The flavor of this is as bright and refreshing as the color, made of fruit juices & herbs with no cream or fat. Also, it’s really easy to put together in the freezer (no ice cream maker required, a fork & pan will do).
Category: Middle East
Persian Beet Burgers
Like my Sri Lankan Fish Cutlets recipe, this recipe takes fairly basic ingredients and turns them into a dish that’s full of complicated, surprising flavors and very easy to serve people. The recipe came from Louisa Shafia’s New Persian Kitchen cookbook, with a few adjustments for my friends’ allergies and to make it more convenient…
Ginger Ale Spice Cake
Our church just started a cultural studies series on the Feasts of Israel and I’m providing festive Jewish food to go along. Until we get into the specific feasts, I’ve been trying different cakes from the Shabbat chapter of Marcy Goldman’s A Treasury of Jewish Holiday Baking. This was the first recipe I picked out,…
Pita with Za’atar Spices
Za’atar is a Middle Eastern spice blend of thyme, sesame, sumac, and other spices that can be eaten with flatbread for a quick snack or side dish. I like to spread it on pitas and toast them quickly in the oven to make them easier to serve and eat.
This meal was designed for a friend visiting from out of town – I began with a few favorite Moroccan recipes (vegetarian and very quick to put together) then added in some new Greek recipes to round out the menu. One new recipe was controversial, the other one a big success. The tried and true favorites still stood out and I’ll be filling in recipes for most of them shortly.