Great things happen when I shut my eyes. Dreams. Day dreams. First kisses. Second kisses. Laughter. But sometimes I don’t even want to blink for fear of missing out on the tiniest bit of excitement. In a split second, bolts of lightening can streak across the sky. Fireworks can transforming into a bouquet of roses and then dissolve. Just one look can tell you everything you need to know, as long as you don’t miss it. Well. Today I’m here to tell you not to blink. We’re at the Kuwaiti Global Table and you’re about to experience Kuwaiti’s answer to the almighty PB&J. But it’s all going to happen very quickly. So. Please. Don’t. Blink. First things first, PB&J is an analogy. It’s really a dip and it’s called Dibis wa’ Rashi. Remove the peanut butter and replace it with sesame butter (a.k.a. tahini). Then remove the jelly and replace it with date syrup – a sweet, black bit of heaven full of potassium and more healthy goods than Mr. Jelly knows what to do with (sorry Mr. Jelly). …
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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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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 …
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Makes 2 cups Get your next party jumping with Estonian Smoked herring dip, a nod to the great national fish of Estonia. No matter what the cooking method, Estonians typically serve herring with a sour cream and vinegar/lemon juice sauce. And now… for an unprecedented cooking tip from Mr Picky. First, he wants to know – how do you feel about sour cream? If you’re a little unsure, he suggests making the dip drier by using less of the sour cream mixture – perhaps as little as half. Who is this man? What has Global Table Adventure done to my food-hating husband? I’m in love, all over again. Ingredients: 7 oz smoked Herring 1/8 cup fresh lemon juice 1 cup sour cream 1 tsp chopped fresh dill, plus extra for garnish 1/8 cup chopped red onion, plus extra for garnish salt & pepper Method: Gather your ingredients… herring, sour cream, lemon, dill, red onion… yep, we’re definitely in northeast Europe. Hello, Estonia! In a medium bowl, combine sour cream, lemon juice,… … fresh dill… … …
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Makes about a quart On the streets of Cairo, Egypt, people on their way to work stop by a street vendor to grab a few bites of Ful Medames. They hover around, scooping the dip up with Egyptian flatbread – a sight as common as an American dunking a donut into their coffee. This breakfast of champions is full of protein and… thanks to all the goodies drizzled on top?…. totally, utterly addictive. Ingredients: 1 onion, chopped 2 tomatoes, chopped 2 15 oz cans fava beans, drained and rinsed *these should be small, round fava beans not the giant ones we see in the dried foods section. salt Garnish: Fresh chopped parsley 1 lemon, juiced 2 hard boiled eggs, chopped (optional) olive oil Serve with pita bread wedges Method: In a medium pot add onions… … tomatoes … and fava beans Splash in some water… enough to almost cover. Bring to a boil, reduce to a gentle simmer, cover and cook for about 45 minutes or until the flavors meld nicely. Puree or mash the beans. …
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Serves 2-4 as a dip 4-6 as a sandwich spread This dip/spread is a happy blend of sweet and creamy. In Cape Verde, they call this a salad and serve it with shrimp or prawn nestled on top. Personally, I like it spread on a hot turkey panini. If you want to add a kick of flavor, splash in a capful of brandy. (We omitted this step so that Ava could sample the dish). According to Duffy in Cape Verde: “Cape Verdeans put sugar on [avocados], and not just a little bit of sugar but so much sugar that you can’t even taste the avocado.” In this recipe, natural dates (a popular north African ingredient) provide a similar sweetness. Ingredients 2 ripe avocados 1-3 dates, minced Capful of brandy (optional) Method: Scoop out the buttery flesh of two avocados and place in a mixing bowl. Reserve the shells. Remove the seed from each date, then mince it up. Dates are incredibly sweet and sticky, so the minced dates clump together. Add the dates to the …
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Serves 4-6 Kyopolou melds roasted, sweet peppers, eggplant, and ripe tomatoes to make a dipping sensation. Serve with pita bread or alongside white fish. Be sure to prepare a day ahead (or at least several hours) so that the flavors can properly distribute. Otherwise the garlic will be too sharp and bitter. If you simply must serve this dish right away, use less garlic. Ingredients: 3 eggplants 4 red bell peppers 3 tomatoes (I used roma) 2-5 cloves garlic fresh parsley, to taste 1-2 Tbsp red wine vinegar olive oil, as needed salt pepper Method: 1. Rinse and poke holes in the eggplant. This prevents unsightly explosions. 2. Roast eggplant, bell peppers, and tomatoes on a medium-low grill for about an hour, flipping once. You may also cook them at 350F in a conventional oven. NOTE: For a mellow garlic flavor, you may roast the cloves. Wrap in foil and remove when soft and sweet – about 30 minutes. Everything will get all wrinkly and charred. I know what you’re thinking. Looks like “ew.” I promise …
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Serves 2-4 Ema Datshi is considered the national dish of Bhutan and it’s traditionally screaming hot! Use whatever chili peppers you like, from mild poblano, to scorching thai bird chilies. My blend of Anaheim and Serrano chilies is very hot, but you can reduce the heat by leaving out the seeds. In Bhutan they serve Ema Datshi over rice (pictured here with cracked red rice). My husband likes dipping corn chips into the cheesy goodness. I’d like to tell you he’s a fool but, really, the combination was excellent. Traditionally served with cracked red rice. Ingredients: 2 anaheim pepper 1 serrano chili 1/4 cup farmer’s cheese 2 cups grated monterey jack water as needed Method: 1. Slice peppers into strips, removing seeds if desired. 2. Cook in oil over medium heat until soft. (Cover your pot) NOTE: You must cover the pot or you will be smoked out. The spicy fumes as they fried in the oil literally sent daggers into our eyes and throats. Ava actually woke up from her nap, three rooms away, …
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Serves 4 Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water! Ingredients: 3 eggplants 4 cloves garlic, crushed 2 Tbsp olive oil 1/4 tsp cayenne 1 1/2 tsp sweet paprika 2 Tbsp lemon juice 1/4 cup fresh parsley, minced 1/2 – 1 tsp salt Method: 1. Using a fork, poke eggplants all over. Roast eggplants at 350F for about 1 hour or until soft. NOTE: Today it’s pretty hot in Oklahoma, so I decided to keep the house cool and grill the eggplants. Grill at 350F for about an hour or until soft. 2. Remove from oven and let cool until you can handle the eggplants. With a knife, split eggplants open and scoop out all the flesh into a food processor or blender. Or if you’re like me, into a bowl and use your immersion blender. 3. Add remaining ingredients and puree. Taste and adjust seasonings if necessary. Chill and serve with flatbread or as an accompaniment to main meal. …
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Serves 6 Serve this refreshing dip with toasted pita chips. You’ll be cool as a cucumber even on a hot day. Ingredients: 2 cups greek yogurt 2-3 garlic cloves, crushed 2 medium cucumbers, peeled, grated, and squeezed dry with paper towels (see photo at bottom of recipe). 2 Tbsp chopped fresh mint 1 tsp dried cilantro 2 Tbsp olive oil 1/2 tsp salt 1/4 tsp ground sumac for garnish (optional) Method: 1. Combine all ingredients in a serving bowl, except for sumac. Cover and refrigerate at least an hour or over night for flavors to mingle. If left to sit overnight the liquids will separate. Just stir to combine again. 2. Garnish with ground sumac. Serve with pita chips or lavash (flatbread). Cucumber and Yogurt Dip | Jajik Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Serve this refreshing dip with toasted pita chips. You’ll be cool as a cucumber even on a hot day. CourseAppetizers & Snacks LifestylePotluck Friendly, Vegetarian Food TypeDips, Vegetables Servings Prep Time 6 people 15 minutes Passive Time 1 hour Servings Prep Time …
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Both tangy and sweet, Sabse Borani is no ordinary spinach dip. The caramelized onion is this recipe’s secret to success, elevating earthy spinach and yogurt to new heights. Wonderful with homemade noni Afghani (or any fresh flatbread). (Serves 4-6) Ingredients: 1 cup frozen, chopped spinach 1 medium onion, thinly sliced 2 cloves garlic, crushed 2 Tbsp vegetable oil 1 cup drained yogurt salt, to taste Method: 1. Drain yogurt over a small bowl for 1 hour. Use either a coffee filter in a large colander or a fine strainer by itself. 2. Heat oil in a medium skillet. Saute the onion until golden, stirring occasionally. This can take 15 minutes. Watch that your pan does not dry out and the onions burn. If you do think the pan is drying out, add a little water and/or cover. 3. Add garlic and heat until aromatic. 4. Add spinach and cook for 2 minutes. Remove from heat and cool. 5. In a small bowl, combine yogurt with spinach mixture. Add salt and pepper to taste. For maximum flavor, serve cool, but not cold. Spinach Yogurt Dip | …
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When allowed to sit for an hour (or best overnight), this Afghan yogurt sauce strikes the perfect balance between garlic, mint and lemon juice. Even those who generally avoid mint will be won over by this sauce, especially when served with boldly spiced rice and vegetables. Serve with braised eggplant and Kabeli Palau. (Makes 1 1/4 cups) Ingredients: 1 cup plain yogurt 3-4 cloves crushed garlic 2 Tbsp lemon juice 2 Tbsp minced fresh mint 2 Tbsp Olive Oil Method: In a small bowl, combine all ingredients. Let chill for at least an hour to let the flavors meld. If the mixture separates, simply stir together to recombine. Adapted from the Afghan blog, Foodie Man. Lemon Garlic Yogurt Sauce | Seer Moss Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe When allowed to sit for an hour (or best overnight), this Afghan sauce strikes the perfect balance between garlic, mint and lemon juice. Even those who generally avoid mint will be won over by the fresh flavor, especially when served with boldly spiced rice and vegetables. CourseAppetizers & Snacks Lifestyle5-ingredients or less, Gluten-Free, Potluck …
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