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8 The <strong>Chronicle</strong> March 20 - 26, 2018 chronicle.durhamcollege.ca Campus<br />
Photograph by Conner McTague<br />
Shish Tawook and Muhammara, two Middle Eastern dishes made by student John Cook.<br />
A feast from the Middle East<br />
The perfect<br />
food for<br />
a night in<br />
with you<br />
and yours<br />
In many ways, the Middle East<br />
might just be the polar opposite of<br />
Canada.<br />
Canada is known for its frigid<br />
temperatures in the winter<br />
months, while most of the Middle<br />
East is swelteringly hot yearround.<br />
The Middle East is an area<br />
steeped in rich tradition and history.<br />
Canada has long suffered from<br />
an identity crisis, brought on by<br />
the historic<strong>all</strong>y conflicting French<br />
and English Canadian customs,<br />
as well as the ch<strong>all</strong>enges of being<br />
the one of the most multicultural<br />
countries in the world.<br />
But we both love good, hearty<br />
food.<br />
For many Canadians, the<br />
phrase “Middle Eastern food”<br />
might conjure up mental pictures<br />
of fragrant, unbearably spicy food<br />
made using unfamiliar ingredients.<br />
In reality, the cuisine of countries<br />
like Syria, Iraq and Lebanon<br />
can be made with varying levels of<br />
Prep time: 8 hours – 24 hours (depending<br />
on how tender you like it)<br />
Serves: 4 people<br />
Ingredients: 2 or 3 skinless, boneless<br />
chicken breasts (about 1kg)<br />
• ½ cup plain yogurt (use 2 per cent for a<br />
creamier flavour)<br />
• ¼ cup lemon juice (or the juice of 1<br />
whole fresh lemon)<br />
• 1 tbsp. garlic powder (or use two cloves<br />
of fresh garlic)<br />
• 2 tbsp. tomato paste<br />
• 1 tsp. ground cumin<br />
• 1 tsp. dried red chili flakes<br />
• ½ tsp. ground cinnamon<br />
• ½ tsp. ground ginger<br />
• ½ tsp. black pepper<br />
• ¼ tsp. cardamom<br />
• Salt to taste<br />
• One or two whole bell peppers (any<br />
colour)<br />
• One whole onion (preferably white)<br />
John<br />
Cook<br />
Shish Tawook<br />
• Olive oil (use as much or as little as you<br />
like)<br />
• Parsley (optional)<br />
Steps:<br />
1) Cut chicken breasts into approx. 2<br />
inch chunks, set aside.<br />
2) Mix together the yogurt, tomato paste,<br />
lemon juice, spices and olive oil in a sm<strong>all</strong><br />
container until smooth.<br />
3) Place the chicken and marinade in a<br />
bag, making sure the chicken is coated. Refrigerate<br />
for at least 8 hours.<br />
4) Preheat oven to 375∞F.<br />
5) Chop bell peppers and onion into<br />
rough chunks, remove chicken from<br />
fridge. Assemble kebabs on wooden (or<br />
metal if you’re fancy) skewers.<br />
6) Place in a lightly greased baking<br />
tray, and bake for 30-40 minutes, or until<br />
chicken is fully cooked and no longer pink.<br />
7) Serve over rice, salad or pita,<br />
garnish with parsley and/or hot sauceseems<br />
to taste best).<br />
Prep time: