MidEast Recipes from India Joze
www.indiajoze.com
Joze Aish Basic MidEast Bread
Duk'kah Egyptian Spice Mix
Baba Ghanoosch
Koushari Egyptian Cassoulet
Persian Chicken & Etc.
Loukamades
Feta Salad
Kizartmasi Turkish BeerBatter Fritters
Skordalia
Avgolemono Soup & Etc.
Kadin Göbegi Woman's Navels
Yahk dar-behesht Ice in Heaven Persian Pudding
Sekanjabin

Joze Aish Basic MidEast Bread
1 quart flour Part whole wheat OK
1 1/4 teaspoons active dry yeast
1 1/4 tablespoons sugar
1 7/8 teaspoons salt
1 1/4 cups warm water
2 1/2 tablespoons olive oil
2 tablespoons corn meal
1. In a food processor fitted with a steel blade, process flour, yeast, sugar, and salt just to blend.
2. With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough. If dough is sticky, add more flour and process 30 to 60 seconds longer. Dough should feel tacky, smooth, elastic, and warm but not hot.
3. Cover food processor to retain warmth. Let dough rise until doubled in bulk, 30 to 60 minutes.
4. Remove dough. Shape. Let rise, about 30 minutes. Bake
Duk'kah Egyptian Spice Mix
1 ounce sesame seeds
1 ounce cumin seeds
1 ounce coriander seeds
1/2 teaspoon black pepper
1 teaspoon salt
Toast and grind.Use as condiment or dip with bread
Baba Ghanoosch
1 pound eggplant
2 ounces tahini
1 tablespoon garlic
1 teaspoon salt
1 tablespoon lemon juice
3 tablespoons olive oil
1/4 teaspoon pepper pref. white
Burn or fry eggplant until soft. Blenderize with remaining ingredients. Adjust seasoning.
Kerkady
1 cup hibiscus flowers ( 1/2 teaspoon cinnamon optional)
1 gallon water
1/2 cup lemon juice
3 cups sugar
Rinse and boil flowers with water 30 minutes. Strain, chill, adjust flavor w/ sugar and lemon.
Koushari Egyptian Cassoulet
1 pound lentils
3 pounds calrose rice
1 pound macaroni mixed pasta
1/2 cup olive oil
1 can tomato paste
1 pound onion
1/2 cup garlic
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon white wine vinegar
1/4 teaspoon cayenne

Cook lentils.
Wok rice in some of the olive oil. Add salt, water and cook. Mix with lentils.
Sliver and deep-fry some of the onions.
Dice and wok the rest of the onions in rest of the oil, wok garlic.
Add tomato paste, water enough to thin, black pepper, vinegar, cayenne and simmer briefly.
Cook pasta and drain.
To serve, put pasta in bowl. Cover with rice and lentils, then tomato sauce.
Garnish w/fried onions.
Persian Chicken & Etc.
1/4 pound mushroom sliced thick
8 ounces chicken breast, &/or Etc.
1 tablespoon clarified butter
1/2 teaspoon salt to taste
1/4 teaspoon black pepper to taste
1 cup pomegranate juice
1/4 cup heavy cream
2 tablespoons fresh mint chopped

Wok all ingredients together over high heat until sauce coats spoon heavily. Depending on how large a batch you are making and how hot your stove, it may be advisable to strain out the chicken and mushrooms to concentrate down the sauce without overcooking the chicken.
Add mint and serve.
The dish is excellent with different varieties of mushrooms, prawns, lobster, firm white fish, calamari, scallops...

Loukamades
4 cups flour
1 tablespoon yeast
2 cups milk
1 teaspoon salt
1/2 cup butter
3 cups sugar
1 teaspoon cinnamon
2 each orange
1/2 cup walnuts
Make dough. Let rise. Make syrup. Drop dough into deep-fat. Drain. Serve in syrup with chopped walnuts


Feta Salad
1 pound feta cheese
4 each tomato
2 each cucumber
1/2 pound kalamata olive
2 each red onions
1/2 cup olive oil
1/4 teaspoon black pepper
1/4 cup red wine vinegar
1/2 teaspoon oregano
Dice feta, chop vegetables, mix all together.

Kizartmasi Turkish BeerBatter Fritters
1 cup beer light
1 cup flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 pounds cauliflower
2 each onion
Mix beer w/ flour and salt& pepper to make light batter. Fold in thick sliced onions and thin cauliflower florets (blanched if desired). Deep-Fry and drain.

Skordalia
2 tablespoons walnuts
3 tablespoons french bread subs. potato, mashed
2 tablespoons garlic to taste
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil or more

1. Blenderize ingredients together into smooth sauce, adjusting seasoning or adding water as needed.

Avgolemono Soup
3 tablespoons olive oil
2 medium onions coarsely chopped
1/2 cup rice
1/2 small celery sliced
8 cups chicken stock
2 large eggs lightly beaten
Juice of 2 lemons to taste
Salt and coarsely ground black pepper to taste
1 medium chicken breast slivered
1. Heat the olive oil in a large heavy pot over low heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes.
2. Add the chicken broth, rice, celery and simmer the soup until the rice is tender, about 20 minutes. Add chicken breast. Cool the soup slightly.
3. Beat the eggs and lemon juice together in a small bowl. Whisking constantly, slowly pour 1 cup of the warm soup broth into the egg mixture to temper it. Whisk this mixture gradually back into the soup. Season with salt and pepper and stir in the chopped dill. Reheat the soup very gently over low heat. (Do not boil or the eggs will curdle.)

Kadin Göbegi Woman's Navels
1 3/4 cups water
6 tablespoons butter
1 1/2 cups flour
2 teaspoons sugar
1 dash salt
2 each egg
1 each egg yolk
3/4 quart water
2 pounds sugar
2 tablespoons lemon juice
2 tablespoons rosewater
1 cup whipping cream
2 tablespoons pistachio nuts chopped
1. Boil water, butter, sugar and salt.
2. Mix in flour, stir 5 minutes.
3. When mixture cools, beat in eggs.
3.5 Boil next water and sugar into syrup. Let cool, add lemon and rosewater.
4. Dimple prune-sized balls or slit sides of ovals (Dilber Dudagi Beautiful WomanLips.) Place on parchment.
5. Let rest in warm oil 10 minutes, then fry.
6. Soak in cold syrup. Drain and serve with whipped cream and pistachios.
Yahk dar-behesht Ice in Heaven Persian Pudding
3/4 cup cornstarch
3/4 cup rice flour
3 cups water
1 quart milk
1 1/2 cups sugar
1 1/2 cups rosewater
1 cups almonds ground
1 teaspoon cardamon ground
3 tablespoons almond slivers
1 each pomegranates (or)
4 tablespoons pomegranate molasses
1. Cook milk, water, cornstarch, rice flour, and sugar until thick.
2. Add ground almonds (lightly toasted is a little better), rosewater and cardamon.
3. Put in small molds. Chill.
4. To serve, unmold. Sprinkle with nuts and fresh pomegranate seeds (if you can get them) or a drizzle of pomegranate molasses.
Sekanjabin
3/4 cup vinegar
3/4 quart water
3/4 quart sugar
1 1/2 teaspoons salt to taste
3/4 quart fresh mint leaves firmly packed
3 heads romaine lettuce inner leaves
1 package pita bread
1.Boil vinegar, sugar, water and salt a couple minutes. Add mint . Strain after a couple minutes. Cool.
2. Serve with inner leaves of lettuce and fresh pita wedges for dippers. Garnish with more fresh mint leaves. If you can't get very fresh pita, baguette fingers are a good stand-in. Good cucumber spears or thin skinless honeydew melon wedges are also nice.