Felfel bi Zeit

December 9, 2011

Ingredients

Preparation

Bell peppers marinated in olive oil are one of my favorite pickles. Roast and peel fleshy red bell peppers (see page 84). Put them in a jar and cover with olive oil. You may add a little salt, lemon juice, and crushed garlic. Moroccans add a touch of ground chili pepper.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsPickle Condiment Middle Eastern Bell Pepper Vegetable Lemon Citrus Fruit Garlic Root Vegetable Vegan Vegetarian Nut Free Dairy Free Gluten Free No-Cook Cookbooks

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Soy-Glazed Salmon Bowls

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

Grasshopper Brownies

These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Tomato Aguachile

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

Simple Hot Cocoa for One

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

Minty Chicken Meatballs

Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.