Club Food

Nammoura (Arabian)

A traditional sweet treat that everyone enjoys, especially
kids.

14 ounces Cream of Wheat
1/4 pound butter, melted
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 1/2 cups whole milk
3/4 cup granulated sugar
16 whole raw shelled almonds
3 cups cold Atter (syrup)

Mix well all ingredients except almonds.
Pour into a 13 x 9-inch
pan.
Top with almonds (1 per serving, on center).
Bake at 350
degrees F for 20 to 30 minutes until golden.
Pour atter syrup over
namoura immediately.

Yields 1 tray.

NOTE: It is important to keep namoura covered to prevent
dryness.

Turkish Roasted Eggplant Salad (Baba Ganouj)

A little olive oil (for the baking sheet)
1 medium eggplant (7 inches)
2 to 4 medium cloves garlic (to taste), minced
1/4 cup fresh lemon juice
1/4 cup sesame paste (tahini)
1/2 teaspoon salt
1/8 to 1/4 teaspoon black pepper (to taste)
1/8 to 1/4 teaspoon cayenne (to taste)
A little more olive oil and some freshly
Minced parsley (for garnish)

Preheat oven to 350 degrees F (or for more authentic taste,
roast directly over hot coals, wrapped in foil).
Lightly oil a
baking sheet or foil.

Slice the eggplant in half lengthwise, and place face down on
the foil or baking sheet.
Bake or roast for about 30 minutes, until
very tender.
Remove from cooking source and allow to cool until it
is comfortable to handle.
Scoop out the eggplant pulp, and discard
the skin.
Place the pulp in a bowl or food processor or blender.
Add the garlic, lemon juice, tahini and salt.
Purée or
mash until almost smooth.
Transfer to serving dish, cover tightly,
and chill.

Drizzle the top with olive oil and fresh parsley before serving.
Serve with pita or flat bread or endive for dipping.

Serves 4 to 6 as an appetizer or side dish.

Seneyat Macarona bel-Laban (Spaghetti with Yogurt)

Source: Saudi Arabia Magazine (an official publication of
the Information Office of the Royal Embassy of Saudi Arabia),
Summer 1997

3 cups spaghetti (break into 2-inch lengths)
3 eggs
3 tablespoons corn oil
3 onions, finely grated
3/4 pound minced meat
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
3 tablespoons melted butter
3 cups yogurt
1 clove garlic, crushed
Salt to taste
1/2 bundle fresh parsley

Cook the spaghetti according to package directions.
Strain.
Hard-boil the eggs, then peel and slice into rings.
Heat the oil
and the onions, minced meat, cumin and black pepper with a little
water.
Cook over medium heat.
Put spaghetti in a saucepan.
Add
butter and stir over heat for five minutes.
Put spaghetti in a
baking dish.
After mixing yogurt with garlic and salt, pour over
the spaghetti.
Cover this with minced meat, egg rings and parsley.
Put dish in a preheated oven at 350 degrees F for five minutes.

Serve hot.

Serves 4 to 6 persons.

Sharaab al Ward (Red Rosewater Cordial)

Often served cold to guests when tea or coffee are not
desired.

3 drops red food coloring
4 cups atter syrup
Iced water

Add food coloring to atter syrup; mix well.
Cover airtight and
store in refrigerator.

To serve, dilute 2 tablespoons of syrup in a glass of iced
water.
The best way to drink it is to serve this as a cold cordial
drink.

Yields 4 cups.

Spicy Moroccan Cigars

Source: Lior (Israel)

This is very famous.
We have it in Israel, too, but it’s a
Morrocan original!

Version 1

1/2 pound butter, cut into bits and clarified
14 sheets phyllo pastry, each about 14 inches long
and 12 inches wide, thoroughly defrosted if
frozen

Preheat the oven to Mark 6: 400 degrees F.
Grease 2 baking
sheets with 1 ounce of the butter, using a pastry brush.

Assemble each “cigar” in the following way: Brush one sheet of
phyllo evenly with 3/4 teaspoon of the butter.
Fold the sheet in
half crosswise to make a two-layered rectangle about 12 inches long
and 7 inches wide.
Brush the top with about 1/2 teaspoon of the
butter.
Make a 1-inch-wide fold on the closed side of the pastry
and brush the fold lightly with butter.
Sprinkle a teaspoon or so
of the mixture in an even row along its length, and roll the phyllo
into a tight cylinder, about 1 inch in diameter.

Assemble the remaining sheets of phyllo in the same way.
Gently
transfer the rolls to the baking sheet, and brush the tops lightly
with the rest of the butter.
Bake in the top part of the oven for
about 20 minutes, until the rolls are crisp and a delicate golden
brown.
Then slide them carefully onto a large serving dish.

To serve, cut the rolls into 2-inch lengths and arrange them
attractively on a serving plate.

Version 2 – cigar plus filling

1 medium onion, chopped
1/3 cup olive oil
15 ounces ground beef/lamb
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon black pepper
1/2 cup chopped parsley
5 eggs
1 pound filo pastry
6 ounces melted butter

Preheat oven to 300 degrees F.

To make filling: Cook onion in the olive oil until soft.
Add
beef or lamb, crushing it with a fork.
Add seasonings and spices.
Cook 10 to 15 minutes, stirring with a wooden spoon, until meat is
well cooked and lump-free.
Add parsley

Lightly beat the eggs in a bowl and pour over the meat.
Cook for
1 to 2 minutes, stirring, until egg mixture sets to creamy
consistency.
Add more spices and seasonings, if desired.
Allow the
filling to cool.
Cut each sheet of filo pastry into three
equal-size rectangles.
Place one on top of the other and cover with
a damp dish towel.

Brush one of the rectangles lightly with melted butter.
Place a
teaspoon of filling along one of the short edges.
Tuck the edge and
ends of pastry around the filling, and roll into a cigar shape.
Repeat with other rectangles.
Place cigars side by side on a
greased baking sheet.
Brush with melted butter and bake for 25 to
30 minutes until the cigars are golden.

Roast Pepper Peach Salad

Serves 4.

This is a dish from traditional Turkish cuisine, which
frequently combines fruit with meat or vegetables.
With local
peppers and peaches both now on-stream, it’s a perfect, cooling
dish for late summer.

2 sweet green peppers
2 sweet red peppers
3 ripe peaches
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons (25 mL) olive oil
2 teaspoons (10 mL) good Balsamic vinegar
Juice of 1/2 small lemon
1 1/2 teaspoons (7 mL) granulated sugar
Generous pinch mild paprika
Generous pinch hot cayenne pepper
2 tablespoons (25 mL) chopped fresh mint
1 teaspoon (5 mL) chopped fresh dill

Char the peppers all over on a stove burner or barbecue.
Seal
them in a paper bag for 20 minutes, then slip off the skins, drain
the peppers, remove the seeds, and cut the flesh into strips.

You can skin the peaches, if desired, or leave them as is.
Remove the pits and slice the peaches.
Add them to the peppers,
then dress with the remaining ingredients.

Toss gently, then cover and refrigerate for an hour to let the
flavors combine.
Let the salad warm for 15 minutes at room
temperature, and serve.

Bulgur Pilaf with Tomatoes (Burghul bi Banadoura)

1 large onion, chopped
5 tablespoons vegetable or extra-virgin olive oil
3 cups coarse-ground bulgur, washed in cold
water and drained
1 pound tomatoes, peeled and chopped
2 teaspoons tomato paste
2 teaspoons granulated sugar
Salt and pepper to taste
1 teaspoon allspice
1 1/2 cups water

Fry onion in 2 tablespoons of oil until golden.
Add bulgur and
stir well.

Add tomatoes, tomato paste, sugar, salt, pepper, allspice and
water.
Stir and cook, covered, over very low heat for 15 minutes,
adding a little water if too dry, or letting it evaporate uncovered
if too wet.
Leave to rest, covered, for 10 minutes, or until grain
is plump and tender, then stir in remaining oil.

Makes 6 to 8 servings.

Variation: Fry 2 medium eggplants, cut into 1-inch cubes, in
shallow oil until lightly browned all over and soft inside.
Drain
on paper towels and fold gently into the bulgur.

Moroccan Tomato Soup

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 teaspoon sea salt
3 tablespoons honey
1/2 teaspoons ground cinnamon
2 pounds tomatoes, peeled, seeded, and pureed or
1 (28 ounce) can pureed tomatoes
2 tablespoons tomato paste
5 cups water
1/4 cup minced fresh dill or 2 teaspoons dill weed
2 tablespoons balsamic vinegar
Fromage blanc or low-fat yogurt

Heat the olive oil in a large soup pot and sauté
the onion and salt over medium heat until the onion is translucent,
about 5 minutes.

Add the honey and cinnamon.
Sauté, stirring, until
the onion is glazed, about 4 minutes.

Add the pureed tomatoes, tomato paste, water and 3 tablespoons
of the dill.
Stir well to blend.
Bring to a rapid boil and cook,
uncovered, until the contents are reduced by half, about 30
minutes, stirring occasionally.

Remove the soup from heat and add the balsamic vinegar.
Puree
the mixture in a blender or food processor (you may have to do this
in batches).
Return the soup to the kettle and reheat gently.
Ladle
the soup into individual soup bowls and top with the Fromage Blanc
or yogurt.

Serves 4.

Muhammara (Hot Pepper Dip)

Source: Cooking the Middle Eastern Way by Christine
Osborne

3 medium onions, finely chopped
1/2 cup plus 1 tablespoon olive oil
3/4 cup crushed walnuts
3/4 cup breadcrumbs blended with cold water to a
purée
2 tablespoons paprika (or 1 teaspoon chili powder for a very
hot
muhammar) or 1 small can hot pepper
purée
Pinch of ground cumin
Salt
1 tablespoon pine nuts sautéed in a little oil

Using a deep skillet, sauté the onions gently in
the oil until soft and golden.
Add the walnuts, the breadcrumb
purée, the pepper (chili or purée), the
cumin and salt to taste.
Continue to sauté gently on a
low heat until the ingredients are well blended – about 12 minutes.
Remove from the heat, place in a bowl and garnish with pine
nuts.

Muhammara is eaten as a dip with bread.
It can also be used as a
spicy dip with kebabs, grilled meats and fish.
The Lebanese also
eat it as a spread on toast.

Serves about 6.

Qady Qooda (Meatballs in Batter)

Source: Saudi Arabia Magazine (an official publication of
the Information Office of the Royal Embassy of Saudi Arabia),
Winter 1997

3/4 pound ground meat
2 eggs
1 teaspoon crushed garlic
1 tablespoon baking powder
4 tablespoon rice
1 teaspoon yeast
1 teaspoon ground black pepper
Salt
1 cup flour
Oil (for frying)

Mix the meat, garlic, rice, black pepper and salt in a bowl.
Shape into balls half the size of an egg; put in a pan with a
little water and cook over medium heat until ready.

Mix the flour with the baking powder, yeast, eggs and a little
water to form a dough-like batter.
Set aside to rise for at least
two hours.
(Alternative: use pancake mix to make the batter.)

Coat the balls in batter; fry in very hot oil and serve hot.

Serves 3 to 4.

Chicken Shawerma

Marinade
2 1/2 pounds boneless chicken breasts and
legs (do not remove the skin)
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground green cardamoms
3/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/2 teaspoon crushed hot chile peppers
Salt, to taste
About 3 tablespoons fresh lemon juice
1 teaspoon sumac*, to be sprinkled on after cooking

* Ground powder from the cashew family, used as a seasoning

Wash the chicken pieces.
Put them into a bowl.
Mix all the
spices with lemon juice.
Pour Marinade over chicken and rub well.
Marinate for 5 to 6 hours.

Preheat oven to 450 degrees F.
Grease a baking dish with oil,
put chicken pieces in skin side down, and bake for about 20
minutes.

Turn chicken pieces over and bake for another 20 minutes.

Remove chicken from oven and remove the skin.
With a sharp
knife, shred the chicken and put it back into the baking dish.
Sprinkle the sumac over and mix well.

Other Ingredients
Fresh pita bread
Garlic Spread
Dill pickle
French fries

Garlic Spread
2 whole garlic bulbs
1 teaspoon salt
About 1 cup corn oil
3 tablespoons lemon juice

Peel the garlic and put it into food processor.
Add salt.
Process until nicely mashed.
Add oil in a thin stream.
Keep on
processing until oil is mixed with garlic.
Add lemon juice.
Mix and
transfer it to a bowl.
(Can be prepared ahead of time).

Assembly
Take one pita bread, put a thin layer of garlic spread inside.
Stuff with shredded chicken, a few slices of pickle and French
fries.
Roll it, wrap in paper.
Serve.

Yogurt

This recipe comes from the Middle East, where plain yogurt is a
common ingredient in everyday cooking.
This is a handy substitute
for sour cream, heavy cream and cream cheese.

Makes about 9 cups.

2 quarts whole milk
1 cup plain yogurt
1 cup half-and-half

Bring milk to a boil in a very clean pot (dirty or greasy
utensils won’t produce the desired results).
Remove from heat and
pour into a glass jar or pottery container; let stand until
cool.

Dilute yogurt in 1 cup cool milk and the half and half.
Gradually add this mixture to the remaining milk, stirring slowly
and gently.
Place container in a protected spot (it must not be
moved or touched).
Cover with a lid.
Cover container with a large
towel or blanket and allow it to sit at least overnight.

To obtain a thick yogurt, place 3 or 4 layers of paper towels
over the top for a few hours to absorb the excess liquid.
Store
yogurt in the refrigerator.

Per half cup: Per serving: 92 cal, 5.6 g fat, 21 mg
cholesterol, 6.3 g carbohydrates, 0 g fiber, 4.4 g protein, 65 mg
sodium

Zalaabeh (Fritters)

Syrup
2 1/2 cups granulated sugar
1 cup water
1 tablespoon lemon juice
4 tablespoons butter
4 tablespoons orange blossom water
1 leaf rose-lemon scented geranium (if available)

Measure sugar into saucepan, add water and bring to a hard boil.
Add lemon juice and cook for 2 minutes.
Add butter and orange
blossom water and scented geranium leaf and remove from heat.
Set
aside to cool.

Dough
2 teaspoons yeast
2 tablespoons granulated sugar
3 cups lukewarm water
4 1/2 cups cake flour
5 tablespoons cornstarch
1/2 teaspoon salt
Vegetable oil (for deep frying

In a small bowl, stir together yeast, sugar and water and leave
for 10 minutes for yeast to proof and foam.

Measure flour into a very large bowl and mix in cornstarch and
salt.
Add the yeast mixture to the flour mixture and stir until
well combined.
Cover and leave in a warm draft-free place for 30
minutes to form bubbles.
Stir well again.

Pour enough vegetable oil for deep frying into a pot and place
over medium high heat.
Place a cup of water close by.
To test the
temperature of the oil, dip a teaspoon in the water, scoop out a
spoonful of dough and carefully drop the dough into the hot oil.
If
the fritter browns too quickly, that means the oil is too hot;
lower the heat.
Keep dropping spoonsful of the dough into the oil
until you have a full layer of fritters cooking.
Turn them over
once or twice until golden.
Scoop out the fritters with a slotted
spoon and lay them on paper towels (only for 10 seconds), and
immediately drop them into the syrup.
Turn fritters over until well
coated, then scoop out and place in the serving bowl.
Repeat until
dough is used up.

Eat warm or at room temperature.
These will keep unrefrigerated
loosely covered for a day or two.
Makes about 50 small
fritters.

Serving variation
Drizzle the best quality melted chocolate over a mound of Zalaabeh
in a platter.

Almond Pancakes (Lahooh Bel Loaz)

Source: Saudi Arabia Magazine (an official publication of
the Information Office of the Royal Embassy of Saudi Arabia),
Winter 1997

1/2 teaspoon yeast
2 tablespoons water
1/2 teaspoon granulated sugar
4 cups flour
1 cup milk
2 eggs
1 cup confectioners’ sugar
3 tablespoons corn oil
1 tablespoon ground cardamom
1 teaspoon baking powder
2 cups almonds, roasted and ground

Dissolve one package of dry yeast in the 1/8 cup of water that
is slightly cool to the touch, about 85 degrees F.
Add 1/2 teaspoon
of sugar to feed the yeast.
Stir to dissolve yeast and sugar.
It
will take about 10 minutes until the yeast begins to bubble or
foam.
If it does not foam it is not alive and should not be
used.

Put the flour in a bowl; add the milk, eggs, baking powder and
yeast mixture; mix together to form a batter; set aside to
rise.

Grease a frying pan with a little oil; pour into the pan half a
ladle of batter.
Spread the batter quickly into a thin pancake and
fry over medium heat until the top bubbles, then turn over and
brown the other side.
Repeat using all batter.
Mix the sugar,
cardamom and almonds together.
Stuff each pancake with the mixture;
roll into finger shapes, and arrange on a serving dish; sprinkle
with some ground almonds.

Serves 10 to 12.

Atter (Syrup)

This is the standard holy syrup that Arabs pour over most things
sweet.
This syrup is used for a number of Middle Eastern pastries
and treats.
It will keep for a very long time stored covered in the
refrigerator.

3 cups granulated sugar
1 1/2 cups water
1 tablespoon lemon juice
1 teaspoon rose water or orange blossom water

Dissolve sugar in water.
Add lemon juice, bring to a boil.
Stir
occasionally until syrup slightly thickens (about 10 minutes).
Add
rose water towards end of cooking time.
Let stand to cool.

Yields 3 cups.

Black Rice Pudding

Black rice turns its cooking liquid purple, and this rich,
creamy pudding will become a luscious lavender.

1 cup raw black rice
2 1/4 cups water
1 1/2 cups half-and-half
3/4 cup canned cream of coconut
1/2 teaspoon rose water or vanilla extract
1/4 teaspoon salt
1 cup whipping cream
1/2 cup chopped pistachio nuts

Place rice and water in a saucepan and bring to a boil.
Reduce
heat and simmer, covered, 55 minutes.

Stir in the half-and-half and cream of coconut.
Slowly simmer 1
hour, stirring occasionally.

Stir in rose water or vanilla extract and salt.
Chill
completely.

Serve topped with whipped cream and pistachio nuts as
garnish.

Yields 12 servings.

Bongatsa (Custard Filled Pastry)

Pastry
2 cups (4 sticks) unsalted, clarified butter
1 (16 ounce) package phyllo dough

Custard
9 cups milk
2 1/4 cups granulated sugar
1 1/2 cups (3 sticks) butter
1 1/2 tablespoons vanilla extract
3/4 cup Cream of Wheat
3/4 cup Cream of Rice
9 eggs

Topping
1/3 cup honey
Confectioners’ sugar
Cinnamon

Butter an 11 x 8-inch pan.

For custard, in saucepan over low heat, bring milk, sugar, the 1
1/2 cups butter and vanilla extract to near boil.
Stir constantly,
gradually adding cream of wheat and cream of rice.
Stir until
thick.
Empty into bowl to cool.

Place layer of phyllo and brush with melted butter.
Continue
until half of sheets are used.
Wrap remaining phyllo in plastic to
keep from drying.

Beat eggs; add to cooled custard mixture.
Pour into pan.
Lay
leftover sheets in same manner.
Cut into 6 equal strips, then
sprinkle with water.
Bake at 325 degrees F for 45 minutes.

When cool, cut into diamond shapes and drizzle honey or syrup
sparingly over top.
Sprinkle with confectioners’ sugar and
cinnamon.

Custard with Cardamom Rose Water

A traditional custard in The United Arab Emirates – a holiday
favorite.

4 cups whole milk
3/4 cup granulated sugar
3 tablespoons custard powder (commercial)
2 tablespoons rose water
1 1/4 teaspoons ground cardamom
Ground pistachios (optional)

Put milk, sugar and cardamom into a saucepan and bring to the
boil, stirring occasionally.
Reduce heat.

Mix the custard powder with a little water to make a smooth thin
paste.
Gradually stir it into the milk mixture, whisking
constantly.
Continue stirring until the custard is smooth.
Remove
from heat and add rose water.
Return to the stove and place over a
very low heat a few minutes.
Pour into custard dishes, and garnish
with pistachios.
Chill.

Makes 4 to 6 servings.

Fatayer Bisabanikh (Spinach Pastry) Sambosic

Source: One Thousand and One Delights by Nahda Salah

Dough
3 cups flour
1/3 cup olive oil or vegetable oil
1 cup water
Dash of salt

Filling
2 1/2 pounds chopped spinach
3 chopped onions
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon each sumac, salt and pepper

Sift flour then mix with oil.
Add remaining dough ingredients
and mix well.
Knead till dough is smooth.

Roll dough very thin and cut into 3-inch circles.

Mix the filling ingredients.
Take tablespoon of filling mixture
and put on each circle.
Take each circle and close into the shape
of three lines.
Secure ends.

Dip each piece in vegetable oil and put in pan.

Bake in 350 degrees F oven for 45 minutes until brown.

Serve as an appetizer either cold or warm.

Falafel (Deep Fried Fava Beans or Chickpeas)

2 cups dried fava beans or chick peas
1 medium onion, chopped finely
2 cloves garlic, crushed
1 teaspoon baking soda
1 teaspoon coriander
1/2 teaspoon cumin
1 egg, beaten
1/2 cup parsley, finely chopped
1/4 teaspoon, cayenne pepper
Salt
Pepper
Flour
Oil

Soak the beans or chickpeas in water overnight.
Drain.
(If you
use fava beans that are not skinless, remove the skins.) Mash the
beans or peas into a fine paste in a blender.
Add the onion,
parsley, egg, garlic, coriander, cumin, cayenne, baking soda, salt
and pepper.
Mix well in the blender.
Let the mixture stand for 1/2
hour in the refrigerator.

Shape into small (1-inch) balls.
Dust with flour.

Heat oil in a deep pan or use a deep fryer.
Cook a few balls at
a time, turning them until they are crisp and golden brown
(approximately 5 minutes).
Drain on paper towels.

Serve while hot with Tahini or wrapped inside pita bread with
sauce and lettuce.

Yields 30 to 35 balls.

Ginger Coffee (Qishr — Yemeni version)

1 cup cold water
6 teaspoons powdered coffee, not instant
6 teaspoons granulated sugar
2 teaspoons ground ginger

Place water in a long handled Arabic coffee pot (a small
saucepan may be used).
Add remaining ingredients.
Over medium heat
bring this mixture to a boil.
Remove from heat until the bubbles
disappear.
Return to boiling.
Repeat this process 3 times.
Pour
into demitasse cups.

Serve.

Iraqi Pomegranate Soup (Shorbat Rumman)

8 cups water
1 pound lamb shanks or other lesser cuts
of lamb and bone
1/2 cup yellow split peas
1 cup chopped onion
3 beets with green tops
1/2 cup rice
1 bunch of scallions, sliced
2 tablespoons granulated sugar
3 tablespoons lime juice
1/2 cup parsley
2 tablespoons pomegranate concentrate or
1 cup pomegranate juice*
1/4 cup cilantro, finely chopped
2 cups spinach, chopped fine

* Pomegranate concentrate is called “molasses” or “paste.” Make
pomegranate juice by rolling an uncut fresh pomegranate hard
underfoot on the floor, then making an incision and “squeezing” it
over a juicer.

Bring the water to a boil in a large pot, then stir in the lamb,
split peas and onion.
Skim where necessary, then reduce heat,
cover, and simmer for an hour.

Meanwhile, wash the beet tops and spinach, slice finely and
chop, wrap in paper towels, and crisp until needed.
Also peel the
beets and chop into a small dice.
Also prepare the
mint/cinnamon/pepper garnish in a separate bowl.

When the lamb broth is ready, add the beets and rice and cook
another 30 minutes.

Remove the lamb from the pot.
Cut away the bones and fat, shred
the meat, and return to the pot.
Add the scallions, sugar, 2
tablespoons of the lime juice, parsley, and either the pomegranate
concentrate or the pomegranate juice.
Simmer for 10 minutes.

When ready to serve, bring the soup to a boil and stir in the
beet greens and spinach.
Let wilt, while stirring for a minute or
two, then stir in cilantro, more lime juice, as needed, and
seasonings.

Ladle into bowls and sprinkle with the Garnish.

Garnish
1 tablespoon dried mint, crumbled
1/4 teaspoon cinnamon
1/4 teaspoon black pepper

Mix together.

Kosheree (Egyptian Lentils)

1 cup lentils
2 fresh chile peppers
1 1/2 cups regular rice
1 1/2 cups tomato sauce
1 cup elbow macaroni
2 tablespoons vinegar
3 tablespoons oil
1 large onion

Place lentils in a saucepan and cover with water by 1 inch.
Turn
heat to high, bring to a boil, then simmer, covered, for 35 minutes
or until tender.
Drain and transfer to a large bowl.
Set aside.

Bring 3 cups of water to a boil, add rice; turn down to simmer
for 20 minutes.
Fluff up rice with a fork and add to lentils.

Boil 2 quarts of water; add elbow macaroni and cook until
tender.
Add to lentils.

In a small skillet add 1 tablespoon of oil and
sauté finely chopped peppers for 2 minutes.
Add the
tomato sauce, 1/2 cup of water and the vinegar.
Bring to a boil and
simmer for 5 minutes.

In another skillet heat 2 tablespoons oil.
Add onions and
sauté until brown around the edges.
Garnish lentil
mixture with the onions and pour the tomato sauce over all.

Serve immediately.

Lebanese Rice Pudding

1/2 cup long grain rice, washed
4 cups homogenized milk
1 1/2 cups water
3/4 cup granulated sugar
2 teaspoons vanilla extract or magaham (orange water)

Combine rice, milk and water in saucepan and cook over medium
heat, stirring almost constantly until it boils.
Lower fire and let
boil gently until it thickens, stirring every few minutes.
Add
sugar and cook until dry.
Remove from fire.
Add flavoring and
stir.

Pour into dessert bowls and serve either warm or cold.

Cold Yogurt-Cucumber Soup

2 medium cucumbers
1 1/2 cups plain yogurt
1/2 teaspoon salt
1/4 teaspoon dried mint flakes
1/8 teaspoon white pepper

Cut 7 thin slices from 1 cucumber; reserve.
Cut all remaining
cucumber into 3/4-inch chunks.
Place half the cucumber chunks and
1/4 cup of the yogurt in blender container.
Cover and blend on high
speed until smooth.
Add remaining cucumber chunks, salt, mint and
white pepper.
Cover and blend until smooth.
Add remaining yogurt;
cover and blend on low speed until smooth.
Cover and refrigerate at
least 1 hour.

Garnish with reserved cucumber slices.

Mojadara

1 cup brown lentils, washed
4 tablespoons olive oil
1 cup long-grain rice, washed
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground turmeric
1 1/2 cups warm water
4 large onions, sliced
Vegetable oil (for deep-frying)
Plain yogurt

In large saucepan with water, bring lentils to boil.
Remove pan
from heat and let lentils sit 10 minutes, covered.
Transfer to
colander; rinse under running water and drain thoroughly.

In heavy pan, heat oil.
Sauté rice and lentils over
medium heat for 2 minutes, until grains are well coated.
Add salt,
pepper, cumin, turmeric and warm water.
Bring to boil over high
heat, stirring occasionally.

Reduce heat, cover pan tightly, and leave on low heat for 10
minutes.

Deep-fry sliced onion in 2 batches in hot oil until caramelized,
stirring occasionally and watching carefully so onions don’t burn;
this will take about half an hour.

Serve fried onions as garnish over rice.

Serve with yogurt on the side.

Makes 4 to 6 servings.

Moroccan Carrot Dip

1 1/4 pounds carrots
Pinch of cayenne pepper
1 to 2 teaspoons cumin
1 teaspoon paprika
3 tablespoons red wine vinegar
4 tablespoons olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon ground ginger
Salt and pepper, to taste
Green or black olives

Peel carrots and boil in salted water until very soft.
Drain and
mash or purée in blender.
Combine with carrots the
remaining ingredients except for olives.
Refrigerate until
chilled.

Prior to serving, garnish with sliced olives.

Can be served with various breads, raw vegetables or tortilla
chips.

Moroccan Lemon Chicken

1 small chicken or pieces of breast or thigh
1 tablespoon vegetable oil
1 small onion, grated or finely chopped
1/4 teaspoon saffron
1/4 teaspoon ground ginger or 1 tablespoon fresh ginger
1/4 teaspoon cinnamon
Salt and pepper
Handful coriander leaves, finely chopped
Handful parsley leaves, finely chopped
Peel from 1 preserved lemon, chopped

Sauté and sear chicken in oil and then add all
other ingredients except the lemons.
Half cover with water and
simmer gently until chicken is very tender and liquid much reduced
— about 1 to 1 1/2 hours.
Throw lemon peel into
sauce, cook for a few more minutes and serve.

Lemons Preserved in Salt
4 ounces salt for each 2 pounds unwaxed lemons

Cut lemons in quarters, douse in salt and pack into a jar.
Add
squeezed juice of several extra lemons.
Press down and weight with
a stone so lemons are all below level of the juice that the salted
lemons gradually exude.
Leave to soften for 3 weeks to a month.
When you want to use them, cut away and discard the pulp, using
just the peel.