Middle Eastern Cook'n

2014-02-18T20:03:00.003-08:00

Lentil Soup (Shorabat Addas)

A Classic Middle Eastern Soup

INGREDIENTS:
1 1/2 cups Red Lentils (rinsed and drained)
10 cups chicken stock (or ten cups water for vegan/vegetarian recipe)
1 cup or 1/2 a medium chopped white onion
2 cups or 2 large carrots peeled and chopped
3 tbs extra virgin olive oil
1 1/2 tsp turmeric
1 1/2 tsp ground cumin
1 1/2 tsp coriander seed
2 tsp salt
1 tsp black pepper
lemon for taste
2 or three tbs parsley for garnish (optional)

DIRECTIONS:
First you will need to wash and drain the lentils. Next in a medium to large stock pot you will add the 10 cups chicken stock or water and the drained lentils. Cook on low heat for 30 minutes be sure to cover the pot with the lid as the steam will help cook the lentils. Stir the lentils two to three times during the 30 minute cooking time. In a separate small pot, add the olive oil and the onions cooking on medium to low heat for about 10 minutes or just until the onions are lightly browned. Then add the carrots to the onions and cook for another 5 minutes. Once the lentils have cooked add the onions and carrots and stir in the spices cooking for another 10 minutes on low heat or just until the carrots have become soft.

Once the lentil soup is done you can add a squeeze of lemon for taste and garnish with a little bit of parsley.
Enjoy!

Chocolate Almond Brittle

2013-10-27T19:57:00.001-07:00

Chocolate Almond Brittle

Ingredients

1 cup of unsalted butter equivalence 2 sticks of butter.

1 cup packed brown sugar

35 soda crackers or saltine crackers

1 cup toasted and chopped almonds

2 cups milk chocolate or dark chocolate chips

Directions

Start by preheating the oven at 350 degrees F.
You will need a 13 x 9 baking pan. Place at the bottom of the pan foil paper and spray with either butter or canola oil.
Place the crackers in the pan on top of the foil not to worry if you overlap the crackers.
In a small pan heat the butter for about 2 minutes just until it melts. Then add the brown sugar and continuously stir the mixture so not to burn. Continue for about 4 minutes until the mixture starts to boil.
Sprinkle the chopped almonds over the crackers and then pour the mixture evenly on top of the chopped almonds and crackers. Be sure to completely cover the crackers.
Place the pan in the oven and back at 350 degrees F. for about 12 to 15 minutes.
Once the almond brittle is done, place on a cooling rack and sprinkle the chocolate chips over the brittle. With a knife lightly spread the chocolate as it melts onto the brittle. Once it has cooled, place in the fridge for about an hour to harden. Keeps well in an airtight container.

This recipe yields a little over 2 dozen yummy Chocolate Almond Brittle.

Pickled Turnips

2013-07-07T17:46:00.004-07:00

Pickled Turnips Recipe

Total Time: 15 minutes this is a very easy recipe for Pickled Turnips which are a staple at most every Middle Eastern dinner table. They are eaten with Falafel and Shawarma Sandwiches. Pickled Turnips are also eaten as a condiment alongside of many meals.

Ingredients

6 large sized Turnips
3 medium sized Beets
4 cups distilled white vinegar
4 cups tap water
9 tsp salt
6 cloves garlic sliced thin

Directions

Wash the Turnips and the Beets then slice and cut like you would with French fries (see my pictures posted). Mix the salt, distilled white vinegar and water in a glass bowl. You can use any kind of jar to pickle the turnips but if you want to store them for a long period like several months I would suggest you sterilize the jar lids before sealing the jars. Fill about a quarter of the jar first with Beets then fill the remainder of the jar with the sliced Turnips and then followed by two sliced garlic cloves to the top of the Turnips. Finally add the liquid mixture. Repeat this until all the jars are filled. Seal the jars with the lids and give the jars a shake until you see the liquid become pink. The Pickled Turnips will become a dark red color and ready to eat and enjoy within 1 to 2 weeks. The Pickled Turnips will stay fresh and crunchy best if stored in the fridge and last for up to 2 months.

2013-04-17T21:32:00.002-07:00

Rice Pilaf with Vermicelli

Recipe:

This middle eastern rice recipe is a staple and a traditional dish. This rice dish is served with most stew recipes.

Prep Time: 5 minutes Cook Time: 30 minutes Makes 4 to 6 servings

INGREDIENTS:

1 1/2 cups good quality long grain rice
1/2 cup small pieces of vermicelli
1/4 cup butter or margarine or vegetable oil
2 1/4 cups water
1 teaspoon salt or to taste

DIRECTIONS:

Wash and drain the rice and set aside.
Brown vermicelli in butter in medium size pot until golden brown. Be careful not to burn the vermicelli.
Add washed rice, water and salt. Using a spoon mix well to incorporate the vermicelli, rice and salt together.
Once the rice comes to a boil you will reduce the heat and simmer covered on low for about 18 to 20 minutes or just until the rice has absorbed the water and the rice looks fluffy. Do not open the lid on the pot during cooking until the rice has completely cooked.
Once you are ready to serve, gently stir or fluff the rice with a fork. Its best to serve this rice as a side dish along with any vegetarian stew or meat dishes.

Enjoy!

Harrisa

2013-01-01T17:13:00.000-08:00

Harrisa / Harrisah / Harressa

This wonderful Middle Eastern Dessert is loved in many Arab countries. There are many ways in making this dessert as different regions of the Middle East have their own twist on the recipe. This cake does not contain eggs. This can be a vegan dessert by substituting a few ingredients like butter for canola oil and yogurt for coconut milk. I like to serve the Harrisa Cake with either a cup of Arabic Coffee or a nice hot glass of Mint Tea.
Cake:

4 cups semolina you can find at a local middle eastern market
1 cup unsweetened, coconut flakes
1 cup sugar
2 stick or 16 tbs melted butter

1 1/2 cup plain yogurt regular or low fat
4 tsp baking powder
1/2 tsp salt
2 tsp Tahini sauce
35-40 blanched almonds to garnish

Simple Syrup:
2 cup sugar
1 cup water
1 tsp rose water and 1 tsp orange blossom
½ of a lemon juice
Preparation:

Blanch the Almonds: Boil two cups of water and pour the hot water onto the almonds which are in a bowl. The almonds should soak for about 15 minutes in the hot water. now the almond skin is ready to be removed. Just pinch off the skin from the almond and set aside.

Simple Syrup: The syrup has to be at room temperature and the cake should be warm when you pour the syrup over the cake, so you have to prepare the syrup before baking the cake. To make the syrup, boil the sugar, water and lemon juice at medium heat . Stir until the sugar has completely dissolved about 3 to 4 minutes. Then add the rosewater and orange blossom boil until the syrup thickens a little (if you stir with a spoon, it will coat the back of the spoon and if you touch it, the syrup will feel a little thick and sticky). Don't let the syrup boil for a long time and thicken up too much. It will take about 10 minutes to boil the syrup. Once ready, remove from stove and allow to cool at room temperature.

Harrisa Cake: In a large bowl, mix the semolina, sugar, salt and baking powder. Then add the coconut flakes, melted butter and yogurt and mix well with a spoon until combined well and it comes together. The batter will be thick when all ingredients have been combined. Lightly butter a 10 inch cake pan or baking glass dish lightly butter the sides and the bottom at the same time spread the tahini sauce at the bottom of the pan. Spoon in the cake batter and even it out with a spoon. Allow it to rest for 15-20 minutes. Then before baking cut the cake into diamond or squares. Place the blanched almonds in the middle of each diamond/square and gently press them down.

Bake the cake at 350 F in a preheated oven, on the middle rack for about 20 minutes first. Take the cake out and gently cut it into the diamonds/squares again you do not want to cut the cake when it is just out of the oven as the cake could crumble. Once the cake is done, pour 1/2 of the cooled simple syrup slowly and evenly on top of the cake. Once you see the cake soaked up the syrup you can serve. It is best to keep the cake in an airtight container in the refrigerator for up to two weeks. I recommend warming up a slice of the cake before serving and adding a teaspoon of the simple syrup. However, it is delicious to serve cold too. Enjoy!

Pita Bread

2010-05-31T16:48:00.000-07:00

Pita Bread is a staple in the Middle East and is eaten with just about every meal. Now that Middle Eastern food has made its way into millions of homes through out the world, Pita Bread bread seems to be the number one favorite middle eastern carb. Pita Bread is so simple to make and does not require much ingredients nor time.
I am going to give you my best Pita Bread recipe ever.

Ingredients:
1 package of yeast, quick rising yeast is ok too.
1 teaspoon sugar
1/2 cup warm water
3 cups all purpose flour
1 teaspoon salt
1 cup warm water
1/3 cup olive oil

Preparation:

In a small bowl add the yeast package, sugar and 1/2 cup warm water. Mix well together and cover with a dish and let sit for 10 minutes in a warm dry place just until the mixture has foamed and looks frothy.

Next in a large bowl, combine the flour and salt. Mix the dry ingredients and make a well in the center of the bowl. Now you are ready to slowly pour in the foamed yeast mixture into the flour mixture. Next you will add in slowly a cup of warm water. You should use a wooden spoon until the mixture is elastic. Knead the dough for about 15 minutes.

Next you should have your large glass bowl nicely coated with the olive oil. Place the dough in the bowl and be sure the dough is fully covered with the olive oil. This will allow the dough to rise without sticking to the sides.
Place plastic wrap on top of the bowl and then cover with a clean towel. Let the dough rise for about 3 hours or until the dough has doubled its size.

Now you should preheat your oven to 500 degrees.

Next you will remove the dough from the bowl and roll out into a large ball. Next pinch off about 10 golf sized balls of dough and return back to the oiled bowl. Cover once again and let rise for 10 minutes.

If you have a baking stone, by all means use it. If not don't worry any baking pan or cookie sheet is fine.

Roll one dough ball at a time and be sure to have flour on the board and on the rolling pin. Don't roll out the dough too much otherwise the bread will not rise during baking. Bake each pita for about 4 minutes and just until you see the dough puff. Then turn over to bake for another 2 minutes. Remove pita bread from oven and put in an air tight container. Try not to open the oven too often as the steam will escape from the over when you open it and not allow the bread to puff.

Chopped salad and toasted pita bread - Fattoush

2010-04-01T19:53:00.000-07:00

Chopped salad and toasted pita - Fattoush

This salad is a staple of the Middle Eastern salads and not to mention one of the favorites. This salad has chopped vegitables with a yummy dressing and toasted pita chips. You can make this salad to go along with any meal you serve your family and friends. This salad is very simple to make and will be the subject of conversation at your dinner table, so lets get started.

Ingredients:
3 pita breads - toasted and broken into small bite sizes.
1 romaine lettuce or ice bearge lettuce.
3 tomatoes
1 medium green bell pepper seeded and chopped
1 bunch of green onions
1/2 of a bunch of italian parsley
5 chopped radishes
2 oz. crumbled feta cheese
2 tablespoons dried mint
2 lemons squeezed
2 teaspoons salt
1 teaspoon black pepper
1 cup extra virgin olive oil

Preparation:

Be sure to chop all vegitables in cube size pieces. Combine all vegitables, the dried mint and toasted pita bread. Then pour in the dressing and toss all together. This salad is best if eaten after it has been chilled in fridge for about 30 minutes.

Serves 4 to 6.

Tamarind Candy Apples

2009-12-02T21:53:00.000-08:00

Tamarind Candy Apples

This is far from a Middle Eastern recipe but I thought I had to share it. This is a great twist to the usual candy or Carmel apple. The Tamarind Candy Apple was originally created in Mexico and has fast become a favorite of all. The Tamarind candy apple has just the right blend of sweet, sour, and spicy. Once you learn how to make this tamarind candy apple you will never go back to those traditional Carmel candy apples.

Ingredients:
1 1/2 cups tamarind paste -found at Mexican or Asian markets
1 1/2 cups light brown sugar
3 cups hot water
3 teaspoons of powdered chili seasoning -found at Mexican markets
1/4 of teaspoon salt
6 Granny Smith Apples
Lets get Started:

First you will need to mix the tamarind with the water in a large bowl. Leave this in the bowl for about an hour until the tamarind has broken apart. Next you will need to strain the tamarind and be sure to let out all the water.
Next you will need a sauce pan and boil the tamarind. Mix together with the sugar and stir until the mixture is all dissolved. You will then add the chili seasoning and the salt. Next cook until it becomes candy like. Next pour onto a non stick pan, you can use the Pam spray so that the mixture doesn't stick to your pan. Once the tamarind has set about an hour you can cut out about 3 inches in size. Wrap the granny smith apple with the tamarindo, just enough to coat the apple. Then roll the apple in the chili seasoning.
To store the apples I suggest you place them in Ziploc plastic bags and store in the fridge.

Enjoy.

Almond Cookies - Gorayebeh

2009-08-02T21:32:00.001-07:00

Almond Cookies- Gorayebeh

Almond Cookies(Ghorayebah)
3 cup butter, softened
3-1/2 cups plain flour
3 cups confectioners sugar
1/2 tsp. almond extract
40 whole blanched almonds

Cream the butter and sift together the flour and sugar. Fold the mixture into the butter and stir in the almond extract. Knead gently and set to chill in the refrigerator for about 30 minutes. Make round balls of dough about 1 to 1 1/2 inches in diameter. Then flatten them into a small patty and press a whole almond into the top of each cookie. Preheat the oven to 350° F and bake the cookies on an ungreased baking sheet for 20 minutes or until they just start to become golden in color. Cool and then store in an airtight container. Makes about 40 cookies.

Feta Cheese and Spinach Pastries

2009-07-16T21:56:00.000-07:00

Feta Cheese and Spinach Pastries

This is one of my favorite middle eastern appetizers. These Feta cheese and spinach pastries are so simple to make, your friends and family will think you spent hours in the kitchen preparing them. I remember my mother making these when she had her girl friends over for snacks and tea. The ladies loved these because they were a light snack perfect with a cup of tea. I am dedicating this recipe to my good friend Leticia.

Directions:

1/2 pound Greek Feta

10 oz package frozen spinach

1 package of puff pastry about 10 pastry sheets.

1/2 tspn of black pepper

1 egg yoke

1/3 cup flour for dusting

Preheat oven to 375 degrees. Thaw out the frozen spinach and then drain out the water. Squeeze the spinach to make sure you have removed all the water. In a large bowl add the Greek feta cheese, spinach, and black pepper and mix all together.

Flour a cutting board or a clean flat surface. Lightly flour the pastry and with a rolling pin, roll out each pastry square until it is about 22 by 12 inches. Now each pastry will allow you to make 4 square pastry puffs. Now that your pastry is ready to be stuffed, I like to put the feta spinach mixture in the middle of the pastry then fold over to meet the edges of the top half of the pastry. Then lightly wet the edges with a dab of water so that the pastry is closed. Use a fork to seal the edges and to make a pretty fan design. You will then get the mixed egg yoke and with a cooking brush lightly brush the top of each pastry puff with the egg yoke. The egg will give the pastry a nice golden brown shine once the pastry puffs are baked.

Place the pastry puffs on a cookie sheet and bake for about 15 minutes until they become golden brown and puffy. These pastries are best when served warm.

This recipe yields about 40 pastry puffs.

Tabbouleh - Salad

2009-05-16T21:21:00.000-07:00

Tabbouleh - Salad

Tabbouleh salad is an all time favorite of the Middle East and has become a favorite all over the world. People have always thought tabbouleh salad is one of those dishes that you just cannot duplicate at home. Until the popularity of this salad has been ignited by the health gurus, people now are not afraid of trying to duplicated this dish at home. Even though there are lots of Tabbouleh recipes out on the Internet and in cook books, I am going to give you my families recipe to making the most delicious authentic Tabbouleh salad you will ever taste. Let's get started.

Ingredients:

4 bunches of coarse parsley
2 large tomatoes
1 bunch of green onions
1 cup Bulgar #1 found at any Middle Eastern Market http://www.jonsmarketplace.com/
3 lemons
1/2 cup extra virgin olive oil
2 tsp. salt

Directions:

First you will need to soak the bulgar in water. Take the 1 cup bulgar and add it to 1 cup of water. The bulgar needs to soften so soaking it for about 15 minutes should do the trick. Then wash all the parsley and pat dry. A simple and quick way to chop the parsley is by leaving the rubber band at the stems of the parsley, and just below the parsley florets, chop off and discard the parsley stems. You now can start chopping the parsley florets until finely chopped. Next chop the green onions also finely but only use the green part of the onions and discard the white part. Chop the tomatoes into very small diced pieces. Once you have chopped the parsley, onion, and tomatoes you will add them into a large bowl. By now, the bulgar should have expanded and become soft. Discard any water from the bulgar and add the bulgar to the tabbouleh mix. Add the juice of the 3 lemons, olive oil, and salt. Cover the tabbouleh salad and put in the fridge for about 15 minutes until the salad chills.

Recipe serves 4 to 6.

Muhammara-Hot Pepper Dip

2009-05-16T13:28:00.000-07:00

Muhammara - Hot Pepper Dip

This dish is one of my favorite. Muhammara which means roasted in Arabic, is made of roasted peppers and walnuts and pomegranate juice. It has a nutty, sweet, tangy taste with a kick of spicyness to it. Muhammara has the appearance of a thick paste and is served with pita bread as an appitizer or as a side dish to your main course. This dish is so delicious and very simple to make and a true favorite for those who are vegitarian or watching their carbs. I am dedicating this post to my friend Ilene who asked me for the recipe.

Muhammara / Mouhamara - Spicy Red Pepper Dip with Walnuts

2009-04-28T18:33:00.000-07:00

Muhammara / Mouhamara - Spicy Red Pepper Dip with Walnuts

This is a delicious dip that will hit your pallet in an amazing way. You will taste the favors of spicy, tangy and sweetness with each bit of Muhammara you take. Muhammara which is also spelled as Mouhamara, in Arabic means "Roasted". This is a wonderful side dish to accompany your main course, or can be a dip served with pita bread. This dish is also a favorite amongst vegetarians and for those watching their carbs. Let's get started.

Ingredients:

7 oz. can or jar of roasted red peppers
3/4 cup bread crumbs
1/3 cup walnuts
3 cloves garlic
2 tbs. lemon juice
1/2 cup extra virgin olive oil
1 tbs. pomegranate paste or juice
1 tsp. ground cumin
1 tsp. salt
3 tsp. toasted pine nuts - optional

Directions:

You will need a food processor for this recipe. In the food processor you will blend the drained roasted peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate paste, ground cumin, and salt. Blend all these ingredients together for about 1 minute or so and then slowly add the extra virgin olive oil. Once your mixture looks well blended transfer the Muhammara to a nice flat dish and garnish with the optional toasted pine nuts.
Serve with pita bread as an appetizer. Wonderful as a main vegetarian dish or even as a side dish to your main course.

This recipe serves 4.

Baba Ghanoush - Eggplant Dip

2009-04-25T18:35:00.000-07:00

Baba Ghanoush - Eggplant Dip

Ingredients:
1 medium to large Eggplant
4 tbs. tahini sauce
2 cloves garlic -mashed
1 lemon - juiced
1 tsp. salt

3 tbs. olive oil to garnish

Directions:

preheat oven to 325 degrees. First, with a fork, poke one side of the eggplant. place the poked side up on a foil lined pan and place in the oven. Cook for about 30 minutes or until the eggplant has become a dark black color. To check if the eggplant is done first look at it and if it has collapsed then poke the eggplant with a fork and if the fork goes through the eggplant easily then it is done. Remove the eggplant from the oven and put under gentle running cold water. Once the eggplant has cooled, peel off all the skin and discard the skin. Then place the eggplant on your cutting board and chop finely. In a food processor add the eggplant, tahini sauce, lemon juice, garlic and salt. Blend just until the ingredients are blended together. There you go...Baba Ghanoush ready to serve.

Add the Baba Ghanoush to your favorite flat dish and garnish with the olive oil. Serve the Baba Ghanoush with a few loaves of pita bread. This is also a great low carb recipe by using celery instead of pita bread to scoop and eat the Baba Ghanoush. Enjoy!

This recipe serves 4.

Hummus - chick pea dip

2009-04-21T15:46:00.000-07:00

Hummus - Chick Pea Dip

This recipe is easy to make and very delicious. Why buy a store bought hummus when you can make your own authentic Hummus at home within minutes.

INGREDIENTS:

1 can 15 oz. garbanzo beans
4 tbs. tahini sauce - found in the Middle Eastern isle at your local grocery store.
1 garlic clove, mashed
1 tsp. salt
1 lemon
1 tbsp. olive oil garnish
1 tsp. paprika

DIRECTIONS:

First you will need to drain the garbanzo beans and rinse off the liquid from the can and set aside. I recommend mixing the tahini sauce with the lemon juice and salt first in a bowl just until the mixture becomes at a whipped consistency. Add the mashed garlic to the tahini sauce mixture. Using the blender or food processor, add all the garbanzo beans and blend on high for about a minute. Add the tahini sauce mixture to the blender and blend for another 2 or 3 minutes until the ingredients become creamy. If you find the mixture is too thick add 1 or 2 tsp. of water to the mix. Mix until the hummus is not clumpy but rather has a creamy consistency. Pour the hummus into a contain, cover and store in the fridge for about an hour so that the hummus settles. Once you are ready to eat, garnish with the olive oil and paprika. You can serve with pita bread, pita chips, celery or carrots. Hummus always tastes better the next day after being in the fridge.

This recipe serves 4.