The Best of Middle Eastern Food

 The Middle East has always been beset by conflict through the millennia. This overshadows the region's amazing array of both savory and sweet dishes.It's a shame because the recipes are so good and delicious. They should be the topic of conversation not war.

One of the tastiest (and my favorite )is za'arar. This is a mix of dried thyme, oregano, marjoram and cumin along with sumac cumin and coriander.OLive oil is added to create to create a smooth pesto like paste it can be made at home or bought at your store's spice section.You could easily use dry za'atar on chicken or steak  for a flavorful roast .It CNA be spooned in egg dishes or vegetable sautes tot. However the best way to enjoy the melding of herbs is over hot , crispy  fresh from the oven pita bread. It's sort of like a green pizza but with so much more flavor. Another delicious dish is tabouli.This is a salad consisting of chopped parsley , cucumbers and bulgur. Chopped scallions , tomatoes and garlic are also added. A dressing of olive oil, lemon coriander and cinnamon are whisked together.To give it cooling notes a handful of chopped mint tops off the tabouli.Serve with pita wedges or on its' own.Shawarma finishes off the Middle Eastern meal. This is roasted layers of lamb and beef and served with different sauces like tahini and garlic yogurt.

There are also sweets that shine in Middle Eastern cuisine.Baklava is made all over the eastern Mediterranean (including Greece).It is a labor intensive bake but so m=worth the work/It's ;Ayers of thin, crackly phyllo dough that can be made at home or bought. The layers are filled with ground pistachios and cinnamon The nuts are found in a blender or food processor and they and the spice are blended together . The phyllo dough has to be brushed with melted butter and then layered with the filling. At the end , the dough is scored into diamond shapes and baked in a 160 degree Farenheit oven. A sauce of honey, vanilla extract and lemon juice is made, cooked down into a syrup. This is poured over the cooled baklava and then served. Palestinian desserts , whether Muslim or Christian have religious meaning. Take Barbara named for Saint Barbara , whose resting place was a small village near Ramalleh.It looks a little like rice pudding but is made with wheat and different spices like anise and cinnamon.Raisins are added for texture.

The Middle East should be known for its' food not it;s conflicts. The world is missing out on delicious flavors molded together in tasty recipes. These should be known  and enjoyed

A New Breed Of Texas Barbecue

 Reecipes evolve to fit the taste of a younger generation. Thisi is true of tradtional Texas barbecue which isnt that traditional anymore. There are new flavors and alternative dishes that are livening up this classic fare.

Regular contributor Brett Anderson wrote about Texas barbecue in today's New YorkTimes Food section.The best of it comes from Lockhart,a town southwest of Austen.It's changing. No longer is is the domain of white male pitmasters or central European immigrants who brought a different form  -brisket - ot the States. The new Texas barbecue gives vouce to a population that have been diversified by other states and countries. There's also a cultural dialogue between urban and rural artesans as well. Much of it nods to American barbecue orgins in the live fire cooking of the Indigenous and enslaved Africans. yet it also derives from Texans  sharing their hom e cooking with the public at large. The foot print for the recipe comes from the state's ranching industry. The quantity and quality of the "trinity", sausage, ribs and especially brisket.

Barbecue is taking on new flavors .Pitmasters are incorporating such international flavors as lemongrass, gochujang,turmeric and fenugreek.There's also kimchi and slasa negra .Lamb chops and tuna collar have also made their way int o the barbecue menu as the spicy Ethiopian chicken stew doro wat. There is also brisket curry, enchiladas', shawarma ans ramen.Texans with a Mexican background have always made batbece their way with guacamole  and charro beansalong with pico di gallo. There was also barbecue made with goat, a Mexican staple.The whole idea of white men running barbecue joints is also being challenged. Barbs B-Q,a Lockhart favorite is run by women, an unusual feat in the industry. Alexis Tovlas Morales, HaleyConlin and Chuck Chanichart are changing the landscape but also follow the othodoxy of barbecue by cooking brisket, beef and pork. Then there are Phong and Hong Tran, representative of the  large Vietnamese community who gives the recipe a South Asian spin. It; served over rice with a drizzle of tomato based sauce.

Barbecue is the backbone of Texas cooking. However it;s catching up with the times and changing. There are new flavors coming in , changing this classic dish.

Creative Boards.

 Nothing says fun and excitement like a charcuterie board. It brings about thoughts of parties and friends getting together. Best of all you can get creative with it, from creating a traditional to a veggie loaded one to a dessert one. If you're having trouble with board ideas, don't worry. There's a brand new book to help you fix the perfect board for the perfect gathering.

Boards: Stylish Spreads  For Casual Gatherings (America' Test Kitchen 2022) is the best guide for those who love this idea.It was written by Elle Simone, executive editor at the magazine edition of PBS's popular cooking show America's Test Kitchen and food stylist at Cook's Country Magazine, also based on another well received PBS cooking program. She is also the creator of She Chef  which helps mentor young female chefs. Her advice for creating all sorts of different boards is priceless. To be honest you don't need a party to whip up any kind of one It's fun for a weekday dinner or a date night in. The book does have recipes but Ms. Simone also suggests adding store bought items to the different platters. What I love about this book is the ideas for all sorts of charcuterie The recipes are easy to follow too so a novice can easily put together a professional looking board with very little fuss. Another plus is her illustrated step by step how to create the perfect one It starts with a focal point and then sections are grown from these. She also has a guide for what board would go well with what event. An elegant cocktail party could have a raw bar board while a baby shower could feature a brunch one.

As much as I love a traditional charcuterie mix of cold cuts, breads, crackers  and cheeses, I was excited to see other suggestions too. I love the movie night one which features buttered popcorn and seasonings such as hot sweet  blend of cinnamon and chili pepper and the Parmesan pepper spread. For this there are also recipes for a DIY Soda Bar where plain seltzer is mixed with such homemade syrups as watermelon and citrus. Another fun one is the ballpark.Ms,Simone includes a recipe and pictorial for making those yummy and big ballpark soft pretzels.Of course there are hot dogs and suggestions for how to make them like they're served in the major American ball barks. What to wash down with them? Homemade lemonade which can be turned into an Arnold Palmer with the addition of iced tea. For more sophisticated gatherings there is the Bloody Mary bar which features  this perfect breakfast drink and such nibbles as black pepper candied bacon.There are also the exotic shawarma and tapas bars for more adventurous eating. Kids and adults too will love the ice cream sundae bar where you can go wild with creating the perfect treat. Sugar addicts will adore the cookie decorating and chocolate fondue ones . A more sophisticated approach is the sweet and savory board, perfect for evening entertaining.

It is easy to create the perfect board for any occasion, Use Boards: Stylish Spreads For Casual Gatherings as your guide. You will end up with a stylish and professional looking board that will have family and friends talking.