Tag Archives: middle eastern

Israeli Nachos

I hope you had a wonderful Christmas. Ours was quiet and filled with lots of delicious food. Couldn’t have asked for more.

For as long as I can remember, New Year’s Eve has meant a dinner of appetizers. As a kid, I loved that. We got to eat in front of the TV, which never happened. My husband and I have continued the tradition, although our selection is pretty different from what I had growing up. We vary some items, but some sort of chip/dip/nacho combo is always in there.

These are what I loosely call “Israeli” Nachos. They were originally inspired by nachos my husband got at Middle Eastern restaurant and then riffed off of this online recipe. I like that there is some substance, but easy on the cheese. The hummus kind of acts like the guacamole, the Israeli salad like the pico, and the yogurt sauce like sour cream. Whether you could find anything like this in Israel, I don’t know. But I’d eat it if I did.

If you are looking for other appetizer ideas for your New Year’s celebrations, look here.

Israeli Nachos (Serves 4)

Israeli Nachos

½ tablespoon olive oil
¼ red onion, diced
½ jalapeno, diced small (seeds and membranes removed if preferred)
1 clove garlic, mincedd
1 can reduced sodium chickpeas, drained and rinsed
1 teaspoon garam masala
½ teaspoon curry powder (to taste, based on heat of your curry)
Tortilla chips
Shredded mozzarella cheese (about ¼ cup per person)
1 cup low fat plain Greek yogurt
1 clove garlic
1 tablespoon lemon juice
2 tablespoons tahini
3 tomatoes, chopped
½ cucumber, chopped
¼ red onion, diced
½ tablespoon olive oil
1 tablespoon lemon juice
1 recipe hummus

1. Preheat oven to 375. Line a baking sheet with foil.

2. In a medium skillet, heat olive oil over medium-high heat. Saute onion and jalapeño until softened, about 3-5 minutes. Add 1 clove garlic, cooking 1 minutes. Add chickpeas, garam masala, and chickpeas. Saute until combined and heated through, about 3 minutes. Set aside.

3. Spread tortilla chips evenly over baking sheet. Sprinkle chickpea filling evenly over the top. Top with mozzarella cheese. Bake for about 5-7 minutes, until cheese is melted.

4. While cooking, prepare yogurt sauce by coming yogurt, 1 clove garlic, 1 tablespoon lemon juice, and tahini in a blender until smooth.

5. Also prepare salad: combine tomatoes, cucumber, red onion, and remaining olive oil and lemon juice.

6. Serve nachos with hummus, yogurt sauce, and salad.

Recipe notes: Pita chips seem like the logical choice here, but I remember them being tortilla chips at the restaurant. Either would work of course. You notice I didn’t put nutritional information on this one. This one is a little complicated, since it is very variable on how many chips you like and how much of the dips you use. You will have a lot more dip than bean topping. So, you could double the topping. I didn’t have any, but I think some chopped flat leaf parsley in the salad would be really nice.

Source: adapted from memory from Laffa restaurant in Tulsa (If you are ever in Tulsa, go there please. Yum!) and here

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Shakshuka

While I was familiar with the idea of brunch from a young age, I never truly experienced the delightful mixture of sweet and savory dishes that is a great brunch until grad school. I immediately fell in love. I’m generally inclined to sweets for breakfast in general; waffles are high on my list of favorite foods. However, a really great egg dish can hit the spot as well. Hence, brunch is a great spot for me.

This egg dish is different than any I had ever tried before. Spicy and full of tomatoes and peppers, but not in a Hispanic way. I even broke the pregnancy rule of no runny yokes to eat a poached egg. Worth every bite. Enjoy!

Shakshuka (Serves 3-4)

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1 tablespoon olive oil
½ medium yellow onion, chopped
2 cloves garlic, minced
2 bell peppers, thinly sliced (preferably 2 different colors)
1 jalapeño chile, sliced into thin strips
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried marjoram
1 teaspoon paprika
1 (14-ounce) can no salt added diced tomatoes, crushed through your fingers a bit
6-8 eggs (depending on how many eggs each person wants)
½ cup feta cheese, crumbled
6 small or 4 large whole-wheat pitas or flatbreads (optional)

1. Heat oil in large skillet over medium-high heat. Add onion, and cook until beginning to soften, about 4-5 minutes. Add garlic; cook one minute more. Add all the peppers; sauté until they soften, about 5 minutes more. Add cumin, oregano, marjoram, and paprika. Cook one minute more.

2. Pour in the tomatoes plus half a can of water. Bring to a simmer. Reduce heat to medium-low, and simmer for about 15 minutes, stirring occasionaly.

3. Warm pitas or flatbreads, if using.

4. Make indentations in the sauce for each egg. Crack an egg into each indentation. Put lid on the pot. Cook the eggs to your desired level of firmness, keeping sauce at a simmer. Scoop eggs and sauce into pitas or onto flatbreads, if using, or just onto a plate. Garnish with feta. Eat immediately.

Nutritional Information (Amount per Serving):

Calories: 443
Protein: 23 g
Fat: 19 g
Saturated Fat: 7 g
Cholesterol: 389 mg
Carbohydrates: 44 g
Fiber: 7 g
Sodium: 606 mg

Recipe notes: I omitted the times for how long the eggs cook from the original recipe. My eggs took much longer to poach than it suggested. I don’t know if my sauce wasn’t simmering enough at that point or what. Just watch the whites to see when they are set. The yolks will probably be set fully 3-5 minutes after that, but I wouldn’t recommend going that far. I served mine on top of flatbreads, and I liked it that way. The original recipe suggested serving it in a pita. I honestly don’t know how that would work. My sauce was way too runny for that. But maybe yours will thicken up more. And I liked the runny egg, which I think would also be a mess in a pita sandwich. I’d love to hear how you serve it in the comments.

Source: adapted very slightly from Smitten Kitchen

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