The kitchen was never the coolest room in the apartment once July settled in. By late afternoon, sunlight poured through the windows and turned the counters into places you hurried past instead of leaning against. The living room, with the air conditioner humming in the corner, became the place where everyone drifted.

Leo would stretch out with his toy cars across the rug. Lin would collect pillows into a little fort that somehow grew larger every day. My husband would carry over a tray with bowls, chopsticks, and whatever cold dinner I had managed to put together before the heat settled over everything.

On those evenings, cooking wasn't about standing over bubbling pots or waiting for something to brown in a pan. It was about opening the refrigerator and reaching for vegetables that still carried a little chill. Cucumbers always disappeared first. Their crisp bite seemed to cool the whole room, and every bowl emptied faster than I expected.

These veggies always have a place on my table. In Israel, they appeared beside nearly every meal, chopped fresh and shared family-style. Russian and Ukrainian meals often paired them with hearty dishes. No matter where we lived, a bowl of fresh cucumbers rarely lasted long.

This one came from those hot summer evenings when turning on the stove felt out of the question. I kept adjusting the balance of soy sauce, rice vinegar, sesame oil, and my secret weapon - chili crisp oil - until every slice stayed crunchy and evenly coated. The biggest change came from salting the cucumbers for only a few minutes, enough to draw out excess moisture while keeping their fresh bite.

Cucumbers have become one of those ingredients I return to more often than I realize. When the dill in the garden is growing faster than I can use it, I make my creamy cucumber dill salad, the one that reminds me of gatherings where every table seemed to have a bowl of something cool waiting beside roasted chicken.

If we're eating outside and the grill is going, my Mexican cucumber salad (ensalada de pepino) usually appears beside the main dish. When I want something with a little more texture, especially for lunch, my cucumber crispy rice salad finds its way onto the table, with crunchy rice scattered through every bite.

This version though, belongs to the hottest afternoons of the year. Where nobody asks what's cooking because everyone already knows there won't be much cooking at all. A bowl lands in the middle of the coffee table instead of the dining table. The television hums softly in the background while somebody reaches for another spoonful before the first serving has disappeared.

By the time the ice melts in our glasses, only a few sesame seeds remain at the bottom of the bowl, and somebody is already asking whether there are more cucumbers in the refrigerator.

Ingredients

Regular cucumbers are the heart of this spicy cucumber salad. I always reach for standard garden cucumbers instead of Persian or English cucumbers because they stay firmer after salting and keep the crisp bite that makes this salad so refreshing. Their thicker flesh also stands up well to the bold dressing without becoming watery too quickly. If regular cucumbers aren't available, Persian cucumbers can work, though the texture will be a little more delicate.

Chili crisp oil gives this salad its character. It brings gentle heat along with bits of toasted aromatics that cling to every slice. I tested this recipe with chili flakes and hot sauce, though neither created the same layered flavor or texture. If you enjoy more spice, add another spoonful. For a milder version, reduce the amount rather than leaving it out completely.

Without overpowering the cucumbers, rice vinegar keeps the dressing bright. Its lighter acidity allows the soy sauce and sesame oil to come through while keeping each bite fresh. In a pinch, unseasoned white wine vinegar or apple cider vinegar can work, though both bring a slightly sharper finish.

Soy sauce or Tamari sauce for gluten-free forms the savory base of the dressing. I use regular soy sauce because it balances well with the vinegar and chili crisp, creating a coating that feels full without becoming too heavy. Tamari is an excellent substitute if you're making the salad gluten-free.

See the recipe card for the full list and exact quantities.

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My Pick

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How to Make Spicy Cucumber Salad Recipe

This spicy cucumber salad comes together in only a few minutes, though each step helps build the crisp texture that makes it so refreshing. The goal is to keep the cucumbers crunchy while giving them enough time to absorb the dressing. Watch for the visual cues along the way, and you'll end up with a salad or side dish that stays bright:

Slice the Cucumbers Evenly

• Try to keep the slices as uniform as possible so they all soften at the same rate.
  • If some pieces are paper-thin while others are thick, the thinner slices will become limp before the thicker ones have absorbed much flavor.
• The finished rounds should feel sturdy enough to hold their shape when picked up with chopsticks or a fork.

Salt the Cucumbers

• Transfer the cucumber slices to a large bowl, sprinkle them with the kosher salt, and toss until every slice has a light coating.
• As they sit, you'll notice beads of moisture forming on the surface and a small amount of liquid collecting in the bottom of the bowl. That's exactly what you're looking for. Stop at five minutes.
  • Leaving them any longer continues drawing out moisture, and the cucumbers begin to lose the crisp bite that defines this salad.

Whisk the Dressing

• The dressing should look glossy and well combined, without sugar settling on the bottom of the bowl. If the dressing separates immediately, give it another quick stir before adding it to the cucumbers.

Rinse and Dry Thoroughly

• Rinse the cucumbers under cold running water to wash away the excess salt, then drain them very well.
  • If they still look wet, gently pat them dry with a clean kitchen towel or paper towels.
• This step is easy to overlook, though it's one of the biggest factors in keeping the dressing bold instead of diluted. The cucumbers should feel crisp and slightly cool, not slick with water.

Coat the Cucumbers Evenly

• Pour the dressing over the drained cucumbers and toss until every slice is lightly coated.
• The dressing should cling to the cucumbers rather than pooling at the bottom of the bowl. You'll notice little flecks of chili crisp and garlic sticking to the slices, giving each bite a bit of texture.

Add the Finishing Touches and Garnish

• Adding them at the end keeps the onions fresh and the sesame seeds lightly crisp. The finished salad should look glossy, colorful, and evenly coated without excess liquid collecting underneath.

Serve While Fresh

• As it sits, the cucumbers continue releasing moisture into the dressing, gradually softening their texture. When it's at its best, every bite should be cool, crisp, lightly spicy, and coated with a thin layer of dressing rather than swimming in it.

Storage

This spicy cucumber salad is best enjoyed the day it's made. As it sits, the cucumbers release more moisture, thinning the dressing and softening their texture. Store leftovers in an airtight container in the refrigerator for up to 24 hours, then give the salad a quick toss before serving.

If you're preparing ahead, keep the dressing separate in the refrigerator for up to 2 days and combine it with freshly salted cucumbers right before serving for the best texture. Freezing isn't recommended. The cucumbers become soft and watery after thawing, and the dressing separates.

FAQs

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Spicy Cucumber Salad

Spicy cucumber salad comes together in under 10 minutes with crisp cucumbers and bold chili crisp.

Course Appetizer, Salad, Side Dish

Cuisine Asian

Keyword Spicy Cucumber Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 servings

Calories 47kcal

Author Ksenia Prints

Equipment

• Cutting Board
• Sharp Knife
• Mixing Bowl large and small
• whisk or fork
• Colander
• Measuring spoons
• Serving bowl

Ingredients

Salad

• 3 regular cucumbers
• 2 teaspoons kosher salt

Dressing

• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• ½ teaspoon garlic powder
• 2 teaspoons chili crisp oil
• 1 teaspoon sesame oil toasted

For Serving

• 1 bunch green onions thinly sliced
• 2 teaspoons white sesame seeds

Instructions

Prepare the cucumbers

• Slice the cucumbers into ¼-inch rounds and place them in a large bowl.

Salt the cucumbers

• Sprinkle with kosher salt and toss until evenly coated. Let them rest for 5 minutes so they release excess moisture while staying crunchy.

Mix the dressing

• In a small bowl, whisk together the rice vinegar, soy sauce, brown sugar, garlic powder, chili crisp oil, and toasted sesame oil until the sugar has fully dissolved.

Rinse and dry

• Rinse the cucumbers under cold water, drain well, and pat dry with a clean kitchen towel or paper towels to remove excess moisture.

Dress the salad

• Pour the dressing over the cucumbers and toss until every slice is lightly coated.

Finish and serve

• Transfer to a serving bowl, sprinkle with sliced green onions and sesame seeds, and serve immediately or within a few hours while the cucumbers are still crisp.

Nutrition

Calories: 47kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2224mg | Potassium: 65mg | Fiber: 1g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

The post Spicy Cucumber Salad With Chili Crisp Oil appeared first on At the Immigrant's Table.

Earlier in my life when my idea of a perfect meal was always the same thing from the same corner place. Koftas pressed into flatbread, tahini soaking into the paper, tomato and cucumber salad that tasted like it had been chopped ten minutes earlier. 

The problem was that my tiny apartment kitchen did not come with a charcoal grill, a vent, or the ability to smell like fire for three days.

So I started working backwards, the way I learned after years of cooking Israeli food in small spaces and watching my grandparents stretch what they had. Kofta itself is simple, but it can be fussy.

Herbs, onion, and garlic get finely processed so every bite feels even. Cumin, ground coriander, and smoked paprika go in measured, and the meat tastes fully seasoned before tahini or salad come near it. I fold everything into ground beef and press it into a sheet pan instead of shaping skewers.

That sheet pan turned into a quiet gift. An even one-inch layer bakes reliably, and scoring it into rectangles gives more browned edges and easier slices. While it cooks, I whisk tahini with lemon and hot water into a smooth sauce and toss a quick tomato and cucumber salad with sumac and olive oil.

This is the version I reach for on busy evenings, when Leo is asking for dinner before I have even put my bag down and Lin is arranging cucumber pieces into neat little lines on the cutting board.

Some weeks we veer toward vegetarian kofta kebabs when the fridge is full of herbs, grilled chicken kofta skewers on weekends, or a turkey kofta pita sandwich I can grab on the way out. This sheet pan kofta is how that corner-shop meal settled into our family routine, the same flavors now coming out of my own oven.

Ingredients

Beef mince - this is the heart of the sheet pan kofta, with enough fat to stay tender in the oven and still slice cleanly. I like using beef when I want that feeling of a busy shawarma stand without going outside, and it's my kids' favorite. Ground lamb works for a more traditional flavor, and a 50/50 mix of chicken and ground turkey works when you want something lighter for weeknights - it's also my favorite.

Tahini-  Tahini turns this from meat and salad into a proper plate. When whisked with lemon and hot water, it becomes a creamy sauce that coats every bite of kofta. I grew up keeping a jar in the fridge for nights when there was not much else around. If sesame is an issue, a thick plain yogurt can stand in, thinned with lemon and a little water.

Sumac - This is the quiet secret of the salad. It adds brightness without more liquid. If you cannot find sumac, a tiny squeeze of extra lemon and a pinch of paprika help, though the flavor will be different.

See the recipe card for full list and exact quantities.

Tried, Tested, and Loved

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Ground Sumac Berries Premium Spice Blend

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How to Make Sheet Pan Koftas Recipe

If you're tired of your usual weeknight chicken or pasta, this sheet pan recipe is packed with flavor and a gentle change of pace. With bright lemon, nutty tahini, and herb-filled beef, here is how to bring it to life step by step, and what to look for along the way.

Pulse the aromatics and herbs until very fine

• If you still see visible bits of onion, keep pulsing, otherwise they will break the texture of the kofta later.

Drain out excess liquid

• The herbs should look damp, not dripping or soggy. If you skip this or stop early, the kofta mix will release water in the oven and turn pale and soft instead of browning at the edges.

Mix the kofta base gently

• Once it holds together when pressed in your palm, stop mixing so it stays tender when baked.

Grease the sheet pan lightly

• You only need enough to give the meat contact with the pan and help the edges crisp. If you add too much oil, it can pool around the kofta and cause the bottom to fry unevenly. A light sheen across the surface is the goal.

Press the kofta mixture into an even layer

• When you run your hand across the top, it should feel level without dips or raised spots. Uneven thickness leads to dry edges and undercooked centers.

Score the surface into rectangles

• These channels help heat reach more surface area, giving you more browned edges and clean servings later. If the scoring is too shallow, the kofta will bake as one solid slab and can tear when sliced.

Bake until browned and cooked through

• Bake the tray at 400°F (200°C) for 20 to 25 minutes. You are looking for a surface that is browned in patches, with darker color around the grid lines and the edges of the pan.
• The meat should feel firm when pressed with a spatula, not soft or spongy. If you cut into one rectangle, the center should no longer be pink and the juices should run clear, not red.

Broil briefly for deeper color

• If you want more color, slide the pan under the broiler for 3 to 5 minutes. Watch closely during this step. The top should darken in spots and pick up crisp edges without turning black. If you see any area starting to char too quickly, turn the pan or pull it out sooner.

Whisk the tahini until smooth and pourable

• You are aiming for a smooth, light-colored sauce that ribbons off the whisk and slowly sinks back into the bowl. If it looks gritty or separated, keep whisking. If it becomes too thin, you can add a bit more tahini to bring it back. Taste and add salt and pepper at the end.

Toss the tomato-cucumber salad with sumac

• The cucumber should stay crisp and the tomato should release a little liquid without turning mushy. Taste a piece and adjust with a little more sumac or salt if it tastes flat.

Serve the kofta with tahini and salad

• Serve inside flatbreads or on plates, spoon the tahini sauce over the top. Pile the tomato-cucumber salad on the side or inside the wrap.

• The kofta should hold its shape when sliced, soak up some sauce, and still have enough bite that it does not crumble in your hands.

Storage

Once the sheet pan kofta has cooled, store the pieces in an airtight container in the fridge for up to 4 days. I like to store the tahini sauce and tomato-cucumber salad separately in small jars or containers so the meat stays firm and the vegetables don't soften too much. Reheat the kofta in a skillet or low oven until warmed through.

For longer storage, you can freeze the cooked kofta without the salad or sauce. Arrange the pieces in a single layer on a tray to freeze, then move them into a freezer-safe container or bag. They keep well for about 2 months. Thaw in the fridge overnight and reheat before serving, and mix a fresh batch of tahini and salad on the day you eat it.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Sheet Pan Koftas

Sheet pan koftas bring herby beef, lemony tahini and crisp salad to the table fast.

Course Main Course

Cuisine Middle Eastern

Keyword Sheet Pan Koftas

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 476kcal

Author Ksenia Prints

Equipment

• Large mixing bowl
• Blender or Food Processor
• Fine sieve
• Sheet pan
• small bowls
• Knife and cutting board
• Spatula

Ingredients

For the koftas

• 2 lb beef mince
• 1 small onion peeled
• 3 garlic cloves peeled
• ½ bunch parsley
• ½ bunch cilantro
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoon olive oil

For the tahini sauce

• ⅓ cup tahini
• 1 lemon Juice of
• 2-4 tablespoon hot water

For the sumac tomato-cucumber salad

• 1 medium tomato
• ¼ cucumber
• ½ teaspoon sumac

Instructions

Prep the aromatics and herbs

• Roughly chop the onion, garlic, parsley, and coriander. Add them to a blender or food processor and pulse until very finely chopped, almost like a paste, scraping down the sides as needed.

Drain the mixture

• Transfer the herb mixture to a fine sieve set over a bowl. Press firmly with the back of a spoon or your hand to squeeze out excess liquid, until it looks damp but not wet.

Mix the kofta base

• In a large mixing bowl, combine the drained herb mixture with the beef mince, cumin, ground coriander, smoked paprika, salt, and black pepper. Use your hands to mix until everything is evenly combined, then stop so the meat does not become dense.

Prepare the sheet pan

• Lightly grease a sheet pan with olive oil, making sure the base and corners are coated in a thin layer.

Press the kofta into the pan

• Spread the kofta mixture evenly across the pan in a layer about 1 inch thick. Smooth the top so it is level from edge to edge.

Score into rectangles

• Use a round cake cutter or a sharp knife to score vertical lines, then horizontal lines, creating small rectangles. Cut almost to the bottom without separating the pieces.

Bake the kofta

• Bake at 400°F (200°C) for 20-25 minutes, until the top is browned in spots and the meat is cooked through. For deeper color, place under the broiler for 3-5 minutes, watching closely.

Make the tahini sauce

• While the kofta bakes, add tahini and lemon juice to a small bowl. Whisk, then add hot water a spoonful at a time until the sauce is smooth and pourable. Season with salt and pepper to taste.

Make the tomato-cucumber salad

• Dice the tomato and cucumber into small pieces. Place in a bowl, sprinkle with sumac, drizzle with olive oil, and season lightly with salt and pepper. Toss gently to coat.

Serve

• Follow the score lines to cut the kofta into rectangles. Serve inside flatbreads or on plates, drizzle with tahini sauce, and add the sumac tomato-cucumber salad on the side or tucked into wraps.

Nutrition

Serving: 215g | Calories: 476kcal | Carbohydrates: 5g | Protein: 39g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 506mg | Potassium: 620mg | Fiber: 2g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 5mg

The post Beef Sheet Pan Koftas appeared first on At the Immigrant's Table.

Candles flickering on the windowsill. Fairy lights glinting just below the ceiling, landing a soft, playful atmosphere to the room. The smells of frankincense and myrrh, cinnamon and cloves permeate the air. And in the middle of it all, your crowning achievement lies on the table: a simple, delicious gluten-free, sugar-free and naturally flavoured paleo orange cranberry cake that is as easy to make as it is to eat. If you'd like to try another gluten-free cake, check my Gluten Free Almond Eclair Cake or French Apple Cake.

The holidays are a strange time. On one hand, it is a season when everything around us practically commands us to feel joyous and loving, generous and welcoming. We are asked to give to those in need, invited to join parties, cajoled into getting gifts for all of our loved ones - and even those we like less. We are hugged and prodded, sprayed with scents and stuffed with tasty treats. We are pampered and loved.

Yet on the other hand, we are also harried and stressed and maybe, without telling anyone, just a little bit sad. We miss those who used to matter but are no longer here. We worry about money and mounting expenses. We feel pressured to make everything look perfect, feel perfect, taste perfect. We fret over our waistlines and sugar intake and carbohydrate servings.

And I'm here to tell you that It's. All. Good. It's all valid. It's all going to be fine. You will come out on the other end of the first week in January, mostly unscathed: your bank accounts may suffer a bit and your jeans waistlines may feel just a bit tighter. But you'll also have a host of new memories and gifts and possibly, even friends to carry you over into the new year: 2019.

But other than reminding you that whatever you're feeling IS OK, in this season of excess, I'd like to help ease at least one burden off your plates: your sugar. In place of those sugar-packed and white flour-laden cakes, bake yourself a paleo orange cranberry cake. Sweetened with natural Greeniche stevia, free of grains, gluten, refined sugars and other bad-for-you additives, it's the kind of treat that will help you feel good about the season - and also about your waistlines.

(Scroll down for the recipe)

This year, bring the holiday season into your kitchen with the scents of cranberries, oranges and spices, without taking on any unnecessary sugars and calories. Bake a paleo orange cranberry cake, serve it with a cup of milky orange pekoe tea, and SUBSCRIBE to my Youtube channel - because hey, it's also the season of showing some love to your favourite bloggers 😉

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Paleo orange cranberry cake

Bake a paleo orange cranberry cake & bring the holiday season into your kitchen with the scent of cranberries, oranges & spices. Sugar, gluten & guilt-free.

Course cake, Dessert

Cuisine Health food, Healthy, Paleo, Russian

Keyword cake, dairy-free, dessert, gluten-free, grain-free, oranges, sugar-free

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 people

Calories 269kcal

Author Ksenia Prints

Ingredients

For one 6 or 9-inch round cake:

• 1 orange whole
• Zest of an orange
• ⅓ cup coconut oil
• 1 ¾ cup almond flour
• ¼ cup arrowroot flour
• 6 tsps granulated stevia
• ¼ teaspoon salt
• 3 large eggs room temperature
• 5 drops orange-flavored Flavorall stevia
• 1 teaspoon gluten-free baking powder
• 1 cup cranberries fresh or frozen

For stevia powdering:

• 1 cup granulated stevia such as Truvia
• 1 tablespoon arrowroot powder prevents caking

Instructions

• Preheat oven to 340F (170C). Grease and line a round cake pan with a removable bottom with parchment.
• Put the orange in a pot and cover with cold water (it will float a little). Bring to a boil over medium heat and cook for 15 minutes. Rinse with cold water until cool enough to handle, cut into quarters (remove any seeds) and place in food processor. Add the zest of another orange and process until smooth.
• In a small saucepan, melt coconut oil. Set aside to cool slightly. In a large bowl, whisk together flours, stevia and salt. Add ½ cup of cranberries.
• Separate the eggs, placing the whites in a medium-sized bowl. Set aside.
• Combine yolks in another bowl with melted coconut oil and ½ cup of the orange mixture. Whisk to combine. Add egg yolk mixture to the large bowl with the flour, and whisk until batter is smooth without any lumps.
• Using a mixer, beat egg whites until they form soft peaks.
• Stir baking soda into the dough batter and, using a rubber spatula, immediately beat in one third of the whipped egg whites. Gently fold in the rest of the egg whites.
• Pour batter into prepared 6-inch baking dish for a tall, single-layer cake, or a 9-inch baking dish for a shallower cake with a larger diameter. Sprinkle remaining ½ cup of cranberries on top (reserve a few for topping the final cake).
• Bake for 35-40 minutes, until a skewer inserted in the middle comes out clean.
• Meanwhile, make powdered stevia for topping: Place all ingredients in a high speed blender. Pulse until formed into a powder.
• Remove cake from oven and leave to rest for 5 minutes, then run a sharp knife along the edge, remove outside ring and transfer cake onto a cake stand. Let cool completely before dusting with powdered stevia and topping with remaining cranberries.

Video

Notes

I buy my stevia and flavored Flavorall stevia drops from Greeniche. Their products are affordable, tasty and clean. 

Nutrition

Calories: 269kcal | Carbohydrates: 19g | Protein: 7g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 149mg | Potassium: 63mg | Fiber: 4g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg

Full disclosure: I received monetary compensation in exchange for this post. However,  I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

To stay on top of what I'm eating and cooking these days, follow At the Immigrant's Table on Facebook, Instagram, Pinterest, Bloglovin', or Twitter - and now, YouTube! Subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

The post Orange Cranberry Cake appeared first on At the Immigrant's Table.

A food blogger's life

"I don't have anything to eat, but I'm sure we can scrounge something up." I began, giving my friends an apologetic smile as we hopped on the metro.

Now, if you're friends with a food blogger, you know that's probably a lie. If you're friends with me, you can bet it's a lie. A lie learned on my grandmother's knee. A lie honed over years of entertaining and making up meals from scratch.

I may have no fresh vegetables, or no bread, and none of the traditional fixings one needs for entertaining - chips, salsa, charcuterie meats.

But as long as you have a freezer, a pantry and several canned goods, you're good. You can always put together a quick entertaining dish like this baked brie with peaches, pecans, herbs and honey. For a more Christmasy version, try my baked feta dip or Mexican baked feta salad dip for Cinco De Mayo.

Making due with what you've got

In fact, this dish came about from just such an entertaining emergency. Danielle was on her way over to my place after a long day of studying. Kindly, I thought the occasion called for more than just a couple of shriveled logs of goat cheese and stale crackers.

So I threw together a simple salad of greens, pickles and pumpkin seeds. As I said, you are never too far from dinner if you have some pickles in your fridge!

I then rummaged around my freezer and pantry to make a more interesting main.

Full disclosure: I usually have a round of brie cheese in the freezer. I know, I know, this is weird. But sometimes, brie cheese goes on sale and you just don't want to eat it all at once. Then you assume that some day, guests may come and you'll have nothing to serve them, the store will just be out of brie cheese, and...

Whatever, I grew up in a Soviet household, give me a break.

Baked brie with peaches, nuts and herbs

Anyway, I took out a log of brie cheese from the especially-crafted cheese drawer in my fridge my freezer. I placed it gingerly at the bottom of a small ceramic dish. Note: you don't need a special brie-baking dish to bake brie; nearly any ceramic dish you like will do!

Then I rummaged around my pantry, and fished out a can of California cling peaches, which I also use in my gluten free peach cobbler. Canned peaches also serve as a great saviour at emergencies just like this one. Or if you need to kill an intruder, cuz the can is heavy. Just sayin' - a girl living alone has gotta plan!

During winter, when fruit is expensive and has to be trucked all the way from Mexico, I much prefer the safety and comfort of frozen peaches, or in their absence, a good can of peaches to bruised and battered fresh fruit. Or if you're smart, you make yourself some peach jam and you're golden!

California cling peaches are grown and canned in the United States, on family farms that adhere to the highest agricultural and safety standards. With them, I can count on the freshest, most nutrient-packed peaches making it to my table at any given time.

A few chopped pecans, a drizzle of honey and a sprinkle of whatever fresh herbs you have on hand and you've got baked brie with peaches, pecans, herbs and honey.

The perfect entertaining dish

Now, this dish will forever be known as your perfect entertaining dish. Prepped in under 5 minutes, and ready in another 15-20 in the oven. With the smells of creamy melting baked brie with peaches wafting all over the place, your guests will salivate long before it's served.

When cooked, canned peaches maintain their shape and firmness better than fresh peaches. While your brie is getting good and melty the peaches break down only slightly into a beautiful, quickly made jam with a contrasting texture. The pecans provide additional crunch and contrast.

Altogether, this is a dish that will make your guests really distrust you the next time you say you don't have anything in the fridge... But that's a risk you take every time you make something from this blog.

Full disclosure: I received monetary compensation in exchange for this post. However,  I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Baked brie with peaches, pecans, herbs and honey

California cling peaches, chopped pecans, a drizzle of honey and a sprinkle of herbs, and you've got everyone drooling over gooey baked brie with peaches.

Course Appetizer

Cuisine Entertaining, French, North American

Keyword appetizer, baked brie, brie, cheese, nuts, peaches, pecans

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 251kcal

Author Ksenia Prints

Equipment

• Ceramic dish for baking in the oven

Ingredients

• 1 wheel brie
• 1 can California cling peaches chopped into cubes
• ¼ cup pecans crushed
• 5 fresh thyme or tarragon branches
• 3 basil leaves , or 3 sage leaves, sliced finely
• Honey

For serving:

• 1 Baguette or crackers of your choice

Instructions

• Preheat oven to 325F.
• Unwrap brie and place it in an oven-safe ceramic dish. Top with cubed California cling peaches and pecans. Sprinkle with chopped fresh herbs. Drizzle with honey as desired.
• Bake in a 325F oven for 15-20 minutes, until brie has melted and topping has browned a bit on top. Serve immediately with baguette slices or the crackers of your choice.

Nutrition

Calories: 251kcal | Carbohydrates: 42g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 0.3mg | Sodium: 402mg | Potassium: 241mg | Fiber: 4g | Sugar: 12g | Vitamin A: 427IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 3mg

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In this scrumptious brunch dish, nutty buckwheat crepes dressed up with airy, cloudy ricotta and fragrant thyme peach confiture, for a brunch worthy of any fancy restaurant - without the bill.

This post is a partnership with California Cling Peaches, but all opinions expressed here are my own. Please consider supporting the brands that make this blog possible.

Breakfast just may be my favourite meal of the day. And brunch? Don't even get me started. In my eyes, it's the part of the week that most able-bodied and stable-minded adults should look forward to... with dread.

The ritual of going out to a hyped-up restaurant, waiting in line for what feels like the gestation period of an elephant, eating cold eggs with questionable, leftover seafood sauce while a neighbour's child screams in your ear... Heaven.

But what if I told you it doesn't have to be like that? That you could enjoy a delectable, restaurant quality brunch in the comfort of your own home with a mere 15 minutes work, and a cost of about $10 for your whole family?

With my buckwheat crepes with ricotta and peach thyme confiture, you're on your way to true brunch heaven - without nary a note of sarcasm.

Your brunch heaven starts with a can of California Cling Peaches. Yes, you heard me right - a can of peaches. Because California cling peaches are picked and packed in their own juices quickly (usually within 24 hours of pick), they retain their appearance, texture, flavour and nutritional content.

They are inexpensive and easy to get, and most importantly, California Cling Peaches retain their shape and firmness better than fresh or frozen peaches while cooking - which means no mushy parts in my peach thyme confiture.

Canned or frozen peaches are your best way to get all the nutrients and that true taste of sunny, juicy stone fruit in the midst of winter, so trust me on this.

How to make peach thyme confiture?

You will need the following ingredients for thyme peach confiture:

• 1 can California cling peaches, sliced
• 10 strands of thyme
• 5 TBs butter

So back in our kitchen, after opening that darned can of peaches, we start cooking it with a bit of thyme - and then, a bit of butter. A sweet, caramel-like smell begins to waft through your apartment, starting to rouse your family members and calling them into the kitchen like a gentle siren song - melodious, but deadly.

How to make buckwheat crepes?

You will need the following ingredients for thyme peach confiture:

• 3 large eggs
• 3 cups liquid milk, water, or combination of 2 glasses of milk and one glass of water
• 1 Tbsp. canola oil
• 1 Tbsp. sugar, or more for sweet crepes
• A pinch of salt
• 1-2 cups buckwheat flour, as needed
• Butter, as needed
• Ricotta, 1 small container

While your confiture is working its magic on the stovetop, you work on your buckwheat crepes. A simple mixture of eggs and milk and buckwheat flour gives these crepes some character, body and a nutty flavour reminiscent of hazelnuts.

I find buckwheat crepes so much more interesting than regular crepes (though my mother's Russian blintzes are always a hit!), and they stand up to the flavour of toppings so much better.

In other words, you can bet that buckwheat crepes can handle ALL the flavour of ricotta and thyme peach confiture.

How to assemble buckwheat crepes with ricotta and peach thyme confiture?

When your stack of buckwheat crepes has grown to towering proportions, and your confiture has been taken off the stovetop, you let people roll their crepes with a dollop of ricotta, and a few spoonfuls of thyme peach confiture. With a few cups of steaming coffee or milky tea, a pitcher of your favourite juice, and nothing but your favourite 8tracks mix to disturb the silence, you can bet you're in brunch heaven.

Upcoming chances to eat my buckwheat crepes

If you're in the Montreal area this upcoming weekend and would like to taste some homemade buckwheat crepes, traditional Russian blintzes and a host of Russian toppings that will make you swear it's the best cuisine in the world, come to my Maslenitsa: Folklore and Fairytales gathering. Delicious food, good company and unique entertainment are guaranteed.

Full disclosure: I received monetary compensation in exchange for this post. However,  I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

Recipe

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Buckwheat crepes with ricotta and peach thyme confiture

Nutty buckwheat crepes get topped with airy ricotta and flavourful thyme peach confiture, for a brunch worthy of any 5-star restaurant - without the bill.

Course Breakfast

Cuisine Quebec

Keyword crepes, gluten-free, peaches, ricotta, sweet, vegetarian

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 -5

Calories 573kcal

Author Ksenia Prints

Ingredients

For thyme peach confiture:

• 1 can California cling peaches sliced
• 10 strands thyme
• 5 tablespoon butter

For buckwheat crepes:

• 3 large eggs
• 3 cups milk water, or combination of 2 glasses of milk and one glass of water
• 1 tablespoon canola oil
• 1 tablespoon sugar more for sweet crepes
• A pinch of salt
• 2 cups buckwheat flour (could be less, look at the consistancy of the batter)
• Butter as needed
• Ricotta 1 small container

Instructions

• Start by making the thyme peach confiture. Preheat pan to medium-high heat; add 2 TBs butter. Drain peaches from juice, reserving the juice for later. When butter has softened, add peaches. Let cook for 5 minutes, until they get a bit of a sear. Add thyme and peach juice, and let cook for an additional 5 minutes, until it reduces a bit. Add butter. Stir until butter has completely softened, and cook for an additional 2 minutes. Remove from heat, and remove all thyme strands from the confiture.
• While thyme peach confiture is cooking, make buckwheat crepes. In a large bowl, whisk eggs and liquid until well combined. Add oil, sugar and salt. Continue whisking, gradually adding buckwheat flour in small portions. Continue whisking until mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable, but not watery).
• Place just a touch of butter at the bottom of a large plate. Set aside.
• Preheat a pan to medium-high heat - the pan should sizzle when you add in the oil! Add a dab of butter, and pour in a ⅓ cup of the the batter, tilting the pan to spread it thinly and evenly. When the edges of the crepes curl and bubbles appear, use a thin spatula to flip it (this should be easy - otherwise, your batter is too runny or your pan not hot enough). Cook briefly on the other side, and remove from pan onto the buttered plate. Top the cooked crepe with a touch of butter.
• (Please note that the first crepe rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 tablespoon at a time).
• When the buckwheat crepes are ready, serve them to the table with ricotta and thyme peach confiture. To eat, put a tablespoon of ricotta in the middle of a crepe, top it with confiture, and seal all the edges.

Nutrition

Calories: 573kcal | Carbohydrates: 65g | Protein: 19g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 250mg | Potassium: 815mg | Fiber: 8g | Sugar: 22g | Vitamin A: 1377IU | Vitamin C: 8mg | Calcium: 287mg | Iron: 4mg

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We are seated around a long hexagonal table whose midsection has been stretched beyond proportion with extension leaves, like a snake that's gorged itself on a large rodent and now can do nothing but lie in wait. The sun is shining brightly over our heads, illuminating a table overflowing with Salada Russa, vinaigrette salad, and all manner of spicy garlic dill pickles. Our wine glasses are half empty, and the conversation is loud and raucous; my sister and I have placed bets on which of the grandparents will start the fight first. Despite the mounds of food, everyone is a bit hungry still, waiting for the main course of this al fresco lunch. And then she walks in, my mother, triumphantly holding a tray in her hands - in the centre is a baking dish filled with cold haddock in carrot lemon sauce. And the room quiets just a little bit.

My mother is not much of a cook. Besides stewed cabbage and strudel, she mainly sticks to simple salads, tried-and-true quiches and cheese platters. Yet fish is her pièce de résistance, the one thing that she pulls out during festive events that she knows everyone will ooh and ahh over.

In winter, she serves a whole salmon side, caked in cream and baked in high heat on a bed of potatoes until all of its juices have let out and flowed on the bottom of the tray. It's a sight to behold, but an even better experience to eat.

In summer, my mother goes to the local fishmonger and buys cheap white fish, which often tends to be haddock. She grates carrots, whole dozens of them, until the pile of carrot shreds by her cutting board passes the lowest shelf above her sink. Onions are chopped coarsely, and a whole host of lemon juice is squeezed into a little pitcher. And then she mixes it all together, letting the carrots and onions and lemon macerate and bake into a sauce that is silky and sweet and tart all at once. The fish, unable to resist any longer in the face of all that goodness, lets out one last cry of resistance before finally collapsing under the mound of delicious carrot lemon sauce. The whole thing is let to cool down in the fridge and served the next day, when the flavours have blended sufficiently and the cold haddock can truly shine.

When I asked my mother how she came up with her cold haddock in carrot lemon sauce, she hummed and hawed. She avoided my questions for months. She served me more fish. But eventually, she leaned in in a conspirational manner and whispered:

"It's based on your grandmother's recipe. But don't tell her of she'll let it go to her head."

Today, when I am standing in my little kitchen in Montreal, I can close my eyes and imagine that raucous table at my parents' yard in Israel. I can taste the white wine and the garlic hummus. I can hear my grandparents, fighting among them about the state of Russian politics. I can feel the fork in my hand, the same one I had used since I was a teenager and which I refuse to throw out, insisting food just tastes better on it. I can smell the flowers blooming all around us.

Or I can do one better: I can go to the local fishmonger and buy locally raised, Canadian haddock. I can read about the journey it makes from Georges Bay to my table. I can buy Quebec carrots from Nantes, colourful roots with their tops still attached and the smell of earth still on their bodies. I can use maple syrup to balance out the sourness of the lemon, if the carrots aren't sweet enough on their own.Like a true immigrant, I can create a dish that is at once a stark embodiment of my parents' house and their Russian cuisine, and the Canadian terroir in which I chose to make my home.

So I don't get homesick anymore. I just make cold haddock in carrot lemon sauce in the midst of the Canadian winter, and feel it all over again.

Recipe

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Cold haddock in carrot lemon sauce

Perfectly cooked haddock rests under a sauce of carrots, onions and lemon sauce that is silky, sweet and tart all at once. A perfect gluten-free, dairy-free one-pot meal.

Course Main

Cuisine Russian

Keyword Cold haddock, Cold haddock in carrot lemon sauce

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 225kcal

Author Ksenia Prints

Ingredients

• 1 kg Canadian haddock
• 2 pounds carrots
• 2 onions
• 4 garlic cloves
• 5 tomatoes
• 156 ml tomato paste
• 1 tablespoon paprika
• 2 bay leaves
• 1 tablespoon maple syrup or citrus marmalade
• 2 lemons juiced
• 1 bunch cilantro or parsley according to preference
• Salt & pepper to taste

Instructions

• Cut haddock into bite-sized pieces (about 2-3 inches in length and 1 inch in width). Salt fish slices. Preheat a large pan to high heat, adding 1 TB of Canola or grapeseed oil. Fry fish slices until they have browned on one side and come off the pan easily, about 2 minutes. Turn over and repeat until you have fried all the fish slices. Set aside.
• To prepare the marinade, grate carrots. Coarsely chop onions. Mix carrots with onions, tomatoes, garlic, tomato paste, spices, lemon juice and salt and pepper to taste. Add maple syrup or citrus marmalade, taste and correct seasonings as needed. Add to pan and cook until carrots have softened and sauce has became more liquid in consistency.
• Liberally coat the bottom and sides of a large covered baking dish with oil. Layer fish and sauce liberally. Bake, covered, at 400F for 20-30 minutes, until fish flakes easily with a fork.
• Let cool overnight in fridge. Serve cold. Bon Appetit.

Nutrition

Calories: 225kcal | Carbohydrates: 30g | Protein: 26g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 496mg | Potassium: 1088mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6807IU | Vitamin C: 44mg | Calcium: 77mg | Iron: 2mg

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"We're here!" she called. "But we can't find you on the intercom... Open the door!"

I looked out the window, trying to scope out the shapes of my friends. And there they were, huddled in the rain under the awning of the neighbouring building, trying in vain to find my name on the wrong intercom list.

"You're in the wrong building!" I called out, laughing. "Try again."

I couldn't go downstairs to open the door. I had berry salad with red onions, arugula, nuts and pomegranate arils sitting on the counter... And leaving that kind of thing alone just won't do.

Danielle and Aliea were some of the first guests to visit my apartment in its new, 'single girl' iteration. I am not sure whether they expected back issues of Cosmopolitan to be piled in the living room, empty wine bottles to fill my garbage bin, or a papier mache statue made out of used tissues to sit at my bedside.

"Your place feels different. There is a different energy here... a better one," Danielle mused, her delicate eyebrows rising slightly in surprise.

I looked around me - at the table with the knitting on it, the carefully laid out dinner table that's been getting more and more use in recent months, at the cat curled up comfortably in the grey POÄNG armchair. At the pile of books on the table, none of them dusty law tomes that have never been opened. At the soft light streaming through the windows, bathing everything in that cool, blueish winter light.

"Yeah, I guess it does," I said, a careful smile creeping to my face.

This berry salad with red onions, arugula, nuts and pomegranate arils is a riff on a salad I have been eating a lot lately. The trifecta at its base involves greens, berries and nuts - everything is changeable, and nothing is sacred. As befitting this 'single girl' life, I can never count on any ingredients to be in my fridge at a given time - or on having the time to process or cook those ingredients. In the absence of time and stability, I find comfort in the sweet taste of berries exploding in my mouth, in the interplay between crunchy nuts and soft, delicate greens, in the ease with which it all comes together.

You can use any berries you have on hand, though I am a fan of blackberries in fall and winter. Their tart, slightly rough flavour goes well with mounds of snow or torrential rain showers, at least in my mind. For these photos I had roasted peanuts on hand, but pistachios are my favourite, while almonds are the most economical and easily available option. The green I love the most here is arugula, though a spring mix also works well. Basically, this berry salad provides a palette, but it is up to you to choose the colours.

"Well, enough chatting. Let's eat," I said, gesturing for my friends to sit themselves down at my 'single girl' table.

And I wait until after the salad is done to tell them that maybe, I am not so single anymore. But that's a story for another day, and another salad altogether.

Recipe

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Berry salad with red onions, arugula, nuts and pomegranate arils

This berry salad is infinitely variable. The trifecta at its base involves greens, berries and nuts - everything is changeable, and nothing is sacred. The dressing here is tangy but delicate; feel free to increase the vinegar if you want something with more bite.

Course Salad

Cuisine vegan

Keyword berry salad

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 192kcal

Author Ksenia Prints

Ingredients

• 1 package arugula or another green mix of your choice
• 1 package blackberries or other berries of your choice
• ½ onion sliced
• ½ Arils of a pomegranate
• ¼ cup nuts of your choice chopped and toasted - pistachios, almonds or peanuts are my favourites
• 4 tablespoon olive oil
• 2 tablespoon white wine vinegar or raspberry vinegar
• 1 tablespoon honey
• 1 tablespoon mustard
• Salt & pepper to taste

Instructions

• Combine olive oil, vinegar, honey, mustard, salt and pepper in a jar, and shake until well combined.
• In a large bowl, layer remaining salad ingredients. Drizzle with dressing, and mix well to combine. Serve immediately.

Nutrition

Calories: 192kcal | Carbohydrates: 7g | Protein: 1g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 43mg | Potassium: 58mg | Fiber: 1g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.4mg

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In January, I flew to New York City to meet my best friend Einav, the same friend who shared her rice biryani and okra recipes with me years ago. Winter in the city has a particular feeling. Everyone walks faster. Coats brush against subway doors. Restaurants glow against the dark by five in the afternoon. We spent most of that trip eating, talking, and finding excuses to stay out longer than we planned.

One night, we booked dinner at abcV, the vegetarian restaurant from Jean-Georges Vongerichten. At first the menu looked restrained on paper. Then the meal completely blew our minds. This beet carpaccio became my second favorite dish of the evening, right behind a vegan and gluten free koji mont blanc that Einav and I kept talking about long after dinner ended. 

The dining room glowed in soft amber light, candles flickering across packed tables. Exposed wooden beams stretched above us, giving the space that old loft feeling Manhattan restaurants do so well. Every table around us buzzed with conversation and wine glasses clinking together. It felt alive in the way only New York dining rooms can feel alive.

And then this beet carpaccio arrived.

Paper-thin beets spread across the plate like ruby silk. Bright slices of watermelon radish caught the light. Capers and cornichons cut through the richness. In the center sat a green avocado cream so smooth it looked almost whipped. I remember taking the first bite and stopping completely. The texture was uncanny. Soft, rich, almost like cured meat. Einav looked at me immediately because she knew I was having the same thought.

I watched the cooks pressing the beets in the kitchen later that night, trying to understand how something so simple could feel so layered. Back home, I started testing my own version. The first attempts tore apart. Some were too thick. Others tasted flat. Eventually, I found the balance that gave the beets that silky texture while keeping their earthy depth intact.

My own kitchen leans toward beets often. I fold them into creamy beet risotto with goat cheese when I want something slower for dinner. During Hanukkah, I make beet latkes with dill crème fraîche, their color staining every towel in the kitchen while Leo and Lin steal crispy edges straight from the tray. On rushed afternoons, I spread leftovers onto tofu beet toast with herbs and lemon.

This beet carpaccio takes patience. Your hands get stained pink. The parchment slips around while pressing. Still, once the platter comes together, glossy with olive oil and scattered with capers, it feels worth every minute.

Ingredients

The beets carry the entire dish, so this is where quality matters most. I use vacuum-sealed cooked beets because they press thinly without crumbling apart the way freshly roasted beets sometimes do. They stay silky and flexible once flattened, which gives the carpaccio that almost cured texture I kept thinking about after eating it at abcV in New York. Medium beets work best since oversized ones can turn fibrous near the center. If vacuum-sealed beets are unavailable, you can roast fresh beets until fully tender, then chill them before slicing and pressing

The avocado becomes a soft, rich base against the earthy beets and sharp capers. Without it, the dish can lean too acidic. At home, I sometimes swap in whipped goat cheese or labneh when I want something closer to the tangy dairy flavors I grew up eating. Both work well, though avocado keeps the dish lighter and fully plant-based.

Shallots soften into the olive oil and add sweetness without overpowering the plate. I prefer them over raw onions because they stay delicate against the paper-thin beets. Very thinly sliced red onion can replace them if necessary, though I usually soak the onion briefly in cold water first to remove some bite.

See the recipe card for full list and exact quantities.

How to Make Beet Carpaccio

This beet carpaccio comes together through texture more than cooking. The pressing, layering, and balance between acidity and richness are what shape the final plate. Pay attention to how the beets feel as you flatten them and how the toppings settle across the surface. Here's how to make this recipe:

Slice the Beets Thinly

• Try to keep the slices even in thickness so they press consistently later. If some slices are much thicker, they can crack unevenly or stay too dense in the center.
• The slices should already feel flexible before pressing. If the beets seem dry or crumbly, they may be overcooked. If they feel overly wet, pat them dry gently with paper towels first so they do not slide around inside the parchment.

Press the Beet Slices Until Nearly Transparent

• Press slowly rather than all at once. You want the beet to stretch outward evenly instead of splitting immediately through the center.
• The finished slices should look thin enough for light to pass through slightly while still holding together when lifted. Small cracks around the edges are completely fine. If the beet sticks heavily to the parchment, it usually means there is too much moisture left on the surface.
• After a few rounds, the parchment will stain bright pink. I usually keep extra sheets nearby because the beet juice builds up quickly and can make later slices slippery.

Arrange the Beet Carpaccio on the Platter

• The surface should look layered and fluid, almost like folded fabric. Leaving small ripples and uneven edges makes the platter feel more natural once finished.
• Avoid stacking the slices too heavily in the center. Too many layers can make the carpaccio dense instead of delicate.

Mash the Avocado Until Smooth

• Mash the avocado with lemon juice, salt, and black pepper until smooth and creamy. The mixture should spread easily with the back of a spoon without feeling stiff or chunky.
• If the avocado still has visible firm pieces, keep mashing. Those firmer bits become noticeable against the soft texture of the beets. On the other hand, adding too much lemon juice too quickly can make the mixture loose and watery instead of creamy.

Spoon or Pipe the Avocado Over the Beets

• This helps distribute the richness evenly throughout the plate.
• As the avocado settles, it should hold soft shape on top of the beets without sliding off completely. If it spreads too quickly, the avocado may have been overmixed or too ripe.

Combine the Capers and Shallots

• Top the carpaccio with diced toppings.
• If you want, you can mix the shallots and capers together in a bowl first. This keeps the sharper flavors balanced instead of concentrated in certain bites.

• The shallots should smell slightly sweet rather than harsh. If they taste too strong raw, let them sit in cold water for a few minutes and drain well before mixing.

Add the Cornichons and Watermelon Radish

• If you have them, scatter thin slices of cornichons and watermelon radish across the carpaccio. Their crunch matters here because most of the dish stays soft and silky.
• Keep the slices thin. Thick radish pieces can overpower the beets completely, while oversized pickle slices make the plate feel too salty in certain bites.

Drizzle With Olive Oil

• You want enough to give the beets a glossy finish without pooling underneath them.
• Too much oil can weigh down the lighter textures and mute the acidity from the capers and lemon.

Finish With Salt and Black Pepper

• The salt sharpens the sweetness of the beets and brightens the avocado.
• Be careful not to salt too early. The beets begin releasing moisture quickly once seasoned, which softens the platter and dulls the texture.

Serve Immediately

• As it sits, the beet juice slowly spreads into the avocado and softens the toppings. It still tastes good later, though the plate loses some of the structure that makes it feel special fresh from the kitchen.

Storage

This beet carpaccio is best served fresh. Once salted, the beets release moisture that softens the avocado mixture over time. Leftovers can be refrigerated in an airtight container for up to 1 day, though the radishes and cornichons lose some crunch. I like placing a paper towel under the lid to absorb extra moisture. 

For the best texture, store the beet slices and avocado mixture separately, with plastic wrap pressed directly onto the avocado to slow browning. I do not recommend freezing the assembled carpaccio. The beets turn watery after thawing, though pressed beet slices alone can be frozen for up to 1 month. 

FAQs

Recipe

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Beet Carpaccio à la Jean-Georges Vongerichten

Silky beet carpaccio layered with avocado cream, radish, and capers for a restaurant-style appetizer.

Course Appetizer

Cuisine Italian

Keyword Beet Carpaccio

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 259kcal

Author Ksenia Prints

Equipment

• Sharp knife or mandoline
• Tortilla press or meat mallet
• Parchment paper
• Cutting Board
• Small mixing bowl
• Spoon or piping bag
• Serving platter

Ingredients

• 5 medium vacuum-sealed beets
• 1 avocado
• 2 tbsps lemon juice
• 2 shallots minced
• 2 tbsps caper or caper berries chopped or sliced
• ½ lemon zest of
• 1 tablespoon grainy Dijon mustard
• 3 Cornichons sliced, optional
• 1 Watermelon radish sliced, optional
• 2 tbsps olive oil divided
• ½ teaspoon Flaky sea salt
• ¼ teaspoon Black pepper to taste

Instructions

Slice the Beets

• Slice the cooked beets into very thin rounds using a sharp knife or mandoline. Try to keep the slices even so they press uniformly later. If the slices are too thick, they stay dense instead of becoming delicate.

Press Until Thin

• Place each beet slice between sheets of parchment paper and flatten using a tortilla press or meat mallet. Press slowly so the beets spread outward evenly rather than splitting through the middle.

Arrange on the Platter

• Lay the pressed beet slices across a serving platter, slightly overlapping them like folded fabric. Leaving small ripples and uneven edges makes the carpaccio feel more natural once assembled.

Make the Avocado Cream

• In a blender, blend the avocado with lemon juice, flaky salt, and black pepper until smooth. The mixture should feel creamy and spreadable without large chunks remaining. If it looks watery, the avocado may be overly ripe.

Add the Avocado

• Spoon or pipe the avocado mixture across the beet slices in smaller sections instead of one large pile.

Finish the Carpaccio

• Scatter diced shallots, caper berries, lemon zest, and grainy Dijon mustard across the beet slices. Add thin slices of cornichons and watermelon radish if using.

Drizzle and Season

• Drizzle lightly with olive oil, then finish with flaky sea salt and black pepper. Too much oil can weigh the dish down, so keep the drizzle light.

Serve Immediately

• Serve right away while the textures still feel distinct. The beets should stay cool and supple, the avocado creamy, and the radishes crisp.

Video

Nutrition

Calories: 259kcal | Carbohydrates: 30g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 640mg | Potassium: 1111mg | Fiber: 11g | Sugar: 17g | Vitamin A: 161IU | Vitamin C: 33mg | Calcium: 64mg | Iron: 3mg

The post Beet Carpaccio à la Jean-Georges Vongerichten appeared first on At the Immigrant's Table.

Whether you know them from Disney's Encanto film or from your travels to Colombia or Venezuela, these little Latin versions of grilled cheese taste amazing when coming off the skillet! Stuff these with mozzarella cheese, queso fresco or Jarlsberg cheese, and enjoy little bites of cheese goodness hot off the griddle.

Cook arepas de queso on a griddle and top them up with your favourite South American fixings - avocado, tomato, onions, more corn and a couple of delicious salsas - and feel the deliciousness of this crispy on the outside, gooey on the inside cheese arepas recipe. Discover the cuisine made popular by the movie Encanto with this traditional recipe!

This post is sponsored by Jarlsberg cheese, and contains affiliate links. Thank you for supporting the companies that make this blog possible.

What are arepas de queso?

Arepas con queso (Cheese arepas, also called arepas de queso in Colombia and Venezuela) are fritters that are made out of ground and precooked corn flour (masa de arepa), mixed with shredded cheese and cooked on a griddle.

For more arepas recipe, see my arepas de choclo recipe and my mother-in-law's Colombian arepas.

Colombian arepas are often served warm and eaten for breakfast, slathered with butter and more cheese on top. They are often had with hot chocolate or Colombian fruit salad, another staple of Colombian food.

Discovering arepas con queso in Colombia

My first time arriving in Colombia also happened to be the first time I saw my normally gentle boyfriend truly lose his cool.

"What did I say, mom? What did I say?" he proceeded to yell into the hand-held phone, the cool night air entering the car through the barely open taxicab window, intermingled with the faint scent of rotting fruit and smog.

"I told you NOT to come to the airport, didn't I? And what did you do?" I let my fingers intertwine with his, trying to put all the certainty I wasn't even close to feeling into that one small gesture. The nighttime streets of Bogota passed outside the window, all curves and gentle inclines, the street lamps blinking as though winking at us, conspiratorial.

"Now we have to sit outside and wait for you." SLAM, the phone went into the car seat. A few deep breaths were the only sound audible in the car, except the ticking of the driver's turning signal.

"I warned you, didn't I?" he looked at me, speaking in his usual, quiet voice, his eyes pleading with me not to judge, to understand, to contain his emotions, which suddenly seemed too big and strong for this tiny, rickety taxi barreling dangerously through the streets of Bogota.

"Estamos aquí, señor," the cab driver said in his brusque, clear Colombian Spanish, bringing us back to reality: the gated neighbourhood we arrived in, the youngsters playing soccer at 11 PM, the tiny, makeshift bar on the corner, seemingly populated solely by the owner's best friends.

The Colombian cheese arepas con queso glistening in the glass display cases alongside Colombian baked plantains and Colombian desserts, little golden rounds of fried corn dough holding within them melted treasures.

We lifted our suitcase from the trunk and walked to the entryway, never letting go of each other's hands.

My first time tasting an arepa colombiana came my first morning in Bogota, when, with the stresses of the previous night forgotten, my husband's mom proceeded to heat us up a mountainous pile of arepas stuffed with cheese. 

My first bite into these warm golden pockets was met with a squirt of melted cheese, a burning sensation that was totally worth it for the intoxicating taste of gooey, stringy cheese inside.

It was love at first cheesy corn cake.

After that, we proceeded to buy cheese arepas at various little vendors - for breakfast in the small, sleepy town of Villa de Leyva, alongside boiling-hot aromatica, the local tea made up of a random selection of herbs and plants that never seemed to repeat itself.

I developed this arepas de queso recipe after watching my mother-in-law make them many times. My first time making arepas was not an immediate success, and I encourage you to experiment with this recipe a few times until you get the technique just right! I am thrilled to finally share this melty, cheesy, traditional Colombian recipe with you! 

What is the difference between arepas and pupusas?

Arepas are one of the most popular recipes in Latin America, and many countries have their own version of this Latin grilled cheese sandwich. 

Like Colombian arepas con queso, pupusas are also little corn cakes, often made with cheese. They are most usually Dominican in origin.

However, while cheese arepas are made out of masa de arepa, pupusas are made out of masa harina. They are drier and usually less sweet than cheese arepas.

Recreating Colombian arepas con queso at home

This authentic arepas recipe was brought back from my experiences in Colombia. 

There, I had freshly baked Boyaca-style cheese arepas that could barely contain the inviting fragrance of the corn-and-cheese patties inside.

They were great alongside Colombian ensalada de frutas or beautiful Colombian pear ceviche for a lunchtime snack in the market of Chiquinquira.

It's only natural that I sought to recreate these little tastes of goodness upon my return to cold, wintery Montreal in mid-February.

After trying with a few different cheeses, we finally settled on the Norwegian Jarlsberg cheese as the perfect arepa toppings for our authentic Colombian cheese arepas.

The nutty taste of this otherwise mild, golden cheese is a perfect accompaniment to the sweetness of the white cornmeal. Its beautiful melting qualities made the experience of biting into one golden, fried cheesy corn cake a moment worthy of a celebration.

Making cheese arepa at home is a surprisingly quick, simple affair that will allow you to explore the cuisine of that incredible country, with which I fell in love upon first bite.

Arepa con queso Ingredients

This recipe calls for:

• warm water - any water will do, but make sure it is warm and not boiling hot or cold. This will enable you to shape the cheese arepas better.
• Pre-cooked white or yellow arepa flour, also known as masa de arepa - Goya and P.A.N are common masa de arepa brands in North America. You can find them in Latin or Asian stores, or on Amazon. They have a light, sweet corn flavor that is subtle yet delicious.
• Cheese, grated - you can use Jarlsberg cheese, shredded mozzarella cheese, or even queso fresco for best results
• vegetable oil or melted butter - use a good salted butter, or choose a flavorless oil like sunflower oil, or grapeseed oil.
• Salt - used to flavor the arepas de queso.

See recipe card for exact measurements.

How to Make Arepas con Queso Recipe

Make the dough:

Pour water into a large bowl. Add arepa flour, a teaspoon of salt, oil, Jarlsberg cheese, and mix thoroughly to combine. Cover with a towel and let the dough rest for five minutes.

Working with moist hands, remove about 3 tbsps worth of dough, knead the dough, and flatten it between your palms. Add 1 tablespoon of cheese in the middle, and top with a handful more dough, gently pressing the dough over to cover the cheese in the dough and form a patty about ¼ inch thick.

Shape the arepas:

If you're after those perfectly shaped Colombian arepas, place each ball of dough between 2 sheets of wax paper or plastic wrap and flatten them to ¼ inch with a heavy cast iron pan. Repeat until you're out of dough and cheese, transferring prepared arepas to a large platter.

Cook the arepas:

Preheat your budare (special arepas pan), griddle or cast iron pan to medium heat. Season with oil or butter to prevent them from sticking. Add the arepas and cook about 5 minutes on one side. Then, another 5 minutes on the second side, until you achieve golden-brown colour and a beautiful char in spots. The best arepas tend to stick to the griddle until they are ready to be flipped, so don't rush it!

Serve Arepas Con Queso with toppings

To serve arepas de queso, cut them in half and put your favourite toppings inside - this is the way Venezuelan arepas are traditionally eaten, but I like it even more than just eating them plain. If not serving right away, transfer them to a 200 F oven to keep warm.

Drizzle with Colombian pico de gallo and spicy aji.

How to stuff a cheese arepa colombiana?

Most of the time, Colombians arepas are had warm, with a pat of butter. This is one of the simplest ways to eat arepas. It's delicious and easy with all that melty cheese!

But when you want to go all out, you can top your cheese arepas with toppings. Or even better, stuff them, as they do in Venezuela.

Whether you put things inside your arepa, making a Venezuelan arepa, or on-top, like a Colombian, here are some of my favourite ideas for arepas fillings and what to eat with arepas:  Colombian Aji is a must with arepas! Avocado, beans, beef, chicken, corn, more cheese, tomatoes, or better yet, Pico de Gallo (also known as empanada sauce). 

Storing Cheese Arepa Con Queso: 

Store leftover arepas de queso in an airtight container in the refrigerator for up to 3 days. To reheat, warm them on a skillet over medium heat for a few minutes on each side until heated through. Alternatively, place them in a 350°F (175°C) oven on parchment paper for about 10 minutes total time. Avoid microwaving, as it can make the texture rubbery. For longer storage, freeze cooked arepas in a single layer. Then transfer them to a freezer bag and reheat directly from frozen on a skillet or in the oven.

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Authentic Colombian cheese arepas with all the fixings

Naturally gluten-free, arepas con queso are little golden pockets of corn flour and delicious Jarlsberg cheese that will melt in your mouth with each bite. Cook them on a griddle and top them up with your favourite South American fixings - avocado, tomato, onions, more corn and a couple of delicious salsas - and feel the deliciousness of gooey-on-the-inside, crispy-on-the-outside fried Colombian cheese arepas.

Serve with my pico de gallo: https://immigrantstable.com/2018/05/03/authentic-colombian-pico-de-gallo-v-gf-paleo/

Serve with my aji hot sauce: https://immigrantstable.com/2018/05/18/spicy-colombian-aji-the-best-hot-sauce/

Course Appetizer, first, Main, Main Course, Side Dish

Cuisine Colombian

Keyword cheese, Colombia, colombian, fall, gluten-free, Jarlsberg, spring, summer, vegetarian, winter

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 358kcal

Author Ksenia Prints

Ingredients

Colombian cheese arepas:

• 1 cup warm water
• 1 cup pre-cooked white or yellow arepa flour also known as masa de arepa - Goya and P.A.N are common brands in North America
• 1 cup Jarlsberg cheese grated
• 1 tablespoon oil
• Pinch salt

Toppings:

• ¼ cup Jarlsberg cheese grated
• 1 ripe avocado sliced
• ½ pint of cherry tomatoes cut in half
• ½ red onion diced finely
• Fresh cilantro chopped finely
• Green onion sliced into thin circles
• ½ cup Colombian pico de gallo (or your favourite salsa)
• ⅛ cup Colombian aji (https://immigrantstable.com/2018/05/18/spicy-colombian-aji-the-best-hot-sauce/, or your favourite hot sauce)

Instructions

• Pour water into large bowl. Add arepa corn flour, salt, oil, ½ cup of Jarlsberg cheese, and mix thoroughly to combine. Cover with a towel and let dough rest for five minutes.
• Working with moist hands, remove about 3 tbsps worth of dough and flatten them between your palms. Add 1 tablespoon of cheese in the middle, and top with a handful more dough, gently pressing to seal the cheese inside and form a patty about ¼ inch thick. If you're after those perfectly shaped arepas, place each arepa ball between 2 sheets of wax paper or plastic wrap and flatten them to ¼ inch with a heavy cast iron pan. Repeat until you're out of dough and cheese, transferring prepared arepas to a large platter.
• Preheat your budare (special arepas pan), griddle or cast iron pan to high heat. Season with oil or butter. Place the arepas in the pan and cook about 5 minutes on each side, until you achieve golden-brown colour and a beautiful char in spots.
• To serve arepas, cut them in half and put your favourite toppings inside. Drizzle with Colombian pico de gallo and aji.

Nutrition

Calories: 358kcal | Carbohydrates: 30g | Protein: 13g | Fat: 22g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 242mg | Potassium: 468mg | Fiber: 6g | Sugar: 2g | Vitamin A: 676IU | Vitamin C: 20mg | Calcium: 308mg | Iron: 3mg

The post Authentic Colombian Arepas con Queso recipe (Cheese arepas) appeared first on At the Immigrant's Table.

Whether you are camping or grilling salmon on a charcoal barbecue, this unique method of cooking salmon over fire is going to be a game-changer. If you love grilled fish, you might want to try my Mediterranean Whole Grilled Mackerel recipe!

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Discovering Norwegian salmon cooking techniques

A roaring fire, sending sparks into the air. Burning wood, crackling and spitting with each additional log. And the spittle of juices dripping off a big piece of salmon, falling back onto the coals in a cascade of smoke and flame.

The first time I tasted fire-cooked Norwegian salmon was in a Christmas market in Lubeck, where I went during the holiday season a few years ago. I began drooling as soon as I saw the massive chunks of Norwegian salmon fish cooking over the open fire.

I watched in awe as burly men added coals and stirred logs, producing a burst of flames that would send rivulets of juice dribbling down onto the open flames. The smell alone was intoxicating, more appealing to me than any glass of mulled wine.

Served with potatoes and a delicate cream sauce, Norwegian fire-grilled salmon was everything I could have wished for on a cold winter day.

Authentic Viking salmon cooking method

For two years, I dreamed of recreating my own Nordic fire-grilled salmon at home.

I began researching this unique salmon grilling method, and discovered it dates back to Viking times. It is called plankefisk, or the art of slow roasting salmon on a plank. Plankefisk på bål is plank fish over a campfire.

It is a method for cooking Norwegian salmon, Scandinavian salmon, and generally can be thought of as a Viking Nordic salmon recipe.

Originally in Viking times, Norwegian salmon was nailed to the board with wooden nails that were especially whittled, but in modern times wires or metal strips are often used.

Uncovering the method for modern fire cooked Norwegian salmon

My husband and I brainstormed various ideas on how we could replicate the contraption that enabled the Viking fire-grilled salmon to cook so expertly on an open flame.

Whether we were cooking salmon over a campfire or cooking salmon on a charcoal barbeque, we wanted the results to be easy, delicious and authentic to original Viking recipes.

How to build the contraption for Norwegian salmon cooking over a fire

After enough planning, we finally headed down to a local hardware store and purchased the necessary supplies:

• two grilling planks of your choice of wood (this is the cheapest batch of cedar grilling planks I found; if you'd like to purchase less than 12, this is a good option).
• an untreated craft wire;
• Regular coal (avoid briquettes for a more natural, longer burn); and
• barbecue wood chips (optional - it gives the fish an additional smoky taste).

We then purchased some fillets of fish with the skin on - we tried both salmon and trout, and both turned out expertly.

And on New Year's Eve, off to work we went on making Nordic fire-grilled salmon.

And after many times of cooking this fish since then, I can honestly say this is the best way to grill salmon with skin.

Why you need to try this Scandinavian salmon recipe for cooking fish over fire

Try this Scandinavian salmon recipe the next time you are looking for a dish that is:

• Engaging - watching this ancient Viking salmon grilling method turns a simple gathering into a real winter festivity, or a summer campfire salmon cookout into a celebration!
• Authentic - this salmon recipe and salmon grilling technique date back to ancient Viking times!
• Beautiful - with the flames dancing on the salmon, it makes for quite a show.
• Produces juicy salmon - without direct contact with heat, the salmon retains its juiciness and maintains flavor.

This Nordic salmon recipe is a recipe for special occasions that comes together quickly once you have all the supplies - and that makes quite a show!

What to serve with this Norwegian salmon recipe

In Viking times, fire grilled salmon was served with Rugbrød (Rye Bread with Smoked Barley). You can try serving it with another ancient bread technique - Italian sourdough.

I like to serve it with potatoes and cream sauce for an authentic gluten-free grilled Norwegian salmon dish.

You can also make a sauce out of mayonnaise, cream, mustard and dill for another authentic Scandinavian salmon recipe. (see the recipe in the Notes section!)

Served with some hot toddy or a glass of gluhwein, Nordic fire-grilled salmon is the perfect dish for your winter gatherings.

Ingredients

• Large salmon fillets, skin-on - grab a big side of salmon, but make sure the skin is on. Trout will also work well here.
• Potatoes - you can use any potatoes you have on hand, but I like white potatoes. Peel them before serving.
• Cream - regular 15% cooking cream or the non-dairy cream of your choice will do.
• wild garlic or oregano (optional) - you can also use watercress for authentic Viking salmon preparation. This adds a touch of flavor and color to this delicious salmon recipe.
• salt
• pepper

See recipe card for exact quantities.

Equipment

• grill or open campfire
• grilling planks
• craft wire
• Drill

Instructions

To prepare Viking open fire grilling station:

Soak grilling planks in water for at least one hour.

Using an electric drill, drill holes along the short edge of two grilling planks. The holes should be about double the diameter of your chosen craft wire. Pass wire through both grilling planks, tying them together - this should look like a spiral-bound notebook.

Fire up your charcoal barbecue or campfire, getting it to a high heat and an open flame.

Pat fish fillets dry.

To cook Norwegian salmon recipe:

Lay one salmon fillet along each grilling plank, facing each other (the two fish should be on the inside of a triangle created by the planks when they stand). Secure each piece of fish to its grilling plank using several rows of craft wire. Turn plank face-side down to ensure fish stays on.

Let fish cook for 30 minutes, stoking the fire periodically to maintain a lively, strong flame. After about 30 minutes, turn the planks top to bottom for even cooking.

With red charcoals burning, add flavored smoke wood chips - this will release the aroma of the wood.

Stand the grilling planks upright on top of the barbecue or around the open-flame campfire, forming a triangle. Try to ensure the flame isn't touching the fish - you should even be able to hold your hand to the fish without it burning.

Norwegian salmon is cooked when the flesh is soft and cooked through, after about 1 hour total. Remove from flame at this point - the fish will continue cooking as it rests, so take care not to overcook.

To prepare potatoes:

• Boil peeled potatoes in a large pot with salted water, about 20 minutes.

How to serve Fire-grilled Nordic salmon:

Slice potatoes into circles. Arrange on a plate. Top with a piece of the Nordic fire grilled salmon. Drizzle generously with cream - it should permeate everything! Sprinkle with salt, pepper, chopped wild garlic or oregano before serving.

Adaptation: Try this Norwegian salmon sauce!

You can also make a Norwegian salmon sauce out of ½ cup of mayonnaise, 2 tablespoons sour cream, 1 teaspoon Dijon mustard, the juice of half a lemon and a handful of chopped dill.

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Nordic fire-grilled salmon with potatoes and cream

Cooked over an open fire, Nordic fire-grilled salmon with potatoes and cream is an elegant and captivating dish for the most special winter gatherings.

Course Fish, Main, Main Course

Cuisine dairy-free, German, Germany, Nordic, norwegian, Scandinavian

Keyword barbecue, barbeque, campfire, chantilly cream, German, gluten-free, grilling, potatoes, salmon, summer, trout, winter

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Soaking time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 people

Calories 331kcal

Author Ksenia Prints

Equipment

• grill or open campfire
• grilling planks
• craft wire
• Drill

Ingredients

• 2 large salmon fillets, skin-on trout will also work well
• salt
• pepper
• 8-10 potatoes peeled
• 250 ml cream
• wild garlic or oregano

Instructions

To prepare Viking open fire grilling station:

• Soak grilling planks in water for at least one hour.
• Using an electric drill, drill holes along the short edge of two grilling planks. The holes should be about double the diameter of your chosen craft wire. Pass wire through both grilling planks, tying them together - this should look like a spiral-bound notebook.
• Fire up your charcoal barbecue or campfire, getting it to a high heat and an open flame.
• Pat fish fillets dry.

To cook Norwegian salmon recipe:

• Lay one salmon fillet along each grilling plank, facing each other (the two fish should be on the inside of a triangle created by the planks when they stand). Secure each piece of fish to its grilling plank using several rows of craft wire. Turn plank face-side down to ensure fish stays on.
• Let fish cook for 30 minutes, stoking the fire periodically to maintain a lively, strong flame. After about 30 minutes, turn the planks top to bottom for even cooking.
• With red charcoals burning, add flavored smoke wood chips - this will release the aroma of the wood.
• Stand grilling planks upright on top of barbeque or around the open flame campfire, creating the shape of a triangle. Try to ensure the flame isn't touching the fish - you should even be able to hold your hand to the fish without it burning.
• Norwegian salmon is done cooking when it is soft and the flesh has fully cooked, after about 1 hour total. Remove from flame at this point - the fish will continue cooking as it rests, so take care not to overcook.

To prepare potatoes:

• Boil peeled potatoes in a large pot with salted water, about 20 minutes.

To serve:

• Slice potatoes into circles. Arrange on a plate. Top with a piece of the Nordic fire grilled salmon. Drizzle generously with cream - it should permeate everything! Sprinkle with salt, pepper, chopped wild garlic or oregano before serving.

Notes

For another Viking salmon preparation, you can also make a Norwegian salmon sauce out of ½ cup of mayonnaise, 2 tablespoons sour cream, 1 teaspoon Dijon mustard, the juice of half a lemon and a handful of chopped dill.

Nutrition

Calories: 331kcal | Carbohydrates: 38g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 40mg | Potassium: 1135mg | Fiber: 5g | Sugar: 3g | Vitamin A: 483IU | Vitamin C: 42mg | Calcium: 51mg | Iron: 2mg

The post Fire-grilled Nordic salmon recipe appeared first on At the Immigrant's Table.

Every summer, there was a family on our street that ran their sprinkler for hours. Not for the grass. The lawn had usually given up by July anyway. The sprinkler became the neighborhood clock.

The moment the water started spraying, children appeared from nowhere. Bicycles clattered onto driveways. Flip-flops slapped against the pavement. Popsicles dripped down wrists faster than anyone could eat them. Leo and Lin would run outside before I even had time to finish tying Lin's hair, already asking if their friends were coming.

F stayed near the grill, the same way he always does, checking the propane and moving chairs into the shade. I would stay in the kitchen with the windows open, preparing whatever would greet everyone after hours of running through the water.

Summer felt generous like that. 

One neighbor often came back from the park carrying sliced watermelon. Another family would send over grilled corn wrapped in napkins. Nobody kept score. Plates moved back and forth across fences without much thought. Somewhere along the way, I started sending over these whole grilled mackerel packets. People loved them.

Maybe it was because mackerel belongs outdoors. Maybe because opening the foil releases that first rush of steam scented with rosemary and lemon. Or maybe because meals eaten after hours of sunshine always seem to disappear faster.

This foil-grilled mackerel with garlic, rosemary, and thyme reminds me of those afternoons. You marinate the fish, seal everything inside, and let the grill do its work while everyone else is busy chasing water, shade, or one last game before dinner.

Growing up around Russian and Ukrainian cooking, whole fish never felt unusual. Fish appeared on holiday tables and Friday evenings, sometimes baked, sometimes pickled, sometimes served cold with potatoes and herbs. Later, I noticed how whole fish carried a similar sense of gathering around the table. Fresh herbs, citrus, and simple preparations allowed the fish itself to remain the center of attention.

It shaped recipes like my Nordic fire-grilled salmon, which we often make when friends come over during long summer evenings. It led to the whole fish with pomegranate molasses that brings Middle Eastern flavors to the table with sweet and tangy notes. On quieter nights, I return to classic white fish in white wine sauce, the kind of dinner that feels gentle after a busy day.

This foil-grilled mackerel belongs to the hottest part of summer. The fish marinates while children play. It cooks gently inside its foil packet while conversations drift across fences. By the time everyone settles around the table, the flesh has become tender and fragrant with garlic, rosemary, thyme, and lemon.

For me, that is what summer food should do. It should allow you to spend more time with people and less time managing dinner.

Ingredients

Whole mackerel is what makes this recipe work. I always look for fish with clear eyes and firm flesh because the natural oils in mackerel keep it moist over the grill. Growing up around Mediterranean and Israeli cooking taught me that oily fish are among the easiest whole fish to cook outdoors because they stay tender even over strong heat. Sardines or whole trout can step in if mackerel isn't available, though they have a lighter flavor and cook a bit faster.

Garlic gives the fish its direction. As it cooks inside the foil packet, it softens and mingles with the juices from the fish and lemon. I learned early on that minced garlic works better here than large slices because it slips into the cuts made along the sides and seasons the flesh more evenly. Shallots can work in its place, though the flavor will be softer.

Fresh rosemary and thyme are the herbs I come back to every summer. Their fragrance reminds me of grilled fish served along the Mediterranean coast, where simple herbs often do most of the work. I tuck extra sprigs inside the cavity because they perfume the fish as it cooks. Oregano or parsley can replace them, though rosemary brings a deeper aroma that pairs especially well with mackerel.

See the recipe card for the full list and exact quantities.

How to Make Whole Grilled Mackerel with Garlic, Rosemary, and Thyme

Whole grilled mackerel is one of those recipes that rewards paying attention to small details. The foil packet does much of the work, though there are a few visual cues that make the difference between fish that stays succulent and fish that cooks too far. Here's what to look for along the way:

Mix the Herb Marinade

• The marinade should smell bright and fragrant, with the rosemary standing out first.
• Because mackerel has rich flesh, it can handle plenty of herbs without becoming overwhelmed. Don't worry if bits of garlic and herbs float rather than fully combining. The oil will carry them where they need to go.

Prepare and Score the Fish

• Drying matters more than many people think. Excess moisture prevents the marinade from clinging to the fish.
  • The cuts should be shallow, enough to expose the flesh without cutting all the way through. I learned after several summers of grilling whole fish that deeper cuts can cause the fish to break apart when serving.
• The skin should still feel firm and intact.

Season Inside and Out

• As the fish rests, the herbs begin scenting the flesh from the inside. You want everything lightly coated rather than swimming in marinade. Too much liquid can dilute the natural flavor of the fish.
• During the marinating time, the skin will take on a glossy appearance and the garlic aroma will become more pronounced.

Bring the Fish Closer to Room Temperature

• Heat the grill to medium-high heat and remove the fish from the refrigerator shortly before cooking.
• Cold fish placed directly on a hot grill often cooks unevenly. Allowing it to lose some of its chill helps the flesh cook more consistently from edge to center.
• Meanwhile, the grill should feel properly heated. A grill that is too cool creates excess steam and prevents the fish from developing its full flavor.

Build the Foil Packets

• Place each fish on a sheet of heavy-duty foil and drizzle any remaining marinade over the top. Fold and seal the foil securely, leaving a little room around the fish.
• That empty space inside the packet is important. The fish needs room for steam to circulate. The packet should resemble a loose envelope rather than something tightly wrapped.
• If the foil presses directly against the fish everywhere, the flesh may cook unevenly.

Grill Until the Packets Puff Slightly

• Place the packets on the grill and close the lid.
• After some time, you may notice the packets puffing slightly. That is a good sign. Inside, the lemon releases moisture, the herbs perfume the fish, and the natural oils from the mackerel mingle with the marinade.
• Turn the packets carefully halfway through cooking. Heavy-duty foil helps prevent tearing, though I still use tongs and support the bottom with a spatula when flipping.
• Because mackerel is naturally rich, it cooks quickly. I usually begin checking a little early during the second side rather than waiting until the last minute.

Check for Doneness Carefully

• The flesh should look opaque instead of translucent and should separate easily when nudged with a fork. If it still appears glossy and slightly raw near the backbone, close the packet again and continue cooking for several more minutes.

• Try not to rely only on time. Size varies from fish to fish, and mackerel can go from perfectly cooked to dry faster than many white fish.

Crisp the Skin, if Desired

• If you enjoy crisp skin, carefully open the packets near the end of cooking and transfer the fish directly onto the grill grates.
• Two or three minutes are usually enough. Watch closely during this step because the skin darkens quickly thanks to the natural oils in the fish.
• You are looking for lightly blistered skin rather than heavily charred patches.

Let the Fish Rest Before Serving

• As the fish sits, the juices settle back into the flesh. Rushing this stage can cause those juices to run onto the plate instead of staying inside the fish.
• When you finally open the packets, you'll find a fragrant mixture of lemon, herbs, and fish juices pooled at the bottom. I always spoon that liquid over the top before serving. It carries some of my favorite flavors in the entire dish and reminds me why foil-grilled fish has become one of our summer traditions.

Storage

Store leftover whole grilled mackerel in an airtight container in the refrigerator for up to 2 days. I like to keep some of the cooking juices with the fish, as they help prevent it from drying out. When ready to eat, reheat gently in a low oven or enjoy it cold, flaked into salads or grain bowls. High heat tends to dry the flesh, so avoid prolonged microwaving.

For longer storage, remove the meat from the bones and freeze it in a freezer-safe container for up to 2 months. Keeping the fish boneless before freezing makes it much easier to use later. Thaw overnight in the refrigerator before reheating gently. The texture will be a bit softer after freezing, though the garlic, herbs, and lemon still come through nicely.

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Whole Grilled Mackerel

Whole grilled mackerel with lemon and herbs cooks in foil for a tender, easy summer dinner.

Course Fish, Main Course

Cuisine Mediterranean

Keyword Whole Grilled Mackerel

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Marinate Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 2 servings

Calories 927kcal

Author Ksenia Prints

Equipment

• Grill
• Medium bowl
• whisk or fork
• Sharp Knife
• Cutting Board
• paper towels
• Heavy-duty aluminum foil
• tongs
• Spatula
• Fork

Ingredients

For the Herb Marinade

• 3 tablespoons extra virgin olive oil
• 4 garlic cloves minced
• 1 tablespoon fresh rosemary finely chopped
• 1 tablespoon fresh thyme leaves
• Juice of 1 lemon
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Fish

• 2 whole mackerel about 1 pound each, cleaned and gutted
• 1 lemon sliced into rounds
• 4 fresh rosemary sprigs
• 4 fresh thyme sprigs

Instructions

Prepare the Herb Marinade

• Whisk together the olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper. The mixture should smell bright and fragrant, with bits of herbs suspended throughout the oil.

Prepare the Fish

• Rinse the whole mackerel and pat them very dry with paper towels. Using a sharp knife, make three shallow diagonal cuts on each side of the fish. These slashes help the marinade season the flesh more evenly.

Season and Marinate

• Rub the herb mixture inside the cavities, into the cuts, and all over the skin. Tuck lemon slices along with rosemary and thyme sprigs inside each fish. Refrigerate for 30 minutes to allow the flavors to settle into the flesh.

Heat the Grill

• Preheat the grill to medium-high heat, around 400°F. Remove the fish from the refrigerator about 10 minutes before cooking so they lose some of their chill.

Build the Foil Packets

• Place each fish in the center of a sheet of heavy-duty foil. Spoon any remaining marinade over the top. Fold and seal the packets tightly around the edges, leaving some room inside so steam can circulate while cooking.

Grill the Fish

• Place the packets on the grill and close the lid. Cook for 15 minutes, then carefully turn the packets and continue cooking for another 12 to 15 minutes. The packets may puff slightly as steam builds inside.

Check for Doneness

• Open one packet carefully, directing the steam away from yourself. The flesh should appear opaque and separate easily with a fork. If it still looks shiny near the backbone, reseal the packet and cook a few minutes longer.

Rest and Serve

• Allow the packets to rest for 3 to 5 minutes before opening completely. Transfer the fish to plates and spoon the fragrant juices from the bottom of the foil over the top before serving.

Nutrition

Calories: 927kcal | Carbohydrates: 8g | Protein: 92g | Fat: 57g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 27g | Cholesterol: 212mg | Sodium: 1553mg | Potassium: 1961mg | Fiber: 2g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 45mg | Calcium: 149mg | Iron: 7mg

The post Mediterranean Whole Grilled Mackerel With Lemon and Garlic appeared first on At the Immigrant's Table.

The first time I tried to help my grandmother cook, I was maybe seven, and certain I already knew how. She was making something with red lentils, the way she did at least once a week. She handed me the smallest onion she could find and a knife she clearly did not trust me with. My pieces came out the size of dice, while hers always came out the size of grains of rice.

I remember her glancing down at my cutting board, sighing with that familiar disappointment she reserved for husbands and grandchildren. She said in Russian that the onion would cook eventually, no matter what shape I gave it. Then she scooped my uneven pile into the pot without another word.

The onions cooked first, then the garlic, then the red lentils with a splash of water and a heavy pinch of ground cumin she never measured. She would taste, frown a little, add salt, taste again, and finally nod at the pot as if it had passed an exam. We made that same pot so many times that I stopped thinking of it as cooking. By the time I was thirteen and suddenly the one feeding everyone at home, I realized she had handed me a recipe without ever calling it one.

The patties came much later in a kitchen of my own. Yesterday's lentils waited quietly in the fridge that afternoon. Nobody wanted soup again. I added a little more onion, a clove of garlic, a spoonful of chickpea flour, and a pinch of smoked paprika. Then, I shaped the mixture by feel.

The first patty fell apart. The second held. By the third, I had figured out that draining the lentils well mattered more than adding extra flour. When I turned that patty over and saw it golden brown and crispy at the edges, I laughed out loud in an empty kitchen. I could practically hear her telling me that the lentils would cook eventually no matter what shape I gave them.

That same instinct led me to a few other recipes from the same bag of pantry lentils. My Chickpea Burgers are the ones I make when we want something heartier, while my Sweet Potato and Red Lentil Burgers show up whenever friends gather around the table.

What sets this red lentil recipe apart is how little it asks of you. These patties are simple to make, with no long list of spices and no special skill. You cook the lentils, blend an onion, mix everything in one bowl, and fry. These easy lentil patties became one of my favorite lentil recipes.

Ingredients

Red lentils are the heart of this recipe. I reach for red lentils instead of green or brown ones because they cook quickly. They break into a soft, creamy texture that helps the patties hold together. Over the years, I have learned that the single most important step is draining them very well, since wet lentils will fall apart the moment they touch the pan. If green or brown lentils are all you have, they work too, though they stay more whole, resulting in a chunkier, rustic patty.

Onion and garlic do most of the flavoring here, so I do not skimp. I blend the onion with a little oil until almost smooth, which spreads its sweetness through every bite instead of leaving stray raw pieces. Garlic adds that warm, savory backbone that makes people ask what is in these. A red onion works nicely for a milder, sweeter taste, though it tints the patties a touch darker.

Eggs are what bind the patties and hold them together so they do not crumble as they cook. Two eggs are usually enough, but the real binder is the flour you pick. I like chickpea flour because it helps everything hold together and adds a gentle, nutty flavor. Rice flour works since it tastes neutral. Oat flour also works in a pinch. All three keep these gluten-free. To make a simple vegan dinner, skip the eggs and use a flax egg with a bit more chickpea flour to make a tender vegan lentil patty. Handle the vegan patties gently, since they are a touch more delicate.

Cumin and smoked paprika are the two spices that turn plain lentils into something you want seconds of. Ground cumin brings warmth, while smoked paprika adds a quiet, smoky depth without any heat. I learned to add the spice to the lentil mixture before the eggs, so it wakes up. For a little kick, a pinch of red pepper flakes or plain paprika works well. A handful of finely grated carrot is nice here too, for a sweeter, brighter patty.

See the recipe card for the full list and exact quantities.

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How to Make Red Lentil Patties

These red lentil patties go by a few names. You might see them called lentil cakes, red lentil fritters, veggie patties, or veggie burgers, but they come down to the same easy idea. The cooking time is short, and they come together in one bowl. A few small steps make the difference between patties that crisp up and patties that slump in the pan, so pay attention to how the lentils look and feel rather than watching the clock. Here's my red lentil patties recipe:

Rinse and Cook the Lentils

• Afterwards, add them to a saucepan with the water and bring to a boil.
• Lower the heat and let them simmer for about ten to twelve minutes, just until soft but not mushy.
• You want cooked lentils that still have a little body, since over-soft lentils make the mixture wetter.

Drain Them Very Well

Drain the red lentils thoroughly, pressing gently to push out any extra water. This is the step that decides everything. Any moisture left behind is what makes patties crumble in the pan, so take an extra minute even if it feels fussy.

Cool the Lentils Completely

Spread the red lentils on a tray and let them cool completely for about 30 minutes. Warm lentils will start to cook the eggs the second you add them. A cool tray of lentils also stiffens slightly, making the mixture easier to shape.

Blend the Onion and Garlic

• Blend until mostly smooth, leaving a little texture. Stopping just short of a purée gives the patties flavor in every bite without watery onion pieces.
• If you only have a knife, chop the onion and garlic as finely as you can instead.

Mix the Lentil Mixture

• Add the blended onion, red bell pepper, grated carrot, cumin, smoked paprika, salt, and pepper. Stir until everything is evenly spread through.
• Taste a little of the raw lentil mixture and adjust the spice now, since it is easier to fix than later.

Add Eggs and Flour

• Knead briefly by hand until the mixture holds together when pressed.
• If it still feels too soft, add a bit more flour, one tablespoon at a time, until it stiffens enough to shape.
  • Resist dumping in too much flour at once, or the patties turn dense.

Shape the Patties

With lightly oiled hands, shape into patties about the size of your palm. Keeping them on the smaller side helps them cook through before the outside gets too dark. Press gently so they hold together, but do not pack them so tight that they turn heavy.

Cook Until Golden Brown and Crispy

• You are looking for golden brown, crispy edges and a patty that lifts cleanly off the pan. Do not crowd the skillet.
• If you want less oil, you can bake the patties on a parchment-lined baking sheet instead, flipping once.

Drain and Serve

• Move the cooked patties to a plate lined with paper towels to soak up the extra oil.
• Serve them warm with guacamole, a squeeze of lemon juice, and a scatter of fresh dill, fresh cilantro, or fresh parsley.
  • A spoonful of tahini sauce alongside is lovely too, and you can tuck the patties into burger buns like little lentil burgers when you want something more filling.
• These delicious red lentil patties are meant to be shared, so I usually double the batch.

Storage

Let the cooked patties cool, then place them in an airtight container in the refrigerator for up to 4 days. To reheat the patties, warm them in a dry skillet over medium heat for a few minutes per side until the edges crisp again, or use an air fryer for an even quicker job. I skip the microwave since it leaves the patties warm and soft rather than crisp.

These freeze beautifully too, which makes them perfect for meal prep. Arrange the cooled patties in a single layer on a baking sheet lined with parchment paper, freeze until solid, then store the lentil patties in an airtight container or freezer bag. When you want them, thaw in the fridge overnight and reheat as above. Leftover lentil patties also taste good cold, straight from the fridge, which is how F usually eats them before anyone notices.

FAQs

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Red Lentil Patties

These Red Lentil Patties fry until crisp outside, stay tender inside, and come together with simple pantry ingredients.

Course Main Course

Cuisine American, dairy-free, gluten-free, vegetarian

Keyword dairy-free, gluten-free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Rest 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 20 patties

Calories 131kcal

Author Ksenia Prints

Equipment

• Saucepan
• Plate or tray
• blender
• Large bowl
• wooden spoon
• Large skillet

Ingredients

Patties:

• 2½ cups red lentils
• 2 cups water
• 1 medium onion roughly chopped
• 2 tablespoons olive oil
• 1 red bell pepper finely diced
• 2 eggs
• 3 tablespoons gluten-free flour rice flour or chickpea flour, plus more as needed
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

To Fry:

• ¼ cup neutral oil

To Serve:

• 2 tablespoons fresh dill or cilantro, roughly chopped
• ½ cup guacamole

Instructions

• Rinse the red lentils, then simmer with water for 10 to 12 minutes until soft but not mushy. Drain well and let cool completely.
• Blend the onion and olive oil until mostly smooth with a little texture remaining.
• Combine the cooled lentils, blended onion, bell pepper, cumin, smoked paprika, salt, and black pepper in a large bowl.
• Add the eggs and flour. Stir, then knead briefly until the mixture holds together. Add more flour if needed.
• Shape into medium patties with lightly oiled hands.
• Fry in batches over medium heat for 3 to 4 minutes per side until golden and crisp. Do not overcrowd the pan.
• Drain on paper towels and serve with guacamole and fresh dill or cilantro.

Nutrition

Calories: 131kcal | Carbohydrates: 15g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 245mg | Fiber: 7g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 2mg

The post Easy and Cheap Red Lentil Patties appeared first on At the Immigrant's Table.

Fragrant tarragon is the perfect accompaniment to rich, toasted caramelized Bartlett pears. Both are roasted to perfection and then rounded up with creamy coconut milk for a luscious dairy-free ice cream.

Spoon it all on crumbly gluten-free shortcake biscuits, and you've got the perfect summer dessert!

English summer days

Pear shortcake and gluten free pear quiche always makes me think of rainy English summer days.

Days when the rain patters outside the window in quick, small drops. The oppressive summer heat abates and temperatures drop, but it still stays warm and humid.

When the air smells fresh and clean, interspersed with the scent of lilac and elderflowers. Afternoons when the tea kettle whistles and a strong blend awaits to be poured into a floral teapot.

Summer days when you just feel the need to cozy up with a nice serving of dessert, and dream the hours away. It all just feels so romantic and quaint.

Luckily, as August creeps up on us, the days get a bit shorter and the nights offer a welcome respite from the heat, English summer feels like it's here.

In this season, Canada and the Northern U.S. have many of the same characteristics as England - and that cozy vision of a serving of pear shortcake with tea starts seeming more like a weekend plan.

My favourite pears

This post is sponsored by California Pears, and I was compensated monetarily for my work. You can always count on me to only work with companies and products I love!

For making pear shortcake, my favourite pears are California Bartlett pears.

California Pears are grown on 60 small family farms, who are leaders in natural growing methods.

Firm and juicy, Bartletss from California are the ideal, healthy summer snack. They contain antioxidants and are a good source of fibre, Vitamin C, potassium and folic acid.

California Pears are only available for several weeks in July and August, so now that you have this recipe and inspiration for the perfect gluten-free pear shortcake, don't wait to put it to good use.

Gluten-free pear shortcake

This gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream is a pear lover's dream come true: sweet, creamy and herbaceous.

These shortcakes also pair beautifully with Dulce de Leche Ice Cream. It's the perfect interplay of savory and sweet that makes it work.

Fragrant tarragon is the perfect accompaniment to rich, toasted caramelized Bartlett pears. Both are roasted to perfection and then rounded up with creamy coconut milk for a luscious, dairy-free ice cream.

Spoon it all on crumbly gluten-free shortcake biscuits, and you've got the perfect summer dessert.

Now, all you need is the perfect rainy afternoon, and a strong cup of English tea.

For more information and recipes on California pears, visit www.calpear.com

Looking for more Vegan Desserts?

• Pomegranate & Rose Vegan Malabi
• Vegan chocolate chilli brownies
• Chocolate hazelnut bars {GF, V, paleo}
• Vegan lemon mango cheesecake, or how to eat fruit over a sink

Looking for more Vegan recipes?

• Vegan empanadas
• Vegan pasta primavera {V, GF}
• How to bring Marrakesh into your home with vegan orange tagine with peaches
• How to Make Authentic Middle Eastern Mujadara, a Vegan Medley of Rice, Lentils and Crispy Caramelized Onions {GF, V}
• Vegetarian Ukrainian borscht {V, GF, Paleo}

Looking for more Pear Recipes?

• Colombian ceviche with pear, fennel and mango
• Gluten-free brie and pear quiche (GF, Veg)
• Fennel salad with pears, apples and mustard vinaigrette {V, GF, Paleo}
• Pear chocolate granola bars and the Friday link round-up

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream

This gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream is a pear lover's dream come true: sweet, creamy and herbaceous. Fragrant tarragon is the perfect accompaniment to rich, toasted caramelized Bartlett pears. Both are roasted to perfection and then rounded up with creamy coconut milk for a luscious dairy-free ice cream. Spoon it all on crumbly gluten-free shortcake biscuits, and you've got the perfect summer dessert!This dessert is a bit involved, but feel free to mix and match the components as you desire (for example, you can serve the tarragon and caramelized pear coconut ice cream topped with caramelized pears with tarragon, or just serve the biscuits with the the caramelized pears and top it with whipped coconut cream). All components can be made in advance and assembled just before serving. Ice cream will keep in the freezer for a month. Caramelized pears with tarragon and pear shortcake biscuits will keep for a week if well wrapped.

Course Dessert

Cuisine British, dairy-free, gluten-free, vegan

Keyword baking, Bartlett pear, California Pears, coconut, dessert, gluten-free, herbs, ice cream, pears, spring, summer, sweet, tarragon, vegan

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Resting time 8 hours hours

Total Time 9 hours hours 40 minutes minutes

Servings 6

Calories 824kcal

Author Ksenia Prints

Equipment

• Large, heavy saucepan
• Ice cream maker
• 8-inch square baking pan
• Baking tray

Ingredients

Tarragon and caramelized pear coconut ice cream:

• 3 medium-sized ripe Bartlett pears cored and diced into ¼ inch pieces
• 3 sprigs of tarragon finely chopped
• ¾ cup sugar
• ½ cup coconut cream
• 1.5 cups coconut milk
• A pinch of coarse salt
• a few drops of fresh lemon juice

Gluten-free shortcake biscuits:

• 2 cups gluten-free flour mix
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 4 tablespoons sugar
• ½ teaspoon salt
• 1 ½ cups coconut cream

Caramelized pears with tarragon:

• 6 Bartlett pears diced into ¼ inch pieces
• 6 sprigs of tarragon finely chopped
• 3 TBs of sugar

Instructions

To make tarragon and caramelized pear coconut ice cream:

• Spread the sugar in a large, heavy saucepan. Cook over medium heat, carefully watching and stirring occasionally with a heatproof spatula, until sugar is fully melted.
• Continue cooking sugar until it turns a deep amber colour. Stir in the diced pears (at this point the caramel will change consistency). Continue cooking and stirring occasionally for ten minutes, until sugar is fully dissolved.
• Remove saucepan from heat. Stir in ½ cup of the coconut cream, then mix in the coconut milk, chopped tarragon, salt, and lemon juice.
• Let mixture cool to room temp.
• Chill according to your ice-cream maker manufacturer's instructions.
• Let chill in the freezer overnight before serving.

To make gluten-free shortcake biscuits:

• Preheat the oven to 400F / 200C.
• Sift together gluten-free flour, baking powder, baking soda, 2 tablespoons sugar, and salt in a medium bowl. Add coconut cream and mix until just combined.
• Transfer mixture to in an ungreased 8-inch square pan. Bake until golden, 18 to 20 minutes.
• Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally. Set aside until ready to serve.

To make caramelized pears with tarragon:

• 6 Bartlett pears, diced into ¼ inch pieces
• 6 sprigs of tarragon, finely chopped
• 3 TBs of sugar
• Preheat the oven to 400F / 200C (or use the same oven in which you're baking the shortcake biscuits).
• Cover a baking tray with parchment paper. Spread diced pears and chopped tarragon, and sprinkle with sugar.
• Bake until caramelized, 20 minutes.

To serve gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream:

• Arrange the bottom half of a gluten-free shortcake biscuit on a small plate. Layer with a scoop or two of tarragon and caramelized pear coconut ice cream, and a tablespoon of the caramelized pears with tarragon. Top with the second half of the shortcake biscuit. Spoon more caramelized pears with tarragon over the top and serve.

Nutrition

Calories: 824kcal | Carbohydrates: 116g | Protein: 9g | Fat: 42g | Saturated Fat: 35g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 395mg | Potassium: 684mg | Fiber: 14g | Sugar: 66g | Vitamin A: 93IU | Vitamin C: 15mg | Calcium: 154mg | Iron: 6mg

The post Gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream appeared first on At the Immigrant's Table.

In our house, dessert didn't come in colorful cartons or studded with rainbow sprinkles. Ours lived in foil-wrapped blocks tucked behind couscous and silan - a tin of halva, always half-crumbled, always within reach. No one ever called it dessert, but I knew what it was. With a spoon in hand and the kitchen quiet, I'd sneak bites when no one was looking.

I must've been six or seven the first time I finished a whole tin. I got a stomachache. My grandmother laughed and scolded at the same time: "Halva is not for eating like that!" But I couldn't help it. There was something about the texture. Soft and grainy, sweet with a faint bitterness, a little clingy on the roof of the mouth, that stayed with me. Like sesame always does.

That pantry tin followed us from childhood balconies in Israel to apartment kitchens in Montreal. And tahini followed too, in quieter ways - stirred into dressings, whisked into dips, baked into cookies. Even now, there's always a jar on our counter, the label peeling, the rim sticky. When I make a quick tahini sauce to go over roasted vegetables, it still reminds me of my grandmother's kitchen. The windows open. The scent of sesame rising into the courtyard.

Years later, I started craving that same sweet-nutty balance. Only colder. And that was how this ice cream began. A grown-up version of my childhood pantry raids, softened by coconut milk and swirled with tahini. It's the flavor that takes me back to summers spent barefoot on cold tile, the fridge humming, and my cousins arguing over whose turn it was to scoop ice cream into tiny glass bowls.

If you're fans of homemade ice cream, we have a few of those recipes on rotation every summer, like Corn Ice Cream and Pistachio Ice Cream that can be served with Gluten-Free cones. This year, a smooth and lightly sweetened Honey Ice Cream is my kids' current seasonal favorite. 

What is Tahini Halva?

Halva - halvah, as my grandmother said it - is one of those foods that carries memory in its texture. Made from ground sesame tahini and sugar, tahini halva is popular throughout Israel and among Jews across the diaspora. It's often dense, crumbly, and flecked with pistachios or cocoa, sliced to order in open-air markets where the scent of sesame hangs in the heat. In our family, it was a quieter presence. No ceremony. Just always there.

Among Jewish communities from Iraq, Iran, Syria, Morocco, and Egypt, halva is often wrapped in parchment and shared during holidays. But in our home, it was more of a everyday thing. Snacked on after school, packed into travel bags, crumbled into yogurt, or sliced into neat rectangles by my father on slow weekends. I never really thought of it as fancy. It was sweet and strange and grown-up and familiar, all at once.

Love tahini? These chocolate tahini cookies remind me of the tahini cookies I used to get from my neighbour every year around Purim. They taste like home!

In this ice cream, the halva doesn't melt away. It stays whole in little hidden bits, like crumbs of memory suspended in cold. The tahini base brings warmth and balance, folding it all together. I sometimes serve it next to berry labneh with infused olive oil, the tang of the yogurt bright against the mellow sesame.

And on evenings when the kids are asleep and the windows are open again, I might pour myself a 1001 Arabian Nights cocktail, where pineapple, whiskey, and tahini swirl together in a glass where it tastes like something familiar and far away. Like halva. Like home.

Ingredients

• Full-Fat Coconut Milk - I use full-fat coconut milk for its thick, creamy texture. It gives the ice cream body and richness without needing dairy. I noticed some brands are thicker than others, so shake the can before opening, and give it a quick stir if it looks separated. You can try this recipe with light coconut milk, but the result is far icier and lacks the silky mouthfeel that makes this scoop so special.
• Tahini - I always reach for a good-quality, pourable tahini made from hulled sesame seeds, it blends smoother and tastes gentler. If your tahini has separated, stir it thoroughly before using.
• Vegan Halva - I use an Israeli-style tahini halva, firm and sliceable, not the syrupy kind. If you can't find a vegan halva, you can skip it and still enjoy a beautifully sesame-forward ice cream, but it's worth seeking out. 
• Vanilla Extract - For extra roundness and warmth. I add a splash of vanilla to soften the edges of the tahini and bring all the flavors together. If I'm feeling indulgent, I'll scrape in the seeds from half a vanilla bean instead, but extract works beautifully here.

See the recipe card for full list and exact quantities.

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How to Make Vegan Halva Tahini Ice Cream

This vegan halva tahini ice cream is creamy, deeply nutty, and rooted in memory. With a coconut milk base and swirls of sesame, it's a summer favorite that comes together in just a few steps. It will take a little patience, but the result is something you'll come back to all summer long. Here's how to make this recipe:

Warm the Base

In a medium saucepan, whisk together the full-fat coconut milk, sugar, and vanilla extract over medium heat. Stir gently and continuously, warming the mixture until the sugar has fully dissolved. You're not trying to boil it, just warm enough that everything melds smoothly.

Stir in the Tahini

Once the mixture is heated through and the sugar is dissolved, remove the pan from the heat. Add the tahini and whisk until completely smooth. The base should be creamy, slightly thickened, and uniform in color. Let it cool for a few minutes before transferring.

Chill Thoroughly

Pour the tahini-coconut base into a container, cover, and refrigerate for at least 2 hours. It should be fully chilled before churning. This helps the ice cream set up with a smoother texture.

Churn the Ice Cream

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. It should begin to thicken and turn pale and creamy as air is whipped in. This usually takes about 20-25 minutes, depending on your machine.

Add the Halva

In the last minute of churning, crumble the vegan halva into the machine. Let it fold into the ice cream gently. You want small, soft bits of halva scattered throughout, not fully mixed in. If your halva is very soft, you can also fold it in by hand right after churning.

Freeze Until Scoopable

Transfer the churned ice cream to a freezer-safe container and smooth the top. Cover with a lid or press parchment directly against the surface to help prevent ice crystals. Freeze for at least 4 hours, or until firm enough to scoop.

Serve Cold

Scoop into bowls, cones, or eat it straight from the container with the biggest spoon in your drawer. This is the kind of ice cream that tastes like a memory - creamy, toasty, and full of quiet joy.

Storage

Once your halva tahini ice cream is tucked into its container, press a sheet of parchment paper directly on the surface before sealing it with a lid. This small step helps keep the texture smooth and prevents any unwanted frost from forming.

It will keep well in the freezer for about a week! If the ice cream feels too firm when you first take it out, let it rest on the counter for 5 to 10 minutes before scooping. The halva softens slightly and the tahini flavor becomes even more pronounced. 

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Halva Tahini Ice Cream

Vegan halva tahini ice cream made with coconut milk and real tahini. Nutty, sweet, and studded with soft halva crumbles.

Course Dessert, dessert / snack

Cuisine gluten-free, Middle Eastern, vegan

Keyword dessert, halva, ice cream, kid-friendly, kid-friendly dessert, vegan

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Freeze Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 1 quart

Calories 756kcal

Author Ksenia Prints

Equipment

• Medium saucepan
• Whisk
• Ice cream maker
• Mixing bowls
• Wooden Spoon or Spatula

Ingredients

• 2 cans (13.5 oz) full-fat coconut milk shaken well
• ½ cup sugar
• ¼ cup tahini smooth, pourable
• ¼ cup crumbled vegan halva firm, not syrupy
• 1 teaspoon vanilla extract

Instructions

• In a saucepan over medium heat, whisk together the coconut milk, sugar, and vanilla extract. Heat until the sugar has fully dissolved and the mixture looks smooth and glossy. Avoid letting it boil-just warm it enough to combine.
• Remove from heat and whisk in the tahini until completely smooth. The mixture should be creamy and slightly thickened. Let it cool for a few minutes.
• Pour the tahini base into a container, cover, and refrigerate for at least 2 hours or until completely chilled. If it thickens too much in the fridge, stir in a tablespoon of plant-based milk to loosen before churning.
• Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-25 minutes. It should look pale, thick, and smooth.
• In the last minute of churning, crumble in the vegan halva. Let the pieces fold gently into the ice cream without fully blending in.
• Transfer to a freezer-safe container and smooth the top. Press a piece of parchment directly onto the surface if you like. Cover and freeze for at least 4 hours or until scoopable.
• Let sit at room temperature for 5-10 minutes before scooping. Serve in bowls, cones, or straight from the container

Video

Nutrition

Calories: 756kcal | Carbohydrates: 113g | Protein: 10g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Sodium: 23mg | Potassium: 288mg | Fiber: 3g | Sugar: 100g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 3mg

The post Vegan Halva Tahini Ice Cream appeared first on At the Immigrant's Table.

I have made gluten-free sugar cones so many times that the scent of warm vanilla feels stitched into my memory. What still amazes me is how this recipe even came to be. I took my grandma's old handwritten waffle cone recipe, the one smudged with years of batter and fingerprints, and I decided to turn it into a gluten-free version. I wasn't sure it would work. Gluten-free batters can be moody. Fragile. Completely unpredictable. But voila! I made it happen.

My commitment to gluten-free baking has grown through years of dedicated experimentation with gluten-free flours. I have always wanted to recreate comforting international dishes that are safe for everyone to enjoy. Over time, I mastered everything from Gluten-Free Gingerbread Muffins to Gluten-Free Carrot Soufflé. I can also make a killer Gluten-free Gingerbread Cake.

In many ways, these gluten-free ice cream cones remind me of my Traditional Russian Rolled Wafers; it's another one of my grandma's recipes that feels just like home. he technique is almost identical: a thin batter spread onto heat, lifted at just the right second, then shaped quickly before it cools and stiffens.

My love for homemade ice cream cones goes back to a single summer afternoon. I must have been seven. The sun felt heavy and sweet. My grandmother stood by the stove with a thin batter sizzling on her old waffle iron, the one that clicked every time she closed the lid. I sat cross-legged on the floor, waiting for the moment she would lift it and release a warm cloud of vanilla that drifted through her tiny kitchen. Sometimes the cones curled perfectly. Sometimes they cracked before they cooled. She never worried about it. Neither did we. We ate every last one.

I remember my sister tapping a cone against the counter just to hear its hollow echo bounce through the room. I remember how we all scrambled to fill them before they softened in the heat. Childhood felt simple then. Messy. Sticky. Perfect in the kind of way you only understand years later.

As an adult, I chase that feeling when I create my own homemade gluten free waffle cones. Especially because these were born from my grandmother's recipe. I took her handwritten card and adapted it into a gluten-free version that actually worked. Now I want the same crisp snap she created. The same warm scent. That same sense that something homemade can bring a memory back into your hands like it never left. At the same time, I focus on clarity because gluten-free baking deserves instructions that truly work. 

Families deserve reliability. A recipe should never confuse you. It should guide you gently and consistently. So that is what this recipe aims to do. Bring that nostalgia into your own kitchen. Give you gluten free sugar cones that hold their shape, hold their sweetness, and taste a little like home every single time.

Ingredients

• Gluten-free all-purpose flour blend - I rely on a gluten free flour blend with xanthan gum because it gives me the closest texture to my grandmother's original cones. It helps the batter behave, hold its cone shape, and stay crisp without crumbling. I remember the first time I tried a gluten-free version, I was nervous it would crumble or fall apart, but the right flour blend made it possible to capture that same crisp, nostalgic bite I remembered from childhood. Without it, the cones just wouldn't have that familiar snap.
• Melted butter - Butter is the heart of this recipe for me. I use melted butter not just for flavor, but because it brings that warm, golden crispness. Every time I smell it sizzling in the pan, I'm transported back to that sunlit afternoon in my grandmother's kitchen. It's rich, comforting, and adds the depth that makes each cone taste homemade and special.
• Milk - I usually use whole milk for the best flavor, but I also often use dairy-free alternatives. Any plant-based milk works! Almond milk gives a gentle, slightly nutty flavor that complements the cones' sweetness. Oat milk adds creaminess and a hint of natural sweetness, while coconut milk brings a subtle tropical richness that pairs beautifully with ice cream.
• Vegetable oil - I add a bit of vegetable oil to the batter because it makes sure the cones don't stick and stay easy to roll. It also subtly contributes to a crisp texture without overpowering the buttery flavor.
• Chocolate Chips or Chopped Chocolate - I like to keep a mix of chocolate on hand (dark, milk, or white) so I can choose depending on the mood or the flavor of the ice cream I'm serving. I usually chop the chocolate myself if I want a smoother melt, and I love that moment when the chocolate softens, releasing that irresistible aroma.

See the recipe card for full list and exact quantities.

How to Make Ice Cream Cones (Gluten-free Version)

No more buying ice cream cones at the ice cream shop or supermarket when you can try making gluten free waffle cones at home using a simple batter and a pan, with no special equipment needed. Here's everything you need to know about how to make waffle cones that are oh so delicious:

Prepare the Batter

Make sure the mixture is well combined, with no streaks of egg or butter remaining. Gradually add the all purpose GF flour blend, folding and mixing gently until the batter is smooth and free of lumps. 

The texture should be pourable but slightly thick, just enough to hold its shape on the waffle iron. Once mixed, let the batter rest for at least 5 minutes. This short resting period allows the all purpose gluten free flour to hydrate fully and makes sure the cones will have a tender yet crisp texture when baked.

Preheat Your Waffle Cone Maker or Iron

Heat your waffle cone maker or flat pizzelle or waffle cone iron according to the manufacturer's instructions. The surface should be hot and ready for the batter to sizzle immediately on contact. Proper preheating is crucial for achieving that golden brown color and crisp texture that makes these cones truly special.

Prepare the Iron

Before making each cone, lightly brush the iron with vegetable oil. This helps prevent sticking and ensures that the cones release easily. I like to use a small silicone brush for even coverage, just enough to coat the surface without excess oil.

Cook the Cones

Adjust the amount depending on the size of your iron or mold. Close the iron and cook for 2-3 minutes, or until the cones are golden brown.

Keep in mind that gluten-free cones may take slightly longer than traditional ones, so check carefully. You want a golden, slightly firm surface but not burnt edges.

Shape the Cones

This step is crucial! As soon as you remove the waffle from the iron, quickly wrap it around a cone roller or mold while it is still hot and pliable. Hold the cone in place for 10-15 seconds until it begins to set. Timing is key: if the waffle cools too much, it will crack instead of forming a smooth, elegant cone.

Cool the Cones

This ensures that the cone maintains its shape while cooling completely. Repeat the process with the remaining batter, allowing all cones to cool fully before adding any decorations or toppings.

Prepare Chocolate and Toppings

Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. Alternatively, melt the chocolate over a double boiler.

Prepare your toppings by placing each in a separate shallow bowl or plate. This makes it easy to decorate the cones efficiently and prevents a mess.

Here are some topping combinations to try:

• Classic: Milk chocolate + chopped peanuts
• Fancy: Dark chocolate + crushed pistachios
• Kid-Friendly: Milk chocolate + rainbow sprinkles
• Tropical: White chocolate + toasted coconut
• Decadent: Dark chocolate + mini chocolate chips
• Festive: White chocolate + crushed candy canes (holiday version)

Decorate the Cones

• Allow any excess chocolate to drip off. While the chocolate is still wet, dip or roll the rim into your choice of toppings, or sprinkle toppings over the chocolate.
• For extra leak protection, use a small spoon or pastry brush to coat the inside bottom of each cone with melted chocolate. Let it sit before filling with your favorite ice cream flavor.

Serve

Let the chocolate set completely at room temperature for about 30 minutes. If you want to speed up the process, refrigerate for 10-15 minutes. Once the chocolate has hardened, your cones are ready to fill with ice cream and enjoy!

Storage

Once completely cooled, place the gluten free cones in an airtight container to protect them from moisture. I like to layer them with parchment or wax paper in between to prevent any sticking or cracking. Store them at room temperature in a cool, dry place (heat and humidity are their biggest enemies!).

Avoid refrigeration if possible, as cold air can make the cones soft or soggy. If you do need to store them longer, I recommend freezing undecorated cones in an airtight container. When ready to use, let them thaw completely at room temperature before filling with ice cream.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Gluten-Free Ice Cream Cones

Crisp homemade Gluten-Free Ice Cream Cones made from a family recipe, perfect for nostalgic desserts, summer treats, and easy gluten-free baking.

Course baking, Dessert, dessert / snack

Cuisine gluten-free, vegetarian

Keyword Gluten-Free Ice Cream Cones

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Decorating Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 20 ice cream cones

Calories 312kcal

Author Ksenia Prints

Equipment

• Large bowl or plate
• Whisk
• Waffle cone maker or flat waffle/pizzelle iron
• Pastry brush
• Spoon
• Cone roller or cone mold
• Glasses or cone holder

Ingredients

For the Cones:

• 400 grams gluten-free all-purpose flour blend (with xanthan gum)
• 250 grams butter, melted + 2 tablespoons
• 250 grams granulated sugar
• 100 ml milk (or dairy-free alternative)
• 5 large eggs
• 1 teaspoon vegetable oil for greasing
• ½ teaspoon vanilla extract optional, for added flavor

For Chocolate Dipping & Toppings:

• 340 grams chocolate chips or chopped chocolate (dark, milk, or white)
• 2 tablespoons coconut oil optional, for smoother coating

Choice of toppings:

• Chopped nuts almonds, peanuts, pistachios, hazelnuts
• Rainbow sprinkles
• Mini chocolate chips
• Crushed cookies
• Toasted coconut flakes
• Crushed freeze-dried fruit

Instructions

• In a large bowl, whisk together the melted butter, sugar, eggs, milk, and vanilla (if using) until smooth. Gradually add the gluten-free flour and mix until you have a smooth, lump-free batter. Let rest for 5 minutes.
• Heat your waffle cone maker or flat waffle/pizzelle iron according to manufacturer's instructions.
• Lightly brush the iron with vegetable oil before each cone.
• Pour 1 to 1½ tablespoons of batter onto the iron (amount depends on size). Close and cook for 2-3 minutes until golden brown (gluten-free may take slightly longer than traditional).
• This is crucial! As soon as you remove each waffle from the iron, quickly wrap it around a cone roller or mold while it's still hot and pliable. Hold for 10-15 seconds until it sets.
• Place the cone point-side down in a glass or cone holder to cool completely and maintain its shape.
• Continue until all batter is used. Allow all cones to cool completely before decorating.
• In a microwave-safe bowl, combine chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring between each, until smooth and fully melted. Alternatively, melt in a double boiler.
• Place each topping in a separate shallow bowl or plate for easy dipping.
• Hold each cone upside down and dip the rim (top 1-2 inches) into the melted chocolate, rotating to coat evenly. Let excess chocolate drip off.
• While the chocolate is still wet, dip or roll the chocolate-coated rim into your choice of toppings, or sprinkle toppings over the chocolate.
• Place decorated cones upright in glasses or a cone holder. Allow chocolate to set completely at room temperature (about 30 minutes) or refrigerate for 10-15 minutes to speed up the process.
• Optional: For extra leak protection, use a small spoon or pastry brush to coat the inside bottom of each cone with melted chocolate. Let set before filling with ice cream.

Nutrition

Calories: 312kcal | Carbohydrates: 37g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 98mg | Potassium: 75mg | Fiber: 2g | Sugar: 23g | Vitamin A: 380IU | Calcium: 40mg | Iron: 1mg

The post Gluten-Free Ice Cream Cones appeared first on At the Immigrant's Table.

This post is a collaboration with Happy As a Yam. I am proud to only work with people and businesses I truly believe in!

What is Pepita Salsa, or Salsa Macha?

All this talk about halloumi cheese is great, you may think, but what about the other ingredients in our tacos? For example, what is pepita salsa, also known as Salsa Macha?

Salsa Macha is an unusual rich sauce that hails from Veracruz, Mexico. Unlike more typical salsa that is based on fruit or even veggies, Salsa Macha is made from ground and processed dried chiles, garlic, nuts and seeds.

A lot of Salsa Macha is made largely from peanuts or sesame seeds. For my recipe, I wanted to make a salsa based on another seed: pumpkin seed salsa.

In this deeply flavored salsa, ground and toasted pumpkin seeds are joined with mixed dried chiles, sesame seeds and garlic and ground into a delicious, slick pumpkin seed salsa. This salsa goes beautiful with the cheesy flavor of hallomi cheese, but I also love drizzling it on tofu, roasted cauliflower or using in other vegetarian tacos of your choice.

For example, it would go really well on my friend Katia's Curried Jackfruit Tacos.

You can find my pumpkin seed salsa recipe here. When I don't have extra salsa macha in my fridge, I love making a quick homemade salsa to spice these tacos up. It's so refreshing!

Blogger Spotlight: Happy As a Yam

Let me tell you a bit about the blogger who sparked up this delicious recipe: Katia from Happy As a Yam.

I got to know Katia through Instagram, where her colorful and beautiful feed of gluten-free and vegan recipes made me drool every time. Once we started chatting, I was thrilled to discover Katia was also based in Montreal, spending her days cooking and baking gluten-free dishes, just like me!

With a unique palette, an eye for international recipes and an easy-going, light and bright photography style, Happy As a Yam's recipes offer something for everyone. I can't wait to try her gluten-free and vegan croissants, her savory portobello mushroom spaghetti squash boats, or her eggplant ratatouille once my favourite summer vegetable appears!

For this recipe collaboration, Katia developed mouthwatering Curried Jackfruit Tacos that would put any pulled pork recipe to shame. They remind me of my vegan pulled pork sandwich, only they sound even better!

Halloumi Tacos Ingredients

To make these veggie tacos with grilled halloumi cheese, you will need:

• 1 halloumi
• 1 avocado
• 8 corn tortillas (i love these Brown Rice Tortillas)
• 1 pint cherry tomatoes
• ½ purple onion
• Fresh cilantro, to taste
• Lime wedges, to taste
• ½ cup pumpkin seed salsa (salsa macha)

How to Make Halloumi Tacos

Make Salsa Macha

Follow my recipe to make a fiery pumpkin seed salsa, or use your favorite store-bought pepita salsa.

Toast Tortillas

Lightly toast your corn tortillas in the same pan you used to fry the halloumi cheese. Lay 2 pieces of grilled halloumi cheese per taco, topping them with halved cherry tomatoes, and a few slivers of purple onion.

Pan fry halloumi cheese

Drizzle a non-stick pan slightly with oil, and preheat it to medium-high heat.

Add halloumi cheese to the pan; cook for 2 minutes on one side, and 1 minute on the other.

Remove halloumi from the pan. (To see other methods for cooking halloumi cheese, check out my post on this amazing Cypriot cheese).

Assemble halloumi tacos:

Dilute desired quantity of pumpkin seed salsa with a few teaspoons of water to make it more drizzable. Top halloumi tacos with a generous drizzle of salsa and a generous sprinkling of fresh cilantro. Serve with lime wedges.

Adaptations

vegan and dairy-free

To transform these grilled halloumi tacos into vegan tacos, substitute the halloumi cheese for sliced extra firm tofu. Sprinkle each slice with salt and pepper before grilling the tofu slices the same way you would prepare the halloumi cheese.

keto, paleo and whole 30

For keto tacos or Whole 30 tacos, sub the corn tortillas for thinly sliced daikon radish or a keto tortilla. You will end up with miniature, bite-size halloumi cheese tacos that are adorable!

Accompanying Dishes

The following dishes can go nicely alongside these halloumi tacos with pumpkin seed salsa, the ultimate in Mexican - Middle Eastern fusion!

Halloumi is incredibly versatile. If you love these tacos, be sure to try my Grilled Halloumi Burger, crispy Harissa Halloumi Fries, and Fried Halloumi Salad.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Halloumi Tacos With Pepita Salsa, Cherry Tomatoes And Avocados

Halloumi tacos with homemade salsa macha, cherry tomatoes and avocados will give a little Middle Eastern kick to your taco night routine! Our Salsa Macha is a take on pepita seed salsa or pumpkin seed salsa, and it's a delicious sauce you'll go back to over and over again.

Course Main Course, Tacos

Cuisine Mexican, Middle Eastern

Keyword avocado, cherry tomatoes, chiles, chili, cilantro, dairy, gluten-free, halloumi, onions, pepitas, sesame seeds, sunflower seeds

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 649kcal

Author Ksenia Prints

Equipment

• Non-stick pan
• blender OR
• Food processor

Ingredients

• 1 halloumi
• 1 avocado
• 8 corn tortillas
• 1 pint cherry tomatoes
• ½ purple onion
• Fresh cilantro to taste
• Lime wedges to taste
• ½ cup Pumpkin seed salsa (Salsa Macha) Recipe here: https://immigrantstable.com/pepita-salsa-macha/

Instructions

Make Salsa Macha, or grab your favorite salsa

• Follow my recipe for making salsa macha, or use your favorite store bought salsa.

To grill halloumi cheese:

• Drizzle a pan slightly with oil, and preheat over medium-high heat.
• Add the halloumi cheese slices directly to the pan; for 2 minutes on one side, and 1 minute on the other.
• Remove halloumi from the pan, and use in the halloumi tacos immediately.

Assemble halloumi tacos:

• Lightly toast your corn tortillas in the same pan you used to fry the halloumi cheese. Lay 2 pieces of grilled halloumi cheese per taco, topping them with a few avocado slices, some halved cherry tomatoes, and a few slivers of purple onion.
• Dilute desired quantity of sunflower seed salsa with a few teaspoons of water to make it more drizzable. Top halloumi tacos with a generous drizzle of pumpkin seed salsa and a generous sprinkling of fresh cilantro. Serve with lime wedges.

Notes

To transform these grilled halloumi tacos into vegan tacos, substitute the halloumi cheese for sliced extra firm tofu. Sprinkle each slice with salt and pepper before grilling the tofu slices the same way you would prepare the halloumi cheese.

For keto tacos or Whole 30 tacos, sub the corn tortillas for thinly sliced daikon radish. You will end up with miniature, bite-size halloumi cheese tacos that are adorable!

Nutrition

Calories: 649kcal | Carbohydrates: 51g | Protein: 13g | Fat: 48g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 354mg | Potassium: 1144mg | Fiber: 15g | Sugar: 13g | Vitamin A: 5821IU | Vitamin C: 40mg | Calcium: 128mg | Iron: 5mg

The post Halloumi Tacos With Pepita Salsa, Cherry Tomatoes And Avocados appeared first on At the Immigrant's Table.

What Is Halloumi Cheese?

Halloumi cheese is a salty cheese that originates from Cyprus. It is originally made from goat's and sheep's milk. It is known for its high melting point, which makes it ideal for grilling and frying. It's also very popular in Middle Eastern recipes!

I discovered halloumi cheese when I was growing up in Israel, and I learned how to cook halloumi through many trials and experiments, and from learning from other Middle Eastern chefs.

Cypriot Halloumi cheese has a distinctive flavor that is mild but still quite salty, so it works best in dishes with other bold flavors. Its taste is most similar to ricotta salada - a mild salty cheese.

Some people think that halloumi is a raw cheese, but it's actually made with pasteurized milk. I love using halloumi cheese in many recipes like halloumi tacos, Halloumi Burger and Harissa Halloumi Fries.

If you've never cooked halloumi before, my How to Cook Halloumi Cheese guide walks you through every method before you make this salad.

Why you should try halloumi cheese in a salad

A popular way to enjoy halloumi cheese is as part of a grilled halloumi salad. This recipe for halloumi salad is one of the most popular dishes at the Israeli coffee chain, Aroma Espresso Bar, and after craving it for years I just knew I had to replicate it for you!

This Middle Eastern, Asian-inspired halloumi cheese salad includes a mix of salad greens, tomatoes, bell peppers, mushrooms, cabbage, fresh herbs and slices of grilled halloumi cheese. The mushrooms and peppers are pan fried with an Asian salad dressing, and then added to the salad while warm. The same tangy sauce is then added to the salad to bring out the flavor of the halloumi and other ingredients. 

Grilled halloumi salads are delicious served warm or cold and they make great side dishes or light main meals. The saltiness of the cheese pairs nicely with the crispness of the vegetables and brightness of the herbs, making it a great addition to any salad!

What does halloumi cheese taste like?

Halloumi cheese is a type of cheese that is particularly salty and has a unique taste. It often has a slightly crisp texture when cooked, and it can range from white to light brown in colour.

The flavour of halloumi cheese is quite strong, so it's usually served as an accompaniment to other dishes rather than as the main course. It goes particularly well with vegetables or salads like this one.

I love to fry halloumi cheese for a crispy texture, which really brings out its salty flavour.

Halloumi cheese is popular in Middle Eastern cuisine, but it's gaining in popularity around the world due to its unique taste and texture. Whether you like your halloumi fried or just plain, there's something special about this salty, crispy cheese that's sure to please any palate!

Is halloumi healthy?

While halloumi is often enjoyed as part of a meal, some may wonder if it is truly healthy to eat. Like most ingredients, the answer depends on how it's prepared and what it's served with.

Halloumi contains protein and calcium, so can be considered a healthier choice than other types of cheese. However, due to its high fat content, it should be eaten in moderation.

Adding halloumi to salads is one way to enjoy this cheese without overdoing portions, as salads tend to contain fewer calories than fried dishes.

Eating halloumi as part of a balanced diet can be beneficial for overall health, but watch out for added condiments or sauces which may add extra calories and unhealthy fats.

What type of salad greens can you use?

Salads are a great way to get your daily dose of nutrition, and the types of salad greens you choose to make this salad with can drastically alter the taste and health benefits.

To most closely resemble the flavor of the Aroma Halloumi Salad, you should use arugula and a curly-leaf lettuce, also known as Arabic lettuce or romaine lettuce. Leafy greens like romaine lettuce, kale, spinach, and arugula are packed with nutrients like vitamins A and C.

For something more crunchy, I also use cabbage in this salad. You can also try adding some iceberg lettuce or endive.

If you'd rather have a sweeter flavor profile in your salad, opt for Bibb lettuce or butterhead lettuce.

Lastly, this salad has parsley - you can use flat leaf or curly leaf parsley. Some people prefer to add herbs like fresh mint, Thai basil or cilantro to their salads for an extra pop of flavor. 

Experiment with different combinations of these different salad greens to create the perfect combination for your tastes!

Why You Should Make this Salad

This salad is extremely popular in Israel, and with good reason! It is:

• Sweet and salty
• Has a variety of textures
• Easy to make
• Combines cooked and raw ingredients
• Packed with nutrients
• Unique - combines Middle Eastern ingredients and Asian flavors
• Gluten Free
• Vegetarian

Grilled Halloumi Salad Ingredients

How to make Aroma halloumi salad

Mix fresh ingredients

In a large bowl, combine lettuce and arugula leaves, carrot, cabbage, cherry tomatoes, onion, and parsley. 

How to make pan fried halloumi

To the same pan, add cubed or sliced halloumi cheese, along with 1 tablespoon of the marinade. Fry for 2-3 minutes, turning from side to side to ensure all the sides are golden brown. Remove from heat.

Make salad dressing

In a small jar, make the salad dressing: 1 tablespoon of honey, 1 tablespoon of mustard, juice of half a lemon, 2 tablespoon olive oil, a pinch of salt and pepper. 

Add the rest of the ingredients

To the bowl with the vegetables, add the cooked mushrooms and peppers that you fried at the beginning and the pan-fried halloumi cheese. Sprinkle with a little sesame seeds, and season with salt and pepper to taste.

Pour salad dressing onto the salad, mix and serve immediately.

Tips for Making this Halloumi Salad Recipe

• Don't overcook the peppers and mushrooms - you want them to retain some bite and texture.
• Don't add too much soy marinade to the fried cheese or the vegetables.
• Try other vegetables and greens - like purple cabbage, or even kale. 

Substitutions and variations:

There are so many variations you can come up with - just make sure to keep the ingredients fresh and flavorful for the best results!

• Try using fried halloumi slices as well as halloumi cubes. Traditionally, this salad is made when this firm cheese is cut into cubes and grilled, but halloumi is a great cheese to try and cut into thin cheese slices of about ¼ inch thickness, and about 2 inches in width. To make the slices, cut the block of halloumi into slices across its narrow side, arrange them on a grill or grill pan in a single layer and cook for 2 to 3 minutes per side.
• If you want to add more protein to this salad, feel free to add some chickpeas for an extra boost of protein! 
• Try adding avocado to the salad.
• If you don't have halloumi, try this recipe with another Mediterranean cheese - Circassian cheese.

How to Store Leftover Halloumi salad

This salad does not keep well, as the marinade will make the greens soggy. 

If you want to make this salad ahead time, saute the vegetables and grill the halloumi cubes a day in advance, and keep them in individual sealed containers. Keep the salad dressing separate. You can combine the fresh ingredients except the cherry tomatoes, and keep those separate as well. 

FAQ

When to serve this salad

Because of its combination of cooked and raw elements, this makes for a great salad for colder months - I love to serve this as a winter salad!

It also works great as a fall recipe alongside other fall-themed dishes like roasted carrots with hazelnuts.. I love to serve this salad for Thanksgiving too.

It is a very substantial salad that makes for a filling lunch.

Accompanying Dishes

This salad would go very well with a soup, like this Keto Zuppa Toscana. I love accompanying it with homemade sourdough bread, or gluten free cornbread.

For an Israeli meal, serve it with vegan shawarma or chicken kebabs. Or just a selection of salads like Israeli tuna salad.

Its Asian-influenced favors also make it go very well with Asian main course, like Chinese bourbon chicken. I love serving this with a big pot of rice topped with gluten-free General Tso Shrimp for my kids!

More Ways to Enjoy Halloumi

More Mediterranean Salad Recipes You'll Love

Did you enjoy this salad recipe with halloumi cheese? Let me know in the comments below! Don't forget to rate the recipe, pin it for later on Pinterest and share on social media by tagging @immigrantstable.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Copycat Aroma Espresso Bar Fried Halloumi Salad Recipe

This fried halloumi salad combines halloumi cheese, arugula, cabbage and mushrooms in a juicy Asian inspired sauce. This copycat Aroma halloumi salad recipe draws inspiration from the popular Israeli Aroma Espresso Bar.

Course Appetizer, Salad

Cuisine Asian, Israeli, Middle Eastern

Keyword Aroma Espresso Bar, arugula, bell peppers, cabbage, carrots, cherry tomatoes, fall, gluten-free, halloumi, lettuce, mushrooms, vegetarian, winter

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 167kcal

Author Ksenia Prints

Equipment

• 1 Chef's Knife
• 1 Grill Pan
• 1 nonstick pan
• 1 Cutting Board
• 1 Salad Bowl

Ingredients

For Aroma halloumi salad

• 1 package halloumi cheese cut into ½ inch cubes or thin slices
• 2 tablespoon Tamari sauce or soy sauce
• 1 ½ teaspoon honey
• ¼ cup chopped parsley
• ½ small cabbage thinly sliced
• ½ purple onion slivered
• 20 cherry tomatoes of various colors halved
• 1 handful arugula
• 1 handful lettuce diced into ribbons
• 4 mushrooms thinly sliced
• ½ red bell pepper thinly sliced
• 1 carrot julienned
• 1 teaspoon sesame seeds

For salad dressing

• 1 tablespoon honey
• 1 tablespoon mustard
• ½ lemon juice of
• 2 tablespoon olive oil
• Salt and pepper to taste

Instructions

• In a small bowl, whisk together 2 tablespoon Tamari sauce or soy with 1 ½ teaspoons of honey. Add 1 tablespoon of the mixture to a grill pan along with 1 tablespoon of oil, mushrooms and bell peppers, and saute for 2-3 minutes. Season with sesame seeds. The veggies should still retain their bite, so don't overcook. Remove from the pan and set aside.
• In a large bowl, combine lettuce and arugula leaves, carrot, cabbage, cherry tomatoes, onion, and parsley.
• To the same pan, add cubed or sliced halloumi cheese, along with 1 tablespoon of the marinade. Fry for 2-3 minutes, turning from side to side to ensure all the sides are golden brown. Remove from heat.
• To the bowl with the vegetables, add the cooked mushrooms and peppers that you fried at the beginning and the pan-fried halloumi cheese. Sprinkle with a little sesame seeds, and season with salt and pepper to taste.
• In a small jar, make the salad dressing: 1 tablespoon of honey, 1 tablespoon of mustard, juice of half a lemon, 2 tablespoon olive oil, a pinch of salt and pepper.
• Pour salad dressing onto the salad, mix and serve immediately.

Nutrition

Calories: 167kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 593mg | Potassium: 632mg | Fiber: 6g | Sugar: 15g | Vitamin A: 4484IU | Vitamin C: 95mg | Calcium: 88mg | Iron: 2mg

The post Copycat Aroma Espresso Bar Fried Halloumi Salad Recipe appeared first on At the Immigrant's Table.

There was a night in my Master's program that still lingers between the haze of late hours and the sharp clarity of fried cheese. We had spilled out of the pub, laughter trailing behind us down a quiet street. No one was ready for the night to be over. Someone called for one last hurrah before we all went our separate ways.

Delivery felt too slow, and the thought of sitting in a restaurant felt too long. That's when one of my friends remembered her family always kept blocks of halloumi in the fridge, cheese her relatives had brought from Cyprus and learned to prepare in their own way.

The suggestion alone was enough to keep the night alive. Her kitchen was tiny, barely big enough for three of us, yet somehow we all crowded in. She pulled out a block of halloumi wrapped in wax paper, as if it had been waiting for a moment like this.

As she unwrapped it, she told us how halloumi wasn't like the cheeses we knew. It didn't melt into a puddle. It held its shape, squeaky and firm, perfect for frying. None of us had ever cooked with cheese like that before.

One person sliced the block into sticks, another dusted them clumsily in flour, and the soberest of the group took charge of the pan, easing each piece into hot oil. The pan sputtered and hissed, the fries curled awkwardly, but still they came out golden. I can still remember the squeak as I bit into the first fry, its crisp crust giving way to that elastic chew.

The smell of fried cheese clung to the air for days afterward, and we sat shoulder to shoulder, dipping the fries into whatever sauces we could find, stretching the night a little longer. It was a spontaneous meal, food woven with laughter, late-night chatter, and a heartwarming thread of girlhood that has stayed with me ever since.

These crispy halloumi fries are one of my favorite ways to enjoy halloumi, alongside my Grilled Halloumi Burger, Halloumi Tacos, and Fried Halloumi Salad.

Where the Crispy Meets the Squeak

Halloumi behaves differently from the cheeses most of us grew up with. Where mozzarella melts away and cheddar stretches into threads, halloumi holds its ground. High heat doesn't break it down but instead transforms it. The edges turn golden and crisp, while the inside softens into a springy bite that keeps its shape.

It's strength is what makes it so versatile, slipping into a fried halloumi salad where its warmth meets crisp vegetables, or folded into tacos where it takes the place of meat and surprises everyone at the table.

I've written before about how to cook halloumi, but it always comes back to the same thing: it shines when seared or fried, its edges browned, its body holding that squeak between the teeth.

This recipe is simple, but it always feels like more than the sum of its parts. The yogurt dip softens the heat of rose harissa, the za'atar clings to each fry with its earthy fragrance, and fresh mint brightens every bite. That's what makes halloumi fries special. They aren't simply fried cheese sticks.

They are connection between friends who didn't want the night to end, between cultures that know the value of salt, herbs, and patience, and between my past and the family I feed today.

Ingredients

• Greek Yogurt - I love using thick Greek yogurt as the base for the dip. If Greek yogurt isn't available, labneh works beautifully, though it will give you a thicker, more indulgent dip.
• Lemon- Both zest and wedges play a role. The zest perfumes the yogurt with brightness, while the wedges squeezed over hot fries lift everything with acidity. If you're short on lemons, lime adds a slightly sharper note that works just as well.
• Rose Harissa - This paste brings a smoky heat with floral undertones that feel deeply Middle Eastern. If you cant find rose harissa, regular harissa paste can stand in.
• Halloumi Cheese- The star of this recipe. Halloumi is firm, squeaky, and resilient to heat, which makes it perfect for frying. Paneer or queso fresco can be fried in a similar way, but nothing truly replaces halloumi's texture for this recipe.

See the recipe card for full list and exact quantities.

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02/11/2026 06:03 pm GMT

How to Make Halloumi Fries Recipe

If you're looking for something crisp, salty, and comforting, halloumi fries are a recipe worth knowing. The cheese holds its shape in hot oil, giving you fries with a golden shell and a chewy, squeaky center. Paired with a cooling yogurt dip streaked with harissa, they're a dish that always disappears quickly at the table.

Make the Dip

In a small bowl, mix the Greek yogurt with lemon zest and a pinch of salt. Swirl in the rose harissa gently, leaving streaks of color so each bite shifts between cooling and spicy. This is the dip that will balance the richness of the fries.

Prepare the Coating

On a plate, combine the za'atar with flour. This fragrant mix will cling to the cheese, giving the fries a crisp crust with an herbal aroma.

Dredge the Halloumi

Cut the halloumi into fry-shaped sticks. Roll each piece in the flour and za'atar mixture until evenly coated, brushing off excess so the crust isn't too thick.

Fry the Halloumi Cheese

Heat oil in a heavy-bottomed pan or Dutch oven to about 350°F. A cube of bread should turn golden in roughly 20 seconds, that's how you know it's ready. Working in batches, lower the halloumi sticks into the hot oil. Fry for about 2 minutes, until the fries are crisp and golden on the outside.

Drain and Season

Lift the fries out of the oil and place them on paper towels to drain. While they're still warm, sprinkle over extra za'atar and scatter torn mint leaves for freshness.

Serve

Pile the fries onto a platter. Add lemon wedges for squeezing and the yogurt-harissa dip on the side. Serve immediately, while the fries are still squeaky, crisp, and hot.

Storage

Halloumi fries are at their best the moment they leave the oil, when the crust is crisp and the center still squeaks with each bite. If you do find yourself with leftovers, let them cool completely before storing. Place the fries in an airtight container and refrigerate for up to two days.

To bring them back, skip the microwave, it makes the coating soft and rubbery. Instead, spread the fries on a baking sheet and reheat in a hot oven or air fryer until they regain their golden crunch. The yogurt-harissa dip can be kept separately in a sealed jar in the fridge for up to three days.

Recipe

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Halloumi Fries

Golden halloumi fries with za'atar, mint, and a cooling yogurt-harissa dip

Course Appetizer, Snack

Cuisine Middle Eastern

Keyword appetizer, easy, halloumi, halloumi cheese, halloumi fries, Middle Eastern, mint, rose harissa, snack, zaatar

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 103kcal

Author Ksenia Prints

Equipment

• Dutch oven or heavy bottom skillet
• tongs
• Mixing bowls
• small bowl
• Knife and cutting board
• paper towels

Ingredients

• ¾ cup Greek yogurt
• 1 lemon zested, then cut into wedges
• 1 tablespoon rose harissa
• 3 tablespoons za'atar plus extra for sprinkling
• ½ cup all-purpose flour OR cornstarch, for gluten-free
• 2 blocks halloumi about 18 oz total, cut into fry-shaped sticks
• Neutral oil for shallow frying
• ¼ cup fresh mint leaves torn

Instructions

• In a small bowl, mix Greek yogurt with lemon zest and a small pinch of salt. Swirl in rose harissa so you see streaks of red through the white. You want cool and spicy in the same bite.
• On a plate, combine za'atar with flour. The herb and citrus notes perfume the crust and help it turn crisp.
• Slice halloumi into even sticks. Roll each stick in the flour mixture, pressing gently so the coating clings. Shake off any excess.
• Pour oil into a heavy pan for shallow frying and warm to 350°F. Drop in a small cube of bread; it should brown in about 20 seconds.
• Lower coated halloumi into the hot oil without crowding. Fry about 2 minutes, turning once, until deep golden and crisp.
• Transfer to paper towels. While hot, sprinkle with extra za'atar and scatter torn mint.
• Pile onto a platter with lemon wedges and the yogurt-harissa dip. Serve while the fries are still squeaky and crisp.

Notes

 

 

Nutrition

Calories: 103kcal | Carbohydrates: 19g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 73mg | Potassium: 161mg | Fiber: 3g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 5mg