In honor of Purim, Outré EATS presents a new take on traditional Persian fare.
Persian Tomatoes Stuffed With Lamb
Inspired by the spices and history of Persia this original gourmet recipe is surprisingly easy to prepare and the perfect appetizer for your Purim Seudah.
Ingredients 6 large plum tomatoes 1-½ lbs ground lamb 1 large shallot, finely chopped 2/3-cup matzoh meal ½ cup fresh parsley, chopped ¼ cup pine nuts, toasted 2 tablespoons chopped fresh mint leaves 2 tablespoons olive oil 1 egg 1 tsp kosher salt 1 tsp turmeric ½ tsp ground black pepper
Directions Cut each tomato lengthwise into 2 halves. Scoop out seeds and pulp from tomatoes. Set tomato halves aside while preparing filling.
Mix lamb, matzoh meal, parsley, mint, and egg in a large bowl till blended. Set aside. Heat 2 tablespoons olive oil in medium skillet. Add chopped shallot and sauté till translucent. Add salt, turmeric, and black pepper and cook 2 minutes more. Remove from heat and add the pine nuts. Cool for 10 minutes and then add to lamb mixture.
Mix to blend.
Fill tomato halves with lamb filling. Place stuffed tomatoes into a slightly greased 9×13 glass-baking dish. If there is extra filling, make into meatballs and arrange in pan with the tomatoes. Bake uncovered at 350 for 50 minutes, until lamb is cooked through and tops are lightly golden.
Serve tomato halves atop Spiced couscous with cashews.
Spiced Couscous With Cashews
Ingredients 1 10oz package plain couscous 1 large onion, thinly sliced 2-¼ cup water ¾ cup roasted, lightly salted cashews 3 tablespoons olive oil 2 tablespoons consommé powder 1 tsp turmeric ½ tsp cumin
Directions Heat 3 tbsp oil in a large sauté pan. Add onions and sauté until translucent. Add turmeric and cumin to onions and sauté 2 minutes more. Add consommé powder and water to onions. Bring mixture to a boil. Stir in couscous. Cover and remove from heat. Let couscous stand covered for 10 minutes. Uncover and fluff couscous with fork. Add cashews and mix thoroughly.
Can be served warm or at room temperature.
Braised Chicken With Zucchini
While not exactly “Persian” this delicious chicken recipe has a very Middle Eastern flavor.
Ingredients 1 roasting chicken, cut into 8ths 1 large onion, diced 2 tablespoons olive oil 1 tablespoon grated fresh ginger 1 teaspoon chopped fresh garlic 1-teaspoon kosher salt 1-tablespoon consommé powder 1-teaspoon cumin ½ teaspoon dried oregano ½ teaspoon turmeric ¼ teaspoon cayenne 1-cup water 1 cup crushed tomatoes in thick puree 2 zucchinis, cut in 1/4 “ slices ¼ cup chopped fresh parsley 1 tablespoon lemon juice
4 cups prepared basmati rice
Directions Place chicken pieces in a 9×13 glass pan. Set aside. Heat 2 tablespoons oil in a large sauté pan. Add onions and sauté till translucent, about 5 minutes. Add garlic and ginger and cook till fragrant, about 1 minute. Add all spices and consommé powder and cook for 1 minute more. Add water and crushed tomatoes. Stir to combine. Add zucchini slices and bring mixture to a boil. Reduce to simmer and cook for 5 minutes more. Stir in parsley and lemon juice and remove from heat.
Pour zucchini mixture over chicken. Place pan in oven and bake covered at 325 for 1-½ hours.
Serve chicken and zucchini over steamed basmati rice.
Triple Chocolate Mousse Pie This decadent chocolate pie with just a hint of liqueur is the perfect ending to your Purim meal. Truly “fit for a king”!
Ingredients 1 pre made chocolate graham cracker crust
For Filling: 2/3-cup sugar ¼ cup cornstarch 2 tablespoons unsweetened cocoa powder 1/8 tsp kosher salt 6 egg yolks 2 cups vanilla soymilk ½ cup non-dairy whip topping (liquid) 6 oz parve semisweet chocolate chips 1 tablespoon chocolate liqueur (optional)
For Topping: 1 cup non dairy whipped topping, whipped Chocolate curls or edible glitter
Directions To prepare the filling: Whisk the first 4 ingredients in a large saucepan to combine. Whisk in egg yolks to form a thick paste. Slowly whisk in the soymilk and whip topping. Place saucepan over medium flame and whisk until mixture thickens and boils for 1 minute.
Remove from heat and add chocolate chips. Whisk till smooth. Whisk in liqueur, if using.
Pour filling into pre made crust. Chill in refrigerator for at least 2 hours or overnight. When pie is chilled, top completely with whip cream. Garnish with chocolate curls or edible glitter. Store in refrigerator until ready to serve.
Creating the new and exotic as well as adding a modern edge to traditional kosher dishes, Outré EATS is an original alternative to standard at home entertaining. For menu requests and/or other inquiries, contact at TELOHEIT@CS.com.
Jewish Press Staff