I was super inspired to make some Kurdish recipes after some Syrian friends invited us to a Kurdish buffet a few months back. I can not tell you how many times I’ve driven passed the Kurdish restaurant and never gave it a second thought. I remember sitting on the bus and noticing it for the first time maybe 15 years ago. It is by far our favorite buffet in the Dallas area now.
Vegan Matubal – Eggplant Dip
This is like baba ganoush but with yogurt! I wish I had grilled my eggplant for the smokey flavor. I live for that flavor but I roasted my eggplant in the oven. I bought what appeared to be male eggplants (round little dots on the end, not the slit shape) but mine came with a lot of seeds to my surprise. Next time I will smoke these over an open fire. Such an easy recipe!
2 eggplants, garlic, 2 TB tahini, small container of yogurt (I used 4 ounces of forgers cashew vegan plain yogurt), lemon juice, salt to taste and garnish of oil + parsley
- Poke holes with knife or folk around an eggplant
- Bake eggplants until very soft on all sides. Rotate every 20 minutes or so to ensure each side softens. I baked mine at 400 degrees for 1.5 hours even though the internet said I only needed 45 minutes.
- Once eggplant is cooked cut in half. If it’s juicy inside then flip over to drain the liquid. Allow to cool cut side down so that you can handle it.
- Once cooled enough to handle scrape out the insides. Mash the eggplant to desired texture then mix in yogurt, tahini, garlic (fresh or powdered) and salt.
- Chill in fridge overnight. Garnish with oil and parsley. ENJOY
Inspired by Nutrizonia
Vegan Ghraybeh – Butter Cookies
These are so soft and creamy! This is the only time I’ve ever had them so I hope they came out right. I was thinking they would be kind of dry and sandy which is my least favorite kind of cookie. But these were soooo doughy and good. I didn’t have rose water so I just used a dash of almond milk. From what I’ve read you can use half as much sugar as I used but I highly recommend using the full amount. These are not crazy sweet. Because they don’t have leavening agents they’ll look the same shape coming out of the oven as going in.
125g powdered sugar (about 1/2 cup), 125g vegan butter softened (about 4 ounce), 250g flour (about 2 cups), 2 tiny dashes of almond milk (2 TB?), flavor extract optional (I used almond extract), nuts for garnish
- Cream sugar with vegan butter. I did this with a spoon. The more soft the butter the easier this is.
- Mix in flour. I did this by hand.
- Add a couple drops of almond milk (or rose water) and extract then knead. If too dry then add just a tiny bit more liquid.
- Once dough is smooth place cookie dough on baking sheet. Add nuts and bake at 300 degrees for 10 minutes. ENJOY
Inspired by Little Sunny Kitchen
Vegan Kubba – Wheat Meat Rice Balls
I’ve seen these spelled a couple different ways. All of the recipes I looked at said you need to add an egg to the rice dough. I was debating whether to add a vegan egg to it but ended using all of my vegan eggs in a cake recipe the night before. When I fried these they did get holes which I’m guessing is from them sticking to the bottom. Maybe a vegan egg would have help but I’m not sure. These were great!
I kind of half assed the rice dough. I didn’t knead it or put it through a potato press or even mash it all that well. But I very much recommend kneading the recipe until it breaks down into a paste or dough.
2 cups of rice (soaked for 20 minutes), 3.5 cups of water, 1/2 ts salt, 1/2 ts turmeric, 1 vegan egg (which I didn’t use), 1.5 TB oil, 1 – 2 packages of vegan crumble or ground like meat (I used field roast patties), 1/2 onion, salt, oil for frying, cumin, parsley
- Soak rice then cook with water. Your rice to be super soggy once cooked which is why this calls for so much water.
- Dice onion and saute with oil & salt
- Add veggie crumbles to onions and cook for a while. Add a dash of cumin and a handful of chopped parsley.
- Once rice has cooked and cooled to touch place a cup of water in your work space. Wet hand and grab a ball of rice. With your thumb make a hole in the middle and widen the dough. Add vegan meat filling inside, seal closed then fry til golden. All this is shown in the video! ENJOY
Inspired by My Awesome Things
Marks made Persian rice twice because it’s so good. I made it once for the video and my rice come out a little over cooked. The larger pot you use the more potatoes fit along the bottom. Crispy potatoes for life!
1 cup rice (240g), 1 peeled potato, 2.5 TB oil, water, 1/4 ts saffron, salt
- Parboil rice by boiling in water for 6-10 minutes then drain
- Add oil to pot and lay sliced potatoes into along the bottom. Sprinkle salt over the potatoes.
- Add drained rice on top of potatoes. Don’t pack rice down.
- Add 2 paper towels or clean dish rag over the top of the pot then add lid. Cook for 45 minutes at med-low heat. Make sure towels are out of the way of the burner! No water needed for the rice.
- Mix saffron with hot water
- Put most of the cooked rice in a serving bowl. Put the rest of the rice in a side bowl and mix with saffron water. Place the saffron rice on top of the plain rice.
- Carefully remove crispy potatoes from the bottom and place along the rice. ENOY
Inspired by Food Wishes