I’m sitting at a café writing about Kuwaiti food. If shut my eyes I can almost imagine I’m in the bustling metropolis of Kuwait City. Kuwaiti culture places great emphasis on entertaining with a plentiful table – being a generous host. This menu, loaded with fragrant, flavorful food, will definitely help you towards ultimate hospitality. Just be sure to begin with a nice coffee and finish with tea. Cat costumes are optional. Today the question is not what sounds good, but what to eat first. That’s what Ava tells me, anyway. She’s hungry. Like a cat. Machboos [Recipe] A large platter of aromatic basmati rice and whole chicken, topped with caramelized onion, raisin and slivered almonds, seasoned with a blend of cinnamon, turmeric and a sour blast of black lime powder. Daqqus Sauce (Kuwaiti Tomato Sauce) [Recipe] You, tomatoes, garlic, hot peppers, a blender and an appetite. It’s love. My Kuwaiti PB&J [Recipe] My brain went crazy when I ate this. I wonder if yours will, too. Stay tuned for details. P.S. These recipes and the …
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Oh my goodness do I need a vacation. I knew it had been a while when Keith told me he still had 8 days to use up this year. Whoops. Bottom line, it’s just too hard to get away right now. So, instead of packing my bags, I read about Kuwait. I looked at the photos, flipped through recipes and began to daydream myself to the other side of the world. Kuwait: on this tiny, sandy country by the sea you’ll find a bouquet of influences. While now rather urban and glimmering, the area was settled after 1700 by nomadic tribes who shifted from a desert lifestyle to a life dominated by the nearby water. Thanks certainly to this history the food reflects traditional Middle Eastern and Persian food, but there are also a few spin offs from their days as a British colony as well as influences from Africa and India. I don’t know about you, but that sounds all good to me. (If you take a look at our world map, you can explore …
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THE SCENE I had a lot of time to think while caramelizing the four giant onions for the mujadddara. Ninety minutes, to be exact. My eyes were puffy and red from the sharp fumes. The scent clung to my hair and clothes. As the onions burned hotter and hotter, they released their juices until they were swallowed up in their own bubbling oniony swimming pool. It took at least 45 minutes for the liquid to steam off. I thought they would never start browning. As I stood there, stirring the soupy mess, my mind ran over and over the the last few months. One thing kept popping back up. About how I haven’t told you yet. How I’ve shied away from being real with you, my dear, trusting friends (and I’m so glad you’re here). As the onions finally dried out enough to begin caramelizing, I promised myself to to tell you. And not just part of the truth. The whole thing. Because that’s life. It’s real. So, here goes. Keith’s 21 year-old son is going to …
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Serves 4 There was a time when I wasn’t a very good cook, but I sure liked to try. Every night I rifled through my spice collection, eventually sprinkling a little of this and a little of that on top of whatever I was making. And when I say a little I mean a little. A speck. A drop. A dusting. My food never had much flavor because I was scared to overdo it. I’ve since learned (mostly thanks to my time at the Culinary Institute of America) that you need to be brave – bold – generous – when seasoning food. In every culture there’s a collection of common spices used in dishes. If you pull them together just right you can make anything taste great. And the happy side effect? Instant teleportation via stove top travel. This recipe is inspired by the Jordanian chicken in Steven Raichlen’s book Planet Barbecue! which is loaded up with the earthy and intoxicating flavors of cumin, coriander, paprika and more, marinated on a bed of sliced onions. I’ve made the recipe a …
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There’s nothing as relaxing as sharing a cup of coffee with a dear friend. It helps you celebrate the life you are in. A part of the past. A bearer of the future. Everything connected. There are even coffee ceremonies organized around this special drink, in which the raw beans are carefully washed before grinding and brewing. To make an extra special pot of coffee, grind the seeds of 3-6 cardamom pods for every 1/4 cup of coffee. Brew as normal – with a smile and a friend… … while laughing about nothing at all. And everything, too. Arabian Cardamom Coffee Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe There’s nothing as relaxing as sharing a cup of coffee with a dear friend. It helps you celebrate the life you are in. A part of the past. A bearer of the future. Everything connected. CourseDrinks Food TypeHot Drinks, Non-Alcoholic Drinks, Sasha’s Favorite Recipes Servings 2-3 people Servings 2-3 people Arabian Cardamom Coffee Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe There’s nothing …
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The weather finally took a turn here, in Oklahoma. Over the course of 24 hours we dropped rather suddenly from 100+F degree temperatures to a rather balmy 70 something or other. I’ve never been happier. The proof: I did two cartwheels on our freshly cut lawn. I’m guessing it’s been at least 8 years since I last did a cartwheel. My hands ended up covered in grass clippings, but it was totally worth it. In the spirit of the perfect picnic weather, I’m sharing an unusual Jordanian snack – flatbread, watermelon, and white cheese. I learned about it at Landlopers, where Matt tells his readers: First, a small slice of the sweet watermelon was consumed, followed by some bread with the salty white cheese. A true culinary oddity, it all worked together in a perfect melody of taste and texture. The watermelon cut the saltiness of the cheese, which in turn acted as the perfect compliment to the sweet fruit. I’m totally in. Are you?
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Serves 6 Generosity. When people give it freely you feel loved. Taken care of. Your spirit smiles from the inside out. Your day is instantly better. It’s one of the most splendid qualities a person can have. In Jordan, as in many of the region’s countries, generosity to strangers is an honored mealtime practice. In times of plenty, the best part of the meal goes to the stranger. Even in poverty the last crumb goes to the hungry stranger. Today we explore Mujaddara – a splendid vegan dish that will fill a large platter and then some. Perfect for practicing generosity. Sometimes made with bulgur and sometimes with rice, Mujaddara is always made with lentils and caramelized onions. Get ready for fantastic twist on pilaf. Recipe inspired by the post at HabeasBrulee.com Ingredients: Garnish: 4 extra-large onions, sliced in half moons 1/2 cup olive oil pine nuts & raisins (optional) For the pilaf: 2 cups lentils 1 cup bulgur 5 cups water salt pepper Method: Let’s make a loving gift from a simple meal. In the spirit of …
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I’m feeling rather minimalist, especially after cooking Japan last week. Thankfully Jordan has plenty of recipes that fit the bill. This week’s menu is organized around the beauty of simplicity. Each of our Jordanian dishes celebrates fresh, clean but intense flavors, from caramelized onions in an otherwise simple pilaf, to a few cardamom seeds ground into regular coffee. Even plain chicken breasts can be perked up with a blast of straightforward spices. After all, life is easier when you strip away the complications. And aren’t we all more likely to try something new if it’s not too far out of our comfort zone? What sounds good to you? Mujaddara (Lentil & Bulgur Pilaf) [Recipe] A giant, fluffy mound of lentils and bulgur served with oodles of caramelized onions. This affordable, nutrient packed dish will make you healthy, wealthy, and wise. Jordanian Inspired Spiced & Grilled Chicken [Recipe] A simple spice blend to give plain ‘ol chicken breasts a kick in the pants. Arabian Cardamom Coffee [Recipe] Fresh coffee beans ground with cardamom seeds. Floral, intoxicating, and all natural. Snacktime in …
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Jordan is a desert wonderland – generally hot, dry, arid – and full of some of the most fabulous landmarks around. Just ask Hollywood – they love using Jordan’s unique scenery in films. Most notably, there’s the city of Petra, carved into rose colored stone – existing only in legends for 7 centuries until it was uncovered in 1812 deep in the desert rocks. How cool is that? It’s like the lost city of Atlantis, found… the stuff of dreams. Since it’s discovery, the allure of this city built into the stone has captivated millions, particularly Indiana Jones, in his last crusade. For real. Jordan also lays claim to the lowest point in the world – the Dead Sea at (-)1378 feet. That’s pretty low. But don’t worry – you won’t sink. The salt makes the water so thick that it’ll keep you afloat. This funny characteristic of the Dead Sea reminds me of life – even when you’re at your lowest, someone or something will keep you afloat, as long as you just throw …
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THE SCENE Ava wanted nothing to do with the hummus. She shook her head. She closed her eyes. She even yelled “No!!!!” – in case I didn’t get the message. I took a deep breath and calmly said “Ok.” Little did she know, I had a plan. The very next day I whipped out the food processor. “Want to help mama?” I asked, smiling big. “Okay!” she cheered, with big eyes, anticipating a fantastic treat. “Please drop the chickpeas into the food processor,” I said nonchalantly. “Yes” she said, sneaking one before she did so. “Should we add some parsley?” I asked. “Uhuh,” she nodded, her little hand grabbing a fistful and dropping it in. “More?” she asked “Ok! And what about oil?” “Okay!” And on it went. She loved it. In a final flourish, I let her push the button. “BzzzRRRRRRRRRRRaaaaaaaaaaaaaaah” she exclaimed, laughing as the mixture pureed in a smooth dip. I tasted it, adjusted the seasonings, and let her blitz it again. Proudly, I offered her a spoonful. Ava shook her head no. Then, …
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Dilutes up to 1 gallon Have you ever sipped on the sun? First you have to chill it, so it doesn’t taste as much like a “ball of fire.” The compression of all the heat particles actually makes it sour. Like lemon sunshine. Then you squeeze it and sweeten it. I’ve read somewhere that limes are actually cooled moonbeams. They go well with the sunshine, especially with a handful of mint. That’s what’s happening with Israeli juice – summer sunshine in a glass, with a hint of funky nighttime. Ingredients 3/4 cup lemon juice (3 large lemons) 1/4 cup lime juice (1-2 limes) 1 cup (tart)- 1 1/2 cups (sweeter) sugar 1/4 cup water 3-5 sprigs of mint ice and water, as needed (for diluting) Method: Hello summer. Let me cover up my paper cuts, so we can become acquainted. First, squeeze enough lemons and limes to make 1 cup of strained juice. Do it while overlooking a sun-shiny, water-lapped town. Next, make simple syrup. Over low heat, gently simmer as much sugar as you’d like …
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Makes 2+ cups You know how you think you know something…. Like the earth is round. Or flowers bloom. Or hummus goes into a bowl? … only to have your vision shattered? Your dreams crushed? Yeah. Turns out not everything is as it seems. The earth is not perfectly round. It’s a “bumpy spheroid” according to Scientific American. And flowers don’t always bloom. Especially when it’s over 100F for well over a month. My crispy garden is testament to that. And hummus doesn’t go in a bowl. It goes on a plate. I learned that from the Israelis. How’s that for blowing your mind? Ingredients: 2 cans chickpeas, drained (reserve 1/4 cup whole chickpeas for garnish) 3 Tbsp lemon juice (about 1 lemon, juiced and strained) parsley, small palmful – plus extra for garnish 2 cloves garlic 1 tsp tahini, or more to taste 1/3 cup olive oil salt Grilled pita bread, for dipping Method: First step, find a nice spot to make the hummus. Perhaps while perched in the middle of a chickpea field. Mmm. Imagine all the …
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