Mediterranian/Middle Eastern cuisine
Isfanakh Mutajjan (fried spinach)
Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade
Isfanakh Mutajjan (fried spinach)
2 lbs fresh spinach, washed and trimmed
2-3 Tbsp sesame oil
1/4 tsp salt
1-2 cloves garlic, minced (about 1 tsp)
1/4 tsp each ground cumin and coriander
pinch ground cinnamon
Parboil the spinach in a large pot of salted water for 2-4 minutes. Press out excess water and chop the spinach roughly. Stir-fry in the oil until fragrant, adding the spices towards the end; or put in a heavy saucepan or casserole with the oil and spices, stir, and leave to cook over very low heat another 10-15 minutes; or cook, covered, in a low oven 15-20 minutes (or microwave 3-4 minutes if that doesn't seem too weird).
From: Pleyn delit : medieval cookery for modern cooks / Constance B. Hieatt, Brenda Hosington, Sharon Butler. 2nd ed. University of Toronto Press, c1996.
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Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade
For carrots
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon salt
1/4 cup olive oil
1 1/2 lb medium carrots (8)
For tapenade
1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted
3 tablespoons drained bottled capers, rinsed
1/4 cup chopped fresh flat-leaf parsley
1 flat anchovy fillet, chopped
1 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/4 cup olive oil
For sandwiches
12 slices good-quality pumpernickel sandwich bread
6 oz soft mild goat cheese (3/4 cup) at room temperature
Prepare carrots:
Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved. Halve carrots crosswise and slice 1/16-inch thick. Cook carrots in a 4-5-quart pot of boiling salted water until crisp-tender, about 45 seconds. Drain well and immediately toss with dressing. Cool to room temperature, stirring occasionally, then cover and chill at least 4 hours.
Make tapenade and assemble sandwiches:
Pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped. Add oil in a slow stream and continue to pulse until mixture is finely chopped; do not make into a paste. Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.
From: Epicurious.com
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3 tablespoons olive oil or vegetable oil
1 large onion, chopped
2 to 4 cloves garlic, minced (optional)
2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry
About 1 cup matza meal or fine dried bread crumbs
About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
Ground black pepper to taste
1/2 teaspoon freshly grated nutmeg or 1/2 teaspoon cayenne (optional)
3 large eggs, lightly beaten
Vegetable oil for frying
Lemon wedges for serving
Saute onion and garlic (if usingh) until soft and translucent, about 5 minutes. Add the spinach, matza meal, salt, pepper, nutmeg (if using). Stir in the eggs. If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day. Shape into patties 3 inches long and 1 1/2 inches wide, with tapered ends. Fry the patties in batches, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.
From: Epicurious.com
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Traditional Greek salad
salad:
7 oz Greek feta cheese, cut into 1-inch cubes
1 lettuce such as romaine or escarole, shredded or sliced
4 tomatoes, quartered
1/2 cucumber, sliced
12 black Greek olives, pitted
2 Tbsp. chopped fresh herbs sich as oregano, parsley, mint, or basil
dressing:
6 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1 garlic clove, crushed
pinch of sugar
salt and pepper to taste
Whisk the dressing ingredients together and set aside. Put lettuce, tomatoes, and cucumber into a large salad bowl; add the cheese cubes and toss together. Whisk the dressing again, pour it over the salad and toss. Serve garnished with the olives and chopped herbs.
From: Salads : creative salads to delight and inspire. Love Food, 2009.
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