Fritters in Syrup
Mesopotamian breads and desserts have, for a long time, been made into anatomical shapes, such as lips, a woman’s breast or a heart. You can use your creativity.
Syrup 1 1/2 cups water 1 1/2 cups granulated sugar 1 teaspoon lemon juice 1 tablespoon orange flower or rose water
Put water, sugar and lemon juice […]
Ground Lamb Kabobs (Kabab Mashwi)
6 pocket breads 1 1/2 pounds ground lamb 1 medium onion, chopped 1 cup snipped parsley leaves 1 1/4 teaspoons salt 1/2 teaspoon coarsely-ground pepper 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon ground nutmeg Vegetable oil 2 medium tomatoes, chopped 4 scallions (with tops), sliced Plain yogurt
Prepare pocket breads […]
Middle Eastern Marinades
Source: Lior’s Kitchen Talk
Lebanese Marinade 4 to 6 cloves garlic, finely minced. 1/2 cup fresh lemon juice 2 teaspoons chopped fresh thyme 1 teaspoon paprika 1/4 to 1/2 teaspoon cayenne pepper (optional) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup olive oil
Turkish Marinade 1 cup plain yogurt 1 tablespoon paprika […]
Bongatsa (Custard Filled Pastry)
Pastry 2 cups (4 sticks) unsalted, clarified butter 1 (16 ounce) package phyllo dough
Custard 9 cups milk 2 1/4 cups granulated sugar 1 1/2 cups (3 sticks) butter 1 1/2 tablespoons vanilla extract 3/4 cup Cream of Wheat 3/4 cup Cream of Rice 9 eggs
Topping 1/3 cup honey Confectioners’ sugar Cinnamon
Butter an […]
Nammoura (Arabian)
A traditional sweet treat that everyone enjoys, especially kids.
14 ounces Cream of Wheat 1/4 pound butter, melted 1 1/2 teaspoons vanilla extract 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1 1/2 cups whole milk 3/4 cup granulated sugar 16 whole raw shelled almonds 3 cups cold Atter (syrup)
Mix well all ingredients except […]
Lebanese Flat Bread
2 1/2 cups warm water 2 (1/4 ounce) packages active dry yeast 1 tablespoon salt 6 cups all-purpose flour, sifted 2 tablespoons vegetable oil
Pour warm water into a large bowl. Sprinkle yeast over water. Stir until dissolved. Add salt. Gradually add 6 cups flour and oil, kneading constantly, until dough is smooth and […]
Moroccan Herbed Olives
1 pound Kalamata or Greek olives 1/4 cup olive or vegetable oil 2 tablespoons snipped parsley 2 tablespoons snipped fresh cilantro 1 tablespoon lemon juice 1/2 teaspoon crushed red pepper 2 cloves garlic, finely chopped
Rinse olives under cold running water; drain. Place in 1-quart jar with tight-fitting lid.
Mix remaining ingredients; pour over olives. […]
Spicy Moroccan Cigars
Source: Lior (Israel)
This is very famous. We have it in Israel, too, but it’s a Morrocan original!
Version 1
1/2 pound butter, cut into bits and clarified 14 sheets phyllo pastry, each about 14 inches long and 12 inches wide, thoroughly defrosted if frozen
Preheat the oven to Mark 6: 400 degrees […]
Cracked Wheat Pilaf (Bulgur Pilav — Turkey)
1 cup bulgur (cracked wheat) 1 medium onion, chopped 2 tablespoon butter or margarine 2 1/4 cup water 2 teaspoon instant beef or chicken bouillon 1/2 teaspoon salt
Cook and stir bulgur and onion in butter until onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover […]
Arabic Bread
5 to 5 1/4 cups all-purpose flour 4 teaspoons salt 4 tablespoons vegetable oil 3 1/2 to 4 cups water 2 packages active dry yeast
Mix flour, salt, oil and yeast (to be mixed into the flour like baking powder) together and work in the water. The dough should be firm and come off the […]
Lentil and Vegetable Stew (Mjeddrah)
3 cups water 8 ounces dried lentils (1 1/4 cups) 2 medium potatoes, cut into 1-inch cubes 1 medium onion, chopped 1 stalk celery, chopped 2 cloves garlic, finely chopped 1 tablespoon minced parsley 1 tablespoon instant beef bouillon 1 teaspoon salt 1 teaspoon ground cumin 2 medium zucchini, cut into […]
Imam Bayaldi (Stuffed Aubergines)
4 medium-size eggplant 2/3 cup olive oil 2 large onions, sliced 3 cloves garlic, chopped 4 large tomatoes, peeled Handful of parsley, chopped Salt and pepper, to taste Nutmeg, to taste
Cut eggplants in half lengthwise. Scoop out a little of the flesh to make room for the filling. Sprinkle the insides and […]
Moroccan Tomato Soup
2 tablespoons extra virgin olive oil 1 large onion, chopped 1 teaspoon sea salt 3 tablespoons honey 1/2 teaspoons ground cinnamon 2 pounds tomatoes, peeled, seeded, and pureed or 1 (28 ounce) can pureed tomatoes 2 tablespoons tomato paste 5 cups water 1/4 cup minced fresh dill or 2 […]
Ghorayebah (Almond Cookies)
Source: Recipes for an Arabian Night by David Scott
1 cup butter, softened 3 1/2 cups plain flour 3 cups confectioners’ sugar 1/2 teaspoon almond extract 40 whole blanched almonds
Cream the butter and sift together the flour and sugar. Fold the mixture into the butter and stir in the almond extract. Knead gently and […]
Halvah
1 1/2 cups honey 1/4 cup water 2 1/2 tablespoons lemon juice 1 tablespoon sesame seeds, toasted 1 1/2 tablespoons butter, melted 1/2 cup tahini paste
Combine the honey and water in a saucepan and slowly bring to a boil. Add the lemon juice and sesame seeds. Gently boil until it reaches the soft ball stage […]
Tomato and Green Pepper Salad (Morocco)
3 large tomatoes, coarsely chopped 3 medium green bell peppers, coarsely chopped 1 medium cucumber, seeded and coarsely chopped 1 clove garlic, minced 1 jalapeño pepper, minced 1/4 cup minced parsley 3 tablespoons olive oil or vegetable oil 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/8 […]
Mulhammar (Sweet Rice)
This recipe uses fragrant exotic Basmati rice.
1/4 teaspoon saffron threads 3 cardamom pods, cracked 2 tablespoons rose water 2 cups Basmati rice 6 cups water 1 tablespoon salt 1/3 cup granulated sugar 1/4 cup ghee (butter may be substituted)
In a small bowl put saffron, rose water and the cardamom.
Sort rice and wash until […]
Spicy Grilled Steak (Shawayuh)
This is a Yemenite specialty.
2 pounds beef boneless sirloin steak, 1 1/2 inches thick 1 1/2 teaspoons coarsely-ground pepper 3 tablespoons caraway seed 3/4 teaspoon ground turmeric 1/4 teaspoon cardamom seed, crushed
Slash outer edge of fat on beef steak diagonally at 1-inch intervals to prevent curling (do not […]
Mahsi (Middle Eastern Stuffed Peppers)
4 to 6 peppers, topped and cored 1/2 pound ground beef and pork 1 onion, chopped Dash of garlic powder 1/2 cup minced parsley 1 1/2 cups cooked rice 3 tablespoons margarine 1 teaspoon salt Dash of pepper 2 cups tomato sauce Dill to taste
Brown meat with onion and garlic powder […]
Tabbouleh (Lebanese Salad)
2/3 cup bulghur 4 thinly sliced scallions 2 cups coarsely chopped flat-leaf parsley (cilantro) 1/4 cup shredded mint 1/2 cup cherry tomatoes, quartered 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1/4 cup freshly squeezed lemon juice 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt
Place the bulghur in a small bowl. Add […]
