Pearl Couscous

This is a form of round pasta that is called Israeli couscous too. It is a very popular pilaf that is enjoyed in many Middle Eastern countries. I did not grow up with it in Iraq, but attempted to cook it and very much enjoy it cold or at room temperature as a meal by itself or a side dish.

 

2 cups dry pearl couscous

4 cups water

1 teaspoon salt

3 tablespoons olive oil

½ cup onion, chopped

¼ cup slivered almonds

¼ cup pine nuts

¼ cup dried sour cherries or dried cranberries

¼ cup golden raisins

½ teaspoon ground cinnamon

In a big pot, bring water to a boil and add salt. Put the couscous in and stir. Cook for 10 minutes. Remove from heat and pour in a colander to drain.

Heat oil in a sauté pan and sauté the onions for 1 minute. Add the nuts and sauté for another minute until lightly toasted. Add raisins and dry cherries and stir for 30 seconds. Remove from heat and add the couscous and stir.

Sprinkle the cinnamon and stir. Serve immediately or at room temperature.

Yogurt Dill Sauce

You can serve this sauce as a dip with pita bread or with a rice dish.
2 cups whole milk plain yougurt
1 cup chopped dill, or 2 tablespoons dry dill
2 cloves of garlic,crushed
1 teaspoon salt
Juice of 1 lemon
Combine all the above ingredients in a bowl. Check if it need more salt. Spoon the mixture in a serving dish and drizzle olive oil on top. Cover with a plastic wrap and refrigerate until ready to use.
Will keep in the fridge for three days.

 

Enjoy!
 

Cardamom Cookies- Shakar Lama شكر لما

These are very delicious cookies similar to sugar cookies.

1 cup sugar
1 cup butter, room temperature
 2 ½ cups all purpose flour
 ½ teaspoon salt
 1 teaspoon ground cardamom
 ½ teaspoon baking powder
Blanched almonds for decoration
Preheat oven to 350 degress F.
In a bowl, whip the butter and sugar and set aside.
 In another bowl combine all the dry ingredients.
 Add the flour mixture to the butter and sugar. Mix well using your hand or a wooden spoon.
Take a walnut size of the dough. Roll it in your hand, and press it flat.
Put a slivered almond on each cookie.
Arrange these cookies in a pan lined with parchment paper.  Bake for 15 to 20 minutes.
Makes 24 cookies.
When cool, store in a plastic container.

White Beans Soup فاصوليا بيضة

This is a vegetarian soup that is filling and very delicious.  I usually purchase dry beans and soak them in water overnight. The next day, I strain them and follow the recipe. Make sure to add salt when beans are cooked, otherwise they will take a long time to cook.

2 tablespoons vegetable oil

1 medium onion, chopped

1 pound white beans soaked in water

6 cups boiling water

1 (8-ounce can) tomato sauce

2 tablespoons tomato paste

1 tablespoon salt

1 teaspoon black pepper

¼ cup apple cider vinegar

Heat oils in a deep pot and sauté the onions for 2 minutes. Add boiling water and beans.  Cover the pot and bring to a boil. Reduce heat to medium and cook for 30 minutes. Check the beans if they are soft and cooked. Add tomato paste, tomato sauce, salt and pepper and stir. Cook for 20 more minutes and add more water if needed. Add vinegar and check the salt and seasoning. Serve in a bowl as a soup or with white rice. Bean soup thickens when it cools. You can add more water when reheating it.

Sesame Bread-Qosa, Gursa. كرصة الموصل بالسمسم

This is typical bread baked in the northern part of Iraq. My aunt who lived in Mosul used to bake it in a tannour oven, but I successfully bake it in a conventional oven.

1 tablespoon dry yeast

1 cup warm water

1 teaspoon sugar

3 ½ cup all purpose flour

½  cup vegetable oil

1 teaspoons salt

1 teaspoon nigella seeds

1 teaspoon ground fennel

1 egg, beaten

1/2  cup sesame seeds

Dissolve yeast in ½ cup of warm water, and add sugar and stir. Cover and set aside to activate the yeast, and should starts bubbling within 5 minutes.

Measure the flour in a bowl and add the salt and nigella seeds, fennel and stir. Pour the oil in the flour and rub it in your hands a little. Pour the yeast mixture and the rest of the warm water, and stir.

Knead the dough using your hand or a food processor.  Put the dough in an oiled bowl, cover with a kitchen towel, and leave it to rise in a warm place for one hour.

Remove the dough and put it on a floured board. Cut it in 4 portions. Form the dough in nice smooth balls and cover with a towel to rise for 30 minutes.

Take the ball of dough and flatten it using your hands. Slash the top with a knife. Bush with egg wash and sprinkle one tablespoon of sesame seeds on top. Arrange the dough on oiled pan. Cover with a towel and leave it to rise for 45 minutes.

Bake in a preheated oven at 375 degrees F. for 35-45 minutes depending on your oven.

When cool, keep this bread in the fridge or put them in the freezer bag and freeze, until ready to use.
This is very delicious bread to serve with feta cheese with tea or with dinner. Enjoy!

Makes  4

Lamb Shanks with Potatoes

2 pounds lamb shanks

3 cups boiling water

1 cup tomato sauce

1 medium onion, chopped

5 cloves of garlic, chopped

1 teaspoon salt

1 teaspoon Arabian Spice(combination of cinnamon,allspice,cardamom,black pepper)

3 potatoes, peeled and sliced in ½ inch slices

Place lamb shanks in a deep pot. Sauté for 5 minutes and turn on both sides. Add onions, garlic, salt and spices and stir. Add tomato sauce and bring to a boil. Add water and stir. Cover pot and simmer on medium low heat for 90 minutes. When shanks are tender, add the potatoes and adjust the salt and spices. Simmer for 30 more minutes until potatoes are tender.

Serve with saffron rice, and salad.

Wheat Berry Salad

This salad is very filling and you can enjoy it as a vegetarian dish or as side dish with grilled meat.

You can purchase this wheat from Middle Eastern grocery stores or Health Food stores. We usually cook this wheat as a pilaf with meat stock and serve it warm with lamb shanks or chicken. I wanted to make a salad to serve with crab cakes and decided to boil the berries and mix with veggies.

Wheat berries take at least one hour to cook. I try to soak them in water overnight or for a few hours before I boil them. They will cook faster within 20 minutes.

2 cups wheat berries, soaked in water for 6 hours

4 cups water

1 tablespoon salt

1 Persian cucumber chopped

5 radishes, chopped

½ cup parsley, chopped

1 sprig of scallions, chopped

½ cup black olives

Juice of 1 lemon

¼ cup wine vinegar

1 teaspoon salt

Dash of black pepper

¼ cup olive oil

In a deep pot, bring water to a boil. Strain the wheat berries and put them in boiling water. Cover the pot halfway and leave it to cook for 30 minutes. When the berries are soft, put the wheat berries in a strainer and rinse with cold water. Transfer the berries to a salad bowl and drizzle the vinegar and olive oil, and lemon juice over the berries. Season with salt and pepper and stir. Add olives, cucumbers, scallions, parsley and radishes, and stir. Cover and refrigerate for an hour for the flavors to blend.

You can add chopped tomatoes and celery if you wish.

Serve it with grilled chicken, or fish.