Archive for the ‘Middle Eastern’ Category

Zucchini: Lebanese Stuffed Zucchini – Kousa Mahshi

Friday, September 3rd, 2010

Life can get hectic. Trying to keep up with the many things pulling us in different directions – family, work, commitments, community . . . Sometimes it feels like the world around us is moving at an unnerving pace. After awhile it takes its toll and I have to find my center.

We all have a few methods that work. For me, yoga or an escape into nature away from cell phones, computers and crowds zens me out. And, of course, cooking is also on this list.

A few days ago I got into my “me time” while cooking these kousa mihshi, Lebanese stuffed zucchini (also called/spelled kousa mihshi, and kussa mihshi).

For the hour that it took to prep ingredients I was “present” – mind and body, enjoying the sensory experience:  coring several zucchini and hearing the corking sound it made with each first cut and tug of the pulp; chopping fragrant fresh herbs: inhaling the warmth from cinnamon and allspice as I measured them out; mashing raw meat with bare hands; and stuffing narrow tubes of zucchini with messy fingers.

This is not a difficult recipe just one that takes a little more time. I could have rushed through the process but why? It was an opportunity to slow down and enjoy the beauty of something I created – from garden to table.

Stuffed vegetables like these kousa mahshi are frequently a Sunday staple but are also served at weddings, parties, and other special gatherings. On such occassions, they are usually prepared communally.

That day, in my kitchen, somehow I felt connected to the generations of Lebanese women who’d made stuffed zucchini for their families and extended families.  This is a meal that is as much about process as the final plate.

Sahtayn! – the Arabic version of “bon appétit,” which means “two healths to you.”

Tidbits on Stuffed Vegetables:

  1. The origin of stuffed vegetables is uncertain, although the Turks and Greeks claim ownership. Originally, they were served in palace kitchens to the wealthy and ruling class.
  2. Traditionally, lamb is used rather than beef to make the meat and rice filling and very traditional recipes for stuffed vegetables like kousa mahshi called for frying them first before stewing.

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Parsley: Sun-dried Tomato Quinoa Tabbouleh

Thursday, June 24th, 2010

Sun-dried Tomato Quinoa Tabbouleh_ForkFingersChopsticks

Parsley is one of my favorite herbs.

Growing up, however, the only time I remember parsley on my plate was as a green garnish that I pushed to the side. Then, years ago when I began eating Middle Eastern foods like tabbouleh, the herb found a regular place in my heart and garden.

I grow both curly and flat parsley and prefer the curly version for tabbouleh.

Parsley’s exact origin is uncertain but is believed to have been in the Mediterranean region, from Spain to Greece and its use has spread throughout the world for both culinary and medicinal uses.

There is also much folk lore surrounding its use – one particular belief was that the herb would only flourish in gardens where a strong woman presides over the household.  Snap!

The herb is a key ingredient in several cultures including those from the Middle East and North Africa. It’s essential in the refreshing salad tabbouleh (also spelled tabouleh, tabbouli, tabboule) that has its roots in Lebanon and Syria.

Traditionally the dish has parsley, mint, tomatoes, bulgar wheat, lemon juice, olive oil and seasonings such as allspice and cinnamon. It’s often eaten by scooping it up in lettuce leaves. In the Middle East, it is more of a green salad than a grain salad.

Over the last several decades the salad has grown in global appeal, which has led to a variety of interpretations – such as in North Africa where the cracked wheat is substituted with couscous – and, here in my Colorado kitchen, where this recipe uses quinoa. When I don’t have garden fresh tomatoes, as in now, I use sun-dried. My tomato plants are growing at a snails pace, or so it seems. I created this recipe for a local magazine spread and for those eating gluten free.

Tabbouleh makes a great snack, side dish or a complete meal with hummus or falafel.

Tidbits on Parsley:

  1. There are three common varieties of parsley: curly, flat (Italian) and Hamburg. Parsley is rich in vitamin C and iron.
  2. Parsley is related to carrots, parsnips, and celery.
  3. Parsley has an honored place in folk lore and history:  parsley was used in Greek and Roman ceremonies; it was sprinkled on corpses to abate stench, Greek athletes were crowned with parsley and during the Middle Ages it was credited with lethal powers – pulling parsley root from the earth while calling out an adversary’s name could cause death. It was also believed to promote menstruation, facilitate childbirth, and increase female libido.

Sources: “Parsley,” The Gale Encyclopedia of Alternative Medicine, Ed. Laurie J. Fundukian; Encyclopedia of Spices at theepicentre.com; the Encyclopedia of Food and Culture

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Zucchini: Turkish Fritters – Kabak Mucveri

Sunday, October 11th, 2009

Turkish Zucchini Fritters

You probably have plenty of recipes that call for zucchini baked, grilled and stewed. I do too. So the first time I tasted a zucchini fritter at a community garden potluck, I was thrilled and inspired to do some research . . . What’s a fritter?

Technically, something that’s coated in a batter and fried. There are a lot of versions out there, most calling for grated zucchini in a batter with some sort of cheese. Personally, I’ve become partial to the Turkish version, Kabak Mucveri, because I really like feta and mint. Kabak Mucveri is typically eaten as a hot or cold appetizer and is served among several fingerfoods as a meze like tapas, but it’s also a great side dish. In Turkish cuisine, vegetables shine.

My version is light but not skimpy on flavor (I ate five the first time I made them). They have a crunchy outside and a flavorful center with the zucchini slightly crisp and bits of sharp feta and refreshing herbs in every bite. I prefer them served hot but they are also yummy at room temperature.

Tidbits – Zucchini:

  1. Since squash was domesticated in the Americas, most summer squash were introduced to the Old World after 1492, the time of European colonization. To the Romans, squash resembled other cucurbits belonging to other plant species and became integrated into the Mediterranean diet. Squash received the name of “calabash” and in Syria was called “zucco.” From this comes its present-day name, zucchini, according to the Encyclopedia of Food and Culture.
  2. Squash is now cultivated throughout the Americas, Europe, Africa, the Middle East, China, India, and Indonesia.
  3. Zucchini has a high water content (95%), which makes the vegetable low in calories – about 25 calories per raw cup and nutritionally contain folate, potassium, and vitamins A and C.

(more…)

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