Tahina Molasses Cake

• 12 tablespoons unsalted butter, cut into chunks

• 1 1/2 cups (12 ounces) unsulphured dark or unsulphured blackstrap molasses * (see Note below)

• 3/4 cup brown sugar

• 1/3 cup white sugar

• 3 1/4 cups all-purpose flour

• 1/2 teaspoon fine salt

• 2 1/2 teaspoons baking soda

• 2 teaspoons espresso powder

• 1 teaspoon vanilla

• 2 large eggs, beaten

• 1 1/2 cups whole milk

STEPS:

1. Heat the oven to 350°F. Lightly butter or grease a 10-inch springform cake pan.

2. Place the chunks of butter in a 2-quart saucepan set over medium heat. Pour in the molasses and whisk in the brown sugar and white sugar. Whisk as the butter melts. When the butter has melted and is completely liquid, and the sugar has dissolved and is no longer grainy, give it a final stir and turn off the heat. Set the pan aside to cool. (The molasses will look slightly separated from the melted fat; they won't be smoothly combined.)

3. Use a clean dry whisk to combine the flour, salt, baking soda, ginger, cinnamon and espresso powder in a large bowl. (The espresso powder is optional; it will lend one more dimension of flavor to your cake.)

4. Whisk the vanilla, eggs, and milk into the saucepan with the molasses and melted butter. When it is completely combined, pour this liquid slowly into the bowl of dry ingredients. Whisk thoroughly to combine, making sure there are no lumps.

5. Fold in 1 cup of tahina with 3/4 cup of batter. Set aside.

6. Pour the thick batter into the prepared pan. Add in mixed tahina/batter mixture down the center of the batter in the pan.

7. Bake at 350°F for 45 to 50 minutes or until a tester inserted in the center of the cake comes out clean. Let cool for 20 or 30 minutes, then run a thin, flexible knife around the inside of the pan to help the cakes edges release. Remove the cake from the pan and let it cool completely on a cooling rack before icing.

Egyptian Kofta

What You’ll Need:

• 1 pound ground lamb

• 1 pound ground beef (20% fat)

• 1/4 cup sour cream

• 1 cup parsley leaves

• 1/2 cup mint leaves

• 1 small yellow onion (or red onion)

• 3 garlic cloves (optional)

• 1 TBL salt

• 2 TSP all spice

• 2 TSP sumac

• 1/2 TSP chili flake (or 1/4 if you want it more mild)

• 1 TSP coriander

• 1/2 TSP cinnamon

• 1/4 TSP clove

• 1 TSP white pepper

STEPS:

1. Blend onion, sour cream, herbs, spices and garlic (if using) in a food processor

2. Add the watery mixture to a bowl with both meats

3. Mix very well together

4. Use a 1/4 cup spoon to measure out kofta

5. Shape into long ovals, patties or whatever shape you prefer

6. Grill or use a cast iron to cook through. Should take about 3-4 minutes per side or until the internal temperature reads 145 for medium, 155 for well done.

Kishk and Baby Kale Frittata

Frittatas are always a great breakfast or brunch option, especially when shared with friends or family. This recipe has a bit of a twist, using primarily egg whites, kishk and baby kale. Kishk is not commonly found in super markets but can easily be substituted with cooked bulgur.

TIME: 10 minutes

SERVES: 2 

What you'll need:

• 1 cup of eggwhites + 1 whole egg
• 1 small handful of baby kale
• 3/4 cup hydrated kishk (or cooked bulgur)
• Salt & pepper to taste
• 2 tbl butter

1. Preheat oven to 375°
2. Soak kishk under boiling water for few minutes. Drain and set aside.
3. Heat 9" cast iron or oven proof pan over medium heat with 1 tbl butter
4. Brown the hydrated kishk until nice and golden
5. Pour in eggs and add kale
6. Season with salt and pepper
7. Dot 1 tbl butter on top of mixture and place in oven
8. Cook 10 minutes or until cooked through

Tatziki Dip

Ah the Tatziki...or as we say in arabic, zebady. This is a staple at every dinner table I can recall. It is a dipping sauce, a rice binder, a palate cleanser and can go on top of practically every type of fish, poultry, vegetable or meat dish you can imagine.

Zebady is a very simple side dish that can be whipped up with just a few ingredients. Everything can be altered to your personal taste buds, so find your happy place! There are many ways you can also make your tatziki unique. Feel free to substitute the cucumber with yellow or red beets or even add strips of sun dried tomato. That would be pretty yummy on some chicken. Anyways, here's my basic zebady recipe!

Here's what you'll need:

1 cup of thick plain yogurt

3 garlic cloves

1 lemon

1/2 cup shredded cucumber

1 tsp dried mint

salt

pepper

1. Combine the yogurt, lemon, salt, and touch of pepper to taste.

2. Grind your garlic all the way into a paste form. This can be done in a garlic press or if you don't have one, take a pinch of salt and add it to your minced garlic. Take the side of your knife and smash, dragging the garlic paste towards you. You'll notice that the salt gives it just enough abrasion to turn into a paste. ;)

That is your base! Cucumber and mint continued:

3. Add your dried mint

4. Shred your fresh cucumber and drain in a cheesecloth. This is important as you don't want too much excess liquid in your yogurt dip.

5. Add your cucumber on top as I like to do, or fold it in.

You are ready to dip in!

A few other ideas that came to mind for a 2.0 version.

Zebady base + sriracha = Spicy twist for chicken or kofta

Zebady base + dried oregano + sundried tomato = Roasted touch for shish tawook or chicken kabob

Zebady base + dried taragon + kalamata olives = Briney twist for a topping on white fish