Levantine

"Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham. This region shared many culinary traditions under the Ottoman Empire which continue to be influential today. It covers the modern states of Syria, Israel, Lebanon, Jordan, Northern Iraq, Palestinian territories, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo). Aleppo was a major cultural and commercial centre in this region. Perhaps the most distinctive aspect of this cuisine are mezze including tabbouleh, hummus and baba ghanoush." (http://en.wikipedia.org/wiki/Levantine_cuisine)

Fattoush Salad

The fattoush salad has always been one of my favorite salads. It is a lettuce-less salad and has bread in it -- what's not to like! But fattoush salads are the kind of dish where everyone's grandmother makes it differently. This recipe is the closest I've found to my ideal fattoush salad.

Ingredients

1 whole wheat pita bread
[roughly equal parts cucumber, tomato, red pepper + half-part onion]
1 large English cucumber OR 2 small Persian cucumbers, diced

Fattoush Salad
5
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Menu for the week of March 30 (Passover)

Fri: Passover meal / harissa chicken
Sat: Leftover chicken and rice
Sun: https://www.bonappetit.com/recipe/lamb-shanks-with-pomegranate-a... w/ https://audreyandjon.com/recipes/moroccan-carrot-salad
Mon: Middle Eastern Salad
Tue: https://www.bonappetit.com/recipe/one-skillet-roasted-butternut-...
Wed: https://www.bonappetit.com/recipe/green-shakshuka
Thus: Leftover lamb
Fri: Day date? Out for lunch?

Menu for the week of May 6

Sat: BBQ
Sun: Steak, baguette, asparagus
Mon: lamb chops w/ asparagus, side salad
Tue: Brick Chicken w/ https://audreyandjon.com/recipes/parsley-red-onion-and-pomegrana...
Wed: https://audreyandjon.com/recipes/middle-eastern-salad
Thu: https://audreyandjon.com/recipes/shakshuka-tomatochickpea-egg
Fri: Out

Shakshuka

Menu for the week Feb 26: Mixed

Sat: Grill steak, veg, https://audreyandjon.com/recipes/parsley-red-onion-and-pomegrana... (smoke salmon)
Sun: Out for lunch? “tapas/dips” style dinner - dolma, http://www.bonappetit.com/recipe/chile-cumin-lamb-meatballs-with..., spreads...https://audreyandjon.com/recipes/yogurt-dips
Mon: https://audreyandjon.com/recipes/brick-chicken w/ https://audreyandjon.com/recipes/moroccan-carrot-salad
Tue: dill/yogurt/salmon/mediterranean salad
Wed: https://audreyandjon.com/recipes/berber-eggs
Thu: pita w/meatballs

Zucchini-Herb Fritters/Latkes With Garlic Yogurt

Garlic Yogurt
½ cup plain yogurt (not Greek)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon honey
1 garlic clove, finely grated
Kosher salt and freshly ground black pepper

Fritters And Assembly
2 small zucchini, ends trimmed
1 small russet potato, peeled
½ medium onion
2 teaspoons kosher salt, plus more
2 large eggs, beaten to blend
1 garlic clove, finely grated
½ teaspoon ground cumin
3 tablespoons finely chopped fresh parsley, plus more for serving
2 tablespoons finely chopped fresh mint, plus more for serving

Zucchini Fritters
4
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Farro Pistachio Raisin Herb grainbowl

1½ cups cooked farro (~2 cups dry, cooked)
½ cup pistachios
2 cups coarsely chopped mixed fresh cilantro, mint, and parsley
⅓ cup golden raisins
1 serrano chile, sliced into rings

For the dressing:
1½ teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon finely grated peeled ginger
½ teaspoon honey
⅓ cup olive oil
½ teaspoon kosher salt, plus more

Roast pistachios in a skillet over medium heat.

In a large bowl, combine cooled/drained cooked farro, pistachios, raisins, herbs, and chiles; toss to combine.

Farro-pistachio-raisin-herb grainbowl
3
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Menu for the week of Jan 10 (Levantine)

Sat: http://audreyandjon.com/recipes/tah-chin-persian-rice-casserole  
Sun: http://audreyandjon.com/recipes/wheat-berry-fennel-and-pomegranate-salad 
Mon: workshop dinner? OR salad and cottage cheese
Tue: Lebanese Taverna w/ Ian
Wed: Leftover Tah Chin OR salad and cottage cheese
Thu: Baby spinach salad with dates and almonds
Fri: Leftover Tah Chin

Tah Chin

Menu for Week of March 29th

Sat: http://www.audreyandjon.com/recipes/shakshuka-tomatochickpea-egg 
Sun: http://www.audreyandjon.com/recipes/lamb-shawarma with asparagus and http://www.audreyandjon.com/recipes/yogurt-dips (shallot sumac)
Mon: (out) 
Tue: http://www.audreyandjon.com/recipes/parsley-red-onion-and-pomegranate-salad, subbing some spring greens for parsley, adding lamb and fried pita
Wed: Lamb pita pockets with feta
Thu: http://www.audreyandjon.com/recipes/moroccan-carrot-salad substituting some carrots for kale
Fri: Passover dinner

Lamb Shawarma

Rice Salad with Fava Beans and Pistachios

Another delicious Ottolenghi recipe, courtesy of Bon Appetit and tweaked just a bit.

½ cup wild rice
Kosher salt
1 cup basmati rice
1 dried Iranian lime (or keffir lime leaf)
2 cups fresh shelled fava beans (can substitute lima beans)
½ cup chopped fresh dill
½ cup chopped fresh flat-leaf parsley
½ cup unsalted, raw pistachios
¼ cup olive oil
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
1 teaspoon finely grated lime zest
½ cup pomegranate seeds

Rice Salad with Fava Beans and Pistachios
4
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