Mediterranean/Middle Eastern

Turkish Pide Bread

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Normally I am Team Dark, Crusty Bread. However, this traditional Turkish flatbread, which is soft and fluffy on the inside and golden on the outside, has given me pause. I first tried this bread at a local Turkish restaurant that my husband and I stumbled into after one of our long walks around Chicago. It was served warm and fresh from the oven and we fell immediately in love. Frankly, we happily could have been satisfied to only eat that with some feta cheese and a salad or dip. I knew that I had to find a recipe to make this at home.

Turkish Pide Bread is relatively quick to make and is perfect for lapping up sauces and spreads. It is best enjoyed the day you make it, fresh from the oven. However, we have eaten left-overs drizzled with olive oil and lightly toasted. The version I made contains dairy, but I don’t see why it couldn’t be made vegan with non-dairy milk and yogurt.

Turkish Pide Bread comes in several versions, including a boat-shaped version with meat or veggie toppings. The recipe below is referred to as Ramazan Pidesi and is often served for iftar during Ramadan. It has a classic woven pattern on top and is liberally sprinkled with Nigella and sesame seeds.

As I always do with a new recipe, I searched my extensive selection of cookbooks as well as the web. I then often mix and match, choosing ingredients from one with a method from another etc. This version comes from Zerin and Yusuf although the method was from watching various YouTube versions.

Enjoy this lovely bread soon.

Recipe

Yield: One large round loaf – about 8 servings

Ingredients

Dough

3 cups of unbleached, all-purpose flour

1 teaspoon sugar

1 teaspoon salt

2 teaspoons active, dried yeast (you could use instant yeast)

3 Tablespoons olive oil (I used a wonderful flavored oil from Sciabica but any good quality EVOO would do.)

1 cup lukewarm milk

2 to 3 Tablespoons warm water (more if necessary)

Topping

1 egg yolk (skip if making this a vegan version)

1 Tablespoon milk or natural yogurt (dairy or non-dairy)

About 1 to 2 Tablespoons of sesame or nigella (or a mix) seeds

Directions

Mix the yeast, sugar and warm milk and allow to proof. If you are using instant yeast, you can skip the proofing step.

In a large bowl, mix together the flour, salt and EVOO. Add the warm milk with the yeast and sugar. Gently mix it with your hand, slowly adding just enough warm water to make a soft, slightly sticky dough. (I would not use a mixer for this. It’s too easy to add too much flour that way.) Only knead it enough to incorporate the flour for a smooth-ish dough. Roll the dough ball in about 2 teaspoons of EVOO and cover the bowl to allow it to rise. Depending on the warmth of your kitchen and your yeast, the dough can take anywhere from 40 minutes to 1.5 hours to rise. Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with parchment or a Silpat.

Once the dough has risen, turn it out onto the parchment-lined baking sheet. Using your hands, gently release the air and push the dough into a circle or oval, leaving and thicker edge all around.

Using your finger tips, firmly press down into the dough to make the woven pattern.

Allow the dough to rest uncovered for about 15 minutes. Then stir your topping and brush the entire surface with the mixture.

Liberally sprinkle with your seeds.

Bake for about 20 minutes or until golden. Then reduce the heat to 325 degrees F. and bake for an additional 5 minutes. Remove from the oven serve immediately. If you are not serving it immediately, wrap in a clean, slightly damp tea towel to keep the bread soft.

Matboucha

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Matboucha

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Matboucha is to Morocco and the Middle East what ketchup is to Americans. But OH SO MUCH MORE interesting! This compote of tomatoes, garlic and peppers can be fiery, but you get to control the heat. My husband and I like a fairly mild heat, but you do you.

Matboucha is often served as part of an appetizer platter and as a complement to couscous. However, only your imagination will limit your uses. My husband loves it on sandwiches and it often appears on our Shabbat table to be lapped up with challah. Matboucha will brighten up chicken, meat, tofu, or fish and is great with roasted vegetables and hummus. If you like hot sauce on your eggs (or matza brei), give Matboucha a try instead.

Matboucha

And if you love tomato achaar next time try matboucha with your Indian food!

I like to prepare a large batch and then I freeze half so it is always fresh. It will hold up in your fridge for about a week – if it lasts that long. There are many, many variations for this wonderful condiment but they mostly differ in ingredient quantities or how much you chop up your ingredients. This particular version comes from Shuk, From Market to Table. the Heart of Israeli Home Cooking by Einat Admony and Janna Gur. Sweet and smoked Paprika were added by me after reading other recipes that included it.

Plum tomatoes are easy to find and are perfect for this recipe. However, if they are not available where you live, canned tomatoes can be used. But make sure that they are best quality Italian plum tomatoes!

Matboucha

Recipe

Yield: About 10 to 12 servings

Matboucha

Ingredients

1/4 cup neutral vegetable oil (I used olive, but avocado or any other good quality neutral oil will do)

15 to 20 cloves of garlic, peeled and thinly sliced

4 red bell peppers, cored, seeded and cut into smallish dice

2 to 4 jalapeno or Fresno chiles, cored, seeded and thinly sliced (I actually used dried arbol chiles since my fresh peppers had gone bad)

12 ripe plum tomatoes, cut into quarters (OR a 28 ounce can of Italian plum tomatoes)

1.5 to 2 teaspoons sweet or smoked (or a mix) paprika

kosher salt

Matboucha

Directions

Heat oil in a large, flat-bottomed pan over medium heat. Add the garlic and sauté for 1 minute until fragrant. Do NOT allow the garlic to burn!

Add in the peppers and chiles, reduce the heat to medium-low and cook, stirring frequently, until the peppers have softened – about 15 minutes.

Matboucha

Add the tomatoes, season with a teaspoon of salt and 1.5 teaspoons of sweet paprika to start. You can always add more. Sauté for another minute, mixing everything through.

Matboucha

Reduce the heat to low. Cover the pan and simmer for 1.5 to 3 hours or until the matboucha is thick, shiny and bright red. Give a stir every so often so that nothing sticks or burns. If your tomatoes are dry, add a tablespoon or two of water to the pan. Depending on how juicy the tomatoes are, this could take longer. I uncovered my pan after 1.5 hours to cook off some of the liquid from a batch of particularly large, juicy tomatoes.

Taste at the end and add more salt if your tastebuds require it. Serve at room temperature.

Chickpea Frittata

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Chickpea Frittata

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While people generally associate “frittata” with an egg-based dish, the word actually means “fried” in Italian. This chickpea version simulates the eggy taste without actually using any eggs. Chickpea Frittata is an easy, riffable dish. Every time I have made it, the veggie ingredients, spices and herbs have changed. You can give it any flavor profile you like simply by switching out the herbs and spices.

And while the version I am presenting below is vegan, I have also made it adding cheese. Served with a salad and a good bread of your choice, this Chickpea Frittata is a healthy, satisfying and delicious option that can be eaten any time of the day.

Chickpea Frittata

The recipe originated with the vlog/blog Pick Up Limes, which I started following during the pandemic. I have tried several of the recipes on this site and every one has worked out well so far. Being me, I use them as a jumping off point and then make tweaks of my own. However, even made as is, these vegan recipes are a great place for people to start on healthier eating habits without making sacrifices to taste.

The only even remotely tricky part to this recipe is when you flip over the frittata. And while this most recent time of making the frittata, I lightly sautéed the vegetables first, it has also been delicious when skipping this step. The whole dish can come together in about 30 minutes, making it a great weeknight option. Can it be eaten without an accompanying salad? Of course! A cup of soup would also nicely round out the meal. And if you don’t have a big appetite, just eat the frittata on its own.

Only one ingredient was not a standard in my pantry – kala namak. This Himalayan Black Salt has a sulphur smell which mimics the taste of eggs when cooked. The smell is much stronger before cooking so don’t be put off by it. The first time I made this Chickpea Frittata, I had a hard time convincing my husband that there were no eggs in the dish!

Personally we love eggs and cheese and I have no intention of giving them up anytime soon. But our godson/great nephew was deathly allergic to eggs and so I began to explore great desserts and meals that didn’t include them. A number of these options appear on my blog.

This protein-packed, cholesterol-free frittata is a great option that anyone can make. Left-overs can be stored in the fridge and eaten either at room temperature or warmed in the microwave. Garnishes are entirely up to you. We ate it with caramelized onions this time but it also pairs well with avocado and plain yogurt (dairy or plant-based). Let your imagination go.

Do you eat ketchup or hot sauce with your eggs? Go for it here as well. Use any or several of the optional ingredients listed below or come up with your own options.

Chickpea Frittata

Recipe

Yield: 2 to 3 servings

Ingredients

1 cup (116 g) chickpea flour

3/4 teaspoon kala namak (this is easily available at a number of places online)

1/4 teaspoon baking powder

3/4 cup (180 ml) water

1 medium tomato (I like Roma tomatoes which don’t have as much liquid as others do. However, you can also use about 1/2 to 3/4 of a cup of grape or cherry tomatoes)

1 small or half of a large zucchini grated (If the zucchini has a lot of liquid, squeeze some of it out with your hand or the back of a spoon over a strainer.)

1/2 cup frozen peas

1/4 cup roasted peppers, rinsed, patted dry and chopped (Optional) or sun-dried tomato, packed in oil

1/4 green beans, chopped (Optional)

1/2 cup mushrooms, sliced (Optional)

1/4 cup grated cheese (vegan or dairy) (Optional)

1/2 teaspoon each/any: dried oregano, basil, thyme (Optional)

1/4 teaspoon each/any: ground turmeric, dried mushroom powder, crushed chili flakes (Optional)

Garnish (Optional)

sliced avocado

Plain yogurt, any kind

Caramelized onions

Fresh chopped herbs

Chickpea Frittata

Directions

Using a non-stick 9-inch pan lightly sauté the veggies in a teaspoon or two of EVOO. (If you choose not to sauté the veggies first then just add them to the batter after the following step.)

Chickpea Frittata

Add the chickpea flour, kala namak, baking powder to a large bowl. Mix well with 3/4 cup water until you have a smooth batter. Then add in any fresh or dried spices/herbs and mix through. Add in the veggies and mix through. (Do this whether they have been sautéed or not.)

Spray well the 9-inch non-stick pan with cooking spray. For extra flavor you can also add in 1 Tablespoon of a good, flavored olive oil, but it’s not essential. Heat on medium high heat. Pour in the batter and spread it evenly in the pan with a spatula or the back of a spoon. Cover the pan (I have used a silicone cover or the flat cover from another pot). Cook for about 8 minutes. Using a spatula, check if the underside is browned and comes away easily from the pan.

Chickpea Frittata

You now need to flip the frittata over. I used the flat bottom of the cover but you use a plate or cutting board or cookie sheet. If you are really talented, you can throw the frittata in the air and flip it back into the pan. I AM NOT THAT TALENTED! Once the browned side is on top, recover the pan and continue cooking for another 8 minutes. Cut it in the pan or turn it out onto a cutting board. Enjoy!

Eggplant Shawarma

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Eggplant Shawarma

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I have never met an eggplant dish that I didn’t like and Eggplant Shawarma is no exception. Meaty and packed with so many flavors and textures. There is definitely A LOT going on with this Eggplant Shawarma. No photo can do it justice. By its very nature, the final dish is layered in an opaque pita and its wonderfully drippy and messy. This is not haute cuisine. It’s street food. And like a great falafel sandwich, if it isn’t dripping down your arm while you eat – then you just aren’t doing it right!

Each element is simple to make. And while I prepared everything the same day I ate it, you can prep the individual components a day ahead. My version is a cross between a shawarma sandwich and a sabich, that wonderful Iraqi Jewish street food. The original recipe, tweaked by me, comes from My Jewish Learning.

Origins of Sabich and Huevos Haminados

Observant Sephardic Jews will put together a dish that cooks slowly overnight to be eaten hot for the Saturday Sabbath meal. Since lighting a fire would violate Shabbat, the dafina/t’bit/ skhina must be started before sundown on Friday and be able to cook on a low heat until the noon meal the following day. It goes by different names depending on the country, but one common element is the addition of hard boiled eggs which cook slowly in the sauce from the meat/chicken and/or beans. Think of a Jewish cassoulet that is unique to every family and whose tradition goes back centuries. The slow cooked eggs become a creamy brown and are infused with the cooking flavors. Huevos Haminados can be made by themselves, however, in as little as 4 to 5 hours.

Huevos Haminados

Now some people collect stamps. I collect onion skins. I have bags of the stuff. Red onion skins, shallots, yellow onions, both sweet and not. Sometimes I have even trolled the onion bins at the grocery store, collecting the discarded papery skins. When I want Huevos Haminados, I just whip out my onion skins, some tea bags or coffee grounds and voila! Slow cooked eggs to use in Sabich or on their own. They are especially delicious with caramelized onions on top!

Onion Skins for Huevos Haminados

But I digress. To round out this meal, I added the salads from my Shabbat meal and used a quality store-bought pita. As mentioned in previous posts, each week I make at least 4 different salads and dips, which we then enjoy for the week. They are like having gold in your fridge. Add them to almost any protein or grain and you suddenly have a colorful and tasty feast.

For other shawarma options, including mixing your own spice mix (extra spice mix will keep in a tightly sealed jar for several months)

Easy Peasy Vegan Shawarma

Chicken Shawarma with Tahini Sauce

Recipe

Yield: 4 servings

Ingredients

Ingredients

For the eggplant steaks:

5 Tbsp olive oil or more, as needed

1 large eggplant, sliced lengthways into 5-6 1 inch-thick slices 

2 Tbsp tomato paste 

2 cloves garlic, finely chopped

1 tsp honey or agave 

3/4 tsp shawarma spice 

¼ tsp chili flakes

kosher salt 

1/2 cup water

For the parsley salad

Parsley Salad

1 medium bunch of fresh flat-leaf parsley, washed and dried, very finely chopped

5 or 6 fresh mint leaves, chopped with the parsley

zest of 1 lemon

1 clove garlic, crushed

juice of 1 lemon

1 Tbsp olive oil

a pinch of kosher salt 

For the pickled cabbage

Pickled Cabbage

¼ large white or red cabbage, stem removed and very finely sliced

juice of 2 lemons or limes

½ tsp dried chili flakes or to taste

3/4 tsp kosher salt 

1 Tablespoon olive oil 

2 Tablespoons freshly chopped dill

To serve:

2 pieces of fluffy pita bread

4 Tablespoons plain yogurt, Greek yogurt or dairy-free yogurt OR Amba sauce OR tahini sauce

Hard-boiled eggs, peeled and sliced, if using

Directions

Brush the eggplants generously with olive oil. Heat a large frying pan and add 2 Tablespoons olive oil. Add the eggplant slices to the pan. Make sure each piece is touching the surface of the pan; you may need to work in batches. Once the bottom sides have softened and become golden, turn them over. Add a little more oil if necessary. Press down on the slices with a spatula or wooden spoon to help them cook through. Transfer the eggplant onto a paper towel to remove the excess oil. 

To make the parsley salad, combine the chopped parsley with the garlic, lemon zest, lemon juice, olive oil, and a pinch of salt.

Combine the sliced cabbage with the lemon juice, sea salt, chili flakes, and olive oil and mix well. Set aside so it softens and pickles.

Heat 1 Tablespoon olive oil in the same pan that you used for the eggplants and add the garlic. Once it becomes slightly golden and aromatic, add the tomato paste and mix to soften it. Add a pinch of sea salt, the honey, shawarma spice, and chili powder. Add ½ cup water and mix until you have a silky consistency.

Add the cooked eggplant slices back into the sauce, coating them on all sides. Leave each piece to slightly caramelize, turning them over once the bottoms are slightly sticky and browning, about 2 minutes on each side.

Eggplant Shawarma

To serve, warm the pitas in the microwave for 30 seconds or in the oven for three minutes. Cut the tops off the pitas (don’t discard them!) and stuff each one with some cabbage, eggplant steaks, a sliced hard-boiled egg, if using, a few spoons of yogurt or tahini sauce and finally the parsley salad. Enjoy the extra pickled cabbage, yogurt, and parsley salad with the leftover pita tops. And if you don’t like that ordering of ingredients – switch it up. There are no rules. Just deliciousness.

Persian Red Lentil Tamarind Soup (Dal Adas)

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Persian Red Lentil Tamarind Soup

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Persian Red Lentil Tamarind Soup bursts with warming spices and the fruity tang of tamarind. Eat it as a satisfying soup with naan or over rice as a stew. While it may not be traditional, add some torn kale, spinach or chard for extra flavor and nutrition. This hearty vegan one-pot meal is perfect as we enter into fall.

While many of us are still facing summer temperatures thanks to climate change, the shorter days and some cooler nights are harbingers of the autumn and winter that really will finally arrive. We love soup anytime of the year and when it contains beans, lentils or pulses – so much the better. These perfect little nutrition bombs that come in so many guises are a superfood that we all can enjoy. Everything from creamy cannellini beans to dal in colors of the rainbow, runner beans, pinto, black-eyed peas…. I could keep going – and likely have tried most of them.

Persian Red Lentil and Tamarind Soup

Some legumes, like the masoor dal (or split red lentil) used here, cook up in under 30 minutes. You may see some in your stores that are much brighter, orangey red. This is because of added food coloring. Try to always buy organic dried beans.

These days I mostly cook from dried beans. They store beautifully in an airtight container and even older beans will revive with a long soak and slow cooking. They define comfort food, are budget friendly, nutritious and appear in almost every culture in one form or another. Everything from a cassoulet to frank and beans, Hoppin’ John and chili. South Asians wouldn’t think of a meal without some form of dal. And if you are trying to eat more vegetarian or vegan meals, there is no single food that packs a more nutritious power. So when I came across this recipe, I knew that it would be added to my regular rotation.

Now I’ll admit, that it can sometimes be challenging to take food-porn worthy photos of cooked lentils. This is especially true if they are the main ingredient without the benefit of other colorful produce. However, once you give them a taste in one of the myriad ways that they can be prepared, I think you’ll come to agree that delicious things occasionally come in slightly less attractive packages. What the French might refer to a person as “jolie-laide” or beautiful-ugly.

Persian Red Lentil Tamarind Soup

So whether you call these Nature’s gifts lentils, dal, pulses, or legumes, be sure to incorporate them into your diet.

For two other delicious red lentil soups that will give you dinner in under an hour:

Red Lentil Soup With North African Spices

Greek Red Lentil Soup

Recipe

Yield: 6 Servings

Persian Red Lentil and Tamarind Soup

Ingredients

3 Tablespoons EVOO

8 cups of water or broth

1 large yellow onion, peeled and finely chopped

6 large garlic cloves, peeled and finely chopped

A 3-inch piece of fresh ginger, peeled and finely chopped

About 12 to 15 fresh cilantro stems, finely chopped

1.5 teaspoons kosher salt (Diamond Crystal preferred)

2 rounded teaspoons ground cumin

1 rounded teaspoon turmeric

1/4 to 1/2 teaspoon Aleppo Pepper or cayenne

1 Tablespoon tomato paste

2.5 cups split red lentils (masoor dal), rinsed well and drained

3/4 teaspoon ground cinnamon

2 Tablespoons tamarind paste (more or less depending on brand) or fresh lime juice

Directions


In a large pot, heat the ghee or oil over medium-high. Add the onion, reduce the heat to medium and cook the onion, stirring occasionally, until golden and a little browned around the edges, 10 to 12 minutes. Reduce heat to medium-low, add the garlic, ginger and cilantro stems. Add a little more ghee or oil if your pot seems dry. Season with a pinch of salt and cook, stirring frequently, until fragrant and softened, 3 to 5 minutes.

Stir in the cumin, turmeric and cayenne and cook until fragrant, about 1 minute. Add the tomato paste and cook in the oil to take off its raw edge and deepen its color, stirring frequently and taking care not to burn the paste, about 1 minute.

Add the lentils and stir to combine. Add 8 cups of water and season with salt (about 1½ tablespoons) and black pepper to taste. Partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to medium-low and simmer, stirring occasionally to make sure nothing sticks to the bottom of the pot, until the lentils soften, about 15minutes.

Reduce the heat to low and stir in the cinnamon. Add the tamarind paste or lime juice, 1 tablespoon at a time, tasting as you go to ensure it hits just the right bright and tangy notes to balance the heat. Taste and adjust seasoning as needed, then cover and simmer for 10 minutes more, until all the flavors meld.

Garnish with the reserved cilantro leaves and serve with flatbread or rice, if desired.

Lamb Merguez and Chicken Tagine

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Lamb Merguez and Chicken Tagine

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Lamb Merguez and Chicken Tagine is aromatic, visually striking and oh so satisfying. Served with a whole wheat couscous with barberries and nuts, the dinner was ready in about an hour. While the couscous may not have been steamed over the tagine as a traditional couscous would be, it had the virtue of being ready in about 6 minutes. Here’s how this flavorful tagine came about.

So Shabbat was coming – as it does every week – and I had nothing planned. Feeling a bit lazy, I didn’t want to go to the grocery store again to pick something up. These days we pretty much only eat meat on Shabbat and later in the week if there are left-overs. It seemed like a good time to check out my freezer. It’s mostly filled with nuts, frozen fruit, ice cream and veggie sausages so I wasn’t very hopeful. However, in the very back under some bags of fruit, I found one pound of chicken tenders and some lamb merguez sausage. Hmmmmmm….

I always have plenty of grains, legumes, olives and veggies around as well as great spices, so I figured I could come up with something. After spending a bit of time Googling and deciding that I wanted to make a tagine, I found one that used both merguez sausage and chicken. I made some tweaks and the resulting Lamb Merguez and Chicken Tagine exceeded all of my expectations.

While the end result was absolutely delicious, when I make this again – and I will – I would choose boneless chicken thighs instead of breast meat. Not only do the thighs have more flavor, but they stay juicy and are more forgiving than breast meat. But if the pandemic taught me anything, it is that we make do with what’s on hand.

I eat with all of my senses. While I may sacrifice aesthetics on occasion for flavor, ideally a meal is attractive as well as delicious. It is an extra treat if my apartment is permeated with lovely spices. There is just something so comforting. While this dish as made is well-seasoned, it is not spicy. Frequently a tagine will be accompanied either by zhug or harissa for those who desire more heat.

Although I only used a little over a pound and a half of meat, the meal, with side salads and dips, could easily feed six people. Four people if my son is one of them! As I have mentioned in earlier posts, I always have four to six salads and dips for shabbat, which we then enjoy throughout the week.

This wonderful Lamb Merguez and Chicken Tagine does not require a tagine to successfully make this dish. I use my favorite Staub enameled cast iron dome-covered every-day pan – well, every day. You do want to use a heavy pan with a wide bottom.

Definitely give this a try. It makes for a delicious meal any time. But remember, it is the spices that make this dish. So be sure to use fresh ones.

For some salad and dip ideas

Salads for Every Meal

Spinach Avocado Hummus

Moroccan Beet Salad (Barba)

Moroccan Beet and Orange Salad with Pistachios

Garlicky Beet Spread

Twice-Cooked Eggplant Salad

Mushroom Walnut Pâté

Moroccan Carrot Salad

Recipe

Lamb Merguez and Chicken Tagine

Yield: 4 to 6 generous portions depending on sides

Ingredients

Spice mix

1 rounded teaspoon ground cumin

1 rounded teaspoon paprika (sweet or smoked)

1 teaspoon ground turmeric

3/4 teaspoon ground coriander

3/4 teaspoon ground ginger

1/4 teaspoon cayenne or Aleppo pepper

1/2 teaspoon ground cinnamon

For the tagine

1 pound boneless skinless chicken thighs, cut into 2 to 3-inch pieces

8.5 ounces of lamb merguez sausage, cut into 3-inch pieces (See photo above)

1/4 cup good olive oil

2 large carrots, peeled and cut on an angle into 2-inch pieces (See photo above)

1 large zucchini, cut on an angle into 2-inch pieces (See photo above)

1 large yellow onion, peeled, halved and cut into 1/4-inch thick slices

1 15.5 ounce can of chickpeas, drained (I cook up my own chickpeas and then used the cooking liquid in the tagine instead of broth.)

1 rounded Tablespoon garlic ginger paste OR 4 cloves of garlic minced and 1.5 teaspoons grated fresh ginger

1.5 cups of salted chicken or vegetable broth OR the cooking liquid from home cooked chickpeas

1/2 cup of pitted green olives (I like Castelvetrano olives)

1/2 of a preserved lemon, the peel only sliced into julienne (I make my own, but these are available nowadays in many stores and online)

For the couscous

2 cups whole wheat or regular couscous (Not the Israeli couscous which is bigger and takes longer to cook)

1/2 cup dried barberries, raisins or dried cranberries

3 Tablespoon EVOO

1 teaspoon ground turmeric

1/2 teaspoon kosher salt

4 cups of chicken or vegetable broth

1/2 cup toasted coarsely chopped pistachios or sliced almonds

2 tablespoons coarsely chopped fresh parsley

Directions

For the tagine

Mix together all of the spices for the spice mix. Pour 2 Tablespoons of the olive oil into your pan over a low heat. Add the spice mix and cook for 2 to 3 minutes in order for the spices to bloom and become fragrant.

Once the spices have bloomed, add the garlic ginger paste (OR the grated ginger and garlic) carrot, zucchini and onion and bathe with the oil and spices. Cook for a few minutes or just until the vegetables begin to soften.

Now add the chicken, merguez sausage and chickpeas. Gently toss so that everything is coated with the spices and oil. Next add in the preserved lemon and the olives and then add the broth over everything. Increase the heat to bring everything to a boil.

Cover the pan and reduce the heat to a simmer. Cook for about 40 minutes or until the chicken and sausage are cooked through.

For the Couscous

Place the couscous, barberries, cranberries or raisins, olive oil, turmeric and salt in a glass or ceramic serving dish Stir through so that everything is evenly distributed. Bring the broth to a boil and pour over the couscous mixture. Cover tightly with a lid, foil or plastic wrap. Leave covered for 6 to 8 minutes or until all of the liquid is absorbed and the couscous is fluffy. Add the chopped nuts and parsley and stir through. Now enjoy!

Simple Basbousa

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Simple Basbousa

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Simple Basbousa is an easy version of this beloved Levantine sweet treat. This recipe requires no special equipment and because no eggs are called for, it can easily be veganized.

There are many versions of this delightful dessert, including one on my blog with pistachios and coconut. However, all of the recipes for basbousa utilize semolina and a sugar syrup. This means that the cake flavors intensify over time and remains incredibly moist even after several days. Because the Simple Basbousa is dense and sweet from the sugar syrup, a little goes a long way. But it is the perfect complement to well-spiced foods and strong coffee fragrant with cardamom.

I did make a few tweaks to the original recipe, but the changes do not make this Simple Basbousa any more complicated. Generally baked in a rectangular pan. I made mine in a 10-inch square pan because that was what I had on hand.

For Americans who are unfamiliar with basbousa, this Simple Basbousa version reminded both me and my husband of a moist cornbread with honey. Nothing fancy to see here. Just a delicious, simple cake. And in the summer, who wants to slave over dessert?

For more delicious semolina cakes:

Orange Semolina Cake

Lemon Semolina Almond Cake

Simple Basbousa

Recipe

Yield: 25 squares

For the cake

2 cups of coarse semolina (My so-called coarse semolina proved to be only slightly less refined than my fine semolina, so don’t fret if you can’t find both.)

1/4 cup of fine semolina

1 cup of plain whole milk natural yogurt OR plant-based such as coconut

3/4 cup granulated sugar

1/2 cup of unsalted butter or a plant-based vegan “butter,” melted

1/4 teaspoon kosher or fine sea salt

1/2 teaspoon baking soda

1/2 teaspoon each of pure almond and vanilla extract

25 whole blanched almonds

For the syrup

2 cups of granulated sugar

2 cups of water

4 to 5 cardamom pods

1 teaspoon of orange blossom or rose water (I used orange blossom as my husband is not a fan of rose water)

Simple Basbousa

Directions

For the cake

Preheat the oven to 350 degrees F.

Mix together the sugar and melted butter. Then add the yogurt and mix until smooth and well combined.

Combine the semolina, salt and baking soda and then add to the yogurt mixture. Stir well. The mixture will be fairly thick.

Place the batter into a greased pan (9 X 12 or 10 X 10). Smooth out the mixture using the back of a spoon or an off-set spatula. Score the basbousa with a knife into the squares that you see above.

Add an almond to the center of each square, pressing down gently into the batter.

Bake 35 minutes or until golden brown. Ovens vary so it may take longer or shorter.

Meanwhile, make the syrup. Bring the water, sugar and cardamom pods to a boil over medium heat. Boil for 8 to 10 minutes. Then remove the syrup from the heat, discard the cardamom pods and mix through the orange blossom or rose water.

As soon as the basbousa comes out of the oven, pour the syrup gradually over the top. It will be absorbed almost immediately. Allow the basbousa to cool and then cut through the score lines and enjoy!

Libyan-Style Fish (Chraimeh)

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Libyan-Style Fish

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Libyan-Style Fish (Chraimeh) is to Libyan Jews – and many Israelis – what gefilte fish is to Eastern European Jews. And while my family origins are strictly the Pale of Settlement, I am a bigger fan of chraimeh than gefilte fish. This sweet and savory (sometimes fiery) dish is bound to become a tradition in your house too.

Normally made with a firm-fleshed non-oily white fish such as sea bass or amberjack, salmon steaks are more readily available where I live and also more affordable. You can also make this with thicker fillets of a white fish with the skin still on. I have even eaten made from catfish.

There are as many recipes for Libyan-Style Fish as there are people who originated from Libya. And each family prides itself on its version. While comparing recipes (and I must have looked at at least 6) it seems that all have in common: garlic; paprika, caraway seeds, cumin and chiles. The recipe I finally landed on comes from Jerusalem a Cookbook by Yotam Ottolenghi and Sami Tamimi. But, of course, with a few tweaks by me.

Whether you choose to use this recipe or some other, just be sure to have plenty of good bread on hand for dipping into the sauce. The sauce is what this dish is all about! While normally served as a starter to the Shabbat or holiday meal, my husband and I ate it as our main course on Shabbat.

Serve Libyan-Style Fish (Chraimeh) warm or at room temperature. I did tone down the heat a bit to suit our tastes. This can get pretty fiery in some versions. But the beauty of making these foods at home is that you are the boss. YOU control the heat. Because the spices make the dish, I encourage you to only use the freshest dried spices. Better yet – grind your own. And the end product should be a perfect balance of sweet and savory.

Libyan-Style Fish (Chraimeh) is a great make-ahead dish and can easily be doubled or tripled to serve a crowd. Fish cooked in a sweet or savory tomato-based sauce is ubiquitous across the Mediterranean and North Africa. The Moroccan version is a bit more subtle in its flavorings but not terribly dissimilar. While served year-round, it is a perfect summer make-ahead meal. Add some rice or couscous and you have dinner!

For another great Shabbat and holiday fish starter, try my Egyptian Ground Fish Balls in a tomato-based sauce. My family loves these for Passover. And if you truly cannot live without gefilte fish (And who says you have to choose?!) try my Gefilte Fish Loaf.

Recipe

Yield: 3 to 4 servings as dinner. About 6 servings as a starter

Ingredients

Libyan-Style Fish

About 5 Tablespoons of neutral oil (I use canola)

2 medium vine-ripened tomatoes, coarsely chopped OR 1 15 oz. can of diced tomatoes

3 to 4 salmon steaks (about 1.5 to 2 pounds), rinsed and patted dry

6 large cloves of garlic, peeled and coarsely chopped

2 teaspoons sweet paprika

1 Tablespoon of caraway seeds, dry toasted in a pan and then ground

rounded 1/4 teaspoon cayenne pepper

1.5 teaspoons of ground cumin

rounded 1/4 teaspoon ground cinnamon (preferably Ceylon cinnamon)

1 green chile, coarsely chopped with or without seeds depending on the level of heat you are looking for

About 2/3 cup of water

3 Tablespoons of tomato paste

2 teaspoons of granulated sugar (I actually used Demerara)

1/3 cup diced roasted peppers ( I had homemade, but jarred are fine)

Juice of 1/2 of a lemon plus 1 lemon cut into 4 wedges

2 tablespoons chopped fresh cilantro or flat-leafed parsley

kosher salt and Aleppo pepper (or freshly cracked black pepper) to taste

Directions

Place the garlic, spices, 2 Tablespoons of oil and chile in a blender or food processor (Mortar and pestle would also work) and blitz to a thick paste. I needed to add another Tablespoon of oil to get the right consistency.

Libyan-Style Fish

In a large, heavy, flat-bottomed pan with a cover, add remaining 2 Tablespoons of oil and heat to shimmering. Add in the garlic spice mixture and stir for 30 seconds until fragrant.

Garlic Spice Mixture

Immediately add the chopped tomatoes, tomato paste, roasted peppers, fresh lemon juice, water and sugar and stir well. Bring to a simmer and cook partially covered for about 10 minutes or until the tomatoes have softened and the sauce has thickened some. Taste and add more salt as needed and Aleppo or black pepper.

In the meantime, rinse and dry your fish. Liberally salt and pepper both sides of the fish and set aside.

When the sauce has melded, add the fish steaks, pushing them gently into the sauce. The sauce will not cover them. My salmon steaks were quite thick, so I simmered them for 9 minutes on the first side, spooning sauce over them occasionally and then turned them over to cook for another 8 to 9 minutes. Depending on the thickness of your fish you may not need to turn the pieces over. You want to cook the fish to the flake stage. Spoon sauce over the fish.

Allow the fish and sauce to cool down to warm before serving. Garnish with chopped fresh herbs. Libyan-Style Fish can be served warm or at room temperature. Serve over rice or with LOTS of delicious bread like fresh challah. Left-overs can be refrigerated and gently reheated.

Hummus with Meat and Eggplant

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Hummus with spiced meat (Hummus im Basar) is a meal. Hummus with Meat and Eggplant is a feast. And while this dish is clearly not one of my vegan options, it can be made with one of the many meat crumble substitutes available.

I cannot urge you strongly enough to make your own hummus. It does require an overnight soaking of chickpeas but is a simple enough process. And while I have been known to buy a good ready-made brand on occasion, the difference of home-made is substantial. I especially love hummus freshly made and still warm. Hummus with Meat and Eggplant deserves nothing less than the best.

Because this dish is all about the hummus, please only prepare it if you are willing to make your own hummus. Even using a good quality canned chickpea instead of working from dried beans, is preferable to store-bought hummus. Okay, I’ve had my rant.

All this dish needs for the perfect meal is some fresh pita (home-made if possible) and some salads. This time I charred some peppers and made a quick salad with garlic, pickled lemons and cilantro. There is the ubiquitous baba ghanoush, my version of a Jerusalem salad along with Moroccan carrots and herbed olives. I’m lucky that my husband has learned to enjoy making fresh whole wheat pita. If you have access to a good fresh store-bought pita or other flat-bread like naan, go ahead and use that. (Lucky you!)

Salatim

Once your hummus is made, the rest of the dish really is ready in under an hour. If you follow my blog, you will know by now that I adore eggplant in all of its varieties. Eggplant is so versatile. I am using it here to enhance the depth of flavor and add a velvetiness to the meat. And while it is doing this, the eggplant also allows me to use less meat, something I am always looking to do. If you are using vegan “meat” crumbles, the eggplant will add great flavor and texture as well.

This recipe for Hummus with Meat and Eggplant will easily feed 6 to 8 people with bread and salads. Leftovers are possible, but I would store the topping and hummus separately for best results.

I have chosen to not include a recipe for standard hummus here. (However, do be sure to check out my Spinach and Avocado Hummus for a great variation on a classic.) There are literally dozens of recipes available online and you very likely are already making one of them. One isn’t necessarily more “right” than the next. I like mine with garlic and lemon. Choose the one that you like. They will all work here.

My starting point for the meat topping comes from Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook by Adeena Sussman. I then made it my own. Don’t get too bogged down in exact amounts. We each like things a particular way – sweeter, more tart, spicier etc. Also different brands of tamarind paste may be more tart than others and some of my spices may be fresher – or less fresh than yours.

It may seem as if there are a LOT of ingredients. However, if you do Middle Eastern or South Asian cooking, you should have most things on hand. And there are absolutely no fancy techniques here. It’s basically chop, mix and cook. Oh yes – and enjoy!

Hummus with Meat and Eggplant

Recipe

Yield: 6 to 8 servings

Ingredients

4 Tablespoons EVOO

1 pound ground lamb or lean beef or meat substitute

1 medium eggplant (about 1 pound), cut into 1-inch dice

1 large onion (any variety), peeled and finely chopped

4 large cloves of garlic, peeled and crushed or grated

2 teaspoons kosher salt or to taste

2 teaspoons dried, ground cumin

rounded 3/4 teaspoon ground sumac

1/2 teaspoon Aleppo pepper

3 Tablespoons Tamarind paste or to taste

2 Tablespoons tomato paste

15 ounces of tomato sauce

Freshly squeezed juice of 1/2 of a juicy lemon

1 to 2 Tablespoons date syrup, agave or maple syrup to taste

1.5 cups of chopped fresh herbs – cilantro, flat-leafed parsley, dill or a mixture

1/4 lightly toasted pine nuts or blanched, slivered almonds

About 4 cups of fresh hummus

Hummus with Meat and Eggplant

Directions

Add the oil to a large, heavy flat-bottomed skillet or Dutch oven. Heat it to shimmering and add the onion, eggplant and 1 teaspoon of the salt. Cook on medium-high heat, stirring occasionally until the vegetables are softened and the onions begin to brown. This will take about 10 to 12 minutes.

Make a well in the middle of the vegetables, pushing them to the side. Add the ground meat and break it up, allowing it to brown. When it is almost finished browning, add in the chopped garlic. Give the whole pan a good stir. I like to use a flat wooden spatula to left everything up and move it around.

Add in the tomato sauce and paste and spices. Give everything a good stir. Next add the tamarind paste and lemon juice. Stir through, taste it and adjust the seasonings to taste. My tamarind was pretty tart so I added in about 1 Tablespoon of date syrup to “soften” things a bit.

Continue cooking, covered on a low heat for about 10 more minutes to allow everything to meld. This can be done ahead and then reheated when you are ready to eat.

Just before serving, add about 1 cup of the chopped herbs to the mixture and stir through.

Hummus with Meat and Eggplant

To serve if you plan on eating everything in one sitting: arrange the hummus on a platter and smooth it out, making the sides a bit higher than the center. Spoon the meat (or meat substitute) filling into the center and garnish with remaining chopped herbs and toasted nuts. Now dig in!

To serve individual portions because it will not all be eaten in one evening: arrange individual plates as if they are mini-platters.

Spinach Avocado Hummus

~ lisaandfrancescook ~ 2 Comments
Spinach Avocado Hummus

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These days any bean spread or dip is called “hummus.” It used to bother me because hummus is such an iconic dish in the Middle East. It just seemed disrespectful. And then I thought – “loosen up! Get a grip.” So while this Spinach Avocado “Hummus” definitely includes chickpeas and tahini, it also includes spinach and avocado to create a vibrant green deliciousness. This wonderful riff on a classic just might become a new favorite.

The seemingly long time in the food processor creates a beautifully fluffy spread with every element well blended. This almost light-as-air hummus practically melts in your mouth.

And while I had never seen nor tasted this Spinach Avocado Hummus before, when I went searching for recipes to compare, there were about a dozen. All were pretty similar and I have no idea which one came first. For me, I became aware of it here.

The measurements given should be viewed as a starting place. Obviously, you can fine tune things to suit your personal tastes. I changed up a few things to suit my tastes, adding more spice and lemon juice. So definitely don’t get bogged down in having exactly 200g of baby spinach or one cup of onions etc.

One thing I do feel pretty strongly about is that whenever possible, I like to cook my own beans. If I am making soup, the cooking liquid is a great base for the broth. (The liquid can also be used as aquafaba.) But while the beans do honestly taste better (just ask my granddaughter!) this Spinach Avocado Hummus will also be quite good if you only use canned chickpeas. However, if you must use canned beans, please use a good quality organic bean. This is especially important if you are vegan or vegetarian where beans may be a big source of daily protein.

This gorgeous dip will brighten up any table. As I have written before, we always have at least four or five salads, dips or spreads for Shabbat that we then enjoy all week. It is a habit that I picked up after living in Israel for almost a year. There and throughout the Middle East, salads are served at breakfast, lunch and dinner.

Unlike my traditional hummus, which I prefer to eat still warm, the Spinach Avocado Hummus tasted best after refrigeration. I thought that the flavors had more time to meld and enjoyed it even more the second day.

Just be sure to have plenty of fresh pita, naan or challah to scoop up the Spinach Avocado Hummus. Of course, crispy veggies or pita chips work well too.

Spinach Avocado Hummus

Check out some of my other salads and spreads:

Salads for Every Meal

Garlicky Beet Spread

Moroccan Beet and Orange Salad with Pistachios

Beet and Chickpea Quinoa Salad

Moroccan Beet Salad (Barba)

Beet Caviar

Moroccan Carrot Salad

Orange and Radish Salad

Farro Salad

Get your Freekeh on – with this lemony, herbed salad

Twice-Cooked Eggplant Salad

Eggplant Pâté (Bharta)

Eggplant Raita Middle Eastern Style

Greek Eggplant Dip: Melitzanosalata

Recipe

Yield: About 8 servings

Spinach Avocado Hummus

Ingredients

2 cups (340g) cooked, drained chickpeas

2 T EVOO plus more for serving

1 cup (52g) thinly sliced yellow onions

¾ cup (177ml) tap water

¼ teaspoon kosher salt

53.3 oz. (200g) baby spinach

Juice of 1.5 lemon or to taste

3 Tablespoons tahini paste

Flesh of one ripe avocado (avocado weighing about 6 oz. (170g)

2 large garlic cloves, crushed

1.5 teaspoons ground cumin

¼ teaspoon cayenne pepper (Optional)

1.5 teaspoons kosher salt or to taste

Directions

Place 2 T EVOO in a med. large saucepan and heat on medium. Add the onion and fry until brown (about 8 to 10 minutes.)

Add the drained chickpeas and water to the pot. Bring to a rapid simmer. Then reduce the heat to medium low, cover the pot and cook for about 10 minutes or until the chickpeas begin to breakdown.

Add the baby spinach and stir through until wilted. Remove the pot from the heat and allow to cool somewhat.

Spinach Avocado Hummus

Place everything (including any liquid) in a food processor along with the flesh of the avocado, lemon juice, tahini and spices. Process for about 5 minutes, scraping down the bowl occasionally. The hummus should be creamy and fluffy. Refrigerate for at least 4 hours, but is even better the next day.

When ready to serve, spread out the hummus on a plate. Garnish with finely chopped pepper, chives, scallion or cilantro and drizzle all over with a good quality olive oil.

The hummus can be refrigerated for several days.