Mediterranean/Middle Eastern

Turkish Walnut Cookies for Passover (Mustacudos de Muez)

~ lisaandfrancescook ~ 1 Comment

Mustacudos de Muez are a Passover specialty of the Jews of Turkey. These unprepossessing cookies are simple to make and quite delicious. Unlike the many varieties of almond and coconut cookies that are ubiquitous during Passover, the Mustacudos de Muez are not as chewy or as sweet. The walnuts have a unique depth of flavor and the orange zest and cinnamon will transport you to the Bosporus.

These cookies are great with tea or coffee, but also would be wonderful with a sweet dessert wine. When you bite into one, there is a bit of crunch to the outer shell of the cookie and then you experience just a slight chewiness as you inhale the orange, walnut and cinnamon goodness.

I found the recipe in Claudia Roden’s The Book of Jewish Food.

If you looking to arm chair travel this Pesach holiday, you can’t go wrong with these delightful and simple cookie. They are fairly sturdy so also make a good treat to bring if you are lucky enough to be invited to someone else’s Seder.

There are many wonderful desserts on my blog that are Kosher for Passover and I’ve just added another. Tomorrow I will post my Passover Brownies recipe. After all, you can’t have too many great desserts.

RECIPE

Yield: Between 16 -20

INGREDIENTS

2 cups (250g) English walnuts

1/2 cup (90g) granulated sugar

1 large egg

Zest of 3/4 of a large orange (navel or Cara Cara)

3/4 teaspoon of ground cinnamon

1/4 teaspoon of Kosher salt

DIRECTIONS

Preheat your oven to 350 degrees F. or 325 degrees F if using a convection oven.

Line rimmed cookie sheets with parchment paper or use a Silpat.

Place all of the ingredients in a food processor and blend until the mixture forms a firm paste with the walnuts still retaining some coarseness.

Moisten your hands with a bit of water or a thin coating of a neutral oil so that the paste does not stick.

Form the mixture into balls the size of walnuts in their shell. Arrange them on the prepared cookie sheets leaving about an 1.5 inches between. Bake for 20 to 25 minutes. Remove them from the oven and allow them to cool before storing the cookies in a tin or airtight container.

Turkish Sour Lentil Soup (Ekşili Malhuta Çorba)

~ lisaandfrancescook ~ Leave a comment

Turkish Sour Lentil Soup comes from Southeastern Anatolia and is eaten in the autumn and winter there. Tradition claims that when people make this warming soup and distribute it to the poor, snow will follow. Apparently, something to be desired. Now it’s probably just a coincidence, but it hadn’t snowed in over a month; I made this soup and the next day we had a snow storm!

As I have gotten older and the world has become a more dangerous place, especially for Jews, I have turned into more of an armchair traveler. I have always been interested in food as being a big part of defining a culture. With a large collection of cookbooks, I read them the way other people read novels. The books that tell stories along with the recipes are especially treasured. After looking through my shelves, I realized that I was missing any Turkish cookbooks. So after a bit of online research, I decided to purchase The Turkish Cookbook by Musa Dağdeviren.

While I have nothing against the Turkish people and have always found them to be warm and hospitable, I do have a serious problem with President Erdogan and feel that he is a dangerous Islamist and destabilizing factor in the Middle East. So my trip to Turkey will just have to wait. However, that doesn’t mean that I can’t enjoy their wonderful and varied cuisine. I especially enjoy watching Refika’s Kitchen and The Turkish Traveler on YouTube as part of my armchair travels.

My husband and I eat A LOT of soup all year, but especially in the colder months, and we love lentils for their taste, affordability, variety and nutrition. So in paging through The Turkish Cookbook, I came across this recipe for Sour Lentil Soup and thought it would be something good to try. My well-stocked pantry and fridge was missing only one item. I didn’t have any spinach on hand and didn’t want to go to the grocery store. However, I had some beautiful lacinato kale (also called Dino Kale) and used that in its place. I imagine that chard would also be a good substitute and both have more umph than spinach IMHO.

The other change is that the recipe calls for a flavored oil to be added on top just before serving. When I saw that it used 1 teaspoon of red pepper flakes, I knew that would be too much for us. So I used Aleppo Pepper, which is fruitier and has a milder heat. The addition of flavored oils as a finishing touch (Tadka) can also be seen in South Asian cuisines. It’s what takes otherwise simple dishes to the next level.

Below I will give the recipe and I found it in the cookbook along with the changes I made after tasting it. I liked the lemony, mintiness of the soup, but it definitely needed a bit more oomph that I wanted to come from the soup rather than simply the heat provided by the flavored oil. Now this seems to be a “poor man’s” soup which could account for some of the flavors that I thought were missing. And while my personal preference is for a soup that is a bit more dense, the soup, bread and salad ended up being quite satisfying once I had made a few of the seasoning changes.

The Sour Lentil Soup won’t rank as my favorite lentil soup, but I enjoyed trying something new from my armchair travels. If you are looking for a soup that is not in your usual rotation and which is not difficult, give this a try. Who knows? Maybe we’ll soon see snow!

I served the Sour Lentil Soup with a Turkish Pide although I don’t know if that or a flat bread would traditionally be served alongside.

YIELD: 4 servings

INGREDIENTS

100g (3.5 oz or 3/4 cup) red lentils, rinsed well and drained

120g of onion (4 oz. or 1 medium), peeled and finely diced

6 garlic cloves, peeled and minced

50g coarse bulghur wheat (2 oz. or 1/4 cup)

100g eggplant (3.5 oz or 3/8 cup), peeled and finely diced

10 cups of water (Using either a 5 cups of a vegetable or chicken stock plus 5 cups of water would give much more flavor. Since I had made the soup according to the directions, I could only add a Tablespoon of a good bouillon concentrate.)

1.5 teaspoons dried mint (I think 2 teaspoons would be better.)

1/4 teaspoon ground cumin (I think 1.5 teaspoons would be better.)

1 teaspoon kosher salt (I needed to add a total of 2 teaspoons)

1/4 teaspoon cracked black pepper

150g fresh spinach (5 oz), finely chopped (I used 1 bunch of lacinato kale and I imagine that you could also use chard)

2 Tablespoons fresh lemon juice (about 1/2 juicy lemon)

For the flavored oil

3 Tablespoons olive oil

1 teaspoon dried red pepper flakes (I used 1 teaspoon Aleppo Pepper)

1 Tablespoon tomato paste

DIRECTIONS

In a 5-quart pot or larger, heat 1.25 liters (10 cups) of water and the lentils over medium heat. Bring this to a boil and skim off the foam that rises to the top. Cover and reduce the heat and simmer for 30 minutes.

Then add the onion, bulghur wheat and garlic to the pot and stir through. Then add the eggplant along with the dried mint, cumin, salt and black pepper, stir through and simmer for another 20 minutes. This can all be done ahead.

When you are ready to eat, heat the soup to a boil and then turn the heat down to a simmer. Add the spinach or other green used. Add the lemon juice and cook for an additional 5 minutes.

For the flavored oil

Heat the oil in a small pan over medium heat. Add the dried pepper flakes (in the amount that you feel comfortable with up to 1 teaspoon) and tomato paste and cook stirring for 2 minutes.

Add the flavored oil to the pot of soup, stir through and cook for 1 minute or serve it as I did with a little on each bowl of soup. Now enjoy!

Chickpea Squash Tagine

~ lisaandfrancescook ~ Leave a comment

Flavorful, visually striking and nutrition-rich this Chickpea Squash Tagine is perfect for these chilly fall nights. Using pantry staples, it comes together in about an hour.

My husband and I eat very little meat these days and I pretty much save it for Shabbat and other holidays. However, this past Shabbat I just didn’t feel like going to the grocery store and nothing in my freezer excited me. I asked my husband if he minded if I made a vegan Shabbat and thankfully (as I knew he would) he responded that if I was cooking that was fine with him.

This Chickpea and Squash Tagine originated from the Rainbow Plant Life site, but with some changes of my own. I keep a well stocked pantry and had recently bought several different winter squashes, so I knew that I could make this dish without a trip to the market. Now I could have used canned or jarred chickpeas, but when I can my preference is to soak and cook my own beans. They are superior, although there are a few quality chickpea brands available and I will use them when I haven’t thought ahead or am cooking last minute.

So what is a tagine? A tagine is a clay or ceramic cooking vessel commonly used in Moroccan cuisine. It also refers to a kind of stew that you cook inside the tagine. Fear not, an actual tagine is not necessary to make this tagine or any other that you might want to try. I have never owned one and have done just fine. You can use a Dutch oven or I love my Staub All-Day Pan with Domed Glass Lid with an enameled over cast iron base. It’s a fabulous pan and I use it constantly. The pan can be pricey but look for it on sale. You won’t be sorry.

Both the tagine as cookware and the Staub pan trap the steam in the food you are cooking. With a minimal amount of liquid, the shape of the pan and lid allows the meat and/or vegetables to cook slowly and retain all of their moisture. The final dish is flavorful, with the components ending up tender and juicy.

I used Red Kuri Squash this time, but almost any winter squash will work. I admit that cutting up and peeling squash can be a bit tedious and depending on how you are cooking the squash, the skin can be left on in some cases. Many supermarkets at this time of year sell pre-chopped squash (generally butternut) in the produce section. So if you have neither the time nor the inclination, by all means, go this route. Butternut squash is ubiquitous and it’s also delicious.

Winter squash are nutrient dense and fairly low in calories. There are dozens of ways to use them in everything from soup to desserts. So if you haven’t used squash before, now is the perfect time to add this to your meals.

There are some meat tagine recipes available on my blog as well:

Chicken Tagine with Almonds and Apricots

Lamb Merguez and Chicken Tagine

Lamb Shank Tagine

Crockpot Chicken Tagine

Lamb Tagine with Chickpeas and Cilantro

Tzimmes Chicken

RECIPE

Yield: 6 to 8 generous servings with a grain (I used rice this time but couscous is classic)

INGREDIENTS

2 to 3 Tablespoons of Avocado, EVOO or another neutral oil

1 large yellow onion, peeled and chopped

1 medium red pepper, chopped into large dice

6 fat garlic cloves, peeled and finely chopped

1 cinnamon stick

2 cups of vegetable broth

4 cups of peeled and chopped winter squash (Butternut, Red Kiri, Kabocha, Honey Nut etc.) Try to keep the pieces about the same size as the chopped bell pepper.

4 cups of cooked chickpeas (But you can get away with using 2 (15-ounce) cans, drained)

1 (14.5-ounce) can of crushed or diced tomatoes (I used fire roasted)

6 large Medjool dates, with the pits removed and coarsely chopped

5 to 6 large pitted prunes or dried apricots, halved

Spice Mix (I mostly use rounded measurements when using spices. And when you can, grind your own. It takes seconds and the difference is amazing. Also storing whole spices keeps them fresher longer.)

1 Tablespoon Ras el hanout (These days this is available in many grocery stores and online. Great with any winter squash.)

2 bay laurel leaves (dried or fresh)

1 teaspoon ground coriander

3/4 teaspoon ground cinnamon

3/4 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric

1/8 teaspoon of ground cloves

1/4 to 1/2 teaspoon of ANY of the following: Aleppo Pepper, Rajasthan Chili or Cayenne

Kosher salt (I used a broth that was unsalted and added 1.5 teaspoons of Diamond kosher salt to the entire dish. You can always add salt at the end after you taste the dish.)

DIRECTIONS

Prep everything BEFORE you begin to cook. It will make your life so much easier.

In a small bowl, mix together the spices for the spice mix.

Heat the oil over medium heat in a large deep skillet or Dutch oven with a tight-fitting lid. Once the oil is hot, add the onions and 1 teaspoon of the salt. Cook until the onions are golden brown, about 10 to 12 minutes. Stir occasionally and add a splash of water or broth if the onions look as if they are sticking to the bottom of the pan.

Add the bell pepper, garlic and cinnamon stick and cook, stirring frequently for about 3 minutes.

Add the Spice Mix, stirring constantly for 1 minute to bloom the spices.

Now add in the remaining broth, squash, chickpeas, bay leaves, tomatoes and dried fruit. Mix everything through to evenly distribute the ingredients.

Bring the pan liquid to a boil, then cover the pan with a tight-fitting lid. Reduce the heat to a simmer and cook for about 40 minutes or until the squash is tender and the aroma is intoxicating.

Serve over rice or couscous and top with some lightly toasted chopped almonds and some chopped fresh herbs and lemon zest. If you or your guests want to add a little extra heat, I suggest a little Rose Harissa.

Now dig in!

Beluga Lentil Salad

~ lisaandfrancescook ~ Leave a comment

I LOVE lentils – any lentils. My Beluga Lentil Salad is bright with Mediterranean spices and fresh herbs and makes a great side dish with grilled meats, poultry or fish. Throw in some crumbled feta cheese and serve as a lunch with a whole grain crusty bread. It’s a perfect make-ahead dish that travels well so pack it in your lunch bag or take on your next picnic. I love Beluga Lentil salad best at room temperature, but it can also be eaten straight from the fridge.

Can you make this salad with other lentils or beans? Yes, of course. And it would be especially good with garbanzo beans, black beans or Spanish Pardina lentils. You want a bean or lentil that will hold its shape after cooking. I always like to cook from dried beans and buy them in bulk, but you can use canned beans that are well rinsed and drained. The beauty of using lentils is that they cook quickly and do not require any soaking. This does not hold for garbanzo beans or black beans.

These versatile pulses are wonderful in soups, stews and salads and when eaten with a grain they become a complete protein. Beluga or black lentils, which resemble caviar and thus the name, are nutrient powerhouses. Dense in iron, magnesium, folate, and potassium, this unique combination of essential nutrients contributes to various aspects of health, including blood health, muscle function, and heart health. And they taste great!

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

While we still may be in the gloom of winter and world events, just looking at this Beluga Lentil Salad brightens my spirit – just a bit.

But don’t stop here. Check out any of the wonderful salads available on my blog!

RECIPE

Yield: 4 to 6 generous servings depending on if it is a side or a lunch

INGREDIENTS

1 cup dried black Beluga Lentils (Yields about 3 cups of cooked lentils), rinsed and cooked according to package instructions

2 large cloves of garlic, peeled and minced

3 scallions, trimmed and sliced thinly (I use the white part and some of the green as well)

About 4 cups of loosely packed fresh herbs, chopped (You can use almost any fresh herb, but I used flat-leaf parsley and cilantro. I love using LOTS of fresh herbs, but you can, of course, adjust this to your personal taste.)

3/4 teaspoon each: ground coriander, ground cumin and kosher salt

1/4 teaspoon each: Aleppo pepper or fresh cracked black pepper and turmeric

Juice of 2 small to medium lemons

3 to 4 Tablespoons EVOO (I love Sciabica EVOO, but any quality olive oil will work)

About 1 cup of quartered grape or cherry tomatoes (If you like more, add more)

DIRECTIONS

Cook the lentils according to the package. My Beluga Lentils took about 18 minutes. If you are cooking dried lentils, always rinse them BEFORE and AFTER cooking. I drain my lentils running them under cold water. If you don’t rinse them, your salad will be a muddy color.

Add all of the other ingredients in a large bowl (I like to do this in either a stainless or glass bowl because of the oil.) Once the lentils have been rinsed, well-drained and cooled slightly, add them to the other ingredients and mix gently with a spoon or spatula. Taste and adjust the seasonings to your personal tastes.

Sweet and Spicy Harvest Chicken

~ lisaandfrancescook ~ Leave a comment

It’s been an incredibly difficult year and it doesn’t appear to be getting better anytime soon. However, for the ever hopeful Jewish People, the High Holidays are once again upon us. It is a time of reflection, repentance and most of all – hope for a better future. It is a time to gather with our family and community and like most Jewish holidays, it is a time to eat foods that are both delicious and symbolic. This Sweet and Spicy Harvest Chicken is a perfect representation of the pilgrimage holiday of Sukkot or the Feast of Booths.

Sukkot is our fall harvest festival that also commemorates the 40 years the Jewish People spent in the desert on our way to the Promised Land (Eretz Yisrael) after escaping slavery in Egypt. The Sukkah that many Jews build and enjoy meals in, reminds us of the temporary dwellings that we Jews lived in while wandering in the desert.

While this Sweet and Spicy Harvest Chicken is perfect for Sukkot, there is no reason to limit eating it to only once a year. Simple to prepare and visually beautiful, this dish can be enjoyed for any Shabbat meal or Sunday dinner. Serve it over your favorite grain with lots of salatim on the side for your own harvest feast.

This chicken is tender, juicy, sweet and just spicy enough. While you could use chicken breasts, I do not advise it. It is too easy to over bake them and then you end up with tough, dry and rubbery chicken. It is almost impossible to ruin the chicken thighs and drumsticks and they are more flavorful. My store didn’t carry what we used to call chicken saddles, meaning the drumstick attached to the thigh. But it generally is easy enough to find bone-in, skin on thighs and drumsticks separately. You could, of course, use all of one or the other should you choose.

Normally I would serve this with some delicious grain (almost any would work) but my husband makes the absolute best challah and so we will use that to soak up all of the yummy sauce. This recipe will serve 4 to 6 people depending on sides, but you can easily increase the amounts. And left-overs are also delicious.

May you have a sweet, good and peaceful New Year!

לשנה טובה תכתב ותחתם

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Recipe

Yield: 4 to 6 servings

Ingredients

About 3 pounds of bone-in, skin on chicken thighs and drumsticks

About 4 cups of any dried fruit (Apricots, prunes, pears, peaches, figs – I like to use a mixture, depending on what I have on hand.)

9 to 10 fat garlic cloves, lightly smashed

3 Tablespoons Za’atar

2 Tablespoons of EVOO or Avocado oil

1 teaspoon kosher salt

1 to 2 Tablespoons of red harissa (depending on your tolerance for heat)

1/4 teaspoon of Aleppo or fresh cracked black pepper

2/3 cup of dry red wine

1/3 cup of honey

Directions

Preheat the oven to 350 degrees F.

Scatter the dried fruit and garlic cloves in the bottom of a baking dish that is about 9″ X 13″ and 3-inches deep.

In a smallish bowl, mix together the za’atar, oil, harissa, pepper and salt. Massage this mixture into the chicken pieces on both sides. Then lay the chicken, skin side up on top of the fruit and garlic in a single layer.

Pour the wine around the chicken and cover tightly with foil over waxed paper or parchment. Bake for 1 hour.

Remove the foil and waxed paper and drizzle the honey over the top of the chicken. Place the chicken back into the oven of 30 to 40 more minutes, basting two or three times until the skin of the chicken has a beautiful lacquered look.

Chicken Tagine with Almonds and Apricots

~ lisaandfrancescook ~ 1 Comment

Shabbat is pretty much the only time that I make a meat or fish dinner. As our first shabbat back in our renovated (mostly) apartment, I wanted something easy but special. We love Middle Eastern food and so I thought that a tagine would be just the ticket. This recipe, with a few tweaks by me, comes from Gourmet Magazine. Chicken Tagine with Almonds and Apricots is a recipe created by a Marrakech chef, Baija Lafridi, for his Moroccan restaurant.

There are dozens of delish tagine recipes using lamb, chicken, beef and even fish. You really can’t go wrong with any of them. But these recipes all contain both a sweet and savory component. The sweet usually comes from dried or fresh fruit and some honey. The savory comes from the aromatic and warming spices – ginger, cardamom, cloves, cinnamon, turmeric etc.

Chicken Tagine with Almonds and Apricots is mellow, savory and sweet with beautiful aromas that will fill your house as it cooks. And since we enjoy our food with all of our senses if we are lucky, you and your guests will be salivating in anticipation of eating this dinner. Serve it over rice, couscous or any of your favorite grains. I served it over whole wheat couscous and with my delicious challah, now made by my husband and better than I ever made it. But pita would also be a great bread to sop up any juices as well as the dips you serve on the side.

If you have the time and inclination, serve this luscious tagine with a number of salatim for a feast. There are many recipes on my blog for some typical salads and dips and some that are more unusual. You can’t go wrong serving any of them.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Chicken Tagine with Almonds and Apricots can be made ahead and gently rewarmed so it is perfect for entertaining. The recipe that follows shows the amounts that I used. However, the apricots were so delicious that I think the next time that I make this, I will increase the amount from 1/2 cup to 3/4 cup.

For more tagine recipes:

Lamb Merguez and Chicken Tagine

Lamb Shank Tagine

Crockpot Chicken Tagine

Lamb Tagine with Chickpeas and Cilantro

Recipe

Yield: 4 to 6 servings, depending on sides

Ingredients

1 teaspoon of ground cinnamon (I almost always use rounded measurements when cooking since I think many recipes are geared to people who are not used to seasoning. Usually too much salt and insufficient spices.)

1 teaspoon ground ginger

½ teaspoon turmeric

½ teaspoon black pepper

1 1/2 teaspoons salt

3 tablespoons plus ¼ cup avocado or olive oil

1 (about 3-lb) bone-in, skin on chicken, cut into serving pieces, legs, thighs and breasts only

1 tablespoon unsalted butter (or vegan butter, if keeping kosher)

1 medium red onion, halved, then sliced into half moons about 1/4″ thick

4 large garlic cloves, finely chopped

5 fresh cilantro

5 sprigs fresh flat-leaf parsley

1 3/4 cups water

2 tablespoons mild honey (I actually used Greek Attiki honey because that is what I had and there were no regrets)

1 (3-inch) cinnamon stick

3 green cardamom pods, lightly smashed

4 to 5 whole cloves

½ cup dried Turkish apricots, preferably unsulphured and separated into halves (You could use California apricots, but the Turkish do have a unique flavor and are more traditional. Unsulphured apricots will not have that lovely orangey yellow color that sulphured apricots have, but they taste better, are more traditional and who needs sulphur?! And because something came up and I had already placed my apricots into the syrup, they were left overnight soaking. Amazingly, the apricots had lightened in color from the longer time in the syrup.)

⅓ cup whole blanched almonds

Directions


Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.

Heat butter and 1 tablespoon of oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. (Tip: Use a splatter screen for easier clean-up and less mess!) Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.


Add onion and remaining 1/2 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes.

Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 3/4 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.

While chicken cooks, bring honey, remaining cup of water, cinnamon stick, cardamom pods, whole cloves and apricots to a boil in a 1- to 2-quart heavy saucepan. Then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

While apricots cook, heat remaining ¼ cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. (If you want to cut down on the oil in this recipe, brown the almonds in the oven at 350 degrees F for about 12 minutes.) Transfer with a slotted spoon to paper towels to drain.



Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds and chopped fresh cilantro or parsley on top.

Pashtida

~ lisaandfrancescook ~ Leave a comment

Pashtida is a frittata on steroids or a crustless quiche or kugel. Totally riffable, Pashtida is perfect for hot summer days and only needs some good bread and a salad for a light but satisfying meal. There are many versions of this ubiquitous Israeli dish and here is mine. My version is chock-a-block with delicious herbs, veggies and cheese, but some versions are heavier and more like a kugel. For an interesting read into the origins of the name, check out this site.

If you have been following my blog, you know that we have been going through a major renovation of our apartment. So since January, we have been renting a much smaller place and without all of my cookware – or clothes. August 1 we are FINALLY MOVING BACK! But this means that I am in the midst of packing, so I am trying to keep things fairly simple and stress-free, but also healthy and delicious. Pashtida is the perfect solution. I served it with my homemade breadsticks and an Armenian Lentil Salad that I had leftover from Shabbat. It was a huge hit with my husband.

When choosing the vegetables to use, consider both texture and the optics of the final product. We eat with our eyes as well as with our tastebuds. The version I made used only 3 Tablespoons of flour, but the recipe I have written below says 4 Tablespoons. Three worked, but I think that the Pashtida would hold together a bit better with 4 and that is how I will make it in future.

The cheeses you use is completely up to you. I used a combination of a whole milk ricotta, feta cheese and a grated blend of asiago, fontina and parmesan. If you prefer, you could use grated cheddar or gruyere, fresh mozzarella, and farmers’ cheese. The possibilities are only limited by your preferences and imagination.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

I had intended on using zucchini, which I was sure that I had, but turns out that I didn’t. However, I did have some lightly blanched green beans and that worked out perfectly. Asparagus would also be a great option. Fresh herbs and lemon zest added just the right punch of flavor as did slightly charring the veggies. But if you neither have the time nor inclination to take that step, you could skip it and still have a delicious end product.

Pashtida is delicious at any temperature and makes a great brunch or picnic option. The farmer’s market and grocery stores are full of beautiful produce, so have some fun with this. And if baking breadsticks isn’t your thing, just pick up a good loaf of crusty bread. Add a glass of a fruity Rose or Chardonnay and you have a party!

Recipe

Yield: 4 portions

Ingredients

About 2 Tbsp Avocado or other neutral oil with a high burn point

About 1 Tablespoon EVOO for drizzling

6 scallions, roughly chopped

1 medium zucchini, cut into ¼ cm thick half-rounds (I didn’t have any so used lightly blanched green beans. Asparagus would also be great.)

2 ears of corn, kernels removed from cob (I had left-over blanched corn from a previous dinner. If the corn isn’t blanched, the kernels go all over the place. You could also use frozen or drained canned corn. You need 1.5 cups of kernels.)

2.5 cups cherry or grape tomatoes, half of them cut in half 

4 large eggs

4 Tbsp unbleached all-purpose flour 

Zest of ½ large lemon or 1 whole small lemon

1/3 cup whole milk ricotta

3.5 oz feta cheese

2 ozs grated cheese (I used a mix of fontina, asiago, and parmesan, which came pre-mixed in a package)

1 very large handful of fresh herbs of choice such as basil, parsley, dill, or cilantro

Kosher OR sea salt and black pepper OR Aleppo pepper

Directions

Preheat the oven to 350 F. 

Stand the ears of corn up on a plate and carefully remove the kernels, cutting downwards with a sharp knife.

Heat a medium-large pan on high heat and add the corn kernels to the dry pan. Stir occasionally, allowing them to become more bright yellow in color and a little bit charred. Transfer the corn to another plate, season with a pinch of salt and a drizzle of EVOO.

Let the pan cool for a few minutes and then place it back onto medium heat. Add 1 Tbsp of avocado oil and then add the zucchini slices (OR green beans or asparagus.) Stir occasionally, until they become slightly softened and begin to brown. Transfer to a plate and add a pinch of salt and a drizzle of EVOO.

Wipe the pan with a paper towel to remove any brown bits so they don’t burn. On medium heat, heat 1 tsp avocado oil and add the scallions. They should sizzle and become charred within a few minutes. Stir them occasionally, then remove them from the pan.

Add the last tablespoon of avocado oil to the pan and add the tomatoes. Let them blister and soften slightly. Season with a pinch of salt and remove them from the heat.

Allow all of the cooked vegetables to cool down.

In a mixing bowl, beat the eggs until slightly frothy. Slowly sift in the flour and whisk continuously. Then add the ricotta and mix well. Season with a teaspoon of salt and black OR Aleppo pepper.

Add the vegetables and herbs into the egg mixture, reserving some of each for the top. Using a spatula, mix well. Break up half of the feta cheese into small pieces and add it to the mixture.

Lightly grease an 8-inch round or square baking dish with butter or avocado oil. (I used an 8-inch square glass pan since I wasn’t able to find an 8-inch cake tin in our temporary rental.) Sprinkle half of the grated cheese around the bottom and sides of the tin or dish. Pour the mixture on top of the grated cheese. Shred the remainder of the feta cheese over the top of the mixture and then top with the remaining grated cheese. Top with the reserved vegetables and herbs.

Bake the Pashtida for 30-35 minutes, or until it’s fluffy and cooked through. Allow it to rest for 5 to 10 minutes before cutting it. This can be eaten hot, cold or at room temperature. It’s perfect for a picnic.

Lemon Cardamom Semolina Cake

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So a Persian Semolina Cake and a Lebanese Semolina Cake walk into a bar…. But seriously, I took two delicious cakes with certain common elements, made some tweaks and came up with this single wonderful Lemon Cardamom Semolina Cake. Bright and lemony with that unique texture that you get with semolina cakes. The finished warm cake is soaked in a simple syrup perfumed with lemon and rose water. This permeates the entire cake, resulting in a dense, moist delicious bite. I topped it off with some lightly toasted pistachios and edible dried rose petals. For utter decadence, I served it with strawberries macerated in a bit of sugar and some lightly sweetened crème fraîche on the side. Do I have your attention yet?

This Lemon Cardamom Semolina Cake should rank right up there with the best of the semolina cakes. And while I admit to tarting it up a bit with strawberries and crème fraîche, it is wonderful all on its own. No embellishments are needed to enjoy this utterly lovely cake.

Middle Eastern semolina cakes, like basbousa are very common – and VERY delicious. They are usually soaked in some kind of simple syrup or a syrup sweetened with honey. Not only does the syrup add wonderful flavor to the cake, but it also makes the cakes able to last longer, particularly in warm climates where refrigeration wasn’t common until relatively recently.

These cakes stay moist for days and the flavors only intensify with each passing day. And as each grain of semolina soaks up the syrup, the cake takes on such a lovely, creamy texture. I find that if possible, I always make semolina cakes one or two days ahead of serving. This allows all of the wonderful flavors and aromas to meld into one delicious bite.

As anyone who reads my blog knows, I love Middle Eastern and South Asian cuisine. and I also love a great dessert. This Lemon Cardamom Semolina Cake is the perfect make-ahead dessert for Shabbat or any special dinner – especially if it has a Middle Eastern/Mediterranean theme.

And because this cake uses olive oil instead of butter or margarine, a whisk and a spatula is really the only equipment needed. There is no heavy creaming of the butter and sugar or tedious beating to incorporate air into the mixture.

But don’t wait for an “occasion” to make this delicious cake. Take it on your next picnic. It will travel well and requires no refrigeration or special treatment.

For more semolina cake recipes:

Orange Semolina Cake

Lemon Semolina Almond Cake

Basbousa (Semolina, Coconut and Pistachio Cake

Simple Basbousa

Recipe

Yield: About 8 servings

Ingredients

Yield: About 8 servings

Ingredients

For the Cake

1.5 cups almond flour or almond meal

1.5 cups semolina flour

1.25 teaspoons baking powder

1 teaspoon kosher salt

2 teaspoons ground cardamom

1/2 teaspoon grated/ground nutmeg

1 cup fruity Extra Virgin Olive Oil (Use a Lemon-flavored oil if you can. It will give even more punch to the lemon flavor.)

1 cup granulated sugar

2 lemons, zested

Juice of one lemon (Be sure to zest your lemons first!)

3 large eggs

Simple Syrup

1 cup granulated sugar

1 cup water

1 lemon, juiced (From the 2 lemons zested in the cake)

1 to 2 Tablespoons rosewater (Optional, but desirable, but use a really good quality rose water so it doesn’t taste like pot pourri!) Alternatively you could use Orange Blossom Water.

Garnish

About 1/3 cup coarsely chopped and lightly toasted pistachios or blanched slivered almonds

about 2 Tablespoons dried, edible rose petals

Directions

Preheat your oven to 350 F.

Grease an 8-inch springform pan and line bottom and sides with parchment paper. (You could use a 9-inch pan for a flatter cake. Decrease the baking time by about 10 minutes.) Grease parchment. Whisk together the almond flour, semolina flour, salt, cardamom, nutmeg and baking powder in a medium bowl.

In a large bowl, whisk the oil, sugar, and lemon zest from 2 lemons together until combined. (This can also be done with a hand mixer.) However, you are not trying to beat a lot of air into the mixture. You just want everything well combined.

Then gradually add the eggs, one at a time, beating to incorporate, about 1 minute. Next add the dry ingredients and the juice of 1 of your lemons and whisk just until everything is combined. Do not over-mix. Semolina cakes are meant to be fairly dense.

Transfer the batter to the prepared pan. Place the cake on the middle rack, and bake until golden brown, approximately 45 to 50 minutes. (If you use a 9-inch springform pan, check your cake after 35 minutes.) Ovens really vary, so you can tell the cake is done if you lightly press the top of the cake — it should feel lightly springy when done. (I baked mine a few minutes longer than I should have ideally, although with the syrup it is fine.) Allow to cool for 20 minutes or so in the pan before removing the ring and transferring the cake to a cooling rack.

Using a toothpick, poke holes all over the top of the cake. Spoon or brush ALL of the simple syrup (See below) over the cake. (I like to put a pan covered in foil under the cooling rack to collect the inevitable dribbles and to make clean-up easier.) It might look like a lot of syrup, but it will all get absorbed into the cake after a few minutes. Not only does the syrup add flavor but it is necessary for keeping the cake moist and contributes to the overall texture of the cake.

Simple Syrup

  1. In one easy step, combine water, sugar, juice of 1 lemon, and rosewater, if used, in a pot. Cook it over medium-heat until the sugar is fully dissolved, for 4-5 minutes.
  2. Then continue cooking the syrup on medium-low heat for an additional 10 minutes, stirring occasionally.

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.