The Foodie Gazette » Middle Eastern

Abakadoo ma’ Taheena (Middle Eastern Guacamole)

meps — Sat, 06 May 2006 04:54:37 +0000

4 T lemon juice
3 T tahini
2 medium avocados
1/4 C parsley, finely chopped
2 T olive oil
1 clove garlic, crushed
1/4 t salt
1/4 t pepper
pinch cayenne
Blend all ingredients into a smooth paste. Spread on a flat platter and sprinkle with paprika.

Al-Qidra bi-Lawz (Moroccan Almond Beef Stew)

meps — Sat, 06 May 2006 03:54:39 +0000

1-3 T butter (less to cut the fat and calories, more to make the dish richer and more authentic)
1 lb onions, chopped
4 cloves garlic, crushed
1/2 t ginger
Pinch cinnamon
Pinch ground cloves
2 lbs beef or lamb, in 1-inch cubes
1/2 C slivered almonds
1/2 C finely chopped parsley
1/2 C finely chopped cilantro
Salt and pepper
In a Dutch oven or pressure cooker, melt the butter and saute the onion, garlic, salt, pepper, ginger, cinnamon, and cloves. Cook until the onions turn pale brown. Add the meat and continue to fry until it begins to brown. Stir in the almonds and barely enough water to cover.
Cover the Dutch oven and cook for 1-1/2 hours. Or pressure cook it for about 20 minutes, then let the pressure release naturally.
Stir in the parsley and sprinkle the cilantro on the top.

You can serve this over rice to soak up the broth, or just eat it with a spoon.

Almond and Rice-Stuffed Dates

meps — Sun, 18 Jun 2006 20:42:36 +0000

3/4 C water
2-1/2 T ground rice (you could probably substitute plain Cream of Rice cereal)
3/4 C plus 2 T blanched almonds, finely minced
1/2 t ground ginger
2 t sugar
1/2 oz butter
1 lb dates
Cinnamon, for garnish
Bring the water to a boil in a small saucepan and stir in the rice. Return to a boil for 30 seconds, then remove from heat, cover, and let cool.
Combine cooled rice with almonds, ginger, sugar, and butter, and use this mixture to stuff the dates.
You can serve these cold, or put them on a baking sheet for 15 minutes at 325 F.
Sprinkle with cinnamon to garnish.

Asseeda (Moroccan White Bean and Almond Soup)

meps — Sat, 06 May 2006 04:37:40 +0000

1/2 C navy beans, soaked overnight and drained
5-1/2 C water
3/4 C blanched almonds, ground
2 onions, chopped
1/4 C finely chopped cilantro
3 cloves garlic, crushed
Salt and pepper to taste
1/2 C white grape juice
4 T slivered almonds, toasted (for garnish)
In a large pot, bring the beans and water to a boil and simmer for 45 minutes. Add the remaining ingredients (except garnish) and simmer for another 45 minutes, until beans are tender. Puree in blender. Serve garnished with slivered almonds.

You can also pressure cook this for about 5 minutes, then allow the pressure to release naturally for 10 minutes.

Best Baba Ghanouj

meps — Thu, 19 Mar 2009 03:58:18 +0000

The ingredient list for this one is simple! It’s the slightly unusual method of preparation that makes it awesome. If you want a more Americanized Baba Ghanouj, where the eggplant contributes more texture than flavor, try “Good Baba Ghanouj.”

My thanks to the Hummus Blog for the detailed recipe and illustrations on charring the eggplant.

1 medium eggplant
1/3 C tahini
2 T lemon juice
Salt and pepper to taste
Pita bread, crackers, or vegetables to scoop it up

In order to develop the real, complex flavor, you have to char the eggplant. There are several ways to do this:

On a gas stove burner
On an outdoor grill
With a propane torch

I used the gas stove burner. I put some foil around the burner to keep the mess to a minimum, fired up the burner, and then placed the whole, uncut eggplant directly on top of it. Using a pair of tongs and a spatula, I turned the eggplant every few minutes for about 10 minutes. The whole thing became black. Meanwhile, it was getting soft and cooked inside. When it was totally black and soft, I removed it to a bowl for about 20 minutes.

I came back, drained off the liquid, and using a combination of peeling and scooping, removed the insides to a cutting board. I chopped this with a knife, dumped it into a bowl, and stirred in the remaining ingredients. After that, I had to stop myself from eating it with a spoon.

Charring the eggplant over an open flame gives it a rich, complex smoky flavor. It is superior to just roasting it, and chopping the eggplant instead of putting it through a blender also gives a more sophisticed, artisanal result.

Burgers with Gravy – four easy variations

meps — Wed, 14 Jul 2004 04:00:00 +0000

I got this idea from one of my favorite cookbooks, Desperation Dinners, by Beverly Mills and Alicia Ross. Like me, they never have hamburger buns on hand, so they came up with this quick way to fix ground beef.

I’m not a big fan of buns anyway (except on really, really cute guys).

Do not double these recipes unless you have two skillets to cook them in.

Variation I – with mushrooms

1 lb beef
1/2 C bread crumbs
1/4 C milk
1 t onion powder
1 t seasoned salt

Mix above ingredients and make 4 patties.

In large skillet, begin sauteeing the four burgers in oil. Add 1/2 lb sliced mushrooms and cook for 5 minutes, covered. When the juices begin to rise, turn the burgers over. Cook another 4-7 minutes. Remove burgers to a plate.

For the gravy, shake 2 t flour with 1-1/2 C milk. Pour into skillet and cook until thick. Season with salt and pepper and serve over the burgers.

Variation II – Italian

Make the burgers, substituting a teaspoon of Italian seasoning and a teaspoon of garlic salt for the onion powder and seasoned salt. Put them in the pan and cook for 5 minutes on one side and 4-7 on the other. When you remove them to a plate, pour a can of diced Italian tomatoes into the skillet. Bring it to a boil and simmer until reduced. Serve over the burgers and top with grated Parmesan cheese.

Variation III – Mexican

Make the burgers, substituting a teaspoon of chili powder, a half teaspoon of cumin, and a teaspoon of garlic salt for the seasoned salt. Put them in the pan and cook as above. Remove to a plate and stir about 12 oz of salsa into the drippings. Heat it gently, spoon it over the burgers, and top with grated cheddar or jack cheese.

Variation IV – Middle Eastern

Make a half recipe of the Kufta bi Taheena (you can use a whole egg) and form the meat into four burgers. Cook as above and remove to a plate. Make a half recipe of the sauce, adding about 1/4 C of water to get a thinner consistency. Pour this into the skillet with the drippings and heat it gently. Serve over the burgers.

Chicken kebabs with mint

meps — Thu, 29 Jun 2006 00:52:44 +0000

2 T lemon juice
1-1/2 t olive oil
2 T chopped fresh mint or 1 T dried
2 garlic cloves, finely minced
Salt and pepper
1 lb boneless chicken breast, cut across the grain into 1/2-inch thick slices
Lettuce leaves, tomato wedges, and flat-leaf parsley for garnish

Combine the lemon juice, olive oil, mint, garlic, salt, and pepper and marinate the chicken for up to 8 hours in the refrigerator. Bring to room temperature before cooking.

Soak a half dozen 6-inch wooden skewers in water for 30 minutes. Thread chicken on the skewers and cook under a preheated broiler or on a barbecue for 2-1/2 to 3-1/2 minutes per side.

Serve on a bed of lettuce, garnished with tomatoes and parsley.

Chicken with grapes (djej bil einab)

meps — Thu, 29 Jun 2006 00:44:07 +0000

1-1/2 in fresh ginger
1 t ground cinnamon
4 chicken breasts
1/2 C butter
1 T olive oil
8 oz green seedless grapes, halved
Squeeze the ginger in a garlic press to extract the juice and combine with the cinnamon. Rut into the chicken pieces and leave in the fridge for a couple of hours. Heat the butter and oil in a frying pan, then cook the chicken until evenly browned. Add the grapes, cover, and simmer gently, turning the chicken occasionally until it is tender.

Cucumber dish

meps — Tue, 01 May 2007 06:56:22 +0000

This reminds me of an Indian “raita,” used to cool your mouth alongside super-hot curries. Or a Greek “tzatziki.” Karen, of s/v Panta Rhei, brought it to the PSCC “Horror d’Hoover” contest.

From “Recipes for an Arabian Night” by David Scott

1 medium cucumber, peeled and diced (seeding optional)
2 cups yogurt
2 or more cloves garlic, put through a garlic press
Salt and pepper to taste
2 T finely chopped fresh mint, or 2 t crushed dried mint
A few sprigs fresh mint or crushed dried mint for garnish

Put the cucumber in a serving bowl. Beat the yogurt and garlic together and season to taste with salt and black pepper. Stir in the mint. Pour the mixture over the cucumber. Garnish with sprigs of fresh mint (or sprinkle with crushed dried mint) and serve with pita bread. Serves 6.

Dajaj bil-Lawz (Algerian Chicken with Almonds)

meps — Sat, 06 May 2006 03:24:30 +0000

3-4 lbs of chicken pieces
4 T butter
4 onions, diced
2 cloves garlic, crushed
Salt and pepper
4 T almonds, ground
2 T chopped green onions
Fry the chicken in the butter in a saucepan until browned, add the onions and garlic and fry until onions are soft. Add the salt and pepper and enough water to cover by one inch. Simmer for about 45 minutes.
In a small bowl, mix the almonds with enough water to make a soft paste. Add this very slowly to the chicken, stirring constantly. Simmer for a few minutes, then remove from h eat and place on a platter. Sprinkle with green onions. Serve with fried or mashed potatoes.

Dajaj ma’ Lawz (Saudi Arabian Chicken with Walnuts)

meps — Sat, 06 May 2006 03:13:07 +0000

A 4- or 5-lb chicken
4 onions, diced
2 carrots, chopped
3/4 C parsley, chopped
1/4 C cilantro, chopped
Salt and pepper
1 C walnuts, finely chopped
1 T paprika
4 T butter
1/2 t cinnamon
1/4 t cloves
2 bay leaves
Place chicken in a pot and half cover with water, add half the onions, all the carrots, 1/4 C of the parsley, the cilantro, salt, and pepper. Bring to a boil and simmer for 45 minutes.
Remove chicken and debone. Chop meat into small pieces and set aside.
Strain the chicken stock. Mix the walnuts with the paprika in a small bowl.
Brown the chicken pieces in the butter. Add remaining onions, chicken stock, cinnamon, cloves, and bay leaves. Bring to a boil, then reduce heat and simmer, covered, for 40 minutes.
Remove the bay leaves and place chicken on a serving platter. Ganish with the walnut-paprika topping. Decorate with remaining 1/2 C of parsley and serve with rice.

Fish Baked in Tahini

meps — Sat, 06 May 2006 02:06:45 +0000

A recipe from Palestine and Jordan, from the cookbook From the Land of Figs and Olives.
1/2 C cooking oil
2 lbs fish fillets, cut into 2-inch cubes
4 potatoes, peeled and sliced
5 T tahini
1/4 C lemon juice
1/2 small hot pepper, diced finely
3 T cilantro, chopped
2 cloves garlic, crushed
3/4 C water
1 t sage
Salt and pepper to taste
In a frying pan, fry the fish pieces over medium heat for about 10 minutes, turning once. Remove with a slotted spoon and place in a casserole.
In the same frying pan, fry the potato slices until they begin to brown. Remove and place on top of the fish.
Place remaining ingredients in a blender and blend until smooth. Pour over the fish and potatoes and bake at 400 F for 15 minutes.

Fish Salad (Sudan)

meps — Sat, 06 May 2006 03:04:26 +0000

4 T butter
2 lbs firm-fleshed fish fillets (such as cod, haddock, salmon, or bass)
1 C shredded cabbage
5 tomatoes
1/2 t cumin
Salt, pepper
6 T lemon juice
1/2 C olive oil
1 C cilantro, chopped
Pinch cayenne
2 hard-boiled eggs, sliced
1/2 C black olives
1/2 C parsley, chopped
In a frying pan, saute the fish for about 10 minutes, or until lightly browned. Remove and flake with fork.
Dice 3 of the tomatoes. Mix with the fish, cabbage, cumin, salt, pepper, 2 T lemon juice, and 4 T olive oil. Put the salad on a serving platter.
Make a sauce by blending the cilantro, cayenne, salt, pepper, and remaining lemon juice and olive oil. Pour over the fish mixture.
Garnish with the eggs, remaining tomatoes, olives, and parsley.

Fried red bell peppers with capers and garlic

meps — Thu, 29 Jun 2006 00:48:09 +0000

1-3/4 lb red bell peppers, cut into strips
4 T olive oil
4 garlic cloves, sliced
1 T capers
2 T white wine vinegar
Salt and pepper
Heat the oil in a frying pan until very hot and fry the peppers, stirring frequently, until they begin to char around the edges. Add the garlic and capers and cook until they sizzle. Stir in the vinegar and season with salt and pepper.
This can be served hot, warm, or cold.

Good Baba Ghanouj

meps — Sat, 06 May 2006 05:30:18 +0000

I used to like this recipe, but then I found a better way to do it, one that really showcases the eggplant. See “Best Baba Ghanouj.” This version is more like hummus-with-eggplant. However, if you want to make it taste a little more authentic, add a couple of drops of Liquid Smoke, or use smoked salt instead of regular salt.

1 large eggplant
2 cloves garlic
Salt
1/3 C lemon juice
1/3 C tahini
3 T olive oil
Parsley and pine nuts to garnish
Spray a cookie sheet with baking spray. Cut the eggplant in half and place it, cut side down, on the cookie sheet. Bake at 400 F until it collapses and is tender.
Allow the eggplant to cool, then peel it and finely chop the pulp.
Mash garlic with salt, add 1 t lemon juice and mix until smooth. Add this to the eggplant. Place the remaining lemond juice and tahini in the blender and mix until smooth, then add the eggplant. Add salt to taste and spread on a platter.
Sprinkle with the olive oil and garnish with parsley and pine nuts. Serve with triangles of pita bread, or raw veggies.

Greens with tahini

meps — Mon, 05 Feb 2007 17:38:37 +0000

1 clove garlic, chopped
3 T tahini
1-1/2 to 2 T lemon juice
1/4 t salt
3/4 C water
15 oz loosely packed greens, such as spinach, swiss chard, or dandelion greens
2 T toasted sesame seeds

In a blender, blend the garlic, tahini, lemon juice, salt, and 1/4 C water. Bring the remaining 1/2 C water to a boil in a 12-inch skillet over medium-high heat. Toss in the greens, one handful at a time, and cook until wilted. Drain well and toss with tahini mixture. Garnish with sesame seeds.

Harissa (chili paste)

meps — Thu, 29 Jun 2006 01:25:24 +0000

2 oz dried red chilis, soaked in hot water for an hour
2 garlic cloves, chopped
2 t coriander seeds
2 t cumin seeds
2 t caraway seeds
Pinch salt
1/4 C olive oil, divided
Drain the chilis and blend or gind with garlic, spices, and salt. Mix in 3 T oil. Transfer to a small jar and pour the remaining oil over the top. Cover and keep in a cool, dark place for up to 6 weeks.

Hummus

meps — Sat, 06 May 2006 05:25:42 +0000

1 can chickpeas
1/2 C tahini
6 T lemon juice
Salt
2 T olive oil
1 T finely chopped parsley or mint
Drain the chickpeas, reserving the liquid. Blend the chickepeas, 1/4 C of the liquid, the tahini, lemon juice, and salt in a blender. If it’s too thick, thin with additional chickpea liquid or a little water. Spread on a serving plate, then sprinkle with the oil and the parsley or mint. Serve with raw vegetables or wedges of pita bread.

This recipe doesn’t include any garlic, but I often throw in one small clove, finely chopped.

Hummus Habb (Middle Eastern Chickpea Appetizer)

meps — Sat, 06 May 2006 04:45:55 +0000

1 can chickpeas, drained
1/4 C olive oil
1/4 C lemon juice
6 cloves garlic, crushed
1 t salt
2 T finely chopped scallions
2 T finely chopped cilantro
1 T mint (garnish)
Mix all ingredients (except mint) in a serving bowl and refrigerate for 1 hour. Sprinkle with mint before serving.

Iraqi Lis-san el qua-thi (Eggplant wrapped meat)

meps — Fri, 24 Feb 2006 20:41:03 +0000

This recipe comes from the website of the Babylonian Jewish Center, in Great Neck, New York. After writing my essay about zucchini and world peace, I thought it might also be possible to make this recipe using thin slices from a very large zucchini.

Makes about 20 pieces.

2 large eggplants
1/2 – 1 cup corn oil (if frying eggplant)

Stuffing:
2 lbs. Lean ground meat
1 medium onion (1 C) finely minced
1 t salt
1/4 t black pepper

Sauce:
2 T corn oil
1 large onion diced
1 large tomato sliced (optional)
1 large tomato peeled and chopped
14 oz. tomato sauce
1 C beef or chicken stock
1/2 C lemon juice
1 t salt
1/2 t pepper
1 t turmeric

Peel eggplant, trim off the top and bottom. Stand on cutting board and slice vertically, 1/8″ thin. Sprinkle generously with salt, place in a strainer for about 1 hour. Rinse off the salt and strain eggplant to dry.

Heat about 4 T oil in a frying pan and fry the eggplant slices in batches, turning once to brown both sides. Be careful not to burn. Add more oil as needed. Drain cooked eggplant slices on paper towels.

Low fat alternative: Place eggplant slices on baking sheets lined with foil and brushed with corn oil. Bake in the oven at 350 degrees for approximately 20-30 minutes until brown, turning the eggplant halfway.

Mix together the ground meat, onion, salt and pepper. Divide the meat into sausage shaped portions 1″ thick and 2″ long. Place a portion of the meat stuffing at one end of an eggplant slice and begin wrapping the eggplant around it.

Place the rolls in a baking dish and layer the tomato slices on top (optional).

In a saucepan heat 2 T oil and saute the diced onions. When soft add the chopped tomatoes, salt, pepper and turmeric. Add tomato sauce, beef or chicken stock and lemon juice to taste. Cover and simmer 15 minutes.

Pour the sauce over the rolls in the baking dish, cover with aluminum paper and bake for 1 hour (or until done) at 450 degrees.