WORLD CUISINE WEEK 3

I missed week 2 of both world cuisine and latin cuisine due to snow. so we are skipping week 2 and moving on to week 3. We did middle eastern food for Week 3 and I found most of it to be pretty good. 

So here's the menu-

World Cuisine

Lamb and Okra Stew and Rice with Lentils-

I am not a fan of okra, even deep fried, so I had a hard time appreciating this dish. The lamb was excellent, but would've been better off served without okra. It was tender and flavorful. The rice with lentils was well, rice and lentils. There wasn't much there to love, but it was good. Sometimes simple naked food that is well seasoned can be pretty good. It is very honest.

Hummus with flatbread-

Everyone has had hummus, some love it, some hate it, some even refer to it a "girly" food. Whatever the case, it is a fairly simple side and lends itself to endless incarnations. While this particular recipe was just plain hummus served with a little olive oil and paprika, I think next time I would add a few other flavors and possibly "americanize" this mid-east classic. It is served with wholewheat flatbread here.

Rice with Lentils and Fruit Compote-

This is the same rice with lentils that was served with the lamb and okra stew pictured above. The fruit compote is a medley of different dried fruit that tasted pretty good. Not much to say here.

Fish Omelet-

This is a baked omelet, kinda similar to the potato omelet from week 1. It was very good, much better than it sounds. The flavors were simple but well seasoned. 

Mid-eastern pancakes with a simple syrup and fruit compote-

These were pretty good, they are a thinner pancake that is folded. They are served with a simple syrup that needs a little help in my opinion. This syrup turned out a little too thick, but still tasted the same. The compote is described above.

Tabbouleh-

Tabbouleh is a salad made of bulgar wheat and herbs and spices. I really like tabbouleh, so I liked this one as well. It is one of those dishes best served very fresh. The bulgar was a bit chewy on this recipe because of the way it is prepared. I would prefer to flash boil the bulgar to soften it. It is another item that is open to endless interpretation and I will most likely be changing this one around a bit over time.