A Traditional Middle Eastern Meal

I was introduced to "real" middle eastern cuisine while living in the Netherlands. Before that, I could only make Falafel and Hummus at my home in Lahore and I had no idea if the taste was right or not. Back then, there was an arabic and lebanese restaurant in Gulberg but no one among my friends or family wanted to go there. With NO romantic-interest-in-my-life who'd take me to wherever i wanted to go, i was left with no option except to just make arabic/middle-eastern food at home myself and hope and pray it tasted authentic.

While being in the Netherlands, I tried some lebanese and persian restaurants and what a joy they were! Turkish food was my life-line in student life. Inexpensive and readily available till late at night, it is quite popular among the international students in Delft and im sure in half of Europe.

My love for persian food grew after I started sharing my house with an iranian student. Not only did I learn some very nice persian dishes, I also learned lots of tips and tricks that iranians use in cooking.

So here are some tidbits that I'd like to share today. Its a Mezze (appetizer), turkish sandwich (main course) and Doogh (a drink). Im leaving Falafel, Kafte and Mandi for another day, but soon, I promise.

More information on Middle Eastern cuisine can be found here. Since there is a lot of geographical variety in Middle East, I cant say I know much about cuisine from places like Jordan or Syria or Iraq etc. but hey, im still learning! :) 

Mezze platter

Ingredients 

1) Mezze:

Egg plant: 1 small

Green olives: 10-12

Cherry tomatoes: 5-6

Green, Red, Yellow bell pepper: 1/2 each, cut into strips
Paprika: To taste
Black pepper: To taste
Salt: To taste
Olive oil
Garlic: 1/2 tsp crushed
Parsley: For garnish
Hummus: Ingredients below.
Lahmacun: Ingredients below. You can also use toasted Pita bread.

Hummus:

Boiled chickpeas: 1 can or 400 gm (whether boiling at home or canned, reserve the liquid)
Garlic cloves: 3-4 large
Tahini paste: 1-2 tbsp (I used store bought, you can make it at home too)
Lemon juice: 2-3 tbsp or to taste
Salt: to taste
Paprika: for garnish
Parsley: for garnish
Extra virgin olive oil: 3-4 tbsp


Lahmacun or Turkish Pizza: Here are the ingredients.

Lahmacun (picture taken from web)

2) Turkish Sandwich:

Turkish Sandwich

Turkish bread (pide): 1/2

Onions: 1, cut into thick rings

Zucchini: 1/2, sliced
Hummus: 3-4 tbsp
Tomatoes: 1-2, sliced
Egg plant: 1/2, sliced
Pepper: to taste
Salt: to taste
Olive oil

3) Doogh (Persian minty drink): 

Doogh (borrowed the cup from my Iranian flatmate)

Yogurt: 1 cup
Water: 1-2 cups
Mint: 2 tbsp (dried, ground)
Salt: to taste
Garlic powder: a pinch (optional)
Ice cubes

Instructions

1) Mezze:

1. Sprinkle some salt, pepper and paprika on the vegetables and grill with a dash of olive oil.
2. Grill whole cherry tomatoes. Keep them attached to the branch.
3. Make a paste of garlic, olive oil, some salt and parsley and lightly coat the olives.

Hummus:
1. Puree the chickpeas, olive oil, garlic cloves, tahini paste, salt and about 1/4 cup of the chickpea liquid. Puree to a smooth consistency. If you feel the mixture is too thick and is unable to puree, add some chickpea liquid or olive oil.
2. Check if more tahini, salt or lemon juice is needed (basically depends on your taste).
3. Garnish with paprika, parsley and a dash of olive oil.

Lahmacun: Here is the recipe you can follow.

Arrange the hummus, vegetables, and lahmacun in a dish. Serve as an appetizer.

2) Turkish Sandwich

Turkish bread or pide (picture taken from web)

1. Slice turkish bread/pide (shown in above picture) in half. I used store bought (fresh). If not available in your nearby area, you can either make it at home (see the recipe from here) or you an use (toasted) Pita bread also. Make a pocket in the Pita.

2. Sprinkle the vegetables with some pepper, salt and a dash of olive oil. Grill to your liking.

3. Put a layer of hummus on both sides of the bread. Layer with all the vegetables. Ready! 

3) Doogh

In a food processor blend all the ingredients together. Serve, chilled. 

Happy eating! :)

Vegetable Risotto with Cottage Cheese

Ingredients

1. Olive oil: 3 tbsp
2. Butter: 100 gm
3. Green onion: 1 cup (keep white and green part separate)
4. Garlic cloves: 3 (finely chopped)
5. Arborio rice: 500 gm
6. Freshly ground black pepper: 1 tsp maximum, preferably lesser.
7. Vegetable/Chicken stock: 1.5 - 2 L
8. Shiitake mushrooms: 200 gm chopped
9. Brown, button mushrooms: 200 gms chopped (slice 2,3 mushrooms for garnish)
10. Carrot: 1 medium (finely diced)
11. Green bell pepper: 1 medium (finely diced)
12. Sweet corn: 200 gm
13. Cottage cheese: 200 gm, crumbled 
14. Salt, to taste, if needed.

Garnish:
Parsley: 2 tbsp (chopped)
Parmesan cheese

Instructions:

Vegetables:

1. Heat 1 tbsp olive oil and 50 gm butter in a pan. Add carrots and saute for two minutes. Add bell pepper and mushrooms and saute for 2-3 minutes. Add corn, salt and black pepper for some flavor. Keep aside.
2. Saute the sliced mushrooms separately for garnish.

Rice:

1. Make stock in a pan and keep it on stove at low heat.
2. Heat 2 tbsp olive oil in a separate, wide, non-stick pan over medium heat and add 50 gm butter in it.  
3. Once butter is foaming, add garlic and saute until its light golden in color. 
4. Add white part of green onion and cook for about 2 minutes until soft. 
5. Add rice and stir to coat well with oil+butter. Saute until the edges of the rice grain are translucent (1-2 minutes). Be careful with the rice. It should not burn or turn brown, only translucent. Keep the heat medium-high.
6. Add a ladle of hot stock to the rice. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, allowing each ladleful to be absorbed before adding the next. This will take around 15-20 minutes. Keep on tasting the rice to check if it is cooked*. Carry on adding stock until the rice is soft but with a slight bite. 
7. Add the vegetable mixture at this stage. Simmer for a few minutes and add cottage cheese. Simmer until rice is done.
8. Add black pepper to taste. Check the salt. If your stock does not have any salt, add to your taste. Otherwise the salt in the stock may be enough for the rice.

Garnish with Parsley, Parmesan cheese and sliced mushrooms. 

*If you run out of stock before the rice is cooked, add some boiling water.

Happy eating! :)

Fine Dining Etiquette

Being born in an average Pakistani family, I had never really attended formal 7 course meals until I went abroad. As you all know, Pakistani formal meals are mostly 3 course with several dishes served as part of a single course rather than having 7 different types of dishes served as individual courses. Therefore, the first time I attended a 7-course formal dinner, I was overwhelmed with the table setting, the dinnerware, etc. It was nothing I had ever seen before. Luckily, my mother, despite being a born and bred "desi", has a penchant for learning things that are foreign to our culture (fashion, food, etc., you name it) and over the years she made sure I learned a thing or two from her. That is why I didn't make a fool of myself the first time I sat at a formal dinner abroad and knew exactly which fork and knife to use for what.

So here are a few tips for those who are interested to know about fine dining etiquette and like me, have not been brought up in families who host 7 course meals. :p 

1. The ultra-formal table setting for 7 course meals

 Source: http://askchefchristy.com/blog/tag/formal-dining/

A demitasse is a small cup used to serve Turkish coffee or espresso. There should be a demitasse spoon also present at the table to accompany the cup.

Without any demitasse, here is another option:

2. Slightly less formal with no cocktail shrimp as the 1st course and no demitasse either.

Source: Picture taken from here 

When it comes to dining, not only the position of the dinnerware is important but how to use your knife and fork during meals is an important part of table etiquette. There are two commonly used methods:

1. The American way: The first picture shows the position of the fork and the spoon while resting during meals and the second picture shows the position after you are finished.

2. The Continental way: Again, The first picture shows the position of the fork and the spoon while resting during meals and the second picture shows the position after you are finished.

Read the full article here.

Having said all this, I still say: Jo maza hath se khanay mein hai, wo kahin nahi. :p

Happy eating! :)

Passionfruit Cake with Marinated Berries & Whipped Cream

Hello lovely people,

Today I am posting the recipe for one of my favorite desserts which is quick and easy to make. The recipe is originally from Master Chef Australia so you can check it out from here.

In the original show, Matt Preston created a LOT of mess (deliberately of course) when presenting the cake. I have tried doing the same by splashing the berries all over the dish and trust me it was fun. :) The recipe on the website has a different presentation but its your choice how to present it. Either way, you will enjoy it.

Happy eating! :)

Murgh Dou Pyaza

Ingredients

Chicken (with bones): 1/2 kg
Yogurt: 1/2 cup
Red chilli powder: To taste
Turmeric powder: 1/4 tsp
Ginger/garlic paste: 1 tbsp
Black pepper: 1/2 tsp
Cumin: 1/2 tsp
Lemon juice: 1-2 tbsp

Onions: 2 (medium sized, cut into thick rings, about 4 from each onion)
Tomatoes: 2 (medium sized, coarsely cut)
Fenugreek (methi): Fresh or dried qasuri methi (a few pinches)

Garnish: coriander, green chillies, ginger (julienne)

Instructions

Marinate chicken with yogurt, red chilli powder, turmeric powder, ginger garlic paste, black pepper, salt and lemon juice for an hour or so.

Cut two medium sized onion into four slices each (really thick slices). Take the rings out by using your thumb. Add  oil in a pan. Saute the onion and cumin for a minute (not more than one minute). Onion should not turn brown, or even pink. So fry for only a minute. Then add marinated chicken into the pan.

Cook on high heat and keep stirring. Do not cover it. The yogurt will leave its water. Let the water dry up.

When the chicken is half cooked and yogurt water is dried up, add coarsely cut tomatoes.

Cook the chicken mixture on high heat and keep stirring. The tomatoes will leave their water.

Keep cooking. Stir occasionally. Just make sure its not getting burnt.

Now cook covered and on low flame until oil comes on top and chicken is cooked. Add fenugreek at this stage and cook for 5 minutes.

Add coriander, ginger and green chillies.

Serve with naan.

Happy eating :)

Pan Roasted Chicken and Vegetables with Egg Fried Rice

Ingredients

Marinade for Chicken

1. Chicken legs: 6-7
2. Dried basil: 1 tsp
3. Dried Oregano: 1/2 tsp
4. Dried parsley : 1 tsp 
5. Dried rosemary: 1/4 tsp
6. Chilli flakes: To taste
7. Black pepper: 1 tbsp
8. Dijon or yellow Mustard, whichever you prefer: 2 tbsp ( reduce quantity if you dont like the taste of mustard)
9. Lemon juice: 2 tbsp
10. Salt: to taste
11. Olive oil: 1/2 cup

Chicken stock: 1 cup 

Vegetables: 

Medium sized onions, tomatoes and potatoes (halved).

Rice:

1. Rice: Boiled (2-3 servings)
2. Carrots: 1 cup (julienne)
3. Capsicum: 1 cup (julienne)
4. Cabbage: 2 cups (shredded)
5. Green onion: sliced (1 cup, both white and green part)
6. Eggs: 3
7. Milk: 2 tbsp
8. Garlic: Fine chopped (1 tbsp, optional)
9. Salt: to taste
10. Black pepper: to taste (Just to give some flavor. Do not add too much)
11. Olive oil

Instructions:

Marinate the chicken and vegetables:

1. Mix all the spices and herbs together. Add lemon juice, olive oil and mustard. Coat well onto the chicken and the vegetables. Leave it for 3, 4 hours. If you dont have time then marinate for half an hour atleast. Take the tomatoes and onions out in a separate bowl.

Roast the chicken and vegetables:

1. Put the chicken and the potatoes in a non-stick roasting pan* on high flame. Brown on all sides. Reduce the heat, add the chicken stock and cook (covered) until everything is cooked** through. If there is any liquid left, turn on the flame to full and dry out any remaining liquid
2. Grill onions and tomatoes separately and add them to the above roasted chicken and potatoes. 

Egg fried rice:

1. Beat the eggs in a bowl. Add milk, salt and a pinch of black pepper. Make scrambled eggs.
2. Heat up a little oil in a pan or a wok. Add garlic (optional) and saute until golden. 
3. Add carrots and saute for two minutes and then add the remaining vegetables. 
4. Add the rice and some salt and black pepper to the vegetable mixture. Toss the rice around until everything is mixed well. 
5. Cook, covered on low heat for ten minutes.

Serve the rice with the roasted chicken and vegetables.

Happy eating! :)

* You can also use a pressure cooker or oven for roasting. If using the oven, you can put the chicken and all vegetables together in an oven proof dish and bake for an hour or so at 190 degree C.

**Keep an eye on the potatoes and if they look like they will be tender earlier than take them out. Normally, for medium sized chicken legs and halved potatoes, the cooking time is the same.

Stuffed Portobello Mushrooms

Ingredients

1. Portobello mushrooms: 3-4
2. Oregano: 1/4 tsp
3. Basil: 1/4 tsp
4. Ginger/Garlic paste: 1 tbsp 
5. Cherry tomatoes: 6-7 (quartered)
6. Tomatoes: 1/2 cup (finely chopped)
7. Onion: 1/2 cup (finely chopped)
8. Lean ground beef: 250 gms
9. Salt: To taste
10. Black Pepper: To taste
11. Chilli flakes: 1/2 tsp or to taste
12. Parmesan cheese: 100 gms
13. Oil/Butter/Olive oil

Instructions

1. Pre-heat oven to 200 degree C.
2. In a pan, heat up olive oil (or regular oil/butter) and add onion to it. Saute until its golden brown. 
3. Add ginger/garlic paste and saute for 2 minutes. Add chilli flakes at this stage until fragrant.
4. Add in ground beef, chopped tomatoes, salt, pepper, basil and oregano. Cook on high heat for 5 minutes and then add enough water and cook* (covered) until the beef is ready. Stir in the cherry tomatoes. 
5. Hold a mushroom upside down and stuff with the beef mixture. Repeat for the remaining mushrooms. Bake for 10 minutes. 
6. Take the mushrooms out and top with parmesan cheese and a pinch of basil+oregano. 
7. Put the mushrooms under the oven grill until the cheese melts. Serve with a nice salad and fries.

Happy eating! :) 

*It may take an hour for the beef to cook in a regular pan so you can put it in a pressure cooker for speedy cooking.

Steam Roast Chicken with Vegetables (Low Fat recipe)

Ingredients

1. Chicken pieces: 2
2. Cumin: 1 tsp
3. Whole dry coriander: 1 tsp (if using powder then take 1/2 tsp) 
4. Lemon juice: 2-3 tbsp 
5. Green chillies: 2 large (chopped) 
6. Black pepper whole: 1 tsp (or to taste)
7. Dried pomegranate: 1 tsp (wash thoroughly)
8. Ginger/garlic paste: 1 tbsp
9. Salt: To taste

Vegetables: Seasonal vegetables: baby carrots, baby potatoes, green beans etc.

Instructions:

1. Grind all the spices and chillies together. Add lemon juice and ginger garlic paste. Coat well onto the chicken. Leave it for 3, 4 hours. If you dont have time then marinate for half an hour (atleast).
2. Sprinkle some salt and black pepper on the vegetables.
3. Put the vegetables and the chicken in a steamer and cook for about 50 minutes or until they are cooked through. Vegetables may take less time so keep an eye on them and take them out when they are done.
4. If you dont have a steamer then put everything into a pan and add a little water and cook on low heat till the chicken is tender. Make sure the pan has enough water and the chicken and vegetables dont stick to the bottom. Use non-stick pan preferably. You can also use a pressure cooker.
5. For those who are not diet conscious: Add a little oil to a pan or a grill. Once chicken and vegetables are steamed through, put them in the pan/grill and brown on all sides for a nice color and fragrance. 
6. Serve with any low-fat sauce you like. I like to have this chicken with Guacamole (an avacado dip) or tomato chutney (recipe elsewhere on the blog).

Happy eating! :) 

Tamatar Gosht

Ingredients

1. Mutton: 750 gms
2. Onion: 1 large, thinly sliced
3. Tomatoes: 7-8 medium sized (chopped)
4. Tomato puree: 200 gm
5. Yogurt: 3-4 tbsp
6. Ginger/garlic paste: 1 tbsp each
7. Red chilli: to taste
8. Salt: To taste
9. Turmeric: 1/2 tsp
10. Cumin: 1 tsp
11. Black cardamom: 1
12. Cinnamon stick: 1 medium
13. Cloves: 2,3
14. Garam Masala powder: 1 tbsp  
15. Green chillies: 2 tbsp sliced
16. Coriander: For garnish
17. Oil for cooking

To serve with: Boiled rice or naan

Instructions

1. Marinate mutton with yogurt, salt, red chilli and 1 tbsp ginger/garlic paste. Leave it for an hour.

2. Add a little oil to a pan and put cumin, black cardamom, cinnamon stick and cloves in it. Saute for a bit and when they start spluttering, add the sliced onion. Sauté until its golden brown in color. 

3. Add the remaining ginger/garlic paste (1 tbsp) to the onion and  for 2 minutes. 

4. Add red chilli, salt and turmeric to the above mixture. Cook for a minute and then add the chopped tomatoes. Let the mixture cook (covered) for a few minutes until tomatoes are soft and oil comes on top.

5. Add the mutton to the above mixture. Cook for about 5-7 minutes and then add 1-2 cup water and let it cook, covered, on low heat. If you feel the mutton needs more water to cook, adjust accordingly. 

6. When the water runs dry and the mutton seems almost cooked, add the tomato puree and cook for 5-10 minutes on high heat until oil comes on top. By this stage, the meat should be tender and ready to serve. 

7. Add garam masala, green chillies, coriander. Serve hot with boiled rice or naan. 

*You can use lamb or beef also in this recipe. Adjust the cooking time accordingly.

Happy eating! :) 

Spicy Lamb chops with Potatoes with Tomato Chutney

Lamb chops and potatoes: 

Ingredients

1. Lamb chops :  6
2. Potatoes:  3, 4 medium size (cut in 4 halves)
3. Yogurt: 3/4 cup
4. Red chilli: To taste
5. Salt: To taste
6. Turmeric: 1/2 tsp
7. Garam Masala powder: 1 tbsp
8. Lemon juice: 2-3 tbsp
9. Ginger, garlic paste: 1 tbsp each
10. Oil 3-4 tbsp or as required for shallow frying

Instructions:

1. Combine all the spices and yogurt. Add potatoes and lamb chops in it. Marinate for atleast half an hour. The longer, the better. 
2. Then add everything to a pan. Cook covered on medium heat. The yogurt will give away its water and the meat will start cooking. 
3. Keep an eye on the potatoes and when they are half tender, take them out but let the meat cook till its tender. The yogurt will get dry and will be sticking to the chops. If the yogurt dries up before meat is tender, add a little water to it to avoid any burning. 
4. Take a pan. Add some oil in it. Shallow fry the chops till they are browned and cooked, take them out.
5. In the same pan, add potatoes and cook them till they are golden and ready. 
6. Serve with tomato chutney. 

Tomato Chutney:

Ingredients

1. Tomatoes : 3 ( Cut into halves, bake at 180 C for 10 minutes, take the skin off)
2. Mustard seeds : A pinch
3. Zeera : ½ teaspoon 
4. Red chilli: To taste
5. Salt: To taste
6. Turmeric: 1/4 tsp
7. Garam Masala: 1 tsp
8. Green chillies : 1 tbsp (sliced)

Instructions

Heat a little oil in a pan. Add the zeera and mustard seeds. When they splutter, add the remaining spices and tomatoes. Mash them with spoon to make a paste. Just cook for a few minutes till the chutney looks ready. Tomatoes are already baked so they will cook faster. Add some fresh coriander, if you like.

Happy eating! :)

Paneer Butter Masala

Variations:

1. Tandoori paneer butter masala

 2. Traditional paneer butter masala

Ingredients

1. Paneer (Cottage cheese): One pack (500 gms)
2. Onion: 2 medium or 1 large (finely chopped) 
3. Tomato puree: 1 1/2 cups 
4. Ginger/garlic paste: 1 tablespoon 
5. Red Chilli: To taste
6. Salt: To taste
7. Zeera: 1 teaspoon
8. Turmeric: 1/4 teaspoon 
9. Double/Sour cream: 3/4 cup 
10. Garam masala: 1 tsp
11. Butter 3-4 tbsp

For tandoori variation: Tandoori masala: 3 tbsp (reduce red chilli and salt if adding tandoori masala)


For garnish: Green chillies, coriander.

Instructions

1. Cut paneer into cubes. Sprinkle a little red chilli and salt on the cheese cubes. Also add 1 tbsp tandoori masala to the cheese cubes if you are making the tandoori variation. Bake in the oven for a little bit (10, 15 mins maximum) at 180 degree C. You can also shallow fry the paneer. Keep changing the sides while frying until they are light golden brown in color.
2. Take a pan and add butter and a little oil in it (oil is added to make sure butter does not burn). Saute chopped onion until it is light golden brown in color. Add zeera and saute for a minute or so.
3. Now add ginger and garlic paste and spices like red chilli, salt and turmeric. Add 2 tbsp tandoori masala at this stage if you want to make the tandoori variation. Stir for 2, 3 minutes. 
4. Add tomato puree (paste) to the onion mixture. Cook it like a traditional "masala". If u like lot of gravy then adjust the quantities of all masala ingredients so that you end up having a nice gravy at the end. 
5. Once the tomato and onion mixture is cooked well, add the baked/fried paneer cubes into it. Stir for 2,3 minutes and add cream into it. Add garam masala also. Let it cook, covered for 1-2 minutes on low heat. Remove from the heat now.

Garnish with green chillies and coriander. Trickle a little cream over the surface. Serve with tandoori naan.

Happy eating. :) 

Heart Shaped Mini Pancakes

Ingredients

1. 150 g plain flour
2. 1 tsp baking powder
3. Pinch of salt
4. Pinch of cinnamon powder (optional)
5. 2 tbsp caster sugar
6. 150 ml milk
7. 1 large egg, lightly beaten
8. 5-7 tbsp butter 
9. 2 tbsp melted butter
10. Heart shaped cookie cutter

To serve with: Maple or Caramel syrup

Instructions

Sift the flour, baking powder, salt, cinnamon powder and caster sugar into a large bowl. 

In a separate bowl, lightly whisk together the milk, melted butter and egg.

Pour the milk mixture into the flour mixture. With the help of a fork or a beater, beat until you have a smooth batter and there are no lumps in the mixture. 

Heat a non-stick frying pan over medium heat and add 1 tbsp of butter. When it's melted, place the cookie cutter in the pan and then put a large spoonful of batter inside the cutter. 

When the top of the pancake begins to bubble and its all set, turn it over. You can remove the cookie cutter at this stage as the pancake will be set into its shape.

Cook until both sides are golden brown.

Serve with Maple or caramel syrup. Fresh fruit and whipped cream also go well with pancakes.

This recipe makes about 5-7 pancakes. It depends on how thick you make them.

Happy eating! :) 

PS: One of the heart pancakes in the picture above is cracked. Be careful while turning your pancakes otherwise yours will break too. :)