Spice&Dice Chelsea DeSanto
Spice & Dice
Table of Contents
1
Introduction
1
Breakfast
4
Lunch
9
Snack
16
Dinner
21
Dessert
28
Drinks
33
Extras
38
How To
41
Acknowledgments
45
Introduction Spice & Dice is a vegetarian cookbook dedicated to nothing but traditional Syrian cuisine. Traditional Syrain cooking is among some of the oldest in the world. With much variation in the food, there is something for everyone to enjoy. Some common foods used in Syrian cooking includes: onion & garlic, eggplant, pomegranate, figs, dates, olives, chickpeas, grapes, wheat and barley. A couple things that you can be sure you will find at any meal is numerous types of pita bread, hummus and rice. To be a true Syrian chef, fresah vegetables must be used. Don’t worry, with syrian food, you will have no problem eating your vegetables now. If there is one thing the people of syria love more than fresh produce is their spices. Syrians love all different kinds of spices and herbs including tumric, cumim, and may other exotic spices. And similar to the country itself, they’re food spares no expence on heat. So, without any further delay, lets dive into the vibrant culture and cuisine that makes up Syria.
13
2
3
Breakfast
4
Atayef
Stuffed Syrian Pancake
Atayef is not your ordinary Sunday morning pancake. Filled with ricotta cheese, deep-fried, dipped in chopped pistachio nuts, and topped with shira, it is more like a five-star dessert.
Ingredients: 2
cups all-purpose flour
1
teaspoon baking soda
1
tablespoon sugar
Directions: 1 2
½ teaspoon baking powder ½ teaspoon salt 1
large egg, lightly beaten
1
cup ricotta cheese
1
cup vegetarian oil
1
cup shira see extras
1
cup pistachios shelled, blanched, peeled and finely chopped
3
4
5
Preheat a griddle pan over medium heat. wipe the pan with a paper towel dipped in vegetable oil. Combine the flower, baking soda, sugar, baking powder, and salt in a large mixing bowl. Add the eggs and 2½ cups water to the mixture. stir until smooth consistancy. Pour water, 1 tablespoon at a time, onto the griddle. Shape the batter into 3-inch-wide pancake, much like a thin crepe. Cook on one side only. Remove the pancake, when bubbles appear on its surface. Keep the cooked pancakes by covering them with a clean towel. Place 1-teaspoon ricotta cheese in the uncooked center of each pancake. Fold the pancake in half and pinch the sides firmly closed. Fill the pancakes as quickly as possible so they do not dry out. Heat the vegetable oil over meadium heat. Deep-fry the filled pancakes in the shira. Dip the point of each pancake in pistachio nuts. To ensure a crispy texture, place the pancakes on a tray in a single layer; do not stack or cover them.
6
7
Cauliflower Hash
A few samples of some Syrian flavors that make a wonderful combination that is both comforting and nutritious. Add a pouched or fried egg to the top of it to get the most out of your meal.
Ingredients:
Directions:
2
1
tablespoons olive oil
¾ lbs cauliflower, chopped 1
medium onion, diced
2
¼ teaspoon paprika ¼ teaspoon salt ⅛ teaspoon black pepper 3
tablespoons water
1
large clove of garlic, minced
2
teaspoons lemon juice
2
teaspoons minced fresh parsley (garnish)
1
fried/pouched egg (optional) See extras for additional instructions on egg
3
4
Heat oil in a large skillet over medium-high heat. Add cauliflower and onion in an even layer and let it cook without stirring, about 2 to 3 minutes. Stir, then add the smoked paprika, salt, black pepper, and water. Cover the skillet and cook until the cauliflower is fork-tender but not mushy, and has taken on a golden color, about 3 to 5 minutes. Turn the heat down to low, add the garlic, and cook 2 minutes, stirring constantly. Stir in the lemon juice and cook until evaporated, about 30 seconds. Serve with the parsley sprinkled on top, and add a fried egg if you like.
Lunch
9
10
11
Shurbat A ddes
Red Lentil Soup
This vegan dish is easy to make and a perfect mid-day pick-me-up. All you need to know to make this delicious treat is boil, puree, season. Remember, it is imperative that the lentils used are red, do not substitute.
Ingredients:
Directions:
2
cups red lentils
6
cloves garlic
1 2
1
teaspoon coriander seed
1½ teaspoons Kosher salt 2
3
tablespoons olive oil
Garnish: fresh cilantro ground cumin aleppo pepper see extras dukkah see extras chili flakes lemon wedge
4
5 6
Rinse the lentils, and bring them to a boil. Lower to a simmer. Stir occasionally to make sure they aren’t sticking in a large lump on the bottom. Simmer for 40 minutes, or until they have dissolved into a puree. Grind the garlic, coriander seed and salt in a small food processor into a coarse paste. Fry this paste in the olive oil for about 1 minute, being careful not to burn the garlic. Add to the soup and let simmer a bit longer. Taste and adjust first for texture first (by adding water). Add salt as needed. Garnished with a sprig of cilantro and a pinch of the cumin and pepper, and a lemon wedge on the side.
Zaatar
Thyme Swirls
These thyme swirls are an easy fix for anytime of day. Do not be put off by the name, these rolls are flavorful and filling. They also go great with tabouli salad.
Ingredients:
Directions:
1 Ready-made pizza crust
1
½ cup zaatar (sumac for taste) see extras ¼ cup olive oil
2
¼ cup this crushed tomato (or one medium-sized crushed tomato)
3 4
5
Preheat oven to 400°F, grease baking sheet and set aside for later. For the filling, combine tomato, zaatar, and olive oil and mix well. Set aside 3 minutes to thicken. With a rolling pin, spread the dough out on a lightly floured surface to make a rectange 18 ”x11”. Spread filling over the entire rectangle. Roll dough to make one long cylander, cut ½” slices to form rolls. Place slices cut side down on baking sheet. Bake for 8 minutes or until golden brown. Remove rolls from baking sheet and place on cooling rack for 10 minutes.
14
15
Snacks
16
Kicked Up Hummus
A Syrian staple, this spicy twist to a classic recipe is always a crowd pleaser. Easy to make and great to serve, this dish goes great with a number of sides incluing pita bread, tortilla chips or syrian flatbread.
Ingredients:
Directions:
5 Unpeeled garlic cloves
1 2
2 tablespoons olive oil 1 can garbanzo beans, drained (15 oz.) ½ cup tahini see extras ⅓ cup lemon juice 1 teaspoon ground cumin 1 teaspoon salt
3
4 5
Preheat oven to 450°F (230°C). Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels. Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until creamy.
18
19
Mfarakit Kusa
Zucchini Dip
A mix of zucchini, onion, and spices, blended into a delightful dip. This dish goes great with any form of pita bread, or tortilla chips. This can also be used as a garnish or sauce with various entreĂŠs.
Ingredients:
Directions:
1 Zucchini squash
1
2 cloves garlic 1 small onion, chopped ½ cup lemon juice 3 tablespoons olive oil 1 tablespoon dried mint salt and pepper to taste
2 3 4 5 6
Wash, peel, and cut zucchini, sprinkle with some salt and set aside half an hour to welt. Squeeze within a towel to drain excess water, it should be moist but not dripping. Cook finely chopped onion in 3 tablespoons olive oil. Add garlic and cook for one minute. Add zucchini and other ingredients, stir for 5-10 minutes. Mash the zucchini with a hand masher for smoother consistancy, leave for chuckier dip. Turn heat off with desired consistancy, serve with olive oil.
Dinner
21
22
23
Tabouli Salad
A staple at any Syrian restaurant, this salad is a blend of the freshest ingredients bringing spring season to any occation. Reserve your best olive oil for this dish to showcase its best flavors.
Ingredients:
Directions:
1½ cups finely chopped, fresh parsely
1
1
cup finely chopped tomato
1
cup finely chopped cucumber (optional)
¼ cup fine burgal (bulgar) see extras ½ cup chopped, fresh mint
2 3 4
or 2 teaspoons dried mint leaves
3
scallions, finely chopped
¼ cup fresh lemon juice ⅓ cup olive oil ½ teaspoon salt & black pepper Lettuce leaves for serving
In a bowl, soak burgal in room tempurature water, cover and leave for 20 minutes. Drain while pressing burgal to remove all excess water. Combine all ingredients in mixing bowl, besides salt and pepper. add burgal, mix well. Preserve in refrigerator. Add salt and pepper right before serving (Adding salt earlier will cause fresh veggies to welt)
5
Serve in lettuce leaf cups.
Syrian Potato Salad
A Syrian twist on an American classic. This version is a bit healthier for you, replacing ingredients like mayonnaise with fresh lemon juice, without compromising taste.
Ingredients:
Directions:
1 quart yukon, or red, potatoes (about 12)
1
1 bunch of scallions ⅓ cup fresh parsley, minced ⅓ cup fresh mint, minced 4 tablespoons olive oil ½ cup lemon juice salt & pepper to taste
2 3 4 5
Bring potatoes to a boil in cold water, cook until fork tender. (always fork never knife) Drain potatoes, cool slightly and quarter Combine potatoes, scallions, parsley, and mint in a large bowl. Dress with lemon juice, olive oil, salt, and pepper to taste. Stir and check for seasoning, adjust according to preference, serve.
26
27
Dessert
28
Cinnamon Nut Pastry
A buttery, flaky pastry with layers of sweet, cinnamon-dusted walnuts and pecans, what more could you want? This crumbly dessert has a tender interior that makes every bite more delicious than the last.
Ingredients:
Directions:
1 Reasy-made pastry dough
1
¾ cup nuts of your choice (50/50 walnuts and pecans work best
(pizza stone works best to get a flaky crust)
2
pistacchios can also be substituted)
¼ cup sugar ½ teaspoon cinnamon 1 whole egg, for glazing
Preheat oven to 375°F with parchment covered pizza stone.
3 4 5 6
Using flower dusted rolling pin and surface, open up dough as thin as possible, flowering both sides so it doesnt stick. Spread nut mixture on dough, allowing for space on the outside rim. Fold outer rim inward, continue to roll into a jelly-roll style, glaze with egg. Create slits on top to allow heat to escape, bake for 45-50 minutes or until golden. Cool on cooling rack, enjoy.
30
31
Fig Roll Cookies A quick and tasty treat, good for anytime of day. These cookies require some patients for the process, but you will be thanking yourself by the end.
Directions:
Ingredients:
Mix filling ingredients in small sauce pan and bring to a gentle simmer. Cook for 30 minutes, or until all liquid is absorbed and figs begin to turn into a ‘paste’ Transfer to a food processor and puree, then set aside and let it cool completely.
8 1 ¼ 1 1 1 2 3 ¼ 1 1 2 1 2 ½ ½
oz. dried figs tablespoon honey cup water pinch nutmeg pinch cardamom teaspoon cinnamon oz. flour oz. spelt flour teaspoon baking soda pinch salt oz. salted butter, room tempurature oz. shortening oz. brown sugar egg whites tablespoon vanilla extract teaspoon orange extract
Filling:
Dough:
Wisk together flours, baking soda and salt. Cream butter, shortening, egg whites, sugar, and extracts in a bowl. Add dry ingredients, beat until combined. Wrap well in plastic and chill at least one hour.
Assembly:
Preheat oven to 325°F and line baking sheet. Roll dough into thin layer (about ¼ inch) on a floured surface or between wax paper Slice strips about 3¼’’ wide and pipe the filling in the center of each. Fold sides over filling, lightly pressing to seal (If it doesn’t want to seal, use water to help)
Slice into 1’’ sized pieces and place on sheet, bake one at a time for 12 minutes
Drink
33
34
35
Finjan Kirfee
Syrian Spice Drink
Composed of steeped spices, this drink is considered to be healthful and is traditionally served by Syrians to visitors who drop by to welcome the birth of a baby.
Ingredients:
Directions:
2 cinnamon Sticks
1
2 whole cloves 2 tablespoons coarsely chopped ginger 1 tablespoon anise seed sugar to taste (optional) 4 whole walnuts or almonds for garnish
2 3 4 5
Combine spices in a sauce pan with one quart of water. Bring to a boil over medium heat. Boil mixture until the water turns dark. Strain minxture into a serving pot. Season to taste with sugar add nut to each cup, pour the drinks into cups and serve
37
Extras
38
Aleppo Pepper: The Aleppo pepper is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern and Mediterranean cuisine.
Dukkah: An Egyptian side dish consisting of a mixture of herbs, nuts, usually hazelnut, and spices. It is typically used as a dip with bread or fresh vegetables, and eaten as an hors d’œuvre.
Za’atar: Za’atar is a generic name for a family of related Middle Eastern herbs from the genera Origanum, Calamintha, Thymus, and Satureja. The name za’atar alone most properly applies to Origanum syriacum.
39
Tahini: Tahini is a paste made from ground, hulled sesame seeds used in North African, Greek, Turkish, and Middle Eastern cuisine. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva.
Burgal (Bulgar): a cereal food made from whole wheat partially boiled then dried.
Shira
Fragrant Aleppian Syrup
This simple syrup is a component of so many Aleppian desserts that it is a fixture in Aleppian refrigerators. The addition of rose or orange blossom water imbues it with an exotic flavor for which the Middle East is renowned. When preparing shira, it is important to get the right consistency. For some Syrian sweets, a thicker syriup may be necessary. To thicken the syrup, keep it on tn the heat a a bit longer; if it is too thick, add some water and simmer again. when pouring shira over hot pastries, the syrup should be cold so the pastries stay crisp.
Ingredients:
Directions:
3 cups sugar
1
Combine the sugar, lemon juice, orange blossom water, and 1 cup water in a medium saucepan over medium heat.
2
Stir constantly with a wooden spoon until the mixture boils. Reduce the heat to low and simmer for 15 minutes, or until the syrup slides slowly down the back of a spoon.
3
Allow the syrup to cool. use immediately or pour into a glass jar and refrigerate. it will keep for up to2 months.
1 teaspoon freshly squeezed lemon juice ½ teaspoon orange blossom water or rose water
1
2
3
4
How To
Poach an Egg Fresh eggs work best for poaching. Their whites hold together better than older eggs. Some people put a little vinegar in the poaching water—the vinegar helps the proteins in the egg whites coagulate. But the vinegar does affect the taste. I usually skip it.
What You’ll Need:
3
Turn off the heat and cover the pan. Set a timer for 4 minutes. At this point the egg whites should be completely cooked, while the egg yolks are still runny.
Slotted spoon
4
Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve.
Directions:
5
To help the eggs keep from spreading too much some people have good results by placing a mason jar ring in the pan. Put a mason jar ring in the bottom of the pan and fill the pan with water to just above the mason jar ring. Slip the raw egg into the water over the mason jar ring and let it settle in the ring. Then turn off the heat and cover the pan.
Fresh eggs Saucepan with cover
1
Fill a saucepan with water. Heat until it reaches a bare simmer, or bring the water to a boil and then lower the heat until the water is at a bare simmer.
2
Working with the eggs one at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water. If you want, use a spoon to push some of the egg whites closer to their yolks, to help them hold together.
*Note: the timing depends on the size of the eggs, and if you are cooking at altitude, so adjust accordingly. If you want firmer egg yolks, you may need to cook them longer. If you try 4 minutes and the eggs are too cooked, reduce the time.
Acknowledgments Recipes: SyrianCooking.com Kosherscene.WordPress.com AnEdibleMosaic.com Herbivoracious.com WikiHow.com
Photos: Flickr.com WeHeartit.com
45