4 Middle Eastern Starter Recipes
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Originating from American cuisine, chicken wings have become a staple in sports bars and gatherings. The combination of tangy pomegranate and savory soy sauce offers a unique twist on the classic wing flavor. Today, variations of chicken wings are enjoyed worldwide, often featuring different sauces and cooking methods.
Ingredients
- ●chicken wings
- ●pomegranate juice
- ●soy sauce
- ●honey
- ●garlic
- ●ginger
- ●black pepper
- ●salt
- ●olive oil
- ●green onions
- ●sesame seeds
- ●lime juice
- ●red pepper flakes
- ●fresh cilantro
Instructions
- 1Preheat the oven to 400°F.
- 2Pat the chicken wings dry with paper towels and place them in a large bowl.
- 3In a separate bowl, whisk together pomegranate juice, soy sauce, honey, minced garlic, grated ginger, black pepper, and salt.
- 4Pour the marinade over the chicken wings and toss to coat evenly.
- 5Let the wings marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 6Line a baking sheet with parchment paper and arrange the marinated wings in a single layer.
- 7Drizzle olive oil over the wings for extra crispiness.
- 8Bake in the preheated oven for 40-45 minutes, turning halfway through, until wings are golden and crispy.
- 9While the wings bake, prepare the garnish by slicing green onions and chopping fresh cilantro.
- 10In a small bowl, combine sesame seeds and red pepper flakes.
- 11Once the wings are done, remove them from the oven and drizzle with lime juice.
- 12Sprinkle the wings with green onions, cilantro, and the sesame seed mixture.
- 13Serve immediately with extra pomegranate juice on the side.
🌶️🌶️🌶️Lowsoysesame
Also Known As
Tangy Pomegranate Chicken Wings
Ingredients
- ●4 medium potatoes, peeled and cubed
- ●2 tbsp vegetable oil
- ●1 tsp cumin seeds
- ●1 tsp mustard seeds
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1/2 cup fresh coriander leaves, chopped
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp lemon juice
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add the cumin seeds and mustard seeds, and let them sizzle for a few seconds until fragrant.
- 3Add the cubed potatoes to the pan and stir well to coat them in the oil and spices.
- 4Sprinkle in the turmeric powder, red chili powder, salt, and black pepper. Stir to combine.
- 5Cover the pan and cook the potatoes for about 15-20 minutes, stirring occasionally, until they are tender and cooked through.
- 6Once the potatoes are cooked, remove the lid and increase the heat to medium-high to allow them to crisp up slightly, about 5 minutes.
- 7Add the chopped coriander leaves and lemon juice, stirring well to combine.
- 8Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- 9Remove from heat and serve hot as a side dish or snack.
Equipment
large panspatulaknifecutting board
🌶️🌶️🌶️Medium
Ingredients
- ●1 lb chicken livers
- ●1/4 cup olive oil
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●1/2 tsp paprika
- ●1/2 tsp cayenne pepper
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh lemon juice
- ●2 tbsp fresh parsley, chopped
Instructions
- 1Rinse the chicken livers under cold water and pat them dry with paper towels.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in the minced garlic and cook for an additional minute until fragrant.
- 5Add the chicken livers to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned on the outside but still slightly pink inside.
- 6Sprinkle the paprika, cayenne pepper, salt, and black pepper over the livers and stir to combine.
- 7Pour in the lemon juice and cook for another 2 minutes, allowing the flavors to meld.
- 8Remove from heat and stir in the chopped parsley.
- 9Serve warm as a spread on toast or as a main dish with a side salad.
Equipment
skilletspatulacutting boardknife
🌶️🌶️🌶️Low
Ingredients
- ●250g halloumi cheese
- ●1/2 cup all-purpose flour
- ●1/2 tsp paprika
- ●1/4 tsp black pepper
- ●1/4 tsp salt
- ●1/2 cup vegetable oil (for frying)
- ●1 lemon (cut into wedges)
Instructions
- 1Slice the halloumi cheese into 1/2 inch thick slices.
- 2In a shallow bowl, mix the flour, paprika, black pepper, and salt.
- 3Dredge each slice of halloumi in the flour mixture, ensuring it is well coated.
- 4Heat the vegetable oil in a frying pan over medium heat.
- 5Once the oil is hot, carefully add the coated halloumi slices to the pan.
- 6Fry the halloumi for about 2-3 minutes on each side, or until golden brown and crispy.
- 7Remove the fried halloumi from the pan and place it on a paper towel to drain excess oil.
- 8Serve the fried halloumi warm with lemon wedges on the side.
Equipment
frying panshallow bowlpaper towels
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