Meat and vegetable soup

So, “shorwa” is “soup” in Pashto. In other Arabic regions, shorba, sharba, chorba, etc. “Takari” more or less means “greens”, but contextually vegetables.  And this one has a little bit of everything, with a hearty feel that doesn’t sit too…

Shakshuka plated

Shakshuka ~ eggs poached in a spicy tomato sauce ~ is kind of a universal dish across the Middle East and Northern Africa these days, with roots in Libya or Tunisia (depending on who you ask) and Morocco tries to…

Joojeh Kabob as a wrap

These kabobs are super simple, but I know a lot of people are put off by the saffron because it’s so expensive. The thing is, it’s only expensive in the grocery store ~ you can find good quality cooking-grade Persian…

Doro Wat

This one is is definitely a labor of love. Count on 2.5-3 hours start to finish, but soooo worth it. Rich spices built up on a slightly sweet onion base in layers and layers crowned with chicken and a marinated…

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,…

Bowl of Misir Wot

So misir wot is a lentil stew, but consistency-wise it’s a lot more like a porridge, and that’s important to the recipe. It doesn’t seem to taste right otherwise. The spiced butter gives it a little earthy undertone, and the…

chapli kabob burger on a plate

Chapli kabobs are a popular street food in Pakistan. Disc-shaped and fried, they make for a great walk-around food.  Pomegranate seeds are usually added for a little extra zip, but they’re not 100% required to make a tasty kabob. Somewhere…

Bowl of kik alicha

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…

Casserole dish with noodles, sauce, and bechamel layers

I’ll start with the warning that this recipe serves about eight, and I’ve cut it in half versus a lot of the variations out there.  With that out of the way, here’s a nice casserole that’s like a stripped-down lasagna….

Bowl of Djibouti Skoudehkaris lamb and rice

Yay! Another one-pot meal. This one’s from Djibouti, a small country right where the Gulf of Aden meets the Red Sea. It was a French colony by treaty from 1883-1977, so there’s a fair amount of influence on the food. …