This is the first entry of a meal by Alison, which is somewhat misleading — we don’t know why we didn’t get around to writing anything about her food before because 1. she still cooks the most in the family and 2. everything she cooks is delicious. So, sorry Mom, and here you go! (Maybe we’ll blame her delay in meeting the chief blogger’s suggested draft deadline, although that might not even be true. Hard to say.)
Recipe: Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt
: Bon Appeti
t, January 2011 (You can find the full recipe here
Spices: Great combination of spices (mint, oregano, cinnamom, coriander, cumin, nutmeg) combined together to make Baharat seasoning, which is used to marinate the chicken and then as an ingredient in the Tahini Yogurt Sauce.
Surprise ingredients: pistachios, pomegranate seeds
Sad fact: Pomegranates are no longer in season. While I’m pleased that no one has found a way to cover them in wax/chemicals to make them last year round I was dissapointed that they weren’t available. It seems like we saw them just last week. Dried cranberries were my substitue becuase I wanted to have a bit of red on the plate. (In Bon Appetit’s defense, They would have been in season when the recipe was originally published.)
Verdict: delicious and easy.
If anyone is wondering, pistachios grow on trees.