Cruciferous Challenge and Cauliflower Tabbouleh with Preserved Lemons.

Cruciferious is a fancy name for the family of vegetables known to botanists as Cruciferae or alternately, Brassicaceae.Like most other vegetables, cruciferous vegetables are good sources of a variety of nutrients and phytochemicals that may work synergistically to help prevent cancer.Read more about it here.

For Health Nut Challenge 5 lets get cooking with the crucial to the diet,Cruciferious veggies. Here are 2 simple steps to participate in the challenge :

1.Create a uniquely healthy side dish,soup,salad or main entree ,with one or more of the following Cruciferious vegetables :

* Kale
* Collard Greens
* Broccoli
* Cauliflower
* Cabbage
* Brussels sprouts
* Kohlrabi
* Turnip
* Radish
* Bok Choy
* Arugula
* Water cress.

2.Leave the link of your post in the comments section(by April 30th) while also mentioning in your post about the Health nut challenge.Old entries can be recycled,I just need the different ideas to incorporate these vegetables in everyday cooking.

Cauliflower Tabbouleh

Often times I have to think beyond curries to get my family interested in eating vegetables.The tabbouleh is an earthy Middle eastern salad made with bulgur,cucumber and lots of parsley.Cauliflower further enhances the nutrition of the salad.I add preserved lemons for a tangy bite to the salad.


Recipe adapted from Diabetic Cooking

Ingredients
1/2 a head of medium cauliflower,separate the florets
3/4 cup Bulgur wheat(can also use quinoa or roasted buckwheat)
1 cup flat leaf or curled parsley
1 small onion ,finely chopped
1 clove garlic
1/4 teaspoon cumin seeds
1/2 a medium preserved lemon(recipe follows),chopped
1 teaspoon black pepper,freshly ground
1 teaspoon ground cumin
1 tablespoon Extra virgin olive oil

Method
Bring 2 cups of water to a boil,add salt and bulgur wheat.Cook until tender about 15-20 minutes,drain excess water.
Coarsely grind the cauliflower,garlic and parsley in a food processor.Heat oil in a pan on medium,saute onion and cumin seeds for a minute,add the ground cumin and processed cauliflower mixture.Cook only for 4-5 minutes until tender.Mix in the cooked bulgur wheat.Turn off the heat and mix in the preserved lemons.Serve warm or cold on a bed of dark leafy greens like romaine lettuce or kale.

Moroccan Preserved Lemons

The preserved lemons are an quint essential relish of Moroccan cooking.The pickled lemons add a delicious tang to any salad,stew or entree.
Recipe adapted from Alia's Moroccan cooking video.
Ingredients
6 fresh lemons,rinsed
1/4 cup of salt
1 sterilized jar that can fit all the lemons

Method

Step 1 Cut off any stems of the lemons.Using a sharp knife cut vertically, not all the way to the bottom,make sure the base is still attached.Turn the lemon upside down.Cut again vertically while keeping the base intact.
Step 2. Use a teaspoon and stuff about 1/2 teaspoon of salt on each of the slit of the lemon.Repeat with rest of the lemons.Place in a sterilized jar,make sure all lemon are snug in the jar.Sprinkle another teaspoon of salt over the top.
Step 3 Keep in a dark cool corner of the house for 4 days.Then remove only to check if the juices have started to flow out in the lemons.Return to the corner and keep another month until lemons are all soft and pickled.Every week in between ,swirl the bottle to make sure all the lemons are submerged in juices.
Once pickled can be store in refrigerator for up to 3 months.Before using,discard seeds, rinse in cold water to remove the excess salt.Dice or slice,use in salads ,stews,tagines or Whole grain entrees.



The preserved lemons are my entry for Awed Africa,hosted by PJ of Seduce your taste buds



Thank you for the overwhelming response to Health nut Challenge 4.Hope to post the round up soon.

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

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

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


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

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

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


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

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

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

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

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

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

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

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


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

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

Moroccan Vegetable Chickpeas Couscous

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

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

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

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

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


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

1 tablespoon Extra virgin olive oil
1 teaspoon salt

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



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

Dates Chocolate Rugelach , a Pastry for Peace

Too many tears have flowed. Too much blood has been shed. All of us have a responsibility to work for the day when the mothers of Israelis and Palestinians can see their children grow up without fear; when the Holy Land of three great faiths is the place of peace that God intended it to be; when Jerusalem is a secure and lasting home for Jews and Christians and Muslims, and a place for all of the children of Abraham to mingle peacefully together as in the story of Isra, when Moses, Jesus, and Mohammed (peace be upon them) joined in prayer. - President Obama

Can food bring people together?.Evidently it does ,irrespective of our faiths and beliefs who can resist these delectable pastries?.In short food brings joy ,mends relations and fosters love.

Pastries for peace is a food event organized by Rosa of Rosa's Yummy Yums to bring peace in Middle East through the most loved "Pastries".4 days past the deadline of the event,I'm late in making the post,but I'm hopeful dear Rosa would accept this late entry.

Coming to the pastry I fell in love with instantly,the Rugelach.These morsels of love are a traditional treat for Rosh Hashanah, the Jewish New Year.Made with cream cheese , butter and fruity filling these are totally addictive.I use the naturally sweet dates combined with dark chocolate and cocoa,these are not overwhelmingly sweet,the crust is melt-in-the-mouth delicious despite cutting down on half the butter and using lower fat cream cheese.A perfect treat for any holiday.

Recipe adapted from CIA Culinary Intelligence

Ingredients
2 cups whole wheat pastry flour(or use fine ground wheat flour)
8 ounce low fat cream cheese, at room temperature
4 tablespoon unsalted butter, at room temperature
1/4 teaspoon kosher salt

For the filling
6-8 medium Soft Dates(or use a cup of any fruit preserve)
1 teaspoon unsweetened Cocoa powder
1/2 cup dark chocolate,chopped
1/2 cup toasted pecans or walnuts
1/2 teaspoon ground cinnamon

Method
Make the Dough
Sift the flour and salt into a bowl and set aside.
In a stand mixer fitted with the paddle attachment or a food processor, cream together the butter and cream cheese on medium speed, about 2 minutes. On low speed, mix in the sifted dry ingredients(flour mixture) until just combined. Scrape down the bowl as needed to blend evenly. Wrap the dough tightly and chill until firm, 15–20 minutes.
On a lightly floured surface, roll the dough to an even thickness of 1 inch and fold in thirds, like a letter. Wrap the dough and let it rest for at least 1 hour and up to overnight in the refrigerator.
To make the filling
Combine the toasted nuts,cinnamon and chocolate, if using, in a food processor and chop, pulsing the machine on and off, until an even, coarse paste forms.Add the dates and blend until well combined.
Shape and Bake
Preheat the oven to 375°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper.
Divide the dough into 4 equal pieces and roll each into a 10-inch round. Spread one-fourth of the filling over each round,then cut each into 16 or fewer wedges depending on the size of the pastry desired. Roll the wedges up starting with the wide end.
In batches, bake until the cookies are a light golden brown, rotating the pans as necessary to bake evenly, 25–30 minutes. Transfer to wire racks and cool completely before serving.



Posted earlier Kunafa, the Sweet Arabic pastry ,is also an entry for Pastries for peace.

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

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

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



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

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

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

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

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

1/4 cup toasted pistachios, coarsely processed.

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

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

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

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


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

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

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

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

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


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

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

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


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

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

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





Tried and Tasted : No cook Vegan Tofu Chocolate Pudding


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

Show Me Your Lunch Box

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

Kuwaiti Chicken Mechbous and Saffron Cardamom cake

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

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

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

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

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


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

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

Rice
3 cups long grain basmati rice


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


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

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

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

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

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

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

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

Recipe

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

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

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

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

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

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



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

Kunafa, a Jordanian Sweet Pastry

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

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

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

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

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

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

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

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

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

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

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

*********************************************************************************


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

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

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

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

Koshary

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

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

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

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

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

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

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


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

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





Basbouussa(Semolina Cake)

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


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

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

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

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

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

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


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



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

Mint Harissa Chicken

The fiery Harissa is got to be the spicy lovers favorite hot sauce.The Splendid North African chile sauce is a perfect spicy replacement for ketchup,goes well in bean soups ,salads and as spread on sandwiches.Marinating tofu ,seafood ,chicken or meat in harissa gives an amazing spicy flavor.
The following recipe is from Hasan M'souli's Modern Morrocan,adding roasted bell peppers and mint certainly eases some of the heat from the hot peppers,although you could use any other kind of green like cilantro or Parsley.And the surprisingly common ingredients makes it possible to adjust the spice ,use a hot or mild Chile,as per your heat index.

Mint Harissa
Ingredients
6 dried red chili peppers
1 Red bell pepper
2 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon Olive oil
1 teaspoon ground coriander
1/2 teaspoon cumin
1/4 cup fresh mint ,Chopped

Method
Char the pepper on high heat in a broiler or grill or stove top.Turn occasionally with tongs, until skins are blackened, 15 to 20 minutes. Allow to cool then peel and remove the peel and seeds.


Blend all the ingredients together in a processor along with the roasted peppers until well combined and smooth. Use the sauce in salads or marinate tofu,meat or spread on sandwiches. Can be refrigerated up to a month in an air tight container.

(Thanks to Pooja)The Harissa is my entry for AFAM, hosting Bell Peppers is Priya's Easy N Tasty treats.

Mint Harissa Chicken With Freekah
The bland chicken gets a whole new make over with the enticing hot sauce.Served with any kind of whole grains and greens,the meal is good balance of flavor and nutrition.And of course vegetarians could make replace chicken with Firm tofu.

Ingredients
2 tablespoon Mint Harissa
1 chicken breast(about 1 pound),cut in cubes
1 teaspoon Extra virgin Olive oil

Method
Marinate the chicken in Harissa for about 30 minutes.Baked at 375F for 25minutes.Serve with Whole grains like Freekah,Quinoa,Couscous or Broken wheat.

Freekah'
Ingredients
2 cups Freekah(green wheat)[or use whole grain couscous or bulgur wheat,change the cooking time accordingly]
1 medium onion, chopped
1 ripe plum tomato, finely chopped
1 tablespoon extra-virgin olive oil
4 cups chicken or vegetable broth
1/4 teaspoon cumin seeds
1/2 teaspoon Salt
1/4 teaspoon Chilly powder
1/2 teaspoon turmeric
1 1/2 teaspoons cumin and coriander powder
2 cups fresh greens for garnish(romaine lettuce or arugula)


Method
Heat a big skillet over medium flame. Add extra-virgin olive oil, cumin seeds and onion . Saute for few seconds before adding turmeric, chilly powder and other dry spices. season with salt.Add the broth to the skillet and stir and add the freekah. Cover and cook for 30 minutes until freekah is soft. Serve with Baked Mint Harissa Chicken and garnish with fresh greens.


This chicken dish is my entry for Vicki's Potluck-chicken Event.

Poached Pears with Saffron in Rhubarb Sauce

This elegant and simple dessert is from Hassan M'souli's Morrocan Modern,a neat collection of authentic Moroccan food with a modern twist.Of all the delectable Moroccan desserts featured in the book,this fruity dessert caught my eye for its fascinating flavors with luscious rhubarb sauce and fragrant saffron and Orange blossom.

Rhubarb

These pretty red stalks of rhubarb with earthy sour flavor and inedible(Toxic!) leaves are the fresh pick of late spring season.Originating from China ,its dried roots are used as remedy for many illness in traditional Chinese medicine.In America Rhubarb's got the nickname as "pie plant" for its a popular filling along with strawberries in pies.
Rhubarb is packed with Vitamins K & C, Calcium, Potassium, Manganese and is a good source of fiber.Read more about its health benefits.
A simple syrup\sauce with rhubarb was perfect get started,do explore loads of other rhubarb recipes here.The tart sweet sauce paired deliciously with lightly sweet pears infused with fragrant saffron and orange blossom.The sauce also goes well over yogurt and custard with sprinkle of nuts.


Recipe : Poached Pears with Saffron in Rhubarb Sauce
Ingredients
4 pears,peeled and cored,with stalks on
1/2 a lemon,juiced
3 cups water
1 tablespoon Orange blossom or rose water
pinch of saffron threads
1 cinnamon stick
1 bunch rhubarb(3 stalks),leaves removed and sliced
2 tablespoon raisins
1/4 cup chopped nuts

Method
Place pears in a bowl and squeeze on lemon juice to prevent them from going brown.
combine water and orange blossom water in a large saucepan,add the cinnamon stick.Bring to a boil,reduce the heat,add saffron and place the pears in ti the simmering liquid.Cover and continue to cook for another 30 minutes ,or until the pears are almost cooked.Remove the pears from the saucepan,place in to a bowl and pour over 1/2 cup of cooking liquid.Allow to sit for an hour or refrigerate overnight for flavors to intensify.
Heat the remaining cooking liquid over low heat,add the rhubarb stalks and cook for 10 minutes.Take out the cinnamon stick and blend the sauce .
To serve,place sauce in to shallow bowl or plate and set pears in the middle.Sprinkle raisins and nut over the sauce.Garnish with mint


This is my entry for Weekend herb blogging,the lovely hostess this week is Cinzia of Cindystar.