Monday Night
Dinner: Kibbeh and Mujadarah
kibbeh with tahini |
mujadarah |
Mujadarah was a new dish for me, and as a big fan of
lentils, I knew I would enjoy it. Quite
simply, the dish is rice and lentils garnished with fried onions. Because most recipes I found
online said that the dish could be eaten hot or cold, I asked Vanessa and
Mohammed how it was served most often, and they responded that the dish is
actually more often served room temperature or cool. On Monday night, I served it for dinner hot
off the stovetop. I thought it tasted
great that way, but I also enjoyed the leftovers I took to work for Tuesday’s
lunch. I had the cold mujadarah with
yogurt, and I enjoyed it just as much as the hot dish from the previous
night. Without a doubt, the fried onions
are the star of the show here.
Friday Night
Dinner: Fattoush and Kousa Mahshi Bi
Laban
fattoush |
kousa mahshi bi laban |
When Vanessa and Mohammed recommended Kousa Mahshi bi Laban
(stuffed squash in yogurt sauce), I knew we had to try it. The dish actually originated in Syria, but it
is commonly found in Lebanon, Egypt, Palestine, Jordan, and Libya. The squash used in this dish (or marrows as
they call them in the Middle East) is not readily available here in the United
States, but after reading about it, I determined that our green zucchini squash
would be the closest in size, texture, and flavor. To make the dish, I hollowed out zucchini
squash and filled them with a mixture of raw lamb, uncooked rice, onion, garlic,
pine nuts, cinnamon, and allspice. Then,
I stewed them in a tomato broth for over an hour. (I admit that I was nervous about the raw
rice cooking through, but it cooked perfectly.)
While the stuffed zucchinis stewed, I made a yogurt sauce seasoned with
mint and garlic. To serve the dish, I
covered the bottom of a plate with the yogurt sauce and lay the stuffed
zucchinis on top of it. Unfortunately,
my pictures show a dish that looks a little like big stuffed pickles. They do not reflect the incredible flavors
imparted by this dish. I took one bite
and thought, “Oh my goodness. This is amazing.
It’s like moussaka. Why didn’t I
think of this earlier?” Not
surprisingly, a variation of this dish is made with stuffed eggplants, and in
retrospect, I recall having read moussaka recipes that incorporate zucchini
squash in the dish with eggplant and sometimes as a substitute for
eggplant. To call this dish
“deconstructed moussaka” is a bit of a stretch, but it definitely offers an
interesting variation on the same theme.
I loved it, and I will definitely make it again.
I am so grateful that Mohammed and Vanessa
shared their list of beloved Lebanese dishes for this week’s project, because
it motivated me to try interesting variations on ingredients I adore. These dishes prove that a few simple
ingredients can truly come together to create a fantastic composed dish.
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