Dinner, Lamb, Lunch, Meats

Ground lamb with pistachios, pine nuts, sumac, and a side salad

Spicy lentil soup with sausage on alickofsalt.com

This is the most labour-intensive recipe posted here so far, but it is a delicious one. It is a Middle Eastern dish heavily adapted from Jerusalem: A Cookbook. It is actually the cover recipe of the book, to give you a sense of what I mean by ‘heavily adapted.’ The original recipe calls for using yields from three other recipes to make it, harissa and preserved lemon peel, and Zhoug. I use none of these here, but I bring in ingredients from all into the dish.

There are quite a few exotic spices in this recipe, the most exotic of which is sumac. Sumac is a slightly tart spice that can be used as a salt replacement. It is a beautiful purple color and the reason the lamb in the picture looks the way it does. You may have seen it in salt shakers at Middle Eastern restaurants. If your grocery store doesn’t carry it, check Middle Eastern or Mediterranean shops or look for it online.

The recipe calls for ground seeds so if you have a mortar and pestle, it’s time to break it out! If you can’t be bothered, use already ground spices. We used our brand new mortar and pestle but we only had caraway and cumin seeds on hand and we used already ground coriander. Directions on how to prepare your own ground spices are below in the Tips section.

We serve it with two slices of toast and a salad with carrots, beets, avocado, pomegranate seeds (when they’re in season), and a simple dressing.

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Chicken, Dinner, Lunch

Favorite chicken with arugula salad

This is one of our favorite meals. It’s just the two of us, so we marinate the four pieces at the same time, have the first two that night with half of the salad and have the remaining two the following night. If we’re feeling exciting or if we’re left over with two small pieces on the second night, we cut up the cutlets after we fry them and add them to a heartier salad.

The chicken needs at least an hour to marinate but can be made ahead up to one day in advance.

Note: We get a package of thinly sliced chicken breasts, which has four breasts of varying sizes. If you have a really sharp knife, you can get two regular chicken breasts and butterfly them in half so you get four thinly sliced pieces that way.

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