Harissa Yogurt Soup with Lamb Meatballs

(4 servings)

There are various versions of this delicious soup found throughout the Mediterranean and Middle East. I added tiny lamb meatballs and harissa (can't get enough of it these days) to a Turkish yogurt soup I love to make. The harissa is wonderful here.

meatballs
3/4 lb ground lamb
2 tbsp almond flour or 3 tbsp fresh breadcrumbs (if gluten isn't an issue)
2 tbsp milled flax seed (optional)
1/2 tsp dried mint
1/2 tsp salt
1/2 tsp lemon pepper
1/4 tsp cumin
1/4 tsp ground coriander
1/4 tsp ground cardamom
1 tbsp olive oil

Lightly combine the lamb, almond flour or breadcrumbs, flax seed (if using), mint, salt, lemon pepper, cumin, coriander and cardamom, taking care not to over mix. Form into very small meatballs.

Heat the olive oil over medium heat. Fry the meatballs until they are browned; about 5 minutes. They don't have to be cooked through. Set aside.

yogurt soup
4 cups low sodium beef broth
1/4 cup long grain rice
1 large egg yolk
1 tbsp garbanzo bean (chickpea) flour or use regular flour (if gluten isn't an issue)
1 tbsp freshly squeezed lemon juice
1 tbsp harissa, or to taste
1 1/3 cups plain yogurt

1 cup fresh spinach, cut into fine chiffonade

2 green onions, sliced

salt and freshly ground black pepper, if needed

Bring the broth to a gentle simmer and drop in the meatballs. Add the rice and cook until the rice is tender but slightly firm; about 10-15 minutes.

In a small bowl whisk together the egg yolk, flour, lemon juice and harissa. When the mixture is smooth, whisk in the yogurt. Temper the yogurt mixture by whisking in a about half a cup of hot broth, then add all of it back to the soup pot and stir.  Cook for about 5-8 minutes over medium-low heat, taking care not to allow the soup to come to a boil; just let it simmer very gently.

Stir in the spinach and green onions. Cook another three minutes or so.  Check for seasoning and add the salt and pepper, if needed.

Divide the soup between four bowls and serve.

Roasted Garlic Hummus

(about 1 1/4 cups)

Hummus is one of those dishes I really ought to make more often. It's relatively inexpensive, nutritious and comes together quickly if you happen to have a food processor.

I came across a recipe recently where the author suggested the secret to a smooth and creamy hummus was the order in which you added your ingredients to the food processor. She began with the tahini and lemon juice and ended with the chickpeas and water. I decided to give this a try and I have to agree, my hummus was indeed smoother than usual.

2 heads garlic

1/4 cup tahini

2 tbsp freshly squeezed lemon juice

1 tbsp olive oil

1/2 tsp cumin

1/2 tsp salt, or to taste

15oz can chickpeas, drained and rinsed

2-3 tbsp water

olive oil for serving

a few pinches of cumin, paprika or sesame seeds for garnish (optional)

Roast the garlic following these instructions. Set aside to cool.

Place the tahini and lemon juice into the bowl of a food processor. Let the motor run for a minute or two until the mixture is light and creamy.

Scrape down the sides and add the olive oil, cumin and salt. Process for about 30 seconds.

Add half of the chickpeas and process for another minute.

Scrape down the sides and add the remaining chickpeas. Squeeze out all of the roasted garlic from both heads and add to the bowl of the food processor. Run the motor for about 2 minutes or until smooth and creamy.

The hummus will probably be quite thick (mine was). Slowly add the water a tablespoon at a time and process in between until you have the desired consistency.

Place the hummus on a plate. Drizzle a small amount of olive oil over the surface.  Sprinkle with cumin, paprika or sesame seeds if desired.

Moroccan Carrot Salad

(2-3 servings)

Years ago in Toronto I had a nice little flat on the top floor of an old Victorian house near the annex. There was a second flat up there shared by two students, one of them a lovely young woman of Moroccan descent, Razika. She was an amazing cook. It was in their home I tasted my first chicken tagine as well as this amazing carrot salad.

Back then Razika had shown me how she made her salad. Over the years I suspect I may have inadvertently made a few changes. I no longer remember if Razika added chopped parsley or cilantro to hers, used butter or olive oil or whether she added a tiny bit of cinnamon which is rather nice in this salad. However, one thing has remained constant for me. I still love this dish as much as I did the very first time I tried it.

1 tbsp butter
2 cloves garlic minced
1 lb carrots, washed and sliced about 1/4" thick
2 tbsp water
1/2 tsp cumin
1/4 tsp sweet paprika
1/4 tsp salt
a few pinches of cayenne pepper or more, to taste
a pinch or two cinnamon
1-3 tbsp freshly squeezed lemon juice, to taste
2 tbsp cilantro, chopped

Melt the butter in a saucepan with a tight fitting lid over medium low heat and add the garlic. Stir until the mixture becomes fragrant and the butter begins to brown slightly. Quickly stir in the carrots and water. Cover the pot. Cook for about 5-8 minutes or until the carrots are tender but with a bit of a bite left.

Remove the lid and increase the heat. Continue to cook the carrots while stirring until the water has completely evaporated. Remove from heat and cool.

Combine the cumin, paprika, cayenne, cinnamon and salt  and sprinkle the mixture evenly over the carrots. Toss until they are evenly coated with the spice mixture. Sprinkle the lemon juice over the salad and toss. Taste and make adjustments adding more lemon juice or spices as needed.

Top with the chopped cilantro and serve at room temperature.

Stuffed Zucchini

(4 servings)

This tasty Mediterranean dish is often made with lamb or beef. I used ground turkey thighs this time and thought they were quite good.  This entire recipe calls for only half a pound of meat!

3 medium zucchini, about 2 1/2 lbs

1/2 lb ground turkey, lamb or beef
1/2 cup raw long grain rice
2 tbsp currants
2 tbsp fresh dill, chopped or 2 tsp dried dill
2 tbsp fresh mint, chopped or 2 tsp dried mint
1/2 tsp salt
1/4 tsp cardamom
1/4 tsp allspice
1/4 tsp freshly cracked black pepper
1 tbsp concentrated tomato paste

1 tbsp olive oil
2 tsp garlic, minced
1 small yellow onion, chopped
1 28oz can diced tomatoes
1 tbsp concentrated tomato paste
1 tbsp fresh chopped mint or 1 tsp dried mint
2 cups chicken broth or beef broth if using beef or lamb
salt and freshly cracked pepper, to taste


Wash the zucchini and cut each one into 3 or 4 sections. Using a melon scoop, scoop out the insides of each section leaving a "floor" in each one. You will end up with little zucchini "cups". Reserve the pulp for another use (I will post a recipe tomorrow). Set aside.

Combine the ground meat, rice, currants, dill, mint, salt, cardamom, allspice, pepper and tomato paste until well mixed.

Fill the hollowed out zucchini loosely with the meat mixture; the rice will expand during cooking and if the filling is too tight, the zucchini containers will burst.

Heat the olive oil in a heavy pot with a tight fitting container. Add the garlic and saute for a minute or so, then add the onion. Saute the mixture until the onion has softened and becomes translucent. Stir in the tomatoes, tomato paste and mint.

Place the stuffed zucchini in the pot with the tops facing up. Distribute the tomato mixture evenly around the zucchini.

Pour in the broth and cover the pot. Simmer over low heat for about an hour or until the meat and rice are cooked.

Remove the zucchini from the pot and increase the heat. Briskly cook the tomato mixture until the liquid has reduced by about half; about 10 minutes. Taste the sauce for seasoning and add salt and pepper, if needed. Return the zucchini briefly to the pot to reheat, then serve.

Khoresht-e Fesenjan; Chicken Stew with Walnut & Pomegranate

(4-6 servings)

I have been wanting to make this dish for a very long time but I could never find the pomegranate molasses I needed to make this. I could have used several cups of pomegranate juice, but I was really curious about the concentrated stuff. The other day I popped into a Kroger, and there it was, in the middle of the foreign food isle. I was thrilled because it was a brand someone had recommended.

Khoresht-e Fesenjan is a Persian dish which traditionally was made with duck, however these days it's often made with chicken. I used skinless and boneless chicken thighs.

Plan to make this a day ahead as it's one of those dishes that is amazing reheated.

adapted from a recipe at the Iran Chamber Society. 
2 tsp butter or olive oil
2 cloves garlic, minced
1 large yellow onion, chopped
3/4 lb walnuts, finely ground (about 1 1/2 cups)
1/2 tsp turmeric
1/2 tsp cardamom
1/2 tsp coriander
1/2 tsp salt
1/2 tsp freshly ground pepper
1 bay leaf
2 cups chicken broth
1/3 cup pomegranate molasses
2-3 tbsp honey or brown sugar (optional)
2 lbs skinless and boneless chicken thighs
salt and freshly ground black pepper
1 tbsp oil (high heat, such as coconut)

Use a heavy pot with a tight fitting lid and heat the butter or olive oil over a low flame. Add the garlic and onions. Stir the mixture well and saute slowly until the onions are a golden brown; about 30 minutes. You might have to stir the mixture from time to time and adjust the flame to keep it from burning.

Stir in the ground walnuts. Increase the flame slightly and cook for another 15 minutes or so until the walnuts become fragrant. The nuts can burn easily, so stir the onion and nut mixture frequently.

Stir in the turmeric, cardamom, coriander, salt, pepper and bay leaf. Cook for about a minute, then stir in the chicken broth and pomegranate molasses.

Bring the mixture to a simmer, then cover the pot with a tight fitting lid, lower the heat and cook for about 2 hours. Check and stir the mixture at 20-30 minute intervals otherwise it might burn. The colour will deepen as the sauce cooks.

Taste and adjust the seasoning if needed. Add honey or brown sugar at this point if the mixture seems too tart.

Cut the chicken thighs in half and trim any large pieces of fat. Sprinkle the meat with salt and pepper.

Heat the oil in a large skillet. Brown the chicken on both sides (you might have to do this in batches). It's not necessary that the chicken be cooked through as it will continue to cook in the stew.

Add the browned chicken to the onion and nut sauce. Cover the pot and over a low flame cook for about 45 minutes. Remove the lid and cook another 30 minutes or until the chicken is tender. Stir it from time to time so that it doesn't burn. Discard the bay leaf.

You can serve this right away or allow it to cool and reheat it tomorrow. It seems more flavourful a day later.

Serve with rice. Garnish with fresh pomegranate seeds (I didn't have any, they are out of season here), chopped walnuts or chopped cilantro.

Butternut Squash and Tahini Spread

(about 6 servings)

Recently I received "Jerusalem" by Yotam Ottolenghi and Sami Tamimi as a birthday present. I was thrilled because this is a book I was planning on getting after thoroughly enjoying Ottolenghi's, "Plenty". Unlike Plenty, Jerusalem is not strictly vegetarian. It explores (the London based) Ottolenghi's and Tamimi's vibrant cultures and cuisines of their home city. This delightful cookbook contains wonderful recipes, interesting anecdotes and beautiful photographs of both food and one of the most intriguing cities on this earth.

There are quite a few recipes I have bookmarked to try. I decided to start with this butternut squash and tahini spread. It reminds me a bit of a recipe in one of Paula Wolfert's cookbooks, but I think she uses summer squash and adds cumin and lemon juice to her version.

I've made a few minor changes (I'm not a big fan of raw garlic [two cloves seemed a lot] and I didn't have date syrup), however you can find the original recipe reprinted at, The Guardian.

This spread is amazing, and for me a welcome change from baba ghanoush which I make frequently.

adapted from Jerusalem, by Yotam Ottolenghi and Sami Tamimi, ©2012
1  large butternut squash, about 2 lbs

4 small garlic cloves, peeled

1 tbsp olive oil
1 tsp ground cinnamon
1/2 tsp salt
5 tbsp tahini paste
1/2 cup Greek yogurt
1 1/2 tsp molasses
1/2 tsp water, if the molasses are super thick
1 tsp white sesame seeds, lightly toasted

1 tbsp fresh coriander, chopped

Preheat oven to 400°F.

Wash the squash and cut in half lengthwise. Scoop out the seeds and then cut each half in half again, lengthwise.

Arrange in a single layer on a baking sheet lined with parchment paper with the skin side down.

Place one garlic clove onto each of the four pieces, then drizzle the olive oil evenly over the squash. Sprinkle the cinnamon evenly over the squash followed by the salt.

Bake for about 1 1/2 hours or until the squash is tender. Remove from oven and allow to cool completely.

Remove the roasted garlic cloves and place those into the bowl of a food processor. Scrape the squash flesh out of the skins and add that to the food processor as well.

Add the tahini and yogurt. Cover and pulse until the mixture is smooth. Taste and adjust the seasoning if necessary. (I was tempted to add a pinch of cayenne at this point, but I stopped myself; perhaps next time.)

Spread the squash mixture over a plate. Drizzle the molasses (thinned with water if it's too thick) over the spread. Sprinkle with the sesame seeds and chopped coriander.

Serve with cut up vegetables, crackers or pita bread.

Kashkeh Bademjan; Iranian Eggplant

(about 2 cups)

I had been wanting to try this version of an eggplant dip for quite some time. I frequently make baba ghanoush which is different in that it contains tahini and no mint or caramelized onions. While I was preparing this, I suddenly craved having this aromatic eggplant warm, with a side of rice. Oh my God! This was one of the tastiest dishes I've ever had!

Kashkeh Bademjan contains kashk which I wasn't able to find. After mentioning it to a colleague, she sent me a link to a shop north of Dallas which might carry it. I plan on making a trip there soon. Kashk is a type of thick whey which is similar to sour cream or Greek yogurt.

Adapted from a recipe posted at Shahiya
3 japanese eggplants, about 1 1/2 lbs
2 tbsp olive oil
small handful fresh mint, chopped
2 cloves garlic, chopped
1 large yellow onion, thinly sliced
1 tbsp double concentrated tomato paste
1/4 cup water
2 pinches cinnamon 
2 pinches dried mint
2 tbsp plain Greek yogurt
1 tbsp sour cream
1/2 tsp tumeric
salt and freshly cracked pepper, to taste

Preheat oven to 350°F.

Wash the eggplants, then prick them all over with a small sharp knife. Lightly coat them with olive oil then lay them on a cookie sheet.

Bake them for 30-40 minutes or until they have softened. Remove from oven and allow to cool. This can be done the day before.

Heat 2 tablespoons of olive oil in a skillet. Add the mint and fry for a minute or two until it becomes fragrant. Remove the mint with a slotted spoon and set aside. Add the garlic to the skillet and fry for a minute, then add the onions. Lower the heat and slowly saute the onion mixture until nicely browned; this can take up to 20 minutes.

While the onions are cooking, slit open the eggplants. Using a spoon, scoop out the flesh. *Chop up the flesh and set aside. *I chopped up mine roughly because at that point I had decided to serve this dish with rice. If you are preparing this as a dip, then chop the eggplant finely.

When the onions are ready, set aside about 1/4 of them for garnish. Add the eggplant to the skillet with the remaining onions and add about 3/4 of the fried mint reserving the rest for garnish. Add the tomato paste, water, cinnamon and dried mint, and stir the mixture while heating it up. Cook for about 5 minutes, or until most of the liquid has evaporated.

Stir in the yogurt, sour cream and turmeric. Check the seasoning and add salt and pepper as needed.

Serve warm as a vegetable side, or allow to cool and serve as a dip or spread.

Labneh

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(about 9 oz)

Labneh is strained yogurt which has a consistency similar to cream cheese, but with a lot less calories and a wonderful tangy flavour.

It can be served plain or combined with fresh herbs such as chives and mint, then drizzled with olive oil.

Baba ghanoush; Eggplant Spread

(about 2 cups)

If you prefer your Baba ghanoush to have a smokier flavour, then bake it longer until the outer skin begins to blacken.

1 large eggplant, about 1 lb
3 tbsp tahini
2 tbsp greek style yogurt
1 tbsp freshly squeezed lemon juice
1 small clove garlic, chopped
salt and freshly ground black pepper, to taste 

fresh parsley, chopped
olive oil

Preheat oven to 400°F.

Wash, then prick the eggplant with a fork a few times and place onto a baking sheet. Bake for about 25-30 minutes or until it feels soft to the touch. Leave in longer (until the skin darkens)  if you prefer a "smokey" flavour.  Remove from the oven and cool.

Cut the eggplant in half lengthwise and scoop out the flesh; discard the skin.. Place the eggplant, along with the tahini, yogurt, lemon juice and garlic into the bowl of a food processor and process until smooth. Add salt and pepper to taste and pulse a few more times.

Serve with freshly chopped parsley and drizzle with a bit of olive oil. Nice with crackers or pita.

Daring Cooks Challenge Oct, 2010; Dolmas

  
Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.

The past few months I have been taking part in the Daring Baker Challenges and have been wanting to try out the Daring Cooks Challenge as well. I was thrilled to find out this month's challenge was making Dolmas. I love them, but have never made them before.

I couldn't decide between the recipes, so I combined them a bit. I made the cold rice version because the spices and herbs (I used fresh mint instead of dried) appealed to me, and to that mixture I added about 1/2 lb of ground lamb, a small handful of pinenuts and dried currants. I also reduced the amount of olive oil to 1 tablespoon from the 2/3 cup which the recipe called for, which was way too much in my opinion (I used water instead), then I tucked a few prunes between the dolmas before I cooked them and omitted the sugar. They were delicious, and I will definitely make them again!

I have copied out the recipes as they were given to us:

Grape Leaves Stuffed with Ground Meat and Rice with Apricot Tamarind Sauce/ Yebra
Adapted from Aromas of Aleppo by Poopa Dweck and Michael J. Cohen. Published by Harper Collins, 2007
Yield: 6 to 8 servings

Ingredients for hashu/filling:
1 pound (455 gm) ground (minced) beef
1/3 cup (80 ml) (2 1/3 oz) (65 gm) short grain rice
1 teaspoon (5 ml) (6 gm) all spice
2 tablespoons (30 ml) vegetable oil
1 teaspoon (5 ml) (6 gm) cinnamon
1 teaspoon (5 ml) (3 gm) kosher (coarse) salt **if using regular table salt only use ½ tsp.**
¼ teaspoon (1¼ ml) (1½ gm) white pepper
1 onion, chopped **optional**
1 cup (5½ oz) (150 gm) pine nuts **optional**

Directions:
1.Soak rice in water, enough to cover, for 30 minutes. Combine meat, rice, allspice, vegetable oil, cinnamon, salt, white pepper, and if desired, onion and pine nuts, in a large mixing bowl. Mix well.
Ingredients for assembly:
1 pound (455 gm) hashu/filling (see recipe above)
36 preserved grape leaves, stems trimmed, drained, rinsed and patted dry
1 tablespoon (15 ml) vegetable oil
6 dried apricots – or more if you desire
3 tablespoons (45 ml) tamarind concentrate **if you can’t find it, you can omit it**
¼ cup (60 ml) freshly squeezed lemon juice
1 tablespoon (15 ml) (9 gm) kosher (coarse) salt **if using regular table salt only use 1.5 tsp.**
Notes:
If using grape leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.
If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
Tamarind is actually fairly easy to find.  There is a paste that is in package already made up.  You can find it at Asian, Mexican or Indian grocers.  You can also find the pods (a little more difficult) and make it yourself.  It is akin to a sweet/tangy tea flavor. If you can’t find it, you can skip the sauce all togheter. The grape leaves will be just as delicious without the sauce. But we hope that those that can find it will use it.
Directions:
1.Place a grape leaf on a flat surface, vein side up. You can trim the little stem if you would like.
2.Place about two teaspoons (10 ml) of the filling in the center of the leaf, near the stem edge.
3.Roll the leaf end to end, starting from the stem edge. As you roll, fold the sides of the leaf in toward the center. The leaf should resemble a small cigar, about 2 to 2 1/2 inches (50 mm to 65mm) long.

4.Repeat with the remaining leaves and filling.
a.(You can freeze the stuffed grape leaves at this point. Just line a baking sheet with wax paper. When firmly frozen, transfer to an airtight plastic bag place back in the freezer.)
5.In a medium saucepan put in the vegetable oil and then place the filled grape leaves in the pot.
6.Place apricots in between the stuffed grape leaves. Cover and cook over low heat for 5- 8 minutes or until the grape leaves begin to sweat.
7.Using all three tablespoons, place a little of the tamarind concentrate, if using, over the rolls.
8.Combine lemon juice, salt, and water then add to pan, filling it ¾ full.
9.Weigh down the grape leaves with a heat proof plate or board to prevent them from unraveling. Cover and bring to a boil over medium high heat. Reduce the heat to low and simmer for about 40 minutes.
a.Alternatively, place the saucepan in an oven preheated to moderate 350°F/180°C/gas mark 4 and cook for an hour.
10.Spoon cooking liquid over the grape leaves occasionally. You will know they are done, when the grape leaves are neither soupy nor dry.
11.Tilt pan sideways over serving platter, allowing the grape leaves to tumble out. Try not to handle them individually to reduce unraveling.
a.Alternately you can try spooning them out very gently.

Wara Einab or Dolma/Cold Stuffed Grape Leaves
Adapted from Claudia Roden's The New Book of Middle Eastern Food a Borzoi Book, published by Alfred A. Knopf
Yield: 6 to 8 servings

Ingredients
24 – 30 preserved or fresh grape leaves.
1¼ cups (300 ml) (9 oz) (250 gm) long grain rice
1- 3 tomatoes, peeled and chopped
1 large onion, finely chopped or 4 tablespoons (60 ml) (35 gm) finely chopped scallions
2 tablespoons (30 ml) (25 gm) finely chopped flat leaf parsley
2 tablespoons (30 ml) (15 gm) crushed dried mint
¼ teaspoon (1¼ ml) (1½ gm) ground cinnamon
¼ teaspoon (1¼ ml) (1½ gm) ground allspice
1 teaspoon (5 ml) (6½ gm) dill
Salt and pepper
2 tomatoes, sliced **optional**
3 or 4 cloves garlic
2/3 cup (160 ml) extra-virgin olive oil
1 teaspoon (5 ml) (5 gm) sugar
Juice of 1 lemon or more

Notes:
If using grape leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.
If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
Directions:
1.Pour boiling water over the rice and stir well, then rinse with cold water and let drain.
2.Mix the rice with the chopped tomatoes, onion or scallion, parsley, mint, cinnamon, allspice, dill, salt and pepper to taste.
3.Place a grape leaf on a flat surface, vein side up.

4.Place about two teaspoons (10 ml) of the filling in the center of the leaf, near the stem edge.

5.Roll the leaf end to end, starting from the stem edge. As you roll, fold the sides of the leaf in toward the center. The leaf should resemble a small cigar, about 2 to 2 1/2 inches (50 mm to 65mm) long.

6.Repeat with the remaining leaves and filling.


a.(You can freeze the stuffed grape leaves at this point. Just line a baking sheet with wax paper. When firmly frozen, transfer to an airtight plastic bag place back in the freezer.)
7.Pack the stuffed leaves tightly in a large pan lined with tomato slices or imperfect grape leaves Place a whole garlic clove in between them for extra flavor. The tightness will help prevent the rolls from unraveling.

8.Mix together olive oil, 2/3 cup (160 ml) water, sugar and lemon juice and pour over the stuffed leaves. Put a small heat proof plate on top of the leaves to prevent them from unwinding, cover the pan and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding water occasionally, a cup at a time, as the liquid in the pan becomes absorbed. Cool in the pan before turning out. Serve cold.
There are many variations you can use but here are just a few suggestions:
Add ¼ cup (60 ml) (1½ oz) (45 gm) raisins or currants and ¼ cup (60 ml) (1⅓ oz) (40 gm) pine nuts to the filling.
Mix a pinch or two of powdered saffron with the olive oil and water before pouring over the stuffed grape leaves.
Soak about ¼ cup (60 ml) (1½ oz) (45 gm) dried chickpeas in water overnight. Crush them using a processor or blender and add them to the filling. In this case use ¼ cup (60 ml) (1¾ oz) (50 gm) less rice. You could also use drained canned chickpeas.

Olive Hummus

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(about 3 cups)

Hummus has got to be one of the easiest things to make at home, and in my opinion it tastes much better than the ready made stuff. I usually intend to make a simple one with just a bit of garlic and lemon juice, but invariably I end up coming across something in my refrigerator or pantry and add that to the mix.

This time it was olives, and the hummus turned out great.

1 25 oz can chick peas (garbanzo beans), drained
1/2 cup tahini paste
1/2 cup olives, I used a combination of kalamata and spanish
1/4 cup water
3-5 tbsp freshly squeezed lemon juice, to taste
2 tbsp olive oil
1-2 cloves of garlic, roughly chopped
freshly ground black pepper
salt, if needed

Place everything, except the salt, into the bowl of a food processor, and process until smooth. Check for seasoning. Add the salt if needed.

Serve with pita bread or crackers. Drizzle with a bit of olive oil if you wish.

Siniyeh Bitaheena (Seniyeh); Ground Lamb with Tahini

(about 4-6 servings)

I have lamb once (maybe twice) a year, around this time, in the spring. Usually I make an Indian stew of lamb chunks braised in a sauce made with peppercorns and cardamon pods.

This year I decided to make Siniyeh instead. I had this dish for the first time years ago in Toronto, at the Jerusalem, a restaurant on Eglinton Avenue. After all these years, I still order Siniyeh whenever I return to Toronto for a visit. I love this dish so much, I have never tried anything else on their menu. :)

1 1/2 lbs lamb, ground
1/4 cup fresh parsley, chopped
3 tbsp fresh mint, chopped
2 green onions, finely chopped
2 cloves garlic, minced
1/2 tsp cinnamon
1/2 tsp cardamon
salt and freshly ground pepper to taste

1 tsp olive oil

2/3 cup tahini
juice from 1 large lemon, about 1/4 cup
1/2 cup water
2 tbsp pine nuts, lightly toasted


Preheat oven to 375 degrees F.

In a large bowl, thoroughly combine ground lamb, parsley, mint, onion, garlic, cinnamon, cardamon, salt, and pepper.

Brush a 13 x 9 inch baking dish with the olive oil. Pack the meat mixture evenly in the bottom.

Bake for 20-25 minutes, or until browned on top. The meat mixture will pull away from the sides.

Combine the tahini, lemon juice and water. Spread that evenly over meat and sprinkle the pine nuts over the sauce. (I have no idea why this time the tahini sauce thickened to a paste-like consistancy after adding the lemon juice and water. Whenever I have made this before, the opposite was the case and I had to pour the tahini mixture over the meat.)

Reduce the temperature to 350 degrees F.

Bake another 15-20 minutes, or until the top is lightly browned.

Serve with rice.

Roasted Red Pepper Hummus

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(about 2 cups)

Last night by the time I got home with the groceries, I didn't feel much like cooking. So, I made some hummus which is always quick and easy.

I was going to make a simple one with lemon juice and garlic when I noticed a jar of roasted red peppers I had picked up on sale a couple of weeks ago.

1 16 oz can chick peas, drained (garbanzo beans)
1/2 cup roasted red pepper  (I used some from a jar although this would probably be better if you roasted a couple of fresh ones).
1/4 cup tahini (sesame seed paste)
1/4 cup water
1 clove garlic
1 tbsp sweet paprika
1/2 tsp hot paprika
pinch of cumin
3 tbsp fresh lemon juice
2 tbsp olive oil
salt and freshly ground black pepper to taste

Place all the ingredients into the bowl of a food processor and process until smooth.

Serve with pita bread or crackers