To the Middle East!
(or as hubby thinks of it - "home cookin'"!)
Kebabs, Naan, Hummus, Iranian Tzatziki, Olives, Basmati Rice & Slata Jida
Funny to think that after cooking most of the day, it was all over in 30 minutes! I couldn't wait any longer and ended up pouring a home brewed ale before hubby got home. He then proceeded to point out that there is no beer in the Middle East :)
The meat substitution turned out great, I used a lean beef tri-tip cut and marinated it in garlic, olive oil, mint and rosemary - hubby said he thought it was lamb, and he's the Persian Gulf food guy so I guess it was a good substitute, and was much cheaper.
The kids did okay, they loved the meat and "dip", and each ate one spoonful of Slata Jida, which is like a Middle Eastern version of a fresh salsa, they only did that since I promised them dessert if they ate it :)
I can't wait until the garden really gets into high gear since that's when these dishes really take off, there so many of our favorites that I can't even think about making until then.
Ok, I'm coming over for any leftovers!
ReplyDeleteOh wow those are some of my favorite dishes. I'll be over too to help eat the leftovers!
ReplyDeleteWow Erin! That feast looks amazing! Can you post that beef marinade recipe? I'll have to try this.
ReplyDeleteErin, the food looks so so good!!
ReplyDeleteLooks like a spread a restaurant would put on. It's all very foreign to me, but you could twist my arm into trying each and every thing. And you wouldn't even have to bribe me with dessert!
ReplyDeleteCook all day and it's eaten in under 30 minutes? Remember what Helen Nearing's philosphy on cooking was . . . never spend more time preparing a meal than it takes to eat it. Needless to say, she was a VERY simple cook! (Good thing her husband went along with that!)
Wow! I can't wait to be eating all of that delicious food soon. ;)
ReplyDelete@everyone, thanks! The best part is that there was enough food that we can graze all weekend without cooking again til Monday night! Yep, that means I am actually OUTSIDE doing chores today :)
ReplyDeletemeems, here ya go!
Middle Eastern Meat Marinade:
1 sprig mint (about 8 leaves)
1 sprig rosemary
1-2 garlic cloves
juice of 1 lemon
about 3 tbsp olive oil
sea or kosher salt & fresh ground pepper
* blend all ingredients in food processor, place in ziploc bag or container with chunks of meat, refrigerate and marinate for 6 hours or overnight, works well on beef, lamb, chicken or pork!
Kenneth, a book you might like is "My Cooking Class: Middle Eastern Basics", it has great photos and step by step directions for all the basics, kind of like a hamburger & fries book for us Americans :)
ReplyDeleteAll that food looks sooo yummy. I think I'll buy that book for my hubby to try out. He can cook while I'm pulling weeds!
ReplyDelete