Lentil Soup (Shorabat Addas)

A Classic Middle Eastern Soup

 

INGREDIENTS:
1 1/2 cups Red Lentils (rinsed and drained)
10 cups chicken stock (or ten cups water for vegan/vegetarian recipe)
1 cup or 1/2 a medium chopped white onion
2 cups or 2 large carrots peeled and chopped
3 tbs extra virgin olive oil
1 1/2 tsp turmeric
1 1/2 tsp ground cumin
1 1/2 tsp coriander seed
2 tsp salt
1 tsp black pepper
lemon for taste
2 or three tbs parsley for garnish (optional)



DIRECTIONS:
First you will need to wash and drain the lentils. Next in a medium to large stock pot you will add the 10 cups chicken stock or water and the drained lentils.  Cook on low heat for 30 minutes be sure to cover the pot with the lid as the steam will help cook the lentils. Stir the lentils two to three times during the 30 minute cooking time.  In a separate small pot, add the olive oil and the onions cooking on medium to low heat for about 10 minutes or just until the onions are lightly browned.  Then add the carrots to the onions and cook for another 5 minutes. Once the lentils have cooked add the onions and carrots and stir in the spices cooking for another 10 minutes on low heat or just until the carrots have become soft.

Once the lentil soup is done you can add a squeeze of lemon for taste and garnish with a little bit of parsley.
Enjoy!

Chocolate Almond Brittle

Chocolate Almond Brittle

Ingredients

1 cup of unsalted butter equivalence 2 sticks of butter.

1 cup packed brown sugar

35 soda crackers or saltine crackers

1 cup toasted and chopped almonds

2 cups milk chocolate or dark chocolate chips

Directions

1. Start by preheating the oven at 350 degrees F. 
2. You will need a 13 x 9 baking pan. Place at the bottom of the pan foil paper and spray with either butter or canola oil.
3. Place the crackers in the pan on top of the foil not to worry if you overlap the crackers.
4. In a small pan heat the butter for about 2 minutes just until it melts. Then add the brown sugar and continuously stir the mixture so not to burn. Continue for about 4 minutes until the mixture starts to boil.
5.  Sprinkle the chopped almonds over the crackers and then pour the mixture evenly on top of the chopped almonds and crackers. Be sure to completely cover the crackers.
6. Place the pan in the oven and back at 350 degrees F. for about 12 to 15 minutes. 
7. Once the almond brittle is done, place on a cooling rack and sprinkle the chocolate chips over the brittle.  With a knife lightly spread the chocolate as it melts onto the brittle.  Once it has cooled, place in the fridge for about an hour to harden. Keeps well in an airtight container.

    This recipe yields a little over 2 dozen yummy Chocolate Almond Brittle.

Pickled Turnips

Pickled Turnips Recipe

Total Time: 15 minutes this is a very easy recipe for Pickled Turnips which are a staple at most every Middle Eastern dinner table.  They are eaten with Falafel and Shawarma Sandwiches. Pickled Turnips are also eaten as a condiment alongside of many meals.  

Ingredients

•  6 large sized Turnips  
• 3 medium sized Beets  
• 4 cups distilled white vinegar
• 4 cups tap water
• 9 tsp salt
• 6 cloves garlic sliced thin

Directions

Wash the Turnips and the Beets then slice and cut like you would with French fries (see my pictures posted). Mix the salt, distilled white vinegar and water in a glass bowl. You can use any kind of jar to pickle the turnips but if you want to store them for a long period like several months I would suggest you sterilize the jar lids before sealing the jars. Fill about a quarter of the jar first with Beets then fill the remainder of the jar with the sliced Turnips and then followed by two sliced garlic cloves to the top of the Turnips. Finally add the liquid mixture.  Repeat this until all the jars are filled. Seal the jars with the lids and give the jars a shake until you see the liquid become pink.  The Pickled Turnips will become a dark red color and ready to eat and enjoy within 1 to 2 weeks.  The Pickled Turnips will stay fresh and crunchy best if stored in the fridge and last for up to 2 months. 

Rice Pilaf with Vermicelli

Recipe:

This middle eastern rice recipe is a staple and a traditional dish. This rice dish is served with most stew recipes.

Prep Time: 5 minutes Cook Time: 30 minutes  Makes 4 to 6 servings

INGREDIENTS:

• 1 1/2 cups good quality long grain rice
• 1/2 cup small pieces of vermicelli
• 1/4 cup butter or margarine or vegetable oil
• 2 1/4 cups water
• 1 teaspoon salt or to taste

DIRECTIONS:

1. Wash and drain the rice and set aside.
2. Brown vermicelli in butter in medium size pot until golden brown. Be careful not to burn the vermicelli.
3. Add washed rice, water and salt. Using a spoon mix well to incorporate the vermicelli, rice and salt together.
4. Once the rice comes to a boil you will reduce the heat and simmer covered on low for about 18 to 20 minutes or just until the rice has absorbed the water and the rice looks fluffy. Do not open the lid on the pot during cooking until the rice has completely cooked. 
5. Once you are ready to serve, gently stir or fluff the rice with a fork. Its best to serve this rice as a side dish along with any vegetarian stew or meat dishes.

Enjoy!

Harrisa

Harrisa / Harrisah / Harressa

This wonderful Middle Eastern Dessert is loved in many Arab countries.   There are many ways in making this dessert as different regions of the Middle East have their own twist on the recipe. This cake does not contain eggs. This can be a vegan dessert by substituting a few ingredients like butter for canola oil and yogurt for coconut milk. I like to serve the Harrisa Cake with either a cup of Arabic Coffee or a nice hot glass of Mint Tea.  
Cake:

4 cups semolina you can find at a local middle eastern market
1 cup unsweetened, coconut flakes
1 cup sugar
2 stick or 16 tbs melted butter 

1 1/2 cup plain yogurt  regular or low fat
4 tsp baking powder
1/2 tsp salt 
2 tsp Tahini sauce 
35-40 blanched almonds to garnish

Simple Syrup:
2 cup sugar
1 cup water
1 tsp rose water and 1 tsp orange blossom
½ of a lemon juice
Preparation: 

Blanch the Almonds: Boil two cups of water and pour the hot water onto the almonds which are in a bowl.  The almonds should soak for about 15 minutes in the hot water. now the almond skin is ready to be removed.  Just pinch off the skin from the almond and set aside.    
   
Simple Syrup: The syrup has to be at room temperature and the cake should be warm when you pour the syrup over the cake, so you have to prepare the syrup before baking the cake. To make the syrup, boil the sugar, water and lemon juice at medium heat . Stir until the sugar has completely dissolved about 3 to 4 minutes. Then add the rosewater and orange blossom boil until the syrup thickens a little (if you stir with a spoon, it will coat the back of the spoon and if you touch it, the syrup will feel a little thick and sticky). Don't let the syrup boil for a long time and thicken up too much. It will take about 10 minutes to boil the syrup. Once ready, remove from stove and allow to cool at room temperature. 

 
Harrisa Cake: In a large bowl, mix the semolina, sugar, salt and baking powder. Then add the coconut flakes, melted butter and yogurt and mix well with a spoon until combined well and it comes together. The batter will be thick when all ingredients have been combined. Lightly butter a 10 inch cake pan or baking glass dish lightly butter the sides and the bottom at the same time spread the tahini sauce at the bottom of the pan. Spoon in the cake batter and even it out with a spoon. Allow it to rest for 15-20 minutes. Then before baking cut the cake into diamond or squares. Place the blanched almonds in the middle of each diamond/square and gently press them down.

Bake the cake at 350 F in a preheated oven, on the middle rack for about 20 minutes first. Take the cake out and gently cut it into the diamonds/squares again you do not want to cut the cake when it is just out of the oven as the cake could crumble. Once the cake is done, pour 1/2 of the cooled simple syrup slowly and evenly on top of the cake. Once you see the cake soaked up the syrup you can serve. It is best to keep the cake in an airtight container in the refrigerator for up to two weeks.  I recommend warming up a slice of the cake before serving and adding a teaspoon of the simple syrup. However, it is delicious to serve cold too. Enjoy!

Pita Bread

Pita Bread is a staple in the Middle East and is eaten with just about every meal.  Now that Middle Eastern food has made its way into millions of homes through out the world, Pita Bread bread seems to be the number one favorite middle eastern carb.  Pita Bread is so simple to make and does not require much ingredients nor time.
I am going to give you my best Pita Bread recipe ever.

Ingredients:
1 package of yeast, quick rising yeast is ok too.
1 teaspoon sugar
1/2 cup warm water
3 cups all purpose flour
1 teaspoon salt
1 cup warm water
1/3 cup olive oil

Preparation:

In a small bowl add the yeast package, sugar and 1/2 cup warm water.  Mix well together and cover with a dish and let sit for 10 minutes in a warm dry place just until the mixture has foamed and looks frothy.

Next in a large bowl, combine the flour and salt.  Mix the dry ingredients and make a well in the center of the bowl. Now you are ready to slowly pour in the foamed yeast mixture into the flour mixture.  Next you will add in slowly a cup of warm water.  You should use a wooden spoon until the mixture is elastic.  Knead the dough for about 15 minutes.

Next you should have your large glass bowl nicely coated with the olive oil. Place the dough in the bowl and be sure the dough is fully covered with the olive oil. This will allow the dough to rise without sticking to the sides. 
Place plastic wrap on top of the bowl and then cover with a clean towel.  Let the dough rise for about 3 hours or until the dough has doubled its size.

Now you should preheat your oven to 500 degrees.

Next you will remove the dough from the bowl and roll out into a large ball. Next pinch off about 10 golf sized balls of dough and return back to the oiled bowl.  Cover once again and let rise for 10 minutes. 

 If you have a baking stone, by all means use it.  If not don't worry any baking pan or cookie sheet is fine. 

Roll one dough ball at a time and be sure to have flour on the board and on the rolling pin. Don't roll out the dough too much otherwise the bread will not rise during baking.  Bake each pita for about 4 minutes and just until you see the dough puff.  Then turn over to bake for another 2 minutes. Remove pita bread from oven and put in an air tight container.  Try not to open the oven too often as the steam will escape from the over when you open it and not allow the bread to puff.