Three Middle Eastern Recipes

About the Cookbook Author:

Keego Harbor resident Amira Daboul just completed her cookbook Awafi! from Amira’s Kitchen, a collection of authentic– and delicious!– Middle Eastern recipes (inspired by the flavor of Tel Keppe, Iraq), which have been passed through generations and will “not only satisfy your palate but warm your soul.” “Awafi!” can be interpreted to mean “Eat with good health.”

Grocery List:

• Red tomatoes

• White or knob onions

• Organic apple cider vinegar

• Fresh lemon juice

• Salt

• Olive oil

• Fresh or canned mushrooms

• Tomato paste

• Butter

• #2 bulgur with noodles

• Vegetable oil

• 80% lean ground beef

• Ground lamb

• Parsley

• Crushed red pepper

• Black pepper

• All-purpose flour

one: Zalata Tamata (Tomato Salad)

Ingredients:

• 1 pound red tomatoes (about 3 medium)

• ¼ cup white or knob onion

• 1.5 tbsp organic apple cider vinegar

• 2 tbsp fresh lemon juice

• ½ tsp salt

• 1 tbsp olive oil

Directions:

1. Clean and chip vegetables. Put in a small bowl.

2. Add all ingredients. Mix well.

3. If you wish, add feta, parsley and olives.

two: Gurgur Soma (Vegetarian Bulgur)

Ingredients:

• 2 cups sliced mushrooms (fresh or canned)

• 1 tbsp tomato paste

• 3 tbsp butter

• 1 large chopped tomato (optional)

• 1 tbsp salt

• 2 cups #2 bulgur with noodles

• 3 cups water, chicken broth or beef broth

• 1 medium onion (thinly sliced)

• ½ cup vegetable oil

Directions:

1. In a 4-quart pot, add mushrooms, butter and tomato paste. Add salt and tomatoes and saute for 1-2 minutes.

2. Add bulgur with noodles and mix well.

3. Add water, mix and cover. Bring to a boil and continue boiling for about two minutes. Lower heat and simmer for 20-30 minutes. 

4. Into a small frying pan, add oil and set heat on high.

5. Add onions and cook until light brown.

6. Add onions to the cooked bulgur and mix.

three: Kabob Pusra (Grilled Beef Kebabs)

Ingredients:

• 4 lbs ground beef (80% lean)

• 1 pound ground lamb

• ¼ cup finely chopped onion

• ¼ cup finely chopped parsley

• 1 small finely chopped tomato

• 1 tsp salt

• ¼ tsp crushed red pepper

• ½ tsp black pepper

• 2 tbsp all-purpose flour

Directions: 

1. In a large bowl, add all ingredients to the meat and mix well with your hands.

2. Use a flat metal skewer to shape each kebab. Take a handful of the meat mixture (size of a large lemon) and slide skewer through it.

3. Using vegetable oil or water in the palm of your hand, gently press to form the shape of a kebab, slightly flattening each one. Gentle slide the skewer out of the kebab.

4. Place each kebab on a tray covered with plastic food wrap, repeat and layer on the tray. You can freeze the whole tray if needed or place in the refrigerator until you’re ready to cook.

5. Preheat grill on high and cook each side for five minutes (or to your preference).

6. Typically this dish is served with samoon (bread) and fresh parsley with thinly-shredded onions covered in sumac and made into sandwiches.