Middle Eastern Banquet - what dishes to make?!
Answers: I want to make a whole bunch of middle eastern / north east african dishes for a special family dinner, maybe like 8-10 different things, what dishes would you recommend. I love falafel and savoury rice with all the nuts/ onions etc but have no clue where to start. All i need is a list of names, and if its not an easy dish to find online the recipe would be good too. Thanks!!
Herea re some great, buffet style recipes. Enjoy!
Baba Ghannouj (Eggplant Dip)
1 large round eggplant (aubergine)
2 or 3 cloves of garlic
60 milliliters (3 oz., 4 Tbs.) tahina
60 milliliters (2 oz., 4 Tbs.) lemon juice
salt, red pepper
olive oil
chopped parsley
slices of red bell pepper to garnish
Cook the eggplant in a hot oven or on a fork over the flame of a gas stove. When it is well cooked through and the skin is blackened, douse with cold water, peel and chop into small pieces. Mash two or three cloves of garlic to a paste with about the same volume of salt. Add eggplant, mash to a smooth consistency and blend the tahina and lemon juice to make the Arab version of this dish; omit the tahina for the Turkish version. Serve in a bowl with little olive oil on top and garnish with chopped parsley, red pepper slices and a dusting of red pepper. Serves five.
Falafal
1 15 oz. can chickpeas, drained
1 medium onion, finely chopped
1 tablespoon minced garlic
2 tablespoons fresh parsley, finely chopped
1 teaspoon coriander
3/4 teaspoon cumin
1/2 teaspoon salt
2 tablespoons flour
oil for frying (canola or vegetable)
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour and combine well.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor.
You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (2-5 minutes).
Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce.
Hummus
1 can garbanzo beans/chickpeas
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon cumin
In a food processor, blend all ingredients together until smooth and creamy.
Serve immediately with pita bread, pita chips, or veggies.
Store in a airtight container for up to three days.
Moroccan Orange Salad
3 oranges, peeled and sliced crosswise
1/2 cantaloupe, thinly sliced
2 cups carrots, shredded
2 Tbs. olive oil
2 Tbs balsamic vinegar
Juice of 1/2 lemon
2 tsp Dijon mustard
2 Tbs chopped fresh mint
Place fruit and carrots in a large bowl, In a small bowl, whisk together oil, vinegar, lemon juice, mustard and mint. Drizzle over salad .
Moroccan Chicken
1 cn chick peas/garbanzos
3 lb chicken pieces
1 t turmeric
1/2 t cumin ground
salt
1/8 t cayenne pepper
2 T oil
1 lg onion, finely chopped
juice of 1 lemon
Dry chicken pieces with paper towels. Combine turmeric and cumin with 1 t salt and the cayenne pepper and rub into the chicken. Let stand for 15 minutes Heat oil in a frying pan and brown chicken pieces on all sides. Remove to a plate and add onion to pan. Fry gently until soft, add garlic and cook a few seconds. Pour onion mixture into chick peas and add chicken pieces and 1 Tablespoon of the lemon juice. Cover and simmer gently until chicken and chick peas are tender and liquid is considerably reduced. About 1/2 hour. Taste and add salt if necessary, and more lemon juice to give a pleasant tang. Remove chicken pieces carefully, place chick peas and liquid in a deep
dish, put the chicken on top and garnish with lemon wedges.
Couscous
1 cup couscous
1 1/2 cups chicken broth or water
1 Tablespoon butter
1 Tablespoon olive oil
1/4 Cup slivered almonds or pine nuts (optional)
1 1/2 teaspoon garam masala
1 onion, finely chopped (or 1 pk. frozen onions)
4 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to taste)
2 green onions, chopped
Saute almonds (or pine nuts) in olive oil until they begin to turn
color. Reserve. Saute onion and garlic in remainder of olive oil
until golden. Add chicken broth or water and butter. Bring to a
rapid boil. Add remaining ingredients, including pine nuts or
almonds. Cover and let stand for 5 minutes. Fluff with a fork before
serving.