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Recipes

RcpCardBabaganouj
RcpCardBasic Apple Chutney
RcpCardBasic Curried Rice
RcpCardBasic Curry Powder
RcpCardBasic Matzoh Balls
RcpCardBasic Pilaf
RcpCardBasic Shish Kebab
RcpCardBombay Chicken Pate
RcpCardBombay Dip
RcpCardCalcutta Eggplant
RcpCardCardamom Beef
RcpCardChallah
RcpCardCheese Blintzes
RcpCardCurried Potato Peppers
RcpCardCurry Sauce
RcpCardCurry-Honey Chicken
RcpCardDesert Baklava
RcpCardDesert Grilled Chicken
RcpCardExotic Spice Dip
RcpCardExtra Hot Curry Powder
RcpCardGaram Masala
RcpCardGrilled Lamb Kabobs
RcpCardHoliday Latkes
RcpCardHoneyed Chicken
RcpCardHot Curry Powder
RcpCardHummus
RcpCardHummus bi Tahini
RcpCardIndian Curry Paste
RcpCardIndian-Style Sausage
RcpCardLavash
RcpCardMarinated Lamb Kabobs
RcpCardMediterranean Soup
RcpCardPassover Nut Torte
RcpCardPenuche
RcpCardPersian Bbq Sauce
RcpCardPersian Rice
RcpCardPersian Roasted Chicken
RcpCardPickled Eggplant
RcpCardPiroski
RcpCardPita Bread
RcpCardPotato Latkes
RcpCardRice Pilaf
RcpCardSaffron Bread
RcpCardSavory Lamb Curry
RcpCardSoofganiyah
RcpCardSpiced Lamb Tartlets
RcpCardSpicy Mustard Sauce
RcpCardSpinach Boreks
RcpCardSpinach Soup
RcpCardTabbuli
RcpCardTahini Sauce
RcpCardTomato-Ginger Sauce
RcpCardVeal Curry
RcpCardWestern Baklava

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Babaganouj

12 servings

1 pound eggplant
8 ounces sesame tahini
1 tablespoon finely minced garlic
1/2 cup strained fresh lemon juice
3 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon cayenne

PEEL EGGPLANT AND PLACE INTO A COLLANDER TO DRAIN FOR 60-90 MINUTES
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COVER AND CHILL FOR 1-96 HOURS
DRIZZLE WITH A SMALL AMOUNT OF ADDITIONAL OLIVE OIL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 171 - Calories from Fat 127
Percent Total Calories From: Fat 74%, Protein 9%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 51mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 57 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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Basic Apple Chutney

10 servings

2 chopped pippin apples
1/2 chopped onion
1/2 seeded, chopped lemon
1/4 cup chopped red bell pepper
2 tablespoons minced ginger
1 cup pressed garlic
1/3 cup apple cider
2/3 cup brown sugar
1/2 teaspoon salt


Mix first 6 ingredients in a pan over high heat. Combine cider and brown sugar. Add the apple mixture and salt. Simmer till reduced to 2 cups. Cool. Serve with ham or curried dishes

Nutrition Facts
Amount Per Serving: Calories 118 - Calories from Fat 4
Percent Total Calories From: Fat 3%, Protein 7%, Carbohydrate 90%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 126mg, Total Carbohydrate 26g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 166 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units


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Basic Curried Rice

6 servings

3 cups cooked rice
1 egg yolk
1 teaspoon curry powder
1 chopped green bell pepper
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons unsalted butter
1/4 teaspoon cayenne
1 chopped onion
1/2 teaspoon turmeric


Saute onion and green pepper in butter until onion is tender. Stir in curry powder, turmeric, slightly beaten egg, salt, pepper and cayenne. Mix into hot rice; Sprinkle with chopped olive if available

Nutrition Facts
Amount Per Serving: Calories 193 - Calories from Fat 45
Percent Total Calories From: Fat 23%, Protein 7%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 45mg, Sodium 101mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 309 units, Vitamin C 13 units, Calcium 0 units, Iron 2 units


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Basic Curry Powder

1 servings

cinnamon
clove
cumin
fenugreek
black pepper
cayenne
turmeric

COMBINE INGREDIENTS IN A SPICE MILL OR COFFEE GRINDER
PROCESS TO A FINE POWDE

Nutrition Facts
Amount Per Serving: Calories 28 - Calories from Fat 7
Percent Total Calories From: Fat 26%, Protein 12%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 6mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 439 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Basic Matzoh Balls

4 servings

1 cup matzoh meal
1 slightly beaten egg
1/2 teaspoon chopped parsley
1 cup boiling water
1 teaspoon salt
2 tablespoons butter
1/8 teaspoon pepper


Pour the boiling water over the matzoh meal and stir until absorbed. Add the butter, egg, and seasonings, mix well. Let stand 1 hour in the refrigerator. Roll into marble sized balls and drop into boiling, salted water. Cook until they float to the top of the water, then add to chicken soup and finish cooking, covered, over medium heat, 3-5 minutes

Nutrition Facts
Amount Per Serving: Calories 196 - Calories from Fat 66
Percent Total Calories From: Fat 34%, Protein 10%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 69mg, Sodium 663mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 309 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Basic Pilaf

8 servings

4 cups unsalted chicken stock
2 tablespoons minced fresh dill weed
2 tablespoons chopped fresh parsley
2 chopped onions
2 cups long grain rice
1/4 cup currants
1/4 cup pine nuts
3/4 cup unsalted butter
2 teaspoons ground cinnamon
2 tablespoons ground allspice
salt
pepper


Saute chopped onions and pine nuts in 4 Tbl. of the butter till slightly brown. Add parsley, dill, cinnamon, allspice, butter, and rice, stir well. Pour chicken stock and currants on the mixture. Cover and cook on low flame till all the liquid is absorbed, about 25 - 30 minutes. Let stand 15 minutes before serving

Nutrition Facts
Amount Per Serving: Calories 347 - Calories from Fat 185
Percent Total Calories From: Fat 53%, Protein 3%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 11g, Cholesterol 47mg, Sodium 888mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 763 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units


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Basic Shish Kebab

6 servings

2 pounds boneless beef, cut to 1-inch dice
1 pound button mushrooms
1 tomato, cut into wedges
1 onion, cut into wedges
2 green bell peppers, cut into wedges
1/2 cup olive oil
1 cup garlic
1/4 cup red wine
1/2 teaspoon soy sauce
1/2 teaspoon basil
1 tablespoon lemon juice


Marinate beef in oil, red wine, soy sauce, garlic, lemon juice, basil, salt and pepper to taste - from 3 to 4 hours. Place on skewer, alternating mushroom caps, quartered tomatoes, peppers and onions. Roast, basting with marinade

Nutrition Facts
Amount Per Serving: Calories 579 - Calories from Fat 327
Percent Total Calories From: Fat 56%, Protein 25%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 9g, Cholesterol 95mg, Sodium 124mg, Total Carbohydrate 25g, Dietary Fiber 2g, Sugars 0g, Protein 36g, Vitamin A 285 units, Vitamin C 48 units, Calcium 0 units, Iron 5 units


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Bombay Chicken Pate

8 servings

1/2 cup home-made mayonnaise
1/2 cup sour cream
1 tablespoon minced candied ginger
1 tablespoon soy sauce
1 cup minced water chestnuts
1/8 teaspoon curry powder
1 cup medium dice cooked chicken
1 pound assorted savory crackers

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PULSE JUST TO BLEND WELL
SPOON INTO A PLASTIC-LINED MOLD
COVER AND CHILL FOR 4-48 HOURS
UNMOLD ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH SAVORY CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 498 - Calories from Fat 296
Percent Total Calories From: Fat 59%, Protein 7%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 4g, Cholesterol 27mg, Sodium 351mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 612 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units


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Bombay Dip

1 servings

1 cup mayonnaise
2 tablespoons strained fresh lemon juice
2 teaspoons grated onions
2 teaspoons sugar
2 to 1 teaspoon curry powder, to taste

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 1-48 HOURS
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 1647 - Calories from Fat 1595
Percent Total Calories From: Fat 97%, Protein 0%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 177g, Saturated Fat 32g, Cholesterol 80mg, Sodium 1288mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 831 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units


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Calcutta Eggplant

4 servings

1 large eggplant
1/4 cup olive oil
3 cups minced onions
2 tablespoons minced garlic
1 tablespoon finely minced ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 teaspoon sugar
1 cup plain yogurt

PLACE EGGPLANT INTO A LIGHTLY-GREASED BAKING DISH
BAKE @ 350 DEGREES FOR 20 MINUTES, UNTIL TENDER
REMOVE FROM OVEN, COOL
CUT INTO A MEDIUM DICE, SET ASIDE
HEAT 2 TABLESPOONS OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 8-10 MINUTES, UNTIL LIGHTLY BROWNED
ADD THE GARLIC, GINGER, CORIANDER, CUMIN, TURMERIC, SALT, AND CAYENNE
HEAT AND STIR FOR 5-6 MINUTES
ADD THE REMAINING OIL-MIX WELL
ADD THE EGGPLANT, HEAT AND STIR FOR ANOTHER 5 MINUTES REMOVE FROM HEAT, STIR IN THE SUGAR AND YOGURT-GENTLY MIX WELL
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 239 - Calories from Fat 143
Percent Total Calories From: Fat 60%, Protein 8%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 3g, Cholesterol 7mg, Sodium 328mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 142 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units


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Cardamom Beef

8 servings

1/4 cup lard or vegetable shortening
5 pounds extra lean beef
2 cups water
1 cup wine vinegar
1 cup dry white wine
1/2 cup brown sugar
3 cups minced onions
2 tablespoons pickling spice
2 teaspoons ground cardamom
1/3 cup flour

HEAT LARD OR SHORTENING IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD BEEF AND BROWN WELL ON ALL SIDES, DRAIN OFF FAT
ADD 2 CUPS WATER, VINEGAR, WINE, BROWN SUGAR, ONIONS, PICKLING SPICE, AND CARDAMOM
COVER AND SIMMER FOR 3-4 HOURS, UNTIL TENDER
REMOVE MEAT TO A SERVING PLATTER, KEEP WARM
STRAIN LIQUID THROUGH A CHINOIS INTO A SAUCEPAN
PLACE SAUCEPAN OVER A MEDIUM FLAME
COMBINE FLOUR AND REMAINING 1-1/3 CUP WATER-MIX WELL VIGOROUSLY STIR INTO STOCK
HEAT AND STIR UNTIL THICKENED
POUR OVER MEAT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 617 - Calories from Fat 156
Percent Total Calories From: Fat 25%, Protein 59%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 5g, Cholesterol 239mg, Sodium 180mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 91g, Vitamin A 0 units, Vitamin C 4 units, Calcium 0 units, Iron 9 units


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Challah

8 servings

1 1/4 cups melted unsalted butter
2 packages yeast
2 cups warm water
7 cups unbleached flour
4 teaspoons salt
3 beaten eggs
1/2 cup sugar
2 beaten eggs
poppy seeds
sesame seeds


Dissolve yeast in warm water. Beat 3 eggs in a large mixing bowl; add salt, sugar, dissolved yeast, and butter. To this mixture, add 4 cups of the flour (all at once). Stir in the flour and continue to add 3 more cups of flour until the dough is of a soft consistency. Knead the dough on a floured board until the dough is no longer sticky and is springy to the touch. Place the dough in a greased mixing bowl and cover with a towel. Let rise 1 1/2 hours, or until doubled in bulk. Punch down the dough, knead it a little, and divide it in 6 pieces. Roll each piece with your hands so they become long, skinny ropes. Braid 3 ropes, pinching the ends together. Repeat the process with the other 3 ropes. Place each braided loaf on it`s own greased cookie sheet, cover with a towel, and let rise about an hour- until doubled in bulk. Brush the loaves with the 2 beaten eggs, sprinkle with poppy seeds or sesame seeds (optional). DO NOT PRE-HEAT OVEN- Bake in a 350F degree oven about 45 minutes, until the bread is golden-brown

Nutrition Facts
Amount Per Serving: Calories 750 - Calories from Fat 297
Percent Total Calories From: Fat 40%, Protein 9%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 19g, Cholesterol 211mg, Sodium 1221mg, Total Carbohydrate 97g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 1284 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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Cheese Blintzes

5 servings

2 eggs
1 1/4 teaspoons salt
1 teaspoon peanut oil
1 cup unsifted flour
8 ounces cottage cheese
1/4 cup sugar
1/4 teaspoon cinnamon
1 cup milk
sour cream
jam


Beat half the eggs slightly in a small bowl. Add 3/4 salt, oil and milk. Blend thoroughly. Gradually add flour. Beat till smooth. Pour 2 tablespoons batter into hot, lightly oiled 6-inch skillet. Tilt pan to spread batter. Cook over low heat until set. Remove from pan. Re- peat with remaining batter. Combine cottage cheese, other egg, sugar, remaining salt and cinnamon. Place 2 tablespoons cheese filling in center of each blintz. Fold sides toward center, roll up. Shallow fry in hot (375 F) oil until golden brown. Serve with sour cream and jam

Nutrition Facts
Amount Per Serving: Calories 244 - Calories from Fat 62
Percent Total Calories From: Fat 25%, Protein 20%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 98mg, Sodium 821mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 264 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Curried Potato Peppers

4 servings

2 pounds peeled diced red or white potatoes
2 tablespoons unsalted butter
1/2 cup medium dice onion
2 tablespoons very finely minced garlic
3/4 teaspoon ground cumin
3/4 teaspoon curry powder
1/2 tablespoon very finely minced ginger
1/2 teaspoon turmeric
1/2 cup chopped broccoli florets
1/4 cup thinly sliced halved carrot
4 teaspoons strained fresh lemon juice
2 tablespoons plain yogurt
1 tablespoon finely minced cilantro
4 large red bell peppers
1 cup ginger- tomato sauce

COOK POTATOES IN BOILING SALTED WATER UNTIL TENDER, DRAIN WELL
MASH WELL, SET ASIDE
HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM-LOW FLAME
ADD ONIONS AND GARLIC
HEAT AND STIR FOR 6-8 MINUTES
ADD CUMIN, CURRY, GINGER, AND TURMERIC-MIX WELL
ADD BROCCOLI AND CARROTS
HEAT AND STIR FOR 3-4 MINUTES, UNTIL TENDER-CRISP
ADD TO MASHED POTATOES-MIX WELL
ADD LEMON JUICE, YOGURT, AND CILANTRO-MIX WELL
MAY BE COVERED AND CHILLED FOR UP TO 24 HOURS
ROAST PEPPERS OVER A FLAME OR IN A BROILER, UNTIL BLACKENED ON ALL SIDES
PLACE INTO A PAPER BAG, CLOSE BAG, AND ALLOW TO STEAM FOR 10 MINUTES
REMOVE AND DISCARD BLACKENED SKIN FROM PEPPERS
REMOVE AND DISCARD TOPS AND SEEDS FROM PEPPERS
PAT INSIDES DRY WITH A PAPER TOWEL
SPOON POTATO MIXTURE INTO CAVITY OF ROASTED PEPPERS ARRANGE UPRIGHT INTO A BUTTERED CASSEROLE
BAKE @ 400 DEGREES FOR 20 MINUTES, UNTIL HEATED THROUGH DRIZZLE WITH TOMATO-GINGER SAUCE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 383 - Calories from Fat 61
Percent Total Calories From: Fat 16%, Protein 9%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 16mg, Sodium 396mg, Total Carbohydrate 72g, Dietary Fiber 3g, Sugars 0g, Protein 9g, Vitamin A 7171 units, Vitamin C 200 units, Calcium 0 units, Iron 5 units


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Curry Sauce

3 servings

1/3 cup unsalted butter
2 cups minced onions
2 tablespoons minced garlic
1 cup small dice carrot
2 dried red chiles, soaked and minced
2 cups peeled, seeded, small dice apples
2 cups beef consomme
1 teaspoon kosher salt
2 to 1 tablespoon curry powder
1 tablespoon minced ginger
1/2 cup coconut milk

MELT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, CARROTS, GARLIC, CHILES, AND APPLES
SAUTE FOR 5 MINUTES
COVER AND SIMMER FOR 15 MINUTES, OVER A LOW FLAME
STIR IN CONSOMME, COVER, AND SIMMER FOR 45 MINUTES
STIR IN CURRY POWDER TO TASTE
STIR IN SALT, GINGER, AND COCONUT MILK
HEAT TO A BOIL, REMOVE FROM HEAT
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 426 - Calories from Fat 273
Percent Total Calories From: Fat 64%, Protein 6%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 21g, Cholesterol 55mg, Sodium 869mg, Total Carbohydrate 32g, Dietary Fiber 3g, Sugars 0g, Protein 6g, Vitamin A 11661 units, Vitamin C 19 units, Calcium 0 units, Iron 3 units


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Curry-Honey Chicken

4 servings

4 chicken leg quarters
2 cloves garlic, halved
1/3 cup honey
1/4 cup dry white wine
2 teaspoons hot
1 tablespoon finely snipped chives

PAT CHICKEN DRY AND RUB WITH GARLIC ON ALL SIDES
PLACE CHICKEN ON A RACK IN A ROASTING PAN
COMBINE HONEY, WINE, AND CURRY POWDER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR FOR 2-3 MINUTES, UNTIL THICKENED
BRUSH CHICKEN PIECES ON ALL SIDES WITH HONEY MIXTURE
ROAST @ 450 DEGREES FOR 10 MINUTES
TURN, BRUSH WITH GLAZE, AND ROAST @ 450 DEGREES FOR ANOTHER 10 MINUTES
TURN, BRUSH WITH GLAZE, AND ROAST ANOTHER 10 MINUTES ARRANGE PIECES ONTO A SERVING PLATTER
GARNISH WITH SNIPPED CHIVES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 2278 - Calories from Fat 1398
Percent Total Calories From: Fat 61%, Protein 34%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 155g, Saturated Fat 44g, Cholesterol 941mg, Sodium 745mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 192g, Vitamin A 8463 units, Vitamin C 29 units, Calcium 0 units, Iron 14 units


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Desert Baklava

40 servings

1 cup melted unsalted butter
2 cups finely chopped walnuts
2 cups finely chopped blanched almonds
1/4 cup sugar
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1 pound filo dough
1 cup sugar
1 cup honey
2 cups water
1/4 cup strained fresh lemon juice
2 whole cloves
1/4 teaspoon grated lemon zest

COMBINE WALNUTS, ALMONDS, SUGAR, CINNAMON, AND GROUND CLOVES-MIX WELL
PLACE 1 FILO SHEET INTO A BUTTERED BAKING PAN
BRUSH WITH MELTED BUTTER
REPEAT FOR A TOTAL OF 10 LAYERS
SPRINKLE EVENLY WITH NUT MIXTURE
BUTTER 2 SHEETS OF FILO DOUGH AND PLACE ON TOP OF NUT MIXTURE
CONTINUE TO LAYER NUT MIXTURE AND FILO DOUGH FOR A TOTAL OF 20-24 LAYERS
BRUSH TOP WITH REMAINING BUTTER
SCORE TOP LAYER WITH PARALLEL DIAGONAL SLICES
BAKE @ 325 DEGREES ON LOWEST RACK OF OVEN FOR 30 MINUTES BAKE @ 325 DEGREES ON TOP RACK OF OVEN FOR 30 MINUTES
COVER WITH FOIL IF TOPS BROWN TOO QUICKLY
COMBINE REMAINING INGREDIENTS IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO AND ALLOW TO BOIL FOR 10 MINUTES
STRAIN WELL, COOL
POUR HALF OF SYRUP MIXTURE OVER HOT BAKLAVA
COOL FOR 30-60 MINUTES
POUR REMAINING SYRUP MIXTURE OVER BAKLAVA
ALLOW TO STAND FOR 8-12 HOURS BEFORE CUTTING
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 212 - Calories from Fat 109
Percent Total Calories From: Fat 52%, Protein 5%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 12mg, Sodium 43mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 182 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Desert Grilled Chicken

8 servings

8 chicken leg quarters
1/4 cup minced garlic
1/4 cup sesame seeds
1/3 cup olive oil
1 cup canned garbanzo beans
2 tablespoons strained fresh lemon juice
2 tablespoons minced parsley
1/4 teaspoon salt
1 teaspoon sesame oil
2 tablespoons pepper

PLACE CHICKEN INTO A LARGE BAKING PAN
COMBINE GARLIC, SESAME SEEDS, AND 2 TABLESPOONS OLIVE OIL IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
ADD GARBANZO BEANS, LEMON JUICE, PARSLEY, AND SALT
PROCESS TO A PASTE
WITH MACHINE RUNNING, ADD REMAINING OLIVE OIL AND SESAME OIL IN A THIN-STEADY STREAM
PROCESS UNTIL THICKENED
SPREAD EVENLY OVER CHICKEN
SEASON WITH GROUND PEPPER
COVER AND CHILL FOR 8-24 HOURS
GRILL OVER DIRECT HEAT FOR 20-30 MINUTES PER SIDE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 2343 - Calories from Fat 1509
Percent Total Calories From: Fat 64%, Protein 33%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 168g, Saturated Fat 46g, Cholesterol 941mg, Sodium 901mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 195g, Vitamin A 8152 units, Vitamin C 33 units, Calcium 0 units, Iron 15 units


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Exotic Spice Dip

6 servings

1 cup chili sauce
1/4 cup red wine
1 teaspoon cayenne
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon white pepper
1 tablespoon very finely minced onion
1 tablespoon very finely minced garlic
1/4 cup paprika

COMBINE INGREDIENTS EXCEPT PAPRIKA IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
HEAT PAPRIKA IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 1-2 MINUTES, UNTIL FRAGRANT
ADD REMAINING INGREDIENTS, HEAT AND STIR FOR 3-4 MINUTES REMOVE FROM HEAT, COOL
COVER AND CHILL FOR 2-48 HOURS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 43 - Calories from Fat 8
Percent Total Calories From: Fat 19%, Protein 12%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 209mg, Total Carbohydrate 6g, Dietary Fiber 2g, Sugars 0g, Protein 1g, Vitamin A 6827 units, Vitamin C 17 units, Calcium 0 units, Iron 1 units


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Extra Hot Curry Powder

1 servings

1/2 cup coriander seeds
5 tablespoons whole black peppercorns
2 tablespoons cumin seed
2 tablespoons green cardamom pods
1 tablespoon fennel seed
1/2 cup turmeric
1/2 teaspoon cayenne
1 tablespoon ground mace
1 tablespoon ground cinnamon
2 tablespoons ground ginger

COMBINE INGREDIENTS IN A SPICE MILL OR COFFEE GRINDER
PULSE TO GRIND TO A FINE POWDER
STORE SEALED AIRTIGHT IN A DARK PLAC

Nutrition Facts
Amount Per Serving: Calories 661 - Calories from Fat 178
Percent Total Calories From: Fat 27%, Protein 11%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 2g, Cholesterol 0mg, Sodium 84mg, Total Carbohydrate 103g, Dietary Fiber 25g, Sugars 0g, Protein 18g, Vitamin A 665 units, Vitamin C 17 units, Calcium 0 units, Iron 52 units


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Garam Masala

200 servings

8 ounces turmeric
8 ounces coriander seeds
8 ounces cumin seed
6 ounces powdered ginger
4 ounces whole black peppercorns
1 ounce powdered cardamom
2 ounces fennel seed
1 tablespoon crushed red chiles
2 ounces powdered mace
1 ounce whole cloves
1 ounce mustard seed
1 ounce poppy seeds
1 ounce garlic powder
1 ounce whole seed fenugreek
1 ounce cinnamon stick

GRIND EACH OF THE INGREDIENTS SEPARATELY
COMBINE INGREDIENTS-MIX WELL
STORE IN SMALL AIRTIGHT JAR

Nutrition Facts
Amount Per Serving: Calories 26 - Calories from Fat 8
Percent Total Calories From: Fat 32%, Protein 12%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 40 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Grilled Lamb Kabobs

50 servings

15 pints large dice bonless lamb
2 tablespoons ground cumin
2 tablespoons very finely minced garlic
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon dry mustard
1 tablespoon turmeric
2 cups plain yogurt
1 cup finely minced scallions
3/4 cup minced parsley
3 whole bay leaves
1/3 cup very finely minced ginger
3/4 cup peeled, seeded, finely shredded cucumber

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 6-24 HOURS
DRAIN WELL
THREAD LAMB ONTO SKEWERS
BROIL OR GRILL TO DESIRED DONENESS
ARRANGE SKEWERS ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 121 - Calories from Fat 44
Percent Total Calories From: Fat 36%, Protein 58%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 55mg, Sodium 346mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 102 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Holiday Latkes

6 servings

4 cups finely grated potatoes
1 cup very finely minced onion
1/4 cup flour
1 teaspoon kosher salt
1/4 teaspoon white pepper
2 beaten eggs
1/2 cup olive oil
1/4 cup sour cream, as garnish
1/2 cup applesauce, as garnish

COMBINE POTATOES AND ONIONS IN A CLEAN TOWEL
SQUEEZE-OUT EXCESS MOISTURE
COMBINE POTATO MIXTURE, FLOUR, SALT, AND WHITE PEPPER-MIX WELL
MOISTEN WITH BEATEN EGGS-MIX WELL
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
DROP POTATO MIXTURE, BY TABLESPOONSFUL, INTO HOT OIL
FRY TO A MEDIUM BROWN ON BOTH SIDES
DRAIN BRIEFLY ON ON A COOLING RACK AND BLOT WITH PAPER TOWELS
GARNISH WITH SOUR CREAM AND APPLESAUCE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 362 - Calories from Fat 198
Percent Total Calories From: Fat 55%, Protein 6%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 4g, Cholesterol 75mg, Sodium 426mg, Total Carbohydrate 35g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 153 units, Vitamin C 17 units, Calcium 0 units, Iron 2 units


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Honeyed Chicken

5 servings

1 whole chicken, cut-up
1/2 lemon
2 teaspoons ground ginger
1/3 cup peanut oil
1/4 cup honey
1 pinch salt


Rub the chicken pieces with lemon. Sprinkle with 1/2 of the ginger and salt. Combine oil, honey, and the remaining ginger. Brush chicken with honey mixture. Roast in oven (350 F) 1 1/2 to 2 hours, basting occasionally with the honey mixture

Nutrition Facts
Amount Per Serving: Calories 635 - Calories from Fat 416
Percent Total Calories From: Fat 66%, Protein 25%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 12g, Cholesterol 193mg, Sodium 620mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 39g, Vitamin A 1656 units, Vitamin C 9 units, Calcium 0 units, Iron 3 units


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Hot Curry Powder

1 servings

5 tablespoons pure hot chile powder
1/2 teaspoon ground ginger
1/2 teaspoon mustard seed
1 teaspoon whole cloves
1 piece cinnamon stick
1/4 cup coriander seeds
1/4 cup cumin seed
3 tablespoons turmeric
1/2 teaspoon fenugreek
1/2 teaspoon cardamom

COMBINE INGREDIENTS IN A SPICE MILL OR COFFEE GRINDER
PROCESS TO A FINE POWDE

Nutrition Facts
Amount Per Serving: Calories 401 - Calories from Fat 130
Percent Total Calories From: Fat 32%, Protein 13%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 0g, Cholesterol 0mg, Sodium 156mg, Total Carbohydrate 55g, Dietary Fiber 17g, Sugars 0g, Protein 13g, Vitamin A 19572 units, Vitamin C 12 units, Calcium 0 units, Iron 31 units


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Hummus

12 servings

16 ounces canned garbanzo beans, drained
8 ounces sesame tahini
1 tablespoon finely minced garlic
1/2 cup strained fresh lemon juice
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon cayenne

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COVER AND CHILL FOR 1-96 HOURS
SPOON INTO A SHALLOW SERVING BOWL
DRIZZLE WITH A SMALL AMOUNT OF ADDITIONAL OLIVE OIL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 206 - Calories from Fat 131
Percent Total Calories From: Fat 64%, Protein 11%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 2g, Cholesterol 0mg, Sodium 163mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 39 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units


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Hummus bi Tahini

12 servings

32 ounces undrained canned garbanzo beans
1/4 cup minced garlic
8 ounces sesame tahini
1 cup water
1/2 cup strained fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon minced mint
1 teaspoon paprika

PLACE GARBANZOS IN A SAUCEPAN, OVER A MODERATE FLAME
HEAT TO A BOIL, REMOVE FROM HEAT, AND COOL SLIGHTLY
STRAIN WELL, RESERVING LIQUID
PLACE BEANS INTO A FOOD PROCESSOR WITH 1/2 CUP LIQUID PROCESS TO A SMOOTH PUREE
ADD GARLIC AND TAHINI
ADD WATER TO RESERVED LIQUID TO MAKE 1 CUP
ADD TO PROCESSOR
ADD LEMON JUICE, OIL, AND SALT
PROCESS UNTIL SMOOTH AND THOROUGHLY BLENDED
ADJUST CONSISTENCY WITH ADDITIONAL LIQUID AS NEEDED
SPREAD ONTO A PLATE OR SPOON INTO A BOWL
DRIZZLE WITH OLIVE OIL
SPRINKLE WITH MINT LEAVES AND PAPRIKA
SERVE AT ROOM TEMPERATURE, WITH PITA OR LAVASH TO THE SID

Nutrition Facts
Amount Per Serving: Calories 290 - Calories from Fat 165
Percent Total Calories From: Fat 57%, Protein 11%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 3g, Cholesterol 0mg, Sodium 326mg, Total Carbohydrate 24g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 155 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units


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Indian Curry Paste

12 servings

3 whole seeded jalapeno chiles
1/4 cup chopped onion
3 cloves chopped garlic
1 tablespoon fresh grated ginger
1 teaspoon coriander
1 teaspoon caraway
1 teaspoon curry powder
1 teaspoon mustard
1 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons sugar
2 tablespoons peanut oil


In a food processor fitted with a steel blade, combine all ingredients and process until smooth. Use small amounts in sauteed meats or vegetables

Nutrition Facts
Amount Per Serving: Calories 36 - Calories from Fat 22
Percent Total Calories From: Fat 61%, Protein 4%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 366mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 209 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Indian-Style Sausage

8 servings

1 pound lean coarsely ground pork
1 teaspoon coriander seeds
1/4 teaspoon freshly ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground nutmeg
1 teaspoon kosher salt
2 to 1 tablespoon white vinegar

TOAST THE CORIANDER SEED IN A DRY SKILLET, OVER A MEDIUM FLAME, UNTIL FRAGRANT
CRUSH TO A COARSE POWDER
COMBINE CORIANDER, CINNAMON, CLOVES, NUTMEG, AND SALT-MIX WELL
ADD THE PORK AND MIX WELL
MOISTEN THE PORK MIXTURE WITH JUST ENOUGH VINEGAR TO MAKE IT MANAGEABLE
DIVIDE INTO EQUAL PORTIONS
SHAPE INTO 1/2-INCH THICK PATTIES
COVER AND ALLOW FLAVORS TO MELD FOR 30-60 MINUTES
HEAT A SKILLET OVER A MEDIUM-LOW FLAME
ADD THE SAUSAGE PATTIES AND HEAT UNTIL BROWNED
TURN ONCE AND HEAT UNTIL BROWNED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 89 - Calories from Fat 37
Percent Total Calories From: Fat 42%, Protein 57%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 36mg, Sodium 331mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 4 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Lavash

12 servings

1 package yeast
1/4 cup warm (105-110 deg) water
6 cups flour
2 teaspoons salt
2 cups lukewarm scalded milk
1 tablespoon sugar
1/2 cup lukewarm melted unsalted butter
2 tablespoons sesame seeds, as garnish

SOLFTEN YEAST IN WATER COMBINE 5-1/2 CUPS FLOUR AND SALT IN A LARGE BOWL
MAKE A WELL IN THE CENTER
POUR IN YEAST MIXTURE, MILK, SUGAR, AND BUTTER-MIX WELL TURNOUT ONTO A LIGHTLY FLOURED BOARD
KNEAD UNTIL SMOOTH AND ELASTIC
PLACE INTO A GREASED BOWL, TURN TO COAT EVENLY
COVER AND ALLOW TO RISE FOR 90 MINUTES, UNTIL DOUBLED
PUNCH DOWN DOUGH, DIVIDE INTO 4 EQUAL PORTIONS
ROLL EACH PORTION INTO A 15 INCH DIAMETER ROUND
PLACE ON AN UNGREASED PIZZA PAN
SPRINKLE WITH SESAME SEEDS
BAKE @ 350 DEGREES, ON LOWEST RACK OF OVEN, FOR 20-25 MINUTES, UNTIL CRISP AND LIGHTLY BROWNED
COOL COMPLETELY
STORE IN AIRTIGHT CONTAINER

Nutrition Facts
Amount Per Serving: Calories 333 - Calories from Fat 95
Percent Total Calories From: Fat 28%, Protein 10%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 6g, Cholesterol 26mg, Sodium 415mg, Total Carbohydrate 51g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 342 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Marinated Lamb Kabobs

50 servings

1/3 cup vinegar
2 tablespoons thyme
2 tablespoons rosemary
1 tablespoon oregano
6 whole bay leaves
1 tablespoon black pepper
1/4 cup very finely minced garlic
2 tablespoons Dijon mustard
1 cup minced parsley
1/3 cup finely minced scallions
4 cups olive oil
18 pounds boneless lamb, trimmed and cut to 1-inch dice
9 red bell peppers, seeded and cut into wedges
24 onions, cut into wedges
1 teaspoon kosher salt, to taste

COMBINE VINEGAR, THYME, ROSEMARY, OREGANO, BAY, PEPPER, GARLIC, AND DIJON IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED
ADD PARSLEY AND SCALLIONS-MIX WELL
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM
THREAD LAMB, PEPPERS, AND ONIONS ONTO SKEWERS
POUR MARINADE OVER KABOBS
COVER AND CHILL FOR 4-24 HOURS, TURNING OFTEN
REMOVE FROM MARINADE, DRAIN WELL
SEASON TO TASTE WITH SALT AND ADDITIONAL PEPPER
BROIL OR GRILL TO DESIRED DONENESS
ARRANGE SKEWERS ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 624 - Calories from Fat 466
Percent Total Calories From: Fat 75%, Protein 19%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 52g, Saturated Fat 17g, Cholesterol 116mg, Sodium 166mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 29g, Vitamin A 887 units, Vitamin C 33 units, Calcium 0 units, Iron 4 units


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Mediterranean Soup

50 servings

1/4 cup olive oil
3/4 cup peeled small dice chorizo
3/4 cup small dice smoked ham
1 cup small dice onion
1 cup sliced leeks, white part only
1 cup small dice celery
1 cup seeded small dice green bell pepper
1 cup small dice carrot
1/3 cup minced garlic
1/3 cup flour
3 cups unsalted chicken stock
12 cups unsalted beef stock
1/4 teaspoon powdered saffron
1/2 teaspoon savory, or more to taste
1/2 teaspoon oregano, or more to taste

HEAT OIL IN A STOCKPOT, OVER A MEDIUM FLAME
ADD CHORIZO AND HAM
HEAT AND STIR UNTIL BROWNED ON ALL SIDES
ADD ONIONS, LEEKS, AND CELERY
HEAT AND STIR FOR 5 MINUTES, UNTIL TENDER
ADD BELL PEPPERS, CARROTS, AND GARLIC
HEAT AND STIR FOR 5-6 MINUTES, UNTIL CARROTS ARE ALMOST TENDER
ADD FLOUR, HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT, GRADUALLY STIR IN CHICKEN AND BEEF STOCKS SEASON WITH SAFFRON, SAVORY, OREGANO, SALT, AND PEPPER TO TASTE
LADLE INTO A TUREEN OR INDIVIDUAL SERVING BOWLS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 39 - Calories from Fat 22
Percent Total Calories From: Fat 55%, Protein 20%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 3mg, Sodium 331mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 640 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units


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Passover Nut Torte

6 servings

6 separated eggs
1/2 * cup matzoh meal
1 * teaspoon baking powder
1 * cup ground almonds
1 * cup sugar
1/2 * teaspoon vanilla


Blend egg yolks and sugar. Add matzoh meal, baking powder, vanilla, and almonds. Beat egg whites till they hold a stiff peak. Fold whites into the nut- matzoh mixture, pour into a buttered 8 inch springform pan. Bake in a pre-heated 350F oven for 40-50 minutes. Turn upside down on a plate to cool. Serve plain or with strawberries and whipped cream

Nutrition Facts
Amount Per Serving: Calories 82 - Calories from Fat 46
Percent Total Calories From: Fat 56%, Protein 31%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 213mg, Sodium 80mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 318 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Penuche

32 servings

1/2 cup unsalted butter
1 cup firmly packed light brown sugar
1/4 cup milk
2 cups sifted powdered sugar
1 cup minced walnuts

GREASE A FOIL-LINED 8x8x2-INCH PAN WITH 2 TABLESPOONS BUTTER MELT REMAINING 6 TABLESPOONS BUTTER IN A SMALL SAUCEPAN, OVER A LOW FLAME
ADD BROWN SUGAR
HEAT AND STIR FOR 2 MINUTES
RAISE FLAME TO MEDIUM
ADD MILK, HEAT AND STIR, UNTIL MIXTURE COMES TO A BOIL
REMOVE FROM HEAT AND ALLOW TO STAND FOR 30 MINUTES
COMBINE SLIGHTLY COOLED MIXTURE, POWDERED SUGAR, AND CHOPPED WALNUTS-MIX WELL
SPOON INTO BUTTERED PAN, SPREAD EVENLY
SCORE INTO 1-INCH SQUARE PORTIONS
CHILL FOR 4-24 HOURS, UNTIL FIRM
REMOVE FROM PAN
CUT INTO SQUARES
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 97 - Calories from Fat 47
Percent Total Calories From: Fat 49%, Protein 3%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 8mg, Sodium 3mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 116 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Persian Bbq Sauce

1 servings

1/4 cup strained fresh lemon juice
2 tablespoons oil
1 teaspoon turmeric
1 teaspoon cardamom
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon sugar
1 teaspoon finely minced garlic

COMBINE INGREDIENTS-MIX WEL

Nutrition Facts
Amount Per Serving: Calories 317 - Calories from Fat 250
Percent Total Calories From: Fat 79%, Protein 1%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 2g, Cholesterol 0mg, Sodium 2353mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 15 units, Vitamin C 31 units, Calcium 0 units, Iron 2 units


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Persian Rice

10 servings

5 cups raw basmati rice
1/2 cup salt
1 teaspoon corn oil
1 teaspoon powdered saffron
1 cup water
1/3 cup melted unsalted butter

RINSE RICE UNDER RUNNING WATER UNTIL WATER RUNS CLEAR
COMBINE RICE AND SALT IN A LARGE BOWL
ADD WATER TO COVER AND ALLOW TO SOAK FOR 2-3 HOURS
DRAIN, RINSE WELL, AND DRAIN WELL
BRUSH LARGE NONSTICK SAUCEPAN WITH CORN OIL AND PLACE OVER A LOW FLAME
ADD SAFFRON AND 1/3 CUP WATER, STIR
SPOON RICE INTO A PILE IN CENTER OF SAUCEPAN THAT DOES NOT TOUCH THE SIDES
MAKE HOLES IN THE PILE OF RICE WITH THE HANDLE OF A WOODEN SPOON
COVER AND RAISE HEAT TO A MEDIUM FLAME
COMBINE 1 CUP WATER WITH MELTED BUTTER
WHEN STEAM BEGINS TO ESCAPE FROM THE PAN, UNCOVER, AND
DRIZZLE WITH THE BUTTER MIXTURE
LOWER HEAT TO A MEDIUM-LOW FLAME
PLACE TWO PAPER TOWELS GENTLY ON TOP OF RICE PILE
COVER AND SIMMER FOR 20 MINUTES
REDUCE FLAME TO LOWEST SETTING AND SIMMER FOR 5-10 MINUTES, UNTIL RICE IS TENDER
REMOVE FROM HEAT
POUR ONTO A SERVING PLATTER
REMOVE CRUSTED ROUND OF RICE FROM BOTTOM OF POT AND SERVE ON A SEPARATE DISH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 401 - Calories from Fat 64
Percent Total Calories From: Fat 16%, Protein 7%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 17mg, Sodium 5622mg, Total Carbohydrate 78g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 231 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units


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Persian Roasted Chicken

4 servings

1 cup plain yogurt
2 tablespoons minced garlic
1 cup minced onion
1 teaspoon cracked coriander seeds
1 teaspoon ground cumin
2 teaspoons turmeric
1/2 teaspoon dried mint
4 chicken leg quarters

COMBINE SAUCE INGREDIENTS-MIX WELL
POUR OVER CHICKEN
COVER AND CHILL FOR 8-12 HOURS, TURNING OFTEN
DRAIN WELL
GRILL CHICKEN FOR 40 MINUTES, BASTING OFTEN
OR ROAST @ 400 DEGREES FOR 35 MINUTES, TURNING AND BASTING OFTEN
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 2243 - Calories from Fat 1416
Percent Total Calories From: Fat 63%, Protein 35%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 157g, Saturated Fat 46g, Cholesterol 949mg, Sodium 763mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 195g, Vitamin A 8144 units, Vitamin C 33 units, Calcium 0 units, Iron 15 units


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Pickled Eggplant

12 servings

2 medium eggplants
1/3 cup olive oil
6 cloves garlic
1 tablespoon Hungarian paprika
1/2 teaspoon cayenne
1 teaspoon ground cumin
2 tablespoons red wine vinegar

CUT EGGPLANT INTO LONG THIN STRIPS PLACE IN A BAMBOO STEAMER, STEAM FOR 10-14 MINUTES DRY ON PAPER TOWELS HEAT OIL OVER A MODERATE FLAME ADD GARLIC AND HEAT UNTIL SOFT MASH GARLIC WITH A FORK, DISCARD GARLIC ADD PAPRIKA, CAYENNE, AND CUMIN TO OIL ADD EGGPLANT STRIPS AND COOK ABOUT 3 MINUTES PER SIDE, UNTIL TENDER AND LIGHTLY BROWNED ADD VINEGAR AND HEAT FOR AN ADDITIONAL 60 SECONDS REMOVE FROM HEAT, CHILL SERVE CHILLED OR HO

Nutrition Facts
Amount Per Serving: Calories 67 - Calories from Fat 55
Percent Total Calories From: Fat 83%, Protein 2%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 393 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Piroski

18 servings

1/3 cup warm milk
3 packages active dry yeast
4 cups flour
1/3 cup olive oil
4 egg yolks
1 teaspoon salt
oil, for frying
1/2 pound ground pork, or goat
1/2 pound ground round, or lamb
2 tablespoons unsalted butter
1 cup finely minced onion
4 ounces tomato sauce
1/4 cup grated parmesan cheese
2 tablespoons minced parsley
1 egg white, mixed with water

COMBINE MILK AND YEAST AND ALLOW TO STAND FOR 10 MINUTES
STIR IN 1 CUP FLOUR, FORM INTO A BALL
COVER AND ALLOW TO RISE FOR 60-90 MINUTES, UNTIL DOUBLED PUNCH DOWN
ADD OLIVE OIL, YOLKS, SALT, AND REMAINING 3 CUPS FLOUR MIX WELL
KNEAD INTO A STIFF DOUGH
COVER AND LET RISE FOR 60-90 MINUTES, UNTIL DOUBLED
HEAT BUTTER IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD GROUND MEAT, HEAT AND STIR TO BROWN LIGHTLY
ADD ONIONS, HEAT AND STIR UNTIL MEAT IS WELL BROWNED
ADD TOMATO SAUCE AND PARSLEY
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES
STIR IN PARMESAN CHEESE
REMOVE FROM HEAT AND COOL SLIGHTLY
KNEAD DOUGH UNTIL SMOOTH AND ELASTIC
DIVIDE INTO EQUAL PORTIONS
ROLLOUT EACH PORTION INTO A 4-INCH CIRCLE
PLACE 1 TABLESPOON FILLING ONTO THE CENTER
BRUSH EDGES WITH EGG WASH
FOLD EDGE OVER FILLING AND PRESS TO SEAL
PLACE ONTO A GREASED BAKING SHEET
REPEAT WITH REMAINING DOUGH AND FILLING
COVER AND LET RISE FOR 30 MINUTES
HEAT OIL TO 375 DEGREES
ADD PIROSKI IN SMALL BATCHES AND FRY , UNTIL LIGHTLY BROWNED OR BAKE @ 350 DEGREES FOR 20-25 MINUTES, UNTIL LIGHTLY BROWNED
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 242 - Calories from Fat 110
Percent Total Calories From: Fat 45%, Protein 16%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 69mg, Sodium 215mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 226 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Pita Bread

20 servings

1 package active dry yeast
1 tablespoon sugar
3 cups warm (105-110 deg) water
1 teaspoon kosher salt
1 tablespoon olive oil
9 cups flour

COMBINE YEAST, SUGAR, AND WATER IN A LARGE MIXING BOWL
LET STAND FOR 10 MINUTES
MIX IN SALT AND OIL
GRADUALLY BEAT IN FLOUR UNTIL MIXTURE HOLDS TOGETHER TURNOUT ONTO A LIGHTLY FLOURED BOARD
SHAPE INTO A LONG ROUNDED LOAF
SLICE INTO EQUAL PORTIONS
KNEAD EACH PORTION UNTIL SMOOTH AND ELASTIC
PLACE ONTO A DRY CLOTH, COVER WITH A DAMP CLOTH
ALLOW TO RISE FOR 60-90 MINUTES, UNTIL PUFFY
PLACE EACH PORTION ONTO A FLOURED BOARD
ROLLOUT TO A DIAMETER OF 6-INCHES
PLACE ONTO A DRY CLOTH, COVER WITH A DAMP CLOTH, AND COVER WITH PLASTIC
ALLOW TO RISE FOR 60 MINTUES, UNTIL PUFFY
PLACE, 1/2-INCH APART, ONTO AN UNGREASED BAKING SHEET
PLACE ON THE LOWEST RACK IN OVEN
BAKE @ 500 DEGREES FOR 5 MINUTES, UNTIL PUFFY AND BOTTOMS ARE BROWNED
SET OVEN TO BROIL, RAISE RACK TO 4-INCHES FROM TOP
BROIL FOR 1-2 MINUTES, UNTIL TOPS ARE BROWNED
REMOVE FROM OVEN TO COOL ON A RACK, FLATTEN SLIGHTLY
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 210 - Calories from Fat 11
Percent Total Calories From: Fat 5%, Protein 11%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 119mg, Total Carbohydrate 44g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Potato Latkes

6 servings

6 potatoes, peeled and grated
1/2 teaspoon baking soda
1 cup finely minced onion
2 beaten eggs
1/2 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
vegetable shortening, for frying

SPRINKLE SODA ONTO POTATOES
SQUEEZE POTATOES TO REMOVE EXCESS LIQUID
ADD REMAINING INGREDIENTS, EXCEPT SHORTENING-MIX WELL
HEAT SHORTENING IN A LARGE SKILLET, OVER A MODERATE FLAME DROP BATTER BY SPOONSFUL INTO HOT FAT
FRY UNTIL CRISP ON BOTH SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 290 - Calories from Fat 20
Percent Total Calories From: Fat 7%, Protein 12%, Carbohydrate 82%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 71mg, Sodium 498mg, Total Carbohydrate 59g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 106 units, Vitamin C 32 units, Calcium 0 units, Iron 3 units


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Rice Pilaf

10 servings

1/4 cup unsalted butter
1/2 cup small dice onion
2 cups long grain rice
4 to 3 cups boiling unsalted chicken stock or water
1/2 teaspoon kosher salt, to taste

HEAT THE BUTTER IN A HEAVY SAUCEPAN, OVER A MEDIUM FLAME
ADD THE ONIONS AND SAUTE UNTIL SOFTENED, WITHOUT BROWNING ADD THE RICE (without washing), STIR TO COAT WITH BUTTER
POUR IN THE BOILING LIQUID
RETURN TO A BOIL, REMOVE FROM HEAT
SEASON TO TASTE
COVER TIGHTLY AND BAKE @ 350 DEGREES FOR 15-18 MINUTES, UNTIL LIQUID IS ABSORBED AND RICE IS DRY AND FLUFFY
TASTE RICE AND BAKE AN ADDITIONAL 3-5 MINUTES AS NEEDED TURNOUT INTO A HOTEL PAN AND FLUFF WITH A FORK
KEEP WARM FOR SERVICE
STIR IN ADDITIONAL RAW BUTTER AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 142 - Calories from Fat 42
Percent Total Calories From: Fat 29%, Protein 1%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 12mg, Sodium 121mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 174 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Saffron Bread

8 servings

1 cup milk
3 tablespoons sugar
2 tablespoons unsalted butter
1 tablespoon very finely minced onion
1/8 teaspoon powdered saffron
2 teaspoons kosher salt
2 envelopes active dry yeast
1 cup warm (105-110 deg) water
4 cups flour
1 teaspoon caraway seeds

SCALD MILK IN A SAUCEPAN, OVER A MEDIUM FLAME
REMOVE FROM HEAT
STIR IN SUGAR, BUTTER, ONIONS, SAFFRON, AND SALT
ALLOW TO COOL FOR 30 MINUTES
MEANWHILE, SPRINKLE YEAST OVER WARM WATER
ALLOW TO STAND FOR 5 MINUTES AND STIR TO DISSOLVE YEAST
ADD TO COOLED MILK MIXTURE-MIX WELL
ADD FLOUR AND STIR TO BLEND WELL
COVER AND LET RISE FOR 40 MINUTES, UNTIL SLIGHTLY MORE THAN DOUBLED
BEAT DOWN THOROUGHLY AND TURN INTO A GREASED CASSEROLE SPRINKLE TOP WITH CARAWAY SEEDS
BAKE @ 375 DEGREES FOR 20 MINUTES, UNTIL GOLDEN
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 293 - Calories from Fat 41
Percent Total Calories From: Fat 14%, Protein 11%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 12mg, Sodium 605mg, Total Carbohydrate 55g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 148 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Savory Lamb Curry

25 servings

9 pounds lean boneless lamb
1 cup olive oil
6 cups minced onions
2 tablespoons minced garlic
8 to 5 tablespoons curry powder
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon ground cinnamon
2 whole bay leaves
2 teaspoons kosher salt
1 cup flour
4 cups white stock
1 cup tomato concasse
1 cup heated cream

CUT MEAT INTO 1-INCH CUBES
HEAT OIL IN A DUTCH OVEN, OVER A MEDIUM FLAME
ADD THE MEAT AND BROWNED LIGHTLY ON ALL SIDES
ADD THE ONIONS AND GARLIC
HEAT AND STIR FOR 5-6 MINUTES, UNTIL SOFTENED WITHOUT BROWNING
STIR IN SPICES AND SALT-MIX WELL
STIR IN FLOUR, HEAT AND STIR TO MAKE A BLONDE ROUX
ADD THE STOCK AND TOMATO CONCASSE
HEAT AND STIR TO A BOIL, REMOVE FROM HEAT
BAKE, COVERED, @ 300 DEGREES FOR 60-90 MINUTES, UNTIL MEAT IS TENDER
DEGREASE WELL, REMOVE AND DISCARD THE BAY LEAVES
STIR IN CREAM
SEASON TO TASTE
SERVE HOT, WITH RICE AND AN ASSORTMENT OF CONDIMENTS SUGGESTED CONDIMENTS INCLUDE: RAISINS, CHUTNEY, PEANUTS, CASHEWS, MINCED SCALLIONS OR ONIONS, DICED PINEAPPLE, DICED BANANAS, DICES APPLES, SHREDDED COCONUT, OR POPPADUM

Nutrition Facts
Amount Per Serving: Calories 357 - Calories from Fat 180
Percent Total Calories From: Fat 50%, Protein 39%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 6g, Cholesterol 113mg, Sodium 319mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 35g, Vitamin A 158 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units


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Soofganiyah

8 servings

4 1/2 cups white flour
1 teaspoon baking powder
1 1/4 cups sugar
1/4 teaspoon nutmeg
1 cup fruit juice
1 teaspoon cinnamon
1 teaspoon salt
2 eggs
fruit jelly
powdered sugar
1/4 cup vegetable oil
vegetable oil, for deep-frying


Sift together flour, salt, sugar, baking powder, cinnamon, and nutmeg. Beat together till smooth eggs, oil, and fruit juice (raspberry juice is great, apple juice will do). Add to the flour mixture and stir to make a soft dough. Form dough into flat cakes (about 3 dozen). Place 1/2 tsp. of jelly (again, raspberry is wonderful, but any jelly or jam can be used) in the center of each and roll dough to cover jelly, forming a ball. Deep-fry balls in hot (380F) oil for 4-5 minutes. Drain on paper towels. Dust with powdered sugar

Nutrition Facts
Amount Per Serving: Calories 492 - Calories from Fat 95
Percent Total Calories From: Fat 19%, Protein 7%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 53mg, Sodium 357mg, Total Carbohydrate 90g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 267 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Spiced Lamb Tartlets

50 servings

3 cups olive oil
7 cups finely minced onions
1 tablespoon very finely minced garlic
6 pounds cooked lean ground lamb
3 cups seedless golden raisins
3 cups pine nuts
3 cups chopped blanched almonds
3/4 cup tomato paste
3 cups minced parsley
1 teaspoon crumbled rosemary
50 fully baked mini tartlet shells
6 cups minced french fried onions
1 cup minced flat-leaf parsley

HEAT OLIVE OIL IN A SAUTE PAN, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 3 MINUTES
ADD GARLIC, HEAT AND STIR FOR 6-7 MINUTES, UNTIL ONIONS ARE GOLDEN
ADD LAMB, RAISINS, PINE NUTS, ALMONDS, AND TOMATO PASTE-MIX WELL
BRING TO A BOIL, REDUCE HEAT, AND SIMMER BRIEFLY
ADD 3 CUPS MINCED PARSELY AND ROSEMARY-MIX WELL
REMOVE FROM HEAT
SPOON INTO PREPARED TARTLET SHELLS
GARNISH WITH CRISP FRIED ONIONS AND MINCED PARSLEY
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 540 - Calories from Fat 370
Percent Total Calories From: Fat 69%, Protein 11%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 10g, Cholesterol 40mg, Sodium 242mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 439 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units


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Spicy Mustard Sauce

2 servings

1 teaspoon Major Grey chutney
1 tablespoon Dijon mustard
1 teaspoon room temperature unsalted butter
1 tablespoon vinegar
1/4 teaspoon strained fresh lime juice
1/4 teaspoon cayenne
1/8 teaspoon kosher salt

COMBINE INGREDIENTS IN A MINI CHOPPER OR SMALL FOOD PROCESSOR
PROCESS TO A SMOOTH PASTE
COVER AND CHILL FOR 1-48 HOURS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 35 - Calories from Fat 22
Percent Total Calories From: Fat 63%, Protein 6%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 337mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 171 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Spinach Boreks

50 servings

2 pounds fresh spinach, cleaned and trimmed
1/4 cup unsalted butter
1/4 cup minced onion
1 tablespoon minced scallions
1 tablespoon minced dill
1 pound finely crumbled feta cheese
1/2 teaspoon salt
1/2 teaspoon white pepper
25 sheets frozen filo dough, thawed
1/2 cup melted unsalted butter

BLANCH SPINACH IN BOILING-SALTED WATER, UNTIL WILTED
RINSE IN COLD WATER, DRAIN WELL
SQUEEZE DRY AND MINCE FINE
HEAT 1/4 CUP BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SCALLIONS, SAUTE FOR 4-5 MINUTES
REMOVE FROM HEAT
STIR IN SPINACH AND DILL-MIX WELL
STIR IN CRUMBLED CHEESE-MIX WELL
SEASON WITH SALT AND PEPPER
REMOVE 1 SHEET OF FILO DOUGH, CUT IN HALF LENGTHWISE
BRUSH WITH MELTED BUTTER
PLACE 2 TABLESPOONS FILLING MIXTURE ONTO ONE END OF EACH STRIP
FOLD A CORNER OVER TO COVER THE FILLING AND FORM A TRIANGLE CONTINUE TO FOLD FILLING MIXTURE OVER, FORMING TRIANGLES TO THE END OF THE STRIP
FOLD REMAINING FILLED STRIP, SET ASIDE
REPEAT WITH REMAINING FILLING AND FILO DOUGH
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
BRUSH WITH MELTED BUTTER
BAKE @ 375 DEGREES FOR 20-25 MINUTES
REMOVE FROM OVEN
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 81 - Calories from Fat 43
Percent Total Calories From: Fat 53%, Protein 10%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 16mg, Sodium 175mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1366 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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Spinach Soup

6 servings

2 packages frozen spinach
1/4 cup chopped onion
1/3 cup sifted flour
1 tablespoon salt
1/4 cup peanut oil
1/4 teaspoon pepper
dash nutmeg
6 cups milk
water


Cook frozen chopped spinach in unsalted water according to directions and drain. Heat oil in large saucepan. Add onion and saute' until transparent (5 minutes). Remove from heat. Blend in flour, salt, pepper and nutmeg. Stirring constantly, gradually add milk. then add spinach. Cook over medium-high heat (about 15 minutes). Stir often to prevent scorching

Nutrition Facts
Amount Per Serving: Calories 289 - Calories from Fat 158
Percent Total Calories From: Fat 55%, Protein 16%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 7g, Cholesterol 33mg, Sodium 1361mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 7652 units, Vitamin C 26 units, Calcium 0 units, Iron 2 units


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Tabbuli

6 servings

2 bunches parsley, finely minced
1/2 cup minced
3 cups tomato concasse
1/2 cup bulgur or cracked wheat, washed and drained
1/4 cup strained fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt, to taste
1/2 teaspoon white pepper, to taste

COMBINE INGREDIENTS-MIX WELL
ADJUST SEASONINGS TO TASTE
COVER AND CHILL FOR 24 HOURS
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 185 - Calories from Fat 97
Percent Total Calories From: Fat 53%, Protein 7%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 288mg, Total Carbohydrate 19g, Dietary Fiber 3g, Sugars 0g, Protein 3g, Vitamin A 3435 units, Vitamin C 34 units, Calcium 0 units, Iron 2 units


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Tahini Sauce

4 servings

1/2 cup toasted sesame seeds
1/2 cup unsalted Vegetable Broth
2 tablespoons strained fresh lime juice
1 tablespoon honey


Grind toasted sesame seeds in a mortar and pestle or in blender to a very fine powder. Blend sesame powder and vegetable broth over medium heat till smooth. Add lime juice and honey; blend well. Thicken sauce with additional sesame powder. Serve over raw or steamed vegetables with rice. Can be served hot or cold

Nutrition Facts
Amount Per Serving: Calories 145 - Calories from Fat 95
Percent Total Calories From: Fat 65%, Protein 14%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 238mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 43 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Tomato-Ginger Sauce

10 servings

2 tablespoons unsalted butter
1/3 cup finely minced scallions
1/4 cup finely minced garlic
2 teaspoons diced jalapeno chiles
1/2 teaspoon turmeric
3 cups canned tomatoes, drained and diced
2 tablespoons very finely minced fresh ginger root

HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS AND GARLIC
HEAT AND STIR FOR 4 MINUTES
ADD JALAPENO CHILES AND TURMERIC-MIX WELL
RAISE FLAME TO HIGH
ADD TOMATOES AND GINGER
HEAT TO A BOIL, REDUCE HEAT SLIGHTLY, AND SIMMER FOR 10 MINUTES, STIRRING OFTEN
REMOVE FROM HEAT
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 51 - Calories from Fat 23
Percent Total Calories From: Fat 45%, Protein 10%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 6mg, Sodium 128mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 544 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units


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Veal Curry

25 servings

9 pounds boneless veal
1 cup olive oil
6 cups minced onions
2 tablespoons minced garlic
8 to 5 tablespoons curry powder
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon ground cinnamon
2 whole bay leaves
2 teaspoons kosher salt
1 cup flour
4 cups veal based white stock
1 cup tomato concasse
1 cup heated cream

CUT MEAT INTO 1-INCH CUBES
HEAT OIL IN A DUTCH OVEN, OVER A MEDIUM FLAME
ADD THE MEAT AND BROWN LIGHTLY ON ALL SIDES
ADD THE ONIONS AND GARLIC
HEAT AND STIR FOR 5-6 MINUTES, UNTIL SOFTENED WITHOUT BROWNING
STIR IN SPICES AND SALT-MIX WELL
STIR IN FLOUR, HEAT AND STIR TO MAKE A BLONDE ROUX
ADD THE STOCK AND TOMATO CONCASSE
HEAT AND STIR TO A BOIL
REMOVE FROM HEAT
BAKE, COVERED, @ 300 DEGREES FOR 60-90 MINUTES, UNTIL MEAT IS TENDER
DEGREASE WELL
REMOVE AND DISCARD THE BAY LEAVES
STIR IN CREAM
SEASON TO TASTE
SERVE HOT, WITH RICE AND AN ASSORTMENT OF CONDIMENTS SUGGESTED CONDIMENTS INCLUDE: RAISINS, CHUTNEY, PEANUTS, CASHEWS, MINCED SCALLIONS OR ONIONS, DICED PINEAPPLE, DICED BANANAS, DICES APPLES, SHREDDED COCONUT, OR POPPADUM

Nutrition Facts
Amount Per Serving: Calories 324 - Calories from Fat 146
Percent Total Calories From: Fat 45%, Protein 43%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 4g, Cholesterol 144mg, Sodium 346mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 35g, Vitamin A 158 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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Western Baklava

12 servings

3/4 cup melted unsalted butter
2 cups finely ground walnuts
1 tablespoon freshly ground cinnamon
10 sheets frozen filo dough, thawed
1/2 cup warmed honey
3/4 cup honey
1 teaspoon strained fresh lemon juice

LIGHTLY BRUSH A 9x13x2-INCH PAN WITH A SMALL AMOUNT OF THE MELTED BUTTER
COMBINE WALNUTS AND 2-1/2 TEASPOONS CINNAMON IN A SMALL BOWL, SET ASIDE
CUT FILO SHEETS IN HALF CROSSWISE, COVER WITH A DAMP TOWEL PLACE 1 SHEET ONTO THE BOTTOM OF THE BUTTERED PAN
BRUSH WITH BUTTER
REPEAT FOR A TOTAL OF SEVEN LAYERS
SPRINKLE WITH 6 TABLESPOONS WALNUT MIXTURE
DRIZZLE WITH 2 TABLESPOONS WARMED HONEY
BRUSH 1 FILO SHEET WITH MELTED BUTTER
PLACE ONTO NUT MIXTURE
REPEAT WITH ANOTHER FILO SHEET
REPEAT ADDING NUT MIXTURE, WARM HONEY, AND TWO FILO SHEETS UNTIL NO NUT MIXTURE REMAINS
BRUSH 1 FILO SHEET WITH MELTED BUTTER
PLACE ON TOP OF NUT MIXTURE
REPEAT FOR A TOTAL OF SEVEN SHEETS
GENTLY CUT INTO EQUAL PORTIONS, EACH APPROXIMATELY 1-1/2x2-INCHES
BAKE @ 350 DEGREES, IN CENTER OF OVEN, FOR 30-35 MINUTES, UNTIL GOLDEN
COMBINE REMAINING LEMON JUICE WITH REMAINING HONEY AND REMAINING CINNAMON IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME HEAT TO A LIGHT BOIL
HEAT AND STIR FOR 2 MINUTES
REMOVE FROM HEAT
POUR OVER BAKLAVA IN PAN
ALLOW TO COOL COMPLETELY BEFORE SERVING
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 402 - Calories from Fat 215
Percent Total Calories From: Fat 53%, Protein 3%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 8g, Cholesterol 31mg, Sodium 64mg, Total Carbohydrate 44g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 461 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


This page last updated on 04 December 2005.
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