10 January 2011

A little bit greek

I LOVE a local resturant here in Shreveport called Albasha's but need to find a more affordable way to eat it all the time. In an effort to do that I looked up some of my favorite recipes and tested them for dinner. Dinner was TASTEY.

We had Chicken Shwarma, Tabboule, and tahini in yogurt with lemon juice and crushed garlic. I didn't follow the recipes I found exactly though. I edited them to suit my familys tastes. recipes with edites are here.

Tabboule is a nice fresh parsley salad basically.
Start by bringing 1 cups of water to a boil and adding in 1/2 cup of quinoa and a pinch of salt. Cook on low for 15 minutes. Allow it to cool.

In a second bowl combine
3 diced tomatoes
1 diced cucumber
2 bunches of green onions
1 bunch or parsley
2 shredded carrots
Add cooled the cooled quinoa and toss with 1/2 tsp of sea salt, 1/4 cup of olive oil and the juice of 1/2 a lemon. Chill and serve.

Tahini is just sesame seeds and olive oil. It is made by putting seeds in the blender and adding olive oil until it is a pourable consistancy. The original recipe I found called for 5 cups of toasted seeds and 1 1/2 cups of olive oil, but I don't think I will use that much at a time.

The sauce I made with the tahini asked for 1 cup of tahini, 2 TB of yogurt, 1/2 a lemons worth of juice and 2 cloves of crushed garlic. I went the opposite direction, though. I used 1 cup of yogurt, 2 TB of the tahini, a tsp of garlic and about 1/4 cup of lemon juice.

The chicken shwarma took the longest.
1 1/2 lbs of boneless and skinless chicken
12 oz greek yogurt
1/4 apple cider vinegar
1 tsp crushed garlic
1 tsp pepper
1/2 tsp salt
4 cardamom pods
1 tsp allspice
juice of 1 lemon

Marinade for at least 8 hours. Overnight if possible. Cook the chicken in a covered saucepan for 45 minutes over medium heat. Do not overcook. Add a little water by the tablespoon if it gets dry.

You can also bake it in the oven at 350. Bake it IN THE MARINADE AND COVERED for 30 minutes. turing it once. Uncover it and bake it for an additional 10 minutes or until chicken has browned.