I have been busy hosting parties for family and friends for the last few weeks after the Eid holiday. What have you been up to? For my parties I love to serve easy, elegant, and fast bite size appetizers. What about you? The dried apricot cheese appetizer scores extra points as they have all the qualities and on top they are no bake and no cook. Within minutes you can assemble an easy, fancy, healthy appetizer for a crowd without a sweat. Without fail, these elegant fruit appetizer pleases anyone and everyone. Satisfaction guaranteed.
A variety of delicious meat dishes await every Muslim family table on Eid Al-Adha. As soon as the qurbani or sacrifice is done, the meat reaches the kitchen. From then, there is no turning back. The fragrance of mouth-watering dishes start to fill the entire house for several days. Kababs, curries, biryani and koftas fill the table.
Yet another hummus recipe in the ocean of million other recipes for the popular Levantine dip that is already out there. Why? Really, why I am sharing another hummus recipe when there are zillions of other recipes floating on the web already? Well, for two reasons. One, this recipe doesn’t require you to peel each of the chickpeas that a lot of the recipes including Smitten Kitchen’s ethereally smooth hummus recipe ask for. Seriously, peeling the skin of off each chickpeas? No, kidding, I do not have the time or patience to do that and I am sure a lot of you don’t have either. Reason number two is to share a tip about making wonderfully smooth textured, airy and almost white hummus that I picked up along the way from our trip to Egypt.
Dum is a cooking technique where food is slow cooked over a very low flame in sealed containers. The seal can be a tight lid or aluminum foil. As it cooks, heat creates steam in the sealed container. As the steam condenses and stays confined in the sealed pot, it cooks the food slowly before it can escape. Traditionally, a bed of hot coals are used to cook in the dum method. However, often cooking in low flame on stovetop or baking in tightly sealed oven also mimic a “dum” method. Herbs and spices play an extremely critical role in dum technique. Dum kabab is a minced meat kabab prepared using off course the dum technique. Excellent as appetizer, sides or sandwich filler.
The spirit of charity runs high during Islamic celebrations such as Ramadan and Eid. Every Muslim who sacrifices an animal for Eid-Ul-Adha must share their sacrificed meat with their family, friends and poor brethren. It is a wonderful time as the spirit of sharing and giving on this Eid is high. No Muslim goes hungry during the joyous days of Eid Al-Adha!
Are you getting ready to move into the festive cooking mode for the upcoming Eid? Looking for biryani and rice dish inspirations to set your Eid party menu or simply trying to find what you will make for your Eid lunch or dinner?
Crispy fried onion or beresta is a basic no batter onion preparation for a lot of Bangladeshi, Indian and Mediterranean cooking. Making beresta, or caramelizing onion to a point until the thinly sliced onions are crispy, is usually the first step in many vegetarian as well as non-vegetarian dishes. The thinly-sliced crispy fried onions are pleasantly flavorful and adds both crunch and flavor to a recipe. Dishes made with beresta gets an aromatic, sweet and smoky taste. Beresta is often used as garnish for biryani, pilaf, rice, meat, and vegetarian recipes too.
Preparing beresta every time a recipe requires for it can be time consuming. Hence, it is a lot easier to make the fried onion in bulk and store in the refrigerator or freezer.
In about two weeks, Muslims around the world will be celebrating Eid-Ul-Adha, also referred to as Qurbani Eid or the Festival of sacrifice. It is the second most important festival in the Islamic calendar. If want to learn a little about Eid-Ul-Adha, please head over to the kofta curry recipe where I had summarized Eid-Ul-Adha last year.
After the congregational Eid prayers on the first morning of the festival, families either convene for the slaughter or do it individually at their own homes. In my childhood home, within minutes of the sacrifice, this special beef curry would be on the stove. The first of many meat dishes mom would prepare for Eid.
I love the in between time when season changes. Those of you in the northern hemisphere, are you still relishing the last rays of summer or moving on to fall? For us, here in Texas, it’s not scorching hot anymore but we are still enjoying nature’s warmth. The summer bounties are still plenty but the fall produces are peaking through here and there. I am holding on bit longer and on a mission to preserve some of the summer flavors to relish through the winter months. The supermarkets are overflowing with red, vine ripe, fresh tomatoes so I made a jar of artisan ketchup again. Also made a simple marinara sauce from fresh tomatoes and basil from the herb garden. No canned tomatoes here, yet the recipe is extremely easy to make.
Popular in the Middle Eastern, Turkish, Greek and some North African cuisine, tahini is a nutty flavored paste without any nuts. I fell in love with tahini on our recent trip to Turkey and couldn’t wait to get my hands on this easy to make recipe. Tahini is a basic ingredient in many popular recipes such as hummus, various salad dressings, baba ganoush, etc. Then again, tahini can also be used as dip, as sesame butter on toast, on meat dishes particularly on delicious kababs. On our first morning in Istanbul, our server introduced us to eating a toast dipped in tahini with molasses. At that very moment, I instantly fell in love with Tahini.