Crisis in the Middle East

The crisis in the Middle East is especially dangerous, as there is extended turbulence in the area, more than ever before.

          Syria is plunged deep in civil war, with no end to the tragedy, the consequences being the countless dead and wounded, and the cities and towns flattened, daily, into smithereens.

         In Jordan there is unrest, similar to one that existed in the N. African countries of the Arab Spring, with frequent, angry demonstrations against King Abdullah’s regime.

         The worst is the conflict between Israel and the Palestinians, which has recently flared up into an extremely dangerous situation.   By launching missiles and bombing each other’s cities ceaselessly, result in numerous casualties, heavy destruction and hate and anger on both sides.  The world is deeply alarmed, and Egypt, backed by the Arab League and Turkey, is trying to persuade both parties to a cease-fire.

       Let us all hope and pray for prudence and peace to prevail in all countries concerned, for their own security and that of the world.

          I’m giving you, below, three of my favourite Middle Eastern recipes and a few others made with pulses and grains.

FELAFEL

250 g (½ lb) skinned chickpeas, soaked overnight, and boiled

1 large onion, grated

2 spring onions, very finely sliced

1 clove garlic crushed

1 cup chopped parsley

1 tsp ground coriander

½ tsp baking powder

Salt, freshly ground black pepper

1/8 tsp Cayenne pepper

 2-3 tbsp plain flour

Oil for frying

         Process the first nine ingredients well together into a smooth, thick paste, cover and refrigerate for at least 30 minutes.

         Shape the chickpea mixture into walnut-sized patties or slightly larger if you prefer, sprinkle with a little flour, removing the excess with your fingers, fry in hot oil until golden brown and place on kitchen paper.   Serve with pita wedges and a green salad.

  

                                                         

  HUMMUS

            This is a lovely Middle Eastern dip, very popular, worldwide, with vegetarians.  Tahini is a preserved sauce made from sesame seeds, sold in vases.

500 g (½ lb) skinned chickpeas, soaked overnight and boiled (liquid reserved)

1-2 cloves garlic

4 tbsp lemon juice or more, depending on taste

2 tbsp tahini

125 ml (½ cup) liquid from the chickpeas or more if necessary

Salt, freshly ground pepper

1/8 tsp Cayenne pepper

1-2 tbsp olive oil and lemon wedges for serving

             Blend the first three ingredients into a smooth paste.  Add the tahini and blend, adding a little liquid from the chickpeas, if the paste is too stiff.  Then season with salt, pepper and Cayenne pepper, according to taste. The consistency of this dip should keep its shape in a spoon. Arrange attractively in a bowl and serve garnished with lemon wedges.

                  

      CHICKPEAS COOKED WITH CHICKEN, WINE AND HERBS

                          

       In Greek Cooking, pulses are, sometimes, a substitute for potatoes, pasta or rice.

 

4 chicken breasts, boned skinned and cut into bite-sized pieces

 Marinade

Salt and pepper

Grated rind of ½ lemon

250 ml (1 cup) dry white wine

1 tbsp bruised tarragon leaves

1-2 garlic cloves, chopped

250 ml (1 cup) chicken broth or more

5 tbsp olive oil

500g (1 lb) chickpeas, skinned

2 large onions, chopped

1 sprig rosemary

250 ml (1 cup) chicken broth

125 ml (1/2 cup) water or more

2 tbsp lemon juice or more according to taste

1-2 tsp flour to thicken the sauce if necessary

Salt and freshly ground black pepper

          Place the chicken in a bowl, add the marinade ingredients and toss thoroughly.   Cover with cling film and refrigerate overnight, turning the chicken over, once or twice.  Also soak the chickpeas overnight.

 

          Next day, remove the chicken from the marinade, and pat dry with kitchen paper.   Strain and reserve the marinade.  Heat half the olive oil in a saucepan and brown the chicken pieces, evenly, on all sides. Discard most of the oil and return all the chicken pieces to the saucepan.  Pour the marinade over and cook for 2-3 minutes, then add the chicken stock and simmer, covered, until almost done.

        Strain the chickpeas, cover with water and bring to the boil. Strain once more, cover with  hot chicken stock and a little water, and  stir in the onions, garlic, rosemary and the remaining olive oil.  Simmer very gently until the chickpeas are tender, but not falling apart.  Then season with pepper and a little salt if necessary and cook for 2 minutes more. 

         
        Finally combine the chickpeas with the chicken and stir, check again for seasoning and adjust.   Add a little lemon juice at a time, tasting, in order to reach the desired acidity.   Simmer for 5 minutes more, to allow the tastes to mingle, and discard the rosemary sprig.   If you wish, you may thicken the sauce with a little flour diluted in 2-3 tbsp cold water and strained into the saucepan.  Then stir and cook for 5-7 minutes more.   Sprinkle with freshly ground black pepper and serve with a salad.

(Serves 6-8) 

             

                              

OCTOPUS WITH BEANS

                                                          

          “Ghigandes” is Greek for giants, also for large dried beans.  If you can’t find these giant beans, try using haricot or butter beans for this dish. They will, of course need their own cooking time.

500g (1 lb) ghigandes, soaked, overnight, in warm water  

1 ½ -2 kg (3 - 4 lbs) octopus, cleaned and thoroughly washed

 A few peppercorns

3 large onions, chopped

2 cloves garlic, finely chopped

125 ml (1/2 cup) olive oil or more if liked

2 bay leaves

250 ml (1 cup) dry white wine

2 tbsp tomato paste

250 ml (1 cup) or more warm water

400 g (about 13 oz) - 1 can finely chopped tomatoes, optional

4 medium, ripe tomatoes, skinned, seeded, and cubed

Salt

1/8 – ¼ tsp Cayenne pepper

1-2 tsp sugar, if necessary
2 extra bay leaves

1 cup parsley, chopped

Freshly ground black pepper

          Strain the beans, place them in a pressure cooker and cover with water.   Bring to the boil and strain again.  Return the beans to the pressure cooker and cover with hot water and a little salt.   Lock the lid and simmer gently for 10-15 minutes or, until the beans are almost tender.   (The cooking time in an ordinary saucepan is 45 minutes). 

Strain and set aside.

          Place the octopus in the pressure cooker and cook uncovered until the octopus releases its juices.   Lock the lid and simmer for about 10 minutes, then uncover, turn the octopus over, add the peppercorns and little wine, if necessary, and cook for another 6-10 minutes with the lid locked.  By this time the octopus should be cooked.  If not, give it some extra time.  (The cooking time in an ordinary saucepan is 1-1 ½ hours).    Let the octopus cool a little, remove the dark membrane (but not the suction cups), cut into bite-sized pieces and reserve.

          Heat the olive oil, in a saucepan, sauté the onion, garlic, and bay leaves for a few minutes, sprinkle with salt, douse with wine and cook, stirring for 2-3 minutes more.  Add the Cayenne pepper and finally the tomato paste, diluted in warm water, the chopped, canned tomatoes, if you prefer a thicker sauce, and stir.  Simmer gently until the onions are tender.   Then add the fresh tomato cubes, cook for 5 minutes more, and discard the bay leaves.  Taste the sauce and add more salt, Cayenne pepper and sugar, if necessary. If tinned tomatoes are used you will certainly need more sugar.

       
         Combine the sauce and the beans together, place in an ovenproof dish and tuck the octopus pieces, evenly on top. Place 1-2 bay leaves over.   Cover the dish, and bake in a moderately hot oven, preheated to190 C (375 F) for 25-30 minutes.  Taste once more and adjust with more salt and Cayenne pepper, if necessary.  Serve sprinkled with a little extra virgin olive oil, chopped parsley and freshly ground black pepper.

(Serves 8)

TOMATOES AND PEPPERS STUFFED WITH CRACKED WHEAT

          Cracked wheat is used in Eastern Mediterranean cooking for the last 400 years.   A well-known Greek manufacturer, who produces cracked wheat, mentions that it has a high nutritional value, as it contains proteins, vitamins and vegetable fibres.  Cracked wheat is sometimes used in Greek cooking instead of rice.

6 medium tomatoes, ripe but firm

2 medium-sized yellow peppers

2 medium-sized orange peppers

2 medium-sized green peppers

1 medium eggplant, peeled, cubed and sautéed

12-14 tbsp cracked wheat

2 large onions, finely chopped and sauteed

3-4 spring onions, finely sliced
2 garlic cloves, crushed

1 cup parsley, finely chopped

½ - 1 tbsp mint, finely chopped

1/8 tsp Cayenne pepper

Salt, pepper and sugar to taste

Water or vegetable stock

          Slice off the stem part of each pepper, and reserve.   Discard the seeds and add a pinch of salt in each pepper cup.  Proceed the same way with the tomatoes, remove and reserve the pulp and set aside. Sprinkle the tomatoes shells with salt, pepper and sugar.

         In a large bowl, cube the tomato flesh and add the onions, garlic, eggplant, cracked wheat, herbs, 2 tbsp olive oil, Cayenne, salt, pepper and sugar   Combine everything very well together, taste to check seasoning and adjust, if necessary and stuff the peppers and tomatoes with the mixture.  

          Arrange the stuffed vegetables in a shallow, ovenproof casserole, add 2 cups water or vegetable stock around them. Spoon the remaining olive oil over the peppers, and cover with baking parchment and the lid.  Simmer gently until the cracked wheat is almost cooked.   

          Remove the lid and the baking parchment and bake in a moderately hot oven preheated to 190 C (375 F) for 20-25 minutes, or until the vegetables are slightly brown.

(Serves 6)

TABBOULEH

        There are many recipes for Tabbouleh, this is my favourite given to me by a friend, Aisha Haroon.   It has more herbs and vegetables that the traditional recipe and can be served both as a first or side dish.

120 g cracked wheat, soaked in vegetable stock, for 30 minutes, and strained

250 g (½ lb) firm tomatoes, skinned, deseeded and diced

1 cup chopped parsley

2 tbsp chopped mint

2-3 heaped tbsp finely cubed yellow and red peppers

4-6 spring onions, finely chopped

4 tbsp lemon juice or according to preference

The grated rind on 1 lemon

Salt and freshly ground black pepper

1/8 tsp Cayenne pepper

4-6 tbsp olive oil

          Pat the strained cracked wheat with a kitchen towel to remove any possible moisture and place in large bowl.  Add all the remaining ingredients and toss gently but thoroughly, cover and place in the fridge overnight.

         The next day, taste the tabbouleh and add salt, pepper and lemon juice, if necessary, and stir.  Serve the salad garnished with tender cos lettuce leaves.  Also, when you have only 2-3 tbsp left over, you could sprinkle it over a dressed green salad, just before serving.