Open Kibbeh

Kibbeh is a middle eastern dish made of bulgur or rice and chopped meat. Usually it looks like a fried croquette and is stuffed with lamb or beef. This however is an open version from Yotam Ottolenghi. When I made it, my kitchen smelled incredible aromatic! You might have thought you were at an Arabian market (not that I have ever been to one, but that's how I imagine it would smell there). Cinnamon, allspice and coriander are used in this dish. The meat mixture is a little spicy because of the chile but also sweet due to the cinnamon and pine nuts.
I assembled the dish the night before and popped it in the oven on the day I wanted to serve it, which worked really well....

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• Open Kibbeh
• (Yotam Ottolenghi)
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• 125 g / 4.4 oz fine bulgur wheat
• 90ml / 6 tablespoons olive oil
• 2 garlic cloves, crushed
• 2 medium onions, finely chopped
• 1 green chilli, finely chopped
• 350 g / 12.3 oz minced lamb (I used a mixture of beef and lamb)
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 2 tablespoons roughly chopped coriander
• 60 g / 2 oz pine nuts
• 3 tablespoons roughly chopped parsley
• 2 tablespoons self-raising flour
• Salt and black pepper
• 50 g / 1.8 oz tahini paste
• 2 teaspoons lemon juice
• 1 teaspoon sumac

Heat the oven to 180C/350F/gas mark 4. Line a 20cm loose-bottomed cake tin with greaseproof paper. Put the bulgur in a bowl, add 200ml of tap water and set aside for 30 minutes.

Heat four tablespoons of oil in a large frying pan. Sauté the garlic, onion and chilli on medium-high heat until soft, remove from the pan, return it to high heat and add the lamb. Cook for five minutes, stirring, until brown. Return the onion mix to the pan, along with the spices, coriander leaves, salt, pepper and most of the pine nuts and parsley (save some for the end). Cook for a couple of minutes, remove from the heat, taste and adjust the seasoning.

Check the bulgur to see if all the water has been absorbed (strain if not). Add the flour, a tablespoon of oil, a quarter-teaspoon of salt and a pinch of black pepper and, with your hands, work into a pliable mixture that just holds together. Push firmly into the base of the tin so that it is compacted and level. Spread the lamb mix evenly on top and press down. Bake for 20 minutes, or until the meat browns further and is very hot.

Whisk together the tahini, lemon juice, 50ml of water and a pinch of salt – you're after a very thick, yet pourable sauce. Remove the kibbeh from the oven, spread the sauce on top, sprinkle with pine nuts and parsley, and return to the oven. Bake for 10 minutes, until the tahini is just set and the pine nuts are golden. Remove and leave to cool down. Before serving, sprinkle with the sumac and a drizzle of olive oil. Remove the sides of the tin and carefully cut the kibbeh into slices.

Turkey Cakes with Wasabi Guacamole

When my husband wanted meatballs for dinner the other night, I couldn't help myself and had to look for a healthier version of the classic meatball recipe. I found these little guys - they are made with turkey, lots of herbs and zucchini.
After they come out of the oven they are brushed with sweet chili sauce and sprinkled with sesame seeds.
The meatballs were so juicy and very flavorful! The wasabi guacamole added a very nice zing to the dish and I served them with a simple salad.

Turkey Cakes with Wasabi Guacamole
(from Yotam Ottolenghi)

• 2 courgettes, coarsely grated (net weight 250g)
• Salt and black pepper
• 600 g / 1 pound and 5 oz minced turkey, or chicken
• 2 medium free-range eggs
• 1 ½ teaspoon ground cumin
• 3 tablespoons chopped coriander
• 3 tablespoons chopped mint
• 2 garlic cloves, peeled and crushed
• 60 g/ 2 oz chopped spring onion
• Sunflower oil, for frying
• 2 tablespoons sweet chilli sauce
• 1 teaspoon mirin
• ½ teaspoon toasted sesame seeds
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• For the wasabi guacamole
• 2 ripe avocados, peeled (net weight 300g)
• 2 tablespoons lime juice
• 2 teaspoons wasabi paste
• 20 g/ 1oz chopped spring onion
• Salt

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• Heat the oven to 180C/350F/gas mark 4. Put the grated courgette in a sieve, mixed with a quarter-teaspoon of salt, and leave to drain for about 15 minutes. Squeeze out as much liquid as possible with your hands, then put the courgette in a large mixing bowl along with the turkey, eggs, cumin, coriander, mint, garlic, three-quarters of the spring onion, a teaspoon of salt and some black pepper. Mix together well, then shape into 12 patties weighing about 80g each.
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• Heat two tablespoons of sunflower oil in a large frying pan and fry the patties for four minutes, turning once, until nice and brown on both sides. Transfer to a baking tray and finish off in the oven for a further 10 minutes.
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• While the turkey cakes are in the oven, make the guacamole: mash the avocado with a fork and mix together with the lime juice, wasabi, chopped spring onion and half a teaspoon of salt. Mix the sweet chilli and mirin in a separate bowl, and brush this over the turkey cakes as soon as they come out of the oven. Sprinkle the sesame seeds on top and serve with the guacamole on the side.

Curried Indian Meatballs

While making this dish, I tasted the sauce for the first time and since I didn't quite like it I thought I would never make this dish again. But after the sauce simmered for 20 minutes on the stove it totally changed its taste, a little bit sour with a hint of spicyness. In the end I had an incredible aromatic dish, the sauce reminded me a little bit of our German Gulash and the meatballs were juicy and tender even after reheating the leftovers the next day.
I am not sure if this a typical Indian dish, because the Indian flavors were very subtle, but either way it was absolutely delicious.

Curried Meatballs

(Bal Arneson)

• Meatballs
• 1 lb. ground meat (pork, beef or veal)
• ¼ cup bread crumbs
• ¼ cup grated Parmesan cheese
• 2 tablespoons tamarind pulp*
• 1 tablespoon dried oregano
• 1 teaspoon fennel seeds
• 1 teaspoon crushed coriander seeds
• 1 teaspoon salt
• 1 egg
• 3 tablespoons grapeseed oil
• *Can be found at specialty Asian and Indian markets.
• Sauce
• 2 tablespoons grapeseed oil
• 2 tablespoons chopped fresh garlic
• 1 green chile, minced
• 3 bay leaves
• 1 tablespoon garam masala
• 1 tablespoon dried oregano
• 1 teaspoon turmeric
• Pinch salt and freshly ground black pepper
• 2 tablespoons tamarind pulp*
• 4 tomatoes, chopped
• 1 cup red wine
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For the meatballs: Combine the ground meat, bread crumbs, cheese, tamarind pulp, oregano, fennel seeds, salt, and egg in a large bowl and mix well with your hands to combine. Form the mixture into 2-inch meatballs and set aside. Heat a large nonstick skillet over medium-high heat and add the oil. Fry the meatballs on all sides until browned and then reduce the heat to low and continue to cook until the meat is cooked through, about 5 minutes. Keep the meatballs warm.

To make the sauce:

Place a large skillet over medium-high heat and add the oil and then the garlic and chile. Saute for one minute and then add the bay leaves, garam masala, oregano, turmeric, salt, and black pepper and toast for 10 seconds. Stir in the tamarind pulp and then add the tomatoes and red wine and let simmer for about 20 minutes. Add the warm meatballs to the sauce and stir gently to coat well with the sauce. Serve the meatballs with rice

Pulled Pork

Sometimes I am glad that I am not a real Vegetarian. A while ago I promised my son to make him pulled pork and I finally got around to making it last week. I had to find a recipe that I did not need an outdoor grill for, so I turned to Cooks Illustrated and found just the right recipe. I followed their advice and bought the piece of meat that they recommended. When I took a closer look at it I thought that I might not be able to eat it. It had a lot of fat and did not look appetizing at all. But I stuck to my plan and in the end I was glad I followed the directions. This was a perfect example of comfort food- juicy meat submerged in a sweet and tangy Barbecue Sauce. The recipe is made for 6 - 8 persons and I intended to freeze any leftovers. The next day the leftovers magically disappeared and there was nothing left to freeze...

Plan ahead, this dish is not difficult to make but it does need some time.

Indoor Pulled Pork
(from Cooks Illustrated)

SERVES 6 TO 8

Sweet paprika may be substituted for smoked paprika. Covering the pork with parchment and then foil prevents the acidic mustard from eating holes in the foil. Serve the pork on hamburger rolls with pickle chips and thinly sliced onion. Lexington Vinegar Barbecue Sauce or South Carolina Mustard Barbecue Sauce (see related recipes) can be substituted for the Sweet and Tangy Barbecue Sauce. Alternatively, use 2 cups of your favorite barbecue sauce thinned with ½ cup of the defatted pork cooking liquid in step 5. The shredded and sauced pork can be cooled, tightly covered, and refrigerated for up to 2 days. Reheat it gently before serving.

INGREDIENTS

• Pork
• 1cup plus 2 teaspoons table salt
• 1/2cup plus 2 tablespoons sugar
• 3tablespoons plus 2 teaspoons liquid smoke (available at amazon.com, if you can't find it)
• 1boneless pork butt (about 5 pounds), cut in half horizontally 
• 1/4cup yellow mustard
• 2tablespoons ground black pepper
• 2tablespoons smoked paprika (see note)
• 1teaspoon cayenne pepper
• Sweet and Tangy Barbecue Sauce
• 1 1/2cups ketchup
• 1/4cup light or mild molasses
• 2tablespoons Worcestershire sauce
• 1tablespoon hot sauce
• 1/2teaspoon table salt 
• 1/2teaspoon ground black pepper

INSTRUCTIONS

1. 1. FOR THE PORK: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.
2. 2. While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
3. 3. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.
4. 4. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1½ hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
5. 5. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients.
6. 6. TO SERVE: Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing remaining sauce separately.

Chili

Before I came to the US, I didn't know much about a great Chili. For me it was ground meat, some beans and tomatoes. I didn't know that you could buy different kind of dried chillis, toast them in a pan, make a chili paste out of them with onions and Jalapeno peppers and combine them with pieces of meat. When I tried all of this, I ended up with a completely different dish from what I had made before.

This chili takes some time to prepare but is absolutely worth it. Not that I won't consider going back to the old and easy version, but I would definitely recommend this one if you have more time on your hand. 

Chili

(from Cooks Illustrated)

SERVES 6 TO 8

A 4-pound chuck-eye roast, well trimmed of fat, can be substituted for the steak. Because much of the chili flavor is held in the fat of this dish, refrain from skimming fat from the surface. Wear gloves when working with both dried and fresh chiles. Dried New Mexican or guajillo chiles make a good substitute for the anchos; each dried árbol may be substituted with 1/8 teaspoon cayenne. If you prefer not to work with any whole dried chiles, the anchos and árbols can be replaced with 1/2 cup commercial chili powder and 1/4 to 1/2 teaspoon cayenne pepper, though the texture of the chili will be slightly compromised. Good choices for condiments include diced avocado, chopped red onion, chopped cilantro leaves, lime wedges, sour cream, and shredded Monterey Jack or cheddar cheese. The chili can be made up to 3 days in advance.

INGREDIENTS

	Table salt
1/2	pound dried pinto beans (about 1 cup), rinsed and picked over
6	dried ancho chiles (about 1 3/4 ounces), stems and seeds removed, and flesh torn into 1-inch pieces (see note)
2-4	dried árbol chiles , stems removed, pods split, and seeds removed (see note)
3	tablespoons cornmeal
2	teaspoons dried oregano
2	teaspoons ground cumin
2	teaspoons cocoa powder
2 1/2	cups low-sodium chicken broth
2	medium onions , cut into 3/4-inch pieces (about 2 cups)
3	small jalapeño chiles , stems and seeds removed and discarded, and flesh cut into 1/2-inch pieces
3	tablespoons vegetable oil
4	medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
1	(14.5-ounce) can diced tomatoes
2	teaspoons light molasses
3 1/2	pounds blade steak , 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces (see note)
1	(12-ounce) bottle mild-flavored lager , such as Budweiser

INSTRUCTIONS

1. 1. Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well.
2. 2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet.
3. 3. Add árbol chiles, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Place onions in now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapeños and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.
4. 4. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
5. 5. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.
6. 6. Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.

Grandma Erika's Schnitzel

My family is not very big on eating meat, but whenever we make Schnitzel, we eat so much that it looks like we haven't eaten in weeks. The recipe we use was passed down from my mother in-law who used to make the best Schnitzel ever. There are a few secret ingredients that may be hard to find in the US, but once you have them you are going to be in Schnitzel heaven. In case you have leftovers (not very likely) it is possible that they will secretly disappear from your fridge very quickly, one by one.
The Schnitzel are drenched in Rusk Crumbs instead of ordinary Bread Crumbs which make them slightly sweeter. Once in the pan they are sprinkled/spritzed with lots of Maggi Seasoning. I am not kidding. My father in law is absolutely obsessed with Maggi and even puts it on Pizza which I find rather strange, but it is essential to use it to make these Schnitzel. Of course you have to use a lot of butter (which you can always work off at the gym later) but I have no doubts that you will not have any regrets later because they taste so great.

German Schnitzel
(serves 3 - 4)

2 pork tenderloins, skinned and cut into 1inch slices
1 package rusk (you'll need about 15 pieces)
2 - 3 eggs
1 stick butter
salt
Maggi Seasoning

Put the rusk in a Ziploc bag and pound with a rolling pin or a heavy object until you have fine crumbs. Put them in a flat dish and set aside.
Pound the meat pieces between two pieces of foil very thinly (about 5mm thick).
Line a baking tray with foil and set a wire rack on the tray.
Beat the eggs and put them in a second flat dish.
Drench the Schnitzel first in the egg, then in the crumbs. Put on the baking tray and sprinkle with some salt.
Heat a large pan over medium-high heat. Add a tablespoon of the butter and let melt. Once the foam has dissapeared put the Schnitzel in the pan. Now spritz lots of Maggi drops over the Schnitzel. Cook for about 1 - 2 minutes  until the edges of the Schnitzel changes color then turn and cook the second side 1- 2 minutes, you might need to adjust the heat to medium now. Now if you like it salty, add more Maggi, if not just do it on one side. You might want to test a Schnitzel once it comes out of the pan to check on the seasoning.

Pay attention that the pan never looks "dry" You need to add more butter gradually.
Now enjoy your Schnitzel and go workout the next day.

Chicken Tagine with Sweet Potatoes and Prunes

This recipe is another hit out of Dorie Greenspan's book "Around my french table". A sweet-spicy tagine with chicken, prunes and sweet potatoes. You can smell and taste the cinnamon and slight hint of the star anise. The vegetables will get very soft and the cayenne will give it a nice kick. I brought this dish to a Potluck, and everyone loved it, even though it was not completely gone; which I think was due to the other 6 chicken dishes we had at a Potluck for only 24 people.

Chicken Tagine with Sweet Potatoes and Prunes 
(adapted from Dorie Greenspan's Around my French Table cookbook)

Prep Time: 20 minutes
Cook Time: 1 hour and a half

Ingredients: 

1/4 cups of olive oil
1/2 large yellow onion, chopped finely
1/2 cup of water
salt
1 chicken, cut into 8 pieces
2 large pinches of saffron threads, crushed
1/4 teaspoon of ground cinammon
1 bay leaf
4 tablespoons of honey
1 cup of chicken broth (preferably homemade)
12  prunes
1 pound of sweet potatoes, peeled and cut into 2-inch cubes

Pour two tablespoons of vegetable oil in the bottom of a dutch oven or cast iron casserole over medium-low heat. Now add the onion, stirring to coat it with oil, then add 1 tablespoon of water, season with a little salt, and cover the pot. Cook the onions gently for 30 minutes, stirring occasionally, until they are soft but not brown.


In a separate skillet, brown the chicken. Heat a tablespoon of the olive oil over medium heat. Put the chicken in the pan, skin side down, and brown for 3-4 minutes on each side. Transfer it to a plate.


Once the onions are soft, add the saffron, honey, bay leaf, chicken broth, and the rest of the water. Throw in the dates, and then the chicken. Toss the sweet potatoes on top and bring the mixture to a boil.


Reduce the heat to medium, bringing the liquid to a low simmer. Cover and cook for 45 minutes to an hour. Resist the temptation to lift the lid before the 45 minute mark. The steam is what makes this dish so good. The dish is done once the sweet potatoes are soft.
Feel free to reduce the liquid once the chicken is cooked. Just remove the chicken and sweet potatoes and boil the liquid until it is a consistency to your liking.