Falafels are the perfect plant-based morsel and a family favorite. However, in this salad, I’ve dismantled perfection and discovered a new, delicious way to enjoy the feted flavors of falafels—chickpeas, cumin, parsley, mint, and tahini. The crispy oven-roasted chickpeas are nothing short of incredible, and I encourage you to try roasting all types of beans in this manner.
Maqluba (Upside Down Layered Rice Cake with Vegetables) recipe and introduction from Lamees Dahbour of Mama Lamees
Wander through the medina of Tripoli and you will soon smell the sizzle of beef kebabs wafting through the air as little hole-in-the-wall stalls grill up a storm throughout the day. To get the meat super succulent you need to have a high fat content—I suggest at least 20 percent fat. These kebabs are simple to make and cook fast on a barbecue. Rather than serve them in a wrap, I like to make these a little different, plating them up on a slick of hummus—either buy your favorite or make a batch—and then top the meat with a really zesty mix of red onion, sumac, and parsley.
This week’s recipe is a super simple take on the kabob that can be done with or without a grill. Sabrina Ghayour’s recipe for Spice-Marinated Beef Kabobs from her book, Feast, relies on that powerful combo of spices plus time. Sirloin steak is cut into generous pieces and marinated with smoked paprika, turmeric, cumin, cinnamon, lots of garlic, lemon juice and oil. She sears the marinated beef on the stovetop until crusty and then threads them on skewers for the table. If you have a grill at the ready, don’t hesitate to grill them on the skewers over medium heat until crusty. If the beef marinates a little longer, say overnight, it will be even more flavorful.
The Palestinian kitchen is filled with a variety of meat, fish and vegetable kefte, which are balls of seasonal ingredients that have been molded, stuffed, baked or fried. This is my interpretation of a vegetarian kefte, using the region’s ubiquitous eggplants married with fresh, fragrant herbs and tangy white cheese. These are perfect for picnics and keep well for a few days in the fridge.
Pomegranates never fail to delight me; their crimson juices and sweet and tart arils provided such joy for me throughout my childhood that they are forever etched in my memory and on my heart. Palestinians also hold this mighty fruit in high esteem, and here I’ve paired it with a dense and sticky almond cake, topped with a light and creamy mascarpone topping, which I love, and which I hope will enliven your passion for this magical fruit, too. You will need an 8 in./20 cm cake pan.
Chicken salad may seem retro, but this one is positively medieval. It’s a timely resurrection of a much-loved dish, described as the perfect summertime fare by Ibrahim ibn al-Mahdi (poet, musician and cook) who devised this barida dish in the ninth century. The idea behind bawarid – cold dishes – is a mixture of meat or vegetables, brought together by a sauce. Timeless. Much like the sandwich… Many believe the sandwich to have been invented in 18th-century England by Lord Sandwich, however, medieval records turn back the clock. At ancient Persian banquets, you’d be served a sort of canapé called bazmaward or awsat, which was essentially thin flatbread (but not always) filled with roast meat, such as the following baridas, rolled up and sliced into pin-wheels. Today, we call these aarayes in parts of the Middle East. Bazmaward make for wonderful snacks or finger food to decorate the table with.
The combination of slightly resinous pine nuts, sweet citrus and savoury rosemary suspended in a thick toffee filling is intense and addictive. It’s darkly rich, gooey and sweet, but somehow you can’t stop at just one slice
Traditionally made with bulgur wheat, tabbouleh is probably one of the most popular Middle Eastern salads. This version uses quinoa instead of bulgur wheat and black beans to make it more filling and nutritious by adding fiber, protein, vitamins, and minerals. Store the tabbouleh in an airtight container in the refrigerator for up to three days.
Falafel are a Middle Eastern specialty of savory fried chickpea balls or patties generously seasoned with herbs and spices. The best falafel have a moist, light interior and a well-browned, crisp crust.