Halal
721 recipes found
Farfalle With Artichokes, Peas, Favas and Onions
The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.
Whole Wheat Mediterranean Pie Crust
This is a whole wheat version of the crust I learned to make from Diane Kochilas at her cooking school in Ikaria.
Roasted Eggplant With Spiced Chickpeas
Eggplant is a staple in the Arab world, the source of the dish called moussaq’a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that concentrates the flavor and the flesh.
Grilled Pacific Halibut With Mango Salsa
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low — about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.
Chicken Noodle Salad With Creamy Sesame Dressing
This substantial salad makes use of the same dressing, with more rice vinegar, that I used for my sesame noodle salad earlier this week.
Soba and Herb Salad With Roasted Eggplant and Pluots
This dish is inspired by a Yotam Ottolenghi soba salad that pairs eggplant and soba with mango. Instead of mango, this recipe calls for plums or Pluots, the trademark for a cross between plums and apricots. This recipe offers a contrast of the savory/spicy and fruity/sweet.
Skillet Soba, Baked Tofu and Green Bean Salad With Spicy Dressing
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
Celery and Walnut (or Hazelnut) Tzatziki
Tzatziki, the creamy Greek salad made with cucumber, yogurt and lots of garlic is already one of my favorite dishes, and I think I may like this adaptation made with celery even more. The celery never loses its crunch or distinctive flavor. Walnuts and walnut oil add another dimension, which is nutty and crunchy. You could also try something new and use hazelnuts and hazelnut oil. Serve this as part of a mezze spread, as an appetizer or as a salad.
Warm Hummus
In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts. In the authentic version, a generous amount of melted butter would be drizzled over the top before baking. I have substituted a moderate amount of olive oil for the butter.
Apricot, Cherry and Almond Galette
Apricots and cherries are two stone fruits that have great affinity for each other and for almonds. Even less than perfect apricots will do here, as they will sweeten and their flavor will deepen as they bake.
Basmati Rice Pilaf With Cauliflower, Carrots and Peas
Inspired by a Turkish pilaf recipe by Clifford A. Wright, cardamom, allspice and cinnamon make this pilaf incredibly aromatic. The authentic version calls for lots of butter and uses long grain rice. I used a combination of (less) butter and olive oil, and made the pilaf with basmati rice, as that is what I had in my pantry. I needed less than the 2 cups of rice that Mr. Wright calls for in his recipe, as basmati expands more than regular white rice. I also added a small amount of whole grain in the form of cooked wild rice, to get a nice mix of colors, textures and nutrients.
Goat Cheese, Chard and Herb Pie in a Phyllo Crust
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie. I didn’t want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.
Small Apricot Galettes
I use my yeasted dessert galette pastry for these individual free-form tarts. The tarts are simple and rustic, meant to show off apricots in season. For the pastry: The easiest way to work with this pastry dough is to freeze the thin disks right after rolling out. They’ll thaw in no time. You need only half of the dough for the individual galettes, unless you want to double the filling quantities and make 16. They freeze well.
Cold Tomato Soup with Farro
Farro’s role in this gazpacho of sorts (without the traditional bread thickener), is that of a garnish. It contributes texture and substance to the light summer soup. I spoon about 1/4 cup of the cooked wheat berries into each bowl and also add diced cucumber. The farro sinks, the cucumber floats. When you get to the bottom of the bowl, you’ll find some lingering grains of farro enrobed in the delicious, tangy soup.
Crispy Polenta Medallions
Anson Mills polenta, once it stiffens, is particularly well suited to this recipe for crispy rounds, though any polenta will work. The Anson Mills remains very creamy on the inside and crisps up beautifully on the surface. Make sure to cook these long enough in the oil – they should be a deep golden brown, and crispy. I topped the hot medallions with a dab of blue cheese, which softened and partially melted onto the crisp surface; heaven. I also love romesco with these, as well as green pipian and simple marinara sauce.
Chicken Scaloppine With Roasted Apricots
Roasted apricots go well with savory dishes like these chicken breasts, which are called scaloppine when they’re pounded thin, as they are here. When you pound meat thin like this, you can get a lot out of one piece. The scaloppine cook very quickly.
Braised Halibut With Asparagus, Baby Potatoes and Saffron
The whole dish is incredibly easy and follows a classic sear and simmer braising procedure: Sear the fish and set aside, sauté the aromatics, simmer the potatoes until tender, then gently simmer the fish and asparagus with the potatoes until done. Don’t add more than a pinch of salt to the water when cooking the potatoes, otherwise the reduced broth will be too salty.
Fried Green Beans, Scallions and Brussels Sprouts With Buttermilk-Cornmeal Coating
This buttermilk batter fries up to a fluffy/crispy coating. When I was deciding what vegetables I wanted to coat and fry with this batter I knew that I would use scallions and green beans. (I used green beans with almost all of my recipe tests this week) Then I found a half-pound of brussels sprouts that had seen better days in my crisper. I trimmed off the yellowing outer leaves, quartered them, gave them a dunk in the batter and eased them into the hot oil. Now I will never throw out old brussels sprouts again. Okra would also be a good choice for this recipe. You can serve these plain or with any number of dips, either spicy (think Sriracha or chipotle aioli) or Japanese.
Beet Greens Bulgur With Carrots and Tomatoes
Bulgur and greens are a classic Greek combo. I have added carrots to brighten up the dish. I love the lemony finish. If you are not committed to a vegan version of the dish I recommend that you top each serving with feta. The bulgur-vegetable mix makes a comforting, satisfying meal – though you could also serve this as a side dish.
Grits Rancheras
Anson Mills pencil cob grits make a great stand-in here for the corn tortillas that traditionally constitute the base for huevos rancheras. The salsa and the egg yolk ooze into the creamy grits, an unforgettable match made in heaven. Since you are working with the highest quality grits here it would be a shame to pair them with ordinary battery eggs; go out and get the best farm-raised eggs you can afford and just see what a difference that ultra-yellow yolk makes. You can make the salsa while the grits are cooking or you can make it before you begin cooking them and keep it warm. You can also use a commercial salsa ranchera, as long as it is a good one. Note that the grits need an overnight soak before cooking.
Farro Pilaf With Balsamic Cherries
The balsamic cherries are great with this pilaf, but they’d also be good as an accompaniment to meats.
Buckwheat Crepes With Roasted Apricots
Apricots are delicious in both sweet and savory dishes. The flavor will deepen with cooking. Roasting apricots intensifies the flavor, and the apricots give up some delicious juice. It blends with the small amount of butter and honey here, and you can use it as a sauce. This dish offers a combination of earthy/nutty from the crepes and sweet and tangy from the apricots.
Polenta or Grits With Beans and Chard
Anson Mills creamy polenta or grits is very inviting for a savory, brothy bean stew with lots of greens stirred in at the end of cooking. I like to use a reddish bean for this – I have used a number of heirloom varieties from Rancho Gordo, but also regular supermarket pintos and red beans. The recipe makes twice as much bean stew as you will need for 4 portions of polenta or grits. So make the polenta (or grits) again the next day and polish them off!
Garlic Shrimp With Peas
Seek out shrimp in the shell and use the shells for a quick, easy seafood broth. Freeze what broth you don’t use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.