Synopses & Reviews
Red Pepper Walnut Dip mohammara
This delectable walnut spread from Aleppo in northern Syria, which is also loved in Lebanon and Turkey, is spiced liberally with red pepper to give it plenty of heat. When I tasted it at an Istanbul restaurant called Develi that specializes in southeast Anatolian cooking, I was immediately taken with the spread's rich texture and spicy flavor. Pomegranate molasses, olive oil, and cumin provide background flavors to balance the pungency. Some people make it with half pine nuts and half walnuts, and some add garlic or sweet red peppers. Be sure the walnuts you use are fresh.
The dip is easy to make - simply blend all the ingredients in a food processor. It's a tasty hors d'oeuvre with fresh pita bread or pita crisps and is also a delicious sauce for gilled led fish, roast chicken, or kabobs. I also grilled toss it with pasta as a pestolike sauce.
The dip should be deep red, so add some paprika if you don't want a large amount of hot red pepper. If you can find Aleppo pepper or Turkish Maras pepper, it adds a pleasant heat and is much less fiery than cayenne. When fresh red chilies such as red jalapenos are in season, add one or two for a good fresh touch instead of or in addition to the cayenne. Makes 4 servings.
1 cup walnuts
1/3 cup bread crumbs
1 tablespoon olive oil
1 tablespoon pomegranate molasses or fresh-squeezed lemon juice
1 teaspoon sugar
1/2 teaspoon ground cumin
1 tablespoon paprika
1/2 teaspoon salt, or to taste
1 1/2 teaspoons Aleppo pepper, or 1/2 teaspoon cayenne pepper, or to taste
Grind walnuts and bread crumbs in food processor. Add oil, pomegranate molasses, sugar, cumin, andpaprika and process to a slightly chunky paste. If it is too thick, add 1 or 2 tablespoons water. Transfer to bowl. Season to taste with salt and Aleppo pepper or cayenne, adding enough to make it hot. Turkish Tomato Pilaf domatesli pilav
Tomatoes contribute their sweet-tangy taste to this pilaf and tint it reddish orange. Cooks in Turkey give the pilaf additional flavor by simmering the rice in rich meat or chicken broth and often use a generous amount of fresh or clarified butter (ghee) to saute the onion. I love it with homemade chicken stock or, after Thanksgiving, with turkey stock made from the bones of the roasted birds.
Tomato pilaf is a favorite partner for kabobs and stews. For a light supper, it's served simply with yogurt or with Classic Cucumber Salad with Yogurt, Garlic, and Mint.
Makes 6 servings. 2 tablespoons vegetable oil, or 2 to 4 tablespoons butter
1 small onion, chopped (3/4 cup)
2 garlic cloves, chopped
One 15-ounce can diced tomatoes, drained, liquid reserved
Salt and freshly ground black pepper
1 1/2 cups long-grain rice
3 cups chicken or vegetable broth or water, or a mixture of broth and water
Heat oil or 2 tablespoons butter in heavy saucepan. If you'd like to enrich the pilaf later with additional butter, bring it to room temperature.
Add onion to saucepan and cook over medium-low heat for 5 minutes, or until soft but not brown. Add garlic, then tomatoes, salt, and pepper. Heat until sizzling. Cook over medium heat for 10 minutes or until thick, crushing any large tomato dice with wooden spoon.
Add rice, stir over medium-low heat until coated with tomato mixture, and cook for 2 minutes, stirring. Add broth,liquid from tomatoes, I teaspoon salt, and pepper to taste. Stir once or twice and bring to a boil. Cover and simmer over very low heat for 18 to 20 minutes, or until rice is just tender. Add remaining butter in a few pieces if you like. Let pilaf stand, covered, for 10 minutes. Fluff rice lightly with fork. Taste and adjust seasoning.
Synopsis
From the lands where agriculture began, the Mideast boasts a rich culinary heritage. In this comprehensive collection, Faye Levy shares the fresh flavors, timeless techniques, and unsurpassed healthfulness of Middle Eastern cooking that she learned in the kitchens of family, friends, and neighbors while living in the Mideast. Feast from the Mideast presents her repertoire of fresh, mouth-watering specialties, including stuffed vegetables, tempting rice pilafs, zingy dips, spreads, and appetizers, spicy meat soups, peppery fish stews, hearty bean casseroles, and delectable savory and sweet pastries. As Levy so artfully demonstrates, this is a cuisine of simple, convenient dishes that emphasize complex flavors rather than fussy preparation. A thorough, informative introduction to a vibrant international cuisine, Feast from the Mideast will inspire home cooks to explore the bounty of the region, and to make its culinary traditions their own.
Synopsis
From the Fertile Crescent, where agriculture began, to the extravagant tables of Ottoman emperors, the Mideast boasts a surpassingly rich culinary heritage. In Faye Levy's Feast from the Mideast, the acclaimed food journalist and cookbook author brings 250 time-honored recipes into the twenty-first-century American kitchen. Accessible and authentic dishes, helpful shopping tips, and Faye Levy's trademark user-friendly approach make this book a must-have introduction to a vibrant international cuisine.
For almost three decades, Faye Levy has shopped, cooked, and dined her way through the Mideast, and her enthusiasm for this flavorful, unfussy cuisine will inspire you to make these ancient culinary traditions your own. Featuring the bold flavors and simple, healthy techniques of more than ten countries, this collection has dishes for every occasion, from dinner-party feasts to quick and healthy weekday meals. Faye Levy's repertoire of fresh, mouthwatering specialties will add excitement and boldness to any meal, whether it's a simple sandwich enlivened by a zesty Grilled Eggplant Sesame Dip, or elegant Grilled Lamb Chops spiced up with Garlic Cumin Tomato Salsa. Ms. Levy takes readers beyond hummus and falafelalthough she offers stellar recipes for both of these classics.
Feast from the Mideastoffers a veritable banquet of authentic, tempting dishes and is the ultimate all-in-one guide to the wholesome cuisines of these historic, sun-drenched lands.
Synopsis
Includes bibliographical references (p. 383-384) and index.
About the Author
Faye Levy is the lead cooking columnist for the Jerusalem Postand the author of more than twenty acclaimed cookbooks, including Feast from the Mideastand 1,000 Jewish Recipes. She has won prestigious prizes for her cookbooks, including a James Beard Award. A syndicated cooking columnist, she has contributed many articles to the country's top newspapers, as well as to Gourmet, Bon AppÉtit, and other magazines. She lives in Woodland Hills, California.