Zekrayaat (ذكرايات / Memories)

Well, tonight’s recipe was born out of a last minute scramble. I was hungry, cold, and wanted something wintery. I also did not want to go out grocery shopping. So, after combining 3 recipes I made in the past and experimenting with Artichoke, here it is…   Ingredients Boneless, skinless chicken thighs (about 11/2 pounds) Salt to taste (many of the ingredients are salty to begin with, so taste before you add more salt) Freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 yellow onion, diced 3-6 cloves garlic, thinly sliced (I like lots of garlic, so I went with 6 cloves) 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander Generous pinch or two of red pepper flakes 1 cinnamon stick, or 1/4 teaspoon ground cinnamon 1 bay leaf 2 cups chicken broth/stock 2 teaspoons grated lemon zest (a zest of 1 lemon is enough if you are using jarred artichoke) 3 tablespoons freshly squeezed lemon juice (juice of 1 lemon is enough ...

Vikki's Baby Back Ribs (for illustration only) Majdi asked if I would add this recipe to his blog and I am happy to oblige. The recipe is adapted from Alton Brown's baby back rib recipe, but I modified the spices and the sauce. The method is all AB's though and can be used for spareribs as well as baby back ribs, though you will have to adjust the time a bit. Spice Rub: 8 tablespoons brown sugar 2 tablespoons kosher salt 1 tablespoon chili powder 1 teaspoon ground pepper 1/2 teaspoon mustard powder 1/2 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon Old Bay 1/2 teaspoon Italian herb mix (or a bit of thyme, rosemary and oregano) This makes enough rub for three slabs of baby back ribs. Braising liquid: 1 1/2 cup low sodium chicken broth 3 tablespoons apple cider vinegar 2 tablespoons honey 3 cloves chopped garlic Microwave the braising liquid for one minute then stir to ensure the honey is dissolved. Pat the ribs dry and remove the m...

Bharat is an Arabic Slang for " spices". Every middle eastern region, country, or even family has its own version of it. Mine is no different. This spice blend can be used for a variety of middle eastern dishes such as grilled meats, stuffed vegetables (eg. Cabbage leaves stuffed with rice and lamb). This is a 2 step recipe: 1. get equal parts of: Allspice, Black Pepper, White Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, and Coriander. 3. Mix all the spices together and store them in an air tight container or a small zip lock bag.

This salad takes many forms, shapes, and flavors; however, my favorite version is always the latest one I make… Ingredients: Group A 1 Head of iceberg lattice washed 1/2 large red onion 1/2 a red, green, or yellow Bell pepper 1 large tomato or few little ones 2 carrots 2 Tbsp of chopped fresh mint Group B 1/2 tsp cumin  1/4 tsp white pepper 1/4 tsp back pepper 1/4 tsp cayenne pepper 1/2 tsp sea salt  Group C 1/4 cup of black olives  1/4 cup of garbanzo beans 1 cup of cooked Farro. You can use any other cooked grain (and I suggest you try different ones every time) 2 Tbsp olive oil 1 Tbsp Lemmon juice Group D 1/2 tsp sumac powder 1/2 cup of Feta Cheese crumbled (fat free is fine) Steps to create the magic 1. Chop all ingredients of Group A into small size and mix them in a large salad bowl. This is a form of chopped salad that we usually eat with a spoon. 2. Add to the salad bowl Group B ingredients and mix...

Food & the 4th of July are inseparable. Actually, come to think of it, all social events are traditionally commemorated with food. In my own limited yet confusing background I can count at least 7 different countries where I lived and witnessed this great symbiotic relationship between food and celebration. Keeping with my own newly found tradition of blogging about what I cook, I made two very delicious dishes that I will share; Grilled Chicken with " Bharat " (a middle eastern blend of 7 spices), served with my favorite Salad (some call it Fattoosh , some call it Tabouleh , I called my Salad ). The good news is: the recipe is easy, flexible, and absolutely delicious 😀 PS. Bharat is an Arabic Slang for " spices". Every middle eastern region, country, or even family has its own version of it. Mine is no different. I first time made it when cooking stuffed cabbage, then I was hooked. See my post titled: "Bharat" or "Middle Eas...

Well, today was not a "cooking" inspiring day, it was more of removing wall closet shelving and sanding sort of day.   However an hour ago I started craving something salty. Behold the spicy oven roasted almonds...   This really does not qualify to be called a recipe, it's more of a whim, but what the hell …     Ingredients (All quantities to taste): 2 pinches of Smoked Paprika 2 pinches of Cayenne Pepper 4 pinches Kosher Salt 2 pinches Cream of Tartar Powder 1 tsp Olive Oil 1 C of Whole raw Almonds   Steps: 1. Preheat the oven on 350F. 2. Take some smoked paprika, cayenne pepper, kosher salt, cream of tartar powder, olive oil. 2. Mix all the ingredients well, then add a big bunch of raw almonds. Toss the almonds very well in the mixture until all coated well. 3.   Spread the almonds on a cooking sheet, and roast in the oven for 10 minutes. 4. Take out, let it cool, and EAT.   PS: never use the broile...

Ingredients 1-1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins/boneless thighs) 1/4 C extra virgin olive oil 1 tsp salt 1 tsp sugar 3 garlic cloves, minced 2 teaspoons paprika 1 tsp cumin 1/2 tsp coriander 1/4 tsp ginger 1/4 tsp turmeric 1/4 tsp cinnamon 1/8 tsp cayenne pepper Instructions 1. Place chicken between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins or thighs) 2. Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours (anything longer than an hour will do). If you are using the oven broiler: 3. Pre-heat the oven broiler on hig...

 Farro served with "Grilled Chicken - Egyptian Style" Ingredients:   1 1/2 C Farro 3 C water 1/4 tsp allspice 1/4 tsp salt 4-5 C chopped Kale (one bunch) 6 Cloves sliced garlic 1 T fine chopped ginger 1/3 C golden raisins. 3 T olive oil 1/2 tsp salt 1 T apple cider vinegar 1 T honey 1/2 tsp cumin 1/2 tsp cinnamon 1/4 C chopped parsley 1/2 C sliced almonds 1/3 C fresh Feta (Crumbled) Steps to produce the Magic: 1. In a small pot bring farro, water, salt and allspice to a boil. 2. Cover and turn heat down to low and simmer for 45 mins (depending on the quality of the grains, so check it after 30 mins) or until farro is tender and water is mostly gone. 3. In the mean time, sauté ginger and garlic on med low heat in 3 T Olive oil. 4. When the mixture is lightly browned (5 mins) add chopped kale. 5. Cook slowly on low heat, stirring often for about 5 min. 6. Add 1/3 C golden raisins. 7. Let simmer on lowest setting until kale is tende...