We’ve collected a plethora of wonderful recipes from chefs over the past 8.5 years and we want to share what we have. Check back here twice a week for new content from your favorite Philly and out of town chefs to add some spice to your home cooking repertoire.

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Last year on the Friday of Memorial Day weekend, COOK hosted a Middle Eastern spice market class. Well, here we are again on the Friday of Memorial Day weekend, so it seems fitting that we share Samar Lazzari‘s recipes for her spice market dishes. Commemorate the official beginning of summer with full-on flavor. Looking for a movie pairing?

Beef Shish Kebobs
Serves 4 – 6

1 lb of 85/15 ground beef
1/2 tsp ground cinnamon
1/4 tsp turmeric
1/4 tsp cumin
1/2 tsp paprika
1 tsp black pepper
2 tsp salt
1 cup parsley, loosely packed with thinner stems, finely chopped
1/2  cup finely diced onions
1/2 cup small diced tomatoes
2 tbsp olive oil

Pre-heat oven to 400°F.

In a large bowl, mix all ingredients together until well combined.  Portion meat mixture to desired shape and place in a roasting pan or a sided baking pan.  Bake for 10-15 minutes until kebobs begin to caramelize and release a beautiful aroma. Garnish with a bit of fresh parsley and serve with kabsa and yogurt sauce (recipes follow).

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Kabsa – Aromatic Rice Pilaf
Serves 8 – 10

1 cup onion, sliced
2 cloves of garlic, roughly chopped
3 bay leaves
2 cardamom pods
1 tsp sweet paprika
1 tsp of coriander
1 tsp of turmeric
1 tsp cinnamon
1 tsp cumin

1 tbsp salt
1 tsp black pepper 

2 tbsp tomato paste
2 tbsp apple cider vinegar
1/4 cup vegetable oil or ghee
1 qt vegetable or chicken broth
3 cups basmati rice

Begin by warming up vegetable oil (or ghee) in a medium stockpot over medium heat. Add onions and garlic, stirring occasionally. Once they begin to wilt, add all remaining spices and sauté together for 2-3 minutes. Add tomato paste and cook for another 2-3 minutes.

Deglaze the pan by adding the vinegar and scraping the bottom of the pot with a wooden spoon or rubber spatula.  Add broth and bring to a simmer.

Rinse the basmati rice one. Once strained, add to the broth and bring it to a boil. Turn down heat to medium low and cover. Cook until rice is light and fluffy, checking occasionally, approximately 15 minutes.

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Mint Yogurt Sauce
Serves 4

1  cup whole milk plan yogurt
1 tsp dried mint
2 tbsp fresh mint, chopped
1 tbsp olive oil
1/2 tsp kosher salt

Combine all ingredients. May store in fridge for up to three days. 

And for those days when you simply don’t feel like cooking, The Philadelphia Inquirer has a comprehensive list of area restaurants who are offering takeout and delivery!