Air Fryer Baba Ganoush

Yield:

• 1 pint

Time:

• 90 minutes

Difficulty:

• Medium

Ingredients

• 2 medium eggplants [about 2 lbs.]
• 4 large cloves garlic, unpeeled
• 2-3 T lemon juice
• 3 T tahini
• 1/4 t salt or to taste
• Liquid smoke [optional]

Instructions

1. Preheat air fryer.  Prick and oil eggplant and roast at 425°F for 12-15 minutes.
   
2. Remove from basket, slice in half lengthwise, return to basket and add garlic cloves.  Roast for another 10 minutes.
3. Remove garlic cloves. Change setting to broil and cook for another 6-8 minutes.
4. Put eggplant in large colander in sink and let cool. When ready to handle, remove charred skin,  scraping off all the browned flesh adhering to it. Cut eggplant with sharp knife, and mash with fork, letting juices run through holes.
5. Transfer to bowl, squeeze out roasted garlic, and mash into mix.  
6. Stir in lemon juice, salt, and tahini,  and check seasonings.  Add 1-2 drops of liquid smoke, and/or additional salt or lemon.  Add dash of cumin and dash of paprika if desired, and serve.

Notes:

• For best smoky taste, check periodically in last 8 minutes to make sure eggplant flesh is well browned, but not blackened.   Also make sure to scrape all the browned flesh off the charred skin  before mashing.

Nutritional information: 

Variations:

Source: 

Macerated Lemonade

Yield:

• 1.5 quarts

Time:

• 3 hours

Difficulty:

• Easy

Ingredients

• 12 medium lemons
• 2 cups sugar
• 24 oz cold water

Instructions

1. Juice lemons and refirgerate juice
2.  Cut rinds into 1-inch pieces and toss with sugar.  Cover and let stand for at least 3 hours, stirring once every 45 minutes.
3. Add water and 8 oz of juice.  Stir well and strain.
4. Concentrated lemonade can be refrigerated for up to 1 week. When ready, pour over ice and adjust to taste with additional water, sugar, or juice.

Notes:

•  

Nutritional information: 

Variations:

Source: https://www.seriouseats.com/best-fresh-lemonade-recipe

Moroccan Bread (Khobz)

Yield:

•  Two 8" loaves.

Time:

• Prep Time 15 minutess
• Cook Time 20 minutess
• Rising Time: 1 hr 15 minutes 
• Total Time: 1 hr 50 minutes 

Difficulty:

• Easy

Ingredients

• 4 cups flour - 2.5 bread flour, 0.5 whole wheat, 1 semolina 
• 2 tsp salt
• 2 tsp sugar
• 1 tbsp yeast
• 2 tbsp oil 
• 1 1/4 cups warm water 
• Semolina or cornmeal for dusting
• Sesame seeds 

Instructions

1. Prepare a large baking sheet by lining it with parchment paper OR lightly oiling it OR dusting it with semolina or cornmeal. Set aside.
2. Combine the flour, salt and sugar in a large bowl. Make a well in the center and add the yeast.
3. Add some of the water to the yeast in the well and lightly stir with your fingers to dissolve the yeast (see Recipe Notes below). Add the rest of the water and oil to bowl and stir to combine all ingredients. 
4. Knead the dough (in the bowl if it's large enough or on a floured work surface) for 5 to 10 minutes until smooth and elastic. While kneading, work in a little flour or water as needed to ensure the dough is soft and pliable but not sticky.
5. Divide the dough into two smooth mounds and place well apart on the prepared pan. Cover with a towel and leave to rest for 10 to 15 minutes.
6. After resting, pat the mounds of dough into flat, round loaves about 1/4" thick. Cover again with a towel and leave to rise for about an hour (longer in a cold room), until the dough springs back when pressed lightly.
7. Preheat your oven to 435°F (225°C). When the oven is hot, lightly score the top of the bread with sharp knife or poke in several places with a fork. 
8. Bake the khobz in the preheated oven, rotating the pan if necessary, for about 20 minutes or golden brown. The loaves should sound hollow when tapped.
9. Transfer the khobz to a rack or towel-lined basket to cool.  

Notes:

•  The seeds can be pressed into the top of the dough when shaping the loaves (first brush the dough with water to help the seeds adhere) or added just prior to baking (gently brush the risen dough with an egg wash and sprinkle with the sesame).
•  435°F might be a bit hot.  Watch to ensure bread does not overbake.

Nutritional information: 

Variations:

Source: https://tasteofmaroc.com/moroccan-bread-khobz-recipe/