Pita Bread

By Saad Fayed

Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwhiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat comes very close.

What's Your Favorite Way to Eat Pita Bread?

Ingredients:

• 1 package of yeast, or quick rising yeast
• 1/2 cup warm water
• 3 cups all purpose flour
• 1 1/4 teapsoon salt
• 1 teaspoon granulated sugar
• 1 cup lukewarm water

Preparation:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of lour and pur yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

PLace dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.


Source
http://mideastfood.about.com/od/breadsrice/r/pitabreadrecipe.htm

Squash and Pepper Mix Recipe - Salamandroña

By Lisa & Tony Sierra

Learn to cook Salamandroña, a traditional Southern Spanish dish, Salamandroñ whose origins are Arabic. This dish has an intriguing flavor made with fresh orange squash or pumpkin, peppers and sardines. (Don't worry, the sardines are not overpowering.) It was a popular meal with the fisherman of Granada's coast. Try Salamandroña tonight with a roast or steak and glass of Spanish red wine.

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

• 2 lbs. fresh sardines
• 2 lbs. potatoes (medium)
• 4 lbs. orange squash or pumpkin
• 4 Long green peppers (mild, not hot)
• 3 ripe tomatoes
• 1 yellow onion
• 2 roasted red sweet peppers
• ground pepper to taste
• 1 tsp. ground cumin
• 1 bay leaf
• 5 saffron threads
• 3 large garlic cloves
• salt to taste

Preparation:

This Salamandroña recipes makes 8 servings.

Clean and fillet the sardines, removing the heads and bones. Peel and slice potatoes about 1/4 to 1/3 inch thick. Remove seeds and cut squash into 1-2 inch cubes. Cut each green pepper into four pieces. Cut the roasted red pepper into strips. Cut tomatoes and onion into quarters.

Place saffron, garlic cloves, cumin and black pepper in a mortar and crush well.

Place all ingredients except the sardines in a large pot. Cover with water and place on high heat. When it begins to boil, add the crushed spices. Simmer, partially covered until vegetables are softened.

After the squash is cooked (soft), add salt to taste. Then, add the sardines and boil until cooked. All the ingredients should be fairly soft now. If it is very soupy, pour out some water.

To puree the Salamandroña, place a hand mixer in the pot and mix it up. Serve very hot. This dish goes well with a little meat, red wine and French bread.

Source

http://spanishfood.about.com/od/sidedishes/r/salamandrona.htm

Cardamom Simple Syrup

From Domaine Charbay

This is an interesting simple syrup that is featured in Charbay's Moroccan Cocktail along with their Pomegranate Vodka. Cardamom is commonly used in Middle Eastern food and is an essential ingredient for Turkish and Arabic coffee.

Ingredients:

• 1 cup water
• 1/4 cup whole cardamom
• 2 cups sugar

Preparation:

1. Bring water and cardamom to a boil.
2. Stir in sugar until fully dissolved.
3. Remove from the heat and allow to cool.
4. Keep in the refrigerator for 3 days, then remove the cardamom.

Source
http://cocktails.about.com/od/mixology/r/cardamom_syrup.htm

Moroccan Fava Bean (Broad Bean) Dip Recipe - Bessara

By Christine Benlafquih

Dried fava beans (ful in Arabic), garlic, lemon juice and olive oil are used to make a tangy Moroccan dip called bessara. Hummus lovers will like this!

Although similar to hummus, bessara should be a bit thinner – you want it thin enough to pour from the food processor, but thick enough to scoop up with bread. Adjust the thickness to your own preference.

Traditionally bessara is served warm in a heated dish. Garnish with any of the suggestions below.

Remember to soak the dried beans overnight in a large bowlful of water.

Yields 3 cups. Serves 4 to 6 as a side dish or appetizer.

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Ingredients:

• 1 1/2 cups (about 8 oz. or 200 g) dried fava beans
• 2 cloves garlic
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons (or more) reserved cooking liquid
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon hot paprika or cayenne pepper
• ----------------------------------------------------------
• additional cumin, paprika and olive oil, for garnish
• chopped parsley or cilantro, for garnish (optional)

Preparation:

Soak the dried fava beans overnight in a large bowlful of water. The next day, drain the beans and peel them.

Place the peeled fava beans in a pot and cover with a generous amount of water. Bring to a boil over high heat, then reduce the heat to medium or medium-high, and simmer the beans until tender, one hour or longer.

Drain the beans, reserving the liquid.

Transfer the beans to a food processor, and add the garlic, olive oil, lemon juice, 2 tablespoons of the reserved liquid, and spices. Process on high speed until smooth, adding additional liquid if necessary to thin the bessara. It should be thin enough to pour or spread out on a plate. Taste the bessara, and adjust the seasoning if desired.

Reheat the bessara and serve warm. Garnish with any of the following: ground cumin, paprika, hot paprika, olive oil, and chopped parsley.

Source

http://moroccanfood.about.com/od/saladsandsidedishes/r/Bessara_Recipe.htm

Middle Eastern Lamb Rub

By Derrick Riches

This spice rub is perfect for any lamb recipe, it gives a great, Middle Eastern flavor.

Prep Time: 15 minutes

Ingredients:

• 1 small onion, chopped
• juice small lemon
• 4 cloves garlic, minced
• 1 tablespoon white vinegar
• 1 tablespoon olive oil
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves

Preparation:

Combine all ingredients and mix together until it forms a paste. Rub this mixture over the surface of the meat making sure to get it evenly distributed. Plan on allowing mixture to sit on the meat for 1 hour before you cook.


Source
http://bbq.about.com/od/rubrecipes/r/bl40327b.htm

Easy Lamb Meatball

By John Mitzewich

For a change of pace, try ground lamb the next time you make meatballs. The lamb really works perfectly with the Middle Eastern spices in this easy recipe. These lamb meatballs are delicious served over rice, pasta, or couscous.

Makes 24 Small Lamb Meatballs

Prep Time: 40 minutes

Cook Time: 1 hour

Ingredients:

• For the lamb meatballs:
• 1/2 cup breadcrumbs
• 1/2 cup milk
• 1 1/4 lb ground lamb
• 1 egg, beaten
• 2 cloves garlic, mashed
• 2 tsp minced fresh rosemary
• 1/2 tsp dried oregano
• 1 tsp black pepper
• pinch of cayenne
• 1 1/2 tsp salt, or to taste
• 1 tbsp ground cumin
• 1/2 tsp cinnamon
• 1 tbsp olive oil
• 1 tbsp tomato paste
• For the sauce:
• 1/4 chopped fresh mint
• red pepper flakes to taste
• 1 cup beef broth
• 3 cups prepared tomato sauce

Preparation:

Mix together the breadcrumbs and milk in a large bowl, and let sit for 20 minutes. Add the rest of the lamb meatball ingredients and combine with your hands until just combined. To test the seasoning, cook a small piece of the lamb mixture to check for salt and pepper. With damp hands, form into 24 small meatballs, and place on a lightly oiled baking sheet.

Bake in a preheated 450 degrees F. oven for 15 minutes to brown. Transfer into a large saucepan, and add the sauce ingredients. Bring to a simmer and cook covered, on low, for 1 hour. Stir occasionally. Taste and adjust seasoning. Serve hot.

These tasty lamb meatballs are delicious served over some lemon couscous.


Source
http://americanfood.about.com/od/lambrecipes/r/Lamb_Meatballs.htm

Lemon Chicken

By Saad Fayed

I love lemon chicken! Lemon seems to really complement the chicken flavor. The spices in this dish are common in Moroccan cuisine. This chicken is not spicy, but it full of flavor. If you don't want to use a whole chicken, you can also use chicken breasts (I prefer on the bone), thighs, and legs.

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Ingredients:

• 1 whole chicken
• 1 teaspoon coriander
• 1/4 teaspoon ginger
• 1/4 teaspoon saffron
• 2 tablespoons olive oil
• 1/2 lemon sliced
• zest from 1/2 lemon
• 1 onion quartered

Preparation:

In a small bowl, combine oil, ginger, coriander, and saffron.

Sprinkle salt and pepper over uncooked chicken. Then, rub oil and spice mixture all over chicken. You can use a basting brush or your hands. I prefer to use my hands.

Place chicken in a baking dish, breast side up. Place two slices of lemon on top, and lemon zest inside the cavity. Add one of the onion quarters to the cavity, also.

Place remainder lemon slices and onion around the chicken in the baking dish.

Bake uncovered for 2-2 1/2 hours, depending on the size of the chicken. Check package instructions for approximate cooking time per pound for your chicken.

Cut and serve!

Lemon Chicken Serving Suggestions

Lemon chicken goes best with white rice. I would add a steamed vegetable like broccoli or green beans with tahini. Serve with limeade or lemonade.

Leftovers?

If you have leftover chicken, do not throw it away! You have tomorrow's meal already prepared. You can cut up the chicken and make a pita sandwich. Throw together some lettuce, onions, and your leftover chicken in a pita pocket and add some tahini and you have a delicious lunch or light dinner.

Source
http://mideastfood.about.com/od/chicken/r/lemonchicken.htm