Fried Cauliflower w/ Sesame Parsley Sauce

When I was in high school, my favorite food to buy when the fair was in town (aside from elephant ears) was tempura veggies.  It was like the best of both worlds - veggies AND fried food.  Mushrooms, broccoli, onions, zucchini, and cauliflower all tender and nestled inside they're lightly crisp and golden coating {wistful sigh}.  I've just succeeded in giving myself a massive craving.

Don't get me wrong, I'm under no illusion that the veggies were still healthy once they were battered and bathed in hot oil.  But I like to pretend.  I only ate them like that once a year, so I think it was relatively okay.  And sadly, when trying to think back to the last time that I had tempura veggies, I think it was around 20 years ago.  Eeeep!  My 20-year reunion was this year (I didn't go).  I don't remember a time since then that I've had them.  I need to make a batch for old times sake.

Sayadieh Bil Samek (Fish Pilaf w/ Caramelized Onions)

5/1/16: I originally shared this Sayadieh Bil Samek recipe as a guest post at MarocMama while she and her family were in the midst of moving from the US to Morocco. To read the original post in its entirety, click here.

Nan e Barbari (Persian Flatbread) {Bread Baking Babes}

If you are not yet comfortable with yeast, I do not recommend starting the familiarization process with this bread.  It's slack.  It's sticky.  In a nutshell, it's a frustrating pain-in-the-bum.  I only say this because I've "spoken" with a fair number of friends out there who are just starting to dip their toes into the yeast pool.  And thinking back a few years to when I was the one hanging onto the ladder with all of my might - if I had tried making this bread then, I might have cried.  I definitely would have given up.

So yes, beginners beware!  While these loaves are tasty, with a chewy inside and a thin outer crust that is flavored with an unusual (well, not unuuuuusual-unusual...just that I hadn't used this method before now) and strangely intriguing "wash" of sorts.  Plus, it's the type of bread that you can get major satisfaction from ripping hunks of it off of the loaf.  Or I can, at least.  But you may want to get comfortable with a few "easier" loaves under your belt first (this Cuban Bread, this Fast Focaccia, or maybe this Yeasted Beer Bread are all good places to start - not to mention any no-knead varieties, which are what really helped me understand how yeast works).

Now, if you and yeast are old buddies...or at least on good terms...tackling our Bread Baking Babes bread of the month, chosen by our brave host, Elizabeth could be some fun.  If you consider cursing loose, wet dough into submission using inevitably messy hands and sheer willpower fun.  And depending on the day, I do.  Because really, what's more rewarding than a loaf of fresh baked bread that smells so good the neighbor kids playing in your yard comment on it!?

Okay, eating it. That's just as rewarding, but you get my drift.  But definitely make it on a day where you have time to give it some attention...not a day when you're rushing around doing a million things.  It may have the tendency to piss you off, if you do.  I think going into it with full knowledge of what you're getting yourself into is key!

So, if I haven't scared you off, here's our bread of the month...

Nan e Barbari (Persian Flatbread)

by Heather Schmitt-Gonzalez

Prep Time: 2 - 2.5 hours (largely unatten

Cook Time: 15-30 minutes (depending on me

Keywords: bake bread vegan nut-free soy-free dairy-free Middle Eastern

Ingredients (2 loaves)

for the dough:

• 5 grams (~1-1/2 teaspoons) active dry yeast
• 360 grams (1-1/2 cups) lukewarm
• 60 grams (1/2 cup) 100% whole wheat flour
• 360 grams (2-3/4 cups) unbleached all purpose flour + more as needed
• 2 grams (1/2 teaspoon) baking powder
• 6 grams (1 teaspoon) sea salt

to finish:

• handful of sesame seeds, nigella seeds, or poppyseeds

for the Romal (sauce):

• 1/2 teaspoon unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 80 grams (1/3 cup) water

Instructions

making the dough by hand:

Pour the water into a large bowl, and whisk in the yeast.

Add the flours, baking powder, and salt; stir with a wooden spoon until the dough pulls away from the sides of the bowl.

Turn the dough out onto an floured board.

Using both hands on either side of the dough and thumbs resting on the top in the center, lift it up and flip it over in the air before plopping it back down on the board. Fold the dough in half away from you as you plop the dough down. Keep repeating until the dough is smooth. Every so often, use a dough scraper to clean the board. Stretching the dough is desired on the turns. But this won't start happening right away.

When the dough is smooth, place it into a clean, lightly oiled mixing bowl. Cover with a sheet of plastic wrap and allow to rise at room temperature until doubled in size.

making the dough in a bread machine:

Add all ingredients to the pan of your bread machine in the order suggested by the manufacturer. Select dough cycle. Go about your business until your bread machine screeches at you.

preparing the Romal (sauce):

Whisk flour, baking soda and water in a small pot, and bring it to a boil. Remove from heat and set aside to cool.

Pre-shaping:

Put a good coating of flour on a work surface and gently dump and scrape the risen dough onto it - yes, the dough is very loose and will come out in long, stringy strands.

Using a bench scraper, cut the dough in half. Form each piece into a ball as best you can (using well-floured hands) and place them at a fair distance apart on your work surface. Cover gently with a clean tea towel, or a couple sheets of plastic wrap that have been sprayed with cooking spray. Allow to rise until doubled in size, 30-60 minutes.

Final Shaping:

Flip a baking sheet upside down and line it with parchment paper. Set aside.

Brush each round with the Romal - really slather the sauce on, it will keep your hands from sticking to the dough!

Dip your fingers in the sauce and dimple the rounds down to form two ovals with lengthwise furrows. Transfer each to one half of the prepared baking sheet.

Liberally brush ovals with the sauce once more and sprinkle with whichever type of seeds you are using. Allow the dough to stand for about 30 minutes.

Baking in an oven:

While your dough is standing, preheat the oven to 375° F. Once the dough has finished resting, gently lift and stretch the ovals again, taking care not to deflate them. When doing this step, wet your hands slightly (use the Romal if you have some left), and gently pull using the tops of your hands (palms down). Slide the sheet into the oven and bake for 30 minutes.

I think that baking the loaves makes them look quite anemic, as traditionally they are baked in a grill or barbecue, which seems to give them a beautiful golden color. If you are able to bake them this way, I'd recommend it (instructions follow).

Baking on a grill or barbecue:

Put a stone into the barbecue and preheat it to high. Before putting them onto the stone, pull each oval with your hands to lengthen it (using same method as above).

Slide the dough onto the hot stone (parchment and all). Move the stone over to cook the bread on indirect heat. Close the barbecue lid. Every so often turn the bread around to account for uneven heat in the barbecue. Cook the bread until it is golden, about 15 minutes.

Serve warm, preferably as an accompaniment to a meal of meats, kabobs, and thickly cut vegetable salads.

notes:

These loaves are based on this Barbari Bread. To see these done cooked on a barbecue, check out Elizabeth's post on blog from OUR kitchen.

The Bread Baking Babes are:   Bake My Day - Karen | blog from OUR kitchen - Elizabeth | Feeding my Enthusiasms - Pat/Elle | girlichef  - Heather | Life's a Feast - Jamie | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | My Kitchen In Half Cups - Tanna | Notitie Van Lien - Lien | Paulchen's Foodblog - Astrid | Provecho Peru - Gretchen | Thyme for Cooking - Katie (Bitchin’ Bread Baking Babe Bibliothécaire)

The Bread Baking Buddies are: YOU!

If you'd like to bake along as a buddy this month, head on over to the hosting Babe's kitchen for this month (Elizabeth at blog from OUR kitchen) for the base recipe (you're welcome to adapt) and any special instructions.  Then send her your post by the 28th to receive your buddy badge and be included in the Bread Baking Buddy roundup.  I hope you join us!

I am also sending this post over to Susan's Yeastspotting

An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair review + giveaway {A Mid-East Feast}

An Edible Mosaic:

Middle Eastern Fare with Extraordinary Flair

author:  Faith Gorsky
publisher:  Tuttle
photos:  yes
hard cover: 144 pages

chapters/sections:  Basic Recipes - Breads and Pies - Salads - Vegetable and Rice Side Dishes - Appetizers and Light Meals - Beans and Lentils - Chicken and Seafood - Beef and Lamb - Desserts - Drinks

fun features:  There are a few sections in the front of the book in which Faith introduces you to herself and how her passion for Middle Eastern cooking came about, tips and techniques for cooking the food, and a little guide on "the tools" of the Middle Eastern cooking trade.  She also gives hints on how to buy the right Middle Eastern ingredients. Reading through these sections and taking in all of the photographs gets you in the mood for spending time in the kitchen with this book.  Plus, there's a great resource in the back of the book for Middle Eastern Grocery Stores.

(a few of the many) recipes destined for my kitchen:  Thyme-Spiced Flat Pies, Roasted Eggplant Salad, Spiced Cheese Salad, Fried Cauliflower with Sesame Parsley Sauce, Garlicky Potato Dip, Lentil Stew with Swiss Chard and Lemon Juice, Fish Pilaf with Caramelized Onion, Meat and Vegetable Casserole with Pomegranate, Sesame Fudge, Sweet Cheese Pastry, Rose and Pistachio Ice Cream, Grape Syrup Drink with Sultanas and Pine Nuts, Sage Tea

my thoughts/review:  I am pretty much enamored by this book right now.  All three recipes that I've made turned out beautifully.  I have so many more marked to try and can't wait to dive into more Middle Eastern food in my kitchen.  Faith presents each recipe with passion and knowledge - and photos!!  If there is a recipe in this book without a photograph, I couldn't find it...except for a couple in the "basic recipes" section in the front - but those were pie dough and syrups, so photos aren't really needed.

From the beautiful photography to the sleek pages, this is a book that any cook or food-lover will appreciate, as well as those who love Middle Eastern culture.  I'd recommend it to anyone.

recipe(s) I have already tried: (click on each name to see the individual posts about the recipes)

Zucchini Fritters

Spiced Shawarma Chicken Wraps (& Garlic Mayonnaise)

Coconut Semolina Cake

about the author:  Faith first developed her love of Middle Eastern cuisine when she spent six months living in Damascus.  Her Syrian mother-in-law, who happens to be a master cook, was a willing teacher and patient guide.  During the past six years, Faith has visited the Middle  East four different times, each time expanding her passion for the cuisine and culture of the region.  Combining her love of writing and cooking, Faith started a highly successful food blog, An Edible Mosaic, and in two years built a following of fans that love her food and her writing, with over a million hits a month.  She cooks, writes, and lives in upstate New York.

further info: website | blog | facebook | twitter | pinterest

GIVEAWAY

Tuttle has generously offered to send another copy of this book to one of my readers ANYWHERE IN THE WORLD!  Now that rocks.  Submissions are due by Tuesday November 20th at 12:01 am.

Mandatory: Leave me a comment letting me know if you've ever tried cooking Middle-Eastern cuisine before.  If so, what's your favorite dish to make or what dish would you like to try?  If not, what dish do you like to eat or would you like to try?  Be sure to register that you've left this comment on the Rafflecopter widget.  There are a bunch of other chances to enter once you've completed this mandatory entry.
a Rafflecopter giveaway


*I received a free copy of this book to review from the publisher.  All thoughts and opinions stated in this post are 100% mine.

____________________________________________________________________________

I am very excited to be taking part in A Mid-East Feast, a 4-week event celebrating the upcoming release of the cookbook An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith of An Edible Mosaic.  Brandy from Nutmeg Nanny is hosting and eight other food bloggers, including myself are participating.  Join us as we try a few of Faith's recipes and get cozy with this beautiful book.  If you have a moment, stop by and check out everybody's posts and be prepared to get hungry for A Mid-East Feast!

Brandy - Nutmeg Nanny | Amanda - Fake Ginger | Jeanette – Jeanette’s Healthy Living | Gina – Running to the Kitchen |Joanne – Eats Well With Others | Heather - girlichef | Natasha – Five Star Foodie | Megan – What’s Megan Making | Rachel – Baked by Rachel  

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Coconut Semolina Cake

There's a certain type of Pan Dulce that my husband loves.  For some reason, none of the panaderia's around here seem to make them.  They're called Borrachos.  Yes, drunks.  I imagine that the liquor-laced syrup they're drenched in earned them this name.  I'm smart like that.  Although, the sweet syrup doesn't necessarily have to contain any alcohol.  That's just a bonus.

And being the awesome food-blogging wife that I am, I told him I'd make him a batch of borrachos.  Someday.  That at least a year or two ago.  He's still waiting.

Sometimes it takes me a while.  I mean, there are a lot of foods and recipes vying for my attention.  I cannot be expected to get any particular one made in a timely manner.  They happen when they happen.

Fortunately, food is a universal language.  And therefore, sometimes...just sometimes...it crosses borders.  Cuisines overlap here and there.  Our favorite dish that we know and love from one country can be seen winking at you in a slightly altered form from another country.  And that is exactly what happened with this Coconut Semolina Cake (also known as Basbousa or Namoura).

This is a dense cake that is made without eggs.  It uses semolina flour and unsweetened, dessicated coconut to form a thick batter that once cooked, reminds me almost of cornbread in its texture.  And then you drench it (see...you fill it with liquid and make it drunk) in a sweet, rosewater-scented syrup known as Qatar.  You could also use orange blossom water, but I have a "thing" for rosewater, so if I'm getting the chance to use it, I'm taking it.

My husband took one bite and happily noted that it was just like those pan dulces he'd been telling me about called Borrachos.  "Hmmmmmm.  Yes.  I think I remember you mentioning those..."  {wink}

So Faith, I'm thinking "Middle Eastern Fare with Extraordinary Mexican Flair".  It has a kind of ring to it, no?

Coconut Semolina Cake

by Heather Schmitt-González

Prep Time: 20 minutes

Cook Time: 35 minutes + 2 hours to let ca

Keywords: bake dessert vegetarian soy-free almonds coconut semolina cake Middle Eastern

Ingredients (serves 10-12)

scented sugar syrup

• 2 c. (500 g) sugar
• 1 c. (250 ml) water
• 1 Tbs. fresh lemon juice
• 1 Tbs. rose water or orange blossom water

cake

• 1 Tbs. tahini, to grease the baking pan
• 2 c. (305 g) fine semolina flour
• 2 tsp. baking powder
• ½ c. (115 g) sugar
• ½ c. (115 g) unsalted butter, room temperature
• 1½ c. (375 ml) milk
• 1 c. (75 g) desiccated, unsweetened coconut
• 3 Tbs. blanched almonds

Instructions

Prepare the Scented Sugar Syrup (yields ~2 c./500 ml of thin syrup):

Add the sugar, water and lemon juice to a medium, thick-bottomed saucepan, and bring to a boil over medium heat, giving the pan an occasional swirl and skimming off any foam on the surface.

Turn heat down slightly and boil 2 minutes (for a thin syrup), swirling the pan occasionally. (The syrup will thicken more upon cooling.)

Turn off heat and stir in the rose water or orange blossom water; cool to room temperature, then use.

Finish the cake:

Preheat oven to 375°F (190°C); brush the tahini on the inside of a 10-inch (25 cm) round baking pan.

Whisk together the semolina, baking powder, and sugar in a large bowl. Stir in the butter and then the milk until combined, and then fold in the coconut.

Transfer the batter to the prepared pan and spread it out evenly; let it sit for 10 minutes.

Score the batter into 1-inch (2.5 cm) square or diamond shapes with a sharp knife, periodically dipping the knife in hot water and drying it off before continuing to score the batter; place 1 almond in the center of each diamond.

Bake until the sides and top are golden brown, about 30 minutes. (If the sides are brown but the top isn’t, you can broil the cake for a couple minutes to brown the top.)

Once out of the oven, cut the cake along the lines you scored. Slowly pour the cooled syrup onto the hot cake. Let the cake sit at room temperature 2 hours to absorb the syrup before serving.

note:

You can also make this syrup for other uses. If you'd like a thick syrup, let it simmer for up to 5 minutes (yielding: 1⅓ c./320 ml).

Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.

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____________________________________________________________________________

I am very excited to be taking part in A Mid-East Feast, a 4-week event celebrating the upcoming release of the cookbook An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith of An Edible Mosaic.  Brandy from Nutmeg Nanny is hosting and eight other food bloggers, including myself are participating.  Join us as we try a few of Faith's recipes and get cozy with this beautiful book.  If you have a moment, stop by and check out everybody's posts and be prepared to get hungry for A Mid-East Feast!

Brandy - Nutmeg Nanny | Amanda - Fake Ginger | Jeanette – Jeanette’s Healthy Living | Gina – Running to the Kitchen |Joanne – Eats Well With Others | Heather - girlichef | Natasha – Five Star Foodie | Megan – What’s Megan Making | Rachel – Baked by Rachel  

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I am also sharing this post with:

Spiced Shawarma Chicken Wraps

Can I just say how much I adore deceptively simple recipes?  Deceptive in that, although fairly quick and definitely no-fuss, they are absolute crowd-pleasers.  That would be exactly the case with the recipe that we are highlighting this week for our Mid-East Feast featuring Faith's upcoming book, An Edible Mosaic.

Zucchini Fritters

Do you feel a sort of pride when you hear about a fellow food blogger...especially one that you sort of "know"...is coming out with a book?  Oddly enough, I do.  I  mean sure, I also feel a teensy-tinsy bit jealous.  But hey, it's my own fault that I have not yet devoted the time and energy it takes to develop my own book, right?  Right.  But still that sense of camaraderie and kinship prevails.  And that was definitely the case when I heard that the incredibly sweet Faith from An Edible Mosaic would be releasing her cookbook by the same name this November.

So yes, I was excited when Brandy asked me if I'd like to participate in A Mid-East Feast.  This would be a chance for me to fall in love with Faith's book before it was even available to the public.  Over the next four weeks, we will be trying out a few of the recipes and writing a review.  You're in store for something good!  First up, we're trying out these Zucchini Fritters, or Ejet Kousa.

You say fritter, I say frittata.  Or mini, flat omelet.  I pictured something else entirely...at least in texture.  I mean, I saw the picture of these little fritters in the book, so visually I knew what to expect.  But in my mind, I was picturing biting into those doughy-style fritters that I am so familiar with.  But when I saw the batter, I immediately thought omelet or frittata.  And as I scooped portions into the pan, they looked and spread like an omelet.  And then I couldn't resist burning my fingertips to rip into the first one out of the pan.  And the gloriously eggy bite filled with the flavors of onion, garlic, and zucchini tasted like a frittata.

And you know what?  It was fantastic - what a pleasant surprise!  Although I can picture myself lighting up at just the thought of them in the morning, you can also add them to an appetizer (or maza) platter.  Add a stack of flatbreads, some briny olives, and either some juicy, ripe slices of tomatoes sprinkled with salt and pepper or some nice tomato jam...you're golden.

Zucchini Fritters {EJET KOUSA}

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: saute appetizer side snack vegetarian sugar-free nut-free soy-free zucchini eggs Middle Eastern

Ingredients (serves: 4 as a part of a maza platter or 2 as a meal)

• 2 tablespoons olive oil
• 1 onion, diced
• ¾ lb (350 g) zucchini (about 1 medium), grated
• 2 large cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt
• 4 large eggs
• 4 tablespoons all-purpose flour
• ½ bunch fresh parsley, minced
• Pinch of freshly ground black pepper
• Canola oil, for frying

Instructions

Heat the olive oil in a medium skillet over medium heat; add the onion and cook until it starts to soften, about 5 minutes, stirring occasionally. Add the zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly. Cool slightly.

Lightly beat together the eggs, flour, parsley, and black pepper in a medium bowl. Stir in the zucchini mixture.

Add enough canola oil to a large nonstick skillet to lightly coat the bottom; heat the oil over medium heat.

Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 tablespoon) scoop. Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.

Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining egg mixture the same way, adding more oil to the skillet as necessary.

Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.

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____________________________________________________________________________

I am very excited to be taking part in A Mid-East Feast, a 4-week event celebrating the upcoming release of the cookbook An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith of An Edible Mosaic.  Brandy from Nutmeg Nanny is hosting and eight other food bloggers, including myself are participating.  Join us as we try a few of Faith's recipes and get cozy with this beautiful book.  If you have a moment, stop by and check out everybody's posts and be prepared to get hungry for A Mid-East Feast!

Brandy - Nutmeg Nanny | Amanda - Fake Ginger | Jeanette – Jeanette’s Healthy Living | Gina – Running to the Kitchen |Joanne – Eats Well With Others | Heather - girlichef | Natasha – Five Star Foodie | Megan – What’s Megan Making | Rachel – Baked by Rachel  

____________________________________________________________________________

I am also sharing this post with: