cooking.nytimes.com
Grilled Peaches With Dukkah and Blueberries Recipe
Dukkah It’s an Egyptian blend of nuts, seeds and spices, which you can either buy or make yourself Combine it with a grilled ripe peach for a superlative summer experience, especially with freshly whipped cream and a scattering of blueberries
peaches, dukkah, pistachios, almonds, coriander seeds, cumin seeds, caraway seeds, urfa, sesame seeds, salt, nigella seeds, mint, lemon, marjoram
cooking.nytimes.com
Deep-Fried Borek Recipe
You can make your own feuille de brick, but it’s one of those products, like burgundy wine and saltine crackers, better left to the professional artisans. Alas, even finding it commercially made can be difficult as well, but it is worth the effort to procure. Fortunately, it freezes beautifully, so when you find a source, get more than one package and freeze the extra for future use. Thin as a sheet of tracing paper and as transparent, the dough fries up shatteringly crisp, and makes an incomparable borek Everyone at dinner will ask you how you did it.
dough, halloumi cheese, aleppo pepper, nigella seed, parsley leaves, grape, eggs
cooking.nytimes.com
Yellow Beet Salad With Mustard Seed Dressing Recipe
If you are beet-phobic because you fear the inevitable crimson stains, try golden yellow beets instead Yellow beets, nearing orange on the color spectrum, are slightly milder than red ones They make a beautiful assertive salad, dressed with horseradish, mustard and mustard seeds.
yellow beets, shallot, lemon juice, rice vinegar, dijon mustard, horseradish, vegetable oil, black mustard, nigella seeds
cooking.nytimes.com
Eggplants in a North-South Sauce Recipe
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
canola oil, asafetida, split peas, mustard seeds, cumin seeds, nigella seeds, fennel seeds, onion, cloves, japanese eggplants, tomatoes, vegetable stock, salt, cayenne pepper
cooking.nytimes.com
Kubaneh (Yemeni Pull-Apart Rolls) Recipe
The Jewish-Yemeni bread kubaneh was traditionally cooked in the residual heat of the hearth on Friday night, low and slow, ready to be eaten on Shabbat morning At his restaurant, Nur, the chef Meir Adoni adapted a recipe that requires less than 30 minutes You'll need a stand mixer to aggressively knead the basic yeasted dough, but afterward the fun of this bread is shaping it by hand, one bun at a time
soft butter, water, instant yeast, flour, sugar, salt, eggs, nigella seeds, tomato, olive oil
cooking.nytimes.com
Seeded Semolina and Rice Flour Breadsticks Recipe
This breadstick has a particularly satisfying crunch I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.
yeast, water, honey, olive oil, semolina flour, rice flour, whole wheat flour, salt, egg white, mixed seeds
cooking.nytimes.com
Spicy Carrot and Spinach Latkes Recipe
This dish would work as a low-carb alternative to traditional potato latkes This blend yields 15 to 16 latkes The addition of nigella seeds adds a nutty, addictive, flavor
carrots, baby spinach, baking powder, nigella seeds, chili powder, oat bran, matzo meal, eggs, canola