Tsi2iyeh bi Zayt

Hi everyone, long time no blog..right? ya i know but hey I'm back and have a ton of recipes i have photographed. This is a recipe for tsi2iyeh and personally i find it to taste much better than tsi2iyeh bi samneh which i have posted previously. This one involves making an emulsion with the water of the boiled chickpeas and olive oil. Surprisingly there is not a very strong olive oil taste which is why i love it so much. Even though there is a good amount of oil in this dish it doesn't taste very heavy. In my husbands family they make this every friday morning (the beginning of the weekend in Syria)

So in order to make this dish have a lot of flavor you should really use dried chickpeas and boil them yourself. I take dried chickpeas and soak them in water overnight with baking soda. In the morning i rinse them and then boil on medium-low for about 1 to 1.5 hours. Then for the last 30 minutes i add in salt. The chickpeas should be really soft but not falling apart.

Take pita bread (about 1 medium sized pita bread per person eating) and rip it into small pieces. For best results use old bread or bread that has been left out to dry overnight.

So traditionally in Syria they use a white powder called i2ily which i believe is the same thing as baking soda. We also need garlic.

In a blender add in olive oil, cumin, garlic, baking soda and the water from the boiled chickpeas. Some people use water ad it will taste fine but the water from the chickpeas gives it the best flavor. Also i do not add any salt into this mixture i only add salt to the chickpeas when they are boiling. This mixture has a tendency to get salty fast. Also i use less oil for everyday breakfast but traditionally it is made with a lot of oil (like a little less then half of the mixture is oil)

Once all th ingredients are in the blender put the blender on low and then on high so that the oil and water mix.

In a deep bowl that has the ripped bread in it add half of the boiled chickpeas and mix it into the bread.

Add in the liquid and cover the bread fully because the bread will soak up most of the liquid.

Top with the rest of the chickpeas and sprinkle with paprika and cumin and serve

Tsi2iyeh is eaten with pickles and green onions. I like eating it with pickles because it has a reaction in your mouth because of the vinegar in the pickles and the baking soda in the tsi2iyeh...mmmmm.

Written Recipe:

1 1/2 cups of dried chickpeas soaked overnight with baking soda

water to cover the chikpeas in and cook

2/3 cup of olive oil

1 1/3 cups of reserved chickpea water

1/2 teaspoon of baking soda

sprinkle of cumin

2 crushed garlic cloves

3 whole day old pita breads

Quinoa Salad

So as some of you may know my in-laws were staying with me for the past 2.5 months and they just left. I haven't had time to post anything for a long time and I am a bit lazy :-). This is a healthy recipe for a quinoa salad that i made up when i didn't have a side for the burgers for dinner. Everyone felt like eating hamburgers so i made the dough and got the meat and then realized i didn't have anything to eat with the burgers. I hate frying so fried were out of the questions so i looked in the cupboard and saw the big bag of quinoa that i bought from Costco just sitting there. My MIL loves to try new food so i thought i would make some quinoa salad! I didn't know how this would turn out when i was making it but even my husband said quinoa is good (he banned it from his list of food he will eat) so i know the recipe is successful. Here is how i made a really yummy quinoa salad.

I use Bob's Red Mill Quinoa because well it was at Costco and its organic but i have never tried any other brand but I'm guessing they are all the same. First i rinsed my quinoa really well because i heard there is a covering on the quinoa that makes it bitter if not removed. I am almost certain that the quinoa we buy in the store already has the bitter cover removed but better safe then sorry.

I places water, salt and quinoa in a pot and cooked it. You place all the ingredients together and once the quinoa boils you cover it and let it finish cooking. 2 cups of water to every cup of quinoa.

I added in a whole pomegranate worth of seeds, pistachios and cucumbers.

I also added in some chopped up baby carrots (mainly for color but it really tasted good)

Mix it all together and then add in the dressing. I swear i took a picture of the dressing but i can't find it. The dressing is olive oil, balsamic vinegar and dibis rimman (pomegranate molasses)

Here I served it with my tropical burger and whole wheat buns ( which by the way was the first time i made buns that tastes like the high fructose corn syrup ones at the grocery store)

Written Recipe:

1 cup of Quinoa

2 cups of water

salt

seeds of 1 pomegranate

1/2 cup of chopped carrots

1/2 cup of chopped cucumbers

1/4 cup of pistachios

Dressing:

8 tablespoons of olive oil

5 tablespoons of balsamic vinegar

3 tablespoons of dibbis rimman (pomegranate molasses)

Arabic Breakfast/Ftoor

Arabic breakfast may seem like a cop out for a recipe but it is really important. Arabs eat this type of breakfast every single morning, and it is seriously my favorite because I get a little of everything. At the end of this post i will have a recipe for Arabic hard boiled eggs (it is how my husband always eats his hard boiled eggs but I think he is the only Arab that does it this way, if I am wrong please correct me) Anyways here is a typical arabic breakfast.

So normally there is some sort of vegetable, here i had some tomatoes, mint leaves (to be eaten with food like the laban msaffa (strained yogurt) or to be dipped in the tea) and cucumbers. Sometimes people also add some green onions or radishes, whatever you have available.

Honey or halaweh (sugar and sesame paste) is also always at the table, something to "ithala" with at the end of the breakfast (or if you are like me then you eat the sweet stuff all throughout the breakfast) Usually honey is eaten with cheese.

This is orange peel jelly but traditionally there is usually apricot jam.

Cheese, don't even bother telling an Arab breakfast is ready if there is no cheese. Here I have Syrian cheese or sometimes it is called chicago cheese. In Syria there is a cheese called jibneh bayda (white cheese) that is boiled before it is served to remove some of the salt, it squeaks when you chew it, you gotta love Syrian squeaky cheese. Sometimes (Laith's favorite) there is string cheese, pretty much any type of cheese you want.

Zaa'tar is a mix of dried herbs like oregano and thyme mixed with sesame seeds. Sometimes this mix is sour and sometimes it is not, i personally like it sour. This is eaten by taking pita bread and dipping it in olive oil and then in the zaa'tar mix.

Makdoos, I have a previous post showing how to make this pickled eggplant stuffed with walnuts and red pepper. This is very good and Syrians usually make it once a year and make enough for the whole year.

Laban msaffa or labneh which is strained yogurt topped with dried mint leaves and some olive oil. This is eaten either plain with pita bread or with black olives or with cucumbers.

Olives, again always available at any Arabs house you go to. Here I have black olives and green olives. Green olives are usually eaten with eggs and the black olives are eaten all the times. Arabs eat the olive by putting the whole thing in their mouth with bread and eating the olive then they (politely) spit the pit out in their hand. I, on the other hand, just peel the olive meat off and eat it.

This is how Oussama likes to eat his hard boiled eggs, I cut them in quarters and sprinkle with salt and pepper. Then I drizzle the eggs with tahini and olive oil and serve. Hard boiled eggs can also be served as is and sprinkles with salt and pepper.

And that is a traditional (everyday) Syrian breakfast. Of course do not forget the tea. I also have halaweh (which wouldn't photograph properly)

Written Recipe:

Hard boiled eggs

Take eggs and place them in a pot with cold water and then directly on the stove. When the water starts to boil then time it for 8 minutes. Once the eggs have boiled for 8 minutes then drain them and pour cold water of them so they are easy to peel. Peel and cut the eggs into quarters and sprinkle salt and pepper and drizzle tahini and olive oil on top.

Apple Crostata

So i recently joined Daring Bakers which is a group online that gives challenges every month. I am so excited because this is my first challenge so far this month. I was suppose to post on the 27th but when we moved i lost the cord to download the pictures from my camera on to the computer. Sorry this is a bit late, also i tried 2 different recipes one apple and one pumpkin but i must have forgotten to photograph the pumpkin pie, OH WELL. The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

First we will start off by making the dough, i made it in the food processor. Take all the dry ingredients and pulse it a few times to mix.

Cut the butter and add it to the food processor, pulse so that the butter breaks down to the size of peas.

Pour the dry ingredients on the counter and make a well in the middle. Mix an egg and an egg yolk together and pour them in the middle of the flour well. Mix just enough to blend, don't mix too much because you don't want to melt the butter with your warm fingers.

Cut two Fuji apples (or any hard tart apple) into thin slices (peel or not, its your choice)

In a large bowl add the apple slices, cinnamon, flour, salt and sugar.

Mix together, it should be thick so that the bottom of the crostata doesn't get soggy.

Roll out the chilled dough, i cut the edges for a cleaner edge but this is optional.

Arrange the apples any way you want or just simply pile them in a big bunch in the middle.

Fold the edges up and brush on an egg wash

bake until golden brown and flaky

It cuts very nicely too

Written Recipe:

Dough:

1/2 cup minus 1 tablespoon of superfine sugar

1 3/4 cup of unbleached all purpose flour

pinch of salt

1 stick of cold unsalted butter cut into small pieces

1 large egg

Zest of a half a lemon (optional)

Apple Filling:

2 Fuji apples

1 1/2 tablespoons of cinnamon

1 tablespoon of flour

1/8 teaspoon of salt

1/4 cup of brown sugar

Egg wash:

1 egg

2 tablespoons of water

Cucumber yogurt/Salatat Laban

This is a simple yogurt that is used as a side for many dishes like Riz oo bazalya, riz oo fool..stuff like that. This is how i make it:

So I used Persian cucumbers and I wash them and then chop them up really fine. I start by cutting length wise 4 times, then i take half of the cucumber and cut it down four more times. Then lastly i just chop it up fine. If this seems like too much work for nothing then simply use a cheese grater and grate the cucumber. Once the cucumber is grated add some salt and squeeze out the excess water. When you chop the cucumber it doesn't release as much water.

Smash up some garlic

Whenever I have fresh mint i like to use it and when i made this i happened to have some. If you dont have fresh mint use dried crushed mint. Again i wash the mint and chop it really fine.

Mix together the yogurt, cucumber, garlic, mint and some salt and serve cold. This can be made ahead of time, just cover it and stick it on the freidge.

Written Recipe:

2 cups of yogurt

2-3 persian cucumbers chopped finely

2 small cloves of garlic

1 tablespoon of chopped mint of dried crushed mint

salt to taste

Riz oo bazalyah/Oozie

This is pretty much two recipes in one because you can serve it as Riz oo bazalya (rice and peas) or to be a bit fancier you can make it into oozie. This is actually a really easy dish to make and the oozie can be made ahead of time an frozen and then cooked up when needed. I always keep a few oozie in the fridge for my lazy days or for those days when you just had too much on your plate and didnt feel like cooking or eating nasty take out. According to Oussama Oozie is typically served at a funeral (eeck) in Syria but I've never experienced that I've only seen it served at parties. This is how i make Riz oo Bazalya/Oozie and.....My first video.

So first measure and wash your rice. Place it in a pot with cold water and some oil and salt. Let is come to a boil and then turn it down to a medium flame.

When the water is almost gone and there are little holes on top of the rice you would turn the rice all the way down on low and let in continue to cook (that is how i make plain rice) but instead we are...

Going to take a bag of frozen peas and let them steam while the rest of the rice is cooking! Genius, I know.

So once the rice is cooked and the peas have steamed add in the ground beef. I just cook some ground beef and once it is done cooking I add some salt and mixed arabic spice.

Take puff pastry and lay it flat.

Cut the puff pastry into 9 even squares

So one square at a time roll it out thin, as thin as you can without it ripping.

I like to place some nuts in my oozie, i cooked up some pistachios, almonds and pine nuts

Place like one of each kind of nut in the center of the puff pastry

Place your rice (about 1/3 cup to 1/2 cup)

Then bring the edges all into the middle. It wont shut tightly but once you flip it and cook it it shouldn't open anymore.

This is the oozie flipped

To watch how to fold an Oozie in a video click HERE

( this is my first video, i realize how awkward it is that I'm not talking, i'll fix that next video. Also i usually use an ice cream scooper to put the rice in so i don't have to dig the rice sometimes out of the measuring cup)

Bake them off in an oven (400 degrees F) until golden brown and serve with cucumber yogurt.

Written Recipe:

1 cup of jasmine rice

1 1/2 cups of water

1 small bag of frozen peas

1 cup of ground beef

some oil

1/2 teaspoon of mixed arabic spice

salt to taste

1 package of puff pastry (so 18 oozies total)

mixed nuts (pistachios, almonds and pine nuts)