Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients

Description

A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York. Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them. In FLAVORS OF THE SUN, the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts. With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence. Throughout, "no-recipe recipes" help build up your flavor intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire. 120 RECIPES WITH A PUNCH: From an updated take on nachos and mac and cheese to a spectacular pistachio cheesecake and tahini-enriched brownies, FLAVORS OF THE SUN features dozens of the store's most-requested dishes as well as Sahadi family favorites. Simple yet loaded with flavor, these recipes will inspire you to make these distinctive Middle Eastern ingredients essential components of your pantry. OPTIMUM VERSATILITY: Each section addresses a specific flavor profile and offers a set of essential ingredients for achieving it along with helpful tips on how to use them separately or in combination. Look-and-cook mini recipes provide even more ideas for using distinctive ingredients like tahini, Aleppo pepper, and preserved lemons to give a fresh new spin to everything from salad dressings to cocktails. EXPERT KNOWLEDGE: Family owned, Sahadi's has been a beloved resource since its founding by Abrahim Sahadi, an immigrant from Lebanon, more than 100 years ago. Now welcoming a fifth generation into the business, the Sahadi family's authentic imported goods and exhaustive knowledge continue to inspire local chefs and adventurous home cooks to taste and explore the diverse world of Middle Eastern spices and sundries. FOR FANS OF PLENTY: Much like PLENTY, this cookbook dives deep into core ingredients and provides intimate insights into flavorful spice blends like dukkah, berbere, ras el hanout, shawarma spices, and more. Each ingredient profile includes an informative buying guide so you can build your pantry like a pro. Perfect for: home cooks to seasoned chefs; fans of PLENTY; JERUSALEM; SHUK, and ZAHAV; Sahadi's loyal customers; those interested learning about spices and new ways to use them in everyday dishes Cover Title Copyright Contents Introduction 1 BRIGHT tart, tangy, citrusy HIBISCUS POMEGRANATE MOLASSES PRESERVED LEMONS SUMAC PICKLED VEGETABLES DRINKS AND STARTERS Pomegranate Cranberry Sangria The Mediterranean Rose Hummus with Moroccan Spices and Preserved Lemon Preserved Lemons à la Paula Wolfert Crostini with Green Almond Relish SALADS AND SIDES Turmeric-Pickled Cauliflower Classic Fattoush Summer Quinoa Salad with Shrimp Everyday Swiss Chard Pickled Turnips Summer Squash with Pomegranate Glaze Pomegranate-Roasted Beets with Goat Cheese Barley Pilaf with Preserved Lemon and Garlic Relish ENTRÉES Grilled Whole Snapper with Preserved Lemon Vinaigrette Grilled Sea Scallops with Charred Scallions and Sumac Sheet Pan Chicken with Sumac and Winter Squash Chicken Kebabs with Toum Spatchcocked Chicken with Preserved Lemon Marinade Minted Baby Lamb Chops with Pomegranate Glaze Sweet-and-Sour Beef Hand Pies SWEETS White Chocolate Cranberry Cookies with Sumac Glaze Hibiscus Shortbread Icebox Cookies Strawberry-Pomegranate Refrigerator Jam 2 SAVORY earthy, salty, herbaceous FETA CHEESE NIGELLA ZA’ATAR OLIVES MINT DRINKS AND STARTERS Za’atar Bloody Mary Za’atar Bread Our World-Famous Olive Medley Whipped Feta Spread Spiced Beet Dip with Za’atar, Goat Cheese, and Pistachios Great Green Tapenade Cheesy Hand Pies Antipasto Salad Herbed Egg Bites (Ejjeh) SALADS AND SIDES Savory Salad Topper Millet Pilaf with Almonds and Feta Layered Bulgur, Fennel, and Mint Salad with Pine Nuts Quinoa Tabbouleh with Chickpeas Mediterranean Couscous Salad Roast Fingerlings with Burrata and Mint Salsa Za’atar-Roasted Vegetables ENTRÉES Clams Steamed with Za’atar and Herbs Spaghetti with Burst Cherry Tomatoes, Pancetta, and Feta Flounder Fillet with Fennel, Orange, and Olive Salad Salmon Kebabs with Nigella Grilled Chicken Paillard with Roasted Pepper and Kalamata Olive Salsa Make-Your-Own Za’atar Chicken Bowl SWEETS Bittersweet Chocolate Mint Mousse Blueberry Melon Salsa 3 SPICED hot, warming, smoky HARISSA RAS EL HANOUT BERBERE SHAWARMA SPICES ALEPPO PEPPER URFA PEPPER STARTERS Apricot Hot Pepper Jelly Brooklyn Nachos Bold and Spicy Hummus Spiced Salt Fiery Berbere Shrimp Green Zhug Green Scallop Ceviche with Zhug Zesty Calamari Skewers Sahadi’s Hot Wings SOUPS, SALADS, AND SIDES Red Lentil Soup Alicia’s Saffron Chicken Soup Sizzled Zucchini with Pepper Relish Winter Squash with Roasted Pumpkin Seeds Spicy Escarole and Beans Spring Vegetable Salad with Mustard Seed Dressing Harissa Mac and Cheese ENTRÉES Cardamom-Spiced Chicken Kebabs Berbere-Spiced Chicken Thighs Jambalaya, Sahadi’s Way Moroccan Marinated Chicken Breasts Slow-Roasted Harissa Salmon Couscous Bowl with Spiced Lamb Strips Kibbeh Pan Pie Spicy Beef Kebabs with Tzatziki Easy Meat Filling Shawarma-Crusted Roast Beef Tenderloin SWEETS Sweet and Spicy Nut Brittle Chewy Ginger Spice Cookies 4 NUTTY rich, meaty, satisfying PISTACHIOS TAHINI BASMATI RICE MASTIC DRIED BEANS PINE NUTS DUKKAH SNACKS, STARTERS, AND BREAKFASTS Lebanese Breakfast Sahadi’s Snack Mix Fava dip Red Pepper Walnut Spread (Mohammara) Deviled Eggs with Dukkah Individual Spinach-Walnut Pies Beef and Pine Nut Flatbread Pizzas SOUPS, SALADS, AND SIDES Savory Winter Wheat Soup with Herbs Chicken Soup with Pine Nuts Basmati Rice Salad with Broccoli, Bacon, and Sunflower Seeds Mom’s Million-Dollar Salad Kale Slaw with Grapes and Pistachios Pan-Roasted Broccoli and Chestnuts Warm Roasted Cauliflower with Tahini-Yogurt Dressing Roasted Asparagus with Toasted Walnuts and Goat Cheese Pistachio Pilaf Freekeh with Toasted Nuts ENTRÉES Farfalle with Almond-Arugula Pesto Portobellos Stuffed with Herbed White Beans Seared Tuna Loin with a Sesame Mustard Seed Crust Christmas Rice Dukkah-Crusted Pork Cutlets Beef and Lentil Bowl with Tahini Dressing SWEETS Tahini Swirl Brownies Sesame Cookies (Barazek) Lebanese Sweet Pudding Chocolate Tahini Ice Cream Syrian Ice Cream with Pistachios Pistachio Cheesecake with Kataifi Crust 5 SWEET light, floral, delicate NATURAL FLOWER WATERS DRIED FRUIT DATE SYRUP HONEY HALVAH MAHLAB BREAKFAST, DRINKS, AND SNACKS Date Pecan Coconut Granola Syrian Sweet Cheese Pastries Sesame-Apricot Granola Semolina Breakfast Pudding Orange Blossom Cocktail Mahlab-Spiced Pecans Cranberry Date Relish with Ginger SALADS Fruited Farro Salad Red Kale Salad with Date Syrup Dressing Curried Couscous Salad with Dried Fruit Roasted Cauliflower Salad with Lentils and Dates ENTRÉES Rose Risotto with Crab and Snap Peas Glazed Chicken Legs with Curry and Dates Skillet-Roasted Chicken with Apricot Stuffing Duck Breasts with Sweet Cherry Sauce Pan-Roasted Pork Chop with Fruited Compound Butter SWEETS Rosewater Marshmallows Rose Almond Olive Oil Cake Orange Blossom Cupcakes with White Chocolate Orange Ganache Double Cherry Rice Pudding Chocolate Chunk Halvah Cookies Apricot Ice Cream Menus Acknowledgments Index A B C D E F G H I J K L M N O P Q R S T U V W Y Z About the Author Chronicle Ebooks