The flavors and spices of Middle Eastern foods, especially the grilled kebabs and koftas, are some of the most interesting and unique, with influence stretching from the Himalayas to the Mediterranean. Koftas, grilled ground meat patties, can be found in many countries in the Middle East, North Africa, South Asia, And Central Europe. A few years back I enjoyed some wonderful lamb koftas at a Turkish restaurant in New York City. Ever since then I've kept the idea in the back of my mind of creating my own recipe. Inspired also by the Hungarian fasírt my mother makes, I wanted to create a recipe that combined spices from the various regions: paprika from Hungary and coriander, cumin, and turmeric from India.
My mother's fasírt combines beef and pork and only uses the simplest spices, whereas koftas are generally made out of beef or lamb and use the most pungent spices. These koftas can be shaped into patties or meatballs, but I thread them onto skewers, one of the more interesting methods of cooking them. They can be fried in oil, but grilling them is healthier and lends more flavor. In South Asia, koftas are seared first and then stewed in curry. This recipe can be adapted to suit many tastes and preparations. The idea of meat on a stick is so novel that it's worth making, especially for kids.
Global Cuisine
Global Cuisine
Minty Mushy Peas
Mushy peas are a traditional side dish to the British classic - Fish & Chips. I was recently in London for the Queen’s Jubilee and stayed at the incredibly beautiful Corinthia Hotel.
It is truly one of London’s best properties. The hotel’s restaurant, The Northall, features "traditional British fare focusing on seasonal produce supplied by artisanal producers from around the British Isles."
Without hesitation, I chose the Deep Fried Haddock in Beer Batter, chips and “proper mushy peas”. My version of mushy peas may not be “proper”, but they are delicious.
Bright, vibrant green with just a hint of mint, they’re great with fish or chicken. Use caution when pulsing with the food processor, you want them coarsely mashed, not pureed.
Butternut Squash, Red Lentil, and Chickpea Stew
You can find a version of lentil stew or soup in almost every country. It's a dish that's popular because it's hearty, filling, and inexpensive. Some would call it food for the poor, but lentils stand for more than just that. Many cultures give it significant meaning, equating the small legumes with coins, symbolizing prosperity. Besides that, lentils are very nutritious, delicious, and perfectly satisfying on a cold fall day.
The cuisine of Morocco inspires this dish, which features a classic combination of lentils, chickpeas, and squash. Ras el hanout, the Moroccan spice blend, as well as saffron, give this stew its exotic flavor. Translating to "top of the shop," Ras el hanout is a special spice blend that is traditionally sold in markets by spice mongers, each of whom has his own secret mix, which can include cumin, cardamom, cloves, cinnamon, cardamom, pepper, and other spices. It's like the Moroccan version of the Indian spice blend Garam Masala.
The choice is yours—make this recipe into a stew or soup. The ingredients give you the option of using more or less stock, depending on how thick or thin you want the consistency. Since this recipe uses vegetable stock and contains no dairy, it's completely vegan. But all you omnivores, don't be afraid, it's packed with protein and fiber, so you won't even miss the meat. But if you can't live without meaty flavor, use chicken stock.
Oven Baked Pulled Pork Flautas
This recipe as a weapon of mass deliciousness. It’s easy to make and serve for a house full of your friends and family.
I have always thought of flautas as a specialty dish, one I would only order at a Mexican restaurant. Somewhere along the line I convinced myself flautas were complicated and I didn’t want to deal with the deep-frying. It’s not that I’m opposed to deep frying, but I knew it would be difficult and time-consuming to fry dozens of flautas for a large gathering.
However, I recently changed my mind and started working on perfecting baked flautas at home. I wanted the meat seasoned properly with traditional Mexican flavors. But most importantly, the flour tortilla had to have the perfect crunch. Anything less wouldn’t be right. I was looking for a flaky texture, similar to the deep-fried flauta.
Moussaka
"It's all Greek to me" were practically the words that came out of my
mouth when I first saw this dish listed on a restaurant menu. I didn't
know what I was getting in to, but ever since that initial sumptuous
taste, I have been in love and obsessed with this classic Greek
casserole. Moussaka at first may appear to be a wintry meal, but late
summer with its abundance of dark purple eggplants or aubergines is
truly the perfect opportunity for making this dish. For me the sight of
an eggplant around this time of year automatically equals moussaka. And
truth be told, I love it so much that I usually end up eating the
entire casserole all by myself.
This love, however, doesn't come
so easy. The recipe takes real time and preparation, but it's
wholeheartedly worth it. Many components can be made ahead, in
particular the meat filling. The day before I plan to make this meal,
perhaps for a summer dinner party, I prepare the simple ground-meat
filling. Late the next morning of the dinner, I'll fry the eggplant
slices for the layers. Then about an hour before guests begin to
arrive, I'll make the béchamel sauce, start the assembly, and bake.
After the casserole has a chance to cool for easier slicing and
serving, it's ready to be enjoyed with a chilled glass of Greek white
wine.
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