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Post by OnlyMark on Jan 22, 2017 8:58:59 GMT 2
Later this week we are supposed to be hosting a couple of couples for a meal. We are going to go for an Arabic theme as it would be quite unusual here to eat that kind of stuff.
What I'm after is suggestions for a mezze type of meal that can be easily, though maybe a little time consuming, to prepare.
Apart from the obvious of hummus and baba ganoush type of things, suggestions? Both hot and cold.
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Post by shrjeff on Jan 22, 2017 9:58:32 GMT 2
one of my favorite, easy to make dishes is siniya... ground meat baked in tahini... kind of a middle eastern shepherd's pie...
i prefer ground lamb or lamb/beef mix though cheaper places make it with only beef... saute the ground meat with cumin and allspice as well as s&p... put it in a baking dish and cover with tahini and bake until the top of the tahini starts to brown...
can't have a mezze without yoghurt, perhaps with mint... standard vegetable salad: cucumber, onion and tomato chopped with lemon juice and olive oil dressing... a truly unique salad (common around here) is fresh chopped cilantro dressed also with lemon and olive oil... since some people have a genetic defect which causes cilantro to taste like soap, an alternative would be taboule: chopped parsley with a small amount of fine couscous... in the States they typically reverse the proportions so it's a couscous salad with a bit of parsley for color - but that is not authentic...
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Post by OnlyMark on Jan 22, 2017 10:27:02 GMT 2
... since some people have a genetic defect which causes cilantro to taste like soap, Me. And it's not a defect. The defective gene is the one that makes it tastes yummy and not like someone's laundry. Taboule is on the menu, but it is a small amount of couscous with tons of parsley, the authentic way according to Mrs M's Lebanese father. And I agree. Thanks for the other suggestions. |
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Post by auntieannie on Jan 22, 2017 13:02:33 GMT 2
argh! I can't remember the name of that slow cooked chicken dish that was in my slow cooker recipe book that I gave away. something like Persian chicken. But then I thought you could get inspired by a tagine recipe? do you need proper recipes or do you free style?
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Post by auntieannie on Jan 22, 2017 13:04:42 GMT 2
can you get any octopus in Lusaka?
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Post by OnlyMark on Jan 22, 2017 13:46:50 GMT 2
Frozen calamari is about it. I don't eat it though. I don't eat any sea food except maybe crab or lobster but rarely. Shrimps and those kinds of mollusc things and with tentacles and aerials poking out their heads and chewy and slimy like cockles and mussels and oysters Yuk.
Thanks for thinking though.
Tagine stuff is something I'm thinking of as I can strangely get the tagines here in a lot of places.
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Post by OnlyMark on Jan 22, 2017 13:48:00 GMT 2
Aubergines. Something with them as well.
And kofta stuff.
Can't get courgettes.
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Post by slowcoach on Jan 22, 2017 16:17:13 GMT 2
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Post by lumi on Jan 22, 2017 16:45:23 GMT 2
How about some kind of spicy lamb pilaf, served with freshly minted yoghurt. You could stuff the aubergines with this if you wanted. Maybe even mixi n a little goats cheese and lightly bake. But I'm just making this up now so probably not proper authentic.
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Post by Netsuke on Jan 22, 2017 17:08:33 GMT 2
Arack (anisated alcoholic drink) is served with mezza, along with Lebanese bread. Kibbi, cheese, nuts, raisins, pickles, olives, dips, tabbouleh and otgher salads, grape vine rolls, various pastries and any of the following -
Hoummus b'Tahini, Baba Ghannouj, Fried eggplant, fried cauliflower, there's also Bearsheart Mi'leeyeh (fried chicken giblets in lemon sauce), Kar'laerwe Mi'leeyeh (fried kidneys in lemon juice), L'sanaat m'Tabli (marinated tongue salad). I love lahem b'Ajeen and Sambousik with Fa'toy'yeh b'Sbaanegh (Spinach turnovers) as close third.
I have the recipes for all of these if you're interested. The recipes are all traditional btw.
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Post by Baz Faz on Jan 22, 2017 17:25:19 GMT 2
How about mushy peas (mushed to a purée) with garlic and mint?
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Post by shrjeff on Jan 22, 2017 17:42:03 GMT 2
How about mushy peas (mushed to a purée) with garlic and mint? mooshi peas as served in scotland were close to hummus...  |
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Post by OnlyMark on Jan 22, 2017 18:04:49 GMT 2
Slow, it often seems to be the case that if a country produces a quality product, they export it. Probably the same here and I know, for example, I struggled to find a good cup of coffee in Colombia.
Netsuke, I may appear to be difficult but I don't eat giblets, kidneys or tongue. I think there is not only me either so I'd struggle to justify making any of them for guests. I have the same problem with cauliflower as courgettes, the other small stuff you mention is good and could easily be bought anyway. Three of the ladies are on diets (always it seems) so pastries wouldn't probably go down well, Lebanese bread isn't found here but I will be making some. Hummus and baba ganoush will be made. Lahem b'Ajeen would be a bit too filling but would be good by itself and I will make some sambousek with different fillings. I just need to get my pastry making up to scratch a bit.
Many thanks for the thoughts.
Baz and jeff, no mushy peas I'm afraid but fuul medames looks like it will make an appearance, so close enough.
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Post by sophie on Jan 22, 2017 18:43:30 GMT 2
Stuffed grape leaves? The prepared grape leaves are often available in a jar..
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Post by auntieannie on Jan 23, 2017 0:19:30 GMT 2
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Post by shrjeff on Jan 23, 2017 17:08:34 GMT 2
lahmajunthe american test kitchen branches out from traditional american home cooking
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Post by OnlyMark on Jan 23, 2017 18:45:02 GMT 2
Sophie, I read your last and as I was shopping today I went and had a close look to see if I could find some. No luck at the moment in the two places I went.
Annie, it is a bit too curryfied for this time but when I do a curry type evening it could be on the list. Thanks.
jeff, there was something similar I looked at but I've had to discount it because I can see not only me having quite a bit of it and then not bothering with much else as it is so tasty. As part of a mezze this time it wouldn't fit I don't think but stand-alone it'd be perfect. I've book marked it anyway.
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Post by auntieannie on Jan 24, 2017 0:53:54 GMT 2
I think our zibi is a fan of lahmajun.
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Post by auntieannie on Jan 24, 2017 0:54:12 GMT 2
roasted pepper salad?
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Post by OnlyMark on Jan 26, 2017 12:55:17 GMT 2
Good idea Annie, I've got a variation of that using aubergines.
Here is the menu for tonight -
Baba ganoush, hummus, Arabic bread, cucumber laban, garlic laban, marinaded roast aubergine slices, feta, couscous and lentil salad, mixed beef and lamb kofta, Arabic meat and potato stew and a fattoush salad.
To finish will be just a fruit salad and cream (papaya, mango, apple, banana, kiwi, honeydew melon).
I think that will do.
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Post by shrjeff on Jan 26, 2017 13:57:56 GMT 2
remember, kofta baked in tahini = sinya
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Post by ninchursanga on Jan 31, 2017 13:25:36 GMT 2
The final menu sounds delicious! Too bad I'm late for making suggestions but mine would have been karniyarik. Eggplants stuffed with (preferably lamb) minced meat. The recipe linked to says that one should first fry the eggplant in a pan but I do put them in the oven instead. It's much easier because while the eggplants preroast in the oven one can prepare the filling. I know it as a Turkish dish but the Ottomans "stole" so many of their dishes from folks that lived in their vast territory this can surely qualify for an Arabic dish. |
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Post by pepecura on Jan 31, 2017 14:26:15 GMT 2
Karniyarik and Imam bayildi are delicious eggplant dishes...mmmm But, yes Annie, the winner is always lahmacun with shalgam  |
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Post by auntieannie on Jan 31, 2017 17:14:00 GMT 2
I knew it!
I can even get a very nice Karniyarik in Exeter. If I am not mistaken, there is also a vegetarian version where the stuffing is more vegetables? or am I making it up?
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Post by pepecura on Jan 31, 2017 18:01:48 GMT 2
The one which has vegetables stuffing sounds like imam bayildi, no you are not making it up |
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Post by auntieannie on Jan 31, 2017 18:19:59 GMT 2
well.. it is amazing anyway.
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Post by auntieannie on Feb 2, 2017 13:26:45 GMT 2
by the way, Mark, how was your menu received by your guests?
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Post by OnlyMark on Feb 2, 2017 15:21:29 GMT 2
I seemed to have missed the last few posts. Anyway, it was well received and I even got thank you emails after the event for the 'feast'. None of the guests were familiar with any Arabic food and feel the subject is worth exploring further. There are a couple of Lebanese restaurants here but are poorly attended. At least the one is I pass most days.
Funnily enough I realised today I had forgotten to put some halloumi on the menu. I will have to rectify that next time.
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Post by tzarine on Mar 2, 2017 2:41:26 GMT 2
bravo, mark
next time tzatziki
cucumber yougurt, garlic & dill
tassisr made the best
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