My one deviation is that I used canned chickpeas instead of dried ones. As a result, I simply added them at the end instead of soaking and simmering, etc.
Wednesday, May 26, 2010
Black lentil soup with wheat berries and tarragon
I loved this soup -- really hearty, but with some nice herbal flavor from the tarragon. Like almost all soups, it made for excellent leftovers.
My one deviation is that I used canned chickpeas instead of dried ones. As a result, I simply added them at the end instead of soaking and simmering, etc.
My one deviation is that I used canned chickpeas instead of dried ones. As a result, I simply added them at the end instead of soaking and simmering, etc.
Rice Pudding
Like dessert for a baby -- yummy.
Left out the mastic -- who the hell has mastic in their kitchen??
Added a few raisins, which were a nice touch.
Left out the mastic -- who the hell has mastic in their kitchen??
Added a few raisins, which were a nice touch.
Lamb stew with creamy eggplant sauce
Wow. This was intense. Both the tomato and eggplant sauces end up fairly rich -- the tomato because of the lamb fat and the eggplant because of the bechemel and cheese. I think I made the mistake of adding too much nutmeg to the eggplant sauce.
I bought my lamb chunks from the "Aladdin" market in San Mateo. The butcher took a shoulder of lamb with bone and cubed it up using the bandsaw. Unfortunately, this meant that each chunk had a gnarly shaped little piece of bone it, which were hard to eat around.
From Claudia Roden's "The new book of Middle Eastern food"
I bought my lamb chunks from the "Aladdin" market in San Mateo. The butcher took a shoulder of lamb with bone and cubed it up using the bandsaw. Unfortunately, this meant that each chunk had a gnarly shaped little piece of bone it, which were hard to eat around.
From Claudia Roden's "The new book of Middle Eastern food"
Bulgar and lentil pilaf
At first, the result seemed disappointing: it felt sticky/heavy and dry, as well as under seasoned, I think.
The leftovers turned out really good, though, when I learned to add a little added water in the dish to continue the steaming of the grains. Also, adding a bunch of chopped parsley to the leftover servings was a fantastic addition -- really lightened the feel.
From Paula Wolfert's "The cooking of the Eastern Mediterranean"
The leftovers turned out really good, though, when I learned to add a little added water in the dish to continue the steaming of the grains. Also, adding a bunch of chopped parsley to the leftover servings was a fantastic addition -- really lightened the feel.
From Paula Wolfert's "The cooking of the Eastern Mediterranean"
Spinach soup
Man! These Turks really know how to make the soups. This was another soup that used egg yolk and lemon to produce a nice thicker consistency, and richer flavor. It seems to be a very common technique for the Turks.
Carrot and orange salad
Really easy and simple, but completely exotic. My housemate Mike scarfed it down. Definitely nice and refreshing -- perfect match for a spicy main dish.
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