Mediterranean on Kitchen3N

Samosa Cake

Tue, 13 Feb 2018 00:00:00 +0000

This is the story of how a typo turned into an entree. In Whatsapp group of fellow moms, coordinating the dishes of a potluck, someone offered up a Samoa cake. Misreading that for "Samosa Cake" many of the moms jumped at the prospect: "Samosa cake?! What's a Samosa Cake?! I want to try it!!". After clarifying the mix up, some ideas were thrown around as to what a samosa cake would look like. I immediately thought of layers of phyllo dough stacked with a samosa meat mixture, baked and cut in slices. When I looked up for recipes that would meet these requirements, I pulled together elements from a Borek recipe (Turkish layered meat pastry), an Egyptian meat pie, and the filling from a Yemeni Samboosa. There are cubanelle or italian frying peppers here for flavor, often seen in Turkish recipes. There's tomato paste from the samboosa recipe, an ingredient that is necessary for any red meat dish, in my humble opinion. And the whole layering and baking technique pulls from Egyptian meat pie recipe.

Lentil and Bulgur Kofte

Sun, 07 Aug 2016 00:00:00 +0000

My heart is hurting. The world is burning. There is no where I can go, or send my family members, that feels safe from natural disaster, disease or rampant violence. Perhaps this is the way it’s always been - just now we are hyper aware because we are hyper connected. The natural disaster stuff is not new. Climate change is. And as a Bangladeshi American, I worry about the effects of glacial melting for a sea-level country like Bangladesh. We already have climate refugees.

Pastitsio

Sun, 12 Feb 2012 00:00:00 +0000

This will likely be the first post of many about an Ina Garten recipe. The woman is a genius. What I would give to be one of her gay hamptonites solely for the pleasure of her food. Um, I mean company. Her approach to food, cooking and entertaining has significantly influenced mine. From “turning up the volume on classics” to her emphasis on only using the best ingredients in her cooking - I adore the balance she’s struck between tradition and modernity. Reverence for what works and adaptability for what doesn’t has become a core part of my cooking.