Lebanese-Inspired Southwest Recipes by Gary Nabhan

Gary Nabhan is well-known for his dedication to ethnobotany, sustainable agriculture, and the culinary fusion of desert foods. His work celebrates the rich cultural tapestry of food traditions, especially those from the American Southwest and the Mediterranean. In this post, we delve into an exciting fusion of flavors: Lebanese-inspired recipes with a Southwestern twist, a perfect culinary meeting of cultures!

Lebanese and Southwest Cuisines: A Flavorful Convergence

The cuisines of Lebanon and the Southwest might seem worlds apart, but they share some striking similarities. Both use a rich assortment of spices, celebrate fresh, vibrant ingredients, and focus on dishes that bring people together:

• Pulses and Grains: Beans, chickpeas, lentils, and various grains like bulgur and quinoa.
• Vegetables: Seasonal produce, often grilled, stewed, or served fresh.
• Herbs and Spices: Similar flavors like cumin, coriander, sumac, and mint.
• Proteins: Both regions use lamb and goat, with Southwestern cuisine often adding local game like venison or beef.

This common ground sets the stage for a fascinating culinary adventure, blending Lebanese culinary traditions with the hearty and earthy flavors of the Southwest.

Southwestern Shish Taouk

Here's a recipe for a Southwestern Shish Taouk, where Lebanese shish taouk gets a twist with Southwestern spices and ingredients:

Ingredients

• 2 lbs of boneless, skinless chicken breast, cut into 1-inch cubes
• 1⁄2 cup plain Greek yogurt
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garlic powder
• 1 tsp dried oregano
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. In a bowl, mix together yogurt, tomato paste, olive oil, smoked paprika, chili powder, cumin, coriander, garlic powder, oregano, lemon juice, salt, and pepper.
2. Add chicken pieces, ensuring each piece is well coated with the marinade. Cover and refrigerate for at least 3 hours, or overnight for better flavor absorption.
3. Preheat your grill to medium-high heat. Skewer the chicken pieces, ensuring even distribution for uniform cooking.
4. Grill the kebabs for about 6-8 minutes per side or until the chicken is cooked through and has a nice char.
5. Serve hot with your choice of sides like tabbouleh with corn or a Southwestern green salad.

Tabbouleh with Corn and Pomegranate

This variation on traditional tabbouleh adds Southwestern elements to create a fresh and vibrant dish.

Ingredients

• 1⁄2 cup fine bulgur
• 1 cup boiling water
• 1 1⁄2 cups finely chopped fresh parsley
• 1 cup diced tomatoes
• 1 cup fresh corn kernels (grilled or charred for added depth)
• 1⁄2 cup chopped fresh mint
• 1⁄2 cup pomegranate seeds
• 1⁄4 cup extra virgin olive oil
• Juice of 2 lemons
• 1 garlic clove, finely minced
• Salt and pepper to taste

Instructions

1. Soak bulgur in boiling water for about 20 minutes until tender. Drain excess water if necessary.
2. In a large bowl, combine parsley, tomatoes, corn, mint, and pomegranate seeds.
3. Add the bulgur to the mixture.
4. Whisk together olive oil, lemon juice, garlic, salt, and pepper. Pour over the salad and toss well.
5. Allow to sit for at least 30 minutes to let flavors meld before serving.

🍽️ Note: The addition of corn adds a touch of sweetness and texture, making this salad not only delicious but also visually appealing.

Falafel with Chipotle Yogurt Sauce

Imagine traditional falafel enhanced with the heat of chipotle for a Southwestern flair:

Falafel

• 1 cup dried chickpeas, soaked overnight
• 1 small onion, roughly chopped
• 2-3 cloves garlic
• 1⁄4 cup parsley
• 1 tsp ground cumin
• 1⁄2 tsp baking powder
• Salt to taste
• Vegetable oil for frying

Chipotle Yogurt Sauce

• 1 cup Greek yogurt
• 1 chipotle pepper in adobo sauce, finely chopped (adjust for heat)
• 1 tsp lime juice
• Salt to taste

Instructions

1. Prepare the falafel mix by processing chickpeas, onion, garlic, parsley, cumin, baking powder, and salt until well combined but not mushy. Form into balls or patties.
2. Heat the oil in a deep frying pan or fryer to 350°F (175°C). Fry the falafels until golden brown, about 2-3 minutes per side. Drain on paper towels.
3. Make the yogurt sauce by mixing together Greek yogurt, chipotle, lime juice, and a pinch of salt. Adjust for desired heat.
4. Serve falafels hot with the chipotle yogurt sauce, pita bread, and your choice of vegetables or salad.

Culinary Crossroads

In this exploration, we've taken a culinary journey through Lebanese-inspired dishes with a Southwestern twist. Through this fusion, we've highlighted how food can transcend geographical boundaries, bringing together the best of two distinct cuisines. The blend of rich spices, vibrant colors, and traditional cooking methods from both regions has created dishes that are not only flavorful but also deeply rooted in cultural traditions. We've seen how simple ingredient swaps and additions can transform a dish, making it a culinary bridge between Lebanon and the American Southwest. This marriage of flavors showcases the versatility of food and the universal appeal of good taste. Enjoy experimenting with these recipes and perhaps find your own unique fusion creations, celebrating the diversity and richness of global cuisine!

How can I adjust these recipes for dietary restrictions?

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Many of these recipes can be adapted for dietary needs. For gluten-free diets, substitute bulgur in the tabbouleh with quinoa or millet. For vegetarians, skip the meat in the shish taouk or use tofu or tempeh. For spice-sensitive palates, reduce or eliminate the chilies and hot spices.

What are some traditional Lebanese spices I can experiment with in my Southwestern cooking?

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Lebanese cuisine often uses spices like sumac, za’atar, allspice, cinnamon, and cardamom. These can add a unique Middle Eastern twist to Southwestern dishes. For instance, try adding za’atar to your next barbecue rub or sprinkle sumac on salads for a tangy note.

Where can I learn more about Gary Nabhan’s work?

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To delve deeper into Gary Nabhan’s work, consider reading his books like “Coming Home to Eat” or “Gathering the Desert.” Additionally, visiting local agricultural events or conferences where he might speak could provide further insight into his research and passion for sustainable food systems.