Middle Eastern Lunch--Help me with my menu
I am making lunch for 15-16 people mid afternoon next Sunday. Many of the recipes I am considering come from May Bsisu's cookbook, The Arab Table. I would love to hear your suggestions on how to improve this menu.
Arab Flat Bread
Goin's fava bean spread
Pull-away cheese rolls
Marrakesh Vegetable Curry (from Allrecipes--lots of veggies chickpeas and almonds)
Sauteed Greens with Crispy Onions
Semolina Pistachio Layer cake
Heidi Swanson's Vanilla Frozen Yogurt (what to mix in?)
OR, I could keep dessert lighter
Roasted Apricot Sorbet
Or some combination?
I would have a selection of olives in one dish. Not sure that pull away cheese rolls are arabic? I would do skewered meat - selection of chicken, lamb and beef. I like your veggie ideas and basmati rice. I would keep dessert lighter. Do you have a recipe for your roasted apricot sorbet? It sounds delicious. How about pistachio cookies? Or, maybe I would do both the sorbet and frozen yogurt and serve with a cookie. People always eat more when they go out. I have caught myself more than once cooking like I was eating at home and it isn't enough food when you have guests. They love good food.
re: sarah galvin
I like your idea of a selection of olives. Thanks. Yeah, the pull away cheese rolls were a surprise for me too. They were in Bsisu's book (and on Epicurious with good reviews).
The sorbet recipe is also from epicurious
I have just the opposite problem--I always cook way way way too much.
Sounds like a great introduction to Middle Eastern cookery with a menu that spans the Arab world. I've got to agree, though, that I never came aross pull-away cheese rolls and shawarma is more casual than food for company, but the flavors are all there.
If you want to start your meal with a bang, maybe you can serve a variety of dips and mezze along with your flatbread and foul. Baba ghannouj and muhammara can be prepared the night before and hummus is always popular. If you want to add a cheese course, maybe labneh can sub for the cheese rolls.
Your mains sound delicious, but a crisp green salad would provide a nice foil to the cooked foods, especially the shawarma. Fattoush is easily prepared and the tartness of sumac and lemon would be a palate cleanser next to the curry.
For dessert, I would love to tuck into your pistachio layer cake. If you want to go the route of yogurt, maybe you could do a yogurt panna cotta instead of plain Jane frozen yogurt.
Oh, Labneh's a good idea. Would sure save me a lot of work if I didn't do the rolls. Plus, I'm not sure I need two breads.
Good suggestion of a crisp green salad instead of sauteed greens. I think I'll do that.
I'm also going to look into yogurt panna cottas. Saw a few recipes on food and wine that may let me incorporate apricots into the dessert course afterall. Thanks!
Just a thought but as far as green salads go middle eastern cuisine does not seem to include a Western type salad-(dressed lettuce green combination). Instead there is a starter plate which can be used in combination with the entrees of shawarma,rice,kebobs which would include quartered raw yellow or white onions, radish, fresh basil and tarragon, feta cheese, and a flat bread. If more fresh like salad is desired then a Shiraz salad can be made up consisting of finely chopped onions,cucumbers,and tomato with a light vinegar dressing. Or a good thick yogurt with dill weed, cucumbers,and onion sometimes sweetened up with the addition of raisins.(Mast khear-yogurt and cucumber)
That's why I recommended fattoush, which is general enough in the Middle East and should be simple enough to blend into your meal. It's not much more than romaine, parsley, mint, purslane, onion, cucumber, green pepper and tomatoes tossed in a dressing of a lemon juice, olive oil and sumac. The entire salad is garnished with crisp pita triangles which provide flavor and textural contrast.
I'm not certain about the basil/tarragon salad mentioned above (neither of which are used extensively in Middle Eastern cuisine), but salads containing mint, parsley, coriander or dill should blend in.