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The Cookstr Weekly: A Middle Eastern Feast

April 3, 2014

 

March 27, 2014

As we make the gradual transition into Spring, foods from Lebanese, Turkish, and Israeli cuisines are ideal for days when a foot in each season makes meal planning difficult. A feast of mezzes with plenty of warm homemade pita is just as good al fresco as when you’re cozied up indoors.
Middle Eastern food is also a great way to feed a crowd with different dietary needs, as you can work in vegetarian, vegan, and gluten-free options with relative ease. Health-conscious eaters and devoted carnivores alike will be satisfied.
Warmest regards,

Kara Rota
Editorial Director
Cookstr

  by Joyce Goldstein

 
The creamy, rich texture of this Turkish dish is reminiscent of babaganoush, but with the addition of tangy yogurt rather than tahini.
“The combination of eggplant and yogurt dressing is not just reserved for the Persian kitchen. Turkish cooks also love to blend the two. The natural bitterness of the eggplant and walnuts is tempered by the tart, creamy yogurt. Even the chilies add a bitter edge. Sometimes the bitterness is too intense, so you might have to add more lemon juice for balance. Serve this eggplant puree with wedges of warm pita bread.” – Joyce Goldstein

More Middle Eastern Recipes from Cookstr

Zucchini Hummus by Judita Wignall
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Pita by Bernice Hunt
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Warm Fava Beans by Poopa Dweck
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Butchers’ Kofte Kebabs by Greg and Lucy Malouf
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Layered Phyllo Dough with Pistachios and Rose Water Syrup
by Jennifer Abadi
  by Terry Golson

 

 “Eggs don’t get any prettier than this. The whites absorb the beet juice and turn purple, and yet the yolks remain bright yellow. Not only are these beautiful, but they taste great, too. Add pickled eggs to a green salad, use them in a cobb salad, or serve them quartered with the beets as part of an antipasto plate.”

– Terry Golson

 

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One Comment leave one →
  1. April 6, 2014 10:10 am

    I’d suggest wearing this from special occasions rather than everyday.

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