Mid-East Dessert Honey Nut Pastry Personally? I would go out and buy this. Why anyone would want to make it is, well, beyond me. But for those adventurous souls, with good arches and sturdy legs, this is a great recipe.
40 sheets filo pastry, 2 boxes (thaw according to Syrup & Filling: first, prepare syrup by combining sugar, water and lemon juice in a saucepan. Stir to dissolve sugar, bring to a boil, and add rosewater. Do not stir once syrup reaches a boil (it may cloud); simply remove from heat and cool. In a separate bowl, combine nuts and spices with sugar and set aside. Pastry*: preheat oven to 350. Grease a 9 x 13 baking pan. Stack filo sheets on a flat surface and trim to fit baking pan. Layer 12 sheets in greased pan, brushing the top of each sheet with melted butter before adding the next. Top those sheets with remaining of nut mixture and add the final 12 sheets, buttering each individually. Brush the top sheet with the remaining butter. (You will have four separate filo layers: 12-8-8-12.) Baking: Before baking, cut pastry into 2” diamond shaped pieces, being sure to cut all the way through. Bake 30 minutes at 350—then reduce heat to 200 and bake another 30 minutes. Remove from oven and pour syrup over warm pastry. It should rest for several hours before serving. *While working with one sheet of filo, cover others with a slightly damp towel, or plastic, to prevent them from drying out. |
Tips & Glossary Many of the ingredients used for Middle-Eastern cooking may not be in your spice shelf, but you can find them at Mid-Eastern food stores. So to avoid frustration, make a list of the items you need before trying out the recipes. Toss any old, even unopened, spice jars because they’ve probably lost their distinctive flavors. Put them on your shopping list. Bulgur Wheat: wheat grains that have been par-boiled, dried, and de-branned. Bulgur has a high fiber content and wonderfully nutty flavor. Cardamom: related to ginger. Pods (green, brown, or black) are the best way to store the spice, although high-quality ground is readily available. A equivalency: 10 pods = 1½ tsp. ground cardamom. Coriander: aka cilantro, Chinese, or Mexican parsley. Fresh leaves and dried ground seeds are used in Mid-East, Asian, Indian, and Mexican cuisines. Cumin: related to parsley and carrot plant; an important ingredient in chili powder. Used especially in curries, but also in Mid-Eastern, Mexican and Asian dishes. Cumom has an earthy, peppery flavor. Deep Frying: oil must be hot enough; otherwise food will be soggy and greasy. Use a deep-fry thermometer to ensure proper temperature is reached. When cool, oil can be strained, refrigerated, and re-used. Filo: aka phyllo; paper-thin sheets of raw, unleavened flour dough. Purchase frozen in any grocery store and follow directions on package for thawing. When working with one sheet, keep others covered with a damp towel to prevent drying out. Rosewater: distilled from rose petals and used to flavor Mid-Eastern and Asian cooking. You can make your own—but why? Purchase it at Asian or Middle Eastern food stores. Semolina flour: made from hardy durum wheat. A yellowish flour, it's used in Asian and Mid-East cooking (couscous). In the U.S., it's Farina, a breakfast cereal. Tahini: paste from ground, hulled sesame seeds. A major ingredient in hummus and other Mid-Eastern and Asian foods, you can purchase at most grocery stores.
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Mid-East Dessert Moon Cookies These little nut-filled cookies take different shapes. Our recipe makes "1/2 moons." Other are "full moon" shaped and pressed into a decorative mold (photo, bottom right).
Dough: preheat oven to 350. Mix together semolina* and spices. Using a large mixer bowl, beat butter 30 seconds, add half of the flour mixture, and blend well. Add remaining half of flour mixture, alternating with 2 T water. Beat till all is well mixed. Filling: Combine nuts with sugar and set aside. Cookies: Separate dough into 12 pieces and flatten each piece into 2 1/2" circle. Drop tsp. of nut mixture into center and fold over into little half-moon shapes. Pinch edges together and place on an ungreased cookie sheet. Bake for 30-35 minutes. Remove to a rack, cool, and sprinkle with confectioners sugar. * Use the quick cooking Farina. |
Tips & Glossary Many of the ingredients used for Middle-Eastern cooking may not be in your spice shelf, but you can find them at Mid-Eastern food stores. So to avoid frustration, make a list of the items you need before trying out the recipes. Toss any old, even unopened, spice jars because they’ve probably lost their distinctive flavors. Put them on your shopping list. Bulgur Wheat: wheat grains that have been par-boiled, dried, and de-branned. Bulgur has a high fiber content and wonderfully nutty flavor. Cardamom: related to ginger. Pods (green, brown, or black) are the best way to store the spice, although high-quality ground is readily available. A equivalency: 10 pods = 1½ tsp. ground cardamom. Coriander: aka cilantro, Chinese, or Mexican parsley. Fresh leaves and dried ground seeds are used in Mid-East, Asian, Indian, and Mexican cuisines. Cumin: related to parsley and carrot plant; an important ingredient in chili powder. Used especially in curries, but also in Mid-Eastern, Mexican and Asian dishes. Cumom has an earthy, peppery flavor. Deep Frying: oil must be hot enough; otherwise food will be soggy and greasy. Use a deep-fry thermometer to ensure proper temperature is reached. When cool, oil can be strained, refrigerated, and re-used. Filo: aka phyllo; paper-thin sheets of raw, unleavened flour dough. Purchase frozen in any grocery store and follow directions on package for thawing. When working with one sheet, keep others covered with a damp towel to prevent drying out. Rosewater: distilled from rose petals and used to flavor Mid-Eastern and Asian cooking. You can make your own—but why? Purchase it at Asian or Middle Eastern food stores. Semolina flour: made from hardy durum wheat. A yellowish flour, it's used in Asian and Mid-East cooking (couscous). In the U.S., it's Farina, a breakfast cereal. Tahini: paste from ground, hulled sesame seeds. A major ingredient in hummus and other Mid-Eastern and Asian foods, you can purchase at most grocery stores.
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Mid-East Entree Shish Kabob Delicious bite-sized chunks of lamb, marinated, then grilled on a skewer—a favorite throughout the Middle-East.
Combine lamb with next 9 ingredients and marinate overnight. Remove meat from the marinade and pour marinade into large saucepan. Add cut-up vegetables and simmer 5 minutes, just to soften slightly. Drain vegetables (reserving marinade) and let them rest till cool enough to handle. Alternate lamb and vegetables on metal or wooden skewers (if wooden, soak in water first for 30 minutes). Brush kabobs with marinade and place under broiler, 3-4” from flames. Cook 4 minutes on one side. Flip over, brush again, and cook 4 more minutes till lamb is done (be careful not to overcook). Serve on a bed of Rice Pilaf. |
Tips & Glossary Many of the ingredients used for Middle-Eastern cooking may not be in your spice shelf, but you can find them at Mid-Eastern food stores. So to avoid frustration, make a list of the items you need before trying out the recipes. Toss any old, even unopened, spice jars because they’ve probably lost their distinctive flavors. Put them on your shopping list. Bulgur Wheat: wheat grains that have been par-boiled, dried, and de-branned. Bulgur has a high fiber content and wonderfully nutty flavor. Cardamom: related to ginger. Pods (green, brown, or black) are the best way to store the spice, although high-quality ground is readily available. A equivalency: 10 pods = 1½ tsp. ground cardamom. Coriander: aka cilantro, Chinese, or Mexican parsley. Fresh leaves and dried ground seeds are used in Mid-East, Asian, Indian, and Mexican cuisines. Cumin: related to parsley and carrot plant; an important ingredient in chili powder. Used especially in curries, but also in Mid-Eastern, Mexican and Asian dishes. Cumom has an earthy, peppery flavor. Deep Frying: oil must be hot enough; otherwise food will be soggy and greasy. Use a deep-fry thermometer to ensure proper temperature is reached. When cool, oil can be strained, refrigerated, and re-used. Filo: aka phyllo; paper-thin sheets of raw, unleavened flour dough. Purchase frozen in any grocery store and follow directions on package for thawing. When working with one sheet, keep others covered with a damp towel to prevent drying out. Rosewater: distilled from rose petals and used to flavor Mid-Eastern and Asian cooking. You can make your own—but why? Purchase it at Asian or Middle Eastern food stores. Semolina flour: made from hardy durum wheat. A yellowish flour, it's used in Asian and Mid-East cooking (couscous). In the U.S., it's Farina, a breakfast cereal. Tahini: paste from ground, hulled sesame seeds. A major ingredient in hummus and other Mid-Eastern and Asian foods, you can purchase at most grocery stores.
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Mid-East Entree Lebanese Lamb Pie A favorite Lebanese casserole: seasoned ground lamb or beef shaped into a large patty, surrounded by potatoes, and baked till golden brown.
Marinate: in a large bowl, combine and mix all ingredients (up to & including the pepper). Cover and chill for 2 hours to meld flavors. Meat: turn meat mixture into a casserole (round, if you’ve got one), patting it down to 1"-thickness. Leave a margin around the edges of pan for potatoes. Assembly: preheat oven to 450. Toss potatoes in enough oil to coat and sprinkle with salt. Add potatoes to casserole, placing around outside edges of lamb pattie, up against sides of casserole. Bake & Serve: bake 20 minutes; turn temperature down to 350 and bake 40 more minutes, till kofta and potatoes are golden brown. Serve immediately. |
Tips & Glossary Many of the ingredients used for Middle-Eastern cooking may not be in your spice shelf, but you can find them at Mid-Eastern food stores. So to avoid frustration, make a list of the items you need before trying out the recipes. Toss any old, even unopened, spice jars because they’ve probably lost their distinctive flavors. Put them on your shopping list. Bulgur Wheat: wheat grains that have been par-boiled, dried, and de-branned. Bulgur has a high fiber content and wonderfully nutty flavor. Cardamom: related to ginger. Pods (green, brown, or black) are the best way to store the spice, although high-quality ground is readily available. A equivalency: 10 pods = 1½ tsp. ground cardamom. Coriander: aka cilantro, Chinese, or Mexican parsley Fresh leaves and dried ground seeds are used in Mid-East, Asian, Indian, and Mexican cuisines. Cumin: related to parsley and carrot plant; an important ingredient in chili powder. Used especially in curries, but also in Mid-Eastern, Mexican and Asian dishes. Cumom has an earthy, peppery flavor. Deep Frying: oil must be hot enough; otherwise food will be soggy and greasy. Use a deep-fry thermometer to ensure proper temperature is reached. When cool, oil can be strained, refrigerated, and re-used. Filo: aka phyllo; paper-thin sheets of raw, unleavened flour dough. Purchase frozen in any grocery store and follow directions on package for thawing. When working with one sheet, keep others covered with a damp towel to prevent drying out. Rosewater: distilled from rose petals and used to flavor Mid-Eastern and Asian cooking. You can make your own—but why? Purchase it at Asian or Middle Eastern food stores. Semolina flour: made from hardy durum wheat. A yellowish flour, it's used in Asian and Mid-East cooking (couscous). In the U.S., it's Farina, a breakfast cereal. Tahini: paste from ground, hulled sesame seeds. A major ingredient in hummus and other Mid-Eastern and Asian foods, you can purchase at most grocery stores.
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Mid-East Appetizer Chickpea Patties These seasoned chickpea patties are fried then tucked into pita pockets and topped with yogurt, diced tomatoes, cucumber and lettuce.
Patties: soak dried peas overnight in a bowl covered by 2" of water. The next day, combine peas (do not drain them) in a large bowl with remaining ingredients, except frying oil. In a food processor, process (in batches) to a moist, grainy texture. Mix all batches together in another large bowl and form into 32 walnut-sized balls. Flatten the balls into little patties. Frying: in a heavy skillet, heat the oil for frying. Cook the falafel patties till brown on one side, flip and cook till nicely browned on and cooked throughout. Drain on paper towels. Serving: falafel is often served inside pita pockets: slice a large-sized pita pocket in half. Add 3 or 4 patties to each half and top them with finely chopped tomato and yogurt. Add finely chopped cucumber and shredded lettuce. * You can also buy a ready-made falafel mix at any Mid-east market. You just add water and shape into patties. |
Tips & Glossary Many of the ingredients used for Middle-Eastern cooking may not be in your spice shelf, but you can find them at Mid-Eastern food stores. So to avoid frustration, make a list of the items you need before trying out the recipes. Toss any old, even unopened, spice jars because they’ve probably lost their distinctive flavors. Put them on your shopping list. Bulgur Wheat: wheat grains that have been par-boiled, dried, and de-branned. Bulgur has a high fiber content and wonderfully nutty flavor. Cardamom: related to ginger. Pods (green, brown, or black) are the best way to store the spice, although high-quality ground is readily available. A equivalency: 10 pods = 1½ tsp. ground cardamom. Coriander: aka cilantro, Chinese, or Mexican parsley. Fresh leaves and dried ground seeds are used in Mid-East, Asian, Indian, and Mexican cuisines. Cumin: related to parsley and carrot plant; an important ingredient in chili powder. Used especially in curries, but also in Mid-Eastern, Mexican and Asian dishes. Cumom has an earthy, peppery flavor. Deep Frying: oil must be hot enough; otherwise food will be soggy and greasy. Use a deep-fry thermometer to ensure proper temperature is reached. When cool, oil can be strained, refrigerated, and re-used. Filo: aka phyllo; paper-thin sheets of raw, unleavened flour dough. Purchase frozen in any grocery store and follow directions on package for thawing. When working with one sheet, keep others covered with a damp towel to prevent drying out. Rosewater: distilled from rose petals and used to flavor Mid-Eastern and Asian cooking. You can make your own—but why? Purchase it at Asian or Middle Eastern food stores. Semolina flour: made from hardy durum wheat. A yellowish flour, it's used in Asian and Mid-East cooking (couscous). In the U.S., it's Farina, a breakfast cereal. Tahini: paste from ground, hulled sesame seeds. A major ingredient in hummus and other Mid-Eastern and Asian foods, you can purchase at most grocery stores.
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