Beverages to Go With a Middle Eastern Meal

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

On the subject of Middle Eastern beverages, the first that springs to mind is the legendary Turkish coffee. I once heard it described as 'Black as death, hot as fire, and sweet as love...' But despite the instant association of coffee with Middle Eastern cuisine and culture, my research has revealed that tea served in crystal stemware is far more common and popular, especially in the daytime. My friend Michael Alimusa also mentioned a few days ago that warm rose water and orange blossom water served in demitasse cups has become quite trendy.

Other beverages include sahlep, a fermented barley beverage flavored with cinnamon, as well as a variety of other brews made with apple peels, roses, or linden flowers. The juice of sour cherries, and even the juice of turnips are also popular beverages. And when it comes to spirits, an anise flavored liqueur called raki is the elixir of choice.

Alcoholic beverages are banned in many Middle Eastern countries, however, some of the earliest historical records of wine production and consumption, dating back as far a 6000 B.C, were found around the Caspian Sea and in Mesopotamia, near present-day Iran.

An ancient legend tells the tale of a Persian princess who inadvertantly discovered wine. In a state of anguish over a dispute with her father, the king, she attempted to poison herself with grapes she believed had spoiled while stored in an earthenware jar. Instead, she became intoxicated and soon fell into a deep sleep. When she awoke the next morning, she remembered the euphoria she'd experienced the night before, and returned to the jar for a second helping of this newfound elixir. Thereafter, her disposition improved so dramatically that the dispute with the king was forgiven and the gift of wine was introduced to his royal court.

With my Middle Eastern dinner, I will probably serve a full-bodied Chardonnay, and my favorite... a nice rosy Pinot Noir.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

03:04 AM PDT Permalink |

Deciding on My 'Lawrence of Arabia' Middle Eastern Menu

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

For my 'Lawerence of Arabia' Middle Eastern menu, I've decided upon:

Pan-Roasted Chickpeas
Black Bean Hummus
Falafel with Tahini
Mediterranean Meze
Tajine Dial Hout (Snapper in Savory Tomato Sauce)
Kefta Kebabs (Ground Lamb Skewers)
Koshari (Rice,Couscous & Lentil pilav)
Oumek Houria (Spicy Carrots)
Kaygana (Yogurt Fritters in Rose Syrup)

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

01:02 AM PDT Permalink |

Researching Middle Eastern Recipes

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

As always with cuisines I've already featured, I like to mix it up a bit and try a few new dishes when I revisit that country. When it comes to Middle Eastern cuisine, I've already featured most of the classics: Borek, Hummus, Dolmas, Fatoosh, Roast Lamb, Spiced Lentils, Kufteh Sabzi, Couscous, Rice Pilav, and Baklava. So this time, I'm hoping to find a few lesser known dishes, or maybe some interesting variations on the ones I've already tried.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

01:56 AM PDT Permalink |

My Middle Eastern Cookbooks

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

There are hundreds of Middle Eastern cookbooks. However, for inspiration, I am perusing Mediterranean Cooking With Olive Oil, an old favorite, and one of the most beautiful cookbooks in my library. It features recipes from all around the Mediterranean Sea.

I will also be taking another look at Imperial Mongolian Cooking by Marc Cramer, as it contains many classic Middle Eastern recipes, since the Middle East was once part of the Mongolian Empire.

Amazingly, these two cookbooks contain enough recipes to inspire my entire menu.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

03:12 PM PDT Permalink |

Middle Eastern Recipes on the Web

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

Although I have lots of cookbooks in my kitchen library, the Internet is always a source of inspiration for me when researching recipes for any type of cuisine. In my search for Middle Eastern recipes, I've found several websites that are both user-friendly, and abundantly filled with Middle Eastern recipes:

Middle Eastern Recipes

Sudairy

The Spice House

Chef Mufeed

Zawaj

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

03:06 PM PDT Permalink |

Stocking a Middle Eastern Pantry

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

With the exception of a few esoteric ingredients, stocking a Middle Eastern pantry can be done at your local supermarket. Meats include lamb, beef, poultry and seafood, but no pork as the Middle East is predominantly Islamic. Yogurt and goat cheese are common dairy products. Olive oil and butter are essential ingredients, and both honey and sugar are used for sweeteners.

Garden variety vegetables include eggplant, tomatoes, cucumbers, green beans, leeks, zucchini, and peppers such as jalapenos, poblanos, bell peppers, Hungarian peppers, and Turkish long peppers. Fruits include olives, pomegranates, lemons, apricots, dates, and figs. Seeds and nuts such as almonds, hazelnuts, walnuts, pistachios, pine nuts and sesame seeds play an important role in Middle Eastern cuisine. Beans and legumes are essential ingredients, most commonly used are chickpeas and lentils.

Among the esoteric ingredients that give Middle Eastern cuisine its unique flavor are the ubiquitous cumin, tart spiceberries called sumac, black cherry pit kernels called mahleb, acacia resin called mastic, a type of clotted cream called kaymak, a thick grape syrup called pekmez, a sesame paste called tahini, and the blossoms of roses, jasmine and linden.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

02:55 PM PDT Permalink |

Popular Middle Eastern Favorites

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

The cuisine of the Middle East is so varied it defies description. However, there are a few dishes that are so popular, they've gained international recognition. They include the flatbread called Pita, the chickpea dip called Hummus, stuffed grape leaves known as Dolmas, the chickpea croquettes called Falafel, the sesame paste called Tahini, the eggplant dip called Baba Gannoush, the salad called Fattoush, the side dish of bulgar wheat called Couscous and the salad made from it called Tabouleh, the savory meatballs known as Koofteh Sabzi, the skewered meat called Shish Kebabs, and the honeyed dessert called Baklava.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

02:39 PM PDT Permalink |

My Middle Eastern Cooking Experience

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

I love Middle Eastern food. I love the way it tastes. I love the way it smells. I love shopping for all the exotic ingredients that go into it. And I love making it.

I was first introduced to the flavors of the Middle East by Abdel Albaroudi, from Syria, and Nazim Hakim from Lebanon. They were both waiters and dining room managers at the St. George Restaurant (now Tra Vigne), where I used to work in St. Helena, a small town in the heart of the Napa Valley. Business was always slow in the winter, so to amuse themselves and help pass the time on those long nights with no customers, they used to make some of their favorite Middle Eastern dishes. The chef, Paul Wiggins, was an agreeable fellow who always fed us well and never chased us out of his kitchen. So Abdel and Nazim used to make things like Fatoosh, and Falafel, and Tabouleh, and a Middle Eastern version of Steak Tartar. One bite and I was hooked.

Fast-forward ten years. I'm back in the Napa Valley after two years of teaching English in Tokyo, publishing a little free-press magazine called Pathways to Health. One of its features was a monthly restaurant review, and my very first candidate was the Small World Restaurant, a little falafel place a few blocks from my house. When I went in to try the food and interview the owner, Michael Alimusa, we became instant friends. And although I have long since ceased publishing the magazine, I still design all his flyers, menus, business cards and newspaper ads. And whenever I drop by with the finished goods, he always feeds me and sits down with me for a nice long chat. He is from Nazareth, Israel, where his father once owned a restaurant. Needless to say, Small World serves some of the best Middle Eastern food this side of the River Jordan. His menu includes three different kinds of Falafel, as well as Hummus, Baba Gunoosh, Tri-Tip Schwarma, Lamb Gyros, Mediterranean Salads, and honey-golden, melt-in-your-mouth-and-turn-your-knees-to-water Baklava for dessert. And everything he serves either comes in or with warm, doughy pita bread.

In my own kitchen, I often make Fatoosh, although my recipe deviates somewhat in its presentation. Instead of serving it like a salad, I leave out the lettuce and serve it with pita wedges. Sort of like Middle Eastern chips and salsa. I also make Middle Eastern lamb and rice dishes from time to time, and I've even tried my hand at homemade pita bread. On rare occasions, it comes out perfect. But more often, it's a disappointment, if not a downright disaster. When it comes to my flatbreads, I'm reminded of a passage from Illusions, one of my favorite books by Richard Bach, in which Donald Shimoda describes the panbread Richard makes over his campfire. "It's sort of like...a fire...after a flood...in a flourmill, don't you think?"

And in the two plus years that I've been blogging for ChopstickCinema, I have researched and prepared three Middle Eastern menus, one Persian, another Turkish, and the third an amalgam of Middle Eastern dishes.

My 'Children of Heaven' Iranian dinner exceeded all expectations, even though not all the recipes I tried turned out as I'd hoped. The ones that did were a resounding success. The Kufteh Sabzi, savory meatballs simmered in tomato sauce, which I had originally intended to serve as appetizers, were actually more suitable for the main course. Nevertheless, they were by far the tastiest dish on the table, and one that I have made several times since. The kotlet dumplings were a disappointment. These little beef and potato croquettes fell apart during the cooking process, and by the time they were done all the way through, the bread crumb coating was too brown. I even tried sauteeing the second batch in butter instead of deep frying, but that was no improvement. So I've omitted that recipe from my collection.

The Aash-e Reshteh was another less than perfect dish. It's a hearty herbed noodle and mixed bean soup, but it was much too heavy to serve with a multi-course meal. Moreover, the flavor was not especially distinctive, probably due in part to the fact that I couldn't bring myself to top it with the kashk. That ingredient is a thick whey paste with a tart flavor, and in the throes of trying out so many new recipes, I couldn't devote the kind of time and attention to ensure that I was using it properly. I was also told that the kashk is optional. I'd like to try the soup in a restaurant sometime, just to see how it's supposed to turn out, but I won't be making that recipe again.

The Lamb Kebabs were a tasty success, but one that turned out differently than I originally intended as well. At the last minute, I decided not to use the sumac spice on them. I dipped a finger into it to get a feel for its flavor and intensity and decided that it was too overpowering for the rest of the dishes on the menu. So instead, I brushed them with olive oil and drizzled them with lemon juice before grilling. So I decided to save the sumac for another meal when I can devote my undivided attention to it.

For my 'Steam' Turkish menu, I prepared Borek, known as spanikopita in Greek cuisine, and in Turkish cuisine, they're not much different. Although that's no surprise, since the Turkish culture has left its thumbprint on nearly every Mediterranean country. I filled mine with chopped spinach, feta cheese, onions and garlic, folded them flag-style and brushed them with a little olive oil before baking.

Next came a Falafel Disaster in which a seemingly perfect little chickpea croquette turned into a scattered mess of brown flakes in my skillet. Still haven't gotten up the nerve to try making falafels again. But the batch of hummus, the Mediterranean Spinach and Olive salad, the Artichoke Hearts a la Meze, Spiced Lentil Soup, and Braised Lamb Shanks I made turned out to be one of the tastiest meals ever to come out of my kitchen.

So I'm feeling much more confident and creative with Middle Eastern cuisine these days.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

11:38 PM PDT Permalink |

About Middle Eastern Cuisine

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

Middle Eastern food features a rich variety of ingredients and spices. The primary ingredients include lamb, chicken, fish, eggs, yogurt, goat cheese, lentils, beans, chickpeas, potatoes, rice, peppers, eggplants, spinach, grape leaves, tomatoes, okra, carrots, onions, lemons, limes, oranges, apples, cherries, rose water, raisins, dates, pomegranates, almonds, walnuts, and pistachios. Herbs include parsley, coriander, mint, dill, garlic stalks, black pepper, turmeric, fenugreek, saffron, sumac, cardamom, and cinnamon.

Preparation techniques include kebabs and other grilled meats, stuffed vegetables, stews served with various rice dishes, pickled vegetables, and a tempting variety of pastries and other sweets.

Send me a pair of chopsticks. Click here for details.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

10:33 PM PDT Permalink |

The Middle East on ThingsAsian

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

ThingsAsian has expanded its destination list to include the Middle East, with articles on Afghanistan, Armenia, Azerbaijan, Bahrain, Brunei, Cyprus, East Timor, Georgia, Iran, Iraq, Israel, Jordan, Kasakstan, Kuwait, Kyrgystan, Lebanon, Oman, Qatar, Saudi Arabia, Syria, Tajikisan, Turkey, Turkmenistan, United Arab Emirates, Uzbekistan, and Yemen. All countries are searchable from the ThingsAsian main page. Here are links to three good articles on Middle Eastern destinations:

Turkish town evokes the refinements of the Ottoman empire

Foods of Iraq: Enshrined With A Long History

Brunei, a nation-state of emergency, luxury and fantasy

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:30 AM PDT Permalink |

Looking Ahead to Lawrence of Arabia and Creating a Middle Eastern Menu

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

Although I have already seen Lawrence of Arabia, my son Will has not. So I have it on my NetFlix list for an upcoming weekend. In the interim, I will be perusing my Middle Eastern cookbooks and browsing the Internet for recipe inspiration.

I love Middle Eastern food, and often enjoy a late lunch at my friend Michael Alimusa's Small World Restaurant in downtown Napa. I also enjoy making Middle Eastern dishes at home, even when I'm not preparing them for Chopstick Cinema. This will be my fourth Middle Eastern menu, and I'm looking forward to researching and tasting some new dishes.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:10 AM PDT Permalink |

Lawrence of Arabia

I remember as a child, my mother often spoke of Lawrence of Arabia with an excruciating groan, which prejudiced me against watching it for many years. However, I finally put those prejudices aside a few years ago and watched the 227-minute epic so that I might form my own opinions. After all, the cast includes Peter O'Toole, Omar Sharif, Alec Guiness, Anthony Quinn, and Jose Ferrer. What's not to love? And I must say that, having seen it, I was so charmed and impressed that I've chosen Lawrence of Arabia as this month's feature film. Here's the NetFlix synopsis:

"Director David Lean's Oscar-winning epic tells the true-life story of warrior-poet T.E. Lawrence (Peter O'Toole), who helped unite warring Arab tribes so they could strike back against the Turks in World War I. Lushly filmed and expertly acted, this timeless classic underscores the clash between cultures -- and within one man -- that changed the tide of war."

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

11:32 AM PDT Permalink |

Welcome to Chopstick Cinema for the Month of May

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

Every so often, I get a hankering for Middle Eastern food, so it must be about that time. To satisfy my cravings, I've chosen David Lean's sweeping epic Lawrence of Arabia as this month's film, and will create a rich and exotic menu of Middle Eastern dishes to go with it.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:33 AM PDT Permalink |

Farewell My Concubine Recipes and Photos

This Month's Film: Farewell My Concubine
Cuisine: Chinese

This unusual menu of Chinese dishes features Imperial Mushrooms, Tofu Delight, Lemon Blossom Soup, MaPo Tofu, Fiery Ginger Fish, Hot and Sour Cabbage and Forbidden Rice.

Here is a link to the Recipe & Photos.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

02:09 PM PDT Permalink |

Farewell My Concubine

This Month's Film: Farewell My Concubine
Cuisine: Chinese

Written by Lillian Lee and directed by Kaige Chen, Farewell My Concubine is a richly embroidered tapestry of Chinese history and culture that provides a context for a poignant triad in which the shifting interplay of psychodynamcis between the characters is the source of both pain and salvation.

Here is a link to the Film Review.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:31 AM PDT Permalink |