Tag Archives: Middle Eastern

Recipe: Mejadra (Rice and Lentils with Fried Onions) from Jerusalem

There are many recipes for this Middle Eastern comfort food, but the Jerusalem cookbook rendition (with the key addition of currants) the only one worth making. Serves 4 as a main dish or 6 as a side. Ingredients: 1/2 c … Continue reading

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A wonderful meal at San Francisco’s Middle’terranea

We don’t generally review specific restaurants on Burnt My Fingers, but will make an exception for an inspiring meal last week at Middle’terranea in San Francisco, a pop-up produced by famed local chef Michael Mina and featuring the work of … Continue reading

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Recipe: Mediterranean Carrot Mezze

Make this easy recipe a day ahead. It will definitely taste better. It can then sit around a couple of days in the refrigerator until you want to serve it as part of an assortment in the Mediterranean/middle eastern way. … Continue reading

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How not to close a restaurant

The middle eastern place closed down in my town. I figured this out by showing up two nights in a row at prime dinner hour and finding the door locked, the room dark, with no sign of activity. I called … Continue reading

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Recipe: Tunisian Chickpea Salad

This is my reverse engineering of the wonderful Tunisian salad from Healthy Living Market. The flavors and textures are nicely balanced and the unexpected spices (ground coriander and caraway) add a note of mystery. Serves 8. Ingredients: 2 c cooked … Continue reading

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What to do with tomatillos (Mexican green tomatoes)

Tomatillos, also known as Mexican green tomatoes, are actually a relative of the gooseberry which grows fruit covered with a similar papery husk. But they behave very much like tomatoes in recipes while adding a tartness all their own. Another … Continue reading

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Recipe: Salat Maloof (Egyptian Cole Slaw)

There were a lot of Egyptians in Dallas when I was growing up, and the technique for the garlic makes me think this might have been the inspiration for Vincent’s Garlic Slaw. It has a mild, refreshing taste that pairs … Continue reading

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Recipe: Armenian Pilaf

The browned spaghetti adds a bit of texture and flavor to standard pilaf. My ex-wife learned this from her next door Armenian neighbor and I was surprised to find it’s a popular dish on the internet. Serves 8-10. Ingredients: ½ … Continue reading

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Recipe: Tabbouleh

I don’t like tabboulehs that are overbalanced toward starch or greens, or tabboulehs that are mild vs tart. This one nails the flavor balance. Adapted from Middle Eastern Cooking – Foods Of The World (I reduced their recommended salt by … Continue reading

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