I’m So Excited About the Release of My 30-Minute Middle Eastern Cookbook!
I love Middle Eastern cooking, and I’m having fun cooking out of my new book, 30-Minute Middle Eastern Cookbook, available on Amazon on August 9! I’ll be cooking out of my book for the next few weeks, and sharing a few recipes with you here on my blog. This is my first installment.
The Perfect Guests for a Middle Eastern Menu
I had a newly married couple over, the bride I’ve known for a long time, but this was my first time getting to know the groom, and when I don’t know people’s preferences I always check in with them. First to see if they have any sensitivities and second to see if they’ll eat lamb. Lots of people really don’t like lamb, so I always check before I serve it. Lucky for me, he loved lamb, and Middle Eastern cooking, and had no restrictions – my favorite kind of person to feed!
Since I would be cooking lamb right before serving it I chose a first course that would keep folks engaged while I was in the kitchen cooking. I served mini Falafel (pg 86), Labneh with Mint (pg 40), and Grilled Onion and Sumac Lamb Chops (pg 83). As a side to the lamb chops I made Cretan Salad (recipe below), one of my favorite salads from my recent trip to Greece.
Middle Eastern Cuisine Meets Chocolate
One of my guests loves chocolate more than anything, but chocolate desserts are not prevalent in the Middle East, but to keep it in the theme I chose Nigella Lawson’s Honey Chocolate Cake, served with a dollop of cinnamon whipped cream.
Meal Planning Tips
As always, when entertaining I’m a big fan of making things ahead. With this menu I made the chocolate cake, falafel mix, and marinated the lamb the day before.
In the morning of the dinner I frosted the cake and made the Labneh with mint-I opted for warm pieces of naan bread instead of pita chips. About an hour before guests arrived I fried the falafel, using a small scoop to make tater tot-sized falafel, assembled the salad, and whipped the cream. All that remained was making the lamb dish which I could do while folks enjoyed the first course.
And of course, the best thing is the leftovers for me to enjoy for lunch the next day.
Mini falafel and labneh with mint
Grilled onion and sumac lamb chops
Nigella Lawson's honey chocolate cake
Create your own Middle Eastern Menu, including this Cretan Salad
Cretan Salad
I love Middle Eastern food, and especially Greek. This is one of my favorite salads, discovered on my last trip to Greece. The combination of flavors, colors and textures is very satisfying.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: Assemble
- Cuisine: Middle Eastern - Greek
Ingredients
Instructions
Heat the oven to 400F.
Combine the potatoes with 2 tablespoons of olive oil and mix well. Place the potatoes cut side down on a sheet pan and roast until the cut side is golden and the potatoes are tender, about 10 minutes.
Place the potatoes in a large salad bowl. Add the tomatoes, fennel, cucumber, olives, parsley, 2 tablespoons of olive oil, vinegar, and season with salt and pepper.
Add the arugula and mix well.
Place in a serving dish and garnish with the feta cheese. Serve ambient.
Notes
Don’t miss more recipes like this one in my 30-Minute Middle Eastern Cookbook!
