Middle Eastern Comfort Foods

Ingredients

Yield:

4

• Roasted Carrott Falafel

  • 250 gm Roasted Carrot Puree
  • 1 cup dried chickpeas
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried hot red pepper
  • 4 cloves of garlic- chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon cumin powder
  • 4-6 tablespoons flour
  • vegetable oil for frying
  • Tahini sauce

• Cucumber Taziki (Garnish)

  • Cucumber Diced 50 gm
  • Yogurt 100 gm
  • Mix all Ingredients and store in refrigerator.

• Dukkah for Dip

  • 1 cup nuts
  • 1/2 cup sesame seeds
  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 1 teaspoon sea salt
  • freshly ground black pepper

• Dukkah Crusted Lamb Loin with Saffron Cous Cous

  • 1 cup couscous
  • 1-2 tablespoons butter or olive oil (optional)
  • 1 cup water or broth
  • 1/2 teaspoon salt
  • 5 gm saffron
  • 5 gm poppy seeds

• Dukkah Crust

  • 1 cup nuts
  • 1/2 cup sesame seeds
  • 1/2 cup sesame seeds
  • 1/4 cup cumin seeds
  • 1 teaspoon sea salt
  • freshly ground black pepper
  • Lamb Loin- 150 gm
  • Mustard – 10 gm

Preparation

Difficulty:

Easy

Time:

90 Minutes

Total Time:

 

1. Roasted Carrot Falafel

   1. Wash, peel and cut carrots in small dices, marinate with salt pepper and olive oil, roast it in oven at 350 F for 20 minutes. Let it cool.
   2. Place the drained, cooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the Roasted Carrot puree, parsley, cilantro, salt, hot pepper, garlic, Tahini paste, Chopped garlic, cumin powder and puree well
   3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
   4. Form the chickpea mixture into small patties.
   5. Heat 3 inches of oil to 375 degrees in a deep pot and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.
   6. Served with Cucumber taziki Sauce.

2. Dukkah for Dip

   1. Toast nuts and seeds in separate batches, let cool completely.
   2. Combine all ingredients in a food processor and pulse. The mixture may fine or course, depending on personal preference, but be sure it is dry and crumbly. Over-mixing will turn it into a paste. (Can also use a mortar and pestle or spice grinder.)
   3. Store in an airtight container in the refrigerator.
   4. Dipping Components: Store in an airtight container in the refrigerator.
   5. Add on Components: Warm crusty Bread, Extra Virgin Olive Oil, Roasted Veggies, and Grilled Peaches.

3. Cous Cous for Lamb Loin Starch

   1. Bring the Water to a Boil - Pour the water and butter (if using) into a small saucepan and bring it to a boil over high heat.
   2. Stir in the Couscous - Remove the pan from heat and pour in the couscous and salt. Stir to evenly moisten the couscous.
   3. Wait 10 Minutes - Cover the pan and let it sit for 10 minutes. If the couscous hasn't absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes.
   4. Fluff with a Fork - Gently break apart and fluff the cooked couscous with a fork before serving. If the rest of dinner isn't quite done, re-cover the pan after fluffing to keep the couscous warm. When ready sprinkle saffron water and toasted poppy seeds and mix well.

4. Dukkah Crusted Lamb Loin

   1. Toast nuts and seeds in separate batches, let cool completely.
   2. Combine all ingredients in a food processor and pulse. The mixture may fine or course, depending on personal preference, but be sure it is dry and crumbly. Over-mixing will turn it into a paste. (Can also use a mortar and pestle or spice grinder.)
   3. Sear lamb loin on a hot pan on both sides to seal all natural juices, set a side, apply mustard and then coated with Dukkah Crust and roast it in the oven at 350 F for 8 to 10 min for perfect Medium, let it rest for 10 minutes and sliced thinly.