All posts tagged: Allspice

braised whole cauliflower with olives and syrian meatballs

Mom says this might be the most beautiful meal she’s ever seen, and I think she was mostly referring to the whole-roasted cauliflower which was then basted several times before showcasing it’s good looks. It’s a beauty draped in tomato-red and turmeric-yellow. Tender syrian-style meatballs and olives circle around it, completing this meal. Preheat oven to 425 (or 400 for powerful ovens) for the cauliflower -1 medium head cauliflower -pot of generously salted water -tsp turmeric -1/2 tsp cumin -pinches of salt -olive oil Place the cauliflower in boiling, salted water for about 5 minutes. With a pair of tongs, remove the cauliflower and transfer it to a sheet pan. Add a generous amount of olive oil all over, including upside down so that the oil truly gets inside. Season it with turmeric, cumin, and salt. Pop it in the oven while you work on the meatballs and braising sauce. for the Hashu (spiced ground meat with rice) -1 pound grass fed ground beef -1/4 c dill, chopped -1/4 c parsley, minced -1/3 c basmati …

allspice chocolate cake with sesame seed crumble

Pretty excited about this one, loves! The idea of sesame seeds in a buttery, sugary crumb-topping has been sitting with me for WEEKS, and adding allspice to the chocolate batter was literally a last second decision. And guess what? It works so beautifully I could cry. Entirely inspired by a lot of my favorite middle eastern desserts, both savory and sweet. From savory ka’ak to sweet sesame cookies…to those rich with honey and rosewater and orange blossom…I am crazy about this. AND THE EDGES ARE BROWNIE-LIKE. allspice chocolate cake with sesame seed crumble Preheat oven to 350. sesame seed crumb topping: -1 and 1/4 cup flour -1 cup light brown sugar -1/4 cup white sesame seeds, 1/2 ground and 1/2 kept whole -pinch of allspice and salt -8 tbs room-temp butter, cut into pieces -1/2 tbs black sesame seed, for sprinkling Whisk together the flour, sugar, sesame seeds and allspice. Add the butter, tossing the pieces into the dry mixture, and using your hands, start squeezing them together til big crumbs form. Leave it in …

Aleppian Stew with Dried Figs and Apricots

When I don’t want to make Syrian stuffed grape leaves but still want the sweet and tangy tamarind flavors that are smothered all over them, this is my go-to. Let me tell you: it is DEC-A-dent. You can serve it with rice and lentils, a generous amount of salad, or even some of my spring greens kibbeh (Autumn coming soon *wigglingeyebrows*). Aleppian Stew with Dried Figs and Apricots -2 lbs oxtails or short ribs -1 heaping tsp tomato paste -3 garlic cloves, chopped -2 medium carrots, peeled and sliced -6 pearl onions (optional) -10 dried mission figs, 8 dried California apricots -1 bay leaf -1 1/4 tsp allspice -1 tsp ground cumin -1 tsp aleppo pepper -pinch or 2 of cinnamon -3-4 tbs tamarind concentrate* -water, enough to cover a quarter of the way -medium sweet potato, peeled and diced -salt and pepper, to taste Using a dutch oven drizzled with a little oil, you’ll want to brown your meat in batches under med-high heat. Stir the tomato paste into a pool of oil left …

Roasted Cheese-Stuffed Spiced Tomatoes

There’s a roasted caprese I love to make for the family: campari tomatoes stuffed with ciliegine, basil, and topped with seasoned bread crumbs. While I was craving them last weekend, I was also craving sambousak, a buttery, sesame pastry filled with muenster cheese. Lori serves them whenever she cooks a Syrian feast. In fact, it’s how we begin one. While she works the stuffing, I am usually put on sesame seed duty. Dipping and pressing each pastry into a bowl of seeds, then lining them up on a baking sheet and popping them into the oven. The aroma of that moment is what I’m after. In a perfect world, I would’ve made both. But it’s finally truly warm out and I wanted to fully embrace “less is more” on a Sunday afternoon. The only solution was this: stuffing tomatoes with muenster cheese, leaning more towards Syrian cuisine by using familiar spices, swapping out the basil for parsley, and then topping each tomato with sesame and nigella seeds before they get popped into the oven and, …

Spring Greens Kibbeh

Guess what? I have never had an all-veggie-and-herb kibbeh before. Nor a very flat one. It is the hefty oval-shaped classic stuffed with meat that I’m used to; with it’s outer, crispy shell made of bulgur wheat and even more (but very delicious) meat. In Lori’s kitchen, all that’s needed is a fresh squeeze of lemon over them and each bite is heaven. But it’s spring and I want to do the following: see green, eat green, maybe not spend too much time in the kitchen if there’s a shortcut I can live with. I also really want to eat less meat. So bring on this quicker version of kibbeh packed with fresh herbs, chickpeas, spring peas, and beautiful spices. Kibbeh-meets-falafel, almost! Use whatever greens you fancy. While you can use fresh English peas that are already pre-packaged for you, I’ve come across spring’s sugar snap peas plump enough to shell and use for this recipe. No steaming necessary! They are currently in season. They are sweet all over and you can make a simple …

A Syrian Menu for Two (with leftovers)

Do you love sweet and sour dishes? I didn’t til I sat at my love’s Syrian-Jew-But-Also-Italian table. Traditionally made with apricots, I noticed how Dan’s mom, Lori, would also add an equal amount of prunes to her Yebra (stuffed grape leaves), which are smothered, gently, with a tamarind sauce. It’s a beautiful, vibrant-tasting dish. When I decided to challenge myself by making these for my love (or making these at all–I didn’t want to ruin a gorgeous recipe!) a light-bulb struck. Why not use another dried fruit that I adore? Figs. Let me tell you. Eating this made me want to buy fresh figs and roast them in this sauce–which actually might be a recipe coming soon–but I digress. Did I eat more figs than grape leaves? Probably. But mostly because I wanted their to be enough of the leaves themselves for Lori to try. When I told her I was making Yebra, I received a stream of expected texts, “did you rinse them first? Dry them? Did you soak the rice? Make sure you …