A Feast Of Persian Food

 One of the most luxurious of all Middle Eastern cuisines is Persian. Iran has been known as a gourmet's paradise for millennia. It has rich meat dishes and lush rice and veggie ones. The desserts are lush in flavor studded with fruit and dripping with honey. It has always been the way to eat.

Persian cuisine has been established for 2500 (!!!) years. The indigenous from the Sassanid and Achaemenid Dynasties  cooked stews that had pomegranates ,mint and cinnamon in them for color and flavor. The Islamic Conquest in the Seventh Century brought in more Arabic foods but eliminated pork, Mongols and Turks brought in noodles and rice while the two hundred year Safavid Era brought in saffron and nuts to be cooked with rice.  Modern day Americans gave the Iranians tomatoes. One of the most famous dishes that is a must make or must order in any Persian restaurant is tahdig. This is a giant rice cake with the highlight being the crispy , crunchy top. The rice is cooked in a special pan and the dish is flipped upside while serving. The word itself means bottom of the pot. It's basmati rice cooked with fragrant saffron and layered with butter and yogurt. It's a good side dish, being served with kebobs, roast chickens or stews. It could be eaten on its; own too,

Kebobs are big in Persian cuisine. They could be lamb , beef ro chicken, with lamb being the most popular. Chicken figures big in the cuisine and there is zereshk polo ba morgh, chicken with rice and barberries a cranberry like berry. The barberries are cooked with saffron ,sugar and oil and served on top of the meat. There is also morghe  zafarani, saffron chicken ,chicken with a rich saffron sauce. Beef turns up in both kebobs and stews. There is ghormeh subzi an herb stew that also has fresh herbs and dried lime in it.Parsley, fenugreek , scallions and cilantro are Fred, similar to opinions and then stew meat, kidney beans are added. The side is rice to absorb the gravy . Althought they also have stuffed grape leaves the Iranians are also known for their version of stuffed peppers. This is ground meat or plant based meat mixed with tomatoes , cilantro and parsley  along with cumin for flavor. Eggplant is a beloved veggie too. Khorem badenjam combines the silky veggie with beef in a tangy tomato sauce. These meals end in delicious desserts from a syrupy baklava to an ice cream redolent with rosewater and saffron. Hot teas are served with this t finish the meal.

Persian cuisine is a rich history based cuisine. It is colorful and flavorful. It represents this people perfectly.

Tasty Treats For Trips And School.

 Everyone needs a boost during those long vacation trips. This is where Unite protein bars come in handy. They are perfect for those hours spent on the roadThey';ll be great for  school as well. 

These are my go to during those long trips to the  New Jersey shore. what I like is that tall the bars have no artificial ingredients The founder Clara Paye, has insisted the base be nit butters as opposed to a base of nit butters..

The flavors are unique, reflecting the country's diverse ethnic population.There is the mellow tasting bubble, tea, the spicy churro, the kid favorite peanut butter and jelly, the exotic baklava and my favorite Mexican hot chocolate. This is delicious with a kick of spice . It's like a chocolate bar but a good for you one. These are perfect add ins to any lunch box. Get plenty of peanut butter and jelly and churro for the year ahead.

UNite Bars are united in giving us a healthy snack when we need it. Pack a few for your upcoming trip. add them to the lunch menu for the new school year. They are perfect bites for anywhere and any time.

The Best of Middle Eastern Food

 The Middle East has always been beset by conflict through the millennia. This overshadows the region's amazing array of both savory and sweet dishes.It's a shame because the recipes are so good and delicious. They should be the topic of conversation not war.

One of the tastiest (and my favorite )is za'arar. This is a mix of dried thyme, oregano, marjoram and cumin along with sumac cumin and coriander.OLive oil is added to create to create a smooth pesto like paste it can be made at home or bought at your store's spice section.You could easily use dry za'atar on chicken or steak  for a flavorful roast .It CNA be spooned in egg dishes or vegetable sautes tot. However the best way to enjoy the melding of herbs is over hot , crispy  fresh from the oven pita bread. It's sort of like a green pizza but with so much more flavor. Another delicious dish is tabouli.This is a salad consisting of chopped parsley , cucumbers and bulgur. Chopped scallions , tomatoes and garlic are also added. A dressing of olive oil, lemon coriander and cinnamon are whisked together.To give it cooling notes a handful of chopped mint tops off the tabouli.Serve with pita wedges or on its' own.Shawarma finishes off the Middle Eastern meal. This is roasted layers of lamb and beef and served with different sauces like tahini and garlic yogurt.

There are also sweets that shine in Middle Eastern cuisine.Baklava is made all over the eastern Mediterranean (including Greece).It is a labor intensive bake but so m=worth the work/It's ;Ayers of thin, crackly phyllo dough that can be made at home or bought. The layers are filled with ground pistachios and cinnamon The nuts are found in a blender or food processor and they and the spice are blended together . The phyllo dough has to be brushed with melted butter and then layered with the filling. At the end , the dough is scored into diamond shapes and baked in a 160 degree Farenheit oven. A sauce of honey, vanilla extract and lemon juice is made, cooked down into a syrup. This is poured over the cooled baklava and then served. Palestinian desserts , whether Muslim or Christian have religious meaning. Take Barbara named for Saint Barbara , whose resting place was a small village near Ramalleh.It looks a little like rice pudding but is made with wheat and different spices like anise and cinnamon.Raisins are added for texture.

The Middle East should be known for its' food not it;s conflicts. The world is missing out on delicious flavors molded together in tasty recipes. These should be known  and enjoyed

Celebrating Turkey

 Turkey has alwasy been an interesting country with an interesting cuisine. The food is a remnant of the Ottoman Empire, an amagam of Balkan, Middle Eastern and Central Asian cuisines. It's a comforting array of recipes that reflect centuries of home cooking and local ingredients.

Our thoughts are with the Turks and Syrians who suffered from that massive earthquake today. Both countries have always have been known for their excellent home cooking and feasts. Turkish cuisine,itself varies across the country which straddles both Europe and Asia.  The recipes of Istanbul, Bursa , Izmer and the rest of the Anatolia (Asia Minor) inhetrited many aspects of Ottoman court cuisine. There was a moderate use of spices and a preference of rice over  bulgur, a kind of cracked wheat and koftes or meatballs. Other recipes like dolmades and eggplant  may also have dericed from the Greek influence and occupation of the  area. The Black Sea region has fish primarily in their dishes.especially the Black Sea anchovy or hamsi and many maize or corn dishes. A popular street food is batter  fried hamsi but the anchovies cna also be pickled or baked too. Turkey's southeast cuisine, from Urfa, Gazientep, Adiyanman and Adana are famous for their kebabas and mezes or appetizer plates. There is even an Eastern Asian influence thanks to the Mongols. There is steamed buns or manti , a regular staple of Chinese and even Korean cuisine.

Yes, the Turks have many desserts but Turkish taffy isn't one of them. That was created by the Bonomo family in the 1920's. The family was Turkish but lived in Coney Island where it became a big Boardwalk treat. Real Turkish delights are baklava and  even rice pudding, Baklava is a heavenly layering of phylo dough , brushed with melted butter and then filled with a cinnamon spiced chopped pistachio or walnut mix. I'ts then soaked in a fragrant syrup consisting of rose water, cinnamon and lemon. Every family however, puts their own special spin on this dessert.Their rice pudding is thicker in texture than the American version. the top is also slightly burned, sort of like creme brule. One of the all time favorite sweets is Turkish delight, These are little squares  also called lokum and they're made with sugar and starch. They're often flavored with nuts, fruits and rose water. The most common is the pink rose water kind, filled with pistacchios and walnuts. There are only four ingredients, from cornstarch and citric acid to water and sugar. You could add a small splash of lemon or orange juice for a fruitier flavor.

Turkish cuisine is an interesting marriage of East and West. Hopefully very soon, they will get back to their normal cooking and baking. Our thoughts and prayers for better times ahead are with then.

Food Unifies Us

It cannot be said often enough about how food is a great uniter. Breaking bread allows us to see each other in a different, less confrontational light. We need to have more  socially distanced community dinners and picnics. Coming together over a plate of something is better than having that plate thrown at us.

Of course there should be more discourse however for now we should think of having town or block funded barbecues where law enforcement is invited.If cops  got to see how neighborhoods are , maybe there wouldn't be so much fear - yes fear - and prejudice on their part. Inviting them over for burgers and dogs isn't such a bad idea. They can get ideas about how to patrol and what they're looking at if they know the people. This is also a good concept for churches to follow too. Now that the weather is warmer , gatherings can be held outside to allow for social distancing. Imagine it like a big pot luck where people bring main dishes and sides along with desserts. Other congregations can also be invited. They too can bring different foods, reflecting religious and ethnic backgrounds. Not only is it a chance to come together but try recipes that are out of their comfort zone. Baked mac can be served alongside kugel and falafel. Kids can snack on cotton candy or baklava.  Individual barbecues can be set up for s'mores and toasted marshmallows.

Since cops are also our first responders, we need to remember the efforts and sacrifices they make during this ongoing pandemic. It's nothing to whip up a batch of cupcakes and homemade icing for your town's finest. Make an ice box cake if the weather is too hot. Another idea is sending pizza and prepared meals from your local pizzerias and restaurants. You'll be helping eateries in the area as well as providing a hot lunch or dinner for the force. If you have a neighbor who works on the force, treat them and their families to something, whether a cake or extra spaghetti and sauce.  They'll appreciate the gesture and the fact that you're behind them. As social gathering restrictions get lifted invite them over for a backyard meal. It's a great time to talk and find out about who they are and what's going on in your area. It's also the perfect time to suggest starting mentoring multiracial youth groups and having a police backed baseball or football team. Also tell them what you've seen in town and if there is a need for improvement.

Food will always unite us. If we start a dialogue, then it needs to be over a hamburger or a slice of cake. Eating brings us together - which is what we need right now.

Layers Of Perfection

Phyllo dough can be a tricky medium to work for many a home chef.  Purists will want to bake their own while those looking for a shortcut will buy it.  What makes for good flaky layers that works well with both savory and sweet dishes.

Famed chef and baker Yottam Ottolenghi posed this question on his article in today's New York Times Food section. His training in cooking school has allowed him to create the famed layers but not without flaws. Phyllo dough is simply flour ,salt and water mixed with olive oil and rolled out until it's paper thin.It's one of the world's oldest recipes and bread recipes.Chef Ottolenghi tried  with some of the best phyllo makers st one of the most celebrated baklava factories, Karakoy Gulloglu in Istanbul, Turkey The chief ,baker, Mustafa, a fifth generation baker, believes that a combination of "hard work, attention, meticulous care and love." It's more the meticulous care that creates the perfect sheets. . Do it wrong and you could wind up with holes as Chef Ottolenghi first had during his schooling. There is another way of  creating phyllo or warka as its' called in Morocco.It's similar to the way crepes are made using a red hot pan.The phyllo dough is tapped upon it until the pan is completely covered.. The chef learned the cheat way , thanks to a Moroccan home chef called Fouza. Put  a frying pan over boiling water and pour a scant amount of the  batter into the pan. The result is the perfect paper thin piece.

Another method is buying it, ready made , Chef Ottolenghi suggests getting a good brand, one that is of good quality. How can you tell? By the scrunch test. Scrunch a sheet in one hand. If it's of good quality , it'll spring apart. A bad piece will be brittle and will easily fall apart. Remember to liberally brush it with melted butter which allows the sheets to separate and rise in the oven.Work quickly when brushing them or they'll dry out. Chef Ottolenghi gives two recipes - one savory and one sweet. The savory is a feta and herb tart.It not only has the lightly tangy feta but also grated pecorino Romano cheese.mixed with such  herbs as tarragon, mint and parsley . An egg custard is made with four eggs, milk and cheese. The sweet version is  what else - baklava. except there's a twist.Chef Ottolenghi adds halloumi , the Egyptian version of mozzarella.It's mild and slightly salty - which cuts the sweetness of the rosewater drizzled on the tart. There still is the traditional filling of chopped walnuts mixed with cinnamon and nutmeg mixed together with melted butter. The baklava would make a lovely Mother's Day treat, thanks to sprinkling dried rose petals on top.

Phyllo dough can be made by any home chef. Beginners should try the warka way while more experienced can execute the traditional method. Then experiment with savory and sweet dishes.

Turkish Treats

Turkish cuisine is usually full of savory exotic dishes, laden with spices and nuts. There is also the sweet side of it,, influenced by the variety of different people who lived there from the Greeks to the Turkic tribes. The end result is an array of delicious desserts that can be recreated in home kitchens.

Melissa Clark not only wrote about Turkish delights for today's New York Times Food section she went to Istanbul to sample the many different treats.Their pastries are just as sublime and complex as any French pastry yet are little known here in the US. Their origins, in part, come from the Muslims ban on alcohol. Syrupy fruit juices called sherbets along with other confections subbed in for wine used in various ceremonies. There is the actual Turkish delight, a citrussy gelatin square that's dusted with powdered sugar. Baklava ,  a favorite throughout the Eastern Mediterranean area is much more delicate than the traditional Greek one.Instead of using honey , bakers pour a simple syrup over the layers of pistachio and baklava. This highlights the nuttiness . another difference is the pastry too. Turkish baklava is made with yufka, a hybrid of strudel dough and phyllo. The layers are brushed with ewe's milk butter instead of cow's milk butter to give it a richer, fuller taste.Ms. Clark gives the recipe but it's more like the Greek with using regular butter and phyllo dough.

The Turks are also known for their fruit desserts that are loaded with poached or candied apricots, pears,cherries mulberries, quince and melon.Pumpkin is also candied, made with calcium hydroxide or slaked lime.One of the most popular in Turkey and worldwide is helweh or halwah. These range from the sesame seed variety to buttery flour and semolina homemade kinds.One of the oldest of the desserts is milk puddings. , A variation is ,tavuk, gogsu, actually has shredded chicken breast in it. The meat, usually from a fresh killed capon, is ground into a fine powder and mixed with milk, sugar and cracked rice.There is also a burned kind, kazandibi, that Ms. Clark makes. The flavor is similar to  a burnt marshmallow with a crusty smoky caramelized shell surrounding a mellow, creamy middle Cooking it involves using mastic, a tree resin used in  Middle Eastern and Greek cooking and baking. The recipe is tricky but easily learned. Bakers must put a metal 9 by 13 pan directly over an open flame  to burn the bottom of the pudding. The blackened side is then flipped over when it is served.

Turkey has an interesting array of sweets. The recipes are ancient and exotic, yer fit right in with modern Turkish cuisine. They are delicate and subtle, a perfect ending for dishes  rich with spice and flavor.