Along with Ablama, Steve counts Sheikh-el-Mahshi among his all-time favorite dishes. Not surprisingly, it was also the top seller at his restaurant. Give this classic recipe a whirl and we have a feeling it will become one of yours, too.
Difficult to say, but so very easy to enjoy, Mujudara combines hearty lentils and cracked wheat with crispy fried onions in one delicious masterpiece of a dish. As with Lentil Soup, always make sure that the lentils you’re using are free of stones before beginning this recipe. Equipment-wise, a 4-quart pot works best for Mujudara. And a final word about those fried onions: the trick to avoiding burning is to cook them low, slow, and agitate as you go.
Packed with vegetables and protein, Lentil Soup is a highly-nutritious dish that feels more like comfort food than healthy fare. A roux of flour and olive oil ensures that the final brew is thick and hearty and, like any soup, we’re of the opinion that it tastes even more delicious the next day. Whether you’re making this soup, Mujudara, or both dishes (we wouldn’t blame you), always ensure that your lentils are picked free of stones before beginning.
Kafta can take many shapes, from an oblong patty, to a hamburger-style round, to a shape that resembles a large sausage. Additional options include grilling Kafta on skewers or creating miniature bites to serve as appetizers. A basic dish, yes…but by no means is Kafta boring.
Warm, savory, and creamy, Ablama is comfort food at its absolute finest. When sourcing your squash, be sure to look for vegetables that are early and small—the younger the better. These baby green squash will be labeled as Koussa at some stores; others will identify them as Mexican Summer Squash. They are usually available at specialty shops, and you can learn more about where to source them by clicking over to The Pantry. Happy hunting!
As an ingredient, grape leaves have a long culinary history and a variety of (delicious) usages, but our family’s affinity for the grape leaf has more to do with personal memories than anything else. The story goes like this. Well, one of the stories anyway…
Grape Leaves have a long culinary history and a variety of (delicious) usages, but our family’s affinity for the grape leaf has more to do with personal memories than anything else. The story goes like this. Well, one of the stories anyway…
Meet the meatless version of our savory pie—a delicious vegetarian alternative to the Meat Pie with just the right amount of crust and fluffiness. Bonus: our Spinach and Lemon Pies are chock full of tangy spinach and Toasted Pine Nuts, and are perfect for enjoying on the go! While the ingredient list differs from that of the Meat Pie, the basic preparation process is the same. No matter which version you’re making, just remember: the drier your hands are, the easier it will be to seal your pies.
You’ve already learned to create the perfect Basic Dough. Now, put that recipe to good use and create pies that are delicious at any time of day. They’re the perfect size for enjoying on the go—Gail is adept at holding the steering wheel in one hand and a paper towel wrapped meat pie in the other!