The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Middle Eastern

Thu Sep 6, 2018

Sabich

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Sabich

I have fond food memories from the semester I spent abroad in Israel, but back then I wasn't the eater I am today and didn't take full advantage of all of the incredible cuisine around me. While I was left with shawarmas, falafels, schnitzels, bourekas, and so much more to reminisce on, if I were to return today, I would certainly have a totally different eating experience. For one thing, I wasn't much of a consumer of vegetables then, and I would have steered cleared of something like sabich, which is a fried eggplant pita of Iraqi origin that's overstuffed with a myriad of toppings that I could have easily acquired in Tel Aviv. So today I'm left with hopes to one day try all that I failed to experience before, and doing my best in creating things at home based on other people's recipes and how I imagine they would taste.

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Thu Jul 26, 2018

Chicken Shawarma

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Chicken Shawarma

I did a stint studying abroad in Tel Aviv, and during that time, shawarma was the most consistent item in my diet—it was common for it to be my lunch or dinner many, many times a week. This built an unwavering love for this spiced meat usually cooked on a vertical rotisserie and then stuffed into pitas with a multitude of toppings. I've tried shawarma at home before, but my use of lean turkey breast didn't render the glistening, fatty output that's one reason this stuff is so delicious. So it was kind of a no brainer to give shawarma another shot at a Middle Eastern-themed Meatwave I threw earlier this month, and this time, I it fared much better.

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Thu Jul 5, 2018

Grilled Za'atar Bread

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Za'atar Bread

There's nothing quite like fresh bread. I was at the end of a long and hot Meatwave this past weekend, having worked through about five hearty recipes that left all my all guests throughly stuffed when I finally got around the grilling this za'atar bread. I worried everyone would be too full to eat much of it, but it only took mere minutes after I put out the six whole pieces bread for them to disappear—the draw of hot, fresh bread is something I feel like you can always make room for, kind of like dessert. There were so many reasons why this bread was extremely pleasing, but being the cook, one of the best parts was how simple it was to make.

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Thu Sep 7, 2017

Grilled Falafel Pitas

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Grilled Falafel

It took me a long time to get into falafel. Even when I was living in Israel and traveling around the Middle East, I rarely ate these chickpea fritters, always opting for what I saw as a far superior option—shawarma. It's only been the last ten or so years that I've partaken in moderate falafel consumption, and while I'm more favorable to it on the whole now, whenever I see the bright green, herb-loaded versions, I'm all in. This type of falafel is true magic, packing immense flavor on top of that already irresistible exterior crunch. So when I was putting together a meatball-themed Meatwave earlier this year and was considering what a proper vegetarian option may be, this style of falafel quickly popped into my mind and I went with it.

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Tue Jul 29, 2014

Spicy and Chunky Baba Ghanoush

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Chunky & Spicy Baba Ghanoush

While in Southern Spain last spring, I came across a baba ghanoush in a Moroccan restaurant that was so starkly different than what I make that it ignited a desire to try to put together something similar as soon as I got home. It took me a few years to get a baba ghanoush recipe I really loved, and since then, I haven't changed a thing, but this new variation challenged me to rethink how to put together this smoky eggplant dip. My recipe was smooth, this dip was chunky. My recipe was mellow, this had a kick of heat to it. My recipe was thick and creamy, this one was thinner and oily (in a good way). So I had my work cut out for me, but I was up to the task and this spicy and chunky baba ghanoush is what came out of it.

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