Fritters in Syrup

Mesopotamian breads and desserts have, for a long time, been made into anatomical shapes, such as lips, a woman’s breast or a heart.
You can use your creativity.

Syrup
1 1/2 cups water
1 1/2 cups granulated sugar
1 teaspoon lemon juice
1 tablespoon orange flower or rose water

Put water, sugar and lemon juice in a small saucepan and boil for a few minutes until the mixture becomes syrupy.
Remove syrup from heat and let cool.
Stir in the orange flower or rose water. Reserve.

Fritters
1 1/2 cups water
1/2 cup butter
1 1/2 teaspoons granulated sugar
1 3/4 cups flour
4 eggs
Vegetable oil

Heat water, butter and sugar in a small saucepan until butter melts and mixture starts to boil.
Add flour all at once and stir with a wooden spoon until the mixture dries out a bit and starts to pull away from the sides of the pan.

Remove from the heat and add eggs, one at a time, stirring vigorously with each addition until batter becomes smooth and glossy.
Add the next egg, and continue in the same manner until all 4 eggs have been added to the batter.

Pour about 2 inches of vegetable oil into a Dutch oven and heat until it reaches 375 degrees F on a candy thermometer.
While the oil is heating, form the dough into small balls, about the size for hors d’oeuvres, dipping your hands in flour to help shape the dough.
When oil is hot, fry 5 to 10 fritters at a time until they puff up and are nicely browned, 8 to 10 minutes.
During cooking, turn the balls in the oil so that they brown uniformly on all sides.

As each batch of fritters comes out of the oil, drain them on paper towels, and immediately soak for 15 minutes in the reserved syrup.
Serve in small bowls with a little of the syrup poured over each portion.

Makes 6 servings.

Ground Lamb Kabobs (Kabab Mashwi)

6 pocket breads
1 1/2 pounds ground lamb
1 medium onion, chopped
1 cup snipped parsley leaves
1 1/4 teaspoons salt
1/2 teaspoon coarsely-ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground nutmeg
Vegetable oil
2 medium tomatoes, chopped
4 scallions (with tops), sliced
Plain yogurt

Prepare pocket breads or use purchased pita bread.
Split and keep warm.

Place lamb, chopped onion, parsley, salt, pepper, cumin, paprika and nutmeg in food processor work bowl fitted with steel blade; cover and process with about 20 pulsing motions until mixture forms a paste.

Divide lamb mixture into 12 equal parts.
Shape each part into a 5 x 1-inch roll.
Place 2 rolls lengthwise on each of 6 (14-inch) metal skewers.
Brush kabobs with oil.

Grill kabobs about 4 inches from medium coals, turning 2 or 3 times, until no longer pink inside, 10 to 12 minutes.
remove kabobs from skewers; serve on pocket bread halves topped with tomatoes, scallions and yogurt.

Yields 6 servings.

Middle Eastern Marinades

Source: Lior’s Kitchen Talk

Lebanese Marinade
4 to 6 cloves garlic, finely minced.
1/2 cup fresh lemon juice
2 teaspoons chopped fresh thyme
1 teaspoon paprika
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

Turkish Marinade
1 cup plain yogurt
1 tablespoon paprika
1 teaspoon ground cinnamon or
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper, or to taste
4 cloves garlic, minced
Juice of 1 lemon
6 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/2 cup grated onion

Moroccan Marinade
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon ground ginger
1/2 cup melted unsalted butter or olive oil
Juice of 1 large lemon
Salt and freshly ground black pepper, to taste

Egyptian Marinade
1/2 cup olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 onion, grated
3 cloves garlic, finely minced
1 teaspoon cayenne pepper
Salt and freshly ground pepper to taste.

Make sure you wash the chicken well after scrubbing hard with salt or flour.
If using boneless chicken pieces, cut into 1-inch cubes and place in a shallow nonreactive container.
If using whole birds, butterfly them; if using broiler halves, leave whole.

Select one of the marinades, then combine it in a bowl and pour over the chicken.
cover and marinate in the refrigerator for 6 hours or overnight.

Marinate the meat overnight in the refrigerator and bring to room temperature before cooking.
Bring the meat to room temperature.

Meanwhile, prepare a fire in a charcoal grill or preheat a broiler (griller) Remove the meat from the marinade, reserving the marinade.

If using chicken cubes, thread on to skewers.
Place the skewers or butterflied or halved birds on the grill rack or a broiler pan and grill or broil until cooked through, basting with reserved marinade while cooking (you may use a special brush).

Cooking time will depend upon the size of the poultry pieces; DO NOT LET THE MEAT BECOME DRY.

Bongatsa (Custard Filled Pastry)

Pastry
2 cups (4 sticks) unsalted, clarified butter
1 (16 ounce) package phyllo dough

Custard
9 cups milk
2 1/4 cups granulated sugar
1 1/2 cups (3 sticks) butter
1 1/2 tablespoons vanilla extract
3/4 cup Cream of Wheat
3/4 cup Cream of Rice
9 eggs

Topping
1/3 cup honey
Confectioners’ sugar
Cinnamon

Butter an 11 x 8-inch pan.

For custard, in saucepan over low heat, bring milk, sugar, the 1 1/2 cups butter and vanilla extract to near boil.
Stir constantly, gradually adding cream of wheat and cream of rice.
Stir until thick.
Empty into bowl to cool.

Place layer of phyllo and brush with melted butter.
Continue until half of sheets are used.
Wrap remaining phyllo in plastic to keep from drying.

Beat eggs; add to cooled custard mixture.
Pour into pan.
Lay leftover sheets in same manner.
Cut into 6 equal strips, then sprinkle with water.
Bake at 325 degrees F for 45 minutes.

When cool, cut into diamond shapes and drizzle honey or syrup sparingly over top.
Sprinkle with confectioners’ sugar and cinnamon.

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.

Lebanese Flat Bread

2 1/2 cups warm water
2 (1/4 ounce) packages active dry yeast
1 tablespoon salt
6 cups all-purpose flour, sifted
2 tablespoons vegetable oil

Pour warm water into a large bowl.
Sprinkle yeast over water. Stir until dissolved.
Add salt.
Gradually add 6 cups flour and oil, kneading constantly, until dough is smooth and elastic.
If dough sticks to your hands, add more flour.
Place in a large, greased bowl.
Turn dough to grease all sides.
Cover with a dry cloth towel and let rise in a warm place until doubled in bulk (about 1 1/2 hours).
Punch down gently.

Preheat oven to 375 degrees F.
Grease baking sheets.

Divide dough into 24 equal portions.
Shape each portion into a smooth ball.
Place on a floured surface.
Sprinkle tops lightly with flour and cover with a dry cloth towel.
Let rest 15 minutes.

Roll out each portion of dough to a 6-inch circle.
Place on prepared baking sheets.
Bake for 10 to12 minutes or until bread puffs.

Moroccan Herbed Olives

1 pound Kalamata or Greek olives
1/4 cup olive or vegetable oil
2 tablespoons snipped parsley
2 tablespoons snipped fresh cilantro
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper
2 cloves garlic, finely chopped

Rinse olives under cold running water; drain.
Place in 1-quart jar with tight-fitting lid.

Mix remaining ingredients; pour over olives.
Cover tightly and refrigerate, turning jar upside down occasionally, 1 to 2 weeks.

Serve at room temperature.
These keep well if tightly covered and refrigerated.

Spicy Moroccan Cigars

Source: Lior (Israel)

This is very famous.
We have it in Israel, too, but it’s a Morrocan original!

Version 1

1/2 pound butter, cut into bits and clarified
14 sheets phyllo pastry, each about 14 inches long
and 12 inches wide, thoroughly defrosted if frozen

Preheat the oven to Mark 6: 400 degrees F.
Grease 2 baking sheets with 1 ounce of the butter, using a pastry brush.

Assemble each “cigar” in the following way: Brush one sheet of phyllo evenly with 3/4 teaspoon of the butter.
Fold the sheet in half crosswise to make a two-layered rectangle about 12 inches long and 7 inches wide.
Brush the top with about 1/2 teaspoon of the butter.
Make a 1-inch-wide fold on the closed side of the pastry and brush the fold lightly with butter.
Sprinkle a teaspoon or so of the mixture in an even row along its length, and roll the phyllo into a tight cylinder, about 1 inch in diameter.

Assemble the remaining sheets of phyllo in the same way.
Gently transfer the rolls to the baking sheet, and brush the tops lightly with the rest of the butter.
Bake in the top part of the oven for about 20 minutes, until the rolls are crisp and a delicate golden brown.
Then slide them carefully onto a large serving dish.

To serve, cut the rolls into 2-inch lengths and arrange them attractively on a serving plate.

Version 2 - cigar plus filling

1 medium onion, chopped
1/3 cup olive oil
15 ounces ground beef/lamb
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon black pepper
1/2 cup chopped parsley
5 eggs
1 pound filo pastry
6 ounces melted butter

Preheat oven to 300 degrees F.

To make filling: Cook onion in the olive oil until soft.
Add beef or lamb, crushing it with a fork.
Add seasonings and spices. Cook 10 to 15 minutes, stirring with a wooden spoon, until meat is well cooked and lump-free.
Add parsley

Lightly beat the eggs in a bowl and pour over the meat.
Cook for 1 to 2 minutes, stirring, until egg mixture sets to creamy consistency.
Add more spices and seasonings, if desired.
Allow the filling to cool.
Cut each sheet of filo pastry into three equal-size rectangles.
Place one on top of the other and cover with a damp dish towel.

Brush one of the rectangles lightly with melted butter.
Place a teaspoon of filling along one of the short edges.
Tuck the edge and ends of pastry around the filling, and roll into a cigar shape. Repeat with other rectangles.
Place cigars side by side on a greased baking sheet.
Brush with melted butter and bake for 25 to 30 minutes until the cigars are golden.

Cracked Wheat Pilaf (Bulgur Pilav — Turkey)

1 cup bulgur (cracked wheat)
1 medium onion, chopped
2 tablespoon butter or margarine
2 1/4 cup water
2 teaspoon instant beef or chicken bouillon
1/2 teaspoon salt

Cook and stir bulgur and onion in butter until onion is tender. Stir in remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer until bulgur is tender but firm, 20 to 25 minutes.

Yields 6 servings.

Arabic Bread

5 to 5 1/4 cups all-purpose flour
4 teaspoons salt
4 tablespoons vegetable oil
3 1/2 to 4 cups water
2 packages active dry yeast

Mix flour, salt, oil and yeast (to be mixed into the flour like baking powder) together and work in the water.
The dough should be firm and come off the sides of your mixing bowl.
Turn onto a lightly floured table and knead thoroughly, about 10 minutes.
Knead each half by itself and mix them up again.

Divide dough into small balls a little larger than a squash ball, which you roll between your palms, applying pressure.
Put these balls under a dry cloth.
When all the dough is divided up, take the first ball and roll it out into a small circle nor more than 1/4-inch thick.
Place these circles onto a floured wooden board (use wood, as plastic material will make dough stick to it and bread will not bake with a hollow middle).
Cover the circles with a dry cloth and let them rest for about one hour.

Preheat oven on the highest possible heat.
Place circles upside down (the top becomes the bottom on the baking sheet) onto a lightly greased baking sheet and bake them only until very lightly colored.
The bread will rise in the oven into big blown-up balls, at which time they are more or less baked.
Place them on a wire rack, and when cooled a little, press them together.
These breads can be frozen for weeks and when needed, just put them into the oven for a moment to get hot and soft.