Ethiopian Berbere Spice (mild)
Berbere is an essential spice blend used all across Ethiopia. Frequently it’s the main spice for a meal, and sometimes the only spice. It’s rich and kinda earthy so it brings a lot of undertones to the party. For various…
Keema Chawal ~ Pakistani Mince and Rice
Sometimes referred to as “keema rice”, which is actually a number of variations including this one. It’s kinda similar to a keema pulau or biryiani, but the latter two generally cook the rice in the curry. Instead, we use leftover…
Murghi Aloo ka Salan (Pakistani Chicken and Potato Curry)
I love Pakistani foods. They tend to combine the best of Indian sub-continent flavors with western (Arabic) influences. And heat (at least not for heat’s sake) is much more manageable for the Western palate. At home, it seems Kat lost…
Red Lentil Soup (hasa adas)
Lentil soup (حساء عدس) is a staple across the Arabic world, and there about as many variations as there are families. Some go plain, some add potatoes, or sweet potatoes, stock of some kind, or not. This list goes on…
Afghani Chicken Korma
This recipe is derived from my red meat (gosht) korma, The main differences are in cooking, and primarily fewer tomatoes. I might do a version down the road that’s wholly tomato-less, but I find the tomatoes add a nice flavor…
Libyan Inspired Fried Chicken (Dajaj Maghli)
Fried chicken has become popular in Libya since the fall of the Ghadaffi regime, much of it in the American (KFC) style ~ King Chicken, Uncle Kentaki, etc ~ that had been banned before. I pieced this recipe together partially…
Libyan Steamed Carrot Salad (Salatet Sfinari bil Kamoun)
This is an easy and quick(ish) salad that works great as a side dish for your favorite Libyan meal and stuff like kabobs. It’s basically just softened carrots with a few herbs, and a chili pepper to give it a…
Afghan Gosht Korma
So, the kid only had one request for his birthday dinner ~ goat. But it turns out that the local Afghan markets don’t carry it, so I tracked down a local butcher. The most common cut appears to be cubed,…
Kik Alicha (Ethiopian Split-pea Porridge)
Well, I call it ‘porridge’ anyway. It’s textured more like split pea soup, but it’s thick and served over rice. Flavor-wise, it’s rich and creamy but on the subtle side, so the peas and rice are free to do their…
Libyan Bzaar Spice Mix
Okidoki, so I’ve scavenged the internets and despite how often bzaar pops up in recipes, it’s nearly impossible to find. Basically, this UK shop where I bought mine: https://oea-libya.com/products/bzaar-spice (if you’re in the US, shipping is pretty steep). So I…