Middle Eastern cuisine

Spice the rice

Putting a favorable meal together gets easier when the ingredients matter. When it comes to The Cookery’s rice and spice dish, go with a traditional basmati if you can work it into the food budget. It’s certain that basmati adds up more quickly than alternatives, but you’ll appreciate the results.  Rice and spice 1 cup basmati rice 2 cups water 1 pound ground …

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Meat pies in Baghdad

Our forwarded mail is catching up to us in New York, with the July issue of National Geographic resting on a stack of incoming magazines last week. Note . . . . for great reading throughout, see this issue, with a look at Lynsey Addario’s striking photographs in the “Baghdad After The Storm” feature by Brian Turner. Meat pies help illustrate the story …

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Two-day Baba

More or less, it took two days to prepare Baba Ghannouj this week, though active time clocked at just under 30 minutes. We grilled out last night, and I roasted a plump eggplant in preparation for another meal. Today, I reached for the roasted eggplant (from the refrigerator) and blended it with my remaining baba ingredients. Here’s my basic baba recipe: Two-Day …

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Food from Farouk? Dining in the city at La Kabbr

When we dine in New York City, there are usually a few good reasons to make the hour’s drive from home. Last night, our parents sent us out to celebrate our wedding anniversary. I persuaded my husband to mark our occasion at La Kabbr, 683 9th Avenue.  Farouk, the owner and chef, delivers. For a Middle Eastern dinner laced …

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