Cranberry Relish with Middle Eastern Flavors

It's Thanksgiving tomorrow and I've had a fun day prepping. Several things are best made ahead so that the cooking doesn't get overwhelming the day of the big dinner. And, every year I have to take at least one dish and change it up so that the meal doesn't get too traditional. This year I chose to change the Cranberry Sauce and convert it into a slightly more savory relish. I decided to go with some vaguely Middle Eastern flavors as I decided on using Pomegranate Molasses instead of Vinegar. That led me to adding some chopped Dates and Honey and some Shallots sautéed in Olive Oil. I also added a tiny bit of Cinnamon to give it that special flavor and some Chicken Broth to make it more savory. It reminded me a bit of Fessenjan without the Walnuts and I love it!  I did make a regular, simpler Cranberry Sauce for the purists in my family, but I am very pleased with this new version - it's tart and tangy with a deep sweetness from the Honey and Dates and savory too from the Chicken Broth and Shallots. This may be a regular on my Thanksgiving table!

Cranberrry Relish with Middle Eastern Flavors

1 12 oz bag of fresh Cranberries, washed and picked over (remove soft ones)

2 Tablespoons Olive Oil

2 Shallots, minced

1/4 cup chopped Dates

3 Tablespoons Honey

1/4 cup Pomegranate Molasses (can substitute Lemon Juice)

1 large clove Garlic, Minced
1/4 teaspoon Cinnamon

1/4 teaspoon Salt

1/4 cup Chicken Broth (can also use Vegetable Broth or Water)

In a large frying pan, heat the oil and add the Shallots and Garlic. Cook until softened. Stir in the Dates, Honey, Pomegranate Molasses, Chicken Broth and Salt. Cook until the Cranberries pop stirring frequently and the sauce is thickened. Chill to serve later.

Five Element Analysis

Cranberries belong to the Fire Element as does the Pomegranate Molasses, but they are both so sour that they bring in the Wood Element too. The Chicken Broth adds more of the Wood Element. The Fire Element is represented by the Dates and Honey and the Garlic and Shallots contribute the Metal Element. Only the Water Element is missing so this condiment would also be great with Fish or Pork and is a good Fire Element addition to a multi course meal like Thanksgiving!

Maqlubah

Oh my it's been a long time since I posted!  Of course, I have been doing some cooking, but not very much as I have been traveling. I am now in Europe and I am posting something I made just before I left. It is a deconstructed version of a dish I had outside of Jerusalem on the way back from the Dead Sea.  It is an Arab dish called Maqlubah, sometimes spelled Maklubah, which apparently means "upside down." This dish gets it's name because it is turned over and served like an upside down cake when it is done. It is a homey dish full of Chicken or Lamb, Eggplant, Tomatoes, Potatoes or Cauliflower, onion and rice that is full of flavor. When served with a salad, makes a full meal.  I fell in love with this dish when I had it and was so happy to have figured out how to make it. This recipe is a compilation of many versions I found online and luckily, it worked the first time. I didn't add cauliflower, which is quite traditional as I didn't have any and will do that next time. It does make a bit of a crust on the bottom, which becomes the top, but I forgot to take a picture of it until we had already eaten all those pieces. It's really delicious!

Maqlubah

1 pound deboned Chicken Thighs, cut into 1 inch chunks (can also use lamb)

5 - 6 Tablespoons Olive Oil - separated

2 teaspoons Turmeric

1 teaspoon Allspice

1 teaspoon Paprika

1/4 teaspoon Black Pepper

2 teaspoons Salt

5 Roma Tomatoes, cut into 1/4 inch slices and then halved

2 medium Onions, cut into 1/4 inch slices and quartered

1 medium Eggplant, cut into thick slices and then into cubes

2 Garlic Cloves, sliced thin

2 1/2 cups Basmati Rice, soaked in cold water for 30 minutes

4 1/2 - 5 cups Warm Chicken Broth

Optional:  1 1/2 cups Cauliflower Florets and/or 2 medium Potatoes, peeled and sliced and quartered

Heat 2 Tablespoons of Olive Oil in a frying pan.  Add the Onions and cook until they soften. Add in Garlic, Turmeric, Allspice and Black Pepper and stir to coat. Remove and reserve on a plate. Heat 2 additional Tablespoons of Olive Oil and cook Eggplant until lightly browned. Remove and reserve on a plate. Then cook Cauliflower or Potato (if using) in 1 Tablespoon of additional oil until lightly browned. Then begin layering.

Oil the bottom of a braising pot (like Staub or LeCreuset) with the last 1 Tablespoon of Oil. Place tomatoes across the bottom and then put the Eggplant on top. Sprinkle with 1/2 teaspoon of Salt. Next comes the Cauliflower or Potato and sprinkle with 1/2 teaspoon of Salt. Then add the Chicken. Sprinkle with another 1/2 teaspoon of the Salt. Drain Rice and mix with the Onion Mixture and put on top of the Chicken. Sprinkle with last 1/2 teaspoon Salt and push down. Carefully pour 4 1/2 cups of Chicken Broth over the Rice and then push down the rice with your hands. The rice should come up to cover the rice. If it does not, add the additional chicken broth.

Put the pot on the stove on medium heat and bring to a boil. Reduce the heat to low and cover and cook for 30 minutes. Check and see if rice is done. If it is not, cook for up to an additional 30 minutes. And, if the rice is too dry, add some additional broth up to 1/4 cup. Remove from heat when rice is cooked and let sit for 10 minutes.  Place a plate on top and turn over carefully and quickly to make a plate. If it doesn't hold, you can use a wooden spoon to reshape it. 

Note: if using Potato, as I did, it will probably need all the chicken broth and maybe even a little more.

Five Element Analysis

Rice belongs to the Metal Element and the Spices in this dish along with the Garlic and Onion add even more Metal - so does the Cauliflower if you use it. The Eggplant brings in the Water Element. The Chicken, Olive Oil and Chicken Broth contribute the Wood Element and the Tomatoes bring in the Fire Element. The Potato adds in the Earth Element making this a balanced Five Element dish! If you don't use the potato, find another Earth food to serve with it to create that balance.

Roasted Eggplant Spread

Merry Christmas to all of you who are celebrating! One of my family's favorite treats is to have Charcuterie for dinner on special occasions So, I buy an assortment of cured meats and cheeses and a variety of crackers. Then I make some spreads and dips with as many vegetables in them as I can, so that it becomes a healthy meal. I usually chop up some Tomatoes to make Bruschetta and today I decided to add a Roasted Eggplant spread full of colorful Roasted Peppers along with lots of Garlic and Red Onion, also Roasted. I roasted the Eggplants separately so that they would get good and soft and also so the onions wouldn't burn. Then, when it is time to add them, I pureed the Eggplant first before adding the other vegetables. Eggplant when it is roasted is so creamy that I don't think it needs any yogurt or sour cream or even Tahini. I just add some ground Cumin and some lemon juice to give it a vaguely Middle Eastern flavor and it turned out to be delicious! It's important to make this spread ahead of time so that the flavors can develop. And it would also be good to bring to a Potluck!

Roasted Eggplant Spread

2 Medium Eggplants, stem end removed and cut into chunks

3 Tablespoon Olive Oil

1 Red Pepper

1 Yellow or Orange Pepper, stem end and seeds removed, cut into small pieces

1 medium Red Pepper, stem end and seeds removed, cut into small pieces

6 - 8 garlic cloves

2 additional Tablespoons Olive Oil

1 scant teaspoon Salt

1/2 teaspoon ground Cumin

Juice of 1 small Lemon

Optional:  1/4 teaspoon of Cayenne Pepper

Heat the oven to 400 degrees. Put Eggplant pieces on a  baking sheet and drizzle with the Olive Oil and half the salt. Place in the oven and cook for 40 - 45 minutes. Turn occasionally.

Put the Peppers, Onion and Garlic onto another baking sheet and drizzle with the additional 2 Tablespoons of Olive Oil. Place in the oven and cook for 25 minutes, tossing the vegetables every 10 minutes so that they don't stick to the pan.

Using a Food Processor, add the Eggplant, Lemon Juice, Cumin and 1/2 teaspoon of Salt and Cayenne Pepper. Puree. Then add the Peppers, Onion and Garlic and mix in, processing for a very short time. If you don't have a Food Processor, mash the Eggplant with a fork and then add in the other vegetables, but cut them smaller before you roast them. Serve with Crackers

Five Element Analysis

Eggplant belongs to the Water Element. The Peppers bring in the Fire Element. The Olive Oil and Lemon Juice contribute the Wood Element and the Garlic, Onion and Cumin add the Metal Element. Because the onions caramelizes, it adds a bit of the Earth Element. So, I served this spread with Almond Rice Crackers as Almonds belong to the Earth Element so that it created a Five Element balance just with this one dish!

Radish and Broccoli Stalk Salad with Sumac

I'm not exactly doing a cleansing diet after Thanksgiving, but I am craving foods that are clean and pure, so I decided to make a Radish and Kohlrabi Salad similar to one I had at the wonderful Mamnoon Restaurant in Seattle recently. I enjoy replicating good restaurant recipes and this salad was one of the highlights of my visit there. I didn't have any Kohlrabi so I substituted Broccoli Stalks, as they taste very similar to me and I didn't have the beautiful red fleshed radishes they had, so I combined Daikon White Radish cut in pieces with regular red Radishes along with some Lemon, Olive Oil and Sumac - a tart flavored spice made from berries often used in Middle Eastern cooking - usually as a seasoning for rice or kebabs.  While this salad wasn't exactly the same, it was very close and it made me very happy as I love Radishes. They are also very good for you. They are thought to help remove stagnant food and help the lungs dispel mucus. I love their crispness and pungent flavor. This salad also has a tartness that livened up my palate and is no doubt making my liver happy too after all the overindulgence of Thanksgiving. I liked this Radish Salad so much that I will be making it again and again!

Radish and Brocoli Stalk Salad with Sumac

1 bunch Red Radishes, stem ends removed and thinly sliced

1 small Daikon Radish, about 5 - 6 inches long, peeled, sliced and quartered

3 Broccoli Stalks, peeled and cut into thin slices

3 Green Onions - green tops only - sliced thin

1 loosely packed cup of Parsley, chopped fine

Juice of 1 large or 2 small Lemons

1/4 cup Olive Oil

1/2 teaspoon Sugar

1/2 teaspoon Salt

1 heaping teaspoon Sumac

Combine the Radishes and Broccoli Stalks with the Parsley and Green Onions in a serving bowl.  In a small bowl, mix the Lemon Juice, Olive Oil, Sugar, Salt and Sumac together. Pour over the Radish mixture and stir to coat.  Refrigerate and let marinate for at least one hour before serving.

Five Element Analysis

Radishes are pungent vegetables so they belong to the Metal Element and the Green Onions and Parsley add even more. The Broccoli Stalks contribute the Wood Element along with the Olive Oil and Lemon. The Sumac, even though it is tart, is a red berry so it brings in the Fire Element. The Earth and Water Elements are only present in small amounts with the Sugar and Salt so be sure to serve this with foods from those elements to create a balanced meal.  

Fava Falafel

When I was in college at UCSB, I used to ride back on my bike from school to Isla Vista and often I would stop at a wonderful little Falafel stand with my friend Doug, who was a vegetarian. I grew to love Falafel and when I was in Israel earlier this year, I went from one "best" Falafel place to another in Tel Aviv sampling as many as I could and they were all amazing. And although they are quite easy to make, I don't make them very often and I don't know why - they are quite easy to make. They used to be one of my favorite appetizers to bring to a party with a big bowl of Tahini to dip them in. I got in the mood for them today and I didn't have any dry or canned Chickpeas. But, I did have a bag of dried Fava Beans that I picked up at a Middle Eastern market a few weeks ago. Some people of Middle Eastern descent have an allergy to Fava Beans and that's why they converted to Chickpeas in Israel.  Luckily, Fava Beans are one of the foods I am not allergic to. So, I decided to use them instead, as this is the ingredient of choice in Egypt. I started by soaking the beans overnight but by the time I got to them, it was nearly 24 hours. And, I used the usual Falafel spices - Cumin and hot red pepper - in this case, I used dried Aleppo Pepper. I based the recipe made them gluten free by using gluten free flour to thicken them up.  They turned out wonderfully and they were lighter in taste and color than the Chickpea version. I absolutely loved them and luckily I made a lot. I served them with Tahini (see previous post) and my son concocted a Harissa Ketchup to eat them with - basically a lot of Harissa with a little Ketchup to sweeten and temper the heat. They were so delicious that I will definitely be making them again many times!  

Fava Falafel

2 cups dried Fava Beans (peeled), soaked in cold water overnight or up to 24 hours

1 large onion, chopped

6 large cloves of Garlic, minced

1/3 cup chopped Parsley

1/3 cup chopped Cilantro

Juice of one lemon

2 teaspoons Salt

2 teaspoons Aleppo Pepper (or other hot dried red pepper)

2 teaspoons Cumin

1/2 cup Gluten Free Flour (I used Cup4Cup)

2 teaspoons Baking Powder

Oil for Frying

Put the drained Fava Beans in the Cuisinart (can also use a Blender or Stick Blender) with the Lemon Juice, Onion, Garlic, Parsley and Cilantro and process unit it is a coarse paste.  Remove to a bowl and add in the Salt, Aleppo Pepper and Cumin. Stir in the Gluten Free Flour and the Baking Powder. 

Heat a few inches of oil in a frying pan (I used my Wok) and heat oil until hot. Make small balls of the mixture and drop carefully into the hot oil, turning and pressing down slightly and cook until dark brown on both sides.  Remove and place on paper towels.  Repeat but let the oil heat back up again for a few moments between each batch.

Serve with Tahini Sauce or Harissa Ketchup or put into Pitas. They can also be reheated in the oven.

Five Element Analysis

Beans of all sorts belong to the Water Element, but frying is a Fire Element cooking method so both Water and Fire are covered in this dish and the dipping sauces add even more Water from the Sesame Seeds in the Tahini and Fire from the Ketchup and Harissa. The Onion, Garlic, Cilantro and Parsley along with the Gluten Free Flour all contribute the Metal Element. The Wood Element is represented by the Lemon Juice in the Falafel and also in the Tahini Sauce and the Earth Element is missing. So, be sure to add a bit more Wood and a lot more Earth in the same appetizer spread or at a later meal to find balance.

Green Tahini Sauce and Dip

I went to a lovely engagement party on Saturday night and I brought this dip and it was such a big hit that I thought I would share it with you.  It's very similar to the Tomato Tahini Dip that I previously posted, but the difference is that you load it up with fresh herbs that makes it a wonderful green color.  I put a little of each herb chopped up on top so people could see what was in it. I liked it best with Red Peppers and Carrots, but I also served it with celery sticks, Pita Bread and Rice Crackers.  I've been told by my friend Karine in Israel that it is fabulous on grilled fish. In that case, make it even thinner by adding more water. Several people, including me, found this dip to be addictive!

Green Tahini Sauce and Dip

1 cup Sesame Tahini

1/2 cup cold Water + up to 6 Tablespoons more

1/4 cup Lemon Juice

1/2 cup Parsley Leaves

1/2 cup Cilantro Leaves

1/2 cup cut up Chives

2 Garlic Cloves

1/2 - 1 teaspoon salt (depending on whether the Tahini is salted or not)

Optional:  Fresh Dill, Mint, Green Onion tops and/or Chervil

Put Tahini into the Cuisinart and add the 1/2 cup of water and blend. Then add in the Lemon Juice, Parsley, Cilantro and Chives along with Garlic Cloves and 1/2 teaspoon Salt.  Process until smooth. Check consistency and if necessary, add in more water, 2 Tablespoons at a time to achieve right texture. Taste and add more salt if desired.

Serve with cut up vegetables like celery, carrots and red pepper or toasted Pita Bread triangles or Pita Chips. If you want to go gluten-free, it goes really well with Rice Crackers too.

Five Element Analysis

Sesame Tahini belongs to the Water Element. The lemon juice contributes the Wood Element and the fresh herbs add some Wood and a lot of Metal. The Garlic adds even more of the Metal Element. Pita Bread brings in more Wood and Rice Crackers adds more Metal. Serving it with Red Peppers brings in the Fire Element and Carrots add the Earth Element making it a balanced snack!

Quinoa Salad with Preserved Lemon Dressing and Pine Nuts

I have a jar of Preserved Lemons that I wanted to use and decided to make a salad dressing. But I needed a heartier salad for lunch, so I decided to use Quinoa as it is full of protein, B Vitamins and minerals. The flavor of preserved lemons is wonderful - it reminds me of a savory marmalade and adds a kind of mysterious lemon flavor that simply can't be replicated. It's easy to find and although I brought back a bottle from my trip to Israel, you can even get it at Trader Joe's.  And my friends in California tell me it is even easier to make them but you do need a source of good lemons and lots of salt.  

I cooked Quinoa, which is a seed not a grain and therefore Gluten Free. I used a mixture of black, red and white Quinoa - and then added in chopped cucumber, tomatoes and pine nuts. The dressing was made of Olive Oil, Lemon Juice, minced Preserved Lemon, lightly cooked onion and garlic, cumin and cayenne. You could use the garlic and onion raw if you prefer, but I wanted the flavor to be a bit more mellow so that the Preserved Lemon wasn't overpowered. It was delicious! I could barely stop eating it long enough to refrigerate it, but did manage to save some and it tasted even better after the flavors melded.  I loved it and I'm now thinking of more ways to incorporate Preserved Lemons in my cooking.

Quinoa Salad with Preserved Lemon Dressing and Pine Nuts

2 Tablespoons Olive Oil

1 cup Quinoa

2 cups Water

1/4 teaspoon Salt

1/2 cup Pine Nuts toasted

1 cup Cucumber, peeled, deseeded and cut into small chunks

1 cup cut up Cherry Tomatoes

Salad Dressing

2 Tablespoons Olive Oil

1/2 cup Red Onion, chopped

1 large Garlic Clove minced

1/4 cup minced Preserved Lemon

1/4 cup Lemon Juice

1/2 teaspoon salt

1/2 teaspoon ground Cumin

1/4 teaspoon Cayenne Pepper

In a small saucepan, heat Olive Oil and add in Quinoa. Cook until Quinoa gets hot then add in Water and salt.  Bring to a boil, cover and turn down heat to a simmer. Cook for 15 minutes and then remove from the heat and let sit for an additional 10 minutes.

Meanwhile, put the Cherry Tomatoes and Cucumbers in a salad bowl.  Heat a small frying pan and put in Olive Oil. Then add in the onions and garlic. Cook until the onion just becomes soft. Then add in the Preserved Lemon.  Remove to a bowl and add in the Lemon Juice, Salt, Cumin and Cayenne Pepper.  Stir to mix.  Then add to the Cucumbers and Tomatoes and toss to mix. When Quinoa is cool, add in and stir thoroughly.  Sprinkle on the Pine Nuts. Refrigerate until ready to serve

Five Element Analysis

Quinoa is a seed so it belongs to the Water Element and the salt in the Preserved Lemons adds a bit more, although they are part of the Wood Element too. The Lemon Juice and Olive Oil add even more of the Wood Element.  The Fire Element is represented by the Tomatoes and Cayenne Pepper. The Cumin, Garlic and Onion bring in the Metal Element. Only the Earth Element is missing so either serve a sweet dessert or pair it with a Main Dish that's Earthy - perhaps something made with Beef, which is an Earth meat to balance out the Elemental Makeup.  

Tomato Tahini Dip and Dressing

I just returned back from a wonderful trip to Israel. I was teaching at the ICCM Congress and on my first day off, I headed for the Food Market. There I bought a big bottle of Tahini, some Date Honey, Pomegranate Molasses, Olive Oil, Zatar, Sumac, Dates and Halvah. Luckily it all fit in my suitcase - I was very worried that it was going to be over the weight limit. It's now my second day back and I had to start using my goodies! 

So, I broke open the Tahini and made a dip that I had at a wonderful restaurant called Puaa in Jaffa - the old part of Tel Aviv.  It was Tahini but it had tomato in it and was topped with a drizzle of olive oil and Sumac. Sumac is tart berry and I love the flavor it adds. This Tahini Dip was so good that I had to figure out how to make it. I asked my friend Karine and she gave me this basic recipe. It's simple - just mix Roasted Tahini with cold water and add lemon juice, a small amount of garlic and a tomato in the Cuisinart and puree it all up. Of course you can make it by hand, but be prepared for the Tahini to seize up before it softens again.  Then top it with the olive oil and Sumac. This would be good as a dip for vegetables - that's how I served it or with Pita Bread or Pita Chips. I think it would also be a wonderful salad dressing if you made it a bit thinner in consistency. Tahini is made with Sesame Seeds and they are very good for your kidneys. They are also full of calcium and iron and are full of minerals and vitamins.  So, consider this a very healthy snack no matter what you dip into it!

Tomato Tahini Dip and Dressing

1 cup Roasted Tahini

1/2 cup cold water (a bit more if making a dressing)

1 small garlic clove, minced

2 Tablespoons fresh Lemon Juice

1 Roma Tomato, stem end removed and cut into small pieces
1/4 - 1/2 teaspoon Salt

1 - 2 Tablespoons Olive Oil

1 teaspoon Sumac

Stir the jar of Tahini before measuring. Take one cup of Roasted Tahini paste and put into the Cuisinart.  Add the water and blend. Then add in the Garlic Clove, Lemon Juice, Tomato and Salt. Process until fully blended.  If making into a dressing add more water a tablespoon at a time until it reaches the desired consistency.  If using as a dip, spoon into a serving bowl and drizzle with Olive Oil and sprinkle with Sumac. Serve with hot Pita Bread, Pita Chips or cut up Carrots, Celery, Zucchini and Red Pepper strips.

Five Element Analysis

Tahini is made of ground Sesame Seeds and belong to the Water Element and this dish really supports the kidneys. The olive oil along with the lemon juice and Sumac add the Wood Element.  The Tomato brings in the Fire Element and the garlic clove makes sure that the Metal Element is present too.  Only the Earth Element is missing, which is why I served it with Carrot Sticks, Celery and Red Pepper Strips. If you serve it with Pita Bread or Chips, you are adding more of the Wood Element so be sure to serve something else that includes an Earth Element food to create balance.  I think some Dates for dessert would be perfect!

Sadato's Persian Eggplant Bake

My friends Sadato and Emi are wonderful hosts. He is Japanese and she is Persian and they always serve wonderful food at their home. She makes the salads and he has become very good at making Persian main dishes. When I was last visiting, he made a wonderful baked Eggplant dish that is based on the Persian Eggplant Stew - Khoresht-e-Bademjan. That's a stew that incorporates Lamb or Beef mixed with Tomatoes and Eggplant and cooked on the stove.  But there were some vegetarians visiting too, so he replace the meat with Cremini Mushrooms.  And, he baked it instead of cooking it on the stovetop. It was so delicious that I had to make it at home and this was my attempt.  The secret to this recipe is to use Japanese Eggplant - which I think is perfectly appropriate!  And, I sprinkled Parmesan Cheese on top because it made it look so pretty although it's not an authentic Persian ingredient.  You could use a Feta instead to keep it authentic.  Anyway, this dish is amazing because the mushrooms keep you from missing the meat (if you are a Carnivore like me) and there is a wonderful richness to this dish that goes perfectly with Persian Rice (a previous post).  So, if you have some vegetarian guests coming over or it's Meatless Monday - try this dish - I'm sure you'll like it too!

Sadato's Persian Eggplant Bake

4 Japanese Eggplant, stem end removed and cut lengthwise into 1/3" slices

1 pound Cremini Mushrooms, washed, stems removed and cut into 3 slices if small and 4 slices if large

6 Tablespoons Olive Oil - divided

1 small onion, chopped

2 cloves garlic, minced

1 large can Whole Tomatoes (

1 teaspoon ground Cumin

1 teaspoon Turmeric

Salt to taste

Optional 1/2 cup grated Parmesan or Feta Cheese

Heat oven to 425 degrees.  Put 2 Tablespoons of Olive Oil on a baking dish and put Eggplant slices on and coat with the oil. Bake in the oven for 20 - 25 minutes or until soft and just beginning to brown. This can be done ahead

Meanwhile, put an additional 3 Tablespoons of Olive Oil in a frying pan. Add mushrooms and cook until liquid is released and then is reduced - about 5 minutes. Remove from pan and reserve.

Put last Tablespoon of Olive Oil in the frying pan and add onion and garlic.  Cook until the onion is translucent.  Add in the spices and stir to mix before adding in the tomatoes.  Break up the tomatoes with the spatula and bring to a boil.  Taste and add salt as desired.

Reheat oven (if necessary). Place Eggplant in the bottom of a 9 x 11 inch pan.  Layer the mushrooms on top and then pour the Tomato Mixture over it all. Cover with aluminum foil and place in the oven to bake 30 minutes.  Then take out of the oven, take off the aluminum foil and sprinkle on the cheese. Place back in the oven and turn the heat to broil. Watch carefully and remove when the cheese is bubbling and brown.

Serve with Persian Rice (previous post).

Five Element Analysis

Eggplants belong to the Water Element.  The Tomatoes bring in the Fire Element and the Turmeric, Cumin, Garlic and Onions all contribute the Metal Element and the Parmesan or Feta Cheese adds even more.  The Mushrooms add the Earth Element so only the Wood Element is missing so be sure to serve this dish with some greens to create Five Element balance. 

Persian Rice with Tahdig

I have been trying to make perfect Persian Rice for a long time and I just couldn't seem to get it quite the way that I wanted it. For those of you who are not familiar with this way of cooking rice, you end up with a wonderful buttery golden crust called Tahdig, which is crisp, crunchy and wonderful!  I decided to stop trying so many different recipes and go and ask my Persian friend. She told me how to do it step-by-step. And last night, I finally got it right.

So here's the secrets to making Persian Rice: it's important to use Basmati Rice and you treat it like pasta, cooking it al dente and then steaming it long and slow with butter so that wonderful golden crust develops. You also add Saffron as it perfumes the rice with it's special fragrance and taste.  It's actually quite simple to make this rice and I realized the trick is in what kind of pot to use to make that wonderful crust.  I used a cast iron pot and made a lid out of a cast iron frying pan sealed with a kitchen towel. It is important to both soak and boil the rice so the grains stay separate and fluffy. 

It's a wonderful side dish to so many other Middle Eastern dishes and everyone will be fighting over the Tahdig so make a lot. I hope you enjoy this as much as we did!

Persian Rice

2 cups Basmati Rice

Water for soaking

9 cups Water

2 Tablespoons Salt

4 Tablespoons Melted Butter Divided

Pinch of Saffron

1/4 cup boiling water

Soak Basmati Rice in a Bowl with water to cover for 1 hour or longer (the longer you soak it, the less time it takes to cook). Drain the rice in a fine mesh sieve and rinse lightly. Then bring the cooking water and salt to a boil in a pot on high heat. Add the rice and return to a boil. Cook for 8 - 10 minutes or until the rice is al dente. There should be just a little firmness at the center.  Drain the rice.

Put 2 Tablespoons of Butter in the bottom of a cast iron skillet or other heavy pan. Put the skillet on medium low heat.  Spoon the rice over the bottom of the pan and around until all the rice is piled in. Form into a mounded shape and open a hole in the center almost all the way to the bottom. Pour the Saffron water around and into the hole. Then take the remaining melted butter and drizzle over the rice. Place a clean kitchen towel across the top of the pot and put the lid on.  Pull the ends of the towel up over the pot.  Steam for 30 - 35 minutes.  Smell the rice for the last 5 minutes to make sure the rice doesn't start burning. 

To serve, use a spatula to separate the crispy rice from the pot. Then, put a plate over the rice and turn over carefully (using Oven mitts). Or, you can remove the top part of the rice to a plate and then remove the Tahdig and place on top.  

Five Element Analysis

Rice belongs to the Metal Element and so does Butter and Saffron, so this is a very Metallic side dish.  Saffron also has some wonderful medicinal properties according to Chinese Medicine.  It invigorates the blood and releases toxins and heat. Because the rice is boiled and steamed, it has been cooked in a Water Way and the salt increases the Water.  And, the crispy crust gives it a bit of a Fiery component.  It is a very good side for dishes with sauce and I like to serve it with other Middle Eastern foods containing Lamb - a Fire food or Chicken - a Wood Food, Eggplant  - a Water Food, Tomatoes - a Fire Food and Cucumbers, an Earth Food.    

Middle Eastern Salad

This is a salad served all over the Middle East and Near East. I've heard it called Israeli Salad and also Arab Salad, which shows you how popular it is. For the sake of peace and the recognition that food can unite people, I'm simply calling it Middle Eastern Salad. It is a refreshing mix of cucumbers, tomatoes, mint and parsley, salt, pepper, lemon and olive oil. It goes beautifully with all kinds of roasted meats and is one of the dishes almost required when serving Turkish mezes - they call it Shepherd's Salad and the Iranians make it too and call it Salad Shiraz. You can call it anything you like and if you haven't made it yet, it may quickly become one of your favorites too!  

Middle Eastern Salad

1 large cucumber, peeled, cut in half, deseeded and cut into chunks

4 Roma Tomatoes, stem end removed and diced

1/4 cup red onion, diced

Juice of 2 small lemons - about 1/4 cup

1/4 cup Olive Oil

Small Handful each of Parsley and Mint, chopped

Salt and Pepper to taste
Optional:  Yellow or Orange Peppers, diced

Mix together all the ingredients and toss to coat.  Let sit for at least 15 minutes up to 24 hours (refrigerated) to let the flavors meld.

Five Element Analysis

Cucumbers belong to the Earth Element and Tomatoes to the Fire Element. If you use Peppers, you add even more Fire. The olive oil and lemon juice contribute the Wood Element. The parsley and mint add the Metal Element.  Only the Water Element is missing so you might want to consider adding an eggplant dish or a seafood dish to create a Five Element Balance.

Lahmacun - Armenian Pizza

I used to go to these wonderful Armenian Delis in the San Fernando Valley when I lived in LA and I would buy Lahmacun and go home and heat them up in the oven as a midnight snack. I never had them fresh out of the oven and I've always wanted to make them so I did. For those of you who have never had a Lahmacun, they are like pizzas but with no cheese. They are usually made with ground lamb, tomatoes, onion and spices and there as many variations with the seasonings as there are Armenian cooks. This dish originates in Gaziantap, which is now part of Turkey and so this is a popular snack food in Turkey too. Today, I got a sudden craving for them but I didn't have any lamb and I'm back to not eating gluten for a while, so I made it with ground beef and Udi's gluten free pizza crusts instead. You could use any prepackaged pizza dough if you don't feel like making it yourself. As you can see from the photo, I put a lot more meat on - about double the usual amount - because I love the meat and I've always wished there was more on the more traditional Lahmacun. It turned out so wonderfully that I will be making these a lot more. It's a delightful snack with a delicious and a slightly exotic taste.  I don't know why I  never made it before, but I will definitely be making this much more from now on!

Lahmacun – Armenian Pizza

½ pound ground beef or lamb or a combination of both

3 Tablespoons Olive Oil

1 medium onion, finely chopped

2 garlic cloves

3 Plum Tomatoes, chopped

3 Tablespoons Tomato Paste

1 teaspoon salt

1 teaspoon of Paprika

½ teaspoon of Allspice

1 teaspoon Red Chili Flakes + more for serving - can also use 1/4 teaspoon Cayenne

¼ teaspoon ground Cumin 

¼ cup chopped Parsley for garnish

Optional:  Sprinkle with 2 Tablespoons of Pine Nuts

In a large frying pan, heat the olive oil and add in the chopped onion and garlic.  Cook until just beginning to brown.  Put in the ground beef and cook until it is no longer pink.  Add in the Tomatoes and the Tomato Paste.  Season with salt, Paprika, Allspice and Red Chili Flakes and then cook until bubbling.  Turn off the heat and let cool until ready to use

To Make the Dough:

1 tsp. sugar

1 package active dry yeast (I would use Fleischmann’s Rapid Rise)

2 cups flour, plus more for kneading

¾ cup warm water

1½ tsp. kosher salt, plus more

2 Tablespoons Olive Oil plus more for oiling the bowl

Combine sugar, yeast, and ¾ cup water in a small bowl and let sit until foaming. Mix flour and salt and add the yeast mixture and stir to form a dough. Transfer dough to a lightly floured surface; knead until smooth. Then put dough into a lightly oiled bowl and cover with plastic wrap. Let dough rest until doubled in size - about 1 hour. Divide dough into 2 portions, and roll each portion into a circle.  Then, place on an oiled baking sheet and put on topping.

Or use 2 Udi’s Gluten Free Thin & Crispy Pizza Crusts for a gluten free version like I did.  Place the pizza crusts on the on the oiled cookie sheet and put on the topping.

To Make the Lahmacun:

Heat the oven to 400 degrees. Use 1/2 of the meat mixture and spread it over the top of a dough round – covering all of it almost to the edges.  Repeat for the second Lahmacun. Then, place them in the oven on a middle rack and cook for 15 – 20 minutes or until crust is browned and meat sauce is bubbling.  Remove from oven and sprinkle with parsley.  Serve with additional red pepper flakes.

Five Element Analysis

If using beef, it supplies the Earth Element and the Udi’s Gluten Free Pizza Crusts contribute the Metal Element as they are made from Rice and Tapioca Flours. The olive oil contributes the Wood Element. The Tomatoes and the Tomato Sauce and the Red Chile flakes bring in the Fire Element and the Garlic, Parsley and the spices add plenty of the Metal Element. The Earth Element is covered by the browned onions. Only the Water Element is missing, so making an accompanying Eggplant dish would create balance or  a dish that involves some nuts or seeds.  One idea is to sprinkle it with Pine Nuts before serving  If you make this with lamb, it is considered a Fiery food and the Wheat Crust brings in more of the Wood Element. 

Lentil Salad with Eggplant and Tomato Dressing

I made two salads each day last week for my students last week and this was one of the favorites so I promised to post it.  It's an interesting combination of textures because the eggplants contrasts so well with the lentils, lightly cooked carrots, onions and celery and tomatoes. The tomatoes mostly disappear into the dressing so you can barely see them but I think they add a lot of flavor. This salad gets better if you make it several hours or even a day ahead and it keeps well too. It gets the most flavor from the Balsamic Vinegar and Olive Oil dressing and from the ground cumin dusting the bites of pan fried eggplant. Lentils are a good meat substitute and are full of protein and in Chinese Medicine are considered a warming food that is good for the digestion.  This salad is very tasty and it somehow feels really healthy too.

Lentil Salad with Eggplant and Tomato Dressing

1 500 gram (about 1 pound) of dried brown lentils and water to cook them in

1 medium eggplant, top and bottom trimmed off and cut into small chunks

1 teaspoon ground Cumin

3 teaspoons salt - divided

1 large red onion, chopped
2 carrots, peeled and chopped
2 celery stalks, trimmed and cut into small pieces

1  400 gram can (14.5 oz)  of chopped tomatoes with juice

1/2 cup Olive Oil - divided

3 Tablespoons Balsamic Vinegar

2 teaspoons Honey
Pepper to taste

Cook the lentils in water about 1" over the top with 2 teaspoons of salt until the lentils are tender - about 1/2 hour and then drain and put in the serving bowl.  Meanwhile, cook the eggplant with 1/4 cup of the olive oil in a frying pan until lightly browned and soft.  Then sprinkle with cumin and heat a few minutes longer until you can smell the cumin. Then set aside in a large serving bowl. Use another 2 Tablespoons of olive oil in the pan and add the red onion, tomato and celery.  Cook until the onion just begins to soften. Put in the serving bowl. Mix together the canned tomatoes, remaining 2 Tablespoons Olive Oil, Balsamic Vinegar, Honey and the remaining Salt and Pepper.   Pour over the lentil mixture, tossing to coat.  Let rest for several hours or even overnight in the refrigerator to meld the flavors. 

Five Element Analysis

Lentils, being pulses, belong to the Earth Element and the carrots add even more so this is a very Earthy salad.  The eggplant adds in the Water Element, the Olive Oil, Vinegar and celery bring in the Wood Element .  The tomatoes contribute the Fire Element and this dish is certainly salty enough to have the Water Element represented as well. Finally, the red onion represent the Metal Element.  Since all 5 Elements are present, this is considered a very balanced salad and great for a picnic or a meal to bring to work for lunch!