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whentherewerebicycles · 9 months

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top 10 things i cooked in 2023

this year i made 104 unique recipes (plus lots of duplicates when i liked something enough to make it multiple times). the places i went to most for recipes were feasting at home + the NYT recipes app, although i very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

my top 10, in no particular order:

NYT ricotta pasta with roasted broccoli and crispy chickpeas (super simple but a great yummy pasta to make real quick for friends. I roasted the broccoli instead of broiling and added lots of extra lemon zest, garlic, red pepper flakes, and a tray of oven-roasted chickpeas)

moroccan vegetable tagine (i blended a bunch of recipes but the one linked was my starting point. this is the one form i like butternut squash in lol. modifications: i went heavy on all the spices but especially the cinnamon and cardamom, added chopped dried apricots to the stew for extra sweetness, and threw in a bunch of extra veggies. yum)

indian-ish nachos with cheddar, black beans and chutney (do NOT skip the multiple chutneys and sauces. it will seem like too much work you will say can't i just make one and be done with it but those sauces are where the magic lies. the great tragedy of these nachos is that i wanted to eat them for DAYS but they do not reheat well. but godddd they were good)

ottolenghi's green pancakes with lime butter (these are SO easy. great for brunch but also make delicious additions to your lunch for a couple days after. also it's a perfect way to eat a pound of spinach and feel very virtuous about it when really you just ate delicious jalapeno-y scallion pancakes. the lime butter is great but it's a lot of work so i usually just top these with some sour cream mixed with a lil bit of lime zest & lime juice)

cauliflower shawarma with spicy tahini sauce (YUM! the tahini sauce as written was too bitter for me with the cholula mixed in. i think i'd try it with sriracha next time so it was a little sweeter. i also added chickpeas yum)

roasted cauliflower daal with chickpeas (my notes say this was "OUTTA THIS WORLD DELICIOUS" but also note that it will "really clean you out GI-wise" lol. lentils always have that effect on me though so ymmv. i added bell pepper, roasted the cauliflower first, cooked the lentils most of the way soft in the rice cooker instead of on the stove, and added two chopped serrano peppers with seeds to give it a lil extra kick. i would recommend halving the recipe if you are cooking for one as there were TONS of leftovers and my GI system could not handle being cleansed that many times lol)

pasta with corn, tomatoes, "onion-bacon," and basil (this method of preparing onions really should not taste like bacon and yet it sort of does????? this was a summer recipe i made multiple times for a range of audiences and it was a hit every time. originally from the weekday vegetarians)

creamy corn pasta (THIS HAS NO RIGHT BEING AS GOOD AS IT IS. IT'S SO SIMPLE AND YET IT'S THE BEST THING I'VE EVER TASTED I COULD EAT IT FOR DAYS. WE ATE IT ALL SUMMER)

ottolenghi's very full roasted veggie tart (it will take you hours to make and no time at all to consume but oh my god it's so good and SUCH a satisfying way to spend a long weekend afternoon. liz and i loved this so much we had to have a serious sitdown to discuss how we would divvy up the leftovers because we felt it could seriously damage our friendship if one of us ate all of it)

bombay burritos (the little sauces and things take a long time to make but you can prep a lot of the stuff a day or two in advance and gosh these are so tasty!! the curried mashed potatoes YUM)

honorable mentions:

ottolenghi's mango soba noodles (skip the eggplant i'd do tofu or something instead)

braised tofu with basil (i made this with a veggie-loaded stir fry and topped it with a fried egg)

this carrot cake (it took forever to make but it was the best carrot cake i've ever had and the only thing i'll ever make on my bday from here on out). she also has a pumpkin cake recipe that is so good and much simpler to make (no grating required)

momofuku's ginger scallion tofu with crispy coconut rice (the recipe is for a shrimp version but we made it with tofu and it was very yummy. i made this at a friend's house and it was so good i wanted to ask to take home some of the leftovers but decided that was too rude ahaha)

and then of course i gotta give a shoutout to my #1 comfort foods this year, SHAKSHUKA (my beloved) + a caprese sandwich with balsamic glaze served on really good bread.

#jes cooks #year in review #2023

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slocumjoe · 1 year

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could i get your take on what the companions (or just my favorite boy X6's) top 10 fave candies/foods would be in a modern AU?

anon you are in luck, because I am constantly thinking about the diets and eating habits of my blorbos

The numbered list isn't in any particular order, it's just so I don't have to manually count each point

What the companions would eat if not in a post apocalypse

Cait; Wouldn't have a taste for fancier cuisine. Eats more...hick-ish. I can say that because I was a hick with this kind of diet, growing up. Has a taste for filling, cheap, low-effort food...think lots of fast food, but "healthier" fast food. Like Chipotle, Panera, etc. Can cook, doesn't often, but will if she has a craving. Savory or tart tastes. She tends to eat lighter than you'd expect.

Blueberry brownie anything, favors dark chocolate in general

Submarine sandwiches, anything with pickles

Key lime pie

Salt and vinegar chips and thinks critics of such chips are cowards

Peach Redbull, any energy drinks though

Storebought hummus and Doritos, has been seen eating hummus with just a spoon though

Blueberry bread pudding. Simple to make, fun to eat, very comforting. Buys her bread already stale from a local bakery, has a guy to hook her up with the old shit

Seafood chowder

Sausages in any capacity. Jerky sticks, breakfast sausage, etc. Loves chorizo.

Honey buns from the gas station

Curie; Health nut, she eats like every influencer claims they eat like. Only, Curie actually eats like that. Lots of fresh foods and whole grains, little red meat. However, Curie makes a point to have foods that other health nuts would condemn, thinks its really important to not label any food as "bad." So, she balances between health nut and normal person. Her taste leans toward bright and/or sweet. Dislikes red meat.

Salmon breakfast wraps

Tropical fruit smoothies, eats so much pineapple

Iced tea, favors raspberry. Never seen without an iced tea of some kind

Halibut tacos, likes red cabbage and a fuck ton of lemon on it. Soft shells all the way

Bananas foster

Whipped brie dip, eats it with anything but loves it on apples, basically dessert

Lemon pepper grilled chicken and rice

So many salads, loves that you can just throw shit in a bowl and call it a recipe. Likes strawberries and almonds

Lemon poppyseed muffins

Shrimp and bitter melon stir fry

Danse; mixed bag. One on hand, small town diner tastes. Simple, cheap, good ol' American food. On the other, he's doomed to be a soldier in every universe he's in, so...maybe he picks up some tastes and dishes from places he's toured. Gets a weird pallate that shoots in all directions and makes you wonder what it's like in that thick skull. One day he's a good American boy with pancakes and steak, the next he's eating cake mix dry and drinking tahini from a flask.

Anything BBQ, but a pulled pork devotee

Hot coffee so heavily creamed and sugars it looks like milk. He likes the twix combo of chocolate, shortbread, and caramel flavors

Prepackaged baked goods a la Hostess, fucks up little Debbie oatmeal cookies

Apple and pecan pie

Menemen—Turkish dish, scrambled eggs with tomatoes, bell peppers, spices to taste, and (controversially) onions. Adds sausage and cheese, eats it with a fork or spoon (its meant to be eaten with bread)

Khachapuri—Georgian cheesy bread with egg. Eats with a knife and fork. (its meant to be eaten with the bread crust)

Smores pop tarts

Beef and potato stew

Rice bowl with fried egg and avocado, bonus points if it has bacon

Straight cookie dough/brownie/cake batter, usually when he's black out drunk and cannot shame himself out of eating raw egg products.

Deacon; Very childhood comfort food. Y'know, things you had as a kid, but probably grew out of a bit? Eats out of gas stations/takeout frequently. Very open flavor pallete, has tried everything he's had the chance to. Likes one-handed food, stuff you can have the other hand free for. Doesn’t really have a 'theme', has broad horizons for his diet. Likes lighter, mild flavors, though. He eats lightly and on the go a lot.

Hot/corn dogs, taste in hot dog toppings varies

Egg salad sandwiches

French fries and vanilla ice cream, classic combo

Mango sticky rice

Cornbread with any accompaniments. Likes honey or chili, thinks if you have a drink with cornbread, you ain't a real cornhead

Penne alla vodka

Cucumber salad. This could mean a salad with cucumbers, that trending Asian recipe where you cut the cumber so its springy, or eating a cucumber like a hotdog.

Fried mushrooms

Usually just drinks water but will have gator/powerade when he's working. Likes purple flavor

Captain crunch cereal, loves all cereal though. Prefers the kibble stuff to the berries. Starts philosophical debates about the morality of Trix commercials vs Lucky Charms commercials

Gage; His favorite foods reflect his upbringing. Coastal swamp cuisine, cheap and made in bulk. Take Danse's pallate and hyperlocalize it, and then lower the budget by a good amount. Things he grew up eating. Would gradually replace his favorites with pricier, 'less embarrassing' dishes, distances himself from his origins. However, takes care to not looked too loaded. Smokey and savory flavors are his thing, likes more spice than people expect.

Doberge cake, which is layered with pudding, often half-chocolate and half-lemon

Red beans and rice, with stewed pork if they could afford it

Blackened fish of any kind, liked it with cilantro-lime rice

Steak with potatoes and/or eggs

Chronic iced tea drinker like Curie, though he prefers the bitter kinds

Scallops

Brussels sprouts defender and will fight for their honor

Peaches

Was introduced to curry during a business meeting/outing. Could drink that shit from a glass, has it with potatoes and porkchops.

Lobster anything. This is one of those 'less embarresing' things, but he genuinely enjoys a good lobster roll. Even if he prefers a freshly-caught lobster bisque. Again, something he had growing up, something he pushes away.

Hancock; Similar to Deacon, but favors fatty, greasy food. No, it's not the drugs, that's just his metabolism. He's a skinny twink, always starving, can never put on weight. Eats as much as Danse, who is a big guy and needs more calories than most. He's really into street food and foreign dishes, won't eat at a restaurant if they speak fluent English or have good customer service. IYKYK. Very comfort food heavy, lots of "this would slap with Netflix at 2 am"

A classic oxtail, mac and cheese, and collard green take out combo

Any and all American-chinese take out, usually gets eggplant tofu with chow mein and cream cheese rangoons

"Walking tacos", those things where you open a small bag of chips and dump White People taco makings in. Probably just tips the whole thing into his mouth

Yakitori, Japanese chicken skewers, popular bar food

Bloody Mary cocktails

Pizza, will fight for the honor of pineapple. Would really be into how Brazil does pizza

Frozen yogurt and ice cream, piles with toppings

Breakfast sandwiches or wraps. Egg, meat, cheese, doesn't matter the time nor specifics.

Jam donuts, loves cherry fillings

Puppy chow/muddy buddies, chex cereal covered in chocolate and powdered sugar. Eats his weight in them if not careful

MacCready; forces himself to learn how to cook for Duncan's sake, but for himself...good God. It's horrible. Eats like garbage. Would never drink water if not to set an example. Take out, frozen food, so much candy and soda. After Duncan, broadens his horizons. Finds he really likes soups. Just throw shit in a pot and it works. Eats on a budget, so that's a life-saver. Doesn't have a preferred flavor pallete, aside from his love of candy.

Meat lover's pizza. Thinks pineapple has no place on pizza

Used to drink Mountain Dew and diet coke, replaced it with iced teas and more organic fruit juices for the sake of his teeth

Chicken soup, either from a can, or homemade. Either way, slaps. If homemade, blends veggies for a hidden veggie stock. For him, Duncan is a lot better at eating veggies, MacCready needs to trick himself.

Sour rainbow ropes

Cookie crisp cereal, thinks whoever came up with it deserved the sloppiest head. Incredible design, no notes

Cheese and sour cream chips

Famous Amos cookies

Eggo waffles

Gnocchi is God to him. Its superior to all noodles and makes your Shit In The Fridge soup 1000 times better.

Rice pudding is cheap, easy, and a surprisingly efficient sweet-tooth satisfier. Makes it with pumpkin spice mix or chocolate.

Nick; Home-cooked meals all the way. Could kill himself with cheese and die happy. Lots of easy meals and snacking so he can keep working, but will treat himself to a nice, hard-earned dinner when he has the time and energy. Likes himself the smokey, the fresh, or the sour. Probably knows all the best sub shops in the city, probably in a turf war with regulars of rival shops. Jewish delicatessens are like church to him.

Lasanga. Most of his freezer space is lasagna. Eats so much of it. He's lactose intolerant. It hurts but it hurts so good

Latkes. Fried potato things, kind of like hashbrowns, except the potato is mashed/ground instead of grated. And yes. Also pastrami. But those little potato bitches...mmmph.

Red velvet muffins with cream cheese frosting.

Fried cheese in any capacity

A prosciutto, arugula, brie, and fig sandwich

Pickled pearl onions

Cobb salad

Black coffee. Temp doesn't matter, because he's going to forget it until its room temp.

Has been known to enter fugue states and consume an absurd amount of Chicago style hot dogs

Scones or just plain bread with butter and jams

Piper; Broke college student trying to make it as a reporter. Her tastebuds are fucked, they salivate not for flavor, or texture, but for those good, good low prices. Piper's diet is almost entirely snackfood or takeout. If she ever cooks, it's for Nat. But when taking care of just herself, Piper eats from a box or bag. When she does cook, it's very simple meals. Loves her carbs and her fruit flavors

Chicken Ramen with canned chicken and frozen broccoli chucked in. Also makes this for Nat

Hot cheetos, eats with chopsticks

Spaghetti and meatballs

Fruit smoothies/smoothie bowls, blends in veggies as well for the nutrition

Coka cola and anything from Fanta, loves fruit sodas

Anything carbs and I mean that. Eats a lot of bread, pasta, cakes, potatoes...they're the sweetheart of anyone on a budget.

Buffalo cauliflower, likes it more than Buffalo chicken

Chewing gum. Fruit flavors only, hates mint gum. Likes mint elsewhere, just not in gum.

Nickle-nips and other "jelly/juice in a wax package" candies. Likes the charm of it, also, free chewing wax

Suckers/lollipops, big on hard candy in general but the stick satisfies her smoking habit.

Preston; A mix of easy depression/bulk meals and dishes from his childhood. Lots of spices, cooks with a lot of straight peppers. Tends to eat his food 'raw', not made into a dish. Again, easy and quick to eat. Also tends to buy pre-prepared stuff for the same reason, buys more fruits and veggies and just eats them straight. Doesn't care about eating healthy, he just lacks energy to cook most days.

I have no choice to explain this as it has no name. Casserole dish, layer of mashed potatoes, layer of shredded or chunked chicken, layer of white breakfast gravy or brown poultry gravy, top with drop biscuits. It's buttery, its savory, it is white as snow. Easy, cheap, one ladlefull is dinner. You'll get a few meals out of it, and it's so filling you have like, five minutes before you're stuffed. I call it gut-glue.

Dirty rice

Eggs scrambled with spinach

Jollof/jambalaya

Veggies and hummus or ranch

Various fruits and berries such as grapes, cherries, blackberries, and oranges

Shakshouka, eggs poached in spicy tomato sauce and eaten with bread

Chicken biscuits, crackers dusted with, like, chicken bouillon? They taste like a chicken Ramen packet sneezed on a ritz

Slurpees/Icees/those syruped gas station ice drinks

Straight peppers, eats bell peppers like apples. Eats pickled jalapeños and scotch bonnets to feel something. Drinks the liquid in pickle jars instead of alcohol, or mixes it with gelatin and makes pickle jello.

X6-88; Pretensious rich asshole who eats like it. He rarely cooks for himself, probably has a personal chef or something. Maybe his work has their own restaurants, like Google. Eats mostly vegetables, but his favorite foods skew from "Dubai Influencer" to "12 year old who earned too much lawn mowing money and was let loose in a convenience store." So much sugar. Willy Wonka's factory is his idea of heaven and until it exists, he's an atheist.

Raw meats. Steak and tuna tartar, sashimi, and sushi

Braised duck with cherries

Nduja, a spicy pork sausage spread, has it with flatbreads

Oysters. Eats them all fancy in public, eats them from a tin with doritos at home

Anything from Hostess, Little Debbie, those brands. Fucking anything. However, would kill a man for any kind of Swiss roll

Chocolate milk

Gummies, very picky with brands, hates the harder kinds like Haribo. Wants his gummies soft as a marshmellow

Cadbury eggs

Milano dark chocolate cookies

Gushers

#fallout 4 #fo4 #paladin danse #preston garvey #nick valentine #piper wright #x6-88 #robert joseph maccready #companions react #porter gage

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mariacallous · 2 months

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Olive oil comes in 5-liter jugs; why doesn’t tahini? Once I poured some into my salty-to-sweet granola recipe, I never looked back, and you won’t, either. It coats every grain with nutty richness and helps keep the mixture from becoming overly sweet.

I use olive oil, which can lend a strong flavor depending on the variety you use; I love that assertiveness, but feel free to swap in coconut oil, vegetable oil or a mixture. And while I love silan (date syrup) here, it can burn resting directly against the sheet pan. So I cut it with maple syrup to make sure the whole tray turns the right shade of golden. In winter, I serve this granola over yogurt with tart pomegranate seeds and citrus; depending on the season, swap in the fresh fruit of your choice.

Notes:

If you like your dried fruit softer, leave it out of the recipe and stir it in as you serve the granola. Or bake the dried fruit with the granola; it will caramelize and darken, and if you’re anything like me, you will like that.

The granola can be stored in an airtight container for up to two weeks.

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arabella-au · 4 months

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Vegetarian Delights: Lebanese Dishes for Plant-Based Foodies

Lebanese cuisine is a haven for vegetarians, offering a variety of delicious and nutritious dishes. With an emphasis on fresh ingredients and bold flavours, Lebanese food provides a plethora of options for plant-based foodies. Let's explore and search some of the most popular vegetarian "lebanese cuisine near me" dishes that you can enjoy.

Popular Vegetarian Lebanese Dishes

Hummus

Hummus is a creamy and flavourful dip made from blended chickpeas, tahini, olive oil, lemon juice, and garlic. This versatile dish is not only delicious but also packed with protein and fibre. It’s typically served with warm pita bread or fresh vegetables, making it a perfect snack or appetiser.

Falafel

Falafel is a beloved street food in Lebanon, made from ground chickpeas or fava beans mixed with herbs and spices, then deep-fried to golden perfection. These crispy balls are often served in a pita with fresh vegetables, tahini sauce, and pickles. Falafel is a fantastic option for a quick, satisfying meal that’s entirely plant-based.

Fresh and Flavourful Salads

Tabbouleh

Tabbouleh is a refreshing and nutritious salad made from finely chopped parsley, tomatoes, mint, onion, and soaked bulgur, all tossed in a light lemon and olive oil dressing. This vibrant salad is rich in vitamins and antioxidants, making it a healthy choice for any meal.

Fattoush

Fattoush is another popular Lebanese salad, made with mixed greens, fresh vegetables, and pieces of toasted or fried pita bread. The salad is typically dressed with a tangy mix of olive oil, lemon juice, and sumac, a spice that adds a unique tart flavour. Fattoush is a great way to use up leftover pita and enjoy a light, crunchy salad.

Hearty Main Courses

Mujadara

Mujadara is a hearty and comforting dish made from lentils, rice, and caramelised onions. It’s a staple in Lebanese cuisine, known for its simple ingredients and rich flavour. Mujadara is a great source of protein and fibre, making it a filling and nutritious option for vegetarians.

Stuffed Grape Leaves (Warak Enab)

Stuffed grape leaves, known as Warak Enab, are a popular vegetarian dish in Lebanon. The grape leaves are filled with a mixture of rice, tomatoes, onions, and herbs, then rolled and cooked to perfection. These bite-sized delights are often served as part of a mezze platter and are perfect for sharing.

Delicious Dips and Spreads

Baba Ghanoush

Baba Ghanoush is a smoky and creamy dip made from roasted eggplant, tahini, olive oil, lemon juice, and garlic. It’s similar to hummus but with a distinct smoky flavour that comes from the roasted eggplant. Baba Ghanoush is usually served with pita bread or fresh vegetables.

Labneh

Labneh is a thick and creamy yoghourt cheese that’s often served as a dip or spread. It’s made by straining yoghourt to remove excess whey, resulting in a dense, tangy cheese. Labneh is typically drizzled with olive oil and sprinkled with herbs or spices, and it pairs perfectly with pita bread or raw vegetables.

Lebanese cuisine offers a wealth of vegetarian delights that are both flavourful and nutritious. From creamy hummus and crispy falafel to refreshing salads and hearty main courses, there’s something for every plant-based foodie to enjoy. So, why not explore these delicious dishes and add a touch of Lebanese flavour to your vegetarian diet?

#lebanese cuisine near me

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laloveyou · 5 months

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A vegan restaurant designed like Frank Lloyd Wright made oughtta glass with totem pole carved pillars inside, metal roof and solar panels, with the menu-

Blue and purple corn otc

Avacado lemon sponge cakes

Spicy tomato soup *metal straws included

Pistachio cream coffee cake

Key lime X lemon x orange pie with peel zest layers

Pineapple n butternut squash turnovers

Cherry X hot pepper Spicy cinnamon rolls with figs in the middle as requested

Tahini garlic mashed sweet potatoes with apricot marmalade perhaps cilantro

Date orderves with Hot orange juice or hot plant milk

rye rolls with spicy brown mustard or

Bakes apples in refried coffee beans, agave

Peanut brittle lollipops

Tamales fried in caramel or coffee

Gnocchi, spinach, olive, sun dried tomatoe calzone

Fried artichoke sandwich

Plantain pancakes with nutmeg

Zucchini bread bagels

Carrot and hemp milk mint ice cream

Raisin bread with cream Corn covering

Blackberry pomegranate nice unsweetened cream in brown sugar corn husk cone

Tree syrup goji berry rice cakes

Edamame oatmeal

Kiwi crush soda shakes

Cranberry pop tarts

Grape, cucumber and cactus boba bowls with spinach and cashew milk mint yogurt, drizzle of raspberry sauce

Broccoli, seaweed and Brussels sprout salads with sour coconut cream, raisins and almonds

Seaweed, water chestnut, pear croissant

Lima bean burger patties on Italian bread, avacado

Sweet onion/cranberry pecan baklava

Mango , sweet potato CBD turmeric muffins

Wine and broccoli pudding

#bruh here I go

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ashu-digiroads-01 · 6 months

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Exploring the Vibrant Street Food Culture in Middle Eastern Countries

In the bustling streets of the Middle East, amidst the aroma of spices and the sizzle of grills, lies a culinary paradise that beckons both locals and tourists alike. The street food culture in Middle East food service market countries is a vibrant tapestry woven with centuries of tradition, diverse flavors, and rich history. From savory kebabs to sweet pastries, every bite tells a story of heritage and passion.

Middle Eastern Street Food: A Gastronomic Journey

The Middle East is a melting pot of cultures, and its street food reflects this diversity. One cannot talk about Middle Eastern street food without mentioning the iconic shawarma. This mouthwatering dish consists of succulent meat—usually lamb, chicken, or beef—that is slowly roasted on a vertical spit and then shaved off in thin slices. Served in a pita or flatbread with tahini sauce, pickles, and fresh vegetables, shawarma is a staple on the streets of countries like Lebanon, Jordan, and Egypt.

Falafel is another beloved street food that has captured the hearts (and taste buds) of people around the world. These crispy, golden-brown balls of chickpeas or fava beans are flavored with herbs and spices, then deep-fried to perfection. Served in a pita with tahini sauce, tomatoes, and lettuce, falafel is a delicious and satisfying snack enjoyed throughout the Middle East.

A Feast for the Senses: Middle Eastern Flavors

Middle Eastern cuisine is renowned for its bold and aromatic flavors, thanks to the generous use of spices and herbs. Za'atar, a fragrant blend of thyme, sumac, sesame seeds, and salt, adds a unique tanginess to dishes like mana’eesh, a popular Lebanese flatbread topped with olive oil and herbs. Sumac, with its tart and citrusy taste, is often sprinkled over grilled meats and salads, imparting a burst of flavor.

The use of fresh herbs like parsley, mint, and cilantro is also ubiquitous in Middle Eastern cooking, adding brightness and depth to dishes. Whether it's the refreshing tabbouleh salad of Lebanon or the aromatic kofta kebabs of Turkey, herbs play a vital role in enhancing the overall flavor profile of Middle Eastern cuisine.

Middle East Food Service Market: A Booming Industry

The Middle East food service market is experiencing rapid growth, fueled by factors such as urbanization, rising disposable incomes, and changing consumer preferences. Street food vendors play a significant role in this thriving industry, offering convenient and affordable dining options to locals and tourists alike.

With an increasing emphasis on food safety and hygiene, many street food vendors in the Middle East have embraced modernization, adopting technology and best practices to ensure quality and consistency. From food trucks equipped with state-of-the-art kitchen facilities to mobile apps that allow customers to place orders in advance, innovation is reshaping the street food landscape in the region.

Preserving Tradition in a Modern World

Despite the modernization of the food service industry, street food vendors in the Middle East remain steadfast in preserving traditional recipes and techniques passed down through generations. Whether it's the ancient art of baking flatbreads in a tandoor oven or the time-honored practice of slow-cooking meats over an open flame, these culinary traditions are a testament to the rich cultural heritage of the region.

In conclusion, the street food culture in Middle Eastern countries is a vibrant tapestry of flavors, aromas, and traditions that continues to captivate food enthusiasts around the world. From the bustling souks of Marrakech to the vibrant streets of Istanbul, the Middle East food service market a culinary journey like no other, where every bite is a celebration of history, culture, and community.

#middle east food service market

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morethansalad · 2 years

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Butternut Squash Creamy Tarts (Raw, Vegan, Gluten-Free)

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savourygoodness · 4 months

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Beetroot, Caramelised Onion & Feta Tart

#tarts #beets #onions #feta #cheese #chickpeas #tahini #puff pastry

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jo-nomz · 6 months

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Pan-fried turnip cake, cold tofu + tahini noodles, Molly Baz roasted squash with feta and pine nut salad, Mama Ong's prawn sambal noodles, lemon tart + brunch and all the liquids post Ascension

January 2024

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saudisports · 8 months

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"Beyond Desserts: Creative Culinary Uses of Dates in Savory Dishes and Snacks"

Dates, often relegated to the realm of sugary treats, hold untapped potential in the savory world. Their natural sweetness, caramel-like undertones, and chewy texture can add surprising depth and complexity to a variety of dishes and snacks. So, put down the chocolate and explore the exciting culinary adventures awaiting with this versatile fruit!

Flavor Fusions:

Salty & Sweet Harmony: Embrace the classic pairing in savory contexts. Dice or chop dates and add them to stuffings for poultry or roasted vegetables. For a burst of sweet-savory goodness, wrap goat cheese with prosciutto and stuff it into Medjool dates. Spice it Up: Dates pair beautifully with warm spices like cinnamon, cumin, ginger, and harissa. Roast them with these spices for a quick and delicious chutney, or blend them into a flavorful vinaigrette for salads or grilled meats. Umami Delights: Tap into the savory side of dates by incorporating them into sauces and glazes. Blend them with miso, tamari, and garlic for a umami-rich glaze for salmon or tofu. You can even create a unique and flavorful barbecue sauce with dates, chipotle peppers, and spices. Texture Twists:

Creamy Counterpoint: Puree Medjool dates with a splash of water or citrus juice to create a smooth and rich "date tahini" sauce. Drizzle it over roasted vegetables, falafel, or even dollop it on pizzas for a unique sweetness. Crispy Delight: Dehydrate sliced dates for a textural contrast. Crumble them over salads, yogurt bowls, or use them as a topping for savory tarts and quiches. Chewy Surprise: Finely chop dates and incorporate them into meatballs, veggie burgers, or falafel mixtures. They add moisture and a subtle sweetness without overpowering the savory flavors. International Inspiration:

Moroccan Tagine: Add pitted dates to your next Moroccan tagine with lamb or chicken. Their sweetness balances the savory spices and creates a truly delectable depth of flavor. Middle Eastern Stuffings: Explore traditional Arab recipes like "Mahshi Bamya" (stuffed okra) or "Mahshi Kofta" (stuffed meatballs) where dates are often incorporated for their sweetness and textural complexity. Indian Chutneys & Accompaniments: In India, dates find their way into chutneys like "Imli ki chutney" (tamarind chutney), where their sweetness complements the tangy and spicy flavors. Beyond Appetizers:

Main Course Magic: Don't limit your exploration to starters. Try a Moroccan-inspired chicken tagine with apricots and dates, or a vegetarian lentil and date loaf for a hearty and flavorful main course. Savory Baking: Dates can elevate savory bakes. Add them to whole-wheat bread dough for a touch of sweetness and moisture, or incorporate them into savory tarts and quiches for a unique flavor profile. Remember:

Experiment with different varieties of dates. Each type offers distinct flavor profiles and textures, adding further dimension to your dishes. Start small and adjust sweetness to your preference. Dates range in sweetness, so begin with a minimal amount and taste as you go. Consider date alternatives. Other dried fruits like apricots, figs, or cranberries can be substituted for a similar textural and flavor experience. By venturing beyond the dessert aisle and embracing the versatility of dates, you unlock a world of culinary possibilities. From savory snacks to globally inspired dishes, explore the exciting potential of this unique fruit and elevate your cooking to new heights!

source:تمر صقعي

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