Turkish Spinach Börek using Home made Yufka(Phyllo)

The wondrous natural beauty of Turkey's peninsula ,unique historical sites and the exquisite Turkish cuisine has earned Turkey's name as one of the world's most popular tourism destinations.Visiting the place is a dream for now,nonetheless,the ladies at Walima Cooking club are very excited this month to be dishing up one of the delicacies of the Turkish cuisine.

The Walima club May challenge,of home made Yufka,the Turkish phyllo dough was presented to us by Nihal of Crossroads Istanbul.Börek is the special pastry of the exotic Turkish cuisine,made by rolling the paper thin Yufka(phyllo dough),an effortful task that requires skill at using the rolling pin.To master the art of börek making requires practice and patience,so not to worry if you can't get the pastry perfectly circular and thin,the first time.

The flaky pastry is enjoyed in myriad of varieties - cheese,meat,vegetables,nuts or dried fruits.The following Börek recipe is light and crisp,made using the delicate and mellow spinach.Smeared with pure canola oil,its also worth mentioning,the pastry's fat calories are much lower than the one made with saturated fat(butter and margarine).



Recipe : Home made Yufka(Phyllo dough) .Do check out Nihal's pictorial recipe here.

Equipment required : 80 cm long thin rolling pin

Ingredients:
1 1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1 teaspoon white vinegar or apple cider vinegar
1/2 teaspoon salt
2 tablespoon canola oil

Method
Prepare the dough,by combining the flour and salt in a large mixing bowl. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour and make a soft dough and knead for 2 minutes. Make sure it is not too dry, add a little more water if necessary.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30 minutes.

To make the pastry sheets(yufka),roll the dough ,start by sprinkling some flour on the work surface and also on the dough.Divide the dough into smaller portions,depending on the size of sheets needed.
Shape each small portion into a ball and then flatten into a disc.Roll it paper thin and use the sheet for making pastries(borek) with sweet or savory filling.Following is one vegetable variation of the pastry.It better to use the sheets immediately after rolling.Although one can spread oil between each sheet and freeze in ziploc.Thaw and use when needed.

Recipe : Ispanakli Börek( Spinach Pastry)
Filling ingredients
1 pound fresh or frozen spinach
1 cup sweet peppers,chopped
1 teaspoon spice mix of choice
1 teaspoon canola oil

For pastry dough use 5 paper thin sheets as in the above recipe of Yufka.
2 tablespoon canola for brushing between the pastry sheets.

Method
Heat oil in large pan,add the spinach,salt and saute on high heat, until wilted and water evaporated,about 4-5 minutes.Turn off the heat.Cool few minutes.Mix in the spices and chopped peppers.Mixture should be completely cooled before filling in the pastry.

Preheat Oven to 350F.
Brush 2 teaspoon of oil over the first sheet of yufka(the pastry sheets).Sprinkle evenly the spinach mixture on the pastry sheet .Now brush 2 teaspoon of oil over the second sheet of yufka,and cover this ,oil side down,over the first sheet,press lightly to glue the sheets together.Do the same with third and fourth sheet.And finally spread the remaining mixture on the fourth sheet and cover with the final sheet.Be sure to oil each sheet with oil.

Roll the sheets together,gently but firm enough like a strudel pastry.Place the rolled pastry on a baking sheet.Bake in middle rack of oven,for 25-30 minutes until the crust is brown and flaky.Cool for 5 minutes.Slice and serve with some yogurt sauce or roasted sweet red pepper sauce.
The method used was from this video.

Grilled Kibbeh

Kibbeh is a torpedo shaped crunchy appetizer ,adored not just in Middle East but also in the Middle Eastern eateries around here.The authentic Syrian spring kibbeh stuffed with fresh home made cheese was embraced by the 2 hostesses(Nisrin and Mona) for the Walima cooking club this month.Yearning in vain for fresh cheese,my recreation of kibbeh is void of any stuffing but I did add a touch of vegetables to make up for the flavor.Usually deep fried,I chose to grill,although one can also BBQ or bake them.And for my vegetarian viewers who wish to make these,there is good news,the soy granules work just as well as the minced meat.

Bulgur
The other main ingredient is the bulgur wheat,that is not the same as cracked wheat.Bulgur wheat is quicker to cook,for its is par boiled and toasted before breaking them unlike the cracked wheat which is broken directly from the wheat berries.

Recipe : Grilled Kibbeh with vegetables
Makes a dozen kibbeh

Ingredients
1 1/2 cup Bulgur wheat or Cracked wheat*
1/2 pound lean beef or lamb or turkey,minced [Vegan substitute : 1 1/2 cup soy granules,soaked and drained]
1/2 medium onion,chopped
1 medium carrot,shred
3-4 kale leaves(or use other greens like spinach )
1/4 cup pine nuts or almonds,coarsely chopped
1 teaspoon of Middle Eastern 7 spice mix (black pepper, all spice, nutmeg, cloves, cinnamon, white pepper, dried rose petals this is optional )
3/4 teaspoon Salt
1/2 teaspoon cinnamon
2 tablespoon canola oil

*Cracked wheat will require longer soaking and cooking time.

Method
Wash and soak the bulgur in little cold water for 10 to 15 good minutes and then drain all of the water.
Mince the drained bulgur with all of the vegetables,nuts,salt and spices,in a food processor twice, the third time we add the meat and mince all together to combine, you might need to do this in several steps if the machine is not big enough.
Empty the mix in a big bowl, dip your hands in some water and start mixing and kneading the bulgur mixture well to combine nice dough. Adjust the seasoning if need it.

Take about 2 tablespoon of kibbeh each time and shape in flat diamonds.Wash hands thoroughly after handling the kibbeh mixture.

To Bake
Grease a baking tray with the oil,arrange the kibbeh on the tray.Bake the kibbeh in preheat 400F oven, check every 10 minutes and brush again, dipping the brush in the pan drippings.

To Grill
A tastier way of cooking these kibbeh,brush oil on boyh sides,then BBQ or grill on medium heat,6-8 minutes on each side,until golden brown.

Serve the kibbeh with Green Salad or Yogurt Iran (a diluted yogurt in some cold water and salt, some add dried mint and garlic)

Tunisian Shakshouka(Eggs in Tomato Pepper sauce) with Baguette

March was Tunisian Special in Walima Cooking Club.Beautiful small oasis along the Mediterranean African coast,Tunisia has immense diversity in both food and culture.The cuisine is a pleasing potpourri of flavors influenced by the neighboring African and European cuisines.
Recipe : Tunisian Shakshouka(chakchouka)
An absolute scrumptious Egg dish,Shakshouka is a well-known breakfast meal in North Africa.Eggs are poached in a simmering sauce,with medley of vegetables.Tunisians love spice,the heat in this dish is dominated by hot harissa.For variation,eggs can be replaced with different kind of animal or plant protein or made just with vegetables like the ratatouille.
Complemented with a crusty home made bread,the whole grain french baguette was the best match.

serves 4
Ingredients
3 Tomatoes, peeled, seeded and diced
2 Green and red bell peppers, sliced(can use other vegetables like eggplants,potatoes and zucchini)
1 teaspoon cumin seeds
1 tablespoon Paprika
1 Medium Onion, thinly sliced
2 cloves Garlic, minced
1 tablespoon extra virgin Olive oil
1 tablespoon Harissa
1/2 teaspoon sea salt.
4 large Organic Eggs
some fresh parsley,finely chopped

Method
Heat the oil in a deep skillet over medium flame. Stir in the cumin seeds, paprika and cook slightly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.

Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers,harissa,1 cup water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.

Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.

Serve with crusty bread like Baguette.




Variations
Add a few olives and capers and eliminate the eggs.


Recipe :Whole grain French Baguette

Ingredients
2 1/2 cups of Whole wheat flour(fine ground)
1 pack rapid rise yeast,about 2 teaspoon
1/2 teaspoon sea salt
1 tablespoon Extra virgin Olive oil
3/4 cup warm water

Method
Dissolve the yeast in warm water and allow the yeast to rise and get frothy, about 10 minutes.In a large bowl combine the flour, salt and oil. Add the yeast mixture and knead until well combined and smooth.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 2-3 hours.
Preheat oven to 400F.
Punch down the air from the dough.Knead for a minute.Then divide the dough in to 4 equal portions.Roll each in to long rectangular shape place on a greased baking sheet,make deep diagonal slashes across loaves,cover with a kitchen towel and proof for another 30 minutes by allowing to rise one last time before baking
Bake for 15 to 20 minutes until golden brown on top.Let cool completely before slicing with serrated knife.Great for dipping in soups and stews.Also makes hearty crusty sandwiches.

A Saudi meal - Matazeez(Pasta), Date Dessert and Arabic Coffee

February was Saudi Arabian Cuisine for the Walima Cooking club.The sumptuous Saudi recipes were introduced to us ,by host of the month,Noor of Middle Eastern Cook.

Snippet - Saudi Arabia History and Cuisine
The birthplace of Prophet Muhammad,Arabia had stability and unity after the advent of Islam.The boom in economy opened the trade routes ,the spices imported enriched the aroma of the traditional cuisine.The growth of immigrants in modern times mainly from Asia and Africa adapted many more exotic dishes from the foreign lands.


Matazeez,the Saudi style pasta is commonly cooked with lamb in the spiced pasta sauce ,although one can use any kind of meat.The following recipe with fish is much faster to cook,ideal for quick weekday meals and also picking a fish rich in omega 3s like wild salmon is great for a change.If you choose to use lamb or goat ,cook the meat in the tomato sauce and add all the vegetables when the meat is almost cooked.

Recipe : Matazeez(Pasta) with Vegetables and Wild Salmon
Serves 4
For Pasta Dough
2 cups fine ground wheat flour
1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1/2 cup water

For Vegetable sauce
1 medium or 3 baby Eggplant ,sliced lengthwise
1 small zucchinis,sliced lengthwise
1-1/2 cups pumpkin or squash, cubed
1 big carrot,julienne
1/2 cup green beans,cut in 2 inches pieces
1/2 cup broccoli florets
1 medium onion, finely chopped
1-2 hot peppers or green chillies,chopped
2 tomatoes, finely chopped
1 cup tomato sauce
1/2 teaspoon black pepper,freshly ground
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 tablespoon ground cumin
2 dried lemons, cracked
2 teaspoon extra virgin olive oil


For Fish on Side
4 Wild salmon fillets(about 3 inch long)
2 teaspoon spice rub(I used mixture of ground cumin,coriander,pepper,cinnamon,hot chili powder and cloves)
2 teaspoon extra virgin olive oil

Method
Prepare the pasta dough
In a large bowl add flour, salt and oil. Add water small amounts at time enough to make a workable dough.Cover and place in bowl and allow to sit in a warm place for 30 minutes.
Cook the sauce with vegetables
Heat a large pan,add oil and onions, cook until tender about 3-4 minutes.Add the Vegetables ,tomato sauce,chillies and other dry spices. Cover and cook for 5 minutes until vegetables are almost tender.
Roll the pasta and cook with the sauce

Sprinkle some all purpose flour on the work surface.Roll the dough thin and cut into small circles using a cutter about 2 inches wide. Drop the pasta in the cooking vegetable tomato sauce when the vegetables are almost cook.Cover and cook another 10 minutes until pasta is cooked through.

Cook the fish
Rub the spices on the fish and marinate for few minutes.Heat oil in pan on medium and sear the fish ,3-4 minutes on each side until cooked through.Serve on side with the prepared Matazeez(pasta) and vegetables mixture .

The Matazeez and Lamb Kabouli(posted last Walima Challenge) are my entries for Regional recipes : Middle East,hosted this month by Joanne of Eat well with others.

Saudi Date Dessert and Arabic Coffee
Saudis love to serve black Coffee at the end of the meal.Flavored with cardamoms or ginger ,the coffee is best served with the dessert,sweetened with the most abundant fruit of Arabia ,dates.

Recipe
Makes dozen date balls
For Date Dessert (Al-Harrisah or Al-haysah)
1 cups durum wheat flour
1 1/2 cups dates, finely chopped(I used soft dates)
2 tablespoon Puree Ghee(next best substitute is Virgin pressed coconut oil for coconut lovers)
1/2 tablespoon ground cardamom

Method
1.In a small heavy bottom pan or skillet ,melt the ghee on medium heat.Add flour, stirring until lightly brown and aromatic.Remove from heat, add dates and cardamom, blend together in a processor to prevent lumps.
Shape as desired,the round is traditional.Serve with Arabic coffee.


For Arabic Coffee(Qahwa Arabeya)
Makes 4 Arabic coffee cups or glass(2 ounces each)
3 tablespoon roasted ground coffee or Arabic Coffee
2 cups of water
3-4 cardamom pods

Method
Brew the coffee for 5 minutes along with the cardamoms.Strain and serve warm with the date dessert.

Walima Club :Omani Lamb Kabouli

The exquisite Lamb Rice feast from the cuisine of scenic coastal land of Oman,was chosen for the Walima cooking Club this month(Thanks Arlette).
The Omani cuisine is rich with aroma of spices but not as hot as the South Asian Cuisine.Lamb and rice is a royal combination meal of most Arab cuisines. Traditionally in Oman, the meat is cooked very slowly with spices in clay ovens for the most succulent and tender meat.The Omani Lamb Kabouli has a striking resemble with the Lamb Biryani of the Mughalai cuisine,with use of aromatic spices ,rice and meat.

Recipe Lamb Kabouli
Ingredients:
2 lbs(about 1 kg) lamb cut in small pieces,white fat trimmed
3 cups(about 500 grams)White or Brown Basmati rice,Rinsed and drained.
2 cups Cooked Chickpeas
2 cinnamon sticks
2 whole cardamom pods
3-4 cloves
1 teaspoon Peppercorn( whole black pepper)
2 medium onions,thinly sliced
2 tablespoon raisins(optional)
2 tablespoon Omani spice mix(see below)
1/2 teaspoon saffron strands
1 tablespoon rose water(optional)
2 teaspoon salt
1 tablespoon extra virgin olive oil

For the Omani spice :
3 cloves garlic,minced
1 teaspoon fresh ginger,grated
1 Tablespoon (15 ml) cumin seeds,
1 Tablespoon (15 ml) coriander seeds,
1 Tablespoon (15 ml) cardamom seeds,
2 teaspoon (10 ml) cayenne pepper,
1/2 teaspoon (2 ml) ground turmeric and
About 2 tablespoon (30 ml) distilled vinegar or fresh lime juice

Method:
Prepare the spice mix
Combine all the spice ingredients in a food processor and process until a thick paste is formed, adding more vinegar if necessary. Keep aside.
Cook Lamb
Heat the oil in large heavy bottom skillet.Add the onions and saute until lightly brown.Reserve half for garnish.To the remaining onions add half of the whole spices,salt,the prepared spice mix and saute for a minute.Add the lamb pieces along with 2 cups of water ,cover and cook until tender about 1 1/2 hour or 30 minutes in a pressure cooker.When done mix in the chickpeas,raisins,saffron,rose water and cook another 10 minutes.
Cook the rice and layer with lamb
Bring about 4 cups of water to a boil in another large skillet and season with salt and remaining whole spices.When rice is almost done,layer the cooked lamb mixture over.Cover and cook until rice is completely done ,about 10 minutes.Turn the heat off.Let cool for 10 minutes.Mix and Serve.Garnish with fresh parsley and the reserved onions.Include some roasted vegetables(I served roasted carrots and butternut squash) on side to make the meal complete.

Moroccan Vegetable Chickpeas Couscous

Moroccan Cuisine is one of the most diversified Middle eastern cuisines.Two talented bloggers Sabah of Sousou kitchen and Touria of Cuisine Touria hosted the Moroccan Cuisine for the Walima club December.They choose to celebrate with ever so popular Moroccan Couscous as the savory dish.Do visit their blogs to learn more recipes from the rich cuisine.

A Quick Intro. of Moroccan Cuisine
The Moroccan Cuisine is one of the diversified cuisines in the world. It is a mix of Berber, Spanish, Moorish, Middle eastern, Mediterranean and African Cuisines.
1)Moroccan-Berber cuisine:The Moroccan Cuisine has been influenced by the native Berber cuisine which differs from one area to an other within North Africa.The principal Berber food is:
-Couscous
-Tajine wich is a very diversified dish
-Mechoui or lamb barbecue
-Harira which is a famous Moroccan soup during Ramadan.
-Bread made with traditional yeast

2)Moroccan-Andalusian cuisine:
Andalusian cuisine has also influenced Moroccan Cuisine. Moriscos or (Muslim refugees) who were expelled from Spain during the Spanish inquisition brought with them their civilization. The famous Moroccan Andalusian dish is Pastille which is a wedding dish made of chicken and almonds. Besides pastille, a lot of Moroccan pastries are based on Andalusian pastry such as almond cookies.

3)Moroccan-Middle eastern cuisine:
As Moriscos, Political refugees left Baghdad in the middle ages and settled in Morocco, bringing with them traditional recipes that are now common in Morocco but Forgotten in the middle east. There is a striking similarities between 12th Century collection of recipes by Al-Baghdadi and contemporary Moroccan dishes. A signature characteristic is cooking fruit with meat like quince with lamb or apricots with chicken.

4)Moroccan-Jewish cuisine:Jewish cuisine has also influenced Moroccan Cuisine. The Mizrahi's style is still well noticed in salad starters Made by marinated olive and vegetable.
Moroccan Cuisine is based on the use of different spices but the most characteristic feature is the use of powder ginger in different tajines. Olive oil is also a characteristic of Moroccan Cuisine as it is the case of all the Mediterranean cuisines.


Moroccan Vegetable and Chickpeas Couscous
The recipe is similar to the Colorful Baked chicken couscous posted earlier,this time I stewed just vegetables and chickpeas.
Traditional preparation of couscous can be time consuming ,a special food steamer called "kiskas" is used,in which the vegetables and meat are cooked in the bottom pot while the couscous steams on top,yielding the most flavorful couscous.Whereas the quick cooking couscous ,lot like pasta ,is cooked separately then mixed with spiced vegetables,herbs and chickpeas.
Recipe
Serves 4
Ingredients :
1 lb Whole grain Couscous
1 big carrot,chopped or diced
1 small Zucchini,chopped
1 small squash,chopped diced
1 cup each of broccoli and cauliflower florets
1 small bell pepper,chopped
1 plum red tomato,finely chopped
1 medium onion,finely chopped
1/4 cup fresh parsley and cilantro,chopped
1 cup cooked chickpeas
Spices
1/2 teaspoon each of fresh minced garlic and ginger
1 teaspoon cumin powder
1/2 teaspoon cayenne or chili powder
1/2 teaspoon fresh ground black pepper

1 tablespoon Extra virgin olive oil
1 teaspoon salt

Method
Heat a large pan on medium heat,saute the onions in oil until translucent.Add all the spices and saute for a minute or two before adding the vegetables.Cover and cook until vegetables are tender.Stir in the cooked chick peas towards the end of cooking process.Cook for another minute or two.
Cook the couscous as per the package directions.Fluff with the fork.
To serve either mix the couscous in the vegetables or layer the vegetables over the bed of couscous.I like to garnish with fresh parsley and tomato rose.



Best Wishes for 2010!
Warm wishes of peace and prosperity for the new year ahead to all the viewers.

Walima Cooking Club tour Lebanon :Aysh el-Saraya and Sheesh Barak

November was Lebanese cooking at the Walima Club.Two luxurious dishes from the land of milk and honey ,it was hard to satisfy with just one ,I celebrated with both the sweet and savory delights.Before we get cooking here is a brief history of Lebanon and its cuisine ...
Lebnan, Le-b-nan that means the White Mountain, once called "The pearl of the middle East,” is bordered by the Mediterranean Sea, Israel, and Syria. At one time or another Phoenicians, Assyrians, Babylonians, Persians, Greeks, Arabs, European Crusaders, Ottomans, and French all ruled and had influence over the land and its cuisine. The Cuisine of this Ancient Land is diverse and steeped in history; Lebanon is a culinary and cultural Crossroads. Lebanon is located on the Eastern most shore of the Mediterranean in the Fertile Crescent, where Western Civilization is said to have begun. Both the Eastern and Western influences in its cookery are apparent. It combines the sophistication of European Cuisine with the excitement of Eastern Spices.

The food of the entire Mediterranean region is a celebration of life; it is fresh, flavorful, diverse and invigorating. The Lebanese proudly admit that the genius of their food is its simplicity, and that the food was a product of both the earth and the sea. Also the natural bond that all of the Mediterranean cuisines share, from the tip of Spain to Lebanon “the same waters equally splash all of the countries around the Mediterranean".
Lebanese cuisine is the richer and the finest in the Middle East and any other Arab countries due to their milder climate, and indeed, any cuisine is dependent upon climate and geography. Lebanese Cuisine is considered a very balanced, healthy diet. The Cuisine of Lebanon is the epitome of the Mediterranean diet. The country’s cuisine characterized by the use of a wide variety of fresh ingredients which include olive oil, herbs, spices, fresh fruits and vegetables, dairy products, grains, fresh fish and seafood; animal fats are consumed sparingly. Poultry and red meat and usually lamb, is eaten more often, either grilled, baked or sautéed in olive oil or butter, cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked.
Though its mainstream popularity is relatively new, the Cuisine is not; the Cuisine of Lebanon has been in the making since pre-biblical times. The influence that Lebanon has had on the world is totally out of proportion to its size; culinary contributions from this tiny Country have had the greatest impact on modern Middle Eastern cuisine.



The November's Splendid sweet Challenge was picked by Joumana from www.tasteofbeirut.com
The Bread of the Seraglio ( Aysh el-Saraya)

A delectable bread pudding made by soaking the bread in Caramel syrup infused with Orange blossom ,topped with slotted cream and toasted nuts.The changes made to the original recipe :
*White whole grain bread for plain white bread
*Dark brown sugar for white sugar
*Low fat ricotta for half and half in the topping.

Recipe
Source: Lebanese Cuisine by Anissa Helou
Ingredients
1 round loaf White Whole wheat bread
For Caramel Syrup
1 cup brown or white sugar* (I used dark brown sugar)
2 tablespoon water
1 1/2 cup hot water
1 teaspoon lemon juice
1 tablespoon orange blossom water or rose water

Topping variations
1.Low fat Ricotta cream
1 1/2 cup low fat ricotta
1 tablespoon white sugar or 2 teaspoon Agave nectar

2.Lebanese clotted cream or Ashta
2 slices of white bread without the crust
2 cups half-and-half

1/4 cup toasted pistachios, coarsely processed.

Method
Cut off the crust of the bread slices and save them for making bread crumbs.
Arrange the slices on a baking sheet and toast in an oven at 350 F until lightly brown on both sides(Turn once) about 10-15 minutes.
Now lay the toasted slices on large wide pan.Prepare the syrup.
Put the sugar, water and lemon juice in a pan and place over medium heat. Bring to the boil and cook, for about 20 minutes or until it is caramelized.
Towards the end of the cooking time, measure 1 1/2 cups of water and bring to a boil in a teakettle. When the sugar is caramelized, start adding the water gradually without taking the sugar mixture off the heat. Be very careful, because the sugar will start spluttering and you could burn yourself!
Pour the boiling syrup all over the toasted bread and place over medium heat and cook pressing the bread with the back of a spoon to mash it and make it soak up the syrup.
Transfer the bread in to the serving dish and spread it evenly across the dish. Let it cool entirely before spread the toppings.

Low fat Ricotta Creamy Spread
Method
Whip the ricotta cheese and the sweetener(sugar or syrup) in a blender or a processor until smooth and creamy.

Clotted cream or Ashta:
Method
Cut the bread in small pieces and place in a saucepan
Pour the cream or half-and-half over the bread
Bring to the boil. Lower the heat and simmer 10 minutes, stirring often.
Cool then refrigerate. It should keep for 4 to 5 days. Makes 1 pint.

Chill after spreading the cream and sprinkle the pistachios all over before serving.


The Savory Challenge was picked by Arlette(the mastermind of the cooking club):
Lebanese Style Sheesh Barak(Dumpling with Greek Yogurt Sauce)
A sumptuous Arabic dish,in Lebanese style Sheesh Barak the dumplings are baked then soaked in slow cook Greek yogurt sauce that's infused with flavors of garlic and mint.

Adapted from Recipes at Simply Heaven food and Antonio Tahhan
Basic Dough or Ajeen for making the Dumpling

Ingredients
2 cups Wheat flour(fine ground)
1/2 cup warm water
1/4 cup extra virgin olive oil or canola oil
1/2 teaspoon salt

Method
Sift the flour onto a working surface or a mixing bowl.Mix in salt. Make a well in the center and pour the oil.Add water gradually.Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth.Allow the dough to rest for an hour.

The Filling Variations
With Meat
Fry 2 tablespoon of onions in a teaspoon of oil. Add 1/2 pound ground lean beef, 1/2 teaspoon salt, 1/2 teaspoon allspice and 1/2 teaspoon cinnamon. Stir occasionally and fry for 7-8 minutes. Add 2 tablespoon pine nuts and Mix.Cool before filling.
With Vegetables
Prepare an vegetable filling by sauteing any kind of quick cooking vegetables with spices.I used chopped onions ,purple cabbage,peppers and carrots


Cooked Greek Yogurt Sauce
Ingredients
2 cup fat free or low fat Greek Yogurt
1 tablespoon cornstarch
1 Organic Egg
2 tablespoon water
2 cloves garlic, crushed with a dash of salt
1 cup finely chopped fresh mint (or use dried)
2 teaspoon extra virgin olive oil or canola oil

Note: The egg and the cornstarch are there as stabilizers so that the yogurt won’t separate.Make sure to cook the yogurt on medium low heat , high heat could ruin the sauce.

Method
Dissolve the cornstarch in water.Whip the egg and mix in to the yogurt with the cornstarch water.Cook the yogurt on low heat ,while stirring constantly ,until sauce is bubbly and smooth.
To flavor the yogurt,heat oil in a small pan add the garlic ,saute until aromatic.Mix in the chopped mint and turn off the heat.Slowly mix this in to the yogurt sauce


Preparing the Sheesh Barak:
Roll out the dough with a rolling pin to about 1 mm thickness. Using a round cookie cutter (medium size), press over dough to get equal rounds (or squares).
Spread the round a little with your fingers. Place 2 teaspoon of the filling on it. Fold over one end to make a semi-circle. Press edges down to seal. Take the two ends from the straight side, bring them together to make a small ring. Press well. Repeat till rounds are done.

Place the stuffed dough and the cut pastries in a tray with parchment, Bake in a hot oven (400F) for 10 minutes or until golden. During this time prepare and cook the yogurt and when it starts to boil add the baked pastries to the boiling cooked yogurt one by one. Let it boil over low heat for 10 minutes or till pastries are cooked.Make sure to cook the yogurt on medium low heat , high heat could ruin the sauce.

Sprinkle with dried mint or sumac.Serve warm,can also be served with Lebanese Rice Pilaf with Vermicelli.





Tried and Tasted : No cook Vegan Tofu Chocolate Pudding


A lusciously healthy pudding using two of the most nutritious ingredients Cocoa and Tofu ,that I couldn't miss posting today,the last day of sending the entries for Tried and tasted event,the featured blog of the month is Sunshine mom's Tongue Ticklers and the host is Ragaa of The Singing Chef.Find the recipe here.

Show Me Your Lunch Box

This is for Divya's :Show Me your Lunch Box.
A wholesome lunch box with Whole grain stuffed buns with spicy veggie and\or lean meat filling.Crunchy carrots and Walnuts and an apple to finish off .

Kuwaiti Chicken Mechbous and Saffron Cardamom cake

Glad I'm thinking beyond hummus and falafel from the Middle eastern cuisine.For October the Walima Cooking club chose to celebrate the Kuwaiti cuisine .
a little intro...
Located in the north-east corner of the Arabian Peninsula, Kuwait is one of the smallest countries in the world in terms of land area. The flat, sandy Arabian Desert covers most of Kuwait. Food plays a large part in Kuwaiti culture. The National Dish of Kuwait known as Mechboos (Arabic: مكبوس‎) consists mainly of mutton, chicken or fish placed over or mixed in a large mass of well-cooked and prepared rice. Food is almost always prepared and served in large amounts, and it is extremely common for households to invite guests over to share meals

Kabsa (Arabic: كبسة‎) is a family of rice dishes that are served mostly in Saudi Arabia - where it is commonly regarded as a national dish - and the other Arab States of the Persian Gulf. In places like Qatar, Bahrain and Kuwait the dish is popularly known as Majboos (Arabic: مجبوس‎) and in the United Arab Emirates as Machboos (Arabic: مكبوس‎), but with different spices and cooked in a different way.

These dishes are mainly made from a mixture of spices, rice (usually long-grain basmati), meat and vegetables. There are many kinds of Kabsa and each kind has a uniqueness about it. Pre-mixed Kabsa spices are now available under several brand names. These reduce preparation time but may have a flavour distinct from traditional Kabsa. The spices used in Kabsa are largely responsible for its taste; these are generally Black Pepper, Cloves, Cardamom, Saffron, Cinnamon, Black Lime, Bay Leaves and Nutmeg. The main ingredient that accompanies the spices is the meat, such as chicken, goat, lamb, camel, or sometimes beef, fish, and shrimp. In chicken machboos, a whole chicken is used. The spices, rice and meat may be augmented with Almond, Pine Nuts, Onions and Tomatoes. The dish can be garnished with Hashu (Arabic: حشو‎) and served hot with Dakkous (Arabic: دقوس‎) - homemade tomato sauce.

Meat for Kabsa can be cooked in various ways. A popular way of preparing meat is called Mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for Kabsa is Mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, Madghoot, involves cooking the meat in a Pressure Cooker.

Kuwaiti Chicken Mechbous
Flavored with a special citrusy spice called "Loomi"[ripe limes boiled in salt water and sun-dried until their interior turns dark.].This palatable rice and chicken dish is considered the authentic Kuwaiti food.Now "Loomi" is hard to find stores here,unless its a middle eastern store or if you order it online(search for loomi).If that sounds a lot of work then the next best substitute for loomi is the lemon zest.


For Chicken Broth
1 whole skinless chicken or 2 pounds skinless chicken with bones,trim any white excess fat
1/2 teaspoon turmeric
1 inch fresh ginger root,sliced
2-3 cloves garlic
3/4 teaspoon sea Salt
1 cinnamon stick
2 cardamom pods
2 or 3 whole cloves
5 black peppercorns

For Pan searing the Cooked chicken
1 tablespoon all purpose flour
1 tablespoon canola oil
1 teaspoon of spice mix(I used garam masala)

Rice
3 cups long grain basmati rice


Onion-spice topping (hashu):
1 large yellow onion, finely sliced
1 Tbsp. canola oil
¼ cup golden raisins, soaked in water
¼ tsp. ground cardamom
¼ tsp. dried black lime (loomi), or ½ tsp. lime zest
¼ tsp. ground black pepper
Can also sprinkle with fresh pomegranate and chopped roasted beets(not in Original recipe though)


Tomato sauce (duqqus):
2 large tomatoes, chopped
2 Tbsp. water
2 cloves garlic, crushed
1 Tb. tomato paste

Method
Cook the chicken
Rinse chicken inside and out. Place in a stockpot with enough water to cover along with all the spices in the broth list. Cover and bring to a slow boil, and continue to boil uncovered over medium heat until chicken is done (approximately 45 minutes). Remove and drain the chicken,discard the spices, reserve the broth. scoop out the fat off the top of the broth.
Cook the Rice in the Broth
Rinse the rice 3-4 times and soak for 10-15 minutes.
Meanwhile bring the broth(need 4 cups,add little water if needed) to a boil in a large pot,drain all the water from the soaking rice and add to the broth.Season with salt.

Prepare the Topping
While rice is cooking, cook onions in a nonstick skillet over medium heat, stirring frequently, until clear. Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in oil, drained raisins, and spices. Cook for one minute. Remove mixture from skillet and set aside.

Flavor and sear the chicken
Lightly dust the boiled, drained chicken with flour and spices. Heat a pan over medium-high heat, lightly brown the chicken, turning frequently, until the outside is light brown.

Make the Tomato sauce
For the tomato sauce, add water, chopped tomatoes, crushed garlic, and tomato paste in a small skillet or saucepan, and sauté until tomatoes are soft and the sauce well blended.

Assemble
When the rice is done, spread it on a serving platter. Sprinkle the onion-spice mixture over the rice, and place the chicken on top. Pass the tomato sauce to spoon onto individual plates.

Low calorie Low sugar Saffron Cardamom Cake
I had to make this lower calorie and lower sugar than the Original recipe after the sweet trials of the macaroons.Can also be made eggless with butter milk as the substitute.And more importantly use fresh ground cardamom to get the best aroma of the spice.

Recipe

Ingredients
3/4 cup all purpose flour
3/4 cup wheat flour(not coarse ground)
Pinch of saffron threads,crushed and soaked in 2 tablespoon warm milk for 20 minutes
Pinch of turmeric
*1 Organic Egg(original recipe had 5,substituted with butter milk),separated
1 cup butter milk
1/4 cup Agave nectar or 3/4 cup brown sugar or replace half the quantity of syrup or sugar with finely chopped dates or date paste
1 teaspoon fresh ground cardamom
2 teaspoons baking powder
1 tablespoon canola oil
1/4 cup chopped walnuts or almonds

*For a complete eggless cake use 1/2 cup of butter milk instead of the one egg used.

Method
Heat the oven to 350F. Grease a round 8-inch cake pan with light butter and line with parchment paper.

In a medium mixing bowl whisk together the egg white until light and fluffy with soft peaks.Using spatula gently fold in the syrup used or the sugar along with cardamom and turmeric.
Beat the yolk separately in another mixing bowl with the butter milk,the saffron infused milk and the oil.

Sift together the flours and baking powder together in to a large mixing bowl, then slowly fold in the egg white mixture and york mixture.

Pour in the prepared pan and sprinkle the top with the nuts.Bakes for about 25 minutes until the top is light brown in color.Cool completely and slice.



To join in the Walima Club and celebrate the Middle eastern cuisine ,write to Arlette(phoeniciangourmet@sympatico.ca). >

Kunafa, a Jordanian Sweet Pastry

For the month of September the ladies at Walima Cooking Club have relished the cuisine from the beautiful Historic country of Jordan in Middle East.The dessert pick was Kunafa,the festive Arabic dessert very popular during Ramadan,made by layering Cheese in between the crispy thin Kataifi pastry dough.The flavored sugar syrup and crunchy nuts are added for perfect finish.One can also use the thin vermicelli if kataifi is hard to find.And for the cheese the authentic recipes uses Naboulsi or Akawi Cheese ,which can be substituted by ricotta and fresh mozzarella together.

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Recipe adapted from Diana's Desserts.Also watch the video at Summer's blog.

Ingredients
*1 (1 pound) package Kataifi (can be found in most middle eastern, Arab or Greek grocery stores )
1/2 cup Pure Ghee,melted

For Sugar Syrup
1 cup brown or white sugar
1 cup water
2 tablespoon lemon juice,freshly squeezed
1 teaspoon Orange blossom water or rose water
Pinch of Saffron

For Garnish
1/4 cup blanched whole almonds,sliced
1/2 cup golden raisins or chopped dried dates
1/2 cup roasted cashews or walnuts, coarsely chopped
2 tablespoon pure ghee

For Cheese Filling
2 cups low fat Ricotta
1 cup fresh mozzarella,shredded

*One can also used very thin roasted vermicelli(available in most Asian stores).Roast in ghee,cover and cook in very little water just until soft but not mushy.

Method
Prepare the sugar syrup
In a heavy bottomed saucepan over medium-high heat, add water, sugar ,saffron and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or orange blossom water.

Prepare Cheese filling
In a blender or food processor blend together ricotta and mozzarella.keep aside

Bake
Preheat oven to 350 degrees F/180 degrees C. Butter a 12-inch round or 8x8 inch square pan.
In a large bowl gently loosen kataifi or roasted cooked vermicelli. Mix very well with pure ghee. Cover with half of the kataifi or vermicelli in the baking dish. Press down lightly.Spread the cheese mixture evenly.cover with remaining kataifi or vermicelli mixture.Bake until lightly golden, about 30 to 45 minutes.
Soak in Syrup and Garnish
lightly roast all the dried fruits and nut in pure ghee,separately.keep aside

When baked immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature.loosen the edges,invert onto the serving plate.
Sprinkle the garnish all over.Let cool.Slice in squares and serve.

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The scrumptious Arab pastry made perfect dessert for Eid.I'd love share this with Rosa's Pastries for peace and Sanghi's Fall In Love:Ghee

Walima Club:Iraqi cuisine(Egg plant Wraps,Date balls and Cardamom cookies,yum!)

The Walima Cooking club celebrates Iraqi cuisine for the month of August with 3 palatable delicacies(one savory and two sweet).Thanks Arlette for the delectable picks.

Iraqi cuisine
Iraqi cuisine or Mesopotamian cuisine is Iraq's traditional cuisine developed since antiquity in MeMesopotamia (Sumer, Akkad, Babylonia, Assyria). It is considered one of the oldest kitchens.
As Baghdad became the centre of the Abbasid Caliphate during the Islamic Golden Age, Muslims and other scholars from many parts of the world came to visit, live and study in Iraq, which gave the Iraqi cuisine new twists to its food. This is most commonly seen in the greater use of spices (e.g. Saffron) used in the Iraqi cuisine in comparison to other Arab cuisines.
Iraqi cuisine has absorbed influences from all the neighboring countries and has much in common with Levantine, Persian, and Turkish cuisines. With the Ottoman rule of Iraq, influences of Turkish cuisine also became incorporated into Iraqi recipes (and vice versa).
Furthermore, as the rest of Iraqi history, the Iraqi cuisine has been deeply influenced by its fertile land between its two rivers Euphrates and Tigris.[1] This influence is seen in Iraq's national dishes.


Lissan Al Kadi - Eggplant wraps

The wraps turned out to be one of best tasting eggplant appetizer.Usually made with minced meat ,but one can also stuff with vegetable like mushrooms or with tofu and flavor up with choicest spices.
Recipe
Makes about 12 pieces
Ingredients:
1 large eggplants
1 tablespoon Olive oil

Meat Stuffing:
1/2 lb Lean ground meat(lamb or beef),
1 garlic ,minced
1 teaspoon cumin
1/2 teaspoon chili powder
1 medium onion (1 cup) finely minced,
1 tsp salt,
1/4 tsp black pepper

Vegetarian Stuffing :
1/2 red or green bell peppers,chopped
1 medium red onion, chopped
2 medium portobello mushrooms,sliced
1 garlic, chopped
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup low fat crumbled feta cheese or shred mozzarella
1 teaspoon olive oil
salt and pepper for seasoning

Sauce:
1 tbsp olive oil,
1 large onion diced,
1 large tomato peeled and chopped,
8 oz. tomato sauce,
1 cup beef or chicken stock or vegetable stock,
2 tablespoon lemon juice,
1 tsp salt,
1/2 tsp pepper or chili powder,
1/2 tsp turmeric.

Direction:
Trim off the top and bottom of the Egg plant. Place eggplant slices on baking sheets lined with foil and brushed with oil. Bake in the oven at 350 degrees for approximately 20-30 minutes until brown, turning the eggplant halfway.
If using meat stuffing
Mix together the ground meat, onion, spices,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.

If using Vegetarian Stuffing
Heat oil on medium high heat in a pan and saute the vegetables with garlic and spices for about 5-6 minutes until soft,season with salt and pepper.let cool for a minute or two.place the about a tablespoon of stuffing ,sprinkle cheese on the eggplant slice and wrap it.

Place the rolls in a baking dish and layer the tomato slices on top (optional).
In a saucepan heat 2 tbsp oil and saute the diced onions. When soft add the chopped tomatoes, salt, pepper and turmeric. Add tomato sauce, 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 about 40 minutes at 375 degrees for meat stuffing or 30 minutes for vegetables stuffing.


KURAT Al TAMIR - (Date Sesame Balls)

Sweet and nutty,these morsels make a nutritious dessert after a spicy meal.


Recipe
Makes about 20 small balls.
Ingredients:
1 pound soft dates(I used Medjool)
1 cup walnuts
1/2 cup toasted sesame seeds or shred coconut
2 tablespoons tahini
½ teaspoon cardamom/cinnamon or both

Preparation:

Add dates, ½ cup sesame seeds, and tahini in the food processor. Pulse and add the walnuts and spices; pulse again. Take the mixture out and make small balls and roll them in toasted sesame or shredded coconut.


Cardamom Cookies - Shakar Lama
Buttery melt in the mouth delicious,the cardamom imparts sweet scent and exotic flavor to the rich cookies.

Recipe
Makes around 1 dozen
Ingredients:
3/4 cup whole wheat flour
1/2 cup all purpose flour
3 tablespoon Organic butter,softened not melted
1 tablespoon whole milk
3 tablespoon brown sugar or 2 tablespoon agave nectar
1 Organic egg yolk (optional)
1 teaspoon ground cardamom
1/4 teaspoon salt
few whole almonds

Preparation:

Beat the butter in a bowl for 3 minutes. Add sugar and beat the mixture until becomes light in color. Add flour, cardamom and salt gradually. Use your hand to mix the cookie dough. Take a small piece of dough the size of walnut. Shape the cookie and place and almond in the middle. Arrange on a tray with parchment paper or silicon pad. Bake for 20 minutes in 350 degree oven.

My Debut in Walima Cooking Club :Egyptian Special - Koshary and Basbousa(Semolina cake)

In Arlette's words-
"The Arabic word Walima (banquet) is derived from the root word Walam, which literally means to gather and assemble. The Arabs used it for a meal or feast where people were invited and gathered to eat and celebrate for days, either for new born babies, a traveler returning home or for weddings.Later the term became exclusive for banquet celebration."
(The Logo is from one of Lebanese famous Painter, Mustapha Faroukh’s “Still Life Album".)

Walima cooking club celebrates Middle Eastern food.Each month foodies(members of the club) around the world cook a specialty dish of the region.The July 2009, Challenge was choosen by Talented Chahira from Chahira's Cuisine.She choose 2 prominent dishes of Egyptian Cuisine,Koshary and Basbouussa.

Koshary

Koshary is one of the popular street foods in Egypt,its savored like the Chole chaat in India and Burger in USA.The layers of pasta,rice and lentils are topped with spicy tomato sauce,chickpeas and the crispy fried onions.This is complete vegan meal,the flavors are simple and spicy yet unforgettably delicious.

There is little one can go wrong with the easy recipe.I like the spice from the chili and sweet crispy bits of onion and with lentils,rice and pasta all in one ,the meal was thoroughly fulfilling.

Koshary Recipe
Ingredients
1 cup brown lentils
1 cup rice (I used brown and wild rice blend)
1/2 pound whole grain pasta
1 1/2 teaspoon Salt

For the fried onions :
2 medium onions,sliced
2 tablespoon vegetable oil or extra virgin olive oil

For Spicy tomato sauce(salsa)
2 cups tomato puree or 1 can(8 oz) crushed tomatoes
1/2 a medium onion,finely chopped.
3 garlic cloves, finely chopped.
1 teaspoon hot chili powder
1 teaspoon ground cumin
1/4 teaspoon ground pepper
1 Tablespoon white vinegar
1 tablespoon vegetable oil or extra virgin olive oil

Method
Cook lentils ,pasta and rice
Cook all the 3 separately in salted water.
Cook the rice with 2 cups of water and some salt until tender but not mushy.set aside.
Cook the pasta in salted water until al dente,drain and set aside.
Cook the lentil in 2cups of salted water until tender about 30 minutes in a covered skillet and 9-10 minutes in a pressure cooker on medium heat.drain any excess water.

Fry the Onions
Heat the oil in a large pan,add the onions and saute until nicely brown,stir occasionally.When done transfer on to a paper towel to strain excess oil.
Prepare the tomato sauce
In the same pan ,Saute onions until soft, then add garlic and fry to a pale brown. Add tomato puree,chili powder,cumin and simmer for 15-20 minutes, until sauce is cooked and becomes thick . Add vinegar ,pepper and salt, cook 2-3 more minutes .
To serve
Arrange a layer of cooked pasta,lentils and rice on each of the serving plates.Top with tomato sauce and garnish with fried onions and cooked chickpeas .Serve with a bowl full of Dakka on side.


Suggested Accompaniment - Dakka(Vinegar cumin garlic sauce)
Ingredients needed:
2 teaspoon cumin seeds ,coarsely ground
4 garlic cloves
1/2 a cup of vinegar
1/2 a cup of hot water
1 teaspoon of hot chili
salt and pepper

To make Dakka :
Take garlic cloves and hit them with the end of the knife, but don't break them up. Add into white vinegar and water mix. Add some cumin and coriander into the vinegar as well as salt and pepper and hot chili. Stir and let sit for an hour.Serve on side with Koshary.





Basbouussa(Semolina Cake)

Most celebrated dessert of Egypt,is also famous in other Arab countries.The following is Chahira's Egyptian Basbouussa with Semolina,coconut and yogurt.I made few changes in the sugar and fat quantities,my usual fiddling to make a dessert lower in fat and sugar(Hope you don't mind chahira).
I always spotted this dessert in the middle eastern stores,is almost as popular as baklava.The tantalizing dessert had nice and moist texture,I was pleased to be able to bake one fresh at home.


Recipe
Ingredients
2 cups fine Semolina(sooji) or semolina flour
1 tablespoon baking powder.
1/2 cup dry coconut
3 tablespoon pure ghee(vegan substitute :Virgin pressed Coconut oil)
1 tablespoon Orange blossom water or rose water or 1 teaspoon pure vanilla
1 cup fat free yogurt.(vegan substitute :Soy yogurt)
1/4 cup white or brown sugar(or use half agave nectar & half sugar)

For lite sugar syrup
1/2 cup white or brown sugar*(or use half agave nectar & half sugar)
1 cup of water
1 teaspoon lemon juice.
1 tablespoon orange blossom water or rose water

Tahini and some butter to grease the baking tray.
1/2 cup whole or chopped nuts for garnish(I used almonds)

*for heavy syrup use equal quantity of water and sugar.

Method
In a large bowl,mix the semolina, baking powder, coconut, sugar, ghee, yogurt and blossom water until smooth and well incorporated.
Grease the baking dish little bit of butter(or coconut oil) and tahini, you can use just Tahini.Pour your basbouusa dough and spread it evenly .Garnish it choicest dry fruits and nuts,insert them partially in to the mixture.Set the tray aside for at least an hour.

Bake
Preheat oven to 350F.place the dish in the middle rack of the oven and bake for 35-40 minutes until the top is golden brown.


Prepare the syrup
While the basbousa bakes,prepare the syrup.Boil the sugar,blossom water and water in a small saucepan,until bubbly and in thread point stage.Pour the warm syrup over the warm basbousa.let the flavors soak in for an hour at least.Then slice in squares and serve.



Thank you Chahira for the delicious picks.And Thank you Arlette for making me a part of this exciting club.To join the creative team ,write to Arlette(phoeniciangourmet@sympatico.ca).