Using Texas Olive Oil in Middle Eastern Fusion Dishes

Fusion culinary techniques are not a new trend; they have been around since the early days of international trade when world travelers would exchange and combine food knowledge. Common ingredients come together in fusion cuisine to create new and exciting dishes that honor various parts of the world. Today, we look at a few Middle Eastern fusion recipes you can make with your favorite Texas olive oil.

New Style Shakshuka

Shakshuka is an easy recipe used predominantly in parts of the Middle East and North Africa. It is traditionally a breakfast dish, but you can also have it for lunch and dinner; it doesn’t take too long to make, so it’s a perfect recipe for when you’re in a hurry but still want to have a nourishing meal.

Start by blanching the florets from a small cauliflower in a large pan; drain and set aside. Heat 50 ml of olive oil (we love to use our Harissa) in a large pan and fry one aubergine cut into bite-sized cubes until golden. Add the cauliflower florets together with 2-3 finely chopped garlic cloves and a handful of fresh oregano leaves. Pro tip: every time you add an ingredient to the pan, make sure to season it with salt, pepper, chili flakes, cumin, and coriander; this ensures your shakshuka bursts with flavor.

Add 200 ml of vegetable stock to the pan and boil for 30 seconds before adding one courgette, shaved into ribbons with a peeler. Don’t forget to add all the spices again! Next, you are going to poach the eggs in the stock. Lower the heat and cook for 10-15 more minutes until the egg whites have set. Before serving, garnish with a handful of chopped parsley.

“Thai-bouleh” with Texas Olive Oil Dressing

“Thai-bouleh” is an incredibly happy marriage between the Thai and Lebanese cuisines which share the love of sour and lots of herbs. In this fusion recipe, the bulgur is replaced with toasted cashews and the lemon with lime.

 Add a handful each of chopped parsley, coriander, mint, and toasted cashews to a bowl with one finely chopped shallot and 1 tbsp dried barberries or cranberries. Season with salt, 25 ml lime juice, 1 tbsp olive oil, and a pinch of sugar. Garnish with a dressing of olive oil, lime juice, fine green chili slices, and thin strips of spring onions.

Velvet Tomatoes with Extra Virgin Olive Oil

Though not apparent from the name, this dish is actually a dip and a mix between gazpacho and a Yemeni grated tomato sauce. Since it only has two main ingredients, using high-quality extra virgin olive oil is a must. Put 500 g of red tomatoes (roughly chopped into cubes), ½ green chili, and 1 tsp of cumin in a blender. Blend until smooth, then gradually add 4-5 tbsp of Texas olive oil to obtain a velvety texture. To finish the dip, strain through the finest sieve you have and add salt to taste.