Midle-est cuisine

Bisteeya
This Moroccan appetizer is a layered pie of eggs, chicken and almonds, all
encased in a crispy pastry. Bisteeya is eaten by hand.
INGREDIENTS
1
cup butter or margarine, divided
2
cups slivered almonds
2
tablespoons sugar
Ground cinnamon
4
boneless skinless chicken breast halves
1
large onion, chopped
1/2
cup chopped fresh cilantro or parsley
4
cloves garlic, minced
1
teaspoon ground cumin
1/2
teaspoon saffron threads, crushed
1/2
teaspoon black pepper
1/4
teaspoon turmeric
1
cup water
3
tablespoons lemon juice, divided
6
eggs, beaten
1
package (16 ounces) frozen phyllo dough, thawed
1
tablespoon powdered sugar

PREPARATION:
Melt 1 tablespoon butter in large skillet over medium heat. Add almonds. Cook
and stir 12 to 15 minutes or until almonds are golden. Remove almonds with
slotted spoon and drain on paper towels. Cool. Coarsely chop almonds. Combine
almonds, sugar and 1 teaspoon cinnamon in small bowl; set aside.
Melt 1-1/2 teaspoons butter in same skillet over medium-high heat. Add chicken;
cook 1 to 2 minutes. Turn and cook 1 to 2 minutes or until chicken is lightly
browned. Transfer chicken to plate; set aside.
Add 1 tablespoon butter and onion to same skillet. Cook and stir over mediumhigh heat 5 minutes or until onion is tender. Add 1 teaspoon cinnamon, cilantro,
garlic, cumin, saffron, pepper and turmeric. Cook and stir 1 minute or until spices
are fragrant. Stir in water and bring to a boil. Add chicken; reduce heat to
medium-low. Cover and simmer 10 to 12 minutes or until chicken is no longer
pink in center.
Remove chicken with slotted spoon; cool slightly. Cut into small pieces and toss
with 2 tablespoons lemon juice.
Increase heat to medium-high. Simmer onion mixture, stirring frequently, until
most liquid has evaporated but mixture is still moist. Reduce heat to medium.

Pour eggs into onion mixture. Cook and stir until eggs are softly set. Sprinkle with
remaining 1 tablespoon lemon juice. Set aside.
Melt remaining butter in small saucepan over low heat. Preheat oven to 350F.
Brush pizza pan or rimmed baking sheet generously with butter.
Unroll phyllo dough. Cover with plastic wrap and damp, clean kitchen towel to
prevent dough from drying out. Arrange 10 or 12 phyllo dough sheets in pinwheel
fashion, pivoting each sheet around center point of pan and brushing each sheet
with melted butter.
Fold 1 phyllo dough sheet in half crosswise; brush top with butter and place in
center of pinwheel.
Arrange chicken in 9-inch circle over phyllo dough. Spoon egg mixture evenly
over top of chicken. Top with reserved almonds. Fold over phyllo dough sheets
onto top of filling.
Repeat pinwheel pattern over top with 10 to 12 more phyllo sheets, brushing
each sheet with melted butter. Gently lift pie and tuck under phyllo edges. Brush
top of pie with butter.
Bake pie 20 minutes or until browned. Remove from oven; pour off any excess
butter.
Butter another rimmed baking sheet; place over pie; invert. Remove top pan and
return pie to oven. Bake 10 to 15 minutes or until browned. Remove from oven;
pour off any excess butter.
To serve, place serving platter over pie and invert. Sift powdered sugar over top
of pie, then sprinkle with cinnamon.

Couscous Chicken Salad

INGREDIENTS
1/4
1
1
1
1
2
10
1
1
1/2
1/3
1
1/4
3

cup plus 1 tablespoon olive oil, divided

yellow or orange bell pepper, chopped
small zucchini, chopped
green onion, finely chopped
pound chicken tenders, cut into bite-size pieces
cans (about 14 ounces each) chicken broth
ounces couscous
can (15-1/2 ounces) chickpeas (garbanzo beans), drained
large tomato, seeded and chopped
cup chopped fresh cilantro
cup lemon juice
teaspoon ground cumin
teaspoon garlic salt
dashes hot pepper sauce

PREPARATION:
Heat 1 tablespoon oil in large skillet over high heat. Add bell pepper, zucchini and
onion; stir-fry 2 minutes or until crisp-tender. Remove from skillet and set aside in
large bowl.
Add chicken and chicken broth to skillet. Bring broth to a boil over high heat;
reduce heat to medium and simmer 4 to 5 minutes or until chicken is no longer
pink. Remove chicken from broth with slotted spoon. Place in bowl with
vegetables; cool.
Add couscous to broth. Remove skillet from heat. Cover and let stand 5 minutes
or until all liquid is absorbed. Cool.
Combine chicken mixture, couscous, chickpeas, tomato and cilantro in large bowl.
Whisk together lemon juice, remaining 1/4 cup oil, cumin, garlic salt and pepper
sauce in small bowl. Pour over couscous mixture. Serve warm or chill 1 hour
before serving.

Curried Rice Green Beans

INGREDIENTS
2
2
1
1/2
1/4
1
1
1/2
4
1/4

teaspoons vegetable oil

cups sliced mushrooms
clove garlic, minced
teaspoon curry powder
teaspoon cumin seed (optional)
cup fat-free reduced-sodium chicken broth
cup fresh sliced green beans or frozen cut green beans
cup uncooked long-grain white rice
slices Canadian bacon, cut into short thin strips
teaspoon black pepper

PREPARATION:
Heat oil in medium saucepan. Add mushrooms and garlic; cook and stir over
medium-low heat about 5 minutes. Add curry powder and cumin seed, if desired;
cook and stir 30 seconds.
Add chicken broth; bring to a boil. Stir in green beans and rice. Reduce heat to
low. Cover and simmer about 18 minutes or until rice is tender and liquid is
absorbed.
Stir in Canadian bacon and pepper. Heat just until bacon is hot.

Indian Chicken with Couscous

INGREDIENTS
1
2
1
1
1
1
1/2
1
1/3
1-1/3
1-1/3
1/2
1/4

pound boneless skinless chicken breasts

teaspoons olive oil
cup chopped onion
cup chopped green bell pepper
teaspoon chili powder
teaspoon curry powder
teaspoon ground red pepper
can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained
cup golden raisins
cups reduced-sodium chicken broth
cups uncooked quick-cooking couscous
cup plain nonfat yogurt
cup sliced green onions

PREPARATION:
Cut chicken into 1/4-inch slices; cut each slice into 1-inch strips.
Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken;
cook and stir 5 minutes or until chicken is no longer pink. Remove chicken from
skillet; set aside.
Add onion, bell pepper, chili powder, curry powder and red pepper to same
skillet; cook and stir 5 minutes or until vegetables are tender.
Stir chicken, tomatoes with juice and raisins into skillet; bring to a boil over high
heat. Cover; reduce heat to medium-low. Simmer 15 minutes. Uncover; simmer 5
minutes, stirring occasionally.
Meanwhile, place chicken broth in small saucepan; bring to a boil over high heat.
Stir in couscous; cover. Remove saucepan from heat; let stand 5 minutes.
Spoon 1/2 cup couscous onto each serving plate; top with 3/4 cup chicken
mixture, 2 tablespoons yogurt and 1 tablespoon green onions.

Koftas Lamb Meatballs in Spicy Gravy

INGREDIENTS
2
1-1/2
2
1-1/2
1/2
2
1
1-1/2
24
1
1
1
1
1/2
2
1/2
1

teaspoons Garam Masala (recipe)

pounds ground lamb or ground beef round
eggs
cups finely chopped onions, divided
cup chopped fresh cilantro
cloves garlic, minced
teaspoon minced fresh ginger
teaspoons salt, divided
whole blanched almonds
tablespoon peanut oil
teaspoon ground coriander
teaspoon ground cumin
teaspoon chili powder
teaspoon turmeric
tomatoes, peeled, seeded and chopped
cup water
cup plain yogurt

PREPARATION:
Prepare Garam Masala. Place 2 teaspoons in medium bowl. Add lamb, eggs, 1/2
cup onion, cilantro, garlic, ginger and 1/2 teaspoon salt; mix well. Refrigerate at
least 1 hour or overnight.
Shape mixture into 24 ovals or balls; insert 1 almond into each meatball. Heat oil
in large skillet over medium-high heat. Add half the meatballs; cook 8 minutes or
until brown, turning frequently. Remove meatballs from skillet. Repeat with
remaining meatballs.
Reduce heat to medium. Add remaining 1 cup onion. Cook and stir 6 to 8 minutes
or until browned. Stir in remaining 1 teaspoon salt, coriander, cumin, chili powder
and turmeric. Add tomatoes. Cook 5 minutes or until tomatoes are tender.
Add water; bring mixture to a boil over high heat. Add meatballs. Reduce heat to
medium-low. Simmer 15 minutes or until thoroughly cooked. Remove meatballs
from skillet to serving platter; keep warm.

Remove skillet from heat; place yogurt in small bowl. Stir in several spoonfuls hot
mixture. Stir yogurt mixture into sauce in skillet. Cook over medium-low heat
until sauce thickens. Do not boil. Pour sauce over meatballs. Garnish as desired.

Tabbouleh Salad
INGREDIENTS
3/4
cup bulgur, cooked
3/4
cup chopped green bell pepper
1/2
cup chopped fresh parsley
2
tablespoons thinly sliced green onion
1/4
cup fresh lemon juice
2
tablespoons water
4
teaspoons vegetable oil
2
teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed
1
teaspoon sugar
1/4
teaspoon salt
Lettuce leaves
1/2

cup chopped seeded tomato

PREPARATION:
Place bulgur in colander. Rinse under cold water; drain. Combine bulgur, bell
pepper, parsley and onion in medium bowl; set aside.
Place juice, water, oil, dill, sugar and salt in jar with tight-fitting lid. Cover; shake
well. Add to reserved bulgur mixture; toss to combine. Cover; refrigerate at least
4 hours or up to 24 hours.
Line salad bowl with lettuce. Top with bulgur mixture and tomato.