Eggah 

(Middle Eastern-Style Omelette)

This is based on a Middle Eastern egg dish, with olive oil, chopped onion, herbs (cilantro, parsley, and mint), and salt. (Here it is pictured with rice.) The recipe is from Claudia Roden's The New Book of Middle Eastern Food. You could use frozen onions and dried herbs, if that's easier. (You could also add some butter, "for flavor," as my grandma would say.) This was very simple and quick to make (especially with the shortcuts I mentioned), and very yummy. Yay!

Iraqi Chickpea Sambousek 

(Savory Turnover, like Samosas)

Throwback to: this recipe from the post of March 3. Actually, while these are from the same batch as that, the photo here is newer. I put most of the unbaked Sambousek in the freezer, and experimented recently to see the difference between baking the frozen ones, and pan-frying them. Baking them was easier but took longer. Frying them, covered, took less time, and I liked the results a little better. Maybe next time, I'll just fry them, and then freeze them. Well, anyway, they were tasty, and they're all gone now!

Allrecipes Website, Sambusaks (Sumboosaks) with Chickpeas, recipe by Nurit Cusack

Shakshouka-style: 

Egg Poached in Tomatoes & Zucchini

I thought something bright and cheerful was in order here, after a gloomy few days of weather. 

I seem to remember my grandma used to make me a simple dish of just tomatoes and zucchini, cooked together with some oil. That's the kind of delicious dishes she used to make for me: nothing fancy, but full of flavor and love.

I had zucchini, and a can of diced tomatoes, and olive oil. I put them all in a pan, and cooked them together on medium/medium-low, stirring every so often, for about 30-40 minutes. I had other things to do in the kitchen at the same time, so this was not a problem.

When the sauce was "done" to my liking, I cracked an egg into it, covered the pan, and cooked it on medium-low/low for about 10 minutes. I know that many recipes for Shakshouka call for the egg to cook less; it's personal preference here. (Shakshouka is a North African dish of tomatoes and peppers cooked together, as a base for poaching eggs in this manner.) You can use any leftover sauce for pasta, if you like.

Vanilla Ice Cream 

with Haroset 

(Date Syrup & Ground Almonds)

This was the last of some homemade Vanilla Ice Cream, topped with leftover Haroset. Different kinds of Haroset are part of the Passover Seder, to symbolize and commemorate the mortar used by the Biblical slaves in ancient Egypt.

There are many different kinds of Haroset made, depending on the family and community. Unfortunately, I don't have a specific family recipe. So, I decided to find a simple recipe that would use ingredients I already have at home.

I found several versions online of Iraqi Haroset, using Date Syrup (Dibs al-Tamar/Silan) and ground nuts. Most of these versions used walnut or pecans, but some contained pistachios, and a couple used ground almonds. I was very pleased with this version, and just like plain Date Syrup, leftovers go well with ice cream.

 Baked Falafel (Mini-)Burgers

These were from the recipe of Proportional Plate. I mostly followed the recipe, but managed to add too much salt! Even so, I'm sure I'll make it again, as that's what I'd call "operator error" (= my fault 😄). The technique was easy, especially since it called for canned chickpeas. The instructions for baking also worked well. I noticed that the end result was a bit fragile and easily crumbled, but once I realized that, I just handled them with care. I'm not sure if they're meant to be that way, or I did something wrong. They were tasty, anyway! I enjoyed the Falafel with rice, as well as with veggies and yogurt (not shown; added after pic was taken).

Proportional Plate Website, Baked Falafel Burgers

Baked Qatayif 

(Pancakes with Ground Almonds)

Now for something sweet! Here are Baked Qatayif (Pancakes with Ground Almonds). I wanted to make real Qatayif, Arabic pancakes filled with nuts, then baked or fried, and sweetened with a sugar syrup. Sounds yum! But ... it would be too rich for me, so I'd never made it before. Another thing is, while I enjoy pancakes, I find it difficult to stand at the stove long enough to make a batch, sometimes. What a bummer! Now, how could I make it more suitable for me?  Recently, I found an answer ...

I made Baked Pancakes, in a muffin pan! This was according to the Kitchen @ Hoskins method in the recipe for Baked Pumpkin Pancakes. I used the Basic Pancake batter from Mom's Big Book of Baking, by Lauren Chattman, except: I used 2 Tbsp almond filling instead of sugar, added 1 Tbsp rosewater and 1/2 tsp vanilla extract to the liquid, and used a little less milk.

The filling I used was from Lebanese Cuisine, by Madelain Farah, for her Qtayif recipe. The only difference was, I used 1 cup ground almonds instead of walnuts, and added a little extra rosewater. I stored leftover filling in the fridge, to use elsewhere.

I added some batter to each of the muffin liners in the muffin pan, sprinkled in some almond filling, and then covered it with more batter. Towards the end, there wasn't quite enough batter to cover the almonds, so they became more of a streusel topping. I baked it all at 375 F, for about 26 minutes. When I would eat one of these goodies, I'd reheat it gently, and then drizzle some sugar syrup on it. (Note: errant almond topping sticks to the pan, so it helps to at least wipe it off, after baking, while the pan is still somewhat warm.) I hope someday to try the real thing, but until then, I'm glad I have a substitute!

To illustrate what the real deal looks like, I've taken the liberty of adding links below, to YouTube videos of SmileyGirl230 making Atayif (just the pancakes), as well as Atayif bil Jibneh (pancakes filled with cheese, and baked). While I have never made her Atayif before, I have made other of her recipes, and they were outstanding! I have also added a link to Najat's Kitchen on YouTube's video of Atayef (with English subtitles), as she uses a walnut filling. While I have not made this particular recipe, I thought it would help to illustrate the traditional version. 

Kitchen @ Hoskins Website, Pumpkin Streusel Pancake Cups  

SmileyGirl230 Facebook

SmileyGirl230 YouTube, Atayef - The easiest pancakes you will ever make 

SmileyGirl230 YouTube, Atayef bil Jibneh - Lebanese pancakes with cheese 

Najat's Kitchen YouTube, How to make Atayef (Arabic Pancakes) (with subtitles)

Iraqi Chickpea Sambusak 

(Baked Filled Pastries)

This was from a recipe on the Allrecipes website. I usually like to make Hamantashen (triangular filled cookie/pastries) at this time of year for the Purim holiday, but this year decided to try something different. This savory recipe is a traditional Iraqi Purim goodie. It's meant to be deep-fried, but here, I've baked it. I made a dozen of these a few days ago, and put them in the freezer. Perhaps I'll try pan-frying some of the others. 

The filling is easy to make, and can be made separately, the day before, and left in the fridge. The dough is also easy, and needs only 10 minutes to rest. The trick when filling the Sambusak is, don't over-fill. You need some plain dough for the edges where the top and bottom of the dough meet, so they'll stick together and stay closed. If there's a bit of filling on that part of the dough, it won't seal well. I liked this simple recipe.

Allrecipes Website, recipe by Nurit Cusack, Sambusaks (Samboosaks) with Chickpeas

Pita Chips

I remembered that I had some pita bread bought before the holiday, and I think it was at least 2 weeks old. Normally, I would've used it up by now, but somehow I didn't even open it. Fortunately, it had been in the fridge, and was in very good condition. I decided that pita chips would allow me to finish it up before it would go bad.

I cut each pita into 8 wedges. (I didn't separate the top from the bottom of each pita, but you could, if you wanted to.) I sprayed the pitas with oil, and sprinkled on some salt. I baked them at 400 F for about 7-8 minutes. I tried to watch it at the end, so it wouldn't get too done. That's all! 

Basbousa Madeleines

Basbousa, or Namoura, is a cake-like sweet, soaked in syrup, from the Middle East. Normally, it's in the form of squares, but here, I've been inspired by @ahava_x 's post of August 15, featuring it in Madeleine form. These were very light and yummy.

I used the Basbousa recipe kindly provided, but used ground almonds instead of coconut, and coconut oil instead of butter or margarine. I added a pinch of salt, and then, just "for insurance," a pinch of baking soda. I had an open bottle of rosewater 🌹, so I used that to flavor the syrup. It took about 20 minutes of baking at 350 F to get them "done." (I kept checking on them, at 8 minutes, then 14 minutes, and then every minute or 2 afterwards.)

I added the "insurance" of baking soda, as until recently, every time I made any form of Basbousa, it basically ended up heavy like a brick! Very disappointing. I eventually realized that the recipes I was using for Basbousa, which called for "semolina," actually were referring to semolina *flour* (and not the semolina/farina/sooji/rava, like Cream of Wheat, used in many Indian recipes). However, I still get just a little nervous whenever I make Basbousa, lest it should be another brick.

@ahava_x Instagram, 15 August 2017

Veggie Arayis, or, 

Egg Pita/Baida Roti

This is a half-pita, cut across the diameter, stuffed with leftover Aval/Poha Upma, dipped in beaten egg, and pan-fried. (For more info on the Aval/Poha Upma, or Indian Pounded-rice Pilaf with Veggies, please see my recent post.) This was very quick to make, and very tasty. 

My inspiration was from: 1) Middle Eastern Arayis recipes, of pita bread stuffed with a ground meat mixture, and then grilled; and 2) the Egg Parathas of @theGutlessFoodie on Instagram. Once I realized I had pita bread and a stuffing, I just knew I had to try it!

Here are a couple of examples of Egg Parathas from @theGutlessFoodie Instagram: 20 May 2017 and 25 July 2017.

Shorbet Adds 

(Egyptian Spiced Creamy Lentil Soup)

This was from a recipe of Claudia Roden in The New Book of Middle Eastern Food. Although the soup looks somewhat thick here (esp as it was the next day), it was actually fairly creamy in texture. I ground up the dry red lentils, added water to them, covered them, and let them soak for a few hours, before adding them to the soup. (Red lentils don't usually need to be soaked, except by me. )

Aside from the lentils, this also contains onions, olive oil, ground cumin and coriander, and salt. A pinch of Indian pav bhaji masala spice mix stood in for ground red chili pepper. I used frozen chopped mirepoix (onion, carrot, and celery) for the carrot and celery in the recipe, as that's what I had.

The soup is supposed to be served with a garnish of fried onions, but I was too tired to add that. For the toasted pita bread croutons, I toasted half a pita, and then broke it up into irregularly-shaped, crunchy pieces. Instead of adding lemon juice directly to the soup right after it was cooked, I just squeeze a few drops of fresh lemon juice into the bowl, before I eat it.

Hummus bit-Tahini, or just Hummus 

(Garbanzo Bean Dip), with Spaghetti

The Hummus, found in the freezer, is from the recipe of Madelain Farah in Lebanese Cuisine. (For more information, you can see my post from June.)

I cooked the spaghetti, and when it was ready, I mixed in the Hummus, and cooked it a little more. At that stage, it looks a lot like macaroni & cheese, or the spaghetti & cheese we also used to enjoy as kids. It thickens up fairly quickly. Here it's pictured with a sprinkling of dried Italian herbs for color, and a squeeze of fresh lemon juice. Easy to make (as long as you already have the Hummus), and warm and comforting. Mmmm... 

Plain Harcha 

(Moroccan galette or biscuit)

The recipe is from My Moroccan Food. She says that this is popular for breakfast, and often eaten with a honey-butter syrup. Unfortunately, butter is too rich for me, but I topped the warm Harchas with some coconut oil (which quickly melted), and then drizzled them with a little honey. Yum! Even the leftovers are tasty that way.

My Moroccan Food Facebook

My Moroccan Food Website, Plain Harcha/Zaatar & Black Olive Harcha

Havuç Çorbasi 

(Turkish Carrot Soup)

This is a lazy version of Havuç Çorbasi, Turkish Carrot Soup. The original recipe, from Claudia Roden's The New Book of Middle Eastern Food, calls for carrots to be cooked very well in stock with salt, sugar, and cinnamon, and put through a blender or food processor. I just cooked it very well in water.  

The next step is to separately make a bit of a white sauce, add egg yolks, and then carefully add it to the soup, to thicken it. However, I tend to just skip all this, and mix in a whole egg, right into the soup (like egg-drop soup). I'd roasted some carrots in the oven a few days ago, so I added in the last few here, along with some cilantro, and a bit of scrambled egg.

Accompanying the soup, are some Plain Harcha (Moroccan Galettes/Biscuits), made from the recipe of My Moroccan Food. The meal was light but with a nice flavor. 

My Moroccan Food Facebook

My Moroccan Food Website, Plain Harcha/Zaatar & Black Olive Harcha

Toast topped with 

Date Syrup (Silan/Dibs al-Tamar) 

& Tahini

The toast on the left is with the toppings combined, and the toast on the right shows the two before being combined. I was inspired by Cooking for Fun's description a while ago on Instagram, of bread with tahini and date syrup, as similar to a Middle Eastern peanut-butter-and-jelly combination. (I hope I'm remembering that right!) I couldn't try it then, as I had no date syrup available. The tahini has a nutty taste here, and the date syrup makes it taste better, I think.

Cooking for Fun's helpful comments, on how best to enjoy this, were : 1) don't overmix, and 2) just add a little of the syrup, so you can enjoy the taste of both.

Cooking_for_Fun_Page Instagram, Tahini Paste & Date Syrup

Cooking for Fun Facebook 

Cooking for Fun YouTube

Sfiha or Lahma Bi Ajeen

This is basically a Middle Eastern mini-pizza. It's usually made with meat, but here features the leftover Veggie Keema (made from veggie crumbles), seen in my most recent post. (You can check that out if you want details on the Veggie Keema.) The dough here is from Claudia Roden in The New Book of Middle Eastern Food. When I was thinking of what to do with the rest of the Veggie Keema, I kept thinking, "Sfiha. Sfiha. Sfiha." So that's what I made! 😉 Good choice. 

Ka'k (Lebanese Cake Doughnuts)

These are from Lebanese Cuisine, by Madelain Farah. I tend to eat these as a late-evening snack, and by then I don't feel so much like taking pics. Fortunately, I managed to get a couple with my phone: one right before a snack, and the second, shortly after baking. Someone who saw them said, "Oh, cookies!" I just agreed that they were cookies, because I'm not sure how to classify them. They don't really taste like doughnuts, but they seem more than cookies. Anyway, they are fabulous for a sweet snack to end the day! 

The original recipe makes 7-8 dozen! I divided the recipe by 1/3, which made a little over 2 dozen. That was enough for me, for now. In place of clarified butter, I used coconut oil.

Chickpea Sambousek,

with Spaghetti

Here's another pic of leftover Chickpea Sambousek (like a Middle Eastern samosa). (You can see the last post for more details on that.) This time, I felt like I wanted to pair it with some spaghetti and sauce; I have no idea why. I boiled some spaghetti in a small amount of water. When it was just about done, I added some canned crushed tomatoes, and then green peas for color and more veggies. I cooked it all together until it seemed done enough. ... The hand model is myself, although I tried to stay out of the photo. Anyway, I liked this unusual pairing.

Chickpea Sambousek

Sambousek are Middle Eastern turnovers, like samosas. Here they are featured with crunchy Indian snack mix, whole-milk yogurt, and applesauce, for a light meal the other day. The Sambousek were leftovers that I'd frozen unbaked a while ago. All I had to do, was put them on a baking sheet, brush them with egg wash, and then bake about 30 minutes. (At other times, I've just sprayed oil on them, instead of egg wash.)