Category: Middle Eastern

Spicy Moroccan Salmon with Pickle Slaw

Want to impress your guests at your next Shabbat meal?  How about a new spin on the good ‘ole classic Gefilte Fish and try my Spicy Moroccan Salmon with my Pickle Slaw – chock full of aromatic spices, sweet and spicy pickles with a good kick of acid, this will definitely be a big hit with your guests.

Pickles are one of those ingredients you either love, or hate.  Same with cilantro – am I right?  One of my close friends (love you, Alex!) has a deep love for pickles, so much so that occasionally I’ll bring her a can of those classic Israeli pickles, the sweet, sour, vinegar-based whole pickles that you’d only REALLY enjoy with a big plate of hummus, falafel and cabbage salad.  And what’s my opinion on this fermented snack?  I’m most definitely on the pickle bandwagon.

A BBQ Inspiration

This recipe might seem a bit odd, but it came to me by accident.  I was home one lazy Sunday, surfing the standard cooking shows on Food Network and Cooking Channel and came across a travel food show where they visited a local BBQ joint and what did they have on the menu?  Slaw made solely with pickle juice.  My version has my own twist, including a touch of mayo just so it balances out the tartness of the vinegar with some fat, and added some lemon juice (just a touch, for that freshness), and celery seed.  I also love using fresh dill, but dried works too.

Spice Makes Everything Nice!

It might seem a bit backwards that I got inspiration for this coleslaw first, and then had to decide what to pair it with.  And salmon just made so much sense.  The rich and fatty salmon filet, paired with a spicy Moroccan sauce just felt so perfect to me mixed with a crunchy slaw.  Don’t want to make a homemade Shakshuka or Harrisa (spicy pepper) sauce?  I got you covered!  Check out my favorite brand, Mina for these deliciously easy ways to brighten up a humble salmon filet.

And that’s exactly what I’m all about – “classic, with a twist”!

Let me know how you liked this, and comment below!

Check out another great salmon recipe here (the perfect no-cook appetizer, my smoked salmon avocado stacks)!

Recipe:  Moroccan Salmon

 

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Moroccan Salmon
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Servings: 2 people
Author: Rachel Katzman
Ingredients
  • 2 Salmon filets (about 4 oz. each)
  • 1 tsp Shwarma seasoning You can use pre-made, makes it super easy!
  • 2 tbsp Shwarma Moroccan Tomato Sauce I love the brand Mina - you can find it in most grocery stores, or online here!
  • 1 tbsp Harissa Optional - but if you want an extra spicy kick, go for it! Plus, this brand comes in mild and spicy options!
  • 1/4 Red onion, sliced thin
  • 2 Garlic cloves, finely diced Also optional, but I like to amp up the garlic flavor!
  • 1/4 Fresh lemon, thinly sliced
  • 1 handful Chopped cilantro or parsley Optional, for a fresh herb garnish
  • 2 Green onions, chopped Optional
Instructions

  1. Pre-heat oven to 400F and line a baking sheet with parchment paper.  Or, try out these "sizzle platters" from webstraurantstore.com - they can handle super high heat and make clean-up a breeze!

  2. Place the sliced onion on the pan and top with the salmon filets.

  3. Sprinkle the shwarma seasoning on top of the salmon.

     and top with the shwarma tomato sauce and spread the harissa on top, if using. 

  4. In a small bowl, mix the shwarma tomato sauce, harissa (if using) and diced garlic cloves (also, if using). Spread on top of the salmon. 

  5. Lay the thinly sliced lemon slices on top of the salmon. 

  6. Bake for 45 minutes or until the salmon is cooked through and crispy on top.

  7. Garnish with chopped green onion or cilantro or parsley - whatever you have on hand that will make a bright herby garnish!

 

Recipe:  Pickle Slaw

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Pickle Slaw
Prep Time
5 mins
Total Time
5 mins
 
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 3 cups Pre-shredded cabbage mix
  • 2 tbsp Pickle juice I'm a HUGE fan of the spicy pickles from Trader Joe's so I use that for both the pickles and juice!
  • 1/4 cup Pickles, diced
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Celery Seed
  • 1/4 tsp Dried dill
  • 1/2 Lemon, squeezed
  • 2 tbsp Mayo I like using homemade, or from Primal Kitchen or Chosen Foods brands
Instructions

  1. Add all ingredients into a big bowl and mix well.  

  2. Wait an hour or two for the flavors to meld together in the fridge - I recommend making the slaw before the salmon so the flavors marry together while the salmon is baking.  Yay for being efficient in the kitchen!

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!  Cheers to that!

Ultimate Hummus Plate

HummusIn honor of Yom Ha’atzmaut and Israel’s 70th birthday I challenged Rachel to a chickpea (AKA garbanzo bean) challenge.  Chickpeas are the main ingredient in hummus, the increasingly popular paste that Israelis eat like Americans eat peanut butter.  I realize in this challenge I am taking Rachel on on her own turf giving me a distinct disadvantage.  The only way to beat an enemy on their own turf with superior fire power, in this case meat and fried food.

Below are three different chickpea recipes that are each great on their own, but truly shine when combined on a single plate. The  smooth hummus, the crunchy chickpeas, and soft falafel balls with a crispy exterior makes for a great textural contrast.  To combine them simply spread the hummus in a thick layer on a plate and top with the ground beef and onions, falafel balls, and roasted chickpeas.  Serve alongside some fresh pita for a great appetizer or even a main course.  If you you have a vegetarian or a vegan in the house just simply omit the ground beef.

5 from 1 vote
Hummus
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Hummus With Ground Beef and Sauteed Onions
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Hummus with ground beef, an Israeli favorite, is great dish that can be eaten as main dish, side dish, appetizer, or snack.  You could use store bought hummus, but why do that when making it yourself is so easy and so much better.

Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Israeli, Jewish, Kosher, Mediterranean, Middle Eastern
Servings: 1 Plate
Author: Daniel Peikes
Ingredients
Hummus Ingredients
  • 15 oz Canned Chickpeas (Garbanzo Beans) Skins removed
  • 2 Cloves Garlic
  • 3 Tablespoon Lemon Juice
  • 1 Teaspoon Ground Cumin
  • 2 Tablespoons Tahini Paste
  • 1/4 Cup Olive Oil
Ground Beef Ingredients
  • 1 Large Onion Diced
  • 1/2 lb Ground Beef
  • 2 Tablespoons Shawarma Seasoning This can be bought pre-made or you can make it yourself by blending coriander, sumac, cumin, cinnamon, cardamom, black pepper, turmeric, cloves, and allspice.
  • 2 Tablespoons Olive Oil
Special Equipment
  • Food Processor fitted with the "S" Blade
Instructions
Hummus

  1. Add all the Hummus ingredients except the olive oil to the food processor.  Process until a paste starts to form.  If the paste starts to climb up the sides of the bowl, turn off the food processor, remove the lid, and scrape it down with a soft spatula.

  2. With the food processor still running, slowly drizzle in the 1/4 cup olive oil.  Continue to process until the paste is completely smooth.

Ground beef with sauteed onions

  1. Sprinkle the ground beef with the shawarma seasoning, making sure the shawarma seasoning is well distributed.

  2. Take your largest, heaviest, frying pan and add the 2 tablespoons of olive oil and put over high heat.  If you have a cast iron skillet, this is a good time to use it.

  3. Once the pan is very hot, crumble in the ground beef.  Cook on each side until nicely browned.

  4. Remove the ground beef, leaving the rendered fat in the pan.  Turn the heat down to medium and add the onions.

  5. Saute the onions until they just start to brown.  Remove the onions and combine with the ground beef.

Assembly

  1. Spread a thick layer of the hummus on a plate and top with the ground beef and onions.  Serve immediately with pita on the side.

Recipe Notes

I call for canned chickpeas with the skins removed in this recipe.  I find that if you don't remove the skins from the chickpeas the hummus has a gritty texture.  If that doesn't bother you than you can use the chickpeas right out of the can.  To remove the skins, just lightly squeeze each chickpea between your fingers.  It is a bit labor intensive, but I think it is worth it.

5 from 1 vote
Hummus
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Falafel
Prep Time
30 mins
Cook Time
30 mins
Soaking Time
1 d
Total Time
1 hr
 

A great fried treat.  Excellent in pita with all the fixings or at side dish or snack all on its own.

Course: Main Dish, Side Dish, Snack
Cuisine: Israeli, Kosher, Middle Eastern
Servings: 24 Balls
Author: Daniel Peikes
Ingredients
  • 16 oz Dried Chickpeas (1 Bag) Do not substitute canned
  • 1 Cup Chopped Scallion You can use the white and green parts for this recipe
  • 1 Cup Fresh Parsley Stems removed
  • 1 Cup Fresh Cilantro Stems removed
  • 1/4 Cup All Purpose Flour
  • 2 Tablespoons Cumin
  • 4 Cloves Garlic
  • 1 Teaspoon Cayenne Pepper Optional
  • Salt and Pepper to Taste
  • Vegetable Oil For Frying
Special Equipment
  • Food Processor Fitted With "S" Blade
  • A Large Heavy Pan to Fry In Cast iron skillet if you have it
Instructions

  1. Pour the chickpeas in a large bowl and cover with water.   Allow to soak overnight.

  2. Add all the ingredients, except the frying oil to the food processor.  Process until a thick paste is formed.  Do not over-process or it will get too thin. 

  3. Roll the mixture into balls roughly 1 inch in diameter.

  4. Put your frying pan or cast iron skillet over medium heat and add enough oil to come 3/4 of inch the way up.  Make sure the heat is not too high, otherwise the outside of the falafel will burn before the inside is cooked.

  5. Fry on each side until dark brown.

5 from 1 vote
Hummus
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Roasted Chickpeas
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

A great crunchy snack.  You can eat these on there own, as a salad topping or as part of a hummus plate.  Feel free to play with spices here.  If you don't like curry powder use garlic powder, onion powder, and paprika.  If you are using canned chickpeas as I did, just be careful about adding too much salt as, most canned chickpeas are already seasoned. 

Course: Side Dish, Snack, Topping
Cuisine: Israeli, Jewish, Kosher, Mediterranean, Middle Eastern
Servings: 2 servings
Author: Daniel Peikes
Ingredients
  • 15 oz Canned Chickpeas (Garbanzo Beans) Drained
  • 1/2 cup Olive Oil
  • 1/4 cup Thai Red Curry Powder Can be bought pre-made or blended from chili pepper, garlic, lime peel, galangal, coriander, lemongrass, black pepper, cumin, fennel, mace and shallots
  • 2 Tablespoons Paprika
Special Equipment
  • 1 Sheet Pan Lined With Parchment Paper
Instructions

  1. Preheat your oven to 425°F.

  2. Toss the chickpeas with the olive oil, making sure they are completely coated.

  3. Spread the chickpeas out on the sheet pan, making sure they are not touching each other.

  4. Bake until crispy, about 10 minutes.

  5. While still hot, toss the chickpeas with the Thai red curry powder and the paprika.  Serve immediately or store in a resealable bag or container once cooled.

Don’t forget to check out Rachel’s chickpea post: Chickpea Curry

Lamb Bacon Chili Shakshuka With Quail Eggs

Before you ask, yes you can may this with any type of bacon and eggs, it does not need to be lamb bacon or quail eggs.  I happened to have some excellent lamb bacon from CWS Meats and I also managed to find a local small chain grocery store that regularly carries kosher quail eggs.  I figured a kosher bacon and egg change would be a great one for me and Rachel.

Lately it has been wet, cold and gray in Chicago so I was craving something warm and hearty.  As we are getting close to Passover I did not want to buy any new ingredients, so I rummaged through my fridge and came up with this shakshuka recipe.  Shakshuka is generally made by simmering vegetables in a tomato sauce, and then carefully adding whole eggs and cooking they until the whites are set and the yolks are just warmed through.  Chili peppers are often added to the sauce to give it a kick.

This recipe can easily be scaled up and down for more people, or for that matter the size of your pan.  This recipe comes out wonderfully in  cast iron skillet, but a saute pan or a large frying pan will work in a pinch.

Don’t forget to check out Rachel’s dish using the lamb bacon and quail eggs and let us know which you liked better in the comment.  Hers can be found here: Lamb Bacon French Fries topped with Quail Eggs and Chopped Parsley

5 from 1 vote
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Lamb Bacon Chili Shakshuka With Quail Eggs
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Main Dish
Cuisine: Mediterranean, Mexican
Servings: 4
Author: Daniel Peikes
Ingredients
  • 6 Slices Lamb, Beef, or Pork Bacon Diced
  • 1/2 lb Ground Beef
  • 1 Medium Onion Diced
  • 6 Medium Mushrooms Sliced
  • 1 Each Red and Green Pepper Diced
  • 15 oz Can of Tomato Sauce
  • 1 Tbsp Italian Seasoning
  • Slices of Pickled Jalapenos For garnish if you like it hot
  • Torilla Chips
Instructions
  1. Put a large saute pan or cast iron skillet over medium heat. Add the bacon and cook until crispy. Remove the bacon, keeping the fat in the pan.
  2. Add the ground beef and cook until completely browned. Remove the ground beef, again leaving the fat in the pan.
  3. Add the onions and cook until the start to brown. Add the peppers and mushrooms and cook until the also start to brown.
  4. Add the tomato sauce, cooked ground beef, and Italian seasoning. Bring to a simmer.
  5. Carefully add the eggs one at a time, being careful not break the yolks. Let the eggs cook in the sauce until the whites are set and the yolks are warm.
  6. Sprinkle on the bacon and garnish with the jalapenos and tortilla chips. Serve immediately.