As in my last post, this recipe was re-published in a New York Times special section called One Pot/Pan/Skillet: 24 Brilliant Recipes for Everyone Who Hates Doing the Dishes. My dream. 🙂
During this time of self-quarantine, I have made or plan to make several other dishes from this collection including past favorites like One-Pan Shrimp Scampi with Orzo and Mustard Chicken with Shallots and White Wine.
This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it for dinner with a crusty sourdough baguette and a giant green salad. This quick and tasty dish can be served any meal of the day.
Yield: Serves 4 to 6
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 6 garlic cloves, thinly sliced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/8 tsp ground cayenne, or to taste
- 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped (I used San Marzano)
- 3/4 tsp kosher salt, plus more as needed
- 1/4 tsp black pepper, plus more as needed
- 5 ounces feta, crumbled (about 1 1/4 cups)
- 6 to 8 large eggs (I used 7)
- chopped cilantro, for serving
- hot sauce, for serving
- warm pita or crusty bread, for serving
- Heat oven to 375 degrees, preferably on convection.
- Heat oil in a large skillet over medium-low. (I used a large enameled cast iron pot.)
- Add the onion and bell pepper. Cook gently until very soft, about 20 minutes.
- Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
- Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
- Taste and add more salt and pepper if needed. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper.
- Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
- Sprinkle with cilantro and serve with hot sauce and warm bread.
Posted in Casserole, Quick, Recipes, The Piggy Pancake (Breakfast), Vegetarian
Tags: brunch, cilantro, cumin, dinner, easy, eggs, feta, Israeli, Mediterranean, Middle Eastern, one pan, one-pot, paprika, quick, red bell pepper, San Marzano, tomatoes, Tunisian, vegetarian
I have two hearty soups to share. Perfect to serve for dinner on a chilly night. This red lentil soup is healthy, delicious, and quick to prepare.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I doubled the recipe, modified the proportions, and puréed the finished soup to create a uniform texture. I served it with warm naan and green salad.
Yield: 8 servings
- 6 tablespoons olive oil, more for drizzling
- 2 large yellow onions, chopped
- 8 garlic cloves, minced
- 2 T tomato paste
- 2 tsp ground cumin
- 1/2 tsp kosher salt, more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground Chile powder, more to taste
- 1/4 tsp cayenne, more to taste
- 2 quarts chicken or vegetable stock (I used 1 quart of homemade turkey stock & 1 quart of chicken stock)
- 4 cups water
- 2 cups red lentils
- 3 large carrots, peeled and diced
- juice and zest of 1 lemon, more to taste
- 6 T chopped fresh cilantro, more for garnish
- In a large pot, heat oil over high heat until hot and shimmering.
- Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper, chili powder, and cayenne, and sauté for 2 minutes longer.
- Add stock, water, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.
- Taste and add salt if necessary.
- Using an immersion or regular blender or a food processor, purée the soup then add it back to pot.
- Reheat soup if necessary, then stir in lemon juice and cilantro.
- Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired. Garnish with additional minced cilantro as well, if desired.
Posted in Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: cilantro, dinner, legumes, lemon, lemon zest, lentil, Melissa Clark, Middle Eastern, red lentils, soup, Thanksgiving, vegan
These sandwiches are a great weeknight dinner. Using ground turkey or chicken instead of beef, lamb or pork makes them a little bit lighter as well.
After seeing sandwiches served in taco racks at NYC’s Chelsea Market, I used taco racks to assemble these messy sandwiches. Genius! 😉
This recipe was adapted from Martha Stewart’s Everyday Food. I used ground turkey instead of ground chicken and added lemon juice, garlic, and herbs to the sauce.
Yield: Serves 4
- 1.25 pounds ground turkey or chicken
- 1/2 white onion, diced small
- 1/3 cup chopped fresh parsley and cilantro
- 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes
- coarse salt and freshly ground black pepper
- 1/2 cucumber, diced large (about 1 1/3 cups)
- 1/2 cup plain Greek yogurt
- freshly squeezed lemon juice, from 1/2 a lemon, more to taste
- 1 large clove garlic, minced
- 2 to 4 T minced fresh dill
- 2 T vegetable oil
- 2 handfuls of grape tomatoes, sliced lengthwise or 2 medium tomatoes, cut into 1/4-inch thick slices
- 4 small naan or pitas, warmed
- 1/2 cup fresh mint or cilantro, for serving
- sliced or chopped red onion, for serving, optional
- In a large bowl, combine ground meat, diced onion, chopped parsley/cilantro, cumin and red pepper flakes. Season with salt and pepper. Mix until well combined.
- Using your hands, form mixture into 8 oval patties.
- In a medium bowl, toss together cucumber, yogurt, lemon juice, garlic, and dill; season with salt and pepper. Add additional lemon juice, if desired.
- In a large skillet, heat oil over medium to medium-high. Cook patties until browned on all sides and cooked through, 8 to 12 minutes. (I cooked the meatballs until the internal temperature reached 165 degrees.)
- Divide patties and tomatoes among warm naan or pitas. (I assembled the sandwiches in taco racks.)
- Top with cucumber-yogurt sauce and mint or cilantro. Top with red onion, if desired.
- Fold to enclose (if not using taco racks) and serve.
Posted in Chicken (Poultry), Quick, Recipes, Tacos
Tags: cilantro, cucumber, cumin, dill, dinner, Greek yogurt, ground chicken, ground turkey, kofta, lunch, meatballs, Middle Eastern, mint, naan, parsley, pita, sandwiches, tomatoes, yogurt sauce
Yes! I have many more weeknight chicken dishes to share. This one uses the genius technique of incorporating pan juices to create an incredible sauce with za’atar, coriander, and citrus.
This wonderful dish was reminiscent of a deconstructed gyro. It would also be incredible served with tomatoes, cucumbers and naan or pita. I served it with green salad, roasted potatoes, and asparagus.
The recipe was adapted from Bon Appétit, contributed by Aaron Crowder, Katie Jackson, and Nick Perkins. I used a sheet pan, substituted boneless, skinless chicken thighs for bone-in, and modified the proportions in the sauce. Fabulous!
Yield: Serves 4 to 6
10 boneless, skinless chicken thighs or 4 chicken legs (thigh and drumstick; about 2½ lbs total)
1 or2 medium red onions, cut into 1″-thick wedges
2 heads of garlic, halved crosswise, plus 2 cloves
1 to 1 1/2 lemons, quartered, seeds removed
⅓ cup extra-virgin olive oil
1½ cups plain whole-milk Greek yogurt
1 1/2 T za’atar
1/2 tsp ground coriander
1/2 tsp finely grated lemon zest or 1/2 T lemon juice
1/2 tsp finely grated lime zest or 1/2 T lime juice
- Preheat oven to 325°, preferably on convection.
- Pat chicken meat dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon on a rimmed sheet pan or in a 13×9″ baking dish; season liberally with salt and pepper (remember to season both sides of chicken).
- Pour in oil and toss everything to coat.
- Turn garlic cut side down and nestle it in so it is in contact with the baking dish.
- Roast, “skin side down,” rotating pan halfway through, for 20 minutes if using boneless meat. Roast until meat is almost falling off the bone (if using bone-in meat), 50–60 minutes.
- Meanwhile, finely grate 1 garlic clove into a small bowl. Add yogurt, a big pinch of salt, and 1 Tbsp. water and mix well. Set aside yogurt sauce.
- Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. If using boneless, skinless meat, flip the chicken meat to roast on the opposite side.
- Increase oven temperature to 425° and continue to roast chicken until skin is golden brown, 10–15 minutes more.
- Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices.
- Finely grate remaining garlic clove into another small bowl. Add za’atar, coriander, lemon zest juice, and lime zest juice.
- Pour reserved juices in pan into za’atar mixture until you’ve reached an oily consistency (about 3T). Mix in a pinch of salt.
- Spread reserved yogurt sauce over a platter and arrange chicken on top.
- Scatter onions, garlic, and lemon around the chicken; drizzle with za’atar oil.
Posted in Chicken (Poultry), Quick, Recipes, Sauces
Tags: boneless skinless chicken thighs, chicken, chicken thighs, dinner, Greek yogurt, gyro, lemon, Middle Eastern, red onion, sandwich, sauce, sheet pan, yogurt, Za'atar
I made all of these sautéed chicken dishes months apart, but it seems right to share them at the same time. 🙂
My Austrian sister-in-law has traditional schnitzel with freshly made mayonnaise and cucumber salad for dinner every Christmas Eve. It is absolutely delicious. I loved this Middle Eastern variation.
This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I substituted chicken thighs for chicken cutlets and cooked the dish in a 12-inch cast iron skillet. Perfect.
This schnitzel would also be wonderful served as a sandwich in a pita with hummus.
Yield: Serves 4
For the Israeli Salad:
- 1 red, yellow, or orange bell pepper, cut into 1/3-inch cubes
- 1/2 English cucumber, cut into 1/3-inch cubes
- 1/2 small red onion, cut into 1/4-inch pieces
- 1 pint cherry or grape tomatoes, quartered
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped fresh mint
- 2 T extra-virgin olive oil
- 1 T fresh lemon juice
- 1/2 tsp za’atar
- 1 tsp sumac, optional
- Kosher salt
- freshly ground black pepper
For the Schnitzel:
- 1/2 cup unbleached all-purpose flour
- Kosher salt
- freshly ground black pepper
- 2 large eggs
- 1 cup panko
- 1 1/2 T za’atar
- freshly grated zest of 1/2 lemon
- 5 boneless, skinless chicken thighs or 4 chicken cutlets, about 1 pound
- 1/2 cup extra-virgin olive oil
- lemon wedges, for serving
To start the salad:
- In a large bowl, combine the bell pepper, cucumber, onion, tomatoes, parsley, and mint.
- Cover and refrigerate until ready to use.
To make the schnitzel:
- Heat the oven to 200 degrees. Place an ovenproof platter or a baking sheet int he oven to warm.
- In a wide, shallow bowl, stir together the flour, 1 tsp salt, and a generous pinch of pepper.
- In another shallow bowl, whisk together the eggs and a pinch of salt.
- In a third shallow bowl, combine the panko, za’atar, lemon zest, and a pinch of salt.
- Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat pounder or a rolling pin, gently pound each piece of chicken to 1/4-inch thickness.
- Pat the meat dry and season both sides lightly with salt and pepper.
- Dredge in the seasoned flour, shaking off excess.
- Dip in the eggs, letting excess drip off, then gently press into the panko mixture to completely coat.
- Transfer the chicken to a large plate.
- Heat the 1/2 cup of oil in a 12-inch skillet over medium to medium-high heat, until hot but not smoking. (I used a cast iron skillet over medium heat.)
- Fry the chicken in 2 batches, turning once, until cooked through and crispy, about 2-3 minutes per side.
- Drain each batch on paper towel-lined plates, season with salt, then transfer to the platter in the oven to keep warm.
To finish the salad:
- Add the 2 T oil, lemon juice, za’atar, sumac, and a generous pinch each of salt and pepper to the vegetable mixture.
- Toss to combine.
- Serve the schnitzel with the salad piled on top (or vice versa!) with lemon wedges on the side.
Posted in Chicken (Poultry), Recipes, Salads & Dressings
Tags: bell peppers, boneless skinless chicken thighs, chicken, chicken cutlets, chicken thighs, cucumber, Gail Simmons, Israeli, lemon, Middle Eastern, mint, panko, parsley, salad, sandwich, schnitzel, sumac, tomatoes, Za'atar
This soup was absolutely heavenly. It was a purée of all of my favorite greens with added silkiness from a single potato. Perfection!
This recipe was adapted from Food and Wine, contributed by Yasmin Khan, author of Zaitoun. I weighed all of the greens, added fresh lemon juice, and increased the garlic. I also incorporated my homemade turkey stock but vegetable stock could be easily substituted to make a vegetarian version. The original recipe recommends the use of spicier, mature arugula. I was upset that I didn’t make a double batch. Next time! 🙂
Yield: 4 servings
- 2 tablespoons olive oil
- 1 medium yellow onion, roughly chopped (about 2 cups)
- 6 garlic cloves, crushed
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon grated fresh nutmeg
- 1/4 teaspoon ground allspice
- 1 medium russet potato, chopped into 1/2-inch dice
- 4 cups homemade chicken or vegetable stock
- 7 ounces arugula (I used wild baby arugula)
- 5 1/4 ounces fresh spinach (I used baby spinach)
- 1 ounce cilantro sprigs (about 1/2 packed cup)
- freshly squeezed juice from 1/2 a lemon
- plain whole-milk Greek yogurt, for serving
- 2 tablespoons extra-virgin olive oil
- Heat the olive oil in a large saucepan over medium. (I used an enameled cast iron pot.)
- Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes.
- Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes.
- Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
- Reserve a handful of arugula for garnish. Add spinach, cilantro, and remaining arugula to pan. Bring to a simmer over medium, and cook 10 minutes.
- Working in batches, transfer soup to a blender. (Alternatively, use an immersion blender to purée the soup.) Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth.
- Incorporate the fresh lemon juice.
- Taste and adjust seasonings if needed, and divide among 4 bowls.
- Top each serving with a generous spoonful of Greek yogurt, some of the reserved arugula, and a drizzle of extra-virgin olive oil.
Posted in Greens, Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: allspice, arugula, cilantro, dinner, Greek yogurt, greens, lunch, Middle Eastern, nutmeg, Palestinian, rocket, shorbat jarjir, soup, spinach, turmeric, vegetables, vegetarian
I have several recipes to share from Christopher Kimball’s wonderful book, Milk Street.
This recipe used several genius techniques. The first was using a French technique, panade, which incorporates a bread and dairy paste into meat to bind it together and keep it moist during cooking. These meatballs were incredibly tender as a result. The author also uses the microwave to infuse oil with shallots, garlic, and spices- genius!
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. I used ground turkey instead of ground beef and substituted Greek yogurt for whole milk plain yogurt. I really loaded the pita bread halves with meatballs, sauce, and toppings making them essentially knife and fork “sandwiches.” These meatballs would also be wonderful served over rice with a green salad. Delicious!
Yield: Serves 4 to 6 with 1 1/2 cups sauce
For the Meatballs:
- 3 T extra-virgin olive oil, divided
- 1 medium shallot, finely chopped
- 1 garlic clove, grated
- 1/2 tsp ground cumin
- 1/2 tsp cinnamon
- 1/2 tsp dried oregano
- one 8-inch pita bread, torn into small pieces (about 3 ounces)
- 1/4 cup plain whole-milk yogurt (I used Greek yogurt)
- 1/4 cup water
- 1 cup packed fresh mint leaves (1 ounce), finely chopped
- 1 1/4 to 1 1/2 pounds ground turkey or beef
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
For the Lime-Yogurt Sauce:
- 1 cup plain whole-milk yogurt (I used Greek yogurt)
- 3 T tahini
- 3 T lime juice
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 2 to 3 pita bread rounds, halved
- tomato slices
- cucumber slices
- red onion slices
- fresh mint or parsley leaves
- lime-yogurt sauce
To Make the Meatballs:
- In a small bowl, stir together 2 T of the oil, the shallot, garlic, cumin, cinnamon, and oregano. Microwave until fragrant, about 30 seconds, then set aside to cool.
- In a large bowl, combine the pita bread, yogurt, and water. Use your hands to mash the mixture to a smooth paste. Add the reserved oil mixture, the minute, ground meat, salt and pepper. User your hands to thoroughly mix.
- Divide the mixture into 12 portions, then use your hands to roll each into a smooth ball. Refrigerate for 15 minutes.
- In a 12 or 14-inch skillet, heat the remaining tablespoon of oil over medium to medium-high heat until just beginning to smoke. Add half of the meatballs, and, using a spatula press them into 1/2-inch thick patties.
- Cook over medium, adjusting the heat as necessary, until the meatballs are well browned on both sides and register 140 degrees F at the center, about 4 min on the first side and 2 minutes after flipping.
- Transfer to a platter and tent with foil. Repeat with the remaining meatballs.
To Make the Sauce:
- Whisk together all ingredients until smooth.
- Fill half of a pita bread pocket with 2-3 meatballs.
- Top with sliced tomatoes, sliced cucumbers, red onion, herbs, and sauce, as desired.
Posted in Chicken (Poultry), Quick, Recipes
Tags: dinner, Greek yogurt, ground beef, ground turkey, kofta, meatballs, Middle Eastern, Milk Street, mint, Panade, pita, sandwich, sauce, Turkish