In a food processor or blender, combine the cooked chickpeas, lentils, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, cinnamon, paprika, salt, and pepper. Pulse until the ...

Kofta kebabs are a traditional Middle Eastern dish made of skewers of ground lamb or beef combined with fresh herbs, zesty onion, spicy garlic and aro.

Palmful fresh mint, minced. 1/2 teaspoon cinnamon. 1/4 teaspoon ground cayenne pepper. Handful fresh parsley, minced. Instructions. Soak skewers, if using wooden, in water while preparing kofta.

For the kofta. 2 cups grated lauki or doodhi or bottle gourd; 1½ cup crumbled paneer or cottage cheese; 1½ cup besan or gram flour or chickpea flour; 1 tsp jeera or cumin powder; 1 tsp dhania or ...

1 egg. 3 tablespoons fine bread crumbs. 1 teaspoon fine sea salt. ½ teaspoon Aleppo pepper or paprika . Sabzi. 4 cups arugula, baby spinach, or a mix. 2 cups fresh mixed herbs (I used a combo of ...

Ramadan starts Friday, February 28 and runs through Saturday, March 29—and these DC-area restaurants want to do the cooking for you before and after a day of fasting. Here are some of the spots ...

It opened in 1989 and was the first Egyptian restaurant in the area, which owner Ali El-Sayed proudly reminded me of when we spoke, and which was one of the reasons I’d been excited to visit.