Serves 4 Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination. Ingredients: 2 blood oranges, the rind cut off and sectioned 1 fennel bulb, trimmed and sliced thinly 1/4 cup oil-cured black olives 1/4 cup mint leaves, sliced thinly 1/4 cup olive oil 2 Tbsp lemon juice salt pepper Method: 1. In a medium bowl, whisk together olive oil, lemon juice, salt, pepper, and mint leaves. 2. Add orange segments, fennel, and olives. Toss to combine. 3. Let sit overnight & adjust seasonings as necessary. Algerian Sunset Salad with Blood Oranges, Fennel, & Black Olives Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination. CourseSides & Salads LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian Food TypeFruit, Vegetables Servings Prep Time 4 people 15 minutes Passive Time 8 hours Servings Prep Time 4 people 15 minutes …
Read More
Serves 2-4 Hummus bi’l Kammun is velvety smooth. The smoky blend of cumin, paprika, harissa, and garlic make this soup a wintertime treat. As a special bonus, this soup is vegan. NOTE: Much like chili, our soup benefits from a day of rest while the flavors deepen. When reheating, thin to desired consistency with a little water. Ingredients: 2 15 oz cans drained and rinsed chickpeas (or 3 cups prepared, dried chickpeas) 4 garlic cloves, crushed 1/4 cup olive oil 1 tsp ground cumin 2 tsp paprika 1 tsp harissa (or more to taste) 2 Tbsp tomato paste 1 quart cooking water salt pepper Method: 1. In a large pot over medium heat, add garlic, olive oil, cumin, paprika, harissa, tomato paste, salt and pepper. Simmer for 5 minutes. Add water and chickpeas (reserve ¼ cup chickpeas for garnish if using shallow bowls). Stir to combine and bring to a simmer. 2. Use an immersion blender to make a coarse puree. Simmer gently, uncovered, for an hour. Stir occasionally. 3. Puree again, this time getting the soup perfectly smooth (you may also use a …
Read More
Harissa (also Harisa) is chili paste used to flavor many north african dishes, specifically in Tunisia, Algeria, Libya, and western Sicily. The condiment can be made mild, medium, or hot. For those who don’t feel like making Harissa from scratch, middle eastern markets sell the paste in cans. Whole Foods sells Harissa in the spice aisle (you just add water and olive oil to make the dry mix into a paste). The main components of Harissa: 2 ounces dried Guajillo chili peppers, soaked for 30 minutes, seeded and stemmed 2 ounces dried Anaheim chili peppers, mild, soaked for 30 minutes, seeded and stemmed 5 Garlic cloves, peeled 2 Tbsp water 2 Tbsp Olive Oil, plus extra 1/2 tsp ground caraway 1/2 tsp ground coriander 1 1/2 tsp salt 1. Combine all ingredients in a food processor. Pulse until mixture creates a paste. 2. Cover with extra olive oil and store in the refrigerator. Adapted from A Mediterranean Feast, Clifford Wright Harissa Chili Paste Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Harissa (also Harisa) is a chili paste used …
Read More
Llokume was popularized in Eastern Europe and North Africa during the Ottoman empire. This recipe makes enough Turkish Delight to share. Bring the confection to a special friend or a party, and you will learn why Albanians are just one of many cultures that find this dessert delightful. (Makes approximately 50 pieces) Ingredients: For the candy: 4 cups granulated sugar 1 Tbsp real lemon juice 1 1/2 cup water, plus an additional 2 3/4 cups 1 cup cornstarch 1 tsp cream of tartar 1 Tbsp vegetable oil 1 tsp rose water 1 tsp orange extract yellow food coloring red food coloring For the coating: 2-3 lbs confectioners sugar 1- 1 1/2 cups cornstarch Method: SPECIAL NOTE: Be careful when cooking with boiling hot sugars. Only use glass or metal bowls/containers. No plastic. Day One: 1. In a medium, heavy-bottomed saucepan combine sugar, lemon juice, and 1 1/2 cups water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer until the mixture reaches 240F, or soft ball, on a candy thermometer. Remove from heat. NOTE: …
Read More
Serves 4-6 Turli Perimesh is a light and refreshing accompaniment to meat. The influence of Italian cusine on Albania is apparent both in the use of squashes and fresh parsley. Ingredients: 2 medium onions 2 zucchini 1 yellow squash 1 white potato 1 can diced tomatoes (in the summer use 2 fresh tomatoes) 1/2 cup chopped fresh parsley 1 cup water olive oil Method: 1. Dice all vegetables in 1 inch cubes. 2. Heat oil in a large skillet over medium high. Add onion and saute until translucent. 3. Add zucchini and squash, browning lightly. 4. Add potato, tomatoes, parsley, and water. 5. Cover and simmer for 15 minutes or until all vegetables are tender and water has absorbed. Serve immediately. Turli Perimesh (Albanian Vegetables) Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Turli Perimesh is a light and refreshing accompaniment to meat. The influence of Italian cuisine on Albania is apparent both in the use of squashes and fresh parsley. CourseSides & Salads LifestyleGluten-Free, Quick, Vegan, Vegetarian Food TypePotatoes, Vegetables Servings Prep Time 4-6 people 15 minutes Cook Time 20 minutes Servings …
Read More
This Afghan braised eggplant dish is best served at room temperature. The cayenne gives the eggplant an enjoyable kick, while the turmeric gives it a golden glow. Serve with Seer Moss (Garlic Yogurt Sauce). Ingredients: 1 large eggplant (about 8″ long) 1/2 can diced tomatoes 4 cloves garlic, crushed or minced 4-6 Tbs vegetable oil 1 Tbs dried cilantro (use fresh for garnish if you have it) 1 tsp turmeric 1/8 tsp (or up to 1 tsp) cayenne pepper (mild or death-by-cayenne) Salt & Pepper, to taste Method: 1. Slice eggplant lengthwise 1/4 inch thick. Salt liberally on both sides and lay on a cooling rack over a cookie sheet for about an hour. The salt will draw out bitterness. Rinse the salt off of the eggplant and pat dry. 2. Saute crushed garlic in olive oil until fragrant in a large, heavy bottomed skillet. Set aside garlic in a small container. 3. Add vegetable oil to the skillet and heat on medium-high. Add eggplant and brown, cooking in batches if necessary. The eggplant should be relatively soft when done. …
Read More
