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
Smoked Paprika, Meals with a Twist!
I was recently asked by Heinz 57 Sauce and the folks at Good Bite what my favorite “flavor twist” was. They wanted to know what simple addition could be made to meals that would take them from simple to special. The answer was easy – Smoked Paprika.
Smoked Paprika, Pimenton de la Vera or Pimenton Ahumada comes from Eastern Spain. The red peppers are gently dried with smoke, usually from oak, before being processed into paprika. You can find it at fancy food markets, on-line and even in the spice rack at the supermarket. In fact, a McCormick rep told Bon Appetit Food Editor Sarah Tenaglia, that their jars of smoked paprika were one of their hottest sellers. So, I guess I’m not the only one who likes to add zip to dishes with Smoked Paprika.
The Spanish varieties, available in little tins, come in dulce – sweet or mild, and picante – hot. If you like things spicy, go for the picante, but a little cayenne pepper can be added to the dulce for the same effect. The tin pictured was a gift from my friend Pierre, who just returned from a trip to Spain.
Chickpea Curry
Chickpeas are among the most ancient and versatile legumes. Originating from the Middle East long before Christ, chickpeas eventually spread throughout Asia and Europe and have been a part of our diets for milennia. Popular chickpea dishes include hummus and falafel from the Middle East, roasted ceci from Italy, and besan ladoo and chana masala from India. Chickpeas can be cooked whole from dried beans, eaten fresh from the pod, dried and ground into flour, or puréed. One of my favorite Indian sweets is besan ladoo, which uses chickpea flour to create the buttery and sugary balls enjoyed as a Diwali festival dessert.
One of the easiest and most loved Indian chickpea dishes is stew. Indian chana masala is a flavorful vegetarian curry of chickpeas with a wonderful blend of Eastern spices. Indians hold chickpeas in high regard and the bean is considered to be the most widely used legume in the subcontinent. Vegetarians especially appreciate chickpeas for their nutritional value as they are high in protein and fiber. But even if you aren't a vegetarian, you too can enjoy this chickpea curry. Whether you eat it as a main dish or a side to pair with meat, this dish is completely versatile. It's easy to love and most certainly worthy of having seconds.
A Little Bit of Curry Goes a Long Way
Nothing is more satisfying than farmers' market fresh vegetables. Usually I'm completely happy relying on olive oil, sea salt, and pepper when I saute, grill, or roast the great bounty of summer vegetables.
Do carrots, broccoli, asparagus, fennel, peas, string beans, tomatoes, squash, and potatoes really need elaborate sauces to bring out their flavors?
And yet, there are times when a little more spice or a variety of flavors is needed to reinvigorate the palate. A few drops of fresh citrus juice, a dusting of cayenne, a sprig of fresh rosemary, or a drizzle of nam pla can transform the familiar into the exciting.
Roasted Garlic and Potato Dip
Greek cuisine features many great snacks and nibbles from olives to pastries and dips. An easy dip to make is skordalia. Recipes vary regionally, but generally feature garlic, extra virgin olive oil and potatoes though sometimes egg yolks, almonds or bread as well. The problem for me is raw garlic which gets more and more potent over time. The solution? Roast garlic.
Roast garlic is sweet and soft and most important, mellow. It won't overpower most dishes like this skordalia inspired dip made with potatoes, extra virgin olive oil, lemon juice and roast garlic, instead of raw. Not only is this dip good for Passover, it's vegetarian (vegan if you use vegan mayo) and gluten free! That is if you use a gluten free mayonnaise, which adds additional creaminess to the dip.
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