TartQueen's Kitchen

When I was (much) younger, I have to admit, I really didn’t like Arabic sweets.  They tasted strange and were too sweet (even for my sweet tooth).  Of course, as I’ve grown older and my palate has become more sophisticated, I’ve come to appreciate their flavor, complexity, and their place in my own heritage.

Namourah is a perfect example of a dessert I loathed as a kid but love now.  In fact, I take it to parties sometimes and it’s usually one of the first items to be devoured (and there is a lot of food at the parties I go to. Food people, you know).

Namourah is a dessert that is ubiquitous all over the Middle East.  The basic recipe (which I’ll be showing you in this post) is made with a simple syrup flavored with orange or rose water.  However, it is also made with honey and some recipes add coconut.  I like to keep it simple.

This recipe is a classic Arabic dessert in that it’s very sweet and rich.  It’s meant to be eaten in small doses with a group of friends and family with small cups of Arabic coffee.  In a typical Arab home, these types of desserts are served only when there is company over.  Otherwise, fresh fruit is generally in order.

 

This is an eggless cake made with semolina flour.  As a result, this is a very dense cake (especially after the syrup is poured on). And, what leavening that takes place (and there isn’t much) happens when the baking soda and baking powder react with the acids in the yogurt.

You can make this cake vegan is you like by using soy or coconut yogurt and vegan margarine.  However, I can’t guarantee your results will be quite the same.

Traditionally, the baking dish is greased with 2 tablespoons of tahineh.  However, I prefer to use regular pan spray.  I find the ease of cleaning outweighs tradition in this case.

This recipe also uses clarified butter and qatr (simple syrup).  To see explanations of how to make these, please see my post from October 31, 2013, Knafeh (https://tartqueenskitchen.com/?p=1973).

This recipe is an adaptation from what is, to me, my holy grail of Arabic cookbooks, “Sahtein”.  It was originally published in 1976 by the Arab Women Union of Detroit.  It was my first Arabic cookbook and still my first go-to for many recipes despite my now 20-book Arabic cookbook library.  My mom’s original 1976 printing is held together with rubber bands now.

 

2 tbsp. Tahineh or use pan spray

4 cups smeed (Semolina سميد )

1 1/4 c. clarified butter

1 cup sugar

1/2 tsp. baking soda

1 tsp. baking powder

1 1/4 c. laban (yogurt لبن) (I prefer to use full-fat yogurt; I prefer the flavor and texture)

2 tbsp. yogurt

3 c. Qatr (simple syrupقطر)

1/2 c. whole blanched almonds

 

1.  Either grease with the tahineh or spray an 11″ x 17″ baking dish.  Set aside.  Preheat the oven to 400F.

2.  In a large bowl, mix together the smeed (semolina), sugar, and butter.  Set aside.

3.  In a small bowl, mix together the yogurt, baking soda, and baking powder.

4.  Add the yogurt mixture to the smeed mixture.  Blend well.  It will be a little crumbly and dry-looking.

5.  Take the mixture and spread it in the baking dish as evenly as possible.  Use your hands if necessary.

6.  Spread the remaining 2 tablespoons of yogurt evenly over the top of the cake.  With a very sharp knife, cut the cake into roughly 2″ pieces either in diamond or square shapes (this is necessary so the syrup will soak evenly into the cake after baking). Top each piece with a blanched almond.

7.  Bake the cake in the oven for 20 minutes.  After 20 minutes, rotate the cake and bake for an additional 10 minutes, or until the cake is a golden brown.

Remove the cake from the oven and cut along the original cut lines, if necessary (and it usually is).

8.  Pour the qatr over the cake and let it soak in (trust me, it does).  When the cake warm to room temperature, it’s ready to eat.

 

 

As comfort foods go, Fasoulia was another one my sisters & I were rewarded with as we grew up.  It is a delightful stew consisting of (at least in the Palestinian tradition) of lamb, tomatoes, and green beans.

In fact, the word “fasoulia” in Arabic literally means “bean”.

Fasoulia is a dish that is found in several versions throughout the Middle East, Turkey, North & Sub-Saharan Africa, and southern Europe. There are versions that use white beans (Syria & Lebanon), red beans (Lebanon), with carrots (Ethiopia), and with olives and greens  (Greece).

The version I’m making is the one we grew up with (and the one I learned from my mom – who makes the best Fasoulia I’ve ever had, by the way).  It’s in the Palestinian style, with lots of tomatoes.

 

A few notes:

1.  You can make this dish vegetarian/vegan by simply omitting the meat and using vegetable broth.

2.  This dish is always served over rice.  I like to serve over saffron rice (because that was the way my sisters & I grew up eating it).  However, if you want to use plain white rice, or even brown rice (especially if you’re making the vegetarian version), go for it.

3.  If you don’t like or can’t find lamb, you can use beef.  Use chuck.  It’s meant for stewing and braising.

4.  Use regular, fresh green beans for this dish.  Don’t use frozen or haricot vert (French green beans).  They won’t hold up to the cooking time.

5.  This is generally served with browned pine nuts sprinkled over the top as garnish.  However, if you don’t want to go to the expense of or can’t find pine nuts, browned slivered almonds are an excellent substitute.

 

 

1 med. onion, finely chopped

2 lbs. lamb, trimmed and cut into 1″ cubes

2 lbs. green beans, trimmed and cut into 1″ to 1 1/2″ pieces

3 tbsp. olive oil or clarified butter

1 28-oz can whole tomatoes (try to buy without basil; if you do get basil, pick out the leaves)

1 tsp. salt

1 tsp. ground black pepper

1/2 tsp. allspice

2 c. beef or chicken broth

 

1.  In a large saucepan, heat the olive oil or butter over medium-high heat.  Add the meat and cook, in batches if needed,  until it is browned.

2.  Add the onions to the saucepan and cook until they are softened, about 5 – 7 minutes.

3.  Add the beans and cook another 3 – 5 minutes.  Stir frequently.

4.  Add the tomatoes, spices, and broth.  Bring to a boil, then turn down the heat to medium-low.  Cook until the meat is tender, about 1 hour.  Taste for seasoning.

5.  Serve with rice with a few browned pine nuts or slivered almonds on top.

 

Sahtein!

Go anywhere in the Leventine and you will be presented by one of the greatest amalgamation of shredded phyllo, farmers cheese, and sugar known to humankind: Knafeh.

This sweet traces its origins back to the Ottoman Empire and can still be found in various forms all through the former empire’s dominion.

However, all through the Middle East, the city of Nablus is the place where everyone knows the best knafeh is made.  An entire knafeh culture exists there and Nabulsis take great pride in their craft (http://tinyurl.com/knlv2zh).  In fact, the World’s Largest Knafeh was made in Nablus in July 2009 (http://tinyurl.com/jw83r29).  (Videos from YouTube)

And, wherever Palestinians have settled, they have taken the art of Knafeh making wherever they go.

Now, I have to honestly say my dad and ‘Amto (aunt) Siham make the best Knafeh I’ve ever tasted.  I don’t know what they do, but it’s simply etherial.

However, I think my recipe is pretty good, too.  And, now, I’m going to share it with you.

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A few things about Knafeh:

1.  The cheese:  This uses a farmers cheese called Jebne Nabulsi (literally translated “Nablus Cheese”).  Here in the States, it is always packed in brine.  Of course, this is done for preservation.  But, it also makes the cheese semi-hard and salty rather than young, soft, and either unsalted or lightly salted in the Middle East.  To rid yourself of the salt and to somewhat soften the cheese, you have to soak and simmer it.  A good alternative is fresh mozzarella.  However, if you can’t find unsalted mozzarella, you’ll need to soak it as well.

2.  Buy the dough already shredded.  Don’t try to shred sheets of phyllo yourself.  You’ll never get them as fine and it’s a huge hassle.  Any good Middle Eastern market will have the dough in the freezer section.  Let it thaw overnight in the fridge before using.

3.  Coloring the top of the knafeh a bright orange color is traditional.  However, Knafeh coloring isn’t necessary.  There is a powdered coloring available in Middle Eastern markets especially for Knafeh.  However, unless you plan on making a lot, don’t buy it.  Some people use gel color (for coloring icing).  Don’t use regular food coloring, however.  It’s not fat soluble.

4.  Using Rose or Orange water is up to you.  I prefer the orange.  Others, rose.

5.  Don’t skimp on the syrup.  I know that when you first begin to pour it over, it looks like too much.  Believe me, it’s not.

6.  Clarified butter is absolutely necessary to this dish.  Regular butter will burn.  See the end of the post on how to make clarified butter.

 

 

 

Thin Qatr (Ka-tr) (simple syrup)

2 c. sugar

1 1/2 c. water

1 tsp. lemon juice

1 tbsp. orange or rose water (optional)

 

Knafeh

1 lb. knafeh dough (kataifi), thawed

2 lb. Farmers Cheese (Jebne Nabulsi) or fresh mozzarella

1/4 c. sugar

1 1/4 c. clarified butter

1 tsp. knafeh coloring (optional)

1/4 c. chopped pistachios (optional)

1 recipe Qatr (see above)

 

1.  Make the Qatr: In a medium saucepan over medium heat, mix together the sugar and water until the sugar is dissolved.

Bring to a boil.  Let the syrup boil for 3 minutes and then add the lemon juice.  Boil for 2 more minutes.  Remove the saucepan from the heat and stir in the orange blossom or rose water, if using.  Set aside and let cool.

2.  Make the Knafeh:  Prepare the cheese – If using the Farmers cheese, you will need to soak and cook the cheese to remove the salt.  To do this, thinly slice the cheese (almost to the point of shaving it) and place in a large bowl.

Cover the cheese with water and let soak for two hours, changing the water every 30 minutes.  After you have soaked the cheese, drain it and place in a large saucepan and cover with water.  Bring the water to a simmer (do not let it boil – it will harden the cheese) and cook the cheese for 10 minutes.  Drain.  Repeat the process at least 2 more times or until the cheese is salt-free. (Taste as you go.)

If you are using fresh mozzarella, buy salt-free.  If you don’t find any, thinly slice the cheese and soak it in water for 30 minutes  – 1 hour.  Drain and taste.  Repeat if needed.

Drain the cheese on paper towels to remove some of the excess moisture.  Place the cheese in a medium bowl and toss with the 1/4 c. sugar.

3.  Meanwhile, take the knafeh dough and, with a very sharp knife, chop the dough into approximately 1″ pieces.

Have 1 cup of the clarified butter heating in a large saucepan over medium heat.  Add the dough to the saucepan.

Stir and cook the dough until it has absorbed the butter.  Remove the saucepan from the heat and let sit until cool enough to handle.

4.  Preheat the oven to 400F.  Prepare 2 baking sheets by lining with foil and spraying with non-stick spray. (I use 9″ x 12″ x 1″ sheet pans from a restaurant supply. Invest in some. You won’t be sorry.)  Pour the remaining 1/4 c. butter in the bottom of one of the baking sheets and mix in the knafeh coloring (if using).

5.  Take 1/2 of the Knafeh dough and spread it as evenly as possible over the bottom of the baking sheet.

Spread the cheese over the top in an even later.  Top the cheese evenly with the remaining dough.

6.  Place the baking sheet in the lower 1/3 of the oven and bake for 25 – 30 minutes, or until the top is a golden brown.

Take the baking sheet from the oven, place the second sheet on top, face down, and carefully flip the Knafeh.

Place the new baking sheet with the knafeh, now bottom-side-up, back in the oven for another 10 minutes.

7.  Once the knafeh is done, take it out of the oven and set the baking sheet on a rack.  Pour the Qatr over the knafeh as evenly as possible.

Top with the chopped pistachios (if using).  Let cool slightly and allow the syrup to soak in before eating.

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Clarified Butter

At least 2 lbs. of unsalted European or European-style butter (it has a higher percentage of fat than American butters. American butters tend to have more water.)

Basically, clarified butter (also known as ghee or samneh) is butter where the milk solids have been removed.  When butter burns, it’s these solids that burn, not the fat.

Cooking with regular butter is fine, as we all know, in most cases.  In fact, sometimes browned butter is a beautiful thing.  However, for desserts like this, or even direct high-heat cooking, clarified butter is the way to go.  It has a much higher smoke point (about 450F as opposed to 325F for regular butter) as well as a longer shelf life (I’ve had some for at least 6 months and it’s still good).

It’s very simple to make.  It just takes a little patience.

Here is a lovely essay on clarified butter written by Edward Schneider for the New York Times in 2008: http://tinyurl.com/lj6ozhr

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I generally like to do at least 3 pounds at a time and store it in the refrigerator.

To begin, place the butter in a medium to large saucepan over very low heat.

 

Allow the butter to very slowly melt.  This is done to help the butter separate slowly and let the milk solids settle on the bottom of the pan.

Remove the pan from the heat.  With a large spoon, begin to carefully skim off the milk solids on top.

Once you have skimmed off all (or most) of the solids, carefully pour them into a clean container.  Some people will pour the butter through a cheesecloth as well to be sure to get every bit of milk solid out of the clarified butter.  However, if you are fine with a few bits of milk solid, you can skip that step.

 

 

Enjoy!

 

 

One of the great things about having a parent, or parents, who were born and/or grew up in another country is getting to learn and experience mores, manners, customs, and, yes, food that are different than what you might experience daily in the wider world.

My sisters and I grew up with just such a parent.  Our father is Palestinian.  He’s originally from a town called Nablus.  When he was born, it was a part of  western Jordan. Now it is in the Occupied West Bank under the supervision of the Palestinian Authority.  Dad came to the US in 1960 to go to college.  Eventually, he met and married our mom, graduated from college with an engineering degree, co-raised three girls without losing his mind, worked for the same company for 40 years, and happily retired.

Along the way, Dad did impart in us some of his old-world wisdom.  Or, at least tried to.  And while we didn’t always appreciate the lessons he tried to teach – especially Arabic, which I’m still struggling to learn – we always appreciated the food.

And while my sisters and I certainly ate with glee the kibbeh, sayadieh (fish with rice), mjudarah (lentils and rice), mishi waraq (stuffed grape leaves), and knaffeh (sweet  shredded phyllo dough with cheese) our parents made (Mom and Dad each have their specialties), we especially enjoyed breakfast with unrestrained glee.

Breakfast in the Middle East isn’t necessarily a rushed thing.  Well, it isn’t unless one has to rush off to work or school. Breakfast usually starts about 8 or 9 with a nice long chat over coffee.  Then, the food comes out.  It can be as simple as some jam, bread, and cheese on up to dips, za’atar (spice mix made with thyme, sumac, sesame seeds, and salt), fresh fruit and vegetables, olives, pickles, eggs, and occasionally leftovers from the night before.

Unlike in the West, coffee isn’t drunk at breakfast.  It’s used as an aperitif, digestive, at social gatherings, and with the desserts the Middle East is so famous for.  Juice, water, or hot sweet tea is drunk at breakfast.

Just to make you hungrier, here’s a picture of my family at the restaurant my cousin Salam owns with her husband. Tarweea. It serves breakfast 24 hours a day.  And it’s amazing.

So, welcome to my version of Arabic Breakfast.

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The recipes I’m showing you are ubiquitous throughout the Middle East.  Like anywhere else, there are regional variations for each dish.  That being said, I’m going to show you the way I grew up eating these dishes and the recipes I learned Palestinian style.

I will be making several recipes in this post:  Ful Mudammas (Fava Bean Dip), Baba Ghannouj (Eggplant Dip), Tomatoes and Garlic Poached in Olive Oil (not sure if this is authentic, but my dad makes it on occasion), and Hummous (which I’ve already made for you, https://tartqueenskitchen.com/?cat=63).

The additions will be some lovely olives and turnip pickles:

Plates of olive oil and za’atar.

Bread is dipped in the olive oil and then the za’atar.  It has a wonderful savory-slightly tart flavor.  Some people will also make a paste of the two, spread it on bread and toast the bread until the top is nice and bubbly.  It’s divine.

We also have some lebneh.  It is essentially yogurt cheese.  A lovely, delightfully slightly sour treat. Try it spread on bread with some tomato. Oh. Yeah.

Some farmers cheese is always essential on the table.  Jebne Nabulsi (Nablus Cheese) is our cheese of choice.  Farmers cheese is used in both sweet and savory dishes.  For sweet dishes, it’s usually boiled to remove the salt.  The cheese we get in the US is always packed in brine. If you’re able to buy it in Jordan, it’s much fresher. The difference is striking.

 

The first recipe I’ll show you is for Ful (pronounced “fool”) Mudammas (فول مدمس).  It’s a breakfast dish made with fava beans. It’s a dish that’s been traced back to ancient Egypt and is still a very popular breakfast choice throughout the Middle East and parts of Africa.

Now, I use the canned ones.   However, if you want to use fresh or used soaked dry beans, it’s up to you.

1 can fava beans, drained, liquid reserved

1/4 c. onion, finely minced

2 cl. garlic, minced

2 – 4 (depending on size and heat level) tabasco or pepperoncini peppers, minced

1/4 c. parsley, minced

Salt and pepper to taste

Lemon to taste

Olive oil

additional minced parsley for garnish, optional

 

1.  In a small saucepan over medium-low heat, mix together the fava beans, onion, garlic, peppers,  about 2 – 3 tablespoons of the reserved liquid from the beans, and a pinch of salt & pepper.

Heat the mixture slowly, stirring occasionally.  Cook about 20 minutes.  Add more liquid if the beans become too dry.

2.  Once the mixture is cooked, taste it for seasoning and some lemon to taste.  Remove the saucepan from the heat and mash the beans, leaving some texture.  In other words, don’t make them a smooth mash.

3.  Place the ful on a plate, drizzle over some olive oil and additional parsley.

 

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The next dish I’m going to show you is Baba Ghannouj (بابا غنوج.). It’s a smooth dip made with eggplant.  It can be served as a mezze, a salad, or a side dish.  It is sometimes served with sliced or finely diced vegetables on top.  Some will use parsley or mint.  In some parts of the Arab world, particularly Syria, pomegranate seeds or syrup are used as well.

Traditionally, the eggplant is grilled over an open flame until it’s soft and charred.  However, I’ve found the oven is an excellent alternative cooking source.

When buying eggplant, look for ones with a smooth unblemished skin and no soft spots.

1 eggplant

3 cl. garlic

1/4 c. tahineh, more if needed

Salt and lemon juice to taste

Olive oil for garnish

Pomegranate seeds or syrup for garnish, optional

Parsley for garnish, optional

 

1.  Prep the eggplant.  Heat your oven to 400F.  Line a baking sheet with foil and spray with non-stick spray.  Drizzle some olive oil on the bottom and spread to cover.

Take the eggplant, cut off the top, then cut in half lengthwise.

Place the eggplant cut side down on the baking sheet.  Drizzle to top with a little more oil and put in the oven.  Bake the eggplant until it’s soft, about 20 – 25 minutes.

2.  Meanwhile, if you are using pomegranate seeds, time to get the seeds out.

When buying a pomegranate, make sure there are no soft pots, the skin is smooth and free of blemishes, and be sure to check for pinholes in the skin.  That’s a sign of infestation or spoilage.  If you open a pomegranate and any of the seeds are brown or dried out, discard them.

Cut around the equator of the pomegranate just until you break through the skin.  Don’t cut all the way through or you’ll lose some seeds.

Pull the halves until they separate.  This takes a little doing, but it will happen.

I suggest wearing gloves for this next part. It is now time to separate the seeds from the membrane.  It’s really not difficult.  Just time consuming.  if you can remove the seeds in clusters, all the better.  The trick is to break as few seeds as possible and not include any of the membrane (edible, but very bitter).

You will be rewarded for your hard work.

3.  Check the eggplant.  Give it a quick poke with your finger or a fork.  If it feels soft, it’s ready to come out of the oven.  Take the eggplant halves off the baking sheet and set aside until cool enough to handle.

4.  when the eggplant is cool enough to handle, carefully peel off the skin and discard.

Place the peeled eggplant in a small bowl or dish.  Set aside.

5.  With a food processor running, drop the garlic cloves down through the feed tube and chop them.

Add the eggplant, tahineh, and a little salt.

Puree the ingredients until a smooth consistency is achieved.  Add a little lemon juice through the feed tube while the machine is running.  When the lemon is mixed in, taste the baba ghannouj for seasoning.

6.  Place the baba ghannouj into a bowl and garish with a little olive oil, some parsley, and a few of the pomegranate seeds.

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As for the Poached Tomatoes and Garlic, I really don’t know if it’s an authentic part of the meal.  However, I remember my dad making this dish from time to time, so I do, too.  My husband and I  like this dish, so I make it for that reason as well.

 

4 large tomatoes, quartered, core (blossom end) cut out, and seeded

10 – 12 cloves garlic, smashed

3/4 c. olive oil

1 tsp. salt

 

1.  Place all the ingredients in a large skillet or shallow saucepan over low heat.

2.  While the ingredients cook, you can mash them a bit if you like. Just cook until the tomatoes have completely broken down, about 30 minutes.

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Fried Nabulsi Cheese

1.  Take a few pieces of the Nabulsi cheese and cut them into smaller pieces (I usually cut them in half crosswise and then again lengthwise).  Place them in a bowl and rinse with water several times until it runs clear.  Let the cheese soak in the water to remove some of the salt.

Before you get ready to fry the cheese, take it out of the water and drain on paper towels.

2.  In a non-stick skillet over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.  Once the butter starts to foam, place a few pieces of the cheese in the skillet to cook.  Cook until each side is golden brown.

Drain the cooked cheese on paper towels and eat while still warm.  It doesn’t really keep once it’s cold.

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Of course, the one indispensable ingredient for the whole meal. Bread. Khubuz خبز

 

And, here is the final table.

Sahtein!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Just about every cuisine in the world has it’s own version of savory pies.  The Latin World has empanadas; Austrailia has Meat Pies;  Great Britain has Pasties and Scotch Pies; India has Pakora.

And, in the Middle East, they have Fatayer (فطاير), Sfeeha (صفيحة), and Sambousek (سمبوسك).  They can be eaten as mezze or as part of a main meal (the way I like to do it).

 

A Primer:

Fatayer are baked triangle-shaped pies that are usually filled with cheese or spinach.

Sfeeha are open-faced pies usually with a meat topping, but other ingredients can be used as well.

Sambousek are essentially half-moon shaped pies that can either be baked or fried.  They usually have meat or cheese filling.

And they are all delicious.

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For my post, I’ve made the Fatayer and Sambousek.  I used spinach in the Fatayer and lamb in the Sambousek.  No frying, though.

And now, on to the recipes.

 

The pies in these recipes use a yeast dough.  I generally don’t proof my yeast (although I probably should).  I just pay attention to the expiration date on the package and use my yeast quickly.  However, if you want to proof, here’s how you do it:

Fill a measuring cup with 1/4 cup of warm (95F – 105F) water.  Mix in 1/4 teaspoon of sugar, then 1 package of the yeast. (Yeast loves warm temperatures and food.  Hense the warm water and sugar. It’s basically a fermenting process.) Let the yeast dissolve in the water (you may have to do a little stirring to accomplish this).  Set the measuring cup aside in a warm place and let the yeast do its thing.  If it begins to bubble and rise, then it’s good.  If the yeast does nothing, then either your water wasn’t the correct temperature or your yeast was bad.

There is a spice I use for the spinach filling that you may not be familiar with: Sumac.  Sumac can generally be found growing wild throughout the Middle East.  It’s “berry” has a thin skin and flesh surrounding a very hard seed.  These “berries” are ground down to make a powder.  Sumac has a tart, slightly astringent, almost lemony flavor.  Look for sumac that is brick red to dark burgundy  in color and is an even grind.  You want it to have a bright scent.  If it smells like dirt, don’t buy it.  It’s old.

Don’t go and pick berries off a sumac plant if you see one.  It’s most likely “poison sumac”.  Just buy the dried ground in the store.

Sumac is used for Zaatar (a spice mix that also has thyme, sesame seeds, and salt), in kebabs as a seasoning, on vegetables, eggs, in meat dishes.  It’s a ubiquious spice in the Middle East.

 

Pastry Dough

6 c. all-purpose flour

1 package yeast

1 tbsp. salt

1 tsp. sugar

1/4 c. olive oil

2 c. warm water (95F – 105F), more if needed

 

I prefer to mix my pastry dough by hand.  However, if you like to use a mixer or a processor, by all means, do so.

1.  In a large bowl, mix together the flour, yeast, salt, and sugar.

Add the olive oil and mix it in.

Add the water.

 

Now, mix throroughly.  You want to have a dough that is slightly sticky.  I’ve found that it’s all right if it isn’t perfectly smooth.  However, you want to work the dough as much as possible without having to add any additional water or flour if you can.

Trust me, it will come together.

(Apologies for the following photos. I didn’t stop to “pose” while Husband was taking them, so they’re a little blurry. But, I think you’ll get the point.)

2.  Knead the dough for about 5 minutes. You can do this in the bowl or turn the dough out onto a flat surface. Or, if you’re using a mixer, use the dough hook.

3.  Pour a little additional olive oil to grease the bowl.  Place the dough back in the bowl and rub a little olive oil over the top.  Cover the bowl with plastic wrap and set it in a warm placce to rise.  About 2 hours.

4.  Meanwhile, make the fillings:

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Spinach Filling for Fatayer

1 1/2 lbs. spinach (I like to use baby spinach.  I don’t have to trim the stems or chop it)

1/4 c. sumac, or to taste

1 tbsp. salt or to taste

1/4 c. lemon juice, or to taste

1/4 c. olive oil, more if needed

 

1.  In a very large bowl, mix all the ingredients together.  Taste and adjust the seasonings.

2.  Pour the spinach mixture into a large colander and place the colander over the large bowl.  The spinach will basically (chemically) cook as it sits and release moisture.  The colander allows the excess moisture to drain away.

Toss the spinach occasionally.  Because it’s essentially cooking, it will wilt.

 

And you may ask the questions: Well, why do this in advance then? Why not wait until just before making the pies before mixing the spinach?

Because, wilting the spinach and allowing it to drain will get rid of any tannins in the spinach and will make it easier to fill the pies bacause you don’t have to contend with leaves flying all over the place.

 

Meat Filling for Sambousek

2 tbsp. olive oil

2 lbs. ground lamb or beef (I like to use an 80/20 grind. I find it has more flavor)

1 sm. onion, minced

2 cl. garlic, minced

2 tsp. salt, or to taste

1 tsp. black pepper, or to taste

1 tsp. allspice, or to taste

1/2 tsp. cinnamon, or to taste

 

1.  Heat the oil in a large skillet over medium-high heat.  Add the onion and garlic and saute until the onion has softened, about 3 – 5 minutes.

2.  Add the meat and continue cooking until it is cooked through and there is no pink left.

3.  Add the spices and cook another 2 – 3 minutes.  Taste for seasoning.

4.  Put the meat filling into a large strainer or colander and allow any fat to drain off.  Set aside and allow to cool.

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5.  Prepare several large baking sheets (I usually do 4) for prepping and baking.  Line the baking sheets with heavy duty foil (saves on clean-up later) and then line the bottom with parchment paper.  Set the pans aside.

6.  After 2 hours, the dough should be ready for forming.

Punch down the dough and knead it until it forms a smooth ball.

 

Now, take the dough and pinch off roughly golf ball -sized pieces and shape them into balls.

Take each piece of dough and begin tucking under the edges to form a smooth ball of dough.  Well, as smooth as you can make it.

 

Lay the balls of dough on one of the baking sheets as you finish them.  I generally keep them about 1″ apart.

Cover the try with plastic wrap and set aside to let the dough rise again.  About 30 minutes.

7.  Preheat your oven to 400F.  Have a rack in the center of the oven.

8.  Now, to form the pies.  Lightly flour a flat surface and a rolling pin. (Don’t over-flour.  It will make the dough harder to work with when you form the pies.) Take one of the balls of dough and place it on the board.  Roll out the dough into a roughly 4″ – 5″ circle.

Fun tip:  I have also used my tortilla press to make the dough circles.  Just line your press with plastic wrap first.

 

9.  Fill the pies.  For the fatayer, place roughly 2 – 3 tablespoons of the spinach filling in the center of the dough (you’ll basically need to eyeball this measurement).

Now, to form the pies:

Begin by taking the left side of the circle and folding it over at an angle towards the center, forming a partial peak at the top.

Take the right side and repeat the process.

Fold the bottom side over towards the center, forming the triangle.

Now, pinch the seams closed.

Lay your finished pies on a baking sheet.

Note:  As you get further down into the colander, you’ll want to squeeze some of the excess moisture out of the spinach.  While the spinach on top may not have as much moisture, gravity is doing its work and drawing the moisture down and, of course, the bottom will have more than the top.

 

To fill the Sambousek:  Roll the dough out as you would for the Fatayer.

Spoon roughly 2 tablespoons of the meat filling over 1 side of the dough.  Be sure to leave about 1/4″ of dough uncovered on that side for sealing.

Fold the empty side over the top and cover the filling.

Press and then pinch the seam closed.

Lay the finished pie on the baking sheet and continue with the rest of the dough and filling.

10.  To bake the pies:  Bake the pies for 15 – 20 minutes or until golden brown.  I like to bake mine for 10 minutes, turn the baking sheet, and bake for an additional 10 minutes.

Now, especially with the Fatayer, some of the pies may come open during baking.  It happens to me all the time.  Don’t despair. Consider them a cook’s treat.  Also, even though you have do doubt worked diligently to remove as much moisture as possible from the spinach, some will remain.  Occasionally, the moisture will cause the spinach to break through the bottom of the Fatayer.

To remedy this,  either make larger balls of dough when you form them after the first rising (roughly somewhere between golf ball and baseball-sized; the dough for the pies will be thicker, but you will have fewer pies); or, simply roll the dough thicker to make smaller pies.

Otherwise, don’t worry about it. It’ll still taste great.

Hey, it’s homemade.

 

The pies can be eaten either warm or at room temperature.

 

Enjoy! Sahtein!

 

 

 

 

 

 

 

 

 

 

 

For my next blog post, I decided to make a dish that is near and dear to my heart; one of my ultimate comfort foods – Kibbeh.  My sisters and I grew up eating this dish.  Rather ravenously, I might add.   It’s part of our heritage.  Putting it together was a collaborative effort for our parents.  Mom always made the filling, Dad put it together – whether as little footalls for the fryer or in the baking dish for the oven.  It was always a much appreciated treat.

Kibbeh (كبة‎) is a popular and much-loved dish throughout the Middle East.   It is generally made with cracked wheat (burghul), spices, minced onion and ground  meat, gnerally beef, lamb, or goat, or a combination.

It can be shaped into stuffed croquetes (basically little footballs) and deep fried for mezze or made into layers and baked for a main dish. Some folks also eat raw kibbeh. Like Arabic Steak Tartare, minus the quail’s egg and capers.

In Israel, Kubbeh matfuniya and kubbeh hamusta are staples of Iraqi-Jewish cooking. Kubbeh soup, served in many oriental grill restaurants in Israel, is described as a “rich broth with meat-stuffed dumplings and vegetables”.

A Syrian soup known as kibbeh kishk consists of  stuffed kibbeh in a yogurt and butter broth with stewed cabbage leaves.

Fried, torpedo-shaped kibbehs have become popular in Haiti, Dominican Republic and South America – where they are known as quipe or quibbe – after they were introduced by Lebanese, Syrian, and Palestinian immigrants in the early 20th Century.

(some historical information from www.wikipedia.org)

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Now, on to the recipe.

I make this with a combination of beef and lamb.  You can use all of one or the other if you like.  Goat is also very popular (in the Middle East, anyway) in Kibbeh as well.

As I stated in my Hummous post (3/19/12), I’m pretty much a traditionalist when it comes to my Middle Eastern food.  The one thing I have in the traditional recipe I’ve changed is the amount of onion I use.  Most recipes can call for up to 4 onions.  I use 1 medium-sized one.  Otherwise, it’s pretty authentic.

 

 

Kibbeh Filling

2 tbsp. clarified butter

2 tbsp. olive oil

1 medium onion, minced

1 1/2 lbs. ground lamb or beef (use 90/10 ground)

1/2 c. pine nuts or slivered almonds

1/2 tsp. salt, or to taste

1/2 tsp. black pepper, or to taste

1/2 tsp. ground allspice, or to taste

1/4 tsp. ground cinnamon, or to taste

 

Raw Kibbeh (the top and bottom layers)

2 lbs. ground lamb or beef (use 90/10 ground beef)

2 cups cracked wheat (burghul)

1 tsp. salt, or to taste

1 tsp. ground black pepper, or to taste

1/2 tsp. ground allspice, or to taste

1/2 tsp. ground cinnamon, or to taste

 

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In this recipe, I call for clarified butter.  I don’t use much, but it’s a necessary traditional flavor component.

A note on clarified butter:  I always like to have it on hand.  It has a much higher smoke point than regular butter (450F vs 350F) so it doesn’t burn as quickly.  Plus, it’s delicious. There are some chefs who deep-fry in clarified butter.  You can buy it off the shelf in Indian and Middle Eastern Groceries (Ghee and Samneh, respectively).  When buying, make sure the container indicates that the clarified butter was made with milk.  If it says “vegetable” anywhere on the container, it’s essentially margarine.

However, clarified butter is very easy to make at home.  It keeps for several months and tastes a whole lot better.

Here’s a lovely essay on clairfied butter from the New York Times (5/6/08): http://tinyurl.com/bobsuje 

Basically, clarified butter is butter where the milk solids have been removed.  It can be made with either salted or unsalted butter. (I prefer to use unsalted. I can control the amount of salt in my recipes.)  It’s always best to use European style butter.  It has a lower water content and a higher butterfat content.  Not only will it taste better, you’ll end up with a higher yield.

To make clarified butter, slowly melt the butter in a heavy-bottomed saucepan. (I usually do 2 pounds at a time. I recommend doing at least 1 pound.)

 

Once the butter has melted, take it off the heat and, with a large spoon,  carefully begin skimming the milk fat off the surface.

I generally discard the milk solids, but some people do use them for other things.  Like spreading on toast or pancakes.  It’s certainly up to you.

Carefully pour the butter into a storage container or into a measuring cup.  Leave any residual milk solids and water in the saucepan.

What’s left in the saucepan is mostly water and any residual milk solids.  Go ahead and discard.

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Now, time for the Kibbeh.

1.  Make the Kibbeh Filling:  In a large skillet,  heat the butter and olive oil.  Add the onion and saute until it begins to soften, about 3 – 5 minutes.  Add the meat (in this illustration I used lamb) and cook until it is no longer pink.  Add the pine nuts or almonds and cook another 2 – 3 minutes.  Add the spices and mix thoroughly.  Cook another 3 – 5 minutes.  Taste for seasoning. Remove the skillet from the heat and allow the filling to begin cooling. (There may be some extra fat in the skillet. If there is, go ahead and drain it off.)

 

2.  Make the Raw Kibbeh: Put the bulghur in a fine-meshed strainer and rinse it off under cold running water.  Do this until the water runs clear.  Let it drain.

Put the bulghur in a medium bowl and cover with water.  Let the bulghur soak until it begins to soften; about 20 – 30 minutes.  Drain in a fine sieve, pressing out as much of the water as possible, and set aside.

 

3.  Take the meat and put into a large bowl. (In this illustration, I used beef for the Raw Kibbeh.).  Add the bulghur.

 

Now, time to use your hands.  Dig in and mix the ingredients together.  You want them to be thoroughly mixed.  Add the salt, pepper, cinnamon, and allspice.  Mix until the spices are well incorporated.

 

Now, you need to taste for seasoning.  For me, the best way to taste for seasoning is to take a small amount of the mixture and give it a quick fry on the stove.  That way, I’ll get a better idea of how the finished dish will taste once it’s been completely cooked. Plus,  I won’t be eating raw ground beef.

Heat a small skillet over medium-high heat.  Add a little of the clarified butter.  Take a small amount of the mixture and form it into a roughly quarter-sized patty.  Once the butter is hot, add the patty to the skillet and cook.  It should take about 2 – 3 minutes.  Take the patty out of the skillet, allow it to cool for a minute, then taste.

Adjust the seasonings as needed.

 

Or, you could be like my mom or my Arab aunties and just know by smell when the seasoning is right.  I’ve not ever been able to master that skill.

4.  Once you’re happy with the raw kibbeh, prepare a baking dish.  (In this illustration, I used a 12″ x 18″ dish, and it was a little large.  Use something closer to an 11″ x 15″.) Give it a quick spritz with non-stick spray or grease it with butter or olive oil.

Take half of the raw kibbeh and spread it over the bottom as evenly as you can.  It’ll take some doing, but you’ll get there.  If you wet or grease your hands, it’ll help make the process a little easier.

Begin preheating the oven to 375F.

5.  Take the Kibbeh filling and spread it evenly over the bottom layer of the Raw Kibbeh.

6.  Time to put the top layer on.  Because of the filling, you won’t be able to spread the top layer the same way as the bottom.  So, a different method is needed.

Take small amounts of the raw Kibbeh and flatten them out into thin pieces and lay each piece on top of the Kibbeh filling.

Be sure to fill in any little gaps as needed.  I know that it will seem like you’ll not have enough for the top layer; but, if you persevere, you will.

7.  Once you have finished completing the top layer, cut through the layers in diamond or square shapes approximately 2 inches each.  This will help with even baking and make cutting the finished Kibbeh easier.

 

If you like, take some extra pine nuts or almonds and press one into the center of each diamond or square.  Drizzle a little clarified butter or olive oil over the top.

8.  Put the Kibbeh in the oven and bake for 35 – 40 minutes, or until it is well-browned.  If you like, turn on the broiler for about 3 – 5 minutes after the initial cooking time to make the Kibbeh golden brown.

 

Let the Kibbeh sit for about 10 minutes before serving.

 

9.  It’s a good idea to serve this dish with a bit of yogurt on the side.  It will help cut the richness of the dish.

However, I prefer to make a quick salad with the yogurt.  I’ve based this on a recipe very similar that Mom always made.

1 cucumber (If you can go with Hothouse [English] or Persian. If you use standard cucumbers, peel and remove the seeds)

1/4 c. fresh mint, chopped

3/4 c. plain yogurt (I like to use full fat Greek yogurt)

Salt & black pepper to taste

 

Cut the cucumber into whatever size pieces you like. Mix all the ingredients together in a medium bowl.  Adjust the seasonings if you like.

 

10.  Serve.

 

Enjoy! Sahtein!

 

p.s.  If you like this, I’m teaching even more classic Eastern Mediterranean dishes on Sunday, September 16, at Central Market, 4001 N. Lamar Boulevard.

 

 

 

 

 

 

 

 

 

 

 

When you mention the word “Koshari” ( كشرى) to an Egyptian, you will likely see someone with a blissful look in their eyes and a smile on their face.  It is regarded by nearly every Egyptian, as well as food historians and enthusiasts, as the National Dish of Egypt.  It’s a wonderful starch-fest of pasta, rice, lentils, and, sometimes, chick peas.  The addition of caramelized onions and a spicy, tangy tomato sauce complete the ensemble.

However, Koshari isn’t Egyptian in origin.  It is said to have come form the Indian dish “Kitchiri” (meaning a dish with rice & lentils) brought to Egypt by British Occupation troops in the late 19th – early 20th Century.  The British troops found the dish filling, delicious, and, most importantly, safe to eat.  The local inhabitants took a liking to this new dish and it became immensly popular.

Additonally, rice isn’t native to Egypt.  So, the Indian origin of the Koshari makes sense.  The Indians got rice from the Persians who most likely learned about it from the Chinese.  Rice wasn’t introduced into Egypt until approximately 1000 BCE. (It seems like a long time ago. But, in this part of the world, it’s a blip in time.) Also, the tomato sauce served with the dish is another Western addition.  Tomatoes & chiles are native to the Americas.  So, Koshari is a great example of what happens when cultures clash – in a good way.

Because it is a vegetarian/vegan dish, it is popular with Coptic Christians during Lent and other religious fast days.

This is a colorful description of how Koshari is served on the street and in the restaurants of Egypt:

“As the Koshary man scoops, he knocks his metal spoon against the sides of the bowls, making the Koshary symphony that you won’t hear elsewhere. When the Koshary man prepares an order of more than four the restaurant fills with sound as if it was a rehearsal for a concert. “The restaurants of Koshary are very noisy. One sits to eat while the Koshary man practices his drums in your ears.”

Abou Tarek, by the way, is the place to go.

(Some information from abissadacooks.blogspot.com; theegyptiancorner.blogspot.com; and, wikipedia.org)

 

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Now, on to the recipe.

 

I generally make this recipe with brown rice and whole wheat pasta.  The more traditional recipes are with white rice and regular flour pasta.  Use whatever you like.  Also, chick peas are completely optional.  I like to use them.

 

 

 

1 c. brown lentils, picked over and rinsed

1/2 c. pasta, like elbow, gemelli, penne, etc. (I like to use whole wheat)

1 c. rice (I like brown rice)

1 can garbanzos (chick peas), drained

3 lbs. onion, peeled and sliced thin (about 1/4″ thick)

1/2 c. olive oil

1 tsp. ground cumin

Sat & Pepper to taste

 

Stewed Tomato Sauce

2 tbsp. olive oil

1/2 c. onion, diced

4 cloves garlic, minced

1 15-oz can crushed tomatoes (I like Muir Glen Fire Roasted)

2 tsp. white vinegar

1/2 tsp. ground cumin

1/2 tsp. cayenne pepper

Salt & pepper to taste

 

1.  Cook the rice.  Bring 2 cups lightly salted water to a boil and add the rice.  Turn the heat down to low, cover the saucepan, and cook until the rice is done, about 40-50 minutes.  Remove the rice from the heat and set aside.

2.  Meanwhile, cook the lentils.  Bring 4 cups water to a boil and add the lentils.  Cook until the lentils are soft, about 25 – 30 minutes.  Drain and set aside.

3.  Cook the pasta.  Bring 4 c. salted water to a boil.  Add the pasta and stir until the water comes to boil again.  Cook the pasta according to the package directions.  Drain and set aside.

4.  Cook the onions.  This is actually is the longest part of the whole process, but for me anyway, is the best part.  The trick is to be patient when cooking the onions.  I cook them over medium-low to medium heat.  You can cook the onions as little or as much as you like, but the traditional way is to caramelize them.

Heat the olive oil over high heat.  Add the onions.  (I also like to add a teaspoon of salt.  It helps to release moisture from the onions and breaks them down a little faster.)  Turn the heat down to medium-low and cover with a piece of foil. (I find steaming the onions also helps with breaking them down.)  For the first 30 minutes, stir the onions occasionally, making sure you keep them covered.

 

 

 

 

 

 

5.  Meanwhile, make the sauce.  Heat the olive oil over medium-high heat.  Add the onions and garlic and saute until the onions are soft.

 

 

6.  Add the tomatoes and lower the heat to low.  Cover and simmer the sauce for 20 minutes, stirring occasionally.

 

7.  After 20 minutes, add in the cumin, cayenne, vinegar, and salt & pepper to taste.  Set aside until the Khoshari is done.

 

 

8.  While the sauce is cooking, the onions will continue to caramelize.  At this point, you will need to begin keeping a closer eye on the onions and stirring them more frequently.

 

 

 

9.  Once the onions are done, remove them from the heat, take them out of the oil, drain, and spread out on paper towels.  Keep the oil.

 

 

10.  In the reserved oil, heat the rice, pasta, lentils, and garbanzos over medium-high heat.  Add the cumin, salt and pepper to taste.

 

11.  Add in the onions and mix thoroughly.  Taste for seaoning and heat through.

 

12.  Serve the Khoshari with the sauce on the side.  Or, on top if you like.

 

Enjoy! Sahtein!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hummous (Arabic: حمّص), or as it’s known by it’s full name, Hummous bi Tahineh (حمّص بطحينة),  is one of the most well-known and popular Middle Eastern dishes known to the Western palate.  This is in large part due to Middle Eastern immigration, marketing, and expatriates.  Plus, it just tastes really good.

It’s a dish that ubiquitous all over the Middle East.  It’s eaten for breakfast, lunch, with dinner, and as simply a snack.  It’s cheap, filling, and packs a lot of protein.

Hummous is also a very healthy dish.  It is high in iron, vitamin c, folate (B9), and B6.  The chickpeas make it an excellent source of protein and dietary fiber.  Tahineh paste is ground sesame seeds, which are an excellent source of amino acids. And, depending on the recipe, hummous has high amounts of monounsaturated fat. Hummous is also a compliment for vegetarian and vegan diets.

This is a dish that my sisters & I grew up with.  We had it often enough that we learned to make hummous from a very young age.  While this is a dish that is part of my father’s cultural background (he is Palestinian), Mom makes a mean hummous as well.

And one of the things we learned is that hummous is a simple dish with simple, and, yes, ancient ingredients.  The basic ingredients in hummous – chick peas, tahineh, lemon, and garlic – have been around for millennia.  The dish itself has a rather murky history.  Some culinary historians trace the dish back to the 13th Century and the warrior Saladin.  However, more recent research finds that the first known documentation of a cold dish of chick peas and tahineh comes from the Egyptian Abbasid period (1251-1516).  But, it most likely isn’t what we know now as hummous.  The earliest known documented form of “modern” hummous comes from Damascus, Syria in the late 19th Century.

(Some historical and nutritional information from Wikipedia)

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A short editorial is called for here.  This is a purist recipe.  I have seen hummous made with different types of beans, black seeming to be one of the more popular, with sweet potatoes, and, I have seen vegetables added as well.

I’m against all of that.

I’m usually not one to argue against experimentation in cooking.  It’s what keeps the culinary world fresh and exciting.  But, to me, this dish is perfect in it’s simplest, purest form.  Putting stuff that shouldn’t belong in the first place is an anathema to me.  If you do decide to make hummous, and you decide to put anything more than the recipe calls for or decide to use a different bean or legume, or heaven help me, a pureed vegetable, I really don’t want to know.

Perhaps it’s a cultural bias. Perhaps it’s because this is what I know from eating this dish for most of my life.  When it comes to Middle Eastern food, I’m very much a traditionalist, ingredient & flavor-wise.

 

Now, for the recipe.

I will say that generally, I don’t measure when I make hummous.  I go by texture and taste.  So, I had to really make a conscience effort to measure the ingredients this time around.

You’re welcome.

Also, I do see the irony in using modern tools to make an ancient dish after my stance on traditionalism.  I’m sure this dish was made originally with dried chick peas that were perhaps cooked or soaked overnight, stone-ground tahineh, and mixed with a mortar & pestle.

 

Hummous bi Tahineh

1 ea. 14-oz can chick peas (garbanzos), drained, liquid reserved (save a few whole chick peas for garnish if you like)

1/2 c. tahineh (The oil and the solids separate, like natural nut butters. Be sure to stir before using)

4 cl. garlic, stem ends removed

1 tsp. salt (I use kosher)

3 tbsp. lemon juice

1/4 c. pine nuts, optional

Paprika or sumac, for color, optional

 

1.  Set up a food processor.  With the processor running, drop the cloves of garlic through the feed tube.  Process until the garlic is finely minced.

2.  Stop the processor, remove the lid, and pour in the chick peas and 1/4 cup of the reserved liquid.  Process again until you make a rough paste.

3.  Add the tahineh and salt.  Process again until smooth.  Add the lemon juice and process again.  Taste for seasoning.

 

If you prefer a thinner hummous, use more of the reserved liquid.  If you like a thicker hummous, use less.

4.  Now, there are several ways to present  hummous.  Reserving a few whole chickpeas or a little chopped tomato or cucumber as garnish (not mixed in!) are some traditional methods of garnishing.  But, my favorite way is to brown some pine nuts and serve the hummous with them.  Just like Dad does.

There are two ways this can be accomplished.  The healthier and vegan way of doing this is to brown the pine nuts in a 350F oven for 3 -5 minutes.  They brown quickly, so you need to err on the side of caution.  Once the pine nuts begin to smell like popcorn, you’ve gone too far.  And pine nuts are too expensive to waste.

The other, more indulgent way to brown the pine nuts is to cook them in butter.  Which is my favorite way.  Not healthy, admittedly, but, delicious.

Melt the butter over medium-high heat.  Add the pine nuts and stir constantly.  Once the pine nuts begin to brown, take them off the heat immediately and pour them, butter and all, over the hummous.

If you do use the butter-browning method, wait until you’re just about to serve.  Otherwise, the butter will harden and that’s pretty unappetizing.

For color, sprinkle on a bit of paprika or sumac.  Very traditional.

 

5.  Now, hummous is almost always served family-style.  So, everyone gets to dig into the plate.  If you’re in a traditional Arab home and this is a situation you find yourself in, there is a proper way to eat hummous without offending anyone and embarrassing yourself. (Of course, this applies to any family-style dish.)

To begin with, make sure your hands are clean.  I’m not kidding.  If you’re sharing a large dish with people, they don’t want to eat after someone with dirty hands.

Make sure you always eat with your right hand only.  In Bedu (Bedouin; i.e. traditional Arab) culture, the left hand is used for, well, things other than eating.  If you’re a southpaw, learn to become ambidextrous when eating.

Stick to your side of the platter.  Don’t dig into the center.  It’s rude.  Find a corner, so to speak, and stick there.  Move in as everyone else does.  Take your cues from them.

And don’t be afraid to ask if you have etiquette questions.  People will be more than happy to help guide you through the ritual.

Now, of course, if you’re moving through a buffet line and you spoon food on your plate, then the above tips won’t apply to you.  Except for the right-hand thing.

6.  Tear off a small piece of pita bread and make a scoop.

As I said before, take your scoop of pita with your right hand and dip into your designated “corner” of the bowl or platter.

 

And, there you are.

 

Enjoy! Sahtein!