Mujadarra

This interesting mix of rice and lentils isn't entirely unreminiscent of kushari... and somehow rice and lentils mixed together always comes out at least tasty.

Mujadarra (based on the Avocado Bravado's recipe)

Prep Time: 20 minutes

Cook Time: 1 hour

Serves: 6

Ingredients:

4 onions, sliced

3/4 cup lentils

3/4 cup rice

olive oil

salt and pepper to taste

Cooking:

Heat the oil, and add the onions. Lightly salt them and cook until well carmelized.

Prepare the lentils and rice according to their directions.

Mix the onions, lentils, rice, pepper. Check the salt and add more as necessary. Heat gently on a skillet until warm.

Serve with pita bread.

Red Lentil Soup

Lentil soup is typically known as a slovenly affair. This recipe is wonderful, however, with a light color and more pleasant flavor (if you can find red lentils, of course)

Red Lentil Soup (based on this recipe)

Prep Time: 5 minutes

Cooking Time: 1 hour

Serves: 3-4

Ingredients:

olive oil

2 cloves garlic, minced

1 1/2 cups red lentils

6 cups water

2 tsp thyme

1 tsp cumin

2 tsp salt

Cooking:

In a small pot, add a little oil and fry garlic until golden. Add the lentils, water, thyme, cumin, and salt. Bring to a boil and reduce heat and simmer one hour. Serve with toasted pita bread.

Syrian Chicken

Sure, saffron's not cheap, but it can be very worth it for that gorgeous color. If you want to prepare this for fewer dollars, then you could replace it with anatto...

Syrian Chicken with Saffron (based on this recipe)

Prep Time: 25 minutes

Cooking Time: 45 minutes

Serves: 4

Ingredients:

2 tsp salt

2 tsp ground cumin

2 tsp ground cinnamon

1 tsp cracked black pepper

1 tsp ground turmeric

4 lb chicken breast, cut into chunks

1/3 cup olive oil

2 red onion, thinly sliced

1/4 cup ginger, grated

5 cloves garlic

2 chillies, minced

2 tomatoes, chopped

2 pinches saffron

1/2 tsp cumin seeds

1/4 tsp thyme

1 lemon, zested and juiced

2 tbsp honey

4 oz currants

1/2 bunch cilantro, chopped

water or chicken stock

Substitutions:

currants - raisins

saffron - 1/2 tsp anatto

Preparation:

Combine salt, cumin, cinnamon, black pepper, and turmeric in a plastic bag. Shake the chicken pieces in it until well coated.

Cooking:

In a large, heavy pot, eat olive oil. add chicken and brown on all sides. Remove and set aside.

Add onions, garlic, ginger, and chillies to the pot and cook for three minutes, or until onions are translucent. Add tomatoes, saffron, cumin seeds, and thyme and cook for two minutes.

Return the chicken to the pan and add lemon juice and zest, honey, and currants.

Add enough water or chicken stock to cover the chicken. Bring to a simmer, cover, and simmer for ten minutes or until chicken is done and sauce is slightly reduced.

Stir in cilantro. Serve with rice.

Chapter 22 : Syria

There are many restaurants in the States called Egyptian and Greek. And most of these are actually just labels for a set of Levantine dishes that are commonly consumed here. Chick pea hummus and baba ganoush come to mind. It's not that these would never be eaten in Greece or Egypt, but they might not be representative.

Well, having done both Egyptian and Greek cuisines, now we turn to Levantine cuisine, in particular Syria.

Hummus -Syrian Style (based on this recipe)

Ingredients:

1 1/2 cups dry chick peas

5 garlic cloves, roasted and minced

1/2 cup tahini

1/3 cup lemon juice

1/4 cup olive oil

1 tsp ground cumin

1 tsp salt

Substitutions:

dry chick peas - 1 can chick peas

Preparation:

Soak chick peas overnight in water. Drain thoroughly, rinse, and boil for 3 hours, covered (or pressure cook for 8 minutes).

In a food processor or blender, add all ingredients and blend until a creamy paste is formed.

Serve with toasted pine nuts, cumin, and pita bread.