The Middle Eastern Cookbook E-Book

Maria Khalife

• Herausgeber: IMM Lifestyle Books
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2016

Seitenzahl: 166

Beschreibung

Middle Eastern food draws on the exotic taste of various styles of cooking and combines them in a blend of unusual yet simple tastes for mouthwatering dishes. Middle Eastern food is easy to prepare, wonderful to look at and offers an amazing variety of healthy dishes, making it the ideal cooking style for the health-conscious. In "Middle Eastern Cookbook", you will discover the rich, aromatic flavours of countries where food is an intrinsic part of the culture and the sharing of meals with family and guests is a feature of daily life. From Tabouleh and Dolmas to Chicken Salona and Baklava, Middle Eastern cooking is a delicious collection of wonderful tastes, colours and rich textures. Maria Khalife has gathered together a collection of the best of Middle Eastern cooking. The recipes are easy to follow, use ingredients that are readily available and are accompanied by colourful and succulent photographs.

Leseprobe

First published in 2006 by New Holland Publishers (UK) Ltd

London • Cape Town • Sydney • Auckland

Garfield House

86–88 Edgware Road

London W2 2EA

www.newhollandpublishers.com

80 McKenzie Street

Cape Town 8001

South Africa

Level 1, Unit 4

14 Aquatic Drive

Frenchs Forest, NSW 2086

Australia

218 Lake Road

Northcote

Auckland

New Zealand

1 3 5 7 9 10 8 6 4 2

Copyright © 2006 text and recipes, illustrations and photographs

New Holland Publishers (UK) Ltd

Maria Khalifé has asserted her moral right to be identified as the author of this work. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders.

ISBN 1 84537 407 X

Senior Editor: Corinne Masciocchi

Design: Sue Rose

Photography: Stuart West

Food styling: Stella Murphy

Editorial Direction: Rosemary Wilkinson

Production: Hazel Kirkman

Reproduction by Colourscan Overseas, Singapore

Printed and bound by Times Offset, Malaysia

TEMPERATURE CONVERSION CHART

Celsius

Fahrenheit

Gas mark

120º

250º

½

140º

275º

1

150º

300º

2

160º

325º

3

180º

350º

4

190º

375º

5

200º

400º

6

220º

425º

7

230º

450º

8

240º

475º

9

CONTENTS

Introduction

STARTERS

VEGETABLES AND GRAINS

MEAT

CHICKEN

FISH

DESSERTS

Glossary

Index

INTRODUCTION

THE WIDE CULINARY REPERTOIRE and extensive knowledge of Middle-Eastern cuisine I possess stem from several sources. I am the editor of a culinary magazine, owner of a cookery school and producer of ‘Soufra Daimeh’, the TV cookery show broadcast both in the Middle East and internationally. During my wide-ranging travels across the Middle East, I explored a passion for cooking alongside local women to discover their culinary secrets, and, through this, improved my understanding of traditional cooking habits. I have translated my experiences into this book, which contains easy-to-follow methods to ensure that cooking these recipes is simple, enjoyable and exciting.

The hardest part of writing this book was choosing which recipes to include and which to leave out. Ultimately, I decided on a selection that is currently gaining more popularity in Western cultures. I wanted to make sure that while each recipe was simple to prepare, no ingredients were included which could not be easily obtained throughout the world.

Identifying the origin of an individual recipe can be difficult. Many of the finest dishes of Middle-Eastern heritage first emerged centuries ago, and this type of food was often spread by the paths of marching armies over the years, no doubt gaining or losing a herb or two along the way. The Ottoman Turks brought with them the thin filo pastry and the coffee now served throughout the Middle East, while other cultures and peoples also left their marks. The huge diversity includes spices from India, yoghurt from Russia, okra from Africa, tomatoes from the Moors of Spain and dumplings from the Mongol invaders. By now, claims as to the origins of a certain dish are varied and hard to prove. For instance, whereas one authority claims the Syrians obtained a certain dish from the Egyptians, another source is convinced it was brought to Egypt at a later date, stolen from the Turks!

Equally important are the produce, traditions and religion of each country. There is a certain level of similarity between all Arab countries, increasing in strength between neighbours, such as the Lebanon, Syria and Jordan, or the states of the Gulf region, but each area has its unique culinary characteristics. So, when I attribute a certain dish to one country, it does not necessarily mean that it originated there, only that the given method of preparation is the customary one for that area.

The variety of dishes included in this book reflects the diversity of the Middle-Eastern region and the culture and hospitality of its people. Each recipe is given its traditional name alongside an English translation. Ingredients and terms which might be unfamiliar to you are explained in the Glossary (see pages 158–59) and, where appropriate, substitutes for some more unusual ingredients are given.

I have tried to create a balance between using the original preparation methods of the region to preserve the genuine flavours of each dish, and making the process simpler with the aid of conveniences such as a food processor, blender and meat grinder. If you have the luxury of these kitchen appliances, they will cut your preparation time and make your life a little easier without compromising the taste of the finished product.

Most of the ingredients used in this book will be familiar to the Western reader and are widely available in supermarkets. For others, though, you may have to search further afield in a Middle-Eastern food store.

I sincerely hope that you enjoy these recipes, and that this book may help to widen your knowledge and understanding of the rich Middle-Eastern culture through its varied cuisine.

Welcome to our table.

STARTERS

Starters, or mezza, are an important part of Middle-Eastern entertaining. It is always a social occasion when friends and family gather over a drink to nibble on appetizers and share the latest news before lunch or dinner. Starters may consist of three or four small dishes, but an elaborate array of tempting and mouthwatering appetizers is a more likely scenario. If you are looking to impress your guests, try the Parsley and cracked wheat salad (page 10), which is always received with pleasure. For an appetizer and a dip, try the Chickpeas and tahini dip (page 21) or the Aubergine and tahini dip (page 13). These are delicious with barbecued meat or chicken. Starters such as Spinach pies (page 14), Cheese rolls (page 24), Meat pies (page 20) and Chicken pies (page 27) can all be prepared in advance and frozen.

Tabbouleh

Parsley and cracked wheat salad

LEBANON

SERVES 4–6

360 g / 12½ oz (4 cups) parsley

30 g / 1 oz (⅓ cup) fresh mint leaves

1 small onion, peeled and finely chopped

1 tsp salt

¼ tsp black pepper

4 Tbsp fine burghul (fine cracked wheat)

5 medium firm ripe tomatoes, seeded and finely chopped

125 ml / 4 fl oz (½ cup) lemon juice

125 ml / 4 fl oz (½ cup) olive oil

Leaves from 1 romaine lettuce heart, to garnish

1 Rinse the parsley and mint thoroughly, then drain in a strainer. In a small bowl, mix the chopped onion with the salt and black pepper and set aside.

2 Rinse the burghul and drain it in a fine strainer, then transfer it to a large bowl.

3 Remove and discard the thick stalks of parsley and chop it finely. Also chop the mint leaves finely. Add the parsley and mint to the bowl, then add in the tomatoes, seasoned onion, lemon juice, olive oil, and season again to taste if necessary.

4 Transfer to a serving dish and garnish with the lettuce heart leaves. Serve on its own or with grilled or barbecued meat, chicken or fish.

Jawaneh dajaj

Golden chicken wings

UNITED ARAB EMIRATES

SERVES 4–6

1 kg / 2 lb 3 oz chicken wings

1 tsp salt

½ tsp white pepper

125 ml / 4 fl oz (½ cup) vegetable oil

1 medium onion, peeled and chopped

2 garlic cloves, peeled and crushed

70 g / 2½ oz (¾ cup) fresh coriander, finely chopped

60 ml / 2 fl oz (¼ cup) lemon juice

1 Rinse the chicken wings and drain. Rub with the salt and pepper.

2 Heat the vegetable oil in a frying pan. Add the chicken wings and fry until golden brown, then remove from the pan and set aside.

3 Add the onions to the frying pan and cook until tender. Add the garlic and coriander and fry for 3 minutes, stirring regularly.

4 Return the chicken wings to the frying pan and stir in the lemon juice. Simmer over a low heat for 5 minutes until most of the juice has evaporated. Serve warm.

Parsley and cracked wheat salad

Aubergine and tahini dip

Baba ghanouge

Aubergine and tahini dip

LEBANON

SERVES 4

1 large aubergine

1 garlic clove, peeled

1 tsp salt

60 g / 2 oz tahini

2 Tbsp yoghurt

Juice of 1 lemon

2 sprigs parsley and 2 Tbsp olive oil, to garnish

1 Preheat the oven to 220º C / 425º F. Pierce the aubergine with a fork. Place it on a baking tray and bake or grill over a charcoal fire for about 30 minutes until soft, turning frequently. Cool under running water.

2 Peel off the skin and remove the stem. Mash the pulp to a purée using a potato masher or a fork.

3 In a small bowl, crush the garlic with the salt and add to the aubergine purée. Stir in the tahini and yoghurt. Gradually blend in the lemon juice, mixing well. Pour into small serving dishes and garnish with sprigs of parsley and olive oil.

Naaz khaatoon

Aubergines in pomegranate juice

IRAN

SERVES 5–6

2 large aubergines

60 ml / 2 fl oz (¼ cup) lemon juice or sour grape juice

1 Tbsp pomegranate molasses

Pinch of salt

¼ tsp black pepper

1 tsp marjoram

½ tsp dried mint

2 medium onions, peeled and grated

4 medium tomatoes, peeled and diced

1 Preheat the oven to 220º C / 425º F. Pierce the aubergines with a fork. Place them on a baking tray and bake or grill over a charcoal fire for about 30 minutes until soft, turning frequently. Cool under running water.

2 Peel off the skin and remove the stems. Mash the pulp to a purée using a potato masher or a fork. Add the lemon juice, pomegranate molasses, salt and pepper.

3 Transfer the mixture to a pan and cook over low heat for about 10 minutes. Add the marjoram, dried mint and grated onions. Mix well and cook for a further 1 minute, then remove from the heat. Mix in the tomatoes and serve hot or cold.

Fatayir bi sbanigh

Spinach pies

LEBANON

MAKES 30–35 PIES

For the dough

1½ tsp active dry yeast

1 tsp caster sugar

60 ml / 2 fl oz (¼ cup) warm water

450 g / 1 lb (3 cups) plain flour

125 ml / 4 fl oz (½ cup) vegetable oil

1 tsp salt

125 ml / 4 fl oz (½ cup) milk

125 ml / 4 fl oz (½ cup) water

For the filling

1 kg / 2 lb 3 oz spinach, rinsed and chopped

2 medium onions, peeled and finely chopped

Pinch of salt

3 medium tomatoes, chopped

4 Tbsp olive oil

2 Tbsp lemon juice

Black pepper, to taste

3 Tbsp sumac

1 Start by making the dough. In a large bowl, dissolve the yeast and the sugar in the warm water. Stir in the flour, oil, salt and milk. Add the water gradually and knead for 5 to 6 minutes until the dough is smooth and elastic. Cover the bowl with a damp cloth and set aside in a warm place for at least 1 hour until the dough has doubled in size.

2 In the meantime, make the filling. Squeeze out the excess water from the spinach and place in a large bowl. Add in the onions, salt, tomatoes, olive oil, lemon juice, pepper and sumac and mix thoroughly.

3 Divide the dough into 3 equal pieces. Roll out each piece on a lightly floured surface to a ½-cm (¼-in) thickness, then cut into 10-cm (4-in) circles. You should be able to cut about 10 circles from each piece of dough.

4 Preheat the oven to 200º C / 400º F. Place 1 tablespoon of filling in the centre of each circle and bring up the edges together at three points to form a triangle. Pinch the edges together to seal the pies.

5 Arrange the pies on lightly greased baking trays. If desired, brush the pies with vegetable oil or beaten egg to give a golden colour. Bake for 20 minutes until golden brown. Serve cold.

Mixed salad

Hindbeh bi zeit

Dandelion leaves in olive oil

LEBANON

SERVES 4–6

1 litre / 35 fl oz (4 cups) water

1 kg / 2 lb 3 oz dandelion leaves, rinsed and chopped

125 ml / 4 fl oz (½ cup) olive oil

5 medium onions, peeled and sliced into thin rings

Pinch of salt

1 Bring the water to the boil, then add the dandelion leaves. Cook over a medium heat for 10 minutes, then drain.

2 Heat the olive oil in a frying pan, then add the onions and cook until golden brown. Remove half the quantity of onions and reserve for the garnish.

3 Add the dandelion leaves to the frying pan. Simmer over a medium heat for 10 to 15 minutes, stirring occasionally until tender and almost dry. Season with salt. Place in a serving dish and garnish with the reserved onions. Serve cold.

Fattoush

Mixed salad

LEBANON

SERVES 4

For the salad

1 pitta bread

½ romaine lettuce

4 small cucumbers, peeled and sliced

4 radishes, sliced

2 medium tomatoes, diced

4 spring onions (with tops), cut into small pieces

45 g / 1½ oz (½ cup) parsley, chopped

4 Tbsp fresh mint leaves, coarsely chopped

1 green pepper, chopped

4 Tbsp purslane leaves

1 Tbsp sumac

For the dressing

1 garlic clove, peeled

½ tsp salt

80 ml / 3 fl oz (⅓ cup) lemon juice

125 ml / 4 fl oz (½ cup) olive oil

1 Start by preparing the salad. Toast the pitta bread in the oven until golden brown. Break into small pieces and set aside.

2 Shred the lettuce leaves into small pieces and place them in a large bowl. Mix in the cucumbers, radishes, tomatoes, spring onions, parsley, mint, green pepper, purslane leaves and sumac.

3 To make the dressing, crush the garlic in a small bowl with the salt. Stir in the lemon juice and the olive oil. Just before serving, drizzle the dressing over the salad and add the toasted pieces of pitta. Toss gently and serve.

Aish bel lahm

Bread with meat

SAUDI ARABIA

SERVES 4–6

For the dough

1½ tsp active dry yeast

60 ml / 2 fl oz (¼ cup) warm water

450 g / 1 lb (3 cups) plain flour

2 eggs, beaten

3 Tbsp vegetable oil

Pinch of salt

¼ tsp of each: black pepper, cumin and fennel seeds

For the filling

200 g / 7 oz (1 cup) leeks, rinsed and chopped

350 g / 12½ oz minced beef

1 medium onion, peeled and finely chopped

2 tsp salt

1 tsp black pepper

4 Tbsp tahini

1 Tbsp white wine vinegar

125 ml / 4 fl oz (½ cup) water

1 garlic clove, peeled and crushed

1 Tbsp poppy seeds, to garnish

1 Start by making the dough. In a large bowl, dissolve the yeast in the warm water. Stir in the flour, eggs, oil, salt and spices. Add the water gradually and knead for 5 to 6 minutes until the dough is smooth and elastic. Cover the bowl with a damp cloth and set aside in a warm place for at least 1 hour until the dough has doubled in size.

2 In the meantime, make the filling. Place the leeks with the minced beef, onion, salt and pepper in a saucepan. Cook the mixture over a medium heat, stirring regularly until all the liquid has been absorbed. Set aside to cool.

3 In a small bowl, mix the tahini with the vinegar, water and garlic. Thoroughly mix this into the leek and beef mixture.

4 Preheat the oven to 220º C / 400º F. Roll out the dough into a circular shape of medium thickness about 30 cm (12 in) in diameter. Place the dough on a greased baking tray. Top evenly with the meat mixture and sprinkle with poppy seeds.

5 Bake for 25 to 30 minutes until the pie is golden brown. Serve hot.

Lahm bil ajine

Meat pies

SYRIA

MAKES 22 PIES

For the dough

1½ tsp active dry yeast

60 ml / 2 fl oz (¼ cup) warm water

1 tsp caster sugar

450 g / 1 lb (3 cups) plain flour

125 ml / 4 fl oz (½ cup) vegetable oil

1 tsp salt

125 ml / 4 fl oz (½ cup) milk

125 ml / 4 fl oz (½ cup) water

For the filling

3 Tbsp vegetable oil

1 large onion, peeled and chopped

4 Tbsp pine nuts

400 g / 14 oz minced beef

Pinch of salt

¼ tsp of each: black pepper, cinnamon and allspice

3 medium tomatoes, chopped

125 ml / 4 fl oz (½ cup) yoghurt

1 Tbsp white wine vinegar

2 Tbsp lemon juice

1 Start by making the dough. In a large bowl, dissolve the yeast in the warm water. Stir in the sugar, flour, vegetable oil, salt and milk. Add the water gradually and knead for 5 to 6 minutes until the dough is smooth and elastic. Cover the bowl with a damp cloth and set aside in a warm place for at least 1 hour until the dough has doubled in size.

2 In the meantime, make the filling. Heat the vegetable oil in a frying pan. Add the onion and pine nuts and cook until golden brown. Add the minced beef and cook for 5 minutes until all the liquid has evaporated and the beef is brown. Season with the salt and spices, then remove from heat and set aside to cool.

3 Add the tomatoes, yoghurt, vinegar and lemon juice to the meat. Mix well and set aside.

4 Preheat the oven to 200º C / 400º F. Divide the dough into 2 equal pieces. Roll out each piece on a lightly floured surface to a ½-cm (¼-in) thickness. Cut into 10-cm (4-in) circles. You should be able to cut about 11 circles from each piece of dough.

5 Place 1 level tablespoon of filling in the centre of each circle and bring up the edges together at four points to form a square. Pinch the edges together to seal the pies.

6 Arrange the pies on lightly greased baking trays. Bake for 20 minutes until golden brown and serve immediately.

Hummus bi tahini

Chickpeas and tahini dip

LEBANON

SERVES 4

420 g / 15 oz (1½ cups) canned cooked chickpeas

1 garlic clove, peeled and crushed

180 ml / 6 fl oz (¾ cup) water

4 Tbsp tahini

125 ml / 4 fl oz (½ cup) lemon juice

Pinch of salt

Parsley sprigs, ½ tsp paprika and 2 Tbsp olive oil, to garnish

1 Reserve 1 teaspoon of chickpeas for the garnish. Using a food processor or blender, process or blend until smooth the remaining chickpeas with the garlic and 60 ml / 2 fl oz (¼ cup) of the water.

2 Dissolve the tahini in the remaining water and lemon juice, then blend with the chickpea mixture. The mixture should be thick and smooth. Season with salt.

3 Pour the mixture into small dishes and garnish with the reserved chickpeas, parsley sprigs, paprika and olive oil. Serve with pitta bread and/or barbecued meat or chicken.

Samboosak bel-koorat

Leek pies

SAUDI ARABIA

MAKES 35 PIES

For the dough

1½ tsp active dry yeast

60 ml / 2 fl oz (¼ cup) warm water

450 g / 1 lb (3 cups) plain flour

2 eggs

1 tsp salt

125 ml / 4 fl oz (½ cup) vegetable oil

1 cup water

For the filling

1 kg / 2 lb 3 oz leeks, rinsed and chopped

2 large onions, peeled and chopped

2 chilli peppers, chopped (optional)

Pinch of salt

1 tsp black pepper

1 Tbsp corn oil

1 Start by making the dough. In a large bowl, dissolve the yeast in the warm water. Stir in the flour, eggs, salt and vegetable oil. Add the water gradually and knead for 5 to 6 minutes until the dough is smooth and elastic. Cover the bowl with a damp cloth and set aside in a warm place for at least 1 hour until the dough has doubled in size.

2 In the meantime, make the filling. Mix the leeks with the onions, chilli peppers, salt, pepper and corn oil.

3 Preheat the oven to 200º C / 400º F. Divide the dough into 3 equal pieces. Roll out each piece on a lightly floured surface into a large rectangle. Brush with a generous amount of corn oil and cut into 5-cm (2-in) strips. Place 10 strips on top of each other and cut into 2.5-cm (1-in) squares. Dip each dough square in flour, then roll out into 10-cm (4-in) squares.

4 Place 1 tablespoon of leek mixture in the centre of each square. Fold 1 cm (1/2 in) of each edge over the filling to form a square pie, so that part of the filling is still visible. Press the edges at each corner.

5 Arrange the pies on a lightly greased baking tray. Bake for 15 to 20 minutes until golden brown. Serve hot.

Salatit al batata

Mashed potato salad

LEBANON

SERVES 5

For the salad

1 kg / 2 lb 3 oz potatoes

60 ml / 2 fl oz (¼ cup) olive oil

Salt, to taste

¼ tsp black pepper

1 red pepper, diced

1 green pepper, diced

4 spring onions with tops, cut into thin pieces

3 garlic cloves, peeled and crushed

3 Tbsp parsley, finely chopped

Juice of 1 lemon

1 cucumber, sliced into rings, few mint leaves and pinch of sumac (optional), to garnish

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