Tamarind Candy Apples

Tamarind Candy Apples

This is far from a Middle Eastern recipe but I thought I had to share it. This is a great twist to the usual candy or Carmel apple. The Tamarind Candy Apple was originally created in Mexico and has fast become a favorite of all. The Tamarind candy apple has just the right blend of sweet, sour, and spicy. Once you learn how to make this tamarind candy apple you will never go back to those traditional Carmel candy apples.

Ingredients:
1 1/2 cups tamarind paste -found at Mexican or Asian markets
1 1/2 cups light brown sugar
3 cups hot water
3 teaspoons of powdered chili seasoning -found at Mexican markets
1/4 of teaspoon salt
6 Granny Smith Apples
Lets get Started:

First you will need to mix the tamarind with the water in a large bowl. Leave this in the bowl for about an hour until the tamarind has broken apart. Next you will need to strain the tamarind and be sure to let out all the water.
Next you will need a sauce pan and boil the tamarind. Mix together with the sugar and stir until the mixture is all dissolved. You will then add the chili seasoning and the salt. Next cook until it becomes candy like. Next pour onto a non stick pan, you can use the Pam spray so that the mixture doesn't stick to your pan. Once the tamarind has set about an hour you can cut out about 3 inches in size. Wrap the granny smith apple with the tamarindo, just enough to coat the apple. Then roll the apple in the chili seasoning.
To store the apples I suggest you place them in Ziploc plastic bags and store in the fridge.


Enjoy.

Almond Cookies - Gorayebeh

Almond Cookies- Gorayebeh

Almond Cookies(Ghorayebah)
3 cup butter, softened
3-1/2 cups plain flour
3 cups confectioners sugar
1/2 tsp. almond extract
40 whole blanched almonds


Cream the butter and sift together the flour and sugar. Fold the mixture into the butter and stir in the almond extract. Knead gently and set to chill in the refrigerator for about 30 minutes. Make round balls of dough about 1 to 1 1/2 inches in diameter. Then flatten them into a small patty and press a whole almond into the top of each cookie. Preheat the oven to 350° F and bake the cookies on an ungreased baking sheet for 20 minutes or until they just start to become golden in color. Cool and then store in an airtight container. Makes about 40 cookies.

Feta Cheese and Spinach Pastries

Feta Cheese and Spinach Pastries

This is one of my favorite middle eastern appetizers. These Feta cheese and spinach pastries are so simple to make, your friends and family will think you spent hours in the kitchen preparing them. I remember my mother making these when she had her girl friends over for snacks and tea. The ladies loved these because they were a light snack perfect with a cup of tea. I am dedicating this recipe to my good friend Leticia.

Directions:

1/2 pound Greek Feta

10 oz package frozen spinach

1 package of puff pastry about 10 pastry sheets.

1/2 tspn of black pepper

1 egg yoke

1/3 cup flour for dusting

Preheat oven to 375 degrees. Thaw out the frozen spinach and then drain out the water. Squeeze the spinach to make sure you have removed all the water. In a large bowl add the Greek feta cheese, spinach, and black pepper and mix all together.

Flour a cutting board or a clean flat surface. Lightly flour the pastry and with a rolling pin, roll out each pastry square until it is about 22 by 12 inches. Now each pastry will allow you to make 4 square pastry puffs. Now that your pastry is ready to be stuffed, I like to put the feta spinach mixture in the middle of the pastry then fold over to meet the edges of the top half of the pastry. Then lightly wet the edges with a dab of water so that the pastry is closed. Use a fork to seal the edges and to make a pretty fan design. You will then get the mixed egg yoke and with a cooking brush lightly brush the top of each pastry puff with the egg yoke. The egg will give the pastry a nice golden brown shine once the pastry puffs are baked.

Place the pastry puffs on a cookie sheet and bake for about 15 minutes until they become golden brown and puffy. These pastries are best when served warm.

This recipe yields about 40 pastry puffs.

Tabbouleh - Salad

Tabbouleh - Salad

Tabbouleh salad is an all time favorite of the Middle East and has become a favorite all over the world. People have always thought tabbouleh salad is one of those dishes that you just cannot duplicate at home. Until the popularity of this salad has been ignited by the health gurus, people now are not afraid of trying to duplicated this dish at home. Even though there are lots of Tabbouleh recipes out on the Internet and in cook books, I am going to give you my families recipe to making the most delicious authentic Tabbouleh salad you will ever taste. Let's get started.

Ingredients:

4 bunches of coarse parsley
2 large tomatoes
1 bunch of green onions
1 cup Bulgar #1 found at any Middle Eastern Market http://www.jonsmarketplace.com/
3 lemons
1/2 cup extra virgin olive oil
2 tsp. salt

Directions:
 
First you will need to soak the bulgar in water. Take the 1 cup bulgar and add it to 1 cup of water. The bulgar needs to soften so soaking it for about 15 minutes should do the trick. Then wash all the parsley and pat dry. A simple and quick way to chop the parsley is by leaving the rubber band at the stems of the parsley, and just below the parsley florets, chop off and discard the parsley stems. You now can start chopping the parsley florets until finely chopped. Next chop the green onions also finely but only use the green part of the onions and discard the white part. Chop the tomatoes into very small diced pieces. Once you have chopped the parsley, onion, and tomatoes you will add them into a large bowl. By now, the bulgar should have expanded and become soft. Discard any water from the bulgar and add the bulgar to the tabbouleh mix. Add the juice of the 3 lemons, olive oil, and salt. Cover the tabbouleh salad and put in the fridge for about 15 minutes until the salad chills.


Recipe serves 4 to 6.

Muhammara-Hot Pepper Dip

Muhammara - Hot Pepper Dip



This dish is one of my favorite. Muhammara which means roasted in Arabic, is made of roasted peppers and walnuts and pomegranate juice. It has a nutty, sweet, tangy taste with a kick of spicyness to it. Muhammara has the appearance of a thick paste and is served with pita bread as an appitizer or as a side dish to your main course. This dish is so delicious and very simple to make and a true favorite for those who are vegitarian or watching their carbs. I am dedicating this post to my friend Ilene who asked me for the recipe.

Muhammara / Mouhamara - Spicy Red Pepper Dip with Walnuts

Muhammara / Mouhamara - Spicy Red Pepper Dip with Walnuts


This is a delicious dip that will hit your pallet in an amazing way. You will taste the favors of spicy, tangy and sweetness with each bit of Muhammara you take. Muhammara which is also spelled as Mouhamara, in Arabic means "Roasted". This is a wonderful side dish to accompany your main course, or can be a dip served with pita bread. This dish is also a favorite amongst vegetarians and for those watching their carbs. Let's get started.

Ingredients:

7 oz. can or jar of roasted red peppers
3/4 cup bread crumbs
1/3 cup walnuts
3 cloves garlic
2 tbs. lemon juice
1/2 cup extra virgin olive oil
1 tbs. pomegranate paste or juice
1 tsp. ground cumin
1 tsp. salt
3 tsp. toasted pine nuts - optional


Directions:

You will need a food processor for this recipe. In the food processor you will blend the drained roasted peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate paste, ground cumin, and salt. Blend all these ingredients together for about 1 minute or so and then slowly add the extra virgin olive oil. Once your mixture looks well blended transfer the Muhammara to a nice flat dish and garnish with the optional toasted pine nuts.
Serve with pita bread as an appetizer. Wonderful as a main vegetarian dish or even as a side dish to your main course.


This recipe serves 4.

Baba Ghanoush - Eggplant Dip

Baba Ghanoush - Eggplant Dip

Ingredients:
1 medium to large Eggplant
4 tbs. tahini sauce
2 cloves garlic -mashed
1 lemon - juiced
1 tsp. salt

3 tbs. olive oil to garnish

Directions:

preheat oven to 325 degrees. First, with a fork, poke one side of the eggplant. place the poked side up on a foil lined pan and place in the oven. Cook for about 30 minutes or until the eggplant has become a dark black color. To check if the eggplant is done first look at it and if it has collapsed then poke the eggplant with a fork and if the fork goes through the eggplant easily then it is done. Remove the eggplant from the oven and put under gentle running cold water. Once the eggplant has cooled, peel off all the skin and discard the skin. Then place the eggplant on your cutting board and chop finely. In a food processor add the eggplant, tahini sauce, lemon juice, garlic and salt. Blend just until the ingredients are blended together. There you go...Baba Ghanoush ready to serve.

Add the Baba Ghanoush to your favorite flat dish and garnish with the olive oil. Serve the Baba Ghanoush with a few loaves of pita bread. This is also a great low carb recipe by using celery instead of pita bread to scoop and eat the Baba Ghanoush. Enjoy!

This recipe serves 4.

Hummus - chick pea dip

Hummus - Chick Pea Dip

This recipe is easy to make and very delicious. Why buy a store bought hummus when you can make your own authentic Hummus at home within minutes.

INGREDIENTS:

1 can 15 oz. garbanzo beans
4 tbs. tahini sauce - found in the Middle Eastern isle at your local grocery store.
1 garlic clove, mashed
1 tsp. salt
1 lemon
1 tbsp. olive oil garnish
1 tsp. paprika

DIRECTIONS:

First you will need to drain the garbanzo beans and rinse off the liquid from the can and set aside.  I recommend mixing the tahini sauce with the lemon juice and salt first in a bowl just until the mixture becomes at a whipped consistency.  Add the mashed garlic to the tahini sauce mixture. Using the blender or food processor, add all the garbanzo beans and blend on high for about a minute.  Add the tahini sauce mixture to the blender and blend for another 2 or 3 minutes until the ingredients become creamy. If you find the mixture is too thick add 1 or 2 tsp. of water to the mix. Mix until the hummus is not clumpy but rather has a creamy consistency.  Pour the hummus into a contain, cover and store in the fridge for about an hour so that the hummus settles.  Once you are ready to eat, garnish with the olive oil and paprika. You can serve with pita bread, pita chips, celery or carrots. Hummus always tastes better the next day after being in the fridge.

This recipe serves 4.