Ottoman Watermelon and Olive Salad
For almost three thousand years there has been a Jewish presence in the region of the world now associated with Turkey.
SALAD:
3 Cups watermelon, cut into 1/2-inch cubes
1 very small red onion, cut into thin rings (or 1/2-cup sliced half rings)
1/2 Cup Kalamata olives, pitted
1/2 Cup feta cheese, crumbled
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DRESSING:
1/4 Cup extra virgin olive oil
2 Tablespoons lemon juice
Salt and freshly ground pepper to taste
Pinch of sugar
2 Tablespoons chiffonade of fresh mint
1 Teaspoon sumac (optional)
Moroccan Chicken Kebabs
Whether served as part of an assortment of mezes, or small plates, or laid on a bed of couscous as part of a Moroccan meal, kebabs can be found throughout the Middle East and North Africa.
1/2 medium onion, diced
2 tablespoons lightly-packed chopped fresh mint
1/3 cup extra virgin olive oil
1/4 teaspoon crushed red pepper
1 large clove garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon lemon juice
1 pound boneless chicken breasts
Chicken Fesenjan with Walnuts and Pomegranate Syrup
This very famous Persian dish is considered a festive dish served for important occasions.
1 heaping cup of walnut pieces
1 large onion, cut into 1/4-inch dice (about 2 cups)
3–4 Tablespoons extra virgin olive oil
3 Tablespoons tomato paste
3 Tablespoons pomegranate molasses or syrup
2 Tablespoons honey or 3 Tablespoons sugar
4 grindings of sea salt or to taste
10 grindings of black pepper
3/4 teaspoon cinnamon
1 Tablespoon fresh lemon juice
3 Tablespoons water
3 chicken breast halves
3 chicken thighs
1 cup of chicken broth or water
2 or more Tablespoons lemon juice (as needed)
Green Lentil and Bulgur Salad with Hazelnuts
Enjoy bulgur paired with small, green French lentils and hazelnuts to create a very elegant and nutritionally balanced dish.
2 large shallots, finely chopped
3 tablespoons tarragon vinegar, divided use
1/2 cup green French lentils
Salt and pepper to taste
1 cup medium bulgur
1 1/2 cups water
1 teaspoon salt
2 stalks of celery cut into 1/8-inch dice
1/2 cup finely shredded carrot (purchased in bags), chopped
2 tablespoons minced fresh tarragon
2 tablespoons hazelnut oil or extra virgin olive oil
1/2 cup toasted chopped hazelnuts
