We’re having an impromptu New Year’s Eve “party” tonight. I put party in quotations because we’re not exactly a wild bunch. We’re having food, alcohol, and friends on NYE, so I feel like it qualifies as a party, but we’re doing a lot more playing of board games than dancing on tables.
I’ve wanted to make muhammara for awhile now and tonight seemed like a good night! It’s really pretty easy to make, especially if you have a decent food processor. I mostly followed the recipe of my old faithful, Yotam Ottolenghi, for this one. If it’s any type of food from the greater Middle East, I feel like he makes it and makes it well! Muhammara originates from Aleppo, Syria, so the use of Aleppo pepper in the dish just feels important and necessary to me. Unfortunately, the civil war in Syria has greatly decreased world-wide supply of Aleppo pepper.* (*Obviously, this is not the most important negative impact of the Syrian civil war.) But with that in mind, if you don’t have any/can’t find any, you can substitute a smaller quantity of crushed red pepper flakes. (Aleppo pepper isn’t quite as spicy and has a deeper depth of flavor + a slight sweetness as compared to crushed red pepper. Some suggest a mixture of sweet paprika & cayenne/crushed red pepper is a okay approximation.) This spread is popular from Syria through Turkey and the Caucasus, with some regional variations. The main ingredients always include red pepper and walnuts (the basis of the dip), Aleppo pepper, and olive oil.
Also, for your party hosting pleasure, this recipe would be very easy to scale up. This yielded ~ 2 cups.
Hope you enjoy!
Happy New Year!! 🎉🎇🥂🖤
(Adapted slightly from Ottolenghi)
- 3 red bell peppers
- Olive oil
- 1 tbsp pomegranate molasses
- 1 tsp lemon juice
- 1/2 cup bread crumbs [I actually used cracker crumbs – crushed matzoh from our Potato Latkes the other night]
- 1 tsp cumin
- 1 tbsp Aleppo pepper
- 2 cloves garlic, minced
- 2/3 cup walnut pieces
- Salt to taste
- Preheat oven to 400 degrees. Slice bell peppers in half, removing the stems & seeds, and place on a foil-lined cookie sheet. Drizzle with a bit of olive oil and roast until blackened and blistering, ~30-35 minutes.
- Meanwhile, grind up the walnuts in a food processor. You want them to be fairly finely ground, but still have some texture. Set to the side.
- Peel the skin off of the red peppers once they are cool enough to handle.
- Place peppers, pomegranate molasses, lemon juice, bread crumbs, cumin, Aleppo pepper, and garlic in the food processor. Pulse until well-combined. Again, don’t over-process and destroy all of the texture.
- By hand, stir in the walnuts into the rest of the ingredients.
- Add salt to taste.
- When serving, top with a drizzle of olive oil. Serve at room temperature.
If there’s any dish that just screams ‘Hanukkah,’ it’s potato latkes. Latkes are traditional Hanukkah fare not for the dish itself, but for the oil its fried in. Hanukkah, know as the Festival of Lights; it celebrates the miracle of one day’s worth of oil lasting for eight days. Over 2000 years ago, the city of Jerusalem was under Syrian-Greek control. Specifically, the king Antiochus IV Epiphanes reversed the rule of his father in allowing Jews to practice their religion and began persecuting the Jewish people. Their religion was banned, they were ordered to worship traditional Greek gods, many were massacred, and the Temple in Jerusalem was desecrated. A Jewish rebellion broke out, led by the Maccabees, which eventually drove the Syrian-Greeks out of Jerusalem. Once this occurred, the Jews set about cleaning and restoring the Temple. Once the Temple was rededicated, there was only a small amount of oil, enough that would keep the menorah lit for one day. The flame was supposed to stay lit continuously, but no one knew how the oil would last. The miracle was that the oil lasted for eight days, until the supply could be replenished. Jewish sages of the time proclaimed this miracle and thus created the holiday of Hanukkah – the Festival of Lights!
For this recipe, I used Tori Avey’s recipe and tips & tricks to try to make this the best batch possible. The goal is to have a crispy exterior with a warm and soft interior. Traditionally, you would top your Hanukkah latkes with applesauce or sour cream, but since we ate our with the delicious Wine & Honey Brisket that had plenty of pan sauce in which to dip the latkes if needed!
- 2 medium Russet potatoes (~1lb)
- 1 small onion
- 1/2 cup matzo meal/crushed matzo crackers
- 2 egg, whisked
- 1/2 tsp salt
- Few turns of fresh ground black pepper
- Peel and then grate the potatoes. Submerge the potato shreds in cold water while working.
- Quarter the onion and then run it through a food processor.
- Drain the potato shreds through a doubled cheesecloth.
- Add the onion to the potato in the cheesecloth. Squeeze as much of the liquid out as possible.
- Combine the potato and onion with the matzo meal, the egg, salt, and pepper.
- Pour enough oil into your pan to form a layer ~1/8th inch thick. Goal temperature for frying = 360-375 degrees – you can check with a candy thermometer if you have one.
- Form a small patty with your hands, roughly 3 tbsp worth. Test this first one to make sure your oil is a good temperature. Should be 2-3 minutes per side, yielding crispy brown edges with a soft interior.
- Set the latkes on a wire rack to cool, with paper towels underneath. Serve while still warm.
Makes 8-10 latkes
Ok y’all, I know I say things like this all the time, but… This dip is SO easy to make and SO worth it. Bring this to your next family gathering, book club, or just make it for tomorrow’s dinner! It’s spicy without being overpowering. And everyone loves feta cheese!
On that note, now is a good time to talk about feta again. There is feta cheese and then there is feta cheese. If you bring someone from Turkey, Greece, Bulgaria, Israel, France, or, you know, basically anywhere else in the world, to the United States and show them the crumbly stuff that we sell in our grocery stores as feta – prepare to be laughed at. It is just nowhere near as good as what they have. But fear not! We Americans now have access to much better qualities of feta (usually imported from Europe or the Middle East) pretty easily here. Trader Joe’s & Whole Foods will always have some, your local grocery store might in some areas, and if those all fail, it’ll give you the opportunity to check out your nearest Middle Eastern market or international food shop! Look for feta in blocks, usually in brine. It’ll be wet and have some holes in it. While it crumbles easily between your fingers, it shouldn’t be dry and pre-crumbled for you. Believe me, I was a lover of American grocery store feta for years, so I’m not judging. But do yourself a favor and upgrade! Mmmmmm… feta 🙂
Also, you may have noticed if you read our blog semi-regularly (heyyy Baba, Aunt Suzanne, Mom 🙋🙋🙋), that we share recipes that make a wide variety of serving sizes. For example our Garlic & Truffle Pimento Cheese basically feeds an army, while this dip was easily eaten by the two of us tonight. This just goes to show you that we only share what we’re actually making for ourselves at any given time. We ate this dip with crudites to accompany some lahmacun tonight (perfect combo in case you were wondering!).
Spicy Feta Dip
(Recipe adapted from Sultan’s Kitchen: A Turkish Cookbook, by Özcan Ozan)
- 6oz feta
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes
- 3 tbsp chopped fresh parsley
- Juice from a lemon wedge
- Pulse all ingredients together in a food processor until smooth.
- Refrigerate until serving.
- Top with a drizzle of olive oil when serving, if desired.
Serves 4 as an appetizer
It’s that time of the month again where we make treats for the staff of the hospital before we move on to our next rotation next month. I think the fact that we like to make these treats for our teachers of the month may be solely responsible for ensuring that we actually make and share dessert recipes on here. (Desserts = my Achilles heel, I’m sure I’ve mentioned that once or twice…) But with this motivation, we’ve cooked up a few pretty delicious recipes to share, like the Strawberry Streusel Bars or the Mint Chocolate Bars.
We went a little different direction this month. I don’t know why, but I couldn’t stop thinking about making a snack mix. Obviously, this recipe could be modified a million different ways. We made it the way we did because we felt it struck a good balance between the sweet and the salty! These proportions make a rather large amount of mix – we were trying to make enough to send to two separate groups of people. But it would be a good amount for a large Halloween party, or could easily be pared down.
Sweet & Salty Snack Mix
- 16 cups kettle corn (yield from two large popping bags for me)
- 4 cups mini pretzels
- 2 cups honey roasted peanuts
- 1 1/2 cups Reese’s Pieces
- 1 1/2 cups M&Ms
- 1 1/2 cups chocolate chips
- 1 tbsp butter
- Melt chocolate chips with the butter in a double boiler (or in the microwave on a lower heat setting).
- Pop the popcorn and combine all ingredients, except chocolate chips and butter, in a large bowl.
- Attempt to stir up, though this is a bit difficult. Spread the mix out on wax-paper lined cookie sheets.
- Drizzle the mix with the melted chocolate.
- Allow to sit out until the chocolate hardens. Alternatively, refrigerate for ~10-15 minutes.
If you’ve been watching the news recently, you know all about Hurricane Irma. I swear, that’s all we’ve been talking about for the past week or so. We live in South Carolina, which flipped in and out of the hurricane strike zone, through a week of changing predictions. Luckily for us, the worst of missed us here. Sadly, the pictures from the Caribbean, Florida, and the southeastern coast of Georgia and the Carolinas show that those areas weren’t so lucky. Hopefully, the worst was mitigated by the week plus of warning and preparation.
In our house, we were mostly worried about losing power and/or water. I filled water bottles and sinks with water, set out candles and flashlights, and most relevantly to this post – begin working on eating perishable things out of our fridge. Glancing around the kitchen while waiting for Irma’s arrival, I saw 2 aging ears of corn, a drawer full of cheese, and 2 pieces of naan. And voila, the charred corn flatbread was born. It’s a great dish, probably even more suited for a sunny summer evening than the clouds and wind of a hurricane! 🌪️ It’s very corn-centric, but think of it as a new alternative to your average side of corn.
Charred Corn Flatbread
- 2 ears of corn
- 3 tbsp smoked olive oil, divided (or regular olive oil if you don’t have smoked)
- Salt & pepper
- 2 pieces of pre-made naan or other flatbread (we prefer Trader Joe’s naan)
- 2 clove garlic, minced
- 4 oz brie
- Several leaves fresh basil
- Pinch of crushed red pepper
- Peel the ears of corn and rub with 1 tbsp the smoked olive oil. Sprinkle with salt and pepper on all sides.
- Set oven to broil. Place ears of corn under the broiler, rotating every 2-3 minutes, until all sides are charred. [Alternatively, grill in a grill pan or on an actual grill.]
- Once charred, set corn aside until cool enough to handle and lower oven heat to 350 degrees.
- Stir the minced garlic into the remaining 2 tbsp smoked olive oil. Brush over the two pieces of naan.
- Top, evenly divided between two flatbreads, with chunks of brie, followed by corn, sliced off the ears. Sprinkle a pinch of crushed red pepper over each flatbread.
- Place in the oven for 15 minutes.
- After removing from the oven, top with torn fresh basil.
Makes 2 flatbreads
Ok. Obviously when we share recipes on here, we think they’re pretty good and that you should make them. But this one… I’m multiplying that sentiment by a million! These flatbreads are amazing!! Plus they are just a little bit fancy… Makes you feel like a fancy person, having fancy dinner. But the secret is, they’re easy and fairly quick to make. We devoured them whole for dinner tonight, but they would also be perfect sliced into smaller slivers as an appetizer.
Let’s talk about our ingredients. Each one adds something to the flatbread, building to a huge depth and variety of flavor in each bite. We love Trader Joe’s naan for the base of our flatbreads, but you certainly could make your own or use something similar. We like these because they have great texture, the edges crisp up a bit in the oven, and are reasonably priced! (Trader Joe’s doesn’t pay us to say this – we really just love that place.) The next layer of Boursin herbed cheese makes for a creamy, sauce-like coating to the bread. The caramelized onions add a fragrant smokiness and the fresh rosemary, a pungent, almost piney, herbaceous taste and aroma. The roasted grapes are amazingly sweet, but in an entirely different way than you’re used to. (Even if you don’t make this flatbread, go out and roast some grapes.) And then prosciutto… I mean really… Prosciutto makes everything that much more delicious. The last drizzle of honey balances out all of the sweet and savory elements.
Roasted Grape & Prosciutto Flatbread
- 1 cup red or black grapes
- 1 tbsp + 2 tsp olive oil
- 1 medium onion, sliced
- 1 package Boursin cheese (you won’t use it all)
- 2 slices of prosciutto
- Fresh rosemary
- Salt & pepper
- 2 pieces of pre-made naan or other flatbread (we like Trader Joe’s)
- Preheat oven to 400 degrees.
- Warm 2 tsp olive oil in a pan over medium heat. Add the sliced onion and stir to coat in the oil. Top with several turns of fresh ground black pepper and 1 tbsp chopped fresh rosemary.
- Cook onions, stirring occasionally, for at least 30 minutes until caramelized. Lower heat slightly after first ten minutes.
- Meanwhile, toss grapes with 1 tbsp olive oil and a sprinkle of salt & pepper.
- Spread grapes out on foil-lined cookie sheet and roast for ~15 minutes.
- Lower oven heat to 350.
- Assemble flatbread: spread Boursin liberally on the naan, top with caramelized onions, and grapes.
- Place flatbreads directly on the oven rack. Bake for 15 minutes.
- Remove flatbreads from the oven. Top with prosciutto, additional chopped rosemary, and a drizzle of honey.
I was browsing my ol’ faithful – Pinterest – when this recipe (eventually) caught my eye. I have a love-hate relationship with Pinterest when it comes to inspiring my dinner. Love – well, what’s not to love? There are literally millions of gorgeous photos, leading you to so many different recipes. It also lets me check out other blogs I would’ve never found otherwise. But sometimes it’s almost TOO much. It certainly doesn’t help me narrow down my plan if I have no idea what I want to make tonight. Even though I try to organize my Pinterest into food categories, the options are still overwhelming. Let’s take my “Chicken Entrees” board. I started there because we had chicken in the freezer that probably should be eaten. Obviously, each of these dishes appealed to me in some instance, because I saved them. So why did I find reasons to not make any of them tonight?? Browsing this board, I first clicked on Senegalese Chicken Yassa – 💭💭 nah, takes too long to make. Then, oooh Chicken & Dumplings – 💭💭 ehhh, Selim probably won’t want that tonight. Chicken Tikka Masala – 💭💭 oh yum, but I’m trying to write a new blog post and we’ve already done a tikka masala on here. Greek Chicken Meatballs – 💭💭 welllll we did just go on a rant about Greek food, so probably should hold off. But meatballs, that sounds good… let’s go down that rabbit hole… ⌨️ “chicken meatballs” 🖱️ And many clicks later, here we are.
And I’m glad we finally made it. These meatballs are great! And are a likely a bit healthier than the last meatballs you made. We ate them over rice noodles, which was great, but I think they’d be perfect as an appetizer as well.
Thai Turkey Meatballs
- 1 cup chopped carrots
- 1/2 small yellow onion, chopped
- 1 + 2 tbsp lime juice
- 2 tsp soy sauce
- 1 tsp fish sauce
- 3 cloves garlic, sliced + 2 cloves garlic, minced
- 1 tsp ground ginger
- 1/2 tsp cumin
- 1/4 crushed red pepper flakes
- 1 tsp dried cilantro
- 5 large fresh basil leaves
- 5 turns fresh ground black pepper
- 1 lb ground turkey
- 1 egg, beaten
- 1 tsp coconut oil
- 1 can light coconut milk
- 2 tbsp Thai red curry paste
- Preheat oven to 400 degrees.
- Combine the first twelve ingredients (carrots through pepper – including the 1 tbsp of lime juice and 3 sliced cloves of garlic) in a food processor. Pulse until well-processed.
- In a large bowl, combine the mixture, ground turkey, and egg. Stir to combine well.
- Using your hands, form the mixture into small meatballs. (It will feel really wet!)
- Place meatballs on a lined cookie sheet.
- Bake at 400 degrees for 20 minutes. Then flip and bake another 15 minutes.
- While the meatballs are baking, prepare the sauce.
- In a large, high-edged pan over medium heat, swirl together coconut oil and just a dash of the coconut milk.
- Add the remaining garlic (2 cloves, minced) and cook for a few minutes until the garlic is fragrant.
- Now stir in the red curry paste. Allow to cook for just 1-2 more minutes.
- Then add the rest of the can of coconut milk and the remaining 2 tbsp lime juice.
- Maintain the sauce over medium heat, stirring occasionally until it thickens up a smidge.
- When the meatballs are done, place the in the pan. Remove from heat. Coat with the sauce.
- Serve over rice or rice noodles or with toothpicks as an appetizer.