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    dinner

    Mujadara

    January 16, 2019

    lebanese, Mujadara, lentils, vegan, gluten free, dinner
    Lentils are so simple, clean and hearty. A wonderful source of iron.
    I love that a tiny lentil can transform into something so magical.

    When I was growing up I distinctly remember one of my brother's friends loving a dish my mom made. A dish that frankly doesn't look the most appetizing, it's brown, smooth and pretty simple. He used to call it, Lentil Pudding. Truly, that is exactly what Mujadara is, a savory lentil porridge or pudding. Pronounced moo-juh-d uh,
    this lentil dish can be found on many Lebanese tables.

    Peasant Food

    Lebanese cuisine isn't fussy, stuffy or lavish. Many dishes aren't particularly technical to make. Overall, most of the meals are what we could call, peasant meals. Meals that cost merely pennies to make but fulfilling enough for a large family and to stretch your budget.

    My family wasn't rich growing up, my mom used to stretch our food budget to make the most of it, yet we never were deprived of type of food. Everything she made for us was comforting and nourishing and included a variety of meats, grains and vegetables.

    I appreciate now what I grew up with, the comforting meals, the simpleness of it all. I can't remember if I particularly liked Mujadara as a kid but the fact that my kids adore it is enough for me to make it again and again and relive my childhood.


    Mujadara with cabbage slaw

    Family Tradition

    Most of the Mujadara you've seen will include the whole lentil, large grains of rice mixed in and the sacred caramelized onions on top. This version is a bit different, one extra step of taking our cherished lentils and actually extracting everything out of each bean then gently cook the filling with a little bit of rice. The result is a smooth, porridge-like dish. Enjoyed with pita bread and a salad with garlic and lemon dressing it is simple enough for Meatless Monday or to serve to guests.

    The Process

    I think the hardest part of this recipe is making sure you own a food mill, yup, a food mill! I know it's another gadget but I promise you it is well worth it to make Mujadara and not to mention the BEST mashed potatoes EVER! You can also use it to seed fruit, make jams and more. So it's worth it, I've linked it above for you, I prefer the plastic body over the metal.

    This is what the lentils, water and onions look like after cooked down.

    From there, it's all about boiling some beans and rice, pretty simple. Great to make in the morning and have ready for dinner or even over the weekend. It's actually best served room temperature which makes it awesome to make ahead!

    You'll simmer the lentils until they are soft and tender, next, using your food mill pour the lentils and water mixture through and begin to work through the small-holed disk. The lentil water mixture will come through the bottom (be sure to have a pot underneath). After all your lentils have been extracted, bring your pot of lentil "broth" back to the stove. Add in your rice and cook gently until the rice softens and the mixture thickens slightly. That's it! Salt to taste and pour into your dishes, dinner is served.

    Simply pour the lentil mixture in the top of the food mill and begin swirling and swirling until you are left with the lentil skins.
    You can see the lentil skins in the top and down below the lentil puree.

    I truly hope you try this delicious and simple meal. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!

    XOXO,
    Cosette

    Pin for later!
    Print Recipe
    Mujadara
    A simple lentil porridge dish that will surely satisfy. Gluten-free and vegan, it's a wonderful meal to serve.
    lebanese, Mujadara, lentils, vegan, gluten free, dinner
    Course Main Dish
    Cuisine Lebanese
    Keyword dinner
    Prep Time 5 minutes
    Cook Time 1 hour
    Servings
    servings
    Ingredients
    • 2 tablespoon olive oil or your choice of oil
    • 1 large onion, chopped
    • 1 lb dried lentil beans 1 pound bags are sold in the grocery store for about $1.50
    • ½ cup long grain rice I prefer to use Jasmine Rice
    • salt to taste
    Course Main Dish
    Cuisine Lebanese
    Keyword dinner
    Prep Time 5 minutes
    Cook Time 1 hour
    Servings
    servings
    Ingredients
    • 2 tablespoon olive oil or your choice of oil
    • 1 large onion, chopped
    • 1 lb dried lentil beans 1 pound bags are sold in the grocery store for about $1.50
    • ½ cup long grain rice I prefer to use Jasmine Rice
    • salt to taste
    lebanese, Mujadara, lentils, vegan, gluten free, dinner
    Instructions
    1. In a large heavy-bottomed pot, add your oil and saute your chopped onions on medium heat.
    2. Once onions become translucent, add in your dried lentils and add enough water to cover the lentils by about 2-3 inches.
    3. Place pot back on stove and let lentils come to a gentle boil, lower heat to medium-low and continue cooking until lentils are tender. Usually about 30-45 minutes. If you need, you can always add more water to the pot if your lentils need more cooking time or begin to lose their water before they are tender enough.
    4. Once your lentils are soft and tender, remove the pot from the stove and prepare your food mill.
    5. Use the disk with the smaller holes on your food mill and place the mill on top of another pot ( I usually work at the sink for this).
    6. Next, pour your water/lentil mixture in the food mill a cup or two at a time. Mill the lentils until the bean are extracted and you're left with the skin. Add in more of the mixture (on top of the skins) and continue until the pot is done.
    7. Place the lentil "soup" back on the stove and add in your rice, set to medium-low and keep a wooden spoon in the pot. Be sure to stir often so your rice and lentils don't stick to the bottom.
    8. Continue stirring often and watching your mixture as it begins to slightly thicken. You'll want to cook until the rice is tender, usually 20-30 minutes. I check by taking one grain of rice out and testing. Once your rice is tender, salt to taste, usually 1.5 teaspoon of kosher salt or so.
    9. Pour your Mujadara into shallow bowls, I like to do some smaller individual-sized ones and one or two larger ones. Leave on your counter to cool and enjoy when they are room temperature.
    10. We like to serve with cabbage slaw, mix cabbage and raw beet slices with olive oil, garlic, lemon juice and salt to create a simple dressed. The tangy flavor is delicious with the dish and cabbage and beets stay nice and crisp, perfect compliment to the dish.
    Recipe Notes

    *This dish is vegan and gluten-free

    Share this Recipe

    Loobieh bi Zeit (Green Beans with Oil)

    November 2, 2018

    green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

    Thank you Carapelli Olive Oil for sponsoring this post. For more information and a store locator, please visit CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.

    green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

    Tender green beans are tossed with lemon, garlic and olive oil.

    Simple Times

    If I close my eyes and visualize my childhood it always, always includes a bounty of food. Afternoons sitting in the kitchen with my mom helping her peel garlic, stream oil while she makes toum or clip the ends of green beans. Despite the tough times my parents had while growing up, there was never a shortage of food. Whatever my mom made us, was a meal fit for a king or queen. I think her gift, and that of my people, is taking the simplest ingredients and creating food that is flavorful, delicate and always made with love. 

    green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

    Simple ingredients and high quality Carapelli Olive Oil elevate this dish.

    From simple cuts of meat, vegetables, garlic, lemon and olive oil, a meal can be enjoyed by many. It is the process of taking quality ingredients and cooking techniques that brings out the best in each dish. Using the highest quality olive oil is so important in Lebanese cuisine. It is often the glue that creates a cohesive dish, marrying all the flavors together. Carapelli Organic Extra Virgin Olive Oil is soft, balanced and fruity in flavor. The delicate flavor of Carapelli Olive Oil is achieved by harvesting high-quality olives at the optimal time, in the most delicate manner. It is the perfect accompaniment to Loobieh where olive oil is the star of the dish.

    olive oil, lebanese, cooking, taste, italian

    With 3 distinct olive oils, choose the one that fits your dish!

    Loobieh bi Zeit

    In Arabic, "Loobieh" translates to green beans and "Zeit" translates to oil. Loobieh can be prepared in two ways, one is a braised green bean dish that is filled with tomatoes and often meat. The other version is a dish where greens beans are cooked tenderly, then tossed with garlic, lemon and the most delicate olive oil. Both dishes can be enjoyed as a meal on their own or as part of a mezze platter. This recipe highlights the simple garlic and olive oil Loobieh, enjoy with pita bread warm or cold. Carapelli Organic Extra Virgin Olive Oil truly elevates this dish with the balanced classic flavor of the olive oil and tender sweet greens beans.

    green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

    Carefully crushing the green beans with a pestle ensures the flavors of olive oil, garlic and lemon come through each piece.

     

    green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

    High Quality olive oil is essential to create the most flavorful dish.

    I hope you enjoy this simple recipe! As always, I love to see your creations, be sure to tag me on Instagram or Facebook if you give this a try. You can find more inspiration using Carapelli Olive Oil by visiting CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.

    Xoxo
    Cosette

    I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

    green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

    Pin recipe for later! Tender green beans are tossed with lemon, garlic and olive oil.



    Print Recipe


    Loobieh bi Zeit (Green Beans with Oil)

    Recipe as written is for a full-sized meal. Can be halved for an appetizer.

    green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

    Course Appetizer, Main Dish, Side Dish
    Cuisine Lebanese
    Keyword dinner, lebanese, salad, side dish

    Prep Time 10 minutes
    Cook Time 20 minutes

    Servings


    Ingredients
    • 2 pounds green beans, stems removed
    • 4 cloves garlic
    • ½ cup fresh squeezed lemon juice
    • ½ cup Carapelli Organic Extra Virgin Olive Oil
    • 1 teaspoon Flake sea salt to taste

    Course Appetizer, Main Dish, Side Dish
    Cuisine Lebanese
    Keyword dinner, lebanese, salad, side dish

    Prep Time 10 minutes
    Cook Time 20 minutes

    Servings


    Ingredients
    • 2 pounds green beans, stems removed
    • 4 cloves garlic
    • ½ cup fresh squeezed lemon juice
    • ½ cup Carapelli Organic Extra Virgin Olive Oil
    • 1 teaspoon Flake sea salt to taste

    green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan


    Instructions
    1. Prepare your green beans by removing the ends and washing.

    2. In a large pot, add your green beans and fill with water. Set burner to high and let beans boil for about 20-25 minutes until tender.

    3. Meanwhile, in a bowl, smash your garlic using a pestle or garlic press. Squeeze your lemon and set aside.

    4. Once green beans are tender. Drain and add to bowl with garlic. Begin smashing the beans into the garlic, add in your lemon and olive oil while warm.

    5. Combine breaking the beans apart to allow all the flavor to come through. Season with salt and any additional lemon (to taste).

    6. Serve warm or cold with pita bread. Enjoy!


    Recipe Notes

    **If making as a side dish, I would cut the recipe in half. The recipe as shown, is meal-sized. 


    Share this Recipe

    Friendsgiving

    November 1, 2018

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    The Story of Thanksgiving

    16 years ago I took a leap of faith and changed my life. I uprooted my entire life, family and friends to move across the United States. It was one of the bravest and scariest things I have ever done. With new adventures come changes, one of the biggest is how to spend holidays away from home. Thanksgiving became a holiday I spent away from the family, a time where good friends gathered and began new traditions and memories. Friendsgiving. 

     

    Friendgiving

    Friendsgiving, a concept created to describe the celebration of Thanksgiving with friends as opposed to family. I've found that living in Portland, transplants are plentiful. Many of our closest friends are away from their family during Thanksgiving and so began the tradition of spending time together instead of alone.

    This year, I had the pleasure of hosting an early Friendsgiving with some of the most lovely friends. What a grand idea to gather some of the most talented home cooks for one special Friendsgiving event. My co-host LaRae Burk and I had the vision of celebrating food with those friends that enjoy food as much as we do. Taking the freshest ingredients, the most gorgeous tableware and stunning cookware to capture a picturesque Friendsgiving event. We were able to showcase our beautiful food at a local brewery, Widmer Brothers where a warm and rustic space set the mood for this special day.

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Find special pieces to decorate your table to make it special for each guest.

     

    The Food ~ New Seasons Market

    The beauty of Friendsgiving is the shared workload! Typically the host prepares the turkey (find recipe below), sets up the space and organizes the event. But all the goodies, the side dishes and desserts come from friends. What would Friendsgiving be without everyone sharing the favorite dish? For this special event, we partnered with New Season Market to find the freshest ingredients for our main and side dishes. Local produce is in abundance and picked at their optimum to ensure the best tasting food. Our dishes for this event included incredible ideas like: Pistachio and Citrus Quinoa Salad, Roasted Brussel Sprouts with Balsamic Reduction and Cranberries, Dutch Oven Bread, Browned Butter Salted Caramel Cake, Pumpkin & Beer Cheese Bisque and Apple, Taragon Turkey Sausage Stuffing and more. So many creative and innovative ideas to prepare for your own special Thanksgiving or Friendsgiving event. 

    Pumpkin & Beer-Cheese Bisque

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Charcuterie Board

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Pistachio and Citrus Quinoa Salad

     

    Tablescape ~ Sur La Table

    You know what's funny, I never really knew what a tablescape was until I started food blogging. I mean, sure I set the table, perhaps added some cloth napkins but a TRUE tablescape is something you can't take your eyes off of, something magical. We were honored to highlight some of Sur La Table most gorgeous tableware for our Friendsgiving event. Crisp pearl white dinner plates with pops of color from adorable pumpkin plates and bowls, soft linens to drape the table, magical candles to create a romantic soft atmosphere and the most stunning wine glasses. These beautiful pieces helped to create the perfect table for our Friendsgiving gathering. Fresh florals, pumpkins and greens adorn the table arranged by the talented Shannon Garcia Shinn.

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Beautiful Sur La Table tableware

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Beautiful wine glasses by Sur La Table

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Gorgeous tableware pieces elevate any event

     

    Cookware ~ Finex

    Cooking! You have 10 different dishes to prepare and keep warm for this big dinner, what do you do? Cast Iron! One of the most versatile and heat conductive cookware is cast iron. We had the pleasure of cooking many of our incredible dishes in amazing Finex Cookware. Finex is a small local Portland based company that not only handcrafts cast iron cookware, but has reinvented the look, feel and design of cast iron. So, a turkey in cast iron? Yes, it is possible! I chose a smaller turkey (about 11 pounds) and decided to use the Finex Grill Pan to cook the beautiful bird. With the built in grill grates, the turkey was elevated and cooked so evenly, not to mention the most beautiful display! Whether you're preparing soup, potatoes or stuffing, Finex Cookware is the perfect vessel. Check out some of the beautiful dishes prepared at our event. 

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Gorgeous turkey cooked in 12" Finex Grill Pan

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Stuffing cooked in 12" Finex skillet

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Beautiful spread of side dishes prepared in Finex

     

    Pulling it Together

    Pulling off a Friendsgiving is no easy task. It requires patience, planning and a lot of prep. But with the right tools and a vision, setting up the perfect event is possible. I hope this post inspires you to create a magical Friendsgiving or Thanksgiving this year. For more tips, don't miss out signing up for my newsletter. I'll be sending out a special edition newsletter to subscribers with a step by step guide to planning your Thanksgiving Day and exclusive recipes! As always, I love to see your creations, tag me in your Thanksgiving creations this holiday season. 

    xoxo
    Cosette

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Cheers to an amazing group of friends celebrating Friendsgiving

    Blogger attendees, please check out the attendees for more delicious inspiration:

    Lena Gladstone
    Judiaann Woo
    Carly Diaz
    Sue O'Bryan
    Erin Lynch
    Karlee Flores
    Candice Walker
    Kristel Matousek
    LaRae Burk

    This post and event is sponsored by New Seasons, Sur la Table and Finex Cookware. All opinions and ideas are my own. 

    Print Recipe
    Turkey
    friendsgiving, thanksgiving, dinner, turkey, family, friends
    Course Main Dish, Side Dish
    Cuisine American
    Keyword dinner
    Prep Time 30 minutes
    Cook Time 1 hour 45 minutes
    Passive Time 12 hours
    Servings
    people
    Ingredients
    • 1 10-11 lb whole turkey
    • ¾ cup unsalted butter softened (1 ½ sticks)
    • ⅓ cup herbes de provence **see recipe notes
    • 4-5 teaspoon kosher salt
    • 3-4 sprigs fresh thyme
    • 1 large onions quartered
    • 2 large carrots 2" pieces
    • 12 oz fingerling potatoes
    • 4 whole shallots
    Course Main Dish, Side Dish
    Cuisine American
    Keyword dinner
    Prep Time 30 minutes
    Cook Time 1 hour 45 minutes
    Passive Time 12 hours
    Servings
    people
    Ingredients
    • 1 10-11 lb whole turkey
    • ¾ cup unsalted butter softened (1 ½ sticks)
    • ⅓ cup herbes de provence **see recipe notes
    • 4-5 teaspoon kosher salt
    • 3-4 sprigs fresh thyme
    • 1 large onions quartered
    • 2 large carrots 2" pieces
    • 12 oz fingerling potatoes
    • 4 whole shallots
    friendsgiving, thanksgiving, dinner, turkey, family, friends
    Instructions
    1. Prepare the turkey 1-2 days in advance.
    2. Remove turkey from packages, be sure to remove the giblets that are usually stuffed inside.
    3. Pat dry the turkey using paper towels.
    4. In a small bowl, mix your softened butter ¼ cup of your herbes de provence + 2 teaspoon salt.
    5. Use the butter mixture and place clumps of the herb butter underneath the skin. It may seem like you are over buttering but it is okay! The butter will melt into the meat and make it extremely tender.
    6. Take the remaining herbes and salt and generously rub the outer layer of skin with this mixture.
    7. Take the bird and place in fridge, do not cover. Not covering allows the skin to dry and create a crisp exterior.
    8. Day of baking, set your oven to 325 degrees (convection cooking) or 350 for traditional oven cooking and begin prepping your turkey. You'll want your turkey to come to room temperature so plan to leave out for at least an hour before cooking.
    9. Remove turkey from fridge and place your chopped onions and carrots inside the cavity. Truss legs together with cooking twine.
    10. Place your turkey in your roasting pan (or grill pan).
    11. Add your fingerling potatoes and shallots around the turkey. Coat them in olive oil and additional seasoning.
    12. Add 1 cup of broth or water to the pan.
    13. Cook turkey based on weight: 6 to 10 pounds - 1 ½ to 2 hours 10 to 18 pounds - 2 to 2 ½ hours 18 to 22 pounds - 2 ½ to 3 hours 22 to 24 pounds - 3 to 3 ½ hours
    14. Check your turkey at the earlier mark for temperature: The internal temperature of the turkey when an instant-read thermometer is inserted between the thigh and side of the breast without touching bone should now be 165 to 170 F
    15. Once your turkey is cook through, remove from oven and let rest for 20-30 minutes.
    16. Carve and enjoy!
    Recipe Notes

    **Make your own herbes de provence if you can't locate: 
    https://www.rachelcooks.com/2014/11/24/herbes-de-provence-recipe/

    Share this Recipe

    Instant Pot Chicken Shawarma

    September 25, 2018

    chicken, lebanese, instant pot, shawarma, wrap

    chicken, lebanese, instant pot, shawarma, wrap

    These delicious chicken shawarma wraps are quick, easy, healthy and perfect for any dinner.

    One of my fondest memories as a kid was my first trip to Lebanon. So many new people, places and things to see and do. I was about 12 years old and I remember my mom being terrified that after all the years of speaking to us in Arabic, we wouldn't be able to hold a conversation. See, my parents always spoke to us in Arabic but we replied in English, go figure! To her surprise and delight, after a few days our mouth couldn't stop talking. 

    One afternoon our whole family, I'm talking My Big Fat Greek Wedding Style, 30+ people all gathered at a park or field or something for an afternoon. I'm sure I have pictures somewhere, but what I distinctly remember is watching my uncles and cousins butcher a lamb! I watched in intrigue and probably some horror as this little lamb was getting ready to be cooked. To the spit the little lamb went and I'm sure it was the best lamb I ever had!! 

    Shawarma

    Shawarma is a meat preparation, historically done with lamb but today often with chicken, beef or veal. Much like my experience as a little girl watching the lamb cook on a spit, the shawarma technique was created to allow roasting layers and layers of meat but without bones. Meat is layered on a vertical spit and layered with fat to keep the meat tender and juicy. As the meat cooks, it is cut off to serve. The meat is flavorful, tender and delicious. Crazy as it may sound, shawarma was brought to Mexico by immigrants from the Middle East. Later they evolved into tacos al pastor. As Lebanese immigrants made their way to Mexico, they brought their culture and traditions. They began integrating their own heritage with Mexican cuisine.

    Modern Day Shawarma

    While I'd love to have a spit in my front yard, or a vertical shawarma roasting machine in my kitchen, that probably isn't going to happen! So what's the best way to get all the flavor in a shawarma sandwich? Enter Instant Pot! I've taken some of the oldest techniques and completely modernized them into using the Instant Pot. Spices, tender chicken thighs and all the amazing fixings, this sandwich may send you all the way back to Lebanon! 

    I hope you enjoy this simple recipe, not only is this version delicious but the spice mix is divine and can used on anything from potatoes to burgers! As always, I love to see your creations be sure to tag me on Instagram or Facebook if you give this a try. 

    Xoxo
    Cosette

     

    chicken, lebanese, instant pot, shawarma, wrap

    A gorgeous blend of spices to create a warm flavor.

    chicken, lebanese, instant pot, shawarma, wrap

    Chicken being prepared for the Instant Pot.

     

    chicken, lebanese, instant pot, shawarma, wrap

    Chicken cooked perfectly in 8 minutes!

     

    chicken, lebanese, instant pot, shawarma, wrap

    Wrapped up, filled with delicious veggies and tatatore sauce.

     

    chicken, lebanese, instant pot, shawarma, wrap

    Pin this recipe for later!


    Print Recipe
    Instant Pot Chicken Shawarma
    chicken, lebanese, instant pot, shawarma, wrap
    Course Main Dish
    Keyword chicken, dinner, gyro, lebanese, shawarma
    Prep Time 10 minutes
    Cook Time 10 minutes
    Passive Time 5 minutes
    Servings
    servings
    Ingredients
    Shawarma Spice Mix (makes ¾ cup)
    • 2 tablespoon kosher salt
    • 2 tablespoon cumin
    • 2 teaspoon corriander
    • 2 teaspoon garlic powder
    • 2 tsp cinnamon
    • 2 teaspoon ginger
    • 2 teaspoon all spice
    • 1 teaspoon cardamom
    • 1 teaspoon ground turmeric
    Chicken Shawarma
    • 2 lbs skinless, boneless chicken thighs
    • 3 tablespoon Shawarma Spice Mix (see recipe above)
    • 2 Tbsp olive oil
    • ¾ cup chicken stock
    • Assorted veggies and pickled veggies tomatoes, cucumbers, radishes, mint, parsley, pickles, scallions
    Tarator (tahini sauce)
    • 1-2 large garlic cloves, smashed
    • ⅓ cup tahini
    • ¼ cup water
    • ¼ cup lemon juice
    • salt to taste
    Course Main Dish
    Keyword chicken, dinner, gyro, lebanese, shawarma
    Prep Time 10 minutes
    Cook Time 10 minutes
    Passive Time 5 minutes
    Servings
    servings
    Ingredients
    Shawarma Spice Mix (makes ¾ cup)
    • 2 tablespoon kosher salt
    • 2 tablespoon cumin
    • 2 teaspoon corriander
    • 2 teaspoon garlic powder
    • 2 tsp cinnamon
    • 2 teaspoon ginger
    • 2 teaspoon all spice
    • 1 teaspoon cardamom
    • 1 teaspoon ground turmeric
    Chicken Shawarma
    • 2 lbs skinless, boneless chicken thighs
    • 3 tablespoon Shawarma Spice Mix (see recipe above)
    • 2 Tbsp olive oil
    • ¾ cup chicken stock
    • Assorted veggies and pickled veggies tomatoes, cucumbers, radishes, mint, parsley, pickles, scallions
    Tarator (tahini sauce)
    • 1-2 large garlic cloves, smashed
    • ⅓ cup tahini
    • ¼ cup water
    • ¼ cup lemon juice
    • salt to taste
    chicken, lebanese, instant pot, shawarma, wrap
    Instructions
    Shawarma Spice Mix
    1. Mix all spices together and store in jar.
    Chicken Shawarma
    1. **Note the above Shawarma Spice Mix makes MORE than needed for this recipe. Save remainder for another time. Coat chicken with 3 tablespoon Shawarma Spice Mix and olive oil. Can leave to marinade overnight, but not necessary.
    2. Add ¾ cup stock to the bottom of your Instant Pot and add the rack.
    3. Lay the spiced chicken on the rack. Place lid on pot and close to sealing position.
    4. Set to MANUAL 8 minutes, let cook.
    5. Once completed, release pressure after 5 minutes.
    6. Assemble your shawarma with any/all the toppings you'd like on pita: cucumbers tomatoes radishes onions with sumac green onions pickled veggies
    7. Prepare taratore sauce: With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking.
    Recipe Notes

    Check out Episode 2 on Ugly Delicious for a deeper connection tacos al pastor and Lebanese immigration. 
    https://www.eater.com/2018/2/23/17029898/ugly-delicious-tacos-recap-season-1-episode-2

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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