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.

Mamounia (Semolina Pudding)

Yield:4 Servings
Ingredients:
3 c water
1/2 c superfine sugar
1/2 stick butter
1/2 c semolina
1 Tbsp. rose water
1 Tbsp. orange blossom water
1/2 tsp. ground cinnamon
1 Tbsp. slivered almonds, to garnish

1. To make the sugar syrup, place the water and sugar in a saucepan , stirring continuously till the sugar dissolves and bring to a boil. Reduce the heat and simmer for 15 minutes.Remove from heat and set aside.
2.In a separate pan, melt the butter, then add the semolina, stirring constantly for about 5 minutes until all the butter is absorbed. Slowly stir in the sugar syrup and continue stirring until the mixture has thickened.
3.Remove mamounia from heat and add the rose and orange blossom water. Stir to evenly combine.
4. Pour mamounia into 4 serving dishes and sprinkle with ground cinnamon and slivered almonds.

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.

Tibsi Samak bi Loomi (Red Snapper with Lime)

Here's a simple fish recipe from the Iraq using loomi (dried limes). If you cannot get a hold of any loomi , feel free to substitue with lime juice.

6 Servings

Ingredients:

1 Tbsp. salt

1 tsp. cumin

1 tsp. red pepper flakes

4 lbs. cod or red snapper, fillets

4 Tbsp. olive oil

1/2 onion, finely chopped

3 loomi or substitute 1 Tbsp. lime juice

2 large cloves garlic, mashed

4 large tomatoes, roughly chopped

2 Tbsp. pomegranate syrup

handful fresh cilantro, roughly chopped

1. Preheat oven to 350F.


2. Combine salt, cumin, pepper flakes in a small bowl and mix. Rub allover fish.


3. Oil a baking dish.Arrange chopped onions on baking dish.Lay the fish on top of onions.Spread garlic on top.Add loomi.Scatter tomatoes on top of fish.


4. Mix pomegranate syrup with 1/2 c water and pour this over fish.Garnish with cilantro.


5. Bake for 55 minutes.Serve with Basmati rice.