A Middle Eastern Feast
I wanted something different, so I looked up different recipes until I found these. We happen to love middle eastern flavors and these were pretty tasty. I have to say that some of the food we have had from nice restaurants and friends of this ancestry have been much better, but all in all a pretty solid dinner. The chicken was really, really tasty. We marinated it for a day and a half and it was really flavorful, however the harissa stole the show! WOW!
Bulgar Salad With Lightly Roasted Vegetables
6 Servings
2 c coarse Bulgar,rinsed
2 c hot water
1 medium zucchini,cut into 1/4-inch dice
1 medium carrot,cut into 1/4-inch dice
1 small red onion,cut into 1/4-inch dice
1/2 red bell pepper,cut into 1/4-inch dice
1/4 c extra-virgin olive oil
Salt and freshly ground black pepper
1 T tomato paste
1/4 c fresh lemon juice
1/2 medium cucumber peeled seeded and cut into 1/4-inch dice
Crushed red pepper
1. Preheat the oven to 400. In a large bowl, cover the Bulgar with
the hot water. Cover the bowl with a plate and let stand until the
water has been absorbed and the Bulgar is tender, about 20 minutes.
2. Meanwhile, on a large rimmed baking sheet, drizzle the zucchini,
carrot, onion and bell pepper with 2 tablespoons of the olive oil.
Season with salt and pepper and toss well. Roast for about 15 minutes,
until the vegetables are slightly softened; let cool.
3. Fluff the Bulgar with a fork. Stir in the tomato paste. Fold in the
roasted vegetables, lemon juice, cucumber and the remaining 2
tablespoons of olive oil. Season with salt, black pepper and crushed
red pepper. Serve at room temperature or slightly chilled.
Make Ahead The Bulgar salad can be refrigerated overnight.
Carrots With Tahini Dressing
3 lb carrots,peeled and sliced 1/2 inch thick on the
1/4 c fresh lemon juice
1/4 c tahini
1/4 c extra-virgin olive oil
2 T water
2 small garlic cloves,minced
Kosher salt
2 T chopped flat-leaf parsley
1. Spread the carrots in a large steamer basket and steam until
tender, about 6 minutes. Transfer to a bowl and let cool slightly.
2. In a medium bowl, whisk the lemon juice with the tahini, olive oil
and water until smooth. Whisk in the garlic and season with salt. Pour
the dressing over the carrots, add the parsley and toss to coat. Serve.
Make Ahead The dressed carrots can be refrigerated overnight. Return to
room temperature and toss them with the parsley just before serving.
Herb-Marinated Chicken Skewers With Harissa
Chicken1/4 c extra-virgin olive oil
1 T rosemary leaves
1 t chopped thyme
1 t chopped oregano
1 t ground cumin
1 1/2 lb Chicken Breast,boneless, Skinless halves, cut into cubes
Salt
Harissa
1 t cumin seeds
1 t coriander seeds
1 t caraway seeds
2 roasted red peppers from a jar,coarsely chopped
1 red Thai chile,with seeds, chopped
1 garlic clove,chopped
3 T extra-virgin olive oil
1 T freshly squeezed lemon juice
Salt
Hummus,for serving
1. MARINATE THE CHICKEN: In a large bowl, mix the olive oil with the
rosemary, thyme, oregano and ground cumin. Add the chicken and toss
well. Cover and refrigerate for at least 2 hours or overnight.
2. MEANWHILE, MAKE THE HARISSA: In a small skillet, toast the cumin,
coriander and caraway seeds over moderately high heat, shaking the
skillet a few times, until the spices are fragrant, about 2 minutes.
Transfer to a spice grinder and let cool completely. Grind to a powder.
3. In a blender, combine the roasted peppers with the chile, garlic,
olive oil, lemon juice and ground spices and puree. Season the harissa
with salt.
4. Light a grill. Thread the chicken pieces onto 8 metal skewers.
Season with salt and grill over moderately high heat, turning, until
nicely charred and just cooked, about 14 minutes. Serve the skewers
with the harissa and hummus.
Make Ahead The harissa can be refrigerated for up to 5 days. Bring to
room temperature before serving.
Bulgar Salad With Lightly Roasted Vegetables
6 Servings
2 c coarse Bulgar,rinsed
2 c hot water
1 medium zucchini,cut into 1/4-inch dice
1 medium carrot,cut into 1/4-inch dice
1 small red onion,cut into 1/4-inch dice
1/2 red bell pepper,cut into 1/4-inch dice
1/4 c extra-virgin olive oil
Salt and freshly ground black pepper
1 T tomato paste
1/4 c fresh lemon juice
1/2 medium cucumber peeled seeded and cut into 1/4-inch dice
Crushed red pepper
1. Preheat the oven to 400. In a large bowl, cover the Bulgar with
the hot water. Cover the bowl with a plate and let stand until the
water has been absorbed and the Bulgar is tender, about 20 minutes.
2. Meanwhile, on a large rimmed baking sheet, drizzle the zucchini,
carrot, onion and bell pepper with 2 tablespoons of the olive oil.
Season with salt and pepper and toss well. Roast for about 15 minutes,
until the vegetables are slightly softened; let cool.
3. Fluff the Bulgar with a fork. Stir in the tomato paste. Fold in the
roasted vegetables, lemon juice, cucumber and the remaining 2
tablespoons of olive oil. Season with salt, black pepper and crushed
red pepper. Serve at room temperature or slightly chilled.
Make Ahead The Bulgar salad can be refrigerated overnight.
Carrots With Tahini Dressing
3 lb carrots,peeled and sliced 1/2 inch thick on the
1/4 c fresh lemon juice
1/4 c tahini
1/4 c extra-virgin olive oil
2 T water
2 small garlic cloves,minced
Kosher salt
2 T chopped flat-leaf parsley
1. Spread the carrots in a large steamer basket and steam until
tender, about 6 minutes. Transfer to a bowl and let cool slightly.
2. In a medium bowl, whisk the lemon juice with the tahini, olive oil
and water until smooth. Whisk in the garlic and season with salt. Pour
the dressing over the carrots, add the parsley and toss to coat. Serve.
Make Ahead The dressed carrots can be refrigerated overnight. Return to
room temperature and toss them with the parsley just before serving.
Herb-Marinated Chicken Skewers With Harissa
Chicken1/4 c extra-virgin olive oil
1 T rosemary leaves
1 t chopped thyme
1 t chopped oregano
1 t ground cumin
1 1/2 lb Chicken Breast,boneless, Skinless halves, cut into cubes
Salt
Harissa
1 t cumin seeds
1 t coriander seeds
1 t caraway seeds
2 roasted red peppers from a jar,coarsely chopped
1 red Thai chile,with seeds, chopped
1 garlic clove,chopped
3 T extra-virgin olive oil
1 T freshly squeezed lemon juice
Salt
Hummus,for serving
1. MARINATE THE CHICKEN: In a large bowl, mix the olive oil with the
rosemary, thyme, oregano and ground cumin. Add the chicken and toss
well. Cover and refrigerate for at least 2 hours or overnight.
2. MEANWHILE, MAKE THE HARISSA: In a small skillet, toast the cumin,
coriander and caraway seeds over moderately high heat, shaking the
skillet a few times, until the spices are fragrant, about 2 minutes.
Transfer to a spice grinder and let cool completely. Grind to a powder.
3. In a blender, combine the roasted peppers with the chile, garlic,
olive oil, lemon juice and ground spices and puree. Season the harissa
with salt.
4. Light a grill. Thread the chicken pieces onto 8 metal skewers.
Season with salt and grill over moderately high heat, turning, until
nicely charred and just cooked, about 14 minutes. Serve the skewers
with the harissa and hummus.
Make Ahead The harissa can be refrigerated for up to 5 days. Bring to
room temperature before serving.
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