Mahnke Family Recipes

Middle Eastern

Recipes influenced by Middle Eastern culinary traditions, using spices, grains, and legumes.

• Kisir
  Some shape this salad into patties, to create a vegetarian version of the Lebanese dish kibbeh nayyeh (lamb and bulgar tartar), but I prefer it loose, a bit like a couscous salad. In the south of Turkey, near the Syrian border, they tend to use pomegranate molasses instead of lemon juice in their kisir. I use both, and then go to town by garnishing the dish with pomegranate seeds, too. Serve with fresh lettuce leaves, either as a starter or as part of a mezze.
• Kosheri
  Great warm cold, as a side or a main.
• Lamb Koftas
  
• Lebanese Lentil Salad
  This very simple salad takes minutes and tastes better after sitting for a couple of hours. It should be fairly lemony as you make it, but will mellow with time. You can also use puy or dried green lentils. Approximately 300 grams worth.
• Stuffed Peppers
  This really is a quick meal to prepare, even though the cooking time is fairly long. To me, it is the perfect use of cumin. The tomato and peppers really let it shine.
• Tabouleh
  This is a winner of a salad and a Turkish classic.
• Turkish fried lamb and potatoes
  I use a Pensey seasoning called 'Turkish spices', but I think this is pretty close. I tend to serve it with naans or another flatbread.