Columbia Star

1963        Celebrating 60 Years      2023

Star Chefs



Turmeric Milk

1 (1 1/2 inch) piece
fresh turmeric root,
peeled and grated
1 (1/2 inch) piece fresh
ginger root, peeled
and grated
1 Tbsp. honey
1 cup unsweetened
almond milk
1 pinch ground
1 pinch ground

Combine turmeric root, ginger root, and honey together in a bowl, crushing the turmeric and ginger as much as possible.

Heat almond milk in a saucepan over medium-low heat. Once small bubbles begin to form around the edges, reduce heat to low. Transfer about 2 tablespoon milk to turmeric mixture to allow mixture to soften and honey to melt into a paste-like mixture.

Mix the turmeric paste into milk in the saucepan; raise temperature to medium-low and cook, stirring continuously, until fully combined. Blend with an immersion blender for a smooth texture.

Pour turmeric tea into a mug and top with ground turmeric and cinnamon.

Chicken with Turmeric and Paprika over Rice

1 tsp. ground turmeric,
or to taste
1 tsp. paprika, or to
½ tsp. lemon-pepper
seasoning, or
to taste
1 (16 ounce) package
boneless, skinless
chicken breasts, cut
into small pieces
1 green bell pepper,
seeded and sliced
½ onion, halved and
½ cup coarsely chopped
cilantro leaves, or to
1 ⅓ cups water
⅔ cup uncooked white
Salt to taste

Rub turmeric, paprika, and lemon-pepper seasoning over chicken. Place chicken in a skillet over medium heat and cover with water. Add bell pepper, onion, and cilantro. Cook until chicken juices run clear and bell peppers are soft, 20 to 30 minutes.

Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Season chicken mixture with salt and serve over rice.

Sfouf (Lebanese Turmeric Cake)

1 Tbsp. tahini
1 ½ cups boiling water
2 tsp. whole anise
1 ½ cups white sugar
3 cups all-purpose
2 tsp. ground turmeric
1 ½ tsp. baking powder
1 ¼ tsp. anise seed
½ cup vegetable oil
½ cup unsalted butter,
2 Tbsp. pine nuts

Preheat oven to 325 degrees. Grease a 9×13-inch baking pan with tahini.

Combine boiling water and anise seeds in a glass measuring cup; let steep, about 5 minutes. Strain into a bowl; stir in sugar until dissolved. Discard anise seeds.

Mix flour, turmeric, baking powder, and anise seed powder together in a bowl. Make a well in the center; mix in oil and butter. Stir in sweetened anise water until batter is the consistency of thick yogurt.

Pour batter into the prepared baking pan. Score top into diamond shapes with the tip of a knife; place 1 pine nut in the center of each diamond.

Bake in the preheated oven until top is lightly browned, about 30 minutes.

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