day 30
Before anything, I hope that anyone who reads this pray to the Palestinians, and anyone who thinks that the other side is right, I hope that he will reconsider.
wussp everybody and welcome to a world
where every bite is a
celebration, and each dish
tells a story.
New
day New food New country (Palestine)
1- Mutabal
Mutabal is a Middle Eastern dip that's
usually made with a combination of roasted eggplants, tahini, lemon juice,
garlic, yogurt, olive oil, and salt. The ingredients are blended or mashed
together until the dip develops a desired consistency, either smooth or a bit
more coarse.
Once prepared, mutabal can be garnished with
parsley, pomegranate seeds, or cilantro on top. If desired, onions can also be
added to the mixture. It is recommended to serve mutabal as a part of a meze
platter with pita bread on the side.
2- Mujaddara
The vegetarian combination of lentils and rice is a classic Levantine fare that is best served with fresh salads. The dish is assembled with cooked rice and lentils that are enriched with generous amounts of onions sautéed in olive oil. When served, the combination is topped with fried onions and is usually sided with plain or garlic-flavored yogurt (the dish is then not vegan-friendly anymore) and flatbread, which should be used instead of utensils.
Apart from the traditional version, some
varieties may employ bulgur instead of rice, and the dish is easily adapted
with various spices and fresh herbs.
3- Labneh
Creamy texture and mild flavor are the main attributes of labneh; a traditional Middle Eastern strained yogurt that is prepared with yogurt and salt. No strict guidelines are used to produce it; plain full-fat yogurt is mixed with salt and left to strain for twelve to twenty-four hours.
During straining, the yogurt whey separates, and what is left is a thick and firm cheese-like product. Its texture can vary from creamy to dense, but it always has a relatively mild and slightly salty flavor. The name labneh is native to the Middle East, but strained yogurt varieties are found in numerous other countries and regions such as Greece, Turkey, Cyprus, Central Asia, the United States, Mexico, and the United Kingdom.
It usually employs cow milk, but other kinds, such as
goat yogurt in Greece, are also common. In many Levantine countries, labneh is
enjoyed as a part of a mezze, served alongside flatbreads and other small
dishes. It can be eaten plain, garnished with olive oil or chopped mint, but it
can also be served as a creamy spread over bread or bagels. It is often
incorporated as a condiment in many meat and vegetable dishes.
Because of its thick consistency, it can be
rolled into balls and preserved in olive oil, or covered in crushed nuts or
spices, then served as a decorative appetizer.
4- Makdous
Oil-cured eggplants are a staple throughout Levantine and Middle Eastern cuisine. The dish is traditionally prepared with small-sized baby eggplants that are shortly boiled and stuffed with a flavorful mixture of roasted red peppers, walnuts, garlic, and salt.
The eggplants are then cured in olive oil and
are traditionally enjoyed for breakfast, usually accompanied by labneh,
vegetables, and flatbread, but they also work as a standard meze dish
or a snack. Though their origin is vague, preserved eggplants are strongly
associated with Syria.
5- Arayes
Arayes, translated from Arabic as brides, is a convenient snack consisting of pita bread filled with a mixture of minced meat that is seasoned and enriched with garlic, onions, and tomatoes. The bread is typically cut in quarters and then spread with lamb or beef before it is coated in olive oil and baked, pan-fried, or grilled until crisp.
The dish can be served as a snack or a main
course, preferably with yogurt and olives on the side. The origin of the arayes
is disputed, but the variations are found throughout Middle East, Levant, and
some Arabic countries.
6- Taboon
Taboon is a Middle Eastern flatbread that is traditionally baked in a clay oven, giving the bread its characteristical bubbly shape. It consists of flour, water, yeast, and sugar. The bread is commonly sold on the streets, stuffed with falafel, shredded meat, or hummus.
It is also often used for scooping up meat stews
or gravy-based dishes.
7- Maqluba
Maqluba is the national dish of Palestine, but it can also
be found in Iraq, Syria, and Jordan. This layered one-pot dish has many
versions, but the basic principle is to turn it upside down before serving,
which is what the word maqluba means.The ingredients include rice, vegetables (often carrots,
potatoes, tomatoes, cauliflower, onions), herbs and spices (often turmeric and
sumac), and meat such as chicken or lamb, although the dish can be made without
any meat. The ingredients are cooked and layered, then boiled until there's no
liquid left.
Before serving, maqluba is flipped upside down,
and it's then often garnished with pine nuts or chopped parsley on top. It's
recommended to serve the dish with a cucumber and tomato salad, olives, and
yogurt on the side.
Thank you for joining me on this delicious journey. Until our next culinary
adventure.
Comments
Post a Comment