Tunisian donuts (Ftira)
Tunisian donuts (Ftira)
NGREDIENTS: Makes about 22 donuts 250 g. of semolina flour (fine) (8.8 ounces) 250 g. of regular all-purpose flour (about 1 1/2 cups) 2 tbsp of olive oil 1 tbsp of dry instant yeast 1 1/2 cup of lukewarm water 1 tsp of sugar 1/2 tsp of salt
METHOD:1. Place the semolina and wheat flour in the bowl of a food processor or mixer with the salt and mix to combine well. Place the yeast and sugar in a small bowl with 1/2 cup of water and stir to mix; cover the bowl and let it froth for about 15 minutes. When frothy and bubbly, pour the yeast and olive oil in the bowl of flours and combine well, adding more of the water. Process for several minutes. Transfer to a work area and knead some more if necessary until the ball of dough is as smooth as baby skin.2. Transfer the ball of dough to a bowl, add a couple of tablespoons of oil, flip the dough to cover it with a thin film of oil and cover the bowl with plastic wrap. Set is aside for a few hours or overnight.3. Punch the dough down to de-gas it and roll it into a large circle, about 1/3 inch high. Cut circles of dough. Heat a few cups of oil in a pot and when hot (about 375F) drop the circles of dough into the pot. Fry for 4 minutes total or until the donut is golden on both sides. Drain on paper towels and serve hot with honey or chocolate sauce or powdered sugar.
Pumpkin kibbeh balls (Kibbeh lateen)
INGREDIENTS: 8 servings 2 cups of fine bulgur (#1 ) 4 cups of cooked pumpkin 1 medium white onion 1 cup of fresh breadcrumbs or bits of pita bread soaked in pumpkin water and squeezed dry Spices: Salt, to taste; 1 1/2 tbsp of dried mint; 1/2 tsp of white pepper; 1/4 tsp of ground cinnamon. (Feel free to adjust the spices according to your taste). Filling: 1 cup of chopped walnuts 4 cups of shredded swiss chard (or other green) 2 large onions 2 tbsp of sumac 3 tbsp of lemon juice Salt, to taste olive oil as needed vegetable oil for frying
METHOD:1. Soak the bulgur for 5 minutes in water; drain and squeeze dry. Cook the pumpkin pieces and drain as well, squeezing them to release any remaining moisture while setting aside any pumpkin liquid to use later on to shape the kibbeh balls. Place the pumpkin meat and bulgur in a bowl, mixing them with a spoon and set aside to allow the bulgur to soak up any bit of pumpkin juice left; grate the onion using a box grater over the pumpkin-bulgur mixture, add the fresh breadcrumbs and spices and set the kibbeh mixture aside while you prepare the filling.2. Wash and dry the chard; cut into narrow strips then cut the strips into small bits; chop the onions and fry in olive oil till softened. Add the chard and cook over low heat until softened. Add the walnuts and cook for a couple of minutes. Transfer the filling to a bowl adding sumac, lemon juice and salt to taste.3. Mix the kibbeh dough either by hand or in a food processor until the mixture holds together and is moist. If needed, add a tablespoon or more of pumpkin juice or more breadcrumbs if the dough is too crumbly. Form egg-sized balls of dough and place them on a baking sheet next to you; starting with one ball, core it with the index finger while cupping it with the palm of the opposite hand (refer to the video to get a clearer picture). Stuff with 2 or 3 teaspoons of filling and enclose the kibbeh ball. Cabbage rolls (Mehshi malfouf)
INGREDIENTS: 6 to 8 servings 1 green cabbage, preferably with tender leaves 1 pound of ground meat (fatty OK) 1 large onion 1 cup of rice (sushi, Egyptian, Italian or Turkish, or any medium-grain) Spices: 1 head of garlic, 1/4 cup of dried mint, 1 cup of lemon juice, 1 cup of olive oil. Spices for the meat: 1 1/2 tsp of salt, 1/2 tsp of white pepper 4 cups of meat or chicken stock or waterMETHOD:1. Blanch the cabbage leaves in salted boiling water for several minutes until very tender. Drain in a colander and then cut them in 5 inch squares. Reserve the thick stalks.2. Soak the rice for 15 minutes in water, drain and mix with the ground meat, salt and white pepper.3. Chop the onion fine and fry gently in olive oil till softened; mash 8 cloves of garlic with some salt in a mortar coarsely and add to the chopped onion. Add the dried mint and fry this pesto for a few seconds until fragrant. Transfer to the bottom of the pot in which the cabbage leaves will cook; top with the cabbage stalks spreading them to cover the bottom of the pan. 4. Flatten each cabbage square and place a generous tablespoon of stuffing on the edge of it; roll up like a cigar, leaving the ends open. Try not to place stuffing towards the ends as the stuffing will expand during cooking. 5. Place the cabbage cigars one by one in the pot; place a small plate on top of the cigars to hold them in place if desired. Place the remaining garlic cloves (peeled but whole) in-between the cabbage rolls. Add the meat stock, the lemon juice and the rest of the olive oil as well. Cook for about one hour over low heat at a gentle simmer until the stuffing is thoroughly cooked and the leaves are extra tender. Serve warm.
Mama Dallouah
INGREDIENTS: 4 servings 2 large beets (about 1 1/2 pounds total) 2 large lemons, juiced 2 cloves of garlic, mashed in a mortar with a dash of salt 1/2 cup of tahini (or more, to taste) 1 tbsp of pomegranate molasses (optional) 1/4 cup of pomegranate arils to garnish (optional)HOD:1. Roast the beets in a 350F oven for 45 minutes or until tender. Peel and cut into chunks; mash in a processor with the juice of a lemon, garlic and tahini; taste and adjust seasoning, adding more lemon or tahini or garlic. Garnish and serve at room temperature with pita bread or chips.Iraqi taffy (Mann al-Sama)
In Lebanon it is called mann wa salwa. Recipe adapted from Delights from the Garden of Eden.INGREDIENTS: Makes 30 to 60 balls (depending on size) 2 cups of sugar 1 1/2 cups of corn syrup 1/4 tsp of salt 1/4 cup of water 2 egg whites 1 tsp of ground cardamom 1/4 cup of butter (2 oz or 50 g.) 1 1/2 cups of toasted nuts (almonds, walnuts, pistachios, pecans) cornstarch or flourMETHOD:1. Dissolve sugar with corn syrup, salt and water in a pan, stirring from time to time. Let a syrup form (test it when placing a drop on the counter it should be firm and not drip.2. Whip egg whites (while syrup is cooking) until firm and still shiny. Pour 1/4 of the syrup over the egg whites and keep whipping. Cook the remainder of the syrup until thicker (firm-ball stage or 260F). Add the rest of the syrup to the egg whites and keep whipping. Fold cardamom, butter and nuts.3. Spread the taffy into a pan that is greased and floured. Leave it for 12 hours or longer. Cut into small squares and form into balls; dip in flour or cornstarch to keep them from sticking. They will keep in a cool area for days. Bulgur and cumin pt (Kammounieh)It is a Southern Lebanese specialty.
INGREDIENTS: 6 servings 1 cup of fine bulgur 1/2 of the kammounieh mix 3 tbsp of dried onion flakes 1/2 cup of tomato paste or 2 large diced tomatoes 1 tbsp of hot red pepper paste 1/2 cup of olive oilMETHOD:1. Boil 2 cups of water and dissolve the tomato and red pepper paste in the water; pour over the bulgur and onion flakes and let it swell; when the bulgur is tender and cool, drain and press excess moisture; combine the bulgur with the spice mix and the olive oil. Pat it to form a compact and moist pt-like paste, adding more tomato or red pepper paste according to your taste.2. Serve with radishes and fresh herbs and extra olive oil and some pita bread or crackers. Suggested kammouneh mix: 1/4 cup of cumin (if in grains, grind in a mortar or coffee grinder) 1 tbsp of hot Aleppo pepper or 1 red chile pepper 1 tbsp of marjoram 1 tbsp of basil 1 tsp of mint (fresh or dried) 1 tsp of ground cloves 1 tsp of ground nutmeg 1 tsp of rose petals (from the fragrant rose Damascena) (omit if needed or replace with geranium petals) 1 tsp of cinnamonNOTE: This kammounieh is served with meat in the South.The tomato paste suggested here can be substituted for a thick tomato sauce with some chili peppers (can omit the peppers).For a richer taste, some people add ground walnuts (about 1/2 cup).Red lentil and chard soup
Mireille H. Doniguian La Cuisine du Moyen-Orient (adapted)INGREDIENTS: 8 servings 2 cups of red lentils 4 large carrots 1 1/2 pound of swiss chard 1 tbsp of mashed garlic (chop the garlic and mash in a mortar with salt till pasty) 1/4 cup of extra-virgin olive oil 2 large lemons, juiced METHOD:1. Place the lentils in a bowl and rinse under running tap water for a few seconds until clean. Transfer to a large pot, add 6 cups of water and bring to a simmer. 2. Peel the carrots and slice; add to the lentils. Cook the lentils and carrots for 40 minutes or so. Meanwhile, wash the chard and separate the stalks from the leaves. Stack the leaves and slice them into 1/4 inch ribbons and throw them in the soup pot. Simmer the soup another 20 minutes until the chard is cooked. 3. Right before serving, start heating the soup; juice the lemons and set aside. Heat the olive oil in a small skillet, add the mashed garlic and stir-fry briefly for a few seconds without letting the garlic change color. Pour the garlic and olive oil in the soup and add the lemon juice. Serve. Semolina cookies (Kirshalli)INGREDIENTS: makes 30 2 cups of fine semolina flour 2 tsp of baking powder 1/2 cup of olive oil 2 large eggs Flavoring: 1 tbsp of anise seeds, 1 tsp of vanilla, 1 tsp of orange blossom water (optional) 1/2 cup of sugar 1/3 cup of raisins 1/3 cup of chopped nuts (walnuts or other)METHOD:1. Place the semolina flour in the bowl of a food processor or mixer with the baking powder; combine the two for a few seconds. Add the olive oil in a thin stream with the machine running until the semolina is wet and resembling breadcrumbs. 2. In a small bowl, whisk the eggs with the sugar, vanilla and anise seeds (and orange blossom if using). Add to the semolina mixture through the feed tube and process until the mixture is pasty and hold together, a few seconds more. Add the raisins and nuts and pulse to combine or mix by hand with a spoon. 3. Transfer the dough to a 12X9 inch pan (or any square or rectangular pan) lined with baking or parchment paper. Preheat the oven to 350F. Smooth the dough with wet fingers or using a spatula or plastic wrap and brush with a beaten egg yolk. Let the dough rest for 15 minutes then bake for 30 minutes until puffed up and dry. 4. Reduce the oven to 250F and cut the dough into sticks; bake again until the sticks are dry and crisped up.NOTE: These cookies can be made with all-purpose flour; the amount of flour may need to be increased by 1/2 cup however. The dough should be sticky but firm.Iraqi sweet rolls (Shubbak el-habayeb)
INGREDIENTS: 4 large loaves 1 cup milk (I used evaporated milk)+ 1/2 cup of milk or orange juice 1/4 cup oil or melted butter 3/4 cup of sugar (+1 tsp to activate the yeast) 4 egg yolks (original recipe calls for 1 whole egg) 1/2 tsp of rose water, 1/2 tsp of orange blossom water (optional) 1/2 tsp of cardamom 1/2 tsp of mahleb 1 tbsp of dry yeast 1/2 cup of warm water 5 cups of all-purpose flour (unbleached preferably) 1/2 tsp of salt 1 egg beaten to shine the pastries (with a teaspoon of water) 1/2 cup of toasted sesame and (or) nigella seeds (original recipe calls for sesame seeds only)
METHOD:1. Place the milk, sugar and oil in a saucepan; stir from time to time to dissolve the sugar and scald the milk; turn off the heat and keep warm.2. Place the warm water in a small bowl, add the dry yeast and sugar and stir to dissolve; cover and let it proof about 12 minutes.3. Beat the yolks in a bowl with the additional milk or orange juice, add the warm milk mixture as well as the rose and orange blossom water. 4. Combine the flour, salt, mahlab and cardamom in a mixing bowl; add the proofed yeast and the egg mixture; mix the dough for at least 5 minutes. It will be sticky; transfer it to a bowl or a large plastic bag and let it rise overnight in the fridge or cover it and let it rise in a warm place for at least 2 hours.5. Divide the dough into 4 pieces; line baking sheets with parchment paper and taking one piece at a time, pat them with your fingers to produce the shape of a rectangle, about 10 inches long. Cut 4 slits on each corner with a knife and open them up with your fingers into the shape of windows. Let the rolls rest for 30 minutes or longer and right before baking, brush them with the egg yolk mixture and sprinkle them with sesame seeds.6. Bake in a 375F oven for about 15-20 minutes or until golden and dry. Serve warm or at room temperature. NOTE: Orange blossom water is used a lot in Lebanese cuisine and not so much in Iraqi cuisine which favors rose water. I like them both so I used them both.For the bread dough
500 g plain flour 1/2 teaspoon sugar 2 teaspoons dried yeast 1/2 teaspoon salt about 310ml hand-hot water For the Zaatar spice mix
2 teaspoons dried thyme 1 teaspoon ground sumac 1 tablespoon sesame seed , toasted salt You will also need
4 -6 tablespoons extra virgin olive oil Directions:
1. 1
To make the dough, sift the flour, sugar, yeast and salt in a large bowl.
2. 2
Make a well in the centre and add in the water and knead till the dough has come together leaving the sides of the bowl clean.
3. 3
Transfer onto a clean work surface and knead for about 10 minutes till the dough is smooth and elastic.
4. 4
Lightly grease the bowl and transfer the dough into the bowl and cover with cling film and leave it in a warm place till it has doubled in bulk, for about 1 1/2 hours.
5. 5
Meanwhile, pre-heat the oven to gas mark 7/425F/220C.
6. 6
Put 2 large oiled baking sheets in the oven to heat.
7. 7
Knock the air out of the dough and knead again for about 2 minutes.
8. 8
Divide into 8 portions and roll each ball between your palms until smooth and round.
9. 9
Flour the work surface and flatten each round with a rolling pin until it is circular, even, and about 1/4 inch thick.
10. 10
Cover and leave in a warm place to rise for 20 more minutes.
11. 11
Brush the tops of the discs with a little olive oil.
12. 12
In a small bowl, mix all the ingredients for the zaatar spice mix and add in the remaining oil and give it a good mix.
13. 13
Spread the oil-zaatar mixture over the surface of each bread.
14. 14
Slide the bread onto the hot baking sheets and bake for 10 minutes or until the bread is golden brown.
15. 15
Remove from the oven and serve hot.
Read more: http://www.food.com/recipe/manakeesh-bil-zaatar-flat-bread-with-zaatar-224976#ixzz1joXf9cKT
