Steak Spices Middle East Persian Beef
Thou y colleague Noor Murad has opened my eyes to a earth that is both familiar and a bit exotic. Dishes from her native Bahrain (and the rest of the Arabian Gulf) have their roots in Arabic, Persian and Indian cooking, but also draw from Europe, Africa and Asia. Information technology is a vibrant cuisine, shaped over centuries of trade and perfected mostly past women in home kitchens. The abrupt flavours, generous use of spice, and love of rice and seafood are perfect building blocks for some seriously joyful feasts.
Beef skewers with dried lime and sumac onions (chief picture)
Dried limes, also known as Iranian limes, Omani limes and various other names, are widely used across the Middle Due east, calculation an bawdy sourness to soups, stews, marinades and stuffings. I've used black dried limes here, but lighter ones are also fine. Y'all'll observe them in Centre-Eastern supermarkets and online.
Prep 15 min
Marinate 2 hour
Cook 25 min
Serves iv
iv 10 250g beef rump steaks with some fat attached
v-six dried black limes, roughly chopped, then finely ground in a spice grinder to get three tbsp
two lemons, zest finely grated, to go ii tsp, and juiced, to become 2½ tbsp
1 tbsp basis cumin
6 garlic cloves, peeled and crushed
3 tbsp olive oil
Table salt and black pepper
Sunflower oil, for greasing
one tsp pul biber ( Aleppo chilli) (or ½ tsp regular chilli flakes)
For the sumac onions
1 red onion, peeled and thinly sliced
1½ tsp sumac
¾ tbsp cider vinegar
iv shop-bought naan or pitta
i½ tbsp picked parsley leaves
1½ tbsp picked mint leaves
Equipment
8 metal 25cm-long skewers, or wooden skewers soaked in h2o for ten minutes
Put the steaks on a board and encompass with a sail of clingfilm. Using a mallet or the base of small, heavy saucepan, fustigate the steaks until they are almost i.5cm thick. Cut upward the steaks, fat and all, into 1.5cm cubes and put in a bowl with the footing black lime, lemon zest and juice, cumin, garlic, ii tablespoons of olive oil, a teaspoon and a half of salt and a good grind of pepper. Leave to marinate at room temperature for at to the lowest degree two hours (or refrigerated overnight).
For the sumac onions, mix the onion, sumac, vinegar and an 8th of a teaspoon of salt, and exit to soften for at least xxx minutes.
Thread the beef on to the skewers, packing the cubes closely together. Generously grease a grill pan with sunflower oil and put on a high heat. Once smoking, lay in the skewers in batches and cook, turning as you become, for nearly 3 to four minutes in total, until charred all over but not over-cooked. Transfer to a tray and cover with foil to keep warm.
Warm the bread on a hot grill for about 30 seconds on each side.
To serve, put a flatbread on each plate and elevation with 2 beef skewers each, brushing them with the remaining tablespoon of olive oil and sprinkling with the chilli. Toss the parsley and mint into the sumac onions, split the mixture between the plates and serve.
Machboos rubyan (AKA spiced rice)
Versions of spiced rice are found all around the Arabian Gulf, and also get by names such as kabsa or mandi. "Eat with your hands," Noor says as I grab a fork. Serve with Greek yoghurt and chopped green chillies.
Soak ii hr
Prep 25 min
Cook 1 hr 55 min
Serves 6
400g basmati rice, soaked in plenty of water for two hours
1kg sustainably sourced* unshelled tiger/king prawns
1 tsp garam masala
¾ tsp turmeric
six garlic cloves, peeled and crushed
75ml olive oil
Salt and black pepper
3 onions, peeled – ane cutting into 4 wedges, 1 finely chopped and 1 thinly sliced
2 lemons, ane halved and the other juiced, to get ane tbsp
one head garlic, cut in one-half widthways
800ml chicken stock
2 cinnamon sticks
i green pepper, deseeded and cut into 2cm pieces
viii cardamom pods, roughly crushed in a mortar
2cm piece fresh ginger, peeled and very finely minced
i greenish chilli, deseeded and finely chopped
ii tsp ground coriander
2 tsp ground cumin
i compression ground cloves
three plum tomatoes, coarsely grated and skins discarded (270g cyberspace weight)
40g fresh coriander, roughly chopped
35g unsalted butter, cut into 1cm cubes
i½ tbsp fresh dill leaves, roughly chopped
¼ tsp chilli flakes
Tip the soaked rice into a sieve and exit to drain. Peel and de-vein the prawns, saving the heads and shells. In a bowl, mix the peeled prawns with the garam masala, a quarter-teaspoon of turmeric, two cloves of crushed garlic, a tablespoon of olive oil, half a teaspoon of common salt and a skilful grind of pepper, then air-condition.
Put the onion wedges in a big saucepan for which you lot have a lid, and so add together the prawn heads and shells, lemon halves, head of garlic, stock, one cinnamon stick and a teaspoon of salt. Bring to a boil on a medium-high oestrus, then lower the heat to medium-low, encompass the pot and simmer for 25 minutes. Strain through a sieve fix over a saucepan; discard the solids.Mensurate out 650ml of the liquid and go on warm (reserve any excess prawn stock for another dish).
On a medium-high flame, heat 2 tablespoons of oil in a large bucket for which y'all have a lid. Add the chopped onion, light-green pepper, cardamom and remaining cinnamon stick, and melt, stirring occasionally, for nigh eight minutes, until the onion is soft and lightly browned. Add the remaining crushed garlic, ginger and green chilli, and cook for a infinitesimal more, until fragrant. Add the spices, the remaining half-teaspoon of turmeric, tomatoes, 35g coriander and 2 tablespoons of the prawn stock, and cook, stirring occasionally, until the mixture has thickened – about seven minutes.
Stir in the rice, to coat, then add the remaining prawn stock, one and three-quarter teaspoons of salt and a skillful grind of pepper. Bring to a eddy, embrace tightly showtime with foil and then with the hat, turn down the heat to low and cook for fifteen minutes. Plow off the heat, keeping the lid on, and leave to rest for 15 minutes. Uncover, dot with 20g butter, cover again, and exit to sit down for x minutes more, until the butter has melted through the fluffy rice.
Meanwhile, heat a tablespoon of oil and the remaining 15g butter in a large saute pan on a medium-high flame. Add the sliced onion and cook, stirring often, until soft and deeply browned – about 12 minutes. Transfer to a basin, return the pan to a high estrus and add the remaining tablespoon of oil. In two batches, add the marinated prawns and cook until browned and cooked through – nigh three minutes per batch. Transfer the prawns to a bowl and mix through the dill, chilli, lemon juice and remaining coriander.
Spread the rice on a large platter, pinnacle with the browned onions and then the prawns, and serve warm.
* The Guardian aims to publish recipes for sustainable fish. For ratings in your region, check: United kingdom of great britain and northern ireland; Australia; Us.
Chopped salad with feta and yoghurt
This fresh and crunchy salad cuts right through rich dishes such every bit the one above.
Prep 20 min
Melt v min
Serves 4 as a side
iii sticks celery, cut into 12mm-thick slices
1 cucumber, cut in half lengthways, deseeded and cutting into two.5mm half- moons
1 green pepper, deseeded and cut into ii.5mm-thick strips
½ blood-red onion, peeled and very thinly sliced
3 tbsp dill leaves, roughly chopped
3 tbsp coriander leaves, roughly chopped
2 tsp dried mint
1 tbsp coriander seeds, toasted and roughly crushed
120g Greek-style yoghurt
3 tbsp olive oil
ii tbsp lemon juice (ie, from 1-2 lemons)
Table salt and black pepper
100g feta, thinly sliced into random shards
one tsp sumac
Put the celery, cucumber, light-green pepper, onion, herbs and half the coriander seeds in a large bowl and mix to combine.
In a separate small bowl, whisk together the yoghurt, two tablespoons of oil, the lemon juice, three-quarters of a teaspoon of salt and a adept grind of pepper, then cascade over the vegetables and toss well to combine.
Transfer half the salad to a large serving platter and top with half the feta. Repeat with some other layer each of salad and feta, and then top with the sumac and remaining coriander seeds, and terminate by drizzling over the remaining tablespoon of oil.
Source: https://www.theguardian.com/food/2018/sep/22/yotam-ottolenghi-middle-eastern-recipes-beef-skewers-spiced-rice-chopped-salad
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