Everyday Fare With Extraordinary Flair
Adana Kebab, a popular Turkish dish, is comprised of seasoned ground lamb that’s skewered and grilled over charcoal. It’s richly spiced, flavorful, juicy, and easier to make at home than you might think!
Before I lived in the Middle East, my only experience with lamb was at my grandparent’s house on Easter. It always made the whole house smell funny, and it came served with gelatinous dollops of bright green-colored mint jelly. Needless to say, as a kid I wasn’t really a fan.
…Kheema Pav is classic Indian street food of spiced ground lamb served on buttered toasted rolls, and it’s lovingly nicknamed Indian Sloppy Joes. This version is made in the Instant Pot for a quick and easy meal! Whenever I travel, I always gravitate towards street food when I want to experience local flavor....
This recipe for Greek Salad Bowls with Spiced Lamb Burgers is full of bold flavors, such as feta cheese, Kalamata olives, garlicky yogurt dressing, and spiced lamb burgers! I’ve been to visit Mike at work at the Pentagon a couple times now. As cool as it is to get a private tour of the DOD’s HQ from my hubby, my favorite part is always lunch....
My mom has always been quite the sneaky cook. She always wanted us to expand our culinary horizons and give new things a try. We weren’t picky kids, but when the new things she wanted us to try were hare, bear, and deer, we protested something fierce. (We had some serious hunters in the family…and the bear was a result of my uncle about to be attacked in the woods by a bear when he was deer hunting. He literally had one shot!) So when it came to uncommon meats, my mom tried to fool us every time. It got to the point when she […]...
In many cultures, meat in general and lamb in particular is what you serve to guests…especially guests you really like! (Since it’s usually the most expensive part of the meal, serving meat demonstrates your hospitality.) I ate more lamb in the Middle East in just a couple months than I ate in the rest of my life combined. (Middle Easterners are a generous, hospitable group of people…lamb was on the menu often! Plus my hubby has a lot of family members, and each one wanted the chance to host us.) Stateside Mike and I generally don’t eat as much lamb, except during the Eid right […]...
Richly spiced and creamy with tender meat, this Lamb Tikka Masala will have you making Indian food at home on the regular! The first time I had Indian food wasn’t that long ago; I was in college and one of my best friends was Indian. She had a real thing for chicken finger subs, so on the rare occasion when we ventured off campus for a meal, she insisted on going to a local sub shop every time. One night when we were going out to dinner I just couldn’t look at another sub; it was then that she suggested Indian food and I happily agreed....
Kebab Meatballs Served Gyro-Style is a delicious fusion of the flavors in classic Middle Eastern kebabs and Greek gyros. For some reason, I really don’t make a lot of fusion foods, but I do like to update classic dishes with slight subtle nuances to keep them fresh and exciting. This fusion was born out of necessity to solve a problem I had with making gyros at home (more about that in a second), and it really is a match made in heaven. Kebab is a Middle Eastern dish of ground meat (typically lamb, but beef can also be used) that’s seasoned with parsley, onion, cumin, […]...
I’m going to be honest right from the start. This soup really is an acquired taste. The first time I had it, not only did I think the very idea of it was strange (it’s basically yogurt soup), but I didn’t like how it tasted either (it was tangy!). I was able to spend quite a bit of time in the Middle East when my hubby and I first married…and the longer I stayed the more my tastes changed. It was right around the time I started enjoying slimy green soup that I also started to like Shakriya. Even though Mike and I no longer live […]...
Not long after we married, my husband introduced me to pilaf-style biryani, one of his favorite rice dishes that has meat and veggies cooked together with the rice; topped with toasted almonds or other nuts, it is really delicious. For the longest time that’s the only form of biryani we ever made. Then one evening at a Pakistani restaurant we ordered biryani and the rice came out in a dome-like shape, with the actual biryani nowhere to be found. Once we dug into the rice we saw that it was stuffed with the biryani. This dish was so beautiful and impressive, I immediately knew I wanted to recreate it […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.
an edible mosaic cookbook
