Cooking Stuff

Where Stuff Is Cooked

Coriander Steak


  • 1/4 cup onion
  • 2 cloves garlic
  • 1 tbl coriander
  • 1-2 tbl sriracha
  • 1/2 tsp oregano
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • salt
  • pepper
  • 1 lb flank steak

Mix together everything but the steak in an air tight container. Add the steak, put the lid on and shake it to coat. Let marinade for at least an hour, overnight is best. Grill or broil until it’s done how you like it, serve sliced thin.


This is a quickie, mostly because other than “it’s easy” and “it’s wicked awesome” there isn’t so much to say about this. It’s just so easy and awesome. Coriander is my new favorite thing and this marinade really highlights it’s flavor which I’ve found often gets kind of hidden in other spices.022You could broil this and have it be wicked good, but the grill is really where it’s at.035Plus now that I have a grill I pretty much want to use it all the time. Heh. I ate this (I was going to say “I served this” but I didn’t, I’m the only one who ate it this time) with some flatbread and a yogurt sauce.047Heaven. You could have it with tzatziki, of course, but this was just a quick one I made with garlic and red wine vinegar. It was just lovely. The flatbread was different that usual too, I used some sour cream in it and it came out tasty too. I’ll have to post a recipe for that another time, but right now the couch beckons and who am I to say no? Heh.



Filed under: beef, middle eastern, on the grill

Crunchy, Low Fat Falafel


1 1/4 cups dried chickpeas (7 oz)
2 garlic cloves, finely chopped
3/4 cup finely chopped onion (1 medium)
1/4 cup chopped fresh cilantro —(cut in half)
1/4 cup chopped fresh flat-leaf parsley
1 tsp salt
3/4 tsp ground cumin (more?)
1/2 tsp ground coriander
1/2 tsp black pepper
1/2 tsp baking soda
1/4 tsp cayenne

Soak the chickpeas in cold water (covered by a couple inches) at room temp for at least 12 hours and up to 24. Drain and rinse. Put everything in a food processor and whiz for about 2 minutes. Spread the mixture into a thin layer on a baking sheet and let dry for one hour. Scoop 1 1/2-2 tablespoons of the stuff, form/press it into patties and either:

a) Plop it into a preheated (medium heat)  nonstick skillet with a little olive oil until brown on one side, about 2 minutes, then flip it and brown on the other. Eat.

b) Plop it onto lightly oiled aluminum foil on a baking sheet, form it into patties and freeze. Then when you want them toss them, still frozen, into a preheated skillet and cook for ~3 minutes a side or until browned how you like. Eat.


Things I learned about falafel:

  1. 1 bag of dry chick peas makes a small mountain of falafel.
  2. You can brush the raw patties with a little olive oil and freeze them. Then just toss them, frozen, onto a heated pan whenever you want some.
  3. Falafel is wicked frigging awesome.

Things I still don’t know about falafel:

  1. What you call the fricking raw, paste stuff. Dough? Batter? I have no idea.

Seriously though, what do you call it? Meh, doesn’t matter, I’m finally posting this recipe! Are you excited yet? You will be. Well, if you like falafel that is. Shall we make some? Yes we shall.

First things first, chickpeas.050These were soaked for about 12 hours, I think, then drained and brought to my sisters house. Because that’s where we were making it, you see. Then she got me some parsley from her garden, cilantro, garlic and onion.048Plopped in the food processor and whizzed about.054Spices added.057Chickpeas on top.059More whizzing, until pasty.063Then we turned it out onto a cookie sheet, I recommend removing the blade at this point. 066Spread it around to dry and wait. I hate waiting. /end Inigo069At this point my sister and I put 1/4 cups of it into a well oiled, preheated on high waffle iron. Because we wanted to see if it would work.101It did. Now everyone say “waffle falafel”. It’s even more fun to say than to eat. Well, almost. Heh. However, this post will mostly be about freezing them. Sadly I didn’t get any prep shots of that for some reason, but what I do is take my 1 1/2 tbl cookie scoop and take out rounded dollops, dollop them onto a greased piece of foil lined baking sheet and flatten them a bit. Then toss them in the freezer for a couple hours, pull them out, dump ’em in a freezer bag and toss them back in. That’s it. Then whenever I want falafel I pull a couple out and put them in a preheated skillet.038 A few minutes and a flip later, lunch. 055Or snack. Or appetizer. Or whatever, it’s falafel. Eat it, preferably with some kind of delicious yogurt sauce or tahini.

Filed under: middle eastern, side dish, vegetarian

Grilled Lamb Kofta

0603 cloves garlic, minced/pasted
1 tsp kosher salt
1 pound ground beef chuck or lamb
1/4 cup minced onion
1/4 cup chopped fresh flat-leaf parsley
1 tbl ground coriander
1/2 tsp ground cumin
pinch ground cinnamon
pinch ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
Freshly ground black pepper

Mix everything together well. Form into sausage-like shapes around soaked bamboo skewers and refrigerate for at least a half hour or up to 12 hours. Then grill 3-4 minutes a side or until done how you like. Serve with flatbread, tzatziki or whatever.


Mmm, kofta. Or is it kofte? Kefta? Koobideh? Depends on where you are or what part of the Near/Middle East you want to claim it’s from. No matter what you call it it’s seasoned ground lamb on a stick, usually grilled and it’s wicked good. You can also make it with beef or probably anything else, it’s your party, but me I like lamb.

I first came across these a while ago when I was reading about kebabs, which is the category they fall under. Apparently kebab basically means food on a stick and there are approximately a billion different kinds. Now that I have a grill I will be endeavoring to make them all. Kofta is my current favorite, probably because it’s the one I’ve had most recently. Heh.

It’s simplicity itself to make them, just take the seasonings. 009Mix in the meat.014Form around skewers and let chill.021Grill. 037Or broil, sear, pan fry, deep fat fry, however you get down. I didn’t get any pics of the sandwiches I made with these, which is too bad because I made an awesome sour cream, red wine vinegar, sriracha sauce for them. Would have used Greek yogurt, but I didn’t have any and one works with what one has. But tzatziki would be good, clearly, or pretty much any bright sauce to cut the richness of the lamb. And they are rich as the smoke from that picture on the grill testifies to. It was hard to get an action shot that wasn’t obscured by smoke. Ah well, next time. Because I will make these again, they were amazing.  045

Filed under: grill, lamb, middle eastern,

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