All posts tagged: Middle Eastern

Falafel Salad Bowl

  Having lived in the Middle East for a little less than two decades, our taste buds tend to gravitate to wonderful middle eastern flavours that revive memories of our stay as expats in Dubai. Our dinners quite often have a hint of levantine spices and ingredients, and my kitchen pantry is almost always stocked with  za’taar and sumac spices, pomegranate molasses,preserved lemons, sesame seeds, saffron and olive oil. The tahini sauce has also come to be a  sought after condiment and used quite frequently to accompany many of my meals. Last week I decided to make up a  Falafel Salad Bowl for a light and easy lunch. The Falafels and the Tahini sauce have been made from scratch and the recipe is as explained below. Now most often I do bake the Pita breads too,however time being of essence,I had to make do with store bought ones! I do have to admit that the vibrancy and textures of the Falafel Salad Bowl brought about a burst of flavour in every bite.The edamame,all though part …

Ottolenghi Inspired:Oven Roasted Carrots, Grilled Halloumi & Tahini Sauce

      I have often flirted around  with the idea of attempting to start a cookbook club of sorts ,whereby one can discuss and review various cookbooks, share ones passion for cooking and baking or just attempt a Cook -The-Book by picking a  recipe  every month. Whilst I’m still a part of various online clubs and do join in when ever time permits.

Saffron Infused Rice Speckled with Tangy Barberries-Zereshk Polo:A Persian Delight

Having lived for fifteen wonderful years in the Dubai and now currently in India,my taste buds have been hankering for some Middle Eastern flavours. Yes we did make a couple of short trips last year and revelled in all our favourite haunts. Especially the Lebanese,Persian and Moroccan ones.I’m very fond of Iranian cuisine ,especially the varied assortment of flavourful kebabs and the buttery,crispy rice that is an accompaniment with them.An all time favourite over the years has been the Pars Iranian cafe that served some of this deliciousness.This Persian  rice is termed as a Zereshk Polo or very simply put-a Saffron and butter infused rice and garnished with some sweet and sour Barberries,which are ever so popular in this cuisine. A family dinner a couple of weeks ago got me making up some aromatic chicken kebabs and I thought I’d delight them all with a lovely Iranian rice dish.  Zereshk translates into the Barberries and Polo is the rice in Farsi.So it was decided I would go ahead and serve this rice. It was just as …

Beetroot Hummus

  Hummus in Arabic literally translates to mean chickpeas. That’s exactly what this mezze is all about.A combination of crushed chickpeas, tahini (sesame paste) some lemon juice,garlic and olive oil…And Voila a delicious dip to serve with grilled meats,crisp pita or even some chopped vegetables. How about Jazzing up your favorite Hummus recipe with the goodness of beetroot? I’ve used some beetroot puree into a batch that I made up earlier this week. The beetroot totally livened up the hummus and gave it a wonderful texture, sweetness  and a gorgeous color of course.The base recipe for the Hummus is pretty much a standard one. It was almost all gone and I had to reserve some to take a quick picture for this blog post. Ingredients: 1 cup boiled chickpeas ( or tinned) 2 tablespoons Tahini 1 pod garlic (crushed) 2 tablespoons Olive oil 1 tablespoon lemon juice 1/2 teaspoon salt 1/4 cup yogurt 1/4 cup pureed beetroot ( 1 small beetroot boiled and pureed) sprinkling of sumac Directions Put the chickpeas into a food processor and blend for …