Lamb Kebabs (Kofta)

Yield: 4 Servings

Ingredients:

1 lb. ground lamb
1 1/2 c bread crumbs
a handful of fresh cilantro (coriander), finely chopped
4 garlic cloves, minced
1/2 large yellow onion, finely chopped
juice of 1/2 lemon
1 tsp. ground cumin
1 tsp. paprika
1 Tbsp. curry powder
1/8 tsp. cinnamon
1/8 tsp. ground cardamom
salt & pepper
canola oil, for frying
flat bread and fresh vegetables , to serve


1. Put the minced lamb, bread crumbs,cilantro, garlic, onion, lemon juice and remaining spices in a bowl and mix till evenly combined. Add more bread crumbs or a little water if mixture does not bind well.

2. Heat a frying pan and add the canola oil.Meanwhile, shape the lamb mixture into 4 large or 8 small patties.

3. Add the lamb patties to the frying pan and cook until evenly browned on both sides.

4.Remove from pan and serve immediately with flat bread and vegetables.

Chicken Tagine with Preserved Lemon & Olives( Dajaj Tagine bi loomi wa zeitun)

Servings: 4 Servings

Ingredients:

2 Tbsp. olive oil
1/2 large yellow onion, finely chopped
4-5 chicken pieces (legs, thighs, breast)
3 garlic cloves, peeled, minced
1/2 tsp. ground ginger
1 tsp.ground cinnamon
pinch of saffron threads
salt & pepper
3 c chicken stock
4 Tbsp. fresh cilantro chopped
1  preserved Moroccan lemon
2/3 c Kalamata olives

1. Heat the olive oil in a large pot.Add the onion and cook, stirring occasionally, until translucent.Add the chicken stock.

2. In a small bowl, add the garlic, ginger, cinnamon, saffron threads and salt and pepper and mix with a spoon until evenly combined.Add to the pot and continue cooking with the onion.

3. Add the chicken pieces and stir. Bring to a boil.Turn down the heat, cover and simmer for about 45 minutes until the chicken is tender.Add the cilantro, preserved lemons and kalamata olives and simmer for an additional 15 minutes.

4. Remove from heat and transfer chicken along with the sauce to a serving platter.Enjoy with couscous.

Moroccan Saffron Chicken Tagine

Chicken cooked with lots of onions, saffron and other Moroccan spices is easy to make and the savory foundation to a number of delicious Moroccan dishes such as Chicken Bastilla and Chicken Briouats.

You'll be tempted to eat this tender, flavorful chicken right from the pot, but it's best served on a bed of Moroccan Rice Pilaf or in Seffa Medfouna.

Yield :4 Servings
Ingredients:
1 whole chicken, cut into pieces and skin removed
1 Tbsp. ground ginger
1 tsp. white pepper
2 sticks cinammon
1 tsp.saffron threads,crumbled
1 tsp. turmeric
1 1/2 to 2 tsp. salt
1/4 c butter
1/4 c olive oil
1/4 c chopped fresh cilantro

1.Mix all ingredients in a Dutch oven or heavy-bottomed pot. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone. Do not add water, and be careful not to burn the chicken.

2.Reduce the liquids until they are mostly oils. Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.)

3.Serve the chicken and sauce on a bed of rice or hidden within a mound of steamed broken vermicelli or couscous (Seffa Medfouna).

Recipe & Image courtesy of Christine Belafquih,Moroccan Food Guide

Persian Pomegranate Chicken Stew (Khoresh-e Fesenjan)

One of the most well-known of the most well-known of the Persian fesenjans,Khoresh-e Fesenjanprovides the perfect marriage of taste with the slightly mellow taste of walnuts perfectly balancing the sweet and sour taste of the pomegranate syrup,robb-e anar. Khoresh-e fesenjan is usually made with duck but chicken is a perfect substitute.This dish is delicious eaten right after it has been prepared but like most stews, tastes exquisite the next day after the flavors have had time to concentrate.

Yield:4 Servings

Ingredients:

4 Tbsp. olive oil

1 1/2 lb. boneless, skinless chicken breasts , cut into bite-size pieces

1 medium onion, peeled and thinly sliced

8oz. shelled walnuts, finely ground

1 tsp. salt

1/2 c pomegranate syrup diluted in 2c water

1/4 tsp. saffron

1c pomegranate seeds, for garnish

1/2 c shelled walnuts,for garnish

1. Heat the olive oil in a large pan over medium-high heat.Add the chicken pieces and onion and stir often for about 15 minutes.

2.In a food processor, add the walnuts, diluted pomegranate syrup and saffron and mix well till you have a thick paste.Adjust seasonings if necessary.

3.Add the pomegranate sauce to the pan with the chicken and cover and simmer for an additional 45 minutes, stirring often.

4. After the 45 minutes, taste the sauce.If it is too sour , add a pinch of sugar to sweeten it.If it is too sweet, add a little pomegranate syrup to sour it.

5. Remove khoresh from heat and transfer to a serving dish.Garnish with pomegranate seeds and shelled walnut and serve with rice.

Stovetop Chicken Kebab

Don't have a grill? Looking for an easy, quick way to prepare chicken kebab.This recipe can be
put together and be on the table in less than 30 minutes.

Yield:4 Servings

Ingredients:
4 skinless, boneless chicken breasts , cut into chunks
4-5 Tbsp. extra-virgin olive oil
juice of 1 lemon
1 Tbsp. turmeric powder
salt & pepper

1. Heat the olive oil in a pan over medium-high heat.
2. Add the chicken breast chunks and cook, stirring every few minutes.After 5 minutes , add the
remaining ingredients.
3. Continue cooking chicken for an additional 15-20 minutes until chicken begins to brown.
4.Remove from heat and serve immediately with basmati rice.

Moroccan Grilled Salmon ( Samak al Maghreb)

Yield: 4 Servings

Ingredients:

1/2 c plain Greek-style plain yogurt
juice of 1 lemon
1 Tbsp. olive oil
2 1/2 large garlic cloves, thinly sliced
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
dash of salt & pepper
4 (6oz.) skinless salmon fillets

1. In a food processor, place the yogurt, lemon juice, olive oil, garlic cloves, coriander, cumin and
salt and pepper and process until evenly combined.Pour the yogurt marinade into a
resealable plastic bag and place the salmon in the bag.Coat the salmon with the marinade
and refrigerate it for about 30 minutes.

2. Meanwhile, preheat grill.Lightly coat with some olive oil and place the salmon fillets on it.
Grill the fillets for about 5-6 minutes per side or until they begin to flake.

3. Remove salmon fillets from the grill and serve immediately.

Libyan Spicy Fish (Haraimi)

Yield:6 Servings
Ingredients:
6 cloves, peeled, crushed
1/2 Tbsp. ground cumin
salt, to taste
juice of 1 lemon
2 lbs. fillet of red snapper, grouper or cod
2 Tbsp. olive oil
1 medium onion, finely chopped
2 Tbsp. tomato puree
2 tomatoes , roughly chopped
1 tsp. chili powder
1/2 tsp. ground turmeric
1 tsp. caraway seeds

1. Mix together the crushed garlic, cumin, salt and lemon in a small mixing bowl.Pour into a
resealable plastic bag and place the fish fillets in it .Shake the bag until the fish fillets are
evenly coated.Leave to marinate in the refrigerator for 30 minutes.

2. Heat the olive oil in a pan over medium high heat. Add the chopped onion, tomato puree,
chili powder, turmeric and caraway seeds.Stir for about 5-6 minutes .Add 1 cup of water
then add the fish to the pan along with the marinade.Cover and cook fish for an additional 10
to 12 minutes or until fish begins to flake.

3. Remove fish from pan and serve immediately.

Moroccan Fish Bastilla (Bastila maal Samak)

Yield:4 Servings
Ingredients:
1 c cilantro, finely chopped
1 c parsley, finely chopped
2 garlic cloves, peeled, finely chopped
1 lemon, juiced
1/2 tsp. paprika
salt, to taste
1/2 tsp. ground cumin
3 Tbsp. red wine vinegar
1/3 c extra-virgin olive oil
1 lb. any firm white fish fillets(pollock, halibut, sole)
3 1/2 oz. soy vermicelli
6 Tbsp. butter
6 sheets filo pastry

1. Add the cilantro, parsley, garlic cloves, lemon juice, paprika, salt, cumin, red wine vinegar and olive oil to a food processor and mix till you have an evenly combined puree.Divide in half and set aside.

2. Place the fish fillets in a dish and evenly coat with half the cilantro-parsley puree.Refrigerate for about 30 minutes.

3.Meanwhile, bring a saucepan of water to a boil.Add the vermicelli and turn off heat and remove from stove top.Drain and set aside.

4. In a medium skillet, heat 2 Tbsp. of olive oil and place the fish fillets in it.Cook fish for 7-8 minutes.Add the vermicelli to the skillet and continue cooking for an additional 3-4 minutes breaking the fish into pieces.

5. Remove from the heat and let cool slightly.Preheat oven to 400F.

6. In a 9"pie dish, grease well with olive oil.Stack 3-4 filo sheets overlapping each other and brush with the melted butter.Add the fish/vermicelli mixture then top with the remaining cilantro-parsley puree to the pan and cover with remaining filo sheets making sure the top is fully covered.Brush top with melted butter and sprinkle some water on top.

7. Bake in oven for 15 minutes.Allow to slightly cool before serving.

Moroccan Chicken Pie (Bastilla Dajaj)

Don't let the simple title fool you. Moroccan bastilla's are a time consuming affair. They are not difficult to put together but their preparation can take upwards of up to 2 hours to prepare and put together because of their numerous steps. This recipe took a total of 2 hours from start to finish, so if you have the time and are up to the task it is well worth the time and effort because the results are worth it.

Yield:6 Servings

Ingredients:
1/2 large onion, peeled, finely chopped
1 handful cilantro, leaved removed from stems, finely chopped
1 handful parsley, leaves removed from stem, finely chopped
4 oz. almonds, slivered
1/3 c butter
1 Tbsp. olive oil
2 boneless, skinless chicken breasts
salt
2 tsp. ground cinnamon
1 tsp. ras al hanout
2 Tbsp. orange blossom water
7 Tbsp. water
2 eggs, beaten
8 sheets filo pastry

1. Toast the almonds in a dry pan over medium-high heat for about 5 minutes till they become slightly browned. Remove from heat and set aside. Preheat the oven to 400F.

2. Melt 2 Tbsp. of the butter and the oil in a large skillet over high heat. Season the chicken breast on both sides with salt and add to the pan. Cook until both sides are browned well. Take the chicken out of the pan and set aside.Lower the heat a little.

3. Add the onion to the skillet and brown them.Add the cinnamon and ras al hanout and stir together till evenly combined. Add the orange water, water and bring to a boil.

4. Return the chicken breasts to the skillet and cook for an additional 10 minutes over low heat.

5. Remove the chicken from the skillet and set aside. Turn off the heat and remove the onion/spice mixture to a separate bowl.Cut the chicken into small pieces.

6. Add the beaten eggs to the onion/spice mixture then add cilantro and parsley and mix well.

7. In a 9 in. pie dish, stack 4 filo pastry sheets overlapping each other and brush with melted butter. Pour the onion/spice mixture into the pie dish and cover with the filo pastry.

8. Repeat with the remainder sheets. Add the almond pieces and evenly distribute the chicken pieces on top. Fold the pastry sheets on top covering the chicken completely and tucking the edges that are loose. Brush top of bastilla with olive oil.

9. Bake for 10-15 minutes until top is lightly browned. Remove from heat, wait for it to cool and serve warm.

Moroccan Chicken Couscous (Couscous Dajaj)

Re-create the authentic flavors of Morocco in your kitchen. Requiring no exotic ingredients just an extra amount of time, this classic Moroccan chicken dish is sure to please your family and is perfect for when your looking for that something special to add to your culinary repertoire.

Yield:4 Servings
Ingredients:
3 skinless, boneless chicken breasts cut into small pieces
1 tsp. ground ginger
pinch of saffron
1/3 c extra-virgin olive oil
1 1/2 large onion, peeled, thickly sliced
2 c chicken stock
3 1/2 oz. raisins, soaked in a little water
1 Tbsp. sugar
1 tomato, finely chopped
2 garlic cloves, peeled, thinly sliced
1 package plain couscous

1. In a small bowl, mix the ginger, saffron, and 2 Tbsp. of the extra-virgin olive oil. Pour marinade into a plastic bag and add the chicken pieces.Place in refrigerator.

2.Meanwhile, bring the chicken stock to a simmer.

3.In a separate large skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add 1/2 the sliced onions, sprinkle with the sugar and brown.

4. Add about 8 Tbsp. of the chicken stock to the onion mixture and mix thoroughly. Cook for about 15 minutes.

5. Add the drained raisins to the onion mixture and continue cooking for an additional 10 minutes.Remove the skillet from the heat and place it in a separate bowl.

6. Return the skillet to the stove top.Add the chicken pieces, tomatoes,remaining onions and garlic to the skillet. Add the remaining chicken stock and cook for an additional 30 minutes stirring often.Remove from heat.

7.Prepare couscous according to directions on box.

8. In a large serving dish, add the couscous followed by the chicken and topped with the onion mixture.Serve immediately.

Yemeni Fish (Samak al-Yamani)

Craving a bit of Yemeni home cooking but there isn't a Yemeni restaurant within a 5 mile radius??.This fish recipe is easy and quick to put together and is ready in under 30 minutes.Hamour fish is the best for this recipe but any firm fish like cod, halibut, or tuna will do.

Yield:4 Servings

Ingredients:

2 lbs. cod, halibut, sole, or tuna fillets

1 1/2 Tbsp. Hawayij

1 Tbsp. salt

1 Tbsp. cumin

1 Tbsp. turmeric

1/8 tsp. black pepper

Vegetable oil for frying

1. Heat the oil in large pan on medium-high heat.

2.Rinse the fish fillets and pat dry.In a medium bowl.combine the hawaji, salt, cumin,turmeric and black pepper.

3.Dip the fish fillets in the spice mixture,lightly coating both sides.

4. Place the fish fillets in the pan and cook over medium heat, turning over every few minutes till they begins to flake.Remove from heat and serve immediately.

Baked Egyptian-Style Felafel

Some Egyptian friends of mine asked me if felafel is as popular in the U.S. as it is in Egypt.I usually like to joke with them by saying that the only felafels that I have ever come across are from a box.The kind where you just add water to a prepared felafel spice mix and then fry.But, I don't think anything would upset them more than to learn that my method for preparing them involves baking them as opposed to frying.
The following recipe takes about the same amount of time to prepare as the frying version but minus the calories and fat.Hope you enjoy them as much as I did.

Yield:18 felafel balls

Ingredients:

2 Tbsp. olive oil

1-14 oz. canned fava or lima beans, rinsed well and drained

2-14oz. canned low-sodium chick peas (garbanzos), rinsed well and drained

6 Tbsp. fresh mint leaves, finely chopped

2 Tbsp. fresh cilantro leaves, finely chopped

4 garlic cloves, peeled, minced

1/2 tsp. ground cumin

2 tsp. whole coriander seedsfinely grated zest and juice of 1 lemon

2 tsp. baking powder

1/4 c chickpea or regular flour

1 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 c sesame seeds

1. Preheat oven to 350F. Oil a large baking dish with the olive oil. Set aside.

2.Combine all the ingredients together except the sesame seeds in a food processor or blender.Process until well combined.

3.Form the felafel mix into 2 Tbsp. sized balls or patties.

4.Place the sesame seeds on a dish.Roll the felafel balls or patties into the sesame seeds fully coating them.

5.Place the felafels in the oiled baking dish and bake for 30 minutes.Serve with sliced tomatoes, romaine lettuce, and spreadable feta.

Orange-Blossom Scented Chicken(Dajaj Mai Qedda)

Orange-blossom water (mai qedda) is a popular flavoring derived from the blossoms of the sour orange tree. It is used in middle-eastern and arabic cooking. to give a delicate perfume flavoring mostly to pastries, syrups, and puddings.This recipe combines essence of orange-blossom with chicken to create a fragrant and flavorful dish perfect for a quick mid-week meal.

Yield:4 Servings
Ingredients:
For the Marinade:
2 Tbsp. olive oil
1 Tbsp. ground cardamom
4 garlic cloves, minced
1 Tbsp. salt
1 tsp. freshly ground black pepper
1/2 tsp. ground nutmeg
2 tsp. ground cinnamon
finely grated zest of 1/2 an orange
1 oz. orange juice
2 Tbsp. orange-blossom water

4 boneless skinless chicken breasts

1. Preheat oven to 350 F.Oil a baking dish with the olive oil, set aside.
2. To make the marinade, in a small bowl, combine together the cardamom, minced garlic cloves, salt, freshly ground pepper, ground nutmeg, ground cinnamon, orange zest, orange juice and the orange-blossom water.Stir together till evenly combined and a paste is formed.
3.Put the marinade in a resealable plastic bag and add the chicken breasts one by one and shake making sure the marinade completely covers each breast.
4. Put each chicken breast in the oiled baking dish and bake for 45-50 minutes.Serve with basmati rice.

Khoresht-e Badenjan (Persian Eggplant Stew)

Picture courtesy of TurmericSaffron

A quintisential Persian dish, Khoresht-e Badenjan is one of the most well-known and loved of the Persian stews.Slight variations of this recipe can be found throughout the Middle East like some calling for the addition of grapes, golden raisins, or loomi (dried limes) for adding a sour note.Just keep in mind that preparing this dish takes some time and requires about 1 hour cooking time, but it is well worth it.

Yield:4 Servings

Ingredients:

3-4 Tbsp. olive oil plus more if necessary

2 1/2 lbs. small eggplants, cut into strips

1 onion, halved and sliced

8 oz. lamb, trimmed of visible fat, cut into small cubes

1 tsp. ground turmeric

2 Tbsp. tomato paste

2 tomatoes, chopped

1/2 c small, unripe grapes or golden raisins (optional)

juice of 1/2 lemon

salt and pepper, to taste

1. Heat the olive oil in a medium saucepan and fry the eggplants until they are soft.Remove from the pan and drain on a paper towel lined plate.

2. Add the onion and fry until translucent.Add the lamb cubes and cook till browned. Add the turmeric, tomato paste,chopped tomatoes, grapes or golden raisins (if using)and lemon juice and enough water to cover and simmer for 30 minutes.

3. Add the eggplants to the simmering stew with a little more water, season with salt and pepper, cover, and continue simmering further for another 20 minutes.

4. Remove from heat and serve hot with rice.

Melokhia bi Dajaj (Chicken with Melokhia)

Melokhia is as I can best describe it one of those things where the history behind it is more interesting than the dish itself.Melokhia is a green leafy vegetable that belongs to the same family as the jute plant.It resembles spinach but when cooked acquires the texture of okra.Melokhia is one of those things were either you like it or hate it.There is no in between.Melokhia is derived from the Arabic word for "royal" because dishes made with this vegetable were greatly enjoyed by royalty especially the 7th century Umayyad caliph, Mu'awiyya. Unfortunatly, the 10th century Fatimid Caliph of Egypt, Al-Hakim bi-Amr Allah didn't quite agree.Al-Hakim believed that its consumption led to a life of debauchery and banned its cultivation and consumption.

Today melokhia is enjoyed throughout Egypt and in Lebanon and Jordan.Traditionally it is made into a soup by the same name or is used as a sauce for chicken and rice dish.

Yield:6 Servings
Ingredients:
4 1/2 lbs. chicken breasts, chopped into pieces
4 Tbsp. vegetable oil
1 onion, peeled, chopped
6 cardamom pods, optional
salt and pepper
2 or 3 - 14oz. melokhia, frozen, chopped

For the garlic sauce(takleya):
15 garlic cloves, peeled, minced
1 tsp. ground coriander
1/4 tsp. ground red chili pepper
3 Tbsp. vegetable oil

Basmati rice, to serve
Arab flat bread, to serve, optional

1.Heat the vegetable oil in a large pan and add the chicken pieces and cook in a medium -high heat for 5-7 minutes.Add the onions, cardamom pods, if using, and salt and pepper.Cook for 10-12 minutes more, stirring regularly.Add the melokhia and cook for another 10 minutes, till melokhia is cooked.Remove from heat and set aside.Keep warm.
2.To make the garlic sauce, heat the vegetable oil .Add the garlic, coriander, and ground chili.Stir.Cook sauce for about 8 minutes till it becomes fragrant.Remove from heat and add to chicken and stir.
3.Serve immediately with rice or serve layered with Arab bread on a dish topped by rice then followed with melokhia chicken/garlic sauce mixture.

Koubba Helwa (Iraqi Dumplings/Kibbeh)

This recipe is one of the many koubba (kibbeh) recipes that are common throughout the Middle Eastern region.This particular one I am told comes from Iraq.

Yield:4 Servings
Ingredients:

For the koubba:
1 1/2 c semolina
1c water
1 c lean ground beef
1 tsp. ground dried lime(loomi) 0r 1 tsp. lime zest
salt and pepper
flour, for dusting


For the Sauce:
1 Tbsp. plus more, if needed ghee or olive oil
1 onion, thinly chopped
2 gloves garlic, mashed
1 zucchini, thinly sliced
1 1/2 Tbsp. tomato paste
1 tsp. sugar
handful fresh cilantro, chopped
handful of fresh parsley, chopped
juice from 1/2 lemon

1.Put semolina in a bowl and with a little salt and pour enough water over it to cover.Knead semolina till it becomes doughy.

2.In a separate bowl mix the ground beef, onion, and dried lime powder.Add salt and pepper and knead it till it is evenly combined.

3. After combining the meat mix mixture, wash your hands and dry them thoroughly and dust them with flour.Take about a walnut size of semolina mixture and roll it into a ball then flatten it. Take 1 tsp. size of meat mixture and place it in the center.Fold the semolina over the meat mixture and shape into a meatball. Set aside.Keep repeating this step with the remaining semolina-meat mixture.

4. To make the sauce, in a saucepan pan, heat the ghee or olive oil (if using) and stir in the onion.When it becomes translucent, add the garlic and zucchini and cook for 2-3 minutes.Add more ghee or oil if onions and garlic start o dry out.Stir in the tomato paste,sugar,parsley, cilantro, and lemon juice.

5. Add 4 c of water to the saucepan and bring to a boil.Season with salt and pepper then lower the heat to simmer.Gently add the dumplings to the saucepan.

6. Cover and cook koubba for 25-30 minutes,stirring occasionally.When they begin to float to the top of pan, they are ready.Remove them and set them on a warmed dish.When all the dumplings are ready, transfer them to a serving dish and pour sauce over them.Serve with basmati rice.

Khoresht-e Zereshk ( Persian Barberry & Nut Stew)

Barberries are synonymous with the Iranian cuisine. They grow wild throughout Europe and Asia but the edible variety,Berberis Vulgaris grow exclusively in Iran.Barberries are similar in size and taste to cranberries but are never eaten fresh,instead they are dried in the sun and are used to add a tart flavoring to stews. They are also used to add a sour, tart flavor to rice pilafs,stuffing, and numerous khoresht.
The following recipe is a very popular dish served traditionally at Iranian weddings.Like most wedding dishes, it is made extremely sweet with hints of sourness to symbolize happiness for the newlyweds but to also remind them that there will be sad times also.

Yield:4-6 Servings
Ingredients:
2 Tbsp. olive oil
2 onions, finely chopped
1 lb. lean lamb, cut into cubes (or can substitute with chicken)
1 1/2 c almonds, slivered
1 1/2 c pistachios, chopped
2 pinches saffron threads, soaked in hot water
2 Tbsp. sugar
2 c barberries
salt & black pepper

1. Heat the oil in a large pan.Add the onions and fry until they are a golden brown ( about five minutes). Stir in the lamb and brown it, stirring often.
2. Pour some water in the pan, enough to cover the meat and simmer for about 4o minutes.Stir in the pistachio and almonds and simmer for another 15 minutes.
3. Meanwhile with a mortar and pestle, grind the saffron threads with the 2 tbsp of sugar and add some hot water and mix it till it becomes reddish.
4. Add the saffron liquid and barberries to the pan and stir to combine.Simmer for another 7-8 minutes and remove from heat.Season with salt and pepper.Serve immediately spooned over plain rice.

Samak Dibs Rumman (Fish with Pomegranate Glaze)

The sweet and sour taste of the pomegranate syrup works well with the meaty quality of the swordfish but if it is not available feel free to substitute this recipe with any other favorite firm fleshed fish.Also, this recipe requires about 2 hours extra marinating time.

Yield:4 Servings
Ingredients:
4 equal sized swordfish steaks (or can be substituted with tuna, halibut, red snapper)
2 Tbsp. olive oil
salt and pepper

For the glaze:
1 garlic clove, crushed
dash of salt
4 Tbsp. pomegranate syrup
1 tsp. ground cinnamon
2 Tbsp. fresh cilantro, finely chopped
dash of black pepper
1 Tbsp. extra-virgin olive oil

For the garnish:
3 Tbsp. fresh coriander leaves, finely chopped
seeds of 1 small pomegranate, for garnish

1. To make the glaze, place the garlic in a mortar and add the dash of salt and mix with a pestle until smooth.Transfer to a larger bowl and add the pomegranate syrup,cinnamon, cilantro, pepper , and olive oil and mix to combine.
2. rub the pomegranate glaze allover the fish steaks and leave to marinate in the refrigerator for minimum one hour.
3. After you are finished with the marinating, preheat the oven to 350F and bake the fish for 30-40 minutes or until it flakes easily.
4.Remove from oven and transfer to a serving dish and garnish with the fresh cilantro leaves and pomegranate seeds.

Khoresht Anjaar-aveej (Persian Chicken Walnut & Pomegranate Stew)

Photo courtesy of Steve Brown at Taste.com/au

Yield:6 Servings
Ingredients:
1 medium 6-8 lbs. chicken, rinsed and cut into 8 pieces
1/2 c vegetable oil
2 medium onions,peeled and thinly chopped
6 1/2 c water
2 1/4 c mix of fresh herbs (parsley, mint, cilantro, and scallions)
2 garlic cloves , peeled and crushed
salt, to taste
1 lb. ground walnuts
2 Tbsp. sugar
2 c fresh pomegranate juice or 1/4 c pomegranate molasses
1 tsp.walnuts, halved, to garnish
basmati rice, to serve

1. Heat the vegetable oil in a large saucepan.Add the onions and cook until translucent.Add the chicken and cook for about 8 minutes.Add the water and bring to a boil.Reduce the heat and simmer slowly for about 10 minutes.
2.Rinse and finely chop the herbs.In a separate pan, saute the herbs with the garlic in 1 tbsp. vegetable oil until tender, about 3-4 minutes.Transfer the herb and garlic mix to the chicken saucepan and add salt, ground walnuts,sugar, pomegranate juice or molasses (if using) and simmer for 1 hour or until sauce starts to thicken.
3.Once the sauce has thickened, remove chicken from pan and put on a serving dish and pour walnut sauce over it.Garnish with the halved walnuts .Serve hot with basmati rice.

Samak bi Chermoula (Mackerel with Chermoula Paste)

Photo courtesy of Laura Holmes

Because of it's proximity to both the Mediterranean and Atlantic Ocean,the following recipe is a common way of preparing fish in the coastal regions of Morocco with chermoula, a spicy coriander garlic paste that is widely used in Moroccan and North African cooking.

Yeild:4 Servings

Ingredients:

4 whole mackerel, cleaned ,gutted, and rinsed

3-4 Tbsp. chermoula (recipe on prevoius post)

3 tbsp. olive oil

salt and pepper

1. Preheat oven to 350F. Oil a baking dish. Place mackerel in it and rub chermoula allover including the inside of fish.Season with salt and pepper.

2.Place fish in oven and bake for 30-45 minutes.Remove from oven and serve warm with couscous and vegetables.