Robin's recipes were so delicious that I had to include this one which was noted on the same page. Arto de Haroutunian's Middle Eastern Cookery is the place to find even more!
8 oz. haricot beans, soaked in cold water overnight
3 T. oil (or butter if you serve it warm)
1 large onion, thinly sliced
5 tomatoes, blanched, peeled and chopped
2 cloves garlic, crushed
1/2 t. dried basil
3 T. parsley, finely chopped
1 t. salt
1/4 t. black pepper
1/4 t. allspice
Garnish: 1 T. parlsey finely chopped, lemon wedges, 2 hard-boiled eggs, quartered.
Showing posts with label middle eastern. Show all posts
Showing posts with label middle eastern. Show all posts
Wednesday, June 2, 2010
Adas Salatasi Lentil Salad
Another find from Robin and Arto! de Haroutunian says this is a Kurdish reicipe from Turkey.
5 T. oil
1 onion, finely chopped
8 oz. lentils, washed
juice 1 lemon
1 clove garlic, crushed
1 pint water
1 t. salt
1/2 t. black pepper
1/2 t. paprika
1/2 t. cumin
Garnish: 3 T. parlsey or tarragon, finely chopped
Heat oil in saucepan, fry onion until soft. Add lentils, lemon juice, garlic and water and boil. Lower heat and simmer 45 minutes or until lentils are tender, adding more water if necessary. Don't let them get too soft. 5 minutes before serving, strain water and add salt, pepper, paprika and cumin, mixing well. Serve with parsley or tarragon, warm or cold.
5 T. oil
1 onion, finely chopped
8 oz. lentils, washed
juice 1 lemon
1 clove garlic, crushed
1 pint water
1 t. salt
1/2 t. black pepper
1/2 t. paprika
1/2 t. cumin
Garnish: 3 T. parlsey or tarragon, finely chopped
Heat oil in saucepan, fry onion until soft. Add lentils, lemon juice, garlic and water and boil. Lower heat and simmer 45 minutes or until lentils are tender, adding more water if necessary. Don't let them get too soft. 5 minutes before serving, strain water and add salt, pepper, paprika and cumin, mixing well. Serve with parsley or tarragon, warm or cold.
Chickpeas with Spinach
Robin found this oh-so-tasty Armenian dish, traditionally served during Lent, in Arto de Haroutunian's book, "Middle Eastern Cookery"
4 oz. chickpeas, soaked overnight or 15 oz. canned chickpeas.
1 lb fresh spinach, washed and chopped (ready chopped, frozen is too fine but you can chop frozen leaf spinach)
1/2 pint water
4 T. tomato purée
2 oz. butter
1 t. salt
1 t. sugar
1/2 t. black pepper
1 T. cumin.
Drain chickpeas if using canned. Other wise wash, boil, simmer for 45 minutes to 1 hour until tender. Strain. Remove skins if you have the patience. I just use them "as is". Put spinach and chickpeas in a saucepan with all ingeredients. Stir, boil, then simmer 30-40 min. until water has evaporated. Can serve warm or chilled.
4 oz. chickpeas, soaked overnight or 15 oz. canned chickpeas.
1 lb fresh spinach, washed and chopped (ready chopped, frozen is too fine but you can chop frozen leaf spinach)
1/2 pint water
4 T. tomato purée
2 oz. butter
1 t. salt
1 t. sugar
1/2 t. black pepper
1 T. cumin.
Drain chickpeas if using canned. Other wise wash, boil, simmer for 45 minutes to 1 hour until tender. Strain. Remove skins if you have the patience. I just use them "as is". Put spinach and chickpeas in a saucepan with all ingeredients. Stir, boil, then simmer 30-40 min. until water has evaporated. Can serve warm or chilled.
Tuesday, May 11, 2010
Yogurt Cheese Balls
2 c. plain yogurt (goats or cow's)
1 t. salt (opt)
Place colander or seive, lined with cheesecloth, over large bowl. Pour yogurt in and then gather cheesecloth together, securing with rubber band or string. suspend over the bowl and drain for 24 hours.
Scoop up lumps of the yogurt cheese and shape into balls (with wet hands)
Place on cookie sheets in fridge for a day or two to dry and firm (can also eat fresh)
place in sterilized glass jar and cover with olive oil. Can add garlic and chiles to the oil if you like.
To use, roll in chopped fresh herbs (thyme, mint, basil, chervil, or tarragon) or in caraway seeds, or paprika, or a dukka, or Z'atar. Or...serve plain!
1 t. salt (opt)
Place colander or seive, lined with cheesecloth, over large bowl. Pour yogurt in and then gather cheesecloth together, securing with rubber band or string. suspend over the bowl and drain for 24 hours.
Scoop up lumps of the yogurt cheese and shape into balls (with wet hands)
Place on cookie sheets in fridge for a day or two to dry and firm (can also eat fresh)
place in sterilized glass jar and cover with olive oil. Can add garlic and chiles to the oil if you like.
To use, roll in chopped fresh herbs (thyme, mint, basil, chervil, or tarragon) or in caraway seeds, or paprika, or a dukka, or Z'atar. Or...serve plain!
Chickpea Salad with Spearmint
Dressing:
1 t. ground sumac
1 small clove garlic, crushed
2 T. dried spearmint
2 T. fresh lemon juice
1 T. red wine vinegar
3 T. olive oil
1/2 t. salt, or more to taste.
Pour over:
2 c. cooked chickpeas
Let sit at least 30 min.
Thanks again, to the Duguid's Flatbreads and Flavors
Olive Salads
Also from Flatbreads & Flavors :
whisk:
1/2 c. fresh lemon juice
1 T. extra virgin olive oil
Pour over:
2 c. Kalamata Olives, coarsely chopped
1 med. red onion, finely chopped
1 c. packed flat-leafed parsley, finely chopped
salt to taste
From Habeeb Saloum's Classic Vegetarian Cooking there is this
Black Olive and Orange Salad
1/2 c. black olives, pitted and halved (kalamata type)
4 large oranges, peeled,sectioned, cut into small pieces
just before serving, sprinkle with:
1/2 t. cumin
pinch cayenne.
whisk:
1/2 c. fresh lemon juice
1 T. extra virgin olive oil
Pour over:
2 c. Kalamata Olives, coarsely chopped
1 med. red onion, finely chopped
1 c. packed flat-leafed parsley, finely chopped
salt to taste
From Habeeb Saloum's Classic Vegetarian Cooking there is this
Black Olive and Orange Salad
1/2 c. black olives, pitted and halved (kalamata type)
4 large oranges, peeled,sectioned, cut into small pieces
just before serving, sprinkle with:
1/2 t. cumin
pinch cayenne.
Pomegranate and Yogurt Dip
From the fabulous Flatbreads and Flavors comes this beautiful dip. Serve in glass bowls.
1 ripe pomegranate
2 c. plain yogurt, chilled
2 scallions, finely chopped (white and green)
1/4 c. chopped fresh coriander
Sprigs of mint for garnish
Place the yogurt, scallions, coriander in a glass bowl. Add all but a handful of the pomegranate seeds. Mix. Garnish with mint leaves and scattered pomegranate.
Hint: decorticate (take the seeds out--isn't that a great word!) your pomegranate under water.
1 ripe pomegranate
2 c. plain yogurt, chilled
2 scallions, finely chopped (white and green)
1/4 c. chopped fresh coriander
Sprigs of mint for garnish
Place the yogurt, scallions, coriander in a glass bowl. Add all but a handful of the pomegranate seeds. Mix. Garnish with mint leaves and scattered pomegranate.
Hint: decorticate (take the seeds out--isn't that a great word!) your pomegranate under water.
Ful Medames or Fool Mudammas (Fava)
2 c. small fava beans, dried, cooked until tender (on stovetop about 2-2 1/2 hours)
Add Salt
When tender, take out some to crush and thicken the beans
Heat 1-4 T. oil with 4-6 crushed cloves of garlic.
Pour into beans.
Pass the following for garnish:
hard boiled eggs (or go crazy and do hamine eggs: eggs wrapped in onion skins, boiled then cooked on low for 6 hours)
cumin
ground cilantro
lemon wedges
chopped cilantro
chopped parsley
Chili-pepper flakes
Eat by crushing with a fork to absorb the dressing.
Other optional garnishes:
*In Syria and Lebanon they add feta, olives and cucumbers
*chopped tomato, cucumber salad with scallions
*tahina cream sauce and pickled onions (soaked in vinegar 30 min.)
*garlicky tomato sauce:
1 large onion finely chopped, fried in olive oil until soft and goldne
4 whole garlic cloves (add until lightly colored)
2 lbs. tomatoes, peeled and quartered
S&P
1-2 t. sugar
2 t. crushed dried oregano.
Cook on low, squashing tomatoes, cover pan and simmer gently one hour or until thick and jammy. Pour into glass jar with a thin layer of olive oil on surface. Cover tightly, store for months (as long as olive oil film on top).
Add Salt
When tender, take out some to crush and thicken the beans
Heat 1-4 T. oil with 4-6 crushed cloves of garlic.
Pour into beans.
Pass the following for garnish:
hard boiled eggs (or go crazy and do hamine eggs: eggs wrapped in onion skins, boiled then cooked on low for 6 hours)
cumin
ground cilantro
lemon wedges
chopped cilantro
chopped parsley
Chili-pepper flakes
Eat by crushing with a fork to absorb the dressing.
Other optional garnishes:
*In Syria and Lebanon they add feta, olives and cucumbers
*chopped tomato, cucumber salad with scallions
*tahina cream sauce and pickled onions (soaked in vinegar 30 min.)
*garlicky tomato sauce:
1 large onion finely chopped, fried in olive oil until soft and goldne
4 whole garlic cloves (add until lightly colored)
2 lbs. tomatoes, peeled and quartered
S&P
1-2 t. sugar
2 t. crushed dried oregano.
Cook on low, squashing tomatoes, cover pan and simmer gently one hour or until thick and jammy. Pour into glass jar with a thin layer of olive oil on surface. Cover tightly, store for months (as long as olive oil film on top).
Pumpkin Kibbeh
Kibbeh is often made with meat, even raw meat, but this vegetarian version from Habeeb Saloum is the real winner.
12 Patties
Process in food processor:
2 c. cooked, mashed pumpkin (drain your canned pumpkin til thick)
1 c. fine bulgar, soaked 10 min in boiling water and drained
salt
1/2 t. black pepper
1/2 t. ground corainder seeds
1/2 t. allspice
1/2 t. cumin
1/8 t. cayenne
1 med onion, finely chopped
4 cloves garlic, crushed
1 c. flour
1/2 c. water
THis should make a dough that sticks together when squeezed. Form into golf-ball sized spheres (add more flour if too soft). Flatten into patties.
Pour oil 1" deep into pan, fry until golden brown (360*), Drain on paper towels until ready to serve.
Or: place in oiled 9" pan, pat down, cut with wet knife into 1 1/2" or 2" squares, spread a little oil on top and bake at 400* until golden brown. Serve warm
12 Patties
Process in food processor:
2 c. cooked, mashed pumpkin (drain your canned pumpkin til thick)
1 c. fine bulgar, soaked 10 min in boiling water and drained
salt
1/2 t. black pepper
1/2 t. ground corainder seeds
1/2 t. allspice
1/2 t. cumin
1/8 t. cayenne
1 med onion, finely chopped
4 cloves garlic, crushed
1 c. flour
1/2 c. water
THis should make a dough that sticks together when squeezed. Form into golf-ball sized spheres (add more flour if too soft). Flatten into patties.
Pour oil 1" deep into pan, fry until golden brown (360*), Drain on paper towels until ready to serve.
Or: place in oiled 9" pan, pat down, cut with wet knife into 1 1/2" or 2" squares, spread a little oil on top and bake at 400* until golden brown. Serve warm
Lamb Brochettes
Middle Eastern cultures invented the meatball and consider it a high art form. You will too after you try these:
Brochettes de Kefta
2 lbs lamb, finely ground
2 onions, grated
3 T. chopped flat-leaf parsley
3 T. chopped cilantro
1/4 t. ground cumin
1/4 t. ground ginger
1/4 t. cinnamon
Mix and knead vigorously until very smooth and pasty. Wet hands and divide into 32 egg-sized lumps. Press firmly around small, square-bladed skewers, twon on each, formed into thin sausage shapes. Cook 4-5 minutes under broiler or in grill.
Serve dribbled with 4 T. olive oil mixed with juice of 1 lemon.
Var:
mix meat and onion with 3 T. chopped cilantro, 3 T chopped mint, 2 t. ground cumin, S&P
Brochettes de Kefta
2 lbs lamb, finely ground
2 onions, grated
3 T. chopped flat-leaf parsley
3 T. chopped cilantro
1/4 t. ground cumin
1/4 t. ground ginger
1/4 t. cinnamon
Mix and knead vigorously until very smooth and pasty. Wet hands and divide into 32 egg-sized lumps. Press firmly around small, square-bladed skewers, twon on each, formed into thin sausage shapes. Cook 4-5 minutes under broiler or in grill.
Serve dribbled with 4 T. olive oil mixed with juice of 1 lemon.
Var:
mix meat and onion with 3 T. chopped cilantro, 3 T chopped mint, 2 t. ground cumin, S&P
Chicken or any other meat Kebab
Claudia Roden gives this fabulous recipe and variations, for a universally loved treat. Leg meat is always juicier!
4 boned and skinned fillets, cut into 1" pieces
Marinade (1/2 hour or more):
4 T. extra-virgin olive oil
2-4 cloves garlic, crushed
juice of 1/2 lemon
S&P
Grill or Broil 6-10 minutes.
optional garnishes: (make a bed)
4 Tablespoons chpped flat-leaf parsley
1 lemon, quartered (or sprinkle the kebabs with sumac)
1 mild red onion, finely sliced
2 t. sumac to sprinkle on.
Turkish:
liquidize in food processor:
1 lb. onion
1/2 c. olive oil
2 t. cinnamon
3 T. lemon
S&P --about 1 T.
Moroccan:
1/4 t. ginger
1 t. paprika
ground chili pepper (pinch)
salt
4 T. olive oil
serve with cilantro
Iranian
4 T. melted butter
1/4 t. saffron powder
1/2 lemon, juiced
salt
4 boned and skinned fillets, cut into 1" pieces
Marinade (1/2 hour or more):
4 T. extra-virgin olive oil
2-4 cloves garlic, crushed
juice of 1/2 lemon
S&P
Grill or Broil 6-10 minutes.
optional garnishes: (make a bed)
4 Tablespoons chpped flat-leaf parsley
1 lemon, quartered (or sprinkle the kebabs with sumac)
1 mild red onion, finely sliced
2 t. sumac to sprinkle on.
Turkish:
liquidize in food processor:
1 lb. onion
1/2 c. olive oil
2 t. cinnamon
3 T. lemon
S&P --about 1 T.
Moroccan:
1/4 t. ginger
1 t. paprika
ground chili pepper (pinch)
salt
4 T. olive oil
serve with cilantro
Iranian
4 T. melted butter
1/4 t. saffron powder
1/2 lemon, juiced
salt
Sweet Jeweled Rice
Claudia Roden does it again with this elaborate, festive wedding dish from Iran.
2 whole chicken breasts, boned and sknned
6 T. butter or vegetable oil
Salt
2 C. Basmati Rice
1/3 c. dried pitted sour cherries
1/3 c. dried cranberries
1/3 c. barberries ("zereshk")
1/4 t. saffron powder or crushed saffron threads
1/4 c. candied orange peel or coase cut orange marmalade,chopped (opt.)
1/2 c. split blanched almonds
1/3 c. coarsely chopped or slivered pistachios
Sauté the chicken breasts in 2 T. butter or oil, turn once, sprinkle with salt until browned but juicy.
Cut each 1/2 breast into 6 slices.
Wash rice, sak sour cherries, cranberries, barberries for 15 min.
Throw drained rice in plenty of boily salted water and boil 10 min, until partly cooked, then drain.
Heat 2 T. oil or butter and stir in saffron. Spread alternate layers of rice, chicken pieces, and the rest of the ingredients, ending with rice and sprinkle with salt. Add remaining butter, cut in little pieces over the top.
Put on the lid and steam 20-30 minutes.
To serve, lower the bottom of the pan into cold water for a minute. Then inver over a large platter and gently mix the ingredients. Serve the crusty bottom (a delicacy) on another plate. If you use a non-stick pan, you can turn out the whole rice dish so that the crusty bottom becomes the top.
2 whole chicken breasts, boned and sknned
6 T. butter or vegetable oil
Salt
2 C. Basmati Rice
1/3 c. dried pitted sour cherries
1/3 c. dried cranberries
1/3 c. barberries ("zereshk")
1/4 t. saffron powder or crushed saffron threads
1/4 c. candied orange peel or coase cut orange marmalade,chopped (opt.)
1/2 c. split blanched almonds
1/3 c. coarsely chopped or slivered pistachios
Sauté the chicken breasts in 2 T. butter or oil, turn once, sprinkle with salt until browned but juicy.
Cut each 1/2 breast into 6 slices.
Wash rice, sak sour cherries, cranberries, barberries for 15 min.
Throw drained rice in plenty of boily salted water and boil 10 min, until partly cooked, then drain.
Heat 2 T. oil or butter and stir in saffron. Spread alternate layers of rice, chicken pieces, and the rest of the ingredients, ending with rice and sprinkle with salt. Add remaining butter, cut in little pieces over the top.
Put on the lid and steam 20-30 minutes.
To serve, lower the bottom of the pan into cold water for a minute. Then inver over a large platter and gently mix the ingredients. Serve the crusty bottom (a delicacy) on another plate. If you use a non-stick pan, you can turn out the whole rice dish so that the crusty bottom becomes the top.
Thyme Bread (Z'atar)
Use your refrigerated dough, roll it out to 1/4" thickness. Brush with oil and add Z'atar before cooking on a hot stone.
Z'atar (there are many versions of this, and it is sold by Penzey's and Middle Eastern Stores--here is one from the classic Claudia Roden)
1 part ground dried thyme
1 part lightly toasted sesame seeds
1/4 part sumac
salt to taste
Z'atar (there are many versions of this, and it is sold by Penzey's and Middle Eastern Stores--here is one from the classic Claudia Roden)
1 part ground dried thyme
1 part lightly toasted sesame seeds
1/4 part sumac
salt to taste
Regular PIta
Can anyone bring regular pita, white or wheat?
Preheat the oven to 500* for at least 1/2 hour. Then just use your refrigerated dough, roll out to 1/8" thickness. You can actually roll out a large amount of dough and then cut "mini" pitas from that if you like. Cook directly on the stone for a few minutes until it puffs. Wrap warm pita in a kitchen towel. (I don't really need to add "clean" do I?)
Preheat the oven to 500* for at least 1/2 hour. Then just use your refrigerated dough, roll out to 1/8" thickness. You can actually roll out a large amount of dough and then cut "mini" pitas from that if you like. Cook directly on the stone for a few minutes until it puffs. Wrap warm pita in a kitchen towel. (I don't really need to add "clean" do I?)
Turkish Style PIta
Turkish style Pita (also from Healthy Bread in Five Minutes )is a little thicker than Israeli pita, doesn't puff and is enriched by oil in the dough or spread on afterwards.
Cut off a grapefuit sized portion of your refrigerated dough. Roll it a little thicker than for regular pita (1/4"), brush with oil, and dock it (prick) with a fork. Sprinkle with black sesame seeds and then bake at a lower temperature (450*). Add hot tap water to the boiler tray, and bake 15-20 min. Dock again if bubbles form.
Melts in your mouth!
Cut off a grapefuit sized portion of your refrigerated dough. Roll it a little thicker than for regular pita (1/4"), brush with oil, and dock it (prick) with a fork. Sprinkle with black sesame seeds and then bake at a lower temperature (450*). Add hot tap water to the boiler tray, and bake 15-20 min. Dock again if bubbles form.
Melts in your mouth!
Msemmen (Algerian Flatbread)
Ok, so Algeria is not strictly Middle Eastern, but it is wonderful bread from Healthy Bread In Five Minutes a Day Healthy Bread
Use your refrigerated dough (about 1/4 pound)
3 T. olive oil
1 t. ground cumin
1 t. paprika
1 t. turneric
1/2 t. cayenne
1/4 t. kosher salt, + more for sprinkling on top
2 T. olive oil for skillet
Mix olive oil with spices and salt. Roll out a ball of dough to 1/8" thick. evenly spread the spice mixture over the dough, leaving 1/2" border. Roll it up into a log and coil it into a rope around itself. Place on a lightly greased worksurface, covered it with plastic, rest. 20 min.
Now roll our the coil until you have a 1/8" circle. Heat a heavy 12" skillet on stove until water skitters across the top. Add 2 /T olive oil and heat (not to smoking) Drop dough onto the skillet, decrease to medium, cover to trap steam and heat. Check after 2-5 minutes, flip and cook until browned on both sides.
Use your refrigerated dough (about 1/4 pound)
3 T. olive oil
1 t. ground cumin
1 t. paprika
1 t. turneric
1/2 t. cayenne
1/4 t. kosher salt, + more for sprinkling on top
2 T. olive oil for skillet
Mix olive oil with spices and salt. Roll out a ball of dough to 1/8" thick. evenly spread the spice mixture over the dough, leaving 1/2" border. Roll it up into a log and coil it into a rope around itself. Place on a lightly greased worksurface, covered it with plastic, rest. 20 min.
Now roll our the coil until you have a 1/8" circle. Heat a heavy 12" skillet on stove until water skitters across the top. Add 2 /T olive oil and heat (not to smoking) Drop dough onto the skillet, decrease to medium, cover to trap steam and heat. Check after 2-5 minutes, flip and cook until browned on both sides.
Monday, May 10, 2010
Fattoush
Bread Salad from Claudia Roden's authoritative The New Book of Middle Eastern Food
1 -2 Pita Breads, opened and cut into triangles, toasted under broiler until crisp
Salad:
1 head romaine, cut into ribbons
3 medium ripe tomatoes, cut into 1/2" pieces
3 small cucumbers, peeled, halved lengthwise, cut into thick slices
1 green bell pepper, seeded, sliced small
1 12 mild red or white onions, or 9 scallions, shopped
Bunch of Rocket Leaves, torn (i.e. arugula)
Bunch of purslane or lamb's lettuce (can substitute more arugula)
Bunch of flat-leaf parsley, chopped
Sprigs of mint, shredded
Dressing:
5 T. Extra virgin olive oil
Juice of 1 lemon
2 cloves garlic, crushed
S&P
1 T. ground sumac (if not available, use Dijon in the dressing)
For old-fashioned style, soak the toasted bread in a little lemon. For the "new" way, toss in just before serving like croutons.
VARIATIONS:
Under the salad, in the bottom of the bowl Ana Sortun places a dollp of this:
1/4 c. tahini
1 c. greek-style or plain yogurt
1/2 t. lemon juice
Her vinaigrette is
2 T. spanish sherry viengar
zest of 1/2 lemon
1/4 t. sugar
1 t. dijon
1/2 c. ev-olive oil (whisked in slowly to emulsify)
She adds plenty of crunch vegetables and sprinkles the sumac straight on the top.
1 -2 Pita Breads, opened and cut into triangles, toasted under broiler until crisp
Salad:
1 head romaine, cut into ribbons
3 medium ripe tomatoes, cut into 1/2" pieces
3 small cucumbers, peeled, halved lengthwise, cut into thick slices
1 green bell pepper, seeded, sliced small
1 12 mild red or white onions, or 9 scallions, shopped
Bunch of Rocket Leaves, torn (i.e. arugula)
Bunch of purslane or lamb's lettuce (can substitute more arugula)
Bunch of flat-leaf parsley, chopped
Sprigs of mint, shredded
Dressing:
5 T. Extra virgin olive oil
Juice of 1 lemon
2 cloves garlic, crushed
S&P
1 T. ground sumac (if not available, use Dijon in the dressing)
For old-fashioned style, soak the toasted bread in a little lemon. For the "new" way, toss in just before serving like croutons.
VARIATIONS:
Under the salad, in the bottom of the bowl Ana Sortun places a dollp of this:
1/4 c. tahini
1 c. greek-style or plain yogurt
1/2 t. lemon juice
Her vinaigrette is
2 T. spanish sherry viengar
zest of 1/2 lemon
1/4 t. sugar
1 t. dijon
1/2 c. ev-olive oil (whisked in slowly to emulsify)
She adds plenty of crunch vegetables and sprinkles the sumac straight on the top.
Tabouleh
Tabouleh (serves 4-6)
Cooks Illustrated came up with a great trick of rehydrating the bulgar with lemon instead of water. If you don't like it so tart, just pour plenty of cold water over the bulgar,(About 10-15 minutes). Press out excess water if necessary, and then soak in lemon juice and procede as outlined. If you use coarse bulgar, you need to rehydrate with liquid.
Cooks Illustrated came up with a great trick of rehydrating the bulgar with lemon instead of water. If you don't like it so tart, just pour plenty of cold water over the bulgar,(About 10-15 minutes). Press out excess water if necessary, and then soak in lemon juice and procede as outlined. If you use coarse bulgar, you need to rehydrate with liquid.
| 1/2 | cup bulgur , fine or medium grain, rinsed under running water and drained |
| 1/3 | cup lemon juice (from 2 lemons) |
| 1/3 | cup olive oil Table salt |
| 1/8 | teaspoon cayenne pepper |
| 2 | cups minced fresh parsley leaves |
| 2 | medium tomatoes , halved, seeded, and cut into very small dice |
| 4 | medium scallions , green and white parts, minced 1 clove garlic, crushed |
| 2 | tablespoons minced fresh mint leaves (or 1 rounded teaspoon dried mint) (Egyptians add diced cucumbers) |
INSTRUCTIONS
1. Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes,depending on age and type of bulgur.
2. Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve with Romaine leaves.
An optional Italian twist on this salad is to use basil for the herbs, with garlic, red onion, walnuts and tomatoes.
Baba Ghanoush
Cooks Illustrated does it again! This is fantastic. They suggest buying shiny, taught, evenly shaped (not bulbous) eggplant. Pita bread, black olives, tomato wedges, and cucumber slices are nice accompaniments.
| 2 | pounds eggplant (about 2 large globe, 5 medium Italian, or 12 medium Japanese), each poked uniformly over surface with fork to prevent bursting |
| 1 | tablespoon lemon juice |
| 1 | small clove garlic , minced |
| 2-4 | tablespoons tahini |
| 1 | tablespoon extra-virgin olive oil , plus extra for serving |
| 2 | teaspoons chopped fresh parsley leaves (optional: for a "lighter"textured baba you can incorporate some yoghurt) |
INSTRUCTIONS
- 1. Ignite about 6 quarts (1 large chimney, or 6 pounds) charcoal briquettes and burn until completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, then spread additional 6 quarts unlit briquettes over lit coals. Position grill rack and heat until very hot (you can hold your hand 5 inches above the grill grate for only 2 seconds), about 20 minutes. (I use a gas grill and it works well, I add smoked paprika for additional smoky flavor at the end. Sometimes I use liquid smoke, but I don't like it much.)
- 2. Set eggplants on grill rack. Grill until skins darken and wrinkle on all sides and eggplants are uniformly soft when pressed with tongs (illustration 2), about 25 minutes for large globe eggplants, 20 minutes for Italian eggplants, and 15 minutes for Japanese eggplants, turning every 5 minutes and reversing direction of eggplants on grill with each turn. Transfer eggplants to rimmed baking sheet and cool 5 minutes.
- 3. Set small colander over bowl or in sink. Trim top and bottom off each eggplant. Slit eggplants lengthwise and use spoon to scoop hot pulp from skins and place pulp in colander (you should have about 2 cups packed pulp); discard skins. Let pulp drain 3 minutes.
- 4. Transfer pulp to workbowl of food processor fitted with steel blade. Add lemon juice, garlic, tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until mixture has coarse, choppy texture, about eight 1-second pulses. Adjust seasoning with salt and pepper; transfer to serving bowl, cover with plastic wrap flush with surface of dip, and refrigerate 45 to 60 minutes. Serve room temp or only slightly chilled. To serve, use spoon to make trough in center of dip and spoon olive oil into it; sprinkle with parsley and serve.
The Best Creamy Hummus
This is also based on a Cooks Illustrated recipe. You should follow up with them in the links, I think they are the greatest!!
| 1/2 | cup dried chickpeas |
| 2 | quarts water |
| 1/8 | teaspoon baking soda |
| 3 | tablespoons juice from 1 to 2 lemons |
| 6 | tablespoons tahini , stirred well (see note) |
| 2 | tablespoons extra virgin olive oil, plus extra for drizzling |
| 1 | small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon) |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon ground cumin |
| Pinch Cayenne I like to add smoked paprika too. | |
| 1 | tablespoon minced fresh cilantro or parsley leaves |
- 1. Pick through and rinse chickpeas. Place beans in large bowl, cover with 1 quart water, and soak overnight. Drain. Bring beans, baking soda, and 1 quart water to boil in large saucepan over high heat. Reduce heat to low and simmer gently, stirring occasionally, until beans are tender, about 1 hour. Drain, reserving 1/4 cup bean cooking water, and cool. (Reserve a few chickpeas for garnish)
- 2. Combine lemon juice and bean cooking water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
- 3. Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
- 4. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and pine nuts (maybe a few chickpeas) and serve.
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