Sunday Supper ode to Middle Eastern Cooking.

J

joanietoo

Well-known member
Mezze

Red Pepper/walnuts

Chicken/Walnuts

Dolmas (bought)

Pickled Eggplant

Saffron Quail Eggs

Walnut Pomegranite Muhammara

(lots of walnut dips here, Oh dear)

Syrian cheese slices

Leek Salad

Za'ater Pitas

Olives

Preserved Lemons

Chickpea Soup

Lamb Prune tagine

Baked Chicken, Honey, Almond with Rose water

Yellow Rice with Pistachio and Craisins (should be raisins but I am not a fan)

Maftoul (Isreali couscous salad)

Grilled Eggplants with tomato sauce and yogurt

Cheese Cake with ginger nut crust.

Almost all done but now I start on prep for tomorrows workshop...cant seem to get outta the kitchen today.

 
Sounds great! Muhammara recipe please? And the Baked Chicken, and the rice?

Just when you have time, which from the looks of your menu, I know won't be soon...thanks and have a lovely dinner!

 
Yellow Rice

I cooked the Bsmati the way I can...two fingers of water above the 1 1/2 cups rice in my waterless cooking pot.
Added salt and 1/2 tsp of tumeric and brought it to a hard boil for about 3 - 4 mins. Made sure the lid was on tightly and turned off the heat.
After about an hour I had time to finish the rice. It was cooked to perfection.
Lightly toasted chopped pistachio and pine nuts and put them in a ring mold (a tupperware one) and pressed the rice down into that to fill the mold.
This will not be enough rice I dont think so I stirred craisins into more rice and this I will fill the center with when I turn it out. The tasting so far is yummy.

 
Is this the kind that makes a crunchy layer on the bottom of the pot?

We had that at our last gourmet club dinner and I loved it.

 
Until Joanie can post hers..here the the one I use ....it is excellent

This is an excellent recipe. Instead of walnuts, I used toasted pecans.
I served with toasted pita wedges and fresh veggie chunks

Red Pepper And Walnut Dip (Muhammara)

This Syrian appetizer improves and mellows if made 4 or 5 days ahead and kept tightly covered in the refrigerator. --

1 1/2 pounds red bell peppers
1/2 cup coarsely ground shelled walnuts
3 tablespoons quality bread crumbs or sesame cracker crumbs
Juice of 1 lemon, or more to taste
4 teaspoons pomegranate molasses (available at Middle Eastern grocers)
1/4 teaspoon red chili paste, or more to taste
Salt
1/4 teaspoon ground cumin
1 tablespoon olive oil


Roast the peppers over gas flame or under broiler, turning until blackened and blistered all over. Place in a bag for 10 minutes to loose skins. Slit the peppers open and remove the membranes, stems and seeds. Skin and allow to drain.

Meanwhile, combine the walnuts and bread crumbs in a food processor and process until finely ground. Add the bell peppers, lemon juice and pomegranate molasses and blend until creamy. Add the chili paste to taste, adjust the seasoning, and scrape into a 2-cup storage jar. Chill overnight to allow the flavors to mellow.

When ready to serve, scrape dip into a serving dish. Decorate with ground cumin and a drizzle of olive oil. makes 6 servings.

 
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