Calamari salad with parsley and lemon (click HERE for the recipe), is a favorite summer dish, that I like to serve on a hot summer day. Continue reading “Calamari Salad with Lime, Cilantro and Jalapeno”
The following tasty quick dish was created with busy days in mind: it can be prepared in less than half an hour, yet it is healthy and nutritionally balanced. Continue reading “Spicy Pan Fried Shrimps with Vegetables”
I prepare fried fish patties fairly often, but this time, I’ve decided to try something different; I formed the mixture into balls, and instead of frying them, I placed them over a tomato-chickpea sauce, inspired by the Moroccan-Jewish cuisine. Continue reading “Herbed Fishballs with Tomato-Chickpea Sauce”
Minced pork dishes are known in different Asian cuisines. This quick way of cooking the meat, with lots of flavors and fresh ingredients, makes it perfect for a light lunch.
The version I have here was heavily inspired by the Thai cuisine, but it doesn’t follow any traditional recipe, and cannot be considered authentic/ethnic by any means. Continue reading “Minced Pork with Coconut Milk and Curry”
In the following tasty and easy to prepare dish, cooked green olives are the dominant flavor component, and impart their unique flavor to the chicken and the sauce. While the concept of cooked olives is not widely familiar in many cuisines, it is an integral part of the Moroccan cuisine, as well as other Mediterranean cuisines, such as the French, Spanish, Italian, Greek and more, and the dish was inspired by them. Continue reading “Braised Chicken Thighs with Olives and Tomatoes”
Lamb stew is one of my favorites, especially on cold days. As the weather is warming up, I opted for a lighter version in the following recipe, which is a complete meal in itself.
The dish doesn’t require many ingredients and is very easy to assemble. Once done with the initial cooking, the braising in the oven doesn’t require much attention. Continue reading “Lamb Stew with Eggplant, Cherry tomatoes and Potatoes”
As the weather gets colder, hearty stews are often on the menu. Their initial cooking time is fairly short, and then all that is needed is to place the pot in the oven for a few hours. Continue reading “Lamb Stew with Black Beans”
Finding these beautiful mini eggplants at the market, my first thought was to prepare my dish of mini eggplants stuffed with lamb (click HERE for the recipe). However, on second thought, I decided to go with a lighter direction, and use them to make quick pickles with fresh herbs. Continue reading “Pickled Mini Eggplants with Celery and Herbs”
Zhoug is an aromatic Yemenite hot pepper and cilantro paste, which is known all over the Middle East and parts of the Mediterranean, especially in Israel. 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 spicy North African hot peppers paste, which was served with broiled beef kebabs. Continue reading “Beef Kebabs with Zhoug and Harissa Raw Onion Relish”
Chicken thighs are my favorite part for roasting; once roasted, the meat is flavorful and juicy, while the skin turns crispy and tasty. Continue reading “Chicken Thighs with Lemon, Fresh Herbs and Potatoes”
I always liked the combination of peas and mint, and I make THIS green peas and mint soup often. So I thought that the same combination could work with chicken and rice as well. Continue reading “Chicken Thighs with Green Peas and Herbed Rice”