Bihari Kabab in 8 Steps

Bihari Kabab is the food of my people. The recipe I am sharing here is sort of a family heirloom. My mom inherited this recipe, from my grandmother, and she has now passed it down to my sister-in-law and me. The only difference is that growing up we called it Seekh Kabab, since these kababs are cooked on thin flat skewers, called seekh in Urdu. It is kind of like that Friends' joke:

Joey: [to Ross] Forget about Rachel. Go to China, eat Chinese food.
Chandler: Of course there they'd just call it food. 

The story behind Bihari Kabab is that apparently there was a Moghul Emperor, who lost his teeth, but still wanted to eat Kababs. He commissioned his royal chef to create a kabab recipe that did not require too much chewing. The chef brilliantly decided to marinate the meat in green papaya. The connective tissue in the meat breaks down when it comes in contact with an enzyme called papain, found in green papayas. So without further adieu, let's get cooking.

Bihari Kabab
Posted by Cultivate Flavors on Wednesday, September 23, 2015

Kubideh in 6 Steps

Persian Kababs are so easy to make that they can easily become a weeknight fare, with some serious weekend flare. You can marinate the meat ahead of time, and when it is dinner time all you have to do is mold the meat around the skewers, and just grill in the oven for half an hour. These chicken kababs or Kubideh will also be ideal for Eid dinner or other special occasions.

Kubideh
Wondering what to cook for Eid? Make Kubideh in 6 Easy Steps. For the full recipe go to:http://www.cultivateflavors.blogspot.com/2015/09/kubideh-in-6-steps.html
Posted by Cultivate Flavors on Monday, September 21, 2015

Portobello Mushroom Burgers in 6 Steps

As a former vegetarian, I have a strong fondness for mushrooms. They are extremely delicious, and have a beautiful texture. Portobello mushrooms are considered the steaks of the vegetarian world. These burgers are a good alternative to beef or chicken burgers. They are very easy and quick to cook at home. 

Roasted Chicken in 7 Steps

I have a confession to make (*Insert drumroll please*), I do not like chicken. I know...I know, I just lost any foodie creditability I had. But, my husband and toddler love this beloved protein. So, I am always striving to introduce flavor to this otherwise boring/rather ubiquitous bird. In this recipe, I achieve that with the use of sumac, among other things. As I have mentioned here, sumac is a Middle Eastern spice, which I feel should be a staple in your pantry. It introduces a very subtle lemony-floral flavor to any dish, especially chicken. You can roast the chicken in the oven or on the grill. The result will always be a delicious juicy piece of meat.