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
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
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
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.
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
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
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
I made challah this weekend and it was so successful that I had to make it again. The question was: What do I serve with it? After several rounds of bargaining, Jan and I settled on lamb stuffed bell peppers.
Karl’s Lamb and Apricot Kofta Stuffed Bell Peppers
Miriam wants lamb for her birthday dinner, but because of her TMJ she would like tender meatballs (kofta). Variations of kofta are found over most of the Middle East, the Balkans, and throughout Central Asia and India. Miriam has asked for one of the simpler ones with various sauces.
Karl’s Lamb Kofta
Miriam was specific on what sauces she wanted for her kofta. She wanted a sauce with kefir, mint, and lime. The recipes on-line were either too simple or had way too many ingredients. I wanted something that was cooling, clean, and fresh.
Karl’s Kefir, Lime and Mint Sauce
Karl’s Pomegranate Chili Sauce
Karl’s Sour Cream and Lemon Sauce