This chicken noodle soup recipe is super creamy, tasty, and hearty. Your kids will love it! With cardamom in the recipe, this is definitely a uniquely-flavored chicken noodle soup. Of course, Nana brought us this amazing recipe! Sick days were always a great time staying …
Tag: middle eastern
This salad comes together quickly and is so refreshing and flavorful.The freshness comes from the mix of parsley, mint, lemon, cucumber and tomato. This is a common side salad that greets many Middle Eastern tables and can pair with about any dish, such as kabob, …
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 something amazing in her kitchen. This lovely smell would lead up right to her door, and an inviting dish of curry, rice, and her special salad would always be waiting to greet us.
- 1.75 lbs sirloin roast
- 4 cups 1 inch cubed russet potatoes
- 1 large yellow onion
- 6 oz can of tomato paste
- 4 tbsp olive oil
- 15 oz can of tomato sauce
- 4 cups water
- 3 tbsp curry powder
- 1.5 tbsp bahar ( or allspice)
- salt and pepper
- 2 tbsp white vinegar
- Cut the sirloin into 1.5 inch square cubes
- Cook sirloin in pot until cooked on all sides of the meat. I like my meat cooked to medium
- Take cooked sirloin off stove and set aside
- Finely chop onions. In your pot you will use to make the curry, saute the onions over medium heat with 1 tbsp of olive oil. I like to use a dutch oven for the curry, but any large pot works well.
- Once onions have turned clearer in color and softened (even slightly browned), add the can of tomato paste, curry, and bahar (or allspice if you do not have the bahar spice mix available) to the onions. Cook the mixture over medium/high heat for a few minutes allowing the tomato paste to become darker in color. This slightly burns the tomato paste, but this gives the curry a nice flavor!
- Add a tbsp of white vinegar to the curry and stir. Add the can of tomato sauce to the mixture. Add each cup of water one at a time, stirring the mixture after each cup is added
- Add the cooked meat to the curry and add the second tbsp of white vinegar to the mixture. Cover, set heat to low, and simmer for 30-40 minutes
- Peel and cut the potatoes. In a pan over medium heat, cook the potatoes with 3 tbsp of olive oil on medium heat until the potatoes soften
- Add potatoes to the curry mixture. Once added, bring the curry to a boil. Just after boiling, reduce heat to simmer until ready to serve. Add salt and pepper to taste
Growing up, hummus for us was like ketchup – always available in the fridge to compliment any meal. We owe this constant supply of hummus to our Nana, Badriya. Nana would deliver a fresh supply of hummus every couple of weeks always saying “This is the best and freshest I have ever made. Try it …… now!” Every time she would utter those words, we would graciously accept with skepticism. How could she possibly top herself (and yes it was only herself, because we yet have to find anyone that makes hummus as good as Nana’s) week after week? But, the moment that new batch of hummus touched our tastebuds, we knew instantly that she was right – it was the best yet. Even when we were not in the mood for hummus, we found ourselves eating it like there was no tomorrow. It is just that good. The ingredients are simple and pure – using dried chickpeas rather than canned allows for a creamy consistency not found in other brands/varieties. It is an extra step, but it’s totally worth it and will have you running to others saying “Try this…now!” And no one will regret that they did.
- 16 ounces dried chickpeas (1 lb)
- 16 ounces tahini (1 lb)
- 3 cloves garlic pressed
- 2.5 tsp salt
- 3/4 cup olive oil
- lemon juice from 3 lemons
- 3/4 tbsp baking soda
- parsley, olives, paprika, olive oil as desired for decor
- Place chickpeas in a large bowl. Add baking soda to dried chickpeas and coat baking soda evenly over dried chickpeas.
- Add water to baking soda and chickpea mixture to fully cover and immerse all chickpeas. There should be about 2 inches of water above the top of the chickpeas. Soak the chickpeas overnight.
- The next day, remove chickpeas from water using a colander. Rinse the drained chickpeas 2-3 times in cold water using the colander. After final rinse, make sure that the chickpeas are fully drained.
- Put chickpeas in a large pot and cover with enough water so that is about 2 inches above the level of the chickpeas. Boil the chickpeas. Once boiling, bring pot to a simmer and cover. Allow chickpeas to cook for 1 hour, until tender*.
- Once chickpeas are cooked, drain from water. Reserve the boiled chickpea water as it may be needed for during blending.
- Allow chickpeas to cool to room temperature.
- Mix together chickpeas, tahini, salt, garlic, lemon juice, and olive oil into a large bowl.
- Working in batches add chickpea mixture to a food processor/blender. Depending on the size of your blender, you may need to blend in a few batches. Blend until creamy**. Adjust salt to taste.
- Arrange blended hummus on 1 large or 2 medium sized plates. Place in fridge until time to serve.
- When ready to serve, decorate with olives, olive oil, parsley and/or paprika. You can also run your fork in the humus to create lined patterns. Serve with pita bread, pita chips, crackers or vegetable crudités. ***