Jen’s All-Purpose Shawarma Blend (Beta)

 All-Purpose Shawarma Blend (Yields ~1/2 Cup / ~65g)

Spice	Standard Measurement	Weight Measurement	Purpose
Ground cumin	2 Tbsp	12g	Warm, earthy base anchor
Ground coriander	1.5 Tbsp	9g	Bright, citrusy, floral note
Sweet paprika	1 Tbsp	8g	Rich color & sweet pepper background
Aleppo pepper	1 Tbsp	7g	Fruity, mild warmth & vibrancy
Garlic powder	2 tsp	6g	Pungent umami layer
Onion powder	2 tsp	6g	Sweet, savory roasted flavor bridge
Ground allspice	1.5 tsp	4g	Signature warm baking spice lead
Accent (MSG)	1 tsp	4.5g	Deep umami amplifier & flavor rounded-out
Ground cinnamon	3/4 tsp	2g	Subtle warming depth (exact 2:1 ratio with allspice)
Ground turmeric	1 tsp	3g	Earthiness & vibrant golden color
Black pepper	1 tsp	3g	Sharp, clean heat
Ground Cardamom	1/2 tsp	1g	High-note citrus & pine arom

How To Use

-Chicken / Pork / Veggies: 1.5 tbsp blend + 1 tsp kosher salt per 1 lb.

-Beef / Lamb: 1.5 tbsp blend + 1.25 tsp kosher salt per 1 lb.

Homemade Rishta Noodles

Homemade Rishta Noodles

Prep time: 30 min | Rest time: 20 min | Yield: Approx. 16 oz fresh noodles (serves 6–8)

Ingredients

 2 cups all-purpose flour (plus extra for dusting and rolling)

 ¾ cup warm water (approx. 180 ml)

 1 teaspoon fine sea salt

 1 tablespoon olive oil (optional, for dough elasticity)

Instructions

Make & Rest the Dough

1. Combine: In a large bowl, whisk together the flour and salt. Add the warm water (and olive oil, if using).

2. Knead: Stir until a shaggy dough forms, then turn onto a clean counter. Knead for 6–8 minutes until the dough becomes smooth, supple, and non-sticky. (If dough feels slightly dry, add a splash of water, 1 teaspoon at a time).

3. Rest: Divide the dough into 2 equal balls. Wrap each in plastic wrap or cover with an inverted bowl and let rest at room temperature for 20 minutes to relax the gluten.

Roll & Cut

1. Roll: Working with one portion at a time, generously dust your work surface with flour. Roll the dough out as thin as possible—ideally paper-thin (about 1/16 inch thick).

2. Prep for slicing: Dust the top of the rolled sheet liberally with flour so it won't stick to itself. Gently fold the dough into wide, overlapping layers or roll it loosely into a log.

3. Cut: Using a sharp chef's knife, slice crosswise into thin ribbons (about ¼-inch wide).

4. Separate: Unfurl the ribbons and toss them gently with a little extra flour to keep the strands separate. Repeat with the second portion of dough.

Storage Options

 Use Fresh: Drop straight into simmering broth or soup. Cook for 4 to 6 minutes until tender.

 Air-Drying: Spread the floured ribbons out in a single layer on parchment-lined baking sheets. Let them air-dry completely at room temperature for 24 to 36 hours until brittle and snapping crisp. Store in an airtight glass jar or container in a cool, dark pantry for up to 2 months.

 Flash-Freezing: Form the freshly floured ribbons into loose single-portion "nests" on a baking sheet. Freeze for 1 to 2 hours until rock hard, then transfer to a freezer-safe zip-top bag. Freeze for up to 3 months. (Cook directly from frozen—do not thaw before adding to boiling broth).

Levantine Rishta bi 'Ads (Lentil & Noodle Soup)

 Levantine Rishta bi 'Ads

Prep time: 15 mins | Cook time: 30 mins | Servings: 4–6

Ingredients

The Soup Base:

• 1½ cups French green lentils (washed and picked through)  
• 1 large bunch of fresh Swiss chard (washed, stems finely diced, leaves coarsely chopped into ribbons)
• 7-8 cups water or light vegetable/chicken stock  
• 1 tsp ground cumin  
• 1 tsp fine sea salt (or to taste)
• Half batch of rishta noodles (from the flour/water dough)

The Traditional Tad'a (Aromatic Sauté):

•  ⅓ cup extra virgin olive oil  
•  2 large yellow onions, finely chopped
•  5–6 cloves garlic, minced  
•  1/2 -1 cup fresh cilantro, finely chopped  
•  1 tbsp ground coriander  

Instructions

Simmer the Lentils

In a heavy-bottomed pot, combine the washed French green lentils, finely diced Swiss chard stems, water, and cumin. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 25-30 minutes until the lentils are tender but still holding their shape.

Make the Tad'a 

Don't rush this step-browned onions are the primary flavor base.

While the lentils cook, heat the extra virgin olive oil in a skillet over medium heat. Add the chopped onions and cook for 12-15 minutes until deeply golden brown. Add the minced garlic, chopped cilantro, and ground coriander. Cook for 2 more minutes until fragrant, then remove from heat.

Combine Base & Aromatics
Pour the Tad'a mixture (including all the seasoned olive oil from the pan) directly into the pot of cooked lentils. Stir in the salt.

Cook the Fresh Noodles and Chard Leaves
Stir gently so noodle strands don't clump.

Bring the soup to a gentle boil. Drop in your fresh, floured rishta noodles in loose batches. Then add the chopped chard leaves. Simmer uncovered for 6-8 minutes, stirring occasionally. The excess flour from the fresh noodles will naturally thicken the broth into a rich, silky stew (if it becomes too thick, stir in a splash of warm water).

Finishing Touches

Turn off the heat and add the juice of 1 to 2 fresh lemons (or 1 tbsp pomegranate molasses + juice of 1 lemon)

Optional: Crispy fried onions (basal muqarmash) and a pinch of sumac

Serve lemon wedges and olive oil on the side.

Falafel: Take Two

Testing a more authentic falafel recipe

Ingredients:

1/2 cup dried chickpeas

1/2 cup dried peeled split fava beans (fūl)

1/2 large onion, roughly chopped (about 1 cup)

1/2 cup finely chopped fresh parsley and mint

1 teaspoon salt

1/2 teaspoon dried hot red pepper

4 cloves of garlic

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon baking soda

Directions:

1. Put the chickpeas and fava beans in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain, rinse, and carefully dry chickpeas in a salad spinner.

2. Place the drained, uncooked chickpeas & fava beans,  and the onions in the bowl of a food processor fitted with a steel blade. Add the salt, hot pepper, garlic, parsley, mint, coriander, and cumin. 

3. Pulse until chickpeas & fava beans are very finely minced (coarse meal or fine sand texture, rather than a smooth paste), stopping the food processor to scrape down the sides as necessary. A handful of the mixture squeezed into a ball should be able to barely hold together. If not, process a little more.Turn into a bowl and refrigerate, covered, for several hours.

4. When you are ready to fry the falafel, heat the deep fryer to 365. Then stir in 1/2 tsp of baking soda and let the mixture rest 15 minutes before shaping & frying. Then, very gently form the mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

5. Fry 4- 6 balls at once for 3-4 minutes, or until golden brown. Drain on baking rack. Keep warm in 200 degree oven.