In today’s Seasonal Pantry, I explore the Mediterranean diet, which is enjoying a resurgence of popularity. You can read that article here. As promised in that column, here are links to some Mediterranean-inspired recipes from the Pantry’s archives. This post focuses on flavors of North Africa and the Middle East and is the second of several posts. There will be more soon.
Preserved lemons, easy to make at home, are essential in many North African cuisines, especially Moroccan.
Chickpeas with Toasted Bread & Yogurt
Chickpeas with Cilantro & Mint
Making and Using Preserved Lemons
Carrot Salad with Black Olives, Pecans, Pomegranates & Goat Feta
Eggplant with Pomegranate, Yogurt & Tahini
Moroccan-Inspired Soup with Spring Vegetables, Preserved Lemons & Cilantro Sauce
Mashed Potatoes with Olive Oil, Scallions & Parsley
Chicken Tagine with Preserved Lemons & Green Olives
Nicolle
I’ve made the Eggplant with Pomegranate, Yogurt & Tahini many times–not recently enough. It is So. Good. !!! A wonderful combination of flavors. I’ll be serving it in the Mediterranean meal I donated to my Department’s graduate student fundraiser. Awesome dish!
March 6th, 2013 10:57 am