Shish Barak (Lebanese Meat Dumplings in Yogurt Sauce)

A friend called me yesterday to ask me why I haven't updated the blog? Oh dear, that is bad isn't it? I have a good explanation though- you see, I went to Texas for a lovely Thanksgiving, got home on a hectic Sunday and dumped my smelly jeans and farm boots into the laundry, refilled my suitcase with a couple suits and linen trousers, and headed to the Middle East for a work trip. Work trips being what they are, there was a lot of flying, a lot of meetings, and very little fun time, other than some good food and vodka-mint-lemonades.

But I'm happy to be home and I've had this recipe in my cue, eager to share it here. It's the Lebanese version of meat dumplings, called shish barak. Really, who doesn't like dumplings people? Especially dumplings filled with warm cinnamon and cumin spiced beef and bathed in warm yogurt sauce.



I've eaten shish barak before, but this was my first time making them. As I stirred the beef and onions, the dish just smelled right. Have you ever had that feeling, recreating a dish you've had before, when it just tastes like it should? It's a wonderful feeling.

Traditionally the dumplings are made with a homemade flour dough and then baked. However, some people fry the dumplings, and I went with the slightly alternative method of steaming the dumplings. It's not as traditional, but I like the lighter texture it yields. Also, I have terrible dumpling forming skills. I need to go to dumpling remedial school. But if you're more talented than me, you can form the dumplings with little woven seams.

I shouldn't have needed any prompting to share this dish here, after all it's pretty tasty, but sometimes we all need a little encouragement.

Shish Barak (Lebanese Meat Dumplings in Yogurt Sauce)
Cheaters tip: if you don't want to make the dough yourself, you can use wonton wrappers instead. If you do use wonton wrappers you cannot bake the dumplings but must steam them.

dough:
1 1/2 cups flour
1/2 cup olive oil
1/2 cup cold water
1 teaspoon salt

filling:
1 tablespoon butter or ghee
1 lb ground beef (or lamb)
1 onion, minced
1/4 teaspoon each cinnamon, allspice, and cumin
salt and pepper to taste
2 tablespoons chopped cilantro

yogurt sauce:
1 1/2 quarts plain yogurt (not fat-free, not Greek style)
1 egg white
1 tablespoon cornstarch

1. Combine the dough ingredients in bowl until combined, knead lightly. Let rest 1 hour (while you prepare the filling). Roll out the dough as thinly as possible, then cut into 3" rounds and flatten with a rolling pin.
2. For the filling, heat the butter in a skillet. Add th eonions and saute until translucent. Add the ground beef spices, and cilantro and saute, breaking up the beef, until nicely browned and cooked through.
3. Form dumplings with the dough and filling, run a little water along the edge of the dumpling so you can pinch them closed in whatever manner works for you.
4. Bake dumplings at 350 F for 10-15 minutes, or until dough is firm and lightly golden, or steam them over boiling water for about 10 minutes, until dough is cooked through.
5. For yogurt sauce: Beat together egg white, cornstarch, and 1 tablespoon water until combined. Combine egg white mixture with yogurt in a saucepan. Heat over medium heat, stirring constantly, until yogurt mixture is slightly thickened and warm.
6. Combine yogurt mixture and dumplings on a platter. Garnish with chopped cilantro or mint or sauteed pine nuts. Serve immediately.

Avocado Enchiladas

There is something I love about when it starts to really get cold. When you wake up in the morning and the heat is keeping the house toasty warm but you know, looking out the window at the crisp sharp sunlight and the bare branches, that it's cold out there. When your barefeet hit the cold kitchen floor as you go to make that cup of coffee. It's how I know that coats and boots and turkey and stuffing and carols will be fast arriving.



And while I'm sure every cook out there is already pre-cooking for the big feast day, we also still have to make something for dinner. This year, my only holiday duties will involve getting on an airplane and perhaps a bit of sous-chefing at my destination. I'm looking forward to it.



But in the meantime, I wanted something quick and satisfying and green for dinner. Enchiladas come in a million variations, with green and red and all-kinds of bean sauces, and a myriad of fillings, but this one is one of my favorites. This does involve dirtying a few pans, but it's not terribly complicated and a great dish for brunch, lunch or dinner. The filling contains avocados, cheese, and cilantro, wrapped in salsa verde and corn tortillas and covered in more cheese. Of course, you can always doctor up the filling as you like, adding shredded chicken or white beans or some roasted green chile peppers.

So what about you, what do you cook on the eve of a holiday? Do you have a pre-holiday tradition? Give up and order pizza? Relay on pantry staples like pasta? Let me know in the comments.

Avocado Enchiladas

grapeseed, peanut, or canola oil
12 corn tortillas
1 1/2 cups salsa verde (store-bought or homemade)
2 avocados
splash of lemon juice
optional additions: white beans, shredded cooked chicken, roasted poblano peppers
1 lb of monetery jack or mozzarella cheese, grated (you probably won't need all of it)
1 bunch cilantro, roughly chopped

1. Lightly oil a casserole dish. Preaheat oven to 350 F.
2. Slice avocados and splash lemon juice over them along with a pinch of salt. Have ready the grated cheese and chopped cilantro and any other filling you want.
3. Place the salsa in a saucepan and bring to a low simmer. Heat about 1/4 inch of oil in a saucepan and heat until hot.
4. Place 1 tortilla in oil and cook on both sides until warm and supple, do not brown. Using tongs, transfer tortilla and dip in salsa to lightly coat.
5. Transfer tortilla to workspace and place some avocado, cheese, and cilantro in the middle. Roll up and place seam side down in the prepared pan. Repeat the process with remaining tortillas, until the casserole is completely full.
6. Spread some of the remaining salsa verde over top of the enchiladas. Top with a thcik sprinkling of grated cheese.
7. Bake until heated through and cheese is melted, about 10-15 minutes.
8. Sprinkle with some cilantro and serve. Sour cream is nice accompaniment.

Chocolate Cranberry Rolls

I've been a bit on a yeast bread kick lately. Maybe it's the fall weather, or maybe it's simply my desire to not go to the store when I need bread. Hey, I've got flour and yeast and such, I'll see what I can make.

Often when I'm in this mood I turn to one of my many bread cookbooks, and one that I love is Homebaking by Jeffrey Alford and Naomi Duguid. If you aren't familiar with their cookbooks, I recommend them immensely. I want to be these people. They travel all over the world, collect recipes and stories, and publish them in these gorgeous coffee table-size books full of pictures and inspiring recipes. They are, in many ways, anthropologists first and cookbook authors second.

The recipe I made this time was cranberry chocolate rolls. I may not big the world's biggest fan of chocolate, but these are excellent. They remind my a bit of babka, only without the labor intensive egg rich dough. And while chocolate has a sweet role, I think the dark chocolate here also shows its savory side, deeply flavorful and warm as you might find chocolate in a mole sauce.

While these rolls can be a bit firm when cool, they are perfect when sliced and toasted with a dab of butter, or simply quickly warmed in the oven.

Chocolate Cranberry Rolls
Though the original recipe called for chilled chocolate chips, I prefer using chopped chocolate, which gives nice swirls of chocolate throughout the dough. The recipe also cuts in half nicely if you want only one small pan of rolls.

2 cups milk, heated until lukewarm
2 teaspoons active dry yeast
About 5 cups all-purpose flour
2 tablespoons unsalted butter, cut into very small pieces, plus a little butter for shaping the buns
2 tablespoons granulated sugar
1 large egg, beaten
1/4 teaspoon salt
3/4 cups roughly chopped semisweet chocolate
1/2 cup dried cranberries, plumped in hot water for about 5 minutes
1/4 teaspoon ground cinnamon
For egg wash/topping:
1 egg, whisked with 2 tablespoons warm water, for egg wash
About 3 tablespoons granulated or pearl sugar

1. Place the milk in a medium bowl and stir in the yeast. Let stand for several minutes, then stir in 1 cup of the flour. Add the butter, sugar, cinnamon, egg and salt and stir to incorporate. Add 2 more cups flour and stir, always in the same direction, until smooth. Add the chocolate and cranberries, together with 1/2 cup more flour, and stir to incorporate.

2. Turn the dough out onto a generously floured surface and knead gently, folding the dough over on itself and incorporating flour as needed until the dough is only slightly sticky, about 4 minutes.

3. Place the dough in a clean greased bowl, cover with a plastic wrap and let rise until doubled, about 1 1/2 hours.

4. Turn the dough out onto a lightly floured surface. Cut in half, then cut each half into 8 pieces, and lightly cover them. Lightly butter two 9-by-5 inch bread pans or two 8-inch round cake pans.

5. Place rack in the center of the oven and preheat the oven to 400 degrees F.

6. Grease your palm with a little butter, then roll one piece of dough lightly under your hand to shape it into a rough ball. Place the ball in one of the pans and continue with the remaining dough. Cover with cloth or plastic and let rise for 30 minutes.

7. Just before baking, brush each loaf with the egg wash. Sprinkle the sugar over them and bake for 30 to 40 minutes (the timing will vary with the shape of the pans; they usually bake more quickly in cake pans), until puffed and golden brown. Immediately remove from the pans; let cool on a rack. These are best after they’ve cooled almost to room temperature. Tear off rolls, or slice like a loaf if you prefer.

Stuffed Acorn Squash with Cranberries and Pecans

A few weeks ago we put on a "practice Thanksgiving." After all, who says roast turkey, stuffing, sweet potatoes, and gravy should be made once a year? I think not. And what if you want to test out a new dish without the pressure of the big day, or celebrate with someone who won't be around for the actual holiday.

So practice Thanksgiving it was, only on a Thursday where I actually had to work all day and come home and host 8 for dinner. Daunting to some, but somewhat thrilling to my inner-entertainer. I put pumpkins and squash all around the house and decorated the table with kale and sorghum and sparkleberry.

A few weeks later, and I decided those acorn squash should go from decoration to dinner. I hollowed them out and roasted them filled with what I had on hand- bulgur, cranberries, pecans, and cinnamon. A friend commented that my recipe sounded Lebanese, after all they were vegetables stuffed with bulgur. And though I pointed out that cranberries and pecans are about as American as you get, perhaps she's right in that I've cooked so much Middle Eastern food now, it's sort of stuck in my bloodstream, no matter what ingredients you use.

These are lovely single-serving one meal deals, and as you eat them you scoop the squash flesh into the bulgur mixture, mixing it all together. If you don't have bulgur, I imagine cooked wild rice would be excellent as well.

Stuffed Acorn Squash with Cranberries and Pecans
Obviously you can increase this number to however many you'd like to serve. Be sure to use small acorn squash so that it's a true one serving size.

2 small acorn squash, tops removed and centers hollowed out
best quality olive oil
2/3 cup bulgur
1 1/2 cup boiling water
1/4 cup dried cranberries
1/2 teaspoon cinnamon
1/4 cup chopped pecans, toasted
1 tablespoon chopped parsley
salt to taste

1. Preheat oven to 425 F. Place bulgur and cranberries in a bowl and pour boiling water over top. Let sit 15 minutes, or until fluffed.
2. Meanwhile, toast the pecans.
3. Rub the insides of the squash with olive oil and rub in some salt.
4. Combine the bulgur, cinnamon, pecans, parsley, 1 tablespoon of olive oil, and season with salt to taste.
5. Stuff the squash and place the lids back on top. Place on a baking sheet and bake for about 50 minutes, or until the squash or completely soft when tested with a knife and they appear slightly collapsed. Let cool slightly before serving.

Jordanian Seven-Spice Veal

There's someone up there I'd like you to meet. No, not that tender meat, but the hand stirring the meat. That there is the boy who spends a lot of time in my kitchen, who gives me encouraging hugs when I'm sad, who happily eats seconds of the bread pudding I thought was just ok, and who makes one mean pear-walnut pie.

It is always a little awkward introducing boyfriends in the blogosphere. What if they disappear, what if you have to write about it online, what if, what if. But all relationships are gambles, and I'm not saying I know how this one is going to turn out. I do know that this one is worth betting on, that he makes me immensely happy, and that I want him to be my regular recipe tester, kiss-giver, and pie-maker for some time.

Paul was in Jordan over the summer, and in between drinking delicious mint lemonade and asking me how to order a mixed grill, he became enamoured of a dish at a local restaurant. The dish involves veal or lamb sauteed with onions and tomatoes and with a traditional Middle Eastern 7-Spice mixture. It's a very simple dish but it really shows off the magic of seven spices- allspice, black pepper, cardamom, cinnamon, cloves, coriander, nutmeg.

Paul talked about this so much he decided to replicate it at home. We used veal, though lamb would be good also (and before you start yelling about veal, you can check this out). The only step I changed was to saute the tomatoes and onions separately, so that you can cook the tomato juices down and the dish won't end up too runny.

So here's to discovering new dishes, and traveling, and to having people you love in your kitchen. May they stick around for a while.

Jordanian Seven-Spice Veal
You can find seven-spice mixture at your local Middle Eastern grocery, or make your own per the recipe below.

1 onion, diced
2 medium, or 1 1/2 large tomatoes, seeded and diced
3 veal cutlets, cut into small pieces, or 12 oz lamb
olive oil
salt
pepper
about 1 to 1 1/2 tablespoons seven spice mixture
1/4 cup pine nuts, toasted

1. Heat a few tablespoons of olive oil in a wide skillet. Season the veal with salt and pepper and add the skillet, cook until lightly browned, a few minutes. Remove veal to a plate.
2. If the pan is dry, add a bit more olive oil. Add the diced onion and saute until translucent. Add the tomato, season with salt, and cook over medium heat until the tomato reduces and is thick and no longer runny. Return the veal to the pan and sprinkle the seven spice mixture over top. taste for seasoning. Cook until the veal is heated through and tender.
3. Transfer to a serving dish and sprinkle pine nuts over top. Serve, preferably with rice and some good plain yogurt and diced parsley to go alongside.

Seven Spice Mixture

2 tablespoons ground black pepper
2 tablespoons ground allspice
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

Proof

I was baking at a young age.

Swedish Limpa Bread

I remember picking up the first care package in the dingy basement of my college dorm. Sure, I'd been to summer camp before, but now I was on my own, taking the subway with my roommates, dashing across the traffic of Seventh Avenue, pretending like was a real New Yorker, and hoping I would really be one someday soon. And a few weeks went by, and there was that box, with my mom's handwriting on the top, and I opened it and all these colorful things just spilled out. Polka dotted tissue paper and cards and a little stuffed animal and brochures from the last art exhibit my mom went to and extra bobby pins. And right in the middle was a big round loaf of bread, all swaddled in plastic wrap and pink plastic cellophane like you wrap cookies in at Christmas.

In the seventies, when it was trendy to make everything from scratch, my mom knitted blankets and pressed homemade paper and cooked yogurt in little cups and she baked bread. She had the Sunset Book of Breads, and over the course of a year she made every single recipe. Even the danishes, she'd always tell me. But her favorite was the Swedish Limpa bread, the thick crumbed bread flavored with dark rye, molasses, cumin seeds, and orange peel. She loved it because it made great toast, crusty and warm and swathed in butter.

I had had mom's Limpa bread before, but sitting on the floor of my dorm room holding that loaf up to my nose it was as if I was smelling for the first time. And tasting each bit of rye and caraway and orange with each bite. And like mom, it's still one of my favorite breads, perfect for those first cool days of autumn, when the leaves are falling and turning on the oven is just what you want to do.


Swedish Limpa Bread

1 cup boiling water
1/2 cup cracked wheat (aka bulgur)
1 teaspoon crushed fennel or anise seed
1 teaspoon crushed cumin seed
1/4 teaspoon crushed caraway seed
1 1/2 teaspoons grated orange zest
2 teaspoons salt
1/3 cup molasses
3 tablespoons butter
1 package (2 1/4 teaspoons) dry active yeast
1/4 warm water
1 cup milk
2 cups unsifted dark rye flour
about 4 1/2 cups all-purpose flour (sift before measuring)

1. Place cracked wheat, fennel, cumin, caraway, orange zest, salt, molasses and butter in a very large bowl and pour boiling water over top. Let sit about 5 minutes, until cooled to lukewarm.
2. Meanwhile, dissolve the yeast in the warm water and let sit until foamy.
3. Add the yeast mixture to the cracked wheat mixture and add the dark rye and the milk. Add enough flour to make a moderately stiff dough. Turn the douh out onto a floured surface and knead for 10 minutes. Yes, I sad 10 minutes.
4. Place in a large greased bowl, turning to coat. Cover the bowl with plastic wrap and place in a warm place to rise for 2 hours, until nearly doubled in bulk.
5. Punch down the dough and form 1 large or 2 medium size loaves. Place on a greased baking sheet and allow to rise until almost doubled, about 1 hour.
6. Meanwhile, preheat the oven to 350. Bake for 1 hour and 15 minutes for the large 12 " loaf, or 35 minutes for the smaller 9" loaves.