Category: Middle Eastern

How to Prepare Traditional Baba Ghanoush- A Flavorful Eggplant Mezze

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This is a traditional “mezze” dish. Baba Ghanoush is a classic. Mezze are small dishes that can be served for either lunch or dinner and can also be starters for a larger meal. I personally like to have 3 or 4 different ones and serve them as a meal.

There are many versions popular throughout the Middle East, but fundamentally most are quite similar. I like this one because it is smoky and richly flavored.

Arab Market in Jerusalem.

Want to add another mezze, small dish, to accompany your Baba ghanoush, try Perfecting Creamy Hummus: Tips & Recipe

Ingredients:

3-4 Medium Eggplants, or 2 large if the smaller ones aren’t available.

2 cloves crushed Garlic, soaked in your lemon juice. It removes the harshness.

5 Tbsp Tahini, or more to taste.

Juice of 2-3 Lemons, start with two and then add additional as needed.

2 Tbsp Extra Virgin Olive Oil

Sea Salt

Preparation:

Preheat the oven to 425 degrees. While the oven is heating, take the eggplants and prick them all over. This is essential so they will not explode when you cook them. Turn on a gas flame and brown the eggplant skin on all sides, turning them frequently. A pair of tongs makes this very easy. This will take about 5-8 minutes, but keep a close watch on them.

After they are well browned, put them onto an aluminum foil or parchment lined baking sheet and into the preheated oven for approx 45 minutes or until they are wrinkly and soft.

Take them out and allow them to cool. Then slice them in half and take a soup spoon and gently remove the flesh. Make sure to get all of the darkly colored flesh close the skin, as this is where you will get the smoky flavor. Make sure not to get any of the skin. Put the flesh into a colander and let the juice drain off. This juice can be bitter.

Put the flesh into the food processor and pulse and then add the remaining ingredients. Begin by adding the lemon juice, garlic and then the tahini a bit at a time. Finish with one tablespoon of the olive oil and the reminder of the olive oil can be poured over the top just prior to serving.

I prefer this after it has rested in the refrigerator for a few hours. Once it has cooled, taste again for salt and serve with warm pita bread.

Note: This dish is made by tasting, as some eggplants can be bitter and some less so. 

How to Prepare Traditional Mezze: A Flavorful Eggplant Dish

This is a traditional “mezze” dish. Baba ghanoush is a classic. Mezze are small dishes that can be served for either lunch or dinner and can also be starters for a larger meal. I personally like to have 3 or 4 different ones and serve them as a meal.
There are many versions popular throughout the Middle East, but fundamentally most are quite similar. I like this one because it is smoky and richly flavored.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 45 minutes
Servings: 8
Course: Appetizer, Side Dish
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 Medium Eggplants or 2 large if the smaller ones aren’t available.
  • 2 cloves crushed Garlic soaked in your lemon juice. It removes the harshness.
  • 5 Tbsp Tahini or more to taste.
  • Juice of 2-3 Lemons start with two and then add additional as needed.
  • 2 Tbsp Extra Virgin Olive Oil
  • Sea Salt

Equipment

  • Baking Sheet
  • Food Processor

Method
 

  1. Preheat the oven to 425 degrees. While the oven is heating, take the eggplants and prick them all over. This is essential so they will not explode when you cook them. Turn on a gas flame and brown the eggplant skin on all sides, turning them frequently. A pair of tongs makes this very easy. This will take about 5-8 minutes, but keep a close watch on them.
  2. After they are well browned, put them onto an aluminum foil or parchment lined baking sheet and into the preheated oven for approx 45 minutes or until they are wrinkly and soft.
  3. Take them out and allow them to cool. Then slice them in half and take a soup spoon and gently remove the flesh. Make sure to get all of the darkly colored flesh close the skin, as this is where you will get the smoky flavor. Make sure not to get any of the skin. Put the flesh into a colander and let the juice drain off. This juice can be bitter. Put the flesh into the food processor and pulse and then add the remaining ingredients. Begin by adding the lemon juice, garlic and then the tahini a bit at a time. Finish with one tablespoon of the olive oil and the reminder of the olive oil can be poured over the top just prior to serving.I prefer this after it has rested in the refrigerator for a few hours. Once it has cooled, taste again for salt and serve with warm pita bread.
Note: This dish is made by tasting, as some eggplants can be bitter and some less so.

    Notes

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    Perfecting Creamy Hummus: Tips & Recipe

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    I’m always trying to improve my recipes, so when I get in the mood to make some hummus, it’s time get out the chemistry set. Hummus is so simple to make, yet so easy to ruin. It can be too garlicky, too much lemon or coarse and lumpy.

    After quite a few batches, I have a very good recipe and one secret technique to produce the most creamy hummus you’ve ever tasted. After making this, you will never want store bought hummus again. Often, I find that people add too much garlic in hummus and it becomes bitter and sharp. The garlic should be an afterthought, not front and center. Hint: My way to avoid this, is to soak the garlic in the lemon juice prior to adding to the hummus.

    Jerusalem

    Handy tip for the smoothest hummus:

    This is tip I read about from the Four Seasons Hotel in Damascus. Once you get all your ingredients combined, with the food processor running, start dropping in ice cubes one at a time. It usually takes 3-4 cubes and once it lightens up you know its done.

    Additionally, I always use organic chickpeas, because the non organic will have preservatives and it leaves a bitter taste that can not be washed or rinsed away. In a future post I will outline how to soak and make hummus from dried chickpeas. It’s a game changer.

    Looking to add another Mezze(Side Dish), try my Baba Ghanoush How to Prepare Traditional Mezze: A Flavorful Eggplant Dish

    Ingredients:

    1 28 oz can of Organic Chickpeas, drained and rinsed thoroughly.
    1-2  cloves of fresh Garlic, crushed and soaked.
    3/4 cup Tahini
    Juice of 2-3 Lemons
    1 Tbsp Lemon Zest
    3 Tbsp Extra Virgin Olive Oil
    1-2 tsp Sea Salt
    Smoked Paprika-Optional

    Preparation:

    Juice your lemons and add your crushed garlic. Allow to set for 10-15 minutes.
    Place the drained and rinsed chickpeas into a food processor, and pulse to bring them to a smooth blended consistency.

    Add the lemon juice (start with 2 lemons, you can always add more), salt, lemon zest, olive oil and pulse again. Then add the tahini one tablespoon at a time. It may get thick, but it will loosen up again.

    Now, here’s the secret tip. Turn the food processor on again and as it is blending, start dropping in ice cubes one at a time. It usually takes 3-4 cubes to really make the hummus creamy, but you will see the difference.

    When it starts to lighten slightly and turn a cream color, it is done. Taste and adjust for lemon and salt. Put into the refrigerator, hen just before serving, sprinkle with smoked paprika or zataar and drizzle with additional olive oil if desired and serve with pita bread or veggies.

    Perfecting Creamy Hummus: Tips & Recipe

    I’m always trying to improve my recipes, so when I get in the mood to make some hummus, it’s time get out the chemistry set. Hummus is so simple to make, yet so easy to ruin. It can be too garlicky, too much lemon or coarse and lumpy.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings: 4 cups
    Course: Appetizer, Condiment, Side Dish
    Cuisine: Middle Eastern
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 28 oz can of Organic Chickpeas drained and rinsed thoroughly.
    • 1-2 cloves of fresh Garlic crushed and soaked.
    • 3/4 cup Tahini
    • Juice of 2-3 Lemons
    • 1 Tbsp Lemon Zest
    • 3 Tbsp Extra Virgin Olive Oil
    • 1-2 tsp Sea Salt
    • Smoked Paprika-Optional

    Equipment

    • Food Processor

    Method
     

    1. Juice your lemons and add your crushed garlic. Allow to set for 10-15 minutes.
    2. Place the drained and rinsed chickpeas into a food processor, and pulse to bring them to a smooth blended consistency.
    3. Add the lemon juice (start with 2 lemons, you can always add more), salt, lemon zest, olive oil and pulse again. Then add the tahini one tablespoon at a time. It may get thick, but it will loosen up again.
    Now, here’s the secret tip. Turn the food processor on again and as it is blending, start dropping in ice cubes one at a time. It usually takes 3-4 cubes to really make the hummus creamy, but you will see the difference.
    1. When it starts to lighten slightly and turn a cream color, it is done. Taste and adjust for lemon and salt. Put into the refrigerator, hen just before serving, sprinkle with smoked paprika or zataar and drizzle with additional olive oil if desired and serve with pita bread or veggies.

    Notes

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    Delicious Pistachio Sauce Recipe for Kebabs

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    I think this sauce is wonderful and it is just perfect on any sort of kebab or grilled meat. I have not tried it on chicken yet, but I can imagine it would be great.

    As it keeps well in the refrigerator, you can make a batch and then just allow it to come up to room temperature before serving it. You can always add a bit of water to thin it down as well.

    Here’s a great recipe for homemade kebabs, Flavorful Lamb & Beef Kebabs with Pistachios

    Ingredients:

    10 oz of Pistachios, shelled and ground in a small food processor
    1/2 cup Tahini
    Juice from three Lemons
    1/4 tsp Sea Salt
    3 cloves of Garlic, crushed
    1/4 cup of Water

    Preparation:

    Begin by grinding your pistachios in your food processor. You want them to be finely ground, so the sauce will be smooth. Then add the lemon juice, garlic and pulse until mixed.

    Add in the tahini a bit at a time. It will get very thick, but don’t be concerned, as you will add your water to thin it down. If it is still thick, you can always add more water. You want it to be the consistency of a thick sauce.

    When you are ready to serve it, let it warm up a bit and just pour it over your kebabs or other meats and enjoy.

    Flavorful Lamb & Beef Kebabs with Pistachios

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    I really like this recipe for a few reasons. One, it is easy to prepare, two, it can be made in advance and three, it tastes amazing. For me, this ticks all my boxes.

    Here’s an insider tip for the moistest kebabs:

    The important part is to make sure you read through the recipe first. Also, have your meat ground twice. In other words, ask your butcher to run it through the grinder a second time, and three would be even better. It really integrates the fat into the meat and gives you the moistest kebabs you can imagine.

    Heres’s the recipe for the pistachio dipping sauce, Delicious Pistachio Sauce Recipe for Kebabs

    Ingredients:

    2 lbs of ground Lamb or Beef or combination of the two.
    3 Garlic cloves, crushed
    10 oz of finely chopped shelled Pistachios, I find it easier to grind/chop them in a small food processor.
    1/2 tsp ground Cardamom
    1tsp ground Cumin
    1 tsp smoked hot or sweet Paprika
    1 tsp ground Black Pepper
    1/4 tsp ground Cloves
    1/2 tsp ground Coriander seeds
    1/8 tsp Cinnamon
    1/8 tsp Nutmeg
    1 tsp Sea Salt
    1/2 cup fresh flat leaf Parsley, finely chopped
    2 red Onions, finely chopped.

    Preparation:

    Begin by chopping/grinding your pistachios and put into a bowl with all of the other dry spices. In a food processor, pulse the onions until they are finely chopped then add the parsley which has been roughly chopped and the crushed garlic. Then continue to pulse it until it is almost a puree.

    Now in a large bowl pour the onion mixture over the ground meat and work in well with your hands until it is completely blended. Then sprinkle on the pistachio and spice mixture a bit at a time and incorporate it into the meat until it is all completely mixed. This will take about 5 minutes of working the mixture.

    Put into the refrigerator allow it to rest. This can be as little as 30 minutes, or up to overnight. However, I think it is easier to form them into the kebab shapes after a shorter period of time and then let them rest in the refrigerator until you are ready to cook. I have left them up to two days and they have been absolutely fine.

    When you are ready to form them, make sure that you make them about the size of a short Italian sausage. Approx. 4 inches long by 1 1/2 inch around. This should make about 12 kebabs. I find it much easier to split the meat mixture into 4 equal parts and then each part into three parts and then mold them. This ensures that they are all the same size and that they will cook evenly.

    When ready to cook, bring them out of the refrigerator and allow them to sit for at last 30 minutes, so they are not quite so cold. Otherwise, you will find that they will be well done on the outside and raw on the inside.

    There are four ways to cook these kebabs. You can brush them with olive oil and cook in a pan/griddle until browned all over, or you can put them on a baking sheet and into a preheated 350 degree oven for approx. 20-25 minutes. Or you can grill them under the broiler for approx. 8-10 minutes, turning them once during grilling. Or, you can cook them on a outside grill.

    Serve as they are, or enjoy with the delicious pistachio sauce. Delicious Pistachio Sauce Recipe for Kebabs

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Flavorful Lamb & Beef Kebabs with Pistachios

    I really like this recipe for a few reasons. One, it is easy to prepare, two, it can be made in advance and three, it tastes amazing. For me, this ticks all my boxes.
    Print Recipe Pin Recipe
    Prep Time 45 minutes
    Cook Time 30 minutes
    Servings: 12 kebabs
    Course: Main Course
    Cuisine: Middle Eastern
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 lbs of ground Lamb or Beef or combination of the two.
    • 3 Garlic cloves crushed
    • 10 oz of finely chopped shelled Pistachios I find it easier to grind/chop them in a small food processor.
    • 1/2 tsp ground Cardamom
    • 1 tsp ground Cumin
    • 1 tsp smoked hot or sweet Paprika
    • 1 tsp ground Black Pepper
    • 1/4 tsp ground Cloves
    • 1/2 tsp ground Coriander seeds
    • 1/8 tsp Cinnamon
    • 1/8 tsp Nutmeg
    • 1 tsp Sea Salt
    • 1/2 cup fresh flat leaf Parsley finely chopped
    • 2 red Onions finely chopped.

    Equipment

    • Skewers

    Method
     

    1. Begin by chopping/grinding your pistachios and put into a bowl with all of the other dry spices. In a food processor, pulse the onions until they are finely chopped then add the parsley which has been roughly chopped and the crushed garlic. Then continue to pulse it until it is almost a puree.
    2. Now in a large bowl pour the onion mixture over the ground meat and work in well with your hands until it is completely blended. Then sprinkle on the pistachio and spice mixture a bit at a time and incorporate it into the meat until it is all completely mixed. This will take about 5 minutes of working the mixture.
    3. Put into the refrigerator allow it to rest. This can be as little as 30 minutes, or up to overnight. However, I think it is easier to form them into the kebab shapes after a shorter period of time and then let them rest in the refrigerator until you are ready to cook. I have left them up to two days and they have been absolutely fine.
    4. When you are ready to form them, make sure that you make them about the size of a short Italian sausage. Approx. 4 inches long by 1 1/2 inch around. This should make about 12 kebabs. I find it much easier to split the meat mixture into 4 equal parts and then each part into three parts and then mold them. This ensures that they are all the same size and that they will cook evenly.
    5. When ready to cook, bring them out of the refrigerator and allow them to sit for at last 30 minutes, so they are not quite so cold. Otherwise, you will find that they will be well done on the outside and raw on the inside.
    6. There are four ways to cook these kebabs. You can brush them with olive oil and cook in a pan/griddle until browned all over, or you can put them on a baking sheet and into a preheated 350 degree oven for approx. 20-25 minutes. Or you can grill them under the broiler for approx. 8-10 minutes, turning them once during grilling. Or, you can cook them on a outside grill.

    Notes

    Enjoy my recipes, Join the Kitchen

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