Ghormeh Sabzi, an herb-forward stew which some consider to be the national dish of Iran. This uniquely green stew takes time to make but is very easy to make and doesn’t have a lot of ingredients. The flavor is built through traditional cooking methods as well as an abundance of fresh herbs, cooked in a skillet in order to develop deep savory and fresh flavors. Although known as a stew, it is quite thick and frequently served over rice.
Gyros are a traditional Greek dish made of lamb, pork or chicken. The meat is cooked on a vertical skewer which is shaved off and eaten on a pita flatbread and garnished with tomatoes and tzatziki sauce. This recipe is easy thanks to the invention known as the slow cooker.
Persian koobideh is ground meat mixed with onions and parsley. It is formed around a flat Persian skewer and grilled over hot coals. It is then served off the skewer with sides such as yogurt sauce, hummus, cucumbers, tomatoes, red onions and flat bread.
A robust Middle Eastern Lamb recipe that is perfectly seasoned with paprika and cooked with shallots and mushrooms. This simple, easy lamb recipe will surely be one of your favorites since it’s simple and quick enough to be a weeknight meal but fancy enough to be a Sunday dinner. Smoke and spicy aromas wafting through …
An Indian curry classic wrapped in a fresh tortilla. Indian spices such as garam masala and curry powder is perfectly balanced with the coolness of a classic Indian yogurt sauce. Soooo, this happened. ‘Hey did you know you have a pound of lamb in the freezer?’, queries Mr. C. Me not wanting to admit I …