It’s A Big One!!!

Well, today is my birthday. I’d really prefer NOT to reveal which one, though I am sure many of can easily figure it out. All I am going to say is it a BIG ONE, that ends in a ZERO. Even though it is early in the day, the birthday wishes have been already been coming in, and so have a few presents. This morning, Larry surprised me with some flowers and a gift certificate for more massages. Our roommate knows I enjoy doing needle work and surprised me with some needlepoint canvases to work on. My niece sent my a fun hat and a CD I had mentioned I wanted. And a real fun themed present, from Julia was a follow-up to the fabulous Christmas present she sent me. Thank you all for the special wishes and fun presents, that you didn’t to send, but I am glad you did. :) This day is already turning out to be a very good, very special day. Thank you all.

For Christmas, Julia sent me some Middle Eastern spices and a delicious Middle Eastern Cookbook. Lebanese Tomato Salad

Julia, being the very thoughtful and loving person she is, followed that up with some more fun Middle Eastern goodies for my birthday. 

Well, I felt like she was trying to tell me it was time to make some Middle Eastern food. And that I did too. :)

I made a delicious Lebanese mahi mahi dish. Now you all know I NEVER follow a recipe exactly, and I always modify it and make it my own, which is exactly what I did again. That’s why I always say “I am inspired” by a recipe, rather than actually follow a recipe. 

The recipe called for snapper, but I couldn’t find any, so I substituted mahi mahi instead. That was my first change. Then I added both the Sumac and the Za’Atar to the seasonings for the fish before cooking it up. That was change #2. My 3rd change was to add a variety of Middle Eastern vegetables, and for my 4th and final change, I steamed it all in white wine. So, I was most definitely inspired by the delicious recipe in the cookbook, but then I completely made it my own. Funny. This tends to happen, oh all the time. :)

I made the sauce first. It was a yogurt tahini sauce.

Tahini Yogurt Sauce

This is a very simple sauce that will dress up anything from chicken, to falafels to fish, or can even be used as a dip for vegetable crudite.

3/4 cup plain yogurt

1/3 cup tahini sauce

1 tsp salt

2 tsp garlic

1 TBSP lemon juice

dash of either red pepper flakes and/or cayenne pepper

Just whisk everything together and chill until ready to use.

Lebanese Pan-Fried Fish With Vegetables

The original recipe would have been very good too, but I made it even better. Some of our neighbors are from Lebanon, and I took some over to them. They raved about it and loved it too. Whenever I make ethnic foods, I love to have someone from that particular ethnicity or region try it and critique it for me. It is always a big compliment to me when they like what I make. Hanaa and Aziz loved it and wanted the recipe. :)

4 4-oz fish filets, any kind of fish will do

1 TBSP Za’atar

1 TBSP Sumac

salt & pepper to taste

pinch of cayenne pepper

1-2 large tomatoes, chopped

1 TBSP garlic

1 cup mix olives, sliced

1 can artichoke hearts, drained and rinsed

1-2 TBSP olive oil

1-2 TBSP lemon olive oil, optional

1 TBSP butter

1 cup dry white wine

tahini yogurt sauce

1/4 cup toasted pine nuts

chopped parsley

Combine the Za’atar, Sumac, salt & black pepper and cayenne pepper. 

Pat the fish dry with a paper towel. Dip the fish into the spice mixture and coat on both sides.

Get a large skillet very hot, the add the oil(s) and the butter. Place the fish in the skillet, skin side up and cook the fish for about 3 minutes on a medium-high heat. 

After 3 minutes, flip the fish, add the vegetables, the wine, and the rest of the spices, if there are any left, cover and let steam for about 5-7 minutes, or until the fish is thoroughly cooked.

Once the fish is cooked and the vegetables are warmed, serve it over cooked couscous. Add some of the tahini yogurt sauce, the pine nuts and parsley on top and serve with the same wine you used for the sauce and enjoy.

This birthday, even though it is NOT a number I would like to admit to, is already turning out to be a very good birthday. Thank you my dear friend Julia, for always being so thoughtful and generous, and thank you for the inspiration to this delicious meal. And thank you to everyone else who is sending me good, loving birthday wishes as well. :)

Have a great day and make everyday great. Stay safe and stay well. ’Til next time.