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.

Red Harissa Beef Stew

Comforting, mildy spicy and warm, this stew is a must in the winter or fall season. It's full of flavor and sticks to your ribs, leaving you satisfied without spending too much time in the kitchen.

TIME: 1 - 2 hours

SERVES: 2 - 4 people

What you'll need:

• Stock pot or dutch oven 
• 1 lb of 1 inch cubed tri-tip or chuck roast
• 1 small white onion
• 2 medium carrots 
• 2 cloves of garlic
• 5 oz tomato paste (Mutti)
• 5 ounces harissa paste ( 4 ounces for medium heat) (La Femme du Cap Bon)
• 1/2 cup merlot (Coppola is excellent)
• 32 ounces beef broth
• 15 ounce can of garbanzo beans
• 6 smashed cardamom pods
• 1 cinnamon stick
• 1 cup golden raisins
• 2 tbl vegetable oil
• Rustic olive bread

1. Heat dutch oven over medium high heat with vegetable oil
2. Add meat to the hot pan and brown meat. Don't worry about cooking it through, you just want to brown the outside of the meat. Remove the meat from the pan once browned and set aside.
3. Once all the meat has been browned, add the onion and carrots and cook for 1-2 minutes until onions are translucent.
4. Crush cardamom pods with the back of your knife to release the flavor and add to the pan along with the cinnamon stick. This allows the spices to develop.
5. Add the wine and pick up all the bits at the bottom of the pan.
6. Add the meat back in along with the beef broth, harissa paste, tomato paste and garbanzo beans.
7. Simmer for at least 1 hour partially covered to allow the stew to thicken
8. During the last 15 minutes of cooking add 1 cup of golden raisins
9. Serve the stew in a bowl on top of rustic olive bread. The bread soaks up some of the thick sauce and becomes a part of the stew, offering a chewy, creamy texture.

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

Portuguese Baked Eggs

Shakshuka is one of my favorite crowd pleasers. Why? It's a one pan wonder, cooks quickly and is quite the stunner on the table. Everyone gets to dig in together and it makes for a nice centered conversation piece. This Portuguese spin on baked eggs really just reflects a different use of spices than the traditional Middle Eastern version. It is slightly smokier, a bit spicy and has a nice bite at the end from the Manchego that is shaved on top upon serving.

Here's what you'll need:

1 12 in cast iron or oven proof pan

6 small eggs (4 if they are large)

1 28 ounce can of  Marzano Crushed Tomato

2 roasted red peppers- julienne

1 small brown onion- julienne

4 large garlic cloves- minced

1 tsp smoked paprika

1 1/2 tsp chili powder

1/2 tsp cayenne (or more if you like it hot!)

1/4 cup fresh basil

Manchego cheese for shaving

Olive oil

Salt

Cracked black pepper

1. Heat oven to 350 degrees.

2. Heat your cast iron or oven proof pan on the stove at medium heat. Add a tablespoon of olive oil and allow it to cover the pan.

3. Once hot, add your julienne onions and let sweat until translucent and slightly turning brown on the edges. Add a dash of salt to help them sweat!

4. Add the chili powder, paprika and cayenne to the onions and allow the oil to cook the spices for just another minute or so.

4. Add the chopped garlic and let toast just until golden brown. Once it's a little golden that's your cue it's done and on the brink of burning.

5. Add the roasted peppers, can of crushed tomatoes and let stew for 10 minutes until sauce thickens.

6. Break an egg into a separate small bowl. Be sure to take out any bits of shell just in case.

7. With your cooking spoon, make a little saucer hole in your thickened tomato sauce. Take your bowl with your raw egg and carefully drop your egg into the hole.

8. Repeat with remaining eggs.

9. Place into your 350 degree oven on the top rack and let broil until egg whites are firmed but yolks are still runny. This usually takes about 8-11 minutes.

10. Remove from oven and top with torn or chopped basil. Finish with shredded Manchego cheese or Pecorino Romano.

Serve with warm pita or crusty bread.

Middle Eastern Shredded Lamb TACOS

This recipe happens to be very special to me. It comes from a cheat sheet given to me by a chef I particularly admire from Los Angeles, but I won't tell just in case! This lamb is juicy, flavorful and smells infectious. Your whole house will smell of cinnamon and warmth, and your taste buds will crave the taste of this lamb, over and over.

My favorite way to serve this lamb is as a taco, with my special pickled pomegranate red onions and garlicy lemon yogurt sauce. It's a great make ahead dish that can be done a day or two beforehand and is perfect for serving at parties. However, you can always serve this lamb with cous cous, rice or whatever you like! It's a one pot wonder that you can just set and forget! 

COOK TIME: 8-10 Hours

SERVES: 4-6

Here's what you'll need:

1 large dutch oven (that can hold at least 6 quarts)

1 lamb shoulder with bone in (3.5 lbs)

1 1⁄2 qt veal stock or beef stock (use the best quality you can find)

1 1⁄2 qt red wine (I prefer to use a merlot or a zinfandel. Something with a bit of a sweeter flavor)

1  carrot, roughly chopped

1  yellow onion, quartered

1⁄2 bunch celery, roughly chopped

5  garlic cloves, peeled

4  bay leaves

1 TB black peppercorn

1⁄2 tsp coriander seed

1⁄2 tsp cumin

1⁄2 tsp cayenne

1⁄2 tsp paprika

3  cinnamon stick

Stage 1: The Lamb

1. Add all chopped ingredients, spices, liquids and lamb shoulder into your dutch oven. It's gonna be full! Cook covered at 350 degrees until it's falling off the bone. This takes about 4 hours. You'll know it's done once the meat separates from the bone or when you attempt to shred the meat and it flakes off.

2. Once done, pull it out of the oven and remove the shoulder into a bowl or onto a cutting board. Let it rest for 20 minutes to make sure it retains its juices and to cool down a bit.

3. Strain the sauce to remove all the vegetables and whole spices through a sieve. Pour the strained sauce back into pot and discard the rest. Set this aside on your stove top. 

3.  Time to shred! Using two forks, begin to shred the lamb off the bone. Don't worry about making it too perfect, once it's back in its liquids it will shred down further.

4. Place the shredded lamb in tupperware or a bowl and pour just enough of your strained sauce to cover the lamb. (we wanna keep it moist!). 

 If you're planning on serving this immediately, set the lamb aside fully covered, and continue onto Stage 2.

If you're making this a day ahead, you can place both the shredded lamb covered and tightly sealed into the fridge along with your stock pot (as is) with your strained sauce. The sauce will harden in the fridge, allowing the fat to harden and float to the top, making the next step under stage 2 very easy! 

Stage 2: The Sauce

1.  If you've kept your sauce in the fridge overnight, this will be quite easy. Just lightly tap and break the fat and discard of the white chocolate looking layer! You'll see what I mean. If you did not harden the fat overnight, do your best with a spoon to skim the top of the sauce, trying to remove just the liquid fat. 

2. Next, on your stove top on med-high heat, allow the sauce to reduce down by 1/2. This should take about 2 hours. Doing this will give the sauce depth and more body. 

3. Season the sauce. Adding another 1/2 teaspoon of cayenne, salt and a bit more cinnamon is usually what I like to add.

4. Add the lamb back in! Your lamb can be added in straight from your refrigerated container. You'll see fat from this sauce, and that's ok! Put the whole thing back into the pot! 

5. Now let this sit and simmer together for another 2-3 hours. The lamb will break down and soak up the reduced, concentrated sauce. Now, I realize not everyone can wait that long, so truly it is up to you. I have found that the full 8-10 hours of this recipe gives this lamb the most shredded, rich and flavorful outcome, but it will be good at any stage! 

Serve this with an exotic rice pilaf, cous cous or assemble them as my famous lamb tacos! For the tacos you will need:

• Pomegranate Pickled Relish
• Lemon Garlic Labne
• Arabic Green Herb Salad with Bergamot Lemon Dressing