Basbousa

Ingredients for the cake:
1 stick unsalted butter, softened
2 cups semolina flour
3/4 cup sugar
1 cup plain yogurt (or 1 cup of whole milk)
1 1/2 teaspoons vanilla extract
1 T baking soda
2 eggs
blanched sliced almonds, for garnish

* * * * * * *

Ingredients for honey glaze:
1 cup confectioners' sugar
1 cup water
1 T honey
1 generous squeeze of lemon juice (or, 1 teaspoon lemon juice)

Preparing the cake:
Preheat oven to 350 degrees F. Grease a 9-inch by 13-inch baking pan.

In a medium bowl, combine the semolina and baking soda. Set aside.

In a large mixing bowl, cream the butter and sugar; once fluffy, add vanilla and eggs, one at a time, beating until incorporated.

Add the semolina and baking soda mixture bit by bit, stirring well after each addition. Once incorporated, add the yogurt (or milk) bit by bit, stirring after each addition until fully incorporated. The batter will be very thick.

Spoon the batter into the greased baking pan, smoothing the top with a spatula.

Bake for 20 to 25 minutes, or until golden around the edges.

While baking, prepare the honey glaze. Once the basbousa has come out of the oven, pour the glaze directly on to the still-hot cake, being sure to cover it uniformly. The glaze will sink into the cake, but the top should be slightly sticky. Top with the almonds. Let cool for at least 30 minutes; slice into squares or diamonds before serving.

* * * * * *

Preparing the honey glaze:

Heat sugar, water, and honey over medium heat, stirring frequently, until the sugar is fully dissolved.

Let the mixture simmer for about five minutes; once it has reduced to a maple syrup sort of thickness, add the lemon juice and stir just until incorporated.

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Iggy's Chicken Tagine

Ingredients:
6 cloves garlic, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon sweet paprika
1 T kosher or sea salt
1/2 teaspoon freshly ground black pepper
1 large Spanish onion, grated (about 1 cup)
2 T canola, grapeseed or olive oil (not a heavy olive oil)
1 to 2 preserved lemons, depending on size
8 chicken thighs, with bone and skin
stems from the parsley and cilantro, tied with twine
1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
1 cup pitted green Moroccan or Greek olives
1/2 bunch Italian parsley, about 1/4 cup chopped
1/2 bunch cilantro, about 1/4 cup chopped

Preparing the tagine:
In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.

Rinse the preserved lemons, and remove the pulp. Set aside the lemon peel for finishing the sauce. Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator for up to twenty-four hours.

In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.

Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.

Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.

Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick (about 5 minutes).

Uncover the chicken and remove the skin from the chicken. Pour sauce over chicken and serve with pitas or flatbread.

Serves 4

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Moroccan Chicken with Olives

Ingredients:
4 T canola oil
2 1/2 pounds chicken legs and thighs
kosher salt
black pepper
1 1/2 cup small diced onion
1 teaspoon minced ginger
1 teaspoon minced garlic
1 T ground coriander
1 T ground cumin
1 1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 to 3 cups chicken stock
1/4 teaspoon saffron
1/2 cup green olives, rinsed
2 preserved lemons, pulp removed; rind cut into strips
2 T chopped cilantro

Preparing the chicken:
Heat 2 tablespoons of oil in a Dutch oven or large, deep skillet or over medium high heat. Dry the chicken pieces and season them with salt and pepper. Place them in the skillet in batches and brown on all sides. Remove the chicken and place on a plate.

Add the onion to the skillet and cook until slightly softened. Add the ginger, garlic, coriander, cumin, paprika, turmeric and cayenne pepper and stir together. Add the chicken pieces and stir to coat with the spice mixture. Pour the chicken stock into the skillet so that 2/3 of the chicken is submerged. Add the saffron and stir to combine. Bring liquid to a simmer, cover the skillet and simmer on medium low heat 20-25 minutes. Add the olives and preserved lemons. Cover and cook another 10 minutes or until chicken is cooked through. Remove the chicken and turn the heat to high. Cook for another 6-8 minutes until sauce reduces slightly. Stir in the cilantro. Adjust seasoning to taste.

Serve chicken on a bed of couscous. Spoon sauce over the top. Garnish with cilantro.

Serves 4

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Aloo Parathas

Ingredients for the potato filling:
5 cups potatoes peeled, boiled, and smashed
2 T ghee or vegetable oil
1/2 cup onions, finely diced
1 bunch cilantro, finely chopped
1 green chili pepper, seeded and finely diced
2 cloves garlic, minced
1/2 T mustard seeds
1/2 T coriander seeds
1 T cumin seeds

* * * * * * *

Ingredients for the dough:
3 cups whole wheat flour
2 cups all purpose flour
1 T salt
about 1 1/2 cups water

Preparing the potato filling:
Heat a caste iron skillet or a sauté pan over medium high heat and toast the cumin, mustard, and coriander seeds separately, one at a time, stirring with a wooden spoon until fragrant, about 3 or 4 minutes. Heat a sauté pan with the ghee or oil over medium heat and add the garlic, chili and onions and cook until translucent. Add the ground spices and cook for one more minute. Add this mixture to the potatoes. Cool to room temperature and mix in the cilantro.

* * * * * *

Preparing the dough:
Knead together all ingredients to form a slightly stiff dough adding more water or flour as needed. Knead by hand on a lightly floured table for 8 to 10 minutes until very smooth. Allow to rest at room temperature covered with a moist towel for 30 minutes.

Shape into 20 equal sized balls and form each ball, one at a time into a soup bowl shape. Fill the bowl with about 1/4 cup of potato filling and stretch the dough over the filling to seal and form a ball. Flatten out the ball gently without tearing the dough, lightly dust with flour, and carefully roll out to about a 5-inch circle. Cook the filled parathas on a griddle over medium heat on both sides until light golden brown. Serve immediately.

Makes about 18 to 20 parathas

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Red Pepper Walnut Dip [Muhammara]

Ingredients:
4 red bell peppers
1 cups walnuts, toasted
1 teaspoon smoked paprika (pimenton)
2 cloves garlic, minced
2 T lemon juice
2 T pomegranate molasses

Preparing the dip:
Roast the red peppers in a 450 degree F oven or broiler or on top of a burner until charred. Remove from oven and place in a bowl and cover with plastic wrap. When cool, remove the skin and seeds.

Process in an electric blender with the remaining ingredients, adding a little water if needed, to achieve a smooth consistency.

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Falafel

Ingredients:
3 cups dried chickpeas
1 1/2 large onions, roughly chopped
6 T fresh parsley, finely chopped
6 T fresh cilantro, finely chopped
3 teaspoons salt
1 teaspoon dried hot red pepper flakes
4 cloves of garlic, chopped
2 teaspoons ground cumin
3 teaspoons baking powder
6 to 8 T all purpose flour

vegetable oil for frying

Preparing falafel:
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, and then drain.

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and place in freezer, covered, for 1/2 hour.

Form the chickpea mixture into balls about the size of walnuts.

Heat 3 inches of oil to 375 degrees F in a deep pot or Dutch oven and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown.

Serve with muhammara (red pepper walnut dip) and/or babaganouj, and flatbread.

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Babaganouj

Preparing the babaganouj:
2 medium eggplant
1/2 cup Tahini
4 T extra virgin olive oil
4 T fresh lemon juice
1/4 cup parsley, minced
1 clove garlic, minced
salt and freshly ground black pepper, to taste

Preparing the babaganouj:
Preheat oven to 375 degrees F.

Prick the eggplant with a fork on all sides to allow steam to escape. Place on a baking sheet on some parchment and bake for 35 minutes or until it collapses. Scrape the eggplant flesh out with your fingers or a fork into a food processor, discarding the skin. Add all the remaining ingredients, season with salt and pepper, and pulse until creamy. Adjust seasoning, adding more lemon juice if necessary.

Serve with pitas or flatbread, cut into wedges.

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Flatbread

Ingredients:
2 1/2 teaspoons dry yeast
1/2 teaspoon honey
4 cups bread flour
2 teaspoons salt
1 1/2 cups warm water
1/4 cup olive oil

semolina flour for dusting

Preparing the flatbread:
Preheat bread stone or inverted sheet pan in a 475 degree F oven.

Combine warm water, honey, and yeast in a large mixing bowl. Let sit for 4 minutes. Add flour and salt and knead by hand for 12 minutes. Let rest, covered in a warm place until doubled in size, about 40 minutes.

Roll into grapefruit sized balls and coat with flour. Allow to rest, covered for another 30 minutes.

Roll out to thin disks with a rolling pin. Place disk on a pizza peel coated with semolina flour. Brush top with olive oil and sprinkle with sea salt and zataar or sumac. Bake on bread stone until golden, about 10 minutes, but this time could vary depending on thickness and oven.

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Bastilla

Ingredients for the Bastilla
1 pound chicken breasts, skinned and boned
1 medium onion, chopped
3 cups water
1/2 cup chopped parsley
1/4 cup chopped cilantro
1 stick cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon saffron threads
1/4 teaspoon fresh black pepper
3 eggs
8 sheets phyllo dough, thawed, or warka
4 T butter, melted
1 T granulated white sugar
1 teaspoon cinnamon
2/3 cup chopped blanched
almonds

* * * * * * *

Ingredients for the warka dough (in lieu of phyllo dough)
8 ounces high gluten bread flour
1/4 cup all purpose flour
1 teaspoon kosher salt
1 3/4 cups water
1 T cider vinegar or lemon juice
1 T extra virgin olive oil
extra virgin olive oil for dough
3 T vegetable oil (for brushing the pastry leaves on their shiny side)

1/2 cup powdered sugar
1 teaspoon cinnamon

Preparing the warka:
Combine the two flours and salt in the work bowl of a food processor. Turn the machine on and off once to sift. With the machine on, add almost l cup of the water and the vinegar. Once the dough forms a smooth ball, add the oil through the tube. Process the dough for 30 seconds. With the machine still running, slowly pour in the remaining water and process another 30 to 45 seconds, or until you have a smooth liquid batter. Pour batter into a 1 quart container, cover and refrigerate overnight ideally.

Set a deep pot of water on the stove and bring to a fast boil. Choose a non-stick skillet that sits snugly over the pot and secure with string. Before making the first pastry leaf, use a silicon brush to oil the skillet then wipe it dry with a paper towel.

Use a bristle brush to stir up the batter. Before making each leaf, stir the batter, lift up the brush thick with batter and quickly brush the batter evenly over the skillet. Use a circular motion to create a thin film-like layer. If necessary, repeat stirring and applying a thinner second layer across the circle in order to coat any empty spaces. Don’t worry about lacy edges or tiny cracks in the center. Cook the leaf for about 2 minutes, or until it turns completely white, the edges begin to curl, and it is still supple. Note that the pastry is only cooked on one side.

Use your fingertips to lift the pastry off the skillet from one of the sides, transfer to a paper towel, shiny and cooked side up, quickly brush all over the shiny side with oil, cover with another paper towel and gently press to remove excess oil. Leave the paper on the pastry.

Stir up the batter and make another pastry leaf as described above, and repeat oiling and covering with paper towels. Stack each leaf with its paper towel over the previous one. When all the batter is used, slide the stack (paper and leaves) into a plastic bag to keep them from drying out. The package can be kept in the refrigerator for up to three days, or you can double wrap and freeze.

* * * * * *

Preparing the Bastilla
Preheat oven to 375 degrees F.

In a large stock pot, add the chicken, water, parsley, cilantro, cinnamon stick, ginger, black pepper and saffron. Bring to a boil over high heat. Cover, reduce heat and simmer until chicken is tender, about 30 to 45 minutes.

Remove chicken from stock and allow to cool enough to handle. Shred the meat into bite-sized pieces. Strain the stock, discarding solids left in the strainer, then bring it to a boil over medium heat. Lightly beat eggs and pour slowly into the stock, stirring until curds form, about 1-2 minutes. Remove from heat. In a large bowl, add the chicken and almonds to the stock/egg mixture.

In a small bowl, mix the white sugar and 1 teaspoon of the cinnamon. Remove the phyllo from its box, unwrapping the plastic and unfolding the sheets or if you are doing the warka dough recipe unwrap leaves. Keep the sheets/leaves covered with a damp cloth to prevent drying out. Brush one sheet of dough with butter, then place another sheet on top of it. Lay 4 sheets one on top of the other, with butter in between each layer. Sprinkle the sugar and cinnamon over the top sheet of phyllo or warka leaves.

With a sharp knife, cut the sheets lengthwise into thirds and cut each length crosswise into fifths, making 15 sections, each approximately 4- x 3 1/2-inches in size.

Place a level teaspoon of the filling in the center of each phyllo/warka section. Working with one section at a time, gather the corners of the phyllo/warka over the filling and twist them gently to create a purse-like shape. Transfer the pastries to a parchment lined sheet pan.

Bake the pastries in the lower third of a preheated 375 degree F oven for 12-15 minutes, or until they are golden.

Sift the powdered sugar-cinnamon mixture over the baked pastries.

Serves 10

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Pita Bread

Ingredients:
1 teaspoon active dry yeast
2 1/2 cups tepid water (80 to 90 degrees F)
2 1/2 cups whole wheat flour
1 T salt
1 T olive oil
2 1/2 to 3 1/2 cups unbleached all purpose flour

Preparing the dough:
Stir the yeast and water together in a large bowl. Using a wooden spoon and stirring in one direction, add the whole wheat flour, about a cup at a time; then stir 100 times, or until the mixture looks smooth and silky. This is the sponge that needs to rest covered with plastic wrap for at least 30 minutes and up to 8 hours in a cool place.

Sprinkle the salt over the sponge and then stir in the olive oil, mixing well, again stirring in the same direction. Add the all purpose flour a cup at a time, mixing until the dough is too stiff to mix with the spoon. Scrape into the bowl of a standing mixer fitted with the dough hook. Knead until the dough is smooth and elastic, 8 to 10 minutes. The dough will be moderately firm and have a slight sheen.

Rinse the mixing bowl, dry it and coat it lightly with oil. Transfer the dough to the bowl and turn to coat in oil. Cover tightly with plastic wrap. Let the dough rise at room temperature for 2 to 3 hours or until it doubles in bulk.

You can bake in the oven or on the stove top. To bake in the oven, place a baking stone or quarry tiles in the bottom rack of your oven. If you do not have these, you can also use a sheet pan.

Preheat to 450 degrees F.

Deflate the dough by kneading it briefly. Divide it in half and keep one half under plastic or a cloth while you work with the other. Cut the dough into 8 equal pieces and with the light floured cupped hands, form the pieces into tight balls; keep the balls under plastic while you work on the others. On a well floured surface, flatted the balls of dough into a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Cover, but do not stack the rolled out breads.

Place the dough on the preheated stone and bake for 3-5 minutes or until the breads resemble well blown-up balloons. As the breads come out of the oven, wrap the together in a large kitchen towel. Finish baking this batch of bread, roll out the remaining dough and continue baking.

To bake on the stove top, preheat a cast iron or heavy skillet over medium high heat and lightly oil. Bake one rolled out circle at a time, putting the pita top side down on the pan cooking for 20 seconds before turning over. Cook for another minute until big bubbles appear. Turn again and cook until it balloons completely.

Makes 16 pitas

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Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous

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Ingredients:
1/4 cup extra virgin olive oil, plus more for drizzling
1 T ground cumin
1 T ground coriander
1 T ground turmeric
1 teaspoon dried oregano or marjoram
1/2 teaspoon ground cinnamon
2 T grill seasoning, [McCormick's Montreal Steak Seasoning preferred]
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
1 large onion, cut into bite-sized pieces
2 green bell peppers, seeded and cut into bite-sized pieces
salt and freshly ground black pepper
2 cups Greek plain yogurt
2 cloves garlic, peeled and grated or minced
1/4 cup finely chopped mint leaves, a handful
1/4 cup finely chopped parsley leaves, a handful
1/4 cup pine nuts
1 T butter
1 lemon, zested and juiced
1 1/2 cups chicken stock
1 1/2 cups couscous
1 cup pitted and chopped green olives
toasted pita, for serving

metal skewers
Preparing the shish kabob:
Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.

Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.

Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on grill or under the broiler for 12 to 15 minutes or until tender.

Combine yogurt with garlic, mint and parsley.

In a sauce pot toast pine nuts over medium heat, remove and reserve. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts.

Stir the lemon juice into yogurt to thin.

Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.

Serves 4

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Grilled Shrimp with Zucchini, Almonds & Panelle

This panelle is similar to grilled polenta, only it's made with chickpeas instead of corn.

Ingredients for the panelle:
salt
1/2 cup chickpea flour
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 lemon, zested
1 cup canned or cooked chickpeas, crushed

Ingredients for the salad:
8 giant (U-10) head-on shrimp, deveined
extra virgin olive oil
kosher salt
1 zucchini, green part only julienned
2 cups baby washed arugula
1/2 cup sliced almonds, toasted
2 lemons, juiced

Variation: mince garlic into the crushed chickpeas

Preparing the panelle:
In a small saucepan, bring 2 cups of well salted water to a boil over high heat. Remove the pan from the heat and whisk in the chickpea flour. Return saucepan over low heat and cook for 3 to 4 minutes, until the whisk leaves track marks in the mixture. Be sure to whisk out the lumps. If the mixture thickens too quickly, add more water. Stir in the remaining ingredients.

Spread the mixture out in a lightly oiled pie plate or another wide flat baking dish. Chill until the mixture has set. This can be done up to a few days in advance. Cut into desired shapes and pan-fry or deep-fry.

Preparing the salad:
Preheat the grill to medium.

Carefully toss the shrimp with olive oil and season with salt. Place the shrimp on the preheated grill and grill until the shrimp are cooked through, about 2 to 3 minutes on each side.

While the shrimp are grilling, coat a saute pan generously with olive oil and bring to a high heat. Cut triangles of the panelle and fry on both sides in the preheated oil. When crispy on both sides remove and blot on paper towels. Sprinkle with salt.

In a large bowl, toss the zucchini, arugula and almonds with lemon juice and olive oil. Season with salt and make sure it tastes delicious. Place the salad on serving plates and arrange the grilled shrimp and panelle on the salad.

Serves 4

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Falafel Sandwiches

Ingredients for falafel:
2 T canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1/2 teaspoon red chili flakes, optional
1 teaspoon ground cumin
1 egg
1 T kosher salt
1/2 T freshly ground black pepper
5 T flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves


Ingredients for yogurt dressing:
1 cup plain yogurt (Greek-style or drain 8 to 24 hours before preparing the dressing)
1/2 T lemon zest
1 T freshly squeezed lemon juice
1/2 to 1 teaspoon salt
1 T freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
1 teaspoon fresh mint, chopped - optional

Pitas, whole wheat (warm in oven just before serving)


Accompaniments: shredded lettuce and chopped tomato, sliced cucumbers

Preparing the yogurt dipping sauce:
Mix ingredients together in a small bowl and chill until ready to use.

Makes 1 cup


Preparing the falafel:
In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse the parsley and cilantro. Add the chick peas, red chili flakes, ground cumin, the egg, salt, black pepper, and pulse to form a coarse consistency. Add flour. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.


Assembling the falafel sandwiches:
Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

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Mediterranean Orzo Salad

Ingredients:
1 medium eggplant, cut into 1/2- inch cubes
2 cloves garlic, smashed and roughly chopped
1 T extra virgin olive oil
8 ounces orzo
1 cup crumbled feta cheese
1/2 cup diced red onion
4 T minced Italian parsley
2 T red wine vinegar
2 red bell peppers, roasted, peeled and chopped into small 1/4-inch pieces
1 medium-sized cucumber, peeled and seeded, diced
3 T capers
2 T chopped sundried tomatoes (1/4-inch pieces)
16 kalamata olives, pitted and chopped fine
1/2 cup chopped marinated artichoke hearts (1/2-inch pieces)
2 T liquid from marinated artichoke hearts
2 teaspoons lemon zest
2 teaspoons minced fresh mint
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
4 to 5 Romaine lettuce leaves

Preparing the eggplant:
Preheat oven to 400 degrees F.

In a small bowl, toss cubed eggplant with the garlic and oil. Spread on sheet pan and place in preheated oven. Roast until golden brown, about 20 minutes, stirring occasionally for even browning.

Preparing the salad:
Meanwhile, cook pasta according to directions and drain. Remove eggplant to a large non-metallic bowl. Add pasta and stir in 1/2 cup of feta while pasta and eggplant are still warm. Set aside to cool while preparing other ingredients.

Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of romaine on a large platter.

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Pita Bread, Another Way, By Hand Or Kitchen Aid

Part 1

Part 2

Part 3

Part 4

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Pita Bread, By Hand

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