SPICY MIDDLE EASTERN-STYLE CHICKPEA, BELL PEPPER, EGGPLANT, TOMATO AND TAHINI STEW (VEGETARIAN) - RAGOÛT MOYEN-ORIENTALISANT AUX LÉGUMES D'ÉTÉ, POIS CHICHES, ÉPICES ET AU TAHINI (VÉGÉTARIEN)

If you follow me via my Facebook page, you might be familiar with my daily " light & healthy supper" posts*. Well to make a long story short, I use this space to share with my fans the detailed desription of the humble, yet delicious, budget-friendly, wholesome and totally improvised meals I cook every evening.

Against all expectations, my quotidian dinner ramblings have become quite popular and a few of the people who enthusiastically read them have told me that I inspire them greatly. Many have even asked me whether I'd consider putting my recipes on the blog.

The worst enemy to creativity is self-doubt.
- Sylvia Plath

Of course I'd love to be one of those hyperactive bloggers who publishes on a day-to-day basis and always feels the urge to put pen to paper or grab his/her camera, but unfortunately that's not me. You see, I'm a self-doubting perfectionist who has anxiety issues and suffers from chronic bouts of depression, so unlike many creative souls, I generally cannot be put under any kind of pressure or else my inspiration and mojo disappear. Stress and mood swings kill me and tame my inner fire. As a matter of fact, I am only capable of producing quality material when that big black cloud has ceased to hover over my head and I start to regain my self-confidence as well as my serenity...

Anyway, I have nonetheless been able to quickly take pictures of one of my modest creations that I'm happy to present to you today. This summery "Spicy Middle Eastern-Style Chickpea, Bell Pepper, Eggplant, Tomato And Tahini Stew" is really flavorful. Not only is it pleasantly fragrant, but it is also hearty, seasonal, inexpensive and easy to put together.

Nothing artsy-fartsy here, just straight-forward vegetarian grub for foodlovers who care about their well-being, the environment and the state of their bank account without compromising on taste and quality.

* In case you absolutely don't know what I'm talking about, I invite you to visit my "fan page" by clicking on this link.

Spicy Middle Eastern-Style Chickpea, Bell Pepper, Eggplant, Tomato And Tahini Stew
Recipe by Rosa Mayland, September 2014.

Ingredients:
1 Tbs Olive oil
1 Onion, chopped
1 Cloves garlic, chopped
1 Red bell pepper, cubed
1 Eggplant, cubed
1/2 Tsp Ground cumin
1/4 Tsp Ground allspice
1/6 Ground black pepper
2 Tomatoes, chopped
1 Tsp Tomato paste
400g Cooked chickpeas
3 Tbs Tahini mixed with 5 Tbs Water
3 Tbs Yogurt
A few drops of red Tabasco
1/2 Tbs Fresh mint, chopped
Fine sea salt, to taste

Method:
1. Heat a frying pan over medium heat, add the olive oil and then the onion. Cook the onion until translucent.
2. Add the garlic and cook for 1/2 a minute.
3. Add the bell pepper and stir-fry for about 4 minutes, then add the eggplant and stir-fry for another 5 minutes.
4. Add the spices, quickly stir and add the tomatoes as well as the tomato paste. Cook for 10 minutes, until the juices of the tomato have evaporated.
5. Incorporate the chickpeas, the tahini sauce, the yogurt, the Tabasco and the mint. Cook for another minute.
6. Season with salt and serve.

Remarks:
The tomatoes should not have dissolved completely - pieces should remain.
If you find that the dish/sauce is too thick add a little water.
The mint can be replaced by fresh coriander (a handful).

Serving Suggestions:
Serve this dish alone, or with couscous or basmati rice.

Ragoût Moyen-Orientalisant Aux Légumes d'Été, Pois Chiches, Épices Et Au Tahini
Recette par Rosa Mayland, Septembre 2014.
 
Ingrédients:
1 CS d'Huile d'olive
1 Oignon, haché
1 Gousses d'ail, hachée
1 Poivron rouge, coupé en dés
1 Aubergine, coupée en dés
1/2 CC de Cumin en poudre
1/4 CC de Tout-épice (poivre de la Jamaïque) en poudre
1/6 de CC de Poivre noir fraîchement moulu
2 Tomates, hachées grossièrement
1 CC de Concentré de tomate
400g de Pois chiches cuits
3 CS de Tahini mélangé à 5 CS d'eau
3 CS de Yogourt
Quelques gouttes de Tabasco rouge
1/2 CS de Menthe fraîche, hachée
Sel de mer, selon goût

Méthode:
1. Faire chauffer une poêle à feu moyen, ajouter l'huile d'olive, puis l'oignon et faire cuire ce dernier jusqu'à ce qu'il soit translucide.
2. Ajouter l'ail et cuire pendant 1/2 d'une minute.
3. Ajouter le poivron et le faire sauter pendant environ 4 minutes, puis ajouter l'aubergine et continuer à faire sauter (en remuant régulièrement) pendant 5 minutes.
4. Ajouter les épices, remuer rapidement et ajouter les tomates ainsi que le concentré de tomate et faire cuire pendant 10 minutes, jusqu'à ce que les jus des tomates se soit évaporé.
5. Incorporer les pois chiches, la sauce au tahini, le yogourt, le Tabasco et la menthe. Laisser cuire encore une minute.
6 Assaisonner avec le sel et servir.

Remarques:
Les tomates ne doivent pas s'être dissoutes - des morceaux doivent rester.
Si vous trouvez que le plat est un peu sec, ajouter de l'eau afin d'obtenir la consistance voulue.
La menthe peut être remplacée par de la coriandre fraîche (une poignée).

Idées De Présentation:
Servir ce plat seul, ou avec du couscous ou du riz basmati.

MUJADDARA BURGHUL (LENTIL AND BULGUR PILAF) - PILAF AUX LENTILLES ET AU BOULGOUR & AN EDIBLE MOSAIC BOOK REVIEW

Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go.
- Erma Bombeck

There is something incredibly sumptuous about the food of the Middle East. It is steeped in history and mystery, teasing the palate with exotic and tantalizing flavors. Delicate and spicy, aromatic and fragrant, scented and syrupy-these are some of the words that come to mind. The tastes are rich and pleasing, the images romantic, airy and ancient. Rose petals and orange blossom, tamarind and dates, figs and apricots, mulberries and melons, saffron and orchid root, almonds and pistachios, olives, coriander and cumin-a myriad of flavors and dishes that are intricately entwined in the fascinating history of this vast and exciting region.
- Ghillie Basan, The Middle Eastern Kitchen: a Book of Essential Ingredients with over 150 Authentic Recipes

Spices and herbs are, and have always been an integral part of my cuisine. I intensely treasure them and cannot imagine living without those precious and irreplaceable condiments which not only enhance, complement and balance the flavors of a dish, but also benefit our health (they can be used as natural preventive medecine). A marvelous source of gratification and well-being!

It is one of the main reasons why I am irrevocably attracted to the glorious gastronomy of the countries situated at the crossroads of the Mediterranean basin and the Arabian hinterland. If you want to make my eyes twinkle, my mouth salivate and receive my total attention, then I recommend you to pronounce those three simple words: "Middle Eastern Food" and I'll come running like a worshipful dog on amphetamine.

In my opinion, there is nothing quite as varied, refined, intriguing, dazzling, exhilarating, dreamlike and worthy of "The Thousand and One Nights" than the gourmet fares served at Lebanese (my favorite), Iranian, Palestinian, Syrian, Israeli, Jordanian, Omani, Kuwaiti, Iraqi, Quatari, Saudi Arabian, Yemeni or Emirati tables.
 

So, you can imagine my excitement when the talented Faith Gorsky of "An Edible Mosaic" (her headquarters are in upstate New York) kindly proposed to send me her cookbook "An Edible Mosaic - Middle Eastern Fare With Extraordinary Flair". There was no way I was going to decline her generous offer and pass the opportunity of reviewing this wonderful publication entirely written and illustrated a web friend and colleague whom I respect and have been following for the last three years (I first came across her site in 2009, if my memory does not fail me...).

Having been born and raised in America, nothing predestined this blogger to become a specialist on the subject of Middle Eastern food. As a matter of fact, before she tied the knot with her Syrian husband in the Middle East and lived there for the first six months of her matrimony, she barely had any knowledge of the specialities prepared by the people populating this part of the Arab world. Everything changed the day Faith married her life companion; she discovered and embraced a whole new culture.
 
During her stay in Damascus (the capital of Syria), she had the opportunity to explore and experience firsthand the magic of the cuisine of this region of the globe and even more so when her mother-in-law, who happens to be a master cook, took her under her wing and gave her a thorough course in Middle Eastern cooking that resulted in the creation of "An Edible Mosaic".

Over the past six years, this passionate young lady has visited the Middle East four different times, each trip contributing to deepening her love as well as expanding her enthusiasm for the culinary traditions and civilization of this fascinating land of contrasts. As a result, Faith's travels helped enrich her increasingly successful blog and build a devoted readership, thus ultimately leading her to writing the book I have the honor of introducing to you this Friday.

The Ultimate Communal Meal "Generally, one could say that Near and Middle Eastern and North African cooking and nutrition are healthy. As in other Mediterranean gastronomies, meat is rare and vegetables often used. The religious purity rules also have consequences for the kitchen, which is important for the health of the people.
- Peter Heine, Food Culture in the Near East, Middle East, and North Africa 

With its ten chapters (Basic Recipes, Breads and Pies, Salads, Vegetables and Rice Side Dishes, Appetizers and Light Meals, Beans and Lentils, Chicken and Seafood, Beef and Lamb, Desserts & Drinks), four useful sections (Cooking Tips and Techniques, Basic Cooking Tools, Buying the Right Middle Eastern Ingredients and Middle Eastern Grocery Stores) and many (over a hundred) easily reproducible, inspiring, meticulously detailed, carnivore as well as vegetarian/vegan-friendly, authentic and elegant recipes, "An Edible Mosaic - Middle Eastern Fare With Extraordinary Flair" will rejoice both beginner and experienced cooks. Each entry, side dish, main or dessert presented within the 144 pages of Faith's manual will make your mouth water and nudge you into the kitchen to prepare scrumptious delicacies that are vibrant, remarkably toothsome and nutritionally harmonious. 

Since I am somewhat knowledgeable about Middle Eastern cuisine and already possess a certain number of bestsellers on the topic, I had my doubts on whether or not this cookbook would help me broaden my gastronomic horizon. Well, I am pleased to inform you that I was not deceived at all by it.

"An Edible Mosaic - Middle Eastern Fare With Extraordinary Flair" is far from being boring or uninteresting. Actually, it is an extremely enjoyable read as it is chock-a-block full with delectable ideas for healthy, irresistible and lip-smackingly good dishes (some of which I have never even tried or concocted and plan on testing soon) ranging from "Thyme Spiced Flat Pies", "Tabbouleh", "Fried Eggplants With Garlic And Parsley Dressing", "Fried Cauliflower With Sesame Parsley Sauce", "Saffron Rice With Golden Raisins And Pine Nuts", "Spiced Cheese Balls", "Creamy Chickpea And Yogurt Casserole", "Fish Pilaf With Caramelized Onion", "Chicken Kebabs", "Roasted Green Wheat With Chicken", "Fried Kibbeh", "Scrambled Eggs With Meat And onions", "Upside Down Rice Casserole", "Sweet Cheese Pastry (Knafeh)", "Coconut Semolina Cake (Harissa)", "Creamy Hot Sahlab Drink" to "White Coffee". Plenty enough meals to keep you busy for several months!

As you can imagine, choosing a recipe to showcase on "Rosa's Yummy Yums" wasn't an easy task (especially if you are a tergiversator named Rosa). It took me a while before I could make up my mind. Anyway, after a week of intense delibaration, I selected a hearty meat-free dish called "Mujaddara Burghul" ("Lentil And Bulgur Pilaf" in English) which is traditionally savored with cramelized onions and accompanied by plain yogurt, tomato, cucumber and/or onions slices (mine was served with some cooked beetroot since it is soon winter here in Switzerland and I disapprove of buying out of season vegetables).

The outcome was highly satisfying and the legume, cereal and spice addicts that we are were totally seduced by this main course's unique combination of bulgur, lentils and seasonings. Each element composing this magnificent one-pot mingled together perfectly, thus causing an exclamation of delight and a sigh of bliss after every forkful.

An economical, filling, fit, comforting and exquisite pilaf. One of life's simple pleasures!
 

Mujaddara Burghul (Bulgur And Lentil Pilaf)
Recipe by Faith Gorsky of "An Edible Mosaic".

Serves 6.

Ingredients:
1 1/3 Cups (275g) Dried brown lentils
6 Cups (1.5 liters) Water
2 Tbs Olive oil
2 Tbs Butter
2 Large Onions, quartered and thinly sliced
1 Bay leaf
2 Pods cardamom, cracked open
2 Cloves
2 Tsps Ground cumin
1/2 Tsp Ground cinnamon
1 1/2 Tsp Fine Sea salt
1/4 Tsp Freshly ground black pepper
1 Cup (185g) Coarse-ground bulgur wheat
1 1/2 Cups (300ml) Boiling water
Thick plain yogurt (optional, for serving)

Method:
1. Sort through the lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander.
2. Bring the rinsed lentils and the water to a boil in a lidded medium saucepan. Cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 20 to 30 minutes, stirring occasionally and adding more water as necessary so that they’re always immersed; strain and set aside.
3. While the lentils cook, heat the oil and the butter in a large skillet over moderately-high heat; add the onion and sauté until completely softened but not yet browned, about 10 minutes, stirring occasionally.

4. Transfer half the onion to a small bowl and set aside. Continue cooking the remaining onion until deep caramel in color, about 5 to 10 minutes, stirring occasionally and adding a splash of water as necessary if the onion starts to get too dark. Set aside.
5. Put half a kettle of water on to boil. Transfer the sautéed onion (not the caramelized onion) to a medium saucepan. Add the bay leaf, cardamom, clove, cumin, cinnamon, salt, and pepper and cook 1 minute.
6. Add the bulgur and cook 1 minute more, stirring constantly.
7. Give the bulgur a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time).
8. Turn the heat off and let the bulgur sit 10 minutes, then fluff with a fork and gently stir in the lentils. Taste and add additional salt, pepper and olive oil if desired.
7. Transfer to a serving dish and top with the caramelized onion.

Remarks:
Instead of making this dish with dried brown lentils, you can prepare it with the same amount of green lentils or 2 cans of brown lentils, rinsed and drained.
For an easy variation of this dish, use white or brown rice instead of bulgur wheat.

Serving suggestions:
Serve with plain yogurt (to spoon on top) and accompany by sliced tomatoes, cucumber and/or onions.

Mujaddara Burghul (Pilaf Au Bulgur Et  Aux Lentilles)
Recette par Faith Gorsky de "An Edible Mosaic".

Pour 6 personnes.

Ingrédients:
275g de Lentilles brunes séchées
1,5L d'Eau
2 CS d'Huile d'olive
2 CS de Beurre
2 Gros oignons, coupés en quartiers et tranchés finement
1 Feuille de laurier
2 Gousses de Cardamome, écrasée
2 Clous de girofle, entiers
2 CC de Cumin en poudre
1/2 CC de Cannelle en poudre
1 1/2 CC de Sel de mer fin
1/4 CC de Poivre noir fraîchement moulu
185g de Boulgour concassé en gros grains
300ml d'Eau
Yaourt nature épais (en option, pour servir)

Méthode:
1. Trier les lentilles pour enlever les petites pierres ou les impuretés, puis rincer à l'eau froide dans une passoire.
2. Dans une casserole, porter les lentilles rincées et l'eau à ébullition. Couvrir la casserole, et baisser le feu. Laisser mijoter/cuire jusqu'à ce que les lentilles soient tendres mais pas molles (remuer de temps en temps et ajouter plus d'eau si nécessaire afin qu'elles soient toujours immergées), environ 20 à 30 minutes. Egoutter et mettre de côté.
3. Dans une grande poêle, faire chauffer l'huile et le beurre à feu vif, ajouter l'oignon et faire revenir pendant environ 10 minutes (remuer de temps en temps), jusqu'à ce qu'il soit mou et translucide mais pas encore doré.
 

4. Transférer la moitié de l'oignon dans un petit bol et mettre de côté. Poursuivre la cuisson de l'oignon restant pendant environ 5 à 10 minutes (remuer de temps en temps et ajouter un peu d'eau si l'oignon commence à devenir trop sombre), jusqu'à ce qu'il ait caramélisé. Mettre de côté.
5. Dans une casserole de taille moyenne, faire bouillir les 300ml d'eau. Ajouter, l'oignon cuit (pas l'oignon caramélisé), la feuille de laurier, la gousse e cardamome, les clous de girofle, le cumin, la cannelle, le sel et le poivre. Faire cuire pendant 1 minute.
6. Ajouter le boulgour et faire cuire encore 1 minute suplémentaire, en remuant constamment.
7. Couvrir la casserole, baisser le feu à très doux et laisser cuire pendant envirion 10 minutes, jusqu'à ce qu'il soit tendre (ne pas ouvrir le couvercle).
8. Baisser le feu et laisser le boulgour reposer pendant 10 minutes, puis l'égrainer avec une fourchette et incorporer délicatement les lentilles. Goûter, puis saler et poivrer selon votre goût et ajouter un trait d'huile d'olive si désiré.
7. Transférer dans un plat de service et garnir avec les oignons caramélisés.

Remarques:
Au lieu de faire ce plat avec des lentilles brunes séchées, préparez-le avec des lentilles vertes ou 2 boîtes de conserves de lentilles brunes, rincés et égouttés.
Pour varier un peu, le boulgour peut être remplacé par du riz blanc ou brun.

Suggestions d'accompagnement:
Servir avec le yaourt (versé sur le dessus du plat) et accompagner de tranches de tomates, de concombre et/ou des rondelles d'oignons.

 

SPICY SYRIAN-STYLE LENTIL SOUP - SOUPE DE LENTILLES ROUGES A LA SYRIENNE & A REVIEW: "BEAN BY BEAN" COOKBOOK

On several occasions I have discussed about eating on a budget* and shared my thoughts, knowledge as well as tips when it comes to feeding healthily and developping tasty menus despite one's sheer lack of money. As a matter of fact, my blog is dedicated to the art of living a humble and harmonious lifestyle that is oriented towards the respect of our bodily vessel and nature (understanding seasons, boycotting industrial food, going local,  etc...).

I firmly believe that it is possible to put together well-balanced and indulgent dishes without having to break the piggy bank. There are numerous produces out there that cost peanuts, are nutritious and gratifying. Quality doesn't always have to be linked to expensiveness (read this post on the subject).

After more than 14 years of subsisting with very little, this frugal existence has become such a part of myself that even if my household's income was fatter and, as a result, it would enable me to cook meat at every meal, I'd still stick to my current dietary habits. Part-time vegetarianism is what suits me best (no elitism here). Having seven carnivorous meals a week would drain me of my energy and transform me into an unfit blob.

Don't get me wrong, I adore beef, pork, lamb, chicken, wild, etc... as much as anybody else and refuse to totally stop enjoying animal flesh, but just as it is the case with bread, my organism would not be able to deal with it on a daily basis. I would put on weight, experience a sensation of heaviness and load my blood with bad cholesterol. 

Anticipation of pleasure is, in itself, a very considerable pleasure.
- David Hume, “A Treatise of Human Nature”

I see absolutely no pleasure in gobbling down steaks, stews and other meaty fry-ups all the time. Delectation comes from anticipation, craving and restriction whereas routine and abundance kill the thrill. Besides, an  excessive consumption of meat is known to have negative repercussions on the environment (read this interesting piece of writing), thus people should be more responsible, less greedy and not take everything for granted.

An alternative source of protein, omega-3, vitamins and minerals is fresh fish (ecologically farmed or fished). Unfortunately, I cannot afford to buy as much of it as I'd like to, so I make sure that I consume enough tinned fish (mackerel, herring, sardines/pilchards and tuna) as well as loads of vegetables, fruits, cereals, seeds, nuts, milk products and most importantly that I regularly incorporate legumes to my culinary creations.

She spent the better part of her dayat work in the kitchen. At home with her mother, meals had been simple - fava beans and olive oil, rghaif and tea, bread and olives, couscous on Fridays, whatever her mother could afford to buy ]...[
- Laila Lalami, "Hope And Other Dangerous Pursuits" 

I really love my beans. They are economical, sustainable, salubrious, hearty, delectable, exceptionally nutritional (protein, fiber, vitamins, omega-3 fats, calcium, potassium, zinc and many other essential nutrients) and incredibly practical. Once looked upon as peasant fare, this gorgeous ingredient is nowdays extremely trendy and considered Haute Cuisine. In 2012, it is difficult not to find a chef or person of letters who doesn't focus his/her attention on this wonderful produce and subsequently, blogs and magazines have jumped on the bandwagon too. 

Uncovering new methods of preparing those plant seeds is a hobby of mine. I'm constantly impressed by their versability and cannot get tired of them. This is why I was delighted when Crescent Dragonwagon asked me if I'd like to receive her latest book "Bean By Bean". There was no way I was going do decline her generous offer, especially since I had been eying this interesting publication on Amazon before it was released.

I dare you to browse through "Bean By Bean" and not feel the urge to run to the kitchen and make a delicious pot of beans. With just a bean pot, a wooden spoon, and a few everyday ingredients, Crescent will be right by your side as you make incredible salads, soups, stews, chilis, and more. Long-time bean lovers will find lots of great information. And if you're new to beans, I can't imagine a happier introduction.
- Steve Sando, Founder, Rancho Gordo New World Specialty Food

Crescent Dragonwagon (yes, that's her name!) was born in New York to writer-editor Charlotte Zolotow and the late show-business biographer Maurice Zolotow. She is the James Beard Award-winning author of seven cookbooks, including "Passionate Vegetarian" and "The Cornbread Gospels" as well as children's books, poetry collections and novels. Furthermore, this busy red-haired lady is a contributing editor to "Relish" magazine, has appeared on a few TV/radio programs (Good Morning America, Today, The Splendid Table, etc...) and has concocted her famous specialities for influential personalities such as Hillary and Bill Clinton, Princess Elizabeth of Yugoslavia, Paul Zindel and Betty Friedan.

With her late husband C.D. spent 36 years in the Ozark Mountain community of Eureka Springs in Arkansas where they owned Dairy Hollow House, an acclaimed country inn and restaurant. Today, she lives in her 1795 Vermont farmhouse where she teaches two workshops ("Fearless Writing" & Deep Feast: Writing The World Through Food"), writes, cooks, gardens and grows 4 different varieties of bush beans.

She is indubitably a talented woman and that shows in her well-researched and entertaining recent publication. "Bean By Bean" is chock-a-block full with mouthwatering, inspiring, enchanting, international (Tuniasia, Greece, Hungary, India Japan, France, America, etc...) and step-by-step formulas (200+) for simple as well as sophisticated entrées/starters (dips, spreads, etc...), sides (bread, sauteed vegetable, etc...), main courses (soups, salads, casseroles, skillets, etc...) and sweet treats/desserts (ice creams, cakes, cookies, etc...). Each of them is adaptable (multiple variations) and clearly coded as "meatist", "gluten-free", "vegetarian" or "vegan" - in most cases meat is optional. This amazing compendium overflows with frivolous humor, captivating information (about the science, nutrition and history of beans), masterful tips, lore, anecdotes and lovely quotes.

A highly recommendable and enlightening read. Despite the fact that it contains not one single photo and only offers a handful of illustrations, this substantial and comprehensive cookbook is definitely a keeper and is a must-have addition to every foodie's bookshelf. It is impossible to leaf through "Bean By Bean" without feeling the irrepressable urge to run into kitchen and test one of her fabulous creations (for ex. "Three Sister Salad With Fresh Corn And Zucchini Ribbons", "Lentil Tapenade", "Tanzanian Black-Eyed Pea & Coconut Soup", "Brown Bean Chili With Sweet Potatoes", "Thai Green Curry Of Green Beans, "Green Pepper & Tofu", "Cornbread Pie A La Hippie", "Neo-Traditional Felafels", "Shiitake Mushrooms, Butter Beans & Southern Greens", "Lime Tofu Mousse-Custard", "Red Bean Ice Cream", etc...).

Selecting a course to present on Rosa's Yummy Yums was not an easy task. With so much choice, I had difficulties making up my mind. Anyway, I finally opted for a soup as brothy concoctions are seldom featured on my blog and I thought that it would be a good idea to showcase one of the many divine potages which can be found in this epitome of scrumptiousness. 

Crescent Dragonwagon's "Spicy Syrian-Style Lentil Soup" is subtly spicy, refined tasting and delightfully exotic. Its greatness lies in the elegant blend of contrasting flavors used (pungent/vibrant, piquant, fresh & balmy), its exquisitely velvety texture and vivid color echoing the incredible generosity and magnificence of the Middle East.

As you can quite imagine, it was a big hit with us. We nearly completely emptied the pot at once and licked our bowls clean; not one drop of that heavenly velouté was lost. A soon to become classic at my place!

* Check out my article "3 Ways To Eat On A Budget And Improve Your Health At The Same Time".

Spicy Syrian-Style Lentil Soup (Shawrbat Addas Majroosha)

Slightly adapted from "Bean By Bean" by Crescent Dragonwagon, Workman 2012.

Serves 6.

Ingredients:

1 Cup (225g) Split red lentils, picked over and rinsed

2 Tbs Uncooked rice

1 Biggish carrots, coarsely chopped

1/4 Cup (60ml) Olive oil

2 Large onions, chopped

1 Jalapeño or other fresh chile, stemmed, seeds removed for mildness or left in for heat, chopped

2 Tsp Fine sea salt

2 Tsps Ground cumin

2 Tsps Ground coriander

1/2 Tsps Freshly ground black pepper

A pinch of saffron threads

1/4 Cup (60ml) Freshly squeezed lemon juice

Lemon slices, for garnishing

Chopped fresh cilantro leaves, for garnishing

Method:
1. Combine the lentils, rice, and carrot in a large soup pot. Add 2 quarts (8 cups/1920ml) water and bring to a boil over high heat.
2. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the onions and cook, stirring often, until they begin to soften, about 5 minutes. Add the chile and continue to cook until the onions are limp and golden, but not brown, about 5 minutes more.
3. When the lentils come to a boil, lower the heat to a simmer and let cook, covered, for about 10 minutes. Then stir in all the remaining ingredients except the lemon juice and garnishes. Cover again and cook for about 15 minutes.
4. Cool the soup to lukewarm-ish, then transfer to a food processor and buzz, pausing to scrape down the side of the bowl, until you have a nice thick puree.
5. Return the soup to the pot and reheat it, stirring in the lemon juice just before serving it.

Remarks:
The split red lentils can be replaced by split yellow lentils and the basmati rice by 1 pita bread (preferably stale & torn into pieces).
I didn't have any saffron threads, so I used 125mg ground saffron.

Serving suggestions:

Serve nice and hot with a lemon slice and a sprinkle of cilantro atop each bowl.
You can also garnish the soup with fried onions or fried garlic.

Soupe De Lentilles Rouges A La Syrienne (Shawrbat Addas Majroosha)
Recette adaptée de "Bean By Bean" par Crescent Dragonwagon, Workman 2012.

Pour 6 personnes.

Ingrédients:

1 Tasse (225g) de Lentilles rouges, rincées
2 CS de Riz basmati
1 Grosse carotte, grossièrement coupée
1/4 Tasse (60ml) d'Huile d'olive
2 Gros oignons, hachés
1 Piment jalapeño (ou autre piment frais), ouvert, épépiné ou non et haché
2 CC de Sel de mer fin
2 CC de Cumin moulu
2 CC de Coriandre moulue
1/2 CC de Poivre noir fraîchement moulu
Une pincée de pistils de safran
1/4 de Tasse (60ml) de Jus de citron fraîchement pressé
Les tranches de citron, pour la garniture

Feuilles de coriandre fraîches, pour la garniture (selon goût)

Méthode:
1. Mettre les lentilles, le riz, et la carotte dans une grande casserole. Ajouter 2 litres (8 tasses/1920ml) d'eau et porter à ébullition sur feu vif.
2. Pendant ce temps, dans une grande poêle, faire chauffer l'huile d'olive à feu moyen-vif. Ajouter les oignons et les faire suer, en remuant souvent, jusqu'à ce qu'ils commencent à ramollir, pendant environ 5 minutes. Ajouter le piment et poursuivre la cuisson jusqu'à ce que les oignons soient dorés (mais pas bruns), pendant environ 5 minutes supplémentaires.
3. Quand l'eau des lentilles est en ébullition, baisser le feu et faire mijoter, à couvert, pendant environ 10 minutes. Puis ajouter tous les ingrédients restants (sauf le jus de citron et les garnitures). Couvrir et faire cuire pendant environ 15 minutes de plus.
4. Laisser refroidir la soupe afin qu'elle soit tiède, puis la transvaser dans un robot culinaire et mixer (racler le côté du bol entre chaque pulsation), jusqu'à obtention d'une purée épaisse et veloutée.
5. Remettre la soupe dans la casserole et la réchauffer, en remuant. Juste avant de servir, ajouter le jus de citron.

Remarques:
Les lentilles rouges peuvent être remplacées par des lentilles jaunes et le riz basmati par 1 pain pita (de préférence rassi et déchiré en morceaux).
Comme je n'avais pas de pistils de safran, j'ai utilisé 125mg de safran moulu.

Idées de présentation:
Servir bien chaud avec une tranche de citron et saupoudrer avec une pincée de coriandre.
Vous pouvez également garnir la soupe avec des oignon frits ou de l'ail frit.

KALBURA BASTI - RIDDLED COOKIES

August is generally always a calm month as most people are on vacation or enjoying the summery weather. Throughout this period of the year, my village becomes a ghost town, the building block where I live is quiet like a tomb, televisions stations are broadcasting old programs, friends are having a great time abroad and even bloggers are less active than usual. This holiday atmosphere is quite infectious. Most people get infected by the virus and dream of taking a break and having a blast away from closed walls and computers...

Consequently, it is the right moment for me to put a momentuous halt to my blogging and to have a bit of fun. But don't worry, I am not completely abandoning my blog during my short week off, because I'll be home chillin' all the while, and knowing how addicted I am to "Rosa's Yummy Yums" I will surely publish a couple of pictures in addition to a guest post (around the 19th of August) and will be on Twitter, Facebook or visiting your sites.

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This Friday, I have decided to write about a traditional delicacy from the majestic land of exotic delights, beauty, diversity and heritage that is Turkey. Despite having never travelled there, I have fallen in love with its wonderful culture and stunning landscapes...

"Kalbura Basti", sometimes also known under the name of "Hurma", are Turkish syrup-drenched pastries that have a riddled appearance. They are featured among the favorite specialities that are prepared for the three-day Candy Holiday (Şeker Bayram aka Eid Ul-Fitr) that follows the holy month of Ramazan (Ramadan). Although this treat is of Ottoman origin, a very similar variation of it ("Hurmašice" or "Hurme") can be found in Serbia, Bosnia and Herzegovina too, since the Osmanli Turks invaded, controlled and influenced those regions.

Those date-shaped cakelets are rolled in very original way as one needs a colander, sieve or grater (the side used to grind nutmegs) to give them their unusual looks ("Kalbur" meaning colander). Apart from having a unique form, this speciality cannot be found everywhere in Turkey. As a matter of fact, it is quite difficult to come across it in bakeries or to see it being served in restaurants, because they are commonly baked at home and savored among family members.

According to the information I gathered while surfing in search for meager information, "Kalbura Basti" can be stuffed with chopped walnuts and grated coconut, or can even be devoid of any filling just like the version I am presenting today which is very basic. Nonetheless, I have made a few modifications by adding ground mahleb into the biscuit mix and a pinch of cinnamon into the coating liquid.

I took the recipe from "Turkish Cookbook" which I had bought on a Swiss bidding site. This book on Turkish cuisine is written by one of Turkey's leading cookery author and Sufi practitioner Nevin Halici who has published nine publications, "Sufi Cuisine" being her latest publication so far.

These simple cookies require hardly any ingredients or work (so easy to put together), and they contain no eggs nor butter, yet they are incomparably delicious. It is absolutely impossible not to get hooked on their exquisitely soft and crumbly texture, syrup-engorged and gooey dough as well as absolutely divine nutty, cinnamony and marzipany flavor. "Kalbura Basti" are incredibly addictive. Once you've eaten one, you cannot stop!

"Kalbura Basti"
Recipe adapted from Nevin Halici's "Turkish Cookbook".

Makes 16 cookies.

Ingredients For The "Cookies":
75ml Milk

75ml Olive oil
1/4 Tsp Baking soda
150g Plain flour
1/2 Tsp Ground mahleb (optional)

Ingredients For The "Syrup":

150g Castor sugar
125ml Water
1/2 Tsp Lemon juice
1/3 Tsp Ground cinnamon Optional)

Method For The "Cookies":
1. Grease a baking pan or cover it with baking paper. Preheat the oven to 200° C (400° F).
2. In a medium bowl, whisk the milk, olive oil and baking soda together, then add the flour and mahleb. Knead into a smooth dough.
3. Divide the dough into 16 equal portions.
4. Press each piece of dough over a sieve or a shredder with your fıngers while rolling and shaping into oblongs (do not press through).
5. Place the cookies on a baking sheet and bake in a preheated oven for 20 minutes.

Method For The "Syrup":
6. Meanwhile, in a medium pan, add the sugar, water, lemon juice and cinnamon, bring to a boil and let simmer for 2 minutes or until the mixture is syrupy, then remove from heat.
7. As soon as the cookies come out of the oven, place them in a shallow dish and immediately pour the hot syrup over them.
8. Let them soak for 10 minutes, then turn them over and let the other side soak for another 10 minutes, then turn the cookies around again and let them cool.
9. Serve as soon as the cookies are no more hot.

Remarks:
This video (at 0:36 secs) will help you visualize how those cookies are shaped.

Serving suggestions:
Serve with a good cup of Turkish, Greek or Lebanese coffee or some black tea.

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"Kalbura Basti"
Recette adaptée de "Turkish Cookbook" par Nevin Halici.

Pour 16 gâteaux.

Ingrédients Pour Les "Gâteaux":
75ml de Lait
75ml d'Huile d'olive
174 de CC de Bicarbonate de soude
150 g de Farine
1/2 CC de Mahleb en poudre (en option)
Ingrédients Pour le "Sirop":
150g de Sucre cristallisé
125ml d'Eau
1/2 CC de Jus de citron
1/3 CC de Cannelle en poudre (en option)

Méthode Pour Les "Gâteaux":
1. Beurrer une plaque de cuisson ou la recouvrir de papier sulfurisé. Préchauffer le four à 200° C (400° F).
2. Dans un bol moyen, mélanger ensemble (émulsionner) le lait, l'huile d'olive et la bicarbonate de soude, puis ajouter la farine et le mahleb, puis pétrir jusqu'à obtention d'une pâte lisse.
3. Diviser la pâte en 16 portions égales.
4. Presser chaque morceau de pâte contre un tamis ou une râpe (côté pour râper la noix de muscade) et les rouler afin de leur donner une forme oblongue.
5. Placer les gâteaux sur la plaque et les cuire dans le four préchauffé pendant 20 minutes.

Méthode Pour Le "Sirop":
6. Pendant ce temps, préparer le sirop: mettre le sucre, l'eau, le jus de citron et la cannelle dans une casserole moyenne et porter à ébullition, puis laisser cuire 2 minutes ou jusqu'à ce que le sirop se soit un peu épaissi, puis le retirer du feu.
7. Dès que les biscuits sortent du four, verser immédiatement le sirop chaud dessus. Laisser s'imbiber pendant 10 minutes, puis les retourner et les laisser s'imbiber pendant encore 10 minutes dans le sirop. Puis les retourner à nouveau et les laisser refroidir.

Remarques:
Cette vidéo (à 0:36 secs) vous aidera à visualiser la méthode de roulage.

Idées de présentation:
Servir avec un bon café à la turque, grec ou libanais, ou du thé noir.

BAKED KIBBEH - KIBBEH AU FOUR

Lebanon. This name sounds very poetic, don't you think? Pronounce this unique, bewitching word and you'll get me phantasizing about refined and dreamlike dishes with exhalirating aromas and fragrant perfumes, antique temples still standing triumphantly even when in ruin, glorious ancient empires full of mystique (Phoenician, Assyrian, Babylonian, Persian, Macedonian, Roman & Byzantine), busy markets with stalls exploding with fresh veggies, fruits, spices, dried fruits and exquisite desserts, gorgeous sunny landscapes, snowy mountain tops, flat desertic plains, luscious pine tree forests and postcard-like coastlines, small coffee shops and restaurants crowded with men and women casually enjoying a delightful meals and sipping on their coffees or arak, and hospitable as well as frindly people who open the doors of their homes to visitors and happily share their meal with you. All of that might not be very accurate or the same in reality, but it is nonetheless what this complex country inspires me...

One thing I am sure of though is that the Lebanese rich gastronomic traditions have a lot to offer for gourmets like me and there is no doubt about the reasons why this place's cuisine is venerated all around the world. It's deliciousness is incomparable. Absolutely no myth here. If you already know the century-old Lebanese cuisine, then you know that I'm not lying and if you have never tasted it, well I can only assure you that you must immediately remedy this situation as you most likely have missed out on a fabulous experience.

Every time I plan to prepare a yummy dish for the weekend, I invariably pick up one of my Middle Eastern cookooks and leaf through it's page while drooling. For me, that kind of is synonymous of culinary enlightment and extreme epicurian pleasure. I am constantly amazed by the recipes hailing from that region of the globe. But there is no mystery to why I am attracted to such wonderful exotic eats. I am crazy about spices, lamb, poultry, pilafs, mezze, dips, sticky and nutty desserts, flat breads and bulghur. Such goodies have a drug-like effect on me.

Being a really well-organized foodie who behaves like a squirrel (a stock freak) I always make sure that my cupboards and freezer are garnished with a vast array of ingredients (tons of spices, grains, legumes, pastes, sauces, herbs, cans, meat, etc..). In that way, it leaves me the opportnity to cook or bake more or less anything I want without having to run out to the supermarket.

As my pantry is a treasure trove just like Ali-Baba's cave and it hides many gems, I had no problem putting together one of Lebanon's national dishes, a "Kibbeh" that I had spotted in Claudia Roden's excellent book "Arabesque: A Taste of Morocco, Turkey, and Lebanon". Thanks to my tendency to accumulate goods I had everything at hand. The ground lamb meat was in the freezer, a bag of pine nuts that needed to get used was sitting on my dried fruit shelf, a bottle of pomegranate molasses was carefully kept in the sauce section of the counter next to the oven, a packet of bulghur was stocked in my IKEA cart and both the cinnamon as well as the allspice were waiting for me in the spice cabinet. Perfect!

The name "Kibbeh" derives from the Arabic word "kubbah" meaning "ball". This delicacy is one of the Levantine cuisine's most widespread dishes and can be found in Syria, the Palestinian territories, Jordan, Iraq, Turkey, Iran, Egypt, the Arabian Penninsula, Armenia, Israel, Latin America (Brazil,Colombia, Cuba, the Dominican Republic, Honduras or Mexico - imported by the Syrian & Lebanese dispora) and Cyprus. This course is made with bulghur (sometimes even with rice), meat (also fish, pumpkin or potatoes) and spices. There are different varieties (vegetarian, balls, oval-shaped, patties that are either baked, cooked in broth, yoghurt, bitter orange juice or fried and there's even one version that is very similar to tartare and consists of raw meat), but the most common of them is the torpedo-shaped croquettes that are stuffed with minced beef or lamb and are deep-fried.

Making "Baked Kibbeh" for the first time was no big deal for me, thanks to my food processor and my years of experimenting with cooking. The preparation required no particular skill and was not messy, long nor complex. It was quite straightforward and idiotproof, but what came out of the oven was far from being plain or simple.

With it's complex and refined flavors, this Middle-Eastern meatloaf is extremely palatable. The meat base is soft, moist and meatilicious, and is crowned a sweet, sour, savory onion and pinenut topping. This "Baked Kibbeh" can be served hot or at room temperature as a mezze (cut in small pieces) or main dish, and makes a grandiose potluck or picnic dish that will be wolfed by adults and kids alike. With the leftovers you can even create a scrummy sandwich (use pita, fattoush breads or baguette Parisienne and add the spread of your choice - yoghurt, "Tarrator Sauce", "Baba Ganoush" or "Hummus").

~ Kibbeh Saniyeh ~
Recipe adapted from "Arabesque: A Taste of Morocco, Turkey, and Lebanon" by Claudia Roden.

Serves 4.

Ingredients For The "Baked Kibbeh" Base:
2/3 Cup (160g) Fine-ground bulgur
1 Medium white onion, cut into quarters
1 Pound (500g) Lean ground lamb (lean & boneless cubed leg of lamb)
1 Tsp Sea salt
Ground black pepper, to taste
1 1/2 Tsp Ground cinnamon
1+1 Tbs Vegetable oil (to grease the pan and the top of the kibbeh)
Ingredients For The "Onion & Pine Nut Topping":
1 Pound (500g) White onions, sliced (half-moon)
3 Tbs Extra-virgin olive oil
1/3 Cup (50g) Pine nuts
Sea salt, to taste
Ground black pepper, to taste
1/2 Tsp Ground cinnamon
1/3 Tsp Ground allspice
3 Tbs Pomegranate molasses
Method For The "Baked Kibbeh" Base:
1. Cover the bulgur with water and let rest 10 minutes. Drain well.
2. In a food processor, purée the onion, then add the meat, salt, pepper, and cinnamon. Blend to a fine paste.
3. Add the drained bulgur and blend again in order to get a smooth, homogenous and soft paste.
4. Preheat the oven to 190° C (375° F). Oil a 26cm (10inch) diameter tart pan/dish and then press the paste into the bottom of the pan/dish with your hands.
5. Flatten and smooth the top. Rub with 1 tablespoons oil.
6. With a pointed knife, cut the kibbeh into 6 wedges through the center, and run the knife around the edges of the dish to release them.
7. Bake the kibbeh in the preheated oven for about 30-40 minutes, until browned.

Method For The "Topping":
8. Meanwhile, fry the onions in the olive oil until they are golden brown, stirring often.
9. Add the pine nuts. Stir-fry until lightly golden.
10. Salt and pepper to taste, then add the cinnamon, allspice and the pomegranate molasses.
11. Continue cooking and stirring for about 1 minute.
12. Spread the onion mixture over the top of the kibbeh and serve.

Remarks:
You can replace the pinenuts by 2/3 cup (90g) shelled walnuts, broken into pieces.
If you wish, you can also add 2 tablespoons raisins that have been previously soaked in water for 15 minutes and drained (in case you are using the raisins, ommit the pomegranate molasses) or add 1 tablespoon sumac to the onion topping (then ommit the pomegranate molasses).

Serving suggestions:
Serve hot or at room temperature, alone or with a salad, a dollop thick yoghurt, "Tarrator Sauce", "Baba Ganoush" or "Hummus".

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~ Kibbeh Au Four ~
Recette tirée et adaptée du livre "Arabesque: A Taste of Morocco, Turkey, and Lebanon" de Claudia Roden.

Pour 4 personnes.

Ingrédients Pour le "Kibbeh":
160g de Boulghour fin
1 Onion blanc (moyen), coupé en quatre
500g de Viande d'agneau hachée maigre (ou du gigot d'agneau désossé et coupé en cubes)
1 CC de Sel de mer
Poivre noir moulu, selon goût
1 1/2 CC de Cannelle en poudre
1+1 Cs d'Huile végétale
Ingrédients Pour La "Garniture Aux Oingons":
500g d'Oignons blancs, coupés en demi-lune
3 CS d'Huile d'olive extra vierge
50g de Pignons de pin
Sel de mer, selon goût
Poivre noir moulu, selon goût
1/2 CC de Cannelle en poudre
1/3 de Tout-épice en poudre
3 CS de Mélasse de grenade

Méthode Pour le "Kibbeh":
1. Recouvrir le boulghour avec de l'eau et mettre de côté pendant 10 minutes. Bien égoutter.
2. Dans un mixer, réduire l'oignon en purrée, puis ajouter la viande, le sel, le poivre et la cannelle. Mixer afin d'obtenir une sorte de pâte.
3. Ajouter le boulghour égoutté et mixer à nouveau afin d'obtenir une pâte collante, homogène et fine.
4. Préchauffer le four à 190° C. Huiler un moule à tarte de 26cm et presser (avec les mains) la pâte dans le moule.
5. Bien applatir et lisser le dessus. Peindre avec 1 CS d'huile.
6. A l'aide d'un couteau pointu, couper le kibbeh en 6 tranches égales (comme pour une tarte) et passer le couteau dans les bords afin de les libérer.
7. Cuire le kibbeh dans le four préchauffé pendant 30-40 minutes, jusqu'à ce qu'il soir doré.

Méthode Pour La "Garniture Aux Oingons":
8. Pendant ce temps, faire frire les oignons dans l'huile d'olive tout en remuant de temps à autre,
9. Ajouter les pignons de pin. Continuer à cuire jusqu'à ce que les pignons soient dorés.
10. Saler et poivrer, puis ajouter la cannelle, le tout-épice et la mélasse.
11. Cuire encore penadant 1 minute tout en remuant.
12. Etaler la garniture sur le dessus du kibbeh et servir.

Remarques:
Au lieu d'utiliser des pignons de pins, vous pouvez préparer ce plat avec 90g de noix , grossièrement concassées.
La garniture peut aussi être faite avec 2 CS de raisins secs qui ont été trempés pendant 15 minutes et égouttés avant utilisation (dans ce cas, omettez la mélasse) ou bien il vous est aussi possible d'ajouter 1 CS de sumac (dans ce cas aussi, omettez aussi la mélasse).

Idées de présentation:
Servir chaud ou à température ambiante et accompagner avec une salade ou du yaourt à la grecque, du "Baba Ganoush" ou du "Hummus"..