Kashgar Kebabs KASHGAR KAWAP
I was given this recipe, which comes from Kashgar, an oasis city in Xinjiang, by Fuchsia Dunlop, one of the foremost experts and writers on Chinese cuisine. Kashgar is the westernmost Chinese city, located near the border with Pakistan, Afghanistan, Kyrgystan, and Tajikistan in Muslim China. The marinade is interesting in that it is almost […]
Chicken Mishkaki MISHKAKI DEJAJ
Mishkaki (mishkak in Oman) are the quintessential street food in Oman as well as in Zanzibar, once part of the Sultanate of Oman. They are basically grilled kebabs sold from stalls by the roadside or in the famous Forodhani Gardens in Stone Town, Zanzibar. You can identify the stalls from far away by the smoke […]
Cinnamon Roll Bread Pudding
This bread pudding is not only super-tasty, but also extremely low in carbs because there are no nut flours in it. And this recipe is friendly to those who need to remain dairy-free. prep time: 15 minutes, plus time to cool bread and bread pudding cook time: 1 hour 20 minutes yield: 12 servings […]
Indian “Scotch Egg” NARGISI KEBAB
Last time I was in India, I stayed nearly three weeks, traveling to different cities once ruled by the Mughals. Throughout this time, friends or acquaintances would rave about nargisi kebab as being one of the great Mughal culinary achievements, except that it seemed to be an elusive dish. Even when I saw it on […]
Grilled Lamb’s Liver KOUAH
These kebabs are typical street food in Morocco and I usually have them at butchers who have a grill within their stall so that I can be sure of the freshness of the liver. Those butchers who do not have a grill within their premises are often located next to grill stalls or cafés, and […]
Hyderabadi Kebab
Kebabs in India are sometimes made with already cooked meat instead of raw—strange, given that you don’t necessarily need to cook meat twice. This said, cooking the meat before grinding it and grilling it makes for a different texture, and these kebabs are quite delicious, and typical of Hyderabadi cuisine, so they’re definitely worth the […]
Indian Galawati Kebabs GALAWAT KEBAB
The texture of these Indian kebabs is unlike anything I have had before— very smooth, almost melting, and softer than any minced meat kebab I have ever tasted. The way to achieve this is by first asking your butcher to pass the meat twice through the fine disk of the meat grinder—you can also do […]
Chicken Satay SATE AYAM
Here is the chicken version of satay with a slightly different nut sauce, where the peanuts are mixed with candlenuts. If you can’t find the latter, use cashews or almonds. The dipping sauce here is also used as a marinade to give the meat a more intense flavor. The same sauce can also be used […]
Meat Satay SATE DAGING
Satay or sate could be considered the national dish of Indonesia, found everywhere from the humblest street stall to an upmarket restaurant to the most elegant of celebrations. Satay is basically skewered meat, fish, poultry, or even tofu. Traditionally the skewers themselves were made from the center of palm fronds, but most people nowadays use […]
Moroccan Kefta KEFTA
Moroccan kefta is a lot more intense in flavor than the Lebanese one. One of its main seasonings is the complex ras el-hanout, a mixture of more than twenty spices, including cardamom, nutmeg, ginger, the now-illegal aphrodisiac Spanish fly, and dried roses, and the meat is mixed with even more herbs. You can mold it […]