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pomegranates and zaatar skip to main skip to sidebar pomegranates and zaatar wednesday march 4 2015 lamb chops with white wine pomegranate sauce though not a traditional arab or middle eastern dish because of the unorthodox use of wine i decided to rework this original recipe called for veal and substitute with what i had on hand thankfully the results turned out okay servings 2 ingredients 1 2 lbs lamb shoulder blade chops salt pepper all purpose flour for dredging 1 tbsp unsalted butter 1 tbsp olive oil 2 garlic cloves chopped 1 tsp tamari sauce 1 2 c white wine 2 tbsp pomegranate syrup 1 tsp fresh rosemary leaves 2 tbsp pomegranate seeds for garnish optional 1 preheat oven to 200 degrees f sprinkle lamb chops with salt pepper and dredge both sides with flour 2 melt the butter with the olive oil in a skillet over high heat add the lamb chops and cook them on both sides for a total of 10 15 minutes transfer the lamb chops to an oven proof plate and keep warm in the oven 3 add the chopped garlic tamari sauce white wine pomegranate syrup and rosemary leaves to the skillet stir for 10 minutes and adjust seasonings if needed 4 return lamb chops to skillet for 5 minutes just to take the flavor of the sauce and transfer to them to a serving dish 5 garnish with the pomegranate seeds if using serve immediately with rice posted by cmiranda at 5 22 pm 0 comments labels lamb middle eastern friday february 27 2015 stovetop chicken tagine with dates serving 2 ingredients 2 boneless skinless chicken breasts cut into pieces 2 pinches of salt 1 c chicken stock plus more if needed 2 tbsp olive oil 1 2 medium onion chopped 1 clove garlic finely chopped 1 2 tbsp black pepper 1 4 tsp saffron 1 tsp cinnamon 1 2 tsp ginger 1c fresh pitted dates roughly chopped 1 3 c fresh parsley leaves opt 1 to make the stove top tagine add the olive oil to a pot over medium heat add the onions and garlic and saute until softened about 10 minutes 2 add the salt black pepper saffron cinnamon and ginger and stir well with the onions for about 2 minutes until the onions are evenly coated 3 add the chicken breast pieces and continue stirring till evenly coated for about 10 minutes 4 add the chicken stock and bring to a boil lower the heat cover and simmer for 15 minutes 5 add the chopped dates and parsley leaves if using and stir cover again and simmer for a further 20 30 minutes if chicken becomes too dry add a little more stock 6 remove chicken from stove top and serve with couscous posted by cmiranda at 11 24 am 0 comments labels chicken dinner morroccan food north african foods spices tagines saturday january 3 2015 lamb with berber spices servings 6 8 for the spice rub 1 small onion coarsely chopped 1 2 tsp ground ginger 2 garlic cloves peeled coarsely chopped 1 tbsp sea salt 1 tsp black pepper 2 tsp ground coriander 1 tsp ground cumin 1 2 tsp ground cardamom 1 2 tsp ground cinnamon 1 2 tsp fenugreek seeds 3 tbsp fresh lemon juice 1 3 c olive oil 1 6 7lbs bone in leg of lamb 1 to make the spice rub place all ingredients together in a food processor and blend till evenly combined set aside 2 preheat the oven to 400f 3 place the leg of lamb in a well oiled pan trim any visible fat and discard with the tip of a paring knife make small slits throughout the lamb place a small spoonful of spice inside each slit rub the remaining spice paste throughout the lamb 4 you can cook the lamb right away or you can place it in the refrigerator and let it marinade 4 6 hours 5 when ready to cook cover pan with aluminum foil place the lamb in the oven and cook cook for 4 1 2 hours baste with its own juices every 30 minutes 6 after cooking transfer lamb to a serving dish let it rest 10 minutes before serving posted by cmiranda at 10 42 am 3 comments labels dinner lamb morroccan food north african foods spices friday april 12 2013 lamb kebabs kofta yield 4 servings ingredients 1 lb ground lamb 1 1 2 c bread crumbs a handful of fresh cilantro coriander finely chopped 4 garlic cloves minced 1 2 large yellow onion finely chopped juice of 1 2 lemon 1 tsp ground cumin 1 tsp paprika 1 tbsp curry powder 1 8 tsp cinnamon 1 8 tsp ground cardamom salt pepper canola oil for frying flat bread and fresh vegetables to serve 1 put the minced lamb bread crumbs cilantro garlic onion lemon juice and remaining spices in a bowl and mix till evenly combined add more bread crumbs or a little water if mixture does not bind well 2 heat a frying pan and add the canola oil meanwhile shape the lamb mixture into 4 large or 8 small patties 3 add the lamb patties to the frying pan and cook until evenly browned on both sides 4 remove from pan and serve immediately with flat bread and vegetables posted by cmiranda at 10 32 am 3 comments labels arab gulf states foods lamb lunch middle eastern snacks wednesday january 30 2013 chicken tagine with preserved lemon olives dajaj tagine bi loomi wa zeitun servings 4 servings ingredients 2 tbsp olive oil 1 2 large yellow onion finely chopped 4 5 chicken pieces legs thighs breast 3 garlic cloves peeled minced 1 2 tsp ground ginger 1 tsp ground cinnamon pinch of saffron threads salt pepper 3 c chicken stock 4 tbsp fresh cilantro chopped 1 preserved moroccan lemon 2 3 c kalamata olives 1 heat the olive oil in a large pot add the onion and cook stirring occasionally until translucent add the chicken stock 2 in a small bowl add the garlic ginger cinnamon saffron threads and salt and pepper and mix with a spoon until evenly combined add to the pot and continue cooking with the onion 3 add the chicken pieces and stir bring to a boil turn down the heat cover and simmer for about 45 minutes until the chicken is tender add the cilantro preserved lemons and kalamata olives and simmer for an additional 15 minutes 4 remove from heat and transfer chicken along with the sauce to a serving platter enjoy with couscous posted by cmiranda at 7 34 pm 3 comments labels chicken dinner lunch morroccan food north african foods tagines wednesday january 16 2013 preserved lemons l hamd markhad wandering along the souqs of marrakesh you ll likely come across piles or jars of glistening lemons these beautifully displayed preserves are the cornerstone of moroccan cuisine preserved lemons or l hamd markhad as they are commonly known are an indispensable ingredient in all manner of dishes from salads to tagines imparting a sweet yet subtly sour taste lemon preservation is usually done in the spring when lemons are at their height of ripeness and sweetness moroccans use the smallish thin skinned lemons known as doqq or busera this is a fairly easy recipe to prepare but like most pickled recipes it takes time till its ready to be consumed organic meyer or eureka s can be used in this recipe in place of the doqq or busera yield ingredients 1 glass jar with a tight fitting lid course sea salt small organic meyer or eureka lemons or other smallish thin skinned lemon lemon juice of 2 lemons safi mixture optional 1 stick cinnamon 3 cloves 1 tbsp coriander seeds 1 2 tbsp black peppercorns 1 cut each lemon into quarters but not all the way through stuff salt into the lemon then close it and place it in the jar repeat keep pressing down the lemons with a wooden spoon until they are evenly packed and some of their juice is released 2 at this point if using add the safi spices then the lemon juice sprinkle with more course salt 3 close jar tightly and store in a cool dry place for 3 4 weeks if a white film appears on top of jar don t worry this is normal and can be rinsed off before use posted by cmiranda at 12 09 pm 2 comments labels condiments morroccan food north african foods pickled foods preserves spices vegetables saturday december 22 2012 pickled garlic torshi toum pickling vegetables is an easy and affordable way of preserving excess produce and enjoying it year round pickled dishes usually make up part of the mezze meal or can be enjoyed as an accompaniment to a corresponding dish as is popular in iraq all manner of vegetables and fruits can be pickled i decided start simple by pickling garlic these can be added to meats or stews as a flavor enhancer ingredients 1 clean 12 oz glass jar 7 heads of garlic peeled separated into cloves 1 1 4 c apple cider vinegar 1 fill the glass jar with the peeled garlic cloves make sure to pack them tightly in the jar 2 pour the apple cider in the jar until it completely covers the rim of the jar put the lid on the jar and close tightly 3 store jar in warm spot preferably in a sunny place like the kitchen window sill and let it sit for 3 4 weeks posted by cmiranda at 11 55 am 0 comments labels appetizers mezze arab gulf states foods middle eastern pickled foods spices vegetables older posts home subscribe to posts atom facebook badge pomegranatesandzaatar promote your page too blog archive 2015 3 march 1 lamb chops with white wine pomegranate sauce february 1 january 1 2013 3 april 1 january 2 2012 9 december 4 march 1 february 2 january 2 2011 22 december 3 november 1 july 2 june 5 may 3 april 7 january 1 2010 58 december 5 november 1 october 1 september 1 august 1 june 1 may 7 april 4 march 12 february 13 january 12 2009 39 december 8 november 7 october 7 september 1 august 4 july 1 june 9 may 2 about me cmiranda i ve always had a love of food and cookery especially middle eastern and arabic gulf food i started studying nutrition but chemistry was never my thing so now i m in the process of becoming a personal chef i just love learning all there is to know about food and its culture whether trying out new recipes experimenting with unusual ingredients or trying a new twist on a classic recipe i think exploring different foods should be fun which is why i have started this blog to share my love of arabic middle eastern food with you view my complete profile followers labels algerian foods appetizers appetizers mezze arab gulf states foods arab social customs arabfusion argan oil bahraini foods bedouin foods beef breads breakfast cakes 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