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beef ribs with pomegranate molasses glaze and egyptian dukkah

my version -- slow cooked for several hours in the style of American barbecue and has a serious sub-continental/middle-eastern spice-coated crust, like bark on a brisket...


The slow roast results in an ultra-tender rib. It's decadent flavor is a textural overload with a sweet, sour, and spicy glaze and a crunchy cashew and pistachios dukkah topping.


Duqqa, du'ah, do'a, or dukkah is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables for an hors d'œuvre. -- Wikipedia


The dishes and setting draw inspiration from Persian and Middle Eastern culinary traditions.


Here’s a breakdown of the origins of the elements:


  1. Tahdig: This golden rice dish is a classic Persian/Iranian specialty. Made with saffron, yogurt, and eggs. The crispy crust (tahdig) is the hallmark of this dish. Tahdig (pronounced tah-DEEG) is a Persian word that literally translates to "bottom of the pot".


  2. Braised Short Ribs: While braised meat dishes are common across many cuisines, the rich, dark preparation and nut garnish is influenced from Middle Eastern and Iranian stews, such as khoresh or slow-cooked meat dishes.


  3. Roasted Root Vegetables with Yogurt Base: Roasted carrots and beets are versatile ingredients, but pairing them with a creamy yogurt is a hallmark of Levantine and Persian cuisine. The use of fresh herbs enhances this traditional flavor pairing.


  4. Onion and Radish Salad: The light, tangy salad with onions, radishes, lime, and herbs reflects the Persian and Middle Eastern emphasis on fresh, zesty accompaniments to balance rich dishes.


This meal has a foundation in Persian cuisine, with hints of broader Middle Eastern culinary traditions and a festive, contemporary presentation.


Behind the scene..

My dry rub made with cumin, coriander, clove, cinnamon, cardamon, smoked paprika, brown sugar, sea salt, black pepper, etc.

"Scale this dish to suit your needs by roasting one big bone for an intimate dinner for two or go full Flintstone with a five-bone plate, which will generously serve six to eight." -- Bon Appetit


Pomegranate molasses glaze..

In a small saucepan combine pomegranate, pomegranate juice, molasses, garlic, ginger, honey, and harissa. Bring to a boil, reduce heat to medium high and simmer rapidly 20 to 25 minutes or until reduced to 1/2 cup.

A Christmas table...



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© Faisal Hoque
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