Tag Archives: middle-eastern

Feeling Saucy: Tzatziki

6 Nov

tzatziki001For the last, somewhat belated addition to my month of sauce-themed posts, I picked tzatziki, a thick and creamy Greek appetizer which not only makes a great dip, but a delicious sauce over chicken or lamb gyros (or doner kebab, or shawarma–Avengers fans, I’m looking at you).  This is probably the easiest of this month’s sauces to make, but finding one of the key ingredients proved a little tricky.  Fresh dill can be kind of difficult to lay hands on in Seoul, when you’re actually looking for it!

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Turkish Yogurt Soup

1 Jul

I recently bought an EasiYo yogurt maker after getting tired of the dilemma of trying to decipher which store-bought yogurt labeled “plain” was actually plain, which was vanilla-flavored, and which contained more sugar than a can of soda–believe me, you only want to accidentally put sweet vanilla yogurt on your falafel once to lose all taste for ever making that mistake again.  Anyway, I made a batch of unsweetened Greek yogurt, was quite pleased with the fresh and tangy results, and then faced the problem of what to do with a liter of yogurt before it spoils.  Even I can’t drink that much lassi that quickly.

Yogurt soup was the answer–and it also let me play with the mint I’ve been trying to grow indoors!  I started out with a recipe from The New Mediterranean Diet Cookbook, tweaking as I went along (as usual).  Since this is not reheat-friendly soup, I didn’t want to wind up with oodles of leftovers I’d have to nurse carefully along over a burner to prevent curdling, so I had to cut some of the measurements in thirds.  I also didn’t add any rice or grain, to avoid excess carbs.

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Chickpea Falafel

19 Sep

It’s been an eventful few days!  Yesterday alone, my cable internet quit working, my computer was threatening issues with the motherboard, and my phone seemed determined to thwart me at every turn.  Whatever ill-fated star was passing over the realm of electronics yesterday, however, seems to have gone on its way today.  I’m hoping.  Anyway, I’m back, and I’ve even found the time to share a new recipe.  (Though I’ve also discovered that if I continue to cook at the rate I started, I rapidly overreach the limited confines of my fridge and freezer.  The woes of cooking for one person.)

At any rate, I’ve been on a quest for foods that can be made in batches and prepared in advance for use in lunches or dinners during the week, when I have less spare time and a diet to keep in mind.  I’ve been craving falafel for a couple of weeks, and only whetted my appetite when I ate some last weekend, so I figured it was time to bite the bullet and experiment with recipes until I found something that worked.  My chickpeas were soaking, of course, when the internet and then my computer decided to take a vacation, leaving me with a lot of free time, a few sketchily-remembered details from the recipes I’d glanced at, and a heap of frustration.

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Minted Lamb Meatballs with Cranberry Sauce

25 Aug


The funny part is, I actually thought I was going to have time on Fridays to review recipes. Somehow, between shopping for the ingredients (before work), working, getting home at 9 PM, and having a friend over to polish off the last of the drunken chicken (and that bottle of Chardonnay) it got to be 2 AM, there were videogames involved, and I realized it just wasn’t happening.  So, I started in on it this morning, instead. Reviews may have to be a flexible weekend thing for me, it seems!

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