Tunisian fish soup

 

• 1 ½ teaspoon coriander
• ▢1 teaspoon cumin
• ▢½ teaspoon red pepper flakes
• ▢¾ teaspoon turmeric
• ▢1/2 teaspoon paprika
• ▢1 ½ pounds moderately firm fish fillet, I used a combination of sea bass and red snapper, cut into chunks (1 ½ -inch pieces)
• ▢Salt and black pepper
• ▢Extra virgin olive oil
• ▢1 red onion, chopped
• ▢1 red bell pepper, chopped
• ▢2 celery ribs, chopped
• ▢4 garlic cloves minced
• ▢1 28- ounce can whole tomatoes
• ▢
• ▢4 cups vegetable stock or fish stock
• ▢1 cup packed chopped fresh parsley
• ▢1 cup packed chopped fresh cilantro
• ▢3 green onions chopped (both white and green parts)
• ▢1 lemon juice of

INSTRUCTIONS

1. In a small bowl, mix the spices together.
Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.



2. In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.



3. Add the tomatoes and fish broth. Bring to a boil, then lower the heat to medium-low. Cover the pot part-way and let simmer for 20 minutes.
Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (do not over-cook the fish, remember it will continue to cook in the hot broth even after you remove it from the heat).



4. Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediate

Chicken Shawarma

 For the Chicken Shawarma

• 3/4 tbsp ground cumin
• 3/4 tbsp turmeric powder
• 3/4 tbsp ground coriander
• 3/4 tbsp garlic powder
• 3/4 tbsp paprika
• 1/2 tsp ground cloves
• 1/2 tsp cayenne pepper, more if you prefer
• Salt
• 8 boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• 1 large lemon, juice of
• 1/3 cup extra virgin olive oil

For the Salad

• 8 oz baby arugula
• 2 to 3 Roma tomatoes, diced
• 1 English cucumber, diced
• 1/4 red onion, thinly sliced
• Juice of 1 lemon
• Extra Virgin Olive Oil 
• 1 garlic clove minced
• Salt and pepper
• Sumac (about 1/2 tsp to 1 tsp sumac)

To serve (optional)

• A side of hummus, tzatziki, tahini, or baba ganoush

---

INSTRUCTIONS

In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.



Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
Place the chicken in a large bowl. Add the shawarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss to combine. Set aside for now, while you prepare the salad (and if you have time, cover and refrigerate for a couple hours or overnight.)



Prepare the salad. Place the arugula, tomatoes, cucumbers, and onions in one large mixing bowl. In a small bowl make the dressing combine lemon juice, olive oil, garlic, salt, pepper and sumac. Mix well. When ready, pour dressing over the salad and toss to combine.



Heat a little bit of extra virgin olive oil in a large cast iron skillet over medium/medium-high heat until shimmering but not smoking. Add the chicken, cook for about 5 to 6 minutes, then toss and cook another 5 to 6 minutes or until chicken is fully cooked (I like a bit of color on my chicken, so I tend to go a bit longer until chicken is browned and crusted in some parts.)



When ready, divide the salad into serving bowls. Add chicken shawarma. If you like, add a side of hummus, tzatziki or tahini.  Add warm pita wedges if needed. Enjoy!

Falafael

 

• 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
• 1/2 tsp baking soda
• 1 cup fresh parsley leaves, stems removed
• 3/4 cup fresh cilantro leaves, stems removed
• 1/2 cup fresh dill, stems removed
• 1 small onion, quartered
• 7-8 garlic cloves, peeled
• Salt to taste
• 1 tbsp ground black pepper
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cayenne pepper, optional
• 1 tsp baking powder
• 2 tbsp toasted sesame seeds
• Oil for frying

Falafel Sauce

• Tahini Sauce

FIXINGS FOR FALAFEL SANDWICH (OPTIONAL)

• Pita pockets
• English cucumbers, chopped or diced
• Tomatoes, chopped or diced
• Baby Arugula
• Pickles

---

INSTRUCTIONS

1. (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer  if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.



2. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.



3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.

4. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.



5. Place the fried falafel patties in a colander or plate lined with paper towels to drain.
Serve falafel hot next to other small plates; or assemble the falafel patties in pita
bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

NOTES

• Cook's Tip: You need to start with dry chickpeas, do not use canned chickpeas here. You will need to begin soaking the chickpeas overnight, allow up to 24 hours.
• Falafel Recipe variations: Variations of this recipe may call for flour or eggs. If you prefer, you can add 1 to 1 1/2 tbsp of flour to the falafel mix or 1 egg. I did not use either, and the falafel mixture stayed well together.
• Pro Tip for Frying: When you fry the falafel patties, you want to achieve a deep golden brown color on the outside. More importantly, the patties need to be fully done on the inside. Your frying oil needs to be at 375 degrees F, for my stove, that was at a medium-high temp. Be sure to test your first batch and adjust the frying time as needed.
• Baked Falafel Option: If you prefer, you can bake the falafel patties in a 350 degree F heated oven for about 15-20 minutes, turning them over midway through. Use a lightly oiled sheet pan, and you might like to give the patties a quick brush of extra virgin olive oil before baking.
• Pro-Tip for Make-Ahead: To make ahead and freeze, prepare the falafel mixture and divide into patties (up to step #6). Place the patties on a baking sheet lined with parchment paper and freeze. When they harden, you can transfer the falafel patties into a freezer bag. They will keep well in the freezer for a month or so. You can fry or bake them from frozen.

Tahini cookies

• 1 3/4 sticks (7 oz) unsalted butter, at room temperature
• 1 cup sugar
• 1 cup tahini paste
• 2 cups all-purpose flour
• 1 tsp baking powder
• pinch salt
• Powdered sugar, optional

---

INSTRUCTIONS

1. In a large bowl combine the butter and sugar. Using a hand mixer on medium speed, combine until light and fluffy. 
2. Now add the tahini and continue mixing on medium speed until well-incorporated. 
In a separate mixing bowl, combine the flour, baking powder, and salt. 

3. Transfer the dry ingredients to the tahini mixture, and mix until well-incorporated into a dough. 

4. Take the tahini cookie dough out of the bowl and make it into a log (about 2 inches in diameter). Place the log on the short end of a large piece of plastic wrap. Roll the wrap twisting the ends in opposite direction so that the dough log is tightly wrapped. Refrigerate for at least one hour or overnight. 

5. Preheat the oven to 350 degrees F. 
Slice the dough into 1/3 to 1/2 inch rounds, and arrange on a very large baking sheet (or two baking sheets) lined with parchment paper. 

6. Bake in the 350 degrees heated oven for 15 minutes or so until the cookies are light brown around the edges and set. 



7. Remove from the heat and leave the cookies in the baking sheets to cool briefly (about 10 minutes). Then transfer to a cooling rack to completely cool. Dust with powdered sugar, if you like.
NOTES

• Important note: before you begin, make sure you have at least 1 hour for the cookie dough to chill. Chilling the dough is an essential step and you can do it for 1 hour or overnight.
• To store: be sure the tahini cookies are fully cooled before transferring to an air-tight container or canister. Be sure to cover tightly. They will keep for up to 1 week at room temperature. Or you can store them in the freezer for up to 6 months, but be sure that the cookies are well-protected.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Roast leg of a Lamb with potatoes

 

• 1 4 to 5 lb leg of lamb, bone-in, fat trimmed
• Salt and pepper
• Extra virgin olive oil 
• 5 garlic cloves, peeled and sliced; more for later
• 2 cups water
• 8 gold potatoes, peeled and cut into wedges
• 1 yellow onion, peeled and cut into wedges
• 1 tsp paprika; more for later
• 1 tsp all-natural garlic powder
• Fresh parsley for garnish, optional

FOR THE RUB:

• 15 garlic cloves, peeled
• 2 tbsp dried oregano
• 2 tbsp dried mint flakes
• 1 tbsp paprika
• 1/2 tbsp ground nutmeg
• 1/2 cup olive oil 
• 2 lemons, juice of

---

INSTRUCTIONS

1. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
2. To make the rub, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).

3. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.

4. Turn the oven on broil. Place the leg of lamb on a wire rack; place the rack directly on the top oven rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.

5. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb.

6. Now tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 1 hour. Remove the foil and return the roasting pan to the oven for another 10 to 15 minutes or until the lamb temperature registers 130 degrees F for medium-rare.

7. Remove the pan from the oven and let the leg of lamb rest for about 15 minutes before serving (the lamb will continue to cook and it's internal temperature will continue to rise.

8. Place the lamb and potatoes in a large serving platter over a bed of rice, if you choose to. Garnish with parsley.Or, you may carve the lamb first, then arrange the sliced lamb with the potatoes over the rice. Enjoy!

NOTES

• Tip for buying: When you purchase ask the butcher to trim the fat.
• How long to roast? Avoid overcooking. The following is a quick guide for cooking at 325 degrees F (and remember that with the resting time, the lamb will continue to cook and its internal temperature will rise): Rare: About 15 minutes per pound or until internal temperature registers 125 degrees F. Medium-Rare: About 20 minutes per pound or until internal temperature registers 130°F to 135°F. Medium: About 25 minutes per pound or until internal temperature registers 135°F to 140°F. Well-Done: About 30 minutes per pound or until internal temperature registers 155°F to 165°F.
• Storage and freezing instructions: Leftover lamb roast will keep in the fridge for 3 days or so. Just be sure the lamb has cooled before transferring to tight-lid glass containers to refrigerate. You can also freeze cooked lamb leg. I typically carve remove the bone and store the lamb in freezer-safe containers or zip-top bags for up to 2 months or so. Thaw overnight in the fridge. Reheat in the oven, covered, with a bit of liquid in the baking pan.
  
  
  
  
  
  
  
  
  
  

Harra Potatoes

 Quick Middle Eastern skillet potatoes pack tons of flavor from garlic, fresh herbs, and a unique mix of warm spices. A splash of lime juice adds a little extra brightness.

• 6 medium-sized gold potatoes, peeled
• Water
• 3 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 2 tsp coriander seeds or a little more than 1 tsp ground coriander
• 1 tsp crushed red pepper flakes, more for later
• 2 tsp ground turmeric
• 1 lime, juiced
• 1 cup chopped fresh cilantro leaves
• 1 cup chopped fresh parsley leaves
• 1 cup chopped fresh dill
• Salt and pepper

---

INSTRUCTIONS

1. Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil, and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.
   
   
2. Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes or pieces.

3. Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and the lime juice.

4. Toss in the potatoes, and mix well to coat. Add 1/2 of the fresh cilantro, parsley and fresh dill. Cook for 4 more minutes. Add salt and black pepper to your taste.

5. Remove from heat and top with more red pepper flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.

Fattoush

 

• 2 loaves pita bread
• Extra virgin olive oil
• Kosher salt
• 2 tsp sumac, divided, more as needed
• 1 heart of Romaine lettuce, chopped
• 1 English cucumber, cut in half, seeds scraped, then chopped or sliced into half moons
• 5 Roma tomatoes, chopped
• 5 green onions (both white and green parts), chopped
• 5 radishes, stems removed, thinly sliced
• 2 cups chopped fresh parsley leaves, stems removed
• 1 cup chopped fresh mint leaves (optional)

VINAIGRETTE/DRESSING

• Juice of 1 lemon or 1 1/2 limes
• 1/3 cup extra virgin olive oil 
• 1 to 2 tablespoons pomegranate molasses, optional
• Salt and pepper
• 1 tsp sumac
• 1/4 tsp ground cinnamon
• scant 1/4 tsp ground allspice

---

INSTRUCTIONS

1. Break the pita bread into small bite-size pieces. Heat 3 tbsp of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain.  Season with salt, pepper and sumac.
2. In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
3. To make the dressing, in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.
4. Pour toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!

NOTES

• Variations: fattoush salad dressing often include pomegranate molasses. If that's available to you, add 1 to 2 teaspoons to the dressing, it really does make it extra special.  For the salad, you can also add more herbs or other greens such as arugula (not traditional to fattoush but wonderful!)