Pargiyot Three Ways Recipes

HUMMUS-MASBACHA

Steps:

• For the hummus: Combine the chickpeas and baking soda in a large bowl or pot and cover with at least double their volume of water. Transfer to the refrigerator and soak for 18 hours.
• Drain the chickpeas and rinse thoroughly in cold water. Place the chickpeas in a large pot with the whole head of garlic and cover with water. Bring to a boil, and then reduce the heat to low. Simmer the chickpeas over low heat until very tender, about 3 hours. Drain, reserving 1 cup of the cooking liquid and 1 cup of whole chickpeas. Discard the garlic bulb.
• Combine the remaining chickpeas, the sesame paste, grape seed oil and lemon juice in a food processor and puree to a smooth, creamy consistency, adding reserved cooking liquid as needed. Season with salt and cumin.
• For the tehina: Combine the sesame paste, water, lemon juice and garlic in a blender and blend at high speed until smooth. Blend in the olive oil. If the puree is too tight, adjust the consistency with additional warm water. Season with salt and cumin.
• For serving: Spoon the hummus into a large shallow bowl. Create a well in the center, using the back of a spoon, pushing the hummus to the edges of the bowl. Toss together the reserved whole chickpeas with the tehina in a mixing bowl and adjust the seasoning if necessary. Spoon the dressed chickpeas into the well in the center of the hummus. Garnish the hummus with the olive oil and chopped parsley. Serve immediately.

MARINATED BONELESS CHICKEN THIGHS (PARGIOT)

Steps:

• Arrange the chicken in single layer in a baking dish, or place in a zip-top plastic bag.
• In a bowl, whisk together the oil, vinegar, soy sauce, lemon juice, mustard, parsley, garlic, and pepper. Transfer about 1/4 of the marinade to a small bowl or jar, cover, and refrigerate.
• Pour the rest of the marinade over the chicken thighs. Cover or seal and refrigerate for at least a few hours or overnight.
• Preheat the grill or oven to 325 F (170 C). Bring the reserved marinade to room temperature. Grilling Instructions: Remove the chicken thighs from the marinade, and place on the grill. (Discard the marinade that held the chicken.) Grill over medium heat for 5 to 8 minutes. Turn the chicken pieces over, brush them with the reserved marinade, and grill them until the chicken is cooked through, the juices run clear, and the meat registers at least 165 F (74 C) on an instant-read thermometer . ​

QUINOA, PEAS, AND MINT TABBOULEH

Steps:

• Cook the quinoa in 1 cup boiling water in a small saucepan, covered, for 15 to 20 minutes, until all the liquid has been absorbed. Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork. Combine the quinoa and mashed peas with the parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve.
• Photograph copyright © 2015 by Michael Persico

CHICKEN, THREE WAYS

Steps:

• To begin: Cut the breasts from the chickens and refrigerate them until you are ready to use them.
• For the Broth: Put the rest of the 2 chickens into a large pot. Cover them with cold water. Bring the water to a simmer over medium-high heat, but do not let it boil. Skim off any fat and scum that rises to the surface. Once the water is simmering add the carrot, celery, onion, garlic, bay leaves, peppercorns, and white wine. Simmer slowly for 3 to 4 hours. Remove the chicken from the pot, set it aside to cool, cover, and refrigerate it. Strain the broth through a fine mesh strainer and refrigerate until ready for use. The broth can also be frozen.
• For the Poached Breasts: Season the breasts with salt and pepper. Place each breast into a small resealable plastic bag. Divide the butter, thyme, wine, garlic, and chicken broth evenly into the bags. Press out all of the air and seal the bags tightly. Keep refrigerated until ready to cook.
• Bring a large pot of water to a boil over high heat, then reduce the heat and bring it to a simmer. Add the bags to the water and submerge them; don't let the plastic catch the rim of the pan or they will melt. Poach them, stirring occasionally, until the chicken is firm and cooked through, about 10 minutes. Remove the bags from the water and serve the chicken immediately, using the liquid in the bags as the sauce.
• For the Salad: Pick the meat from the cooled chicken, discarding the skin and bones. Cut the meat into small pieces and put them into a bowl. Add the celery, onion, celery leaves, parsley, mayonnaise, mustard, vinegar, and salt and pepper, to taste. Mix until everything is evenly blended. Serve with salad leaves or make a sandwich.

SHAKSHOUKA

Steps:

• Heat 1/4 cup of the olive oil over medium in a cast iron skillet large enough to accommodate 16 poached eggs. (If you don't have a skillet that large, use two pans, dividing the ingredients evenly between them.) Add the onions, bell peppers, garlic, dried lime (if using), paprika, cumin, coriander, and salt and cook, stirring occasionally, until the vegetables haven softened but not browned, about 10 minutes. Add the tomato puree and sugar and simmer until reduced by about one-third, 10 to 12 minutes. Whisk in the remaining 1/4 cup oil. Crack the eggs into the skillet, spacing them evenly in the sauce. Lower the heat, cover, and cook until the egg whites are set but the yolks remain runny, about 5 minutes. Top with serrano chiles and cilantro and serve immediately right from the pan.