IRAQI LAMB STEW WITH APRICOTS

4-6 PORTIONS

Apricots are plentiful in Iraq, so naturally they are featured often in Iraqi cuisine. Ghee is a type of clarified butter that can withstand very high temperatures and lasts for a

long time. Therefore, it is common in warm Arab countries.

17.5 OUNCES (500 G) BONELESS LAMB, SUCH AS BREAST OF LAMB 2 TABLESPOONS GHEE (YOU CAN REPLACE IT WITH BUTTER OR OIL) 1 CUP (119 G) DRIED APRICOTS

⅖ CUP (80 G) SUGAR

⅖ CUP (43 G) BLANCHED ALMONDS

⅖ CUP (58 G) RAISINS, PREFERABLY YELLOW

1.Cut the meat into cubes and fry it with the ghee in a pan until it has a nice brown color on all sides.

2.Wash the apricots and add them into the pot. Fry for a few minutes, while continuously stirring. Then add enough water to cover the meat. Cover with a lid, and simmer until the meat is tender.

3.Add the sugar.

4.Roast the almonds in a dry frying pan until they have a nice color and add in raisins. Stir and pour the mixture into the stew.

5.Simmer until the meat is very tender. Serve with rice.

LEBANESE CREPES

26 PIECES

These pastries are similar to pancakes with filling. You can serve them open or closed. Ashta is reminiscent of British clotted cream, and it is a regular feature in Lebanese desserts but can be difficult to get a hold of in the United States. You can make it yourself or replace it with a simpler alternative.

6 CUPS (750 G) FLOUR

1 TABLESPOON DRY YEAST

6 CUPS (1⅖ L) MILK ABOUT 1¾ TABLE SPOONS (25 G) BUTTER

FILLING

3 CUPS (280 G) GROUND WALNUTS

1 CUP (200 G) SUGAR

1 TABLESPOON ROSE WATER

2 TABLESPOONS ORANGE BLOSSOM WATER

3 CUPS (ABOUT 680 G) ASHTA PUDDING (SEE RECIPE ON PAGE 123); ALTERNATIVE: COTTAGE CHEESE OR RICE PUDDING

6⅓ CUPS (1½ L) FRYING OIL

3 CUPS (700 ML) SUGAR SYRUP (SEE RECIPE ON PAGE 136)

1.Heat the milk to 125°F

(50°C). Mix flour, yeast, and milk to a smooth batter. Allow to rise in a warm place until it has doubled in size.

2.Carefully pour about ⅖ of a cup of the batter onto a hot and greased baking tray on top of the stove, or in a pancake maker with a bit of butter.

3.Flip the pancake with a spatula when the underside has a nice golden color.

Cook for a few more seconds. Set aside.

4.Mix walnuts, sugar, and rose and orange blossom water. Add a tablespoon of the mixture in the middle of the pancake, and repeat this process with a third of the pancakes. Add a taplespoon of ashta, pudding on the second third of the pancakes. Save the last third for open crepes (see the following page).

5.Fold the pancakes in half around the filling and press at the edges so that they stick together. Fry in hot oil until they are golden brown. Let the pancakes drain off for a little bit. Pour some of the sugar syrup over the fried pancakes and press at the edges for another minute.

 BEIRUT STYLE

4-6 PORTIONS

1 CUP (150 G) SLICED YELLOW ONIONS

1 CUP (237 ML) OLIVE OIL

5 GREEN PEPPERS, SHREDDED 3 TOMATOES

2 GREEN CHILIS, FINELY SHREDDED 2 TABLESPOONS TOMATO PASTE

3-4¼ CUPS (710-1,000 ML) OF WATER OR FISH BROTH

1.Fry the onion in oil until it is soft and translucent.

2.Add the green peppers and stir. You can also use red or yellow peppers.

3.Cut a cross in the tomatoes, scald them for 1 minute, pull away the peel, dice the flesh, and pour it into the vegetable mixture.

4.Add the chili and tomato paste, and stir for a few minutes. Then cover with water or fish broth. Simmer until the vegetables are tender.

5.Serve the sauce with grilled fish.

TRIPOLI STYLE

4-6 PORTIONS

⅖ CUP (95 ML) OLIVE OIL

2 TABLESPOONS MINCED

GARLIC

1 CUP (30 G) CHOPPED FRESH CORIANDER

1 CUP (250 G) TAHINI

⅖ CUP (95 ML) LEMON JUICE

⅖ CUP (95 ML) COLD WATER

1.Heat the oil and garlic in a saucepan.

2.Add the chopped coriander when everything is hot.

3.Whisk the tahini with the lemon juice and cold water. You can also use orange juice or fish broth.

4.Pour the mixture into the saucepan. Remove the pan from the heat when the sauce begins to divide itself. Pour it over the fish.

5.You can also pour the sauce over raw fish fillets and bake them in the oven.

 VEGETARIAN DISH FROM EGYPT

10-15 PORTIONS

This is a very common dish in Egypt that is both satisfying and easy to prepare. In the past, this was the poorman’s dish,but today you can find kushari

everywhere.

1½ CUPS (355 ML) OLIVE OIL

5¼ CUPS (200 G) MACARONI, OR OTHER SMALL PASTA

2½ CUPS (475 G) RICE

3⅘ CUPS (ABOUT 760 G) COOKED CHICKPEAS, OR LENTILS

(PLUS LITERS OF COOKING WATER OR VEGETABLE STOCK) 1 HEAPING TABLESPOON CUMIN

1 HEAPING TABLESPOON CARAWAY

1 HEAPING TABLESPOON GROUND CORIANDER

6 BLANCHED AND PEELED TOMATOES, OR 1 CAN OF WHOLE TOMATOES

⅖ CUP (100 G) TOMATO PASTE 1½ CUPS (225 G) SLICED YELLOW ONIONS

⅖ CUP (ABOUT 75 G) CHOPPED GARLIC

1.Heat half of the olive oil and add the pasta.

2.Stir until the pasta becomes white, then add the rinsed and drained rice. Mix well and cook for a minute.

3.Add the chickpeas or lentils, spices, and tomatoes. Mix the water from the chickpeas or lentils (or vegetable stock) with

tomato paste and pour into the rice/noodle mix. Simmer over medium heat.

4.Meanwhile, heat the remaining olive oil, and fry the onion and garlic until the onions become pale golden and shiny.

5.Remove the onion and place it in a saucepan with the remaining ingredients.

6.Simmer until the pasta and rice are cooked. Serve immediately. Garnish with mint leaves and some fresh vegetables.

 BAKED FISH WITH SPICY RICE

6-8 PORTIONS

A specialty coastal cities such as Tripoli, Byblos, Sidon, and Tyre. The name may derive from Sidon, but personally I think that this dish has its roots in Beirut.

5½-6 POUNDS (2½-3 KG) WHOLE WHITE FISH SUCH AS SEA BASS, COD, OR WALLEYE ANY CARROTS, ONIONS, AND LEEKS FOR THE BROTH

SALT

6 CUPS (900 G) SLICED YELLOW ONIONS

3⅘ CUPS (900 ML) VEGETABLE OIL

1 CUP (135 G) PINE NUTS

1 CUP (140 G) BLANCHED AND PEELED ALMONDS

5 TABLESPOONS BUTTER

3 CUPS (555 G) LONG-GRAIN RICE

1 TABLESPOON CUMIN

1 TABLESPOON CINNAMON

1 TABLESPOON CARAWAY

1 TEASPOON GROUND CORIANDER

3 TABLESPOONS FLOUR

2 LEMONS

1.Clean and fillet the fish. Set the fillets aside.

2.Place the fish bones and heads in a saucepan with cold water and bring to a boil.

3.Simmer for 1 hour and skim the surface a few times. You can also add pieces of carrots, onions, and leek to add flavor to the broth.

4.Strain the broth, add salt, and set aside.

5.Place the fish fillets in an ovenproof dish and cover with 2 cups of the fish broth. Bake at 350°F (175°C) until the fish is cooked, about 15 to 20 minutes. Cover and set aside.

6.Fry the sliced onion in about ⅘ cup of oil, while stirring continuously, until it is golden brown. Lift out a third of the onion. Continue to fry the rest until it gets a dark brown color. Drain the onion and save the oil. Add the dark brown onion to the broth and cook for a few minutes.

7.Fry the pine nuts and almonds (save some for garnish) golden brown in the same oil that the onions were fried in. Add two tablespoons of butter and the remaining oil.

8.Add the rice when the butter has melted and the oil is hot. Stir, and ensure that all the grains are shiny from the fat.

9.Add the spices while stirring.

10.Strain the broth to get rid of the browned onion. It is only used to give the broth some color.

11.Pour enough broth over the rice to cover it. Cover with a lid and cook on low heat, or in the oven at 350°F (175°C).

12.Melt the remaining butter. Add flour and stir until it becomes brown (en

roux). Pour the rest of the stock into the butter and stir until the flour is completely dissolved. Add ⅖ cup of lemon juice.

13.Place the cooked rice on a serving plate. Place the fish fillets on top. Garnish with pine nuts, almonds, the golden brown onions, and lemon wedges. Serve with sauce on the side, and if you want, a little bit of toasted liba bread.