![Glistening Greens]()
by Yvonne Maffei | Feb 11, 2020 | Cooking Techniques & Kitchen Tips
Kale, Swiss Chard and many other greens are so easy to make and incorporate into your everyday diet, even if they’re just cooked and served on their own with very little added to them. I just feel like as a society we don’t eat enough of these gems and we really should. You may like them more if you cook them in a way that’s more desirable to your taste buds, too.
More times than not, when I’m in a rush I just roughly chop (or sometimes no chopping is done at all), throw them in a pan with a little olive oil, and simmer on low, covered, for a few minutes or until the stems are softened. I add a little sea salt and serve. It’s so quick to make like this and believe it or not, I often make this for breakfast alongside eggs, cheese olives, fresh tomatoes and crusty local bread.
Dark leafy greens are super important to include in our diets, as well. They’re high in fiber as well as vitamins A, C, K and folate. Great stuff. And if you have any leftovers from the first time you make them, add whatever is left into a scrambled egg mixture or top on toast withe some crumbly cheese like feta.
That olive oil on top makes the greens glisten with goodness, as the olive oil is full of antioxidants we need, as well. Just make sure to get the best quality extra virgin olive oil you can find and don’t heat it too much, if at all. In fact, greens like spinach have so much water content that you don’t need to add oil when cooking; it can be added afterwards when serving.
![The Most Beautifully “Packaged” Spinach]()
by Yvonne Maffei | Dec 18, 2019 | Middle East
There are gorgeous food markets all over Turkey. Any food lover or anyone looking for inspiration to cook or who simply wants to see the beauty of nature on display should spend a morning going through one of these pazars, or farmers markets. They really do make you realize what grows locally, and each vendor also has his/her own way of displaying their wares. For example, I love the way this particular vendor at the market bundled the spinach, with plant stems of some sort (probably from the spinach itself). With all the talk around the globe about reducing plastic and waste overall, I would venture to say this is not something new to these farmers who have always had to be very ingenious with their ‘packaging’ and displaying of their goods. I just thought this was particularly beautiful and it made me happy to see how neat and organized it all was, too. I thought it was worth the share.
![Simple Spinach & Egg Noodle Pasta]()
by Yvonne Maffei | May 30, 2019 | FOOD
On these last days of Ramadan, everyone seems tired from the long day of fasting and especially tired of the intense cooking that comes with feeding a hungry crowd.
For me, the further into Ramadan, the simpler my food usually gets and that’s actually a very good exercise for the rest of the year’s cooking, too. Over the years, I’ve simplified my cooking and my kitchen so much that I feel deeply satisfied with more nutrient-dense food yet less of a mess (i.e. less dishes) to clean up after cooking.
One of the recipes I have come to love a lot is this simple Spinach Pasta made with egg noodles. The egg noodles seem more nutritious than wheat pasta, but you can surely have that if you like. There’s also chickpea or lentil pasta on the market, too, which could be a great substitute and would essential make this a vegan dish. Choose your pasta type and shape to your desire. I just particularly like this one I’ve found in the Turkish grocery store, Migros, found all over Turkey.
Yumurtali- Turkish Egg Noodle Pasta | My Halal Kitchen
To make this dish, I boil the pasta, drain it and set it aside with some olive oil or butter.
Next, I found the most beautiful fresh spinach available at the local outdoor market in Fethiye, Turkey. It thrills me to spot that vibrant green color, even while I’m still steps away from the stall that is piled high with these and other gorgeous greens.
If you’re shopping at a supermarket, just look for the same type of greens, no discoloration of any leaves and not wilting. You can also get frozen spinach, which works nicely straight from freezer to pan, no defrosting necessary. Just make sure you get organic, as spinach is listed at the top of the dirty dozen most contaminated vegetables.
Get some wonderful fresh garlic, onion, and olive oil and gently sauté them together first.
Turkish Spring Garlic | My Halal Kitchen
I love this fresh spring garlic that I found at the villagers market (aka: farmers), too. If you have a farmers market near you, chances are someone is growing garlic and selling a similar crunchy spring garlic, as well.
Freshly Opened Turkish Spring Garlic | My Halal Kitchen
It’s interesting because it has an additional layer of skin you don’t see on the dried garlic typically found in the fall and winter. It also tastes less pungent than the dried one.
Once the onion and garlic has sautéed enough to become translucent, I immediately add the spinach greens and put a lid on the pan, reducing the heat to a simmer. It only takes 5-7 minutes for the greens to cook (I don’t like them overdone, as I like to see them somewhat bright green and a little crunchy).
Once the greens are done, I turn off the heat and add the pasta noodles to the pan, give them all a swirl together and move them onto a serving plate or bowl. Drizzle with a little olive oil and you’re good to go.
Simple. Healthy. Delicious.
![Suhoor Recipe Roundup]()
by Yvonne Maffei | Jun 9, 2017 | BOOKS, FOOD, Ramadan, Suhoor
The suhoor meal is such an important one to have because it can really make or break the experience you have on the fasting day. If it’s a good suhoor, you’ll feel energized and ready to tackle the day; if not, it can leave you drained and exhausted, unable to do the things you need to do to keep your household running.
Spinach, Strawberry & Mango Smoothie. Sometimes you just want a thick and energizing drink instead of eating much food at suhoor. If that’s the case, this is one you don’t want to pass up any time soon, as the ingredients go surprisingly well together.
Spinach, Strawberry & Mango Smoothie
Get the recipe here.
Chicken Sausages with Heirloom Tomatoes. Chicken is light enough to have at suhoor, if you’re in the mood for some serious protein. You can also do this with beef or lamb. Get the recipe here.
Chicken Sausages with Heirloom Tomatoes
Baked Phyllo Shells with Scrambled Eggs. I love this recipe because they’re fun and bite-size, which means you will mostly likely have a small portion of them and still feel satisfied. Get the recipe here.
Baked Phyllo Cups with Savory Scrambled Eggs
Homemade Chappati. I’m a huge fan of homemade breads. You know exactly what’s in them and when you get the hang of a certain recipe, it becomes something you can do with your eyes closed. Try this one, it’s delicious and really straightforward and you can make great wraps with them! Get the recipe here.
Breakfast Eggs with Sejouk. I love eggs any time of day, but I feel they give me quite the boost when I have them at suhoor, since they’re a great source of protein. To jazz them up a bit, sometimes I add that semi-spicy Sejouk, or Turkish sausage similar to what a Mexican chorizo is like. This recipe is for one, but so easy to double, triple, etc. Get the recipe here.
Breakfast Eggs with Sejouk
Savory Spinach Pie: I can’t express how much I love this, as I could eat it any time of day or night. My best friend who is from Turkey taught me her version and my cousin who is half Greek taught me her grandmother’s version. I combined the two ways and came up with this, which I just love so much and find it to be perfect for suhoor. Get the recipe here.
Savory Spinach Pie
Parmesan & Feta Quiche. More evidence of my love of eggs, this quiche is like a fluffy egg pie. I just used whatever I had leftover in the fridge, which was quite a bit of cheese, but you can add whatever you like. Choose light ingredients, however, as anything heavier will affect the cooking time. Fresh spinach, chives or something similar would be good substitutes. Get the recipe here.
Stuffed Figs with Yogurt Cheese, Honey & Almonds. On the lighter side of suhoor sits fruits, yogurt and honey and I love these. If you can find some really fresh figs, go for it completely; if not try dates or even other fruits like pears, peaches or apples. The combination is so very good. Get the recipe here.
Chicken Pot Pie in Phyllo Dough. This is what I call the leftover suhoor recipe. I would probably start out making it for Iftar and then have some for suhoor because it’s light enough and not spicy, oily or heavy in any way. The protein, however, really helps me get through the fasting day. Get the Whole Tied Chicken by Zabiha Halal, boil it or roast it and then pull it apart to use in this recipe. Get the recipe here.
Chicken Pot Pie in Phyllo Dough
Buttermilk Pancakes with Orange Zest. For the real breakfast experience, there must be pancakes of some sort, right? I love these so much because of the orange zest that gives it all that zing. These are spongy, not fluffy pancakes so if you like that style, this is yours to make. Get the recipe here.
Buttermilk Pancakes with Orange Zest
For more Sahoor recipes, get a copy of my Summer Ramadan Cooking Cookbook in either paperback or Kindle version.
This post may contain affiliate links, which means that as an Amazon affiliate, I may receive a commission if you purchase through my links, at no extra cost to you. This helps keep my website running is very appreciated. Thank you so much for your support!
![Lamb Kofta Kabob Pita Sandwiches]()
by Yvonne Maffei | Jul 15, 2015 | Lamb, Middle Eastern, Recipes
Ramadan has absolutely flown by- it’s been busy, peaceful, productive, serene, full of blessings and absolutely perfect this year. I just hope we’ve maximized our potential for rewards taking every opportunity to seek them throughout the month. Insha’Allah, I hope and pray the same for all of you. One of the biggest blessings we’ve had is a house full of guests for the first three weeks of Ramadan- talk about blessings showing up at your door! It’s been wonderful, truly and honor to have people- some who fast and some who don’t or cannot. Regardless, a guest is an honor and a gift from Allah (God), so it was truly wonderful to be able to cook for them and enjoy the Iftar (and sometimes Suhoor, too) together.
One of the best dishes I made this Ramadan were these super moist and flavorful Lamb Kofta Burgers. Originally I wanted to put them on skewers and grill them, but we’ve had so much rain that it just wasn’t possible. Indoor grilling was a choice, but I opted out and felt like my guests would enjoy them as burgers, Pita Party style, with all the fixings you would see in a Mediterranean style set up, only these were burgers and not actual kebobs on a skewer.
I start out with some great ingredients, everything is nice and fresh, of course, and the spices are added one by one rather than using a Ras-al-Hanout or Charmoula, but you could do that, too.
Fresh items include: fresh thyme and fresh mint used both as garnishes as well as seasonings in the meat (you can use dried if that’s what you have), spinach and lettuce (for the toppings), whole milk yogurt (substitute with mayo, if you like). 
fresh tomatoes,
whole milk sheep’s feta cheese,
red onions and lemons for garnish as well as in the meat.
The spices used are easy and accessible in most grocery stores: red pepper flakes, ground cumin, ground black pepper, smoked paprika, sea salt, ground cinnamon, fresh mint from my garden (finely chopped)…
and fresh thyme from the garden, too (leaves only).
When mixed all together, the meat looks great and has such a wonderful smell! It’s mixed all together with the juice of 1/2 lemon.
The meat is formed into burgers and set on a baking sheet lined with parchment paper and cooked at 425 for about 30 minutes. That’s it.
I cut Persian cucumbers to go on the side with the hummus, feta, tomatoes, spinach and yogurt– all of which are great toppings separately or in combination- however you like it.
Someone couldn’t wait for the picture to be taken and took a bit (below), but this is how we enjoyed them. In pitas, stuffed with fresh veg and topped with yogurt. The second and third ones went with hummus…
Enjoy the recipe- it’s now one of my absolute favorites and we’ll be making them again for Eid parties and gatherings, insha’Allah.
I’ve recently learned about the American Lamb Board and all they’re doing to try and get people to eat more lamb, which is a GREAT thing in my opinion! They work with dhabiha halal purveyors of lamb cuts all over the country, which is absolutely wonderful because they really do have some of the finest lamb available and arecertified halal. You can ask for suppliers here on their website and learn more about the benefits of eating lamb in their super resourceful section. It’s great for teaching kids, too, since many of the products used are FREE visual tools! And, of course they even have a great recipe section.
Stay posted for our next giveaway which will feature cuts of ground lamb from Barkaat Foods, one of the vendors verified by and associated with American Lamb Board.
*The meat provided for this post was courtesy of Barkaat Foods in conjunction with the American Lamb Board. All opinions are my own.
