This Indian classic can be made at home for your whole family to enjoy. The creamy spinach with the Indian flavors of turmeric, coriander and cumin, is a comforting winter supper. If you are feeling adventurous, try making the paneer at home the night before. (Adapted from Aarti Sequeira)
Hash with poached eggs may be a traditional breakfast dish, but we love to eat this one for supper. The lamb with the middle-eastern spices along with the crispy potatoes and sautéed chard combine to create a flavorful dish. Don’t forget to top the hash with the eggs, poached until the yolk is cooked but still runny. Serve it up so that everyone gets an egg to mix into the hash. (Adapted from Cooks Illustrated Mediterranean Cookbook)
This is a warm and comforting chicken soup, with a delicious Mediterranean twist. The addition of cilantro, dill and parsley as well as the Hawayij spice mix with cardamom, coriander, and turmeric turn this chicken soup into a Yemenite feast. If you like spice, try adding a teaspoon the homemade Zhug to your bowl before taking your first bite - or eat this with a side pita and zhug.
If you are a lamb person, you must try this. The ground lamb is seasoned with bold flavors like lemon zest, coriander and cumin and then placed in between two pita halves and grilled. This may be the best grilled lamb you have had in quite some time. Serve alongside Bamiya Style green beans (Adapted from Cooks Illustrated)
This recipe is a favorite of mine from Zahav, Michael Salmonov’s restaurant and cookbook. Unlike most green bean recipes I make that leave them crisp and crunchy, this recipe slow cooks the beans in a spicy sauce of middle eastern flavors until the beans have broken down and take on the intense tomato and spice flavors.
Hands down, my favorite chicken kebabs are pargiyot, as they are called in Israel, aka boneless chicken thighs. They stay moist and full of flavor when grilled and all you have to do is rub them with a middle-eastern spice rub. Stick them on a skewer and grill them and close your eyes and you will be transported to Israel.
I have been in search of a really delicious (and easy to make) veggie burger for a long time, and so far, this is the one. It has great smoky flavor, a nice variety of vegetables and best of all, it bakes in the oven or on the stovetop, so there’s no grilling involved. I like to make extra and freeze them on a parchment lined sheet tray. Once frozen, you can put them in a ziplock bag and rewarm for another dinner down the line.
Shakshuka is traditionally served as a breakfast meal in Israel - but I think this is a meal that needs to take center stage at dinner. In this one pan meal, tomatoes, onions, peppers and spices slowly simmer to make a delicious sauce into which you add eggs, cooked to your liking – hard or soft yolk. Serve this with crusty bread for dipping.
Curries are great ways to enjoy whatever leftover veggies you may have laying around the house. This curry features warm spices, along with coconut milk, for a delicious and comforting early fall meal. I use potatoes, eggplant and string beans, but you can be creative and substitute other vegetables instead.