Moroccan Tomato Soup
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 teaspoon sea salt
3 tablespoons honey
1/2 teaspoons ground cinnamon
2 pounds tomatoes, peeled, seeded, and pureed or
1 (28 ounce) can pureed tomatoes
2 tablespoons tomato paste
5 cups water
1/4 cup minced fresh dill or 2 teaspoons dill weed
2 tablespoons balsamic vinegar
Fromage blanc or low-fat yogurt
Heat the olive oil in a large soup pot and saute the onion and salt over medium heat until the onion is translucent, about 5 minutes.
Add the honey and cinnamon. Saute, stirring, until the onion is glazed, about 4 minutes.
Add the pureed tomatoes, tomato paste, water and 3 tablespoons of the dill. Stir well to blend. Bring to a rapid boil and cook, uncovered, until the contents are reduced by half, about 30 minutes, stirring occasionally.
Remove the soup from heat and add the balsamic vinegar. Puree the mixture in a blender or food processor (you may have to do this in batches). Return the soup to the kettle and reheat gently. Ladle the soup into individual soup bowls and top with the Fromage Blanc or yogurt.
Serves 4.
Bulgur Pilaf with Tomatoes (Burghul bi Banadoura)
1 large onion, chopped
5 tablespoons vegetable or extra-virgin olive oil
3 cups coarse-ground bulgur, washed in cold
water and drained
1 pound tomatoes, peeled and chopped
2 teaspoons tomato paste
2 teaspoons granulated sugar
Salt and pepper to taste
1 teaspoon allspice
1 1/2 cups water
Fry onion in 2 tablespoons of oil until golden. Add bulgur and stir well.
Add tomatoes, tomato paste, sugar, salt, pepper, allspice and water. Stir and cook, covered, over very low heat for 15 minutes, adding a little water if too dry, or letting it evaporate uncovered if too wet. Leave to rest, covered, for 10 minutes, or until grain is plump and tender, then stir in remaining oil.
Makes 6 to 8 servings.
Variation: Fry 2 medium eggplants, cut into 1-inch cubes, in shallow oil until lightly browned all over and soft inside. Drain on paper towels and fold gently into the bulgur.
Sharaab al Ward (Red Rosewater Cordial)
Often served cold to guests when tea or coffee are not desired.
3 drops red food coloring
4 cups atter syrup
Iced water
Add food coloring to atter syrup; mix well. Cover airtight and store in refrigerator.
To serve, dilute 2 tablespoons of syrup in a glass of iced water. The best way to drink it is to serve this as a cold cordial drink.
Yields 4 cups.
Seneyat Macarona bel-Laban (Spaghetti with Yogurt)
Source: Saudi Arabia Magazine (an official publication of the Information Office of the Royal Embassy of Saudi Arabia), Summer 1997
3 cups spaghetti (break into 2-inch lengths)
3 eggs
3 tablespoons corn oil
3 onions, finely grated
3/4 pound minced meat
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
3 tablespoons melted butter
3 cups yogurt
1 clove garlic, crushed
Salt to taste
1/2 bundle fresh parsley
Cook the spaghetti according to package directions. Strain. Hard-boil the eggs, then peel and slice into rings. Heat the oil and the onions, minced meat, cumin and black pepper with a little water. Cook over medium heat. Put spaghetti in a saucepan. Add butter and stir over heat for five minutes. Put spaghetti in a baking dish. After mixing yogurt with garlic and salt, pour over the spaghetti. Cover this with minced meat, egg rings and parsley. Put dish in a preheated oven at 350 degrees F for five minutes.
Serve hot.
Serves 4 to 6 persons.
Turkish Roasted Eggplant Salad (Baba Ganouj)
A little olive oil (for the baking sheet)
1 medium eggplant (7 inches)
2 to 4 medium cloves garlic (to taste), minced
1/4 cup fresh lemon juice
1/4 cup sesame paste (tahini)
1/2 teaspoon salt
1/8 to 1/4 teaspoon black pepper (to taste)
1/8 to 1/4 teaspoon cayenne (to taste)
A little more olive oil and some freshly
Minced parsley (for garnish)
Preheat oven to 350 degrees F (or for more authentic taste, roast directly over hot coals, wrapped in foil). Lightly oil a baking sheet or foil.
Slice the eggplant in half lengthwise, and place face down on the foil or baking sheet. Bake or roast for about 30 minutes, until very tender. Remove from cooking source and allow to cool until it is comfortable to handle. Scoop out the eggplant pulp, and discard the skin. Place the pulp in a bowl or food processor or blender. Add the garlic, lemon juice, tahini and salt. Puree or mash until almost smooth. Transfer to serving dish, cover tightly, and chill.
Drizzle the top with olive oil and fresh parsley before serving. Serve with pita or flat bread or endive for dipping.
Serves 4 to 6 as an appetizer or side dish.
Nammoura (Arabian)
A traditional sweet treat that everyone enjoys, especially kids.
14 ounces Cream of Wheat
1/4 pound butter, melted
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 1/2 cups whole milk
3/4 cup granulated sugar
16 whole raw shelled almonds
3 cups cold Atter (syrup)
Mix well all ingredients except almonds. Pour into a 13 x 9-inch pan. Top with almonds (1 per serving, on center). Bake at 350 degrees F for 20 to 30 minutes until golden. Pour atter syrup over namoura immediately.
Yields 1 tray.
NOTE: It is important to keep namoura covered to prevent dryness.
Mulhammar (Sweet Rice)
This recipe uses fragrant exotic Basmati rice.
1/4 teaspoon saffron threads
3 cardamom pods, cracked
2 tablespoons rose water
2 cups Basmati rice
6 cups water
1 tablespoon salt
1/3 cup granulated sugar
1/4 cup ghee (butter may be substituted)
In a small bowl put saffron, rose water and the cardamom.
Sort rice and wash until the water runs clear.
In a large heavy pan boil the 6 cups of water.
Stir in the salt and the rice. Return water to a boil, stirring occasionally. Boil uncovered for 8 minutes. Drain. Pour sugar onto the hot rice and mix well.
Melt the ghee in the same pan in which the rice was cooked. Add the rice with sugar. Sprinkle the rose water and spices on top of the rice. Using the end of a wooden spoon, make 3 small holes in the rice.
Cover the pan with a paper towel and place lid tightly on top.
Cook over low heat about 20 minutes, until done.
Yields 6 servings.
Katayef (Sweet and Delicious Dessert)
1 package Katayef (shredded filo dough)
1 1/2 cups (3 sticks) sweet butter or margarine, melted
1 pound fresh ricotta Cheese
Sweet Syrup
Preheat oven to 350 degrees F.
In a large bowl, fluff the Katayef until it is all pulled apart. Pour the melted butter over the Katayef and keep on fluffing so it is all mixed together.
Grease an ovenproof dish and layer half of the Katayef dough on the bottom. Spread all of the ricotta cheese over the dough, and layer with the remaining dough. Bake for about 40 to 50 minutes or until golden brown on top. Pour syrup on top and serve.
Sweet Syrup
2 cups granulated sugar
1 tablespoon lemon juice
1 cup water
1 tablespoon rosewater
Mix sugar, water and lemon juice in a saucepan and let boil for about 8 minutes.
Add rosewater and continue to boil for another minute. Remove from heat, let cool a bit, and pour over Katayef.