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: 

Vegetarian Harira

Yield:

• 8-10 servings

Time:

• 90 minutes plus soaking time

Difficulty:

• Moderate

Ingredients

• 4 tablespoons olive oil
• 1 large onion, diced (about 2 cups)
• 3 stalks celery, diced (about 1 1/2 cups)
• 3 large carrots, peeled and diced
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 to 2 teaspoons harissa or dried red chile flakes
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• Salt to taste
• 1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
• 1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
• 1 (15-ounce/425-gram) can tomatoes, crushed or diced
• 7 cups (1 2/3 liters) chicken or vegetable stock
• 2 cups (400 grams) dried chickpeas, soaked overnight and cooked
• 1 cup (400 grams) green lentils
• 1 teaspoon freshly ground black pepper
• 2 tablespoons semolina flour 
• 1 large egg
• Juice of 1 lemon (about 1/4 cup)

Instructions:

1. Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes.
2.  Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. 
3. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
4. Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. 

Notes:

• Original recipe called for all-purpose flour, only 1 tsp harissa.  Not enough harissa!
• Vary any ingredients to your taste. 
• Serve with pita, dips, and salad

Source:  Joan Nathan, King Solomon's Table, via Epicurious.

Pita Bread

Yield:

• 6 pitas

Time:

• 20 minutes active, 2 hrs total

Difficulty:

• Easy

Ingredients

• 1 cup water (8 ounces; 240ml), 105–110°F (41–43°C)
• 1 tablespoon (15ml) extra-virgin olive oil, plus more for oiling the bowl
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon kosher salt
• 1/2 cup whole wheat flour (2 1/2 ounces; 70g)
• 2 cups all-purpose flour (10 ounces; 280g), plus more for dusting

Instructions

1. In a medium mixing bowl, combine water, oil, sugar, yeast, salt, and whole wheat flour with a wooden spoon until combined and smooth. Stir in all-purpose flour until the mixture comes together into a shaggy mass.
2. Using clean hands, knead the dough in the bowl for 10 minutes or until it becomes smooth and very elastic, adding only very small amounts of extra flour if dough is extremely sticky (see note). Alternatively, knead dough at low speed in a stand mixer fitted with the dough hook attachment until dough is very elastic and smooth, about 8 minutes.
3. Turn dough out onto a lightly floured work surface and form into a smooth ball. Lightly oil a clean mixing bowl and place dough inside, then rub oiled hands over the top of the dough. Cover bowl with a damp cloth and let rise in a warm place for 1 hour.
4. Meanwhile, place a baking steel or 12-inch cast iron skillet on the top oven rack and preheat oven to 500°F (260°C). Line a plate with a large, clean kitchen towel and set aside.
5. Punch down the dough, transfer to a lightly floured work surface, and cut into 6 even pieces. Form each dough piece into an even ball. Cover with a damp towel and let rest for 10 minutes.
6. Roll each piece of dough into about a 7-inch circle, no more than 1/4 inch thick, taking care not to tear dough and keeping the thickness even all around. Place dough disks on a lightly floured surface, cover with a damp towel, and let proof until slightly puffy, about 30 minutes.
7. Working with as many pitas as will fit on the steel at once, pick up each pita and place on the steel top side down. (If using a cast iron skillet, bake one pita at a time.) Immediately close the oven door and bake until pitas have puffed and are slightly golden around the edges, about 3 minutes. Be careful not to over-bake.
8. Place baked pitas onto towel-lined plate and wrap with the overhanging towel. Repeat with any remaining pitas.
9. For an extra-charred finish, heat a cast iron skillet on the stovetop over high heat until smoking. Working with one pita at a time, briefly heat each side until charred in a few spots, about 30 seconds. Return pita to towel and cover. Repeat with remaining pitas and serve immediately.

Notes:

• Make sure to roll out thin, and flip when adding to oven so that air bubbles distribute properly.
• Wrap baked pitas in towel to prevent drying out.

Variations:

Source: https://www.seriouseats.com/perfect-pita-bread-recipe

Baba Ganoush

Yield:

• 2 pints

Time:

• 2 hours

Difficulty:

• Medium

Ingredients

• 3 medium Italian eggplants (about 2 pounds/900g total), pricked all over with a fork
• 2 tablespoons (30ml) juice from 1 lemon, plus more as desired
• 3 medium cloves garlic, minced
• 3 tablespoons (45ml) tahini
• 1/3 cup (80ml) extra-virgin olive oil, plus more for serving
• 1/4 cup chopped fresh parsley leaves
• Kosher salt

Instructions

1. If Using a Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.
   
   
2. If Using the Broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet and prick all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on broiler strength). Eggplants should be very, very tender when cooked; if eggplant is not fully tender once skin is charred all over, switch oven to 425°F and roast until fully tender (a toothpick or skewer inserted near stem and bottom ends should not meet any resistance). Remove from oven and gather up foil, crimping it around eggplants to form a sealed package. Let eggplants rest for 15 minutes. Continue to step 3.
   
   
3. Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
   
   
4. Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl.
   
   
5. Add lemon juice and garlic to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired.
   
   
6. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.

Notes:

• The baba ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. Let it come back to room temperature before serving.
• Make sure to prick eggplants, and roast until thoroughly blackened.

Variations:

• Use mayonaisse instead of tahini.
• Try roasting the garlic before blending.

Source: https://www.seriouseats.com/the-best-baba-ganoush-recipe

Eggplant Caviar

Yield:  2.5 cups [4 servings]

Ingredients

• 1 medium eggplant
• 1 T olive oil
• Juice of ½ lemon
• Salt to taste
• ½ chopped tomato [optional]

Instructions

1. Roast eggplant for 30 minutes at high heat [450°] Let cool, peel, and mash over colander.
2. Stir in other ingredients

Notes:  Super easy, low cal.


Variations:

• Moroccan seasonings: add 1 clove crushed garlic, cumin, ¼ T harissa, 3T cilantro

Source: Claudia Roden

Hummus Masabacha

Yield:  4 cups


Time: 75 minutes plus overnight soaking 


Ingredients

• 1/2 pound dried chickpeas
•  1 tablespoon baking soda
•  7 large garlic cloves, unpeeled
•  1/2 cup extra-virgin olive oil
•  1/4 teaspoon ground cumin, plus more for garnish
•  1/2 cup tahini, at room temperature (see Note)
•  1/4 cup plus 1 tablespoon fresh lemon juice
•  Salt
•  Paprika, for garnish
•  1/4 cup chopped parsley
•  Pita bread, for serving

Instructions

1. In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. 
2. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
3.  In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
4. In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
5. Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
6. Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. 
7. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.

Notes: 

• Next time try with a little less oil, or with more lemon juice in the tahini sauce, which is very thick when whipped in food processor. 
• The ungarnished hummus and cooked chickpeas can be refrigerated separately for up to 2 days. 
• Tahini has a tendency to separate, so be sure to stir the sesame paste thoroughly before measuring.
  

Variations:

• Garnish with pureed red peppers, fresh herbs, toasted pine nuts and zaatar, boiled eggs, fava beans, hot sauce.

Source:  http://www.foodandwine.com/recipes/israeli-hummus-with-paprika-and-whole-chickpeas-cocktails-2009

Albanian Burek

Yield: 4-6 servings as a main dish

Ingredients

• 1 cup oil, preferably extra-virgin olive oil
• 1 pound box phyllo dough, thawed (use the thick style, if possible)
• 1 1/2 pounds fresh spinach, chopped
• 1/2 teaspoon salt plus extra to taste
• 1 cup diced feta cheese
• 1/2 cup chopped green onions
• 2 eggs
  

Instructions:

1. Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are laid. They should cover the pan like a pie crust and hang over its edge by 1 inch.
   
   
2. Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, onions, eggs and salt to taste and spread over the pastry leaves. Finish by covering the spinach with the rest of the pastry leaves, repeating the earlier procedure. Roll the hanging edges of the bottom leaves over the top of the pie (creating a thicker edge like that on a pizza crust).
    
3. Sprinkle top with oil and bake at 350ºF for about 45 minutes or until golden brown. 
   
   
4. Serve hot, accompanied with buttermilk or beaten yogurt.

Notes: commonly made in a large, round cake pan, but any medium baking dish will work.

Variations:

• Leek Filling: combine 2 large leeks, chopped and sauteed in 2 T butter, with 1 lb cottage cheese,  3 oz cream cheese, 3 eggs, and salt to taste.
•  

Source: NY Daily News,

Moroccan Poached Fish

Time: 1 hr

Yield: 4-6 servings

Ingredients:

• 3 T olive oil
• 2 T chopped parsley
• 1 onion, chopped
• 8 garlic cloves, minced
• 2 T tomato paste
• 1 t cumin
• 1 t coriander
• 1/2 t salt
• 1 t paprika
• 1/2 t hot pepper flakes or cayenne
• 1 1/2 c water
• 2 lbs flat fish fillets [grouper, roughy, etc.]

Method:

1. Saute parsley, onion and garlic till onion is translucent.
2. Add all other ingredients besides fish, and heat till mixed well.
3. Put fish in shallow baking dish and pour sauce over it. Bake at 350 degrees for 30 minutes.

Source: Joan Nathan, Jewish Cooking in America

Steamed Lamb Shanks, Moroccan Style

Time: 2 hours or more

Yield: 4 servings.

Ingredients:

• Salt and pepper
• 2 teaspoons cumin seeds
• 1 tablespoon coriander seeds
• 3 cardamom pods
• 1 teaspoon turmeric
• 2 cloves
• 2 or 3 dried chilies, or about 1 teaspoon crushed red chili flakes
• 1 small cinnamon stick (3 inches or less)
• 2 tablespoons chopped ginger
• 2 tablespoons chopped garlic
• Juice of ½ lime
• 4 lamb shanks, each a pound or less
• Chopped cilantro leaves for garnish
• Lime wedges

Method:

1. To rig a steamer, take a pot large enough to accommodate shanks, not necessarily in one layer. Find another, considerably larger pot with a snug-fitting cover that will hold the first with room to spare. In the larger pot, build a platform 2 or 3 inches high; you can use ramekins, small bowls, whatever you like, as long as it's reasonably stable.
2. In the smaller pot, combine the salt, pepper, cumin, coriander, cardamom, turmeric, cloves, chilies, cinnamon, ginger, garlic and lime juice to make a paste. Toss lamb shanks with this paste until well covered. Put pot on platform in larger pot; add water to larger pot until it just about reaches the bottom of smaller pot. Cover, turn heat to high, bring to a boil and adjust heat so mixture simmers steadily. Check every half hour or so, turning shanks occasionally and making sure water level is adequate.
3. Lamb shanks are done when very tender and falling from bone, about 1 1/2 to 2 1/2 hours. You can garnish with cilantro and serve with lime wedges, or you can refrigerate for a day or two and reheat before garnishing and serving.

Source: The Minimalist, October 26, 2005.