Saudi Eggplant Fatteh FATTET BATENJAN ASSWAD
The word fatteh comes from the Arabic verb fatta, meaning “to break up” or “to crumble,” and it refers to the bread element of this composite dish made of bread, meat (lamb, chicken, or sheep’s trotters), and/or chickpeas and yogurt and topped with toasted pine nuts. The bread is toasted or fried, then broken up […]
Flappers
I love taking my son Micah out on dates on Saturday mornings. We found a gem of a place in Minnesota called the Colossal Cafe. I saw that it was featured on the TV show Diners, Drive-Ins and Dives! One of the restaurant’s specialties is flappers: fluffy pancakes served with warm Brie cheese, walnuts, and […]
Arabian Pasta with Meat and Vegetables MARGUGA
Marguga means “thinned” or “rolled out,” and traditionally the dish is made with thin strips of dough. I like to call it Arabian “pasta,” because it was traditionally made with dough. However, most home cooks nowadays no longer use fresh dough. Instead they make marguga with already baked bread, such as Iranian barbari or lavash, […]
Senegalese Bread Rolls – PETITS PAINS SENEGALAIS
Senegal was a French colony until the country gained its independence in 1960, but one relic left over from the French occupation is their predilection for crusty bread, be it their own version of the French baguette, which they call tapalapa and make with a mixture of different flours, or these gorgeous rolls, which are […]
Creamy Stuffed Blintzes
prep time: 5 minutes (not including time to hard-boil eggs or make chocolate sauce) cook time: 18 minutes yield: 6 blintzes (3 per serving) INGREDIENTS BATTER 2 large eggs 2 hard-boiled eggs 4 ounces cream cheese (½ cup) (Kite Hill brand cream cheese style spread if dairy-free), softened 1 tablespoon Swerve confectioners’-style sweetener or […]
Uighur Scallion Pancakes BING
Uighur Chinese are Muslims, and their food reflects the restrictions of their religion and also the fact that they are Turkic people with a diet that includes wheat products such as noodles, pancakes, and bread. These pancakes have been adopted by the wider Chinese population and you find them on menus of Chinese restaurants that […]
Indian Meat Breads KEEMA NAAN
The dough for this filled naan is slightly different from that for the plain Naan in that it uses both milk and yogurt instead of milk and water. You can also use the dough for the plain naan to make keema naan. And you can replace the keema filling with potatoes (by substituting an equal […]
Garlicky Cheddar Biscuits and Gravy
prep time: 15 minutes cook time: 15 minutes yield: 8 servings BISCUITS INGREDIENTS 3 large egg whites 2 cloves garlic, minced 1 cup blanched almond flour, plus extra if needed 1 teaspoon baking powder ¼ teaspoon fine sea salt 2 tablespoons very cold unsalted butter (or lard if dairy-free), cut into ¼-inch dice ½ […]
STEWED HEN WITH LEEKS AND PRUNES
If you ever see a stewing hen for sale at your local farmers market, pick it up in a hurry because the flavor is incomparable. But, like most pasteurized birds, they require extra care in cooking. After a few years on the pasture, a laying hen will slowly decline in her egg production. Farmers harvest […]
Quiche Lorraine Dutch Baby
prep time: 5 minutes cook time: 25 minutes yield: 2 servings INGREDIENTS 2 strips bacon, diced 3 large eggs ¾ cup unsweetened cashew milk or almond milk (or hemp milk if nut-free) ¼ cup unflavored egg white protein powder (or other protein powder, such as beef) 1 teaspoon baking powder 1 teaspoon fine sea […]