Ayesha Nurdjaja's recipes from 'Mediterranean All the way'
Celebrity chef Ayesha Nurdjaja is a "Titan" on Food Network's 'Bobby's Triple Threat' and the executive chef behind New York City restaurants Shuka and Shukette. She's sharing recipes from her latest cookbook, 'Mediterranean All the Way' — get the recipes featured on 'The View.'​
STEAK KEBABS
A great cut of steak doesn’t need much. But since we’re not breaking the bank for kebabs, we’re going to help lead a cheaper cut to perfection. This Turkish-inspired coffee rub—the cowgirl in me loves the combo of steak and coffee—will help make any cut taste like a million bucks. The ground coffee and brown sugar combo works its magic, creating a rich, caramelized crust that’ll have you wondering why you weren’t grilling steak like this all along. And if you’re a rub fan, try this one on the Big Boy Steak.
MAKES 8 SKEWERS
2 tablespoons ground coffee
2 tablespoons packed light brown sugar
1 tablespoon kosher salt
1½ teaspoons Urfa pepper
1½ teaspoons Aleppo pepper
1½ teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
2 pounds sirloin or skirt steak, cut into 2-inch pieces
2 tablespoons extra-virgin olive oilÂ
Vegetable oil, for the grill
FOR SERVING
Juice of 1 lemon
Extra-virgin olive oil
Flaky sea salt
In a small bowl, whisk the ground coffee, brown sugar, kosher salt, Urfa, Aleppo, cumin, paprika, black pepper, and cinnamon. In a large bowl, toss the steak and olive oil to coat it well, then season with the spice mix, using big pinches and a good toss to make sure it sticks.
Get your grill ready on high heat, brush the grates with some vegetable oil, and skewer the steak. Grill for about 6 minutes, flipping every 2 minutes, until it’s nicely charred and medium-rare. For well-done, give it another 4 to 6 minutes. Stack on a platter and squeeze the lemon over top, drizzle with olive oil, and finish with flaky salt.
ROASTED CAULIFLOWER WITH DATES & PISTACHIO CHERMOULA
I have to tell you a secret. Shuka and Shukette have totally separate menus, but this dish regularly appears on both. It’s been a staple in my restaurants for years, for one very good reason: Every time it’s on the menu, everyone asks for the recipe. So happy birthday, here it is. The cauliflower is roasted until golden and nutty, draped in an herbaceous pistachio chermoula, and finished with sticky-sweet Medjool dates, making this dish impossible to stop eating.
SERVES 6 TO 8
CAULIFLOWER
2 large heads cauliflowerÂ
½ cup extra-virgin olive oilÂ
Kosher saltÂ
6 to 8 large Medjool dates
TAHINI SAUCE
½ cup tahini
6 tablespoons ice water
2 tablespoons fresh lemon juiceÂ
2 tablespoons extra-virgin olive oilÂ
1 garlic clove, finely grated
1 teaspoon kosher salt
½ teaspoon ground cumin
PISTACHIO CHERMOULA
1 scallion, thinly sliced
¼ cup packed fresh cilantro, leaves and stems, finely chopped, plus whole leaves for serving
¼ cup packed fresh mint leaves, finely chopped
¼ cup raw pistachios, finely chopped
½ teaspoon kosher salt
6 tablespoons extra-virgin olive oilÂ
Zest and juice of ½ lemon
Preheat the oven to 400°F.
MAKE THE CAULIFLOWER: Cut the cauliflower into florets, halving any big pieces so they’re roughly the same size (this ensures even roasting). Toss everything on a sheet tray with the olive oil and a few big pinches of salt. Flip the cut sides down for max caramelization, then roast for about 20 minutes, until golden and crisp-tender.
MEANWHILE, MAKE THE TAHINI SAUCE: In a medium bowl, combine the tahini, ice water, lemon juice, olive oil, garlic, salt, and cumin. Whisk until silky smooth. Set aside.
MAKE THE PISTACHIO CHERMOULA: In a medium bowl, mix the scallion, cilantro, mint, pistachios, and salt. Add the olive oil and then stir in the lemon zest and juice for a bright, citrusy kick.
Split the dates, remove the pits, and thinly slice them lengthwise. While the cauliflower is still warm, toss it in a large bowl with the sliced dates and pistachio chermoula.
Drizzle the tahini sauce onto a large serving plate, then pile the cauliflower mixture on top. Garnish with fresh cilantro leaves before serving.
NOTE: If your dates are extra soft and sticky, pop them in the fridge for an hour before slicing—they’ll be much easier to work with.
SALMON KOFTA
We tend to think of kofta as a ground lamb or beef situation, but salmon holds its own beautifully in this format. (Plus, you can never have enough ways to eat salmon.) These quick, herb-packed meatballs are simple, but I do have a few ground rules: Use the best salmon fillet you can find, cook the kofta immediately after resting, and keep them on the rare side,  letting the carryover cooking finish the job (unless you enjoy heartbreak and dry fish, then you do you).
MAKES 14 MEATBALLS
1 (1-inch) piece ginger, peeledÂ
3 garlic cloves
½ serrano pepper, with or without seeds
½ Fresno pepper or Pickled Fresno
½ bunch of parsley, roughly chopped
½ bunch of cilantro, roughly chopped
Zest of 1 lime
2 scallions, thinly sliced
2 tablespoons mayonnaise
1 tablespoon kosher salt
1 (1-pound) salmon fillet, skin removed, cut into ½-inch pieces
½ cup extra-virgin olive oil
In a food processor, blend the ginger, garlic, serrano, Fresno, parsley, and cilantro into a rough paste, scraping the sides as needed, about 2 minutes. Transfer to a large bowl and mix in the lime zest, scallions, mayo, and salt.
In the same food processor (no need to clean it), pulse the salmon 2 to 3 times until roughly chopped but not in a mushy paste. Add the mixture to the herby paste and mix until you have a slightly sticky, well-blended mixture.
Line a sheet tray with parchment paper. Scoop about 2 tablespoons of the mixture at a time and roll into football-shaped koftas. Arrange on the sheet tray and refrigerate for 30 minutes to firm up.
In a large skillet, heat the olive oil over medium heat. When the oil is shimmering, cook half the koftas for 2 minutes per side, until just cooked through. Drain on paper towels while you fry the second batch. Serve warm. Any leftovers can be refrigerated in an airtight container for up to 3 days.
NOTE: This same mix makes an incredible salmon burger. Just form it into patties, sear until just cooked through, and load it up with the same toppings from the Juicy Leila Burgers (page 194) for a drippy, flavor-packed situation.
JEWELED RICE
This rice is like bedazzling your denim jacket—something plain and ordinary becomes special and unique. A mix of citrus, nuts, dried fruit, and spices gives this dish texture, color, and a little bit of glam, because why shouldn’t your rice have a glow-up? It’s the kind of dish that turns every meal into a celebration, no matter the occasion.
SERVES 4 TO 6
1 medium navel orange
2 tablespoons extra-virgin olive oil
½ medium white onion, diced
½ bunch of dill plus ¼ cup chopped dill
8 cardamom pods, or ½ teaspoon ground cardamom
1½ cups basmati rice
1 tablespoon kosher salt
1/3 cup dried currants or dried cherries
2 tablespoons chopped pistachios Edible rose petals (optional)
Use a vegetable peeler to remove half of the orange peel in long strips. Save the rest of the orange to zest for garnish.
In a large saucepan, combine the olive oil, onion, dill sprigs, cardamom pods, and orange peel. Set over medium-high heat and sweat the onion, stirring often, until it’s translucent but not browning, about 3 minutes. Now, add the rice and stir constantly, toasting it until the edges start to turn see-through, about 3 minutes. Add the salt and 2½ cups of water. Bring it to a boil, giving it a stir here and there, and watch for those thick telltale bubbles around the 5-minute mark.
Sprinkle the currants over the rice, but don’t stir. Just let them sit there, they’ll get plump as the rice cooks. Cover, drop the heat to the lowest setting, and let it steam for 12 minutes, until every drop of water is absorbed.
Fluff with a fork, fishing out the orange peels, dill sprigs, and cardamom pods as you go. Stir in the pistachios and most of the chopped dill, then finish with the rest of the dill, a few grates of orange zest, and a sprinkle of rose petals (if using) on top. Serve immediately. Any leftovers can be refrigerated in an airtight container for up to 3 days.
RUSH HOUR HUMMUS
MAKES 3 CUPS
2 (15.5-ounce) cans chickpeas, drained and rinsed
1 teaspoon baking soda
¼ cup tahini
2 teaspoons ground cumin
½ cup ice water
2 tablespoons fresh lemon juiceÂ
2 teaspoons kosher salt
FOR SERVING
Extra-virgin olive oil
In a large saucepan, combine the chickpeas, baking soda, and 4 cups water. Crank the heat up to high, let it get to a rolling boil, then reduce to low to simmer. Let that bubble away for about 30 minutes, until the chickpeas are extremely soft. To test, spoon out a chickpea and smush it between your fingers. It should give up without a fight. Drain the chickpeas and shake off any excess water.
Pour the chickpeas into a food processor with the tahini and cumin. Process into a thick paste, about 5 minutes—yes, 5! we’re building a foundation—stopping to scrape the sides halfway. With the processor running, slowly pour in the ice water. Continue to process until smooth, with another pause to scrape the sides, about 2 more minutes. One more scrape of the sides, then with the processor running, add the lemon juice and salt. Process about 2 more minutes, until the mixture is undeniably silky.
Scoop the hummus into a serving bowl and swirl it like you mean it. Drizzle olive oil into the center, then add any toppings before serving. Leftovers can be stored in an airtight container for up to 5 days. Bring to room temperature again before serving.
READY-FOR-ANYTHING WHIPPED FETA
MAKES 2 CUPS
16 ounces Greek or Bulgarian feta cheese, drained
1/3 cup full-fat Greek yogurt or labne
1 tablespoon extra-virgin olive oilÂ
½ teaspoon kosher salt
Zest of ½ lemon
Crumble the feta and throw it into a food processor with the yogurt, olive oil, salt, and lemon zest. Pulse 4 times. Scrape the sides, pulse 2 to 4 more times, but don’t get carried away! Overprocessing turns it into a runny mess, and we’re going for luscious, not liquid.
Plop that beauty onto a small plate, then grab a spoon and swoop it across the surface like you’re painting a masterpiece. Want a perfect crater in the center? Press the spoon down and rotate the plate. Add any toppings your heart desires; some of my favorites are below.
Any leftover dip can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving for maximum creaminess.
SOME OF MY FAVORITE TOPPINGS
- Figs, pistachio, date molasses, and lime zest
- Plums, walnuts, and tarragon
- Watermelon, lime, and sumac
- Harissa and orange
- Pomegranate, serrano pepper, and cilantro
- Za’atar oil
- Roasted eggplant and mint
- Marinated artichokes and oregano
- Roasted beets, honey, and mint
BEET TZATZIKI
I love a classic tzatziki with grated cucumbers, but swapping in beets makes it all so much better. They not only add a nice earthy minerality and subtle sweetness, they also color the dip a brilliant fuchsia—which also happens to be my favorite lip gloss color—that makes it as visually stunning as it is delicious. You’ll love the flexibility of this recipe, not just as a dip, but also a perfect spread under a pile of roasted vegetables and it is out of this world on a toasted bagel.
MAKES 3½ CUPS
1 pound medium red beets, trimmed and scrubbed
2 cups full-fat Greek yogurt or labne
1½ cups packed fresh dill leaves, finely chopped
1 cup packed fresh mint leaves, finely chopped
4 garlic cloves, grated
1 tablespoon extra-virgin olive oilÂ
2 teaspoons fresh lemon juiceÂ
1½ teaspoons kosher salt
FOR SERVING
Fresh dill frondsÂ
Extra-virgin olive oil
Preheat the oven to 400°F.
Arrange the beets in a 8 x 8-inch baking dish, pour in an inch of water, and cover tightly with aluminum foil. Bake for 45 to 60 minutes, until a knife slides in like butter. Let them cool for a few minutes, then rub off the skins with paper towels.
Set a box grater over a large bowl and grate the beets on the large holes. Stir in the yogurt, dill, mint, garlic, olive oil, lemon juice, and salt until fully combined. Cover with plastic wrap and chill for an hour so the flavors can get cozy.
Swoop into a serving bowl, top with more dill, and finish with a glistening drizzle of olive oil. Any leftover dip can be refrigerated in an airtight container for up to 3 days. Serve this one cold, straight from the fridge.
CRUNCHY CRACKERS
This cracker can be served as one enormous sheet, just waiting to be shattered. It’s playful, communal, and a little dramatic—the perfect way to break the ice (or the cracker) and set the tone for the meal. Most of the time, though, I break it into big, jagged chunks so I can stack golden shards in the center of the table, letting everyone reach in, snap off a piece, and dive into their dips. It turns eating into an experience, exactly how it should be.
MAKES ONE 13 X 18-INCH SHEET
1 (7-gram/2¼-teaspoon) packet active dry yeast
½ teaspoon (3 grams) sugar
1¼ cups (180 grams) all-purpose flour
1½ teaspoons (4 grams) kosher salt
1 teaspoon (4 grams) fennel seeds
1 teaspoon (4 grams) ground cumin
1 teaspoon (4 grams) ground coriander
1 teaspoon (4 grams) ground turmeric
Extra-virgin olive oilÂ
Flaky sea salt
Start by waking up the yeast. In a large bowl, mix the yeast, sugar, and ½ cup (115 grams) of warm tap water. Let it sit for about 5 minutes until it’s nice and foamy.
Grab a medium bowl and whisk together the flour, kosher salt, fennel, cumin, coriander, and turmeric. Tap that dry mix over the yeasty water and get in there with your hands. It might seem dry and shaggy at first, but keep mixing—it’ll come together into a slightly sticky dough. Cover the bowl with a kitchen towel and set it somewhere warm for about 1 hour, until the dough doubles in size.
Meanwhile, preheat the oven to 350°F. Line a sheet tray with two pieces of parchment paper.
Once the dough is ready, move one piece of the parchment to a clean work surface and lightly oil your hands. Plop the dough onto the parchment. Rub the second piece of parchment with a little oil and lay it on top of the dough, oiled side down. Use a rolling pin to press the dough into a roughly 13 x 18-inch oblong shape that fills most of the parchment. Peel off and discard the top piece. Slide the bottom parchment with the dough onto the sheet tray.
Dock the dough all over with a fork, to keep it from puffing up too much. Brush lightly with a little more olive oil and finish with a sprinkle of flaky salt. Bake for 25 to 30 minutes, rotating the pan halfway through, until the cracker is golden brown and lifting up from the parchment. Let cool completely on the sheet tray, then break the cracker into large shards or small pieces. Serve immediately or store in a zip-top bag for up to 3 days.