Mutabbaq

So as I was paging through (I guess it is not really paging through when your cookbook is on your iPad, perhaps swiping through?) the Jerusalem Cookbook on my fabulous new iPad mini, I came across these little gems:

 

It was my turn to bring dessert a few Wednesdays ago, so I decided to make it.

I didn’t quite know what it was but I did know that it was in the “sweets” section and it contained some type of creamy cheese and – in my opinion – that made it instantly good.  Reading on, it is a popular crispy confection called mutabbaq and the authors explain that it is sold in a pastry shop, under an Ethiopian church, in a gloomy room, at the bottom of a stairway, in Jerusalem.

Of course, in the original recipe, the filo dough is made by hand – complete with all the pulling and stretching histrionics involved – I just opened the door in the freezer section of the grocery store, stretched and pulled out a box of filo dough.  My former husband would often tell a story about his grandmother, mother and aunts spending an entire day making cheery strudel, recalling a similar dough making and stretching memory where they filled the confection with freshly picked cherries from the back yard. He said it was the best strudel he ever tasted. Even though opening the box was not as labor intensive (or perhaps gratifying) as making fresh filo dough, I would say that the results were just as satisfying.  This dessert prompted the comment… “We’ve had many delicious desserts, but this is the best by far.”

Mutabbaq

From: Jerusalem Cookbook

For the pastry

2/3 cup unsalted butter, melted
14 sheets filo pastry
2 cups ricotta cheese
9 oz goat cheese
2 Tablespoons freshly grated lemon zest (my addition)…orange would be nice too!
Chopped pistachios (unsalted)

For the syrup

6 tablespoons water
1 1/3 cup superfine sugar
3 Tablespoons freshly squeezed lemon juice…or orange juice

Heat the oven to 450°.  Mix the ricotta, goat cheese and lemon zest in a bowl and set aside.  Brush a baking sheet with some of the butter. Place a sheet of filo dough on and brush with some more butter.  Continue this step – brushing with butter between each layer – until 7 sheets of filo dough have been layered.  Spread the cheese mixture over the filo, leaving a ¾” edge.  Layer the remaining filo using the same layer-butter method.  Tuck edges underneath the pastry and brush with more butter.  Using a sharp knife, score the pastry into six even squares (do not cut all the way through).   

Also, score each newly formed square – only until you hit the cheese layer – with a “+” sign. I forgot this step but it makes for a nice presentation. Bake for 25 minutes, until crisp and golden. 

While the pastry is baking, prepare the syrup by placing the water and sugar in a pan over a medium heat.  Stir well and bring to a boil, add the juice and simmer for 2 minutes.  Set aside. When the pastry comes out of the oven, pour the syrup over the pastry and top with pistachios.  Serve warm.

This is so tasty…not waistline friendly, but incredibly good.       

Stella

Today, Stella would have been 13. Stella died on Wednesday, May 8, 2013. I came home from work and found her lying peacefully on my bedroom floor, just like she was sleeping. The vet told me that she likely felt a little strange, fell asleep, then passed away. She is my Boston angel now and I know she continues to protect and watch over me from the big playground in the sky.  She puts a smile on my face everyday.

Below is the post I wrote about Stella when I found out she was sick and I re-post to celebrate the birthday of a great dog. Rest peacefully my little friend.  I will miss you.  I know that a star -- the meaning of your name in Italian -- will shine a little brighter because of you.

A friend of mine recommended I read a children's book, Dog Heaven by Cynthia Rylant after Stella died.  It is a sweet, beautifully illustrated book that is sure to comfort both children and adults who experience the loss of a beloved pet..at least this adult.

Original post from July 2012

Recently the vet diagnosed my Boston Terrier, Stella, with advanced heart disease. She collapsed one day doing what dogs do….protecting her house and humans from intruders – the trash collectors. She was indoors and the interlopers were never in any real danger because of the structural barriers but, nonetheless, Stella was going to make her presence known and bark her disapproval.

I wonder if Stella has any clue about what's happening in her little body. All she knows is that now she gets a peanut butter-smothered pill two times a day and Mommy is feeding toast each morning…it doesn’t matter to her that the toast is meant to fill her tummy so the medicine doesn’t make her sick. Her unconscious resilience and ability to go about her day – happy and unfettered by the consequences of the diagnosis (despite her labored breathing) – has reminded me to embrace and enjoy her each day.

She still wags her tail (which is really a stump) when she sees people that – to her – could have been gone for five years, five months, five weeks, five days, or five minutes…it doesn’t matter, she is still happy to see them, regardless of why she hasn’t in a while. People come in and out of our lives for various reasons and circumstances so when you see them again, make like a dog, wag your tail and blissfully greet them. Stella still chases squirrels and birds that she will never catch, undeterred, moving merrily on to the next potential conquest. This is a reminder to never give up chasing a dream.   Stella stretches every morning before she gets out of bed and even though my yoga teacher has preached for years the value of a morning stretch ritual, it took my canine companion to finally help the nickel drop for me.  

The lessons we can learn from our pets are endless and enduring and go way beyond the love and loyalty that our beastly companions offer each day. Observe and love them and I suspect that life will quickly become a little less complicated and way more gratifying.

Saffron Rice Pilaf

Continuing with our dinners paying tribute to middle-eastern cuisine, Architect made Saffron Rice Pilaf with Chicken Kabobs.

Saffron is a colorful spice plucked from the flower of the saffron crocus. Saffron is from the Arab word for yellow, zafaran, and yellow symbolized joy for the Arabs.  Pharaohs and kings believed that saffron was an aphrodisiac, and when the expected results were futile, saffron’s fever reducing and nerve calming medicinal benefits remained.

This dish is made with delicious basmati rice complemented by equally delicious and always pleasing caramelized onions.

Saffron Rice Pilaf

Epicurious.com

¾ teaspoon crumbled saffron threads

2 tablespoon boiling-hot water
1/3 cup olive oil
1 cup slivered almonds
1 very large onion, chopped
1 ½ cup of basmati rice
2 ¼ cups of water
1 ½ teaspoons salt
½ teaspoon pepper
1 cup of dried currents, raisins or cranberries

Soften saffron in hot water in a small bowl. Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers.  Fry almonds, stirring frequently until golden, about 3 minutes.  Transfer with a slotted spoon to paper towels to train.  Fry onion in remaining oil in pot, stirring occasionally, until golden brown, 15-20 minutes.  Transfer half of onions to a bowl. 

Add rice to onion in pot and sauté, stirring, until fragrant, about 2 minutes.  Add water, saffron mixture, salt, pepper and bring to a simmer.  Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18-20 minutes.  Let rice stand, off heat, for 5 minutes.  While rice stands, stir almonds and fruit into bowl with the reserved onion.  Fluff rice with a fork and serve with almond mixture spooned on top. 

Architect served the pilaf topped with barbequed chicken and onion kabobs.   Foodie made a salad from The Jerusalem cookbook, Baby Spinach Salad with Dates, Almonds & Pita Bits. Life. Is. Good.

 

Turkey Zucchini Burgers with Sour Cream & Sumac Sauce

 

One wouldn’t think that zucchini and ground turkey would make a tasty burger. However, that would be before you became familiar with the version Foodie made on Wednesday from the Jerusalem Cookbook.

I had never heard of the Jerusalem Cookbook.  This book is a beautifully illustrated journey through the ancient city, rich in history and dappled with culinary diversity.  Early in the book the writers ask the readers to consider the many cultures that inhabit the city…people from Libya, France, Britain, Palestine, Romania, Germany, Italy, Lithuania, Iraq, Iran, Turkey, and Israel just to name a few.   The collection of recipes in the book are highly influenced by the city’s eclectic pedigree…recipes inspired by the author’s early food experiences – shaped by many different cultures.  Each recipe help the writers to reminisce about the city they call home even though they haven’t lived there for twenty years! 

As I paged through the book, some of these recipes simply spoke to me.  For instance, Chicken with Caramelized Onion & Cardamom Rice, or Kofta b’siniyah (Palestinian meatballs), Slow Cooked Veal with Prunes and Leaks, Herb Pie and Mutabbaq (a pastry filled with ricotta and pistachios and glazed with a citrus syrup).  As you know, I love anything to do with citrus.

So perhaps you now have a sense for why Foodie wanted to make Turkey and Zucchini Burgers Green Onion & Cumin. These delicious burgers are topped with a tangy Sour Cream and Sumac Sauce.  Sumac, a spice with a tart flavor, is a common ingredient in Middle Eastern cooking.  Foodie wanted to use za’atar -- a combination of sesame seeds, sumac and ground za’atar (a spice with a savory marjoram-oregano flavor) but did not have any in her pantry.  She mentioned this to a co-worker and the little dear brought her some….we were all very happy he did!

Turkey and Zucchini Burgers with Green Onion & Cumin

From:  Jerusalem Cookbook

Burgers

1 lb ground turkey
1 large zucchini, grated
3 green onions, thinly sliced
1 large egg
2 Tablespoons chopped mint
2 Tablespoons chopped cilantro
2 cloves garlic, crushed
1 teaspoon salt
 ½ teaspoon cayenne pepper
Sunflower oil for searing, about 6 Tablespoons

Sour Cream & Sumac Sauce

½ cup sour cream
2/3 cup Greek yogurt
1 teaspoon lemon zest
1 Tablespoon freshly squeezed lemon juice
1 small clove garlic, crushed
1 ½ Tablespoons olive
1 Tablespoon sumac (Foodie used za’atar which can be found in a Mediterranean food store)
½ teaspoon salt
¼ teaspoon freshly ground pepper

First, make the sauce by mixing all ingredients together, stir well and chill until needed.

Preheat the over to 425°.  In a large bowl, combine all the ingredients for the burgers except the sunflower oil. Mix with your hands and then shape into 18 burgers, each weighing about 1 ½ oz.

Pour enough sunflower oil into a large frying pan to form a layer on the bottom of the pan.  Heat over medium heat until hot, then sear the burgers in batches on all sides.  Don’t crowd the burgers, they won’t brown properly.  Add more oil as needed until all burgers are golden brown.

Transfer the seared burgers to a baking sheet lined with parchment paper and place in the oven for 5-7 minutes.  Serve warm with the sauce spooned over or on the side.   I was so eager to eat these that I forgot to take a photo of a plated burger smothered with the sauce....sorry!

Foodie served the burgers with a flatbread made from pizza dough.  A wonderful dinner.

Stir Fried Portobellos and Tofu with Chili Garlic Sauce

I've been away at a conference which is why I haven’t written in a while. It was an amazing event and my favorite session was one on Leadership taught by two instructors, a professor and a lawyer/teacher, from George Washington University. It was a great week of connecting, networking and most importantly, learning. I’ve been in HR for many, many years and I learn something new with each experience!

I will tell you this for sure, the time away did not fade the memory of the delicious meal that Singer prepared last Wednesday…my mouth is still watering.  She consulted her Cooks Illustrated cook book for a go-to favorite in her household, Stir Fried Portobellos and Tofu with Chili Garlic Sauce.  She told us about this dish one evening during another gathering and we shamelessly begged her to make it.

The recipe includes stir fried tofu.  Growing up in a spaghetti-and-meatballs-meat-and-potatoes-Italian-Irish household, it never occurred to me that I would try, let alone like, tofu, but, I do. 

A lot. 

Tofu is made by pressing soy milk curds into soft white blocks. Tofu has a subtle flavor and easily takes on the flavors of complementary ingredients such as soy sauce, chili paste, pepper flakes or garlic for savory dishes or fruit, nuts, spices or syrups for sweet dishes.  According to my extensive Wikipedia research, tofu is relatively high in protein and studies suggest that soy protein helps to reduce cholesterol and the risk of heart disease.  Also, some think that soy may reduce post menopausal hot flashes in women…perhaps I’ll order a vat.

This is a multi-step recipe, but it's so worth it!

Stir-Fried Portobellos and Tofu with Chile Garlic Sauce

From:  Cooks Illustrated

Glaze

2 tablespoons of maple syrup, agave or honey
2 tablespoons of soy sauce
2 tablespoons mirin

Sauce

¾ cup low sodium chicken or vegetable broth
3 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon cornstarch
2 teaspoons toasted sesame oil
1 teaspoon Asian chili-garlic

Vegetables and Tofu

4 garlic cloves
2 teaspoons grated fresh ginger
1 ½ lbs. Portobello mushrooms caps, gills removed and cut into wedges
1 14 oz. block of extra-firm tofu, cut into triangles
1/3 cup cornstarch
8 oz. green beans, trimmed
½ cup low sodium chicken or vegetable broth
1 red bell pepper cut into ¾ inch pieces
1 pound napa cabbage, cut into ¾ inch strips
¼ cup roasted cashews
Vegetable oil for browning

For the glaze:  Whisk all ingredients together in a bowl.

For the sauce:  Whisk all ingredients together in a separate bowl

For the vegetables and tofu:  Combine garlic, ginger, pepper flakes and 1 teaspoon oil in a third small bowl and set aside.  Heat 3 tablespoons vegetable oil in 12-nonstick skillet over medium-high heat until simmering.  Add mushrooms and brown on one side (without stirring), flip and brown on the other side. Transfer the mushrooms to a plate.  

Spread the cornstarch evenly in baking dish and dredge tofu in cornstarch to coat evenly.  Add a little more oil to the pan, add tofu, in a single layer, and cook until golden brown, 4-6 minutes.  Flip to brown on other side. Add glaze mixture and cook, stirring, until glaze is thickened and mushrooms are coated, about 2 minutes.  Transfer tofu to the plate with the mushrooms. Rinse skillet and dry with paper towels.

Heat 1 teaspoon oil over medium-high heat until just smoking.  Add green beans and cook, stirring occasionally, until beginning to brown, 1-2 minutes.  Add broth, cover and cook until beans are just tender, about 3 minutes.  Uncover and cook until liquid evaporates, about 30 seconds.  Transfer beans to the plate with the mushrooms and tofu.

Heat remaining 1 teaspoon of oil over medium-high heat until just smoking.  Add bell pepper, cabbage and cook, stirring occasionally, until beginning to brown and soften, about 3 minutes.  Clear the center of the skillet, add garlic mixture and cook. Mashing mixture into pan, until fragrant, 15-20 seconds, then stir mixture into the cabbage.

Return the tofu and vegetables to the skillet, add sauce and cook, stirring until sauce is thickened and vegetables are coated, about 2 minutes.  Transfer the entire mixture to a serving plate and top with cashews.   Serve with brown rice.