Old School Middle Eastern Recipes with Some Modern Day Twists

Month: May 2019

Kakat’ Claire

Kakat’ Claire

Auntie Claire is my grandfather’s sister. She lived her whole life in Gaza, as that is where our father’s side is from. Growing up, I always heard stories of how she was such a phenomenal cook. Whenever we mention her name, my dad will always […]

Tabouleh

Tabouleh

No dish is more quintessentially Middle-Eastern then Tabouleh. It’s the first dish that comes to my mind anytime anyone asks me “So what exactly is Middle-Eastern food?” It is also one of those dishes that makes your mouth water just thinking about it, in part, […]

Tata’s Potato Salad

Tata’s Potato Salad

This is NOT your grandma’s mayo filled potato salad! This is our Tata’s refreshing and tangy potato salad. This potato salad is very light and crisp with its fresh ingredients of parsley, green onion, and lemon juice. It’s the perfect summer potato salad and will be a hit during your Memorial Day BBQ.

Potato Salad

Prep Time45 mins
Course: Appetizer, lunch
Cuisine: Arabic, Mediterranean, Middle Eastern

Ingredients

  • 3 lbs yukon gold potatoes (can also use red skin or russet)
  • 1/2 cup finely chopped parsley
  • 1/4 cup chopped green onion
  • 3 medium sized lemons
  • 3 tbsp olive oil
  • salt

Instructions

  • Place potatoes in a pot and add just enough water to cover all the potatoes. Season the water generously with salt
  • Boil potatoes in water until the potatoes are just soft enough to stick your fork through. They should not be too soft as they need to hold their shape when mixing the potatoes with the rest of the ingredients in the potato salad
  • Strain water from potatoes and let them cool
  • While waiting for the potatoes to cool, chop the parsely and green onion and juice the 3 lemons. Set aside
  • Once cooled enough to handle, peel the skin from the potatoes. The skin should come off easily in this step (if not that means you did not boil the potatoes long enough and will need to repeat step 1)
  • Cut the peeled potatoes into bite-sized pieces (about 1 inch cubes)
  • Once the potatoes are cooled completely, combine the parsely, green onion, lemon juice, and olive oil. Add salt to taste
Baba Ganoush

Baba Ganoush

A smokey, silky, Middle Eastern eggplant dip with a punch of flavor.

Arabic Curry

Arabic Curry

The simple mixture of curry powder and bahar gives this dish wonderful flavor and a spicy aroma. Making this dish always takes me back to hallway of my Tata’s condo. Once the elevator doors opened to her floor, I knew she would always be cooking […]