I decided on this flavorful rice because I could not get 2 (if I cut the recipe in half) cups of fresh dill to make sheveed polo, or Iranian dill rice to go with the Persian salmon I was making. Herb packets are only available in March in Michigan and besides 2-4 cups is a … Continue reading
The cauliflower shawarma was originally served as a side dish but chef Gaby added it to a “bowl”, or salad, with lots of great ingredients. Think Halloumi cheese fries, hummus, lemon tahini dressing, mixed greens, toasted bread chips… Lemon tahini dressing… Chickpeas minus the skins… Left to right: Naan, mini pita and tortilla
First of all this is not traditional Shawarma as most people know it. Normally it is made from thin cuts of roasted lamb on horizontal spits (originally made with lamb or mutton), mutton, veal, beef, chicken or turkey that is well seasoned. The technique of grilling a vertical stack of meat slices and cutting it … Continue reading