TartQueen's Kitchen

Pickled Okra. Big and little.

Here in Central Texas, okra season is in full swing. Because the growing season here is so long, okra is essentially available from June through roughly October or until the first frost.

Pickled okra is a great Texas, and throughout the southern US, food tradition.  Every southern grandma seems to have a recipe.

People either love or hate okra. The main complaint about okra is the “slime” factor.  The slime is called “mucilage” (sounds gross, I know).  It is the result of protein and carbohydrates in the okra pods and leaves.  If you’ve ever had a thick gumbo, thank the mucilage.  When the pods are cut and cooked with liquid, the okra tends to become slimy.  The way to avoid this is to cook the okra whole; the best way to do this is over direct heat and pan roast (this is delicious, by the way).

There is a subtle yet distinct difference between pickling and fermentation.  Pickling is the process of preserving food in a highly acidic medium (usually vinegar).  Fermentation generally starts with salt as a starter and allows what is being fermented to create its own acidic liquid (lactic acid).  Fermentation is generally considered the healthier of the two processes because the lactic acid helps with the digestive process.

In short, pickling is controlled preservation while fermentation is controlled rot (but in a good way).

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A few notes on the recipe:

1.  The type of okra I use in the recipe is called Emerald King.  It is more tender and less stringy than other types of okra.  While you can use any type of okra you prefer or have access to, I’ve used this because it’s what Carol Ann grows at Boggy Creek Farm.
2. The reason pickling salt is used is to help draw moisture from the item being pickled.  It is a very fine grain pure salt that contains no iodine or anti-caking additives.  If needed, you can use kosher salt (but be sure it is pure). Because table salt contains additives, you shouldn’t use it in pickling or fermenting.
3. Another way to help keep your pickles from becoming mushy over time (and they will as the initial heating as well as the acidic environment chemically cooking your pickles), you can use either fig or grape leaves.  These leaves contain natural alum that help to draw moisture from the pickles. You can also use up to 1/4 teaspoon of alum per quart of liquid if fresh leaves are not available.
4. You can also use half & half white/apple cider vinegar or all white vinegar if you prefer.  Just be sure you use 5% acidity vinegar.  There is 9% white vinegar available (mainly in Texas and parts of the South), but it is used mainly for cleaning, not food.  Be sure to look at the label carefully.
5. While I have included a pickling spice recipe, you can adjust this one to your taste or use whatever pickling spice blend you prefer.

The Ingredients

6 1-pint regular-mouth jars with lids and rims, washed

Pickling Spice:

1 tbsp. Red Pepper Flakes

1 tbsp. Mustard Seed

1 tbsp. Coriander Seed

1 tbsp. Black Peppercorns

2 tsp. Allspice

1 tsp. Fennel Seed

Clockwise from top left: red pepper flakes, lemon slices, black pepper corns, coriander seed, fennel seed, bay leaves, whole allspice, brown mustard seeds, garlic cloves

3 lbs. Okra, washed and caps trimmed

Emerald King Okra with tops trimmed

3 c. Apple Cider Vinegar

3 c. Water

3 tbsp. Pickling Salt

8-12 peeled whole garlic cloves, optional

Lemon Slices, optional

Fresh Grape or Fig Leaves

Fresh grape leaves

In a small bowl, mix the pickling spices together.  Set aside.

Place a jar rack inside a large canning pot and fill it with water.  Set the jars in the rack and make sure the water is at least 1″ above the tops of the jars. Cover the pot and bring the water to a boil.  Turn down the heat to medium-low and let the water continue to simmer. Place the lids in a small saucepan of simmering water and let sit. (Don’t bring the water with the lids to a boil; it will melt the seal.)

Meanwhile, make the brine.  Combine the vinegar, water, and pickling salt in a medium saucepan and bring to a boil.  Lower the heat to low and allow the brine to stay hot while you fill the jars.

Carefully remove the jars from the canning pot, making sure to drain all the water out of them. (I like to put the jars on a baking sheet lined with a towel for easier transport across the kitchen.)

In a bottom of each jar, place 1-2 grape or fig leaves (depending on size), a lemon slice (if using), and 1 tablespoon of the pickling spice. Carefully pack the okra in the jars, alternating tips up or down so that the okra interlocks and you’re able to pack as much in as possible. If you’re using garlic cloves, be sure to pack those in as you can in amongst the okra.

Leaves, spice blend, and lemon in the jar.

A few top down.

A few top up. You want to get as many in the jar as you can. It will save on brine and help limit air bubbles.  Air, in this case, is the enemy. Plus, more goodness in the jar. I swear there are garlic cloves in there somewhere.

Slowly and carefully pour in the hot brine in each jar, leaving 1/2-inch head space.  Use a wooden or plastic chopstick or the end of your headspace tool to remove any air bubbles.  Once you have done that, measure the headspace again and add more brine if necessary.

Wipe the rims of the jars, place the lids on top, and screw on the rings so they’re hand-tight.  Carefully place the jars back into the canning pot, making sure the water is at least 1″ above the tops of the jars, cover the pot, and bring the water to a boil.  Process the jars for 10 minutes starting when the water comes to a boil.

After you have processed the jars, carefully remove them from the water and place on racks to cool.  If the jars seal (you will hear a “pop” as the lids seal), tighten the rings.  If the jar doesn’t seal, you can simply put the jar in the fridge and eat it within 2-3 weeks.

Either way, let the pickles sit for at least a week before eating.

Classic Southern Delicacy.

Enjoy!

Kibbeh is ubiquitous throughout the Middle East.  If you know anything at all about this dish, you know it is usually made with meat – beef, lamb, or, rarely, goat. It can be baked, fried, or eaten raw.  It is essentially a meat feast with a little wheat thrown in.

However, during Lent, many Christians throughout the world – including the Middle East – give up eating meat.  So, a vegetarian version was created (most likely in Lebanon) so they could still enjoy Kibbeh throughout Lent.

I came up with my version of this dish about 15 years ago when my husband was still a practicing vegetarian.  He’s since come back to the dark side, but I still like to make this version on occasion whenever we are having a vegan week here at Chez Ray.

A few notes:

• I use pine nuts in this recipe, like I do in traditional Kibbeh.  However, if you can’t find, afford, or don’t want to use them, you can substitute slivered almonds.
• If you want to add some additional flavoring or bulk, you can also layer in along with the filling, sliced boiled potatoes, sautéed squash, sliced tomatoes, or fried eggplant slices.
• If you are making this for someone who is allergic to nuts, then you can use vegetables (see above) or seitan or tempeh.  However, if you decide to use either of these, be sure that either of them aren’t highly seasoned (like many commercial ones are – especially seitan).
• I like to use fine bulghur wheat for this dish (#1 grind) because the crust holds together better with the finer grind.
• If the crust mixture is too dry, add a little water; if it is too wet, add a little whole wheat flour.  However, make sure that you have everything well mixed before you begin adding any additional ingredients.  If you do have to add anything, adjust the seasonings accordingly.
• A traditional accompaniment to Kibbeh is a cucumber-yogurt salad.  If you want to keep this completely vegan, then use a soy-based or coconut milk-based yogurt (however, check the label to make sure there’s no casein in the yogurt).

The Ingredients

1 c. fine bulghur wheat

The wheat. Try to use a #1 grind. You can generally find it at any Middle Eastern market.

2 med. onions, diced

1 c. chopped parsley

6 cloves garlic, minced

1 c. walnuts, chopped

1/2 c. pine nuts or slivered almonds

Walnuts and Pine Nuts. You can substitute slivered almonds for the pine nuts. However, the walnuts are a must. Most other nuts are going to be too sweet.

3 tbsp. olive oil, total

2 tbsp. pomegranate syrup (molasses)

1 tsp. cinnamon, or to taste

2 tsp. allspice, or to taste

Salt & pepper, to taste

Clockwise from top: pomegranate syrup (molasses), salt, pepper, cinnamon, olive oil, allspice, garlic

Additional pine nuts or slivered almonds for garnish

1. Preheat the oven to 375F.  Either spray or oil a medium baking dish (about 7″ x 11″) and set it aside.

2.  Rinse the wheat in a fine mesh strainer until the water runs clear.

Rinsing the wheat. You want to be sure to get off as much of the dust as possible. Processing methods are better than they once were, but some dust is still present.

Then, put the wheat into a bowl and cover with 1″ of water.  Set aside and allow the wheat to soak until it is “al dente”, about 20 – 30 minutes.

Soaking the wheat. Start testing it after about 20 minutes. It should still have some chewiness to it, but it shouldn’t be crunchy.

Once the wheat is ready, drain it through the strainer again. (There’s no need to squeeze out all of the water; just be sure the wheat is well drained.)  Set aside.

The soaked, drained wheat. You just want to be sure that excess moisture is drained away; it doesn’t need to be squeezed dry. You’ll need that moisture when you make the crust. (In other words, make sure it’s not dripping, but it’s not dry either; just nice and damp.)

3.  Make the filling:  Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.  Sauté the onions until they become soft, about 5 – 7 minutes.  Stir frequently.

Sautéing the onions.

Take half of the onions out of the skillet and place them into a bowl.  Set aside.

This half is waiting to be made into crust.

Place the skillet back on the heat and turn down the heat to medium and add the garlic to the onions.  Sauté for 2 – 3 minutes.  Stir frequently.

Adding the garlic.

Add the pine nuts and the walnuts and cook for another 3 – 4 minutes, or until they have toasted (be sure not to burn them).  Again, stirring frequently.

Be sure not to let the nuts burn. You just want to get a nice golden brown on them.

Add in 1/2 teaspoon of the cinnamon, 1 teaspoon allspice, the pomegranate syrup, and salt and pepper to taste.  Cook for another 5 minutes, stirring frequently.  Take the skillet from the heat and taste for seasoning.  Allow the filling to cool slightly.

This is what you’re looking for – a deep maple color.

4.  Make the crust:  Take the other half of the onions and place them into a food processor along with the parsley, and the wheat.

The wheat, onion, and parsley in the processor.

Pulse a few times to begin mixing the ingredients, scrape down the bowl and add the other half each of the cinnamon and allspice, and a good pinch each of salt and pepper.

Adding the spices.

Process the mixture (scraping down the sides and pulsing as needed) until it is well mixed and has almost a paste-like consistency.  It should still have some texture, but the mixture should hold together.  Taste for seasoning.

The finished crust mixture. If the ingredients are well mixed, you shouldn’t have to add anything to adjust the texture.

5.  Assembly: Take half of the crust mixture and spread it evenly over the bottom of the dish.

The bottom layer. Be sure it’s spread as evenly as possible.

Spread the filling evenly over the bottom layer.

The filling. This, of course, is where you would add any additional filling if you wanted to.

Carefully spread the top crust over the filling, smoothing it down as you go. (You may have to do this in sections.)

Essentially, this is ready to go into the oven. The top layer is a little thin because I used too much on the bottom layer. If that happens to you, just very carefully spread out the top as much as you can. It does smooth out; it may not be pretty, but it will work.

6.  Cut the assembled Kibbeh into serving-size squares; or, if you want to get fancy, into diamond-shaped pieces (it’s more traditional).  Press a few additional pine nuts on each piece for garnish. Spread or brush the remaining 1 tablespoon of olive oil over the top. (See above photo)

7.  Place the Kibbeh in the oven and cook until the top crust is slightly browned, about 30 minutes.  Serve hot or at room temperature.

Sahtein! صحتين!

I almost love gingersnaps more than I love a really good chocolate chip cookie. Almost. It’s a photo finish, really.

Just like gingerbread, gingersnaps date back to Medieval England and predate the cake style gingerbread we know today.

The ingredients

From top: molasses, baking soda, ginger, allspice, salt

1/2 c. butter, room temperature

1/2 shortening, room temperature

1 c. dark brown sugar

1 egg, room temperature

1/4 c. molasses

2 1/2 c. flour

1 tsp. baking soda

1/2 tsp. salt

1 tbsp. ground ginger

1/2 tsp. ground allspice

Extra sugar for rolling

1.  Preheat the oven to 350F.  Line 2 large baking sheets with parchment paper and set aside.

2.  In a mixer bowl, cream together the butter, shortening, and brown sugar.

Getting ready to cream the butter, shortening, and brown sugar together.

After creaming the butter and sugar together. You don’t want to beat too much air into the mixture.

Add the egg and molasses and mix until well combined.

After adding the egg and molasses.

3.  Meanwhile, sift together the flour, baking soda, salt, ginger, and allspice.

Sifted dry ingredients. Kinda like the way it looks.

4.  Add the dry ingredients to the molasses mixture 1/3 at a time, mixing well after each addition.  Be sure to scrape down the sides of the bowl.

Mixing in the dry ingredients. Be sure to mix well after each addition and scrape down the sides of the bowl to ensure even mixing.

The finished dough. Try not to eat it at this stage.

5.  When the cookie mixture is ready, take a small amount and roll into a ball about 1″ in diameter.  Roll the ball in the extra sugar to coat.

Rolling the cookie dough in sugar. This is a pretty traditional step in making the cookies. However, if you prefer not to have the extra sugar, you can skip this step.

Place the ball of dough onto a cookie sheet.  Repeat about 4 dozen times. Have no more than 12 per baking sheet because the cookies will spread.

Ready for the oven. The cookies will spread, so be sure to have about 2″ between each ball of dough.

6.  Bake the cookies for 15 – 18 minutes, rotating the baking sheets halfway through the baking time.

Now your house will smell like the holidays.

Enjoy!

In the ongoing informal series of foods from my childhood, today, I’m going to introduce you to Mujadarah.

Admittedly, this wasn’t my favorite dish growing up.  I usually picked at it or ate it with lots of salad so I could get it down.  But, as happens with most of us, my palate changed and discovered that I, even if I don’t love Mujadarah, I like it.  It must have been the lentils.

The first record of mujadara dates back to  1226, in the Iraqi cookbook Kitab al-Tabikh by al-Baghdadi. It was known as “peasant food”.  Mujaddara is the Arabic word for “pockmarked”; the lentils among the rice resemble pockmarks. Generally consisting of rice, lentils, sometimes burghul (#3 or #4 coarse grind), and, very occasionally, meat, it was served during celebrations. Without meat, it was a medieval Arab dish commonly consumed by the poor. Because of its importance in the diet, a saying in the Eastern Arab world is, “A hungry man would be willing to sell his soul for a dish of mujaddara.”

Arab Christians traditionally eat mujaddara during Lent.  The dish is also popular among Jewish communities of Middle Eastern origin, in particular those of Syrian and Egyptian backgrounds; it is sometimes nicknamed “Esau’s favourite”. Jews traditionally ate it twice a week: hot on Thursday evening, and cold on Sunday.

(Some information from wikipedia and Rose Water & Orange Blossoms)

If the recipe looks somewhat familiar to you, I’ve made a dish similar before, Koshari.  The biggest difference is that Koshari has chick peas and pasta and is generally served with a tomato-cumin sauce.

A few notes:

1.  You can make this dish with white rice, brown rice, or burghul wheat. If you use burghul, be sure to use a #3 (medium coarse) or #4 (coarse) grind. If you use burghul, it will be the standard 2:1 ratio you would use for white rice.

2.  You can use either brown or green lentils.  Don’t use red.  They cook too soft for this dish.

3.  My mom uses just cinnamon as the spice (other than salt & pepper).  Play with the spices and come up with a combination you like.

4.  While some do make this dish with meat, I’ve always eaten it as a vegetarian meal.  If you want to add meat, follow the meat cooking instructions for Kidra.

The ingredients

The lentils. Use brown or green.

From top left: cumin, allspice, olive oil, black pepper, salt

1 c. brown or green lentils

2 c. white or brown long-grain rice

2 lb. onions, cut in half and sliced thin

4 c. water or broth (5 c. if using brown rice)

2 tsp. allspice

1 tsp. cumin

2 tsp. salt

1 1/2 tsp. pepper

1/4 c. + 2 tbsp. olive oil

1.  Heat 2 tablespoons of the oil in a large saucepan over medium-high heat.  Add the rice and saute for 1 – 2 minutes.

Sauteing the rice. I used brown in this post.

Add the salt, pepper, allspice, and cumin.  Cook until the spices begin to give off a fragrance, about 1 minute.

Adding the spices. As you cook, the oils in the spices will come out and flavor the oil and rice. Be sure to stir constantly so the spices don’t burn.

Add the water or broth, bring to a boil, cover the saucepan, and turn down the heat to low.  Cook until the rice is done – 25 to 30 minutes for white, 45 to 50 minutes for brown.

2.  Meanwhile, heat the 1/4 cup olive oil over medium heat in a large, deep skillet.  Add the onions and a pinch of salt.  Stir occasionally, until the onions are soft and begin to take on color.

Cooking the onions. When you get to this point, make sure you watch them closely. You want caramelization, not burning.

Once the onions begin to brown, watch them more closely and stir more often; you want the onions to brown, not burn.  Cook them down as far as you like. (I prefer them to be fully caramelized.)  Depending on how dark you want the onions, it could take anywhere between 20 – 30 minutes to cook them.

I like my onions well caramelized. This took about 30 minutes.

When the onions are done, take them off the heat and set aside.

3.  About halfway through the rice cooking time, place the lentils in a medium saucepan, cover with water to at least 1″ above the lentils, and bring to a boil over high heat.  Cook the lentils, adding water as needed, until they are done, about 20 – 25 minutes.

Boiling the lentils. Be sure to keep them covered with water so they don’t dry out.

4.  When the lentils and the rice are done, mix them together (I usually do this in the pot I cooked the rice in).  Mix in the onions.  Taste for seasoning.

5.  Mujadarah is usually served with either yogurt or a tomato-cucumber salad (basically tabouleh without the bulghur wheat).

Sahtein! صحتين!

I’ve been feeling sentimental lately thinking about the foods from my childhood years.  I’d forgotten how good some of them were and still are.  It must also come with the realization that I’ve hit middle age and how I really need to eat healthier.

Kidra is another one of those dishes from our childhood that my sisters and I remember fondly.  It was an every-once-in-a-while dish; it was never one of Mom’s favorites, so we didn’t have it too often. But, when we did have it, my sisters and I would gorge.

Traditionally, it’s a recipe that is baked in a large narrow-necked clay pot called a tanour (التنور).  The pot was filled with the ingredients, sealed with a flour and water paste, and buried in an oven built into the sand where it was left to cook for hours and up to overnight.  Once cities started growing, people would send not only their bread to the bakeries, but their tanour pots as well.  In some very remote areas, the Bedouin still cook Kidra this way.

Now, many families have tanours made of lined copper that can be placed in the oven or on the stove (my parents have one) and it generally takes less than an hour for the Kidra to cook.

This is dish cooked all through the Palestinian regions and families in the Middle East, but it is most popular in Gaza, where, from what I can tell, the dish originated.

A few notes:

1.  If you don’t have a tanour, don’t worry.  I don’t either.  I used my Dutch oven.  It works well.

2.  Lamb is the most traditional meat to use in this dish.  You can use beef if you prefer.  Either way, be sure to use a stew meat (shoulder, round).

3.  Some people will use saffron or osfour (the stamen of the safflower) to give the dish a yellow color.  It is totally optional.  My parents never used either of these in this recipe, so I don’t either.

4.  Another traditional ingredient in this recipe is whole heads of garlic that are added just before the tanour goes into the oven.  My parents never used garlic in their Kidra.  After doing some research, I decided I wanted to add garlic in my own recipe.  However, instead of whole heads of garlic, I use peeled cloves. I like it.

Again, this is completely optional.

5.  If you don’t have whole cardamom pods for this dish, it will be fine without them.  However, you do miss out on some of the traditional flavor if you don’t use them.

6.  While white rice is most commonly used, you can use brown long-grain rice (brown basmati works well).  Just add an additional 1/2 cup of liquid and add 15 -20 minutes to the cooking time.

7.  You can make this vegetarian by using vegetable broth or water, omitting the meat, and adding more chick peas and/or fava beans.  If you’d like to add some green, use fresh green beans (not haricot vert) and saute them at the same time as you would the chick peas.

The Ingredients

Clockwise from top left: ground cardamom, cardamom pods, black pepper, salt, ground cumin, ground allspice. Center: olive oil

If your garlic cloves are large, cut them down to make the cloves more equal in size.  Also, be sure to cut off the stem end because it doesn’t cook down and has an unpleasant texture.

1 lb. lamb or beef stew meat, cut into 1″ cubes

1 1/2 tsp. salt

1 tsp. black pepper

1 tsp. allspice

1/2 tsp. cumin

1/4 tsp. ground cardamom

2 tbsp. olive oil, more if needed

1 med. onion, chopped fine

1 head garlic, cloves separated and peeled, larger cloves cut in halves or quarters

1 1/2 c. long grain rice

1 15-oz. can chick peas (garbanzos), drained

6 – 8 cardamom pods

3 c. chicken broth or water, more if needed

1.  Preheat the oven to 325F.  In a medium bowl, toss the meat with the spices.

Spiced lamb.

2.  In a Dutch oven, or, if you’re lucky, you have a tanour, heat the olive oil over medium-high heat.  Brown the meat in batches; you want to get a good sear on the meat.  If you crowd the pan, they will simply steam.

Browning the meat. Don’t crowd the pan or instead of a nice brown crust, you’ll end up with grayed steamed meat.

After each batch of meat is browned, take it out of the Dutch oven and set it aside.  Repeat until all of the meat is done.

The finished (so far) meat. I just put it in the overturned Dutch oven lid. It’s a Dad thing.

3.  Saute the onions and garlic in the Dutch oven, about 5 minutes.  If you need to keep the brown bits on the bottom from burning, add about 1/4 cup of water or broth to help deglaze the pan. (It doesn’t have to be an exact measurement. Just eyeball it.)  Stir frequently.

Cooking the onion and garlic. If you need to, like I did here, add a little water or broth to deglaze the pan to keep the lovely browned bits from burning.

4.  Add the rice and cook for another 2 – 3 minutes.  Stir constantly.

Adding the rice.

Add the chick peas and cook another 2 – 3 minutes.  Again, stir often.

Adding in the chick peas.

Then add back in the meat, cardamom pods, and the water or broth.

Adding the meat, cardamom pods, and broth.

5.  Bring the water or broth to a boil on the stove.  Cover the Dutch oven and place it on the middle rack in the oven and bake for 30 – 45 minutes, or until the liquid has been absorbed and the rice is cooked.

In the oven.

Alternately, you can cook this fully on the stove (especially of you don’t have an oven-safe pot) on low heat for about 45 minutes, or, again, until the liquid has been absorbed and the rice is cooked.

6.  Serve with plain yogurt or cucumber-yogurt salad.

If you use cardamom pods, be sure to let your guests know.  The pods infuse a wonderful flavor but aren’t great to bite into.

Sahtein! صحتين !

Stuffed Grape Leaves. In Arabic, محشي ورق عنب, or, spelled phonetically, mishi waraq ‘einab.  It was another one of those dishes my sisters & I ate gleefully growing up.  When Mom would make stuffed grape leaves, it was cause for great rejoicing. Especially for Dad.

Many know the Greek word, Dolmas.  Dolma comes from the Turkish word “dolmak” meaning “to be stuffed”.  In Arabic, “mishi” means “stuffed”.  There are literally dozens of variations of stuffed grape leaves all over the Middle East, the Mediterranean, the Balkans, Central Europe, and Central Asia.

Probably the most common way to make the grape leaves is to cook them in an olive oil – lemon juice based-sauce.  However, the way I was taught to make grape leaves was the way my grandmother made them; with a tomato-based sauce.

I was talking to my mom about this one day.  She said the first time she ever ate grape leaves, the sauce was made from sour grapes.  She said it was awful.  The next time she had the dish, my dad had made it the way he preferred and the way his mother made them – with tomatoes.

I like to call it Palestinian-style.

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If you would like to make this dish vegetarian/vegan, substitute an equal amount of roasted eggplant for the meat, vegetable broth for the beef broth, and add 1/4 cup tomato paste to the stuffing (this will help the filling bind together).

If you would like to use brown rice in place of the white rice, be sure to add 20 – 30 minutes to the cooking time.

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The Ingredients

The spices clockwise from right: Cinnamon, Black Pepper, Allspice, Salt

The grape leaves. Be sure to rinse them thoroughly after removing them from the brine; otherwise, the end result will be like a salt lick.

1  jar grape leaves

1 lb. ground lamb or beef

2 c. long-grain white rice

2 tsp. salt, or to taste

1 tsp. ground black pepper, or to taste

2 tsp. allspice, or to taste

3/4 tsp. cinnamon, or to taste

Lamb shanks, lamb chops, or beef short ribs, optional

1 large can (22 oz.) whole tomatoes

2 c. beef broth

1.  Take a large saucepan or stockpot and place a rack on the bottom. If you don’t have a rack, use a steamer that sits in the saucepan. (I like to use my pasta pot with the insert.)  This is done not only to keep the grape leaves off the bottom to keep them from burning but to help steam the stuffed leaves as they’re cooking.

If you are using shanks, chops, or ribs, place them on the rack or steamer.  Set aside.

My dad always used chops or shanks in the bottom of the steamer. It adds a lot of flavor to the final dish. Plus, it’s an extra treat.

2.  Carefully take the grape leaves out of the jar (take care not to rip the leaves) and rinse thoroughly.  You want to be sure that the brine is rinsed off. Usually, you will need to separate the leaves when rinsing.  I’ll also fill a large bowl with water and let the leaves soak for a few minutes, then drain.  You want the water to be as clear as possible.

3.  Parboil the rice:  In a large saucepan, place the rice and cover it with 1″ of water.  Over high heat, bring the water to a boil, stirring frequently to keep the rice from sticking.

Parboiling the rice. Be sure to stir frequently to be sure it doesn’t stick to the bottom of the pot.

Boil the rice until it is about halfway cooked (take some rice out of the water and test it; it should be slightly chewy with a very crunchy center).  Drain the rice in a colander and set aside until it is cool enough to handle.

The finished rice. Let this sit until it’s cool enough to handle.

4.  In a large bowl, mix together the meat and rice (it’s best to use your hands for this).  Add the spices and mix thoroughly.

Starting to mix together the rice and meat. It’s best done with your hands.

After adding the spices. My mom says she knows when it’s seasoned right because of the smell. I’ve not yet mastered that skill.

To taste for seasoning, take a small amount of the mixture and place in a hot skillet to cook (the flavor will be closer to what the finished dish will taste like). Adjust the spices to your taste.

Cooking a small sample to taste for seasoning. I also consider this cook’s treat.

5.  Once you have finished mixing the filling, it’s time to stuff the leaves. Which I will explain in the following photos. (My husband took these photos across from me.  I rotated them so you could see them from my perspective. So, admittedly, they may look a little skewed. Apologies.)

The most important thing to remember is to not wrap the leaves too tight.  You want snug, but not tight.  The rice will continue to expand when the stuffed leaves are cooked.  If you wrap them too tight, they’ll burst.  Conversely, if you wrap them too loosely, they’ll fall apart.  A happy medium is preferred.

1. Cut off the stem with a sharp knife.

2. Lay the leaf flat with the vein (rough) side up facing you.

3. Take some of the stuffing (this was a large leaf, so I used about 2 tablespoons stuffing), press it together loosely into a sort of log shape. Please it on the bottom 1/3rd of the leaf.

4. Take one half of the bottom and fold it over the stuffing. ( I usually go right to left.)

5. Repeat with the other side. The stuffing should be covered.

6. Now, fold the sides over the filling.

7. Repeat with the other side.

8. Now, finish rolling the leaf until the stuffing is fully enclosed.

9. Done! Now, do this another 40 times or so.  You want to be sure that the amount of filling you use is proportional to the size of the leaf.

6.  As you make each roll, place it in the pot.  When you are about halfway through, crush a few of the tomatoes with your hands and lay them on the finished leaves.  Pour on some of the tomato juice. Finish stuffing the remaining leaves.   Crush the remaining tomatoes and place them on top.  Pour over the rest of the tomato juice and the beef broth.

The grape leaves in the pot ready to cook.

7.  Cover the pot and bring the liquid to boil over high heat.  Lower the heat to low, keep the pot covered, and cook until the rice and meat are cooked, about 30 – 45 minutes.  You’ll need to take one out to test.

8.  When the grape leaves are cooked, place a serving on a plate, carefully pull out one of the shanks or ribs, and spoon out some of the broth to pour over the leaves on the plate.  You can also have some yogurt and pita bread on the side.

Sahtein!

Admittedly, this is a dish that does take some time to put together.  But, the results are well worth it.

Sahtein!

As comfort foods go, Fasoulia was another one my sisters & I were rewarded with as we grew up.  It is a delightful stew consisting of (at least in the Palestinian tradition) of lamb, tomatoes, and green beans.

In fact, the word “fasoulia” in Arabic literally means “bean”.

Fasoulia is a dish that is found in several versions throughout the Middle East, Turkey, North & Sub-Saharan Africa, and southern Europe. There are versions that use white beans (Syria & Lebanon), red beans (Lebanon), with carrots (Ethiopia), and with olives and greens  (Greece).

The version I’m making is the one we grew up with (and the one I learned from my mom – who makes the best Fasoulia I’ve ever had, by the way).  It’s in the Palestinian style, with lots of tomatoes.

A few notes:

1.  You can make this dish vegetarian/vegan by simply omitting the meat and using vegetable broth.

2.  This dish is always served over rice.  I like to serve over saffron rice (because that was the way my sisters & I grew up eating it).  However, if you want to use plain white rice, or even brown rice (especially if you’re making the vegetarian version), go for it.

3.  If you don’t like or can’t find lamb, you can use beef.  Use chuck.  It’s meant for stewing and braising.

4.  Use regular, fresh green beans for this dish.  Don’t use frozen or haricot vert (French green beans).  They won’t hold up to the cooking time.

5.  This is generally served with browned pine nuts sprinkled over the top as garnish.  However, if you don’t want to go to the expense of or can’t find pine nuts, browned slivered almonds are an excellent substitute.

The Ingredients

The lamb. Be sure to trim it of most of the fat. Keep some, but get rid of any really large pieces.

The beans. Use regular green beans; not haricot vert or frozen. They won’t stand up to the cooking.

Clockwise from top: salt; black pepper; allspice

1 med. onion, finely chopped

2 lbs. lamb, trimmed and cut into 1″ cubes

2 lbs. green beans, trimmed and cut into 1″ to 1 1/2″ pieces

3 tbsp. olive oil or clarified butter

1 28-oz can whole tomatoes (try to buy without basil; if you do get basil, pick out the leaves)

1 tsp. salt

1 tsp. ground black pepper

1/2 tsp. allspice

2 c. beef or chicken broth

1.  In a large saucepan, heat the olive oil or butter over medium-high heat.  Add the meat and cook, in batches if needed,  until it is browned.

Browning the meat. If you get the bone, use it. It adds a lot of flavor.

2.  Add the onions to the saucepan and cook until they are softened, about 5 – 7 minutes.

Adding the onions.

3.  Add the beans and cook another 3 – 5 minutes.  Stir frequently.

And now for the beans.

4.  Add the tomatoes, spices, and broth.  Bring to a boil, then turn down the heat to medium-low.  Cook until the meat is tender, about 1 hour.  Taste for seasoning.

With the tomatoes, spices, and broth. And away we go.

5.  Serve with rice with a few browned pine nuts or slivered almonds on top.

Perfect meal for a cold night.

Sahtein!

One again, it’s time for Quick Meals You Can Make After Work.

This time, it’s Carrot Tart.  I guarantee you, even the kids will like it.  As well as any meat-and-potatoes eaters in your house. You can make it as a light dinner (or lunch) with just a salad, or, as a heartier meal with wild rice and a green vegetable or salad. (This is also an excellent cold-weather dish, believe it or not.)

Not too many extra notes for this recipe, really.  It’s pretty self-explanatory.  If you don’t have or prefer not to use honey, you can use maple syrup (the real stuff, not Mrs. Butterworth’s), or raw or brown sugar.

And, yes. I did use a frozen pie crust.

The Ingredients

Clockwise from top: ground ginger; salt; fresh ground nutmeg; dry mustard; fresh ground black pepper; allspice

Carrots. I just thought this was pretty.

1 ea. 9-inch frozen pie crust or your favorite savory pie crust recipe

2 eggs

1 c. whole milk or half-and-half

1/2 tsp. dry mustard

1/2 tsp. ground ginger

1/4 tsp. allspice

1/2 tsp. nutmeg

1/2 tsp. salt

1/2 tsp. black pepper

2 tbsp. butter

2 tbsp. honey

4 large carrots, grated (you want approximately 2 c. grated carrots)

2 tbsp. parsley, minced

-or-

1 tbsp. chervil, minced

1.  If you are using a frozen crust, keep it frozen until you’re ready to fill it.  If you’re using a from-scratch crust, par-bake the crust at 425F for 15 minutes and let cool.

2.  In a medium saucepan, melt the butter and honey together over medium heat.

Melting the butter and honey together.

Add the carrots and toss in the butter-honey mixture.  Continue cooking until the carrots have softened slightly and all the liquid has evaporated, about 7 – 10 minutes.

Cooking the carrots. You want to cook them until they are just slightly softened. Remember, you’re going to cook them more in the oven.

Remove the carrots from the heat, spread out onto a plate or other flat surface and let cool for about 15 minutes.

3.  Mix together the milk, eggs, spices, and parsley or chervil.  Set aside.

The custard mixture. In this example, I used parsley. if you use chervil, you’ll have a slight anise flavor.

4.  In the waiting pie shell, spread the carrots as evenly as possible over the bottom.

The prepared pie shell. I like to wrap the edges so they won’t burn in the oven.

Carrots in the pie shell. Spread them as evenly as possible.

Slowly pour in the custard mixture.

Adding the custard. be sure to pour slowly so the custard can seep into the carrots. If you pour too quickly it can overflow out of the shell.

Bake the tart at 375F for 30 – 35 minutes, or until a tester comes out clean.  Let sit for about 10 minutes, then serve.

The finished pie. Mmm….

Make this meal as light or as hearty as you like. It’s a great cold-weather dish when it’s served with wild rice and a lovely green vegetable like green beans, asparagus, or a bitter green like kale or mustard.

Enjoy!

I can’t really say what my favorite food season might be. They each have their own delights.

But, I will say Autumn ranks in the top 4.  Especially when the apples really begin to show up.

Malus Domestica.  The fruit that brought down Adam & Eve.  Ubiquitous in myth and symbolism since, well, forever.

Likely the earliest fruit tree to be cultivated.

I enjoy an apple on its own, with some really good cheese, or in a pie.  But, I have to honestly say, my new favorite way is in apple butter.

Enjoying apple butter is a new thing for me.  In the past the ones I’ve eaten have all been your basic commercial brands.  I always found them either too sweet or too bland.  So, when I finally began to make it myself, I realized that, yes, apple butter could be good. Delicious, even.

If I do say so myself.

However, I have to say I can’t take full credit for this recipe.  It’s an adaptation of a recipe from a wonderful book, Tart & Sweet. (Kelly Geary & Jessie Knadler. Rosedale Books, 2010).  The big differences between my recipe and theirs is that: a) I use maple syrup as opposed to maple sugar.  Maple sugar can be difficult to find and very expensive (generally $15 for a 6-oz jar).  Maple syrup, while not cheap, is an excellent alternative that is easily found in just about any grocery store; b) I use brown sugar. I prefer the flavor over white sugar; c) I use a larger mixture of sweet spices; and, d) I don’t puree the apples.

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Now, to the recipe.

A note:  If you want/need a more thorough explanation of the how’s and why’s of making sweet preserves, please go to my August 10, 2012 post “Classic Strawberry Jam”.

The Ingredients

My sweet and spice (clockwise from top): Brown sugar. ground ginger, ground cloves, ground allspice, grated nutmeg. Center: kosher salt, star anise

I prefer to use whole nutmeg instead of ground. The flavor is so much better. And, as with all spices, it lasts much longer in its seed/whole form.

The whole nutmeg seed.

My nutmeg grater. A very small Microplane. It’s the best one I’ve ever owned.

The inside of the nutmeg seed. It looks strange. But smells lovely.

4 lbs. mixed apples, peeled, cored, and cut into 1/4’s

1 cup maple syrup (Be sure it’s pure maple syrup. Not the fake stuff.)

1 cup light brown sugar

1/2 tsp. Kosher salt

2 whole star anise (optional)

3 tsp. total mixed sweet spices (cinnamon, nutmeg, cloves, allspice, ginger)

Juice of 1 lemon (about 1 tbsp.)

I used 3 varieties of apples in this recipe.  My base apple is always Granny Smith.  I love its sweet-tart taste and firm texture.  It’s generally considered one of the best cooking apples.  My other 2 apples are Honeycrisp and McIntosh (use any varieties you like).  I like the taste of both and it adds a depth of flavor to the final product.  However, if you want to use all one variety, it’s up to you.

Of course, I begin the prep by peeling and coring the apples.  I use a vegetable peeler for the apples.  I know some who use a paring knife to peel apples, but I’ve never mastered that technique.  I also use a melon baller for coring.  I find the tube-style corers don’t actually core the apple, rip them up, and are rather useless in general.

Peeling the apples.

Be sure you have a sharp peeler or paring knife. You want to take off the peel, not rip up the apple.  Also, a dull peeler or knife will slip and you could get a rather nasty cut. Not fun.

Peeled.

Coring the apple. Note the use of the melon baller.

Ta Da!

Cutting out the stem and blossom ends.

Cleaned and ready to go. Now, just do that another dozen or so times.

If you are using star anise, you want to wrap it in a bit of cheesecloth before you put it in with the apples.  I learned this the hard way.  The star anise can break up during cooking and stirring.  And, if you don’t get out all the pieces, someone will get a rather unpleasant surprise.

Whole star anise.

The wrapped star anise.

1.  Place the apples, syrup. sugar, salt, star anise (if using), spices, and lemon juice in a large heavy-bottomed stockpot.

All the ingredients ready to cook.

Cover the stock pot and bring the mixture to a simmer over medium heat.  Stir occasionally.

2.  Lower the heat to medium-low, partially uncover the stockpot, and cook until the apples are soft.  Stir frequently.  The apples will begin to soften within 15 – 20 minutes. (I like to leave the stockpot partially covered so I don’t lose the moisture too quickly and risk burning the ingredients.)

Partially uncovered stockpot.

After 15 minutes. The apples are beginning to soften.

After 30 minutes. The apples are beginning to break down.

After 45 minutes. The apples are now soft enough to mash or puree.

2.  After 45 minutes, remove the stockpot from the heat.  With either a potato masher or an immersion blender (depending on what texture you prefer), carefully mash or puree the apples. (Be careful of the little packet of star anise.  Just pull it out when you get ready to process the apples and put it back in when you’re done.)

I prefer a little texture in my apple butter, so I use a potato masher on the apples.

After mashing the apples.

3.  Place the uncovered stockpot back on the heat.  Turn the heat down to low.  Cook for another 15 – 30 minutes, depending how thick a consistency you want. Stir frequently.

The finished apple butter. Close-up view.

Pull out the packet of star anise and discard it.

4.  Carefully ladle the apple butter into hot, sterilized jars, leaving 1/4″ of headspace in the jar. (See my August 10, 2012 post “Classic Strawberry Jam” on how to process jars for canning.)

Ladling the apple butter into jars.

Filling the jar to the correct level.

Checking the headspace in the jar. It’s extremely important that this is correct.

Check for and remove as many air bubbles as possible.

Removing the air bubbles.

Wipe the rims clean with a damp towel. (This helps the jars to seal properly.)

Wiping the jar rims with a damp paper towel.

Place the lids on top and then the ring. Screw on the rings to finger-tight. (Be sure not to over-tighten. The air needs to escape during processing.)

Put the jars back into the hot water.  Process for 15 minutes. (Start timing when the water comes back to a boil.)

Processing the apple butter.

After the apple buter has been processed, carefully remove the jars from the canner and set on racks to cool. (I use a towel lined baking sheet to transport the jars. It’s safer and easier.)

Let the jars sit and cool.  As the jars cool, the lids should seal.  You’ll hear a “ping” sound as they begin to seal.  This can take up to 24 hours.  After the jars are sealed, you can tighten the rims.  If you have a jar that doesn’t seal, refrigerate and eat the apple butter within 3 weeks.

Be sure to label and date the jars.  The apple butter keeps for a year, unopened (recommended).  Once it’s opened, eat within 3 weeks.

Yields 4 – 6 half pints.

Yummy, yummy, yummy.

Enjoy!

For my next blog post, I decided to make a dish that is near and dear to my heart; one of my ultimate comfort foods – Kibbeh.  My sisters and I grew up eating this dish.  Rather ravenously, I might add.   It’s part of our heritage.  Putting it together was a collaborative effort for our parents.  Mom always made the filling, Dad put it together – whether as little footalls for the fryer or in the baking dish for the oven.  It was always a much appreciated treat.

Kibbeh (كبة‎) is a popular and much-loved dish throughout the Middle East.   It is generally made with cracked wheat (burghul), spices, minced onion and ground  meat, gnerally beef, lamb, or goat, or a combination.

It can be shaped into stuffed croquetes (basically little footballs) and deep fried for mezze or made into layers and baked for a main dish. Some folks also eat raw kibbeh. Like Arabic Steak Tartare, minus the quail’s egg and capers.

In Israel, Kubbeh matfuniya and kubbeh hamusta are staples of Iraqi-Jewish cooking. Kubbeh soup, served in many oriental grill restaurants in Israel, is described as a “rich broth with meat-stuffed dumplings and vegetables”.

A Syrian soup known as kibbeh kishk consists of  stuffed kibbeh in a yogurt and butter broth with stewed cabbage leaves.

Fried, torpedo-shaped kibbehs have become popular in Haiti, Dominican Republic and South America – where they are known as quipe or quibbe – after they were introduced by Lebanese, Syrian, and Palestinian immigrants in the early 20th Century.

(some historical information from www.wikipedia.org)

************

Now, on to the recipe.

I make this with a combination of beef and lamb.  You can use all of one or the other if you like.  Goat is also very popular (in the Middle East, anyway) in Kibbeh as well.

As I stated in my Hummous post (3/19/12), I’m pretty much a traditionalist when it comes to my Middle Eastern food.  The one thing I have in the traditional recipe I’ve changed is the amount of onion I use.  Most recipes can call for up to 4 onions.  I use 1 medium-sized one.  Otherwise, it’s pretty authentic.

The ingredients

Spices (clockwise from right): Black Pepper; Kosher Salt; ground Allspice; ground Cinnamon

Pine Nuts. These are not inexpensive. They can go for upwards of $20 per pound depending on where you shop. If you decide you don’t want to go to the expense, slivered almonds are a good substitute.

Kibbeh Filling

2 tbsp. clarified butter

2 tbsp. olive oil

1 medium onion, minced

1 1/2 lbs. ground lamb or beef (use 90/10 ground)

1/2 c. pine nuts or slivered almonds

1/2 tsp. salt, or to taste

1/2 tsp. black pepper, or to taste

1/2 tsp. ground allspice, or to taste

1/4 tsp. ground cinnamon, or to taste

Raw Kibbeh (the top and bottom layers)

2 lbs. ground lamb or beef (use 90/10 ground beef)

2 cups cracked wheat (burghul)

1 tsp. salt, or to taste

1 tsp. ground black pepper, or to taste

1/2 tsp. ground allspice, or to taste

1/2 tsp. ground cinnamon, or to taste

***********

In this recipe, I call for clarified butter.  I don’t use much, but it’s a necessary traditional flavor component.

A note on clarified butter:  I always like to have it on hand.  It has a much higher smoke point than regular butter (450F vs 350F) so it doesn’t burn as quickly.  Plus, it’s delicious. There are some chefs who deep-fry in clarified butter.  You can buy it off the shelf in Indian and Middle Eastern Groceries (Ghee and Samneh, respectively).  When buying, make sure the container indicates that the clarified butter was made with milk.  If it says “vegetable” anywhere on the container, it’s essentially margarine.

However, clarified butter is very easy to make at home.  It keeps for several months and tastes a whole lot better.

Here’s a lovely essay on clairfied butter from the New York Times (5/6/08): http://tinyurl.com/bobsuje 

Basically, clarified butter is butter where the milk solids have been removed.  It can be made with either salted or unsalted butter. (I prefer to use unsalted. I can control the amount of salt in my recipes.)  It’s always best to use European style butter.  It has a lower water content and a higher butterfat content.  Not only will it taste better, you’ll end up with a higher yield.

To make clarified butter, slowly melt the butter in a heavy-bottomed saucepan. (I usually do 2 pounds at a time. I recommend doing at least 1 pound.)

Melting the butter.

Once the butter has melted, take it off the heat and, with a large spoon,  carefully begin skimming the milk fat off the surface.

Milk solids on the surface of the melted butter.

Skimming off the milk solids.

I generally discard the milk solids, but some people do use them for other things.  Like spreading on toast or pancakes.  It’s certainly up to you.

After skimming off the milk solids.

Carefully pour the butter into a storage container or into a measuring cup.  Leave any residual milk solids and water in the saucepan.

About 3 cups clarified butter is my yield from 2 pounds of butter.

What’s left in the saucepan is mostly water and any residual milk solids.  Go ahead and discard.

The water and residual milk solids left over.

*************

Now, time for the Kibbeh.

1.  Make the Kibbeh Filling:  In a large skillet,  heat the butter and olive oil.  Add the onion and saute until it begins to soften, about 3 – 5 minutes.  Add the meat (in this illustration I used lamb) and cook until it is no longer pink.  Add the pine nuts or almonds and cook another 2 – 3 minutes.  Add the spices and mix thoroughly.  Cook another 3 – 5 minutes.  Taste for seasoning. Remove the skillet from the heat and allow the filling to begin cooling. (There may be some extra fat in the skillet. If there is, go ahead and drain it off.)

The completed Kibbeh filling. Yummy. I have a hard time not standing there with a spoon over the skillet eating.

2.  Make the Raw Kibbeh: Put the bulghur in a fine-meshed strainer and rinse it off under cold running water.  Do this until the water runs clear.  Let it drain.

Close-up of bulghur wheat. I like to use a medium sized grain. Too fine a grain will give the kibbeh too soft a texture.

Rinsing off the bulghur.

Put the bulghur in a medium bowl and cover with water.  Let the bulghur soak until it begins to soften; about 20 – 30 minutes.  Drain in a fine sieve, pressing out as much of the water as possible, and set aside.

Soaking the burghul.

3.  Take the meat and put into a large bowl. (In this illustration, I used beef for the Raw Kibbeh.).  Add the bulghur.

The meat and burghul. Getting ready to mix together.

Now, time to use your hands.  Dig in and mix the ingredients together.  You want them to be thoroughly mixed.  Add the salt, pepper, cinnamon, and allspice.  Mix until the spices are well incorporated.

The meat, burghul, and spices all mixed together.

Now, you need to taste for seasoning.  For me, the best way to taste for seasoning is to take a small amount of the mixture and give it a quick fry on the stove.  That way, I’ll get a better idea of how the finished dish will taste once it’s been completely cooked. Plus,  I won’t be eating raw ground beef.

Heat a small skillet over medium-high heat.  Add a little of the clarified butter.  Take a small amount of the mixture and form it into a roughly quarter-sized patty.  Once the butter is hot, add the patty to the skillet and cook.  It should take about 2 – 3 minutes.  Take the patty out of the skillet, allow it to cool for a minute, then taste.

Adjust the seasonings as needed.

Cooking the mixture to taste it for seasoning.

Or, you could be like my mom or my Arab aunties and just know by smell when the seasoning is right.  I’ve not ever been able to master that skill.

4.  Once you’re happy with the raw kibbeh, prepare a baking dish.  (In this illustration, I used a 12″ x 18″ dish, and it was a little large.  Use something closer to an 11″ x 15″.) Give it a quick spritz with non-stick spray or grease it with butter or olive oil.

Take half of the raw kibbeh and spread it over the bottom as evenly as you can.  It’ll take some doing, but you’ll get there.  If you wet or grease your hands, it’ll help make the process a little easier.

Begin preheating the oven to 375F.

The raw kibbeh spread in the bottom of the baking dish.

5.  Take the Kibbeh filling and spread it evenly over the bottom layer of the Raw Kibbeh.

Kibbeh filling added to the baking dish.

6.  Time to put the top layer on.  Because of the filling, you won’t be able to spread the top layer the same way as the bottom.  So, a different method is needed.

Take small amounts of the raw Kibbeh and flatten them out into thin pieces and lay each piece on top of the Kibbeh filling.

Putting on the top layer.

Be sure to fill in any little gaps as needed.  I know that it will seem like you’ll not have enough for the top layer; but, if you persevere, you will.

7.  Once you have finished completing the top layer, cut through the layers in diamond or square shapes approximately 2 inches each.  This will help with even baking and make cutting the finished Kibbeh easier.

Cutting the Kibbeh.

If you like, take some extra pine nuts or almonds and press one into the center of each diamond or square.  Drizzle a little clarified butter or olive oil over the top.

Kibbeh ready for the oven.

8.  Put the Kibbeh in the oven and bake for 35 – 40 minutes, or until it is well-browned.  If you like, turn on the broiler for about 3 – 5 minutes after the initial cooking time to make the Kibbeh golden brown.

The Finished Kibbeh. De-licious.

Let the Kibbeh sit for about 10 minutes before serving.

9.  It’s a good idea to serve this dish with a bit of yogurt on the side.  It will help cut the richness of the dish.

However, I prefer to make a quick salad with the yogurt.  I’ve based this on a recipe very similar that Mom always made.

The salad ingredients.

1 cucumber (If you can go with Hothouse [English] or Persian. If you use standard cucumbers, peel and remove the seeds)

1/4 c. fresh mint, chopped

3/4 c. plain yogurt (I like to use full fat Greek yogurt)

Salt & black pepper to taste

Cut the cucumber into whatever size pieces you like. Mix all the ingredients together in a medium bowl.  Adjust the seasonings if you like.

The finished salad.

10.  Serve.

Dinner is ready. It tastes much better than it looks in this photo. I promise.

Enjoy! Sahtein!

p.s.  If you like this, I’m teaching even more classic Eastern Mediterranean dishes on Sunday, September 16, at Central Market, 4001 N. Lamar Boulevard.