Middle Eastern
Almond Cakes With Bananas And Warm Caramel Sauce
Couscous with dried apricots and pistachios
Cracked Green Olives With Herbs And Preserved Lemons
Grilled lamb kebobs with tzatziki sauce
Almond Cakes With Bananas And Warm Caramel Sauce
Serving Size :
10
Categories : C
-- Middleastern Desserts
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3/4 C Blanched
Almonds -- finely ground
3/4 C Flour,
All-Purpose -- plus 2 Tbl
4 Oz Butter,
Unsalted
2 Tbsp Dark
Rum
1 1/2 Tsp
Vanilla Extract
1 1/3 C Sugar
-- divided
2 each Banana
-- finely chopped
4 each bananas
-- sliced into rounds
7 Ea Egg White
-- room temp
1/8 Tsp Salt
For the
Caramel Sauce
1 C Sugar
1 C Water
4 Oz Butter,
Unsalted
1/4 C Rum
3 Tbsp Sour
Cream
Preheat the
oven to 350°. Spray 10 4" tart pans with oil spray.
Place the
blanched almonds in the food processor and grind to fine meal. Use
the pulse feature
Combine the
ground almonds, flour, butter, rum, vanilla and 1/2 of the sugar in
a large bowl.
Slice Fold in
chopped bananas.
The next step
is to prepare a meringue by beating the egg whites with the salt and
beating to soft peaks. Gradually sprinkle in the remaining sugar and
beat to stiff peaks.
Now you need
to make the caramel sauce. Combine sugar and water in heavy sauce
pan. Bring to boil. As the sugar boils, the sugar with crystallizes
on the sides of the pan. Using a brush dipped in cool water, brush
down sides of pan as needed. Cook over medium heat until color of
amber (golden). Remove the pan from the heat, stir in heavy cream -
carefully. When you add the cream to the sugar mixture, it will
bubble fiercely. Next, stir in the butter until smooth. Keep warm.
Fold the
meringue into the almond batter by thirds.
Divide the
batter equally into the tart pans. Bake for 20 minutes or golden and
firm in the center.
Place sliced
bananas over unmolded cakes, drizzle with sauce.
Serving Size :
8
Categories : C
-- Middleastern Entree, Vegetarian
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 Ea eggplant
1 Tbsp lemon
juice
1 Tbsp ground
cumin
1 Clove garlic
-- chopped
1 1/2 Tbsp
olive oil
1 Tbsp parsley
-- chopped
1 C tahini
Char the
eggplant over an open flame or bake at 425° for 30 minutes
Peel and drain
in sieve
Purée
eggplant, lemon, cumin, garlic, and olive oil until smooth, season
with salt and pepper
Transfer to a
mixing bowl and mix with tahini and parsley
Couscous with dried apricots and pistachios
Serving Size :
6
Categories : C
-- Middleastern Sides
Starch
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 C Water
4 1/2 Tbsp
Olive Oil
2 Tsp Salt
2 1/4 C
Couscous
7 Oz Dried
Apricots -- diced
2 1/4 Tsp
Ground Cinnamon
1/2 Tsp
Allspice
4 Oz Pistachio
Nuts -- toasted, chopped
3/4 C
Scallions, Sliced
6 Tbsp Fresh
Basil -- chiffonade
Bring the
water to boil in sauce pan with lid.
In a bowl,
place the couscous, apricots and spices. Toss to combine.
Pour couscous
mix into boiling water, cover and let stand for 5 minuites off the
heat.
Fluff, mix in
nuts, scallions and basil
Cracked Green Olives With Herbs And Preserved Lemons
Serving Size :
8
Categories : C
-- Italian C -- Middleastern
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Lb brine
cured green olives
1/4 C cilantro
-- chopped
3 Tbsp mint --
chopped
1/2 Ea
preserved lemon peel -- julienned
3 Tbsp
preserved lemon juice
2 Tbsp olive
oil
2 Cloves
garlic -- minced
1/4 Tsp ground
coriander
1 pinch
crushed red pepper
Crack olives
open. Place in a bowl. Cover with cold water and soak 4 hours.
Drain the
olives well.
In a mixing
bowl, stir together all other ingredients, add the olives, stir to
coat.
Cover and
store in refrigerator
Serving Size :
6
Categories : C
-- Middleastern Soup/stock
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 tablespoon
olive oil
3/8 pound
yellow onion -- diced
1/4 tablespoon
garlic -- minced
2 ounces
ginger root -- grated
1 1/2 cups
water
1/4 pound
carrots -- peeled and diced
3/4 pound
brown lentils
2 1/4 quarts
chicken stock -- sub veg stock or water
1/2 tablespoon
salt
1/2 teaspoon
ground black pepper
1/2 tablespoon
balsamic vinegar
Heat the oil
in heavy pot over medium high heat. Add the onions, garlic and
ginger root and cook for 5 minutes, stirring.
Add 1/2 of the
water and the carrots and simmer for 5 minutes longer.
Stir in the
remaining water, stock and lentils, bring to boil, reduce to gentle
simmer. Partially cover and let simmer for 40 minutes, stirring
often.
Remove from
heat, add salt, pepper and vinegar.
Yield:
"2 quarts"
Grilled lamb kebobs with tzatziki sauce
Chris Koch
Serving Size :
4
Categories : C
-- Greek C -- Middleastern
Entree, Lamb
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 1/2 pounds
Lamb Leg -- cut 1" thick
1/4 tablespoon
Olive Oil
1/16 cup Dijon
Mustard
1/4 tablespoon
Fresh Rosemary -- chopped
1/4 teaspoon
Kosher Salt
1/8 teaspoon
Ground Black Pepper
1/4 tablespoon
Garlic -- minced
For the
Tzatiziki sauce
2 small
cucumbers -- peell, seed and dice small
1 1/4 cups
plain yogurt
2 tablespoons
extra virgin olive oil
1 each lemon
-- juiced
4 cloves
garlic -- minced or pressed
1 tablespoon
fresh dill -- minced
salt and white
pepper to taste
4 each skewers
bamboo or metal -- If using bamboo, soak in water overnight to help
prevent burning is over open flame.
4 each pita or
roti bread
Mix the olive
oil, Dijon mustard, rosemary, salt, pepper and garlic to form a
thick paste. Coat the meat with this mixture and let sit at room
temp for up to 2 hours
Prepare the
tzatziki sauce by combining all the ingredients well. Refrigerate
until needed.
Skewer the
cubes of meat onto bamboo or metal skewers. Grill over high heat for
3minutes on each of four sides (12 minutes total grilling time)
Transfer a
portion of the lamb to each bread, drizzle with sauce
Serving Size :
10
Categories : C
-- Middleastern Dips
Entree,
Vegetarian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
30 ounces
cooked chickpeas
1/2 cup Tahini
3/4 cup Fresh
Lemon Juice
1 clove Garlic
-- chopped
1 teaspoon
Salt
1 tablespoon
Fresh Parsley -- minced
2 tablespoons
Olive Oil
1 package pita
Drain the
chickpeas and reserve the liquid
In a food
processor, purée together the chickpeas, tahini, lemon juice, garlic
and salt. Add a small amount of cooking liquid if necessary to
puree.
Fold in the
parsley and drizzle the olive oil over the surface
Serve with
toasted pita
Serving Size :
4
Categories : C
-- Middleastern Entree, Lamb
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 cup olive
oil
2 Ea Rack Of
Lamb -- 8, rib ea
1 Tsp Clove
1 Tsp Cinnamon
1 Tsp Cumin
1/4 Tbsp
ground Allspice
2 Tbsp Dijon
Mustard
1 Tbsp Fresh
Mint -- minced
2 Tbsp Brown
Sugar
Heat the oil
in a heavy skillet. Brown the racks on all sides over almost high
heat, about 3 minutes per side
Remove racks
and rest until cooled about 20 minutes
In a food
processor, combine all the other ingredients and run to form a thick
paste, scrape down the sides as necessary
Coat the racks
with the paste. Preheat the oven to 450°
Roast the
racks for 15-20 minutes or until internal temperature is 140°
Remove, rest
for 10 minutes before cutting, slice down between ribs ( a serrated
knife works great for this)
Serving Size :
8
Categories : C
-- Middleastern Pastas/rice
Starch
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 3/4 cups
chicken stock
1/4 cup fresh
lemon juice
1 tablespoon
extra virgin olive oil
1 1/2 cups
couscous
2 tablespoons
fresh flat leaf parsley -- minced
2 teaspoons
lemon zest
salt to taste
In a sauce pan
with a lid, bring the water, juice and oil to aboil. Remvoe from
heat and stir in the couscous, parsley and zest
Cover and let
stand for 5 minutes. Fluff with fork
Serving Size :
6
Categories : C
-- Middleastern
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 each red
bell pepper
1 large onions
-- thick slices
3 each
tomatoes -- halved lengthwise
1 teaspoon
crushed red pepper
1 teaspoon
dried oregano
3 tablespoons
fresh lemon juice
3 tablespoons
olive oil
7 ounces tuna
2 ounces feta
cheese -- crumbled
2 each eggs --
hard boiled and diced
Two options
Grill the
vegetables until tender, or roast in 400° oven. Transfer to a mixing
bowl, cover with plastic wrap and cool. Peel and seed peppers. Chop
the onions and tomatoes and return to the bowl.
Whisk together
the crushed pepper, oregano, lemon juice and oil. Pour this over
vegetables and toss to coat. Place veg on plate or platter
Sprinkle top
with cheese, tuna and egg.
Description:
"grilled or
roasted vegetable salad"
Serving Size :
6
Categories : C
-- Middleastern Entree, Vegetarian
Salads
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 each
cucumber -- peel and dice
1 tablespoon
kosher salt
3 each pita
bread -- cut in 3/4" pieces
1/8 cup lemon
juice
2 cloves
garlic -- minced
1/2 cup olive
oil
1 each red
bell pepper -- diced
2 each tomato
-- concassée
1/4 cup mint
-- chopped
1 head romaine
lettuce
Combine the
cucumbers and salt. Place in a mesh strainer and allow to drain for
30 minutes
Brush the pita
with oil and cut or tear into small pieces. Toast the pita pieces in
350° oven for 20 minutes
In a bowl,
whisk the lemon and garlic together trhen slowly drizzle in the oil
Combine the
cucumbers, peppers, tomato, pita pieces and mint
Pour dressing
over the ingredients and stir to combine
Line plate
with romaine and plate salad on top
Serving Size :
0
Categories : C
-- Middleastern Misc/snacks
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
9 Ea lemons
2/3 C salt
6 C olive oil
Wash 4 of the
lemons, dry and cut into 8 wedges each.
Extract the
juice from the other 5 lemons
In a bowl,
toss the wedges with the salt and transfer to a class jar (6 cup
capacity)
Add lemon
juice and cover jar with tight-fitting lid. Let lemons stand at room
temp for 7 days, shaking jar each day to redistribute the salt and
juice.
Add oil to
cover lemons and store covered chilled up to 6 months
Serving Size :
2
Categories : C
-- Middleastern C -- South American
Salads Sides
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 cup water
1/2 cup quinoa
1 cup fresh
flat-leaf parsley -- minced
1/2 cup
scallions -- chopped
2 tablespoons
fresh mint -- chopped
1 clove garlic
-- minced or pressed
1 tablespoon
fresh basil -- minced
1/2 cup fresh
lemon juice
1/4 cup extra
virgin olive oil
1/4 teaspoon
kosher salt
1/8 teaspoon
fresh ground white pepper
Rinse the
quinoa to remove dust. Bring water to a boil and add quinoa. Bring
back to boil, cover, reduce heat to medium and cook for about 12
minutes. Transfer to strainer and rinse with cold water to cool.
Drain well
In a large
bowl, combine all the other ingredients and stir well. Add the
cooked quinoa and stir to blend.
Serving Size :
4
Categories : C
-- Middleastern Starch
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 cup Rice
1/4 cup Orzo
1/2 each Onion
-- diced
1 tablespoon
Olive Oil
1 3/4 cups
Chicken Stock
Salt and
pepper to taste
Heat oil in
pan. Add onions and cook for 1 minutes
Add orzo and
cook until browned - keep it moving so that it doesn't burn
Add the rice
and stir to coat with oil. Add salt and pepper
Add the broth,
bring to boil, cover and cook for 15 minutes over very low heat.
Option to cook
in oven: preheat to 350° and cook covered for 22 minutes
Serving Size :
4
Categories : C
-- Middleastern Entree, Vegetarian
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 Lb fava
beans, dried split peeled
1 Clove garlic
-- chopped
3/4 C parsley
1/2 Bunch
scallion -- greens only
1/2 Tsp ground
cumin
1/2 Tsp baking
powder
1/2 Tsp salt
1 Tbsp
cilantro
1 cup sesame
seeds
1/2 cup olive
oil -- for frying
Cover dried
fava beans with water overnight. Next day, drain and reserve a
little of the soaking liquid
Place in food
processor with garlic and purée until ground.
Add the
parsley, cumin, baking powder, salt and cilantro
Pulse until
well ground and mixture comes together. Add a little of the soaking
liquid if needed.
Transfer to
bowl.
With wet
hands, form 2" balls, flatten slightly and coat with sesame seeds.
Place on lines sheet pan and refrigerate covered for at least one
hour.
In skillet
with oil, fry each 5-8 minutes turning often until golden. drain
Serving Size :
4
Categories : C
-- Middleastern Entree, Vegetarian
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 pound
Bulgur
3 cups Tomato
-- concassée
2 cups Fresh
Parsley -- chopped
1 cup Fresh
Mint -- chopped
1 cup Onion --
minced
1/3 fluid
ounce Salt
1/3 tablespoon
Pepper
1/3 tablespoon
Allspice
1 cup Olive
Oil
1/2 cup Fresh
Lemon Juice
4 each
Scallions -- thinly sliced
Place bulgar
in bowl, cover with water, drain, repeat 3 times
Cover with
fresh water and soak for 20 minutes
Pour off water
and squeeze dry
Place in bowl,
add all but lemon juice. Season with salt and pepper and lemon
juice. Cover and let stand for 20 minutes.
Serving Size :
4
Categories : C
-- Middleastern Dips
Entree,
Vegetarian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 C sesame
paste
2 Ea lemons --
juiced
4 Cloves
garlic -- chopped
1 Tsp cumin
1 C water
Place all in
processor and purée until smooth, season.
Serving Size :
10
Categories : C
-- Middleastern Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
5 Ea Pita
Bread
2 Oz Olive Oil
kosher salt
Brush pita
with olive oil. Sprinkle with salt. Cut into 6th
Bake in 350°
oven for 10 - 12 minutes