Home' Trinidad and Tobago Guardian : April 9th 2016 Contents LAMB KOFTAS
12 ozs minced lamb
2 onions, or 1 cup chopped
1 large bunch parsley
1 tsp cinnamon
1/2 tsp allspice
1 tsp salt
Place lamb, onions, parsley,
cinnamon, allspice and salt in a
Processs until mixture is
thoroughly combines and holds together when pressed.
Remove and form into balls, roll balls into oblong egg like shapes tapering the ends.
Now thread onto metal skewers.
Preheat a stovetop grill pan, brush with olive oil.
Place koftas onto grill pan and pan grill until cooked, about ten minutes.
Serves two to four
1 14 ounce tin channa or chick peas
drained and rinsed or 8 ounces dry
chick peas cooked
Juice of 1 lemon
4 cloves garlic, minced
1 tbsp olive oil, optional
1 tsp ground roasted cumin
1/2 tsp cayenne pepper, or pepper
1/2 cup tahini paste
2 tbsp water
2 tbsp chopped fresh cilantro or
Salt to taste
1 tbsp sumac
In a food processor puree chickpeas,
add lemon juice, garlic, olive oil,
cumin, cayenne pepper, and tahini
Continue to puree mixture until
smooth. Add water to bring it to a
Taste and adjust seasonings.
Transfer to serving plate and
garnish with cilantro or parsley.
Drizzle extra olive oil and sprinkle
Serve with warm pita bread.
• Twitter: @GuardianTT • Web: guardian.co.tt
The actual origin of Middle Eastern
cuisine is lost in history. Buried
under thousands of layers of civil-
isation, waves of immigration and the over-
lapping of many cultures.
From a culinary point of view, the cuisine
of the Middle East comprises five areas, Iran,
the Arab world---including Iraq, Syria,
Lebanon, Jordan, Egypt and the Arabian
Peninsula; the Near East encompassing
Turkey, Greece, and Armenia; and North
Africa which includes Libya, Algeria, Tunisia
The cuisine of Iran is probably the most
elaborate, sophisticated and more unusual
than all the other Middle Eastern cuisines.
It comprises mainly rice and aromatic spices
that form the framework for more complex,
colourful and exotic dishes.
Cheeses, fresh herbs, yogurt and bread
almost always begin a meal, followed by a
rice dish, soup or soup stew, salad, bread
pickles and yogurt. Sherbets, fruit drinks
and desserts end the meal.
The cuisines of the Arabian Peninsula,
Lebanon, Syria, Jordan and Egypt are quite
similar, heady spices such as saffron, sumac,
zataar, cinnamon, pomegranate molasses,
honey, cloves, ginger and cardamom are used
in exotic combinations. Even desserts are
distinctively flavoured with rose water or
orange blossom water, as well as cardamom.
T&T enjoys Syrian/Lebanese cuisine,
names such as taboulleh made with
cracked/bulgur wheat, hummos with tahini
sauce and kibbe have become popular. This
cuisine is alive with the vibrant flavours of
garlic, fresh herbs, assorted spices, lemon
juice, and tahini.
Near Eastern (Middle eastern and Islamic)
cuisine utilises lots of yogurt, vegetables,
rice, meats and soups, pita bread and bulgur
wheat. Greeks and Turks make imaginative
use of vegetables.
Greeks love to stew vegetables in herbs
and olive oil. They lean toward a higher
intensity of seasonings preferring dill, basil,
mint, oregano, lemon, garlic and onion.
Moussakas as well as baked stuffed eggplant
are still popular Greek and Turkish delights.
North African cuisine comprises fish,
meat, vegetables, fresh and dried fruits, nuts
and seeds prepared in colourful combina-
tions. Filo pastry filled with sweet and savory
fillings have become hallmarks of this cuisine.
North African cuisine can span from hot
and fiery to less hot but still flavourful. All
cuisines use similar seasonings but in varying
amounts and combinations.
World renowned chefs and cookbook
authors, Yotam Ottolenghi and Sami Tamimi
have brought the flavours from their homes
of Israel and Palestine to the forefront
through their acclaimed restaurant empire
in the UK and their cookbooks, Jerusalem,
Ottolenghi, Plenty, Plenty More and their
latest Nopi. Uri Scheft has done the same
in NYC through his very own Breads Bakery
from which his Israeli roots dictate the types
of baked items he serves up, this has garnered
a cult following for his chocolate Nutella
babka. Claudia Roden has been writing about
Middle Eastern foods for over two decades.
The wonderful earthy flavours of these
cuisines have been flavouring restaurant
menus across the globe for the past few
Although seemingly overwhelming to the
novice, the cuisine from this part of the
world does bring a delightful and exotic
flavour to our tables, creating and enjoying
the simpler dishes will indeed awaken your
appetites and have you wanting for more,
I guarantee it!
Here are some more popular dishes for
you to try.
SATURDAY, APRIL 9, 2016
2 cups bulgur wheat (found in
specialty food stores, or where
Syrian/Lebanese groceries are
2 cups finely chopped fresh parsley
1/2 cup chopped fresh mint or
2 tablespoons dried
3/4 cup chopped fresh chives
6 small tomatoes, peeled, seeded
1 medium cucumber or 2 small
peeled and cubed
1/2 cup olive oil
1/2 cup fresh lemon juice
1 clove garlic, finely minced
Salt and freshly ground pepper to
Black olives for garnish, (optional)
1 small head leaf lettuce, washed and dried.
In a large bowl add bulgur wheat, cover with
boiling water and let stand for 1 hour or until
bulgur has doubled in size and most of the liquid is
Drain the bulgur and squeeze out extra moisture,
fluff with a fork and set aside.
Add parsley, chives, mint, and tomatoes.
Make dressing by combining lemon juice, garlic,
salt and pepper, add olive oil and whisk.
Toss taboulleh mixture with dressing. Refrigerate
until ready to serve.
To serve line a salad bowl with lettuce leaves. Mix
cucumber with salad and place in salad bowl.
Garnish with black olives and sprigs of fresh mint.
1 large eggplant, sliced into 1/4-
2 tbsp pomegranate molasses.
Sprinkle eggplant with salt and
leave for ten minutes, rinse and
Preheat a stovetop grill pan,
brush eggplant with olive oil.
Pan grill until cooked and tender,
about six to eight minutes.
Remove and drizzle with
GRILLED EGGPLANT WITH POMEGRANATE MOLASSES
Moreish Middle Eastern cuisine
Links Archive April 8th 2016 April 10th 2016 Navigation Previous Page Next Page