Step 1

Mix the ground coffee, cardamom, black cardamom, and salt in a small bowl and rub into the brisket. Cover loosely with plastic wrap and refrigerate overnight.

Step 2

Preheat the oven to 475°F. Set a rack inside a roasting pan. Put the brisket on the rack and roast until the exterior has browned, about 20 minutes. Lower the oven temperature to 300°F.

Step 3

Warm the oil in a large skillet over medium heat and add the onions, carrots, and garlic. Cook, stirring occasionally, until the vegetables have softened but not browned, about 8 minutes. Add the tomato paste and cook until it reduces slightly, about 2 more minutes.

Step 4

Transfer the vegetables to the roasting pan with the rack removed. Add the brisket, dried apricots, brewed coffee, and eggs in their shells. Add enough water to bring the liquid halfway up the side of the brisket.

Step 5

Cover the pan tightly with two layers of foil, return to the oven, and braise for 1 hour. Remove the eggs, gently tap them all over with a spoon to make a network of small cracks, and return them to the braise. Cover and continue cooking until the brisket shreds easily with a fork, about 2 ½ to 3 more hours, depending on its size. Let the brisket cool in its braising liquid, then refrigerate overnight.

Step 6

To serve, preheat the oven to 350°F. Slice the cold brisket, return to the braising liquid, and bake until warmed through, about 30 minutes. Spoon the broth over the meat. Serve with the peeled eggs and grated fresh horseradish.

Step 1

Make Ahead: Cover the rice with water by several inches in a bowl and add a pinch of salt. Let soak for at least 1 hour or up to overnight.  Drain well.

Step 2

Preheat the oven to 350°F. Warm the oil in a large ovenproof pot with a tight-fitting lid over medium heat. Add the onion, carrot, and garlic.  Season with a pinch of salt, and cook, stirring occasionally, until the vegetables begin to soften but not brown, about 8 minutes.  Add the rice and cook, stirring, until the rice is evenly coated and begins to lightly toast, about 3 minutes more.

Step 3

Add the carrot juice, saffron, and cayenne.  Raise the heat to high, then lower to a simmer.  Stir with a fork once or twice, add 1 teaspoon salt, cover, and transfer to the oven.  Bake until the rice is cooked through, 15 to 20 minutes.  Let stand off the heat, covered, for 20 minutes before fluffing with a fork and serving.

Step 1

Make Ahead: Mix the paprika, coriander, cumin, and kosher salt.  Coat the chicken thighs in the spice mix, cover and refrigerate for at least 4 hours (preferably overnight).  

Step 2

Take the chicken out of the refrigerator.  Heat the olive oil in a sauteé pan over medium heat.  Place the chicken in the pan, skin-side down, and cook undisturbed until well-browned, approximately 10 minutes.

Step 3

Remove the chicken from the pan and add the garlic and onion.  Cook for 5-10 minutes or until softened.  Add the tomato paste and cook for an additional 3 minutes.  Add 1 cup of water to the pan and using a rubber spatula or wooden spoon, scrape the bottom of the pan to release all of the good browned bits.  Add the kumquats plus ½ of the parsley and dill.  Place chicken, skin side up, back in the pan.  Cover and simmer for another 10 minutes or until the chicken is cooked through.

Step 4

Add the olives, lemon juice, and the remaining herbs to the pan and simmer for another 3 minutes to allow all the ingredients to come together.

Step 5

Transfer the chicken to a serving platter.  Spoon the sauce over top, sprinkle with sumac, and serve.

Step 1

Combine all the ingredients in a large bowl. Toss well to combine and serve.

Step 1

Place the eggs in a pot and cover with cold water. Bring the water to a boil and boil for 1 minute. Turn off the heat and cover the bot for 8 minutes. Drain and peel the eggs under cold running water. While still warm, slice each egg in half and sprinkle with salt and Aleppo pepper.

Step 1

Preheat oven to 350 degrees F. Toss the couscous with 1 tablespoon of the oil and spread out on a baking sheet. Bake until the couscous is dark brown and smells nutty, about 15 minutes. Set aside.

Step 2

Bring the chicken stock to a simmer in a saucepan and adjust the heat to maintain a simmer.

Step 3

Warm 2 tablespoons of the oil in a large skillet over medium heat and add the carrot, garlic, and ½ cup of the diced onion. Cook, stirring occasionally, until the onion has softened but not browned, about 8 minutes. Add the toasted couscous and stir to coat well with the oil. Add the wine and tomato puree and cook until the wine has evaporated and the tomato puree reduced, about 5 minutes. Add the pepper and salt.

Step 4

Start adding the vegetable stock to the skillet in ½ cup increments, adjusting the heat as needed to keep the liquid simmering. Stir often until the liquid has been absorbed before adding the next ½ cup of liquid. It will take about 40 minutes for all the liquid to be absorbed and the couscous to be cooked through.

Step 5

In a clean skillet, warm 2 tablespoons oil over medium heat and add the mushrooms and the remaining ¼ cup onion. Cook until the onion has softened and the mushrooms have released their liquid and begun to brown at the edges, about 10 minutes. Add the kale and cook just until the leaves are tender and wilted, about 5 more minutes. Off the heat, swirl in 1 tablespoon of olive oil.

Step 6

Fold the mushroom-kale mixture into the couscous. Just before serving, fold in the remaining 2 tablespoons of oil.

Step 1

Put the kataifi in a bowl and comb through it with your fingers.

Step 2

Melt the butter in a stainless steel or cast-iron skillet over low heat. Add the kataifi, spreading it out evenly and patting it down in the skillet.

Step 3

Sprinkle with the sugar and arrange the mozzarella slices on top.

Step 4

Cook until the cheese melts and the bottom is golden brown, 10-15 minutes.

Step 5

Remove from the heat. Invert onto a plate, drizzle with the saffron syrup, and cut into wedges.

Step 1

Crack the eggs and beat with the hawaij and salt. Place the fish filets in a baking dish and pour the egg mixture on top. Set aside to soak for 30 minutes. Meanwhile, mix the kataifi with the sesame seeds and nigella in another baking dish. Remove the fish from the batter and place in the kataifi mixture to encrust the fish on both sides.

Step 2

Heat the butter in a sauteé pan over medium heat until the foam begins to subside. Cook the fish schnitzel for 3 minutes per side or until the exterior is crispy and golden brown. Transfer the fish to a plate.

Step 3

Add the preserved lemon, capers and parsley to the pan. Add 2 tablespoons of water and swirl the pan to create a sauce. Spoon over the fish and serve immediately.

Step 1

Soak the fenugreek in 1 cup water overnight. Whisk until fluffy in a small bowl. Add the dill, scallions, and salt and stir to combine. Stir it by spoonfuls according to taste into Yemenite soup. Makes 1-1/2 cups.

Step 1

Slice the chicken breasts from the bone and discard the skin; reserve the bones. Season the breast meat generously on both sides with salt and 1 teaspoon of the hawaij, put on a plate, and refrigerate. Remove the drumsticks, thighs, and wings from the carcass.

Step 2

Warm the oil in a large pot over medium heat. Add the onion, garlic, and a punch of salt and cook, stirring frequently, until the onion begins to soften, about 10 minutes. Add the chicken stock and the chicken pieces (except for the reserved breast meat), breast bones and carcass. Raise the heat to medium-high and bring to a boil, skimming off any foam that rises to the surface. Lower the heat to a simmer and add 1 tablespoon of the hawaij. Simmer for about 45 minutes, until the chicken is cooked through. Transfer the thighs and drumsticks to a plate, cover and refrigerate. Simmer the soup for another 2 hours. Pour the soup through a fine mesh strainer into a clean soup pot; discard the solids.

Step 3

Place the pot over medium heat and add the reserved chicken thighs and drumsticks, along with the potatoes and remaining 1 teaspoon of hawaij. Bring to a simmer and cook until the potatoes are tender, about 20 minutes. Add the reserved chicken breasts and ramps or scallions and simmer until the chicken is just cooked through, about 10 minutes more. Remove the chicken breasts from the soup and gently pull the meat apart using two forks. Season the broth with salt and more hawaij if you like.

Step 4

To serve, transfer the chicken thighs and drumsticks and potatoes to a platter. Divide the shredded chicken and ramps or scallions among four soup bowls, ladle in the broth, and serve with the platter of chicken and potatoes.

Step 1

Make Ahead:

Mix the flour, salt, and water with 2 tablespoons of oil and knead for around 7 minutes or until the dough has come together and is stretchy. Cover dough ball with plastic wrap and allow to rest at room temperature for around 1 hour.

Step 2

While dough is resting, mix spinach with cheese.

Step 3

To Prepare:

After 1 hour, break the dough into 4 separate dough balls. Drizzle 2 tablespoons of oil on the tops of the balls, cover with plastic wrap, and allow to rest for 10 more minutes.

Step 4

On a clean tabletop, drizzle olive oil on surface and gently wipe around to create a non-stick surface. Roll out one dough ball to pizza size. Using gentle hands, stretch dough outwards till dough is twice the width and paper thin. Work slowly and take your time, so the dough does not tear.

Step 5

When fully stretched, sprinkle spinach/ cheese mixture in one, thin layer on the outside ring of dough. Drizzle 2 more tablespoons of oil on the center of circle and spread all over the surface of dough. Roll dough over filling and continue to roll inward till there is no space between sides. Using a butter knife, cut down the center of the ring to create a giant rope. Coil the rope in the center of a large, oiled sauté pan. Repeat with the rest of the doughs and wrap the completed dough “ropes” around the center so the pan has giant spiral borekas. Preheat oven to 400 degrees. Crack eggs into a bowl and beat with two tablespoons of water. Brush the top of borekas with egg wash and sprinkle with sesame seeds. Bake for 30- 40 minutes or until top is golden brown. Allow to cool for 30 minutes before slicing and serving.

Step 1

Heat ¼ cup of the oil over medium heat in a cast iron skilled large enough to accommodate 16 poached eggs. If you do not have a skillet large enough, use two pans, dividing the ingredients evenly between them.

Step 2

Add the onions, bell peppers, garlic, dried lime (if using), paprika, cumin, coriander, and salt and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes.

Step 3

Add the tomato puree and sugar and simmer until reduced by about one-third, 10-12 minutes.

Step 4

Whisk in the remaining ¼ cup oil

Step 5

Crack the eggs into the skillet, spacing them evenly in the sauce. Lower the heat, cover, and cook until the egg whites are set but the yolks remain runny, about 5 minutes. Top with serrano chiles and cilantro and serve immediately right from the pan.

Step 1

Mix the yeast with 1 cup warm water in a small bowl and let stand for 5 minutes, until foamy.

Step 2

Combine the bread flour, egg yolks, sugar, salt, and oil in the bowl of a stand mixer. Add the yeast mixture and knead with the hook attachment until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.

Step 3

Cover with a towel and let rise until doubled in volume, 1 to 1.5 hours, depending on the warmth of the kitchen.

Step 4

Punch the dough down and then divide it into 3 equal pieces. ON a lightly floured surface, roll each piece into a rope about 18” long. Braid the ropes to form a loaf, place on a parchment-lined baking sheet, and cover with a towel. Let rise again until doubled in volume, about 30 minutes.

Step 5

Meanwhile, preheat the oven to 350 degrees. Brush the loaf with the beaten egg and sprinkle with the sesame and poppy seeds.

Step 6

Bake until golden brown, 20-25 minutes.

Step 7

Let cool completely before slicing and serving. Keep at room temperature in a zip-top bag.

Step 1

Drain the soaked almonds and rinse them well (discard the soaking water).

Step 2

Combine the almonds, orange zest, and filtered water in a blender and thoroughly purée (let the blender run for at least 2 minutes). Strain the almond milk through a nut milk bag or cheesecloth, squeezing well to extract any extra liquid.

Step 3

Add the orange juice and honey, and mix well. Serve over ice. Keep in the refrigerator for up to 4 days.

Step 1

Mix all of the ingredients in a bowl. Taste and add more salt as needed.

Step 1

Nick off a piece of the garlic (about a quarter of the clove) and drop it into the bowl of a food processor.

Step 2

Squeeze the lemon juice into the bowl.

Step 3

Pour the tehina on top, making sure to scrape it all out of the container, and add the cumin and salt.

Step 4

Process until the mixture looks peanut buttery, about 1 minute, then stream in the ice water a little at a time with the motor running. Process until the mixture is smooth and creamy and lightens to the color of dry sand. Now you have Quick Tehina Sauce!

Step 1

Combine all the ingredients except the salt and lemon juice in a medium saucepan and cook over medium heat, stirring frequently, until the mangoes have broken down and the mixture has reduced by half, about 20 minutes.

Step 2

Let the amba cool, then taste and add salt and a squeeze of lemon juice. Refrigerate in a covered container for up to 2 weeks

Step 1

Preheat the oven to 200 F.  Mix all the ingredients with the water in a large ovenproof pot.  Cover and bake for at least 8 hours or up to 12 hours.

Step 2

Remove the pot from the oven.  Crack but do not peel the eggs, then return them to the pot with the liquid.  Set the pot on the stovetop and cook over high heat, uncovered, until almost all the liquid has evaporated, about 20 minutes (watch closely, the eggs will explode if the pot gets too dry).  Cool the eggs on a plate, then peel and slice.

Step 1

Stripe the eggplant lengthwise with a vegetable peeler and trim off the ends. Slice into 12 roughly ½-inch-thick rounds. Sprinkle each of the eggplant slices on both sides with the salt and drain on a wire rack set on a baking sheet for 1 hour.

Step 2

Pat the slices dry with paper towels. Put the cornstarch in a shallow bowl. Dredge the eggplant in the cornstarch on both sides and tap off the excess.

Step 3

Place a large skillet over medium heat and coat the bottom with oil. When the oil is hot, fry the eggplant in batches for about 2 minutes per side, or until golden. With a spatula, transfer the eggplant to paper towels to drain. Cool slightly before assembly.

Step 1

Beat 2 of the eggs in a large bowl, add the seasoned beef, and mix to blend. Set aside.

Step 2

Press one of the puff pastry sheets onto the bottom and up the sides of a 9-by-11-inch baking dish.  Spoon the beef-egg mixture into the dish and sprinkle with the parsley and dill.  Lay the remaining sheet of puff pastry on top, pressing lightly to seal the edges.  Transfer the pie to the refrigerator for an hour or to the freezer for 15 minutes to chill well before baking; the puff pastry should be firm and cold to the touch.

Step 3

Preheat the oven to 400°F.  Beat the remaining egg and brush the top of the puff pastry, then sprinkle with the sesame seeds.  Bake until the top is golden brown, about 40 minutes.  Let cool for 15-20 minutes, then cut into pieces and serve.

Step 1

In a bowl, mix the lamb with the spices plus 1 tablespoon of Kosher Salt and let sit, covered and at room temperature, for one hour.

Step 2

In a Dutch oven, add the olive oil and garlic and set over medium heat.  When the garlic is golden brown, remove it from the pot and add the potatoes.  Fry until golden brown, approximately 5-10 minutes, then remove and set aside.  Add the lamb to the pot and brown on all sides, approximately 5-10 minutes.  Add the onion and also cook until golden brown, another 5-10 minutes.  Add the lemon juice and 2 cups of water, cover and let simmer on medium-low heat for two hours or until the meat is tender.  Check the pot every-so-often to make sure there’s still liquid in the bottom.  If necessary, add a cup of water.

Step 3

Add the potatoes and garlic back to the pot and cook for another 20 minutes or until the potatoes are tender.  Season to taste and skim a bit of excess fat off of the top if you’d like.

Step 1

Combine the flour, yeast, salt, sugar, 1 cup of the water, and the olive oil in a food processor. Pulse just until a ball forms. With the machine running, stream in the remaining 3 tablespoons water and process for 1 minute. The dough should be loose and sticky. Scoop the dough into a large bowl and cover with a kitchen towel. Let rise at room temperature for 30 to 45 minutes, or until doubled in volume.

Step 2

Place a baking stone or upside-down baking sheet on a rack in the bottom third of the oven and preheat the oven to 500ºF (or as high as it will go).

Step 3

Once the dough has finished rising, transfer to the refrigerator and let rest for at least 15 minutes or up to 3 hours. Remove and scrape the dough onto a lightly floured board. Pat it into a log shape, then cut it into 4 equal pieces, using just enough flour to keep it from sticking. Form each piece into a round by gently tucking the edges underneath, making sure to smooth the top. Transfer the whole board to the refrigerator for at least 10 minutes or up to 2 hours to relax the dough.

Step 4

Remove the dough from the refrigerator and use a rolling pin or the palm of your hand to gently flatten each round into a 4- to 6-inch disk. The dough will be sticky, but resist the urge to douse it in flour. The less you prod it or weigh it down, the better. The key is to not roll or flatten the rounds too much, so the dough is airy enough to form a hollow pocket.

Step 5

Place the disks on the hot stone or baking sheet in the oven and bake for 3 to 5 minutes, or until they are puffed and light brown on top. Remove the pitas from the oven and wrap them in a kitchen towel for 5 minutes before serving.

Step 1

Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add 1 chopped onion and cook, stirring occasionally, until it begins to soften, 5 to 8 minutes. Add 1 pound ground beef, 2 slivered garlic cloves, and 2 tablespoons pine nuts. Cook, stirring, until the beef is browned, about 10 minutes. Add ½ teaspoon baharat and season with salt. Garnish with fresh parsley. Serve over 1 recipe Hummus Tehina.

Step 1

Break up 1 ½ cups Hen-of-the-Woods mushrooms into 1- to 2-inch pieces. Film the bottom of a large skillet with canola oil and heat over medium-high heat. Add the mushrooms along with 2 slivered garlic cloves. Cook, stirring until the mushrooms are brown and crisp in places, about 8 minutes. Add 1 tablespoon chopped fresh dill and toss. Serve over 1 recipe Hummus Tehina and top with chopped fresh parsley, paprika, and olive oil.

Step 1

Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.

Step 2

Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and falling apart a little.) Drain.

Step 3

Combine the chickpeas, tehina sauce, salt, and cumin in a food processor. Puree the hummus for several minutes, until it is smooth and uber-creamy. Then puree it some more!

Step 4

To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and drizzle generously with oil.

Step 1

Nick off a piece of the garlic (about a quarter of the clove) and drop it into the bowl of a food processor.

Step 2

Squeeze the lemon juice into the bowl.

Step 3

Pour the tehina on top, making sure to scrape it all out of the container, and add the cumin and salt.

Step 4

Process until the mixture looks peanut buttery, about 1 minute, then stream in the ice water a little at a time with the motor running. Process until the mixture is smooth and creamy and lightens to the color of dry sand. Now you have Quick Tehina Sauce!

Step 1

Bring a large pot of generously salted water to a boil over medium-high heat and cook the pasta until al dente, about 3 minutes. Drain the pasta, reserving ¼ cup of the pasta water, and toss the pasta in a little bit of olive oil right in the colander to keep it from sticking. Add the 3 tablespoons of the olive oil to the empty pasta pot, reduce the heat to medium-low, then add the garlic, cumin, and red pepper flakes. Cook over medium heat, stirring, until the cumin is fragrant and the garlic is light golden, 2 minutes. Add the tomatoes, cream, salt, and black pepper, reduce the heat to medium-low, and warm through, 2 minutes. Add the labaneh, warm through for another minute, then add the pasta and toss it in the sauce, adding a little bit of the pasta water if needed to loosen the sauce. Season with salt and pepper, divide among 4 bowls, and garnish with za’atar.

Step 1

Preheat the oven to 425°F.

Step 2

Dump the tomatoes on a large rimmed baking sheet, drizzle with the olive oil, and sprinkle with the salt and pepper. Give the baking sheet a shake to coat the tomatoes. Roast until the tomatoes are shriveled and some of the juice releases onto the pan, 20 to 25 minutes (you don’t want to take these too far because then that juice will evaporate, and basically that juice adds the essence of tomato flavor straight from the heavens into anything it touches). Allow the tomatoes to cool, and make sure to scrape up and use the slightly jellied juices that collect on the pan.

Step 1

If you are hanging the labaneh, find your hanging spot and make sure there’s room underneath it for a bowl to collect the drippings (unless you are hanging it directly over a sink or shower, which also works). If you are straining the labaneh over a bowl, fit an 8- or 10-inch mesh colander over a bowl and line it with a linen or flour sack kitchen towel or three layers of heavy-duty paper towels. In a large bowl whisk together the yogurt, sour cream (if using), and salt until smooth. Pour the yogurt mixture onto the cloth, gather up the edges, and tie them into a knot. Strain over the colander into the bowl, or hang on a hook over a bowl or sink until you achieve the desired texture (all of this is done at room temperature, not in the fridge).

Step 2

4-Hour Labaneh: For looser labaneh, strain for 4 hours.

Step 3

8-Hour Labaneh: For thicker labaneh, strain for 8 hours.

Step 4

12-Hour Labaneh:  To achieve something akin to thick cream cheese, or if you’re making labaneh balls (see below), go anywhere from 12 to 24 hours.

Step 5

To make labaneh balls: Roll the 12- to 24-Hour Labaneh into 1-inch balls (roll in za’atar if desired). Arrange in a clean jar, cover with olive oil, and seal with a tight-fitting lid. Stored in the refrigerator in an airtight container, labaneh keeps for 2 weeks; labaneh balls keep for 1 month.

Step 1

Mike’s Chicken Stock Instructions: 
Put the chicken, onions, carrots, garlic, peppercorns, parsley, and salt in a large stockpot. Add just enough cold water to cover the chicken (about 4 quarts) and bring to a simmer over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, until the liquid is pale golden and flavorful, 3 to 4 hours. Strain and stir for up to 1 week in the refrigerator or up to 6 months in the freezer. Remember to save the schmaltz that rises to the top when the stock is chilled. 

Step 2

Matzo Balls Instructions: 
Combine the eggs and schmaltz in a medium bowl and stir until blended. Add the matzo meal, baking powder, and cinnamon and mix well. Using wet hands, tear off golf ball-size pieces of the dough and shape into rounds. 

Bring a lightly salted pot of water to a boil and cook the matzo balls for 30 minutes, or until cooked through (cut one open to be sure). 

Step 3

Broth Instructions: 

Combine the stock, carrots, celery, black garlic, and salt in a large pot. Bring to a simmer and cook for 30 minutes. Remove and discard the black garlic. 

Ladle the broth into soup bowls and add 2 matzo balls to each bowl. Top with dill and serve. 

Step 1

Preheat oven to 350 degrees. Separate stems and leaves from beetroot and allow to soak in cold water to clean. Rinse beetroot, thoroughly, and toss in 4 tablespoons of canola oil and 2 teaspoons of kosher salt. Place on roasting or saucepan and roast in a 350 degree oven for around 1- 1.5 hours or until the flesh is tender when pierced with a knife.

Step 2

While beets are roasting, remove soaking beet greens and stems and finely chop. In a medium sauté pan, heat up the remainder of the canola oil (4 tablespoons) and cook beet greens with 1/2 of the minced garlic. Cook until greens are wilted and garlic is fragrant. Carefully remove greens to a plate reserving as much oil in the pan as possible. There will also be leftover liquid from the greens which is totally ok. To the pan add the sliced Spanish onion and cook on medium heat until deeply browned, about 15-20 minutes. Please stir frequently! When onions are browned, turn off heat and allow to cool.

Step 3

Squeeze out liquid from cooked greens with your hands. Place greens, cucumber, red onion, and remainder of the minced garlic into a mixing bowl and stir in yogurt. Season to taste with additional salt and add pepper if you would like. Cover and refrigerate.

Step 4

When beets are cooked, remove pan from the oven and allow beets to cool for at least 15 minutes. In a clean dish towel, roll around the warm beets (one at a time) until the skins come off. Place beet skins on a cutting board next to peeled beets.

Step 5

Cut the beet skins into thin strips and place into saucepan with the caramelized onions. Turn the heat back on the saucepan to low and allow beet skins to crisp slightly.

Step 6

Slice beets into thin wedges and arrange in the center of 4 plates. Sprinkle with kosher salt and squeeze 1/2 of a lemon over each plate of beets.

Step 7

Remove beet green tzatziki out of refrigerator. Spoon a few dollops of the mixture onto the beets. Drizzle 1 tablespoon of olive oil on top of the tzatziki and then top with the crisped onions and beet skins. Repeat with the remaining 3 plates and then serve.

Step 1

Toss Brussels sprouts with canola oil and salt. Reserve one cup for baba ganoush. Sear sprouts, cut side down in a sauté pan until blackened. Deglaze pan with white wine vinegar, take the sprouts out and set aside. Repeat until all sprouts are roasted.

Step 2

For the baba ganoush, place sprouts in pan and heavily char. Once charred, take the sprouts out and cool. Place sprouts in a food processor with tehina, lemon juice, and one teaspoon salt, and mix. Add very cold water if necessary to reach desired consistency.

Step 3

To make vinaigrette, combine all ingredients in a mixing bowl and whisk. Season to taste with salt and vinegar.

Step 4

For topping, toss hazelnuts with a small amount of water and harissa.

Step 5

Make a reservoir of baba on the plate with the back of a spoon. Toss the sprouts with vinaigrette, and place in an even layer across the baba. Top with crumbled feta and toasted hazelnuts. Garnish with additional chopped parsley if desired.

Step 1

Combine the coarse semolina flour or cornmeal, fine semolina flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a big bowl). Mix on low speed to combine. With the mixer running, stream in the butter, milks, and orange blossom water. Mix just until a smooth dough forms. Shape into 2 equal balls, wrap in plastic wrap, and refrigerate until well chilled, at least an hour or up to overnight.

Step 2

Put the dates in a bowl and cover with boiling water by 1 inch. Cover the bowl with plastic wrap and let stand for 10 minutes. Drain the dates and puree in a food processor. When cool, add the egg and puree again to combine. 

Step 3

Preheat the oven to 350°F with a rack in the middle. Divide each dough into 6 equal pieces. Roll each piece into a circle roughly 5 inches in diameter. (If the dough seems stiff, let it stand at room temperature until soft enough to roll without breaking apart.) Press half the dough rounds into the bottom and up the sides of six 4-inch mini tart pans. Spoon the filling evenly into the tartlets and top each with a second circle of dough. Crimp the edges to seal and cut a few slits so steam can escape. Bake until the tartlets are beginning to brown around the edges, about 30 minutes. 

Step 1

Dissolve the yeast and sugar in a medium-sized bowl with the 4 tablespoons of warm water. Let the yeast starter stand for approximately 15 minutes until it is frothy and blooming so the yeast starter doubles in size.

Step 2

Sift the flour into a large mixing bowl, then add the orange zest and salt. Make a small well in the middle of the flour and pour the yeast starter into the well. Incorporate the yeast mixture by making a swirling motion with your fingers in the middle of the well, while slowly streaming in the remaining ¾ cup of warm water. Knead the mixture inside of the bowl with palm of your hands for approximately 15 minutes until the dough is very smooth. Cover with a clean towel and set aside in a warm place to rise until it's roughly double in size, approximately 1 hour.

Step 3

When the dough has almost finished rising, fill a large pot with the canola oil and heat until it reaches 350ºF on a thermometer. With wet hands, lightly punch down the dough to deflate. Pull off a piece of donut batter that is approximately the size of a small egg. Use your thumb to make a hole in the center of the piece of batter. Open the hole with your fingers to form a donut that is approximately 4 inches in diameter. Drop the donut away from you into the pot. Be careful not to crowd the pot (three donuts at a time is about right). Fry the donuts for 2 minutes on one side, then flip and finish cooking on the other side for 1 ½ minutes.

Step 4

Remove the donuts to a cooling rack lined with paper towels to drain. Cool for approximately 4 minutes and then drizzle each donut with honey, sprinkle with pistachios. Serve immediately.

Step 1

In a medium bowl mix the semolina, oil and salt. Add the water and knead until smooth. Cover with plastic wrap and set aside.

Step 2

In a large sauté pan, heat the oil over medium heat. Sauté the onion until translucent.  Add the meat and cook while breaking it apart, for several minutes. Add the parsley, garlic, baharat, salt and pepper and cook until the meat is browned. Drain most of the oil from the pan and set aside to cool. 

Step 3

Take the dough and pinch apart small balls about half the size of a golf ball. Roll it out into flat, thin rounds. Place a little less than a tablespoon of meat in the center of the dough and bring the sides around it and pinch to seal. Pick it up and roll it in your hands a bit to form into a smooth ball. Place on a plate or baking sheet, cover with plastic wrap, and put in the refrigerator until ready to place in the soup.

Step 4

Using a large soup pot so that the kubbeh do not stick together, heat the canola oil over medium heat and then sauté the onion until translucent but not browned. Add the beets and celery and give it a nice mix. Add the chicken stock and water and bring to a boil. Add the lemon juice, sugar, salt and pepper. Cook for about 8-10 minutes. Gently add the kubbeh to the pot, reduce the heat to a simmer and cook for 45 minutes to 1 hour. 

Step 5

Ladle into bowls and garnish with parsley and dill.  Serve hot.

Step 1

Tomato Sauce Directions: 

Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic, salt and cook until the onion is translucent, then add the tomatoes. Reduce the heat to medium-low and cook, stirring, for 10 to 15 minutes. If you like your sauce extra smooth, let it cool slightly, the puree in a blender or food processor. 

Step 2

Stuffed Eggplant Directions:

Preheat the oven to 400°F. Score the cut sides of the eggplant and salt well. Arrange cut side down on a baking sheet and roast for 20 minutes, or until tender. Cool slightly, then scoop the flesh into a bowl and mash. Set the skins aside.

MAKE THE FILLING: Mix together the lamb, grated onion and garlic, the fresh herbs, 2 teaspoons of the salt, and the spice blend in a bowl and set aside.

Heat the oil in a large skillet over medium-high heat. Add the bell peppers and a pinch of salt. Cook for 3 minutes, stirring constantly, then add the chopped onion and minced garlic and cook until translucent, about 8 more minutes. Add the meat mixture and cook for about 5 minutes, stirring to break up the meat. Add the tomato paste and crushed tomatoes. Mix well. Cook until the meat is no longer pink and the tomatoes have cooked down a bit, 3 to 5 minutes. Remove from the heat and stir in the mashed eggplant flesh.

Spoon the filling into the eggplant skins and top with pine nuts. Pour the tomato sauce into a baking dish. Place the stuffed eggplant on top. Bake until heated through and the pine nuts are toasted, about 10 minutes. Spoon the sauce over the eggplant and serve.

Step 1

Muddle the sugar cube with the mint in the bottom of a shaker. Fill the shaker with ice and add the remaining ingredients. Shake vigorously and pour into a highball glass.

Step 1

Combine all the ingredients in a bowl. Toss to combine and top with fennel fronds to serve. 

Step 1

Put the carrots in a large deep skillet and just barely cover with water. Add a pinch of salt. Cook over medium-high heat until the carrots are just beginning to soften, 10 to 12 minutes. Remove the carrots with a slotted spoon and set aside; reserve the cooking liquid. When they are cool enough to handle, cut the carrots into half-moons and set aside. 

Step 2

Simmer the carrot-cooking liquid until reduced and almost syrupy, about 10 minutes. Add the garlic and cook for about 1 minute more. Off the heat, add the oil, orange juice, lemon juice, cilantro, mint, Aleppo pepper, cumin, and 1 tablespoon salt. Toss the carrots in the mixture and refrigerate before serving. 

Step 1

Cook the quinoa in 1 cup boiling, salted water in a small saucepan, covered, for 15 to 20 minutes, until all the liquid has been absorbed. Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork. 

Step 2

Combine the quinoa and mashed peas with the parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve. 

Step 1

Preheat the oven to 350 degrees. Stripe the eggplant lengthwise with a vegetable peeler and trim off the ends. Slice into 12 roughly ½” thick rounds. Toss with the oil and salt in a large bowl. Place the eggplant in a single layer on a baking sheet and bake for 20 minutes, or until tender. Turn the slices and bake for a couple of minutes more to brown the other side. Let cool slightly before assembling.

Step 1

Combine the serrano chiles, parsley, cilantro, garlic, salt, cardamom, coriander, and lemon juice in a food processor and pulse until a coarse paste forms. Transfer the mixture to a large bowl and stir in the oil – the sauce should be streaky and broken., not smooth and emulsified. Store in a sealed jar in the refrigerator for up to 1 month. Makes 1-1/2 to 2 cups.