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.

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.

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.

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.

Ka'k or Kahk (Middle Eastern Spice Bracelets)

Who would have thought that Middle Eastern bakers would find a culinary gem right in the pit of a cherry, that when dried in the sun and ground to a powder produces a spice,mahlab which gives breads an almond-like flavor.Mahlab comes from a tree called St.Lucy's cherry(Prunus Mahaleb).It is a large shrub-like tree that grows primarily in the Levant and Eastern Mediterranean and is used exclusively for mahlab production.To make mahlab, the pits of this cherry are dried in the sun till golden-brown then pounded to a powder form.Mahlab is used to give a sweet almond flavor to candies, cookies, pastries, and breads throughout the Middle East.

The following recipe is mentioned in the medieval cooking manual,Kittab al-Wulsa Illa' L-Habib and is still being used today.Ka'k or Kahk are bracelet-shaped breads that are flavored with coriander and sprinkled with mahlab.They can eaten for breakfast or as a snack.They are perfect the next day heated a little and dipped in olive oil.

Yield:14-17 (varies depending on the size & thickness)
Ingredients:
4 c all-purpose flour
1 Tbsp. ground coriander
1/2 tbsp. ground cumin
1/2 tbsp. salt
2 tsp. active dry yeast
1/2 tsp. sugar
1/2 c butter(melted) or ghee
1 egg, lightly beaten
1/4 c white sesame seeds
2 Tbsp. mahlab

1. Sift the flour into a large mixing bowl.Add the coriander, cumin, and salt and mix with the flour.
2. In a small dish, combine the yeast and the sugar and add a little lukewarm water, enough to cover.Allow it to bubble ( maybe 3-5 minutes).
3. Make a well in the middle of the flour and pour in the yeast and butter or ghee, if using.Using your hands work the mixture into a dough.Add a little more lukewarm water if dough is a little dry to help it bind.Knead dough for 10-15 minutes.
4. Take a walnut size piece of dough and roll into a thin "cigar"shape about 4 inches long, then bring the ends together and press them firmly to make a bracelet and set aside.Repeat with the remaining dough.If they are not even don't worry about it, different sizes make them more interesting.
5. Lightly oil a baking sheet.Place the spice bracelets on it and lightly brush them with the beaten egg.Sprinkle spice bracelets with the sesame seeds.Leave in a warm place for 2 hours to rise.
6.Preheat oven to 350F. Sprinkle spice bracelets with mahlab and place in the oven for 4o minutes.
7.After removing the spice bracelets from the heat, leave them to cool and become slightly hard or you can eat them right away after slightly cooled.

Ataif (Arab Pancakes)

Ataif alternately spelled qatayif are small yeast pancakes that are dipped in orange-blossom syrup and served with clotted cream(eishta) and garnished with chopped pistachios. They can also alternately be stuffed with nuts and unsalted white cheese and dipped in syrup.Ataif (qatayif) are traditionally eaten during Eid al-Fitr ,the breaking of the fast that marks the end of Ramadan and they also make an appearance at festivals and weddings.Ataif(qatayif) are very easy to make but most people usually buy them already prepared from bakeries and then take them home to prepare them according to thier preference.
Below is the recipe for ataif (qatayif).The recipe is fairly easy to make but keep in mind that unlike American pancake batter, the pancake batter for these Arab pancakes need to rest for 2 hours.


Yield:16 pancakes
Ingredients:
For the pancake:
1 packet (1tsp.)active dry yeast
1 tsp. sugar
1 1/4c lukewarm water
2 c all-purpose flour
sunflower oil

For the syrup:
2 c sugar
1 1/4c water
juice of 1/2 lemon
1-2 Tbsp. orange-blossom water or rosewater

To serve:
2-3 handfuls of pistachios, chopped
clotted cream

1. Dissolve the yeast in a small bowl with 1/4c of lukewarm water and leave till it begins to froth(about 5-6 minutes).
2. Sift the flour into a large bowl and add the remaining water and beat till you have a smooth batter.Add more water , if necessary.Cover the bowl with a dishtowel and leave to rest for about two hours in a warm place.
3. When the batter is ready(by this time you will see air bubbles have formed in the batter),oil a large pan with the sunflower oil and heat pan.Slowly add about 1/4c of the batter to the pan and wait for it to bubble on one side.Then flip it over to the other side till batter is firmed up.
4. Place pancake on warmed serving platter.Repeat this process till batter is finished.
5.For the syrup, Bring the sugar and water to a boil in a medium saucepan.Stir in the lemon juice and simmer for 15 minutes.Add the orange-blossom water or rosewater, if using and continue to simmer for an additional 5 minutes.
6. Remove syrup from heat and allow to cool then chill in the refrigerator.
7.When ready to serve, arrange pancakes on a platter with a dollop of clotted cream and drizzle with chopped pistachios.

Tamr bi Loz (Stuffed Dates)

Craving a chocolate truffle??Why don't you try this easy and healthy date snack recipe. A popular way of eating dates throughout the middle east, their pit is removed and stuffed with either pistachio or an almond.Just as delicious as that chocolate you've been craving.

Yield:50 pcs.

Ingredients:

1 1/2 c whole almonds or shelled pistachios, unsalted

1 lb. dates, pitted

2-3 Tbsp. rose water or orange blossom water, for sprinkling

1. Slit a small cut down the date but leave the ends intact.Insert a pistachio or almond or you can mix and match and put on a serving platter.

2.Sprinkle rosewater or orange blossom water over them and enjoy.

Salata Naranj bi Fistuk Halibi(Orange Salad with Pistachios)

I've been wanting to try this recipe for days unfortunately the weather here has not been in my favor.It would be nice if you can use Jaffa oranges ( also known as shamouti or khalili in the Middle East) but if they are not available just use any you have on hand.This recipe is perfect as a simple, light dessert after a heavy meal and requires minimal preparation.

Yield:4 Servings
Ingredients:
4 large Jaffa oranges or other kind of orange
1 1/2 Tbsp. rose water
1/4 c shelled pistachios
2 tbsp. whole mint leaves, for garnish
1/4 c fresh raspberries, for garnish (optional)

1. Using a paring knife, slice of the top and bottom of the oranges, then peel.Then slice each orange into equal slices (about 1/4"thick).
2. Place the orange slices on a nice serving platter and drizzle rosewater over them.Scatter the pistachios and raspberries(if using) over the orange slices ,then garnish with the mint leaves.Serve immediately.

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.

Hummus bi Tahina (Chickpea Puree with Tahina)

Hummus is the Arabic name for chickpeas.It is also the name given to the popular Middle Eastern mezze dish.Hummus is a chickpea puree that is flavored with tahina,garlic, lemon juice, and olive oil.It is a very simple dish usually eaten simply with Arab flatbread as an appetizzer or snack or as a filling for sandwiches like felafel.Hummus is also eaten in Israel, Turkey,Greece, and Cyprus.It is so popular througout this region ,that several countries have claimed credit for its creation Hummus Wars

Though hummus is readily available in most supermarkets, nothing beats the taste of homemade and it is worth going through the extra effort to make it.Its fairly easy, the only difficult part is the soaking of the chickpeas.

Servings:2c
Ingredients:
1 1/4c soaked in cold water at least 8 hours, then drained
juice of 2 lemons
3 garlic cloves, mashed
salt
4-5 Tbsp. tahina
olive oil, for drizzling
fresh parsley, for garnish


1. Bring four cups of water to a boil and cook the chickpeas for about 1 1/2 hours or until they are soft.
2. Remove from heat then drain.Blend the chickpeas with the remaining ingreddients in a food processor till it has a puree texture.Taste.Adjust seasonings, if necessary.
3. Pour into a serving dish and drizzle with olive oil and fresh parsley.Serve with Arab flatbread(khoubz).

Koshary (Egyptian Lentil, Pasta, Rice Dish)

Koshary comes from the Hindi kishri meaning an "unlikely mixture".It is a popular traditional Egyptian dish consisting of a layer of rice, brown lentils, chickpeas, elbow pasta toppped with garlic, vinegar and spicy hot sauce garnished with caramelized onions.It is a very poopular and inexpensive dish consumed throughout Egypt at any time of day.It is sold by street vendors and restaurants that sell koshary only.

6 Servings

Ingredients:

2 c white rice, cooked

1 lb. elbow macaroni pasta, cooked

2 c brown lentils, cooked

2 c chickpeas, cooked

For the Salsa:

2 onions, sliced thinly

4 Tbsp. vegetable oil

4 Tbsp. white vinegar

2c tomatoe puree

1 tsp. cumin

pinch of salt

pinch of cumin

pinch of black pepper

For the caramelized onions:

3 onions, roughly chopped

2 c vegetable oil

For the garlic & vinegar Sauce:

1 Tbsp. garlic, crushed

pinch of salt

4 Tbsp. white vinegar

1/2 c water

2 Tbsp. lemon juice

1 tsp. cumin

For the hot Sauce:

1 tsp. garlic, crushed

pinch of salt

1/2 c vegetable oil

1/2 tsp. chili flakes

1 chili pepper, finely chopped

1. Cook the rice, pasta, lentils , and chickpeas according to instructions on package. Set aside individually.



2. For the salsa, add the chopped onions to the hot oil and saute until golden, stirring frequently. Add the vinegar and continue cooking for another minute. Add the tomatoe puree, cumin, salt, and black pepper.Cook until the tomatoe sauce thickens.Then set aside and keep warm.



3. For the caramelized onions.Heat the oil on a pan and add the onions and saute , stirring frequently until golden brown and crispy.Set aside on a paper towel to drain.Keep warm.



4. For the garlic and vinegar sauce, add vinegar, water, lemon juice,and cumin to garlic and mix well.Set aside.



5. For the hot sauce, mix garlic with salt, set aside.Heat vegetable oil and add chili flakes and stir.Add chili pepper and garlic mixture and stir till well combined.Remove from heat and set aside.



6. In a large dish, layer the rice, pasta,lentils, chickpeas, salsa, and caramelized onions on top of eachother.Serve with the garlic/vinegar and hot sauce on the side.

Pomegranate Sorbet

A member of the berry family and long considered a symbol of fertility and abundance in many cultures, a few years ago pomegranates were virtually unknown.But with all the interest in anti-aging, superfoods, and exotic ingredients, they have become a common addition to many food products.There are two kinds of pomegranates available.There is the "sour"kind that is used in many middle eastern products like pomegranate syrup to add a souring element to foods.Then there is the "sweet"or "eating" kind which is the one that is most readily available in the produce section.

Pomegranates mature in the fall which is about the time that you start seeing them in stores.They are extremely rich in antioxidants especially Vitamin C, pantothenic acid,and potassium.A lot of cultures believe that they help cool and cleanse the system and as such are eaten in a variety of ways throughout the world, particularly the Middle East.Pomegranates are eaten just as-is or they are used in salads,rice dishes, stews, stuffings,or in desserts.Below is a simple ice cream recipe using the juice from this extremely versatile fruit.Hope you enjoy it.

Yeild:1quart

Ingredients:

3 c pomegranate juice

1/2 c sugar

2 Tbsp. pomegranate molasses

2 tsp.fresh lemon juice

1. Put all ingredients into a large saucepan, set over medium heat, and warm, stirring until the sugar is completely dissolved.
2. Transfer the mixture to a large mixing bowl and refrigerate till very cold (takes maybe about an hour).
3. Transfer the mixture to your ice cream maker and freeze according to manufacturers instructions.
4. Enjoy immediately or store in an airtight container in the freezer.

Raw Felafel Patties

Felafels aka Ta'amia in Egypt are spicy meatballs or patties made with either fava beans or chickpeas.They are popular all over the Middle East particularly in Egypt,Lebanon, Syria, and Jordan where they are eaten any time of day.For breakfast, they are usually eaten with yogurt .For lunch, they can be drizzled with tahina and served with chopped vegetables wrapped in pita bread.Another variation is to serve them with either hummus or baba ghanoush.

I love felafels but unfortunately do not like the fact that they are fried and it seems every recipe I have come across involves this method of preparation.So, I've been intrigued by this recipe I came across.It contains neither chickpeas nor fava beans.Its a raw food recipe in that it requires no cooking and involves soaking.You would need a dehydrator but instead I just set my oven at the lowest temperature with the door slightly ajar.I tweaked it a little bit and finally got around to preparing it this week.

After making these raw felafels, I was surprised by how similar in taste and texture they are to the real ones.If you are looking for a healthier alternative to regular felafels, this recipe is the answer.

6 Servings

Ingredients:

3/4 c almonds, soaked overnight, then rinsed

3/4 c pecans, soaked overnight, then rinsed

3/4 c cashews, soaked overnight, then rinsed

1/2 c sesame seeds

1/4 c fresh parsley, chopped

1/4 c fresh cilantro, chopped

1/4 tsp.pepper

2 tbsp. lemon juice

1 tsp. cumin

1 tsp. salt

1/4 c water

1. Combine all ingredients in a food processor and puree.



2. Shape puree into equal size patties.



3. If using dehydrator, dehydrate patties for 8 hours until crispy.If using oven method, heat patties at the lowest setting on your oven for 3 hours, turning patties over every hour until crispy.



4. Serve wth pita bread drizzled with tahina dressing.

Musakhan (Palestinian Bread with Chicken & Sumac)

Photograph courtesy of http://www.sarahmelamed.com/

Musakhan is a traditional Palestinian country dish of chicken flavored with sumac and other aromatic spices served on taboon bread. It is also very popular in Jordan where there is a very large Palestinian population.Taboon is a type of flatbread that is baked in a taboon, an outdoor oven made of mud-brick and clay.But as this bread is not commonly available you may also substitute lavash or regular pita bread.

4 servings, as a meal

8 servings, as a snack

Ingredients:

3 tbsp. olive oil

3-4 onions, chopped

1 lb. boneless chicken breast, cut into bite-size pieces

2tsp. ground sumac

1 tsp. ground cinammon

1/2 tsp. ground cardamom

juice of 1 lime

salt and pepper

2 oz. pine nuts (optional)

4 pita pockets

1. Preheat oven to 350F.


2. Heat oil in a pan and stir in onions and cook until transluscent.


3. Add chicken and sumac.Cook for a few minutes to sear the chicken, then reduce the heat and stir in the spices and lime juice.Cook for about 10 minutes until chicken is tender.


4. Arrange chicken evenly on top of pita bread.Sprinkle with pine nuts, if using . Put pita on top of baking sheet and pop them in the oven for 10 minutes.


5. Remove from oven and serve immediately.Can be accompanied with strained yougurt spooned on top.