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Chickpea Burgers with Basil, Asiago, and Jalapeno

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So a couple days ago I wanted falafel and put some chickpeas in a bowl to soak, then I forgot they were in the fridge. And because I forgot about them I never went to the store for cilantro and parsley. Discovering the soaked peas today I wanted falafel again, but still no cilantro or parsley. So I went out to my garden and picked a bunch or basil and some peppers, I also found some shredded asiago in the fridge. So I used these ingredients instead of the traditional ones. I also made them into full sized burgers instead of nugget sized. Anyhow, this recipe is the result. Really delicious. Healthy. Simple to prepare.

Chickpea Patties with Basil, Asiago, and Jalapeno

Makes about 2 dozen small patties or 8 full-sized burgers

1 cup dried chickpeas

3 cups water

½ small onion, diced

3 cloves garlic, minced

3 jalapeno, seeded

1 bunch fresh basil, washed

½ cup asiago cheese, grated

1 teaspoon kosher salt

1 teaspoon turmeric

1 teaspoon baking powder

6 tablespoons whole wheat flour

vegetable oil for pan-frying

Combine the chickpeas and water together in a bowl overnight and leave them at room-temperature to reconstitute. The next day drain the chickpeas, reserve ¼ cup of the water. In the bowl of a food processor, combine the soaked chickpeas, ¼ cup of reserved water, onion, garlic, jalapeno, basil, asiago, salt, turmeric, and baking powder. Process until a mealy consistency then transfer to a bowl. Mix in the flour, cover and let rest for about 10 minutes. Shape into patties, preheat about a half-inch of oil in a skillet, and pan-fry (in batches) on both sides until golden and cooked through.

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Shorbat Addis! (Syrian-Lebanese Red Lentil Soup)

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So I’ve posted this recipe (or variations of it) a few times in the past but not in quite some time, so I thought I’d re-post. It is so easy to make, really delicious, and nutritious, too. And it’ll make your house smell delicious as it simmers. This recipe makes 2 quarts, but it tastes better the 2nd or 3rd day and it freezes well also. The recipe I use contains chicken broth, but it is just as delicious when made vegan/vegetarian using vegetable broth as a substitute. A bowl of this soup along with a piece of bread and maybe a piece of fruit is complete and filling meal. If you enjoy soup, I hope you make this. You won’t be sorry.

For additional Lebanese inspired recipes, click here.

Red Lentil Soup with Spinach

Makes about 2 quarts

4 tablespoon olive oil

1 onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

2 teaspoons whole cumin seed

2 teaspoon turmeric

1 teaspoon crushed hot pepper

2 teaspoons kosher salt

1 (15 oz. Can) diced tomatoes

2 cups red lentils

8 cups chicken broth

2 medium potatoes, peeled and diced

4 cups (4-6 ounces) fresh spinach, chopped

¼ cup lemon juice

Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and bell pepper; saute slowly until caramelized. Add the garlic, cumin, turmeric, hot pepper, and salt; cook another minute or two. Add the tomatoes, and cook them until the juice reduces and everything forms a sort of paste. Add the lentils and broth; bring to a boil then lower it to a simmer. Cook the soup for about 30 minutes, then add the potatoes and simmer another 30 minutes or until the soup thickens and the lentils become very soft. Stir in the spinach and cook another 5 minutes. If it becomes too thick, add additional broth or a little water. Stir in the lemon juice and remove from the soup from the heat.

Spicy Kibbet Batata with Broccoli (yum!)

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Ok, so first of all…these tasty little nuggets are addictingly delicious. The recipe may look like a lot of steps at first glance but this is really easy to prepare. This is, of course, a vegetarian version of the famous Lebanese dish, kibbeh. I have posted other versions or variations of this recipe here, and also variations of kibbeh here. And yes, before you ask, these can be baked rather than pan-fried, but they wouldn’t be as crispy-crunchy. They are delicious as is, dipped in yogurt, over rice, or as I ate them, over a salad. The dough can be made and cooked when you need it. These really are simple to make, bursting with flavor, and nutritious as well. For additional Lebanese-inspired recipes, click here.

Spicy Kibbet Batata with Broccoli

Makes a couple dozen patties

2 potatoes, peeled and diced

1 onion, diced

3 cloves garlic, minced

2 jalapeno peppers, seeded and diced

1 head broccoli, chopped

1 bunch parsley, washed and chopped

1 bunch cilantro, washed and chopped

1 cup bulgur wheat

3 tablespoons olive oil

1 teaspoon whole cumin seed

1 teaspoon whole coriander seed

1 teaspoon ground turmeric

1 teaspoon crushed hot pepper

2 teaspoons kosher salt

½ cup whole wheat flour

oil for pan-frying

Boil the potatoes until soft, then drain them and set aside.

Combine the onion, garlic, and jalapeno in a food processor and process until finely minced, then set aside.

Combine the parsley and cilantro in a food processor and process until minced, then set aside.

Place the chopped broccoli in a food processor and process until finely minced, then set aside.

While the potatoes are still warm, combine them with the bulgur wheat in a bowl and mash and stir them until thoroughly mixed, cover the bowl and let rest while preparing the rest of the ingredients.

 

 

Heat the olive oil in a large skillet or shallow pot, then add the onion, garlic, jalapeno mixture; cook until it just begins to brown. Add the cumin, coriander, turmeric, hot pepper, and salt. Cook the spices for just a minute, then add the broccoli. Cook the broccoli, while stirring, for a few minutes, until it is softened. Add the spiced broccoli mixture to the bowl with the potatoes and bulgur; mix to combine. Add the parsley and cilantro; mix to combine. Then add the flour and mix that in as well. All the mixture to rest for about 20 minutes.

After the resting period, knead the dough for just a minute, then shape into small patties (if the mixture is too loose add additional flour; if it is too crumbly add a small amount of water). Heat about 1/8th inch oil in a large skillet over medium heat. Cook the patties in batches on both sides until golden brown and cooked throughout.

 

 

Urban Simplicity.

Falafel!

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I’ve posted variations of falafel various times on this blog (click here to see them), but they all empoyed the use of cooked chickpeas in the recipe. I’ve seen recipes making this recipe where the chickpeas are not previously cooked, but simply soaked. And I’ve watched my friend Emad, who is from Bagdad, make this version. What’s different about this version and Emad’s is that he seasons in the Iraqi fashion with ground star anise, whereas I used the Lebanese spice mix known simply as “seven-spice,” or baharat in Arabic. what I like about making this with the chickpeas simply soaked rather than pre-cooked, is how crunchy they are. The recipes for baharat, along with taratoor (lemony tahini sauce), are both listed at the bottom of this page. If you do not have the seven spices, or don’t have the initiative to make it, simply substitute with 1/2 teaspoon cumin and a 1/2 teaspoon allspice. Also, while I made my son a traditional falafel sandwich in rolled flatbread for lunch, I ate mine on a salad…sliced summer tomato, avocado, sliced raw onion, feta cheese, and drizzled with taratoor, hot sauce, and virgin olive oil (yum!). Anyhow, the easy and super-crunchy recipe and pics are below. If you’ve ever wanted to make restaurant or food-truck quality falafel in your home kitchen, this is it. To see other Lebanese-inspired recipes, click here.

Falafel 

Makes about 2 dozen small patties

1 cup dried chickpeas

3 cups water

½ small onion, diced

½ bunch Italian parsley, washed and chopped

½ bunch cilantro, washed and chopped

3 cloves garlic, minced

1 teaspoon crushed hot pepper

1 teaspoon kosher salt

1 teaspoon Lebanese-style baharat mix

½ teaspoon turmeric

½ teaspoon baking powder

4 tablespoons whole wheat flour

vegetable oil for pan-frying

Combine the chickpeas and water together in a bowl overnight and leave them at room-temperature to reconstitute. 

  Drain the chickpeas, discarding the water, and combine them with the onion, parsley, cilantro, garlic, hot pepper, salt, baharat, turmeric, and baking powder. Mix thoroughly.

Transfer the ingredients to a food processor (in batches if necessary) and process until a mealy consistency. Return the falafel mix to a bowl and mix in the flour by hand. Cover and refrigerate for about ½ hour.

 

Shape into patties, preheat about a half-inch of oil in a skillet, and pan-fry (in batches) on both sides until golden and cooked through. Transfer to absorbent paper and serve with Taratoor sauce.

Lebanese Seven Spice Mix 

Makes about 4 tablespoons

1 tablespoon ground black pepper

1 tablespoon ground allspice

1 tablespoon ground cinnamon

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground cloves

1 teaspoon ground ginger

Mix the spices together and store in an airtight container, or use as needed.

Taratoor 

Makes about 1 cup.

1 cup tahini ¼ cup fresh lemon juice ¾ cup cold water 2 cloves garlic, minced ¼ teaspoon cayenne pepper ¼ teaspoon sea salt. Place all of the ingredients in a large bowl and whisk until smooth. If too thick or too thin, adjust the consistency with water or tahini.

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Lebanese-Style Pickled Turnips…

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A few turnips, a beet, some water, and a little salt. That’s it. That’s all you need for this really healthy and bursting-with-flavor recipe. The classic recipe (below) also includes a hot pepper and possible some onion, but I didn’t want that in this one…I wanted the brightness of the vegetable itself. 


It’s interesting in that as I was slicing the beets and turnip I was listening to The Splendid Table with Lynne Rossetto Kasper and one of her guests today was Maureen Abood, the Lebanese-American author discussing her new book of Lebanese food (it’s also on my personal book list). Serendipity, I suppose.


Anyhow, the image above is of the vegetables just added to the saltwater brine; they are not fermented yet. They were just added to the crock, and with warmer temps they should only take about a week to ferment. The single beet will color everything a lovely magenta; I’ll post a pic of the finished recipe. 

Anyhow, if you would like more Lebanese-inspired recipes, click here; for more recipes that are fermented, click here; and if you would like to read an article on fermentation, click here.

Lebanese-Style Pickled Turnips

8 turnips, peeled and sliced

1 beet, peeled and sliced

1 small onion, peeled and sliced

2 jalapenos, peeled and sliced

4 cups water

2 tablespoon kosher salt

Combine the turnips, beets, onions, and jalapeno in a container that is wide enough to fit a few small plates. Press down on the vegetables with your hands to release some of their juices. Combine the water and salt in a bowl and pour over the vegetables. Weight the vegetables with plates; they should be completely covered in salt water. Cover and leave at room temperature. Small bubbles will appear within 2 or 3 days, after about a week or so it will begin to smell and taste distinctively sour. Depending on the temperature of your kitchen the turnip will take between one and three weeks to sour completely. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation. 

Shakshouka!

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So first of all, I have to come clean about something. You may be wondering what a guy like me (one who tries to shop relatively seasonally) is doing with fresh peppers and tomatoes in February…sorry, I had a momentary desire for warmer months and sought it through food…it’s about this time of the year that the constant snow and grey begins to get to me. Thus said, you can use canned diced tomatoes for this, which I have in the past.

Shakshouka is a Mediterranean egg dish that is simple to make, nutritious, and really delicious. There are no hard and fast rules for the recipe other than it usually contains tomatoes and peppers, but one can also add other things they like, such as potatoes or beans (just to name a few). The sauce itself can be a sort of salsa-y type sauce, such as this recipe, or it can be more of a smooth tomato sauce (such as this recipe which I posted last year). It can be either cooked entirely on the stove-top (such as the recipe posted here) or it can be finished in the oven (as with this previous recipe). It is a recipe that is suitable for breakfast, lunch or dinner. By now you likely get the picture…it’s really up to you how you want to make this and in fact eat it. Anyhow, the recipe which I made today, and the one pictured, is below. 

Shakshouka

Serves 2

3 tablespoons olive oil

½ small onion, diced

½ green bell pepper, diced

1 jalapeno pepper, minced

2 cloves garlic, minced

½ teaspoon oregano

¼ teaspoon whole cumin seed

¼ teaspoon kosher salt

2 medium tomatoes, diced

½ cup water

4 large eggs

heat the olive oil in a heavy skillet over medium high heat. Add the onion and bell pepper; saute for a few minutes, then add the jalapeno and garlic. Cook for a few minutes longer, until the vegetables begin to brown slightly, then add the oregano, cumin, and salt; stir for a just a minute to release the flavor of the seasonings, then add the tomatoes and water. Bring the liquid to a boil then lower it to a simmer. Cook the sauce for about five minutes, or until it reduces and becomes somewhat thick. Lower the heat to a very slow simmer, then crack the eggs into the sauce. Cover the skillet with a lid and cook the eggs for about 5 minutes, or until they are cooked to your liking. Serve with crusty bread.

Urban Simplicity.

Persian Smokey Eggplant Salad (Yum!)

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This recipe is a variation (my interpretation) of a recipe from the book, Persiana: Recipes from the Middle East and Beyond. I was recently offered the book to review and am pretty excited about it (and it takes a lot for me to get excited about a new cookbook these days). I am not really that familiar with the cuisines of Persia, or modern day Iran (which is one of the oldest cuisines in the world), but I am familiar with the flavors in these recipes…very fresh and bright flavors. And while the recipes may be simple the flavors are complex and multi-layered. At any rate, this recipe is really easy to make and also really delicious…it is definitely one I will make again (and likely again and again). Plus it is a lot of fun cooking the eggplant over an open flame.

 

Persian Smokey Eggplant Salad

Serves 8

4 large eggplant

½ red bell pepper, diced small

½ green bell pepper, diced small

¼ red onion, diced small

2 cloves garlic, minced

2 teaspoons smoked paprika

1 teaspoon ground cumin

½ teaspoon crushed red pepper

½ teaspoon sea salt

3 tablespoons lemon juice

2 tablespoons virgin olive oil

1 bunch flat leaf parsley, coarsely chopped

Cook the eggplant by placing them directly over an open flame of a gas stove. Turn the eggplant as needed. The skin will blister and blacken; it will look burnt. Continue to cook and turn the eggplant until it is very soft and heated throughout. Transfer the eggplant to a clean surface and allow to cool enough to handle. Gently peel away the blackened skin while placing the flesh of the eggplant in a colander over a sink to drain any excess moisture. Coarse-chop the flesh of the eggplant and transfer it to a bowl with the remainder of the ingredients. Gently stir and fold the salad to thoroughly incorporate the ingredients. Allow the salad to rest for a few minutes prior to serving. Serve warm or chilled with toasted garlic bread or wedges of pita.

Urban Simplicity.

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