Qawarma (Lebanese Preserved Lamb)

A good example of meat preservation in the Middle East is the Lebanese qawarma.Qawarma is highly seasoned pieces of lamb or mutton fried in melted fat from the fat-tailed Awassi sheep,then packed into earthenware ,clay sealed jars and stored in a cool dry place.Once popular in the in the rural areas of Lebanon, this ancient dish is almost but forgotten.Used to be a very young, usually six month old sheep was force fed grain, mulberry and vine leaves during the Spring/Summer months then came early Fall was butchered in preparation for the coming months.But nowadays with modern conveniences and time constraints this ancient method of preservation has been lost.
Qawarma served a several purposes.It was mainly used to impart a meaty flavor to rice dishes when meat was unavailable.It also formed the basis for winter stews.Other uses included using it as a cooking fat and as a spread for bread. Below is a simplified, modern version recipe for qawarma.
*Note:Qawarma will keep well for 1 year and does not need refrigeration.
Yield:4-6 qts.
Ingredients:
2 1/2 lbs. beef fat or margarine,melted
5 lbs. lean lamb or mutton, cut into 1/2"cubes
5 tsp. salt
2 1/2 tsp.pepper

1. Place the melted beef fat or margarine in a pot over medium heat and bring to a boil.Add in the lamb or mutton, if using, salt and pepper.Cook uncovered.Stir regularly to make sure the lamb does not stick to the bottom of the pot.Cook until lamb is well cooked.
2.Remove from heat and allow to cool.
3.Place the meat in clear glass jars covered with 1/2" of the fat.Seal tightly.
4.Store qawarma in a cool, dry place till ready for use.Before using, slightly warm the qawarma and discard the fat.Always return unused qawarma to cool. dry place after use.

Barberry & Nut Stew

Barberries have come a long way from being called "the poor man's currant".Once popular throughout North America and Europe where they were made into jellies or preserved in vinegar , they are now synonymous with the cooking of Iran. Barberries grow wild in Europe, Asia, North Africa and North America but the edible kind, Berberis Vulgaris grows primarily in Iran. Barberries are never eaten fresh as they are too tart instead they are dried in the sun and stored in an airtight container till ready for later use.

In Persian cuisine, barberries are usually added to dishes to add flavor and color. Some of the most common Persian dishes are khoresht-e zereshk (barberry nut stew) and morasa polow(jeweled rice).
Picture courtesy of PomegranatesandZaatar

Yield:4-6 Servings
Ingredients:
2 Tbsp. olive oil
2 onions, finely chopped
1 lb. lean lamb, cut into cubes (or can substitute with chicken)
1 1/2 c almonds, slivered
1 1/2 c pistachios, chopped
2 pinches saffron threads, soaked in hot water
2 Tbsp. sugar
2 c barberries
salt & black pepper

1. Heat the oil in a large pan.Add the onions and fry until they are a golden brown ( about five minutes). Stir in the lamb and brown it, stirring often.
2. Pour some water in the pan, enough to cover the meat and simmer for about 4o minutes.Stir in the pistachio and almonds and simmer for another 15 minutes.
3. Meanwhile with a mortar and pestle, grind the saffron threads with the 2 tbsp of sugar and add some hot water and mix it till it becomes reddish.
4. Add the saffron liquid and barberries to the pan and stir to combine.Simmer for another 7-8 minutes and remove from heat.Season with salt and pepper

Baked Cod with Tahina Sauce

Tahina aka Tahini is an oily,nutty sesame-flavored paste that is commonly used in Middle Eastern cuisine.Its color ranges from a light beige to dark beige.Tahina is an essential flavoring in Middle Eastern cuisine as well as those from Israel and the Meditteranean where it is used to flavor anything from appetizers to desserts.One of the most well-known dishes to use tahina are the Middle Eastern dishes hummus and baba ghanoush.Tahina is available in most Middle Eastern markets or any large well stocked supermarket.Below is a simple Middle Eastern recipe using this flavoring.
Yeild:6 servings
Ingredients:
3 Tbsp. olive oil
1/2 tsp. black pepper
2 Tbsp.ground cumin
2oz. lemon juice
2 lbs. cod fillets or other white,firm fish
1 large onion, thinly sliced
1/2 tsp red pepper flakes
2c tahina
1/3c pine nuts
2 Tbsp. fresh parsley
lemon wedges, for garnish

1. Preheat oven to 350f.grease oven proof dish with olive oil.
2. In a bowl, combine salt, pepper,cumin, and lemon juice and mix to combine.
Coat cod fillets with mixture and set in a baking dish.
3. Sprinkle top of fish with onion, red pepper flakes, and pine nuts.Drizzle with
tahini and garnish with parsley.
4. Bake for 45 minutes.Serve with basmati rice.

Fish with Loomi and Pomegranate Glaze

A specialty of Iran, Iraq, and the Arab Gulf States where they are known as limoo omani, noomi basra, and loomi respectively, loomi(dried limes) are a common ingredient in many of these countries dishes. Loomi are commonly used in stews and many fish dishes of the Gulf States where they add a tart, citrusy flavor to these foods.Sometimes they are ground to a powder and they are added to soups and stuffings.Loomi are sold in the spice section of most Middle Eastern markets or if there isn't one in your city you can try making them yourself.

Loomi are easy to prepare but unfortunately require some time for them to be ready and of course the weather has to be in your favor.To prepare loomi, just get a handful (5-6)limes and put them out in direct sunlight to dry.They will be ready when they are brown,feel light, and sound hollow inside.Loomi will keep for about a year in a cool, dark place.If your pressed for time,you may substitute grated lime zest for recipes that require loomi.Below is a recipe using this exotic ingrdient.

6 Servings

Ingredients:

1 Tbsp. salt

1 Tbsp. ground allspice

1 tsp. ground cumin

1 tsp. red pepper flakes

4 lbs. cod or red snapper, fillet

4 Tbsp. olive oil

2 small onion, finely chopped

3 loomi or 1 Tbsp. of fresh lime juice

5 garlic cloves, mashed

2 lbs. tomatoes, cut in slices

2 Tbsp. pomegranate syrup

4 oz. cilantro, finely chopped

1. Preheat oven to 4ooF.


2. Combine salt, allspice , cumin, and red pepper in a small bowl.Stir to combine.Rub mixture allover fish.


3. Oil baking dish and arrange onions on bottom.Lay fish on top and add loomi to top of fish.Spread garlic allover tomatoe slices and add the slices to top of fish.


4. Combine pomegranate syrup with 1 cup of water and stir and add the to this liquid to fish.Scatter cilantro allover dish.


5. Bake for 55 minutes.Serve with Basmati rice.

Pomegranate Sorbet

Not so long ago, pomegranates were virtually unknown.But with all the intrest in anti-aging, superfoods, and exotic ingredients, they have become a common addition to many food products from juices all the way to desserts.There are two kinds of pomegranates.There is the "sour" kind that is used in many Middle Eastern products like pomegranate syrup to add a souring element to foods.Then there is the "sweet"kind which is the one that is most readily avaailable in the U.S..

Pomegranates mature in the fall which is about the time that you start seeing them in the produce section.They are extremely rich in antioxidants especially in Vitamin C, pantothenic acid, and potassium.Pomegranates are believed to cool and cleanse the system and aid in digestion and as such are eaten in a variety of ways throughout the world.Whether just as-is or in rice dishes, stews, and stuffings just to name a few.Below is a simple sorbet using this extremely versatile fruit.Hope you enjoy it.

Makes 1 quart

Ingredients:

3 c pomegranate juice

1/2 c sugar

2 Tbsp.pomegranate syrup/molasses

2 tsp.fresh lemon juice

1. Put all ingredients into a large saucepan,set over medium heat, and warm, stirring till the sugar dissolves.



2. Transfer the mixture to a large mixing bowl and refrigerate till completely cold.



3. Transfer the mixture to an ice cream maker and freeze following the manufacturers instructions.



4. When finished enjoy immediately or store in an airtight container in the freezer.