Tag Archives: Middle Eastern cuisine

Karl’s Turmeric Rice

I made Kūbide meatloaf for a weeknight dinner, but I had run out of pita bread to go with it. Instead of making another store run I decided to make some Middle Eastern rice as my starchy side dish. I sought inspiration on-line and a found a recipe for garlicy turmeric rice—I then went on to almost completely change it.

Karl’s Turmeric Rice

Karl’s Turmeric Rice

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Karl’s Weekday Kūbide Meatloaf with Sesame Sauce

The usual question, “What are we having for dinner?” My wife said, “Kūbide?” Kūbide is a Persian mixture of lamb and beef with sumac, either mixed into the meat or sprinkled on after cooking. My family does not like sumac, so I take it out.

Karl’s Weekday Kūbide Meatloaf with Sesame Sauce

Karl’s Weekday Kūbide Meatloaf
with Sesame Sauce

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Filed under Beef, Lamb, Main Dishes

Karl’s Quick Chicken Shawarma

Wildly adapted from a Delish recipe

Sometimes a recipe comes from a cascade of little events. Today, I bought some soft pita bread for my wife—she has two temporary crowns and her usual pita chips would be too had for her to chew. Later, she decided—since we had pita bread—that what she really wanted for dinner was chicken shawarma. “Real” shawarma is roasted on a vertical spit, which is device that is out of the range of most home cooks. The meat for shawarma is also usually marinated for at least a day. How was I going to satisfy my wife in less than an afternoon?

Karl’s Quick Chicken Shawarma

Karl’s Quick Chicken Shawarma

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Karl’s Middle Eastern Baharat Lamb

Since daughter Miriam became sick with something that gives her a lot of food restrictions Sunday dinners have become a challenge. Trying to find/create recipes that do not include garlic, onions (or anything else in the leek family), peppers (of any kind), and light on tomatoes is almost unimaginable. Fortunately these are still a lot of herbs and spices that she can still eat.

Karl's Middle Eastern Baharat Lamb

Karl’s Middle Eastern Baharat Lamb

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Filed under Lamb, Main Dishes, Sauces and Spices

Karl’s Za’atar Grilled Corn

One thing was requested by many for our Labor Day barbecue was corn on the cob. I am making koobideh hamburgers, so I though some za’atar sprinkled on the corn would fit the Fusion Middle Eastern theme. Since I am less fond of  corn, I break the ears into smaller pieces—they are easier to eat and everyone knows that two small pieces have fewer calories than one big piece.

Karl's Za’atar Grilled Corn

Karl’s Za’atar Grilled Corn

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Filed under California Fusion, Side Dishes, Vegan, Vegetarian

Karl’s Baharat Chicken with Honey Lemon Glaze

I decided to do a Middle Eastern chicken to go with my tabbouleh. Bahārāt (which is Arabic for spices) is a common spice blend in many Middle Eastern countries, but every country makes it a different way. The recipe I decided to use made way too much for four little chicken thighs, so I reduced the amounts to my needs.

Karl’s Baharat Chicken with Honey Lemon Glaze

Karl’s Baharat Chicken with Honey Lemon Glaze

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Karl’s Tabbouleh

I came upon a recipe for Iraqi tabbouleh.  Just about every country in the Middle East has a variation of this salad of grain, parsley and mint dressed with lemon and oil. My family like the Iraqi tabbouleh so much that I had to make my own variation.

Karl’s Tabbouleh

Karl’s Tabbouleh

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Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Braised Lamb Shanks with Middle Eastern Flavors

It it Father’s Day, so I get to pick the menu. Being a Lueck I will, of course, pick lamb. I have been craving lamb shanks lately.

Karl’s Braised Lamb Shanks with Middle Eastern Flavors

Karl’s Braised Lamb Shanks
with Middle Eastern Flavors

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Filed under California Fusion, Lamb, Main Dishes, Sauces and Spices

Karl’s Israeli Couscous With Almonds and Mint

Lamb calls out for a starch of some kind—potatoes, rice, or couscous. Since I am doing Middle Eastern lamb shanks, I decided I would use ptitim. This Israeli couscous was invented in the 1950’s as a substitute for rice.

Karl’s Israeli Couscous With Almonds and Mint

Karl’s Israeli Couscous With Almonds and Mint

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Filed under Pasta, Side Dishes, Vegan, Vegetarian

Karl’s Middle Eastern Stuffed Artichoke Hearts

I needed a vegetable to go with my Middle Eastern Lamb shanks. Stuffed artichoke hearts came to mine as a good and tasty solution. However, after gentle criticism of my tapas dinner, I have tried to move away from my overpowering urge to stuff meat into vegetables.

Karl’s Middle Eastern Stuffed Artichoke Hearts

Karl’s Middle Eastern Stuffed Artichoke Hearts

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Filed under Side Dishes, Vegan, Vegetables, Vegetarian