tag:blogger.com,1999:blog-77055208682479593212024-03-14T03:44:09.913-04:00Marriage of TasteThe culinary metamorphosis of one California Girl reinventing myself as a Middle Eastern cook. Our family recipes carefully prepared and served up for your dining pleasure. Ba'ad shwe'ah, arjuk!Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-7705520868247959321.post-7803191100944383962012-09-15T10:25:00.000-04:002012-09-15T10:56:52.819-04:00Dolma Technique 101<a href="http://www.flickr.com/photos/bethkan/4582495833/" title="dmfinal by chicosugarbee, on Flickr"><img alt="dmfinal" height="333" src="http://farm5.static.flickr.com/4036/4582495833_be71989669.jpg" width="500" /></a><br />
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This is the recipe that inspired this blog. <br />
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You see, when I was a brand-new baby bride (the new harse), unschooled in the ways of crafting the dishes that were becoming my comfort food, Auntie Seta came over to our Burbank apartment, walked me to the Armenian grocery store on the corner and guided me through an introduction to the mysteriously labeled products with which I needed to become familiar (What's a Tukas? It's a brand of tomato paste, Dear.). <br />
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Together we whipped up a batch of the most drippingly luscious dolma I'd ever been blessed to eat. Ok, it took 3 hours, it was hardly 'whipping'. And it made enough to freeze and enjoy for 4 months. Quite a batch! But that day I understood 3 very important things:<br />
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1. Not everyone is fortunate enough to have an auntie who may or may not have time to spare, but who lovingly makes time for you.<br />
2. It's important for people to know their food (particularly brides married to delicious American-Arab-Armenian super-studs).<br />
3. I could fill the void in the internet where step-by-step dolma instructions belong. By now this has surely been done famously by lots of knowledgeable people, but this is a sentimental recipe: it was my first mysterious Middle Eastern dish, and I'm so happy to finally share it today, with gracious permission from Auntie Seta Thomasian! <br />
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<span style="font-weight: bold;">Ingredients</span><br />
<a href="http://www.flickr.com/photos/bethkan/4581820689/" title="dmingreds by chicosugarbee, on Flickr"><img alt="dmingreds" height="333" src="http://farm5.static.flickr.com/4036/4581820689_161a4cb913.jpg" width="500" /></a><br />
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<span style="font-weight: bold;">Make the filling</span><br />
<span style="font-weight: bold;"></span>4 lbs. ground beef (20-22% fat)<br />
4 cups jasmine or basmati rice, rinsed<br />
4 tsp. salt<br />
4 tsp. shwarma seasoning*<br />
4 tsp. 7 spice*<br />
*Can be purchased in international markets. A brand I commonly use is Sadaf. You can certainly add more of the spice blends if you prefer, but the amounts above are a good place to start.<br />
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<a href="http://www.flickr.com/photos/bethkan/4581827879/" title="dmrice by chicosugarbee, on Flickr"><img alt="dmrice" height="160" src="http://farm5.static.flickr.com/4045/4581827879_4f4ed2ffec_m.jpg" width="240" /></a><a href="http://www.blogger.com/blogger.g?blogID=7705520868247959321"> </a><a href="http://www.flickr.com/photos/bethkan/4579756905/" title="dmmix2 by chicosugarbee, on Flickr"><img alt="dmmix2" height="160" src="http://farm5.static.flickr.com/4032/4579756905_797b1ac1d1_m.jpg" width="240" /></a> <br />
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<span style="font-weight: bold;">Prepare the vegetables to stuff, fill and roll</span><br />
<span style="font-weight: bold;"></span>1-2 16 oz. jars grape leaves (depending on how many other vegetables you fill)<br />
5 yellow onions<br />
Any combination of the following:<br />
4 finger-length eggplant<br />
4 finger-length squash<br />
4 mini sweet peppers<br />
4 roma tomatoes<br />
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<a href="http://www.flickr.com/photos/bethkan/4588110512/" title="dmstuffers by chicosugarbee, on Flickr"><img alt="dmstuffers" height="160" src="http://farm5.static.flickr.com/4022/4588110512_667d45a54d_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/bethkan/4583307959/" title="dmwashleaves by chicosugarbee, on Flickr"><img alt="dmwashleaves" height="160" src="http://farm5.static.flickr.com/4068/4583307959_0031d52683_m.jpg" width="240" /></a><br />
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Slice the onions from one side to the core, but not beyond. You'll wrap the onion layers around filling later. Boil the onions over high heat until they're tender but not mushy, checking every 4-5 minutes until they're ready. Drain them completely and allow them to cool before attempting to fill them. <br />
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<a href="http://www.flickr.com/photos/bethkan/4579863021/" title="dmonion1 by chicosugarbee, on Flickr"><img alt="dmonion1" height="160" src="http://farm5.static.flickr.com/4016/4579863021_de102abd26_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/bethkan/4579866843/" title="dmonion2 by chicosugarbee, on Flickr"><img alt="dmonion2" height="160" src="http://farm5.static.flickr.com/4003/4579866843_1a1cff7b21_m.jpg" width="240" /></a><br />
<a href="http://www.flickr.com/photos/bethkan/4580499052/" title="dmonion3 by chicosugarbee, on Flickr"><img alt="dmonion3" height="160" src="http://farm5.static.flickr.com/4062/4580499052_afeed766bd_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/bethkan/4579867103/" title="dmonion4 by chicosugarbee, on Flickr"><img alt="dmonion4" height="160" src="http://farm5.static.flickr.com/4036/4579867103_df6ea20216_m.jpg" width="240" /></a><br />
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Slice off and reserve the tops of the eggplant, squash and tomatoes. You'll replace the little hats before cooking. Core the veggies with a paring knife and/or spoon, leaving about a 1/4 inch or less of the outermost layer. Reserve the innards because they're really good food! Sautee them up with some spices and any leftover meat you may have...delicious! Stuff the veggies with filling (see below for grape leaf tutorial).<br />
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<a href="http://www.flickr.com/photos/bethkan/4579867233/" title="dmonion5 by chicosugarbee, on Flickr"><img alt="dmonion5" height="160" src="http://farm5.static.flickr.com/4031/4579867233_e59080baeb_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/bethkan/4580499464/" title="dmonion6 by chicosugarbee, on Flickr"><img alt="dmonion6" height="160" src="http://farm5.static.flickr.com/4043/4580499464_d83f6c1a38_m.jpg" width="240" /></a><br />
<a href="http://www.flickr.com/photos/bethkan/4579867499/" title="dmonion7 by chicosugarbee, on Flickr"><img alt="dmonion7" height="160" src="http://farm4.static.flickr.com/3303/4579867499_83e02e2de3_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/bethkan/4579867625/" title="dmonion8 by chicosugarbee, on Flickr"><img alt="dmonion8" height="160" src="http://farm4.static.flickr.com/3320/4579867625_751d1b66e3_m.jpg" width="240" /></a><br />
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Pour 2 Tbsp. corn oil in the bottom of each pan. Layer the stuffed vegetables into the pans. The bottom layer of vegetables in the pan should be onions, because the direct heat will caramelize the skins. The onions are less prone to scorching than the other veggies.<br />
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The next layer should be any peppers, squash or eggplants you may have filled.<br />
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The top layers should be filled grape leaves, arranged in concentric circles.<br />
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Actually, the tippy top layer should be tomatoes if you are using them, because they are the most delicate.<br />
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Place two plates on top of the stuffed veggies and grape leaves. The pressure from the weight of the plates will prevent the leaves from unravelling as the dolma boils.<br />
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<span style="font-weight: bold;">Make the sauce</span><br />
<span style="font-weight: bold;"></span>1 cup lemon juice<br />
1/2 cup pomegranate molasses (more to taste)<br />
2 Tbsp. tomato paste (more to taste)<br />
2 tsp. salt<br />
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Barely cover with water, lemon juice, pomegranate molasses. Bring to a rolling boil, reduce heat and remove plates. Add water if needed. Re-boil. <br />
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Taste, adjust for salt and pomegranate molasses. <br />
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Keeping the water level high enough to thoroughly cook the rice but low enough so that when you're done, you have a nice reduced sauce and not a soupy mess is a bit of a dance. Keep your eye on the water level.<br />
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<b>Tips for grape leaves: </b><br />
The jarred grape leaves should be thoroughly rinsed before use.<br />
If a leaf is too large, just slice it in two pieces...waste not, want not.<br />
Slice off the woody stems before rolling as they're not pleasant to bite into.<br />
Roll them somewhat loosely as the rice in the filling will expand while cooking.<br />
Smaller rolls are considered daintier and most fit for company. On the other hand, life is short and you are likely busy...so if you want to save time and make larger rolls, I won't judge!<br />
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<a href="http://www.flickr.com/photos/bethkan/2207263810/" title="Dolma Demo3.roll by chicosugarbee, on Flickr"><img alt="Dolma Demo3.roll" height="180" src="http://farm3.static.flickr.com/2060/2207263810_fddb67561b_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/bethkan/2207264122/" title="Dolma Demo5.model by chicosugarbee, on Flickr"><img alt="Dolma Demo5.model" height="180" src="http://farm3.static.flickr.com/2022/2207264122_30ac36c90c_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/bethkan/2206530917/" title="Dolma Demo4.fold by chicosugarbee, on Flickr"><img alt="Dolma Demo4.fold" height="180" src="http://farm3.static.flickr.com/2402/2206530917_b5ec7b8b47_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/bethkan/2207264294/" title="Dolma Demo6.fold more by chicosugarbee, on Flickr"><img alt="Dolma Demo6.fold more" height="180" src="http://farm3.static.flickr.com/2358/2207264294_9bf10cd562_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/bethkan/2206474295/" title="Dolma Demo7.lil cig by chicosugarbee, on Flickr"><img alt="Dolma Demo7.lil cig" height="180" src="http://farm3.static.flickr.com/2253/2206474295_a378fca11e_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/bethkan/2206474473/" title="Dolma Demo10.dolma pot by chicosugarbee, on Flickr"><img alt="Dolma Demo10.dolma pot" height="180" src="http://farm3.static.flickr.com/2088/2206474473_7ef140515c_m.jpg" width="240" /></a><br />
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Friends, the brands here are the ones we like. Please use what you like and have access to; don't get hung up if you can't get the brands I've listed here. I can't even get them all the time, depending on where I live, but the last thing we want to do is not make this dolma! Remember: everyone who cooks has the right to do so according to their family's taste! <br />
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<a href="http://www.flickr.com/photos/bethkan/4582502591/" title="dmfinalchomp by chicosugarbee, on Flickr"><img alt="dmfinalchomp" height="333" src="http://farm5.static.flickr.com/4044/4582502591_2b2e9478fb.jpg" width="500" /></a>Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com3tag:blogger.com,1999:blog-7705520868247959321.post-58108090566131022542011-01-27T10:54:00.020-05:002011-02-28T15:42:10.470-05:00Whole Wheat Bread<a href="http://s276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/?action=view&current=browneyesbread1.jpg" target="_blank"><img src="http://i276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/browneyesbread1.jpg" border="0" alt="Photobucket"></a><br /><br />This recipe has its roots in my American upbringing. It is quite different from the flat Middle Eastern bread that best accompanies many of the dishes on this blog, and I'm proud to include it here as one of the many delicious and healthy foods my mom made for us. It also marks a significant shift in the direction of this blog. My curiosity about and need for more Iraqi and Middle Eastern family recipes has not abated, and I will continue to both refine previously posted recipes and blog new ones. Nonetheless, I find myself longing to juxtapose and meld them with the food I loved as a child, and which I am now working to include in my family's day-to-day routines. So now I will be including the best and most enduring of my American family recipes, too. This is exciting to me because it more accurately reflects a marriage as the melding of two pasts into one present, with the daily endeavor of embodying one's best and (hopefully) shedding of one's worst.<br /><br />My mother, who is a fantastic cook and surely the reason I am so curious about food today, got this bread recipe from a friend, adapted it to our family's preferences, and made it often. I've changed it, too. It was an important staple in our home during a vegetarian (and nearly vegan) phase in our history. It's a stacked deck of very good stuff, and becomes a bigger winner as fresher ingredients are used. Lately for convenience I haven't used freshly milled whole wheat flour, but I know from first-hand experience that doing so bumps the flavor up a major notch. As many of the seeds and nuts called for are expensive and prone to go rancid quickly, why not be choosy? Include only your favorites and freeze what's left for later.<br /><br />It's worth noting that I prefer this bread toasted unless it is made with fresh milled whole wheat flour, making it an ideal breakfast choice. As it's already full of rich ingredients, rather than slathering on butter (which is not a bad idea, by the way), we smash a banana or a couple of strawberries into the bread after toasting for a fresh and delicious taste surprise. Almond butter is another very nutritious spread (although densely caloric) that pairs well here. The Scientist favors white bread so this isn't a favorite for him, but our baby loves it, and I feel good giving it to her.<br /><br />So, with pleasure and without further ado...the first American recipe of the new <span style="font-style:italic;"><a href="http://bethkan.blogspot.com/">Marriage of Taste</a></span>, <span style="font-weight:bold;">Whole Wheat Bread</span>.<br /><br /><table border="0" width="150"><tbody><tr><td><a href="http://s276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/?action=view&current=brownbread3.jpg" target="_blank"><img src="http://i276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/brownbread3.jpg" border="0" alt="Photobucket"></a></td><td><a href="http://s276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/?action=view&current=brownbread1.jpg" target="_blank"><img src="http://i276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/brownbread1.jpg" border="0" alt="Photobucket"></a></td></tr></tbody></table><br /><span style="font-weight:bold;">Whole Wheat Bread<br /></span>Makes three loaves<br />(8.5 x 4.5 x 2.5 pans)<br /><br /><span style="font-style:italic;">Ingredients</span><br />2 1/2 cup plus 2 Tbsp. very warm water<br />1/3 cup oil<br />1/2 cup brown sugar or honey<br />1 Tbsp. salt<br />2 Tbsp. yeast<br />1 cup either uncooked quick oats or cooked old fashioned oats, cooled to lukewarm<br />1/2 cup rye flour<br /><br /><span style="font-style:italic;">Bonus optional ingredients</span> (use the absolute freshest possible)<br />1/2 cup sunflower seeds<br />1/4 cup sesame seeds or pine nuts<br />1 Tbsp. poppy seeds<br />1/2 chopped walnuts or pecans<br /><br /><span style="font-style:italic;">Obviously not optional<br /></span>7 cups total whole wheat flour and/or white whole wheat flour, freshly milled if possible.<br /><br /><span style="font-style:italic;">Directions</span><br />Butter the bottom and corners of pans, sprinkle some cornmeal over the butter. Tap out the excess cornmeal.<br /><br />In a large bowl on a stand mixer, using the paddle attachment on the lowest setting, mix the first 8 ingredients well. Add the nuts and seeds and combine. Add the flour 1 cup at a time, switching to the dough hook after the 4th cup. Continue on the lowest setting for 1-2 minutes longer. The dough at this point will be dense, sticky, and difficult to handle, and the gluten strands will be clearly visible and clinging to the sides of the bowl. Form into 3 loaves, place into pans and let rise for 70 minutes in a warm location. The dough will have expanded to the edges of the pans and domed prettily. <br /><br />20 minutes before baking time, pre-heat oven to 350°F. Bake for 35 minutes, rotating pans after 25 minutes to promote even browning.<br /><br />Remove bread from pans right away and cool on racks to allow air to circulate all around the loaves. It's best to allow bread to cool completely before slicing.<br /><br /><span style="font-style:italic;">Notes</span><br />-In the wintertime I place the loaves in the oven to rise, turn it on for just a minute or so, then turn off the oven and let the bread rise for 50 minutes. I remove the loaves to the stove top to rise the last 20 minutes while the oven pre-heats.<br />-I use whatever yeast I find at Costco in the enormous bag (currently Red Star), because it's super economical and works beautifully.<br />-My bread pans are not all the same size, but I've never had a problem with the loaves coming out over- or under-baked, although it does affect the height of the slices.<br />-I do like to rotate the pans part-way through baking to brown all sides equally.<br />-Once it's cooled completely, I slice the loaves and freeze them in Ziplocks (awkward but effective), then remove and toast up a slice whenever the baby needs a quick bite.Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com1tag:blogger.com,1999:blog-7705520868247959321.post-43893692353836207982011-01-26T10:12:00.021-05:002011-01-26T12:51:45.037-05:00Creamy Shallot Dip from Sevan<a href="http://s276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/?action=view&current=shallotdip.jpg" target="_blank"><img src="http://i276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/shallotdip.jpg" border="0" alt="Photobucket"></a><br /><br />As a kid, sour cream and onion potato chips were one of three absolute favorite grocery store snacks, beef jerky and dill pickles being the other two. As I got older, I was gradually awakened to the deflating reality that those powdery green-flecked slivers of potato-esque goodness weren't as transcendent as I had once believed. Fast forward through 20 years of relative snacking disappointment until last year when The Scientist's cousin-in-law made us this dip. Sour cream n' onion is back, only now it's genuinely tasty. Of course this recipe isn't Iraqi, but it is a family favorite, so enjoy!<br /><br /><table border="0" width="150"><tbody><tr><td><a href="http://s276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/?action=view&current=shallotdip2-2.jpg" target="_blank"><img src="http://i276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/shallotdip2-2.jpg" border="0" alt="whatrshallots320"></a></td><td><a href="http://s276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/?action=view&current=doilikecarrots1-1.jpg" target="_blank"><img src="http://i276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/doilikecarrots1-1.jpg" border="0" alt="Photobucket"></a></td></tr></tbody></table><br /><span style="font-weight:bold;">Creamy Shallot Dip from Sevan<br /></span><span style="font-style:italic;">Ingredients</span><br />2 cups plain strained yogurt (Greek or lebne)<br />1-2 Tbsp. finely diced shallot, to taste<br />1/2 - 1 tsp. kosher salt, to taste<br /><br /><span style="font-style:italic;">Directions</span><br />Stir to combine and refrigerate 1-4 hours before serving to allow flavors to develop. It's good the next day, too!<br /><br /><span style="font-style:italic;">Notes</span><br />This recipe is a welcome and additive-free addition to party trays. Serve with potato chips (of course) or cut veggies such as carrots, celery, sweet peppers, broccoli, cherry tomatoes or mushrooms, as a sandwich spread, on baked potatoes or chili, or anywhere you'd like a cold and creamy punch of rich oniony flavor.<br /><br />The richness of this dip can be adjusted easily by which yogurt you choose. I prefer whole milk Greek yogurt, but 2% or fat-free could be subbed in. The texture and mouth feel would be affected, but if you'd like to reduce fat content, they are acceptable alternatives to whole milk yogurt.Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com0tag:blogger.com,1999:blog-7705520868247959321.post-2783477418132452552011-01-25T19:59:00.020-05:002011-01-26T17:23:58.947-05:00Tabbouleh: Better, Faster, Stronger<a href="http://s276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/?action=view&current=tabboulehmmmm.jpg" target="_blank"><img src="http://i276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/tabboulehmmmm.jpg" border="0" alt="Photobucket"></a><br /><br />Recently I re-read my <a href="http://bethkan.blogspot.com/2007/05/tabbouleh-tonight.html">tabbouleh recipe from back in the day</a>. While heartfelt, it was verbose, unnecessarily long, replete with strange suggestions and unimportant details. That was the first recipe I ever blogged, and while I am certainly not the world's authority on recipe writing, I'm starting to do things differently. And as the photo suggests, these days I need things to be faster, more reliable, and less fussy.<br /><br />So, take two. But much better tasting, for our money. The Scientist likes his tabbouleh bracingly acidic, so this recipe tends to be quite lemony. Sometimes I serve extra lemon wedges alongside so those who wish can turn up the tart even higher!<br /><br /><span style="font-weight:bold;">Tabbouleh</span><br /><span style="font-style:italic;">Ingredients</span><br />1/2 cup freshly squeezed lemon juice<br />1 Tbsp. water<br />1/3 cup #1 bulgar<br />1/2 tsp. kosher salt<br />1/8 tsp. freshly ground black pepper<br />2 dashes cayenne pepper<br />1/2 tsp. ground coriander (my optional 'secret' ingredient)<br />1 tsp. dried mint or the leaves from 3 stems of fresh mint, finely chopped<br />4 cups finely chopped flat-leaf parsley, packed (about 2 big bunches)<br />2 medium-sized vine-ripened tomatoes, diced, about 1 cup<br />1 cup white onion, finely diced<br />1/4 cup extra virgin olive oil, the best you have (I like California Estate Extra Virgin Olive Oil from Trader Joe's)<br /><br /><span style="font-style:italic;">Directions</span><br />Squeeze the lemons and pour juice and water over the bulgar and seasonings. Stir. Set aside for 10-15 minutes until the bulgar softens.<br /><br />Meanwhile, triple-wash the parsley and place in a colander to drain for a few minutes.<br /><br />Chop parsley, onion, then tomato and place in a medium/large salad bowl. <br /><br />Once the bulgar has softened and absorbed the lemon juice, add it to the parsley mixture and gently toss to combine. <br /><br />Finish with olive oil. Taste and adjust seasonings.<br /><br />Most importantly, enjoy!<br /><br /><a href="http://s276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/?action=view&current=tabbouleh.jpg" target="_blank"><img src="http://i276.photobucket.com/albums/kk11/bkanderian/My%20Food%20Photos/tabbouleh.jpg" border="0" alt="Photobucket"></a><br /><br /><span style="font-style:italic;">Notes: <br /></span>-It's a matter of personal taste whether to use flat or curly-leaf parsley. We've tried both, and as it never lasts long enough at our place to get soggy (a common complaint about flat-leaf), we prefer Italian.<br />-I used to carefully remove the stems from the parsley leaves before chopping it up. Since then, my eyes have been opened to the crunchy deliciousness of finely chopped parsley stems in tabbouleh. So while I don't include all the stems, I do chop the bunches all the way from the leafy tops to the point where there are no more leaves left, inevitably getting plenty crunchy bits of stem.<br />-It's important to slice through the parsley only once so the leaves don't get chewed up by the knife. Which also means the food processor is not ideal here (sorry).<br />-The parsley doesn't have to be completely dry before use. The water droplets left on the leaves after washing help cut the acidity of the lemon juice.<br />-Bulgar #1 can be found in some international and all Middle Eastern groceries. Larger grinds of bulgar will take much longer to soften.Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com1tag:blogger.com,1999:blog-7705520868247959321.post-42453702572543115742009-06-30T19:59:00.012-04:002009-10-21T11:46:02.269-04:00Fetteh Badinjan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_vdnULrdcekE/SkrJ71KyfhI/AAAAAAAAAK4/kBzWuvRNXYo/s1600-h/Fetteh+Badinjan.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_vdnULrdcekE/SkrJ71KyfhI/AAAAAAAAAK4/kBzWuvRNXYo/s400/Fetteh+Badinjan.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5353313136805051922" /></a><br />All the separate components of this are so good, the finished product can't fail. Right now I'm waiting for my dear sweet husband to come home so we can mix this all up and dive in.<br /><br />Ingredients: <br /><br /><span style="font-weight:bold;">Sauce</span><br />1 Tablespoon olive oil<br />1/2 onion<br />1 15 oz. can tomato sauce or diced tomatoes<br />1-2 Tbsp. pomegranate molasses<br />1 tsp. dried mint<br />1/4 teaspoon ground black pepper<br />1 tsp. salt<br /><br /><span style="font-weight:bold;">Topping</span><br />3 cups plain yogurt<br />3-4 cloves garlic, to taste<br />1/4 teaspoon salt, optional<br /><br />1 eggplant, peeled and cut into 1 1/2" cubes<br />1/2 to 1 tsp. salt<br />1 cup canola oil<br /><br />1/4 cup pine nuts<br /><br />1 lb. ground beef<br />1/2 tsp. salt<br />1/8 tsp. ground black pepper<br /><br />Chopped flat-leaf or curly parsley (I prefer flat-leaf)<br /><br />Pita chips, store bought or homemade. I like Stacy's, but if I'm not in a hurry, homemade pita chips are divine. <a href="http://bethkan.blogspot.com/2008/09/fatoush.html">See recipe for fatoush for instructions.</a><br /><br /><span style="font-weight:bold;">Directions</span><br /><br />First, prepare the peeled and cubed eggplant by sprinkling the salt over it, tossing well to coat, then allowing it to rest in a colander while you prepare the sauce. <br /><br />To make the sauce, saute onion over medium/high heat until translucent, then reduce heat and add tomato, mint, pomegranate molasses, pepper and salt. Adjust seasonings to your taste. Simmer on low while you prepare the other ingredients.<br /><br />Before you fry the eggplant, rinse off the salt and gently squeeze excess moisture from the eggplant with your hands. Pre-heat canola oil 1/4 cup at a time over medium-high heat in a non-stick skillet until hot but not smoking. Carefully fry the eggplant in two batches to avoid overcrowding in the pan, turning when brown bits start appearing on the bottom of the pieces. You will notice that the eggplant absorbs quite a lot of oil, so after turning the eggplant, add another 1/4 cup. I know what you're thinking...just keep it to yourself. :o) Fry until golden brown, then transfer to a paper towel. <br /><br />Drain any excess oil from the pan and toast the pine nuts until golden brown, watching carefully to make sure they don't burn. Remove to a separate dish, then saute the ground beef, seasoning with salt and pepper.<br /><br />Fold the eggplant into the tomato sauce.<br /><br /><span style="font-weight:bold;">Now, layer!<br /></span>Bottom: In a large, shallow dish, layer 3-4 cups pita chips. <br />Next: Spread the tomato/eggplant mixture over top. <br />After that: Yogurt mixture<br />Finally, decoratively arrange the ground beef, chopped parsley, and pine nuts on top 'cause it's purty and because then people can help themselves to their favorites.<br /><br /><span style="font-weight:bold;">Good cooks'll tell ya</span><br />My sweet mother-in-law says the proper way to do the eggplant is to really deep-fry it until brown, but I wimped out. But <span style="font-style:italic;">you</span> can try it!Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com7tag:blogger.com,1999:blog-7705520868247959321.post-55929929828460974662008-12-17T19:40:00.019-05:002011-12-20T14:00:22.984-05:00Kubba Hamuth<a href="http://s276.photobucket.com/albums/kk11/bkanderian/?action=view¤t=kubbahamuthmed.jpg" target="_blank"><img src="http://i276.photobucket.com/albums/kk11/bkanderian/kubbahamuthmed.jpg" border="0" alt="Photobucket"></a><br /><br />This is my husband's second favorite <a href="http://bethkan.blogspot.com/2008/01/unadorned-kubba-recipe.html">kubba</a>, keeping in mind that the entire kubba genre is his overall favorite food of all time. That translates to some pretty good stuff. <br /><br />This recipe could also use some tweaking to fit the original purpose of the blog: detailed recipes that anyone could follow...no expertise needed. But it could be a while before I make this again, so I'm publishing, and that's final. At least until I post a revised version, as I am wont to do.<br /><br />I've seen vastly different recipes in books and on the internet, and have talked with different fantastic cooks, including my sweet mother-in-law (my go-to expert). This recipe combines my favorite elements of each version, while still staying true to the basics...lamb broth, turnips, lemon juice and mint. I admit, however, I prefer mine less tart than the Scientist likes...so I serve it with an extra half of lemon on the side so he can pucker it up to his liking. This strategy works for us since one can always make this more sour according to taste, but it's trickier to reduce the acidity. Note: he still says that's cheating...if it's not sour, it's not kubba hamuth, 'cause hamuth means sour! Sorry, Baby. I love you!<br /><br />serves 4<br /><br />1/2 medium onion, finely chopped<br />1 T. vegetable oil<br />2 lamb shoulder chops, with bone, about 3/4 lb. each<br />salt and freshly ground pepper<br /><br />3 turnips, peeled and cut in bite-sized pieces (I like 3/4")<br />9 cups water, plus more<br />1/4 cup tomato paste (Tukas brand, if possible)<br />3/4 tsp. dried mint, or to taste<br />the juice of 2 lemons<br />salt and pepper, to taste<br /><br />12 <a href="http://bethkan.blogspot.com/2008/01/unadorned-kubba-recipe.html">kubba</a><br /><br />In large Dutch oven over medium-high heat, heat oil, then saute onions until lightly browned. Meanwhile, salt and pepper both sides of the lamb shoulder chops. Push onions to the side of the Dutch oven and brown the meat on both sides.<br /><br />Add water, turnips, salt and pepper. Bring to a boil, then reduce heat and simmer 45 minutes, or until the turnips are tender and the flavor of the broth has deepened. Taste and adjust salt and pepper frequently. The turnips absorb a lot of salt, so don't be afraid to adjust the seasonings more than once. <br /><br />Stir in tomato paste, then add mint and lemon juice. These go in towards the end because their flavors are more delicate and the long boiling affects their flavor.<br /><br />Drop <a href="http://bethkan.blogspot.com/2008/01/unadorned-kubba-recipe.html">kubba</a> into boiling sauce and cook on medium-high heat until they float to the top, about 10 minutes or more.<br /><br />Serve with rice and a green salad. <br /><br />Enjoy!Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com5tag:blogger.com,1999:blog-7705520868247959321.post-78441131067624298862008-09-26T20:28:00.005-04:002009-12-25T20:57:56.999-05:00Fatoush<a href="http://s276.photobucket.com/albums/kk11/bkanderian/?action=view¤t=Fatoush.jpg" target="_blank"><img src="http://i276.photobucket.com/albums/kk11/bkanderian/Fatoush.jpg" border="0" alt="Fatoush"></a><br /><br />Serves 4<br /><br />This Lebanese gem is my absolute favorite salad ever. I jokingly call it "Fat Tush", but all the ingredients are very healthy. I actually like it even better than my other favorite, Tabbouleh, which is more classic in my husband's Muslawi cuisine. This recipe is my own adaptation of countless recipes I've read on the internet and versions I've tried in friends' homes. I actually copied this recipe from my other blog. Try it and enjoy! <br /><br /><span style="font-weight:bold;">Dressing<br /></span><br />1/4 cup fresh squeezed lemon juice<br />2 teaspoons red wine vinegar<br />a pinch of sea salt<br />1/2 tsp lemon pepper<br />1/4 tsp granulated onion<br />1/8 tsp celery seed<br />1/8 tsp sumac (optional)<br />1/4 teaspoon fresh garlic, smashed into some sea salt<br />1/4 extra virgin olive oil<br />15 fresh mint leaves, finely chopped<br />1 teaspoon finely chopped fresh cilantro<br /><br />Combine all ingredients in a jar and shake, shake, shake! This can be made up to a day ahead, but if you do, add the mint and cilantro just before serving so they'll be at their freshest when you eat.<br /><br /><span style="font-weight:bold;">Salad</span><br /><br />2 cups torn romaine lettuce hearts<br />2 medium tomtoes, chopped (chopped cherry tomatoes are great, too, due to the intensity of their flavor)<br />2 Persian cucumbers, chopped (about 1 cup, if you're not using Persian)<br />1/4 - 1/2 cup finely chopped green pepper<br />1/3 cup finely chopped white onion<br />1/4 cup chopped parsley<br /><br />Resist the temptation to use anything but the hearts of romaine on this salad...all the flavors should be fresh and vibrant...no toughness or bitterness allowed. Marriage metaphor, hmmm?<br /><br /><span style="font-weight:bold;">Pita Chips<br /></span><br />2 whole wheat pita rounds, cut into chip-sized pieces<br />extra virgin olive oil for frying<br />Sea salt<br /><br />Immediately before serving, heat oil in a large skillet over high heat. Place pita pieces into the skillet. Fry over high heat until browned and crispy. Watch carefully, as oil will be near the smoking point. Salt to taste. Transfer to paper towels.<br /><br /><span style="font-weight:bold;">Assembly<br /></span><br />Pour dressing over the salad and toss to coat. Keep everything cold until ready to serve. Fry the pita chips immediately before serving and serve the pita chips on the side so people can garnish with how much they like. This is also preferable to adding the chips directly to the dressed salad because they stay much crispier.<br /><br />Serve as an appetizer or side salad and enjoy!<br /><br />Posted to <span style="font-style:italic;">My Other Blog</span> by me! on September 9, 2007Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com0tag:blogger.com,1999:blog-7705520868247959321.post-51978740329883337702008-09-01T20:18:00.005-04:002009-06-30T22:43:13.148-04:00Bamia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_vdnULrdcekE/SkrNMhvGV5I/AAAAAAAAALA/Vw50erZt9NM/s1600-h/Bamia.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_vdnULrdcekE/SkrNMhvGV5I/AAAAAAAAALA/Vw50erZt9NM/s400/Bamia.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5353316722181298066" /></a><br />This one I like enough, but not as much as other dishes. I guess I prefer okra battered and fried, the way my Aunt Norma makes it. The Scientist asked me to add bamia to the rotation, though, so here it is, thank you very much. And he really does like it! And yes...I'll eat it.<br /><br />Serves 4<br /><br />1 1/2 lbs. lamb neck or other tender cut of lamb, with bone<br />5-6 cups water<br />1 tsp. salt<br /><br />In large stockpot, bring water, salt, and lamb to a boil. Reduce heat and simmer uncovered for 30 minutes to make a light stock, reduced to approximately 4 cups. After 30 minutes, remove from heat, allow to cool, and chill overnight. Skim hardened fat from the stock. <br /><br />1/2 onion, finely chopped<br />1 clove garlic, minced<br />2 Tbs. olive oil<br />1/8 tsp. ground cardamon<br />1/8 tsp. cinnamon<br />1/8 tsp. ground black pepper<br />1 tsp. coriander<br />1/2 tsp. salt, or to taste<br />6 Tablespoons tomato paste, preferably Tukas brand<br />1 lb. frozen cut okra<br />1/4 cup chopped fresh parsley<br />1/2 tsp. sugar<br />Juice of 1 lemon<br /> <br />Saute onion and spices in olive oil until translucent, then add garlic and saute 2 more minutes. Add lamb, stock and tomato paste, stir to combine and heat to simmer. Add okra and sugar, then simmer 15 minutes (do not boil or overcook) or until okra is cooked. Remove from heat, then squeeze lemon juice over everything and stir lightly. <br /><br />Serve over basmati rice. Makes good leftovers!Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com2tag:blogger.com,1999:blog-7705520868247959321.post-58070937719441379522008-08-07T21:14:00.014-04:002013-05-06T15:39:57.304-04:00Fasoolyah Beytha<a href="http://s276.photobucket.com/albums/kk11/bkanderian/Petunias%20Porch%20beginning%20080508/?action=view&current=FasoolyahBeytha.jpg" target="_blank"><img alt="Fasoolyah Beytha" border="0" src="http://i276.photobucket.com/albums/kk11/bkanderian/Petunias%20Porch%20beginning%20080508/FasoolyahBeytha.jpg" /></a><br />
<br />
Revised 11/13/10<br />
<br />
Hi Jenni and Charisma! This is one of the easiest dishes to prepare or pronounce that I make (Fa SOOL yah Bey THAH). It means "white beans" in English. There are many variations on this soupy, rich and flavorful curry, depending upon who you are and where you're from, but this is how we do it around here. It's really simple to throw together, and has so few ingredients; it just works for us. Each time I whip this up, the Scientist insists it's the best I've ever made...ever (but I swear I stick to this formula)! <br />
<br />
P.S. Someday I'll replace this awful photo. Ahem.<br />
<br />
Serves 4-6<br />
<br />
<span style="font-weight: bold;">Ingredients</span><br />
1 1/2 cups dry great northern beans<br />
1 quart water, more if needed<br />
3 Tbsp. salt<br />
<br />
6-8 chicken thighs, bone-in, skin removed<br />
1-2 quarts of water, more as needed<br />
1/2 Tablespoon salt, or to taste<br />
2-3 heaping Tablespoons madras curry, to taste (lately we love Rajah brand, mild, and no, they don't sponsor me!)<br />
1 can tomato sauce, plus an optional 1-2 Tbsp. tomato paste, if desired<br />
<br />
optional:<br />
1/8 tsp. black pepper, or to taste<br />
1-3 dashes cayenne pepper, to taste<br />
<br />
1/2 white or vidalia onion, cut in 1 inch wedges<br />
<br />
<span style="font-weight: bold;">Preparation</span><br />
Soak beans overnight in water with 3 Tbsp. salt. The next day, rinse the beans well, then cook in fresh water.<br />
<br />
Bring water and beans to a boil over high heat in a 6 quart minimum pot. Reduce heat to medium high and boil until soft and fully cooked, approximately 45 minutes. Add water if necessary to keep beans from cooking dry.<br />
<br />
When beans are tender, add salt, curry powder and chicken, bring to a boil. Reduce heat to low and simmer for 25 minutes or so, until chicken is cooked through. Add tomato sauce and simmer 10 more minutes. Add water if the levels gets too low.<br />
<br />
<span style="font-weight: bold;">Serving Suggestion</span>Serve over basmati rice, being sure to dish out a piece of chicken, soupy sauce and plenty of beans for everyone. By the time it's served the beans should be a beautiful golden color. And this looked crazy the first time I saw it, but it's great...put raw white or vidalia onion on the table, cut in thick wedges, and take a nibble (or chunk) with each bite of curried goodness. Beware, lovers and friends, this is potent stuff. You can always skip the onion, but it's soooooooo good!<br />
<br />
I used to insist on using only Ship brand Madras curry powder, but alas, for some reason, it has become all but impossible to find. Now we use whatever brand we have on hand, but we're on the lookout for a new favorite.Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com10tag:blogger.com,1999:blog-7705520868247959321.post-19748897120756332612008-04-09T18:37:00.014-04:002010-04-29T09:53:51.234-04:00Crock Pot Iraqi DaubeThis is my streamlined and oh-so-easy version of the meltingly delicious <a href="http://bethkan.blogspot.com/2008/01/daube.html">Iraqi daube</a> my mother-in-law taught me this Christmas. The Scientist has done repeated taste tests on the subsequent reincarnations of said daube, and this is our mutual favorite. When we can't get hers, that is. :o)<br /><br /><span style="font-weight:bold;">Crock Pot Iraqi Daube<br /></span>2 1/2 lbs. boneless chuck roast<br />Sea salt<br />Freshly ground pepper<br /><br />5-6 cloves of garlic, peeled<br />1 bay leaf<br />1 cinnamon stick<br />1/2 tsp. whole cloves<br />1/4 tsp. whole allspice<br />1/4 tsp. whole cardamon seeds<br />1/8 tsp. whole peppercorns<br />2 oz. tomato paste (1/2 a 4 oz. can)<br />1 cup lower sodium beef broth (Swanson's is great)<br />1/2 tsp. salt, if desired<br /><br />Generously season chuck roast with sea salt and freshly ground pepper, then sear all sides of the meat in a skillet over medium-high heat. Transfer to a Crock Pot. Add all other ingredients. <br /><br />Set the Crock Pot to "high" (300 F) and cook for 3 1/2 hours. That's it!<br /><br />Serve with plenty of basmati rice <span style="font-style:italic;">for sure</span>, and tabbouli if you're feeling especially kind. Otherwise a simple salad will suffice.<br /><br /><span style="font-weight:bold;">Good cooks'll tell ya:</span> Be ye conservative with the spices. If I say 1/4 tsp, I don't mean a heaping 1/4 tsp. Which is difficult, I know, since unlike well-behaved (but boring) ground spices, whole spices tend to protrude in funny ways, but you'll work it out. I could tell a funny story about too many spices, but that would be telling...maybe later, if I get permission from the one who is essentially the subject of the humor. <br /><br /><span style="font-weight:bold;">Why You Might Choose This Recipe Over the Other One</span> <span style="font-style:italic;">especially since my MIL's daube is <span style="font-style:italic;">awesome</span>: </span><br /><br />-First, mine is considerably more economical, since it uses chuck roast vs. leg of lamb. <br />-Second, chuck roast doesn't require any stabbing, peeling, pre-boiling, or other simple but time-consuming preparation.<br />-Third, it requires zero attention while cooking, as it's done in the Crock Pot. <br />-Fourth, it's scaled down to serve 4-5 adults vs. many many more. <br />-Fifth (and last), it's not just good, it's grrrrreat!!!! I mean it. And the leftovers are the stuff dreams are made of.<br /><br /><span style="font-weight:bold;">My suggestion:<span style="font-style:italic;"></span></span> make this one first to see if you like it. If you enjoy the flavors and texture, try the <a href="http://bethkan.blogspot.com/2008/01/daube.html">other one</a>. There's something truly wonderful about having a big 'ol beefy soup bone in your dish that is sacrificed in this recipe.<br /><br />Truth be told, I never thought there would be a day when I'd stock ingredients like whole allspice, cloves, and cardamon, much less that I'd cook <span style="font-style:italic;">meat</span> with them, but here you have it, folks. This is one of the nicest and easiest things I would ever serve an adventurous, meat-eating dinner guest. I'm afraid that my chicken-eating little sister Grover simply won't appreciate this one. Sigh. But my formerly vegetarian sister K-Rob just might. You never know when K-Rob's steely sense of adventure is going to triumph over plain crazy Grover (crazy in a very lovable, reassuringly stable, non-clinical way). By that I mean I'm sometimes surprised what K-Rob will eat (and enjoy) that Grover won't. That's what's cool about growing up and getting re-acquainted with your family. People I think I know just keep surprising me.<br /><br /><span style="font-weight:bold;">The moral of the story:</span> try this daube. If you like pot roast and you like Middle Eastern flavors, you'll love this!Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com6tag:blogger.com,1999:blog-7705520868247959321.post-52902048978618378822008-02-02T22:18:00.000-05:002008-02-03T10:12:43.769-05:00And Now, Presenting......drumroll please...<br /><br />Marriage of Taste (!!!!!)<br /><br />(cue band music, drop confetti, applause)<br /><br />The contributing finalists in this friendly competition will receive a 6 oz. brick of Scharffen Berger Fine Artisan Dark Chocolate (Perfect for Baking) in their choice of 62 or 70% cacao. So Lori J. (Food with Flair...it is, rather!) and Joan M. (Kibbe et al...simultaneously cute <span style="font-style:italic;">and</span> intelligent-sounding!), I'll be in contact with you to find out which % you'd prefer...If you need ideas on what to do with your newly acquired chocolate, check out <a href="http://www.epicurious.com/">www.epicurious.com</a> or <a href="http://www.scharffenberger.com">www.scharffenberger.com</a>. Good stuff over there!<br /><br /><a href="http://www.flickr.com/photos/bethkan/2239342632/" title="Sharffen Berger Prize by chicosugarbee, on Flickr"><img src="http://farm3.static.flickr.com/2240/2239342632_3c16ebba8d.jpg" width="500" height="333" alt="Sharffen Berger Prize" /></a><br /><br />And now, dear readers, I have a confession to make. I feel quite sheepish as I write, and as though a fair-blogging rulebook should be thrown at me. You see, as you may have noticed, there were only <span style="font-style:italic;">two</span> finalists awarded with chocolate, and as you will no doubt recollect, there were <span style="font-style:italic;">five</span> distinct entries in the poll (audience murmurs, putting 2 + 2 together). Here's what happened: the Scientist and I were discussing good blog names one night before the competition began, and we both decided to enter it ourselves, just to see...and the entry which won the popular vote was, er, <span style="font-style:italic;">mine</span>! And I didn't even vote for it! My husband says I'm weird for being upset that my own entry won, and I have to agree, in a weird sort of way. But he's used to it now, I think. Or at least, he's getting used to it. And I love him for it. So since tomorrow is his birthday, I'll whip something chocolaty up for him as his prize. As for me, well, I've got this newly-re-christened blog, I've got the Scientist, and *hopefully* you'll all keep reading, and that's more than enough for me.Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com4tag:blogger.com,1999:blog-7705520868247959321.post-17723478710204381552008-01-26T11:23:00.002-05:002010-04-12T15:24:39.866-04:00Kubba, UnadornedThis is a large recipe which can either serve 12 hungry people or be frozen for later use.<br /><br /><span style="font-style:italic;">Outer shell<br /></span>6 cups basmati rice<br />2 pounds 93% lean ground beef<br />2 Tbsp. water<br />2 teaspoons salt, or more to taste<br />1/8 - 1/4 teaspoon black pepper<br /><br />Soak rice overnight, then drain. In a food processor, grind rice until it is the consistency of coarse sand. Continue to blend while adding ground beef, 1/2 cup at a time, until it is well mixed and starts to stick together. Add salt and pepper, then adjust to taste.<br /><br />Divide and shape the shell into into 60 or more balls of equal size.<br /><br /><span style="font-style:italic;">Filling<br /></span>1 pound 80% lean ground beef<br />1 medium onion, finely chopped (volume by cup)<br />1 teaspoon 7-spice powder*<br />1/2 -1 teaspoon salt<br /><br /><span style="font-style:italic;">Assembly</span><br />Hollow out the balls of shell, creating pockets for the filling. Tuck a teaspoon of filling into each shell and close smoothly. Drop into boiling sauce of your choice and cook until kubba rise to the top, then at least 5 minutes more. Avoid over-boiling kubba so they don't break apart in the sauce.<br /><br /><a href="http://www.flickr.com/photos/bethkan/2219370541/" title="Soak Rice 2 by chicosugarbee, on Flickr"><img src="http://farm3.static.flickr.com/2091/2219370541_163afcd181_m.jpg" width="240" height="160" alt="Soak Rice 2" /></a> <a href="http://www.flickr.com/photos/bethkan/2221632699/" title="Drain soaked rice edit by chicosugarbee, on Flickr"><img src="http://farm3.static.flickr.com/2165/2221632699_bfcfcb4b97_m.jpg" width="240" height="164" alt="Drain soaked rice edit" /></a> <a href="http://www.flickr.com/photos/bethkan/2222409688/" title="Kubba Shell Food Processor by chicosugarbee, on Flickr"><img src="http://farm3.static.flickr.com/2110/2222409688_32fd7d839c_m.jpg" width="240" height="160" alt="Kubba Shell Food Processor" /></a> <a href="http://www.flickr.com/photos/bethkan/2222411546/" title="Kubba Shell and Filling by chicosugarbee, on Flickr"><img src="http://farm3.static.flickr.com/2197/2222411546_0a5abfd46c_m.jpg" width="240" height="160" alt="Kubba Shell and Filling" /></a> <a href="http://www.flickr.com/photos/bethkan/2222408066/" title="Kubba with filling by chicosugarbee, on Flickr"><img src="http://farm3.static.flickr.com/2281/2222408066_f3a021c267_m.jpg" width="240" height="160" alt="Kubba with filling" /></a> <a href="http://www.flickr.com/photos/bethkan/2221659837/" title="Kubba.hand28 by chicosugarbee, on Flickr"><img src="http://farm3.static.flickr.com/2383/2221659837_48a9dcbff8_m.jpg" width="240" height="160" alt="Kubba.hand28" /></a> <a href="http://www.flickr.com/photos/bethkan/2221683747/" title="Kubba.hand29 by chicosugarbee, on Flickr"><img src="http://farm3.static.flickr.com/2234/2221683747_6d2f31aeb4_m.jpg" width="240" height="160" alt="Kubba.hand29" /></a> <a href="http://www.flickr.com/photos/bethkan/2221683881/" title="Kubba.hand30 by chicosugarbee, on Flickr"><img src="http://farm3.static.flickr.com/2147/2221683881_0b0bb55cbd_m.jpg" width="240" height="160" alt="Kubba.hand30" /></a> <a href="http://www.flickr.com/photos/bethkan/2221664289/" title="Kubba.hand31 by chicosugarbee, on Flickr"><img src="http://farm3.static.flickr.com/2376/2221664289_b0dba5287a_m.jpg" width="240" height="160" alt="Kubba.hand31" /></a> <a href="http://www.flickr.com/photos/bethkan/2221699167/" title="Kubba.hand.tray.edit by chicosugarbee, on Flickr"><img src="http://farm3.static.flickr.com/2038/2221699167_f182a42491_m.jpg" width="240" height="160" alt="Kubba.hand.tray.edit" /></a><br /><br />Enjoy!<br /><br />*Purchase in Middle Eastern markets. Can be substituted for a mixture of cumin, allspice and cloves.Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com11tag:blogger.com,1999:blog-7705520868247959321.post-6391485623021466292008-01-23T18:01:00.001-05:002009-10-21T11:55:26.037-04:00Kubba Yachni<a href="http://www.flickr.com/photos/bethkan/2218065926/" title="Kubba Yachni Final Product by chicosugarbee, on Flickr"><img src="http://farm3.static.flickr.com/2020/2218065926_97b4db5767.jpg" width="500" height="333" alt="Kubba Yachni Final Product" /></a><br /><br />In the litany of <a href="http://bethkan.blogspot.com/2008/01/kubba-technique-101.html">kubba</a> varieties, this one is our absolute, hands-down favorite. It's also known as kubba hummus, since chick peas are the defining ingredient. The sauce is a rich but light-colored lamb broth with tender, delicious chick peas, seasoned simply with onion, salt, and pepper. Mama showed me how to do this in April of '06 when we visited my in-laws in the Middle East. Since then, I've interviewed her, Aunty Seta and Aunt Suad at length about what goes in and what stays out, then gone out on a limb and experimented on my own. So far, according to the Scientist, this version is closest to the way it's <span style="font-style:italic;">supposed</span> to be. Surprisingly (or not surprisingly, I can never be sure) around here, we prefer traditionalism to fusion. Go figure. Anyhow, let's get cooking!<br /><br /><span style="font-weight:bold;">Kubba Yachni<br /></span>1 cup dry chick peas<br />9 cups water<br />1 lb. lamb shoulder with bone, fat trimmed<br />1/8 tsp ground black pepper<br />1 tsp salt or more to taste<br />1 medium onion, quartered<br />1 tsp onion powder<br /><br />12-16 prepared kibbe (<a href="http://bethkan.blogspot.com/2008/01/kubba-technique-101.html">recipe here</a>)<br /><br />Soak the chick peas overnight. Drain, then place in a large stock pot with fresh clear water, lamb and onion. Bring to a boil, then reduce heat and simmer for an hour or so. <br /><br />Add salt and pepper and simmer another 10 minutes. Taste broth and adjust seasonings. <br /><br />Return to a full boil, drop in the <a href="http://bethkan.blogspot.com/2008/01/kubba-technique-101.html">kibbe</a> (about 12 at a time), and cook on high until they rise to the top of the pot, usually about 10-20 minutes, depending on their size. Boil for at least 5 more minutes, until the <a href="http://bethkan.blogspot.com/2008/01/kubba-technique-101.html">kibbe</a> are fully cooked. <br /><br />Accompany with a green salad and raw white onions. Serves 3-4.<br /><br /><span style="font-weight:bold;">Good cooks'll tell ya<br /></span>Add salt to beans (chick peas and the like) <span style="font-style:italic;">after</span> they're completely cooked. Otherwise, they just won't soften, even after hours of boiling. I think it has something to do with osmosis. Ask a biologist. Hmmm...speaking of biologists, I think I'll call my sister Grover (not her real name)!<br /><br />P.S. If you prefer a leaner broth, make the sauce the day before and refrigerate it overnight. Before boiling the <a href="http://bethkan.blogspot.com/2008/01/kubba-technique-101.html">kubba</a>, skim off the fat and re-trim the lamb.Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com1tag:blogger.com,1999:blog-7705520868247959321.post-66347035342401357612008-01-16T22:06:00.000-05:002008-01-26T09:23:02.893-05:00Contest, continued.Hi people! Thank you all so much for contributing your funny, interesting, erudite, and just plain clever entries. I had so much fun reading them that I think I will have contests all the time. Some of the entries were so funny I laughed until it was probably medicinal, so thanks. Really! But I found that while I enjoyed reading all your entries, I liked so many of them that I couldn't decide which one to pick. So, um, will you help some more? Just vote for your favorite title at the polling place on the left. Anyone can vote, just do it!<br /><br />And by the way, if your entry appears in the poll, you will receive a runner-up prize <span style="font-style:italic;">for sure<span style="font-weight:bold;"></span></span>, and maybe the super-cool grand prize!Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com0tag:blogger.com,1999:blog-7705520868247959321.post-83189183299844856522008-01-10T22:20:00.000-05:002008-12-09T01:20:59.299-05:00Daube!Is that you, Homer?<br /><br /><a href="http://www.flickr.com/photos/bethkan/2204467874/" title="Daube final product by chicosugarbee, on Flickr"><img src="http://farm3.static.flickr.com/2373/2204467874_49fa46b8a2.jpg" width="500" height="333" alt="Daube final product" /></a><br /><br />After tasting my last pot roast, my Main Squeeze said, with a faraway look in his enormous brown eyes, "You know, you could learn daube...the flavor is different, but the consistency is the same." Such an insight couldn't go unheeded, and my in-laws were coming for the holidays, so I had my mission. But first I had to learn how to spell it. This recipe is Iraqi, and as Mama pointed out..."nobody makes this but Iraqis!" but the spelling of the word is French. I investigated to make sure I didn't call a pie a cake, and since a "daube" by definition is a stew made of red meat, I'm pretty sure I got it right. However, unlike this recipe, the French ones added veggies and the like to the pot.<br /><br />A few tactical notes before beginning: One of my favorite places to get fresh, good quality leg of lamb is at a small local meat market, often located inside Middle Eastern grocery stores. The butcher will reserve a leg of lamb for me if I call ahead, and will trim much of the excess fat (a time consuming process) while I wait. The bummer is that you have to pay for the pre-trimmed weight, so shop around to get a good value. Beef is much more economical, but I'm still searching for a good way to get a lean piece of beef that will hold up to the long cooking time and that includes bone and marrow. Suggestions?<br /><br />Add salt after the daube has boiled for an hour, which will enable it to tenderize properly. Add the tomato paste when there is about an hour before serving. I think adding the tomato paste towards the end helps keep the tomato flavor intact. <br /><br /><span style="font-weight:bold;">Iraqi Daube<br /></span><br />Ingredients<br />4-5 lbs. leg of lamb with bone, cut by the butcher into 2-pound hunks, or 4-5 lbs. beef pot roast<br />2 bay leaves<br />1 tsp whole cloves<br />1/2 teaspoon whole allspice<br />2 cinnamon sticks<br />1/2 tsp cardamon seeds<br />1/4 tsp whole pepper corns<br />1 whole head of garlic, peeled<br />1 4 oz. can tomato paste<br />salt to taste<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_vdnULrdcekE/R4Gk9BKSkoI/AAAAAAAAAFs/hD-3Q5VWPUk/s1600-h/daube.edit.ingreds.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_vdnULrdcekE/R4Gk9BKSkoI/AAAAAAAAAFs/hD-3Q5VWPUk/s400/daube.edit.ingreds.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5152580816879129218" />Roll call: Lamb, bay leaves, cinnamon sticks, cardamon, black peppercorns, whole allspice, cloves, a head of garlic, salt, and tomato paste (Tomato Paste was absent on picture day)</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_vdnULrdcekE/R4BofBKSkfI/AAAAAAAAAEk/c-N94YnWkQ8/s1600-h/Daube5.trim.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_vdnULrdcekE/R4BofBKSkfI/AAAAAAAAAEk/c-N94YnWkQ8/s400/Daube5.trim.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5152232855808676338" />Wash and trim excess fat and silver membrane from the leg of lamb. </a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_vdnULrdcekE/R4BpRBKSkhI/AAAAAAAAAE0/9sXzfYQl-_E/s1600-h/Daube6.hunk.meat.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_vdnULrdcekE/R4BpRBKSkhI/AAAAAAAAAE0/9sXzfYQl-_E/s400/Daube6.hunk.meat.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5152233714802135570" />With a long, thin, sharp knife, gouge a deep hole into the meat for each garlic clove you'll later insert. Arrange pieces of lamb in dutch oven. Shown here is a pressure cooker, but we didn't pressurize this recipe. I suspect this would be a great crock pot recipe, and will post and update after trying.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_vdnULrdcekE/R4Bp0xKSkiI/AAAAAAAAAE8/PTqZ67ALwe4/s1600-h/Daube7.add.water.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_vdnULrdcekE/R4Bp0xKSkiI/AAAAAAAAAE8/PTqZ67ALwe4/s400/Daube7.add.water.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5152234328982458914" />Fill the pot with water to within 1 1/2 inches of the top of the meat. Cover and bring to a boil. Remove pot from heat, discard water, set the lamb aside, and scrub the scum out of the pot. Mama chooses to do this, despite some people's assertions that it weakens the flavor of the lamb. I initially was on the side of NOT throwing out the first boil, but after tasting the final product, decided the flavor was plenty fantastic, and there indeed was less meat scum to deal with.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_vdnULrdcekE/R4BoxBKSkgI/AAAAAAAAAEs/Nl0_A6NKffs/s1600-h/Daube3.peel.garlic.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_vdnULrdcekE/R4BoxBKSkgI/AAAAAAAAAEs/Nl0_A6NKffs/s400/Daube3.peel.garlic.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5152233165046321666" />Meanwhile, peel 9-10 garlic cloves.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_vdnULrdcekE/R4Bq_BKSkjI/AAAAAAAAAFE/g-STmiHtco0/s1600-h/Daube8.more.holes.garlic.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_vdnULrdcekE/R4Bq_BKSkjI/AAAAAAAAAFE/g-STmiHtco0/s400/Daube8.more.holes.garlic.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5152235604587745842" />After discarding the water, return the meat to the pot and push the garlic down into the knife holes made previously. Widen the holes if necessary.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_vdnULrdcekE/R4FUNBKSknI/AAAAAAAAAFk/pEM1IoGEnoE/s1600-h/Daube12.garlic.spices.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_vdnULrdcekE/R4FUNBKSknI/AAAAAAAAAFk/pEM1IoGEnoE/s400/Daube12.garlic.spices.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5152492031315186290" />Put the spices and the rest of the garlic into the pot, cover, boil hard for about 1 hour, then add salt.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_vdnULrdcekE/R4_U2RKSkrI/AAAAAAAAAGE/XlUqHhHTlAY/s1600-h/Daube.afterthoughts.boiled.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_vdnULrdcekE/R4_U2RKSkrI/AAAAAAAAAGE/XlUqHhHTlAY/s400/Daube.afterthoughts.boiled.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5156574127147094706" />Simmer for another hour.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_vdnULrdcekE/R4_XARKSksI/AAAAAAAAAGM/hSTRDj87hTw/s1600-h/Daube.afterthoughts3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_vdnULrdcekE/R4_XARKSksI/AAAAAAAAAGM/hSTRDj87hTw/s400/Daube.afterthoughts3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5156576497969042114" /> Add tomato paste and simmer 1-2 more hours until you're ready to eat.</a><br /><br />Serve hot over basmati rice with salad. Note: when eating Iraqi daube, there's nothing wrong with partaking of the delicate juiciness of marrow and cartilage, that is, if you're lucky enough to get your hands on a piece of the bone! <br /><br />Serves 6-7.<br /><br />True confession: when it came time to eat the daube, we dove in like little piggies before taking any photos. So the photo you see at the top is from my second try.Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com7tag:blogger.com,1999:blog-7705520868247959321.post-4945842849739752972008-01-09T22:19:00.001-05:002008-01-09T22:24:29.442-05:00Daube is coming......and it's good! If you like pot roast and Middle Eastern flavors, you'll love this daube. Come again in a few days, and in the meantime, if you've any inclination, jump into the contest below. Cheers!Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com0tag:blogger.com,1999:blog-7705520868247959321.post-15583465302252054712008-01-06T11:19:00.000-05:002008-01-26T09:25:15.522-05:00CONTEST: NAME THAT BLOG!This blog needs a better name than what it currently has, don't you think? To the person who comes up with a name that captures the essence of what's going on around here, in 3 words or less, there's a prize in it for you, and you'll probably like it. It's somewhere between shoelaces and a Ferrari in value. WOO HOO! This is my first contest ever, and it's success is totally dependent upon the good graces of my friends and family, so I'm sublimely confident that the new title will be worlds better than the old one. I've been hatching the idea for this blog for a couple of years, so I'm excited to see where it will go...take me or leave me, I'll be here, doing my thing. <br /><br /><span style="font-weight:bold;">How to enter<br /></span>Comment on this post. Restrictions: 3 words or less, and family friendly. Simple, huh?<br /><br /><span style="font-weight:bold;">Deadline<br /></span>This contest will close on Sunday, January 13, 2008, at 6:00 pm eastern time, so think, and imagine, and post your entries here! And thanks in advance!<br /><br />Check back next week to see if you won (and remember, you've gotta be in it to win it) and I'll get your contact info so I can send you (yes, maybe you!) your very cool prize.Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com5tag:blogger.com,1999:blog-7705520868247959321.post-54999173076551861362008-01-04T21:55:00.000-05:002008-12-09T01:21:02.216-05:00Kubba Technique 101<a href="http://www.flickr.com/photos/bethkan/2203662147/" title="kubba final product by chicosugarbee, on Flickr"><img src="http://farm3.static.flickr.com/2185/2203662147_41d08a9dc7.jpg" width="500" height="333" alt="kubba final product" /></a><br /><br />You asked for it, and here it is, a step-by-step visual demonstration of how to get the filling into the kibbe, a question at least as haunting as how they get the white stuff into the Twinkies. The major difference is that you WANT to eat the kubba, and if you can make it, relatives will line up inside your kitchen and down the hall, your husband will either dissolve into a melty puddle of affection and tenderness, <span style="font-style:italic;">or</span> walk about 6 inches taller from sheer pride in his woman, and <span style="font-style:italic;">you</span>, habipti, can rest easy knowing you're ensuring the continuation of good culinary traditions from generation to generation. And I do believe that's worth something.<br /><br />Before beginning, credits: my sweet mother-in-law (commonly known as Mama) is the model and source of most of the factual information given here. I've also talked with and been influenced by Aunty Seta and Aunt Suad on the subject of kubba. Last Christmas (2006) I ate kibbe in at least 4 different households and formed some of my own opinions as well. That was a lot, and I mean A LOT, of fun. This is Iraqi comfort food at its best, and I love love love it.<br /><br />Shall we begin?<br /><br /><span style="font-weight:bold;">Ingredients</span><br /><span style="font-style:italic;">Outer shell<br /><ul><li><span class="Apple-style-span" style="font-style: normal; ">3 cups basmati rice (I like Royal)</span><br /></li><li><span class="Apple-style-span" style="font-style: normal; ">A scant pound 90% or leaner ground beef</span><br /></li><li><span class="Apple-style-span" style="font-style: normal; ">Salt to taste, beginning with 1/2 teaspoon per cup rice and 1 teaspoon per pound beef.</span><br /></li><li><span class="Apple-style-span" style="font-style: normal; ">Pepper to taste.</span><br /></li></ul></span><span style="font-style:italic;">Filling</span><br /><ul><li>A pound or more 80-85% lean ground beef<br /></li><li>Salt<br /></li><li>Ground black pepper<br /></li><li>Optional: diced onion, 7 spice powder <span style="font-style:italic;"><span style="font-weight:bold;">or</span></span> a combination of cumin, allspice and ground cloves. Start with 1/4 -1/2 tsp. each, then taste and adjust.<br /></li></ul><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_vdnULrdcekE/R377GBKSkGI/AAAAAAAAABc/sY_IfT9O-pY/s1600-h/Kubba1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_vdnULrdcekE/R377GBKSkGI/AAAAAAAAABc/sY_IfT9O-pY/s400/Kubba1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5151831104567808098" />Soak rice overnight to achieve the proper consistency.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_vdnULrdcekE/R38CrRKSkJI/AAAAAAAAAB0/W7_6p49xmpY/s1600-h/Kubba2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_vdnULrdcekE/R38CrRKSkJI/AAAAAAAAAB0/W7_6p49xmpY/s400/Kubba2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5151839441099329682" />Drain the rice.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_vdnULrdcekE/R38BLxKSkII/AAAAAAAAABs/6XzsQL6VRQE/s1600-h/Kubba3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_vdnULrdcekE/R38BLxKSkII/AAAAAAAAABs/6XzsQL6VRQE/s400/Kubba3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5151837800421822594" />Transfer soaked rice to a food processor. Note to Self: I want a new food processor for Christmas next year. Essence of electrical burning is not my idea of a pleasin' kitchen aroma.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_vdnULrdcekE/R38GvBKSkLI/AAAAAAAAACE/WKOohOg3NQg/s1600-h/Kubba5.addsalt%26pepper.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_vdnULrdcekE/R38GvBKSkLI/AAAAAAAAACE/WKOohOg3NQg/s400/Kubba5.addsalt%26pepper.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5151843903570350258" />Add salt and pepper. It's important to do this often as you add more ingredients, to ensure a proper balance between rice, meat, salt, and spice.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_vdnULrdcekE/R38KcRKSkMI/AAAAAAAAACM/LU9GfA3kOZw/s1600-h/Kubba6.correct.consistency.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_vdnULrdcekE/R38KcRKSkMI/AAAAAAAAACM/LU9GfA3kOZw/s400/Kubba6.correct.consistency.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5151847979494314178" />Run the food processor until the rice becomes somewhat granular.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_vdnULrdcekE/R38MFhKSkOI/AAAAAAAAACc/JnqnBc8biW4/s1600-h/Kubba8.add.beef.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_vdnULrdcekE/R38MFhKSkOI/AAAAAAAAACc/JnqnBc8biW4/s400/Kubba8.add.beef.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5151849787675545826" />While still running the food processor, start adding beef, a handful at a time. For the shell, we have used lean ground beef. Why lean? It's preferable to more fatty varieties because it helps ensure that the shell holds its shape while it's being boiled. Fat acts more as a tenderizer/lubricant than a glue here. You need a little, but too much in the outer shell raises the chances of the kibbe disintegrating while they boil. After all this work, you're going to be sad (and maybe mad) if things fall apart. Since food should make you happy, be picky about your beef. </a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_vdnULrdcekE/R38PqxKSkQI/AAAAAAAAACs/QZ-TjS9i9tE/s1600-h/Kubba10.add.more.beef.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_vdnULrdcekE/R38PqxKSkQI/AAAAAAAAACs/QZ-TjS9i9tE/s400/Kubba10.add.more.beef.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5151853726160556290" />Handful by handful, keep adding ground beef, keeping an eye on the coloring. You want a nice pink (not red) mix.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_vdnULrdcekE/R38OhxKSkPI/AAAAAAAAACk/32c5pr19gZA/s1600-h/Kubba9.add.water.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_vdnULrdcekE/R38OhxKSkPI/AAAAAAAAACk/32c5pr19gZA/s400/Kubba9.add.water.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5151852472030105842" />The goal is to have a thick, sticky but workable mixture, so add a little water if it seems like it's dry and grainy vs. sticky.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_vdnULrdcekE/R4Af-xKSkRI/AAAAAAAAAC0/yJhbEZYIR7M/s1600-h/Kubba14.good.color.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_vdnULrdcekE/R4Af-xKSkRI/AAAAAAAAAC0/yJhbEZYIR7M/s400/Kubba14.good.color.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5152153136920695058" />You're done when the color is like this. I've given quantity guidelines in the ingredients here, but next time I make kubba I'll carefully measure so I can make a more exact recommendation on the proportion of rice to meat, for those of us who like things to be precise and measured.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_vdnULrdcekE/R4AgghKSkSI/AAAAAAAAAC8/0yxACKMvIJk/s1600-h/Kubba15.filling.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_vdnULrdcekE/R4AgghKSkSI/AAAAAAAAAC8/0yxACKMvIJk/s400/Kubba15.filling.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5152153716741280034" />For the filling, use 80-85% lean beef. A fattier grade of ground beef is needed for the filling because it should have a marked contrast in color, flavor, and texture from the shell. In the words of my father-in-law, the filling should be "fluffy." In a beefy sort of way. <br /><br />When making kubba khaesi (sweet kubba), simply season with salt and pepper. If I'm making kubba yahqni (chick pea) or kubba hamuth (sour) I like to add the onion and spices, because I think it deepens the overall taste in a nice way. Some cooks like to stick with salt and pepper (and sometimes onion) and allow the sauce to season the kibbe, but I like my flavors intense, so I spice everything up. Being demonstrated here is the kubba recipe for use with kubba khaesi (sweet kubba), so it is seasoned only with salt and pepper. For the other varieties of kubba (hamuth, yachni) I typically add diced onion and either 7 spice powder or some combination of cumin, allspice, and cloves. </a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_vdnULrdcekE/R4AtUxKSkTI/AAAAAAAAADE/0CfENhQ0Fxs/s1600-h/Kubba16.contrast.shell.filling.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_vdnULrdcekE/R4AtUxKSkTI/AAAAAAAAADE/0CfENhQ0Fxs/s400/Kubba16.contrast.shell.filling.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5152167808528978226" />This shows the contrast in color between the shell and the filling. <br /><br />Before starting, line a tray with plastic wrap to receive the kubba. Arrange the tray, filling, shell, and a bowl of ice water all within arm's reach. </a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_vdnULrdcekE/R4AtuxKSkUI/AAAAAAAAADM/M8y9mQT_IFY/s1600-h/Kubba24.pinch.off.lump.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_vdnULrdcekE/R4AtuxKSkUI/AAAAAAAAADM/M8y9mQT_IFY/s400/Kubba24.pinch.off.lump.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5152168255205577026" />Have a bowl of ice water nearby to wet your hands if they get too sticky to work with, which they invariably do. <br /><br />Note on the question of size: smaller kubba is considered more refined than larger kubba. Larger kubba takes less time to make since all things being equal there are fewer to make and require less precision. Larger kubba take longer to cook than small ones, for obvious reasons. The cook gets to evaluate her or his kubba needs and proceed accordingly.<br /><br />Now let's get started! Pinch off a lump of shell mixture about the size of a walnut. Roll it into a ball. </a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_vdnULrdcekE/R4AwkhKSkVI/AAAAAAAAADU/rZ09TcGyJ-E/s1600-h/Kubba18.hollow.shell.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_vdnULrdcekE/R4AwkhKSkVI/AAAAAAAAADU/rZ09TcGyJ-E/s400/Kubba18.hollow.shell.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5152171377646801234" />With your thumb or finger, poke a hole in the ball and then pinch the sides until you've transformed your ball into a bowl (remember ceramics class?).</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_vdnULrdcekE/R4AwlBKSkWI/AAAAAAAAADc/GzbN9tzw-vY/s1600-h/Kubba19.filling.in.shell.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_vdnULrdcekE/R4AwlBKSkWI/AAAAAAAAADc/GzbN9tzw-vY/s400/Kubba19.filling.in.shell.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5152171386236735842" />Now pinch a glob of filling and deposit it into your nice little bowl. The blob of meat should be almost (but not quite) as big as the original shell glob, ensuring that there will be enough filling to flavor the kubba without making it impossible to close the shell around the filling.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_vdnULrdcekE/R4Az0RKSkXI/AAAAAAAAADk/4NRS32CDRY8/s1600-h/Kubba20.fold.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_vdnULrdcekE/R4Az0RKSkXI/AAAAAAAAADk/4NRS32CDRY8/s400/Kubba20.fold.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5152174946764624242" />Now fold the sides of the shell over to encapsulate the filling. This may take some practice, but believe me, you'll get the hang of it if you stick with it (get it? stick? 'cause it's...never mind.)</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_vdnULrdcekE/R4A0cxKSkYI/AAAAAAAAADs/unQ38y3lm3s/s1600-h/Kubba21.close.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_vdnULrdcekE/R4A0cxKSkYI/AAAAAAAAADs/unQ38y3lm3s/s400/Kubba21.close.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5152175642549326210" />Get all those edges folded over the top and smooth them down a little.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_vdnULrdcekE/R4A1jhKSkaI/AAAAAAAAAD8/1jvvBIw9_Ec/s1600-h/Kubba22.pat.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_vdnULrdcekE/R4A1jhKSkaI/AAAAAAAAAD8/1jvvBIw9_Ec/s400/Kubba22.pat.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5152176858025071010" />Next, between your hands, gently press the little ball until it's somewhat on the flat side...think flying saucer.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_vdnULrdcekE/R4A2MRKSkbI/AAAAAAAAAEE/32g7R3FjrcA/s1600-h/Kubba23.finish.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_vdnULrdcekE/R4A2MRKSkbI/AAAAAAAAAEE/32g7R3FjrcA/s400/Kubba23.finish.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5152177558104740274" />Now you're done! And isn't it cute. Now just repeat this about a hundred times. HA! No really...do it. And think of what a domestic diva you're becoming. And about how happy that man of yours is gonna be when he sinks his teeth into one of these. And about how you only have to do this a couple of times a year if you play your cards right, because these babies freeze like a charm. You don't even have to defrost them before plopping them into the sauce when cooking time rolls around.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_vdnULrdcekE/R4A39hKSkcI/AAAAAAAAAEM/57eTo-la43Q/s1600-h/Kubba25.layer.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_vdnULrdcekE/R4A39hKSkcI/AAAAAAAAAEM/57eTo-la43Q/s400/Kubba25.layer.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5152179503724925378" />Layer the kibbe on plastic wrap (I haven't tried parchment paper, but I wonder if that would work, considering these are going in the freezer?), being sure they aren't touching. Since they're kinda flat anyhow, don't worry about laying them on top of each other. No harm done if they get a little flatter.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_vdnULrdcekE/R4A3-BKSkdI/AAAAAAAAAEU/CbAqg24rOOs/s1600-h/Kubba26.done.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_vdnULrdcekE/R4A3-BKSkdI/AAAAAAAAAEU/CbAqg24rOOs/s400/Kubba26.done.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5152179512314859986" />When all the outer shell is gone, you're done! Finito! Hallas! Now if you have a sauce prepared, plop however many kubba you want into the pot and boil until they float to the top. Cooking time varies depending on the size of your kubba, but when they rise to the top, try one...it's probably done. Meanwhile, put the rest into the freezer. Once they've hardened, transfer them into a dated ziplock bag and pull them out as needed.</a><br /><br />CONGRATULATIONS! You've accomplished something good today. The subject of sauces I'll save for another post, but these little gems are the foundation for a variety of beloved traditional Iraqi meals.Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com4tag:blogger.com,1999:blog-7705520868247959321.post-55575912370669713002007-12-29T12:13:00.000-05:002008-01-24T22:02:37.741-05:00Kubba NotesThis is the beginnings of a series of kubba posts. My goal is to include detailed recipes, illustrated instructions, and possibly even video demos to make the whole process more transparent. I'll add info here, then post the recipes one by one as they're ready for human consumption.<br /><br /><span style="font-weight:bold;">History of Kubba (interview with my father-in-law, December 2007).<br /></span>Kubba came to Iraq during the Assyrian dynasty. An Assyrian empirical palace library was discovered dating back to about 2500 years ago, in which were found books referencing the king's palace and a big banquet that was held at which kubba was served. All the most wealthy and powerful individuals in the empire were invited to be the king's guests, and the price of admission was steep (yes, they paid to attend). The purpose of the banquet was to identify the high rollers who needed to pay more taxes, but the invitees didn't know that until they arrived with their admission fees and thus proof of their affluence. Gulp! Kubba kbebo was the variety of kubba served and a recipe was included. It contained wheat, boiled, crushed and mixed with meat. <br /><br />When tomato came from the New World, it was added to sauces made for kubba. The invading Mongols brought sweet and sour things from China. My father-in-law thinks (but acknowledges that it's pure speculation) that perhaps this is when sweet kubba originated.<br /><br />Additional notes: Basterma is undoubtedly from the Mongols, particularly the variety with spices on top. Dolma is Armenian, not Turkish, but the Turks adopted it.<br /><br /><span style="font-weight:bold;">Kubba Tradition (interview with my mother-in-law, December 2007)<br /></span>Kubba Khaesi (Kubba in sweet apricot sauce) is a special and complicated dish eaten on happy occasions like New Year's Day and when newlyweds return from their honeymoon. Since the setting where it is eaten is so specific, it's usually only prepared a couple of times a year. This sweet variation of the adored kubba dish is well-loved by Maslawis (the locals of Musul, in northern Iraq). Can be eaten as a meal on its own (for instance if a couple is celebrating New Years by themselves), but is usually served as part of a celebratory meal with friends and family.<br /><br /><br /><span style="font-style:italic;">Accompaniments for sweet kubba<br /></span>Chicken and turkey, both stuffed with rice, meat, and nuts such as chestnuts, pine nuts or almonds; white basmati rice, hummus, salad, eggplant, fasoulyah beytha or potato curry, or a vegetarian curry<br /><br /><span style="font-style:italic;">Sweet Kubba Sauce<br /></span>Boil the lamb bone. When it is cooked, add the rest of the ingredients. Lemon juice goes in at the end.<br /><br /><span style="font-weight:bold;">Ingredients</span><br />lamb bone<br />date syrup<br />figs<br />dry apricot<br />raisin<br />juice of half a lemon<br />almonds<br />salt and pepper<br /><br /><span style="font-style:italic;">Directions</span><br />Make a rich, syrupy sauce (but not a thick one). When the flavor is right, drop the kubba in and boil until they rise to the top. Reduce heat to low and simmer for 20-30 minutes.<br /><br /><span style="font-style:italic;">Other Kubbas<br /></span>Kubba Hamuth (sour Kubba) is eaten whenever the urge strikes; no special occasion required. Same with kubba yachni (also called kubba hummus), made with chick peas.Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com2tag:blogger.com,1999:blog-7705520868247959321.post-42245317077655171942007-05-11T00:03:00.001-04:002010-04-27T19:19:19.477-04:00Tabbouli Tonight<a href="http://www.flickr.com/photos/bethkan/2360156786/" title="Tabbouli16 by chicosugarbee, on Flickr"><img src="http://farm3.static.flickr.com/2409/2360156786_592c453058.jpg" width="500" height="375" alt="Tabbouli16" /></a><br /><br /><span>2-3 bunches fresh parsley<br />1 bunch fresh mint<br />Juice of 2-3 fresh lemons<br />2-3 big tablespoons #2 bulgur<br />1/8 tsp red pepper<br />¼ tsp black pepper<br />Salt to taste<br />½ cup extra virgin olive oil<br />½ medium onion<br />1-2 tomatoes<br /><br />Step 1<br />Up to 2 days before serving, triple wash, air dry, and trim the stems off of the parsley and mint. You can air dry the parsley uncovered in the fridge for an hour or two; just don’t forget about it because it will dry out in there (who knew?). Once it’s dry, if you’re not going to serve it today, place the herbs into a big Ziplock to maintain freshness until you’re ready to finish the tabbouleh.<br /><br />Step 2<br />Between 1-6 hours before serving, in a small container, combine lemon juice with bulgur, red & black pepper, and salt. Cover and store in the fridge until just before serving.<br /><br />Step 3<br />After step 2 and before things get too crazy in the kitchen, mince the onions, mint & parsley. Now, the best wives will shun the food processor in this step, but I won’t tell if you won’t. I’ve even used scissors to speed this step up. If you use the food processor, start with the onions, then add the mint and parsley. Warning: the food processor will increase the sogginess and decrease the texture of the tabbouleh, so be advised if you choose this route. Or you could do it the old-fashioned way and chop chop chop to your hearts' content.<br /><br />Step 4<br />Right before serving, generously douse the parsley with olive oil. Chop and add the tomatoes. Pour (or dump) the bulgur dressing over all and combine.Garnish with hearts of Romaine lettuce and serve right away.<br /><br />Kitchen Kibitzing: Back in Burbank, CA, we lived about 30 yards away from a fantastic little Middle Eastern/Armenian produce co-op where we got 6 bunches of parsley or two bunches of mint for one measly dollar. Imagine! I loved that such cheap and fresh ingredients were so readily available while I was in the learning stages of the terrific new recipes that make my husband feel at home and adored. His face lights up like Dodger Stadium when he finds this on the table. I love that I can put a smile on his face and inspire him to brag on me so easily, too. Tabbouleh has a reputation for being labor-intensive, but I’ve included some planning steps that should break it down into manageable chunks. As always, modify everything to your family’s tastes & schedules. Just remember, one never knows where an evening that begins with tabbouleh will end up!</span>Bethanyhttp://www.blogger.com/profile/03213223604565249240noreply@blogger.com0