Two of my best friends bought me a subscription to my favorite cooking magazine: Saveur. Not only are the recipes and photos stellar, but they really make an effort to find real, authentic, world cuisine. When I saw they had an Afghan recipe in their collection I knew it was true love.
My first issue arrived and had a mouthwatering set of recipes from Jerusalem (which means basically a mixture of Arab cuisines) , including this recipe for "Meurav Yerushalmi" (Jerusalem Mixed Grill). I didn't have chicken livers or hearts on hand, but breast tenders did the trick!
The cast-iron pan is essential to get the real "charred" feel of the street griddle and get the onions golden and crispy instead of soggy.
Instead of the livers and hearts, I modified the recipe a bit and added fried eggplant slices, a mixed tomato-onion-basil relish and tahini sauce! The result was a rich, oily, but decadent dish that was lightened by the lemony tomato relish. (It's tough to avoid oily when you're cooking with eggplant, but you could bake them for a healthier, al beit drier option.) I served it on Trader Joe's frozen naan instead of pita.
I think the tahini and eggplant really put it over the top - the meat & onion mixture recommended by the recipe would have been a bit drier, but still delicious.
The result blew my mind. It is indescribable comfort food. And fun to boot! It's fast, and you feel like a real street chef with everything cooking so quickly in the smoking hot pan.
It's messy, and that's the way I like it.
Griddled chicken breast with crispy fried onions and spices, served on naan with fried eggplant, lemon-garlic tahini sauce, and mixed tomato relish
On an interesting note, it's incredibly similar to an Afghan dish I've featured here before, Do Piaza, but is quicker since it doesn't simmer the meat at all.
Gingerbread loaf with apple sauce - Put small chunks of ginger in chai and boil away till the tannins from the tea leaves make the spoon stand upright in the cup Food, cooking and recipes in ...
3 days ago