Tag: parsley

Kubba Haleb

Kubba Haleb

Kubba Haleb makes the best after school snack, no? At least my 10 year old (and current) self would think so. Crispy fried rice on the outside, fluffy rice on the inside, and a lightly spiced meat within – that is Kubba Haleb in a 

Pasta with Garlic, Olive Oil and Parsley

Pasta with Garlic, Olive Oil and Parsley

This pasta with garlic, olive oil and parsley is one that is near and dear to my heart. Despite using minimal ingredients and taking only 20 minutes to make, it’s simple and elegant flavor profile will have you reaching for bowl after bowl. I know 

Pomegranate Molasses and Blood Orange Glazed Halibut with Olives and Herbs

Pomegranate Molasses and Blood Orange Glazed Halibut with Olives and Herbs

This dish has flakey, light halibut glazed with a rich and smoky pomegranate molasses and blood orange sauce. It is then garnished with briny green olives and bright herbs. Best part though – it all comes together in 30 minutes. 30 MINUTES.

Lets take a moment to chat about pomegranate molasses. Man, is that stuff good. It is a staple in any Middle Eastern pantry, and really should be a universal pantry (or fridge) staple. You can pair it with any kind of protein -fish (…ahem halibut), poultry, lamb, meat– or vegetables. I love using it in vinaigrettes when making a salad. Pomegranate molasses is made by reducing pomegranate and lemon juice down, with or without sugar. What your left with is a rich and tart syrup that is not overly sweet. I usually buy it at Middle Eastern stores or the international food aisle of grocery stores. You can also buy it on Amazon, but I find it is more expensive there.

Feel free to roast up some vegetables on the same sheet pan as your halibut. I made broccoli florets, which I tossed in a little olive oil, salt and pepper, and they cooked in the same amount of time as the halibut. Pair it all with some rice or any grain of choice and it’s a perfect meal.

Pomegranate Molasses and Blood Orange Glazed Halibut with Olives and Herbs

This dish has flakey, light halibut glazed with a rich and smokey pomegranate molasses and blood orange sauce. It is then garnished with briny green olives and bright herbs.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course dinner, lunch, Main Course
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

Pomegranate Molasses and Blood Orange Glaze

  • 2 tbsp pomegranate molasses
  • 2 tbsp juice of a blood orange (~juice of 1 blood orange)
  • ½ zest of blood orange, reserve other half
  • 2 garlic, smashed and coarsely chopped
  • 2 tbsp butter, unsalted or salted, (if using salted, decrease amount of salt below)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • tsp soy sauce
  • ½ juice of a lemon
  • 1 tbsp honey
  • ¼ tsp salt
  • 1.5 lbs halibut, ~4 pieces

Olives and Herbs

  • ½ cup green olives, pitted, smashed and coarsely chopped. (Castelvetrano is a great option)
  • cup flat leaf parsley, coarsely chopped, stems included
  • 5-6 mint leaves, stems removed, chopped
  • 3 tbsp olive oil
  • ½ zest of blood orange
  • pinch of flakey salt or table salt to garnish at end

Instructions
 

  • Preheat oven to 425F
  • Remove halibut from fridge and place on baking sheet lined with parchment paper. Sprinkle flesh with salt and allow to sit on counter.

Pomegranate Molasses and Blood Orange Glaze

  • To make the glaze, start by melting butter over medium heat on your stove top.
  • Once melted, add olive oil and garlic and cook for ~1min., avoid browning the garlic. Now add blood orange, pomegranate molasses, soy sauce, smoked paprika, lemon juice, salt and honey and mix until combined. Allow to cook on medium heat all together for ~2 minutes to reduce slightly.
  • Reserve ¼ of the glaze and set aside. With remaining glaze brush on tops and sides of halibut.
  • Bake halibut for ~10 minutes. Turn oven to high broil and bake for another ~2-3 minutes until a slightly caramelized color develops on the top of the halibut.
  • Remove halibut from oven. Brush remaining glaze on halibut.

Olives and Herbs

  • While halibut is cooking mix olives, parsley, mint, olive oil and blood orange zest in a bowl.
  • Garnish fish with olives and herbs. Sprinkle with a small pinch of flaky salt or table salt. Enjoy with roasted vegetables and/or and grain of choice!
Keyword blood orange, citrus, fish, halibut, mint, olives, parsley, Pomegranate Molasses
Einjarada

Einjarada

Einjarada, meaning “the eye of the grasshopper” in Arabic, gets its name from the main ingredient that gives this salad its distinctive flavor – dill seed, which resembles (you guessed it) a grasshopper’s eye. But the question remains – who made this salad best? Was 

Middle Eastern Salad

Middle Eastern Salad

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, 

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 Time 45 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
Potato Chop

Potato Chop

It’s hard to eat just one potato chop. Once you bite into these spiced meat potato patties you will understand why.  In the first bite, you sink your teeth into the crispy exterior of the fried potato, then encounter the silky potato interior, and finally, the