serves: 4 - 6

Print Recipe

Ribeye, Grilled with Chili Powder Rub

This lively blend of seasonings is great to spice up a ribeye and other steaks and chops. Submitted by a customer.

Ingredients:

• 4 - ribeye steaks - one inch thick
• 1 tsp. Garlic Minced or Garlic Flakes
• 1 tsp. salt
• 1/2 tsp. ground Cumin Seed
• 1/2 cup olive oil

Directions:

mix garlic, salt, cumin, black pepper and chili powder in a small bowl. Whisk in th eolive oil. Allow steaks to stand at room temperature for 20 minutes. Brush rub on steaks. Grill over medium heat until cooked as desired. Approximately 6 minutes each side for medium rare. Allow to rest for 5 minutes before serving.

Serves: 4

Print Recipe