Middle Eastern

How To Make Pita Bread at Home — Cooking Lessons from The Kitchn

Whether we're talking falafel or deli ham, pockets of pita bread are one of my top choices for sandwiches. So portable! So neatly contained! So easy to eat! The pitas you make at home are worlds apart from the stuff you buy in stores, and watching them puff to glorious heights in your oven or on your stovetop is culinary magic at its best. Here's how we do it.

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Recipe: Dahi Vadey — Ramadan Recipes from The Kitchn

(Image credit: Jerrelle Guy)

Dahi vadey, which literally translates to yogurt fritters, are fried chickpea-based fritters soaked in a savory yogurt base. The fritters are slightly tangy and a bit sour, thanks to the yogurt. They get their heat from the spices included in the batter and in the tadka, or tempering oil, that's poured over right before serving. This dish is a classic staple of any Hyderbadi Indian iftar spread, and a requirement on my own family's table.

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How To Make Fattoush (Middle Eastern Bread Salad) at Home — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Many cuisines have a bread salad made from peak produce and stale or toasted bread, all tossed together for a meal made of what's in season and what's around. Fattoush is no different, except that the addition of toasted pita and loads of fresh herbs make fresh summer produce — think juicy tomatoes and cool, crunchy radishes and cucumber — blush with flavor.

I recently had friends over for a cookout and served this fattoush alongside a grilled flank steak. Not a single morsel of this salad was left. Even my husband, a salad skeptic, said this salad was game-changing.

Incorporating some wisdom from Samin Norsat, of Salt, Fat, Acid, Heat fame, this version of fattoush is sublime, easy-to-make, and likely to be your new go-to summer salad. In this recipe, you'll get some guidance on choosing the best produce for the job, a lesson in seasoning from Samin, and the secret to adding the element of heat in raw salads. Let's get started.

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It’s Time to Fall in Love with Fattoush — Try This

(Image credit: Joe Lingeman)

"Fa-what?" my friend joked when I explained what we were having alongside our flank steak at a cookout recently, "Fattoush! You'll love it; it's like panzanella, but better." After dinner was cleaned up, I wondered how many people might not appreciate the greatness of fattoush simply because they don't know what it is.

Fattoush is your basic bread salad, like panzanella, which partners pita with fresh produce and a juicy vinaigrette. Hailing from the Middle East and loaded with fresh herbs and tart sumac, fattoush is actually far from basic. In fact, I'd argue that fattoush is better than panzanella, especially if the softened bread of most bread salads leaves you sad.

Here's my love letter to fattoush. I hope that you'll try this Middle Eastern bread salad this summer. I promise you won't forget it.

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10 Make-Ahead, Energy-Packed Recipes to Make for Suhoor — Recipes from The Kitchn

During Ramadan, when only two main meals are served, a piece of toast isn't going to cut it for breakfast. Something hearty and wholesome that will leave you full of energy is the name of the game. Here are 10 recipes that can also be made ahead, so they are ready for you before the sun rises.

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Recipe: Seasonal Fruit Chaat — Ramadan Recipes from The Kitchn

(Image credit: Leela Cyd)

Fruit chaat, a spiced fruit salad, is a ubiquitous iftar fruit dish, present on pretty much every South Asian iftar table. You could argue that there really is no recipe for chaat and if there was, the variations would number in the hundreds if not thousands, as it changes with the seasons and according to each family's taste. Traditionally, in India and Pakistan, fruit chaat, a type of spiced fruit salad, is made with apples, oranges, bananas, and guava, if they are in season. But the vital part of what makes chaat is the chaat masala.

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