Free ebooks Library zlibrary project

28
Jul

Just finished my last class of the season, on mezze, and even though Morocco doesn’t have a tradition of mezze as such, there is a whole range of Moroccan salads (salades variées) that fit perfectly into a mezze spread. Here is one of them, made by mixing grilled peppers, preserved lemons and a little parsley with a chunky tomato sauce. A perfect snack or mezze dish for a warm summer day. That is, if we get warm summer days. Am still waiting and it’s nearly August,

Start by making the tomato sauce: drain two cans of cherry tomatoes and put in a wide sauté pan. Add 3 tbsps extra virgin olive oil and 1/2 tsp red chili flakes and place over medium high heat. Let bubble until most of the excess liquid has evaporated.

tomato-sauce-copy.jpg

While the sauce is cooking, grill the peppers. This should take more or less the same time if you place them very close to the heat making sure you don’t burn them beyond the skin. Once done, peel the peppers. Then take out the seeds and cut into long strips.

grilled-peppers-copy.jpg

Add the peppers to the sauce. Chop a few sprigs of flat-leaf parsley and add to the sauce. Then take 4 tiny preserved lemons (known as doqq lemons), remove the pith and cut the peel into strips. Add to the sauce.

peppers-preserved-lemons-parsley-copy.jpg

Mix well, and let bubble for a few minutes to get rid of any excess liquid. Season with salt to taste.

grilled-pepper-salad-copy.jpg

Take off the heat. Cover with a clean kitchen cloth and let cool. Then transfer to a serving dish and serve. You can, if you want, sprinkle a little chopped parsley all over to lift the salad.

Here is the full recipe:

Moroccan Grilled Pepper Salad
Serves 4-6
4 yellow bell peppers
3 x 400 g cans cherry tomatoes, drained
3 tablespoons extra virgin olive oil
2 cloves garlic crushed
scant 1/2 teaspoon dried chilli flakes
1 teaspoon paprika
sea salt
1 preserved lemon, peel only, cut into strips
50 g flat-leaf parsley most of the bottom stalks discarded, finely chopped

1. Grill the peppers for 25-30 minutes, turning them over to expose all sides, until the skin is charred and blistered and the flesh soft. Let cool a little, then peel the peppers and discard the seeds and core. Cut into medium thin strips.

2. Combine the olive oil, tomatoes, garlic, chillies and paprika in a large frying pan. Add salt to taste and cook over a medium-high heat for 15-20 minute, stirring occasionally, until all excess liquid has evaporated and the sauce is thick, fresh and chunky.

3. Add the peppers, preserved lemon and parsley to the tomato sauce. Cook, stirring occasionally, for a further 5-10 minutes, until the sauce is very concentrated. Serve at room temperature.
©anissa helou


29
May

No Facebook, and no You Tube. For two weeks! Not that I am addicted to either but it came as a real surprise. I thought Syria was opening up. Lucky I didn’t have much time for either. I had two groups, one after the other, the first with several food writers, all listed now in the Baghdad Cafés guest book — the café is a delightful stop on the way to Palmyra where you can listen to the owner play wonderful music on a funny tin string instrument.

baghdad-cafe-blog.jpg

I won’t describe all that we did during these two weeks but I thought I’d tell you about some of the highlights. The most exciting, at least for me, was our second dinner at the Club d’Alep where we watched three whirling dervishes dance.

whirling-dervishes-blog.jpg

whirling-dervishes-2-blog.jpg

[vimeo]http://www.vimeo.com/clip:4904129[/vimeo]

We were lucky. We happened to be there at the same time as  members of the Académie de la Gastronomie Libanaise and my friends at the Académie Syrienne de la Gastronomie had laid on the show for them. They had also ordered, as a main course, the pièce de resistance of the club: a selection of shish kebabs, served spiked into a glittering serving platter in the middle of which is a real fire. Quite spectacular.

shish-kebabs-blog.jpg

Sadly, we missed the breakfast at Maison Poche, a fabulous European flat in a caravanserai in the heart of the old souk of Aleppo — we had to leave early for Apamée and Krak des Chevaliers and we couldn’t fit it in. But before that, we had a great day at Maria’s, a rare Syrian woman chef, who does cookery demonstrations for my groups in her house, showing how to prepare various Aleppine specialities, including cherry kababs (see recipe below), one of the city’s signature dishes.

cherry-kabab-blog.jpg

The cherry kababs were delicious, but even more delicious was the young beauty I found in Serjilla, a fabulous dead Byzantine city south of Aleppo. We went there after Qal’at Sem’an (St Simeon) with possibly the most irritating guide ever who kept complimenting me on my newly acquired amber & gold worry beads hoping that, in good Arab fashion, I would give them to him. No such luck. In any case, as we walked around the wonderful ruins, I came across the most beautiful child I have ever seen during my travels in Syria: blond, green-eyed and just like the models you see in magazines. Totally gorgeous, and what’s more, perfectly aware of her beauty as you can see from the way she posed for the photographs.

budding-beauty-blog-2.jpg

budding-beauty-blog-3.jpg

budding-beauty-blog.jpg

I wanted to do a Madonna and adopt her on the spot but she said she was happy with her family. So, I gave her and her brothers money. The elder brother immediately swiped her share. I tried to return it to her but she wasn’t too worried. She assured me he would save it for her. Not so sure. I will find out when I am back there in the autumn, and perhaps I will ask her again if she wants to move to London. I am not entirely serious! Cherry Kababs Kabab bil-Karaz If there is a dish that symbolises the cooking of Aleppo, this has to be it. There are several versions. Maria grinds the cherries before cooking them while my friends Lena Toutounji, who has one of the best tables in Aleppo, and May Mamarbachi, the creator of the first boutique hotel in Damascus, the wonderful Beit Mamlouka, both leave the cherries whole. Maya very kindly gave me cherries from her frozen stock so that I could test the recipe. I am not sure if fresh sour cherries are available in the US but Jeffrey Steingarten, who was  with me on a previous trip to Syria when Maria demonstrated the dish, declared that the Syrian sour cherries were the same as those you buy dried in the states. If you can’t get them fresh, simply soak dried ones as indicated below and use as with fresh ones. Serves 4 For the meatballs (kabab) 1 lb minced lamb ½ tbsp sea salt ½ teaspoon 7-spice mixture (or allspice) 1 tbsp unsalted butter For the cherry sauce 2 lb fresh sour cherries, pitted (or 1 lb dried sour cherries soaked overnight in 2 cups water) 1 tbsp sugar 1 tbsp pomegranate syrup To finish 2 tbsp unsalted butter, 2 to 3 pita breads, opened at the seams and cut into medium sized triangles ground allspice 3 tbsp finely chopped parsley 4 tbsp pine nuts 1.  Mix the meat with the salt and spice mixture (or allspice) and shape into small balls, the size of large marbles. Melt the butter in a large frying pan over medium heat and sauté the meatballs until lightly browned. 2.  Put the cherries, sugar and pomegranate syrup in a saucepan large enough to eventually take the meatballs and place over medium heat. Bring to the boil, then reduce the heat to medium low and simmer for 15 minutes. Add the meatballs and simmer for another 15 minutes. 3.  Melt half the butter in a small frying pan over medium heat. Add the pine nuts and sauté, stirring constantly, until lightly golden. Be sure not to burn them. 4.  To assemble the dish: spread the pita bread all over the serving platter, coarse side up and making sure the pointed ends are nicely arranged on the outside. Melt the remaining butter and drizzle all over the bread. Sprinkle with a little allspice. Spoon the meat and sauce all over the bread. Sprinkle the chopped parsley all over, then the sautéed pine nuts. Serve immediately.

©Anissa Helou


5
May

It was a pretty gruesome, although irresistible shop sign: a camel’s head, dripping blood and hanging from a hook right on the street outside a butcher shop. And I almost knocked into it — I did stroke another less bloody head later. I had never seen anything like it before. I went in to ask why the head was hanging outside, and the butcher explained it was to show that he specialised in camel meat. I had never tasted camel meat before and here was my chance. Most popular Syrian butchers — I was in Midan, a popular food shopping area in Damascus — have a charcoal grill inside their stall/shop with a counter or a couple of  tables to serve grilled meat to passing diners.

camels-head.jpg

I was with my mother and if you knew her, you would understand why it was difficult for me to convince her to sit at the butcher’s table while he cooked my camel kebabs. Here is a picture of her at the end of a wonderful meal in B’charreh, Lebanon where we feasted on goat’s kibbeh nayeh (raw kibbeh). It should explain why street food is not quite her thing.

mme-helou-blog.jpg

In any case, I insisted and being the good mother she is, she relented and followed me into the shop. I ordered my kebabs (also some for my mother despite her protestations) thinking he was going to cut the meat in pieces and thread them onto skewers; but when I saw the butcher starting to mince the meat, I asked him why. His answer was that this was what I had ordered –  kebab or kabab in Syria means minced meat, either en brochettes, or shaped into balls and stewed in different sauces with either fruit or vegetables. He added that camel meat was too tough to grill in pieces. So, I let him mince the meat, shape it around the skewers and grill it for us. By then, my mother had relaxed and was happy to share my kebabs. And I must say, the meat was not that much different from lamb, a little drier perhaps and gamier.

Much later I learned from Ahmed, my wonderful driver in Aleppo, that all good Muslims must eat camel meat at least once a year. Why? Because camels, unlike most animals, are faithful. They don’t allow their camel wives to be seduced by other camels! Didn’t double check on that but I am prepared to believe him. Here are a few more pics, the one below and the last taken by Ben who was with me in Damascus on another trip and whose pictures are featured in the Food & Wine article.

camel-me.jpgPhoto © Ben Stechschulte.

The following photographs are mine, taken in the souks of Aleppo, very near Bab Antaki. The guy talking to the butcher is discussing which cut to buy and the guy in the background is manning the charcoal grill; and the photographs on the board behind him are all of camels when they were alive.

camel-butcher-1.jpg camel-butcher-2.jpg

Here is a recipe for the kebabs, that is if you can get camel meat. If not, you can always use minced lamb but be sure to choose the cut and then ask your butcher to mince it for you. Ready mince tends to be too fatty. The Syrian butcher’s seasoning consisted simply of salt and pepper but my recipe below is a little fancier. In fact, it is for Lebanese kefta — we call it kefta, they call it kebabs. Serves 4

camel-kebabs1.jpg
Photo © Ben Stechschulte.

2 medium onions, peeled and quartered
1/2 cup flat-leaf parsley leaves
1 1/4 pound ground lamb, from the shoulder
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice (or 7-spice mixture)
salt
freshly ground black pepper
4 medium pita breads

1 – Put the onion and parsley in a blender and process until finely chopped. Transfer to a mixing bowl, add the ground meat and seasonings and mix with you hands until well blended. Pinch a little off and sear in a hot pan to taste. Adjust the seasoning if necessary then divide the meat into 12 equal portions.

2 – Pre-heat the broiler to high or start a charcoal fire.

3 – Roll each portion of meat into a ball. Put one in the palm of your hand, take a long skewer, preferably a flat one as the meat will hold better onto it, and start wrapping the meat around the skewer, squeezing it upwards, then downwards to bind it around the skewer in the shape of a long sausage. Taper the ends and place on a rack ready to grill or broil. Do the rest of the meat in the same way.

4 – Cook the meat for 2-3 minutes on each side or until the meat is done to your liking. Serve hot with pita bread.

@ Anissa Helou, from Mediterranean Street Food Read more >


30
Apr

For years I made m’hanncha with the same dough as that for cornes de gazelle and with the same filling, just shaping it differently. Until I met Bushra, a wonderful Moroccan cook who helped me in my classes in Marrakesh. One day I was teaching how to make cornes de gazelle and said to the students that they could make m’hanncha with the same dough and filling. Bushra corrected me and explained that m’hanncha was indeed made with the same filling but that the pastry used was warqa and not the dough for the cornes. Much easier I thought except that I couldn’t find the same super-thin, super-pliable warqa in London. I started bringing back a stock of warqa with me whenever I went to Morocco and kept it in my freezer. Unfortunately,  I had to throw away my last batch. A friend left my freezer door open one evening, ruining a whole stock of mango ice cream (my own), a beautiful foie de canard, which I had brought back from Paris and a sizeable stock of warqa, which I had bought from the best woman warqa maker in Marrakesh. Too sad. So, I had to make do with filo recently when I taught a Moroccan class in which I showed everyone how to make m’hanncha. It worked well as you can see from the pic below, although the snapshot is not my best effort. At least it gives you an idea.

mhanncha-final.JPG

Here is the recipe, and before it a few photos I took in the kitchens of my favourite restaurant in Marrakesh, Stylia, showing how warqa is made. The dough is very, very wet and the woman bounces it very quickly like a yo-yo, all around a hot tobsil (the metal plate on which warqa is cooked). Each time she releases the dough, it hits the hot tobsil (metal plate on which warqa is cooked), leaving a thin disk of pastry. She makes sure each disk slightly overlaps the other, until she has an outside ring. She then starts the same process again, inside the first ring, slightly overlapping the outer ring, and carries on until she covers the tobsil. She then peels off the thin warqa (meaning leaf in Arabic, although in Tunisia warqa is known as malsuqa meaning stuck) and stacks it over the previous ones. The sheets are slightly oiled. Totally different from anything you buy outside, either in France, England, the US or wherever, and much easier to work with than either commercial warqa or filo.

warqa-1.jpg

warqa-2.jpg

warqa-3.jpg

Almond Spirals
M’hannshah

You can make these much thinner and have 40 instead, which is probably better but l was rushing. Makes 20

For the filling
500 g blanched almonds, soaked in boiling water for 1 hour
150 g icing sugar
4 tablespoons orange blossom water
30 g unsalted butter, softened
½ teaspoon ground mastic
to make the m’hanncha
1 x 400 g packet filo pastry

1.  Drain the almonds well and put together with the icing sugar in a food processor. Process until pretty fine, then add the butter, mastic and orange blossom water. Transfer to a mixing bowl and roll into a ball. Divide into 20 equal pieces and roll each into a ball, before rolling into a long, thin sausage. Cover with cling film.

2. Preheat the oven to 200º C.

3. Lay one sheet of  filo on your work surface and brush with butter. Lay one almond sausage, about 1 cm away from the edge nearest to you, leaving about 2 cm on either end. Flap the filo over the almond sausage and roll, keeping the filo very close to the almond throughout. Brush with butter all over and with the seam side down, fold the empty end over the almond roll and roll into a coil, sliding the other empty end under the coil. Transfer to a non-stick pan and press lightly on the coil to make sure it doesn’t unroll during baking. Make the remaining spirals the same way. When you have finished them, spike them here and there with a toothpick to stop the pastry from puffing.

4. Bake in the preheated oven for 25 minutes or until golden brown. Let cool on a wire rack. Serve at room temperature or store in a hermetically sealed container where they will keep for a few days.