Great Middle Eastern Recipes

BABA GHANNOUJ [Syrian Version]

2 med. Eggplant (1 lb. total) 
3 Tbl. Lemon juice 
3 Tsp. Tahini 
2 Tbl. Olive oil 
1 Tbl plain yogurt 
3 cloves Garlic pressed

Prick the eggplant all over and bake it at
350'-400' until they collapse (They should look
like prunes) - an hour or more. When they have
cooled, skin them and chop finely, sieving out the
large seeds, which taste sour.

Add the other ingredients, except the tahini, and
whisk well with a wire whisk. Stir in the tahini
and chill well before using.

Comment: The yoghurt makes this recipe less
acidic.

 

MACHBOOS DEEYI (chicken & rice) from Kuwait

Boil 20 cardamon pods 
3- 2 inch pieces of cinnamon bark 
15 cloves 
10 peppercorns 
1/2 teaspoon curry powder 
in about 12-15 cups of water (or enough
just barely to cover chicken when you add the
chicken) for 15 minutes to season the water.

Simmer 1 chicken cut in half in the seasoned water
until done. take chicken out and season with
baharat (see below)

Rub chicken with rose water and fry chicken
quickly in a little oil just to brown it.

Meanwhile put basmati rice that you have soaked in
water for one hour. drain it and put it in the
chicken stock. The stock should come about one
inch above the rice. Boil it down until all the
water almost evaporates turn heat to low then put
the fried chicken on top to steam while the rice
finishes cooking.

Baharat: 1/4 cup black peppercorns 1/4 cup
allspice berries 2 teaspoons ground cinnamon 1
teaspoon freshly grated nutmeg 


AFGHAN CHICKEN (this is AMAZING!!!)

2 large cloves garlic 
1/2 teaspoon salt 
2 cups plain whole-milk yogurt 
4 tablespoons juice and pulp of 1 large lemon 
1/2 teaspoon cracked black pepper 
2 large whole chicken breasts about 2 pounds

Marinade overnight. Serve with soft pita or Arab
flatbread and fresh yogurt.

Put the salt in a wide, shallow non-reactive bowl
with the garlic and mash them together until you
have paste. Add yogurt, lemon and pepper. Skin the
chicken breasts, remove all visible fat and
separate the halves. Bend each backward to break
the bones so the pieces will lie flat. Add to the
yogurt and turn so all surfaces are well-coated.

Cover the bowl tightly and refrigerate. Allow to
marinate at least overnight, up to a day and a
half. Turn when you think of it. To cook, remove
breasts from marinade and wipe off all but a thin
film. Broil or grill about 6 inches from the heat
for 6 to 8 minutes a side, or until thoroughly
cooked. Meat will brown somewhat but should not
char.