Cozy&Cook

COZ Y&COOK AND FEEL LIKE HOME

A CO O K BO O K BY HIND TOUFGA

COZY AND COOK AND FEEL LIKE HOME Morocco is my roots, Libya is where I grew up in. Both countries cuisine is influenced by the European food culture due to the colonizing periods, France, Italy, and Turkey. I grew up eating various international dishes as an expat child. And I found comfort making those dishes as I became a solo traveler. It helped me feel home everywhere I went.

The recipes on this book are already published on my blog. I only collected them presented the story behind them. Soon as I finish my cooking course I am planning to make a book with all the recipes I learned from the countries I lived in and visited.

Published by Hind Toufga, 2017 ••• Text Copyright © Hind Toufga, 2017 Photographs Copyright © Hind Toufga, 2017

COZ Y&COOK THE COMFORT I FIND IN MY CULTURE FOOD WHILE LIVING ABROAD AN IN T ER NAT I O NAL CO O K BO O K BY HIND TOUFGA

••• Design by Hind Toufga Photographs by Hind Toufga

••• https://hind-toufga.blogspot.com/

S S

COZ Y& CO O K

CONTENTS A BO O K BY HIND TOUFGA

1 COMFORT FOOD

2 CULTURE SHOCK

PSYCH O LO G IC AL S T UDIES

FO O D LIV ING ABROAD

3 WORLD FOOD

4 SAMOSAS

COMFO R T FO O D OV ER SE A S

BEEF FILLING FO R SPR ING RO LL S

5 HARIR A

6 TFAYA COUSCOUS

DE TOX CELERY SOUP

CR E AMY SWEE T AND SOUR SAUCE

7 K AF TA K ABAB

8 SHISH TAOUK

OV EN GR ILLED SHISH K AF TA

MAR INAT ING ME T H O D

9 PIT TA BREAD

10 BASIC TAGINE

T WO ME T H O DS O F PI T TA

CL A SSIC TAG INE R ECIPE

CO M FO R T FO O D

COZ Y& CO O K

COMFORT FOOD R EDUCES S T R ESS AND FEEL BE T T ER

COMFORT FOOD COULD TRIGGER THE REWARD SYSTEM IN HUMAN’S BR AIN, WHICH GIVE A DISTINC TIVE PLEASURE OR TEMPOR ARILY MAKE ONE FEEL BE T TER .

C

omfort food is food that provides a nostalgic or sentimental value to someone and may be characterized by its high caloric nature, high carbohydrate level, or simple preparation.

The nostalgia may be specific to an individual, or it may apply to a specific culture.

PSYCHOLOGICAL STUDIES

One study divided college-students’ comfort-food identifications into four categories (nostalgic foods, indulgence foods, convenience foods, and physical comfort foods) with a special emphasis on the deliberate selection of particular foods to modify mood or effect, and indications that the medical-therapeutic use of particular foods may ultimately be a matter of mood-alteration.

The identification of particular items as comfort food may be idiosyncratic, though patterns are detectable. In one study of American preferences, “males preferred warm, hearty, meal-related comfort foods (such as steak, casseroles, and soup) while females instead preferred comfort foods that were more snack related (such as chocolate and ice cream). In addition, younger people preferred more snack-related comfort foods compared to those over 55 years of age.”

The study also revealed strong connections between consumption of comfort foods and feelings of guilt. An article, “The Myth of Comfort Food” asserted that men tend to choose these types of savory comfort foods because they remind them of being “pampered” or spoiled, while women choose snack-related foods because they are associated with low amounts of work and less “cleanup.” It also suggested that women are more likely to reach for unhealthier foods in times of stress due to more weight-conscious mindsets.

Comfort food consumption has been seen as a response to emotional stress and, consequently, as a key contributor to the epidemic of obesity in the United States.The provocation of specific hormonal responses leading selectively to increases in abdominal fat is seen as a form of selfmedication.

CO M FO R T FO O D

TURKISH RED LENTIL SOUP 1 CUP R ED LEN T IL S 2 TABLESPO O NS O LIV E O IL 1 L ARGE O NI O N, FINELY DICED 1 L ARGE C AR ROT, DICED 1 HE APING TABLESPO O N TOMATO PA S T E 2 T E A SPO O NS CUMIN 1 T E A SPO O N PAPR IK A ½ T E A SPO O N DR IED MIN T ½ T E A SPO O N T HYME O R O R EGAN O ¼ T E A SPO O N BL ACK PEPPER ¼ T E A SPO O N R ED PEPPER FL AK ES ( T UR K ISH PUL BIBER IS GR E AT IF YOU C AN GE T I T ) 8 CUPS WAT ER 4 T E A SPO O NS V EGE TABLE BROT H POWDER , O R R EPL ACE 4 CUPS O F T HE WAT ER WI T H 4 CUPS O F A PR EPAR ED V EGE TABLE BROT H ½ T E A SPO O N SE A SALT (O R MO R E TO TA S T E, DEPENDS O N T HE SALT INESS O F YOUR BROT H)

EMBR ACE YOUR FOOD CULTURE SHOCK FO O D CULT UR E WHEN LIV ING ABR AO D

I L E A R N ED AT A YO U N G AG E TO D E A L W I T H T H E I N E V I TA B L E FO O D CU LT U R E SH O CK W H I L E L I V I N G A B R OA D A S A CH I L D. T H E SE A R E S O M E O F T H E FAC TO R S I L E A R N ED W H EN D E A L I N G W I T H I N T ER N AT I O N A L FO O D. I F YO U A R E H OS T ED BY FO R E I G N ER S, N E V ER T U R N D OW N FO O D W I T H A LO O K O F D I S G US T, YO U M I G H T FI N D YO U R SEL F FEEL I N G A FFR O N T ED. T H I N K A S I F T H E Y W ER E T RY I N G YO U R FAVO R I T E D I SH FR O M YO U R H O M E CO U N T RY. S O B EFO R E YO U D ECI D E TO E AT O R N OT TO E AT A S T R A N G E N E W FO O D, CO N SI D ER I F I T WO U L D O FFEN D A N YO N E O R N OT. CO N SI D ER A L S O, CO U L D T RY I N G T H I S M A K E YO U A N E W FR I EN D? A N D W H O K N OW S, E V EN I F I T LO O K S DAU N T I N G , I T M AY J US T B E YO U R N E W FAVO R I T E D I SH .

R E SPEC T FU L N E SS I S PER H A P S T H E M OS T I M P O R TA N T T H I N G TO K EEP I N M I N D W H EN D E A L I N G W I T H YO U R OW N PER S O NA L FO O D CU LT U R E SH O CK . J US T D O N ’ T L E T T H I S S TO P YO U FR O M FI N D I N G A N E W FAVO R I T E! T H I S I S W H ER E T H I N G S G E T I N T ER E S T I N G A N Y WAY A N D YO U H AV E T H E O PP O R T U N I T Y TO T E S T O U T T H E R E A L LO C A L CU I SI N E .

A F T ER A L L , T H E Y C A L L I T CU LT U R E SH O CK B EC AUSE I T C A N B E J US T T H AT - - A SH O CK . I T I S TOTA L LY N O R M A L TO E XPER I EN CE SH O CK , B U T R E M E M B ER TO R E SPEC T T H E CU LT U R E YO U ’ R E I N .

A SK Q U E S T I O N S I F YO U D O N ’ T K N OW W H AT S O M E T H I N G I S O R H OW TO CO O K I T, A SK !

L E T G O O F E XPEC TAT I O N S. W H EN YO U R E A L IZE T H AT T H E FO O D I N A CER TA I N CO U N T RY I SN ’ T W H AT YO U E XPEC T ED, I T C A N I N CU R S O M E CU LT U R E SH O CK . W H AT WA S YO U R FAVO R I T E D I SH AT T H E CH I N E SE TA K E AWAY M AY N OT E V EN E XI S T I N CH I N A ; L I K E W I SE FO R YO U R CU R RY O F CH O I CE T H AT I S N OW H ER E TO B E FO U N D I N I N D IA .

BA L A N CE FO O D H O M E SI CK N E SS A N D T RY I N G N E W T H I N G S. W H EN YO U ’ R E L I V I N G A B R OA D, FO O D CR AV I N G S C A N H I T H A R D, A N D T H ER E A R E USUA L LY WAYS TO ACCE SS W H AT YO U ’ R E M I SSI N G ( A L B E I T AT A CO N SI D ER A B LY H I G H ER PR I CE). YO U R TA S T E B U DS W I L L A DA P T, E V EN I F I T D O E SN ’ T SEE M L I K E T H E Y W I L L . I ’M T H E K I N D O F PER S O N W H O FO L LOW S R ECI PE S TO T H E L E T T ER , A N D I F I C A N ’ T FI N D T H E E X AC T I N G R ED I EN T, I D O N ’ T M A K E T H E D I SH . W H EN YO U ’ R E L I V I N G A B R OA D T H O U G H , T H AT D O E SN ’ T A LWAYS WO R K . CH A N CE S A R E, YO U WO N ’ T B E A B L E TO FI N D T H E E X AC T I N G R ED I EN T S YO U A LWAYS USED FO R YO U R M O M’ S CH I CK EN PA R M E SA N , O R YO U M I G H T WA S T E A W H O L E DAY T RY I N G TO T R ACK D OW N A N AVO C A D O I N G ER M A N Y. D O N ’ T L E T T H I S G E T TO YO U. I N S T E A D, R EL A X YO U R CO N CEP T O F R ECI PE S A N D YO U ’ L L B ECO M E A FUSI O N E XPER T, D R AW I N G FR O M T H E FL AVO R S O F YO U R N E W CO U N T RY TO R ECR E AT E D I SH E S YO U K N OW A N D LOV E .

N E W FO O D I S O N E PA R T O F T H E T R AV EL E XPER I EN CE, A N D T H E B OT TO M L I N E I S, YO U D O N ’ T H AV E TO L I K E I T. YO U D O N ’ T E V EN H AV E TO T RY I T, B U T PA R T O F PUSH I N G T H E B O U N DA R I E S O F YO U R CO M FO R T ZO N E I S E XPER I M EN T I N G W I T H N E W FO O DS. N OW, I WO N ’ T SAY “ T RY A N Y T H I N G O N CE,” I W I L L SAY TO B E FL E XI B L E A N D O PEN TO N E W FO O D CH O I CE S. S O M E O F T H E FO O D YO U EN CO U N T ER M AY G I V E YO U A T E M P O R A RY SH O CK , B U T M OS T O F I T I S G O I N G TO O PEN U P N E W CU L I NA RY R OA DS T H AT YO U ’ L L R E M E M B ER W I T H PL E A SU R E LO N G A F T ER YO U ’ V E L EF T T H E CO U N T R

WHAT COMFORT FOOD LOOK S LIKE IN DIFFERENT COUNTRIES? C ANADA . SPAIN. FR ANCE. JAPAN. PO L AND. BR A ZIL . ME XICO. INDIA . GR EECE

CO M FO R T FO O DS LO O K D I FFER EN T I N VA R I O US PA R T S O F T H E WO R L D. FO R I N S TA N CE, M A N Y PEO PL E T U R N TO PI ER O G I S I N P O L A N D O R O D EN I N JA PA N . CR EPE S A R E A CO M M O N CO M FO R T FO O D CH O I CE I N FR A N CE A N D PR O BA B LY T H E M OS T W EL L- K N OW N I T E M O N T H E L I S T. I N T H E PA R T O F T H E WO R L D W H ER E I CO M E FR O M , CO M FO R T FO O D I S M O R E A B O U T V EG E TA B L E TAG I N E S, H O M E M A D E PA S TA , A N D B E A N S W H I CH YO U W I L L G E T TO K N OW I N T H I S B O O K .

C A N A DA: P O U T I N E I S T H E FR EN CH V ER SI O N O F LOA D ED FR EN CH FR I E S. M O R E SPECI FI C A L LY, T H E FR I E S A R E COV ER ED I N M ELT ED CH EE SE A N D B R OW N G R AV Y. T H E Y A L S O A D D M E AT A N D/O R V EG E TA B L E S O N TO P I F D E SI R ED. T H E SE FR I E S A R E T Y PI C A L LY H O M E M A D E, I N S T E A D O F J US T B E I N G PI CK ED U P AT T H E N E A R E S T FA S T FO O D J O I N T. SPA I N: A TO R T I L L A E SPA N O L A I S M A D E U P O F P OTATO E S A N D O N I O N S T H AT A R E SAU T EED A N D BA K ED I N TO A N EG G . T H E A M ER I C A N EQ U I VA L EN T WO U L D B E A N O M EL E T T E, T H O U G H T H I S V ER SI O N I S L I G H T ER A N D FLU FFI ER . TO R T I L L A E SPA N O L A I S EN J OY ED AT A N Y T I M E O F DAY, N OT J US T FO R B R E A K FA S T. FR A N CE: CR EPE S A R E PR O BA B LY T H E M OS T P O PU L A R CO M FO R T FO O D O N T H I S L I S T, B U T A L S O O N E O F T H E H A R D E S T TO M A K E . I F YO U ’ R E U N FA M I L IA R , A CR EPE I S A T H I N PA N C A K E T H AT C A N B E FI L L ED W I T H A N Y T H I N G FR O M FR U I T TO CH O CO L AT E TO N U T EL L A , O R M A D E SAVO RY W I T H FI L L I N G S L I K E CH EE SE A N D TO M ATO E S. JA PA N: O D EN I S A D I SH T H AT I S USUA L LY SER V ED I N JA PA N I N T H E W I N T ER T I M E . I T I S A R AT H ER H E A R T Y D I SH , CO N TA I N I N G B O I L ED EG G S, R A D I SH , KO N JAC , B R OT H , A N D FI SH C A K E S. L I K E M OS T T H I N G S A B O U T JA PA N E SE CU LT U R E, T H I S R ECI PE VA R I E S BY R EG I O N , W I T H D I FFER EN T PA R T S O F T H E CO U N T RY A D D I N G FI SH , V EG E TA B L E S O R TO FU. B R A ZI L : PAO D E Q U E I J O I S BA SI C A L LY A B R A ZI L IA N CH EE SE B R E A D T H AT I S BA K ED I N TO SM A L L R O L L S T H AT C A N B E SER V ED A S SN ACK S O R FO R B R E A K FA S T. T H E Y ’ R E M A D E O F M I L K , EG G S, A N D CH EE SE, A N D H AV E A CR I SPY T E X T U R E O N T H E O U T SI D E, B U T R E M A I N S O F T O N T H E I N SI D E .

T H E Y ’ R E SI M I L A R TO T H OSE CH EE SE B I S CU I T S AT R ED LO BS T ER W E A L L K N OW A N D LOV E H ER E I N A M ER I C A .

M E XI CO: CH I L AQ U I L E S A R E L I K E T H E H E A LT H I ER V ER SI O N O F A M ER I C A N N ACH OS. I T ’ S A D I SH CO N SI S T I N G O F TO R T I L L A CH I P S COV ER ED I N SA L SA , PU L L ED CH I CK EN , M E XI C A N CR E M A , Q U E S O FR E S CO, EG G S, A N D R EFR I ED B E A N S. CH I L AQ U I L E S A R E SPI C Y, CR U N CH Y, A N D CR E A MY A L L I N O N E, M A K I N G FO R A PR E T T Y D ECEN T CO M FO R T FO O D I F YO U A SK M E .

P O L A N D: PI ER O G I S A R E L I K E A FLU FF Y PI L LOW O F D EL I CI O USN E SS. A D UM PL I N G - L I K E D O U G H I S S T U FFED W I T H O N I O N S, P OTATO E S, G R O U N D M E AT, AG ED CH EE SE, A N D E V EN FR U I T, A N D T H EN O I L ED A N D FR I ED I N A PA N . T H I S I S A D I SH T H AT C A N B E A S SI M PL E O R A S CO M PL I C AT ED A S YO U M A K E I T O U T TO B E, D EPEN D I N G O N W H AT YO U WA N T TO PU T I N I T. B U T N O M AT T ER W H AT I T ’ S SU R E TO A LWAYS B E G O O D. G R EECE: M O USSA K A I S BA SI C A L LY L I K E A M A K E SH I F T EG G PL A N T C A SSER O L E . T H E L AY ER S O F EG G PL A N T A R E SAU T EED A N D L AY ER ED W I T H L A M B, TO M ATO E S, O N I O N , G A R L I C A N D SPI CE S. I T ’ S PU T TO G E T H ER M U CH L I K E A L A SAG NA , A S O N CE FI N I SH ED I T ’ S TO PPED W I T H A B ECH A M EL SAU CE T H AT T R U LY T I E S T H E W H O L E D I SH TO G E T H ER .

I N D IA: K H I CH D I I S M A D E O F R I CE A N D B E A N S A N D I S CO M PA R A B L E TO A T Y PI C A L R I S OT TO D I SH I N A M ER I C A . T H I S D I SH I S FI L L I N G , B U T AT T H E SA M E T I M E I T ’ S N OT TO O H E AV Y T H AT I T ’ L L L E AV E YO U FEEL I N G AW FU L A F T ER WA R DS. I T C A N B E SPI CED U P W I T H CU R RY O R CUM I N D I FFER EN T M E AT S A N D V EG E TA B L E S C A N B E A D D ED TO M A K E I T YO U R OW N .

A S YO U C A N SEE, T H E CO M FO R T D I SH E S A R O U N D T H E WO R L D A R E D EFI N I T ELY A LOT D I FFER EN T T H A N T H E O N E S W E’ R E USED TO H ER E . H OW E V ER T H E Y ’ R E A L L U N I Q U E TO T H E I R OW N CO U N T R I E S’ TA S T E S, A N D I B E T T H E Y G I V E T H E M A L L T H E CO M FO R T T H E Y N EED.

BEEF SAMOSAS FILLING 2 L ARGE POTATO ES PEELED 1 CUP FROZEN PE A S 2 TABLESPO O NS V EGE TABLE O IL 1/2 T E A SPO O N CUMIN SEEDS 1 BAY LE AF CRUSHED2 L ARGE O NI O NS FINELY CH O PPED 1 POUND GROUND BEEF 4 CLOV ES GAR LIC , CRUSHED 1 TABLESPO O N MINCED FR ESH G INGER RO OT 1/2 T E A SPO O N GROUND BL ACK PEPPER 1 T E A SPO O N GROUND CUMIN 1 T E A SPO O N GROUND CO R IANDER 1 T E A SPO O N GROUND T UR MER IC 1 T E A SPO O N CHILI POWDER 1/2 T E A SPO O N GROUND CINNAMO N 1/2 T E A SPO O N GROUND C AR DAMOM 2 TABLESPO O NS CH O PPED FR ESH CIL AN T RO

STAYING LOCAL E ATING SOME THING EXOTIC AND LOC AL IN A FOREIGN COUNTRY WAS SURELY SOME THING I ALWAYS WANTED TO DO SINCE I STARTED TR AVELING TO FOREIGN PL ACES. BUT DURING NOSTALGIC DAYS I TURN TO THESE RECIPES.

FO O D PH OTO G R A PH Y BY H I N D TO U FG A

PH OTO G R A PH Y BY M I CH A EL R USSEL L

COZ Y& CO O K

COZ Y& CO O K

HARIR A SOUP • ½ L B . U N C O O K E D MEAT (L AMB, BEEF OR CHICKEN), CHOPPED IN TO 1/2” PIECE S • S E V E R A L S O U P B O N E S (OPTIONAL) (I USED L A M P BO NE S O NLY ) • 3 T A B L E S P O O N S VEGETABLE OIL • 1 B U N C H C I L A N T R O (CO R IAND ER), FINELY CHOPPED TO YIELD ABOU T 1/4 CUP • 1 B U N C H P A R S L E Y , FINELY CH O PPED TO Y IELD ABOU T 1/4 CUP • 1 O R 2 C E L E R Y S T A L K S WI T H LE AV E S, FINELY CHOPPED • 1 L A R G E O N I O N , G R A T E D • 1 H A N D F U L O F D R Y CHICK PEAS, SOAKED AND THEN PEELED • 1 T A B L E S P O O N S M E N (OPTIONAL) • 1 T A B L E S P O O N G R O U N D GINGER

DIRECTIONS

Make sure you have all the ingredients. Do the following before you begin cooking the soup.

Soak and skin the chickpeas. (You might want to soak them the night before you cook.Pick through the lentils and wash them.

Peel, seed and puree the tomatoes in a blender or food processor. Or, stew the tomatoes and pass them through a food mill to remove the seeds and skin.

Pick the parsley and cilantro leaves from their stems. Small pieces of stem are OK, but discard long, thick pieces with no leaves. Wash the herbs, drain well, and finely chop them by hand or with a food processor. Assemble the remaining ingredients and follow the steps below: Step 2 - Brown the Meat Put the meat, soup bones and oil into a 6-qt. or larger pressure cooker (If you don’t have pressure cooker used only bones so you don’t need to wait for the meat to be cooked). Over medium heat, cook the meat for a few minutes, stirring to brown all sides.

Step 3 - Make the Stock Add the cilantro, parsley, celery, onion, chick peas, tomatoes, smen and spices. Stir in 3 cups of water. Cover tightly, and heat over high heat until pressure is achieved. Reduce the heat to medium, and cook for 20 to 30 minutes. Remove from the heat and release the pressure.

Step 4 – Make the Soup Add the lentils, tomato paste mixture, and 2 quarts (or about 2 liters) of water to the stock. Set aside (but don’t add yet), either the rice or vermicelli. Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking.

If adding rice: Cook the soup on pressure for 30 minutes. Release the pressure, and add the rice. Cover, and cook with pressure for an additional 15 minutes.

If adding vermicelli: Cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for five to ten minutes or until the vermicelli is plump and cooked.

CO M FO R T FO O D

COZ Y& CO O K

CAR AMELIZED ONIONS & R AISINS COUSCOUS ( TFAYA) •

FOR THE CHICKEN OR LAMB: • • 1 S M A L L S K I N L E S S C U T - U P C H I C K E N O R 2 POUNDS (1 KG) L AMB, CUT INTO 3-INCH TO 4-INCH PIECES • 1 V E R Y L A R G E T H I N L Y S L I C E D O N I O N • 1 T A B L E S P O O N G I N G E R • 2 T E A S P O O N S S A L T • 1 1 / 2 T E A S P O O N S P E P P E R • 1 1 / 2 T E A S P O O N S C I N N A M O N • 1 T E A S P O O N • R A S E L H A N O U T • 1 / 4 T E A S P O O N C R U M B L E D S A F F R O N T H R E A D S • 1 T E A S P O O N S M E N ( M O R O C C A N P R E S E R V E D BUTTER/GLEE), OPTIONAL • 1 / 4 C U P O L I V E O I L O R V E G E T A B L E O I L • 6 C U P S ( A B O U T 1 1 / 2 L I T E R S ) W A T E R • • F O R T H E T F A Y A S A U C E : • • 2 P O U N D S ( 1 K G ) T H I N L Y S L I C E D O N I O N S • 1 C U P R A I S I N S , S O A K E D I N W A T E R F O R 1 5 MINUTES, THEN DRAINED • 4 T A B L E S P O O N S S U G A R O R H O N E Y • 1 T E A S P O O N P E P P E R • 1 T E A S P O O N C I N N A M O N • 1 / 2 T E A S P O O N G I N G E R • 1 / 2 T E A S P O O N T U R M E R I C • 1 / 4 T E A S P O O N S A L T • 1 / 4 T E A S P O O N C R U M B L E D • S A F F R O N T H R E A D S • 4 T A B L E S P O O N S B U T T E R • 1 / 2 C U P W A T E R DIRECTIONS

Cook the Chicken or Lamb In the bottom of a couscoussier, mix the chicken or lamb with the onion, ginger, salt, pepper, cinnamon, ras el hanout, saffron, optional smen/glee, and oil. Over medium heat, brown the meat, turning occasionally, for about 15 minutes.

Add the 6 cups of water, cover, and bring to a boil. Reduce the heat to medium and continue simmering until the meat is tender – a little more than an hour for the chicken and about 2 hours or more for the lamb.

Check the level of the broth occasionally, especially toward the end of cooking, and add water if necessary. The broth should cover the meat, allowing ample sauce to stir into the couscous plus enough to serve on the side. When ready to serve, taste the sauce and adjust the seasoning to taste.

Make the sauce While the meat is cooking, mix the 2 pounds sliced onions, raisins, sugar or honey, 1 teaspoon pepper, 1 teaspoon cinnamon, ginger, turmeric, 1/4 teaspoon salt, and 1/4 teaspoon crumbled saffron threads in a large saucepan.

Add the butter and 1/2 cup water, cover, and bring to a simmer. Continue simmering for 30 minutes or longer over medium-low or low heat, stirring occasionally, until the onions are very soft and golden. Add more water only if the liquids evaporate before the onions are cooked.

Once the onions are cooked and richly colored, reduce the liquids to a thick syrup. Turn off the heat, and set the caramelized onions aside. Reheat the onions prior to serving.

Steam the Couscous The couscous will be steamed four times over the simmering meat. Begin this process while the tfaya is cooking.

CO M FO R T FO O D

COZ Y& CO O K

K AF TA K ABAB GRILLED IN THE OVEN

Method MAKES 4 SERVING

Soak wooden skewers in ice water. or use the metal ones. Preheat the oven in high heet.

In a large bowl, mix the meat, onions, parsley, 7 spice, cumin, black pepper, salt, and cayenne powder. Mix with spoon or hands until completely blended.

2 pounds. 4 oz. ground beef ( mixed with lamb if preferable )

Divide the meat into 15 golf ball portions. Insert a skewer into each portion and shape it with your palms to make a log shape.

1 cup parsley or coriander leaves, finely chopped

Grill in the oven in 250 c to your taste preference. I like them soft and not well done. Serve with salad and hummus and pita bread. Ingredients

Repeat with the others.

2 onions, finely chopped 1 tablespoon salt ½ teaspoon 7 spice mix 1 teaspoon cumin powder ½ teaspoon freshly ground black pepper A dash of cayenne powder or chili flakes

The Classic Hummus Recipe for Serving!

1-2 garlic cloves depending on size a 400g chickpeas drained or the equivalent weight of home-cooked chickpeas 4 tablespoons lemon juice 3 tablespoons tahini ½ teaspoon salt 2 tablespoons extra virgin olive oil ¼ teaspoon paprika, coriander or parsley for garnishing Start the food processor running and then drop in the peeled garlic cloves. When they are finely chopped add the chickpeas, lemon juice, tahini, salt and cold water. Process until you have the texture you like best. Fairly smooth with a little texture is ideal. Taste and add a little more lemon juice, tahini or salt if necessary, according to your personal preference. You can also add more cold water it you prefer it thinner.

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COZ Y& CO O K

MARINATING SHISH TAOUK

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8 SMALL /4 BIG GARLIC CLOVES • 6 C H I C K E N B R E A S T S • 4 T B S P S O F T G R E E K YOGURT • 2 T B S P 7 S P I C E S M I X • 2 T B S P T O M A T O P A S T E • 1 T B S P M U S T A R D • 1 T B S P T H Y M E (GROUNDED) • 3 / 4 C U P L E M O N J U I C E • 5 0 M L O L I V E O I L • 1 T S P G R O U N D B L A C K PEPPER • 1 / 4 C U P V I N E G A R

DIRECTIONS

Cut chicken breasts into small cubes.

In the blender, add the mustard, garlic, yogurt, olive oil, lemon juice, vinegar, spices, chilli peppers, thyme and tomato paste, and mix them well.

Add the chicken cubes to the mixture and put them in a box with a lid and keep in the fridge before the roast / grill day.

Put the chicken cubes into wooden or metal sticks and grill in the oven or bbq until they turn into a golden color. Or Grill in the oven in 250 c to your taste preference.

Brush them with olive oil and serve with lemon and coriander together with hummus, moutabel, bulgur and salad.

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OVEN AND STOVE TOP PITA BREAD

With Yeast:

INGREDIENTS 2 teaspoons active dry or instant yeast ( Optional ) 500 g flour 2 teaspoons salt 400 ml warm water 1 teaspoons olive oil

Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved.

Add the flour (saving som for kneading), oil and salt. Stir until the dough is formed. Cover the dough and let it rise until it’s doubled in size.

Without Yeast: In a big bowl combine flour and salt. Mix in while adding water and the tsb oil to finally create the dough. Knead into a soft and sturdy dough. It should be smooth. Cover the bowl and allow to rest for 20 minutes at room temperature. * You can refrigerate the pita dough until it is needed. The dough can be refrigerated for a week.

Oven method: During the the pitas shaping, heat the oven to 230° C 450 F . If you have a baking stone, put it in the oven to heat. If you don’t have a baking stone, place a large baking sheet on the middle rack to heat.

Place the rolled-out pitas directly on the baking stone or baking sheets (as many as will fit), and bake for about 3 minutes.

Stovetop method: Form dough into about 7 equally sized balls. Roll out the balls to your preferable size ( I usually like to make small size pitta about the size of my hand.

Heat up the stove over medium heat. And start by putting on the pita dough, flip the pta bread every few seconds to allow both sides to cook and rise until golden about 2 minutes baking time for each size.

Cover baked pitas with a clean dishtowel while cooking any remaining pitas.

Start the food processor running and then drop in the peeled garlic cloves. When they are finely chopped add the chickpeas, lemon juice, tahini, salt and cold water. Process until you have the texture you like best. Fairly smooth with a little texture is ideal. Taste and add a little more lemon juice, tahini or salt if necessary, according to your personal preference. You can also add more cold water it you prefer it thinner.

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CHICKEN OLIVE AND PICKLED LEMON TAGINE •

16 GARLIC CLOVES PEELED CHOPPED • 3 / 4 C U P C H O P P E D F R E S H CILANTRO / CORIANDER • 3 / 4 C U P C H O P P E D F R E S H PARSLEY • 2 C U P S C H O P P E D O N I O N S • 1 / 2 C U P O L I V E O I L • 1 T E A S P O O N G L E E ( OPTIONAL ) • 2 T A B L E S P O O N S G I N G E R POWDER • 1 1 / 2 T E A S P O O N S S A L T • 1 / 2 T E A S P O O N G R O U N D BLACK PEPPER • 1 / 2 T E A S P O O N T U R M E R I C • 1 / 4 T E A S P O O N S A F F R O N THREADS • 3 1 / 2 L B S . C H I C K E N

DIRECTIONS

Finely chop garlic, cilantro and parsley in food processor. Transfer to bowl. Add onions and all ingredients except the olive, lemon, and oil; mix well. Add chicken; toss. Cover; chill at least 2 hours.

Preheat the cooking pan, add oil and the previously prepared mixture. Let fry for few minutes on low heat. Add 1 1/2 cups water. Cover; cook until chicken is cooked through. about 1 hour.

Add lemon and olive. Cook for 2 - 3 minutes.

Transfer to platter. Spoon juices over and garnish with chopped parsley or cilantro/coriander. *Note: The sauce should be thick if the sauce dry during that 1 hour keep adding few tablespoons of warm water to keep it balanced.

Add salt & pepper to taste.

TAGINES You can use the same tagine sauce, cooking method and change the vegetables to make several types of tagines. This is the basic recipe and you can replace olive and lemon with other types greens you like.

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