Middle Eastern Buddha Bowl

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Following on the heels of my Mexican Buddha Bowl that you all seem to love, I decided to make another one with a Middle Eastern flair. Many of you know that I was born in the Middle East so these flavors are near and dear to my heart. Since the goal is to eat more healthy, I’ve included grilled veggies with lots of flavor and a wonderful and fresh Tabouleh. And of course some Chicken and some Fava beans. I also prepared a really easy fresh salad dressing that you could use with so many other dishes and salads.

Middle Easter Buddha Bowl

Ingredients

  • Veggies & Marinade
  • Eggplant and a zucchini (roughly 2 – 3 cups)
  • ½ tsp Salt
  • ½ tsp fresh cracked black Pepper
  • ½ tsp Aleppo peppers
  • 2 tbsps Olive Oil
  • 1 tsp Pomegranate molasses
  • Chicken Shist Tawook & Marinade
  • 1 lb of chicken breast that I cut in cubes, and add
  • The juice of a lemon
  • 1 tbsp Shish Tawook spice
  • ½ tsp Salt
  • ½ tsp fresh cracked black Pepper
  • ½ tsp Aleppo peppers
  • ¼ tsp dried mint
  • 1 tsp crushed Garlic
  • 1 tbsp Olive Oil
  • 1 tsp Pomegranate molasses
  • Mix this well together and keep aside
  • Tabouleh
  • 2 cups chopped Parsley
  • ½ cup diced Cucumber
  • ½ cup diced Tomato
  • Salt to taste
  • 1 tbsp Olive Oil
  • Pinch dried Mint
  • Pinch of Aleppo pepper
  • Squeeze of Lemon juice
  • 1/4 cup of broken Burghul soaked in ½ cup Water
  • Fava Beans
  • Lemon wedges
  • Dressing
  • ½ cup Lemon juice
  • 2 tbsps of Olive Oil,
  • ½ tsp Salt
  • ½ tsp Aleppo Peppers
  • 1 tsp Pomegranate Molasses
  • Fresh cracked pepper

Instructions

  1. Prepare and slice the Eggplant and Zucchini and marinate
  2. Repeat the same process with the Chicken
  3. Prepare the Tabouleh by mixing together all the Tabouleh ingredients
  4. Prepare the dressing by adding all the ingredients to a bottle and give it a good shake
  5. Assemble the bowl - Start with the tabbouleh, some grilled veg, some fava beans, some Chicken Tawook, a wedge of lemon and some of that delicious dressing!
https://kravingsfoodadventures.com/middle-easter-buddha-bowl/

Middle Eastern inspired TURKEY – SPATCHCOCKED

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Gobble Gobble! Cooking a Turkey is synonymous with feeding people you love. I always like to try something different each Thanksgiving or Christmas holiday and this year I made a  Middle Eastern inspired Turkey. The bird is the star of the show and done right, it can be juicy and flavourful  I love Turkey but I’m not crazy about the long cooking time, so this year I decided to drastically cut down the cooking time by Spatchcocking the Turkey. This means I will remove the spine so the Turkey can lay flat and cook in less time than it usually does.

If you’re never cooked a Turkey before, be sure to check the cavity of the bird. This is usually where they stash the neck and other parts of the Turkey. Store this in your fridge. I always like to use a fresh bird and I always brine my Turkey for 24 hrs. Brining ensures that the Turkey is flavourful and moist. This is a simple mixture of salt and sugar in 4 litres of water. I like to throw in some lemon slices before I immerse my bird in a bucket or container large enough to hold the bird. If you don’t have enough room in your fridge to hold this large container, you can sit this on your kitchen counter in cold water for two hours, or just skip this step. After the brining process you need to dry the bird out really well, I like to leave it in a colander to drain and I will follow that with a tea towel and wipe all the excess moisture.  It’s important that your bird is dry, otherwise it will steam in the oven.

Spatchcocking the Turkey was a bit harder than I imagined, I have spatchcocked many a Chicken, but the Turkey bones are much tougher. To watch this video make sure to click the link in this post.

Once the Turkey was ready I prepared a wonderful spice blend with the best of Middle Eastern flavours.  My bird is about 12 lbs so I should be cooking this for about 3 hrs and 45 mins, but because it’s spatchcocked, it’s only going to take 1.5 to 2 hrs. I’m going to start at 350 and increase the heat to 450 when I take the lid off. If you find it’s browning too quickly in your oven, cut the heat back.

Middle Eastern inspired TURKEY – SPATCHCOCKED

Ingredients

  • 1/2 cup each Salt & Sugar
  • Lemon & Lime slices
  • 4 litres Water
  • 2 tbsp Paprika
  • 2 tbsp Cayenne
  • 2 tbsp Sumac
  • 3 tbsps coarse Salt
  • 1 tbsp Pepper
  • 1 tbsp fresh Parsley
  • 2 tbsp each Garlic & onion flakes
  • 10 tbsps Olive Oil
  • 4 tbsps Pomegranate Molasses
  • 12 lbs Turkey
  • 1 Onion
  • 1 green Pepper
  • 6 Mushrooms

Instructions

  1. If your bird is frozen, defrost it according to the package instructions and remove the neck, giblets etc from the cavity
  2. Prepare a brine by dissolving the salt and sugar into 4 litres of water with Lemon & Lime slices
  3. Immerse the bird in the brine and leave in the fridge covered for 24 hrs
  4. Drain all the brine, especially out of the cavity and dry the bird using paper towels
  5. If Spathcocking the Turkey, use a sharp kitchen scissors to cut along one side of the spine
  6. Turn the bird around and cut the other side, freeing the spine
  7. Jab the inside of the breast bone, turn the bird over and press down on the breast with your hands to flatten
  8. Prepare the spice blend by mixing together the Paprika, Cayenne, Sumac, Garlic powder, Onion flakes, Salt, Pepper, Olive Oil and Pomegranate Molasses
  9. Divide the paste into 3 and add chopped Parsley to one of them
  10. Try to lift the turkey skin very carefully and spread the Parsley mixture under the skin
  11. Use one third of the marinade to smear all over the Turkey and place in roasting pan
  12. Add the onion, green Pepper and the mushrooms to the bottom as well as the Turkey neck and gizzards
  13. Roast covered at 375 degrees for 40 mins covered and another 1.5 hrs open to brown the skin
  14. Baste with reserved marinade in between
https://kravingsfoodadventures.com/middle-eastern-inspired-turkey-spatchcocked/

Spiced Couscous

Spiced Couscous

Watch my step by step video instructions

Spiced Couscous
Spiced Couscous

I was introduced to Couscous many years ago and love the ease of it’s preparation.Couscous are granules of durum wheat. It comes in various sizes and is popular in North Africa and the Middle East. It is cooked by soaking in hot water to rehydrate. This recipe is a spiced and flavorful version with paprika, cumin, tomato paste, sumac, pomegranate molasses and fresh parsley and mint and cucumber and tomatoes and red peppers. It is finished with crumbled feta cheese.
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In the summertime, we host a lot of BBQ’s and impromptu get togethers and I always lean towards this recipe to serve with my latest recipe off the grill. It screams summer and freshness!

Spiced Couscous

Ingredients

  • Ingredients
  • 2 cups medium couscous
  • Coarse salt
  • 1 tsp cumin powder
  • 1 tsp paprika powder
  • Hot water
  • Olive oil
  • 1 tsp tomato puree
  • 1 tsp sumac
  • 1 tsp pomegranate molasses
  • 2 tbsps finely chopped red onions
  • 1 cup chopped tomatoes
  • 1 cup chopped cucumbers
  • 1 cup chopped red peppers
  • 2 tbsps chopped olives
  • 1/2 cup each parsley and mint
  • Juice of 1/2 a lemon
  • 2-3 tbsps of crumbled feta cheese

Instructions

  1. Process
  2. Add salt, cumin and paprika to 2 cups of couscous in a bowl
  3. Adding hot water, cook the couscous - (see video)
  4. Leave for 10 mins covered and then fluff with a fork
  5. Let the couscous cool completely and then add all the other ingredients, mixing together after each addition.
  6. Serve cold.
https://kravingsfoodadventures.com/spiced-couscous/