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Passover Bimuelos-A Family Recipe

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A Sephardic family heirloom, Passover bimuelos are a fried pancake with matzo, eggs and Parmesan cheese dipped in a sweet simple syrup.

A Sephardic family heirloom, Passover bimuelos are a fried pancake with matzo, eggs and Parmesan cheese dipped in a sweet simple syrup.

Sephardic Bimuelos for Passover

A childhood favorite of mine that doesn’t have many hits on Google search. I was pleasantly surprised when I did a quick online inquiry of“bimuelos” and noticed that everything I found was not nearly as close to the indulgent treat I grew up with as a kid.

My moms side is Sephardic with ancestry coming from Turkey and Spain. There are a lot of foods that I grew up on that have some interesting variations and blends of both, such as Turkish fasulye or Turkish zucchini pie

Serve Bimuelos with Simple Syrup

These bimuelos (I've always seen them spelled bunuelos) are special, special for Passover and special to my heart. They are with fewer ingredients than you can count on your hand and that is all you need. I would make the matzo mixture with my mom when I was little and could not wait for the sugar water to condense so I can dunk these matzo doughnuts in the sweet syrup.

Even better (or worse), hours after making them, we would run to the kitchen in the wee hours of the night and scavenge through the fridge attacking the cold fried treats. And believe me; they are even better cold…and in the middle of the night.

Bimuelos have a soft center with a delicate outside crunch. Think of them as a matzo brei fritter if you will. They are perfect for soaking up all the syrupy goodness. A healthy sprinkle of freshly grated parmigiano-reggiano offers a Sephardic twist as well as the perfect pairing for sweet…salty!

A Sephardic family heirloom, Passover bimuelos are a fried pancake with matzo, eggs and Parmesan cheese dipped in a sweet simple syrup.

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5 from 6 votes

Passover Bimuelos

A Sephardic family heirloom, Passover bimuelos are a fried pancake with matzo, eggs and Parmesan cheese dipped in a sweet simple syrup.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Jewish, Sephardic, Turkish
Keyword: bimuelos recipe, Passover bimuelos, Sephardic bimuelos
Servings: 6 servings
Calories: 394kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

Bimuelo Mixture

Vanilla Bean Simple Syrup:

US Customary - Metric

Instructions

  • Begin by making the simple syrup and add sugar, water and vanilla bean to a small pot.
  • Bring mixture to a boil and then reduce to a simmer until it thickens slightly and turns into a light amber color syrup, about 15 minutes.
  • Once done, remove vanilla bean and discard and remove syrup from heat and let cool while you make the bimuelos.
  • For the bimuelos, break up the matzo into small pieces and soak in a large bowl of warm water for a few minutes.
  • Meanwhile, heat a large deep skillet with about ¼ in of oil over medium heat.
  • Once the matzo is soaked, squeeze all the water out with your hands very well and add the whisked eggs, salt and pepper and give everything a good mix.
  • Spoon 2 tablespoons worth of mixture and carefully drop in hot oil. The bimuelos should immediately sizzle if it's hot enough. (You can also test this with a small piece of batter beforehand).
  • Fry bimuelos in oil until first side is lightly golden brown, about 3-4 minutes. Carefully flip over and cook other side for another 2-3 minutes until both sides are golden brown.
  • Once bimuelos are done frying, drain on reserved paper-towel lined plates and immediately grate Parmigiano Reggiano cheese while still hot.
  • Serve bimuelos alongside simple syrup to dip into.

Notes

Make the simple syrup ahead of time to make the recipe even quicker.

Nutrition

Calories: 394kcal | Carbohydrates: 87g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 45mg | Potassium: 68mg | Fiber: 1g | Sugar: 67g | Vitamin A: 158IU | Calcium: 22mg | Iron: 1mg

Pistachio Crusted Lamb Chops

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Pistachio crusted lamb chops is a recipe to impress! Once seared, the lamb is brushed with tangy Dijon mustard and then pressed onto crushed pistachios for a striking and impressive centerpiece.

Pistachio crusted rack of lamb with seared lemon.
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Pistachio Crusted Rack of Lamb

Pistachio crusted lamb is a recipe to impress and saved for those, 'I really want to impress someone' sort of dinners. The pistachio lamb is initially seasoned with bold marinade that has herbs, garlic and tart pomegranate molasses.

Once seared and the lamb is done cooking to your desired doneness (I prefer medium aka lightly red/pink center and always use a meat thermometer), then all you have to do is brush the lamb with a thin coating of Dijon mustard and press the rack of lamb onto crushed pistachios.

The pistachio crusted lamb is a true masterpiece and I suggest serving alongside simple lemon herb couscous or Mediterranean rice and my Mediterranean roasted vegetables.

Start any meal with my Goat cheese stuffed phyllo cups it's simple and impressive.

📋 Ingredients

Ingredients for pistachio crusted lamb, including fresh herbs and lemon.
  • Rack of Lamb: Look for a Frenched rack of lamb, which is when the connective tissue is cleaned around the bones. It's not necessary but is nice for presentation.
  • Olive Oil: Use a good quality extra virgin olive oil.
  • Pomegranate Molasses: This is reduced pomegranate juice that is thickened with a tart and slightly sweet flavor. I use pomegranate molasses in both sweet and savory recipes such as drizzled on top of roasted squash and in a pomegranate molasses vinaigrette.
  • Garlic: A few cloves, finely chopped or grated. If fresh garlic isn't available, substitute with ½ teaspoon garlic powder.
  • Fresh Rosemary and Thyme: Remove the leaves from the stem and finely chop them. If fresh herbs aren't available, use ½ teaspoon of dried rosemary and dried thyme.
  • Lemon: After zesting the lemon, cut the lemon in half and sear it in the cast iron.
  • Salt and Pepper
  • Dijon Mustard: Once the lamb is cooked, brush a thin layer onto the cooked rack of lamb, which will help the pistachios stick easily.
  • Pistachios: Use unsalted and raw pistachios for a bright green pistachio crust.

🍋 Substitutions and Variations

  • Instead of pistachios, use chopped almonds.
  • Grill the rack of lamb instead of searing in the cast iron.
  • If pomegranate molasses isn't available, substitute with a thick aged balsamic or balsamic glaze.

⏲️ Instructions

Marinate the rack of lamb with herbs and garlic.

Step 1: Trim any excess fat and pat the lamb dry with paper towels. whisk the pomegranate molasses, herbs, garlic and lemon zest and pour over lamb and marinate for 30 minutes.

Sear the rack of lamb in a cast iron skillet.

Step 2: Bring a wide cast iron to high-heat and sear lamb until deeply charred on both sides. Then place in 450 degrees Fahrenheit oven and cook for 8-10 minutes until internal temperature is between 140-145 degrees Fahrenheit..

Brush a thin layer of Dijon mustard onto the lamb.

Step 3: Once cooked, let lamb rest for 5 minutes then brush a thin layer of Dijon mustard on all sides.

Press the crushed pistachios onto the rack of lamb.

Step 4: Press the rack of lamb onto finely chopped pistachios, gently pressing so all sides are evenly coated.

Pistachio crusted rack of lamb with seared lemon.

Step 5: Use a sharp knife to cut the pistachio crusted lamb into lamb chops and serve.

📍 Recipe Tips

  • As with other proteins, pat the meat dry on all sides with paper towels. This helps any marinade or seasonings stick to the meat better and helps in creating a good sear.
  • Try different aromatics with lamb. Common flavor pairings are: garlic, lemon, rosemary, thyme, oregano, pomegranate (molasses), mint.
  • Once the lamb is done cooking, remove to a cutting board and place a piece of tin foil over it (optional, but keeps the meat warm) and let rest for at least 5 minutes.

Recipe FAQs

What is French rack of lamb?

French is a technique where excess fat and connective tissue is removed between the bones on a rack of lamb. It makes the lamb rack look cleaner for presentation.

Do you need to trim excess fat from the lamb?

Lamb can be pretty fatty and removing excess fat will help the marinate and seasoning penetrate the meat easier. I suggest trimming excess fat from the rack of lamb for better texture and flavor, but it's ok to leave some fat on.

Side Dishes to Serve with Pistachio Crusted Lamb

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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5 from 7 votes

Pistachio Crusted Lamb Chops

Pistachio crusted rack of lamb is a recipe to impress! Once seared, the lamb is brushed with tangy Dijon mustard and then pressed onto crushed pistachios.
Prep Time30 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: pistachio crusted lamb, pistachio crusted lamb chops, pistachio crusted rack of lamb
Servings: 6
Calories: 865kcal
Author: Samantha Ferraro
Cost: $20

Equipment

Ingredients

US Customary - Metric

Instructions

  • Trim any excess fat from the rack of lamb and pat dry with paper towels.
  • In a small bowl, whisk the olive oil, pomegranate molasses (if using), chopped garlic, chopped herbs, lemon zest and good sprinkle of salt and pepper and pour mixture onto the lamb, making sure all of the meat is coated. Marinate for at least 30 minutes and pre-heat oven to 450 degrees Fahrenheit.
  • Once you're ready to cook, heat a large cast iron to high heat and sear the lamb on all sides until charred, about 3 minutes per side. Sear the leftover lemon halves as well.
  • Carefully place the cast iron into the hot oven and continue cooking until the internal temperature reaches between 140-145 degrees Fahrenheit, about 8-10 minutes.
  • Remove the lamb from oven and place racks on a cutting board, covered with a piece of tin foil and let rest for at least 5 minutes.
  • Brush a thin layer of mustard onto the lamb and then press into crushed pistachios, making sure all sides are evenly coated.
  • Use a sharp knife to cut rack into lamb chops and serve immediately with charred lemon to squeeze on top.

Notes

  • If you can find Frenched rack of lamb or ask your butcher to French cut lamb, that is when excess fat is removed from the bones. It's more attractive for presentation and you can find it prepped that way in man stores. 
  • As with other proteins, pat the meat dry on all sides with paper towels. This helps any marinade or seasonings stick to the meat better and helps in creating a good sear.
  • Try different aromatics with lamb. Common flavor pairings are: garlic, lemon, rosemary, thyme, oregano, pomegranate (molasses), mint.
  • Once the lamb is done cooking, remove to a cutting board and place a piece of tin foil over it (optional, but keeps the meat warm) and let rest for at least 5 minutes.
 

Nutrition

Calories: 865kcal | Carbohydrates: 8g | Protein: 32g | Fat: 78g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 228mg | Potassium: 545mg | Fiber: 2g | Sugar: 3g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 4mg

Matzo Almond Fruit Crumble

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A simple Passover dessert made with fresh or frozen berries, matzo meal and ground almonds. Top with yogurt, labneh or whipped cream for a treat.

A simple Passover dessert made with fresh or frozen berries, matzo meal and ground almonds. Top with yogurt, labneh or whipped cream for a treat.

Matzo Fruit Crumble

This Passover dessert couldn't be easier. Inspired from a classic fruit crumble, instead of using flour, the topping is made with melted butter, matzo meal and almond.

The fruit is lightly sweet and topping is perfectly buttery and and crisp. Have fun with the fruit filling, though I love berries and the addition of citrus zest is an absolute must.

A Few Tips for any Crumble of Crisp

  • Butter is your friend here and work it well into the crumble mixture.
  • Have fun with different fruits such as strawberries, blueberries or even apples and pears. Just make sure they are all roughly the same size.
  • If the top begins to get to browned while baking, tent with a layer of foil for the last few minutes.
A simple Passover dessert made with fresh or frozen berries, matzo meal and ground almonds. Top with yogurt, labneh or whipped cream for a treat.

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4.87 from 15 votes

Matzo Almond Fruit Crumble

A simple Passover dessert made with fresh or frozen berries, matzo meal and ground almonds. Top with yogurt, labneh or whipped cream for a treat.
Prep Time10 minutes
40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American, Jewish
Keyword: easy passover dessert, matzo crisp, matzo fruit crumble
Servings: 4 servings
Calories: 478kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

  • 6 matzo ground into course crumbs
  • ¼ cup matzo meal
  • 2 tablespoon white sugar
  • 2 tablespoon brown sugar
  • 1 cup ground almonds
  • 1 stick of unsalted butter melted
  • 1 pound fresh or frozen fruit (such as blueberries and strawberries)
  • 1 teaspoon almond extract
  • ½ lemon zest and juice
US Customary - Metric

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit.
  • In a bowl, mix together the crushed matzo, matzo meal, both sugars and ground almonds.
  • Melt butter and add to matzo mixture. Toss with a fork or your fingertips to combine.
  • Line a medium size baking dish with parchment paper and add ½ of the matzo mixture to the bottom. Press down and on the sides of the baking dish and set aside.
  • In a food processor, add thawed fruit and pulse a few times until it is a "chunky" puree. Add fruit to a bowl along with lemon zest and juice and almond extract. Pour mixture on top of matzo mixture and then add the other half of the matzo mixture on top.
  • Bake crumble for 35-40 minutes until fruit begin to bubble and topping is lightly golden brown.
  • Once done, it will be very hot. Let cool slightly then serve with fresh berries and a dollop of Greek yogurt or whipped cream.

Nutrition

Calories: 478kcal | Carbohydrates: 78g | Protein: 12g | Fat: 15g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 172mg | Fiber: 8g | Sugar: 25g | Vitamin A: 70IU | Vitamin C: 18mg | Calcium: 81mg | Iron: 3mg

Apple and Cranberry Charoset for Passover

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Apple and cranberry Passover charoset is tart and fruity, mixed with pomegranate seeds and a touch of honey for sweetness.

Apple and cranberry Passover charoset is tart and fruity, mixed with pomegranate seeds and a touch of honey for sweetness.

Passover Charoset Recipe

This is my mom's charoset recipe. Every Passover as a kid, she would make charoset, of course. I remember dunking my matzo into the chunky apple mixture and I knew I couldn't stop. It is sweet, tart and crunchy.

This apple and cranberry charoset is full of fresh ingredients with just a touch of sweetness from honey. Mom told me to add fresh, whole cranberries (not dried) which gives it a gorgeous color and perfect tart-puckery flavor. I then mellowed the tartness with some honey, fresh orange juice and snappy pomegranate seeds.

What Does  Charoset Represent?

Charoset represents the "mud" that the Jews would stomp in to make the clay for building. Anything goes in charoset, apples, fruit, dried fruit, you name it. I've even seen charoset truffles and dried fruit charoset, chunky charoset, you name it, there's a charoset for it.

Apple and Cranberry Charoset for Passover via LittleFerraroKitchen.com

A Quick Passover History Lesson

The holiday of Passover is a very well known one with most religions. Passover or "Pesach" in Hebrew is the celebration of the Jews exiting from Egypt. In addition, Pass-over literally means that. When God was slaying the 1st born son of Egyptian families, he would "pass-over" Jewish homes. With Passover, comes the festive dinner, called a seder where 6  items are displayed on a seder plate, each representing something significant.

A hard boiled egg represents fertility and renewal, marror  or bitter herb (usually horseradish) symbolizes the bitterness the Jews had to go through in slavery.

Charoset, as mentioned previously represents the mud used, a shank bone represents the lamb that was sacrificed because the Jews had to paint the blood of the lamb around their door so that God would "pass over".

Karpas, another bitter herb (usually parsley) is dipped into salt water and also represents the bitterness and tears hat the slaves endured. And finally, hazaret, which is another bitter green is used to represent the bitterness that he slaves went through, usually lettuce.

Apple and cranberry Passover charoset is tart and fruity, mixed with pomegranate seeds and a touch of honey for sweetness.

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5 from 16 votes

Apple and Cranberry Charoset

Apple and cranberry Passover charoset is tart and fruity, mixed with pomegranate seeds and a touch of honey for sweetness.
Prep Time10 minutes
Marinating20 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: Jewish, Mediterranean
Keyword: charoset recipe, Passover charoset recipe
Servings: 12
Calories: 119kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

  • 2 apples peeled and diced
  • 1 cup pomegranate seeds
  • 1 cup chopped walnuts
  • 1 cup fresh or frozen cranberries, chopped
  • ½ orange zest and juice
  • ¾ cup sweet red wine
  • 2 tablespoons honey
US Customary - Metric

Instructions

  • Combine all ingredients in a bowl and taste for seasoning. Allow to rest in refrigerator for at least 20 minutes so all flavors combine together.

Nutrition

Calories: 119kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 160mg | Fiber: 2g | Sugar: 9g | Vitamin A: 190IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg

Passover Charoset Three Ways: Tropical, Persian, Tex-Mex

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Passover Charoset Three Ways: Tropical Charoset with mango, pineapple and mac nuts, Persian Dried Fruit Charoset and Tex-Mex Salsa inspired Charoset.

Passover Charoset Three Ways: Tropical Charoset with mango, pineapple and mac nuts, Persian Dried Fruit Charoset and Tex-Mex Salsa inspired Charoset

Why Have One Charoset, When You Can Have Three!

Every year I want to bring something new and exciting to the Passover table. like my Matzo Stuffed Tomatoes Provencal. This year, I couldn't stop at just 1 creative staple, but I had to make....three!

Let me introduce you to charoset, three ways! Now don't get me wrong...I LOVE traditional apple, walnut and red wine charoset. I argue that my mom's apple charoset is the best and she would add cranberries to it. I've upped the game since and added pomegranate seeds, but still kept the traditional apple, that will always be a childhood favorite of mine.

This time, I wanted to add a bit of color and homage to the places and cultures I admire most.

Passover Charoset Three Ways: Tropical Charoset, Persian Dried Fruit Charoset and Tex-Mex Salsa inspired Charoset

Tropical Charoset

Dare I say this is my new favorite charoset!? With mango, pineapple, coconut and ground macadamia nuts. This tropical charoset reminds me of growing up in Hawaii, it's sweet and fresh and is not only fabulous on matzo but as a yogurt topping for dessert or breakfast as well.

Persian Inspired Sephardic Charoset

Next is a Persian inspired charoset with dried fruit, pistachios and pomegranate molasses. The dried rose petals garnished on top are so beautiful (and edible). This charoset is sticky and holds a shape, so is great for rounding into charoset truffles or for a midday snack.

Tex-Mex Inspired Charoset

Finally another homage to years of living in Southern Cali. This is a Tex-Mex inspired salsa charoset that is sweet and spicy, with jalapeno, citrus and chile. This would go fab on top of brisket tacos!

Passover Charoset Three Ways: Tropical Charoset, Persian Dried Fruit Charoset and Tex-Mex Salsa inspired Charoset
Passover Charoset Three Ways: Tropical Charoset, Persian Dried Fruit Charoset and Tex-Mex Salsa inspired Charoset
Passover Charoset Three Ways: Tropical Charoset with mango, pineapple and mac nuts, Persian Dried Fruit Charoset and Tex-Mex Salsa inspired Charoset.
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5 from 2 votes

Passover Charoset Three Ways

Passover Charoset Three Ways: Tropical Charoset with mango, pineapple and mac nuts, Persian Dried Fruit Charoset and Tex-Mex Salsa inspired Charoset.
Prep Time20 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Jewish, Mediterranean
Keyword: charoset without red wine, dried fruit charoset, Passover charoset recipe, ssephardic charoset
Servings: 8 servings
Calories: 222kcal
Author: Samantha Ferraro
Cost: $30

Ingredients

Tropical Charoset

  • 1 cup diced pineapple
  • 1 cup cubed dragon fruit or sub papaya
  • ¾ cup cubed mango
  • ¼ cup ground macadamia nuts
  • ¼ cup shredded coconut

Persian Charoset

Tex-Mex Charoset

  • 1 avocado pitted and cubed
  • 1 orange peeled and chopped into small cubes
  • Juice of 1 lime
  • 2 tablespoons ground almonds or ground pepitas
  • ½ jalapeno seeded and finely diced (optional for heat)
  • ½ teaspoon tajin spice or substitute lime zest + ½ tsp. chili powder
  • Salt to taste
US Customary - Metric

Instructions

Tropical Charoset

  • Add all ingredients to a bowl and stir to combine. Store in the refrigerator for up to three days.

Persian Charoset

  • Add all ingredients to a food processor and blend until evenly incorporated. If you don’t have a food processor, you can chop all the ingredients finely and stir to combine.

Tropical Charoset

  • Combine all ingredients in a bowl and stir to combine.

Notes

The Persian charoset uses dried fruit and can be made into truffle balls as well. 
The other fresh charoset are best served within two days or the texture changes a bit.

Nutrition

Calories: 222kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 30mg | Potassium: 439mg | Fiber: 5g | Sugar: 19g | Vitamin A: 569IU | Vitamin C: 28mg | Calcium: 42mg | Iron: 2mg

Homemade Meatballs with Sunday Gravy

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Homemade meatballs with Sunday gravy is a true labor of love. Meatballs are mixed with three meats and seasoned with flavorful aromatics which are then simmered in marinara for hours making them incredibly tender and flavorful.

Homemade meatballs with Sunday gravy is a true labor of love. Meatballs are mixed with three meats and seasoned with flavorful aromatics which are then simmered in marinara for hours making them incredibly tender and flavorful.

Now, not to pat myself on the back or anything, but I can make a pretty darn good Italian style meatball. I'd like to say it's one of my secret powers. Large burley "manly-men" have quite literally swooned and fainted at the first bite of my meatballs and at the very whiff of my Sunday gravy, tears from start streaming down their cheeks in glee. For another wonderful Italian meal try my Italian Sausage and Peppers.

A bit dramatic? Maybe, but that's how I imagine it to be.

For a not so traditional "Meatball" recipe, try my Thanksgiving Turkey Meatballs. You don't need to wait for Thanksgiving either.

Sunday Gravy Recipe


An Italian-American dish, Sunday gravy is a slow simmered marinara with any meat that you have. We like adding browned meatballs and Italian sausage and let the meat slowly simmer in the sauce all day long. You can also add pork chops and short ribs which will make the sauce even richer.

Homemade meatballs with Sunday gravy is a true labor of love. Meatballs are mixed with three meats and seasoned with flavorful aromatics which are then simmered in marinara for hours making them incredibly tender and flavorful.

Tips for Making the Best Italian Meatballs


I have made this recipe so many times with so many variations and I'll share them all here. 

  • Use a combination of meats, I like using ground pork, ground veal and ground beef. You can also make meatballs with a combination of Italian sausage and ground beef
  • Fresh breadcrumbs are always ideal but I also love using panko breadcrumbs on the regular.
  • Moisten the meatballs by adding a good splash of milk, it just works
  • Aromatics: If I have the time, I'll sauté onions and garlic in olive oil, let that cool and add that to the mixture.
  • Fresh herbs make a difference: parsley leaves and oregano brighten up the meatballs.
  • Form meatballs into balls, about the size of your palm and sear in the same pot you'll be making the Sunday Gravy. This will give the sauce great depth of flavor.

How To Cook Meatballs

Sear Meatballs: Once meatballs are formed, sear meatballs on all sides in a bit of olive oil over medium-high heat. Cook meatballs in batches and set aside on a platter. It's ok that the meatballs are not fully cooked, they will finish cooking in the sauce.

Bake Meatballs: Place meatballs on a parchment lined baking sheet and bake at 425 degrees Fahrenheit for about 10 minutes. The meatballs won't have the deep char that they do when searing, but will be cooked all the way through. At this point you can eat them immediately and/or add them to the marinara sauce. 

How to Freeze Meatballs

I make a huge batch of meatballs because they freeze and reheat so well.

  • Freeze Uncooked Meatballs: Place formed meatballs in a single layer on a baking sheet or plate and freeze, then transfer to resealable bag. You will need to fully thaw before cooking the meatballs.
  • Freeze Cooked Meatballs: Same as above, but you can add the frozen meatballs to a pot of marinara until warmed through.
  • Freeze Meatballs in Sauce: I've done this when I'm in a rush. I place meatballs and sauce in a large resealable bag and freeze. To re-heat, I dump the entire contents into a pot and bring up to a simmer. This is a great option to use as a meatball sandwich since the meatballs may lose their shape.
Homemade meatballs with Sunday gravy is a true labor of love. Meatballs are mixed with three meats and seasoned with flavorful aromatics which are then simmered in marinara for hours making them incredibly tender and flavorful.

Other Italian-American Favorites to Serve Along with Sunday Gravy

More Pasta dishes

Homemade meatballs with Sunday gravy is a true labor of love. Meatballs are mixed with three meats and seasoned with flavorful aromatics which are then simmered in marinara for hours making them incredibly tender and flavorful.
Print Recipe
5 from 6 votes

Homemade Meatballs with Sunday Gravy

Homemade meatballs with Sunday gravy is a true labor of love. Seasoned meatballs are simmered in marinara making them tender and flavorful.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: best italian meatballs, homemade meatballs with gravy, meatballs with Italian sausage
Servings: 10 servings
Calories: 762kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Meatballs

Sunday Gravy (Marinara Sauce with Meat)

Pasta

US Customary - Metric

Instructions

Meatballs

  • Drizzle 1 tablespoon of olive oil in a sauté pan and place over medium heat. Add chopped onion and sauté until lightly caramelized, about 5 minutes. Add garlic and sauté for another minute.
  • Remove mixture from heat and cool to room temperature for a few minutes.
  • In a large bowl, add the ground meats, egg, herbs, breadcrumbs, milk, salt and pepper and the onion mixture. Mix everything very well but don't over mix.
  • Form the mixture into into balls, about the size of your palm. You can line the meatballs on a parchment lined baking sheet before cooking.

Sunday Gravy (Marinara Sauce with Meat)

  • Heat a large pot or dutch oven over medium-high heat and drizzle with the other tablespoon of olive oil. Add sausage links and sear on both sides until browned and set aside.
  • In batches, sear meatballs on all sides until browned and set aside. It's OK if they're not cooked all the way through, the meatballs will finish cooking in the sauce.
  • In the same pot with the drippings, sauté the chopped onion until caramelized. About 3-5 minutes. Add garlic, red pepper flakes and herbs and sauté for another two minutes. Stir in tomato paste.
  • Add wine and de-glaze the bottom of pan, scraping off the bottom bits (this is all flavor) and allow to reduce slightly. Pour in crushed tomatoes and give everything a good stir. Add salt and pepper to taste.
  • Add the sausage and meatballs and any reserved juices back into the sauce along with the Parmigiano rind.
  • Bring sauce to a simmer and cove the pot halfway and cook sauce for at least 3 hours, giving the sauce a stir every so often.
  • When done, toss a few ladles of tomato sauce with cooked pasta and serve with meatballs and sausage. Garnish with fresh basil and grated Parmigiano.

Notes

Instead of using fresh herbs and aromatics for the meatballs, you can substitute: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano.
Any combination of meat will work, such as combining sausage with beef or ground turkey with sausage. Meatballs are very versatile. 
 

Nutrition

Calories: 762kcal | Carbohydrates: 46g | Protein: 41g | Fat: 43g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 783mg | Potassium: 966mg | Fiber: 4g | Sugar: 7g | Vitamin A: 360IU | Vitamin C: 10mg | Calcium: 163mg | Iron: 5mg

Chicken Shawarma Bowls

· 4 Comments

Middle Eastern chicken shawarma will be your favorite way to cook chicken on a weeknight, flavored with bold spices of turmeric and cumin, lots of bright lemon juice and savory garlic. Serve chicken shawarma bowls with quinoa, hummus and creamy tahini.

Middle Eastern chicken shawarma recipe will be your favorite way to cook chicken. Serve chicken shawarma bowls with quinoa, hummus and creamy tahini.

Chicken Shawarma Bowls

Oh do I have a treat for you! One of the most popular recipes from my First cookbook is finally making an appearance on the site. Everyday chicken shawarma is the recipe you'll find in The Weeknight Mediterranean Kitchen and it's a major keeper!

I've done so many variations, roasted and grilled, served chicken shawarma on a salad and wrapped in a pita. There is no wrong you can do.

Here's what's in the chicken shawarma bowls:

  • Sliced chicken shawarma
  • Cooked quinoa
  • Beet hummus or your favorite hummus
  • Yogurt Tahini Sauce
  • Turkish sumac onions, gives a bright pop and sharpness to all the earthy flavors
  • Pita bread
  • Chopped tomatoes or cucumber or roasted vegetables would be fantastic
  • Very quick pickled cabbage

Chicken Shawarma Marinade Ingredients

Once you have the homemade shawarma sauce down, you can use it in all sorts of variations, such as salmon shawarma or beef shawarma. I also have an idea to try this with hearty cauliflower.

  • Olive oil
  • Lots of chopped garlic cloves
  • 2 whole lemons, zested and juiced
  • Sumac: it's ok if you don't have any, its bright like lemon and you can omit this in a pinch.
  • Aleppo pepper flakes or red pepper flakes
  • Spices: allspice, cumin, paprika, turmeric and cinnamon
Middle Eastern chicken shawarma recipe will be your favorite way to cook chicken. Serve chicken shawarma bowls with quinoa, hummus and creamy tahini.

Other Tips When Making Shawarma

  • Add to a platter for a chicken shawarma plate with fries or roasted potatoes.
  • Add chicken to a Greek salad or Fattoush salad
  • You can cook chicken shawarma on the grill, roast in the oven or pan fry on the stove top.
  • If using chicken breasts, either pound a bit to tenderize the meat or cut into tenders.
Chicken Shawarma Wrap with sumac onions and creamy tahini sauce.
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5 from 6 votes

Chicken Shawarma Bowls

Middle Eastern chicken shawarma will be your favorite way to cook chicken on a weeknight, flavored with bold spices of turmeric and cumin, lots of bright lemon juice and savory garlic. Serve chicken shawarma bowls with quinoa, hummus and creamy tahini.
Prep Time30 minutes
Cook Time10 minutes
Marinating1 hour
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: chicken shawarma bowls, chicken shawarma marinade, chicken shawarma recipe
Servings: 4 servings
Calories: 580kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Chicken Shawarma

Yogurt Tahini Sauce

  • ¼ cup full fat yogurt
  • ¼ cup tahini
  • 1-2 tablespoons fresh lemon juice
  • 1 garlic clove grated or finely chopped
  • ¼ cup water for thinning out consistency
  • Salt and pepper to taste

Quick Pickled Cabbage

  • ½ of a small red cabbage shredded or sliced thin
  • Juice of ½ lemon
  • Chopped parsley
  • Salt and pepper to taste

Bowls

US Customary - Metric

Instructions

  • Start with the chicken marinade and pat dry the chicken thighs with paper towels. Use scissors or shears to remove any excess fat and add chicken to a large bowl.
  • In a separate bowl, whisk the olive oil, garlic and spices together and pour mixture over chicken, turning it so everything is coated evenly. Place in the fridge for at least 1 hour to overnight.
  • Once you're ready to cook, remove chicken from the fridge for at least 20 minutes and pre-heat a skillet or grill pan to medium-high heat.
  • Remove chicken from marinade, letting any excess drop off and cook chicken on the first side for about 5 minutes or until deeply charred, then flip over and cook on the other side for another 3-4 minutes until cooked through.
  • Remove chicken to a cutting board and let rest for at least 5 minutes before cutting into it, then slice chicken on a diagonal.
  • To make the tahini yogurt sauce, add all ingredients to a small food processor or blender and blend until smooth. You may need to add more water for desired consistency, similar to honey that you can drizzle.
  • For the pickled cabbage, add cabbage, lemon juice, parsley and salt and pepper to a bowl and mix to combine.
  • For serving, add quinoa and hummus to a shallow bowl along with pickled cabbage, cherry tomatoes and sliced chicken shawarma. Garnish hummus with olive oil and za'atar and bowls with chopped parsley. Serve with pita bread and lemon wedges and a good drizzle of yogurt tahini sauce.

Notes

If you have the time, marinate for at least 8 hours but even an hour while you prep will work great. 
If you don't have sumac, don't worry as its bright and citrusy like lemon.
For baking the chicken shawarma in the oven: bake at 400 degrees Fahrenheit for 20 minutes until cooked through and for crispier edges, crank the heat up to to 450 for a few more minutes. 
If using chicken breasts, either pound a bit to tenderize the meat or cut into tenders.

Nutrition

Calories: 580kcal | Carbohydrates: 20g | Protein: 57g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 145mg | Sodium: 739mg | Potassium: 1343mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1715IU | Vitamin C: 92mg | Calcium: 134mg | Iron: 4mg

Mediterranean Falafel Bowl with Tahini Yogurt Sauce

· 6 Comments

A flavorful and colorful falafel bowl recipe filled with fresh greens, Israeli chopped salad, homemade falafel and finished with a creamy tahini yogurt sauce.

A flavorful and colorful falafel bowl filled with fresh greens, Israeli chopped salad, homemade falafel and finished with a creamy tahini yogurt sauce.

Falafel Bowl Recipe

Doesn't everything taste better in a bowl? I am that person that loves to mix all the components together. The falafel with a bit of chopped salad and hummus. And the creamy tahini sauce over the chopped salad and feta cheese. Give me all the mediterranean bowl recipes, I'm here for it!

I kept this recipe more like a falafel salad bowl, simple and fresh.

How to Make Homemade Falafel

I have a fantastic classic recipe for homemade falafel right here. But here is the gist of making falafel.

  1. Soak dried chickpeas for at least 8 hours and up to 36 hours in a large bowl of water.
  2. The chickpeas will double in size, then drain and pulse in a food processor until finely ground.
  3. Transfer to a bowl and in the same food processor, add fresh herbs, onion, garlic and spices and pulse until finely ground and add to the same bowl.
  4. Give everything a good mix and stir in flour, baking soda and baking powder and mix everything until well combined.
  5. Form mixture into balls and fry in neutral oil (I like vegetable oil, grapeseed and/or avocado oil), until deeply golden brown on all sides.
  6. Remove falafel to a paper towel lined rack and finish with a sprinkle of salt.
  7. Use homemade falafel to make falafel bowls or make a falafel pita or in a falafel salad bowl.

What Sauce to Eat with Falafel?

Homemade tahini sauce is always my go to and sometimes I like to twist it up with a tahini yogurt sauce.

Tahini yogurt sauce couldn't be easier, especially if you have a small food processor. Just blend tahini, yogurt, lemon juice, salt and garlic until smooth. If the sauce is thick, add some warm water until thin enough to drizzle over falafel.

What to Serve with Falafel for Dinner?

A flavorful and colorful falafel bowl recipe filled with fresh greens, Israeli chopped salad, homemade falafel and finished with a creamy tahini yogurt sauce.

More mediterranean inspiration

A flavorful and colorful falafel bowl filled with fresh greens, Israeli chopped salad, homemade falafel and finished with a creamy tahini yogurt sauce.
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5 from 6 votes

Mediterranean Falafel Bowl with Tahini Yogurt Sauce

A flavorful and colorful falafel bowl filled with fresh greens, Israeli chopped salad, homemade falafel and finished with a creamy tahini yogurt sauce.
Prep Time20 minutes
Cook Time20 minutes
Chickpea Soaking8 hours
Total Time8 hours 40 minutes
Course: Main Course, Salad
Cuisine: Mediterranean, Middle Eastern
Keyword: falafel bowl, falafel bowl recipe, falafel salad bowl, mediterranean falafel bowl
Servings: 6 servings
Calories: 414kcal
Author: Samantha Ferraro

Equipment

Ingredients

Falafel

Israeli Chopped Salad

  • 2 Persian cucumbers chopped into ½ inch cubes
  • 2 medium-sized tomatoes chopped into ½ inch cubes
  • 1 teaspoon dried mint or oregano
  • ½ teaspoon Kosher salt
  • 1-2 tablespoons fresh lemon juice
  • Olive oil dor drizzling

Tahini Yogurt Sauce

Falafel Bowl

US Customary - Metric

Instructions

  • Add dried chickpeas to a large bowl of water and soak for at least 8 hours or overnight until almost doubled in size.
  • Drain chickpeas and add to a food processor and pulse until finely ground, then transfer to a large bowl and set aside.
  • In the same food processor, add the onion, garlic, herbs and spices and pulse until finely ground, then add the herbs mixture to the ground chickpeas and give a good stir.
  • Add the flour, baking soda and baking powder and give everything a good mix until well incorporated.
  • Meanwhile, heat a large skillet with vegetable oil until it shimmers or to about 350 degrees. and form about a tablespoons worth of falafel mixture into a ball.
  • Fry 4-6 falafel for for 3-5 minutes per side until deeply golden brown. Once done, remove to a paper towel lined rack and immediately sprinkle with Kosher salt.
  • For the chopped salad, mix all of the ingredients together and set aside until ready to serve.
  • For the tahini yogurt sauce, add all ingredients to a small food processor and blend until smooth. You can also whisk by hand. Add more or less water for desired consistency.
  • To serve falafel bowls, add arugula or greens to the bottom of a bowl and arrange cubed feta and top with dried mint or za'atar. Add a dollop of hummus, drizzled with olive oil along with the chopped salad, falafel and good drizzle of tahini yogurt sauce.

Notes

Falafel can be made a few days in advance but won't have that classic just fried crunch as fresh. To re-heat falafel, place on a wire rack on a baking sheet and bake at 350 degrees for about 10-15 minutes until warmed through.
Here is The Ultimate Mediterranean Diet Shopping List.
If you're making the chopped salad ahead, season with everything except salt which will change the texture. Only add salt right before serving. 
Tahini yogurt sauce can be kept in the fridge for up to a week (I like to make a big batch), it may thicken as it sits so just give it a good whisk and a bit more water if needed.

Nutrition

Calories: 414kcal | Carbohydrates: 55g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 1190mg | Potassium: 905mg | Fiber: 14g | Sugar: 10g | Vitamin A: 405IU | Vitamin C: 16mg | Calcium: 170mg | Iron: 6mg

Quinoa Salad with Roasted Beets, Blood Orange and Feta

· 5 Comments

A colorful beet quinoa salad with roasted yellow beets, tangy blood orange, salty feta cheese and sweet pomegranate seeds all dressed with a simple blood orange vinaigrette.

A colorful winter quinoa salad with roasted yellow beets, tangy blood orange, salty feta cheese and sweet pomegranate seeds all dressed with a simple blood orange vinaigrette.

I practically jump up in glee once I see blood orange and pomegranates in season. Yes, I do love the winter for reasons of braising short ribs or osso buco, but it's these jeweled fruits that I can't get enough of.

Ingredients for Quinoa Beet Orange Salad

Like most of the recipes I make. this is another versatile one. Use what you have or can find but the pops of vibrant colors in this salad are so appealing.

  • Cooked Quinoa: use single or tricolor for this recipe. I like to make a batch and use the leftovers for different recipes, such as kale tabbouleh salad.
  • Roasted Beets: Another item I make in bulk to use for a number of things. Roast beets for roasted beet hummus or red and yellow beet soup.
  • Blood Orange: tangy and beautiful, the juice is also used in the vinaigrette. If blood oranges aren't in season, cara cara oranges would be wonderful.
  • Feta Cheese: just a bit crumbled for a layer of saltiness and goat cheese would be a great substitute as well.
  • Fresh mint: roughly chopped and thrown in for freshness.
A colorful winter quinoa salad with roasted yellow beets, tangy blood orange, salty feta cheese and sweet pomegranate seeds all dressed with a simple blood orange vinaigrette.
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5 from 9 votes

Quinoa Salad with Roasted Beets, Blood Orange and Feta

A colorful winter quinoa salad with roasted yellow beets, tangy blood orange, salty feta cheese and sweet pomegranate seeds all dressed with a simple blood orange vinaigrette.
Prep Time15 minutes
Cook Time1 hour
Beet Chilling1 hour
Total Time2 hours 15 minutes
Course: Main Course, Salad
Cuisine: American, Mediterranean
Keyword: beet salad with feta, quinoa beet feta salad, quinoa beet orange salad, quinoa beet salad
Servings: 4 servings
Calories: 465kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

  • 2 yellow beets
  • 2 cups cooked quinoa
  • 1 blood orange peeled and cut into segments
  • 1 cup pomegranate seeds
  • ½ cup crumbled feta cheese
  • Mint leaves roughly chopped

Blood Orange Vinaigrette

US Customary - Metric

Instructions

  • Pre-heat oven to 400 degrees Fahrenheit and wrap beets in foil tightly. If any are very large, cut in half before wrapping in foil.
  • Place beets on a baking sheet and roast for 45 minutes to 1 hours until cooked through. You can test this by inserting a knife all the way through. Once done, remove and let cool for about an hour.
  • Once beets are cool enough to handle, peel the outer peel off and cut into ¼ inch pieces.
  • In a large bowl, add the cooked quinoa, roasted beets, blood orange segments and toss to combine. Stir in crumbled feta, pomegranate seeds and mint.
  • For the dressing, Combine all the dressing ingredients in a bowl or mason jar and whisk or shake to incorporate. taste for seasoning and adjust as needed.
  • Pour vinaigrette all over quinoa salad and gently toss and garnish with extra herbs if preferred.

Notes

This is a perfect recipe to prep ahead of time: Roast the beets a day ahead and let cool in fridge before adding to salad. 
Do the same for quinoa and make a batch ahead of time. 
Quinoa beet salad holds up very well in the fridge and the quinoa soaks up the dressing up. Will stay in an airtight container for 3-4 days, though the herbs will start to wilt.
If making ahead of time, add the fresh herbs and feta closer to serving for  optimal freshness. 

Nutrition

Calories: 465kcal | Carbohydrates: 36g | Protein: 8g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 250mg | Potassium: 417mg | Fiber: 6g | Sugar: 13g | Vitamin A: 112IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 2mg

This post has been updated on February 14th, 2021 since originally posted in April, 2013. Post has been updated with nutritional info, updated photos and retested recipe.

A colorful winter quinoa salad with roasted yellow beets, tangy blood orange, salty feta cheese and sweet pomegranate seeds all dressed with a simple blood orange vinaigrette.

Vegetarian Mezze Platter

· 2 Comments

Learn to make a colorful and flavorful vegetarian mezze platter with all the Mediterranean favorites, including stuffed grape leaves, hummus and fresh fruit and vegetables.

Learn to make a colorful and flavorful vegetarian mezze platter with all the Mediterranean favorites, including stuffed grape leaves, hummus and fresh fruit and vegetables.

Mediterranean Mezze Platter

If you asked me what I eat throughout the day, it would be this. An assorted mezze of appetizers and finger foods that are simple to put together, incredibly flavorful and loaded with bright textures. For another quick impressive appetizer try my Pan Con Tomate with Jamón.

How to Make a Mezze Platter

This is where you can have fun with your mezze platter and add your favorite Mediterranean or Greek mezzes.

In this platter, I kept it simple and meatless.

  • Stuffed Grape Leaves or Dolmas: You can buy them store bought but I much prefer homemade. Try my Mom's Stuffed Grape Leaves Recipe or my Vegetarian Stuffed Grape Leaves.
  • Israeli Chopped Salad- Combine a chopped cucumber and chopped tomato with olive oil, salt and dried mint.
  • Homemade Hummus or Roasted Beet Hummus would be a fun pop of color.
  • Homemade Pita Bread to dip into hummus and other dips.
  • Cubed feta with dried oregano or mint
  • Castelveltrano olives or your favorite olives.
  • Labneh or Greek yogurt topped with pomegranate seeds
  • Fresh fruit: figs, grapes or whatever your favorites are.
  • Fresh Vegetables: Persian cucumbers, cherry tomatoes, cauliflower, baby bell peppers and carrots are just a few suggestions.

Think of color, texture and mezzes that people can easily pick up with their fingers, such as dipping pita bread into hummus or picking up a stuffed dolma.

Learn to make a colorful and flavorful vegetarian mezze platter with all the Mediterranean favorites, including stuffed grape leaves, hummus and fresh fruit and vegetables.

More vegetarian inspiration

Learn to make a colorful and flavorful vegetarian mezze platter with all the Mediterranean favorites, including stuffed grape leaves, hummus and fresh fruit and vegetables.
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5 from 6 votes

Vegetarian Mezze Platter

Learn to make a colorful and flavorful vegetarian mezze platter with all the Mediterranean favorites, including stuffed grape leaves, hummus and fresh fruit and vegetables.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Greek, Mediterranean, Middle Eastern, Turkish
Keyword: Greek mezze platter, mediterranean mezze platter, vegetarian mezze platter
Servings: 4 servings
Calories: 201kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

  • Spoon hummus on one end of the platter and use the back of a spoon to make a well in the center. Drizzle with olive oil, a sprinkle of paprika and chopped herbs.
  • On the other side of the platter, spoon labneh and top with pomegranate seeds.
  • Arrange the grape leaves and chopped salad on the platter.
  • Arrange cubed feta and garnish with dried oregano or mint.
  • Finally, arrange the olives and fill in any gaps with fresh fruit, vegetables and sprigs of mint.

Nutrition

Calories: 201kcal | Carbohydrates: 10g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 969mg | Potassium: 182mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2928IU | Vitamin C: 2mg | Calcium: 238mg | Iron: 2mg

Julia Child's Boeuf Bourguignon

· 18 Comments

A slightly more simplified version of Julia Child's beef bourguignon recipe, with a rich red wine sauce and buttery herbed mushrooms.

A slightly more simplified version of Julia Child's beef bourguignon recipe, with a rich red wine sauce and buttery herbed mushrooms.

This post was originally written way back in August, 2012 to celebrate Julia Child's 100th birthday celebration! I was one of the bloggers that was asked to participate in an international online celebration hosted by the one and only publishers, Alfred Knoff.

It was such a fantastic event where a handful of bloggers made a Julia Child recipe each week for 100 days leading up to her birthday. The event taught me so much about cooking, cooking French recipes and of course introduced me to Mrs. Child and since, I've been inspired to create a list of the The Best Julia Child Recipes.

A Slightly Simplified Version of Julia Child Beef Bourguignon

I've made beef bourguignon quite a few times and foudn that there are a few steps from the classic recipe that can certainly be simplified.

  1. One of the first steps in the original recipe is to boil lardons (or bacon) and then sauté. I found this troublesome and enjoy the slightly smoky flavor anyway, so opted to sauté the bacon only.
  2. In Julia's original recipe, she states to dust flour over the meat then place in a high temp oven for 4 minutes, toss and do again. Well, we simplified that by lightly dusting the beef in flour first.
  3. Another few steps illustrate to cook the mushrooms in one pot and the pearl onions in another. Instead, we've combined those steps as well.
  4. An addition of cognac is added that not only offers a fun effect but also another another layer of flavor.

As the beef bourguignon recipe braises in the oven, the flavors develop and blend together. I could eat this everyday, but I don't because how much of a treat would that be?

How to Make Beef Bourguignon Recipe

  1. Pre-heat oven to 350 degrees Fahrenheit and place a dutch oven over medium heat. Add cubed bacon and cook until fat has rendered, then remove to a plate and set aside.
  2. Dry the beef cubes with paper towels and season with salt and pepper and dust beef with all purpose flour so they are evenly and lightly coated. Bring heat up to medium high and sear beef in batches until deeply browned, about 2-3 minutes per side. Once done, remove to a plate and set aside.
A slightly more simplified version of Julia Child's beef bourguignon recipe, with a rich red wine sauce and buttery herbed mushrooms.

3. In the same pot, add the carrots and sliced onions and sauté until just softened, about 5 minutes. Add chopped garlic and sauté for another minute and then the tomato paste and sauté until for another minute.

A slightly more simplified version of Julia Child's beef bourguignon recipe, with a rich red wine sauce and buttery herbed mushrooms.

4. Now this is the fun part, but be careful. Turn off the heat (if you're using a gas stove) and pour in ¼ cup of Cognac. Light a match and carefully ignite to burn off the alcohol. Then once the flame subsides, use a wooden spoon or spatula and scrape all the meaty bits from the bottom.

A slightly more simplified version of Julia Child's beef bourguignon recipe, with a rich red wine sauce and buttery herbed mushrooms.

5. Turn the heat back on and return the beef and bacon to the pot. Then pour in wine and enough beef stock to just cover the meat. Add bay leaf and thyme, season with salt and pepper and bring up to a simmer.

A slightly more simplified version of Julia Child's beef bourguignon recipe, with a rich red wine sauce and buttery herbed mushrooms.

6. Once the stew is lightly simmering, place the lid on the pot and place in the middle rack of the oven. Lower the temperature to 325 degrees Fahrenheit and cook for 2 ½-3 hours, or until meat is fork tender and wine has reduced by at least a quarter.

A slightly more simplified version of Julia Child's beef bourguignon recipe, with a rich red wine sauce and buttery herbed mushrooms.

7. Mushrooms and Onions: While the bourguignon is cooking, prepare the onions and mushrooms. In another pot over medium heat, drizzle with olive oil and add butter until melted. Add quartered mushrooms and sauté until mushrooms are deep brown and excess moisture has evaporated, about 10 minutes.

8. Add pearl onions, ½ cup of red wine, thyme, bay leaf and season with salt and pepper. Continue sautéing on low-medium heat until wine has reduced and onions and mushrooms are tender.

A slightly more simplified version of Julia Child's beef bourguignon recipe, with a rich red wine sauce and buttery herbed mushrooms.

9. Once beef bourguignon is done, remove from the oven and let cool for a few minutes. Remove the bay leaf and herb bundle from both the stew and mushrooms, then stir in the mushroom and onion mixture. Garnish with chopped parsley and serve.

A slightly more simplified version of Julia Child's beef bourguignon recipe, with a rich red wine sauce and buttery herbed mushrooms.

More Julia Child favorites

Julia Child's Coq au Vin

Julia Child's Cheese Souffle

More beef inspiration

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4.74 from 45 votes

Julia Child’s Boeuf Bourguignon

A slightly more simplified version of Julia Child's beef bourguignon recipe, with a rich red wine sauce and buttery herbed mushrooms.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Main Course
Cuisine: French
Keyword: Julia child beef bourguignon, Julia child beef bourguignon recipe, Julia childs beef bourguignon
Servings: 6 servings
Calories: 487kcal
Author: Samantha Ferraro
Cost: $30

Equipment

Ingredients

  • 6 ounces Bacon cut into ¼ inch thick pieces
  • 2-21/2 pounds Beef stew meat cut into 2 inch cubes
  • Salt and pepper
  • ½ cup All purpose flour for dusting
  • 2 Medium sized carrots peeled and sliced into ½ inch pieces
  • 2 cloves Garlic finely chopped
  • 1 Tablespoon tomato paste
  • ¼ cup Cognac
  • 1 Small yellow onion sliced thin
  • 2 cups Red wine
  • 2-3 cups Beef stock low sodium, preferred
  • 3-4 Sprigs of fresh thyme
  • 2 bay leafs

Braised Mushrooms and Onions

  • 2 Tablespoons Unsalted butter
  • 1 Tablespoon Olive oil
  • 1 pound Button or cremini mushrooms quartered
  • 1 cup Frozen pearl onions
  • ½ cup Red wine
  • 1 teaspoon thyme leaves finely chopped
  • 1 Bay leaf
  • Salt and pepper
US Customary - Metric

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit and place a dutch oven over medium heat. Add cubed bacon and cook until fat has rendered, then remove to a plate and set aside.
  • Dry the beef cubes with paper towels and season with salt and pepper and dust beef with all purpose flour so they are evenly and lightly coated. Bring heat up to medium high and sear beef in batches until deeply browned, about 2-3 minutes per side. Once done, remove to a plate and set aside.
  • In the same pot, add the carrots and sliced onions and sauté until just softened, about 5 minutes. Add chopped garlic and sauté for another minute and then the tomato paste and sauté until for another minute.
  • Now this is the fun part, but be careful. Turn off the heat (if you're using a gas stove) and pour in ¼ cup of Cognac. Light a match and carefully ignite to burn off the alcohol. Then once the flame subsides, use a wooden spoon or spatula and scrape all the meaty bits from the bottom.
  • Turn the heat back on and return the beef and bacon to the pot. Then pour in wine and enough beef stock to just cover the meat. Add bay leaf and thyme, season with salt and pepper and bring up to a simmer.
  • Once the stew is lightly simmering, place the lid on the pot and place in the middle rack of the oven. Lower the temperature to 325 degrees Fahrenheit and cook for 2 ½-3 hours, or until meat is fork tender and wine has reduced by at least a quarter.

Braised Mushrooms and Onions

  • While the bourguignon is cooking, prepare the onions and mushrooms. In another pot over medium heat, drizzle with olive oil and add butter until melted. Add quartered mushrooms and sauté until mushrooms are deep brown and excess moisture has evaporated, about 10 minutes.
  • Add pearl onions, ½ cup of red wine, thyme, bay leaf and season with salt and pepper. Continue sautéing on low-medium heat until wine has reduced and onions and mushrooms are tender.
  • Once beef bourguignon is done, remove from the oven and let cool for a few minutes. Remove the bay leaf and herb bundle from both the stew and mushrooms, then stir in the mushroom and onion mixture. Garnish with chopped parsley and serve.

Notes

If you can't find frozen pearl onion, use fresh but the prep and cook will take longer. Peel the onions and braise the onions for about 20-30 minutes until fork tender.
For the red wine, use one that you enjoy drinking, preferably on the drier end such as Chianti or red blend. 
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Nutrition

Calories: 487kcal | Carbohydrates: 24g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 435mg | Potassium: 1126mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3611IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 4mg

Savory Hamantaschen Bar with 6 Different Fillings

· 1 Comment

Savory hamantaschen with six different 'around the world' fillings, including a pizza hamantaschen, everything bagel hamantaschen and so much more!

Savory hamantaaschen with six different 'around the world' fillings, including a pizza hamantaschen and so much more!

Hamantaschen for Purim

For Purim, many of us make the traditional sweet Hamantaschen, think of it as a triangle shaped thumbprint cookie. But really, anything triangle shaped, which represents the hat that Haman wore.

But what Purim is really meant for...the party! And what better way then making your own hamantaschen bar at home with all sorts of fun filling ideas.

For a sweet Hamantaschen, try my Italian Rainbow Cookie Hamantaschen.

Savory hamantaaschen with six different 'around the world' fillings, including a pizza hamantaschen and so much more!

Savory Hamantaschen (with Six Different Fillings)

I love having fun with flavors and playing with an "around the world theme". So here are six around the world savory hamantaschen fillings to get you inspired.

Everything Bagel Hamantaschen:  Smoked salmon cut into small pieces, cream cheese, capers and everything bagel spice.

Boreka Hamantaschen: Inspired from my Turkish spinach borek, fill with frozen and defrosted spinach (chopped finely), crumbled feta cheese and pine nuts.

Pizza Hamantaschen: Marinara sauce, cubed mozzarella cheese and oregano.

Mediterranean Hamantaschen: Chickpeas, harissa, spinach and lemon zest.

French Hamantaschen: Caramelized onions, sautéed mushrooms, Herbes de Provence and goat cheese.

Mexican (Inspired) Hamantaschen:  Refried beans and cheddar cheese and after baking, top with guacamole and salsa.

Savory hamantaaschen with six different 'around the world' fillings, including a pizza hamantaschen and so much more!

Have Fun with the Fillings

This is the time to use all those random leftovers that you have, such as roasted vegetables or random spices you've been meaning to use.

You can even make a hamantaschen bar with sweet fillings, such as different jams or chocolates, sprinkles and fruits.

Savory hamantaaschen with six different 'around the world' fillings, including a pizza hamantaschen and so much more!
Savory hamantaaschen with six different 'around the world' fillings, including a pizza hamantaschen and so much more!
Print Recipe
5 from 6 votes

Savory Hamantaschen with Six Different Fillings

Savory hamantaaschen with six different 'around the world' fillings, including a pizza hamantaschen and so much more!
Prep Time30 minutes
Cook Time15 minutes
Filling30 minutes
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: Jewish
Keyword: hamantaschen bar, savory hamantaschen
Servings: 18 Hamantaschen
Calories: 118kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Dough

Fillings

Everything “Bagel” Hamantaschen

Borek Hamantaschen

  • ½ cup of frozen and defrosted spinach squeezed of excess moisture and chopped finely
  • ¼ cup crumbled feta cheese
  • Pine nuts

Pizza Hamantaschen

Mediterranean Hamantaschen

  • 1//2 cup cooked or canned chickpeas drained
  • 2 tablespoons harissa
  • Wilted spinach
  • Lemon zest

French Hamantaschen

Mexican Hamantaschen

  • ¼ cup canned refried beans
  • Grated cheddar cheese
  • Guacamole
  • Chopped tomatoes and/or salsa
US Customary - Metric

Instructions

  • Start with the dough by adding flour and salt to a food processor and pulse a few times. Add the butter and pulse a few times until it looks like small peas.
  • In another small bowl, whisk together the Greek yogurt, lemon juice and water and add this to flour mixture and blend until dough forms into a ball.
  • Using very floured hands, form dough into a disk, wrap in plastic wrap and place in the fridge for 30 minutes and Pre-heat oven to 400 degrees Fahrenheit.
  • Once dough is ready, cut dough in half and roll out to about 9 inches in diameter or about ¼ inch thickness.
  • Use a 3 inch round cookie cutter and cut out circles. Any leftover dough can be rolled out again to cut out more circles.
  • Fill each circle with no more than ½-3/4 teaspoon filling each, leaving a border so they are not overfilled.
  • Once filled, pinch the three corners around the hamantaschen very well. At this point, place the hamantaschen on a plate or baking sheet and freeze for 20 minutes.
  • Bake the hamantaschen for 15-17 minutes or until the dough is lightly golden brown.

Everything Bagel Hamantaschen

  • In a small bowl, mix the smoked salmon, cream cheese and capers and fill hamantaschen with ½ teaspoon of filling. Once filled and sealed, sprinkle everything bagel spice on the outside of the hamantaschen.

Borek Hamantaschen

  • Mix chopped spinach and feta cheese together and fill hamantaschen. Top with pine nuts.

Pizza Hamantaschen

  • Fill each hamantaschen with ½-3/4 teaspoon of marinara sauce and 1-2 cubes of mozzarella cheese and top with oregano.

Mediterranean Hamantaschen

  • In a bowl, toss the chickpeas, harissa and spinach together and fill hamantaschen and garnish with fresh lemon zest.

French Hamantaschen

  • Drizzle a sauté pan with oil over medium heat and add sliced onions. Cook onions until softened and caramelized, about 8-10 minutes. Add sliced mushrooms and continue sautéing until mushrooms are cooked and lightly caramelized. Season with salt, pepper, Herbes de Provence.
  • Fill hamantaschen with mixture and bake. After baking, top with crumbled goat cheese.

Mexican Hamantaschen

  • Fill with a teaspoon of refried beans and top with cheddar cheese and bake. Once done baking, top with guacamole and salsa.

Notes

Filling measurements are not exact, depending on how many hamantaschen you'll be making. 
Be sure to pinch the dough very well to prevent seams opening. 
Place unbaked hamantaschen in the freezer for 20 minutes before baking. This will help the triangles stay in tact.
Don't overfill, which can cause the filling to pour out.

Nutrition

Calories: 118kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 132mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 746IU | Vitamin C: 1mg | Calcium: 28mg | Iron: -3mg

Roasted Beet Hummus

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This will be your new favorite hummus! Sweet roasted beets and smoky cumin are added to homemade hummus creating the most stunning, vibrant and delicious creamy hummus.

This will be your new favorite hummus! Sweet roasted beets and smoky cumin are added to homemade hummus creating the most stunning, vibrant and delicious creamy hummus.

Creamy Roasted Beet Hummus

There is no comparison to homemade hummus. A breeze to make, thanks to canned chickpeas and a food processor. There is a bit of prep in roasting the beets and if you have an extra few minutes, removing the skins from the chickpeas. Not completely necessary, but does create a fantastically creamy hummus. For another quick impressive appetizer try my Pan Con Tomate with Jamón or my Bread Dipping Oil with Fresh Herbs.

Beet Hummus Ingredients

  • Beets: large ones cut in half and roasted at 400 degrees Fahrenheit for about 40 minutes or until a knife can smoothly go through. Then remove peel and add to recipe.
  • Garlic: A few cloves of fresh garlic give just enough of a bite to compliment the sweet beets.
  • Tahini: Sesame seed paste that is classic in hummus and really fantastic as a sauce on it's own too.
  • Cumin: My secret ingredient spice that goes so well with earthy beets. I use the same combination in my beet latkes too.
  • Ice ice cold water: or an ice cube, which also helps the tahini become very smooth.
  • Toppings: Olive oil, sumac, fresh herbs, feta cheese
This will be your new favorite hummus! Sweet roasted beets and smoky cumin are added to homemade hummus creating the most stunning, vibrant and delicious creamy hummus.

Tips for Making Creamy Hummus

  • If you have the time, peel the outer p[eels of the chickpeas. It takes time but the results are worth it.
  • Add a few tablespoons of ice cold water or a few ice cubes which help the tahini become super creamy.
  • Opt for roasting beets, which will be more more flavorful and sweeter.
This will be your new favorite hummus! Sweet roasted beets and smoky cumin are added to homemade hummus creating the most stunning, vibrant and delicious creamy hummus.

Love Beets? Here Are A Few Other Beet Recipes To Try

Red and Yellow Beet Soup with Fried Beet Greens

Loaded Hummus

Beet Phyllo Tart with Feta and Thyme

Baked Beet Chips with Labneh

This will be your new favorite hummus! Sweet roasted beets and smoky cumin are added to homemade hummus creating the most stunning, vibrant and delicious creamy hummus.
Print Recipe
4.91 from 10 votes

Roasted Beet Hummus

This will be your new favorite hummus! Sweet roasted beets and smoky cumin are added to homemade hummus creating the most stunning, vibrant and delicious creamy hummus.
Prep Time10 minutes
Cook Time40 minutes
Cooling Time for Beets30 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: beet hummus, creamy beet hummus, roasted beet hummus
Servings: 4 servings
Calories: 346kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

Garnish

  • 2 tablespoons olive oil
  • ½ teaspoon sumac
  • mint leaves
  • Crumbled feta cheese
  • Pomegranate seeds
US Customary - Metric

Instructions

  • Pre-heat oven to 400 degrees Fahrenheit and wrap each beet in foil. If the beets are very large, cut in half.
  • Roast beets until you can easily slide a knife through, for about 40-45 minutes.
  • Let beets cool, long enough to handle. Then peel beets and cut into quarters.
  • In a food processor, add beets, chickpeas, tahini paste, garlic, lemon juice, cumin and salt and blend together.
  • Add ice cold water a little bit at a time until desired consistency. You may use less than ¼ cup. Blend until smooth and taste for seasoning.
  • Plate hummus in a shallow bowl and use the back of a spoon to make a well in the center. Then drizzle with olive oil and garnish with sumac, mint leaves, crumbled feta cheese and pomegranate seeds.

Notes

You can roast beets ahead of time for quicker prep. Just leave them in the fridge until you're ready to use them.
For a smoother hummus, take the time to peel the outer layer of chickpeas off.
Beet hummus will last in the fridge for up to 5 days, though I doubt it'll last that long! 

Nutrition

Calories: 346kcal | Carbohydrates: 37g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Sodium: 337mg | Potassium: 523mg | Fiber: 10g | Sugar: 8g | Vitamin A: 56IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 4mg

Homemade Preserved Lemons

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A step by step guide on how to make homemade preserved lemons to use in a multitude of Mediterranean recipes.

How to make Homemade Preserved Lemons: A Step by Step Tutorial

Preserved lemons are a popular ingredient in Moroccan and many Mediterranean dishes and personally, I think offer even more flavor then fresh lemons.

Preserved lemons are very easy to make, you just need a bit of time to let the lemons cure. And as soon as a week or two, you can use them in a number of ways and they keep in your fridge for a long time.

What do Preserved Lemons Taste Like?

Once lemons are preserved, the salt draws out the natural citrus juices and creates an almost floral smell and flavor. Preserved lemons are bright and citrusy, slightly salty (though, store bought ones may be saltier). Each batch of lemons is different, so taste a piece before adding to your recipe to gauge the saltiness.

How to make Homemade Preserved Lemons: A Step by Step Tutorial

What Lemons Should You Use?

If it is citrus season, I highly recommend finding (organic) meyer lemons, which are a tad sweeter than standard lemons and have a more delicate peel as well. If you can't find meyer lemons at the a store or farmers market.

Of course standard lemons would work beautifully, but I would suggest finding organic if possible.

How to Make Preserved Lemons

  1. Remove any produce stickers and wash and dry lemons very well. 
  2. Using a paring knife, cut the very tips off each end and discard.
  3. Standing the lemon up vertically, cut a deep slit, about ¾ of the way down, but keeping the root end in tact. Cut another slit in the lemon, as if you are making an ‘X’ or cutting the lemon in quarters, but keeping the root in tact. 
How to make Homemade Preserved Lemons: A Step by Step Tutorial

4. Open up the lemon and add 1 hefty tablespoon of kosher salt and place in mason jar. Continue with the rest of the lemons, adding to the same jar until very full. 

How to make Homemade Preserved Lemons: A Step by Step Tutorial

5. Gently press down on the lemons so they are very compact and top jar with fresh lemon juice. 

How to make Homemade Preserved Lemons: A Step by Step Tutorial

6. Seal jar with a clean lid and place on the countertop to windowsill for 3-4 days. (*Note: I like to turn the jars every so often to move the salt around.) 

7. Place the jar in the fridge for at least 2 weeks and until the peel is very soft. 

8. After a few weeks, chop the lemon up to use in recipes.

How Long Do Preserved Lemons Last For?

A very long time. So far I am working through a jar that was made well over 9 months prior to this post and see no signs of oxidation or molding. If your lemons have enough salt and are initially covered with lemon juice to prevent oxygenation, yours will last well into a year. Though, I promise you, they won't last that long!

What Part of the Preserved Lemon Should You Use?

Many recipes say to just use the peel, because the pulp can much saltier. However, because these homemade preserved lemons are not that salty, I suggest using the entire lemon, pulp and peel. 

A step by step guide on how to make homemade preserved lemons.

My tip: always taste a little of the lemon before adding to your recipe so you can gauge the saltiness, but I have been using the entire lemon (minus the seeds) in my recipes.

Ways to Use Preserved Lemons

  • In recipes such as chicken tagine with olives or preserved lemon and yogurt marinated chicken
  • Make Compound Butter: Add chopped preserved lemon to softened unsalted butter with grated garlic and chopped fresh herbs and mix well to combine, then store in fridge and use for fish, chicken or pasta recipes.
  • Add chopped preserved lemon to vinaigrette's and dressings
  • Add 1-2 tablespoons of the residual liquid to vinaigrette's.
  • Blend preserved lemon in a food processor to make a paste and use on salmon.
  • Add chopped preserved lemon in place of fresh lemon in Lemon Herb Couscous
How to make Homemade Preserved Lemons: A Step by Step Tutorial
Print Recipe
5 from 4 votes

Homemade Preserved Lemons

A step by step guide on how to make homemade preserved lemons to use in a multitude of Mediterranean recipes.
Prep Time10 minutes
Curing Time14 days
Total Time14 days 10 minutes
Course: Main Course, Snack
Cuisine: Mediterranean, Middle Eastern, Moroccan
Keyword: homemade preserved lemons, how to make preserved lemons, preserved lemons
Servings: 30 servings
Calories: 1kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

  • 8-10 meyer lemons organic if possible
  • ½ cup Kosher salt may need more if using more lemons
  • Fresh lemon juice

Instructions

  • Remove any produce stickers and wash and dry lemons very well.
  • Using a pairing knife, cut the very tips off each end and discard.
  • Standing the lemon up vertically, cut a deep slit, about ¾ of the way down, but keeping the root end in tact. Cut another slit in the lemon, as if you are making an ‘X’ or cutting the lemon in quarters, but keeping the root in tact.
  • Open up the lemon and add 1 hearty tablespoon of kosher salt and place in mason jar. Continue with the rest of the lemons, adding to the same jar until very full.
  • Gently press down on the lemons so they are very compact and top jar with fresh lemon juice.
  • Seal jar with a clean lid and place on the countertop to windowsill for 3-4 days. (*Note: I like to turn the jars every so often to move the salt around.)
  • Place the jar in the fridge for at least 2 weeks and until the peel is very soft.
  • After a few weeks, chop the lemon up to use in recipes.

Notes

Each batch of preserved lemons is different, so taste a piece before adding to recipes. Store bought preserved lemons are usually saltier then homemade.
Remove any seeds before adding to recipes.
Many recipes say to just use the peel, but because =these homemade preserved lemons are not that salty, I suggest using the entire lemon, pulp and peel. 

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 1886mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Lemon Herb Couscous

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A simple four ingredient recipe for lemon herb couscous that takes nearly 15 minutes and is a fantastic side to Mediterranean dishes.

A simple four ingredient recipe for lemon herb couscous that takes nearly 15 minutes and is a fantastic side to Mediterranean dishes.

Back Pocket Recipes

I'd like to call this a 'back pocket recipe', aka recipes that you don't have to think about and go good with all sorts of main dishes. I have a handful that I can whip up at a moments notice; creamy polenta or a classic roast chicken are recipes we all should know by memory. And this simple lemon herb couscous is one of them.

Couscous Ratio

For every 1 cup of couscous, you need 1 ¼ cup of liquid.

Couscous vs. Pearl Couscous

Traditional couscous is made from semolina and is much finer and grain-like that cooks relatively quickly, in just as long as it takes water to boil.

Pearl couscous, also called Israeli couscous is made from semolina and wheat flour and is shaped like little pearls and takes a bit longer to cook, about 10 minutes.

Here are a Few Israeli couscous Recipes:

A simple four ingredient recipe for lemon herb couscous that takes nearly 15 minutes and is a fantastic side to Mediterranean dishes.

How to cook Couscous

Add couscous to a small pot and place over low-medium heat. Use a spatula to toast the couscous for a few minutes, making sure all the kernels are lightly toasted.

Pour out couscous and reserve to a bowl and set aside. In the same pot, add liquid (vegetable or chicken stock) and bring to a low boil.

Once boiling, add lemon juice and pour in couscous and give it one good stir. Turn heat off and place a lid on the pot. Let couscous absorb stock for about 10 minutes.

Then remove lid and fluff with a fork to separate the kernels. Mix in chopped herbs and serve.

A simple four ingredient recipe for lemon herb couscous that takes nearly 15 minutes and is a fantastic side to Mediterranean dishes.

What to Serve Couscous With

A simple recipe for lemon herb couscous that takes nearly 15 minutes and is a fantastic side to other Mediterranean dishes.
Print Recipe
5 from 2 votes

Lemon Herb Couscous

A simple four ingredient recipe for lemon herb couscous that takes nearly 15 minutes and is a fantastic side to Mediterranean dishes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Mediterranean, Moroccan
Keyword: lemon couscous, lemon herb couscous
Servings: 4 servings
Calories: 166kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

  • 1 cup couscous
  • 1 ¼ cup vegetable or chicken stock low sodium preferred
  • Juice of 1 lemon
  • Small handful of fresh herbs roughly chopped (any combination of parsley, mint, cilantro)
US Customary - Metric

Instructions

  • Add couscous to a small pot and place over low-medium heat. Use a spatula to toast the couscous for a few minutes, making sure all the kernels are lightly toasted.
  • Pour out couscous and reserve to a bowl and set aside. In the same pot, add liquid (vegetable or chicken stock) and bring to a low boil.
  • Once boiling, add lemon juice and pour in couscous and give it one good stir. Turn heat off and place a lid on the pot. Let couscous absorb stock for about 10 minutes.
  • Then remove lid and fluff with a fork to separate the kernels. Mix in chopped herbs and serve.

Notes

Couscous is highly customizable, a few ideas are:
Adding ½ teaspoon of turmeric or saffron for color and flavor.
Sauté chopped shallot and garlic before toasting the couscous. 
Top couscous with toasted pine nuts of slivered almonds.

Nutrition

Calories: 166kcal | Carbohydrates: 34g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 72mg | Fiber: 2g | Sugar: 1g | Vitamin A: 156IU | Calcium: 10mg | Iron: 1mg

Chicken Tagine with Preserved Lemons and Olives

· 2 Comments

A flavorful weeknight chicken tagine recipe made in nearly 30 minutes. With just a handful of bold spices, salty preserved lemons and buttery olives.

A flavorful weeknight chicken tagine recipe made in nearly 30 minutes. With just a handful of bold spices, salty preserved lemons and buttery olives.

Weeknight Chicken Tagine

There is nothing I love more then a simple roast chicken but we are always finding ways to make the flavors pop. For another wonderful Chicken meal, try my One Pot Chicken Provencal or my Chicken Francese.

Chicken tagine has some serious bold flavors and you don't need a traditional tagine pot to create something fantastic. I took inspiration from Moroccan flavors of turmeric and cinnamon and made a colorful spice rub for the chicken. For another wonderful mediterranean recipe try my Turkish Stuffed Onions.

Once seared, the spiced chicken is settled on top of sliced onions and carrots and simmered with preserved lemons, olives and apricots.

For another One-Pot Chicken meal try my Spanish Chicken Stew.

Weeknight Chicken Tagine Recipe with Preserved Lemons, Olives and Dried Apricots

Spices and Ingredients

Spices: cinnamon, turmeric, coriander, paprika

Preserved Lemons: Homemade preserved lemons are used in this recipe which may be less salty than store bought. Either way, taste a piece to know how salty your lemons are.

Olives: Buttery castelveltrano olives are used in this recipe for their mildness, though other olive options would be green manzanilla olives and/or kalamata olives.

Dried Apricots: Or other dried fruit that has a bit of tartness.

Weeknight Chicken Tagine Recipe with Preserved Lemons, Olives and Dried Apricots

Side Dishes to go with Chicken Tagine

Lemon Herb Couscous

Honey Harissa Cauliflower

Lemon Rice Pilaf with Dill and Pistachios

Homemade Pita Bread

Quinoa Tabbouleh Salad

Yellow Mediterranean Rice with Turmeric

A flavorful weeknight chicken tagine recipe made in nearly 30 minutes. With just a handful of bold spices, salty preserved lemons and buttery olives.
Print Recipe
5 from 8 votes

Chicken Tagine with Preserved Lemons and Olives

A flavorful weeknight chicken tagine recipe made in nearly 30 minutes. With just a handful of bold spices, salty preserved lemons and buttery olives.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mediterranean, Moroccan
Keyword: chicken tagine, chicken tagine with olives, easy chicken tagine, weeknight chicken tagine
Servings: 4 servings
Calories: 733kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 2 pounds chicken thighs bone in and skin on

Chicken Marinade

Tagine

US Customary - Metric

Instructions

  • Pat the chicken thighs dry with paper towels and set aside.
  • In medium sized bowl, add the grated garlic, olive oil, saffron, spices and chopped preserved lemon and whisk to combine. Add the chicken pieces to the bowl and rub the marinade all over the chicken and set aside.
  • Heat a medium sized cast iron skillet on medium heat and drizzle with olive oil. Place chicken thighs, skin side down into the skillet and brown until chicken skin is deep golden, about 5-7 minutes. Then turn chicken over and cook for another 4-5 minutes.
  • While chicken is cooking, add 1 cup of water and preserved lemon juice to the same bowl you used to marinate the chicken, and give it a quick whisk to pick up any leftover marinade and set aside.
  • Once chicken is done cooking on both sides, remove from skillet and set aside on a plate.
  • In the same skillet, add sliced onions and carrots and sauté until onions are just softened, about 2-3 minutes.
  • Add the garlic and turmeric and sauté for another 1-2 minutes.
  • Nestle chicken on top of vegetables, skin side up and pour chicken stock and preserved lemon juice mixture into the skillet and bring chicken up to a simmer and cook until chicken is cooked through, for another 15-20 minutes.
  • Towards the last 5-10 minutes of cooking, scatter the olives, chopped apricots and sliced preserved lemon. Once done, garnish tagine with fresh chopped parsley and serve.

Video

Notes

This recipe uses both the pump and peel of the preserved lemon, however if your lemons are store bought, which are usually saltier, you may want to use half the amount

Nutrition

Calories: 733kcal | Carbohydrates: 22g | Protein: 40g | Fat: 54g | Saturated Fat: 13g | Cholesterol: 224mg | Sodium: 811mg | Potassium: 893mg | Fiber: 4g | Sugar: 13g | Vitamin A: 6237IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 3mg

Savory Bread Pudding with Leeks, Mushrooms and Gruyere

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A modern spin on traditional stuffing, this savory bread pudding is filled with bold flavors of sauteed leeks, herb sauteed mushrooms and a good amount of nutty and savory Gruyere.

A modern spin on traditional stuffing, this savory bread pudding is filled with bold flavors of sauteed leeks, herb sauteed mushrooms and a good amount of nutty and savory Gruyere.

Savory Bread Pudding is better Than Stuffing

There..I said it and I'm not taking that statement back.

Instead of the traditional stuffing with sauteed celery and other vegetables, this savory bread pudding is kicked up with layers of fantastic flavor. Sauteed leeks and a creamy base of shredded Gruyere, milk and eggs makes the bread pudding incredibly decadent.

A modern spin on traditional stuffing, this savory bread pudding is filled with bold flavors of sauteed leeks, herb sauteed mushrooms and a good amount of nutty and savory Gruyere.

Bread Pudding Ingredients

Bread: Stale, dried bread is a must. If you only have fresh, pop it in the oven for a few minutes to dry. As for type, we like ciabatta or sourdough for it's flavor.

Aromatics: Leeks and garlic give the bread pudding so much flavor.

Herbs: And lots of it! Fresh rosemary, thyme and sage.

Mushrooms: This one is for the mushrooms lovers.Baby portobello or crimini mushrooms are cut in half and simply sauteed with the other aromatics.

Cheese: This is where it gets good. Something melty and nutty such as Fontina or Gruyere, or any alpine style cheese that melts well.

Liquid Base: And this is what makes this recipe differ from stuffing. Whole milk is whisked with eggs and stock making the bread pudding a bit more luxurious.

How to Make Savory Bread Pudding

Saute leeks in olive oil and butter until softened. Add garlic, and saute for another inutes.

Add mushrooms and chopped herbs and saute until mushrooms just begin to soften. Season with salt and pepper.

In a large bowl, whisk the milk, eggs and stock together and add the cubed bread, mushroom and herb mixture and grated cheese and toss everything well.

Add stuffing to a buttered casserole dish and bake for 35-40 minutes at 400 degrees Fahrenheit until the top is golden brown and cheese is bubbly.

A Few Tips

  • Make ahead for Thanksgiving up to two days in advance. Assemble and then bake an hour before serving.
  • This recipe is highly customizable, use different styles of bread or other roasted vegetables such as butternut squash.

More Thanksgiving Favorites

Roasted Brussels Sprouts with Lemon Zest

Roast Turkey with Citrus, Herbs and Zaatar

Roasted Kabocha Squash with Pomegranate Molasses

A modern spin on traditional stuffing, this savory bread pudding is filled with bold flavors of sauteed leeks, herb sauteed mushrooms and a good amount of nutty and savory Gruyere.
Print Recipe
4.79 from 14 votes

Savory Bread Pudding with Leeks, Mushrooms and Gruyere

A modern spin on traditional stuffing, this savory bread pudding is filled with bold flavors of sauteed leeks, herb sauteed mushrooms and a good amount of nutty and savory Gruyere.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: savory bread pudding, Thanksgiving bread pudding, Thanskgiving stuffing
Servings: 4 servings
Calories: 421kcal
Author: Samantha Ferraro
Cost: $8

Ingredients

  • 3 cups cubed ciabatta or sourdough
  • Olive oil for drizzling
  • 2 tbsp. unsalted butter
  • 1 large leek cut into half moon shapes
  • 2 garlic cloves chopped finely
  • 8 ounces crimini mushrooms cut in half
  • 1 tbsp. chopped rosemary
  • 1 tbsp. chopped sage + extra for garnish
  • 4-5 sprigs of thyme leaves removed and chopped
  • Salt and pepper
  • 1 ½ cup grated Fontina and/or Gruyere
  • 2 whole eggs
  • ½ cup whole milk
  • 1 cup chicken or vegetable stock
US Customary - Metric

Instructions

  • Pre-heat oven to 400 degrees Fahrenheit and arrange bread on a baking sheet and bake for 5 minutes to dry out the cubes.
  • Meanwhile, butter the inside of a casserole dish and set aside.
  • Drizzle a sauté pan with olive oil and add butter and sauté leeks over medium heat for about 6-8 minutes until softened. Add garlic and sauté for another minute.
  • Add mushrooms and chopped herbs and sauté everything for 3-5 minutes, until mushrooms just start to soften. Season with salt and pepper and set aside.
  • In a large bowl, whisk eggs, milk and stock together and add cubed bread, mushroom mixture, and grated cheese. Toss together
  • Transfer the stuffing to the buttered dish, top with more sage and bake for 30-40 minutes, until the top is golden brown.
  • Once done, let bread pudding cool down for a few minutes before serving.

Notes

This recipe is highly customizable and can be scaled up or down easily.
Feel free to substitute roasted squash in lieu of mushrooms.
Can be made ahead up to two days in advance, just assemble and bake an hour before serving.

Nutrition

Calories: 421kcal | Carbohydrates: 23g | Protein: 24g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 157mg | Sodium: 410mg | Potassium: 503mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1356IU | Vitamin C: 7mg | Calcium: 634mg | Iron: 3mg

Stuffed Acorn Squash with Spiced Rice (Hashweh)

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Acorn squash is stuffed with a Lebanese rice mixture called hashweh that is layered with warm spices of cinnamon, ground beef and tart cranberries.

Acorn squash is stuffed with a Lebanese rice mixture called hashweh that is layered with warm spices of cinnamon, ground beef and tart cranberries.

Rice Stuffed Acorn Squash

As soon as fall rolls in, we buy all the squashes and find fun ways to pop their naturally sweet flavors. Roasted kabocha with pomegranate and tahini is one way or lentil stuffed delicata squash is another favorite.

But for the sweet buttery notes of acorn squash, Lebanese hashweh was the perfect stuffing. Hashweh or hashwee is a spiced rice dish with cinnamon, allspice and cumin that's cooked with ground beef (or lamb) and garnished with toasted pint nuts.

Once hollowed out, acorn squash is the perfect vessel to hold a hearty rice filling and the warm flavors paired so well with the squash.

If you like this recipe you will want to try my Mediterranean rice and my Persian Jeweled Rice.

How to Roast Acorn Squash

Pre-heat your oven to 400 degrees Fahrenheit while you prep the squash.

Wash the outside of the squash well and dry and with a strong knife and confident force, cut the squash in half, horizontally.

Then scoop out the seeds and compost. You may need to cut off a flat piece of the squash so the cut side can stand up with out tipping over.

Brush olive oil all over the inside of the squash and sprinkle with salt, pepper and allspice then place on a baking sheet, cut side down on a foil lined baking sheet (brush with more oil to make sure it doesn't stick) and bake for 30-35 minutes until just barely tender.

Remove from oven and let cool before stuffing with filling.

Acorn squash is stuffed with a Lebanese rice mixture called hashweh that is layered with warm spices of cinnamon, ground beef and tart cranberries.

Add Stuffing to Squash

Once your squash is roasted about halfway through and it has cooled slightly, add about a half cup of filling into the hollowed shells, gently pressing the filling in.

Drizzle a bit more olive oil then pop back into the oven to finish cooking for another 20 minutes. You may need to cover with foil if the tops get too dark too quickly.

What to Serve with stuffed Acorn Squash

This is meant to be a gluten free main course and is so fantastic on it's own. To make it more of a complete meal, serve with:

Shredded Brussels Sprouts Salad with Pecorino

Chopped Kale Salad with Creamy Tahini Dressing

Acorn squash is stuffed with a Lebanese rice mixture called hashweh that is layered with warm spices of cinnamon, ground beef and tart cranberries.
Acorn squash is stuffed with a Lebanese rice mixture called hashweh that is layered with warm spices of cinnamon, ground beef and tart cranberries.
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5 from 6 votes

Stuffed Acorn squash with Spiced Rice

Acorn squash is stuffed with a Lebanese rice mixture called hashweh that is layered with warm spices of cinnamon, ground beef and tart cranberries.
Prep Time10 minutes
Cook Time50 minutes
Cooling10 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American, Lebanese, Mediterranean
Keyword: acorn squash stuffed with rice, rice stuffed acorn squash, stuffed acorn squash
Servings: 4 servings
Calories: 546kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Acorn Squash

Rice Stuffing

US Customary - Metric

Instructions

  • Pre-heat Oven: Start by preheating the oven to 400 degrees Fahrenheit and wash and dry the acorn squash.
  • Prep Acorn Squash: Cut squash in half, horizontally and scoop out any seeds. You may need to cut a small piece of the bottom off so the squash can stand up without topping over.
  • Roast Squash: Brush olive oil all over the inside of the flesh and season with allspice and salt. Place squash on a foil lined backing sheet cut side down and roast for 25-30 minutes until just barely cooked through. Once done, remove from the oven and let cool slightly.
  • Make Rice Filling: While the squash roasts, make the spiced rice filling. Heat a pot over medium heat and melt 1 tablespoon of ghee. Add ground beef and onion and cook until meat is filly cooked through and onion has softened.
  • Add garlic and spices and give everything a good saute.
  • Add basmati rice and give everything another stir and pour in stock. Add 1 tablespoon of ghee and bring to a boil then reduce to a simmer. Cook until rice is cooked through, about 15 minutes.
  • Toast the Pine Nuts: While rice cooks, make the toasted pine nuts. Melt ghee in a small skillet and add pine nuts. Saute until pine nuts just begin to toast and turn golden brown and small nutty. Remove from heat and set aside, they will be very hot.
  • Once rice is done, fluff with a fork and add toasted pine nuts, dried cranberries and chopped parsley.
  • Stuff Squash with Filling: Add a heaping half cup of filling to squash, depending how large your squash are and lightly drizzle the tops with olive oil.
  • Finish Cooking Squash: Place back in the oven and continue roasting until squash is fully cooked, another 20 minutes. You may need to cover with foil so the tops don't get too dark too quickly.
  • Once done, let cool slightly before serving and garnish with extra fresh herbs.

Notes

For a short cut, make or guy pre-made Basmati rice and that to the meat mixture.
If you don't have dried cranberries, dried currants or barberries are a nice substitute. The rice mixture is based off of my hashweh recipe.
You may have a bit more filling leftover which is great for leftovers.

Nutrition

Calories: 546kcal | Carbohydrates: 53g | Protein: 15g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 497mg | Potassium: 1036mg | Fiber: 5g | Sugar: 8g | Vitamin A: 791IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 4mg

Lebanese Hashweh Rice (Spiced Rice with Ground Beef and Pine Nuts)

· 4 Comments

A decadent and impressive spiced rice dish that literally translates to "stuffing". Layered with warm spices of cinnamon and allspice, savory ground beef and toasted pine nuts.

A decadent and impressive spiced rice dish that literally translates to "stuffing". Layered with warm spices of cinnamon and allspice, savory ground beef and toasted pine nuts.

What is Hashweh

A gorgeous spiced rice dish with Levantine decent that is also called hashwee. The rice is flavored with warm spices such as cinnamon and allspice and is layered with ground meat and topped with toasted pine nuts.

The word hashweh literally means stuffing and is fantastic stuffed into zucchini, eggplant or layer hashweh over creamy tahini. Hashweh is also served for the holidays and makes a fantastic dinner centerpiece.

Lebanese Spiced Rice Ingredients

Ghee: Is clarified butter and is classic in this recipe. Though butter or olive oil will work too, but the olive oil may offer a stronger and fruitier flavor.

Ground Beef: Lean ground beef is browned with the rice, but I've made this with ground lamb adn a combination of the two.

Basmati Rice: Our favorite style of rice because it is light and fragrant.

Onion and Garlic: Classic aromatics, I used a red onion in this recipe for the color and sweetness but others should work well.

Warm Spices: Cinnamon, cumin, allspice, nutmeg, salt and pepper is what gives this dish its exciting and warm flavors.

Pint Nuts: Toasted in ghee until golden brown. Slivered almonds would be fantastic to add or substitute.

A decadent and impressive spiced rice dish that literally translates to "stuffing". Layered with warm spices of cinnamon and allspice, savory ground beef and toasted pine nuts.

Instructions to Make Hashweh

Over medium heat, add ghee to a medium sized pot. Add in ground beef and onion and cook until beef is fully cooked through. Add in garlic and spices and saute for another minute.

Wash rice very well until water turns clear and add rice to the meat mixture and give everything a good stir.

Pour in stock and add another tablespoon of ghee.

Place lid on and bring to a boil, then reduce down to a simmer and cook until rice is cooked through, about 20 minutes.

While rice is cooking, make the toasted pine nuts. Melt ghee in a small nonstick skillet over medium heat and pine nuts. Toss pine nuts around and saute for a few minutes until the pine nuts just start to turn golden brown. As soon as you can smell the pine nuts, remove them to another plate and let cool. They will be very hot.

Once done, let rice sit for a few minutes and then fluff with a fork. Garnish with toasted pine nuts and fresh chopped herbs.

If you like this Hashweh recipe you may enjoy my Mediterranean rice and my Persian Rice with Dates and Pistachios.

What to Serve Hashweh With

Serve hashweh with creamy tahini sauce and homemade pita bread to dip in everything.

More great rice dishes

A decadent and impressive spiced rice dish that literally translates to "stuffing". Layered with warm spices of cinnamon and allspice, savory ground beef and toasted pine nuts.
Print Recipe
5 from 6 votes

Lebanese Hushweh Rice (Spiced Rice with Meat and Pine Nuts)

A decadent and impressive spiced rice dish that literally translates to "stuffing". Layered with warm spices of cinnamon and allspice, savory ground beef and toasted pine nuts.
Prep Time10 minutes
Cook Time20 minutes
Resting Time10 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: Lebanese, Mediterranean, Middle Eastern
Keyword: Hashwee, Hashweh, Lebanese Hashweh, Lebanese rice, Spiced rice
Servings: 4 servings
Calories: 820kcal
Author: Samantha Ferraro
Cost: $12

Ingredients

Rice

Toppings:

US Customary - Metric

Instructions

  • Cook Beef in Ghee. Over medium heat, add 2 tablespoons of ghee to a medium sized pot. Add in ground beef and onion and cook until beef is fully cooked through, breaking up the meat as you go. Add in garlic and spices and saute for another minute.
  • Add Rice. Wash rice very well until water turns clear and add rice to the meat mixture and give everything a good stir.
  • Add Stock. Pour in stock and add another tablespoon of ghee.
  • Simmer Rice. Place lid on and bring to a boil, then reduce down to a simmer and cook until rice is cooked through, about 20 minutes.
  • Toast Pine Nuts. While rice is cooking, make the toasted pine nuts. Melt ghee in a small nonstick skillet over medium heat and pine nuts.
  • Toss pine nuts around and saute for a few minutes until the pine nuts just start to turn golden brown. As soon as you can smell the pine nuts, remove them to another plate and let cool. They will be very hot.
  • Garnish Rice. Once done, let rice sit for a few minutes and then fluff with a fork. Garnish with toasted pine nuts, fresh chopped herbs and good sprinkle of sumac.

Notes

If you don't like ground beef, ground lamb is a great substitute and very authentic as well.
For a vegetarian take, I would suggest chopped up mushrooms such as portobello and cremini. if pine nuts aren't available, slivered almonds will work too.
Servings are set for 4 as a main course but can go up to 6 servings as a side dish
Leftovers are fantastic stuffed in zucchini, eggplant and tomatoes.

Nutrition

Calories: 820kcal | Carbohydrates: 57g | Protein: 30g | Fat: 53g | Saturated Fat: 21g | Cholesterol: 119mg | Sodium: 418mg | Potassium: 665mg | Fiber: 3g | Sugar: 4g | Vitamin C: 3mg | Calcium: 67mg | Iron: 4mg

Pomegranate Roasted Vegetables with Tahini

· 2 Comments

Colorful vegetables are tossed with tangy pomegranate molasses and honey before being roasted and caramelized, then finished with a good drizzle of creamy tahini sauce, pomegranate seeds and almonds.

Colorful vegetables are tossed with tangy pomegranate molasses and honey before being roasted and caramelized. Then finished with a good drizzle of creamy tahini sauce ,pomegranate seeds and almonds. #pomegranatemolasses

Using Pomegranate Molasses in Recipes

Pomegranate molasses is a thick syrup made from reduced pomegranate juice. It has the consistency of molasses, it's rich and dark and quite tangy.

We love cooking with pomegranate molasses and use it in a number of ways. Drizzling on roasted kabocha squash, or add to a vinaigrette and pomegranate molasses is one of the main ingredients in muhammara, a Turkish walnut and pepper dip that is outstanding.

Many grocery stores sell pomegranate molasses and you can also find it at Mediterranean/International stores and online.

Roasted Vegetables with Pomegranate Molasses

When pomegranate molasses is tossed with vegetables before roasting, the syrup sweetens slightly yet keeps it's puckery tang.

Feel free to use in any sort of vegetable combinations. In this recipe, I used rainbow carrots, red onion and asparagus.

Toss vegetables with a good drizzle of olive oil and salt and pepper and roast until vegetables are caramelized and just cooked through. Once the vegetables are roasted, toss with a mixture of molasses and a good drizzle of honey for extra sweetness.

Dishes to serve with this dish

Chicken and pear

Shish Tawook (Grilled Chicken Skewers)

Colorful vegetables are tossed with tangy pomegranate molasses and honey before being roasted and caramelized. Then finished with a good drizzle of creamy tahini sauce ,pomegranate seeds and almonds.

More great vegetable dishes

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4.86 from 7 votes

Pomegranate Roasted Vegetables with Tahini

Colorful vegetables are tossed with tangy pomegranate molasses and honey before being roasted and caramelized. Then finished with a good drizzle of creamy tahini sauce ,pomegranate seeds and almonds.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: pomegranate molasses, vegetables with pomegranate
Servings: 4 servings
Calories: 936kcal
Author: Samantha Ferraro
Cost: $8

Ingredients

Roasted Vegetables (Use any you have on hand)

Tahini Sauce

Additional Toppings

US Customary - Metric

Instructions

  • Preheat oven to 400 degrees Fahrenheit whiel you prep the rest of the recipe
  • Season vegetables and roast. Lay vegetables on a foil lined baking sheet and drizzle with olive oil, salt and pepper. Toss to combine and roast in the oven at roast for about 25-30 minutes, or until vegetables begin to caramelize.
  • Mix pomegranate molasses and honey. While vegetables are cooking, mix pomegranate molasses and honey in a small bowl and set aside.
  • Make the tahini sauce by adding tahini, lemon jucie, garlic, cayenne and olive oil and give everything a good pulse in a food processor. Add water and mix again and season with salt and pepper. You may add more water for a thinner consistency.
  • Toss cooked vegetables with syrup. When vegetables are done, remove from oven and gently toss the pomegranate and honey mixture, coating everything.
  • Garnish vegetables. Transfer vegetables to a serving dish and drizzle with tahini sauce and top with almonds and pomegranate seeds.

Notes

This is a very versatile recipe, use whatever vegetables you have on hand.
Make an extra batch of tahini sauce and keep in the fridge to use as a dip.

Nutrition

Calories: 936kcal | Carbohydrates: 127g | Protein: 26g | Fat: 93g | Saturated Fat: 13g | Sodium: 233mg | Potassium: 1567mg | Fiber: 16g | Sugar: 71g | Vitamin A: 40964IU | Vitamin C: 58mg | Calcium: 289mg | Iron: 7mg

Thanksgiving Dinner for Two

· 8 Comments

The ultimate guide for Thanksgiving dinner for two. Including all the traditional favorite side dishes and succulent herb turkey.

The ultimate guide for Thanksgiving dinner for two. Including all the traditional favorite side dishes and succulent herb turkey.

This is an older post originally published in 2013. My dear friend, Rachel wrote this entire Thanksgiving cooking guide for an intimate dinner.

Rachel is a well known blogger at Rachel's Reviews and is the creator of two podcasts, Hallmarkies Podcast and Rachel's Reviews where she reviews movies, interviews actors and delves into the behind the scenes. In fact, I was on Rachel's podcast recently where we chatted about the movie Julie and Julia. Click here to listen to the episode.

All the recipes and photographs are Rachel's, and since originally posted, I have updated the post with easier to read instructions, nutritional information and tips from Rachel (and myself.).

I hope you enjoy this intimate cooking guide for Thanksgiving. Thank you Rachel!

The ultimate guide for Thanksgiving dinner for two. Including all the traditional favorite side dishes and succulent herb turkey.

Small Thanksgiving Dinner Tips

The holiday season is looking a bit different this year where many of us are finding ourselves celebrating with much smaller gatherings. However, cooking for two or even one is not only possible but also very enjoyable. 

  1. Plan ahead so you don’t have all the cooking in one day. Such as desserts and rolls the day before. You could also do the rolls the day before if that is important to you.
  2. Pick 2 sides and make them really well.  I chose to make mashed potatoes and stuffing because it's classic.
  3. Store bought is fine (as Ina would say). There’s no reason to make everything yourself. For this dinner, store ought rolls are used or you could get a rotisserie chicken or cooked turkey.
  4. Pick a vegetable that you can buy in small amounts.  For example green beans are great because you can buy enough for your recipe, which will also save on time and money. 
  5. Splurge on the good stuff. Good butter or free range turkey. To quote the amazing Judith Jones “Some say Why would I want to go to all that trouble just for me? My answer is: If you like good food, why not HONOR YOURSELF enough to make a pleasing meal and relish every mouthful.”  Cheers to you!

Thanksgiving for Two Menu and Instructions

Roast Turkey Breast with Herbs and Gravy  

  • Thaw bird completely before cooking. Make a paste with fresh herbs and butter then rub the bird with it and put underneath the skin. Check the label but it usually ends up being about 30 minutes for every pound at 350.
  • It should get to a temperature of 160 to be done.
  • Take pan drippings and skim off excessive oil. Then mix together a little water and flour until smooth. My Mom even uses the blender for hers but I prefer minimal dishes. Then you add the flour-water to the drippings and stir until the mixture thickens up. Then add salt to taste.
The ultimate guide for Thanksgiving dinner for two. Including all the traditional favorite side dishes and succulent herb turkey.

Yukon Gold Mashed Potatoes

  • Cook 4 Yukon gold potatoes in the crock-pot under high for 6 hours (which saves time) and then mash with skins on.
  • Add ¼ cup of cream/milk and ½ stick of butter and mix until most of the clumps are gone.
  • You can make it with as many potatoes as you like or just one if you want.
  • Season with salt and pepper, to taste.

Cornbread Stuffing with Maple Sausage and Apricots

  • Cook onion, celery, maple sausage until onions soft, sausage cooked.
  • Add cornbread stuffing cubes and 2-4 cups of chicken broth.
  • Add diced dried apricots and then put in oven at 350 for 45 minutes.

Cranberry Relish

  • In food processor pulsing blade finely ground 1 bag of fresh cranberries, 2 tablespoons agave nectar or sugar, a whole peeled orange cut into segments and a cup of nuts (I’ve made it with almonds, walnuts and pecans, all good).
  • Add more sweetener to taste.

Green Beans with Bacon Vinaigrette

  • Cook bacon into bite sized pieces. Remove most of the bacon fat from the pan leaving a couple of tablespoons inside.
  • Cook beans in boiling water (I’ve actually found the microwave does this quite well) add red onion, 1 tablespoon of sugar to the bacon fat and then ¼ cup balsamic vinegar (you could use any vinegar you like. I used an apricot balsamic from Sutter Buttes Olive Oil that I got in one of my subscription boxes. It was great! Combine beans with sauce and stir. Top with crunchy bacon.
The ultimate guide for Thanksgiving dinner for two. Including all the traditional favorite side dishes and succulent herb turkey.

No Bake Pumpkin Cheesecakes

  • Mix together ground gingersnaps, melted butter and sugar and press into the bottom of molds or spring-form pan. You can opt to bake it for 5 minutes to create a more solid crust but it's not necessary.
  • For filling mix together cream cheese, sour cream, pumpkin, and sugar. Heat up marshmallows and butter until cooked and bubbling. Add to rest of wet filling mix. Beat vigorously. Add to molds and set overnight. The next day, top with whipped cream.
No bake cheesecake for a small Thanksgiving #thanksgivingfortwo
Print Recipe
5 from 9 votes

Thanksgiving Dinner for Two

The ultimate guide for Thanksgiving dinner for two. Including all the traditional favorite side dishes and succulent herb turkey.
Prep Time30 minutes
Cook Time50 minutes
Cheesecake Setting in Fridge8 hours
Total Time9 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: small thanksgiving, thanksgiving dinner, Thanksgiving for two
Servings: 2 servings
Calories: 2150kcal
Author: Samantha Ferraro
Cost: $20

Ingredients

Turkey Breast

  • 1 4 pound turkey breast with skin
  • 1 bunch fresh herbs Rosemary, thyme, sage
  • 4 tablespoons unsalted butter softened
  • Salt and pepper

Cornbread Stuffing

  • 1 tablespoon neutral oil
  • 1 cup chopped onion
  • 1 celery stalk chopped into ½ inch pieces
  • 2 links of maple sausage
  • 2 6 ounce bag dried cornbread stuffing cubes
  • ½ cup diced dried apricots
  • 3 cups Chicken broth low sodium, preferred

Gravy

Green Beans with Bacon Vinaigrette

  • 2 slices of bacon more if you want extra for salads
  • ½ pound green beans
  • ½ red onion chopped into ½ inch pieces
  • 1 tablespoons sugar
  • ¼ cup balsamic vinegar

Cranberry Relish

  • 1 12 ounce bag fresh cranberries
  • 2 tablespoons agave nectar or sugar
  • 1 orange peeled, seeded and cut into segments
  • 1 cup walnuts or pecans

Yukon Gold Mashed Potatoes

  • 4 Yukon potatoes
  • ¼ cup whole milk
  • 4 tablespoons unsalted butter softened
  • Salt and pepper to taste

No-Bake Pumpkin Cheesecake

Crust

  • 1 cup ground gingersnap cookies
  • 3 tablespoons unsalted butter melted
  • 4 tablespoons sugar or other sweetener

Cheesecake Filling

  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • 1 cup pumpkin puree
  • 1 ½ cups marshmallows
  • 4 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream whipped
US Customary - Metric

Instructions

Turkey Breast

  • Thaw turkey completely before cooking and generaously season with salt and pepper.
  • Pre-heat oven to 350 degrees Fahrenheit.
  • Make a paste with fresh herbs and butter and rub all over the turkey, and underneath the skin.
  • Place turkey in a roasting pan and roast for about 30 minutes until ski is golden brown and internal temperature reaches 160 degrees Fahrenheit.
  • Once turkey is done, remove from oven and tent with a sheet of foil for at least 20 minutes before cutting into it.

Gravy

  • Pour out any residual pan drippings and skim off excessive fat.
  • In small bowl, mix together flour and water until smooth and add mixture to pan drippings, whisking until sauce thickeness. Season with salt and pepper.

Cornbread stuffing

  • Drizzle a mediumsized skilley with oil and add chopped onion, celery and maple sausage. Cook until onions are soft and sausage is fully cooked throughout.
  • Add cornbread stuffing cubes and 2-3 cups of chicken broth.
  • Add diced dried apricots and give everything a good mix and transfer to an oven safe casserole dish.
  • Bake cornbread at 350 degrees Fahrenheit for about 45 minutes until the top is golden brown.

Green beans with bacon vinaigrette

  • Cook bacon until crisp and cut into bite sized pieces. Remove most of the bacon fat from the pan leaving a couple of tablespoons inside.
  • Cook beans in boiling water until just cooked through, about 3-4 minutes or you can steam them in the microwave too.
  • In the same pan as the bacon fat, add chopped red onion and saute for 2-3 minutes to soften. Then add sugar and balsamic vinegar and green beans.
  • Give everything a cook saute making sure everything is combined well. Garnish with crunchy bacon pieces.

Cranberry Relish

  • In a food processor, add the cranberries, sugar, nuts and orange.
  • Pulse everything until finely ground.
  • Taste for seasoning and adjust sweetness. Spoon relish into bowls and serve.

Yukon Gold Mashed Potatoes

  • Add potatoes to a pot of cold water and bring to a boil Cook until potatoes are completely tender.
  • Once potatoes are done, drain the water and mash with the skins on.
  • Add whole milk (or heavy cream) and softened butter and mix until creamy
  • Season with salt and pepper, to taste and serve.

No Bake Pumpkin Cheesecake

  • Make the crust by mixing together all the crust ingredients and then press the mixture into bottom of molds or spring-form pan. You can then bake it for 5 minutes to create a more solid crust but it's not necessary.
  • For the filling, mix together cream cheese, sour cream, pumpkin, and sugar.
  • In another pot, add marshmallows and butter and cook on the stovetop on medium heat until melted and bubble.
  • Add marshmallo filling to the cream cheese fillng and beat vigorously (using either a stand mixer, hand mixer or whip by hand). Pour mixture into molds and let set overnight in the refridgerator.
  • The next day top cheesecakes with whipped cream and serve.

Notes

Potatoes can be made in the slow cooker by cooking on high for 4-6 hours, until fork tender.
Cheesecake recipe adapted from I Wash You Dry

Nutrition

Calories: 2150kcal | Carbohydrates: 305g | Protein: 59g | Fat: 313g | Saturated Fat: 158g | Cholesterol: 802mg | Sodium: 2815mg | Potassium: 4253mg | Fiber: 26g | Sugar: 158g | Vitamin A: 32042IU | Vitamin C: 195mg | Calcium: 823mg | Iron: 17mg

Pear and Pomegranate Crumble

· 5 Comments

Pear and pomegranate crumble flavored with fresh orange zest and vanilla paste is simple dessert that is impressive enough to serve on a weeknight or for a more lavish holiday dessert.

Pear and pomegranate crumble flavored with orange zest and vanilla paste is a simple and impressive weeknight dessert.

Crumble is the Answer to a Quick Dessert

When I am craving a quick dessert without much fuss, I turn to crumbles. See, crumbles are like cooking. Not much measuring, go with the flow and use what you have on hand, sort of dessert.

Different fruit combinations with a good dash of sugar and good ole' flour and butter topping is all you need. Once you get that down, flavor combinations are endless.

Pear and Pomegranate Crumble

  • Aromatics and flavors of cinnamon, nutmeg and orange go so well with pear and pomegranate. Lemon or grapefruit would work in place of orange if you need a substitute.
  • Topping includes flour, sugar, butter and oats, though oats can be eliminated if needed.
  • Pears are slightly sweet yet hold up to the baking. I used peeled and chopped d'anjou pears.
  • Pomegranate seeds hulled from a fresh pomegranate or pre-prepped, even frozen pomegranate arils will work. They are a bit tart and plump slightly as the crumble bakes.

Pear Crumble Instructions

1. In a medium bowl, add together all the topping ingredients (flour, brown sugar, oatmeal, cinnamon and nutmeg and cold butter. Use your finger tips to mix everything together and break up the butter until it is the sizes of peas. Don't be afraid to get your hands in there to really break the butter up.

Flour and oat topping for pomegranate and pear crumble.

2. In another bowl make the filling. Add together the chopped pears, pomegranate seeds, orange zest and juice of lemon and orange, vanilla paste, cinnamon, nutmeg, flour, salt and white sugar. Give everything a good mix.

Filling for pear crumble with lots of orange zest, pomegranate seeds, cubed pears and spices.

3. Butter the inside of an oven safe casserole dish and pour fruit mixture into the dish.

4. Top with the topping and gently press the topping down onto the fruit mixture.

5. Place the crumble on a foil lined baking sheet just in case of any spills and bake at 375 degrees Fahrenheit for about 40-45 minutes. When done, topping should be lightly golden browned and fruit bubbling.

6. Once done, let the crumble sit for a good 5 minutes since it will be very hot, then enjoy!

Pear and pomegranate crumble flavored with orange zest and vanilla paste is a simple and impressive weeknight dessert.

More Sweet inspiration

Skillet Chocolate Chip Cookie

Pear Eggnog French Toast with Pear and Pomegranate

Turkish Pistachio Baklava with Orange Blossom Syrup

Pear Tart Tatin with Puff Pastry

Pear and pomegranate crumble flavored with orange zest and vanilla paste is a simple and impressive weeknight dessert.
Print Recipe
5 from 7 votes

Pear and Pomegranate Crumble

Pear and pomegranate crumble flavored with orange zest and vanilla paste is a simple and impressive weeknight dessert.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American, Mediterranean
Keyword: fall fruit crumble, fruit crumble, pear crumble, pomegranate crumble
Servings: 4 servings
Calories: 513kcal
Author: Samantha Ferraro
Cost: $8

Ingredients

Topping

Fruit Filling

US Customary - Metric

Instructions

  • Pre-heat Oven: to 375 degrees Fahrenheit while you prep the rest of the recipe.
  • Make the Topping: In a medium bowl add the flour and butter and use your fingers to break up the butter until its the size of small peas. Add the oats, brown sugar, cinnamon and nutmeg and mix everythign together.
  • Make the Filling: In another bowl, add the chopped pears, pomegranate seeds, lemon and orange zest and juice, vanilla paste, spices, flour, sugar and pinch of salt. Give everything a good mix.
  • Pour Mixture into Dish: Lightly butter the inside of a small-medium oven safe casserole dish (a 3 cup souffle dish works well) and spoon fruit mixture into the dish.
  • Add Topping: Top the fruit mixture with the oat topping, gently pressing down to topping sticks.
  • Bake Crumble: Place cruble on a foil lined baking sheet (just in case there is any spillage) and bake for 40-45 minutes. When done, topping should be lightly browned and fruit bubbling.
  • Let Crumble Sit: It will be very hot so allow the crumble to cool down for at least 5 miutes before serving.

Notes

Feel free to have fun with the fruit combinations. Such as substituting apples for pears or using all lemon or all orange instead of both.
Pear crumble can be prepped ahead and baked when ready.
Crumble will stay well in the fridge for up to 3 days.

Nutrition

Calories: 513kcal | Carbohydrates: 99g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 13mg | Potassium: 393mg | Fiber: 9g | Sugar: 61g | Vitamin A: 473IU | Vitamin C: 39mg | Calcium: 76mg | Iron: 2mg

Sticky Cinnamon Bun Rugelach

· 3 Comments

Sticky bun, meet Rugelach! A twist on the traditional Jewish cookie, these rugelach are filled with caramelized nuts and topped with streusel and drizzled with sweet caramel.

Sticky bun, meet Rugelach! A twist on the traditional Jewish cookie, these rugelach are filled with caramelized nuts and topped with streusel and drizzled with sweet caramel. #rugelach #cinnamonbun

Cinnamon Bun + Rugelach

Cinnamon bun, meet your new BFF rugelach! I think you two will get along very, very well! For a sweet Jewish treat, try my Chocolate Matzo Toffee.

Word of warning, these cinnamon bun rugelach may be the most delicious and indulgent cookies you will ever bake.

Cinnamon and orange zest are added to the dough before being rolled with homemade caramel sauce and caramelized nuts and then the rugelach are topped with a simple streusel. Because, it's all about the layers.

And after everything is all baked and golden brown, you guessed it…drizzle with MORE caramel sauce and icing. After all, these are supposed to be sticky.

Ingredients and Components

Dough: Similar to my other rugelach recipes but to enhance the cinnamon bun flavors, orange zest and cinnamon are added to the dough.

Caramelized Nuts: Pecans and walnuts are used in this recipe but use your favorite nuts. The toast in butter and add sugar so the nuts get nice and toasty and coated.

Caramel Sauce: Butter, sugar and heavy cream make for a decadent caramel sauce. I like to add a splash of vanilla extract for a pop of flavor too.

Streusel Topping: Flour, sugar and softened or even melted butter make for a streusel topping that you can put on just about everything!

Sticky bun, meet Rugelach! A twist on the traditional Jewish cookie, these rugelach are filled with caramelized nuts and topped with streusel and drizzled with sweet caramel. #rugelach #cinnamonbun

Rugelach Making Tips

  • Use unsalted butter in the dough to control the amount of salt in your cookies.
  • Once you roll out the dough, use a cheesecake or pie pan as a guide to cut out a 9-10 inch circle, then cut the scraps off and save those to roll out again. (The dough is very versatile).
  • Use a pizza cutter to cut the rugelach into triangle shapes.
  • Once you roll your rugelach up, lay them on the baking sheet, tip side down so they bake evenly.
Sticky bun, meet Rugelach! A twist on the traditional Jewish cookie, these rugelach are filled with caramelized nuts and topped with streusel and drizzled with sweet caramel. #rugelach #cinnamonbun

More Rugelach Recipes

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5 from 5 votes

Sticky Cinnamon Bun Rugelach

Sticky bun, meet Rugelach! A twist on the traditional Jewish cookie, these rugelach are filled with caramelized nuts and topped with streusel and drizzled with sweet caramel.
Prep Time15 minutes
Cook Time20 minutes
Refridgerate Dough30 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Jewish
Keyword: cinnamon rugelach, rugelach
Servings: 40 rugelach
Calories: 286kcal
Author: Samantha Ferraro
Cost: $12

Ingredients

Dough

Caramelized Nuts

  • 1 ½ cups chopped nuts I used a combination of pecans and walnuts
  • 6 tablespoons unsalted butter
  • ½ cup brown sugar
  • 1 tablespoon orange zest
  • Pinch of salt
  • 1 cup raisins

Caramel Sauce

Streusel topping

Icing (optional)

US Customary - Metric

Instructions

  • Make the Dough: Add cream cheese and butter to a stand mixer fitted with a paddle attachment and and beat until creamy.
  • Add the sugar and orange zest and continue to mix until well incorporated. Then slowly add in the flour, cinnamon and salt and mix until just combined. Scrape down the bowl to make sure everything is mixed well.
  • Chill Dough: Once done, dump the dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes.
  • Caramelize the nuts: Add all the ingredients for the caramelized nuts in a large nonstick pan and cook on low heat until the butter melts. Use a spatula to toss everything around so the butter is evenly distributed.
  • Continue to cook until butter and sugar is completely melted and nuts smell toasted. Once done, pour onto a baking sheet and allow to cool. Then roughly break into pieces and set aside.
  • Make the Caramel Sauce: Add all the the caramel sauce ingredients together in a small pot and cook on low-medium heat until butter and sugar melt.
  • Continue cooking and stirring with a whisk until sauce thickens and is pourable, about 5-7 minutes. When done, let caramel cool to room temperature. However, the longer it sits, the thicker it will get.
  • Make the streusel: Add all the ingredients to a bowl and use your fingers to break up the butter into the flour evenly. Continue blending until butter is the size of peas. Set aside.
  • Make the icing: Stir the powdered sugar with the vanilla and milk until combined and pourable to desired consistency.
  • Pre-heat oven to 350 degrees Fahrenheit.
  • Roll out Dough: Take one dough-ball out of the fridge (leaving others chilled until ready to use) and on a well floured surface and using a lightly floured rolling pin, roll dough to about 9 inches in diameter. Then outline a circle using a plate or cheesecake as a guide to cut a circle. Remove scrape and save to roll out later.
  • Spread Filling: Spread about 2 tablespoons of caramel sauce over your circle in a thin even layer and sprinkle about ¼ cup of caramelized nuts and ¼ cup raisins evenly. Use your hands to gently press down so nuts and raisins stick.
  • Cut into Triangles and Roll: Cut the circle into eight pieces (a pizza cutter works great here) and roll the rugelach by starting at the outer end of the triangle and rolling in making a little crescent shape.
  • Place toppings on Rugelach: Place all rugelach end side down on parchment lined baking sheet and brush with egg wash. Then top each rugelach with streusel topping, gently pressing down so the streusel sticks. (It will be messy). Repeat with remaining balls of dough.
  • Bake Rugelach: Bake at 350 degrees Fahrenheit for about 18-20 minutes until lightly golden brown.
  • Add more Caramel: Once rugelach are done baking, drizzle more caramel sauce and icing on top. Allow to cool to room temperature.

Notes

A pizza cutter works great for cutting triangles pieces.
Save the scraps of dough and roll out for more rugelach.

Nutrition

Calories: 286kcal | Carbohydrates: 27g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 45mg | Potassium: 110mg | Fiber: 1g | Sugar: 16g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Cardamom Apple Cake

· 17 Comments

The perfect fall apple cake, seasoned with floral and earthy cardamom, bright orange zest and loaded with chunks of sweet apples. And perfect to serve alongside your favorite warm drink.

The perfect fall apple cake, seasoned with floral and earthy cardamom, bright orange zest and loaded with chunks of sweet apples. And perfect to serve alongside your favorite warm drink.

Apple and Cardamom

A true match made in cooking heaven. The whiff of earthy and floral cardamom is intoxicating and pairs so incredibly well with sweet apples.

Cardamom can become intense so use sparingly as I did in this recipe. There is just enough without being overpowering.

The perfect fall apple cake, seasoned with floral and earthy cardamom, bright orange zest and loaded with chunks of sweet apples. And perfect to serve alongside your favorite warm drink.

Apple Cake Ingredients

All Purpose Flour: I've tried making this with almond flour for fun, but it didn't have the structure AP does. Though, if you would like a gluten free option, I am sure an all purpose GF flour would work great, such as Bob's Red Mill All Purpose GF Flour.

Sugar: Both white and brown sugar are used, giving the apple cake a big more richness. I've made this with both light and brown and personally prefer the darker brown sugar.

Neutral Oil: Even though I love olive oil, it's too fruity for a spiced cake such as this. Grapeseed oil is what is used in this recipe, though vegetable oil would work well too.

Orange: Both the zest and juice are added and pair so well with the flavors of brown sugar, apples and spices.

Vanilla: Because there are so few ingredients in this recipe, I go for the really good spice. And a little goes a long way. Vanilla paste is thicker, almost like a honey, compared to vanilla extract and has beautiful specks on vanilla. I truly believe vanilla paste gives baked good great depth of flavor. It's an investment but Vanilla paste will last a while and be worth it in simple recipes like this.

Apples: Peeled honeycrisp apples are used in this recipe. They are not overly sweet but not tart and hold their shape. I could eat these all days long.

Spices: Cardamom, cinnamon, nutmeg and allspice give the entire apple cake fantastic earthy floral notes. I like to grate my own nutmeg but honestly, use what you have.

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and grease a 9 inch spring form pan with oil or butter. Line the bottom with parchment paper and set aside.
  2. In a bowl, add the chopped apples, cinnamon and brown sugar and toss together. Set aside while you make the rest of the recipe.
  3. In another large bowl, whisk together the flour, baking powder and spices and set aside.
  4. In another bowl, whisk the grapeseed oil, eggs, sugars, orange zest and juice and vanilla paste. Mix the wet and dry ingredients together and add the apples with all their juices.
  5. Give everything a good stir and pour batter into prepared pan and bake for 45 minutes. At 40 minutes, take a peek and use a toothpick or knife to check for doneness by sticking the knife into the cake and if it comes out clean, it's ready. If there is batter, bake for a little longer.
  6. Let the apple cake cool slightly before cutting into it. Lightly dust with powdered sugar, if desired.
  7. This can be enjoyed warm or at room temperature.
The perfect fall apple cake, seasoned with floral and earthy cardamom, bright orange zest and loaded with chunks of sweet apples. And perfect to serve alongside your favorite warm drink.

A Few More Apple recipe to Try:

Blueberry and Apple Borekas with Honey Tahini

Easy Apple Strudel with Puff Pastry

The perfect fall apple cake, seasoned with floral and earthy cardamom, bright orange zest and loaded with chunks of sweet apples. And perfect to serve alongside your favorite warm drink.
Print Recipe
4.92 from 24 votes

Cardamom Apple Cake

The perfect fall apple cake, seasoned with floral and earthy cardamom, bright orange zest and loaded with chunks of sweet apples. And perfect to serve alongside your favorite warm drink.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: apple cake, cardamom apple cake, cardamom cake
Servings: 8 servings
Calories: 332kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Apples

  • 3 cups peeled cored and chopped honeycrisp apples, about 4-5 medium sized apples)
  • 2 teaspoons cinnamon
  • 2 tablespoons brown sugar

Cake

US Customary - Metric

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit and grease a 9 inch spring form pan with oil or butter. Line the bottom with parchment paper and set aside.
  • In a bowl, add the chopped apples, cinnamon and brown sugar and toss together. Set aside while you make the rest of the recipe.
  • In another large bowl, whisk together the flour, baking powder and spices and set aside.
  • In anotehr bowl, whisk the grapesseed oil, eggs, sugars, orange zest and juice and vanilla paste. Mix the wet and dry ingredients together and add the apples with all their juices.
  • Give everything a good stir and pour batter into prepared pan and bake for 45 minutes. At 40 minutes, take a peek and use a toothpick or knife to check for doneness by sticking the knife into the cake and if it comes out clean, it's ready. If there is batter, bake for a little longer.
  • Let the apple cake cool slightly before cutting into it. Lightly dust with powdered sugar, if desired.
  • This can be enjoyed warm or at room temperature.

Notes

Cake will last in an airtight container in the fridge for up to 5 days.
Recipe inspired by Smitten Kitchen

Nutrition

Calories: 332kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 221mg | Potassium: 310mg | Fiber: 2g | Sugar: 25g | Vitamin A: 180IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 2mg

Persian Meatballs in Turmeric Broth (Koofteh)

· 4 Comments

Koofteh are hearty and flavorful Persian meatballs mixed with loads of aromatic herbs, split peas and rice that are then simmered in a turmeric tomato broth.

Koofteh are hearty and flavorful Persian meatballs mixed with loads of aromatic herbs, split peas and rice that are then simmered in a turmeric tomato broth.

A while back my friend gifted me with a can of Sabzi koofteh. large can of the most aromatic dried herb blend that permeated the entire kitchen as soon as I snapped the top off. A whiff of tarragon and onion were strong and intoxicating. And when blended into comforting meatballs that are simmered in the most glorious turmeric broth, all the flavors are just out of this world.

For a not so traditional "Meatball" recipe, try my Thanksgiving Turkey Meatballs. You don't need to wait for Thanksgiving either.

Persian Meatballs aka Koofteh

Persian meatballs are full of bold flavors thanks to loads of aromatic herbs. The texture of the meatballs are wholesome and hearty offered from the par-cooked rice and lentils that give the meatballs great texture.

Go generous on the size of these koofte, Persian meatballs are meant to be eaten as a complete meal so roll them to a large palm size meatball.

Sabzi (Persian Herb Blend)

Sabzi translates to vegetable greens or herbs in Persian and for this recipe, we are using a dried herb blend specifically used for Sabzi Koufteh (Persian meatballs).

Sabzi comes in various blends for many different recipes. There is Sabzi Polo, which has dried dill and leek for rice dishes, and Sabzi Ghormeh, which is used in hearty stews.

You can find sabzi at many Mediterranean stores and online and it gives the meatballs fantastic flavor, not to mention less expensive than bunches of fresh herbs.

Koofteh are hearty and flavorful Persian meatballs mixed with loads of aromatic herbs, split peas and rice that are then simmered in a turmeric tomato broth.

Koofteh Herb Blend

For use of fresh herbs, these are the main components in the blend. Use a bunch of each and chop away. Of course a small chopper or food processor will do the trick as well.

  • Parsley
  • Cilantro
  • Tarragon
  • Basil
  • Chives or Green Onions

Other Favorite Persian Recipes

Percian Meatballs (Koofteh) in Turmeric Tomato Broth
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4.67 from 6 votes

Persian Meatballs in Turmeric Broth (Koofteh)

Koofteh are hearty and flavorful Persian meatballs mixed with loads of aromatic herbs, split peas and rice that are then simmered in a turmeric tomato broth.
Prep Time20 minutes
Cook Time45 minutes
Marinate20 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern, Persian
Keyword: koofteh, Persian meatballs, sabzi, sabzi koufteh
Servings: 4 servings
Calories: 561kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Meatballs (Koofteh)

For the Sauce

US Customary - Metric

Instructions

  • If using the dried herb blend, add herbs to a bowl and cover with enough water to cover the herbs and soak for about 20 minutes.
  • Next, par-cook the split peas and rice in 2 cups of water for about ten minutes until the lentils are just tender. Once done, remove and drain.
  • In another large bowl, add the beef, grated onion, dehydrated herbs (or chopped fresh herbs if using), egg, rice, split peas and spices. Mix thoroughly until well blended, then cover with plastic wrap and place in refrigerator to marinate for at least 20 minutes.
  • Form mixture into large meatballs, it will make about 8 very large meatballs.
  • In a large pot or dutch oven over medium heat, drizzle olive oil and add sliced onion and saute until translucent and softened but not browned, about 5-7 minutes.
  • Add garlic and saute for another minute, then add the turmeric and tomato paste and stir everything together for another minute.
  • Pour in chicken stock and gently add the meatballs. Cover the pot and cook for about 45 minutes, turning them about halfway through until meatballs are cooked all the way through.
  • Once done, serve meatballs in shallow bowls and ladle broth with onions around. Garnish with fresh parsley and serve.

Notes

  • This recipe uses dried herbs, however will work very well with fresh herbs.
    if using fresh herbs, chop 1 bunch of the listed herbs below and add that to the meatball mixture.
    • Cilantro
    • Parsley
    • Chives or Green Onions
    • Tarragon
    • Basil
  • Koofteh taste even better the next day so feel free to make this ahead of time.
  • This recipe was rested and since, the amount of rice changed from ¾ to ½ cup. 
  • If your meatballs are not holding together, you can add an extra egg to the mixture or  a few tablespoons of breadcrumbs to ensure the meatballs stay in tact. 

Nutrition

Calories: 561kcal | Carbohydrates: 48g | Protein: 35g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 863mg | Potassium: 1178mg | Fiber: 10g | Sugar: 7g | Vitamin A: 403IU | Vitamin C: 16mg | Calcium: 154mg | Iron: 7mg

Charred Salmon with Lemon Herb Israeli Couscous and Fava Beans

· 6 Comments

Simply charred salmon served over Israeli couscous and fava beans tossed in a bright lemon vinaigrette are what weeknight dinners are made for.

Simply charred salmon served over Israeli couscous and fava beans tossed in a bright lemon vinaigrette are what weeknight dinners are made for.

When it comes to salmon, we like to keep it simple. Salt and pepper on wild salmon is all you need. But when its dressed with the lightest hint of lemon vinaigrette and charred lemon, Well, now you're taking it to a whole new level.

The combination of the crisp lemon vinaigrette, sweet corn and fava beans and fatty charred salmon is a fabulous win for a quick weeknight dinner.

Salmon with Israeli Couscous

This recipe couldn't be easier and everything is done in nearly 30'ish minutes.

First make the vinaigrette by whisking all the ingredients together and set aside.

Then make the Israeli couscous and while that is cooking, cook the salmon. Season salmon with salt and pepper and sear on both sides until charred, just a few minutes and that's it!

Simply charred salmon served over Israeli couscous and fava beans tossed in a bright lemon vinaigrette are what weeknight dinners are made for.

Israeli Couscous Recipe

For the Israeli couscous, this is where you can have fun with additions. I added corn and fava beans, but feel free to add ingredients such as peas or Israeli couscous with roasted vegetables.

Cook the Israeli couscous (also called pearl couscous) in a pot of boiling water then down to a simmer and cook for about 10 minutes until the couscous is cooked all the way through.

If you are using frozen vegetables, run them over warm water for a minute and then add directly to the couscous. Then toss with lemon vinaigrette and season with salt and pepper.

Simply charred salmon served over Israeli couscous and fava beans tossed in a bright lemon vinaigrette are what weeknight dinners are made for.

Ingredients

Instructions

  1. For the lemon vinaigrette, add all the ingredients to bowl or mason jar and whisk together. if you're using a mason jar, put the lid on and shake vigorously for 30 seconds until vinaigrette is emulsified.
  2. For the pearl couscous, add stock or water to a pot and bring to a boil. Pour in Israeli couscous, give a good stir, place a lid on the pot and bring down to a simmer. Cook couscous until cooked all the way through and until it has absorbed most of the liquid, about 10 minutes.
  3. While couscous is cooking, thaw frozen corn and fava beans by running under hot water for about 30 seconds. Then add vegetables to couscous along with half of the vinaigrette. Toss everything together and taste for seasoning.
  4. For the salmon, heat a cast iron over medium-high heat and drizzle with olive oil. Season salmon with salt and pepper evenly on both sides and place salmon in skillet, flesh side down. Cook for 2-3 minutes until charred then turn over and cook for another 2 minutes until charred and just cooked through.
  5. In the same skillet, char cut lemons for about 1 minute and set aside.
  6. Plate Israeli couscous onto a platter and top with salmon filets. Spoon leftover vinaigrette on top of salmon and serve with charred lemon and garnish with fresh herbs.

Great Salmon Recipes

Simply charred salmon served over Israeli couscous and fava beans tossed in a bright lemon vinaigrette are what weeknight dinners are made for.
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5 from 9 votes

Charred Salmon with Israeli Couscous and Fava Beans

Simply charred salmon served over Israeli couscous and fava beans tossed in a bright lemon vinaigrette are what weeknight dinners are made for.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: salmon with couscous, salmon with Israeli couscous, salmon with pearl couscous
Servings: 4 servings
Calories: 477kcal
Author: Samantha Ferraro
Cost: $25

Equipment

Ingredients

Lemon Vinaigrette

Israeli Couscous

Salmon

US Customary - Metric

Instructions

  • For the lemon vinaigrette, add all the ingredients to bowl or mason jar and whisk together. if you're using a mason jar, put the lid on and shake vigorously for 30 seconds until vinaigrette is emulsified.
  • For the couscous, add stock or water to a pot and bring to a boil. Pour in Israeli couscous, give a good stir, place a lid on the pot and bring down to a simmer. Cook couscous until cooked all the way through and until it has absorbed most of the liquid, about 10 minutes.
  • While couscous is cooking, thaw frozen corn and fava beans by running under hot water for about 30 seconds. Then add vegetables to couscous along with half of the vinaigrette. Toss everything together and taste for seasoning.
  • For the salmon, heat a cast iron over medium-high heat and drizzle with olive or avocado oil. Season salmon with salt and pepper evenly on both sides and place salmon in skillet, flesh side down. Cook for 2-3 minutes until charred then turn over and cook for another 2 minutes until charred and just cooked through.
  • In the same skillet, char cut lemons for about 1 minute and set aside.
  • Plate Israeli couscous onto a platter and top with salmon filets. Spoon leftover vinaigrette on top of salmon and serve with charred lemon and garnish with fresh herbs.

Notes

If you are using fresh corn and fava beans, there is a bit more prep to be done. You can either grill the corn and then cut the kernels off or if its perfectly in season, just add the kernels uncooked.
For fresh fava beans, remove beans from shell and dunk in very hot water for about 30 seconds, then drain and use in the recipe.

Nutrition

Calories: 477kcal | Carbohydrates: 48g | Protein: 44g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 105mg | Potassium: 1116mg | Fiber: 6g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 3mg

Grilled Shrimp Salad with Citrus and Fennel

· 2 Comments

Grilled shrimp salad is fresh and hearty and full of spicy arugula, creamy avocado, thinly sliced fennel all dressed in a citrus vinaigrette.

Grilled shrimp salad is fresh and hearty and full of spicy arugula, creamy avocado, thinly sliced fennel all dressed in a citrus vinaigrette.

Arugula Salad with Grilled Shrimp and Avocado

We love dinner salads in our house, but they have to be hearty and layered with flavors, textures and temperatures.

This grilled shrimp salad satisfies that craving. Spicy blackened shrimp are served over a cool and crunchy salad full of sweet citrus and creamy avocado. Thinly sliced fennel gives the salad texture and just a hint of licorice flavor that works so well with the citrus.

For another protein rich salad try my Chicken Schnitzel Salad.

Grilled shrimp salad is fresh and hearty and full of spicy arugula, creamy avocado, thinly sliced fennel all dressed in a citrus vinaigrette.

Layer your Salad

When I talk about layering salads, I think about all the senses that are being affected. Everything from smell and taste, to texture and temperature. From there, you can customize your salads as much as you want.

Texture: Add something crunchy such as toasted almonds as I did in this grilled shrimp salad.

Temperature: Keep your greens as cold as you can until just before serving. And on the contrast, add just grilled proteins, such as shrimp to the cool greens.

Flavors: Ingredients that you normally wouldn't think to add, such as citrus give a lovely sweetness to salads. And to enhance greens, you can also add aromatic flavors such as thinly sliced fennel or tender herbs.

Other Salad Additions and Substitutions

  • Add grilled corn to the arugula and shrimp salad.
  • This recipe calls for oranges, but grapefruit or blood orange wold work very well.
  • Add grilled peaches for a sweet yet smoky layer of flavor.
  • If you don't eat shrimp, grilled lemon yogurt chicken would be great on top of the salad.
Grilled shrimp salad is fresh and hearty and full of spicy arugula, creamy avocado, thinly sliced fennel all dressed in a citrus vinaigrette.
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5 from 7 votes

Grilled Shrimp Salad with Citrus and Fennel

Grilled shrimp salad is fresh and hearty and full of spicy arugula, creamy avocado, thinly sliced fennel all dressed in a citrus vinaigrette.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: arugula salad, grilled shrimp salad, shrimp and citrus salad
Servings: 2 large salads
Calories: 686kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Citrus Vinaigrette

Blackened Shrimp

Salad

  • 4 cups arugula
  • 1 small fennel bulb thinly sliced
  • 1 cara cara orange peel remove and cut into segments
  • 1 avocado sliced thin
  • ½ cup slivered and toasted almonds
US Customary - Metric

Instructions

  • Start by making the vinaigrette and adding the chopped shallots to a bowl or mason jar along with the rest of the vinaigrette ingredients. Whisk or shake very well until emulsified. Taste for seasoning and adjust as needed.
  • Season shrimp with spices and toss to coat. Heat a skillet over high heat and drizzle with avocado oil.
  • Sear shrimp on first side until deep golden, about 2 minutes then turn over and cook for another 1-2 minutes until just cooked through and no longer pink. When done, set aside.
  • Divide arugula between two large bowls along with the sliced fennel, orange segments, sliced avocado and toasted almonds.
  • Top salad with grilled shrimp and drizzle with citrus vinaigrette.

Notes

This shrimp salad is highly customizable, substitute other citrus for the orange or other fruit such as peaches.
If you don't eat shrimp, chicken would work great or even grilled vegetables such as zucchini.
If you feel comfortable, use a mandolin to thinly slice fennel
You may have extra vinaigrette, if you do, refrigerate and use within 3 days.

Nutrition

Calories: 686kcal | Carbohydrates: 50g | Protein: 24g | Fat: 50g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 1437mg | Potassium: 1790mg | Fiber: 22g | Sugar: 15g | Vitamin A: 1720IU | Vitamin C: 96mg | Calcium: 365mg | Iron: 5mg

Rustic Swiss Chard Tart with Sumac and Ricotta Salata

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This rustic swiss chard tart is the perfect recipe for an abundance of garden greens. Sauteed Swiss chard is layered on top of buttery puff pastry and finished with tangy sumac and strips of ricotta salata cheese.

The perfect use for an abundance of garden greens. Sauteed Swiss chard is layered on top of butter puff pastry and finished with tangy sumac and strips of ricotta salata cheese.

Swiss Chard Tart is the Perfect Way to Use Up Garden Greens

It seems that every year I go through the creative challenge of using up my garden greens. My kale and chard go absolutely bonkers in our garden and thankfully we find numerous ways to enjoy the hearty greens.

Puff Pastry Makes This Rustic Tart So Easy

I'd like to call myself an "easy baker" and thanks to the help of puff pastry for making anything taste fantastic.

To work with puff pastry:

  • Thaw the puff pastry for 30 minutes at room temperature.
  • Unwrap pastry and stretch out with a lightly floured rolling pin so the pastry is a bit thinner.
  • Before adding the filling, use a fork to poke small holes in the center. This will prevent the center of the tart from puffing up too much.

Though, if you don't have puff pastry, tmy savory galette dough would work really well instead.

The perfect use for an abundance of garden greens. Sauteed Swiss chard is layered on top of butter puff pastry and finished with tangy sumac and strips of ricotta salata cheese.

Ingredients Needed:

Puff Pastry: Again, so easy! Always keep a box or two in the freezer.

Shallot and Garlic: Starts with great flavors. Shallots are a bit milder than onions but leeks or red onion would be great too.

Swiss Chard or Kale: And LOTS of it! They wilt and cook down to about half of their volume. And stems removed. I usually like to keep the stems and chop them up fine, but wanted a more creamier texture, so no stems in the tart. Though, do love chopping them up finely and sauteing it in my orecchiette with chard pasta recipe.

Heavy Cream: I was inspired by creamed spinach and a touch of cream offers the perfect amount of decadence.

Parmesan Cheese: Freshly grated (if you can), in the creamed chard mixture and more for the top.

Ricotta Salata: Is a pressed ricotta, slightly salty and firm enough to peel with a vegetable peeler. I shaved a few shavings for the garnish.

Sumac: My Mediterranean twist on this tart. Sumac can be ordered here has a bright, lemony flavor and brightens up the richness of the puff pastry and cream. If you don't have sumac, a few grates or shaves of lemon zest would be fantastic.

More Swiss Chard Recipes

I wasn't kidding when I said we get a LOT of chard and kale in our garden. If you're garden is also overflowing with chard (these recipes will work with kale and spinach too), here are a few Swiss chard recipes to try.

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5 from 4 votes

Rustic Swiss Chard Tart with Ricotta Salata and Sumac

The perfect use for an abundance of garden greens. Sauteed Swiss chard is layered on top of butter puff pastry and finished with tangy sumac and strips of ricotta salata cheese.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Main Course
Cuisine: Italian, Mediterranean
Keyword: puff pastry tart, rustic Swiss chard tart, Swiss chard tart
Servings: 4 servings
Calories: 532kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

  • Pre-heat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Unroll thawed puff pastry and lightly flour a rolling pin and gently roll the puff pastry so it's a bit thinner.
  • Use a sharp pairing knife to score a half inch boarder around the puff pastry, leaving a crust and use a fork to dock holes in the middle of the pastry. This will help it not puff up as it cooks.
  • Place pastry on lined baking sheet and pre-cook the puff pastry for 10 minutes to give it a head start. Once done, remove from oven and set aside.
  • Heat a skillet over medium heat and drizzle in olive oil. Add chopped shallots and saute for 2-3 minutes until shallots just begin to soften. Then add in the garlic and cook for another minute.
  • Add in chard leaves, in batches if needed and saute until just wilted.
  • Pour in heavy cream and grated Parmesan and give everything a good stir. Turn off heat and set aside.
  • Once pastry is cool enough to handle, spoon the chard mixture onto the puff pastry, leaving a boarder and into an even layer.
  • Bake tart for another 15 minutes until pastry has puffed up and is lightly golden brown.
  • Once done, remove from oven and garnish with grated Parmesan cheese, shavings of ricotta salata and sprinkle of sumac. Cut into squares and serve.

Notes

Other greens will work for this recipe, including spinach and kale.
If you don't have sumac, lemon zest will work great.
If you don't have ricotta salta, you can omit or dollop a few spoonfuls of ricotta cheese.

Nutrition

Calories: 532kcal | Carbohydrates: 30g | Protein: 8g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 45mg | Sodium: 315mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1954IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 2mg

Turkish Kofta Kebab (Grilled Beef and Lamb Skewers)

· 2 Comments

Kofta Kebabs are a popular and flavorful Mediterranean street food. Ground beef and lamb are flavored with aromatic spices and fresh herbs and pressed onto skewers before being grilled over charcoal. Serve with creamy tahini sauce and sumac onion salad.

Kofta Kebabs are a popular and flavorful Mediterranean street food. Ground beef and lamb are flavored with aromatic spices and fresh herbs and pressed onto skewers before being grilled over charcoal. Serve with creamy tahini sauce and sumac onion salad.

What is Kofta Kebab

If you break down the words, kofta translates to 'spiced meat" and kebab is 'something grilled'. Here we are using a combination of ground beef and lamb and flavoring the meat with loads of aromatic spices, including paprika, sumac, cumin and fresh parsley.

Turkish Kebabs are the perfect Weeknight Grilling Recipe

We grill a LOT in the summertime, and I mean a lot. Everything from grilled salmon to grilled steak and grilled colorful grilled veggie skewers! There's something about the smell of wood burning charcoal that instantly puts me in the right mood.

What makes these kebabs so attractive for weeknight cooking is the ease of preparation. You basically add all ingredients to a bowl, mix and let sit.

Kofta Kebabs are a popular and flavorful Mediterranean street food. Ground beef and lamb are flavored with aromatic spices and fresh herbs and pressed onto skewers before being grilled over charcoal. Serve with creamy tahini sauce and sumac onion salad.

Kebab Ingredients and Flavorings:

Ground Meat: both ground beef (80/20 ratio) and ground lamb are used in this recipe, equal amounts of each but you can use all or either.

Onion: chopped very finely or grated using a microplane.

Spices: Turmeric, cumin, paprika, sumac, Aleppo pepper.

Tomato Paste: very common in Turkish cuisine and offers a hint of sweetness.

Fresh Herbs: Parsley and mint is used in this recipe, however everything from chives, thyme and cilantro would be lovely as well.

Form the Kebab onto Wide Flat Skewers

The most labor-some is forming the mixture onto skewers. Wide flat skewers like these are traditional when making kebabs, but I have been using these OXO skewers that work well. Just take your time making sure the meat mixture adheres to the skewer.

As you are forming the mixture onto the skewer, use your hands to evenly distribute the mixture onto the skewer and use your hands to gently press the meat together. Then at the very end, use your thumb and forefinger to press indentations the length of the kebab.

And of course if skewers aren't available, you could also make them into small burger or meatball shapes instead.

Kofta Kebabs are a popular and flavorful Mediterranean street food. Ground beef and lamb are flavored with aromatic spices and fresh herbs and pressed onto skewers before being grilled over charcoal. Serve with creamy tahini sauce and sumac onion salad.

What to Serve Turkish Kebabs with:

Drizzle kebabs with creamy tahini sauce (shown in the photos).

Place kebabs inside homemade pita bread.

Serve with Israeli chopped salad on the side or tucked into the bread with a drizzle of the creamy tahini sauce (ohhh yaaa!)

Grilled kebabs are fantastic with crunchy sumac onion salad shown in photos).

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5 from 6 votes

Turkish Kofta Kebabs (Grilled Beef and Lamb Skewers)

Kofta Kebabs are a popular and flavorful Mediterranean street food. Ground beef and lamb are flavored with aromatic spices and fresh herbs and pressed onto skewers before being grilled over charcoal. Serve with creamy tahini sauce and sumac onion salad.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mediterranean, Turkish
Keyword: kebab recipe, kofta kebab, Turkish kofte kebab
Servings: 4 servings
Calories: 391kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Kofte Kebab

Sumac Onion Salad

  • 1 medium sized red onion
  • 2 tablespoons olive oil
  • 1 tablespoon sumac
  • 1 Lemon juiced
  • ½ teaspoon Kosher salt
  • Small bunch of fresh parlsey leaves roughly chopped
US Customary - Metric

Instructions

Kofte Kebab

  • In a bowl, combine ground meats and all the spices and herbs except for the salt.
  • Mix everything together very well until the meat mixture becomes "sticky" and let marinate for 15 minutes.
  • Season meat mixture with salt and mix again.
  • Using metal skewers (or you can form into meatball/disc shapes), take ¼ of the mixture and form into an oval shape. Place meat on the skewer and use your hands to firmly press the kofta onto the skewer into a long, oval and flat shape. You can also your use fingers to form crimps for texture and looks.
  • Lightly oil the grill (or indoor grill pan, if using) and on medium-high heat, grill the kofta until the first side is lightly charred (about 4-5 minutes), then turn over and continue cooking the other side.
  • Once kofta are cooked, remove from grill and place directly on lavash or pita bread so the meat juice can soak onto the bread.
  • To serve, drizzle tahini sauce over kofta and top with sumac onion salad.

Sumac Onion Salad

  • Add all ingredients to a bowl and toss to combine.
  • Taste for seasoning and adjust as needed (more salt or more sumac, for example).
  • Let marinated while you prepare the rest of your meal.

Notes

Season the meat with salt right before cooking so the salt doesn't draw out any excess moisture from the meat.
This recipe can also be made on an indoor grill pan or skillet.
If you have more time to marinate the meat (sans salt), you can make the mixture ahead and refrigerate overnight.
The ration of 80/20 in ground beef means that there is 80% beef and 20% fat, which is the more common ratio that you see in grocery stores.

Nutrition

Calories: 391kcal | Carbohydrates: 6g | Protein: 20g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 980mg | Potassium: 410mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 17mg | Calcium: 33mg | Iron: 3mg

Raspberry and Citrus Mezcal Cocktail

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Smoky, slightly sweet and a bit tart, this refreshing mezcal cocktail is muddled with fresh raspberries and mint and garnished with a Tajin rim.

Smoky, slightly sweet and a bit tart, this refreshing mezcal cocktail is muddled with fresh raspberries and mint and garnished with a Tajin rim.

Summer Mezcal Cocktail

I couldn't wait to share this easy summery mezcal cocktail! Let's just say we have been testing and uh, retesting this bright berry drink a few times over the summer have have been absolutely obsessed!

Do you like Smokey? Then you'll love Mezcal

The flavor of smoke is one of my favorite flavors. I've had everything from smoked ice cream to smoked cheeses, so when I was first introduced to mezcal and the subtle smokiness, I fell in love.

Unlike tequila which is made from one distinct agave plant, mezcal on the other hand can be made from up to 50 different plants. The smoky flavor comes from the agave being cooked in pits lined with lava rocks, whereas tequila is steamed.

Smoky, slightly sweet and a bit tart, this refreshing mezcal cocktail is muddled with fresh raspberries and mint and garnished with a Tajin rim.

Cocktail Ingredients (feel free to adjust with seasonal fruits)

Fresh Raspberries: Use whatever is in season, strawberries and blackberries would be delicious too.

Fresh Mint Leaves: Save some for garnish,basil would be great as well.

Citrus: This recipe has the juice of half an orange and half a lime. Grapefruit and cara cara oranges would work well when in season.

Mezcal: We used Vida mezcal and really enjoy it's smoothness and good price point.

Simple Syrup: To make sure own, just simmer 1:1 sugar and water until sugar dissolves and slightly thickens. Then pour into a mason jar and let cool before refrigerating.

Tajin: A Mexican spice blend with dried citrus and chile that is fantastic on watermelon and pineapple, we opted to line the glass with a tajin rim that have a nice compliment to the smoky and sweet flavors. You can find tajin at International or Latin markets.

And just in case you need something to snack on...

Might I suggest salmon tacos with mango salsa to go with the raspberry mezcal cocktail or some tilapia ceviche.

More adult beverages

Pear and Pomegranate Sangria

Pear and Pomegranate Sangria

Chili-Lime Mango Margarita

Passion Fruit Mojito

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5 from 6 votes

Raspberry Citrus Mezcal Cocktail

Smoky, slightly sweet and a bit tart, this refreshing mezcal cocktail is muddled with fresh raspberries and mint and garnished with a Tajin rim.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Latin, Mexican
Keyword: mezcal cocktail, mezcal drink
Servings: 1 cocktail
Calories: 257kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

  • 6-8 fresh raspberries + more for garnish
  • 4-5 fresh mint leaves
  • 2 ounces Mezcal
  • 1 ounce simple syrup
  • ½ an orange juiced
  • ½ a lime juiced
  • Ice
  • Tajin for rimming glass
US Customary - Metric

Instructions

  • In a shaker, muddle raspberries and mint until fruit releases its juice.
  • Fill ¾ of the way with ice and pour in mezcal, simple syrup and citrus juices.
  • Shake well for at least 30 seconds
  • Use the leftover citrus peel to rim around your glass and dip rim in tajin.
  • Fill glass with ice (crushed works too) and pour drink without straining.
  • Garnish with fresh raspberries and mint sprig.

Notes

This drink is highly customizable with other berries or citrus, so have fun with it!
If you like a smoother drink textually, strain the cocktail instead, but I love the bits of fruit and mint.

Nutrition

Calories: 257kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 119mg | Fiber: 4g | Sugar: 28g | Vitamin A: 317IU | Vitamin C: 49mg | Calcium: 37mg | Iron: 1mg

Tahini Sauce

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The sauce I put on just about anything! This easy and creamy lemon tahini sauce is mixed with garlic, fresh lemon juice and spices that is the perfect addition to drizzle over grilled meats and vegetables.

If I could drizzle tahini sauce on everything I would, and do quite honestly. The creamy, nutty sauce is addictive and there are so many variations from savory, to herby to sweet.

How to make Tahini Sauce

Making tahini sauce couldn't be easier. If you have a food processor that is, but good ol' elbow grease does the trick too.

Tahini sauce starts with a jar of tahini, which is sesame seed paste. You can usually find it in the nut butter section of your local store.

In a food processor, add tahini sauce, garlic, lemon juice, olive oil, spices and water and starts blending. Check for consistency and add more water if needed. As you blend, it will start to get thick and then become thinner for drizzling.

I personally prefer my tahini sauce to be the consistency of honey and the longer it sits, or as it sits in the fridge, it will thicken up. When that happens, just add a bit more water and a good blend or mix to loosen the sauce up.

Tahini Sauce Variations

There are SOOO many variations you can do with tahini. Once you have the base down, have fun and experiment.

Here are some of my favorite ways to mix up tahini sauce:

Lemon Garlic Tahini Sauce: Basically this recipe that is fantastic with Lebanese hushwee (meat and pine nuts) or drizzled on top of my roasted vegetables with pomegranate.

Tahini Yogurt: Mix a bit of yogurt in with the tahini sauce, which will give a little tang that is so fantastic. I like to use this for my homemade falafel.

Avocado Tahini Dressing: A bit thicker and great for spreading on toasted bread and topping with fresh tomatoes!

Green Tahini Sauce: One of my most popular recipes from my first cookbook, entitled "Magical Green Tahini Sauce, is full of fresh herbs such as mint, cilantro and parsley but use any or all (tender) green herbs that you have, such as basil and chives too.

Honey Tahini Sauce: Now for a sweet version that is so fantastic for dessert! I made this sweeter version for blueberry borekas and honestly could drizzle it on top of anything sweet!

Ingredients

Instructions

  1. In a food processor, add tahini paste, garlic, lemon juice, 1 tablespoon of olive oil, spices and water and blend until smooth.
  2. Use a small spatula to scrape down sauce as needed and add more water if sauce is too thick. Blend until desired consistency and sauce has similar consistency as honey.
  3. Pour sauce into a bowl and garnish with olive oil, paprika, cayenne and chopped herbs.
This easy and creamy tahini sauce is mixed with garlic, fresh lemon juice and spices that is the perfect addition to drizzle over grilled meats and vegetables.
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5 from 8 votes

Homemade Tahini Sauce

This easy and creamy tahini sauce is mixed with garlic, fresh lemon juice and spices that is the perfect addition to drizzle over grilled meats and vegetables.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: creamy tahini sauce, tahini sauce
Servings: 6 servings
Calories: 286kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

US Customary - Metric

Instructions

  • In a food processor, add tahini paste, garlic, lemon juice, 1 tablespoon of olive oil, spices and water and blend until smooth.
  • Use a small spatula to scrape down sauce as needed and add more water if sauce is too thick. Blend until desired consistency and sauce has similar consistency as honey.
  • Pour sauce into a bowl and garnish with olive oil, paprika, cayenne and chopped herbs.

Notes

If tahini sauce thickens in the fridge, add more water to thin it out.
If you don't have a food processor, make sure to chop garlic as fine as you can and mix the rest with a whisk in a bowl.
Tahini sauce can be stored in an airtight container (mason jar works great) for up to 5 days.
Here is The Ultimate Mediterranean Diet Shopping List.

Nutrition

Calories: 286kcal | Carbohydrates: 11g | Protein: 7g | Fat: 26g | Saturated Fat: 4g | Sodium: 175mg | Potassium: 208mg | Fiber: 2g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 2mg

Spatchcock Chicken with Lemon Herb Butter

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The only way to cook a whole chicken... Spatchcock it! Then smother the spatchcock chicken with a lemon herb compound butter for extra crispy and flavorful chicken skin.

Spatchcock chicken in cast iron with lemon herb compound butter.

We eat a lot of chicken in this house. Case in point to the dozens of chicken recipes I have on my site (one pot lemon chicken with rice, Coq au Vin, Chicken and pear and Chicken Piccata to name a few).

But our absolute favorite way to cook a whole chicken...spatchcock it! And then save the leftovers and make chicken enchiladas!

What does spatchcock mean?

Spatchcock is another name for butterflied. You basically take out the spine of the chicken so the whole chicken opens up flat. You may need to press on the chicken a bit after you remove the spine so it lays completely flat. For another wonderful Chicken meal, try my One Pot Chicken Provencal or my Chicken Francese.

If you're nervous about butterflying the chicken, ask your butcher to do it for you.

Why we love spatchcock chicken so much

Once the chicken is butterflied and flat, all of the skin is exposed. Meaning, when you roast or grill it, there is more surface for the skin to crisp up.

Unlike roasting a chicken where the underside of the chicken may not get as brown and crispy as the top.

The other reason, it cooks in just about half the time! I use the same cooking method during Thanksgiving for my Roast Turkey with Citrus, Herbs and Za'atar and instead of it cooking for over 3 hours, I only roast for an hour and a half.

Spatchcock chicken in cast iron with lemon herb compound butter.

Let's Chat Compound Butter

If you follow me on Instagram, I am always sharing our weeknight dinners. And one of our favorite condiments and flavor enhancers, is compound butter!

  • Unsalted Butter: Softened and I prefer unsalted to control the saltiness.
  • Fresh Herbs: Use whatever you have! Basil, rosemary, thyme, oregano, chives, chopped very finely.
  • Garlic: Fresh is best, chopped finely but a good shake of granulated garlic will still do the trick.
  • Olive Oil: Gives a bit more richness.
  • Lemons: Zest of the whole lemon and a good squeeze of lemon juice.
  • Salt and Pepper, for seasoning.

Once you gather all the ingredients, mix together well. Then slather the compound butter all over the chicken, under the skin and in the crevices.

A Few Cooking Tips for the Best Chicken

Make sure to pay dry chicken before seasoning. This will help whatever seasoning or marinade stick to the meat better. And please, do NOT wash your chicken.

If using skin on, marinate and season all over the skin and under as best as you can.

Once chicken is done cooking, remove from what and let it rest for at least 10 minutes before cutting into it. I'll place a piece of foil on top to keep it warm while it rests.

Serve chicken with...

Quinoa Tabbouleh Salad

Honey Harissa Cauliflower

Lemon Rice Pilaf

Roasted Kabocha Squash with Tahini

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5 from 6 votes

Spatchcock Chicken with Lemon Herb Compound Butter

The only way to cook a whole chicken, Spatchcock it! Then smother the spatchcock chicken with a lemon herb compound butter for extra crispy skin.
Prep Time15 minutes
Cook Time30 minutes
Resting Time15 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Mediterranean
Keyword: compound butter, preserved lemon chicken recipe, roast chicken, spatchcock chicken
Servings: 4 servings
Calories: 632kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Lemon Herb Compound Butter

  • 8 tablespoon unsalted butter room temperature
  • 2 tablespoon olive oil
  • 2 garlic cloves chopped finely
  • 1 tsp. kosher salt
  • ½. black pepper
  • 1 lemon zested and juiced
  • Bunch of fresh herbs: mint rosemary, chives, thyme, parsley (anything you have), roughly chapped
  • 3-4 pounds whole chicken free-range, if possible
  • Olive oil for drizzling pan
  • 1 lemon cut in half
US Customary - Metric

Instructions

Make the Compound Butter

  • Make the compound butter first and add the softened butter and olive oil to a bowl and use a fork to start mashing the butter.
  • Then add the rest of the ingredients and mix everything together very well. Leave at room temperature so it's easier to rub on the chicken.

Prep Spatchcock Chicken

  • Pre-heat oven to 425 degrees Fahrenheit and lightly drizzle olive oil to the bottom of a cast iron pan.
  • Pat the chicken dry very well (this will help the seasoning and butter stick well), and place chicken breast side down.
  • Use a pair of kitchen shears and cut along each side of the back bone/spine.
  • Remove the back bone (you can save and freeze later for stock).
  • Turn chicken over, so breast side is up and use the heal of your hands to press firmly on the breast bone, flattening the chicken until you hear it crack.
  • Once the chicken is butterflied, massage the compound butter all over the chicken, both over and under and under the skin as best as you can.
  • Place chicken, breast side up in the oiled cast iron and nestle in cut lemons.
  • Roast chicken for about 30 minutes until deep golden brown and cooked to 165 degrees Fahrenheit, internally.
  • Let chicken rest for at least 15 minutes before cutting into it.

Notes

Let chicken rest for at least 15 minutes before cutting into it.
Remove chicken from refrigerator at least 20 minutes before planning to cook it, this helps more even cooking.
Once chicken is done, let it rest for a least 15 minutes before cutting into it.

Nutrition

Calories: 632kcal | Carbohydrates: 6g | Protein: 31g | Fat: 54g | Saturated Fat: 22g | Cholesterol: 183mg | Sodium: 596mg | Potassium: 383mg | Fiber: 2g | Sugar: 1g | Vitamin A: 928IU | Vitamin C: 32mg | Calcium: 41mg | Iron: 2mg

Lebanese Meat Pies (Sfeeha)

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Inspired by the savory Lebanese Meat Pies called sfeeha, these open faced pies are topped with spiced lamb or beef and garnished with bright lemon and fresh herbs.

Inspired by the savory Lebanese meat pies called sfeeha, these open faced pies are topped with spiced beef or lamb and garnished with lemon and fresh herbs.

Lebanese Meat Pies

Greatly inspired by the traditional savory Lebanese pies called Sfeeha or sfiha, these open faced pies are loaded with bold Mediterranean flavors.

I used the same dough recipe as I did with Turkish pide. The dough is a dream to work with and once the ground lamb is browned with aromatics, including onions, garlic and tomatoes, the mixture is topped onto the dough and everything is baked until just golden brown.

Inspired by the savory Lebanese Meat Pies called sfeeha, these open faced pies are topped with spiced lamb or beef and garnished with bright lemon and fresh herbs.

Ingredients in Sfiha Meat Mixture

  • Onion, Garlic and Tomato: Aromatics that give the meat mixture a savory flavor, and really, the base for any good Mediterranean recipe.
  • Ground Lamb or Beef: or a mixture of both.
  • Spices: Paprika, cinnamon and allspice. Very similar to Lebanese hushwee.
  • Pomegranate Molasses: One of my favorite ingredients in Mediterranean cooking. Is a thick syrup made from reduced pomegranate juice that is tart and brings the perfect zing to recipes.
  • Toppings: Toasted pine nuts, fresh herbs such as parsley and/or mint and lemon wedges.

What to serve with Sfeeha

I would probably have to take note from my trusted Lebanese friends on what is traditionally served, but I can tell you that savory meat pies are fantastic part of any mezze.

You can serve sfeeha alongside Israeli chopped salad or my summer version of Summer Fasulye, which is a Turkish dish of sauteed green beans and tomatoes and herbs.

If you have a jar of tahini, and I urge you to always keep that on hand, drizzle some tahini sauce over the lamb pies!

Inspired by the savory Lebanese meat pies called sfeeha, these open faced pies are topped with spiced beef or lamb and garnished with lemon and fresh herbs.

Other Mixtures and Shapes for Sfeeha

I had fun with making different mixtures and shapes and the ones pictured above are stuffed with spinach and feta.

Instead of making them into flat pizza shapes, bring the edges of the dough together, making a purse shape.

More Middle Eastern inspiration

Inspired by the savory Lebanese meat pies called sfeeha, these open faced pies are topped with spiced beef or lamb and garnished with lemon and fresh herbs.
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4.84 from 6 votes

Lebanese Meat Pies (Sfeeha)

Inspired by the savory Lebanese meat pies called sfeeha, these open faced pies are topped with spiced beef or lamb and garnished with lemon and fresh herbs.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: Lebanese meat pies, sfeeha, sfiha
Servings: 8 servings
Calories: 310kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Dough

Meat Mixture

US Customary - Metric

Instructions

  • Start with the dough, in a large boxing bowl (or the stand mixer bowl) add water, yeast and sugar. Mix lightly with a fork and set aside until the yeast starts foaming, about 10-12 minutes.
  • Next, add the egg, yogurt and olive oil and whisk together. Then using a dough attachment of a stand mixer, slowly mix in flour on low-medium speed until a ball of dough forms.
  • Transfer dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky. Place the ball of dough in a bowl and let rest while you make the fillings.
  • At this point, pre-heat the oven to 400 degrees Fahrenheit.
  • While the dough rests, make the meat mixture. Drizzle olive oil in a skillet over medium heat. Add ground lamb and use a wooden spoon to start breaking up the meat. Cook meat until crust begins to form and it's about halfway cooked through.
  • Add in the chopped onion and cook for another 2-3 minutes, then add garlic and cook for another 1-2 minutes. Stir in pomegranate molasses and spices and continue cooking until meat is cooked through and is very aromatic. If there is excess fat, carefully drain that out. Once done, turn off heat and let mixture cool while you roll out the dough.
  • Once dough has rested and risen, divide into 2 and roll out to about ¼ inch thickness. Use a round cookie cutter (anywhere from 5-8 inches) to cut circles and place rounds on a lined baking sheet.
  • Top dough rounds with 1-2 tablespoons of meat mixture, gently pressing down so it stays. You can also bring the edges of the dough up to make little pockets for a different shape.
  • Bake savory pies at 400 degrees Fahrenheit for 18-20 minutes until dough is lightly toasted and golden brown.
  • Remove from oven and let cool for a few minutes before servings. Top with toasted pine nuts, fresh herbs and lemon wedges.

Notes

If you don't like ground lamb, substitute with ground beef or a mixture of the two.
For a vegetarian version, mix together cooked spinach with feta and lemon juice.
Have extra flour on hand when rolling the dough. It can be a tad sticky.

Nutrition

Calories: 310kcal | Carbohydrates: 30g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 104mg | Potassium: 202mg | Fiber: 2g | Sugar: 3g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 3mg

Have Chickpeas? Will Cook in Quarantine

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On this episode, we’re talking about quarantine cooking and what to do with all those chickpeas and the lone grain that is most likely still on grocery shelves. 

Recipes talked about: 

Homemade Hummus: https://littleferrarokitchen.com/creamy-home-made-hummus/

One Pot Chicken with Chickpeas: https://littleferrarokitchen.com/one-pot-lemon-chicken-with-rice-and-chickpeas/

Homemade Falafel: https://littleferrarokitchen.com/homemade-falafel-with-tahini-yogurt/

The Weeknight Mediterranean Cookbook :https://amzn.to/3cKjGBS

For More Recipes: https://littleferrarokitchen.com/

Homemade Pita Bread

· 6 Comments

Learn how to make homemade pita bread that puffs up perfectly with a perfect pocket to stuff falafel, shawarma or hummus.

Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

There is nothing like homemade pita bread. I wait patiently as the balls of dough gently rise in the oven. And what emerges is the most perfectly, pillowy, fluffy pita bread that you have ever had. For a quick impressive appetizer try my Pan Con Tomate with Jamón.

Yes, baking homemade pita bread does take a few steps, but I hope these step by step instructions will guide you to try this at home and then stuff with just about anything...maybe with homemade falafel too!

Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

Pita Bread Ingredients

  • Yeast
  • Water
  • Sugar
  • Flour
  • Additional toppings: chopped garlic, za'atar

How to Make Homemade Pita Bread

In the bowl of a stand mixer (or large bowl if you're mixing by hand), add the warm water, yeast, sugar and oil together, giving it a gentle whisk to incorporate the yeast.

Let yeast mixture sit for about 5 minutes until the mixture becomes foamy.

Stand Mixer Method: Place a dough hook attachment on the stand mixer and gradually add flour. Start on low-medium speed and mix until the dough pulls away from the bowl You may knead to use a spatula to scrape any leftover flour on the bottom of the bowl.

By Hand: Gradually add flour to the yeast mixture, starting with ½-1 cup and use a spatula to mix. Continue adding flour and once it gets too difficult to mix with a spoon, use your hands to knead the dough in the bowl until dough comes together.

Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

Place dough on a lightly floured surface and continue kneading for another 2 minutes to form a smooth ball.

Place dough in a clean and lightly oiled bowl, turning dough so oil is covered on both sides. Place a piece of plastic wrap directly on the dough and let rise for about 2 hours until doubled in size.

Proofing Tip: You can also let dough rise in the fridge for 24 hours if you don't have enough time to bake the same day.

Once dough has doubled in size, gently punch dough to deflate and divide into 8 equal pieces. Then working with one piece at a time, cup your hands and to roll each ball, smoothing it out.

Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

Place balls of dough on a lightly oiled baking sheet and cover with a towel and let rise for another 30-45 minutes.

Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

As dough proofs, pre-heat your oven to 450 degrees Fahrenheit and place a baking stone, baking steel or upside down baking sheet.

On a lightly floured surface and with a lightly floured rolling pin, roll out each ball to about 6 inches wide or ⅛-1/4 inch thick. Make sure not to roll them too thin as they won't puff up and be pillowy.

Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

Place 2-3 pitas directly on the hot stone or steel or baking sheet and spritz the pitas a few times with water. Bake until puffed up and very lightly golden, about 2-3 minutes.

Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

Once the pittas are puffed up, remove from the oven and wrap in a clean dish towel and enjoy immediately.

What to Serve with Pita Bread

Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

A Few Tips on Making the Best Pita Bread

When rolling the balls of dough, don't roll them too thin. Leave about ¼ inch of thickness, this will help the pita create its pocket.

A hot oven is key, so as the dough is resting, pre-heat your oven.

A pizza stone is used in this recipe, which heats as the oven is preheating. If you don't have a pizza stone or pizza steal, place a baking sheet, upside down in the oven as it preheats.

The best tip: Once you place the pita in the oven, spray each one with a few sprays of water, this will help the pita puff up.

Homemade Pita Bread Recipe
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5 from 7 votes

Homemade Pita Bread

Learn how to make homemade pita bread that puffs up perfectly with a perfect pocket to stuff falafel, shawarma or hummus.
Prep Time10 minutes
Cook Time10 minutes
Proofing3 hours
Total Time3 hours 20 minutes
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: best pita bread, easy pita bread, homemade pita bread, homemade pita bread recipe
Servings: 8 pita bread
Calories: 354kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

US Customary - Metric

Instructions

  • In the bowl of a stand mixer (or large bowl if you're mixing by hand), add the warm water, yeast, sugar and oil together, giving it a gentle whisk to incorporate the yeast.
  • Let yeast mixture sit for about 5 minutes until the mixture becomes foamy.

Stand Mixer Method

  • Place a dough hook attachment on the stand mixer and gradually add flour and salt. Start on low-medium speed and mix until the dough pulls away from the bowl You may knead to use a spatula to scrape any leftover flour on the bottom of the bowl.

Mixing by Hand

  • Gradually add flour and salt to the yeast mixture, starting with ½-1 cup and use a spatula to mix. Continue adding flour and once it gets too difficult to mix with a spoon, use your hands to knead the dough in the bowl until dough comes together.
  • Place dough on a lightly floured surface and continue kneading for another 2 minutes to form a smooth ball.
  • Place dough in a clean and lightly oiled bowl, turning dough so oil is covered on both sides. Place a piece of plastic wrap directly on the dough and let rise for about 2 hours until doubled in size.
  • Proofing Tip: You can also let dough rise in the fridge for 24 hours if you don't have enough time to bake the same day.
  • Once dough has doubled in size, gently punch dough to deflate and divide into 8 equal pieces. Then working with one piece at a time, cup your hands and to roll each ball, smoothing it out.
  • Place balls of dough on a lightly oiled baking sheet and cover with a towel and let rise for another 30-45 minutes.
  • As dough proofs, pre-heat your oven to 450 degrees Fahrenheit and place a baking stone, baking steel or upside down baking sheet.
  • On a lightly floured surface and with a lightly floured rolling pin, roll out each ball to about 6 inches wide or ⅛-1/4 inch thick. Make sure not to roll them too thin as they won't puff up and be pillowy.
  • Place 2-3 pitas directly on the hot stone or steel or baking sheet and spritz the pitas a few times with water. Bake until puffed up and very lightly golden, about 2-3 minutes.
  • Once the pittas are puffed up, remove from the oven and wrap in a clean dish towel. Though pitas are best right out of the oven.

Notes

When rolling the balls of dough, don't roll them too thin. Leave about ¼ inch of thickness, this will help the pita create its pocket.
A hot oven is key, so as the dough is resting, pre-heat your oven.
A pizza stone is used in this recipe, which heats as the oven is pre-heating. If you don't have a pizza stone or pizza steal, place a baking sheet, upside down in the oven as it pre-heats.
The best tip: Once you place the pita in the oven, spray each one with a few sprays of water, this will help the pita puff up.
Recipe adapted from Shaya in Food & Wine and The Kitchn

Nutrition

Calories: 354kcal | Carbohydrates: 67g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 440mg | Potassium: 104mg | Fiber: 3g | Sugar: 1g | Calcium: 13mg | Iron: 4mg

Easy Homemade Pierogies

· 13 Comments

Easy homemade pierogies filled with two different fillings including cheddar mashed potato and caramelized onions with sauerkraut.

Easy homemade pierogies filled with two different fillings including cheddar mashed potato and caramelized onions with sauerkraut.

I grew up on pierogies like most east coasters. The polish dumplings are fond memories ever since I moved away from Brooklyn. However, when we visit Joe's Aunt Joan in Pennsylvania, she always knows to order a couple dozen from the one-arm Pierogi man. Yes really, that's what he's called.

What are pierogies?

Traditional pierogies are a dumpling with either potato or sauerkraut filling. Those are the two I've had and love!

Once filled, the pierogies are then boiled and then (my favorite way to eat them), pan fried . The outside of the dumpling gets nice and browned and perfectly crispy.

Serve with creamy sour cream and if you need a few more additions, here some other ideas on what to serve with pierogies.

Easy homemade pierogies filled with two different fillings including cheddar mashed potato and caramelized onions with sauerkraut.

Pierogi Dough

The dough is a dream to work with and couldn't be easier. To make the pierogie dough, add flour, egg, olive oil and salt to a food processor and pulse a few times. Then stream in about ¼ cup of warm water and pulse until the dough forms a ball.

You may need more or less water, so just keep an eye on it.

Then once done, remove and knead on a lightly floured surface until smooth, about 5 minutes.

Form dough into a ball and wrap in plastic wrap and let rest in the fridge for about 20-3- minutes.

Make dough by hand: Instead of a food processor, add flour, egg oil and salt and use a wooden spoon to mix until it mostly comes together. Then stream in water and knead until a ball forms. Then continue kneading on a clean surface until smooth. Form dough into a ball and wrap in plastic wrap and let rest in the fridge for about 20-30 minutes.

Homemade pierogie dough made in the food processor and then knead until smooth.

Pierogi Fillings

Two of my favorite pierogi fillings are mashed potatoes and the other with sauerkraut.

Mashed Potato Filling: Boil peeled russet potatoes until fork tender and mash with sour cream, shredded cheddar cheese, bit of unsalted butter and cracked black pepper. Mix until smooth and let cool. (Leftover mashed potatoes works great too).

Sauerkraut Filling: Caramelize chopped onion in a bit of butter and oil until soft and lightly golden brown. Let cool then mix with chopped sauerkraut and sour cream. Mix to combine.

Stuff Homemade Pierogies with Fillings

After dough has chilled, unwrap and cut in half. On a lightly floured surface, roll half of the dough to a 9 inch circle, about ¼ of an inch thick. Use a cup or round cookie cutter to cut out circles and re-use scraps to roll out at the end.

All the fillings and dough ready to fill pierogies.

Place a teaspoon size filling in the center of your circle (don't overfill, which will make the dumplings hard to seal). Then dip your finger in water and run it along the end of the circle.

Fill homemade pierogies with mashed potatoes and cheddar cheese.

Seal the ends with your fingers and use a fork to crimp them close. Place pierogies on parchment lined baking sheet as you finish filling the others.

Easy homemade pierogies filled with two different fillings including cheddar mashed potato and caramelized onions with sauerkraut.

Cook the Pierogies: Boil or Pan Fry

Boil: Depending how large your pot is, boil about 4-5 pierogi at a time. The water doesn't have to be at a rolling boil, but a light boil. Place pierogies in gently and allow to cook for a few minutes. You know they are ready when the dumplings float to the top.

*You can enjoy them like this or continue and pan fry.

Easy Homemade Pierogies via LittleFerraroKitchen.com

Pan Fry Method: If you want to pan fry, heat a non-stick skillet with 1 tablespoon of butter and brown pierogie on one side until golden brown.

Easy homemade pierogies filled with two different fillings including cheddar mashed potato and caramelized onions with sauerkraut.

Serve pierogies with a dollop of sour cream.

Easy homemade pierogies filled with two different fillings including cheddar mashed potato and caramelized onions with sauerkraut.

Other Polish Inspired Recipes to Try

Polish Poppyseed Cake (Makowiec)

Beet Soup with Fried Beet Greens

Easy homemade pierogies filled with two different fillings including cheddar mashed potato and caramelized onions with sauerkraut.
Print Recipe
4.89 from 18 votes

Easy Homemade Pierogies

Easy homemade pierogies filled with two different fillings including cheddar mashed potato and caramelized onions with sauerkraut.
Prep Time15 minutes
Cook Time15 minutes
Dough resting Time20 minutes
Total Time50 minutes
Course: Appetizer, Side Dish
Cuisine: Polish, Russian
Keyword: homemade pierogies, how to make pierogies, pierogi recipe
Servings: 16 pierogies
Calories: 147kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Dough

  • 2 cups flour sifted
  • 1 egg
  • 1 teaspoon salt
  • 2 tablespoon olive oil
  • ¼ cup warm water (may need up to ½ cup water)

Sauerkraut and Caramelized Onion Filling

Mashed Potato with Cheddar

  • 2 russet potatoes peeled
  • ½ cup cheddar cheese shredded
  • 2 tablespoon sour cream
  • 2 tablespoon unsalted butter softened
  • Black pepper to taste
US Customary - Metric

Instructions

To make the dough:

  • In a food processor, add flour, salt, egg and oil and pulse a few times. Then slowly stream in ¼ cup of water until a ball forms. You may need more water so keep an eye on it.
  • Remove dough and knead a few times on a lightly floured surface until smooth. Then wrap in plastic wrap and rest in the fridge for 20-30 minutes.
  • While dough rests, prepare the fillings (recipe follows).
  • After dough has chilled, cut dough in half and roll out on a lightly floured surface to about 9 inch round circle and about ¼ inch thick.
  • Use a cup or round cookie cutter to cut out circles. Re-use scraps to roll out at the end.
  • Place about a teaspoon of filling in the center of the circle. Sip your finger in water and run along the edge of the circle to help seal the dumplings.
  • Seal the ends with your fingers and use a fork to crimp them close. Place pierogies on a parchment lined baking sheet while you finish the rest.
  • Boil about 4-5 filled pierogies at a time. The water doesn't have to be at a rolling boil, but a light boil. You know they are ready when pierogies float to the top.
  • If you want to pan fry, heat a non-stick skillet with 1 tablespoon of butter and cook pierogies on one side until golden brown.

Sauerkraut and Caramelized Onion Filling

  • Saute onion in butter and olive oil until caramelized, about 10 minutes. Once done, set aside.
  • Chop sauerkraut and add to a bowl along with the caramelized onions. Stir in sour cream and season with salt and pepper. Taste for seasoning.

Mashed Potatoes with Cheddar Filling

  • Chop peeled potatoes into quarters and place in a pot filled with water. Bring to a boil and cook potatoes until fork tender, about 10 minutes.
  • Once potatoes are cooked fully, drain and add to a bowl along with shredded cheese, sour cream, butter, salt and pepper. Mash everything together and taste for seasoning.

Notes

Leftover mashed potatoes is perfect for filling pierogies.
Make sure to seal the pierogies very well so water doesn't leak inside.
You can also freeze uncooked pierogies in the freezer and when ready to cook, cook in simmering water until they float.
 
 

Nutrition

Calories: 147kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 241mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

Sephardic Spinach Pie with Parmesan and Feta

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A Turkish staple, Sephardic spinach pie has cooked wilted spinach, eggs and feta cheese all cooked together creating a savory and cheese souffle casserole.

Sephardic Spinach Pie via LittleFerraroKitchen.com

I grew up on this Turkish Sephardic spinach pie as a kid and every once in a while, will revisit the recipe because it is just so easy to whip up.

The ingredients are simple yet create the most fantastic, savory, salty pie that puffs up gently like a souffle and is perfect for a weekend brunch.

Sephardic Spinach Pie has Simple Ingredients

Spinach: you can use fresh and cooked spinach or frozen spinach for this recipe. If you are using frozen, defrost completely and ring out most of it's water so the pie doesn't get soggy.

Eggs: whole eggs give the savory pie richness and a souffle texture.

Cheeses: Feta and Parmesan are the main cheeses here, and ricotta would work great as well.

Breadcrumbs: Helps bind everything together. Use whatever you have, including regular Italian breadcrumbs (without seasoning), panko breadcrumbs and even matzo meal.

Sephardic Spinach Pie via LittleFerraroKitchen.com

How to Make Savory Spinach Pie

Lightly oil a 8x8 square pan (or round or rectangular of similar size...anything you have) and set aside.

In a large mixing bowl, add cooked spinach, eggs, cheeses and breadcrumbs (or matzo meal) and mix together. ( At this point, I am not adding any salt since the feta and Parmesan are salty already but you could add freshly cracked black pepper).

Pour mixture into prepared pan and bake in a 375 Fahrenheit oven for about 40 minutes until puffed up and lightly golden brown on top. You can also insert a toothpick in the middle and if it comes out clean, it's ready.

Let cool for at least 5 minutes before cutting into it.

Enjoy warm or at room temperature.

Recipe Tips

  • Use ¾ - 1 cup of breadcrumbs, depending on how wet the mixture is.
  • Add different cheeses such as farmers cheese or ricotta.
Sephardic Spinach Pie via LittleFerraroKitchen.com

Ingredients

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large bowl, add the cooked and cooled spinach, eggs, breadcrumbs, feta cheese and Parmesan cheese. Mix well but gently. Add salt and pepper paying careful attention to salt due to the feta and Parmesan.
  3. Using a 8x8 square baking pan (or equivalent in size), drizzle olive oil in bottom of pan. Use a paper towel or pastry brush to smear the olive oil all over the bottom and sides of pan.
  4. Pour spinach mixture into pan, evening it out. Top with freshly grated Parmesan and bake at 375 degrees Fahrenheit for 40 minutes, uncovered. Test with a toothpick when done. If it comes out clean, its ready.

Other Favorite Turkish Recipes

Print Recipe
4.73 from 40 votes

Sephardic Spinach Pie

A Turkish staple, Sephardic spinach pie has cooked wilted spinach, eggs and feta cheese all cooked together creating a savory and cheese souffle casserole.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast, Brunch, Side Dish
Cuisine: Jewish, Mediterranean, Sephardic, Turkish
Keyword: savory spinach pie, Sephardic spinach pie, Turkish spinach pie
Servings: 8 servings
Calories: 390kcal
Author: Samantha Ferraro

Ingredients

  • 3 cups cooked spinach or frozen spinach or frozen, squeezed of excess water
  • 6 large eggs whisked
  • 1 cup breadcrumbs
  • ½ cup feta cheese roughly crumbled
  • ½ cup Parmesan cheese + more for topping
  • Salt and pepper to taste
  • Olive oil for drizzling
US Customary - Metric

Instructions

  • Pre-heat oven to 375 degrees Fahrenheit.
  • In a large bowl, add the cooked and cooled spinach, eggs, breadcrumbs, feta cheese and Parmesan cheese. Mix well but gently. Add salt and pepper paying careful attention to salt due to the feta and Parmesan.
  • Using a 8x8 square baking pan (or equivalent in size), drizzle olive oil in bottom of pan. Use a paper towel or pastry brush to smear the olive oil all over the bottom and sides of pan.
  • Pour spinach mixture into pan, evening it out. Top with freshly grated Parmesan and bake at 375 degrees Fahrenheit for 40 minutes, uncovered. Test with a toothpick when done. If it comes out clean, its ready.

Notes

To test doneness, insert a toothpick and if it comes out clean, it's ready.
If using frozen spinach, defrost and squeeze excess water out before mixing with everything else.
Other cheeses to try or substitute are ricotta or farmers cheese.
If making for Pesach/Passover, substitute matzo meal for the breadcrumbs.
For fresh spinach, it will take about 6 cups of fresh spinach to equal the 3 cups of wilted spinach for the recipe. 
Use ¾ cup to 1 cup of breadcrumbs, depending how wet your mixture is. 

Nutrition

Calories: 390kcal | Carbohydrates: 47g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 173mg | Sodium: 755mg | Potassium: 84mg | Fiber: 3g | Sugar: 4g | Vitamin A: 492IU | Calcium: 313mg | Iron: 3mg

Slow Cooker Cuban Inspired Brisket with Sazon and Chiles

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Inspired by the Cuban dish, ropa vieja, this recipe for slow cooker Cuban brisket is seasoned with bold flavors of sazon spice and slow cooked with fresh sofrito and poblano peppers.

Inspired by the Cuban dish, ropa vieja, this recipe for slow cooker Cuban brisket is seasoned with bold flavors of sazon spice and slow cooked with fresh sofrito and poblano peppers.

Slow Cooker Cuban Inspired Brisket

This slow cooker brisket was inspired by the popular dish called ropa vieja. Which is a fantastically delicious Latin braised beef flavored with tomatoes, oregano and peppers.

Start any meal with my Goat cheese stuffed phyllo cups it's simple and impressive.

My flavor addition includes one of my favorite spice blends called sazon. I have a recipe to make your own homemade sazon seasoning (which is insanely delicious on chicken with black beans and salmon tacos, if I do say so myself), or you can buy the Goya brand which i love as well.

Inspired by the Cuban dish, ropa vieja, this recipe for slow cooker Cuban brisket is seasoned with bold flavors of sazon spice and slow cooked with fresh sofrito and poblano peppers.

Ingredients in Cuban Flavored Braised Beef

As a preface, this recipe is no way a traditional version of ropa vieja, but is certainly an inspiration of it.

Sazon: mentioned above, is a Latin spice blend used in a lot of Puerto Rican cooking. The blend includes achiote, cumin, garlic and other herbs.

Chiles: I used poblano chiles in this recipe, but both Anaheim and green bell peppers would work very well too.

Sofrito: I often make a large batch and place in an ice cube tray, then store the cubes in a resealable bag for recipes like this. Sofrito is a blend of fresh herbs, onion, garlic and peppers. Save leftover sofrito for chicken with black beans or sancocho.

Spices: Cumin, oregano and paprika round out the warm vibrant flavors of the hearty meat dish.

Tomato Puree and Stock or Water: which keeps the meat tender and provide a delicious sauce to spoon over.

Inspired by the Cuban dish, ropa vieja, this recipe for slow cooker Cuban brisket is seasoned with bold flavors of sazon spice and slow cooked with fresh sofrito and poblano peppers.

How to Cook Slow Cooker Brisket with Sazon and Chiles

I start most braises and slow cooks the same way, by searing the meat first.

Start by mixing together the sazon, salt, cumin, oregano and paprika and generously season the meat on all sides, pressing the spices into the meat so it adheres.

Heat a large cast iron skillet on high heat (my preference, but use what you have) and drizzle with oil. Once hot, sear brisket on all sides until caramelized and deep golden brown. Once done, remove and set aside.

Next, add the sliced onion and peppers to the bottom of the slow cooker, then add the seared brisket, fat side up, along with the stock, tomato paste and sofrito.

Cook on low for 6-8 hours, until the meat is incredibly tender.

Once done, remove meat from the slow cooker and let rest before cutting into it. If there is a fat cap, carefully cup excess fat off and discard

When ready to cut, slice brisket against the grain. Meaning, slice the meat the opposite direction of the muscle fibers, which will make the meat tender and easier to enjoy.

Place brisket on platter and spoon peppers, onions and any residual sauce on top.

Substitutions, Additions and Suggestions

I find this recipe to be incredibly forgiving and again, use what you have.

If sazon is hard to find, generously season the meat with paprika, cumin and oregano and a bit of chipotle if you have it.

Capers and olives would be a great briny addition to the sauce. Add about ½ cup, roughly chopped towards the end of cooking.

For the perfect pairing try my Celery Root Latkes or go classic with Mom's Crispy Potato Latkes.

Try one of my Way Too Easy Guava Mojitos, should you feel inspired.

Serve alongside rice, black beans and fried plantains.

Inspired by the Cuban dish, ropa vieja, this recipe for slow cooker Cuban brisket is seasoned with bold flavors of sazon spice and slow cooked with fresh sofrito and poblano peppers.

More slow cooker recipes

Print Recipe
5 from 2 votes

Slow Cooker Cuban Inspired Brisket with Sazon and Chiles

Inspired by the Cuban dish, ropa vieja, this recipe for slow cooker Cuban brisket is seasoned with bold flavors of sazon spice and slow cooked with fresh sofrito and Poblano peppers.
Prep Time10 minutes
Cook Time6 hours
Resting Time20 minutes
Total Time6 hours 30 minutes
Course: Main Course
Cuisine: Cuban, Jewish, Latin, South American
Keyword: braised brisket, ropa vieja, sazon brisket, slow cooker brisket
Servings: 4 servings
Calories: 591kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Sofrito Ingredients

US Customary - Metric

Instructions

  • To make the sofrito, add all ingredients to a blender or food profcessor and pulse until very finely chopped and there are no large pieces or leaves left. Reserve ¼ cup for this recipe and save the rest in ice cube trays for later use.
  • For the brisket, start by mixing together the sazon, salt, cumin, oregano and paprika and generously season the meat on all sides, pressing the spices into the meat so it adheres.
  • Heat a large cast iron skillet on high heat (my preference, but use what you have) and drizzle with oil. Once hot, sear brisket on all sides until caramelized and deep golden brown. Once done, remove and set aside.
  • Next, add the sliced onion and peppers to the bottom of the slow cooker, then add the seared brisket, fat side up, along with the stock, tomato paste and sofrito.
  • Cook on low for 6-8 hours, until the meat is incredibly tender.
  • Once done, remove meat from the slow cooker and let rest before cutting into it. If there is a fat cap, carefully cut excess fat off and discard
  • When ready to cut, slice brisket against the grain. Meaning, slice the meat the opposite direction of the muscle fibers, which will make the meat tender and easier to enjoy.
  • Place brisket on platter and spoon peppers, onions and any residual sauce on top.

Notes

This recipe can be made in both the slow cooker and on the stove top. it cooking on the stove top, do everything the same up to step 4, then bring to a boil and then down to a simmer and cook for 3-4 hours until tender.
If you have, garnish with chopped green olives and/or capers.

Nutrition

Calories: 591kcal | Carbohydrates: 14g | Protein: 73g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 211mg | Sodium: 1700mg | Potassium: 1545mg | Fiber: 4g | Sugar: 7g | Vitamin A: 656IU | Vitamin C: 93mg | Calcium: 65mg | Iron: 8mg

Artichoke Tapenade with Chili Oil

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The ultimate pantry recipe, artichoke tapenade is flavored with briny capers, sweet roasted bell peppers and spicy garlic.

A bit different then the standard olive tapenade, artichoke tapenade is making a comeback! (Well was it ever here?) Either way, it's here and its salty, briny and savory and everything you ever wanted in a perfect appetizer bite.

Tapenade is the Perfect Pantry Recipe

One of my favorite appetizer bites and perfect to make on a whim.

Thanks to a leftover jar of artichoke hearts, capers and roasted red peppers, a gorgeous tapenade was created in the midst of craving something salty and flavorful.

Ingredients in Artichoke Tapenade

Artichoke Hearts: Canned, Jarred or frozen. If using frozen, defrost before chopping.

Roasted Red Peppers: Piquillo peppers would be really nice in here as well.

Capers: For a fantastic salty brininess.

Chili Oil: Optional if you like heat like I do. If you don't have chili oil, use regular olive oil and a pinch of cayenne or red pepper flakes.

Lemon and Parsley: Offers a final bit of freshness to everything.

How to Make Tapenade

Couldn't be easier, really. Just add everything to a food processor and chop until fine. Just make sure to not pulse for too long which can turn it into a paste.

You could also hand chop everything for a more rustic and chunkier artichoke tapenade.


Other Ways to Use This Artichoke Spread

  • Of course, as a topping on pita bread or toasted crostini.
  • Alongside grilled fish or chicken
  • Added to cooked pasta.
  • Baked with Feta on Puff Pastry

More finger food

Artichoke Tapenade with Chili Oil
Print Recipe
5 from 3 votes

Artichoke Tapenade with Chili Oil

The ultimate pantry recipe, artichoke tapenade is flavored with briny capers, sweet roasted bell peppers and spicy garlic.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American, Italian
Keyword: artichoke tapenade, tapenade
Servings: 4 servings
Calories: 87kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

  • 1 can artichoke hearts drained
  • 2 roasted red bell peppers
  • 1-2 garlic cloves
  • 2 tablespoon capers
  • 1 lemon juiced
  • Small bunch Parsley
  • 2 tablespoon Chili Oil
US Customary - Metric

Instructions

  • Place all ingredients in food processor and pulse to coarsely grind. Drizzle with additional chili oil.

Notes

If you don't have or like chili oil, use olive oil instead and add red chili flakes for additional heat.
 

Nutrition

Calories: 87kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 406mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 25mg | Calcium: 15mg | Iron: 1mg