The Best Ever Shawarma White Sauce

We needed to make ten times this for our dinner tonight for fifty people- we ended up with over seventy and it was the first food item to run out!  Very tasty!

Serves: ½ cup

Ingredients

½ cup Greek Yogurt (sour-cream can also be used but we did not.)

Juice of half a lime

1 tablespoon Tahini (The recipe says optional but we used it)

3 garlic cloves, minced

2 tablespoons fresh dill, chopped (1 teaspoon dry can also be used)

5 mint leaves (dry can also be used)

½ teaspoon salt

Instructions

Place all the ingredients in a food processor or blender and process for 1 minute or until light and fluffy.

Let this sauce sit for at least four hours in your fridge to blend together!

 Store in the fridge, in an air tight container for up to 2 weeks.

Middle Eastern Chicken Kebabs

This was also used at our Islamic inspired dinner.  It will now be one of my families go-to chicken dinners!  

By Jennifer Segal

Servings: 4-6

Ingredients

1 cup plain whole milk Greek yogurt

2 tablespoons olive oil

2 teaspoons paprika

1/2 teaspoon cumin

1/8 teaspoon cinnamon

1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)

Zest from one lemon

2 tablespoons freshly squeezed lemon juice, from one lemon

1-3/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

5 garlic cloves, minced

2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces

1 large red onion, cut into wedges

Vegetable oil, for greasing the grill

Instructions

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.

Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well.

Cover and refrigerate at least eight hours or overnight.

Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Basmati Pilaf with Dried Fruits and Almonds

I used this recipe for an Islamic Inspired dinner at Southminster Presbyterian Church.  It was very well received!

By Jennifer Segal, adapted and modified from Cooks Illustrated

Servings: 4

Ingredients

1-1/2 cups basmati  rice

3 tablespoons unsalted butter

1/2 cup finely chopped yellow onions, from one small onion

1/2 teaspoon cumin

1/2 teaspoon ground turmeric

1/4 teaspoon cinnamon

2 cloves garlic, minced

2-1/4 cups water

1-1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup dried fruit, such as currants, raisins or finely chopped dried apricots

1/4 cup sliced or slivered almonds, toasted until golden

Instructions

Place rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish grains to release any excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a fine mesh strainer, drain water from rice. Place strainer over bowl and set aside.

Melt butter in a pot over medium-low heat. Add onions and cook, stirring regularly, until softened but not browned, about 4 minutes. Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant, about 30 seconds longer. Add rice to pot, and cook, stirring constantly, for about 3 minutes. Add water, salt and pepper to rice and return to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15-18 minutes. Off heat, remove lid, and sprinkle dried fruit over rice (do not mix in). Place lid loosely over pot and let stand 10 minutes. Toss in toasted almonds, fluff rice with a fork, then serve.

Kugel

From of Dave Lieberman

Ingredients

1/2 pound wide kosher for Passover egg noodles

1/2 stick butter, melted

1 pound cottage cheese

2 cups sour cream

1/2 cup sugar

6 eggs

1 teaspoon ground cinnamon

1/2 cup raisins

Directions

Preheat oven to 375 degrees F.

Boil the noodles in salted water for about 4 minutes.

Strain noodles from water.

Combine all ingredients besides cooked noodles in a large mixing bowl.

 Then combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.

Bake until custard is set and top is golden brown, about 30 to 45 minutes.