Food: Middle Eastern

Showing posts with label Middle Eastern. Show all posts

Monday, December 9, 2013

Falafel Sandwich with Tomato-Cucumber Salad

Falafel are usually deep-fried, but pan-searing these chickpea fritters is healthier (and not as messy). Serve them in pita bread, topped with thick yogurt or tahini sauce, if you like.

1 15-oz. can chickpeas, rinsed and drained

7 Tbs. extra-virgin olive oil

1 tsp. ground cumin

1/2 tsp. ground coriander

Kosher salt and freshly ground black pepper

1 medium yellow onion, diced

1/2 cup plain fine dry breadcrumbs; more as needed

1-1/2 cups cherry tomatoes, quartered

1 medium pickling cucumber or 1/3 English cucumber, halved and sliced 1/4 inch thick

1 Tbs. fresh lemon juice

4 pitas, warmed

Heat the oven to 425°F.

In a food processor, pulse the chickpeas, 2 Tbs. of the oil, the cumin, coriander, 1 tsp. salt, and 1/2 tsp. black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty—add more breadcrumbs as needed. Gently form the chickpea mixture into twelve 1/2-inch-thick patties.

Heat 2 Tbs. of the oil in a 10-inch nonstick skillet over medium heat until shimmering hot. Add 6 of the patties and cook until nicely browned, about 2 minutes. Flip and cook the other sides until browned, 1 to 2 minutes more. Transfer the patties to a baking sheet. Repeat with 2 Tbs. more oil and the remaining six patties. Bake the patties until heated through, about 5 minutes.

Meanwhile, toss the tomatoes and cucumber with the lemon juice, the remaining 1 Tbs. oil, and salt to taste.

Split the pitas and stuff them with the falafel and tomato-cucumber salad.

Braised Lamb Shawarma

The components for these scrumptious sandwiches can be prepared ahead, making shawarma easy to assemble for a special lunch or dinner. You can find pomegranate molasses and tahini at a Middle Eastern market (or a well-stocked supermarket). You can make your own flatbread or use one of the other options listed below.Video:Ana Sortun demonstrates how to make Braised Lamb Shawarma.

For the lamb

4 bone-in lamb shoulder chops (about 10 oz. each)

1 Tbs. vegetable oil; more as needed

Kosher salt and freshly ground black pepper

1-1/2 cups dry white wine or water

1 Tbs. ground cumin

4 medium cloves garlic, smashed and peeled

1 large carrot, cut into 1-inch-thick rounds

1 medium white onion, peeled and cut into 8 wedges

2 Tbs. pomegranate molasses

1-1/2 tsp. fresh lemon juice

1 oz. (2 Tbs.) unsalted butter

For the tahini sauce

2 medium cloves garlic, minced

2 Tbs. fresh lemon juice

1/2 cup whole-milk Greek yogurt

1/2 cup tahini

3 Tbs. extra-virgin olive oil

Kosher salt

For the pickled cabbage

1-1/2 tsp. extra-virgin olive oil

2 cups thinly sliced red cabbage (about 1/4 small cabbage)

1/2 tsp. pomegranate molasses

1 Tbs. sherry vinegar; more as needed

1/4 tsp. granulated sugar; more as needed

Kosher salt and freshly ground black pepper

For assembly

6 9-inch flatbreads, such as yufka, markouk (folded in half), or flour tortillas

Braise the lamb

Position a rack in the center of the oven and heat the oven to 350°F.

Pat the lamb chops dry. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Working in 2 batches, cook the lamb chops, flipping once, until well browned on both sides, about 4 minutes total per batch (add more oil for the second batch, if necessary). Season with salt and pepper and transfer to a 9x13-inch roasting pan.

Add 1 cup of the wine to the skillet and bring to a simmer, scraping the skillet with a wooden spatula to loosen any browned bits. Pour the wine over the chops. Sprinkle with the cumin, then add the garlic, carrot, onion, and the remaining 1/2 cup of wine. The liquid should come halfway up the chops; if necessary, add water. Cover the pan with a double thickness of aluminum foil and braise in the oven until the meat is fork-tender, 1-1/2 to 2 hours.

Make the tahini sauce

Meanwhile, combine the garlic and lemon juice in a medium bowl; let sit for 5minutes. Whisk in the yogurt, tahini, olive oil, and 3/4 tsp. salt until smooth. Add 1 to 2 Tbs. water if necessary to achieve a thick yet pourable consistency.

Make the pickled cabbage

Heat the oil in a 10-inch skillet over medium heat. Add the cabbage and cook, stirring occasionally, until just tender, 8 to 10 minutes. Remove from the heat and stir in the pomegranate molasses, vinegar, and sugar. Season to taste with salt, pepper, more vinegar, or sugar.

Finish the lamb

Transfer the lamb chops to a cutting board and tent loosely with foil to keep warm. Strain the contents of the roasting pan through a medium-mesh sieve into a medium bowl (you should have about 2 cups liquid); discard the solids. Freeze the liquid until the fat rises to the surface, about 15 minutes, then skim it off and discard it. (Alternatively, use a fat separator.) Transfer the liquid to a 3-quart saucepan. Boil over medium-high heat until reduced by half, about 10 minutes.

Meanwhile, use your fingers to break the lamb into small chunks, discarding the fat and bones.

Whisk the pomegranate molasses, lemon juice, and butter into the braising liquid. Add the lamb and gently toss to coat. Season to taste with salt and pepper.

Assemble the shawarma

If you're using store-bought flatbreads (or if you made them ahead), warm the flatbreads in a 12-inch skillet (preferably cast iron) over medium heat. Arrange on a clean work surface. Divide the lamb among the flatbreads, spreading it in a strip about 1 inch from the near edge. Top the lamb with a few tablespoons of the cabbage and sauce. Roll the shawarma up tightly, pulling back on the edge of the bread after folding it over the filling and tucking the filling under with your fingertips, to create a slender, burrito-like wrap. Rest the shawarma on their seam side to keep them closed.

Heat the 12-inch skillet over medium heat. Working in batches, cook the shawarma seam side down until browned and crisp on that side (do not flip), about 3 minutes. Serve.

Grilled Chickpea Burgers with Creamy Lemon Tahini Sauce

Forget beef burgers. Chickpeas, tahini, garlic, and lemon come together here in creamy, hearty bean burgers that taste like a cross between hummus and falafel.

1/4 cup extra-virgin olive oil; more for brushing

4 medium cloves garlic, sliced

2 tsp. ground cumin

4 or 5 six-inch pitas

2 15.5-oz. cans chickpeas, drained and rinsed

5 Tbs. tahini

1/4 cup fresh lemon juice (from 1 medium lemon)

1 large egg

Kosher salt

2 Tbs. chopped fresh flat-leaf parsley

2 Tbs. chopped fresh cilantro

1/4 English cucumber, thinly sliced)

1 medium tomato, thinly sliced

Harissa (or other hot sauce; optional)

Prepare a high gas or charcoal grill fire.

Heat the oil, garlic, and cumin in a small saucepan over medium-low heat until the garlic is soft but not brown, about 3 minutes. Set aside off the heat.

Tear one of the pitas in half and toast in a toaster until golden-brown and crisp. In a food processor, grind the pita into fine crumbs; transfer the crumbs to a small bowl and measure them—you’ll need 1/2 cup. If necessary, toast and grind a second pita.

In the food processor, purée 1 can of the chickpeas with the oil mixture, 2 Tbs. of the tahini, 1 Tbs. of the lemon juice, the egg, and 3/4 tsp. salt until smooth. Add the remaining chickpeas and the pita crumbs, parsley, and cilantro; pulse until the chickpeas are coarsely chopped and the mixture is well blended.

Put the remaining 3 Tbs. tahini in a small bowl and gradually whisk in 2 Tbs. water and the remaining 3 Tbs. lemon juice (the tahini will thicken at first and then smooth out).

Shape the chickpea mixture into 6 patties, each about 3/4 inch thick. Brush both sides of each with oil. Grill, covered, until heated through and nicely marked on both sides, 2 to 3 minutes per side.

Cut the remaining 3 pitas in half and heat briefly on the grill. Layer the burgers in the pitas with the sliced cucumber and tomatoes, drizzle with the tahini sauce and harissa (if using), and serve.

Sesame Turkey Cutlets with Israeli Couscous Pilaf

Crisp pan-fried turkey cutlets offer a nice change of pace from chicken. Their richness is balanced by the tangy feta and bright parsley in the couscous. Look for the larger Israeli-style couscous next to regular couscous at the supermarket, or substitute the same amount of orzo.

1/2 cup vegetable oil

1-1/2 cups Israeli couscous

2 cups lower-salt chicken broth

1 cup fine, dry breadcrumbs

1 Tbs. sesame seeds

3/4 tsp. paprika

1/4 tsp. cayenne

Kosher salt and freshly ground black pepper

2 large eggs

2-1/4 oz. (1/2 cup) all-purpose flour

4-1/4-inch-thick turkey breast cutlets (4 to 5 oz. each)

4 oz. feta, crumbled (1 cup)

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped red onion

4 lemon wedges

In a 3-quart saucepan, heat 2 Tbs. of the oil over medium-high heat. Add the couscous and cook, stirring constantly, until deep golden, 5 to 7 minutes. Add the chicken broth, bring to a boil, lower the heat to a simmer, cover, and cook until the couscous is tender and the liquid is absorbed, 7 to 10 minutes. Remove from the heat and keep covered.

Meanwhile, combine the breadcrumbs, sesame seeds, 1/2 tsp. of the paprika, the cayenne, 1/2 tsp. salt, and 1/4 tsp. pepper in a shallow bowl. Whisk the eggs in a second shallow bowl. Put the flour in a third shallow bowl and stir in 1/4 tsp. salt and the remaining 1/4 tsp. paprika. Dredge each cutlet in the flour, then the egg, and then the breadcrumbs. Transfer to a baking sheet or platter.

Heat 3 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add two of the cutlets and cook, flipping once with tongs, until golden and crisp, about 3 minutes total. Transfer the cutlets to a paper-towellined plate. Heat the remaining 3 Tbs. oil in the skillet until shimmering hot and cook the remaining cutlets in the same manner.

Uncover the couscous and stir in the feta, parsley, onion, 1/2 tsp. salt, and 1/4 tsp. pepper. Serve the cutlets with the couscous and lemon wedges.

Chickpea and Spinach Salad

In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orange-infused yogurt topping creates a cool, creamy contrast. Great as a side salad with grilled meat, it can also work as a vegetarian entrée.

One 15.5-oz. cans chickpeas, preferably low-sodium, drained and rinsed

2 Tbs. chopped fresh flat-leaf parsley

1/4 cup diced red onion

2 Tbs. olive oil

2 Tbs. fresh lemon juice

1/4 tsp. finely grated lemon zest

3/4 tsp. ground cumin

Pinch of cayenne pepper

Salt and freshly ground black pepper to taste

3 Tbs. plain nonfat yogurt

1 Tbs. orange juice

1/4 tsp. finely grated orange zest

1/4 tsp. honey

2 oz. baby spinach leaves (about 2 cups lightly packed)

1 Tbs. coarsely chopped fresh mint

In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice and zest, and honey.

Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.

Spiced Roasted Chicken and Cranberry Bean Chili

This chilil, from chef Ana Sortun, begins with a chicken roasted with baharat, an aromatic, Middle Eastern spice blend that you can easily make at home.

For the spice mix (baharat)

4 tsp. dried mint

1 Tbs. dried oregano

5 bay leaves, roughly torn

2 tsp. whole allspice berries

2 tsp. yellow mustard seeds

1 tsp. green cardamom pods, cracked, black seeds removed and pods discarded

1 tsp. whole cloves

4 tsp. finely ground black pepper

2 tsp. ground cinnamon

2 tsp. ground coriander

2 tsp. ground cumin

2 tsp. ground nutmeg

1 tsp. ground ginger

For the chili

1-1/2 cups dried cranberry or small white beans

1 3-lb. chicken

Kosher salt

1/4 cup plus 2 tsp. extra-virgin olive oil

1 large yellow onion, finely chopped

2 medium cloves garlic, minced

2 medium green or red bell peppers, halved, cored, and finely chopped

1 tsp. pure ancho chile powder

4 cups canned chopped tomatoes

1 quart lower-salt chicken broth

1 cup low-fat Greek yogurt

1 tsp. dried mint

Make the spice mix

Put the mint and oregano in a fine sieve set over a medium bowl. Rub the herbs against the sieve to crush them into a fine powder. In a spice grinder, grind the bay leaves, allspice, mustard seeds, cardamom seeds, and cloves to a powder and add them to the herb powder. Stir in the black pepper, cinnamon, coriander, cumin, nutmeg, and ginger. Set 1/4 cup of the baharat aside. (Save the rest for another use).

Make the chili

Put the beans in a large bowl, cover with water, and soak for 6 to 8 hours. Drain the beans, put them in a 5- to 6-quart Dutch oven or other heavy-duty pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, lower the heat to a gentle simmer, cover partially, and cook until tender, 1 to 2 hours. Drain the beans in a colander and set aside.

While the beans cook, roast the chicken: Position a rack in the center of the oven and heat the oven to 400°F. Rinse and pat the chicken dry with paper towels. In a small bowl, combine 2 Tbs. of the baharat with 2 tsp. salt. Rub the spice mixture all over the chicken and then coat the chicken with 2 Tbs. of the oil. Put the chicken in a small roasting pan or large ovenproof skillet, and roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 45 to 50 minutes. Set aside until cool enough to handle. Remove all the meat and shred into bite-size pieces. Discard the skin and bones.

Heat 2 Tbs. of the olive oil in a 5- to 6-quart pot over medium heat. Add the onion, reduce the heat to medium low, and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic 1 minute. Stir in the bell peppers, ancho chile powder, 2 Tbs. of the baharat, and 1 Tbs. salt. Increase the heat to medium and cook until the peppers are soft, stirring occasionally, about 5 minutes. Add the tomatoes, reduce the heat to low, and simmer, stirring occasionally, until thick, about 30 minutes

Stir the chicken broth, chicken meat, and beans into the chili and continue to simmer for 20 minutes to meld the flavors. Season to taste with more salt, if necessary.

In a small bowl, whisk the yogurt, dried mint, remaining 2 tsp. olive oil, and 1/2 tsp. salt. Serve the chili topped with a dollop of the seasoned yogurt.

Spiced Lamb Patties with Apricot Couscous

A touch of plain yogurt in these Middle Eastern-style lamb patties helps keep them wonderfully succulent, and a dollop of mint-flavored yogurt on the side balances their richness.

2 cups lower-salt chicken broth

3-1/2 oz. dried apricots, cut into medium dice (about 1/2 cup)

Kosher salt

1 tsp. ground cumin

1-1/3 cups couscous

1-1/4 lb. ground lamb

5 Tbs. plain Greek yogurt

2 large cloves garlic, mashed to a paste with a pinch of salt

1 tsp. ground coriander

Freshly ground black pepper

3 Tbs. extra-virgin olive oil

2 Tbs. finely chopped fresh mint; more for garnish

In a 3-quart saucepan, combine the chicken broth, apricots, 1/2 tsp. salt, and 1/4 tsp. of the cumin; bring to a boil over high heat. Stir in the couscous, remove from the heat, and cover. Let sit until all of the liquid has been absorbed, about 5 minutes.

Meanwhile, in a large bowl, combine the lamb, 1 Tbs. of the yogurt, the garlic, coriander, the remaining 3/4 tsp. of the cumin, 1 tsp. salt, and 1/2 tsp. pepper. Mix by hand, taking care not to overwork the mixture. Shape into eight 1/2-inch-thick patties.

Heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the patties and cook, flipping once, until browned on the outside and barely light pink in the center, 5 to 7 minutes.

Meanwhile, in a small bowl, combine the remaining 4 Tbs. yogurt and the mint.

Fluff the couscous with a fork. Mix in the remaining 1 Tbs. oil and season with salt and pepper. Divide the couscous and patties among 4 plates. Add a dollop of the minted yogurt on the side and garnish with additional mint.

Date-Mint Chutney

In this Indian-inspired condiment, the richness of the dates gets a lift from the freshness of the mint. It's great with roast meats, and it also makes a simple spread for crostini paired with blue cheese.

1 tsp. fennel seeds

1 tsp. unsalted butter

1-3/4 cups (8 oz.) pitted dates

1/2 cup unsweetened shredded coconut, preferably fresh (optional)

1/2 cup packed fresh spearmint or orange mint leaves

1 Tbs. extra-virgin olive oil

1-1/2 cups small-diced yellow onion

1 tsp. minced garlic

Kosher salt

1-1/2 tsp. red wine vinegar

In a small bowl, mix the fennel seeds and butter with the back of a spoon. Transfer to a cutting board and chop until the seeds are finely minced.

Put the dates and coconut (if using) in a food processor and pulse until finely chopped (but not a paste). Add the fennel-butter mixture and the mint and pulse until the mint is evenly and finely chopped. Set aside.

In a 10-inch skillet, heat the oil over medium-high heat. Add the onions and cook, stirring often, until softened, 3 to 5 minutes. Add the garlic and 1/2 tsp. salt and continue cooking until the onions are light golden brown, another 1 to 2 minutes.

Turn the heat to low and add the vinegar and 1/2 cup water (it will sputter a bit). Stir until the bubbling subsides and then add the date mixture and stir until well incorporated. Remove from the heat and let cool to room temperature before serving.

Spinach and Artichoke Salad with Couscous Cakes and Feta

Quick-to-cook couscous cakes make this meatless main-course salad satisfying.

For the dressing:

2 Tbs. fresh lemon juice

1 Tbs. sour cream

1 tsp. finely chopped fresh mint

5 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the couscous cakes:

3/4 cup couscous

Kosher salt

1 large clove garlic, peeled

1/4 cup packed fresh flat-leaf parsley leaves

1/2 cup canned chickpeas, rinsed and drained

2 large eggs, lightly beaten

Finely grated zest of 1 medium lemon (about 1-1/2 tsp.)

3 Tbs. vegetable or canola oil

For the salad:

8 oz. baby spinach, washed and dried (about 6 lightly packed cups)

1 14-oz. can artichoke bottoms, drained, rinsed, and sliced

15 cherry tomatoes, halved

Kosher salt and freshly ground black pepper

1 oz. crumbled feta (about 1/4 cup)

Make the dressing:

In a small bowl, combine the lemon juice, sour cream, and mint. Slowly whisk in the olive oil. Season to taste with salt and pepper.

Make the couscous cakes:

Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, and let sit for 4 to 5 minutes.

Coarsely chop the garlic in a food processor. Add the parsley and pulse until finely chopped. Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped.

Uncover the couscous and fluff with a fork. Stir in the chickpea mixture, eggs, and lemon zest until well combined. Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes.

Heat 1-1/2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way.

Assemble the salad:

In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. Season to taste with salt and pepper and divide among 3 large plates. Top each salad with 3 couscous cakes, sprinkle each salad with feta, and drizzle with the remaining dressing.

Green Bean and Israeli Couscous Salad with Pickled Red Onions

Toasting Israeli couscous, a small, pearl-shaped pasta, before boiling gives it a richer flavor. Enjoy this salad warm or at room temperature.

1/2 cup small-diced red onion

1/4 cup red wine vinegar

1 Tbs. granulated sugar

Kosher salt

3/4 lb. green beans, trimmed and cut into 1/2-inch pieces

1/2 cup Israeli couscous

2 Tbs. coarsely chopped fresh flat-leaf parsley

2 Tbs. extra-virgin olive oil

Freshly ground black pepper

Put the onions in a large serving bowl. In a small saucepan, bring the vinegar, sugar, and 1/2 Tbs. salt to a boil. Pour the mixture over the onions, cover, and let sit for about 30 minutes.

Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; transfer with a slotted spoon to a colander.

Keep the water at a boil while you toast the couscous in a dry skillet over medium heat, stirring, until golden-brown, about 4 minutes. Cook the couscous in the boiling water until tender, about 10 minutes; drain in the colander with the beans. Add the couscous, beans, parsley, and olive oil to the onions and toss. Season to taste with salt and pepper and serve.

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

This refreshing pasta salad, with its cool flavors of mint and cucumber, is a nice accompaniment to barbecued meats and a welcome contribution to a potluck.

Kosher salt

1 cup Israeli couscous

1 medium English cucumber, peeled and finely diced (2 cups)

1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish

1/4 cup extra-virgin olive oil

2 Tbs. fresh lemon juice; more as needed

1 tsp. finely grated lemon zest

Freshly ground black pepper

1 cup small-diced feta cheese

In a large saucepan, bring 2 quarts well-salted water to a boil.

Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.

Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.

In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

This refreshing pasta salad, with its cool flavors of mint and cucumber, is a nice accompaniment to barbecued meats and a welcome contribution to a potluck.

Kosher salt

1 cup Israeli couscous

1 medium English cucumber, peeled and finely diced (2 cups)

1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish

1/4 cup extra-virgin olive oil

2 Tbs. fresh lemon juice; more as needed

1 tsp. finely grated lemon zest

Freshly ground black pepper

1 cup small-diced feta cheese

In a large saucepan, bring 2 quarts well-salted water to a boil.

Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.

Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.

Harissa

Harissa is a spicy North African sauce or paste made of ground dried chile peppers, garlic, olive oil, and spices like coriander, caraway, and cumin. Primarily Tunisian, harissa is also used in Moroccan, Algerian, and Libyan cooking. Ranging in heat from mild to scorching hot, harissa is used as both a condiment and an ingredient that’s stirred into couscous, tagines (stews), soups, and pastas.
Look for harissa in tubes, cans, or jars at well-stocked grocery stores and specialty markets. Or try your hand at making a homemade batch, using this recipe.

6 dried Anaheim or New Mexico chiles

4 dried chiles de Arbol

1 tsp. caraway seed

1 tsp. coriander seed

3/4 tsp. cumin seed

2 medium cloves garlic, minced

1/2 tsp. finely grated

lemon zest

Kosher salt

2 Tbs. extra-virgin olive oil; more as needed

Bring a kettle of water to a boil. Stem and seed the chiles and put them in a medium heatproof bowl. Add enough boiling water to cover the chiles and let soak until well softened, about 1 hour. Drain and squeeze out any excess water.

Meanwhile, in a small skillet, lightly toast the caraway, coriander, and cumin seeds over medium heat until fragrant, 2 to 3 minutes. Let cool slightly and then grind finely with a spice grinder.

Put the chiles, ground spices, garlic, lemon zest, 3/4 tsp. salt, and 1 Tbs. warm water in a blender. With the motor running, gradually pour the oil in a steady stream through the feed hole in the blender cap; continue blending until a mostly smooth, paste-like sauce forms. If the sauce is too thick to purée, add warm water 1 Tbs. at a time to loosen. Transfer the harissa to an airtight container and top with a thin layer of olive oil. Store in the refrigerator for up to 2 weeks.

Lamb Meatballs with Yogurt Sauce

These Moroccan-spiced meatballs show up at family meal at Gramercy Tavern, where they’re served with a simple yogurt sauce that provides a creamy counterpoint and a cooling cucumber salad. They are seasoned with ras el hanout, a spice blend found in Middle Eastern markets. You bake the meatballs on a rack set on a baking sheet, rather than browning them on the stovetop, for a dish that cooks while you do something else.

For the meatballs

1 Tbs. pine nuts

1 lb. ground lamb shoulder

1 Tbs. ras el hanout, or more to taste

1 Tbs. kosher salt, or more to taste

2 garlic cloves, finely chopped

For the sauce

2 cups Greek yogurt or labneh

Kosher salt and freshly ground white pepper

1/2 cup olive oil

1/4 cup finely chopped fresh Italian parsley

Make the meatballs

Preheat the oven to 425ºF. Set a rack on a baking sheet.

Toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, stirring so that they don’t burn. Transfer to a plate to cool, then chop them.

Put the lamb in a large bowl. Flatten it out, sprinkle the pine nuts, ras el hanout, salt, and garlic over it, and mix well by hand. To test for seasonings, flatten a tablespoon of the mixture into a patty, sear it in a small nonstick skillet over medium-high heat, and taste it. Add more salt and/or ras el hanout if necessary to the rest of the lamb mixture.

Moisten your hands and form the lamb mixture into 8 meatballs, about 2 inches in diameter, moistening your hands again if the mixture starts to stick. Arrange on the rack on the baking sheet and bake for 15 minutes, or until golden brown. Remove the meatballs from the oven and let stand for 5 minutes to finish cooking.

Make the sauce

Put the yogurt in a bowl and season with salt and white pepper to taste. Stir in the oil. Slowly add up to 1/2 cup water, until the sauce is the consistency you like. Stir in the parsley.

Put the meatballs on a platter, spoon the sauce over them, and serve.

Date-and-Walnut-Filled Cookies (Koloocheh)

These butter cookies are unmistakably Middle Eastern; Persian Jews make them at Purim, while Arabic Christians eat a similar cookie at Easter, as do Muslims during various Eid celebrations. The key to getting the cookies to keep their shape is to refrigerate them until firm after filling and shaping. The combination of gluten-free flours here produces a nutty taste and a light texture, but you can use an equivalent amount of white flour.

For the dough

1 cup unsalted butter or refined coconut oil, at room temperature

1/3 cup plus 1/2 cup organic cane sugar

1 tsp. vanilla extract

1 egg

3/4 cup fava bean flour

3/4 cup coconut flour

1/2 cup tapioca flour

1/2 tsp. sea salt

1 tsp. ground cardamom

2 tsp. baking powder

For the filling

1/2 cup finely chopped walnuts

1/2 cup Medjool dates, pitted and chopped

1/2 tsp. ground cinnamon

1/4 cup freshly squeezed orange juice

2 tsp. honey

Pinch of sea salt

Make the dough

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Add the vanilla and egg and mix until just combined. In a separate bowl, whisk together the flours, salt, cardamom, and baking powder. Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap and chill in the refrigerator for 2 hours, until firm but still flexible.

Make the filling

Combine 1/4 cup of the walnuts with the dates, cinnamon, orange juice, honey, and salt in a small saucepan and bring to a boil. Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste. Transfer to a plate and let cool to room temperature.

Make the cookies

Line two baking sheets with parchment paper.

To make each cookie, wet your hands and break off a lemon-size piece of the dough. Flatten the dough, or make a well in it using your thumb. Place 1/2 tsp. of the filling in the middle, then pinch the dough closed and roll it into a ball. Flatten the dough gently between your palms to form a disk 1 inch thick, and place it on the lined baking sheet. Press a pinch of the remaining 1/4 cup walnuts into the center of the cookie. Repeat with the remaining dough and filling.

Refrigerate the cookies for 45 minutes, until firm. While the cookies chill, preheat the oven to 350°F.

Bake the cookies for 25 minutes, until the undersides are golden. Transfer to a cooling rack and let cool completely. In a clean spice grinder, grind the remaining 1/2 cup sugar into a fine powder. Dust the cookies with the powdered sugar and serve. Store in an airtight container at room temperature for up to 5 days.

Pistachio-Crusted Lamb Chops

Sweet, toasted pistachios and cumin give these chops a Middle-Eastern twist. Because rib chops are so small, they cook under the broiler in almost no time.

1 cup unsalted shelled pistachios

Kosher salt

3 Tbs. honey

1 Tbs. fresh lemon juice

1 tsp. ground cumin

1/4 tsp. cayenne

Freshly ground black pepper

12 lamb rib chops (about 1-1/2 lb.)

2 Tbs. extra-virgin olive oil

Position a rack about 4 inches from the broiler and heat the broiler on high.

Finely chop the pistachios in a food processor. Combine the pistachios and 1/2 tsp. salt in a small bowl. In another small bowl, use a fork to mix the honey and lemon juice. In a third small bowl, mix the cumin, cayenne, 1 tsp. salt, and 1/2 tsp. pepper.

Brush the lamb chops with the oil and season on both sides with the spice mixture.

Arrange the chops on a foil-lined rimmed baking sheet. Broil until lightly browned, 1 to 2 minutes. Flip and broil until the second sides are lightly browned, 1 to 2 minutes. Remove the baking sheet from the oven, and lower the rack to about 6 inches from the broiler. Using a pastry brush, spread about half of the honey mixture on the top sides of the chops. Sprinkle with about half of the nuts, pressing so that they adhere. Broil until the nuts are lightly toasted, about 30 seconds.

Flip the chops and repeat the honey-nut coating on the other sides. Broil until the nuts are lightly browned and the lamb is medium rare, about 30 seconds. Let the chops rest for about 2 minutes, and then serve, sprinkling any nuts that may have fallen off the lamb onto each portion.

Lebanese Grilled Eggplant Dip

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.

1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices

1 Tbs. extra-virgin olive oil; more for brushing

Kosher salt and freshly ground black pepper

1/4 cup tahini

1/4 cup Greek yogurt

3 Tbs. fresh lemon juice

1 tsp. minced garlic

1/4 tsp. za’atar

Aleppo pepper or paprika

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Put the eggplant in a food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.

Green Beans with Parsley and Sesame Tahini Sauce

Instead of tossing your green beans with this lemony tahini sauce, drizzle it on top. This way, the sauce won’t dull the beans’ color.

1 lb. green beans, trimmed

1/4 cup extra-virgin olive oil

2 Tbs. tahini

2 Tbs. fresh lemon juice

1 minced medium clove garlic

Kosher salt and freshly ground black pepper

2 Tbs. coarsely chopped fresh flat-leaf parsley

Bring a medium pot of well-salted water to a boil
over high heat and cook the green beans until crisp-tender, about
3 minutes; drain and cool under cold running water.

In a small bowl, whisk together the olive oil, tahini, lemon juice, garlic, and
salt and pepper to taste. Drizzle the green
beans with the dressing, sprinkle with the parsley, and serve.