After two months of sampling the diverse, wonderful flavors of the Mediterranean, I’m ready to spice things up and head to the Middle East for the next leg of our global culinary tour!
While I’ve personally never visited this corner of the world, I do know that because of its central location, the people of Europe, Asia and Africa have all influenced the cuisine of the Middle East. The rich, flavorful dishes here incorporate tasty ingredients that aren’t exactly what we’d call "staples" in many American kitchens: figs, pomegranates, honey, chickpeas, eggplant, lamb, coriander and turmeric, just to name a few. Just adding some of these ingredients to a dish gives it something special. Like I always tell my students, don’t be afraid of using ingredients that may be unfamiliar to you—experiment!
Couscous, or maftoul, as it’s called in Arabic, is featured in many Middle Eastern dishes as well—and thanks to Near East, this delicious treat can be ready at a moment’s notice! My featured recipe for the month, Middle Eastern Couscous with Eggplant and Chickpeas, is a wonderful combination of aromatic spices and fresh vegetables. While you’re at the grocery store, keep an eye out for firm, unblemished and shiny eggplant, and consider adding a protein to your cart if you’d like to make the recipe your own. With simple and delicious dishes like this, there’s no excuse not to have a savory meal every night of the week.
In my next post, I’ll let you in on a few secrets for preparing my Middle Eastern meal in record time. And next month, our culinary adventure continues in Asia—so prepare your taste buds for another delectable, flavor-packed international recipe featuring Near East’s Original Plain couscous!
Goodbye for now,
Chef Bowen
