Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
YOUTUBE
TIK TOK
Arayes with Whipped Tahini and Tabouli
Serves: 4 - 5
Overall:
45m
Cook:
30m
INGREDIENTS (arayes)
1 yellow onion - grated
1 pound ground lamb
1 pound ground beef
4 garlic cloves - microplaned
2 tablespoons parsley - finely chopped
2 tablespoons ground coriander
1 ½ tablespoons ground cumin
1 tablespoon smoked paprika
1 ½ teaspoons ground allspice
1 teaspoon cayenne pepper
2 ½ teaspoons Kosher Salt
1 ½ teaspoons black pepper
4-5 whole pitas
INGREDIENTS (whipped tahini)
1 cup plain yogurt
2 teaspoons tahini
1 tablespoon lemon juice
1 garlic clove - microplaned
½ teaspoon Kosher Salt
INGREDIENTS (tabouli salad)
¾ cup quinoa - uncooked
5 firm Roma tomatoes - seeded and finely diced
4 Persian cucumbers - seeded and finely diced
1 bunches parsley - finely chopped
12-15 fresh mint leaves - finely chopped
1 bunch green onions - green parts only finely chopped
1 lemon - zest and juice
3 tablespoons olive oil
Kosher salt and pepper to taste
INSTRUCTIONS
1. For the filling grate the onion in a bowl using a standard box grater. Add the spices and herbs to the onions and mix until combined. Once combined add the lamb and beef, using your hands incorporate the spice mixture to ensure even distribution.
2. Take your pita (4 whole pitas) and split in half. Gently open the pita, ensuring the pita does not break. Evenly divide the meat mixture into each of the halved pitas. Once all pitas have been filled brush the outside of pita with olive oil.
3. For the tabouli salad cook the quinoa according to the instructions provided on the packaging. Allow the quinoa to cool, incorporate all the vegetables and herbs with the quinoa. Add in the lemon zest, lemon juice, and olive, mix well to combined. Add salt and black pepper and adjust any additional ingredients as needed.
4. Prepare a charcoal grill, while the grill is coming to heat prepare the whipped tahini sauce. Place all outlined ingredients into a heatproof bowl and whisk to combined. Place the bowl into the microwave and microwave for 15 seconds on high. Whip again – serve slightly warm or at room temperature.
5. Cook the arayes on the grill ensuring both sides of the pita are toasted and the open side of the pita with the meat develops a nice crust on it. Continue to cook the arayes to the preferred doneness – recommend medium-rare.
6. Once the arayes are done, serve while warm/hot with the whipped tahini sauce and the tabouli salad.