Turkish Tea

Turkish Tea




It is customary to brew this tea in a samovar, and to serve it in small glasses, very sweet.

Total time 20 minutes

8 cups water (6 for tea, 2 to warm the pot)
4 tsp. tea leaves
1 tsp. sugar
1 tsp. water
4 lemon slices

Bring 8 cups of water to a boil in a samovar. Pour 2 cups of the water into a tea pot, swirl it around to warm the pot, then pour it out. Put the tea and sugar into the bottom of the pot and moisten with 1 tsp. water. Pour the remaining 6 cups of water into the kettle and allow the tea to steep for 6 minutes. Strain tea into tea glasses; add lemon and/or sugar if desired. Makes 6-12 servings.

Ayran - Iced Yogurt Drink

You look to outside of yourself,
but you are the source of milk — why do you milk others.
There is a shoreless ocean of milk inside you —
why do you seek milk with a pail?

Rumi

Ayran
Iced Yogurt Drink




A staple beverage of Turkey, particularly appreciated on hot summer afternoons.

Total time 10 minutes

4 cups drained yogurt
8 cups ice cold spring water or sparkling mineral water
1 tbsp. dried or 2 tbsp. fresh, finely chopped mint
2 tsp. salt, or to taste
1/4 cup lemon juice, or to taste (optional)

With a whisk or a blender, combine all ingredients until completely smooth. For extra tartness, add lemon juice. Serve fully chilled, with one or two ice cubes.

Karidopita - Byzantine Walnut Cake

Karidopita
Byzantine Walnut Cake




This cake is best-known by its Greek name; it is also popular throughout Turkey and Armenia.

Total time 3-1/4+ hours
Cooking time 1-1/4 hours
Cooling 2+ hours

Syrup
1-1/2 cups sugar
1-1/2 cups water
1 cinnamon stick
2 tsp. lemon juice

Cake
1/2 cup (1 stick) butter
3/4 cup sugar
4 eggs, separated
1-1/2 cups all-purpose flour
4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
2 cups finely chopped walnuts

Preheat the oven to 350F.

Combine 1-1/2 cup each of sugar and water, a cinnamon stick and 1 teaspoon lemon juice in a heavy saucepan. Bring to a boil, lower the heat and boil gently for 10 minutes. Turn off the heat and pour the syrup into a metal bowl to speed cooling. Refrigerate the syrup until the cake is ready.

Cream together the butter and sugar, then beat in the egg yolks until smooth and fluffy. In a separate bowl, combine the flour, baking powder, cinnamon and salt. In another bowl, beat the egg whites until stiff peaks form.

Blend the dry ingredients into the butter-sugar-egg mixture, then fold in half of the beaten egg whites. Gently fold in the ground walnuts, then fold in the rest of the egg white. Turn the mixture into a lightly buttered 9x12" baking pan, and bake for 45 minutes, or until a cake tester or toothpick comes out of the cake clean.

Remove the cake from the oven and poke small holes into its surface with a toothpick or cake tester. Pour the cold syrup over the surface of the cake; tilt the pan to distribute the syrup evenly. Let the cake cool completely and fully absorb the syrup before cutting into squares or diamonds.

Mamoul - Dates or Nut-Filled Pastries

Mamoul
Dates or Nut-Filled Pastries




Popular in Syria and Saudi Arabia, these stuffed pastries are often served at 'Id celebrations. This recipe makes about 30, and is easily doubled.


Total time 3-1/2+ hours
Cooking time 1-1/2 hours
Cooling 2+ hours

Dough
2 cups all-purpose flour
1 tbsp. sugar
1/2 lb. (2 sticks) unsalted butter
1 tbsp. rose or orange flower water
1/4 cup milk

Dates filling
1 lb. pitted and chopped dates
1/2-1 cup water

Nut filling
2 cups finely chopped walnuts, almonds or pistachios
1cup sugar
1 tbsp. rosewater or cinnamon


Preheat the oven to 350?F.

In a large mixing bowl, combine the flour, sugar and butter, working them together with your fingers. Add the flower water and the milk, then mix and knead the dough until it is soft and pliable. Let the dough rest for a half-hour.

To make date filling, put the dates and water in a saucepan; if the dates are very dry, more water will be needed. Heat until it bubbles, then lower the heat and simmer until the dates disintegrate and form a solid mass. Remove from the heat and allow to cool.

For nut filling, combine the chopped nuts and sugar. Use rosewater with almonds or pistachios, and cinnamon with walnuts.

Roll a walnut-sized lump of dough into a ball. Flatten the ball in the palm of your hand. Fill the center of the patty with about 2 teaspoons of filling. Bring up the edges of the patty, poke down the filling, and pinch and smooth over the top to form a seamless ball again. Another traditional shape is the crescent, formed by folding the patty in half and pinching the edges to close it.

Put the mamoul, smoothest side up, onto a large baking sheet. Flatten lightly, and make a pleasing pattern with a nut pick or fork. Bake for about 20 minutes; remove the mamoul from the oven before they begin to turn brown. Cool completely on a wire rack, then roll in confectioner's sugar. Store in an airtight container.

Nan Berenji - Iranian Rice Shortbread Cookies

Nan Berenji
Iranian Rice Shortbread Cookies




These are similar to ghorabeyeh; the addition of eggs results in a fluffy, delicate texture. If rice flour is unavailable, grind raw rice or cream of rice to a fine powder in a coffee or spice grinder.

Dough preparation 1/2 hour
Refrigeration Overnight
Baking time 1-1/2 hours

1/2 lb. (2 sticks) unsalted butter
2 cups confectioner's sugar
2 eggs
1/2 tsp. cardamom
2 tbsp. rosewater
2-1/4 cups rice flour
1/4 cup poppy seeds

Cream the butter and sugar. Add the eggs one at a time, beating constantly until the mixture is smooth. Stir in the cardamom and rosewater. Add the rice flour a quarter cup at a time, beating until the mixture is smooth. Form the dough into a ball, cover with plastic wrap, and refrigerate overnight.

Preheat the oven to 375F. For each cookie, roll a teaspoon of dough into a ball, press it onto a greased or parchment-lined baking sheet, and sprinkle with poppy seeds.

Bake for 10 minutes on the center rack of the oven, until the cookies are firm but still white. Let the cookies rest on the baking sheet for several minutes before removing them to a rack to cool. Store in an airtight container until serving.

Sekerpare

Sekerpare
These pastries are served on special occasions in Turkey and the Balkans.





Total time 3-1/4 hours
Syrup & dough preparation 45 minutes
Dough resting 30 minutes
Forming & baking 1 hour
Cooling 1 hour

Syrup
2 cups sugar
2 cups water
1 tbsp. lemon juice

Dough
1 stick butter, melted
1 cup confectioner's sugar
2 tbsp. baking powder
4 cups flour
2 egg yolks
1/4 tsp. salt
1 cup almonds or pistachios

Combine the sugar and water in a pan and bring to a boil over medium heat. Continue to boil for ten minutes, until the syrup is thick enough to drip slowly from a cold metal spoon. Stir in the lemon juice and set aside to cool.

Preheat the oven to 350 F.

Combine the powdered sugar, flour, baking powder and salt in a mixing bowl. Make a well in the center and add the melted butter and egg yolks. Stir well until the ingredients hold together, then remove the dough to a smooth surface and knead for 10 minutes. Form the dough into a ball, return to the mixing bowl, cover it with a damp towel and leave to rest for 30 minutes.

Take walnut-sized pieces of dough, roll them into balls and place on a baking sheet. Make an indentation in the top of each ball and press in an almond. Bake on the center oven rack for 30 minutes, then move the pan to the top rack and bake another 10 minutes. Cool on the sheet for 10 minutes. Arrange the sekerpares on a serving dish, then spoon syrup over each a bit at a time until no more can be absorbed. Chill for at least an hour before serving.

Baagh-lava - baklava

Love subdues all, and I am subdued by Love.
By love's salt, I have been made sweet as sugar.

Rumi

Baagh lava (baklava) are found everywhere in Middle East and the Mediterranean. The oldest recipe resembling baklava comes from ancient Assyria at around 8th century B.C. In the surviving recipe a few layers of thin bread dough are put together with chopped nuts in between those layers, some honey was added and then the mix was baked in wood burning ovens. Originally baklava and most sweets were baked only on special occasions and even today some are only baked for No Ruz. Baklava is more common and is consumed extensively throughout the year and is a must for weddings as well. It is different from baklava in other countries and is cut differently. The recipe below is for 10 people, Iranians normally bake for large crowds and you may need to multiply the ingredients to have enough.

Baagh-lava (baklava)





The perfect dessert.


Total time 3-3/4+ hours
Preparation 30 minutes
Baking time 1-1/2 hours
Cooling 2 hours

Syrup
1-3/4cups sugar
2 tbsp. lemon juice
1-1/4 cups water
2 tbsp. honey (optional)
2 tbsp. rosewater or orange flower water
1/2 tsp. allspice (optional)

Pastry
1 cup (2 sticks) sweet butter
1 lb. fillo dough

Nut Filling
2 cups finely chopped walnuts
1 tsp. cinnamon

Coconut Filling
2-1/2 cups shredded coconut
1/4 cup sugar
1 tbsp. orange flower water

Raisin-Nut Filling
1/2 cup sesame seeds
1-1/2 cup finely chopped pistachios, almonds or hazelnuts
1/2 cup raisins
1/4 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg


First prepare the syrup. Combine the sugar, water a lemon juice in a heavy saucepan. Bring to a boil over medium heat, lower the heat and simmer for 15 minutes. If you like the taste of honey, add it after 10 minutes. Turn off the heat, stir in the rosewater or orange flower water, and the allspice if desired. Let the syrup cool in the refrigerator while you prepare the baklava.

Preheat the oven to 350F.

To prepare the filling, combine all the ingredients in a bowl and set aside.

Melt the butter over low heat, skimming off the solids that rise to the top. Grease a large baking pan (about 9x13") with 2 tbsp. of the melted butter. Gently open up the stacked fillo sheets and cut them in half to fit the bottom of the pan. Place two sheets of fillo in the pan, then brush over the top with a tablespoon of the melted butter. Add two more sheets and butter the top, then continue this process until you have eight layers in the pan. Sprinkle half of the filling over the fillo, then add six more layers of fillo, brushing with butter after every other layer. Sprinkle the other half of the filling over the fillo, then layer with the rest of the fillo. Brush the top with the rest of the butter. Cut the top of the baklava without compressing its top.

Bake for 30 minutes, then lower the heat to 300F and bake for another hour or until the top is light gold. Remove the pan from the oven and pour the cold syrup over it, then let the baklava rest for at least 2 hours before serving.

Bulgur Pilaf

There is a banquet where grains of wheat
sit and eat and shout for more,
and more is brought.
These banqueter seed-grains never
quit eating, and for eternity
the table stays replete.

Rumi

Bulgur Pilaf





Total time 1-1/4 hours

6 tbsp. Butter
2 cups onion, finely chopped
3-4 dried apricots, sliced
3 cups Italian frying peppers, finely chopped
2 tsp. Salt
1 tsp. Pepper
3 cups bulgur
5 cups water or stock
2 tbsp. tomato paste
2 cups finely chopped parsley


Melt the butter in a large pot over medium heat, and saute the onion, frying peppers, dried apricots, salt and pepper for 5-10 minutes, until the onions become translucent. Add the bulgur and saute for another 5 minutes. At the same time, using a separate pot, dissolve the tomato paste in 1 cup water or stock, add the rest of the cooking liquid, and bring it to a boil. Pour the boiling liquid over the bulgur and vegetables, stir well to combine, cover, lower the heat, and let cook for 20 minutes, until all of the liquid is absorbed.

Turn off the heat and fluff up the pilaf with a fork. Add the chopped parsley, put a clean dish towel over the pot, replace the lid, and let the pilaf sit for 40 minutes before serving.

Chez é-sham...e-Zine® [Vol:1~July:04]

"For People Who Make Mistakes and Willing To Learn" ...

Malaysians of all ethnic backgrounds consider the kitchen to be the very heart of the house. Here women gather to chat and cook amidst piles of herbs, spices, green vegetables, fresh meat and dried fish. The odour of charcoal mingles with the mouth-watering aromas of frying garlic, throat-catching, seared chilli peppers and pungent belacan shrimp paste. For Malaysians, it's the smell of home.

Kampung Cuisine
By nature a rural people, Malaysians have their spiritual roots in the traditions of the kampung, or village compound, even if they are residents of great cities like Kuala Lumpur and Singapore. This comes through in their simple yet sophisticated cooking, which relies on a wide range of herbs and spices. Hot chillies, sour tamarind, tart lime juice, pungent shrimp paste and fragrant coconut milk are common ingredients of Malay dishes. These distinctive flavours combine with various other ingredients--onion, garlic, lemon grass, turmeric, galangal and ginger to name but a few--in a pounded paste called rempah which lies at the very heart of Malay cuisine.

The traditional Malay kampung comprises a single-storey wooden house set in a cleanly-swept yard. Shaded by coconut palms, mango, banana, jackfruit and other fruit-bearing trees, chickens peck their way between rows of vegetables and herbs planted for the use of the family. In a Malay kampung are no pigs and no dogs-if such animals are visible, then the house belongs to non-Muslims, generally Chinese or, in the north of the country, Thai Buddhists.

The heady aroma of herbs and spices, mingled with the rhythmic beating of pestle and mortar, points the way to the Malay kitchen or rumah dapur. This is a single room, usually located at the back of the house, or sometimes in a detached outhouse to minimise the risk of fire. Roofed with atap thatch, corrugated iron or simple tiles, a large window spaces permit the smell of smoke and cooking to waft away on the wind.

A typical Malay kitchen has shelves and cupboards piled high with dry goods and spices of all sorts. In times past a meat safe was indispensable for preserving fresh meat, but today refrigerators have taken over this role. Wooden or metal food cabinets with wire-mesh sides protect prepared foods, while rice is stored in sealed jars and large earthenware vessels hold rainwater. Dried foodstuffs hang from hooks in the ceiling, while drying chillies lie on rattan sieves known as nyiru.

The kitchen is very much a female domain, so much so that the term orang dapur or "person of the kitchen" also functions as a polite epithet for women and girls. Here, from dawn to dusk, the women of the family gather--not just to prepare meals, but to teach and to learn the art of kampung cuisine. Girls assist in the kitchen from a young age, helping their mother grind spices and stir pots, while grandmother squats to watch and offer words of advice. In this way recipes pass from one generation to the next within the family, and as a result dishes vary from household to household, the distinctive family rempah often remaining both a carefully-guarded secret and a source of pride.

Men do not usually participate in cooking, though they may assist with heavier work such as lugging firewood and charcoal for the tungku lekar or stove. This is the heart of the kitchen and deeply symbolic of the female domain, so that in the traditional Malay heartland of Trengganu the term tungku lekar remains a polite epithet for "wife". In rural areas men are responsible for slaughtering goats, chickens and other livestock according to Islamic dietary law. Malays also believe that some dishes, notably satay and barbecued meats, taste better when men prepare them.

Healthy Eating
Malays--like most Malaysians--divide food into four types: heating, cooling, neutral and clarifying. Good health depends on maintaining a natural balance between these categories. Heating foods include meats such as beef, mutton and goat, as well as fried foods like banana and plantain, curry puffs, curries and stews. Cooling foods, by contrast, include most fruits and leafy vegetables--especially Chinese pears, okra (lady's fingers) and cucumber; tea, barley water and sago. Neutral foods include chicken and most fish, while clarifying foods such as herbal tea should be eaten twice monthly to purify the blood.

Dining Etiquette
It is sometimes said that Malays are always eating. In fact they don't eat more than other peoples, but they do tend to eat smaller quantities and more frequently than Westerners. This means that, in addition to eating the three main meals, Malays often take a break for snacks mid-morning, mid-afternoon and late at night--indeed whenever the initial pangs of hunger may be felt. Dishes are served by the women, who in times past ate separately from, and after the men--a custom which today has all but disappeared except in the most traditional of communities.

Kampung

Women are also responsible for preparing kenduri, or feasts on special occasions--most notably during the fasting month of Ramadan, and especially at hari raya, the great celebration held to mark the end of the fast. The women of the kampung take out their largest cooking pots and work through the night, cutting and scraping, pounding and stirring, to create a huge array of dishes from curries and sambal to cakes and desserts.

Eating is a serious business, and meals are usually consumed quietly, if not in complete silence--there is plenty of time to talk after the food has been consumed, perhaps over tea, coffee, or cigarettes. Generally speaking plain water or iced syrup drinks are the liquid accompaniment to a meal, although fruit juices or bottled soft drinks are also acceptable. Beer, wine or other alcoholic beverages are forbidden by Islamic law, and are never taken with food or otherwise openly consumed.

Traditionally, Malay food is eaten with the fingers of the right hand, the left being reserved for personal ablutions. At table, the left hand may be used for drinking, passing dishes and handling implements such as serving spoons. Before any meal Malays will wash, then cleanse their fingers once again in a finger bowl at table. Rice--as elsewhere in Southeast Asia revered as the very staff of life--is then taken delicately in the right hand and compressed into a small ball and pushed into the mouth with the thumb.

Ideally, curries should not stain the fingers above the first knuckle, while rice should not cling to the fingers. Malays do not use chopsticks, but eat noodle dishes with a fork or a spoon. Nowadays the general use of fork and spoon is increasingly common, especially in cities and at restaurants. In a kampung setting, meals are generally eaten from a low table, the diners sitting cross-legged on the floor. Meals should always begin with a simple bismillah--"in the name of God"--the Muslim grace.

Utensils
Traditionally, firewood and charcoal were the only fuels available for cooking, and this remains the case in most remote rural communities today. In towns and larger villages, however, gas stoves have become the norm, while electric rice cookers are considered indispensable. Today the average middle class, urban Malay household may boast a whole range of modern appliances from refrigerators and food blenders to toasters and microwave ovens. Yet the traditional utensils of Malay cuisine will still be found in tens of thousands of kitchens from the remotest kampung in Kota Bahru to the heart of downtown Kuala Lumpur.

Sweets and desserts.
Preparation: A solid wooden chopping block and sharpened, heavy cleaver are basic essentials. To these must be added various grinders--the lesung batu or pestle and mortar, batu giling or stone roller, and the batu boh or mill--used for preparing spices and pastes. Roots and herbs are diced on a sengkalan or wooden curry board, while a coconut scraper or kukur niyur is indispensable in making both curries and sweets. Pastries are also made for desserts, and for this a torak or rolling pin and papan penorak or pastry board are considered essential.

Cooking:
Nowadays, even in the remotest kampung, stainless steel periuk or cooking pots have become commonplace. The traditional cooking implements of a Malay kitchen are still everywhere to be seen, however. These include the essential wok, known throughout Malaysia by its Malay name, kuali. These are chiefly used for stir-frying, but with the addition of a perforated steel plate can also be used for steaming. The bamboo steamer or kukusan is also widely employed. Curries are simmered for hours in clay pots called belanga, the cook stirring from time to time with a senduk or ladle, once made from a coconut shell, now generally of stainless steel. A further indispensable instrument is the spatula, or sudip, used in stir-frying.

Halal and Haram
The Malays of Peninsular Malaysia and Singapore are overwhelmingly Muslim, and adhere closely to Islamic dietary laws. Muslims should eat only halal or permitted foodstuffs, such as meat that has been slaughtered in the manner prescribed in the Qur'an, fish, grains, vegetables and fruits. Certain foodstuffs are considered haram or forbidden and must be avoided. Prominent amongst these are pork (babi), frogs (katak), amphibians in general, and shellfish.

These dietary laws may be easy enough to observe in an exclusively Muslim society, but present problems in Malaysia where many Chinese are devoted consumers of pork, shellfish and amphibians--frog, for example, can be found on menus as ayam padi or "padi chicken". Then there's the vexing question of alcoholic drink (minuman keras), forbidden by Islam but widely available. Even if you are not a Muslim, it's both polite and sensible to be aware of the dietary sensibilities of your Malay hosts.

A Selection of Dishes

The following twelve dishes have been selected to be representative not just of Malay cooking traditions, but of Malaysian cuisine as a whole.

There are three purely Malay dishes; three Peranakan dishes illustrating the mixed Malay-Chinese culinary tradition of the Straits Settlements (Penang, Melaka and Singapore); one indigenous recipe from Sabah and Sarawak; three Chinese recipes taken from each of the main Overseas Chinese migrant groups (Hainan, Hokkien and Canton); and two South Asian, one of which has Central Asian origins.

1. Sambal Udang (Malay)
2. Beef Rendang (Malay)
3. Udang Sarong (Malay)
4. Chicken Kapitan (Peranakan)
5. Laksa Lemak (Peranakan)
6. Nonya Pancake (Peranakan)
7. Umai / Hinava (Sabah & Sarawak)
8. Hainan Chicken Rice (Chinese/Hainanese)
9. Claypot Rice (Chinese/Cantonese)
10. Mee Hokkien (Chinese/Hokkien)
11. Roti Canai (South Asian)
12. Nasi Bokhari (South Asian/Central Asia)

Malay Recipes: Prawn Sambal or sambal udang is an enduringly popular and widespread Malay dish, as is the justly celebrated Beef Rendang. "Prawns in Sarongs" or udang sarong is tasty and attractive, and also has a somewhat whimsical name, derived from the pandanus leaf "sarong" wrapped around each prawn.

Peranakan Recipes: Also known as Nonya Cuisine, this Sino-Malay hybrid tradition is extremely sophisticated. Chicken Kapitan is the most famous curry dish in peninsular Malaysia, though Malays claim the best is to be had on Penang Island. Laksa lemak or Noodles in Spicy Coconut Milk comes from Melaka and is just delicious. Nonya Pancakes are a popular dessert combining pandan leaf batter with coconut sauce.

Sabah / Sarawak: Raw fish marinated in fresh lime salad--one of the best known indigenous dishes of Eastern Malaysia, originally linked to the Melanau people of Sarawak.

Chinese: Hainan Chicken Rice is available just about everywhere in Malaysia, and enduringly popular. Claypot Rice is a delicious hotpot dish originating in Canton (Guangdong). Mee Hokkien or Hokkien Fried Noodles is particularly famous in Singapore, where Hokkien migrants make up the majority of Singapore's ethnic Chinese population.

South Asian: Roti canai--flaky, griddle-fried bread eaten with dhal or curry sauce--may have originated in India, but in Malaysia it's everybody's favourite breakfast, regardless of ethnic background. Nasi Bokhari or "Bukhara Rice" is a pure Moghul dish originating in Uzbekistan; sophisticated and delicious.

This article taken from CPAmedia.com

Mi'raj Buriyani

Once the Companions prepared some food, and each one brought a dish to share.

One said,
"The meat is from me."
Another said,
"The trimmings are from me."

Each one spoke up in this manner,
then the Prophet, peace and blessings be upon him, said,
"The rice is from me."

Nizamuddin Awlia

Mi'raj Buriyani





Buriyani is always served at religious celebrations in Sri Lanka. This one was an inspiration of Bawa Muhaiyaddeen.

Total time 2 hours

10 cups water
6 cups rice
1 tbsp. salt (for rice)
2 cups cooking oil (for frying)
3 cups potatoes, cut into 1/2" cubes
1/2 cup lima beans
3/4 cup string beans, cut into 1/2" pieces
1/2 cup shelled peas
3 tbsp. cooking oil (for vegetables)
2 tbsp. finely chopped onion
1/4 tsp. salt (for vegetables)
1 cup cabbage, cut into chunks
1 cup carrots, quartered lengthwise and cut into 1/4" slices
1/2 cup cubed kohlrabi
3/4 cup bell peppers, trimmed and cut into 1/2" squares
3 tbsp. Ghee
1 tbsp. Oil
1 tsp. finely chopped chili pepper
1/2 tsp. Salt
1/4 tsp. Turmeric
1/4 tsp. cumin seeds
1/4 tsp. fennel seeds
1/4 tsp. fenugreek seeds
1/4 tsp. black mustard seeds
1 cup finely chopped onion
2 tbsp. finely chopped chili pepper
1 cup broccoli florets and 1/4" stem slices
1/2 cup cauliflower florets
1/2 cup halved cashews
2 tsp. salt
3 tbsp. finely chopped garlic
2 tbsp. finely chopped ginger
1/2 cup tomato puree
1/4 tsp. cardamom
1 tsp. cayenne
1/2 tsp. cinnamon
A pinch of ground cloves
2 tsp. ground coriander
1/2 tsp. cumin
1 tbsp. garlic powder
1 tsp. ground ginger
2 tsp. onion powder
1/2 tsp. turmeric
2 tbsp. lemon juice
1 cup raisins


Bring 10 cups of water to a boil. Add the rice and salt, return to the boil, reduce the heat and simmer for 20 minutes.

Heat the oil in a deep pot. Deep fry the potatoes a cup at a time, until they are golden brown, crispy on the outside and soft on the inside. Drain them, sprinkle with salt, put them on a baking sheet lined with paper towels, and place them in a warm oven while the rest of the dish is being prepared.

Bring a 3-quart pot of water to a boil, add the lima beans, string beans and peas, and cook for 10 minutes or until done. Drain, put the vegetables in an oven-proof bowl, and place them in the oven with the potatoes.

Heat 3 tablespoons oil in a large pot, add the onions and 1/4 teaspoon salt, and saute until the onions are translucent, about 5 minutes. Add the cabbage, carrots, kohlrabi and peppers; saute and stirring frequently, for about 10 minutes, until they are cooked through. Using a slotted spoon, remove these vegetables to another oven-proof bowl in the oven. Reserve the juices.

Using the same pot, heat ghee or oil, chili pepper, 1/2 teaspoon salt and 1/4 teaspoon turmeric. When the oil is hot, add the seed spices. When they begin to pop, add 1 cup onions and the chopped chilies, and saute until the onions become translucent.

Add the broccoli, cauliflower, cashews, 2 teaspoons salt, garlic and ginger, and mix well. Combine the tomato puree with the powdered spices, then add enough reserved vegetable juices and water to make 3 cups liquid. Pour this into the pot and mix well. Bring to a boil, lower the heat and simmer for 10 minutes, stirring frequently. Add the lima beans, string beans and peas, and stir well. Add the lemon juice and cook for another 2 minutes.

Mix the sauce with the remaining vegetables, and add salt to taste. Let the sauce be a touch too salty, rather than too little, as it will be mixed together with the rice. Layer the rice, potatoes, raisins and curry sauce in a large serving dish and toss like a salad.

Sanbusa - Turnovers

Sanbusa, like the heart hidden within the breast.

Rumi

Sanbusa
Turnovers




Another Ramadan dish popular in Syria, Lebanon and Egypt, sanbusa traveled to India and became known as samosa. Sweet sanbusa halvah are special favorites at weddings in the Gulf countries. This is a single recipe for dough, and three different fillings, each yielding enough to fill one batch of dough to make 36-48 pastries.

Total time 1-1/2 hours

Dough
3/4 cup butter
3/4 cup oil
5 cups white flour
2 tsp. salt
1/2-3/4 cup cold water

Melt the butter with the oil. Combine the flour and salt in a bowl, make a well in the center, and add the oil and butter. Stir vigorously until combined, then add water until the dough holds together and comes away from the sides of the bowl. Wrap the ball of dough in plastic and let rest in the refrigerator while preparing the stuffing.

Meat filling
1-1/2 pounds ground meat
3/4 cup finely chopped onion
1/4 cup oil
1/2 cup pine nuts
2 tsp. salt
1 tsp. pepper
1/2 cup, finely chopped parsley
3/4 tsp. cinnamon

Work all ingredients with the hands until fully combined.

Cheese filling
1-1/2 pounds feta cheese, crumbled
3/4 cup fresh herbs, finely chopped (dill, mint, chives, parsley, cilantro
3 tbsp. warm water
3/4 tsp. pepper

Place ingredients in the work bowl of a food processor; blend well.

Vegetable filling
1/4 cup olive oil
3/4 cup finely chopped onion
1-1/2 pounds leafy greens (spinach, chard, dandelion or nettles), coarsely chopped
2 tsp. salt
1/2 cup walnuts, coarsely chopped and lightly toasted
1/4 cup currants
3/4 tsp. pepper

Heat the olive oil over medium heat, then saute the onions for 2 minutes. Add the greens and salt and stir well. Lower the heat, cover the pan, and cook until the greens are wilted and give off their juices. Turn off the heat, add the toasted walnuts, currants and pepper, and stir well.

Sweet filling
3 cups finely ground almonds
1-1/2 cups sugar
2 tsp. cardamom
1/4 tsp. saffron, dissolved in 1 tbsp. water
2 tbsp. rosewater

Combine all ingredients and stir well.

To assemble the sanbusa:
Preheat the oven to 350?F. For each pastry, take a walnut-sized piece of dough and roll it out into a 3" circle. Place a teaspoonful of filling in the center of the dough, fold the circle into a half-moon shape and pinch the edges firmly. (Another traditional shape is the triangular pocket, formed by pinching together the edges of the circle in three seams that meet in the center over the filling.) Place the pastries on an ungreased baking sheet and bake in the oven for 45 minutes, until golden yellow, or deep fry in vegetable oil. Serve warm.

Fesenjan - Iranian Stew with Walnuts and Pomegranates

Buy the pomegranate when it laughs —
its laughter reveals the secret of its seeds.
The garden answers the laughing pomegranate with bloom;
In companionship with the friends of God
you will bloom as they do.

Rumi

Fesenjan
Iranian Stew with Walnuts and Pomegranates




The ancient custom of combining meat with fruit occurs most notably in the cooking of Armenia, Georgia, Morocco and Iran. This traditional Iranian khoresh originated in the province of Gilan, on the shores of the Caspian Sea, its swamps the nesting place of delicious wild ducks. It is often served at Ramadan with the buttered rice dish chelou.

Total time 1-1/2 hours

2 lbs. boneless duck, chicken or lamb, or 3-1/2 lbs. with bone
1/4 cup (1/2 stick) butter
2 cups finely chopped onion
1 tsp. black pepper
1 lb. finely chopped walnuts
3/4 cup hot water or stock
3 cups pomegranate juice, 4 tbsp. pomegranate molasses with 2-3/4cups water, or 1 can cranberry jelly with water to make 3 cups
To taste salt (for stew)
2 lbs. eggplant
2 tbsp. salt (for eggplant)
1/4 cup cooking oil
2 tsp. cardamom (powdered)

Lamb or chicken may be used in this dish. If ground meat is used, roll it into small balls; if boneless meat is used, cut it into bite-sized pieces.

Melt the butter in a large pot; add onions and pepper, and stir frequently until browned. Remove the onion from the pan with a slotted spoon and set aside. Put the meat and walnuts in the pan and stir frequently. When they have begun to brown, return the onions to the pan. Add water, pomegranate juice and salt; cover and simmer over low heat for 30 minutes.

Peel the eggplant and cut it into small cubes; toss with 2 tbsp. salt and let drain in a colander for 20 minutes. Then, rinse off the salt and bitter juices with cold water and pat the eggplant cubes dry. Heat the cooking oil in a large pan and saute the eggplant until it turns light brown. Transfer the eggplant to the pot with the meat, add the cardamom, stir well, cover and cook for another half-hour, until the eggplant is fully cooked and the flavors are well-blended.

Food for the Sufis

Food for the Sufis

Bawa Muhaiyaddeen** cooked for his students with whatever food was at hand, adding generous spoonsful of love and South Asian spices. This is a scaled-down version of a 15-gallon vegetable stew prepared by Bawa in 1979.

Soaking Overnight
Total second-day time 1-1/2 hours

1 cup dried white beans
8 cups water
1/4 cup cooking oil
1 cup coarsely chopped onions
2 cups potatoes, quartered lengthwise, then thinly sliced crosswise
1 cup cabbage, finely chopped
1/2 cup cauliflower, finely chopped
1 cup carrots, quartered lengthwise the thinly sliced crosswise
1/2 cup green beans, trimmed and cut into 1/2" pieces
1 cup tomatoes, thinly sliced
1 cup bell peppers, coarsely chopped
1/2 cup lima beans
1/2 cup shelled peas

Sauce
1/4 tsp. cardamom
1/2 tsp. cayenne
1/4 tsp. cinnamon
A pinch of ground cloves
1/2 tsp. ground coriander
1/4 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1 tbsp. salt
1/4 tsp. turmeric
4 tbsp. cooking oil
1/4 tsp. cumin seeds
1/4 tsp. fennel seeds
1/4 tsp. fenugreek seeds
1/4 tsp. black mustard seeds
2 tbsp. finely chopped onion
1 chili pepper, finely chopped
2 tbsp. tomato paste
2 tbsp. lemon juice

The night before cooking, cover the white beans with water and let soak overnight.

Drain the beans and place in a pot with 8 cups of cold water, bring to a boil, lower the heat and simmer until cooked through, about 1-1/2 hours. Remove any loosened skins that have floated to the top of the water, then drain and set aside.

After the beans have been cooking for 45 minutes, heat the oil in a large pot over medium heat, add the onions and saute until they are golden brown, about 10 minutes. Using a slotted spoon, remove the onions to a large heatproof mixing bowl, and place the bowl in a slightly warmed oven. Briefly saute the potatoes in the reserved oil, then add 1/2 cup water and simmer for 5 minutes. Add the lima beans and peas and continue to simmer until they and the potatoes are cooked through, about 7 minutes. Drain the vegetables, reserving the water; add them to the bowl with the onions, and return the bowl to the oven. Add another 1/4 cup of oil to the pot, and saute the cabbage, cauliflower, carrots for about 10 minutes, until they are just cooked. Using a slotted spoon, remove the vegetables to the bowl, and return the bowl to the oven. Saute the green beans, tomatoes and bell peppers until they are just cooked, then remove them to the mixing bowl.

To make the sauce, combine the powdered spices in a small bowl and set aside. Heat the oil in a heavy frying pan or wok over medium heat, add the seed spices and stir constantly until they begin to pop. Add the onion and chili pepper and saute for another 5 minutes, until the onions become translucent. Add the powdered spices, stir well to distribute them over the onions, lower the heat and cook for several minutes. Blend together the tomato paste, the reserved cooking water, and enough hot water to make 3/4 cup liquid. Pour this into the pan with the spices, stir well, and simmer for 5 minutes. Add the lemon juice and enough hot water to make a sauce the consistency of thick gravy. Cook for another 10 minutes, adding water as necessary.

Remove the mixing bowl from the oven. Toss the vegetables together, pour over the sauce, toss again and transfer to a serving dish. Serve with rice.

**
LIGHT - The Soundtrack

A collection of songs based on the teachings of Bawa Muhaiyaddeen. The Sufi master sang several of these songs in his native language of Tamil. A disciple, Jerry Forman, took the English translations and put them to music which fits the western ear in a more familiar way. Other songs were inspired by the experience of living with a man of true wisdom.

Songs from Light- The Soundtrack:

Master Without A Tongue (Real Audio File Format)
Just One Drop (Real Audio File Format)
What Will Fate Do To Me (Real Audio File Format)
Secret Garden (Real Audio File Format)
Gotta Be Small (Real Audio File Format)
Rescue Me (Real Audio File Format)

Photo Gallery from the 20th Anniversary of the Opening of the Mosque of Shaikh M. R. Bawa Muhaiyaddeen.
Philadelphia, PA, USA - May 27, 1984-2004.

#photo1>
#photo2>
#photo3>
#photo4>
#photo5>
#photo6>
#photo7>

Cevizli Tavuk - Circassian Chicken

In the hearing of the ear there is transformation of qualities.
In the seeing of the eye there is transformation of essence.
Do not be deceived that words alone
might give you certain knowledge of fire.
Seek to be cooked by the fire itself;
don't abide in secondhand certainty.
You will never attain true certainty
without being yourself consumed by fire.

Rumi

Cevizli Tavuk
Circassian Chicken





Total time 1 hour

4 lbs. boneless chicken breasts or 5 lbs. with bones
2 medium onions, quartered
1 carrot, scraped, trimmed and cut into chunks
1/4 cup whole sprigs parsley
2 bay leaves
1-1/2 tsp. salt
1/2 tsp. pepper
2 cups shelled walnuts
3 slices French bread (enough for 1 cup crumbs)
1 clove garlic
A pinch of cayenne or hot paprika
2 tsp. paprika
3 tbsp. walnut or olive oil


Although other parts may be used, chicken breasts work best. They cook quickly and evenly; have little fat and no veins; no meat is left clinging to the bone; and the long grain of the white meat makes it ideal for shredding.

Put chicken breasts, vegetables and seasonings into a large pot, and cover with 4 cups of cold water. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the chicken is just cooked. Transfer the chicken and stock to a large bowl and let it all cool gradually. Once cool, remove the chicken from the bowl and rinse it off, strain and reserve all of the stock, reserve 1/2 cup of the cooked onions, and discard the rest of the vegetables. By hand, shred the chicken along the grain of the meat into thin strips, 1" to 2" long.

Clean out the pot, put the stock back into it and simmer it down to 2 cups. Remove crusts from the bread, then use a blender or food processor to reduce it to 1 cup of crumbs. Set aside the crumbs and put the walnuts into the blender or food processor; grind them finely; then add the garlic, reserved onion, and bread crumbs, and blend them all together. A little at a time, blend in up to 2 cups of stock, until you have a smooth, thick puree. Add salt, pepper, and a pinch of cayenne or hot paprika to taste. If the puree is too thick, add a little milk or water; if too thin, simmer over low heat until it thickens again.

In a small pan combine oil and paprika over very low heat until the oil begins to redden. Turn off the heat, let the oil cool, then strain, reserving the oil and discarding the paprika.

Mix up the chicken with half of the sauce, then put it into a serving platter. Spread the rest of the sauce over the chicken like frosting on a cake. Drizzle with paprika oil. Serve chilled or at room temperature.

Bread & Salt : The Common Bond

By bread and salt we are united.
Moroccan proverb

Bread signifies all God given provisions, the abundance in simplicity, the Giver and gift of life in its continuous flow, first things in the day, essential priorities.

A traveler on the mystic path
is content with a loaf of bread;
By its light he may be turned
towards the Light of God.

Rumi

Aish, "life," is one ancient Arabic term for bread; accordingly, it is treated with reverence throughout the Muslim world. Before kneading dough, the baker blesses it with "Bismillah," and again before putting it in the oven. Mistreatment of bread is a sign of disrespect toward the Source of all sustenance. If a piece of bread is found on the ground, little time will pass before someone picks it up, kisses it, says "Bismillah," and sets it in a safe, clean place. In most homes bread is served at every meal, and is used to scoop up food; dunk into soup, stew or tea; or roll up with cheese, olives or herbs.

Mevlana describes a journey that begins with death and ends in Love:

Buried in the earth, a kernel of wheat
is transformed into tall stalks of grain.
Crushed in the mill, its value increases and it becomes bread, invigorating to the soul.
Ground in the teeth, it becomes spirit, mind, and the understanding of reason;
Lost in Love, that spirit delights the sowers after the sowing.

Rumi

Fermentation is the catalyst for dough's ultimate transformation — wheat dies and is brought to life by the breath of the yeast, as all creatures die and are brought to life by the grace and breath of God. This process of transformation of wheat into bread is a microcosm of the process of spiritual development in the Sufi tradition — inshallah, the death of concern with individual desires, resulting in the alignment of human will with Divine will, and the evolution of a human life into one well capable of consciously fulfilling its purpose of service to creation.

Salt is one of the most ancient preservatives, signifying incorruptibility, perpetuity, and purification; it is an emblem of the intention which gives significance to action.

The lovers of God go into the salt and are made entirely pure —
This spiritual salt made Muhammad more refined than all others...
This salt survives in his heritage; his heirs are with you. Seek them!

Rumi

When the dead ass fell into the salt-mine,
it left behind its asininity and mortality.

Rumi

Free will is the salt of devotion; otherwise, it would have no merit.

Rumi

The symbolic significance of salt runs deep in the traditions of the People of the Book. The covenant between God and the Jews was a covenant of salt, ritually remembered with salt.

Until recently, salt has been a precious commodity, rare and irreplaceable. Retrieved from the sea and from the depths of the earth, only a little is needed to transform and bring life to the flavor of food. No more than a little salt is needed to keep a living organism alive — and that little is absolutely necessary. Water constitutes close to 75% of the human body, salt less than 1%. That salt carries an electrical charge that maintains homeostasis, the fluid balance of the cells. Without it, water would flow through cell membranes uncontrolled, and they would burst.

This microcosm of cellular life reflects a subtler reality. All creatures are emanations of the creative power of God, the boundless ocean of Unity. The salt that we share with the earth — physical existence — gives rise to the compelling illusion of separation which the Sufi seeks to overcome, yet at the same time it is a gift, a mercy, and a creation of God. It is the boundary without which we cannot be whole in the physical world or in our human interactions.

...I am the drop that contains the ocean.
Its waves are amazing. It's beautiful to be a sea
hidden within an infinite drop.

Yunus Emre

Together, Mother bread and Father salt encompass the work of civilization — sowing, harvesting, milling; leavening and baking of grain; seeking and gathering salt from the sea and earth; trade and commerce in salt. Together they symbolize effort, creativity, intelligence and wisdom, and the cooperation that is necessary to bring them to the table and to keep peace in the world.

Islamic traditions of the esoteric bonding power of bread and salt date back to the early days of the Qur'anic revelation. It is said that a shared mouthful of bread was the meal shared by disciples of Jesus, in answer to their prayer for a sign of God's acceptance of their faith.

The hadith al-luqma was a tradition in which the knowledge of God was transmitted by means of a mouthful of bread, passed from Hasan al-Basri through a line of early Sufis down to Mansur al-Hallaj:

I entered the house of my shaikh who gave me a mouthful, saying I entered the house of my shaikh who gave me a mouthful, saying I entered the house of my shaikh who gave me a mouthful... Eat this which we give you for your well-being, for we may have partaken of the meal of the holy people, the custodians of graces; we have therefore shared in this blessing; you share, too, therefore, in their blessing.

Mansur al-Hallaj

Due to its consecrated nature, bread traditionally carries with it the blessing power of baraka, particularly when, as above, it is offered by one of exceptional spiritual merit. The traveler Ibn Jubair described a scene from 12th century Damascus:

When the pilgrims returned to the city, a vast concourse of men and women went forth to meet them, shaking their hands and touching them, giving dinars to the poor amongst them, and offering them food. One who witnessed it told me that many women met pilgrims and gave them bread which if they bit the women would snatch from their hands and hasten to eat it in order that they might be blessed in the pilgrims' having tasted it.

Ibn Jubair

Whenever Nizamuddin Auliya was asked for a token of baraka, he offered morsels of the bread baked in the kitchen of his khanqah; such bread came to acquire a phenomenal reputation. It is said that when Qazi Muhiyuddin Kashani was imprisoned, he sent the Shaikh a message asking him to pray for his release. The Shaikh sent him three loaves of bread, instructing him to eat one each day. On the third day, Muhiyuddin was released from the prison.

The sharing of bread and salt is a traditional basis of hospitality, a rite of friendship which nullifies antagonism and creates an indissoluble mutual obligation of protection.

In gratitude for your bread and salt,
I must preserve you from all danger.

Rumi

Fattoush - Bread Salad

This salad is enjoyed throughout the Middle East, especially during Ramadan.

Fattoush
Bread Salad





Total time 45 minutes

4 peeled, seeded and diced cucumbers
2 tsp. salt
6 medium seeded and cubed tomatoes
2 seeded and finely chopped green bell pepper
16 thinly-sliced scallions
1/2 cup finely chopped parsley
1/4 cup finely chopped mint
1/4 cup, finely chopped coriander (optional)
4 cups small cubes or pieces stale bread (French or pita)
3/4 cup olive oil
1/2 cup lemon juice
1/2 cup black olives


Salt the diced cucumber, place in a colander and let drain for 30 minutes. Combine with the rest of the vegetables, herbs and bread. Whisk together the olive oil and lemon juice, pour over the salad, and toss. Garnish with black olives.

Tabbouleh - Bulgur Salad

Whatever is simmered in grape syrup takes on the flavor of the grape
— whether carrots or apples, quinces or walnuts,
you will find the flavor of grape within.
When your knowledge is simmered in light,
contentious ones will gain light from your knowledge.

Rumi

Tabbouleh
Bulgur Salad




Total time 2-1/2+ hours
Preparation time 1/2 hour
Chilling 2+ hours

3 cups bulgur
2 cups seeded and finely diced cucumber
2 tsp. salt
3 cups seeded and chopped tomatoes
3 cups finely sliced scallions
2 cups finely chopped parsley
1/2 cup finely chopped fresh mint
2 tsp. salt
1/4 tsp. hot paprika
1/2-3/4 cup lemon juice
1/2-3/4 cup olive oil

Garnish :
Romaine lettuce leaves
Pita wedges
Black olives
Tomato wedges
Cucumber slices
Bell pepper slices


Put the bulgur in a large bowl, cover it with cold water and let it soak for 30 minutes while you prepare the vegetables. Put the diced cucumber into a sieve, sprinkle it with 2 tsp. salt, and let the excess juice drain away.

After 30 minutes, rinse off the cucumbers and set aside. Drain the bulgur, then return it to the bowl. Line the sieve with a clean, lint-free dish towel, put the bulgur back into the sieve, and squeeze out any excess water. Return the bulgur to the bowl again. Mix in the tomatoes, scallions, cucumber, parsley and mint, then sprinkle in the salt and paprika. Mix in 1/2 cup each of lemon juice and olive oil, then taste and add a little more oil or lemon juice to taste.

Refrigerate the tabbouleh for at least 2 hours, stirring occasionally, to allow the bulgur to absorb the oil and lemon juice. Adjust the flavorings again, then turn out onto a serving platter and surround the salad with romaine leaves and pita wedges. If you wish, you may also garnish the tabbouleh with olives, tomato wedges, and slices of cucumber and bell pepper.

Cacik or Mast-o-Khyar - Cucumber Yogurt Salad

All food is soul food;
to treat it otherwise is to court indigestion,
both chronic & metaphysical.

Hakim Bey

Cacik or Mast-o-Khyar
Cucumber Yogurt Salad





Total time 1-1/2 hours
Preparation time 1/2 hour
Chilling 1+ hours

2 cups peeled, seeded and diced cucumber
2 tbsp. salt (for cucumbers)
1 quart yogurt
1 heaping tbsp. garlic
2 tbsp. dried or 1/4 cup fresh finely chopped mint
Salt to taste

Garnish:
Several sprigs fresh mint


Put the cucumbers into a colander, sprinkle with 2 tbsp. salt and let drain for 1/2 hour.

Combine the yogurt, garlic and mint in a mixing bowl, then rinse the cucumbers well and add them to the bowl. Taste and add salt as needed. Cover and refrigerate for at least an hour before serving, garnished with sprigs of mint.

Baba Ghanoush - Eggplant Cream Dip

Earth — a great tablecloth spread with delicacies out there on the veranda.When they ask you to join the feast, think for a moment:do you deserve it? What about it?

Nasir-i Khusraw

Baba Ghanoush
Eggplant Cream Dip




Total time 1-1/2 hours

4-6 eggplants (3 lbs. total weight)
1/2 cup lemon juice
1/2 cup tahini or yogurt
2 tbsp. finely chopped garlic
1 tsp. salt

Garnishes:
2 tbsp. extra virgin olive oil
Several sprigs parsley

Preheat the oven to 400F. Slice the eggplants lengthwise, brush them with olive oil, lay them flesh side down on baking sheets, and roast them for about an hour, until they are soft. When they have cooled down, remove the skins, chop the flesh coarsely and place it n a food processor. Add lemon juice, tahini or yogurt, garlic and salt, and puree. Spread onto a shallow serving dish, drizzle with olive oil and garnish with parsley. Serve slightly warm or at room temperature.

Hummus - Chickpea Cream Dip

Yes, you can get hummus at most grocery stores these days — but nothing matches the flavor or texture when they are home made.

Hummus
Chickpea Cream Dip




Soak chickpeas Overnight
Cook chickpeas 1 hour
Final preparation 15 minutes
Total second-day time 1-1/4 hours

1 cup dried or 2 cans, drained chickpeas
1/2 cup lemon juice
1/2 cup tahini
2 tbsp. finely chopped garlic
1 tsp. salt

Garnish
2 tbsp. extra virgin olive oil
2 tsp. paprika
Several sprigs parsley

Cover chickpeas with water and soak overnight. The next day, drain them and remove any loose skins. Cover with fresh water, bring to a boil and simmer until done, about an hour. Don't add salt to the water; this makes the chickpeas tough. Drain and save 1/2 cup of the liquid. Blend the chickpeas in a food processor, then add lemon juice, tahini, garlic and salt. For a softer consistency, add cooking water (or fresh water for canned chickpeas).

Spread onto a shallow serving dish and drizzle with olive oil. Place paprika between the palms of the hands and, rubbing hands together, dust it over the surface of the hummus. Garnish with parsley sprigs and serve at room temperature with pita bread. Hummus may be stored for several days in the refrigerator.

Indian Tomato Soup

Bewilderment makes you silent,
covers the kettle,
and fills you with the boiling of Love.

Rumi

Indian Tomato Soup




Total time 45 minutes

1/4 cup cooking oil
2 cups finely chopped onion
2 tsp. dried red chili, or to taste
2 tsp. ground cumin
1 tsp. turmeric
1/2 tsp. cardamom
1/4 tsp. cloves
6 cups tomato juice
6 cups seeded and chopped fresh tomatoes

Garnish
1 tbsp. yogurt per bowl

In a large soup pot, heat the oil, add the onion and fry for 5 minutes, until golden. Sprinkle in the spices, stir well to combine with the onions, and fry for 2 more minutes. Add the tomato juice and chopped tomatoes, bring to a boil, reduce the heat and simmer for a half-hour.

Ladle into soup bowls and garnish with a swirl of yogurt.

Ramadan Khanji

A South Asian Ramadan suhur (dawn) and iftar (fast-breaking) soup prepared by Bawa Muhaiyaddeen in enormous quantities for his students and guests.

Ramadan Khanji




Soaking Overnight
Total second-day time 1-1/2 hours

1 cup chick peas
6 cups water
1/2 tsp. baking soda
1-1/2 cups rice
1/4 tsp. fenugreek
1/2" length stick cinnamon, broken up
2-1/2 cups water
1 cup coconut milk
2 tbsp. finely chopped ginger
2 tbsp. finely chopped garlic
1/2 tsp. cardamom
1/2 tsp. Cinnamon
Pinch ground cloves
1-1/2 tsp. garlic powder
1 tsp. powdered ginger
1 tsp. onion powder
2 tsp. Salt
1/2 tsp. Turmeric
3 tbsp., halved cashews
1 cup raisins
4 cups water

Cover the chickpeas with cold water and soak overnight. The next day, drain them and put them in a pot with 6 cups of cold water. Bring to a boil, lower the heat and simmer until they are soft, about 1-1-1/2 hours. When they are done, remove any skins that have floated to the top of the water, drain well and set aside.

In another pot, put the rice, fenugreek, cinnamon and 2-1/2 cups water. Bring to a boil, lower the heat and simmer, covered, for 20 minutes.

While the rice cooks, put the coconut milk into a large pot over medium heat. Crush the ginger and garlic together and add to the pot, along with the powdered spices, cashews and raisins. Mix well, then pour in 4 cups of hot water. Bring to a boil, lower the heat and simmer for 10 minutes.

Fluff up the rice, and add it and the chickpeas to the pot, stirring well. Bring 4 cups of water to a boil and add it to the pot. Taste and adjust the salt, and add more water if needed; the khanji should have the consistency of a thick soup. Simmer for another 10-15 minutes and dish out into soup bowls.

Soto Ayam - Javanese Chicken Soup

Soto Ayam can be part of a large meal, or can be a full meal served with lontong.

Soto Ayam
Javanese Chicken Soup




Total time 1 hour

10 macadamia or kemiri nuts
2 cups finely chopped onion
2 tbsp. minced garlic
2 tbsp. minced ginger
1 tsp. shrimp paste
1/4 cup vegetable oil
1 tbsp. ground coriander
2 tsp. turmeric
1 tsp. cumin
2 tsp. black pepper
1 tsp. salt
16 cups (1 gallon) chicken stock
2 lbs. boneless chicken breast
2 bay leaves
1 tbsp. tamarind paste
3 cups rice vermicelli
2 tbsp. lemon juice
2 tbsp. fish sauce

Garnish
4 eggs, hard boiled and quarteredvv2 cups thinly sliced scallions
2 cups mung bean sprouts
Chili paste
1/2 cup, finely chopped parsley
2 cups crispy fried onions

In a blender or food processor, combine the macadamia nuts, onion, garlic, ginger and shrimp paste until smooth. In a large soup pot over medium heat, heat the vegetable oil, then add the aromatic paste and fry for 2 minutes. Add the coriander, turmeric, cumin and pepper and continue to fry until the aroma mellows.

Add the bay leaves, pour in the chicken stock and bring to a boil. Add the chicken breasts and poach for 15 minutes, until they are cooked through. Remove the chicken breasts from the broth, rinse them to cool them quickly, shred by hand lengthwise along the grain, and return to the soup.

Blend in a little of the stock with the tamarind paste, then pour it into the soup. Add the noodles and cook for another 5 minutes, or until they are cooked through. Turn off the heat, stir in the lemon juice, and pour into a tureen.

Place the garnishes in separate bowls around the tureen. Each guests may put an egg quarter, some scallions and bean sprouts on the bottom of the soup dish, ladle in the soup, turn up the heat with more chili paste if desired, then sprinkle it over with parsley and fried onions.

Fatta - Lamb Broth with Bread

A full basket of bread balances on top of your head,
yet you seek your bread from door to door.
Mind your head! Leave this confusion!
Why knock at every one else's door?
Go, knock at the door of the heart!

Rumi

Fatta
Lamb Broth with Bread



This soup is often prepared during Id and Ramadan, when there is much lamb and many bones are available to enrich the stock.

Total time 2-1/2 hours

2 lbs. boneless lamb, in 1" cubes
3-4 lbs., cracked lamb bones
16 cups (1 gallon) water
1 tbsp. salt
2 tsp. peppercorns
1 cup rinsed rice
6 rounds or 1/2" slices pita bread or Italian bread
1/2 cup unsalted butter
2 tbsp. minced garlic.
or 2 tsp. ground cardamom
1/2 cup vinegar

Garnish
1/2 cup yogurt, or 1/2 cup parsley

Put the lamb and bones into a kettle, cover with water and bring to a boil. Skim off the foam, add salt and pepper, lower the heat and simmer until the lamb is tender, 1-1/2-2 hours. Remove and discard the bones. Add rice and simmer for 15 more minutes. Toast the bread and layer it in a serving bowl. Heat the butter in a saute pan, then fry the garlic or cardamom for 30 seconds. Pour in the vinegar, bring to a boil, then pour evenly over the bread. Ladle the soup into the dish and garnish with swirls of yogurt or with parsley.

Harira - Moroccan Ramadan Soup

This thick, peppery soup is a symbol of the Moroccan way of fasting. Almost every Moroccan, every evening, every Ramadan, breaks the fast with fresh milk and dates, followed by a bowl of harira, often eaten with a special wooden spoon called a mgurfa. Harira is traditionally made with a lump of dough from the previous day's bread, and according to many Moroccan cooks, tastes best when made on a traditional wood-burning stove.

Harira
Moroccan Ramadan Soup




Sponge preparation 5 minutes
Fermentation Overnight
Total second-day time 2 hours

3/4 cup all-purpose flour
1-1/2 cups warm water
1 tsp. yeast
3/4 cup chickpeas
2 lbs. boneless lamb or chicken,
in bite-sized pieces
1/4 cup cooking oil
4 tbsp. unsalted butter
1-1/2 cups finely chopped onions
1/2 tsp. crushed saffron
1/2 cup finely chopped parsley
1/2 cup finely chopped fresh coriander
1-1/2 tbsp. salt
1 tbsp. freshly ground pepper
1 tsp. cinnamon
1/2 tsp. ground ginger
1 cup lentils, picked over and rinsed
9 cups water or stock
2 lbs. (3-1/2 cups) pureed tomatoes
2 tbsp. tomato paste in 1/4 cup hot water
1 cup vermicelli, broken into 3" pieces
3 lemons, quartered

Combine the flour, water and yeast in a bowl, cover with a damp towel, and let ferment overnight. Put the chickpeas in a bowl, cover with cold water, and let soak overnight.

Combine the meat, oil, butter, and onions in a soup pot, and cook over medium heat for 5 minutes, stirring constantly. Add the herbs and spices and cook for another 5 minutes, then stir in the lentils and drained chickpeas. Bring 9 cups of water to a boil and pour it into the pot; scrape the bottom, lower the heat, cover, and let simmer for one hour, stirring occasionally. As the soup thickens, stir more frequently; if it becomes too thick, add more hot water one cup at a time.

After the first hour, add the tomatoes and tomato paste to the soup and simmer for another 15 minutes. Add the flour mixture, blend into the soup, and let cook for 5 minutes, stirring frequently; then add the vermicelli and cook for another 10 minutes, stirring frequently. As soon as the vermicelli is cooked, serve the harira with lemon wedges.

Yayla Corbasi - Turkish Barley Soup

The form of fire is beneath the cauldron.
The meaning of fire is the soul of the cauldron.
Its form outside, its meaning inside —
The soul's beloved is within the soul itself,
like blood in the veins.

Rumi

Yayla Corbasi
Turkish Barley Soup




Soaking Overnight
Total second-day time 1-1/4 hours

3/4 cup barley
6 tbsp. unsalted butter
2 cups coarsely chopped onions
12 cups stock
1 tbsp. salt
2 tsp. pepper
3 cups yogurt
1/4 cup, coarsely chopped parsley
1/4 cup fresh mint, coarsely chopped, or 1 tbsp. dried

In a bowl, cover the barley with cold water and soak overnight.

In a kettle over medium heat, melt the butter and fry the onions for 5 minutes, until golden. Add the stock and bring to a boil. Drain the barley and add it to the pot with the salt and pepper. Lower the heat and simmer for an hour, until the barley is tender. Whisk a cup of broth into the yogurt, then add this to the soup. Stir constantly until the soup is hot again, but not boiling. Turn off the heat and stir in the parsley and mint.

Mercimek Corbasi - Turkish Lentil Soup

Lentils were said by the Prophet to increase sympathy and humility. For this reason, lentil soup is always the first course of dinner in Rufai dergahs.

Mercimek Corbasi - Turkish Lentil Soup





Total time 1-1/4 hours

3 cups lentils, picked over and rinsed
16 cups (1 gallon) stock or water
2 tsp. salt
1/2 cup unsalted butter or olive oil
2 cups, finely chopped onions
1 tsp. salt
1 cup bulgur
2 tsp. pepper
1/2 tsp. cayenne
2 lbs. (4 cups) tomatoes, seeded and chopped
3 tbsp. tomato paste
1 cup finely chopped parsley
1-1/2 lbs. cleaned and chopped spinach
3 tbsp. lemon juice or vinegar

In a large soup pot over medium heat, bring 12 cups of water to a boil. Add the lentils and 2 tsp. salt, lower the heat and let simmer for 30 minutes.

In another pot, over medium heat, melt the butter, add the onions and 1 tsp. salt, and stir until the onions are uniformly coated. Lower the heat and let the onions cook, covered, for 3 minutes. Add the bulgur, pepper and cayenne, and stir constantly for several minutes until the mixture is browned. Add to the pot the tomatoes, tomato paste, parsley, and 4 cups of water. Bring to a boil, reduce the heat, cover, and let simmer for 15 minutes. Pour this mixture into the soup pot with the lentils and simmer, covered, for 40 minutes, until the lentils and bulgur are soft. Add more water if a thinner soup is preferred.

Add the spinach on top of the soup, replace the lid, and let steam for 2 minutes, until the spinach is just wilted. Stir the spinach into the soup and cook for another 2 minutes. Turn off the heat, swirl in the lemon juice or vinegar, and serve immediately.

Tutmaj - Meat Broth With Noodles

When you make soup,
add plenty of water and be mindful of your neighbors.

A Tradition of the Prophet

One night, seducing Love came beside me:
"Eat! In the name of God! I have cooked a tutmaj for you!"

Rumi

Tutmaj
Meat Broth With Noodles

An 11th century legend describes the invention of tutmaj during Alexander the Great's search for the Fountain of Youth. When his soldiers complained to him, "Bizni tutma ach" — "Don't keep us hungry!" — Alexander sought the advice of Plato, Socrates and Aristotle, and tutmaj was born. Mevlana Rumi wrote often of tutmaj, i.e. noodles, in his parables of every day life, and while it's not possible to know Kira Hatun's secret recipe for her husband's tutmaj, variations on the theme of meat broth with noodles exist in modern Central Asian cuisine. The word survives in Armenian and Serbia-Croatian to describe a thick, peppery soup of broth or yogurt with noodles

Total time 1 hour

12 cups lamb or beef stock
1 lb. ground lamb or beef
2 eggs
1 tbsp. salt
1/2 tbsp. pepper
1/2 cup all-purpose flour
4 tbsp. unsalted butter
2 tbsp. minced garlic
3 cups egg noodles or broken linguine
2 eggs
1/2 cup yogurt
1/2 cup water

Garnish:
12 tbsp. (1-1/2 sticks) unsalted butter
2 cups finely chopped onion
6 tbsp. dried mint


In a large soup pot, bring the stock to a boil. Reduce the heat and simmer the stock while you assemble the meatballs. In a large mixing bowl, combine the ground meat, 2 eggs, salt and pepper. Work the ingredients together with your hands, then form into walnut-sized balls. Melt the butter in a frying pan, dredge the meatballs in flour, lightly brown them in the pan, then add them to the stock. Simmer for a half-hour. Add the garlic and noodles and simmer for another 10 minutes, until the noodles are fully cooked.

Fry the chopped onion very gently in butter until golden. Sprinkle in the mint, and fry for another minute.

Beat 2 eggs together with the yogurt and a half-cup of water. Pour this mixture in a thin stream into the soup, stirring constantly in a gentle circular motion, in a single direction. Adjust the seasonings, then transfer the soup to a large serving bowl or tureen. Pour the hot onion and mint butter over each individual bowl of soup as you serve it.

Simit

These dry biscuits with sesame seeds are sold by street vendors throughout the Middle East. In Turkey, Kandil Simidi are included on the table spread for Kandil Geceleri — celebrations of the Prophet's conception, birthday, Ascent, the revelation of his mission, and the Night of Power — when the mosques are lit throughout the night.

Simit





Total time 2 hours
Dough preparation 45 minutes
Baking 30 minutes
Cooling 45 minutes

Dough
3-1/4 cups all purpose flour
3/4 tsp. salt
2-1/4 tsp. baking powder
3/4 cup (1-1/2 sticks) unsalted butter
3/4 cup olive oil
6 tbsp. milk
1 large egg
6 tbsp. water

Topping
Milk or lightly beaten egg
Sesame seeds

Preheat the oven to 400F. Combine the flour, salt and baking powder in a mixing bowl. In another bowl, whisk together the butter, olive, milk, egg, and water. Make a well in the center of the dry ingredients and pour in the liquid. Stir together to form a soft dough. Dust your hands with flour and roll walnut-sized pieces of dough into "snakes," 8" long by 1/2" thick. Fold each snake in half and twist it along its length. As you wish, pinch together the ends of each "snake" to form a circle, or leave them straight. Place them an inch apart on a lightly greased or parchment-lined baking sheet. Brush them with the milk or egg, sprinkle with sesame seeds, and bake on the center rack of the oven for a half-hour, or until golden. Cool them on wire racks and store in a tightly closed container. Serve with tea or coffee, yogurt, cheese or jam.

Makes 24 simit.

Khoubz Araby or Pita

My poems are like Egyptian bread.
Night passes, and you can't eat it any more!
So, eat it while it is fresh
Before the dust settles on it.

Rumi

Khoubz Araby or Pita
Pocket Bread




Total time 3-1/2 hours
Dough preparation 20 minutes
First rising 2 hours
Forming and second rising 45 minutes
Baking 20 minutes

1-1/2 cups water
1/2 tsp. dry yeast
1 tsp. salt
3-1/2 cups all-purpose flour


Sprinkle the yeast over the water in a large mixing bowl. Let it rest for 5 minutes or until it begins to bubble. Stir well, then stir in the salt and half of the flour. Add more flour, a quarter-cup at a time, until you have a thick mass that pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface. Sprinkle over with another 1/4 cup of flour and knead for about 7 minutes, adding more flour as needed, until the dough is smooth and elastic.

Shape the dough into a ball and let it rest on the work surface. Clean out the mixing bowl, butter it lightly, and return the dough to the bowl. Turn it around several times to coat it with butter, then cover the bowl with plastic wrap or a damp towel, and put it in a warm place (about 80?F). Let the dough rise until doubled in volume.

Preheat the oven to 400F.

When the dough has risen, punch it down, remove it from the bowl, and knead for 2 minutes to expel any air bubbles. Divide the dough into twelve pieces with a knife. Form each piece into a tight ball, place on a lightly floured surface, cover with plastic wrap or a damp towel, and let rise for a half-hour.

Dust the top of the loaves with flour and flatten them into 6-7" circles. Place them on lightly floured baking sheets, four loaves to a sheet, and cover two of the sheets with a damp towel. Bake one sheet of pitas at a time. Place on the center rack of the oven and bake for about 5 minutes, until the bottoms are just barely golden and the loaves have puffed up. Do not over-bake; these loaves should be soft, not crusty. Serve hot. Makes 12 loaves.

Luchis

O God, give us not wheat but bread,
and give us not a vine but grapes.

Khwaja Abdullah Ansari

Luchis
Similar to puris but unsweetened, luchis are traditionally prepared on the fourteenth of Shaban for distribution, along with halvah, to the poor in Pakistani communities.

Total time 1-1/4 hours

6 cups flour
1-1/2 tbsp. baking powder
1-1/2 tsp. salt
2-1/4 cups milk
Vegetable oil for frying

In a large mixing bowl, combine the flour, baking powder and salt. Make a well in the center and pour in the milk. Stir until a soft dough is formed, then turn out onto a smooth surface and knead until it is smooth. Cover with a damp cloth and set aside for thirty minutes.

Shape the dough into two-inch balls, then flatten each one into a flat circle about five inches across. Pour the vegetable oil in a heavy frying pan to one inch depth. Heat the oil, then fry the dough patties on both sides until each side is golden brown. Remove to a towel to drain off the extra oil, then serve warm.

Puri - Indian Fried Bread

Grind the flour and make stuffed puri;
Put in it heavenly fruits and sugar,
the seven qualities of God must be taken in the body
As the seven ingredients fill the puri, oh sister.
Ya bism Allah, hu hu Allah.

Bandanawaz Gisudaraz

Puri
Indian Fried Bread




Puffy breads popular on holidays throughout India and Pakistan, puris are traditionally eaten with shir-kand or kheer. This recipe makes two dozen.

Total time 1 hour

3 cups whole wheat pastry flour, or 1/2 whole wheat/1/2 all-purpose flour
1 tsp. salt
3 tbsp. vegetable oil or melted ghee
1/2-1 cup water, or 4 tbsp. honey mixed with 1/4 cup water
About 3 cups vegetable oil for frying

Optional Spice Blend:
1/2 tsp. cayenne pepper
1/2 tsp. turmeric
1/2 tsp. cumin powder

Blend the flour and salt, then add oil or ghee, rubbing it in with the fingers. Add 1/2 cup of water or the diluted honey, and continue mixing until you have a smooth dough. Add more water if needed to achieve a silky consistency. Lightly oil a work surface and knead the dough for 15 minutes.

Divide the dough into 24 equal parts. Roll each one into a ball and flatten it between your palms. Put a little more oil onto the work surface and roll each piece into an even 4" circle. Cover these circles with a slightly damp dish towel to keep them from drying out.

Heat the vegetable oil in a frying pan over medium heat. To test the temperature of the oil, drop a little piece of dough into the pan; if it rises immediately to the surface, the oil is hot enough for frying. Slip a puri into the oil. It should puff right up and float to the top. Using a slotted spoon or spatula, flip the puri gently; continue to cook and flip until both sides are golden brown. When the puri is cooked, lift it up with the slotted spoon, let the oil drain off into the pan, and place on paper towels or a lint-free dish towel to absorb any excess oil.

For spicy puris, mix the spices in with the flour and salt, and use only water to make the dough. For sumptuous puris, substitute yogurt for half of the water.

Naan - Teardrop Bread

It is He who gives sustenance to wheat;
How could He then let your trust in Him be wasted?
For love of wheat you have become separated
From the One Who sent that wheat from Heaven.

Rumi

Naan
Teardrop Bread




A staple of Central and South Asia, naan is traditionally baked in a tandoor oven; stuck to the side of the oven wall, the dough sags into a teardrop shape. This recipe, baked in a conventional oven, is shaped before baking.


Total time 4+ hours
Dough preparation 30 minutes
Rising time 3+ hours
Baking time 45 minutes

2 tsp. yeast
1/4 cup warm water
8 cups all purpose flour
2 tbsp. sugar
2 tsp. salt
4 eggs
1/2 cup yogurt
2-1/2 cups milk
1/2 cup butter (1 stick), melted

Garnishes (optional)
Poppy, sesame or cumin seeds, or chopped scallions or chives

Sprinkle the yeast over the water and set aside for several minutes until bubbly. Combine the flour, sugar and salt in a large mixing bowl. Beat the eggs, then blend in the yogurt and milk. Make a well in the center of the dry ingredients and pour in the yeast and liquid ingredients. Stir in one direction until you have a soft dough that is hard to stir.

Spread some melted butter over a smooth surface. Grease your hands with more butter, gather up the dough into a ball, and turn it out onto the greased surface. Knead the dough for 10-15 minutes until it is smooth and pliable, re-buttering your hands occasionally. Clean out the mixing bowl and butter it lightly; then put in the dough, cover it with a damp dish towel, and set aside to rise for at least 3 hours.

An hour before baking, preheat the oven to 450F. Before you begin to work with the dough, put in one or two baking sheets — however many will fit on the center rack of the oven.

Knead the dough briefly and divide it into 12 equal portions. Lightly greasing your hands with melted butter, and regreasing them as needed, flatten the pieces of dough and form them into teardrop shapes, 6" long by 3-1/2" at the widest point, and about 1/4" thick. Place several loaves about an inch apart on each baking sheet and bake for 6 minutes, or until they are firm and just slightly colored. Turn on the broiler to brown the tops of the loaves, then remove from the oven.

Serve fresh and hot. Naan are delicious plain, or before baking you may lightly brush them with butter and sprinkle with poppy, sesame or cumin seeds, chopped scallions or chives.

Corn Bread

You can eat this bread as soon as it comes out of the oven – be sure to have plenty of butter, honey and maple syrup on hand for decoration.

Corn Bread




Total time 1 hour

2 cups all-purpose flour
1-1/4 cups corn meal
6 tbsp. Sugar
2 tbsp. baking powder
1-1/4 tsp. Salt
2 eggs
1-1/2 cups milk or buttermilk, or 1 cup yogurt or sour cream and 1/2 cup milk
1/4 cup (1/2 stick) melted butter
1/2 cup, minced onions (optional)
2 tsp. dry, or 2 tbsp. fresh dill (optional)


Preheat the oven to 375F. Combine the dry ingredients in a large mixing bowl. In a smaller bowl, beat the eggs, then blend in the milk (or milk and yogurt or sour cream for a richer bread), and melted butter. Make a well in the center of the dry ingredients, and pour in the liquid. Stir well. For a savory bread, add onions and dill to the batter.

Generously butter a 9x13" baking pan and pour in the batter. Bake on the center rack for 30-40 minutes, until the top is light brown.

Chapati - Indian Skillet Bread

As ghee pervades all milk,
So does the Lord pervade the creation.
Many the talkers,
many the listeners to this theme;
But few are those who act
and churn the body
To get the all-pervading Lord.

Kabir

Chapati
Indian Skillet Bread





Total time 3-3-1/2 hours
Dough preparation 1/2 hour
Rising 2 hours
Cooking 1-1-1/2 hours

6 cups sifted whole wheat pastry flour or 1/2/1/2 whole wheat /all purpose flour
2 tsp. Salt
6 tbsp. Vegetable oil
1-3/4cups warm water, plus more as needed
1 cup, melted ghee or clarified butter

In a large mixing bowl, stir together the flour and salt. Sprinkle in the oil and rub it into the flour with your hands. Make a well in the center of the flour, pour in the water, and mix together by hand until the dough pulls away from the sides of the bowl. Turn out onto a lightly oiled surface and knead for 15 minutes. Clean out the mixing bowl, butter it lightly, and return the dough to the bowl. Cover the bowl with plastic wrap or a damp dish towel and let the dough rest for 2 hours.

Divide the dough into 36 pieces, then work with only 3 pieces at a time — the chapatis should not dry out before cooking. With lightly floured hands, roll each piece into a ball, flatten slightly, and place on a lightly floured surface. Roll out the dough into evenly flat 6" rounds. Roll out two more chapatis, then begin to cook.

Heat a cast-iron griddle over medium-high heat, then place a chapati on the griddle. Cook for 30 seconds, then flip it over, cook for another 30 seconds and flip again. The chapati should puff up and become freckled. When this occurs, remove it from the griddle to a towel-lined basket, brush lightly with ghee or clarified butter, and cover to keep warm. Stack the breads on top of each other. When the first three are done, reduce the heat under the griddle and roll out the next 3 chapatis; then turn up the heat and cook them. Continue rolling and cooking, rolling and cooking, until the dough is gone.

If possible, allow two people for chapati making — one to roll and one to cook the chapatis. They should be the last thing prepared for an Indian meal so that they can be served hot. Makes 24-36 breads.

Ksra - Moroccan Anise Bread

A loaf with a blooming aroma, well-suited to accompany any North African meal. In Algeria, it is known as mattoua

Total time 4-5 hours
Dough preparation 1/2 hour
Rising 2-3 hours
Baking 40 minutes
Cooling 45 minutes

1/4 cup warm water
2 tsp. sugar
2 tsp. dry yeast
3-1/2 cups all-purpose flour
1 cup whole wheat flour
2 tsp. salt 4 tbsp. butter
1-1/4 cup milk
2 tbsp. orange flower water
1 tbsp. anise seeds
1 tbsp. sesame seeds
2 tbsp. cornmeal

Pour the warm water into a small bowl, add the sugar and stir to dissolve. Sprinkle the yeast over the water and set aside.

Combine the flours and salt in a large mixing bowl. In a small saucepan, melt the butter, then add the milk and heat until it just barely warms to skin temperature. Make a well in the center of the flour and pour in the milk and yeast mixtures, orange flower water, anise and sesame seeds. Stir until you have a mass of dough that pulls away from the sides of the bowl; add more warm water if necessary, a tablespoon at a time, to make the dough workable.

Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes or more, until it becomes smooth and elastic. Divide the dough in half, form into balls, and set aside to rest while you lightly butter a bowl. Place one ball of dough into the bowl and work into a cone shape with your hands. Transfer the cone to a baking sheet lightly dusted with cornmeal. Flatten the cone to form a 6" circle with a slightly raised center. Butter the bowl again and repeat the process with the second ball of dough. Cover the loaves with a damp towel and let rise for 2-3 hours, until almost doubled in bulk.

Preheat the oven to 400F. Make a pleasing pattern of fork pricks on the upper surface of the bread. Bake for 10 minutes at 400F, then reduce the heat to 300?F and bake for another 30-40 minutes, until the loaves sound hollow when tapped on the bottom. Cool on wire racks for 45 minutes; then serve the ksra warm, cut into wedges.

Coreg

Similar to simit, but leavened with yeast instead of baking powder, these dry Anatolian crackers are fragrant with mahleb, the ground kernel of the black cherry.

Total time 5 hours
Dough preparation 30 minutes
Rising time 2 hours
Baking time 45 minutes-1 hour
Cooling 2+ hours

Dough
2 tsp. yeast
1 tsp. sugar
1 cup warm water
3-1/4 cups all-purpose flour
1/4 tsp. salt
1 tsp. mahleb
1/2 cup butter
1 tbsp. cooking oil
1/2-1 cup cold water

Topping
1 egg, beaten with 1 tbsp. water
Sesame seeds


Sprinkle the yeast and sugar over the warm water in a small bowl. Let this mixture sit until it begins to bubble, about 5 minutes.

Combine the flour, salt and mahleb in a large mixing bowl. Add the butter and work it into the flour using your fingers. Make a well in the center and pour in the yeast mixture, cooking oil and 1/2 cup of cold water. Stir together to form a soft dough, adding more cold water if necessary. Knead the dough on a lightly floured surface until it is smooth and pliable. Clean and lightly butter the mixing bowl, put in the dough and turn it around to coat it thoroughly. Cover the bowl with a damp towel and let the dough rise for 2 hours.

Preheat the oven to 400F.

Knead the dough for several minutes to eliminate any air pockets. Break off walnut-sized pieces, roll each into a ball, then roll them between your palms to form a foot-long snake. Fold each snake in two, then twist gently and pinch the ends together. Put the choreg onto a lightly greased or parchment-lined baking sheet, brush with egg glaze, and sprinkle with sesame seeds. Set on top of the hot oven to rise for 15 minutes, then bake for 15 minutes, until golden. Pile up the choregs onto a single baking sheet. When all are finished, turn off the oven, open the door and put the baking sheet back into the oven. Let the choregs sit there until they are completely dry and cool, then pack in an airtight container.

Pide - Turkish Bayram Bread

When Hasan al-Basri was asked whether sadaqa (sedekah) was better than recitation of the Qur'an, he related the tradition: "A piece of bread and a handful of dates given in alms is more beneficial than reciting the Qur'an a thousand times."

Rumi

Pide
Turkish Bayram Bread




Not to be confused with the pocket bread, pide is a sweet round loaf fragrant with sesame and fennel.


Total time 5 hours
Dough preparation 1/2 hour
Rising 2-1/2 hours
Baking 1 hour
Cooling 1+ hours

1 cup warm water, at skin temperature
2 tsp. yeast
3 tbsp. sugar
4 tbsp. butter
3/4 cup milk
4-3/4 cups all purpose flour
1 tbsp. salt

Topping:
1 egg
1 tbsp. milk
3 tbsp. sesame seeds
1-1/2 tsp. fennel seeds

Sprinkle the yeast over the warm water in a small bowl. Melt the butter in a small saucepan over low heat, then stir in the milk and sugar and warm to skin temperature.

Combine the flour and salt in a large mixing bowl. Make a well in the center, then pour in all of the liquid ingredients. Stir until the mixture forms a dough that pulls away from the sides of the bowl. Turn out the dough onto a lightly floured surface and knead for 10 minutes or more, until the dough is smooth and resilient. Clean out the mixing bowl, butter it lightly, and return the dough to the bowl. Cover and let rise for 1-1/2 hours.

Punch down the dough, knead it briefly, then form it into a tight ball. Place the ball in the center of a lightly buttered 12" round baking dish, then flatten the dough until it covers all but 1" around the edge of the dish. Cover with a clean damp towel and let rise again for another hour.

Preheat the oven to 375F.

Beat together the egg and milk, then gently brush it over the surface of the dough, the sides as well as the top. (Save any excess egg wash for another project.) Evenly sprinkle the sesame and fennel seeds over the dough, and pat them down gently with dry hands so that they will adhere to the egg wash. (Be careful not to deflate the dough. Using a sharp knife or razor blade, make several shallow cuts in a pleasing pattern over the surface of the bread.

Bake the loaf for 40 minutes, or until it turns a golden brown. Transfer to a wire rack to cool completely before serving.