Extra Schmaltz!

This is another recipe from Chef Ramzi's cookbook. Very easy to make, good on rice or with pita bread. Had a bit of protein from the chickpeas, which makes it a nice satisfying side dish (or main dish for skinny vegetarians.) Ingredients 2 10oz packets of frozen spinach, thawed and squeezed dry, or 2 pounds fresh spinach, blanched 1 onion, cut into thin strips 2 tsp garlic crushed with salt 1 can chickpeas, boiled for 5 minutes or nuked for 2 2 small, or 1 medium lemon (about 1/2 c. juice) 1/4 tsp cinnamon (or equivalent Arabic spice mix) 1/2 tsp cumin 1 tsp salt Preparation Saute onions and garlic in olive oil until starting to brown, then add chickpeas and cook until slightly browed. Add spinach and spices, cook for a few minutes, then add lemon juice and cook for another couple minutes until the lemon no longer dominates the flavor. If it is too dry (i.e. sticking to the bottom of the pan), add a bit of water. You can serve it with fried onions and lemon slices if you like.

This meal is hearty, chock-full-of-nutrients, and fairly quick. The meat recipe is one I picked up along the way and the bulghur recipe is from the Almost Turkish blog. The yogurt sauce on the side is optional but it adds a nice balance to the meat. If you want to make the recipes separately, the meat sauce can be served over rice or macaroni, and the bulghur would make a nice side to any meat dish. Feel free to get creative with spices on the meat sauce--I used a seasoning mix from Morocco last time I made it. Afghani Meat Sauce 1 1/2 lb. ground lamb or beef 1 medium onion, diced 3 Tbsp. tomato paste 1/2-3/4 c. hot water 2 tsp. salt, or to taste 1 Tbsp. ground coriander 1 tsp. black pepper 1 pinch red pepper flakes 1 clove garlic, crushed oil for cooking If you have a pressure cooker, use it to cook the meat. If not, a regular frying pan with a lid will work. Heat a little oil in the pan and add the meat. Break it up thoroughly while browning. Cook until excess moisture is gone. Add t...

This combination of dishes makes a nice meal and great leftovers. I like to use paneer when I can get it easily, but the recipe works well with firm tofu or even chicken (though then I guess it's a different dish). These recipes are based around Manjula's Kitchen , though I altered them a little to avoid hard-to-find ingredients. Check out the videos if you want step-by-step instructions or more recipe ideas. My most recent attempt. I didn't have cilantro to add to the aloo gobi, but it's still delicious without it. Palak Paneer 1 1/2-2 c. paneer, cubed (or extra-firm tofu, cubed and patted dry) 1 box frozen spinach, thawed, drained well, and chopped 2-3 plum tomatoes, pureed, or 1/2 can tomato puree 2 Tbsp. grated fresh ginger 1 clove garlic, crushed 1 Tbsp. salt 2 tsp. whole cumin seed 1/2 tsp. turmeric 1/4 tsp. cayenne 3 Tbsp. flour 1/4 c. water + more water 1/2 c. heavy cream or half and half 2 Tbsp. butter oil for frying tomato slices for garnish Fry the paneer or ...