Tag archive for "Pita"

Low-Fat Grilled Turkey Kibbeh for Thanksgiving

kosher appetizer recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Low-Fat Grilled Turkey Kibbeh for Thanksgiving

1 Comment 22 November 2013

“Who knew kibbeh could be grilled? This Turkish recipe is a healthy alternative to fried kibbeh torpedoes and is really delicious. These are easy to make – all of the ingredients are mixed together and formed into a torpedo shape. I like using a medium or coarse grain bulgur for a crunchy exterior. These are also excellent made with ground beef or lamb. Serve with pita bread, Israeli salad or fatoush, and lemon wedges. I love this as an appetizer for a holiday lunch! Perfect  for your Thanksgiving menu! Lisa Ades”

TURKEY KIBBEH KEBABS

Adapted from Food and Wine magazine

  • 1 pound ground turkey (*see note below)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup medium or coarse grain bulgur, rinsed
  • 1/2 med. onion, finely chopped
  • 1 1/2 tablespoons all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper (flakes, not ground)
  • lemons, cut into wedges

‘How to’ Create kibbeh

In a mixing bowl, combine the 2 tablespoons of olive oil, rinsed bulgur, onion, flour, salt, allspice, cumin and Aleppo pepper. Add ground turkey and mix well. Form the mixture into 1-by-3-inch “torpedoes”.

Grill for 5 minutes over moderately high heat, turning frequently on all sides until they are golden brown and cooked through.  You can also broil them.

Serve the turkey kebabs with pita bread warmed on the grill, salad and lemon wedges. Makes about 16. Serves 4.

* note:  This is not great with all white meat turkey – it will be very dry.

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Maggie’s Spicy Falafel Salad with Tahini Sauce

kosher pareve recipes, kosher recipes, kosher salad recipes, rosh hashanah pasta, salads, and lunch ideas

Maggie’s Spicy Falafel Salad with Tahini Sauce

1 Comment 20 June 2011

 

Maggie Bawabeh is another friend of mine that continually inspires me. Maggie is always quietly helping so many people behind the scenes in her elegant and classy manner. She also puts her heart and soul into being an “agent” for Sephardic Link, a  community organization founded by my good friend Charles Mizrahi. Every month, about 40 married women, all “agents” who volunteer for Sephardic Link, meet and discuss potential matches and shidduchim within the community.  All of the work and connections are done behind the scenes, and are very confidential, They have had much success, and B’H, Maggie actually set up someone very close to me! Thanks for everything, Maggie, and thanks for the healthy, dairy free, vegan recipe!

“Hi Marlene,How are you doing just a few days before the wedding? I’ve been wanting to share with you a falafel salad that I make for my family. I made it once for a Sephardic Link meeting, and it was gone in minutes.I made it again for my niece’s shower and again it was a hit.

  1. You’ll need a box of frozen falafel balls.
  2. Bake it till they are very crispy.
  3. Meanwhile chop  lettuce,cucumbers,tomatoes,mint leaves,parsley,onion,scalions,red+green peppers, jalapeno pepper+radishes.
  4. Sprinkle with dry mint,cayene pepper,cumin and kosher salt.
  5. Drizzle with olive oil.
  6. Dressing is made by mixing fresh lemon juice,salt,crushed garlic and tehina till a medium to thin consistency.
  7. When falafel balls are rispy+cooled, crumble them w gloved hands over the salad,drizzle the dressing+mix.
  8. It should taste spicy and lemony.
  9. It can be stuffed in pita quarters, or  with toasted pita chips around it. Please feel free to edit the text as I’m no expert in writing recipes.

Love, Maggie”


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SYRIAN MEAT KEBABS FOR ENTERTAINING

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

SYRIAN MEAT KEBABS FOR ENTERTAINING

4 Comments 25 May 2011

Re-post by : Lisa Ades

This is a recipe I developed, featured in the New York Times dining section, as part of a piece by Julia Moskin called Burgers Without Borders.  These kebabs are savory and delicious and even good cold the next day (if there are any left over). (Year-round you can tuck them into a pita with salad, but during Passover, when you can’t eat any more matzah, why not go Atkins-style and just have them with a crunchy refreshing salad?)

SYRIAN BEEF KEBABS
Adapted by Lisa Ades
Time: 30 minutes, plus 1 hour for chilling

2 pounds ground beef (not extra lean)
4 tablespoons tomato paste
2/3 cup minced onion
2 teaspoons salt
Juice of 1 lemon
1/2 teaspoon cinnamon
2 dashes cayenne
1 tablespoon ground allspice
1/3. cup pine nuts
Oil to brush on grill rack
Lemon wedges  for serving
Lemony cucumber salad, for serving (recipe follows).

1. Combine all ingredients but oil, lemon wedges, and salad in a bowl, and mix to combine.

2. You can make these on skewers, but it is much easier to form them and turn them on the grill without.  So just form mixture into torpedo shaped kebabs about 1 inch by 3 inches or into small patties.

3. Lay finished kebabs on a sheet pan and refrigerate at least 1 hour.

4. Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.

5. When rack is heated through, place kebabs on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, several minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on all sides and juicy, but cooked through. Serve hot with lemon wedges and lemony cucumber salad (when it’s not passover, serve also with pita bread that’s been warmed on the grill).

Yield: 4 to 6 servings.

LEMONY CUCUMBER SALAD
Time: 5 minutes

6 cups romaine lettuce (about 2 hearts)

1 long seedless cucumber or 3 Kirbys, peeled, halved lengthwise, and sliced crosswise 1/4-inch thick

3 tablespoons olive oil

2 teaspoons lemon juice

1/4 cup chopped fresh mint

1 clove finely minced garlic (optional)

Salt and black pepper to taste.

Toss all ingredients. Serve chilled.

Yield: 4 to 6 servings.

SubsrcibeHERE for great Passover recipes!

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Homemade Hummus With Sumac

kosher appetizer recipes, kosher recipes

Homemade Hummus With Sumac

No Comments 15 January 2011

Usually at superbowl parties you find the same assortment of greasy fingerfood. While I would never tell you to get rid of the obligatory hot wings, I do have suggestions for alternative foods that will entice the vegetarians and the health concious crowd. These recipes are also great to use as appetizers on Friday night.

All you need for this dish is a small food processor. It looks really impressive at the Shabbat table.

Sumac is a spice that is tasty on grilled meats and fish or as a seasoning for rice. It complements lentils and other beans as well as vegetables. Sumac is best known as a major ingredient in “za’atar.” This is a spice blend that also includes sesame seeds, thyme and salt. Za’atar is usually sprinkled on freshly baked flatbread. It is mixed into olive oil or yogurt for a zippy dip. Spellings for this mixture are as varied as that of sumac. It may be known as “zahtar,” “zather” or “zatar.”

Look for sumac or prepared za’atar at Middle Eastern markets, gourmet shops and some mail order sources.

I found kosher sumac HERE .

Superbowl Hummus with Sumac

  • 1 can Garbanzo beans
  • 2 teaspoons Tahini
  • 3 teaspoons lemon juice
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sumac

Rinse the Garbanzo beans and place in a food processor. Grind until smooth. Add the tahini, lemon juice, garlic and salt. Add enough olive oil to make the Hummus smooth. Grind everything in the processor until everything blends together. Spoon the hummus onto a plate. Make an indentation in the middle of the hummus with a spoon. Pour in a small amount of olive oil in the indentation and then pour the sumac on top of the olive oil. Stick healthy chips into hummus in a circular pattern. Enjoy!

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Baba Ghanooj Trio Dip for the Super Bowl

kosher appetizer recipes, kosher recipes

Baba Ghanooj Trio Dip for the Super Bowl

1 Comment 01 December 2010

“Hi Marlene, With the Superbowl coming up I was thinking of a different dip that I could serve, that would be tasty and also healthier……I came up with a Baba Ghanooj Trio….traditional baba ghanooj, roasted red pepper baba ghanooj and kalamata olive baba ghanooj served with Za’atar pita toasts….the colors look so pretty when served together!”

Thank you Joy Betesh for this great recipe!

Serves 6-8

Baba Ghanooj Trio:

  • 3 medium eggplants
  • 3 tablespoons tahini paste
  • 3 cloves garlic crushed
  • 3 teaspoons cumin
  • 3 teaspoons salt
  • 1/2 cup fresh lemon juice
  • 1/4 cup parsley chopped
  • 1 red pepper roasted, peeled and pureed
  • 1/2 cup kalamata olives pureed with 2 tablespoons of olive juice

Directions for this Kosher Recipe

  1. Double wrap the eggplants in aluminum foil and roast on the stove top directly over low-med. flame till skin is blistered and eggplant is soft.
  2. Slice eggplants in half lengthwise and scoop out insides….. discarding the skin.
  3. Place the eggplants in a bowl and mash with a fork. Add the tahini, garlic, cumin, salt, lemon juice, parsley to eggplants and mix all the ingredients together.
  4. Transfer mixture to a food processor or blender and process for 1-2 minutes. Eggplant mixture should be creamy.
  5. Divide the eggplant mixture into 3 portions….leaving one portion as is and then mix the roasted pepper puree into another portion and the olive puree into the last portion. Taste and adjust seasonings.
  6. Spoon the Baba Ghanooj onto a plate in a circle, starting with the plain, then adding the red pepper Baba Ghanooj and ending with the olive Baba Ghanooj in the center. Garnish with parsley and Za’atar pita toasts.

Za’atar Pita Toasts:

  • 3 Pita Breads
  • 2 tablespoons Za’atar Spice
  • 2 tablespoons Olive Oil

Open the pita breads and cut each round into 8 triangles. Place on a baking tray and sprinkle with the za’atar spice and drizzle with the olive oil. Bake in a 300* oven for 10 minutes or till golden browned.

Joy Betesh

Cartridge World

665 Highway 35, Middletown, NJ, 07748

1815 Highway 35, Oakhurst, NJ, 07755

Call Toll Free for a Quote: 1-888-3-GOT-INK

www.cartridgeworldusa.com/store87

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Whole Wheat  Zaatar Bread for Shavuot

kosher bread recipes, kosher pareve recipes

Whole Wheat Zaatar Bread for Shavuot

No Comments 09 May 2010

Zaatar Bread

It was 1980, and I remember visiting my Grandma Molly Sutton in her two-family home on Ocean Parkway in Brooklyn. Gathering all of her strenth, she proceeded to pull out a familiar piece of pita bread (or Syrian bread as we call it), and slice it legnthwise  into two large rounds.

She then carefully mixed some olive oil  into the home-made zaatar, spooned the mixture onto the pita circles, and slid the two rounds into her toaster oven.

This was a typical mid-day meal of hers.

She began to tell me how, as a 15 year old girl, she arrived in this country with her older sister Selma on a freighter vessel from Syria.

They did not have much food , but the one thing that they were able to find, was the comforting “Zet ou Zaatar” sold in the Arab quarters on the lower East Side. The zaatar spice was dark in color, so passer- bys who could not comprehend this middle eastern spice, called it  “dirty bread”. Nevertheless, it brought them back to memories of home.

Now, 30 years later, memories of my grandmother toasting her zet ou zaatar come to mind as I attempt to gather ingredients for my own whole wheat version of zaatar bread this Shavuot, 2010.

Even if you are lucky enough to live near a middle Eastern supermarket and can buy this delicacy

any weekday morning, there is nothing like the taste or aroma of your own home baked bread .

Perfect with a slice of cheese and tomato, or dipped into greek yogurt or lebne.

Recipe adapted from HERE.

How To Make Pita Bread- The Video

Ingredients:

  • 2 1/2 cups warm water (110 degrees)
  • 1 1/2 teaspoon active dry yeast
  • 1 tablespoon honey
  • 2 cups whole wheat wheat flour
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil

Preparation:

Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine white flour, wheat flour, and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Lightly brush the rounds with some olive oil and sorinkle generously with the zaatar spice.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread:

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Pita bread dough can also be refrigerated for up to one week in the refrigerator.

Buy Kosher Zaatar Here:

Or You Can Make it from scratch:

Two Zaatar spice mix recipes to choose from:

Combine salt,thyme , marjoram, oregano leaves, sumac and sesame seeds in a medium mixing bowl. Sumac is a dark red berry that grows on bushes throughout the Middle East and some parts of Italy. Sumac is sold ground or in dried seed form and can be found at most Middle Eastern markets, or can be ordered from an online specialty company. Store in a dry container until use.

When ready to serve, add the olive oil to the mixture to form a paste. This paste is the zaatar mixture.

1-

  • 1/4 cup sumac
  • 2 tablespoons thyme
  • 1 tablespoon roasted sesame seeds
  • 2 tablespoons marjoram
  • 2 tablespoons oregano
  • 1 teaspoon coarse salt

or:

2-

  • 3 parts toasted sesame seeds
  • - some recipes call for one part  toasted sesame seeds. -it really depends on your tastebuds!
  • 2 parts dried thyme
  • 2 part dried marjoram
  • 2 part oregano
  • 1/2 – 1 part powdered sumac salt, optional
  • coarse salt to taste

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