Tag: Western Asian
Sumac Rubbed Baked Monkfish
Sumac Rubbed Baked Monkfish
Monkfish is a tasty alternative to lobster if you don’t want to break the bank; having somewhat similar texture. This Lebanese gives the monkfish a lemony and spicy flavor; taking only 20 minutes to prepare and bake in the oven. You can even grill the monkfish tails indirectly for 10-12 minutes in total.
Ingredients
- 1 lb monkfish tails 2-3
- 2 tbsp olive oil
- 2 tsp sumac
- 2 tsp za’atar seasoning
- 1 tsp paprika
- 1/2 tsp chili flakes
- 1/4 tsp cayenne pepper
- 1 tsp lemon zest
Instructions
- Mix together all of the spices.
- Rub the monkfish in the olive oil, then coat with the spices.
- Bake the monkfish on a baking sheet lined in parchment paper for 15 minutes in a preheated 400 degree oven.
Serve the monkfish with lemon wedges.
Saffron Ice Cream with Rosewater and Pistachios
Saffron Ice Cream with Rosewater and Pistachios
Bastani is a traditional Persian ice cream consisting of saffron, rosewater, and pistachios. Despite the heaviness of the dairy, the ice cream is quite refreshing with the addition of rosewater. And with pistachios being my favorite nut, this ice cream is a winner in my book.
Equipment
- ice cream maker
Ingredients
- 6 egg yolks
- 3/4 cup sugar
- 1 3/4 cup heavy cream
- 1 1/4 cup whole milk
- 1 pinch salt
- 1 tsp saffron
- 1 tbsp rosewater
- 1/4 cup pistachios
Instructions
- Whisk the egg yolks with 1/2 cup of sugar.
- Whisk together the heavy cream, milk, 1/4 cup of sugar, salt, and saffron in a pot over medium heat until hot, but not boiling.
- Slowly pour the cream mixture into the beaten yolks, continuously whisking. Simmer on low heat for 4 minutes.
- Transfer the ice cream mixture into a bowl. Place that bowl into another bowl of ice. Place in the refrigerator for an hour until completely cooled.
- Pour the mixture along with the rosewater and pistachios into the ice cream maker.
- Churn for 30 minutes. Pour into a freezer-safe bowl and freeze for 3 hours.
Lamb Mansaf
Lamb Mansaf
Lamb mansaf is a traditional Arab lamb and rice dish eaten all over the Middle East, but also happens to be the national dish of Jordan where it originated. Lamb is sautéed with onions, garlic, and spices; then simmered for a while, creating a stock. It is then strained and cooked with yogurt and some of the stock. The majority of the stock is used to cook basmati rice in. The rice is spread out on a big serving platter. The lamb and yougurt sauce is put over the bed of rice. It is then topped with an assortment of nuts sufh as pine nuts, almonds, cashews, and pistachios. The whole platter is garnished with freshly chopped mint and parsley. A lot of work, but unbelievably tasty!
Ingredients
Lamb Stock
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 bay leaves
- 1 tsp cumin seeds
- 1 cinnamon stick
- 4 green cardamom pods
- 4 garlic cloves minced
- 2 tsp tomato paste
- 1 1/2 lbs boneless leg of lamb cut into 1” cubes
- 4 cups water
Rice
- 1 cup basmati rice washed and rinsed
- 2 1/2 cups lamb stock
- salt and pepper to taste
Lamb Mansaf
- simmered lamb cubes
- 1/2 cup Greek yogurt
- 1 cup lamb stock
Toasted Nut Topping
- 1/4 cup pine nuts
- 1/4 cup pistachios
- 1/4 cup slivered almonds
- 1/4 cup cashews
Garnish
- 1/4 cup mint chopped
- 1/4 cup parsley chopped
Instructions
Lamb Stock
- Heat up the olive oil in a pot over medium high heat. Add in the onions and sauté for 5 minutes.
- Add in the garlic, cumin seeds, cinnamon stick, cardamom pods, and bay leaves. Sauté for 2 minutes.
- Stir in the tomato paste. Add in the lamb and briefly brown for 5 minutes.
- Pour in the water. Bring to a boil. Reduce the heat to medium low and simmer for an hour.
- Strain the stock from the meat.
- Seat the meat aside.
Rice
- Soak the rice for an hour while the stock is simmering. Drain.
- Add the rice to a pot with 2 1/2 cups of the reserved stock. Bring to a boil. Cover. Reduce the heat to low and simmer for 20 minutes until the stock is absorbed.
- Season with salt and pepper.
Lamb Mansaf
- Add the strained lamb, Greek yogurt, and 1 cup of lamb stock to a sauté pan over medium heat. Simmer for 10 minutes.
- Season with salt and pepper. Discard the bay leaves, cinnamon stick, and cardamom pods.
Toasted Nut Topping
- Add the nuts to a small skillet over medium heat. Dry toast the nuts for 5 minutes, stirring frequently.
