Today’s specials are Beef Shawarma and Baba Ghanoush. Although the exact origins of these dishes are debatable,I consider them safe picks as they are definitely part of the stereo- typical Arab repertoire. That being said, there is nothing boring or mundane about them. In the Baba Ghanoush the humble eggplant takes center stage. Broiled over an open stove the smoky eggplant is peeled and pureed with tahini, lemon juice and garlic. Sprinkled over with diced tomato, chopped parsley, a sprinkling of paprika and a drizzle of olive oil, it is truly earthy and wholesome.Traditional Shawarma are pita sandwiches loaded with shaved meat from rotisseries of possibly gigantic proportions. Mine was a less impressive version made from steaks marinated overnight in a mixture of cinnamon, nutmeg, cardamom, cracked pepper, salt, garlic and onions. They were grilled, sliced into slivers and cooked further in the juices till tender and moist. The sandwiches were filled with the meat, slices of tomato and hot peppers if you are so inclined. I made a yogurt dressing to give it more oomph... Rhea and David enjoyed it.
Vietnam tomorrow. So much food so little time!
We sure did love it. Baba Ghanoush is a favorite of mine, and your's is so yummy. The Shawarma was equally as tasty. The yogurt sauce had that little hidden heat that just make it a perfect pairing with the beef. Looking forward the next evening we get to enjoy your wonderful culinary creations.
ReplyDeleteThanks Rhea. Your cakes were equally good. You can come over anytime with those babies!!!
ReplyDeleteyour baba ghanoush looks delish, would love to dip my bread...... yummy!!!
ReplyDeleteHats off to you Rakhi, for getting all these exotic recipies and cooking them and shareing it with us!!!! Thks.