Zhoug is an aromatic Yemenite hot pepper and cilantro paste, which is known all over the Middle East and the Mediterranean. It is mostly used as a condiment, but it is also added to soups and other dishes. In the dish here, I’ve decided to use it to flavor a raw onion relish, along with sweet Harrisa, a spiced North African hot peppers paste, which was served with broiled beef kebabs. Continue reading
The following hearty dish, is perfect for a cold day. The Ossobuco steak (cross-cut beef shank, with the bone in the center), is one of the richest and tastiest cuts. Inspired by the traditional “ossobuco in bianco” (ossobuco in white sauce) dish, that originated around Milan, I’ve decided to cook it with smothered onions and mushrooms, beef stock, white wine, mustard, juniper berries and bay leaves. The result was a falling-of-the-bones tender meat and bone marrow, with rich and aromatic sauce. Continue reading
I am a big fan of tomatoes, in any shape or form, and I’m always looking for new varieties. With fresh summer tomatoes gone by now, the next option is to check which hothouse tomatoes are available at the store. When I saw the brownish-dark red Kumato tomatoes, I had to give them a try. Continue reading
Beef stew is one of the best dishes to have on a cold winter day. It’s hearty, filling and warming from the inside.
In the stew I have here, I’ve used light beer as the cooking liquid, which gave the stew a unique, deep flavor. Continue reading
Even though many people refer to Pesto as a paste/sauce made primarily from basil leaves and pine nuts, the term “pesto” can actually be used to describe any other similar types of paste. Continue reading
Meatballs cooked with cherries, are known in the Persian, Bukharin and Georgian cuisines. Stuffed onions are also known in these cuisines, and in the Turkish and Greek ones as well. In the following dish, I took the liberty of combining all the above into a free-style version, while using different seasoning and mixing the two dishes in the same pot. Continue reading
Chile con carne is one of my favorite cold weather dishes. Over the years, I came up with the following recipe, that became my go-to recipe, but even this one keeps evolving. Continue reading
Adding rice to meatballs is an old tradition, which can be found in many cuisines around the world. The “porcupine” version is also known in quite a few of them, especially in the Persian and Chinese cuisines.
However, in many of these versions the whimsical “porcupine” effect, i.e. the rice grains protruding noticeably, is not always as pronounced as you can see here.
Moussaka is a great Greek dish; layers of potatoes, fried eggplants, minced meat cooked with tomatoes and herbs, all topped with thick Béchamel sauce… It is so very tasty, yet at the same time, quite heavy, mostly due to the enormous amounts of oil the eggplant absorbs while frying. Continue reading