middle eastern food

Everyone knows someone whose delicate taste buds can't tolerate high-acid foods like pineapple, kiwi and citrus — specifically lemon and lime. It's not an uncommon occurrance, highly acidic foods are just that. Acid "brightens" up food, sharpens the edges, makes it pop. Food that isn't bright is dull. Thankfully for all you dullards out there, there's sumac, a seasoning from the Middle East whose bright, lemony flavor won't hurt your tongue a bit.

There's an amazing Arab gourmet shop a few blocks away from me in Cobble Hill called Sahadi's. I was there recently to pick up some staples and realized the perfect lunch was staring me right in the face: all of it, a mezze platter.

Eggplants lend themselves to all manner of flavors and textures, and just to prove it, here they are “shnitzeled” — coated and fried in a delicate mix of breadcrumbs, cheese and herbs. Read on to learn the recipe for eggplant schnitzel, with a secret ingredient to make it extra-tangy and flavorful.