Pickled Garlic (Torshi Toum)

Pickling vegetables is an easy and affordable way of preserving excess produce and enjoying it year round. Pickled dishes usually make up part of the mezze meal or can be enjoyed as an accompaniment to a corresponding dish as is popular in Iraq.All manner of vegetables and fruits can be pickled.I decided start simple by pickling garlic.These can be added to meats or stews as a flavor enhancer.

Ingredients:

1 clean(12 oz) glass jar
7 heads of garlic,peeled, separated into cloves
1 1/4 c apple cider vinegar


1. Fill the glass jar with the peeled garlic cloves.Make sure to pack them tightly in the jar.

2. Pour the apple cider in the jar until it completely covers the rim of the jar.Put the lid on the jar and
     close tightly.

3. Store jar in warm spot,preferably in a sunny place like the kitchen window sill and let it sit for 3-4
     weeks.

Tunisian Vegetable Salad (Salatat Khodra al Tunis)

Yield: 4 Servings

Ingredients:
3-4 Tbsp. olive oil
2 garlic cloves, peeled, chopped into thin slices
1/2 large yellow onion,peeled, sliced and separated into "petals"
2 large tomatoes, cut into chunks
1 medium red bell pepper, ends trimmed, sliced into strips, seeded
1medium yellow bell pepper, ends trimmed, sliced into strips, seeded
1 tsp. coriander seeds
pinch of saffron
dash of salt & pepper

1. Heat the olive oil in a pan over medium-high heat.Add the garlic and onion and lightly fry 7-10 minutes.

2. Add the tomatoes and bell peppers to the pan and cook for an additional 10 minutes, stirring regularly.

3. Add the coriander seeds,saffron, salt and pepper and stir. for another 10 minutes.

4.Remove vegetables from heat.Transfer to a serving dish and serve immediately.

Middle Eastern Cucumber & Mint Salad (Salata Khiar bi Na'na)

Yield:4 Servings

Ingredients:
2 large cucumbers, cut into small cubes
1 handful fresh mint leaves, thinly chopped

For the dressing:
4 Tbsp. extra-virgin olive oil
juice of 1 lemon
1 tsp. orange-blossom water
dash of salt & pepper

1. To make the salad, place both the cucumber and the mint in a serving bowl..Toss till evenly
combined.
2. To make the dressing, place all dressing ingredients a blender and blend for 1 minute.
3. Add the salad dressing to the salad just before serving .Toss and serve.

Fattoush (Middle Eastern Bread Salad)

Photo courtesy of Islamic Iftar

Yield:6 Servings

Ingredients:

1 1/2 Arab (pita ) bread , cut into small pieces

1 medium head of lettuce, shredded

3 medium tomatoes, cut into small cubes

3 cucumbers, cut into small cubes

1 1/2 green onions, thinly sliced

handful of fresh flat-leaf parsley, chopped

Dressing:

5 Tbsp.extra-virgin olive oil

juice of 1 lemon

2 cloves garlic, crushed

1 Tbsp. ground sumac

salt & pepper, to taste

1. To make the salad, place all the salad ingredients in a large serving bowl and toss till evenly

combined.

2. For the dressing, place all the ingredients together in a blender and blend for 1 minute.Adjust

seasonings if necessary.

3. Add the salad dressing to the salad, toss again just before serving.

Arab Salad (Salata Arabi)

Yield: 6 Ingredients

Ingredients:
1/2 head romaine lettuce, shredded into bite-size pieces
1/2 red onion, peeled, finely diced
1 large cucumber, cubed into bite-size pieces
1 large tomato, cubed into bite-size pieces
6 radishes, thinly sliced, then cubed
5 Tbsp. fresh cilantro, finely chopped


For the Dressing:
5 Tbsp. extra-virgin olive oil
juice of 1/2 a lemon
salt & pepper to taste
1 large garlic clove, peeled, crushed


1. In a large serving bowl, combine all the salad ingredients together and toss evenly to combine.


2. In a small bowl pour the extra-virgin olive oil and slowly add the remaining ingredients one by

by one, slowly mixing after each one.


3. Pour the salad dressing over the salad greens when ready to serve and mix well before serving.

Shanklish (Syrian Mezze Salad)

Photo courtesy of SyrianFoodie

Shanklish is an aromatic, zaatar-coated cheese from Tartous, a port Northwest of Damascus.It is traditionally made at home from either cow, sheep or goat's milk. Shanklish is usually eaten as part of a mezze dish where it is usually served crumbled in a salad of finely chopped tomatoes, onions and olive oil.

Yield:4 Servings

Ingredients:

1/2 lb. shanklish, crumbled

1 medium red onion, peeled, finely minced

3 tomatoes, finely diced

4-5 Tbsp. extra-virgin olive oil

1. In a medium serving bowl add all the ingredients together and mix thoroughly.

2. Chill for 1/2 hour and serve.

Hamour Ceviche

I've had the idea for this recipe for a while because it requires no cooking, is quick to prepare and makes use of the local fish available in the waters off the Persian Gulf.Plus, it's well suited for the hot weather of the Middle East.

Yield:6 Servings
Ingredients:
1 1/2 lbs. skinless hamour or other white fish fillets, cut into small pieces
1/2 c fresh lime or lemon juice
2 large tomatoes,cut into small cubes
2 chilies, seeded and minced (optional)
1/2 c fresh cilantro, finely chopped
1 Tbsp. olive oil
salt and pepper
1 ripe avocado,cut into small pieces (optional)



1. Put all ingredients in a glass bowl and mix thoroughly until evenly combined.Place in refrigerator and refrigerate for a minimum of 2 hours.

2. When ready to serve, add the pieces of avocado and mix, if using. Serve immediately.

Zaatar Pita Bites

This recipe is so easy and quick to put together that it takes just under 20 minutes to put together and be ready.Perfect for when unexpected guests arrive.

Yield:24 zaatar bites

Ingredients:
6 pita breads, cut into fourths
7 Tbsp. zaatar spice
6 Tbsp. olive oil


1. Preheat broiler.

2. Place spice and olive oil in separate bowls.Line a baking sheet with aluminum foil.

3. Lightly brush olive oil on both sides of the pita pieces and dip one side of it onto the zaatar spice bowl. Set aside on the aluminum foil and repeat with the remaining pieces.

4. Place in the broiler for 3 minutes and remove.Serve immediately.

Tunisian Tomato,Bell Pepper & Cucumber Salad (Salata Jida)

Here's a delightful Tunisian salad that is quick to put together and is perfect with any dish. Just keep in mind that it needs to rest a minimum of 1 hour to let the flavors blend together.

Yield: 4 Servings

Ingredients:
2 tomatoes, thinly diced
1/2 cucumber, thinly diced
1/2 red bell pepper, seeded, thinly diced
1/2 green bell pepper, seeded, thinly diced
4 green onions,thinly sliced
handful of cilantro, minced
juice of 1 lemon
1 Tbsp. olive oil
salt and pepper, to taste



1. Place the tomatoes, cucumber, bell peppers, green onions, and cilantro in a bowl. Mix vegetables thoroughly till evenly combined.

2. Add the remainder of the ingredients and mix again.

3. Place bowl in the refrigerator and chill for at least 1 hour.

4.Place in a serving bowl and serve.

Michoteta (Egyptian Cucumber and Feta Salad)

Here's a perfect little salad for when the weather's warm and you don't have much time on your hands.It can be put together in under 15 minutes.Feel free to substitute low-fat feta for the regular, it tastes just as good.

Yield:6 Servings
Ingredients:
1/2 lb. feta cheese, crumbled
juice of 1 lemon
2 Tbsp. olive oil
1 red onion, peeled, finely chopped
1 large cucumber, finely diced
1 Tbsp. fresh mint finely chopped
1 Tbsp. fresh dill, finely chopped
dash pepper

1. Add all the ingredients to a large bowl and mix together until evenly combined.Transfer to a serving platter and serve immediately or chill in refrigerator till ready to serve.

Muhammara (Walnut & Pomegranate Dip)

This Syrian specialty relish can be served spread on bread or served as a garnish over fish and
chicken dishes.

Yield:1 1/2 c
Ingredients:
1 1/2 c walnuts, shelled
1 1/2 Tbsp. tomato paste
1 slice whole wheat bread, cut into pieces
1/2 c extra-virgin olive oil
2 Tbsp. pomegranate syrup
1/2 tsp. ground red pepper flakes
1 tsp ground cumin
pinch of salt

1. Place all ingredients in a food processor and process till it turns into a paste.

Herb and Onion Omelet (Eggah bi Basal)

Yield :

2 Servings

Ingredients:

3 Tbsp. extra-virgin olive oil

1/2 large onion, thinly chopped

4 large eggs, beaten

2 Tbsp. parsley, finely chopped

2 Tbsp. cilantro, finely chopped

2 Tbsp. mint, finely chopped

salt and pepper , to taste

1. Heat a medium pan and add the olive oil.Add the onions and saute for about 2 minutes.

2. Add the beaten eggs to the pan.Add the parsley, cilantro and mint on top.Once the bottom
begins to set, turn over carefully and cook the other side for about one minute.

3.Remove omelet from the pan and place in serving dish.Can be served either warm or cold as an appetizer.

Iraqi Cucumber and Garlic Salad (Salata Kyhiar wa Toum)

I came across this salad in an Iraqi-Jewish cookbook and was intrigued by it because I've never seen a salad which included raw garlic cloves as an ingredient.I was skeptical at first because of the amount of garlic used but after marinating it for the allotted time, which mellows the garlicky taste and tweaking some of the ingredients, the salad has a very cooling and refreshing taste and similar to the other salads of the Middle East.

Yield:

8 Servings

Ingredients:

8 large cucumbers, peeled and diced

10 small to medium sized garlic cloves, thinly sliced

1/2 c fresh cilantro, thinly chopped

1/2 c fresh mint, thinly chopped

juice of 3 large lemons

3 tsp. olive oil

1/2 tsp. freshly ground black pepper

1/2 tsp. dill

3/4 tsp. sea salt

1. Combine all ingredients together in a large bowl, mix together till evenly combined, and chill for about 1 hour.

Moroccan Chickpea & Carrot Soup (Shorbat Jazzar wa hummus min Maghreb)

I've been meaning to make this soup for a long time but for whatever reason have been finding excuses to put off making it.But I finally got to doing it and regretted not making it sooner as its really easy to put together and is requires about 20 minutes cooking time.If you don't have the Moroccan spice blend, Ras al Hanout on hand, the Saudi spice blend, Baharat is a perfect substitution.

Yield:6 Servings

Ingredients:

1 medium onion, finely chopped

2 garlic cloves, peeled, finely chopped

2 Tbsp. extra-virgin olive oil

2 tsp Ras al Hanout

1 (14.5oz.)low-sodium canned sliced carrots

5 c low-sodium chicken stock or equal parts chicken stock & water

1(14oz.)can chick-peas, drained and rinsed

salt and pepper

2 Tbsp. fresh cilantro, finely chopped

1. Saute the onion and garlic in the olive oil in a large saucepan over medium-low heat until translucent, about 3 minutes.Add the Ras al Hanout and cook for about 1 minute while stirring.

2.Add the carrots and cook for about 3 minutes.Add the chicken stock and the chick-peas and bring to a boil. Cover and simmer over low heat for about 10 minutes.Season with salt and pepper.

3. Remove the soup from the heat and transfer in batches to a blender and blend until smooth.

4.Transfer soup to a serving bowl and garnish with fresh cilantro.Serve immediately.

Simple Middle Eastern Hummus Salad (Salata Ash-Sharq Al-Awsat)

Yield:4 Servings

Ingredients:

6 Tbsp. olive oil

3 Tbsp. red wine vinegar

3/4 c fresh cilantro, thinly chopped

salt and pepper, to taste

2 c canned low-sodium chickpeas (garbanzos)

1/2 medium red onion, thinly chopped

1. In a small bowl, mix together the oil, red wine vinegar,cilantro, salt and pepper until evenly combined.

2. In a separate bowl, mix together the chickpeas and onions.Add the dressing and toss gently till evenly coated.

3.Place chickpea salad in refrigerator and chill for at least 1 hour.Serve chilled.

Persian Eggplant Yogurt Dip(Borani-e Bademjan)

Yield:6 Servings
Ingredients:
1 1/2 lb. eggplant, edges trimmed,sliced, outer purple skin removed
2 Tbsp. extra-virgin olive oil plus extra
1 1/2 c plain whole greek-style yogurt
juice of 1 lemon
3-4 medium garlic cloves, crushed
salt, to taste

1.Cube the eggplant slices.Over medium-high heat, warm a pan with 2 Tbsp. olive oil.Add
the cubed eggplant and saute regularly until they become soft and begin to cook (15 minutes).Add more olive oil if necessary.
2.Remove pan from heat and allow eggplant to cool slightly.
3.In a medium bowl, add the eggplant and the remaining of the ingredients and mix manually
for few minutes till somewhat evenly combined.
4.Add the eggplant/yogurt mixture to a food processor and process till evenly combined and
it becomes a puree-like consistency.Add salt to taste and process for few more seconds.
5.Place borani-e bademjan in a serving dish and serve at room temperature.

Hilbeh (Yemeni Fenugreek Relish)

Looking for something different other than the usual pita & hummus for mezze?Spice things up a bit with hilbeh, a spicy Yemeni relish made with fenugreek and cilantro.Hilbeh is a staple on the Yemeni table much like zhoug.It is used as a dip for Arab bread or added to Yemeni-style stews.Hilbeh is very easy to make but just keep in mind the the fenugreek seeds require about 18 hours soaking time to remove their bitterness.

Yield:4 oz.

Ingredients:

2 tsp. fenugreek seeds, soaked in water for 18 hours or until they have softened, drained

2 garlic cloves, chopped

1 fresh green chili, chopped

a handful of cilantro, chopped

2-3 large tomatoes, finely chopped

1/2 tsp. sugar

juice of 1/2 lemon

salt, to taste

1. In a food processor or blender, grind the fenugreek seeds with the garlic, chili and cilantro to a coarse paste.Place fenugreek paste in a medium bowl.

2. Add the tomatoes and beat in the sugar,lemon juice, and salt to taste.Serve with arab bread or as a flavoring for stews.

Kabees Left (Pickled Turnips)

I have to admit that I am not a big fan of pickled foods but since they are an important staple of the Middle Eastern kitchen, I decided no discussion of Middle Eastern/Arabic cuisine would be complete without them.Pickling foods is one of the oldest methods of food preparation.It was introduced to the Arabs by the early Romans, Greeks, and Persians and considering the time period and location was the perfect solution for preserving foods for consumption at a later date.

All manner of fruits and vegetables can be pickled in the Middle East and to a lesser extent meat and fish.Some of the most popular are turnips,peppers, onions, olives, lemons, cabbage,cauliflower, and eggplants.Today, there is no longer a necessity to pickle foods at home because they are available from street vendors and neighborhood grocers throughout the Middle East but the practice still remains.

Pickled vegetables are usually served as part of a mezze or to accompany main dishes.They are fairly easy to prepare but require some time to be ready(a minimum of two weeks).The following recipe ,Kabees Left is one of the most popular Arab pickled vegetables. This recipe is from Claudia Roden's,The new book of Middle Eastern Food and takes just 6 days to be ready.

Yield:2 quarts
Ingredients:
2 lbs. small white turnips
1 raw or 2 cooked beets, peeled and cut into slices
3 3/4 c water
3 Tbsp. salt
3-4 Tbsp. red or white wine vinegar

1. Peel the turnips and cut them in half or quarters.Pack the pieces in a clean 2-quart jar interspersed with slices of beets.
2.Boil the water with the salt and vinegar, and let it cool a little before pouring over the turnips and closing the jar.
3.Store in a warm place or at room temperature for 6 days, until mellowed, then keep in the refrigerator.

Sabzi Khordan (Persian Herb Platter)

Photo courtesy of LA Times

Sabzi Khordan is a kind of Persian mezze that is offered to guests before or during a meal. It consists of a platter of the freshest herbs,vegetables , and regional cheeses served with pita bread.The platter would include any of the following in no set amount.

Servings:Varied

Ingredients:

radishes, thinly sliced

mint sprigs

watercress

flat-leaf parsley

onions, thinly chopped

cilantro

fresh dill sprigs

scallions or spring onions,thinly cut

garlic chives

romaine lettuce leaves

purslane

feta cheese, goat cheese, or any type of regional cheese

pita bread or lavash, to serve

1. Wash and dry the herbs and vegetables.Remove any the have slight browning or are wilted.

2. Arrange the herbs, vegetables, and cheeses decoratively on the platter.Serve with the pita bread or lavash on the side.

Labna bi Zayt (Yogurt Balls Marinated in Olive Oil)

Labna (alternately spelled labneh,labne,and laban) has been a basic food of the Middle East for centuries.It usually accompanies or is an ingredient in many Middle Eastern dishes.Labna bi Zayt is the result of yogurt that has been drained until it is quite firm and dry and is manually shaped into small balls and marinated in oil.Labna bi Zayt can be enjoyed as part of a mezze or as a popular snack called arus "the bride", which is a warm pita bread with labna and sprinkled with zaatar.

Labna bi Zayt is easy to make but is very time consuming and once I show you the recipe you'll see why.If you prefer, you can purchase it at any well-stocked Middle Eastern grocer or as I did this past weekend at an Armenian market.Mine was imported from Syria.Below is a 2 part recipe for Labna bi Zayt.



Recipe for Labna(Yogurt)
Ingredients:
5 c whole milk
1 Tbsp. plain yogurt(starter)



1.Bring the milk to a boil in a large saucepan. Then, as the froth rises, turn off the heat, then allow to cool where it is slightly warm.

2.Put the plain yougurt (starter) in a small bowl and stir 2-3 Tbsp. of the warm milk into it. Beat this mixture into evely combined and then pour back into the milk in saucepan.

3. Stir the milk for about 1/2 a minute then pour it into a bowl and cover with a paper towel.

4. Put bowl in a warm place and leave overnight (8+ hours) to rest.

5.After the 8+ hours, transfer the bowl to the refrigerator and it's ready to eat or be used for another recipe.





Recipe for Labna bi Zayt (Yogurt balls Marinated in Olive Oil)
Yeild:Varies
Ingredients:
4 c full-fat plain yogurt
1 tsp. salt
extra-virgin olive oil
2 Muslin bags
large glass jar

1. Mix the yogurt with salt and stir to remove any visible lumps.
2. Put the 2 muslin bags together and scoop the yogurt into the center of it and tie an the ends and suspend over a large bowl overnight(8+ hours) letting the whey drip out.Scrape the contents of the bag every so often to facilitate draining.
3. After the 8+ hours are up, remove the cheese from the muslin bag and crumble unto a paper towel-lined baking sheet or tray.
4.Refrigerate yogurt until it feels firm and dry.
5.When desired texture is reached,lightly oil your hand with olive oil and roll yogurt into 1"diameter balls.
6. Put the labna inside a jar when finished and cover fully with olive oil.Refrigerate before and after opening.