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)

Parsley, Red Onion and Pomegranate Salad

Parsly, Red Onion and Pomegranate Salad

1 medium red onion, thinly sliced
½ teaspoon sugar
½ teaspoon ground sumac
Kosher salt

1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon pomegranate molasses or ½ tsp. honey
2 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
¼ cup pomegranate seeds

Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes. Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.

Just before serving, toss in parsley and pomegranate seeds; season with salt. Could add crumbled feta as well.

4
Your rating: None Average: 4 (2 votes)

Grill Lamb Pita Burgers

Grilled Lamb Pita Burgers

½ pound ground lamb, preferably shoulder
¼ medium onion, very finely chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup crumbled feta
1 tsp ground coriander
1 teaspoon ground cumin
pinch ground cinnamon
½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 Tbsp cup olive oil, plus more for grilling

2-4 thick medium pita breads with pockets

Using a fork, mix lamb, feta, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and oil in a large bowl. Cover and chill at least 1 hour.

2.5
Your rating: None Average: 2.5 (2 votes)

Week of September 19

Grilled Lamb Pita Burgers

Sat: Out
Sun: Pita burgers http://www.bonappetit.com/recipe/spiced-lamb-burger with http://www.bonappetit.com/recipe/parsley-red-onion-and-pomegrana... [make rice dish, dips]
Mon: Jerusalem+BA Rice dish http://www.bonappetit.com/recipe/rice-salad-with-fava-beans-and-...
Tue: Dip Night w/ Drinker's Choice, Hummus, Labne w/ Carrot Salad http://www.audreyandjon.com/recipes/moroccan-carrot-salad
Wed: Dip Night redux + dolmades w/ Carrot Salad [roast eggplant?]
Thu: Spiced Eggplant with Bulgur Salad http://www.audreyandjon.com/recipes/spiced-eggplant-bulgur-salad

Falafelesque Fritters

Falafel Fritters

I found this recipe on the internet. It was easy to make and pretty tasty. Also, I would imagine you can use almost any green, making this a relatively healthy year-round dish.

4 cups stemmed and torn collard greens or swiss chard (about 1/4 lb or 1 bunch)
1 15.5 ounce can chickpeas, rinsed and drained (or about 2/3 cup dry beans, soaked and cooked)
3 medium to large cloves garlic, chopped
2 Tbsp tahini
Juice of half a lemon
1/4 tsp cumin
1/4 salt
1/4 black pepper

3
Your rating: None Average: 3 (1 vote)

Levantine) Menu for Week of June 22nd

Basmati with Wild Rice

Sun: ">Jujeh/Mixed Kebab, Zereshk Polo, and Grilled Veg
Mon: Middle Eastern Salad with Fried Chickpeas (from Wed recipe) and Feta
Tue: Kebab pita sandwiches
Wed & This: Out
Fri: Moroccan Carrot Salad with Wild Rice/Chickpea dish and Pita

Root Vegetable Slaw

Root Vegetable Slaw

This Yotam Ottolenghi recipe was a nice complement to his lamb shawarma dish. It was also a nice, bright, fresh salad at a time of year when you're craving anything but kale. Serving it with labneh makes it a more substantial dish.

Serves at least 4 as a side salad.

3
Your rating: None Average: 3 (1 vote)

Basmati and Wild Rice with Chickpeas, Currants and Herbs

Basmati with Wild Rice

This Yotam Ottolenghi recipe was amazing. The balance of the sweet currants with the curry-spiced chickpeas was surprising and delightful and the fried onions sealed the deal. Yes, it's got a lot of components, but it is totally worth it. I have halved the proportions to serve 8 as a side or 4 as a main.

5
Your rating: None Average: 5 (2 votes)

Bean Dips

Courtesy of Cook's Illustrated.

0
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Basmati Rice Salad

Rice Salad

Based on this recipe from Bon Appetit

Dressing
1 small shallot, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
1/3 cup extra-virgin olive oil, divided
Kosher salt, freshly ground pepper

Salad
2 cups cooked basmati rice, cooled
2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 cup torn mixed leafy greens, sprouts, and herbs

2.5
Your rating: None Average: 2.5 (2 votes)

Pomegranate-Marinated Lamb with Couscous

Pomegranate Lamb with Couscous

This is tasty recipe courtesy of Bon Appetit

1/2 cup pomegranate molasses
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cumin, divided
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved

1 1/4 cups water, divided
2 cups low-salt chicken broth
1 10-ounce box plain couscous

3
Your rating: None Average: 3 (2 votes)

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