Egg-crepes (3jja/A-jja)

A-jja are thin egg pancakes/crepes packed with tons of flavour. Because of the strong spices, we'd usually have these for dinner, rolled up in a pita.

• 2 eggs
• 1 clove garlic, minced
• 1 sprig of green onion, cut into 2cm pieces
  
• a small hand full of coarsely chopped parsley
• 3-4 sprigs of fresh mint
  
• salt and pepper
  
• all spice

In a blender add all the ingredients, except the eggs, together and mix until blended well. Add the eggs and blend for a few more seconds.

On the stove top, heat your skillet and some butter or olive oil to medium-high. Pour the mixture in and let it cook, flipping only once to keep the shape. Sahtain!

Serves 1.

Tips
- You can use regular cooking onion if you don't have spring onions on hand
- You can also substitute dried mint for the fresh sprigs. Just a pinch or two!

Split Red Lentil Soup (Ad-das)

This is our dad's favourite soup!! Quite simply, it's red lentil soup, or if you're familiar with Indian cuisine, it's called Daal. As children, we'd often have this soup for dinner, and we're always reminded of our dad every time we make this for our families. The onion-sumac garnish is key, as it really enhances the flavour of the soup. Laura also adds fresh chopped cilantro on top, something she learned while in Fiji!

• 2 medium onions, diced
• 1 cup of red lentils
• 4 cups water
• 1 tbsp olive oil
• 1tsp salt
• 2 tsp ground cumin

Optional garnishes

• 1/4 medium white sweet onion, finely diced
• 1tbsp sumac
• chopped fresh cilantro

In a medium sized pot, heat the oil and sauté the onions until tender and lightly golden. Add the water then the lentils and bring to a boil. Reduce heat, add the salt and cumin and let it simmer for about 30 minutes. If you're making the garnish, simply mix the sweet onion and sumac together and let sit. Once the soup is done, adjust the seasoning if needed, and then serve. I usually put a tsp of the onion-sumac garnish and a big pinch of cilantro on top of each bowl. Enjoy!

Serves 2 as a main dish, 4 as an appetizer.

Pressed Yogurt (Lebana)

Lebana is sometimes characterized as soft white cheese or cream cheese, but in fact, it's not really cheese at all. It's pressed yogurt that's used as spread in sandwiches or just as a dip with some pita. The word lebana stems from the word leban, which literally means yogurt.

Lebana would always be in our fridge growing up, to enjoy on Saturday mornings with the traditional spread of hummus,fool,hard boiled eggs, feta cheese, olives, tomatoes, cucumbers and of course, pita bread!

• 750g (1 tub) of Balkan yogurt, 3% works best
• pinch of salt
• cheese cloth

For serving:

• extra virgin olive oil
  
• red pepper sauce

Stir the salt into the tub of yogurt. Place the cheese cloth into a colander and empty the yogurt into it. Put a catch plate underneath it to capture all the liquid. You may have to drain the plate 3-4 times over the course of the straining cycle. Let it drain for about 2 days in the refrigerator until the consistency is thick, similar to that of peanut butter. You'll Once complete, empty the lebana into a container and store in the fridge. It should last for about 8 days.

When ready to serve, drizzle with extra virgin olive oil and some spicy red pepper sauce.

Chickpea Dip (Hummus)

• 1 can chick peas, drained and rinsed
• 3 tbsp olive oil
• 3 tbsp tahina (sesame seed paste)
• 1 tbsp ground cumin
• fresh juice from 1/2 lemon
• 1 garlic clove mashed
• sprinkle of salt

1. Blend everything together in a food processor.
2. If consistency is too dry, add more olive oil or a spoon of water.

To serve, spread hummus on a large flat plate and garnish with: cumin, paprika, zatar, parsley, and some whole chick peas. Drizzle with olive oil and eat with pita.

Tip: To mash garlic you can use a mortar and pestle, or a plastic bag and bottle. Sprinkle some salt on the garlic before mashing it, as this will make it easier to handle.

Rice with beef, onions and eggplant, cauliflower, or fish (Maklouba)

Maklouba: it means flipped over as once this dish is cooked, you flip the pot over on to the dish and all the goodies reveal themselves! I usually make it with either eggplant, cauliflower or fish, but I guess you could use a combination as well. When I use fish I only need fried or BBQ fish instead of meat and just use water to cook the rice with.

• 1kg meat, either:
• stewing beef 
• lamb shanks or other cubed lamb, 
• fish - cod, snapper, sole or any white fish works well
• 2 cups of rice (basmati or long grain works well)
• 2 large onions, sliced
• 4 cloves garlic
• 2 medium eggplants or 2 heads of cauliflower 
• 1 tsp black pepper
• 1/2 tsp allspice
• 2 bay leaves
• 4 cracked cardamom pods
• salt to taste
• 1/2 cup vegetable oil (grapeseed, olive or any cooking oil you prefer) for drizzling and sauteing. 
• 1 tub (750g) of plain Balkan style yogurt

Cube the meat and sear over high heat in a deep pot; add 5 cups of water and all of the spices and let it simmer until meat is really tender (approximately 2 hours).

Meanwhile, if using eggplant, slice the eggplant in rounds, about 2 cm thick. Lightly salt the eggplant and either deep fry or brush it with oil and bake in the oven until browned & cooked, approximately 1 hour at 350°F). If using cauliflower, cut it into florets and drizzle with olive oil and bake until golden.  Again, approximately 1 hour at 350°F.  If using fish, salt and pan fry the fish until cooked and golden.

Once the meat has cooked, remove the chunks and set aside. Drain the broth to remove any residue and measure out 4 cups.

Lastly, to assemble, saute the onions in large pot until golden but tender. Then add the two cups of rice and give it a quick stir. Finally add all the meat, the cooked eggplant, cauliflower, or fish and the 4 cups of broth (or just water if using fish). Adjust the seasoning at this point and ensure the broth is over-spiced to compensate for spicing the rice. Bring everything to a rapid boil and then immediately reduce heat to the lowest setting. Cover and continue to cook for approximately 20 minutes, or until rice is fully cooked.

To serve, flip the entire pot of maklouba on a large platter. Arrange nicely and sprinkle with toasted pine nuts or almonds. Serve with plain yogurt.

Serves 4.

Barbecued Meatballs (Kofta)

• 1lb ground sirloin or lean ground beef
• 1/2 bunch of parsley, finely chopped
• 1 medium onion grated or pureed
• salt & fresh ground black pepper, to taste
• 1 cup of plain yogurt (Balkan style is best)
• small wooden skewers

Fire up the barbecue on medium-high heat.
Mix all ingredients except for the yogurt into a bowl until well blended. Then, take an egg-sized ball of meat and shape it along the skewer, so that's it's elongated, like a sausage. Alternatively, you can simply make meatballs. Once complete, reduce the grill to medium heat and barbecue the skewers for about 12-15 minutes, rotating the skewers every 3 minutes. The kofta should be fully cooked, without being dry. You'll have to adjust cooking time if you're making large/small meatballs instead of elongated shapes.

Serve with plain Balkan style yogurt, pita and fresh vegetables such as tomatoes and cucumbers.

Serves 3-4.

Taboula (aka Tabouli)

This is a great summer salad that works very well with kofta or other grilled meats, or you can simply eat it as an appetizer with any meal.

• 1 bunch of parsley
• 1/3 cup of dried Bulgar wheat
• 1/3 cup of extra virgin olive oil
• 1/3 cup of freshly squeezed lemon juice
• 3 medium tomatoes
• 3 spring onions
• 5-7 stems of fresh mint (optional)
• Salt
  

In the bottom of a medium sized covered bowl or dish, mix the Bulgar, oil, salt and lemon juice. Finely dice the tomatoes and layer on top of the Bulgar mixture. Do not mix. Then finely chop the parsley and layer on top of the tomatoes. Up to this point, the taboula can be made ahead and stay in you fridge covered up to 3 days. Otherwise, if you're planning on eating it right away, let it sit for a minimum of 1 hour or until the Bulgar absorbs all of the juices from the oil, lemon and tomatoes. Once ready to serve, finely chop the spring onions and mint then mix with the taboula preparation above.

Enjoy!

Kanafa and Simple Syrup

This is such an amazing dessert -- so simple and decadent. This dessert comes from our grandfather Zaki's birthplace, Nablus, Palestine. Our mom told us that during Christmas, my grandfather would make this over hot coals on aluminum tray!! They used fresh curdled goat milk cheese they would make themselves. Nowadays, we can whip this up in about 30 minutes!

Katafi (also called kadaifi) is shredded dough, found in the freezer section of most middle eastern or Greek supermarkets. I choose to keep it mostly frozen when shredding it, and I use a food processor to cut the time in half (and it's much easier on your hands!). I also like to use salted butter, I like the contrast with the sugar, but I know my mom and tata wouldn't approve!

• 454 g (1 package) of katafi
• 2 tubs of 454g ricotta cheese
• 1 cup of room temperature unsalted butter

Simple Syrup

• 1 1/2 cups white sugar
• 3/4 cup water
• squeeze of lemon

In a food processor cut the katafi into approximately 1/2 cm pieces. Place a metal tray on your stove top, turn the heat on low. Place the butter and all of the katafi in the tray, and with your hands blend the butter into the shredded dough thoroughly until all the butter is absorbed and it's nice and fluffy. This will take about 20 minutes, and the dough will cook a little on the low heat.

Once complete, divide the katafi and butter mixture in half. Spread half the mixture evenly on the bottom of a 9" x 13" baking tray and pat it down. Then layer the ricotta cheese evenly over the katafi mixture. Top the ricotta cheese with the remaining katafi and butter mixture. You can make this ahead and kept in the fridge up to two days or you can freeze it.

Once ready to serve, bake uncovered at 350°F for approximately 30-40 minutes or until the edges become golden. At this point you can turn the broiler on and brown the top...DO NOT LEAVE IT OR IT WILL BURN.

While the kanafa is baking, mix the sugar and water over medium heat. Once it boils, add in the lemon and leave to cool. The lemon prevents the sugar from crystallizing again.

Once the kanafa is golden on top, take it out of the oven and pour or ladle the simple syrup over top evenly. Let it sit for about 10 minutes before cutting and serving.

Chicken and Potatoes

Every time our mom asked us what we wanted for dinner, we all had different and typical responses -- Madeline would often be the most creative, and actually choose a different dish each time. James would ALWAYS say pizza; and Laura..well, this is it. Chicken and Potatoes. So, this may not be middle eastern persay, but this dish was both a staple and Laura's absolute favourite meal until I she 15 or so. When eating make sure you mash the potatoes with the juices from the chicken to maximize flavour!

• 1 whole chicken/5-6 chicken legs
• 1/4tsp nutmeg
  
• 1 tsp all spice
• 1 tsp black pepper
• 1 tsp salt
• 8-10 medium potatoes, diced in 2cm cubes
• 5 medium onions, quartered

Optional:

• 2 carrots, sliced 2cm thick
• 5 garlic cloves, un-peeled

Preheat the oven to 350°F. Mix all spices together and rub half of them all over and inside the chicken. Place the chicken in a deep dutch-oven or roaster, cover and put in the oven for about 45 minutes. In the meantime, mix all vegetables together with the remaining spices. After 45 minutes, add the water to the juice of the chicken then all the vegetables over the chicken. Cover and return to the oven for another 45 minutes, or until everything is cooked. Lastly, remove the cover and broil for about 5 minutes, or until the potatoes are golden.

Baked Fava Beans (Fool or Fül)

This is a staple in middle eastern breakfast foods. This is my dad's particular favourite!

1 can of whole fava beans
1 clove of garlic, mashed
the juice of 1/2 a lemon
2 tbsp water
2 tomatoes, diced
4 tbsp extra virgin olive oil
pita bread
salt to taste

Strain the can of fava beans and rinse well. On medium heat, bring the beans to a boil with as little water , add the smashed garlic, salt, and lemon juice. Mash everything together and add more water if necessary. Add the tomato and serve into bowls. Drizzle each bowl generously with (at least!) a tablespoon of olive oil. Eat with pita bread as you would a dip or hummus.

Serves 3-4.

Chicken Soup With Chickpeas and Onions (Meftool)

• 1 whole chicken (or 5 legs if you prefer)
• 4L water
• 7-10 onions, peeled and sliced
• 2 cups couscous
• 2 can of chickpeas or dried & soaked (cook with chicken)
  
• 1/2 tsp all spice
• 1/2 tsp black pepper
• 1/5 nutmeg
  
• 1 tsp salt
• 1/2 tsp turmeric

Bring the water, chicken, all the spices (except turmeric), dry chick peas and 1 onion to a boil. Reduce heat and let simmer for about 90 minutes, until cooked. Add in onions and bring to a boil for approx 15 minutes, until onions are cooked, if you're using caned chick peas, now is the time to add them. Adjust seasoning and add the turmeric at this point.

Prepare the couscous on the side as you would normally.

To serve, place a few spoons of couscous in a bowl, then ladle the soup over top of it.

Brown Lentil Rice (Imjudara)

Imjudara is one of the simplest meals you can make. My dad would always say that this is a "poor man's dish", but the flavours here are anything but lacking! At home, this meal would always be served with plain Balkan style yogurt or a tomato-cucumber salad, or both!

• 1 1/2 cups green or brown lentils
• 1 1/2 cups rice
• 6 cups water
• 1 tsp salt
• 1 tbsp cumin
• 1 clove garlic (optional)

For the garnish,

• 2-3 large onions, sliced
• 2 tbsp olive oil
• plain Balkan style yogurt

For the salad, mix:

• 3 large tomatoes, diced
• 1 english cucumber, diced
• 1 large avocado (optional)
• 2 tbsp extra virgin olive oil
• juice of 1/2 a lemon
• pinch of salt

In a medium sized pot, bring the lentils, water and salt to a boil for approximately 10 minutes. Add the rice, cumin and mashed garlic and bring to a boil again. Reduce to low heat for about 30 minutes, or until the rice is fully cooked. In the meantime, fry the onions with the oil on medium heat until they're caramelized a dark brown, approximately 30 minutes. Serve the imjudara with the caramelized onions on top, and a spoonful (or two!) of the plain yogurt. If you're making the salad, just mix all ingredients together and serve with the imjudara.

Serves 4-6.