Aceh Style Goat Curry GULAI KAMBING ACEH
Ramadan is big all over the Islamic world, but in some countries like Oman people hardly venture out during fasting. As a result if you visit the country during that time, as I did, you will not get to see much life on the street, even in the markets. But in other countries like Indonesia, […]
Iranian Chicken in Walnut and Pomegranate Sauce KHORESHT E FESENJÂN
Possibly Iran’s most famous dish, this khoresht is traditionally made with duck, but I make it with chicken because it is less fatty. The ducks that are bred in Iran are leaner than their Western equivalent. You can also use squab, quail, or poussin or Cornish hen if you want to serve individual birds. Pheasant […]
Red Velvet Pancakes with Cream Cheese Syrup
prep time: 5 minutes (not including time to hard-boil eggs) cook time: 8 minutes yield: four 3-inch pancakes (2 per serving) INGREDIENTS PANCAKES 2 large eggs 2 hard-boiled eggs 4 ounces cream cheese (½ cup) (Kite Hill brand cream cheese style spread if dairy-free) 1 tablespoon Swerve confectioners’-style sweetener or equivalent amount of liquid […]
Quail Tagine with Sweet Potatoes D’JAJ BEL BATATA LEH’LOUA
In every medina or souk in Morocco, there is a section where they sell live birds, usually chickens and pigeons. The customer chooses the birds he or she wants. The vendor then takes them out of the cage, slits their throat, and throws them in a barrel to thrash out their last breath. Once completely […]
Awadhi Chicken Korma MURG AWADHI KORMA
When I was in Indonesia, I learned to make a chicken gulai using kenari nuts instead of coconut cream. The sauce was really interesting, concentrated and creamy yet light. It was incredibly delicious, and the dish was fairly simple to make if you don’t plan on using the typical Indonesian flat mortar and horizontal pestle […]
Sweet Savory Lamb Tagine for Eid El Kbir M’RUZIYAH
M’ruziyah is the Moroccan dish for Eid el-Kbir, when all those who can afford it will slaughter one or more sheep to use for their festive meal. They will also distribute some to family and friends as well as to those less fortunate. The traditional division is one-third for the household, one-third for relatives and […]
Lamb Stewed with Cumin TANGIA
Tangia is a supremely simple dish in which you put meat and seasonings in a pot, without any liquid, to simmer on very low heat until done. It takes just a few minutes to prepare but the whole night to cook, at least the traditional way in the ashes of the hammam (communal baths). The […]
Moroccan Meatballs with Rice KEFTA BIL REZZ
When I was first given this recipe by a lovely Moroccan lady I met while shopping in the medina in Tangiers many years ago, I was doubtful about how raw rice mixed with minced meat would cook given that I wasn’t going to be boiling the meatballs. Still, I liked the sound of the recipe […]
Chocolate Donut Bread Pudding
I love listening to cooking podcasts for inspiration while I run. One podcaster talked about how she would pick up donuts at the gas station, leave them out to get dry, and then make bread pudding out of them for Christmas morning. She prepared the bread pudding on Christmas Eve, so all she had to […]
Lamb Tagine with Eggplant L’HAM B’BOUDENJAL
Eggplants are ubiquitous in Morocco but they are not indigenous, at least not until the Arabs brought them there in the eighth century, which is when they began to be incorporated into the cuisine. As for the Arabs, they were introduced to eggplants by the Persians who in turn found them in India. For this […]