Recipe courtesy of Damira Inatullaeva and the League of Kitchens
Wander through the medina of Tripoli and you will soon smell the sizzle of beef kebabs wafting through the air as little hole-in-the-wall stalls grill up a storm throughout the day. To get the meat super succulent you need to have a high fat content—I suggest at least 20 percent fat. These kebabs are simple to make and cook fast on a barbecue. Rather than serve them in a wrap, I like to make these a little different, plating them up on a slick of hummus—either buy your favorite or make a batch—and then top the meat with a really zesty mix of red onion, sumac, and parsley.
Here’s a new take on Tex-Mex. The salsa that roasts under the kebabs is something like a cross between salsa and baked beans. It’s spicy and not too sweet, despite the tiny amount of brown sugar which aids in caramelization. Serve the beef and salsa with tortillas and jarred pickled jalapeño slices for easy homemade tacos.
Moxie soda is a beloved New England soft drink first created in 1876 as a medicinal beverage. It’s flavored with gentian root, giving it a bitter flavor, with hints of cola, root beer, and Dr Pepper, which is what you should substitute if you can’t find Moxie where you live. It’s the secret ingredient in these beans, giving them a complex, sweet, and fruity flavor.
This crispy noodle and savoury meaty sauce combo is a winner!
The star of the dish here is the celery. It’s an undervalued vegetable and often an afterthought thrown into salads or soup stock, or served as crudits, or enjoyed with a Bloody Mary. But I love this vegetable. If I can have it stir-fried with loads of garlic, salt and white rice, I am a happy girl. I find the combination of medium-rare beef and celery divine, so here is my version of Cantonese black bean and beef, given a celery oomph. Serve it with plenty of rice.
In Israel stuffed vegetables like these are a culinary treasure.
Chow mein made from scratch using all fresh ingredients, including frying up my own crispy noodles.
Bricklayer get their name from the Spanish word albañil, or bricklayer, as tacos like these are a common meal served at lunchtime.