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Tabbouleh

Serves 4

If you’re feeling a bit cloudy, a bit rainy, a bit under the weather – let the bright flavor of lemons and parsley uplift you. Tabbouleh is a quintessential Middle Eastern salad recipe. No mezze is complete without it. While most authentic recipes include more parsley than bulgur, you can play around until you have the quantity you like best.

NOTE: All parsley, green onion, and mint quantities came out rather heaping (see photos)

Ingredients:

1/2 cup bulgur (I used coarse, but medium or fine is traditional)
1/2 cup fresh lemon juice (measured, then strained)
1 bunch parsley, minced (1 heaping cup)
2 tomatoes, diced
3 green onions, minced
1/4 heaping cup minced mint
1/3 cup olive oil
salt

Method:

Rinse bulgur in a little water. Then add to a bowl and pour on the strained lemon juice. Set aside while you prepare the other ingredients. The bulgur will absorb the lemon juice as you work.

Chop a mountain of parsley, mint, tomatoes, and green onions. Whistle while you chop.

Ahh, beautiful. As you can see, this recipe isn’t an exact science. All my measurements came out very heaping, which tasted lovely.

Mix all your chopped goodies up with the olive oil and bulgur. Set aside for 45 minutes for the bulgur to absorb the liquids. Season and serve with homemade pita bread [recipe] and a smile.

Dive in to the deliciousness.

When you’re done, take a swim at an Iraqi watering hole. This one looks just about perfect.

Lake Darbandikhan. Photo by Adam Jones


Tabbouleh
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Tabbouleh is a quintessential Middle Eastern salad recipe. No mezze is complete without it. While most authentic recipes include more parsley than bulgur, you can play around until you have the quantity you like best. NOTE: All parsley, green onion, and mint quantities came out rather heaping (see photos)
Servings Prep Time
4 people 15 minutes
Passive Time
45 minutes
Servings Prep Time
4 people 15 minutes
Passive Time
45 minutes
Tabbouleh
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Rating: 5
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Tabbouleh is a quintessential Middle Eastern salad recipe. No mezze is complete without it. While most authentic recipes include more parsley than bulgur, you can play around until you have the quantity you like best. NOTE: All parsley, green onion, and mint quantities came out rather heaping (see photos)
Servings Prep Time
4 people 15 minutes
Passive Time
45 minutes
Servings Prep Time
4 people 15 minutes
Passive Time
45 minutes
Ingredients
  • 1/2 cup bulgur (coarse, medium, or fine)
  • 1/2 cup lemon juice (fresh squeezed)
  • 1 bunch parsley , minced (about 1 heaping cup)
  • 2 tomatoes , diced
  • 3 green onions minced
  • 1/4 cup mint (freshly minced)
  • 1/3 cup olive oil
  • salt
Servings: people
Units:
Instructions
  1. Rinse bulgur in a little water. Then add to a bowl and pour on the strained lemon juice. Set aside while you prepare the other ingredients. The bulgur will absorb the lemon juice as you work.
  2. Chop a mountain of parsley, mint, tomatoes, and green onions. Whistle while you chop.
  3. Mix all your chopped goodies up with the olive oil and bulgur. Set aside for a good 45 minutes. Season and serve with homemade pita bread and a smile.

Char-grilled Red Pepper Dip | Muhammara

Makes 3 cups

If you’re wilting and melting and generally crying for a reprieve from the heat, try Muhummara. This Middle Eastern roasted pepper dip takes the heat out of summer in the most fingerlicking way. The walnuts add body, but you don’t taste them. The pomegranate syrup gives a slightly tart tang and the cumin gives earthy warmth, but the ingredients are so balanced and subtle you’ll be seduced before you know it – and you won’t exactly know why. Just like falling in love with the most wonderful person you know.

NOTE: Some like to add hot paprika or cayenne to this recipe. I liked the mellow sweetness without the spice, but feel free to punch it up a notch.

Ingredients:

4 red peppers, roasted or grilled until blackened
2 cloves garlic
1 cup walnuts
1/8 cup pomegranate syrup (available at health stores and Middle Eastern markets – or you can reduce your own juice)
1/8 cup olive oil
1 tsp cumin
salt
pepper

Method:

First step? Let’s go to the market and pick up a few things. I’d like to buy my groceries from this happy man.

Market in Baghdad. Photo by James Gordon

You really don’t need much. Just a few peppers, walnuts, cumin, garlic, olive oil, and pomegranate syrup.

First, cook the peppers over a hot grill until charred and softened. Set aside for fifteen minutes in a covered bowl to steam. Then remove the skins, seeds and stems.

Put everything in a happy blender. The happy part is important. Don’t forget a bit of salt and pepper.

Blend until smooth and either chill to eat later… or eat while still warm, like a ravenous teenager.  With homemade pita bread, of course.

The best place to eat it? Sitting on top of a mysterious ruin in the Iraqi desert, of course.

Ruin in Western Iraq. Photo by Jim Gordon.

Ahh, yes. My favorite kind of castle – windswept and sandy. It doesn’t even look real. Still, I think I’ll sit on the roof, above the window and dream a few sandy dreams.  Join me, won’t you?


Char-grilled Red Pepper Dip | Muhammara
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The pomegranate syrup gives a slightly tart tang and the cumin gives earthy warmth, but the ingredients are so balanced and subtle you'll be seduced before you know it.
Char-grilled Red Pepper Dip | Muhammara
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The pomegranate syrup gives a slightly tart tang and the cumin gives earthy warmth, but the ingredients are so balanced and subtle you'll be seduced before you know it.
Ingredients
  • 4 red bell peppers , roasted or grilled until blackened
  • 2 cloves garlic
  • 1 cup walnuts
  • 1/8 cup pomegranate syrup , available at health food and Middle Eastern markets
  • 1/8 cup olive oil
  • 1 tsp ground cumin
  • salt
  • pepper
Servings:
Units:
Instructions
  1. Cook the peppers over a hot grill until charred and softened. Set aside for 15 minutes in a covered bowl to steam. Then remove the skins, seeds and stems.
  2. Put everything in a blender until smooth.
  3. Chill or eat warm.
Recipe Notes

Some like to add hot paprika or cayenne to this recipe.

Pistachio Date Balls

As far as I’m concerned, the best – and quite possibly the only way to time travel is to cook.

Reading gets us only partway there – we dream ourselves into other times, other lands. But they remain just that – dreams.

Visiting ruins gets us a little closer. But, at the end of the day, ruins are simply ruins – fragments of the splendor that what once was.

But, when it comes to cooking food from ancient times? Instant time travel. In my mouth.

When I cook I am potentially eating exactly what someone long ago ate.

I can shut my eyes and focus in on the beautiful flavors of that time and place. I might as well be there.

Want to join me?

Let’s do it.

Introducing date balls. One of the world’s earliest treats. Fit enough for a king.

The most amazing thing about Date Balls is exactly how long they’ve been around. You’ll find them in Iraq today, but you also would have found them in ancient Babylon, when they were called Mersu. At least, that’s what the Yale Tablets say.

Making them is simple. There’s nothing to it. You just need a food processor or a knife and loads of patience.

Top: The rebuilt ruins of Babylon, as seen today | Bottom Left: Ruins as they stood in 1932 Right: Part of the reconstructed Ishtar Gate.

Makes 12

Ingredients:

1 cup pistachios
1 cup pitted dates
1/8-1/4 cup pistachios, ground for rolling and/or 1/8-1/4 cup shredded coconut for rolling

Method:

1. 2. 3…. now, take a deep breath and fly back in time.

But, for the sake of convenience, let’s take our food processor with us.

We begin our journey by blending dates into a paste, then add the pistachios.

Pulse until a coarse mixture forms.

It’ll ball up when you press the sweet goodness with your fingers. Form into small balls. I leveled the mixture in a tablespoon to make sure they all came out the same, then I rolled them in my hands. About half way through I washed my hands and the spoon to reduce stickiness. This made a dozen.

As a finishing touch, roll the date balls in ground pistachios or shredded coconut. The pistachios coating is more traditional, although the coconut is fun.
(make ground pistachios by pulsing a 1/4 cup in a coffee grinder or food processor.

Since I’m never good at choosing, I did both. And it was wonderful.

These are definitely going on the table at my next gathering, when we’ll all fly back in time together.

Smiling. Laughing.

And, just possibly, walking up to the Ishtar Gate, headed to a party with lots of Pistachio Date Balls.

Model of the Ishtar Gate and main procession corridor. Image by Gryffindor

While we can only dream about what it would look like, we know it would taste delicious.

Pistachio Date Balls
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The most amazing thing about Date Balls is exactly how long they’ve been around. You’ll find them in Iraq today, but you also would have found them in ancient Babylon, when they were called Mersu. At least, that’s what the Yale Tablets say. Making them is simple. There’s nothing to it. You just need a food processor or a knife.
Servings Prep Time
12 date balls 20 minutes
Servings Prep Time
12 date balls 20 minutes
Pistachio Date Balls
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The most amazing thing about Date Balls is exactly how long they’ve been around. You’ll find them in Iraq today, but you also would have found them in ancient Babylon, when they were called Mersu. At least, that’s what the Yale Tablets say. Making them is simple. There’s nothing to it. You just need a food processor or a knife.
Servings Prep Time
12 date balls 20 minutes
Servings Prep Time
12 date balls 20 minutes
Ingredients
  • 1 cup pistachios
  • 1 cup dates , pitted
  • 1/8 - 1/4 cup pistachios , ground for rolling - AND/OR-
  • 1/8 - 1/4 cup shredded coconut , for rolling
Servings: date balls
Units:
Instructions
  1. In a food processor blend the dates into a paste. Add pistachios.
  2. Pulse until a coarse mixture forms.
  3. It’ll ball up when you press the sweet goodness with your fingers. Form into small balls. I leveled the mixture in a tablespoon to make sure they all came out the same, then I rolled them in my hands. About half way through I washed my hands and the spoon to reduce stickiness. This made a dozen.
  4. As a finishing touch, roll the date balls in ground pistachios or shredded coconut. The pistachios coating is more traditional, although the coconut is fun. (Make ground pistachios by pulsing a 1/4 cup in a coffee grinder or food processor.)
  5. Stores in an airtight container for several weeks.

Grilled Whole Wheat Pita Bread

Makes 8 Pita

Light, airy, grilled pita bread spells summer. Flip flops and ice water. Sunglasses and big smiles.

Making this recipe just might help you get to know your neighbors. After all, the fresh smell of grilled pita bread is nearly impossible to resist. As long as you’re willing to share…

So, let’s take a cue from the fine people of Iraq and enjoy pita, just like they have in this region (not only the Middle East, but the Mediterranean and also the Balkans) for millennia. Today, let’s serve it up with your favorite Middle Eastern food – falafel, kababs, muhummara, and tabouleh. Come to think of it, any way is a good way to eat pita.

Based on the recipe in The Best Recipes in the World by Mark Bittman. You can also bake this recipe. Simply cook on a stone or cast iron pan in an oven set to 500F for a few minutes per side.

Ingredients: 

1 cup whole wheat flour
2 cups all purpose flour
2 tsp salt
2 tsp yeast
2 tsp sugar
2 tsp olive oil
1 cup warm water + extra, as needed

Special equipment:

A flat griddle to place on the grill, or cast iron pan.

Method:

Take a deep breath and smile. You’re going to make balloons out of bread.

Bread balloons. It’s true.

First, stir together the flour, salt, sugar, and yeast.

Then pour on the warm water and oil. Mix until a soft dough forms. If the dough feels tight, add a little more water until it is soft but not sticky.

Let rise until doubled in volume, about 1 1/2- 2 hours.

Meanwhile, go for a walk and enjoy the fresh air.

Mountains of Iraq

A little while later you’ll end up with a doughy pillow. My favorite. Well, almost my favorite. Dough balloons are the best, though.

Divide into 8 balls, pat into a disc, and roll flat. They need to be thin so that they’ll puff up and create the pita’s characteristic pocket – Bittman suggests making them less than a 1/4 inch thick.

Once they are all rolled out, let the dough rest while you preheat the grill (they need to rise about 20 minutes).

To prepare the grill:

Place a griddle or cast iron pan on the grill and preheat to 450F. Mist the bread with water (optional, but helps them puff up) and place on the griddle. Close the grill and cook a few minutes per side, until puffy and golden.

Now there’s a pita balloon. Hello!

Slice and serve immediately.

Eat with a smile, a friend, and a laughing cat.

Preferably while admiring a stunning view.

Like this one.

Mountains in Northern Iraq


Grilled Whole Wheat Pita Bread
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Serve it up with your favorite Middle Eastern food - falafel, kababs, muhummara, and tabouleh. Come to think of it, any way is a good way to eat pita.
Grilled Whole Wheat Pita Bread
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Serve it up with your favorite Middle Eastern food - falafel, kababs, muhummara, and tabouleh. Come to think of it, any way is a good way to eat pita.
Ingredients
  • 1 cup whole wheat flour
  • 2 cups all-purpose flour
  • 2 tsp salt
  • 2 tsp instant dry yeast
  • 2 tsp sugar
  • 2 tsp olive oil
  • 1 cup warm water , extra, as needed
Servings:
Units:
Instructions
  1. Stir together the flour, salt, sugar, and yeast.
  2. Pour on the warm water and oil. Mix until a soft dough forms. If the dough feels tight, add a little more water until it is soft but not sticky.
  3. Let rise until doubled in volume, about 1 1/2- 2 hours.
  4. Divide into 8 balls, pat into a disc, and roll flat to 1/4". Let rest for about 20 minutes
  5. Place a griddle or cast iron pan on the grill and preheat to 450F.
  6. Mist the bread with water (optional, but helps them puff up) and place on the griddle. Close the grill and cook a few minutes per side, until puffy and golden.

Menu: Iraq

Let’s be real. If you live in my part of the world it’s hot in the summer. Really hot. Most days, the thermometer reads 100F before noon. So, instead of making our air conditioners work harder than they have to, let’s avoid the stove. Completely.

Deal?

While it sounds difficult, it’s really rather simple. We can just throw together an Iraqi mezze. This is the Middle Eastern equivalent to tapas, in many ways – many small dishes. Mezze can start off a big banquet, or it can provide the main sustenance for a light meal. For the most part, it is made up of an assortment of refreshing salads, dips, and other small plates. Count me in.

What sounds good to you?

Grilled Whole Wheat Pita Bread [Recipe]
Spend a few minutes banging together this healthy dough and, after one rise, you’ll have the softest, best grilled pita. Ever.

Muhammara (Roasted Red Pepper Spread) [Recipe]
An alluring, sweet blend of roasted red peppers, walnuts, garlic, cumin, and pomegranate syrup. Perfect to dip that homemade pita bread in.

Tabbouleh [Recipe]
Tangy, tart parsley salad, perked up with fresh lemon juice, tomatoes, mint, and green onion.

Pistachio Date Balls (Mersu) [Recipe]
An ancient recipe – dating back to Babylonian times – that lives on today. Easy to make, pure, sweet, and full of fiber – no wonder the recipe has survived for millenia.

*All recipes and the meal review will be posted by Monday morning.

About the food of Iraq

Children in Iraq

So, here’s the humbling truth: there’s lots of things I thought I knew about Iraq, thanks to the constant stream of current events infiltrating my subconscious. But, when it came right down to it, I actually knew nothing about Iraq.

Nothing.

So I began digging. After just a few minutes, I found this lil’ tidbit out: from the northern mountains to the windswept deserts, Iraq is known as the cradle of civilization.

What? Hold the presses. While you might have known this rather fundamental piece of history, it was news to me.

(Perhaps I should have taken a greater array of history classes in college – 89% of my courseload was centered on Medieval French Arthurian legend, specifically during the time of Crétiens de Troyes – but now is a good a time as any to keep learning.)

Paddling down the Euphrates River, Iraq. Photo by Christiaan Briggs.

Anyway – formerly known as Mesopotamia, the land between the rivers (Tigris & Euprhates), Iraq was built upon the fertile crescent plains, where rich soil facilitated healthy crops and plentiful pasture for cattle. From this bedrock Uruk and Ur built up, known as the world’s first cities.

If that wasn’t cool enough, the area has several other claims to fame:

– the earliest writing systems
– the first kings
– the place where the wheel and plow were invented.

Epic. Epic. Epic.

With such a glorious history, it is no wonder that the Iraqis worked up a good appetite.

For starters, thanks to her seat on the rivers, Iraq is known for wonderful fish dishes, such as masgouf – grilled fish with sour tamarind.

Inward from the rivers, field upon fertile field produce beautiful fruit and vegetables, like Iraq’s world famous dates and eggplants. Dates make their way into many dishes, especially ever popular date and nut balls, commonly made with walnuts or pistachios [Recipe], and fly off the shelves like a Middle Eastern candy bar.

Most meals begin with mezze, made up of an array of small dishes that are so alluring in hot weather. Dishes popular all over the region, such as tabbouleh [Recipe], muhammara [Recipe], falafel, cheese, hummus, yogurt – and breads, such as pita [Recipe], all make a show.

Meat dishes can be cooked any which way, but especially stewed or skewered and grilled. In fact, kabobs much like what we made last week [recipe] are incredibly popular in Iraq. Long-grain rice is ever-loved as a base for meals.

Iraqi maps, courtesy of CIA World Factbook. | Tigris River. Photo by Bjørn Christian Tørrissen

And that’s just the beginning.

So listen, turn off the radio. Turn off the TV. And pull up a chair to the Global Table.

This week we’re in the cradle of civilization.

What are your favorite dishes from this region?

Monday Meal Review: Iran

THE SCENE

Beep.

Beep.

Beep.

I was waiting to pay at Whole Foods, watching my food come down the belt with one eye and shooing Ava away from the chap stick display with the other. Other than that, I might as well have been asleep.

I’ve been working hard. Lately, that’s all there’s been time for. Working to be a good mom. Working to be a good wife. Working to not melt in the 100F temperatures Tulsa has been sustaining for a month now. And, of course, working on work.

My brain was tired, and the steady beep of the scanner only lulled me deeper into a trance.

So, when the happy voice said “What’s the pomegranate syrup for?” it took me a few seconds to realize they were talking to me.

I looked up, unglazed my eyes, and smiled.

“What?” I said, looking vaguely at the bottle in the girl’s hand and then up at her name tag. Farisa, it read.

“The pomegranate syrup?”

Farisa was bagging my groceries. She was friendly, polite, and interested in me as a human being – not just a customer.

I told her it was for dipping kabab koobideh in – that I was making Iranian food later on.

“Ahh, yes,” she cheered, with a knowing smile, “I’m from Iran!”

My eyes lit up.

The next five minutes were spent in eager chatter about what I was making, how to make it, and what a good omen it was to meet someone from Iran the day I was to cook Iranian.

Ever conscious of the line piling up behind me, I hurriedly asked her if she’d ever had doogh, the minty yogurt drink from Iran.

“Yes, yes,” she nodded enthusiastically. “It’s wonderful! Yes. You’re meal is going to be perfect.”

And, just like that, I was energized.

As I walked out the door, I swooped down and gave Ava a kiss on the nose.

I’ll never get over how International Tulsa is. Nor will I ever get over how often these fateful encounters have happened over the course of this blog – I’ve written about Belarus, Bulgaria, Finland, Ghana, and now Iran – but there was also my friend’s Austrian wife, my German neighbors, and more.

You could call it chance.

You could call it crazy.

But, when you think about the really big picture, here’s what I’m thinking:

The fact that I keep meeting the exact right people along the way, exactly when I need them most, is a sure sign that I’m on the right path.

Correction: that we’re on the right path.

Let’s eat the world!

THE FOOD

Sour Cherry Rice [recipe]

What I like most about this dish:

This dish is incredibly impressive. The rice comes out fluffy and dry (as it should), and looks lovely decorated with a smattering of sour cherries and caramelized onion. The pistachios, softened from their time steaming, were possibly my favorite part of the entire dish.

What I like least about this dish:

It’s easy to overcook the rice. You need to have your stove set as low as possible and check the rice once or twice. Mine only took 30 minutes (but the top of the rice looks less done than the inside, so I overcooked it slightly). Also, if you flip the pot over (exciting!) and some of the bottom stays stuck, have no fear. Simply scrape it off and pile on top of the mound.

Kabab Koobideh [recipe]

What I like most about this dish:

The slightly sour sumac with the mild spice of turmeric made for a fabulously fragrant kabab that was not overly hot. This should be a good mixture for all palates. My absolute favorite part? Dipping it into the sweet/tart pomegranate syrup. I had to restrain myself from drowning it in the stuff.

What I like least about this dish:

Next time – for the fun of it – I’d like to try a blend of 50-50 beef and lamb. Whatever you do, be sure you use a juicy cut – about 90% lean seemed perfect.

Iranian Cucumber Salad [recipe]

What I like most about this dish:

The sour flavors create a refreshing side dish, while the mint punches it up a notch, so you know you’re not in Kansas anymore, so to speak.

What I like least about this dish:

Nothing here, although Mr Picky was rather dismayed, exclaiming “It tastes like pickles!” He’s not a fan of pickles, although he was proud of himself for “eating way more of this than any pickle anywhere.” Let the record state…. he had five bites.

Doogh [recipe]

What I like most about this dish:

As strange as the combination of ingredients seemed on the page, I found doogh to be incredibly refreshing. It was also thinner than I expected, so it wasn’t heavy.

What I like least about this dish:

While it was good and easy to make, I think it would be better with real carbonation (from a soda fountain), as suggested by Laura Kelley in her book The Silk Road Gourmet.

Ava’s Corner

Be sure to watch all the way to the end. You’ll be sure to love it.

Iranian Cucumber Salad

Serves 2-4

Would you like to create a mosaic in a bowl? Capture the beauty of Iran in a bite? This bright, crunchy, sour Iranian side dish is at once cooling and hydrating – perfect for these dog days of summer. Also, it tastes a heck of a lot like a quick pickle. If you add the big bits of coarse ground pepper, you’ll be bitten by a teasing taste of heat.

Recipe adapted from The Silk Road Gourmet by Laura Kelley. You can find more recipes and fascinating history on her blog Silk Road Gourmet.

Ingredients:

1 large cucumber peeled, seeded, and cut into small pieces
1 small onion, finely chopped
14-16 fresh mint leaves, finely chopped (about 1 1/2 Tbsp)
1 1/2 Tbsp white vinegar
1 lime juiced (about 2 Tbsp)
salt
coarsely cracked pepper

Garnish:

Ground sumac

Method:

The beauty of this salad is how easy it is.

Simply cut everything up, and toss together.

Cover and place the mixture in the refrigerator for at least half an hour. Meanwhile, lay on your back and stare up at this amazing example of Iranian architecture:

Interior wall and ceiling of the Sheikh-Lotf-Allah mosque in Isfahan, Iran. Photo by Phillip Maiwald

Let yourself drift off and dream the day away. When you awake, sprinkle the cucumber salad with sumac and take a giant bite of pickled goodness.

Thanks, Iran. That was easy!

Iranian Cucumber Salad
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This bright, crunchy, sour Iranian side dish is at once cooling and hydrating - perfect for these dog days of summer.
Iranian Cucumber Salad
Votes: 1
Rating: 5
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This bright, crunchy, sour Iranian side dish is at once cooling and hydrating - perfect for these dog days of summer.
Ingredients
  • 1 large cucumbers , peeled, seeded and cut into small pieces
  • 1 small onions , finely chopped
  • 14-16 mint leaves , fresh, finely chopped
  • 1 1/2 Tbsp white vinegar
  • 1 lime , juiced
  • salt
  • pepper , coarsely cracked
  • ground sumac
Servings:
Units:
Instructions
  1. Cut everything up, and toss together.
  2. Cover and place in refrigerator for at least half an hour.
  3. Salt and pepper to taste. Garnish with a sprinkle of sumac.

Kabab Koobideh

It’s been a long week. You’re tired. You might even be cranky (I won’t tell).

I’ve got good news.

Now is the perfect time to put on your superhero cape and make kababs on swords.

(Ok. They aren’t really swords. They’re sword-like skewers. But they might as well be swords because they are that wonderful. You can buy them at your local Middle Eastern market and you’ll be forever glad you did.)

Iranians – and people all across the Middle East – love to use these mega skewers to make their kababs – meat, tomatoes, all of it! After cooking, they slide the sausage-like portion either into pita bread or next to rice. Koobideh is almost always served with whole grilled tomatoes (on the skewers).

Serves 4-6

Ingredients:

1 onion
2 lbs ground beef or lamb
1 Tbsp turmeric
1 Tbsp sumac
1 or 1 1/2 tsp salt
1 tsp pepper
1 egg, beaten

Method:

Today’s stove top travel takes us to the old city of Kharanaq. The golden tan against the deep blue sky bursts with beauty.

Kharanaq, Iran. Photo by Ggia

Each cliff and crag looks like a fun mystery, just waiting to be explored.

Hike around until you find the perfect cubbyhole to throw together a big batch of koobideh.

First, mince the onions. I pulsed them in a food processor a few times until they were roughly chopped.

Next, add in the meat and spices.

Give the mixture several pulses until it comes together, scraping about two times as you go. You want the mixture to change in texture, to become dense and pasty. It won’t look like ground beef any more. In fact, the meat will turn yellow, from the turmeric. (If the turmeric stains your processor spindle, no biggie. Simply soak it in a little bleach water over night.)

Cover and refrigerate the beef overnight (or for a minimum of 1 hour).

Meanwhile, pick another cubbyhole – one with a view. Curl up in it and watch the clouds dance across the mountains, until you fall asleep for the night.

Kharanaq, Ardakan County, Yazd Province. Photo by Betta

Ahh. Wonderful.

The next day, press the meat around the skewers with the palm of your hand. Once you get the mixture pretty even, use your thumb and forefinger to press little lines into the meat. Not only is it pretty, it’s also how bites are indicated. Each segment is meant to be about a mouthful.

Grill on both sides over a medium hot grill until done, about ten minutes (depending on thickness etc). Serve with a sprinkling of sumac and a dip in pomegranate syrup (available at natural food stores).

Enjoy with several friends while wearing your superhero capes.

Kabab Koobideh
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Iranians – and people all across the Middle East – love to use these mega skewers to make their kababs – meat, tomatoes, all of it! After cooking, they slide the sausage-like portion either into pita bread or next to rice. Koobideh is almost always served with whole grilled tomatoes (on the skewers).
Servings
4-6 people
Servings
4-6 people
Kabab Koobideh
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Rating: 0
You:
Rate this recipe!
Print Recipe
Iranians – and people all across the Middle East – love to use these mega skewers to make their kababs – meat, tomatoes, all of it! After cooking, they slide the sausage-like portion either into pita bread or next to rice. Koobideh is almost always served with whole grilled tomatoes (on the skewers).
Servings
4-6 people
Servings
4-6 people
Ingredients
  • 1 onion
  • 2 lb ground beef (or lamb)
  • 1 Tbsp turmeric
  • 1 Tbsp sumac
  • 1 tsp salt (or to taste)
  • 1 tsp pepper
  • 1 egg , beaten
Servings: people
Units:
Instructions
  1. First, mince the onions. I pulse them in a food processor a few times until they were roughly chopped.
  2. Next add meat and spices.
  3. Give the mixture several pulses until it comes together, scraping about two times as you go. You want the mixture to change in texture, to become dense and pasty. It won’t look like ground beef any more. In fact, the meat will turn yellow, from the turmeric. (If the turmeric stains your processor spindle, no biggie. Simply soak it in a little bleach water over night.)
  4. Cover and refrigerate the beef overnight (or for a minimum of 1 hour).
  5. The next day, press the meat around the skewers with the palm of your hand. Once you get the mixture pretty even, use your thumb and forefinger to press little lines into the meat. Not only is it pretty, it’s also how bites are indicated. Each segment is meant to be about a mouthful.
  6. Grill on both sides over a medium hot grill until done, about ten minutes (depending on thickness etc). Serve with a sprinkling of sumac and a dip in pomegranate syrup (available at natural food stores).

“Doogh” you like fizzy yogurt? (w/ poll)

Have you ever taken a big swig of a drink expecting to taste one thing, but getting another?

I have.

Here’s what happened:

I was little. I woke up in the middle of the night, crazy thirsty, and wandered blind into the kitchen to get a drink of water. Because we bottled our own spring water from Cape Cod, there was a lot of it – all stored on the side of the fridge in jugs. I felt my hand over the top of one and hoisted it up. I took several giant gulps before I realized it was most certainly not water. Nope. It was apple cider vinegar. My throat burned. I sweat. I shook. Then, I sweat some more.  I’ll always blame that moment as to why I have an immunity to vinegar. The more the better.

Even though the story turned out well for me, I don’t want you to burn, sweat, or shake.

Nope.

I want you to know what you are in for with doogh.

#1 It looks like a smoothie, but this is not a sweet drink

#2 It looks creamy, but this is not a thick drink

#3 It looks flat, but this is a fizzy drink

Now that you know the basics, you can enjoy this Middle Eastern drink without flinching. When you take your first sip, you won’t be alarmed. You’ll know not to expect a sweet smoothie. Instead, you’ll buckle down for a minty, bubbly, sour, often peppery drink instead. And you just might smile.

To make Doogh, simply mix together:

1 cup Greek-style yogurt
2 cups (16 oz) chilled sparkling water or club soda
1 tsp dried mint
1/2 tsp salt
1/2 tsp pepper (optional)

That’s it! This popular Middle Eastern drink is super easy to make and will keep you cool and refreshed on a hot summer’s day.

Would you drink it?

Recipe adapted from The Silk Road Gourmet by Laura Kelley. You can find more recipes and fascinating history on her blog Silk Road Gourmet.

Persian Sour Cherry Rice

Serves 6

Take a look around you.

I mean really, really look around.

Every little thing – that weathered window sill, the sparkly vase, even that fuzzy gray pillow – they can all be your inspiration. Your muse. The catalyst to the next great idea.

Take this Persian Sour Cherry Rice, for example. When I look at this masterpiece in form and taste – I can’t help but wonder what inspired someone to create such a dish. Who was the clever soul that first made this tower of deliciousness infused with cinnamon, nutmeg – punctuated by soft pistachio nuggets, sour cherries and sweet caramelized onion? What were they looking at that sparked the idea?

There had to be something.

Let’s see if we can make some guesses…

Recipe adapted from The Silk Road Gourmet by Laura Kelley. You can find more recipes and fascinating history on her blog Silk Road Gourmet.

Ingredients:

1 1/2 cups uncooked basmati rice
2 Tbsp butter (or vegetable oil/vegan butter)
1 medium onion, sliced
1 tsp gr0und cinnamon
1/4 tsp nutmeg
salt & pepper
1 tsp sugar
1/4 cup shelled pistachios, roughly chopped
1 cup sour cherries
3 cups boiling water

Method:

My first guess? Iranian wildflowers.

Perhaps someone happened upon this lush meadow, dotted with cherry red poppies, highlighted with purple, white, and green – all sitting below a gray-white tower of stone. And, after staring at this vision, an idea was born…

Iranian Wildflowers by S.A.

… Red sour cherries, highlighted with a purple onion and green pistachios, steamed together with a white tower of basmati rice.

Quite the homage to Iranian wildflowers.

Yes. I can see it now.

Only there’s just one problem.

I didn’t use a purple onion. But I could have.  And, after looking at those flowers, I feel as though I should have.

Let’s make the dish and see if any other ideas come to us.

First step: Bring water to a boil.

Meanwhile, in a 2.5 quart pot, cook down the onion in butter. Get it in the early stages of caramelization – take it darker than I did. This will make a nice crusty topping for the rice. Next? Add on the pistachios, cinnamon, nutmeg, salt, pepper and sugar. Give everything a stir, then dump on the drained sour cherries.

Spread the mixture into an even layer and cover with rice. Add boiling water and cover with lid. Reduce heat to very low. Let steam 30 minutes to 1 hour – give it a taste along the way. Mine only took 30 minutes.

The rice will be done when the grains fluff up and just barely resist when bitten. Remember, the inside of the rice will be more cooked than the top so take care not to overcook it. When you’re satisfied with the rice, place a large platter over the top of your saucepan.

Flip it over and slowly lift off the pot.

Ahhh. Beautiful.

I’m ready to take my second and final guess as to the source of inspiration for this incredible dish.

It’s a little unconventional, but I think rather appropriate.

The tent of an Iranian nomad.

These tents stand tall and proud in the wind. They are sturdy and majestic, but also flexible. They flap in the wind.

As for this rice? It is tall and proud. Sturdy and majestic. And, when you let it steam dry for a few minutes after unmolding, you’ll bite into the lightest rice you’ll ever have the fortune of sampling. So, despite it’s sold form, it’s really rather delicate.

It might even flutter and flap in the wind.

Wouldn’t that be wild?

(Or would it be weird…)

Persian Sour Cherry Rice
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Rate this recipe!
Print Recipe
When I look at this masterpiece in form and taste – I can’t help but wonder what inspired someone to create such a dish. Who was the clever soul that first made this tower of deliciousness infused with cinnamon, nutmeg – punctuated by soft pistachio nuggets, sour cherries and sweet caramelized onion? What were they looking at that sparked the idea? There had to be something.
Servings
6 people
Servings
6 people
Persian Sour Cherry Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
When I look at this masterpiece in form and taste – I can’t help but wonder what inspired someone to create such a dish. Who was the clever soul that first made this tower of deliciousness infused with cinnamon, nutmeg – punctuated by soft pistachio nuggets, sour cherries and sweet caramelized onion? What were they looking at that sparked the idea? There had to be something.
Servings
6 people
Servings
6 people
Ingredients
  • 1 1/2 cups basmati rice (uncooked)
  • 2 Tbsp butter (or vegetable oil/vegan butter)
  • 1 medium onions , sliced
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • salt
  • pepper
  • 1 tsp sugar
  • 14 cup pistachios , roughly chopped
  • 1 cup sour cherries
  • 3 cups boiling water
Servings: people
Units:
Instructions
  1. Bring water to a boil. Meanwhile, in a 2.5 quart pot, cook down the onion in butter. Get it in the early staged of caramelization. This will make a nice crusty topping for the rice. Next, add on the pistachios, cinnamon, nutmeg, salt, pepper and sugar. Give everything a stir then dump on the drained sour cherries.
  2. Spread the mixture into an even layer and cover with rice. Add boiling water and cover with lid. Reduce heat to very low. Let steam 30 minutes to 1 hour—give it a taste along the way. Mine only took 30 minutes.
  3. The rice will be done when the grains fluff up and just barely resist when bitten. Flip it over and slowly lift off the pot.

Menu: Iran

It’s the dog days of summer over here in Tulsa, Oklahoma. All but two days in July have been over 100F. And there’s no end in sight. All day long the sky shimmers and the pavement radiates. My neighbor’s giant tree is dropping leaves. Our crusty grass hasn’t been green in weeks, and I haven’t worn a pair of socks since May. In honor of this painfully persistent heat wave, I’ve put together a refreshing summertime meal, straight from the heart of Iranian cooking. When it gets this hot, for this long, the only way to survive is to swim a lot and eat a good meal after the sun goes down.

What sounds good to you?

Persian Sour Cherry Rice [recipe]
Delicate grains of basmati rice cooked with plump sour cherries, caramelized onion, cinnamon, nutmeg, and shelled pistachios.

Kabab Koobideh (Iranian Spiced Beef Kabab) [recipe]
One of Iran’s most famous kababs; our version is made with ground beef, seasoned with turmeric, sumac, onions, and pepper. For a special treat, dip kabab pieces in sweet/tart pomegranate syrup. 

Iranian Cucumber Salad [recipe]
A sour and crunchy blast of cucumbers, onion, lime, and vinegar, dusted with sumac. As you chew, there’s a healthy burn thanks to coarsely ground black pepper. Serve as an alternative to pickles and slaws.

Doogh [recipe]
A Middle Eastern drink made with yogurt, mint, salt, and pepper. It’ll refresh you when temperatures refuse to back down.

Laura Kelley comes through again! Her book, The Silk Road Gourmet, inspired three of this week’s recipes. You can find more recipes and fascinating history on her blog Silk Road Gourmet.