Month: February 2017

Kubideh & Kookoo Sabzi Sandwich


    Barbari Bread
  • Yields: approximately 40 servings

    • Kubideh

  • Yields: approximately 40 servings

Ingredients

Barbari Bread
Bread:
  • 13 cups flour
  • 6 cups water
  • 3 T active dry yeast
  • 4 t baking powder
  • 4 t salt
  • black or white sesame seeds, poppy seeds, or nigella seeds to roll into bread
Sauce:
  • 2 t. flour
  • 2 t. baking soda
  • 1 1/3 c. water

OR just use olive oil

Kubideh
  • 10 lbs. ground beef (85:15 lean to fat, or better)
  • 10 eggs
  • 2 bunches finely chopped parsley
  • 5 grated medium yellow onions
  • 6 T turmeric
  • 4 T each: cinnamon, salt, pepper
  • 2 T each: baking powder, canola oil (only if the beef seems dry)
Kookoo Sabzi
Grind the following in food processor:
  • 2c mint
  • 2c basil
  • 2 bunch parsley
  • 2 bunch cilantro
  • 3 bunch scallion
  • 2 bunch dill
  • 3 qt spinach
Grind in food processor until the size of ice cream topping:
  • 1c walnuts
Whisk ingredients below:
  • 1/2c flour
  • 1T turmeric
  • 1T salt
  • enough egg to wet it all, around 10 (start with 8, then add more once food processor ingredients have been added)

Directions

    Barbari Bread
  1. Dissolve yeast in 3 c warm water, and let it stand for 3 minutes.
  2. Mix the flour, baking powder, and salt together in a separate bowl.
  3. Pour the yeast mixture and the additional 3 cups of water into the center of the flour. Fold dry ingredients into wet, and mix until combined.
  4. Knead dough for 15 minutes, or until dough becomes smooth and elastic.
  5. Divide dough into 8 round pieces on baking sheets that have been floured.
  6. Cover with greased wax paper, and let sit in a warm place to rise for 1 1/2 hours (until doubled in bulk).
  7. Once the dough rises, separate each piece of dough into small pieces half the size of your palm. You will probably need to use a good amount of flour to roll bread. Roll with floured pin on floured board, until as thin as possible. Sprinkle sesame seeds into bread, and roll them into bread.
  8. Place all sauce ingredients in microwave safe dish, and microwave for a minute or two.
  9. Put bread on grill and brush with sauce (or olive oil). Grill for no longer than 4-6 minutes.
    10. Kubideh
  10. Mix eggs and spice ingredients together first, then add meat.
  11. Get a small bowl of water, and use this to keep hands wet throughout
    12. the process of forming the meat.
  12. Roll into ball size of your palm.
  13. Flatten to the length of your hand.
  14. Dimple with fingers.
  15. Set aside in baking dishes and refrigerate excess.
  16. Grill each for 4 minutes.
    17. Kookoo Sabzi

    Add top ingredients to whisked ingredients. Add more eggs if needed. Bake in 350 oven, in greased pans, until cooked through. About 10-15 min. Once cooked cut into strips for sandwich.

    Finishing kubideh and kookoo sabzi

    Smear Greek yogurt on barbari.

    Place grilled meat on freshly grilled barbari.

    Sprinkle sumac on top of grilled meat.

    Add three medium-sized leaves each of basil and mint.

    Add 2 pieces of onion (small, thin slices)


Afghan Bolani



Ingredients

  1. Bolani Dough
    • 1 cup whole wheat flour
    • 1 cup all purpose flour
    • 1/2 t salt
    • 2 T oil
    • 3/4 – 1 cup warm water

     

  2. Potato Filling

    3. * 8-10 lb russet potatoes (20 medium sized potatoes) -chopped 1/2″ * 2 c finely chopped cilantro * 4 c finely chopped leaks (white only) * 1 c olive oil * 4 t salt * 5 t ground black pepper * 15 cloves garlic, minced

  3. Spinach Filling

    4. * 9-10 lbs frozen spinach thawed and drained * 15 med onion – thinly diced * 20 cloves garlic – minced * 8 tbsp olive oil * 4c lightly drained plain yogurt * salt and pepper to taste

  4. Lentil Filling
    5. * 8 t olive oil * 4 finely chopped medium onions * 10 cloves minced garlic * 8 T finely minced fresh ginger * 4 t ground turmeric * 4 t ground cumin * 1 t ground cayenne * 4 c red lentils * 4 c veggie broth * 8 t lemon juice * 1 t kosher salt
  5. Kadu Bourani (pumpkin) Filling
  6. Pumpkin:
    7. * 2 lb fresh pumpkin or squash * 1/4 c corn oil
  7. Sweet Tomato Sauce:
    8. * 1 T crushed garlic * 1 c water * 1/2 T salt * 1/2 c sugar * 4 oz tomato sauce * 1/2 t ginger root, finely chopped * 1 T finely ground coriander seeds * 1/4 t black pepper
  8. Yogurt Sauce:
    9. * 1/4 t crushed garlic * 1/4 T salt * 3/4 c plain yogurt
  9. Garnish:
    10. * dry crushed mint leaves

Directions

  1. Bolani Dough

    2. Mix flour and salt. Make a hole in the flour and pour the oil inside, mix. Slowly add water, tbsp at a time. Knead for 10 mins.

  2. Potato Filling

    3. Boil water, making sure to add salt. Chop potatoes into 1/2″ cubes and boil until soft. You can leave the skins on if you want. Mash potatoes with the remaining ingredients. (the remaining ingredients should be RAW!)

  3. Spinach Filling

    4. Simmer garlic and onion for 5 mins or until onions are translucent. Meanwhile, squeeze all water out of spinach, then add to the onions and garlic. Put pan on medium heat for 2 mins, take off heat and add yogurt, salt, and pepper.

  4. Lentil Filling

    5. Heat olive oil over med-low heat in pan. Add onions, garlic, and ginger, sauté for 5 minutes or until onion is translucent. Add turmeric, cumin, cayenne, lentils, and broth. Stir, turn heat up to high. When it boils turn heat down to a simmer, cover, and cook until lentils are very tender, about 15 minutes. Remove from heat and add lemon juice and salt.

  5. Kadu Bourani (pumpkin) Filling

    6. Peel pumpkin and cut into 2-3″ cubes, set aside. Heat oil in large pan that had a lid. Fry pumpkin on both sides for a couple minutes until lightly browned. Mix together ingredients for sweet tomato sauce in a bowl, then add to pumpkin in pan. Cover and cook 20-25 minutes over low heat until pumpkin is cooked and most of the liquid has evaporated. Mix together ingredients for yogurt sauce.

  6. To Serve:

    7. Spread half of the yogurt on a plant, put pumpkin on top, then top with the rest of the yogurt. Sprinkle with dried mint. Serve!


Tofu Basil Dressing



Makes 8 Tbsp

Ingredients

  • 1/2 pkg silken tofu
  • 2 T cider vinegar
  • 2 T apple or orange juice
  • 1/2t dijon mustard
  • 1 clove garlic, minced
  • 1/2t salt

Directions


Blend in food processor until smooth. Cover and refrigerate. Will keep
for about a week.

Sesame, Mushroom & Soba Salad



Ingredients

  • 1 t sesame seeds
  • 2 T grapeseed oil, divided
  • 1/2 lb shitake mushrooms, stems removed, quartered
  • 1/2 lb maitake mushrooms, ends trimmed, roughly chopped
  • 1/8 t salt
  • 2 T tamari
  • 1 T sugar
  • 1 T rice wine vinegar
  • 1 clove garlic, minced
  • 1 t minced ginger
  • 2 c buckwheat soba noodles, cooked
  • 1 red bell pepper, seeded, quartered, and thinly sliced
  • 1 bunch scallions, thinly sliced

Directions

In a large pan over medium heat, toast sesame seeds, stirring occasionally for 1-2 minutes until seeds start to turn golden brown. Remove from heat to cool and set aside.

Increase heat to medium-high and add 1 tablespoon grapeseed oil and shitake mushrooms. Cook for 5-10 minutes, stirring only occasionally, until browned. Remove from pan and set aside. Repeat with remaining oil and maitake mushrooms. In a medium bowl, toss cooked mushrooms with salt.

In a large bowl, whish together sesame oil, tamari, sugar, vinegar, garlic, and ginger. Toss sesame mixture with cooked noodles. Add cooked mushrooms, toasted sesame seeds, bell pepper, and scallions, and toss to combine. Serve chilled or at room temperature.


Raw Kale Salad with Root Vegetables



Ingredients

  1. Salad:

    2. * 2 12oz bunches kale, stems removed, leaves cut into thin strips or chiffonade * 2T olive oil * 1T apple cider vinegar * 1 1/2t salt, divided * 1c whole pecans * 1/4c pure maple syrup * 2T canola oil * 1/4t cayenne pepper * 1 medium turnips, peeled and grated (1c) * 1/2 medium rutabaga, peeled and grated (1c) * 1 medium carrot, grated (1/2c) * 2 green onions, cut thin on diagonal

  2. Dressing:

    3. * 2T lemon juice * 1T grated lemon zest * 1T olive oil * 1T soy sauce * 2t agave nectar


Directions

  1. Salad:

    2. Place kale in a large bowl, and pour olive oil, vinegar, and 1t salt over top. Gently massage mixture into kale about 2-3 minutes by hand, or until kale starts to wilt. Let rest 30 minutes. Preheat oven to

  2. Line baking sheet with parchment paper. Toss together pecans, maple
    3. syrup, canola oil, remaining 1/2t salt, and cayenne in medium bowl. Spread nut mixture in single layer on prepared baking sheet; bake 8-10 minutes, or until pecans are brown and fragrant, stirring frequently. Cool in pan.
  3. Dressing:

    4. While together dressing ingredients in a bowl. Season with salt and pepper, if desired. Stir turnip, rutabaga, carrot, and green onions into kale mixture. Toss with dressing. Garnish with pecans.


Quinoa, Roasted Eggplant, and Apple Salad with Cumin Vinaigrette



Ingredients

  1. Vinaigrette:

    2. 2t cumin seeds 1/4c extra virgin olive oil 2 1/2T apple cider vinegar 1/2t kosher salt 1/2t freshly ground black pepper 1/8t ground cinnamon 1/8t ground cloves 1 large shallot, finely chopped (about 1/2c)

  2. Salad:

    3. 2 cups veggie broth 1 1/4c whole grain quinoa nonstick spray 1 1 1/4lb eggplant, unpeeled, cut into 1/2″ cubes 3T extra virgin olive oil 1/4t kosher salt 1/4t freshly ground black pepper 1 large honey crisp or golden delicious apple, unpeeled, cored, quartered 3/4c walnut pieces, toasted, or 1/3c roasted sunflower seeds 1/2c dried cranberries 1 large bunch watercress


Directions

  1. Vinaigrette:

    2. Toast seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3-4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder. Whisk the oil, vinegar, salt, pepper, cinnamon, cloves, and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.

  2. Salad:

    3. Place an oven rack in the center of the oven and preheat to 400. Bring the broth to a simmer over medium high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5-10 minutes. Cool and fluff with a fork. Meanwhile, spray a large rimmed baking sheet with oil spray. Toss the eggplant with 3T oil, 1/4t salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes. Transfer the quinoa to a large bowl. fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts, and cranberries. Toss to blend. Cover the bottom of a shallow platter with watercress. Spoon the salad on top and serve.


Lentil Salad with Walnut Oil



Serves 6

Ingredients

  1. Lentils:

    2. * 2 c green Le Puy lentils, washed and picked over * 2 large garlic cloves, crushed * 1 bay leaf * 1 medium onion, cut in half * 1 medium carrot, quartered * 6 c water * Salt to taste * Freshly ground pepper * 1/4 c chopped flat-leaf parsley * 1/2 c broken walnuts

  2. Dressing:

    3. * 2 T red wine vinegar or sherry vinegar * 1 T Dijon mustard * Salt * 1 shallot, minced, or 1 garlic clove, minced * 1/3 c walnut oil * Salt and freshly ground pepper


Directions


Combine the lentils, garlic, bay leaf, onion, carrot and water in a
large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2
teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes
until the lentils are tender. Remove from the heat. and discard the
onion, carrot, garlic cloves and bay leaf. Drain through a strainer set
over a bowl.

Whisk together the vinegar, Dijon mustard, salt and shallot or garlic.
Whisk in the oil and 2 to 4 tablespoons of the liquid from the lentils.
Stir into the lentils. Add the parsley and pepper, and taste and adjust
salt. Spoon onto plates, arrange walnuts on top of the lentils, and
serve.


Balsamic Date Dressing



Ingredients

  • 1/3 c olive oil
  • 1/3 c balsamic vinegar
  • 1/4 c water
  • 8 coarsely chopped dates
  • 1/4 t kosher salt
  • freshly ground black pepper
  • 2 shallots, finely chopped
  • 1 t dijon mustard

Directions


Combine all ingredients in a food processor and blend until very smooth.
Season to taste. Enjoy!

Sweet and Salty Pickled Daikon



Ingredients

  • 2 1/2c rice vinegar
  • 2 1/2c water
  • 2 1/2c sugar
  • 3/4c kosher salt
  • 3/4t turmeric
  • 2lbs daikon radish, peeled and sliced into 1/8″ coins
  • 1/2lb carrots, peeled and sliced into 1/8″ coins
  • whole peppercorns

Directions

Make the brine. Combine vinegar and water in a medium pot over medium heat and allow to heat until warm to the touch. Add sugar, salt, and turmeric and stir well to dissolve. Remove from heat.

For true canning, sterilize jars and lids by running through the dishwasher, boiling for 10 minutes or holding in a 275 oven for 20 minutes. Afterwards, handle with washed hands or a clean dish towel. Start a large pot of water (big enough to submerge your jars) boiling. For fridge canning, it is still advisable to sterilize your jars. Your pickles will last longer and be less susceptible to molding this way.

Combine daikon and carrot slices in a colander nested into a large bowl and salt generously. Toss to coat, then allow to weep for 1 hour. Discard liquid and rinse veggies with cold water. Shake off excess water.

Pack daikon and carrot slices into jars, taking care to leave about 1/2″ of headspace while firmly filling the bottom of the jar. Add one slice of carrot for every few chunks of daikon slices, dispersing randomly for visual variety. Sprinkle in about 5 whole peppercorns per 4 ounces of jar space. If you’re using a 4oz jelly jar, you’ll pack in one layer of veggie slices and 5 peppercorns.

Pour brine into each jar, filling most of the way and leaving just about 1/4″ of headspace. You will likely have some leftover brine (save it for later!).

For fridge canning, screw on lids and refrigerate for at least 24 hours before eating. Can keep for up to one month in the fridge.

For true canning, twist lids on just fingertip tight and carefully lift into boiling water. Allow to process for 10 minutes, then remove and allow to drip dry on a rag or dish towel. Properly canned pickles are shelf-stable indefinitely. Non-refrigerated pickles will soften over time.