Palestinian Kefte Bi Tahini casserole.

 I riffed on the Kefte Bi Tahini recipe from Yazmin Khan’s Palestinian cookbook Zaitoun. I was meaning to make meatballs using vegan @beyondmeat but it was frozen and I had to defrost in the microwave. I accidentally left it in too long so the vegan meat overcooked so I was not able to shape them into the patties. So what I ended up doing was cooking the crumbled vegan meat with onions and the spices as in the recipe and assembled the casserole like so: potatoes on the bottom layer, cooked meat next, and veggies which were my addition (slices of Mexican squash, red bell pepper, and onions) and then topped it with a little bit of the tahini sauce. After baking for half an hour in a 350 oven it came out really delicious. I topped it with more tahini sauce before serving. I really think the flavors are wonderful. Next time I will make it the right way. But this was delicious and so tasty.

Bengali khichdi

 Delicious recipe from Chetna Makan’s book. 

Amritsari Pomegranate Chickpeas

 I made the Amritsari Pomegranate Chickpeas from @meerasodha EAST and they were so delicious on top of buttered sourdough with pickled red onion. I’ve never boiled a teabag with beans before so this was a first! I think they colored the beans more than adding flavor because I couldn’t tell. Very good recipe. Will make again. #amritsari #pomegranate #chickpeas #meerasodhaeast

Bibimbap.

 Very Delicious lunch I had today. I used the gochujang sauce from Meera Sodha’s East cookbook I air fried all the veggies and the tofu that I had marinated in the sauce. I also topped it with homemade cucumber jalapeño pickle.

Tex Mex Crockpot Casserole

 I made this Tex-Mex casserole last night in my crockpot cooked on low for 12 hours and it came out super delicious surprisingly. I needed to use up some stale tortilla chips that I did not want to throw away and a bunch of random veggies. I sautéed onion, garlic, red bell peppers and oil, and then added to beyond meat patties, some seasonings such as cumin, chipotle, pepper, oregano, chili powder, onion powder, salt, and pepper. Then I added a can of diced tomatoes, and a can of drained corn. The crockpot was sprayed with oil before I added About a quarter cup of tomato sauce, then added 1/3 of the meat mixture then a handful of tortilla chips and then a handful of chopped kale and 1/3 of a can of refried beans. I kept layering like this until I got to the top and added more tomato sauce and cheese, I covered it and cooked on low for 12 hours overnight. I served it on top of fresh crisp tortilla chips and Tapatio hot sauce. It was so good.

Falastin

 Palestinian snacks using @sami_tamimi book Falastin. I made the Arabic salad, Moutabal (charred eggplant dip) and Musabaha (warm chickpeas in yogurt, tahini with spicy green chile sauce). Everything was SO GOOD. The Musabaha was the standout and my first time making it. I used @foragerproject cashew/coconut yogurt to make vegan. Delicious. Will make again and again. #falastin #samitamimi #palestinianfood #musabaha #moutabal #arabicsalad #mezza