Mango Black Bean Salad

mango and black bean salad

This mango black bean salad is a delicious and refreshing side to add to any Southwest or Mexican themed meal. The sweet and juicy mangoes paired with the lime and cilantro add a burst of flavor to the black beans and corn. I also add peppers, red onions, and tomatoes to complete the dish and this is quite filling. Top it off with tortilla strips and enjoy with your favorite fish or chicken, or serve it up along with tacos or fajitas!

salad ingredients

Add all the ingredients over a bed of greens. I like to use the spring greens mix. Use whatever you prefer. For the corn, the absolutel BEST way to do it, is to roast the corn on the grill or over a flame. Then slice the kernels off the cob. YUM! I can devour a whole bowl of this salad in one sitting. It is very filling!

mango black bean salad ingredients

The easy dressing of lime, cumin, cayenne pepper and avocado oil couldn’t get any easier. I love eating this salad along side my mahi mahi. 

mango black bean salad

Mango Black Bean Salad
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Ingredients
  1. 1 mango, peeled and chopped into cubes
  2. 1-2 tomatoes diced
  3. 1/2 c diced poblano pepper
  4. 1/2 c sliced red bell pepper
  5. 1 c cooked and drained black beans
  6. 1/2 c diced red onion
  7. 1 c sweet corn
  8. 1 bunch of cilantro, chopped finely
  9. 1/2 c lime juice
  10. 2 tbsp avocado oil or olive oil
  11. 1 tsp salt
  12. 1/4 tsp pepper
  13. 1/4 tsp cumin
  14. 1/4 tsp hot chili pepper or cayenne pepper
  15. 8 oz of lettuce, field greens, or spinach
Instructions
  1. In a large bowl, toss all ingredients together.
  2. For extra flavor, roast corn on the cob on the barbecue or over a flame. Slice the corn kernels off the cob and add to the salad. This is my preferred method of preparing corn, which I do in the summer over a grill.
  3. Enjoy as a main dish, with burgers, chicken, fish, tacos, fajitas, or anything else!
Notes
  1. For variation try adding avocado, or tortilla strips on top.
Sugar & Garlic http://www.sugarandgarlic.com/

Brussels Sprout and Farro Salad

If you have been following along, I have been preparing, eating, and posting a lot of salads lately. I am loving our shift to a more plant based diet, but I just cannot do leafy salads everyday! I need salads with texture, crunch, flavors, protein, color, and variety. I think I have been doing fairly well creating and compiling a good collection of resources. Here is one of my absolutely best and favorite salads! Who has been OBSESSED with yummy, caramelized, roasted brussels sprouts?! Me! Me! Me! I die for it. If its on a menu, I order it. Always. 

roasted brussels sprouts

This hearty salad incorporates roasted brussels sprouts, crunchy and chewy farro, sweet apples and raisins, toasted pepitas, and zesty lemon juice with shallots. What a flavor bomb! 

brussels sprouts and farro salad

This salad is so easy to prepare, with the most tedious step being washing and preparing the brussels sprouts. Sometimes you can find them already trimmed and washed, which is convenient. I always prefer to trim and carefully wash brussels sprouts myself. Once they’re all prepared, lay them flat on a large, flat pan, drizzle with extra virgin olive oil, minced garlic, salt, and pepper. Roast at 400 degrees (F) and voila! Be sure to save these to roast and then add onto the salad right before serving, because they are so delicious crunchy. If you toss them in the salad and let it sit, they will get soft. 

cut the brussels sprouts

After trimming and cleaning the brussels sprouts, cut in half.

roast the brussels sprouts

Lay the prepared brussels sprouts in a large pan and drizzle with olive oil, salt, and pepper.

For the farro, I have started cooking it the way renown chefs do at SoHo’s Charlie Bird Restaurant. Cooking the farro with 1 cup of apple cider and bay leaves, makes it perfectly scented and flavored to toss with the rest of my aromatic autumnal ingredients: apples, pepitas, and raisins. 

Brussels Sprouts and Farro Salad
This hearty salad incorporates roasted brussels sprouts, crunchy and chewy farro, sweet apples and raisins, toasted pepitas, and zesty lemon juice with shallots.
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Ingredients
  1. 1 cup farro
  2. 1 cup cider
  3. 2-3 bay leaves
  4. 1/4 tsp cinnamon
  5. 1 medium apple, diced
  6. 1/2 c red onion, diced
  7. 1/2 c golden raisins
  8. 1 lb brussels sprouts (about 2 cups)
  9. 2 tbsp minced garlic
  10. 1 large lemon
  11. 1/4 c extra virgin olive oil
  12. 1-2 tsp salt (to taste)
  13. 1/2 tsp freshly ground pepper
  14. 2 tbsp minced shallot
  15. 1/4 c pepitas
  16. chopped parsley for garnish, optional
Instructions
  1. Cook the farro in the cider, with 1.5 cups of water, the bay leaves and cinnamon. Once it boils, turn the heat to low, and cover. Simmer until the liquid is absorbed. Allow farro to cool before adding to the salad. Refrigeration for at least 1 hour is recommended.
  2. Prepare the brussels sprouts by washing, peeling the outer leaves, trimming the stem on the bottom, and cutting in half. Lay the brussels in a large flat pan, and drizzle with 1-2 tbsp of the olive oil, some salt and pepper, and the minced garlic. Set aside to roast right before serving the salad.
  3. Toss the farro with the apples, raisins, and red onions.
  4. Zest the lemon peel with a zester, and then juice the lemon. Stir the lemon juice with the shallots, remaining olive oil, salt and pepper. Toss with the farro salad mixture.
  5. Preheat the oven to 400 degrees F. Roast the brussels sprouts for about 25 minutes, until golden and crispy. Allow to cool for about 5 minutes and add to the salad immediately before serving.
  6. Toast the pepitas in a pan over medium heat, until aromatic. Toss the pepitas on top of the salad.
  7. Enjoy!
Sugar & Garlic http://www.sugarandgarlic.com/

Orange Fennel Salad

orange fennel salad

This orange fennel salad is different than our typical Middle Eastern flavors, but you won’t have to look far to find some Mediterranean influence . I combine the citrus flavors of oranges and lemons with crunchy carrots and fennel, and toss it all with fresh mint and honey for a really surprisingly delicious winter salad. Since we have started to shift to an 85% vegan lifestyle (the other 15% is gooey yummy dessert I just can’t depart from), I have explored a wide variety of fresh and raw fruit and vegetable combinations. This salad has been consistently a hit and relished by all I have fed it to. Throughout the cold winter months, there is a colorful variety of delicious citrus, and I use any combination in this salad. My kids really enjoy this because of the artful appearance, and also because they love the sweet and juicy flavors. The crunchy sweet fennel complements the citrus, and makes a nice contrast of flavor on top of a bed of field greens. 

orange and fennel

 

Start with a fresh bowl of field greens or arugula. 

field greens

Use a vegetable peeler to peel ribbons of colorful crunchy carrots. I also like to use the peeler to slice thin slivers of the fennel. Because the flavor of fennel can be strong, its better to have delicate little pieces throughout.

carrot slices

The citrus honey vinaigrette is the perfect dressing for this salad, and it happens to be my family’s favorite one yet! The citrusy tang is balanced with some sweet orang clover honey and a fresh burst of mint! I hope you enjoy this fresh and delicious salad as much as we do.

citrus honey vinaigrette

orange fennel salad

Orange Fennel Salad
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Ingredients
  1. 2 oranges, any type you prefer
  2. 1/2 c sliced fennel
  3. 1/2 c chopped mint leaves
  4. 1/2 diced shallot
  5. 8 oz spring mix field greens
  6. 1 carrot
For the citrus honey vinaigrette
  1. 1 tbsp minced mint leaves
  2. 1/4 c fresh lemon juice
  3. 1/4 c fresh orange juice
  4. 1 tbsp orange zest
  5. 1-2 tsp salt (to taste)
  6. 1/2 tsp freshly ground black pepper
  7. 1/4 c olive oil
  8. 2 tbsp orange clover honey
  9. 1 tbsp balsamic vinegar
Instructions
  1. Wash the oranges and zest the peel. Set the zest aside to be used for the dressing later.
  2. Peel one orange with a sharp knife, including the white pith, so that the juicy flesh of the orange is exposed. Make two cuts into each section of the orange, just shy of the segment dividers. Set these segments aside to place on top of the salad.
  3. Use the other orange for fresh squeezed juice. Cut the orange in half, juice only half of it, and then slice the other half into circles to place on top of the salad for decor.
  4. Wash and rinse the greens. Place the drained greens into a large bowl.
  5. Toss in the chopped mint leaves, shallots, and sliced fennel.
  6. Wash and peel the carrot. With a vegetable peeler, slice thin ribbons of carrot and arrange artfully on top of the salad. You may do the same with the fennel, to slice thin pieces.
  7. Arrange the orange segments and slices on top of the salad.
  8. In a small bowl or cup, combine all the ingredients for the citrus dressing, and whisk. Pour on the dressing as you serve and enjoy!
Notes
  1. Extra dressing may be stored in the refrigerator and used on many other salads! Try tossing in cooked farro or quinoa with this salad as well.
Sugar & Garlic http://www.sugarandgarlic.com/

Egyptian Falafel, the best recipe out there (t’aamiya)

falafel with greens It has been a frequent complaint when we go out to eat at Middle Eastern restaurants: “they just don’t make falafel like they do back in Egypt.” We have tried countless places, and although it still may taste good, it doesn’t ever taste the same. Oh, how I miss my Egyptian falafel. The memory of waking up in our Alexandria vacation home and finding my cheery grandfather walk into the dining room with some hot and fresh falafels wrapped in a greasy newspaper, along with some hot-out-of-the-oven pita bread is one of my best childhood memories. I can almost smell it. 

2017-01-13sugarandgarlic2017-9 falafel towerHere, in the U.S., it is easy to find falafel everywhere. It is even in our local grocery stores. Falafel is such a loved favorite by all because it is a healthy, flavorful, vegetarian and vegan protein based dish. In metro-Detroit where I grew up, and in Chicago where I currently reside, it is even easier to find a wide variety of falafel dishes in endless cafes, restaurants, and diners. But why can’t I still enjoy that same nostalgic scent and flavor of falafels in Alexandria?

I finally figured out what is different. The falafel so well known here is that which hails from the Levant (Syria, Lebanon, Jordan, and Palestine) and it is primarily made with chickpeas. Now don’t get me wrong, these chickpea based falafel recipes are still delicious with all their variations and spices from each chef. But that is why it always tasted so different to us.

Egyptian falafel is not made with chickpeas, it is made with fava beans! Ah hah! Here is the key difference and why it has never tasted the same to me. We also load it up with greens for flavor such as cilantro, parsley, and leeks. So there you have it; it wasn’t a special oil, a pan, or even certain contaminants from the Egyptian cooking environment as we have often joked :D. The Egyptian falafel is greener, crispier, and flakier. In Cairo they call it T’aamiya, but if you are in Alexandria they still call it falafel. My dad and his family is from Cairo, and my mother’s side is from Alexandria so we use both names, interchangably. That is the beauty of blending cultures; you have a richer experience and vocabulary 🙂 And this here, is the best falafel recipe out there, demystified.

To make falafel, we do not use the brown fava beans as used in my ful mudammas recipe. Instead, you need peeled, large fava beans. These are sometimes labeled habas beans. I was lucky to find some in the bulk section at Whole Foods. Bob’s Red Mill also sells the correct larger, peeled bean. They should look like this: 

habas beans

Peeled fava beans, also knows as habas beans.

The beans need to soak in water for at least half a day, preferably overnight. The beans do not get cooked soft, but only pulsed in a food processor before frying or baking. So the soaking is very important. The soaking also helps remove some of the unwanted by-product in the beans that our bodies do not digest well and may cause bloating. So, step 1: soak the beans!

falafel ingredientsThe greens used in the recipe give this falafel a really fresh and flavorful bite. It is crispier and lighter than the chickpea variation. Because there is a lot of liquid from the onion and fresh herbs, you need some type of flour to bind the falafel together. I love using garbanzo bean flour, which is really just ground chickpeas. The flavors combine perfectly, and keeps the recipe gluten-free. You can also find ground chickpea flour from Bob’s. Some chopped white onion, cilantro (with stems), parsley, and leek go into this falafel dough for a fresh and green patty. It is fine to add the cilantro and parsley leaves along with garlic into the food processor with the beans, but it is better to finely chop the onion and leek so that the mixture does not get too much water.

leek and garlic

The leek…

chopped leekWhen blending the ingredients slowly pulse the beans until they are like a grainy texture, with no large chunks. Be careful not to puree it into a paste. It won’t hold together into a patty if you do. Once everything is blended, you may begin to combine all ingredients for the dough. Add the spices: cumin, coriander, paprika, salt and pepper. Cayenne is a great addition if you want some kick, but I keep the heat down for my kids.

falafel spices falafel doughOnce all the ingredients are combined (except for the baking soda), you may either pack away the falafel “dough” into freezer bags for later use, or if you are ready to fry them, prepare for shaping the patties.

Do not put the baking soda in while storing the dough. Only add baking soda when ready to fry.

Do not put the baking soda in while storing the dough. Only add baking soda when ready to fry.

When the falafel will be shaped into patties to fry, you need to add 1 tsp of baking soda per 1 cup of dough. Use about 2 teaspoons of dough to roll into a ball and then flatten into a patty. Roll in sesame on both sides and set onto a plate until ready to fry. I fry mine in a combination of sunflower, grapeseed, and olive oil, but you could use any frying oil you like.

falafel patties falafel patties sesame on falafel frying falafelIt is basically compulsory to eat falafel with tahini. The sauce smothers the falafel with the right amount of juicy zest, and makes any sandwich better. Tahini to falafel is like ketchup to potato fries. My cilantro tahini is perfect for falafel. Simply whisk the lime juice into the tahini. Add the minced garlic and cilantro, and whisk in the water until the tahini is the desired consistency. For some reason blending the tahini makes it get hard. So only use a whisk. Drizzle over your falafel sandwich, or simply dip the falafels in and enjoy. :p

falafels falafel sandwich falafel with tahini

Egyptian Falafel
A flavorful and crunchy homemade falafel recipe full of greens and spices!
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Prep Time
20 min
Cook Time
5 min
Prep Time
20 min
Cook Time
5 min
For the falafel
  1. 3 cups habas beans (peeled and soaked overnight)
  2. 1/2 white onion, finely chopped (1.5 cups)
  3. 1 bunch of cilantro leaves and stems
  4. 1 bunch of parsley leaves
  5. 4 large cloves of garlic (or more to taste)
  6. 1 leek
  7. 2 tsp salt (more to taste)
  8. 1/4 tsp black pepper
  9. 1 tsp ground coriander
  10. 1/4 tsp cumin
  11. 1/4 tsp white pepper
  12. 1/2 tsp cayenne (optional)
  13. 1.5 cups chickpea flour
  14. 2 tbsp sesame seeds
  15. 1/2 tsp of baking soda (for frying only)
  16. 3 cups of sunflower or canola oil (or any oil you prefer for frying)
  17. sumac for garnish
  18. pita bread to serve
For the tahini
  1. 1/2 tahini paste
  2. 1/4 c lime juice
  3. 1/4 c water
  4. 1/2 tsp salt
  5. 2 tbsp minced cilantro
For the falafel
  1. After soaking overnight, rinse the fava/habas beans with cold water and drain well.
  2. Thoroughly wash the parsley and cilantro. Remove the parsley leaves from the stems, and discard the stems.
  3. Trim off the bottoms of the cilantro stems and discard, but keep the tops of the stems near the leaves.
  4. In a food processor, combine the beans with the parsley, cilantro, and garlic cloves.
  5. Peel the outer leaves of the leek and wash well. Roughly chop the leek and add to the bean mixture. Pulse in a food processor until the bean and herb mixture is grainy like sand. You will likely need to pulse in a few batches to fit it all, so that you do not process parts of the beans too much. Be careful not to puree to a paste.
  6. Stir in the spices and chopped onions.
  7. Slowly stir in the chickpea flour so that you have a moldable dough with no excess water. If it is too watery, add more chickpea flour.
  8. Separate the dough into baggies to refrigerate or freeze for later, or you may fry it all at once to yield several dozens.
  9. Only use the baking soda right before cooking the dough, not for storage. Stir in 1/2 tsp of baking soda for every cup of falafel dough you will cook. Roll into balls, then flatten lightly. Roll the patty in a plate of sesame seeds and set aside on a platter until ready to fry.
  10. Heat the oil in a medium pot on medium-high heat. The oil is ready when you drop a crumb of dough into it, and it sizzles and turns golden quickly. Once hot, turn the heat down to medium and place about 6-8 falafels into the pot and cook for 2-3 minutes on each side. Remove and set onto a towel to drain. Serve hot and eat immediately!
Tahini
  1. Stir all ingredients together in a bowl.
  2. Dip the falafels in tahini and enjoy! Bil hana wil shifaa!
Notes
  1. Like potato fries, falafel tastes best served immediately. It is best to only fry a small amount that will be consumed immediately, and store the rest in the fridge or freezer. Store in the fridge for 3 days maximum.
  2. When using a frozen bag of falafel dough, allow it to thaw at room temperature for about 1 hour.
  3. Serve the falafel with the tahini sauce, sliced tomatoes, green onions, and cucumbers, and of course, with some pita bread.
  4. Bil Hana!
Sugar & Garlic http://www.sugarandgarlic.com/

Orange Coconut Cake

orange coconut cake

My maternal grandmother (Teta) made an incredible orange coconut cake. Sweet, moist, and fluffy, the old recipe sitting in my mother’s tattered red leather bound book, brought back nostalgic memories to my mothers eyes as she touched its pages. She read through the fading blue ink to make out the ingredients she must’ve frantically jotted down when she prepared to fly off to America with nothing but her mother’s recipes to awaken the Egyptian flavors she was leaving behind in Alexandria.

orange coconut cake

We recently came across this recipe as we were recreating the orange cake of my Egyptian aunts and grandmother for my last orange cranberry muffin recipe. I knew I had to remake this cake for my mother, who was very fondly reminiscing the flavors of her mothers’ orange coconut cake.  The hand-written recipe was quite washed-out, but we only had to perfect some measurements that became faded overtime. With my mother’s help, I revived and baked this cake for my family’s Thanksgiving gathering, and it was a very special treat to enjoy. I experimented with the recipe at least 10 times, and this one really delivers a fabulously sweet and citrusy orange cake with hints of coconut, topped with an orange caramel glaze!

fresh orange juice

orange zest

A fragrant zest is critical. Use the clean skin of an organic orange for best results. Zest the skin of the oranges with a sharp zester or grater, such as Microplane.

Fresh squeezed orange juice, fragrant orange zest, and finely shredded coconut flakes go into this cake along with coconut oil, olive oil, and milk for moisture. 

fresh out the oven bruschetta-orangecakesugarandgarlic2016-12 bruschetta-orangecakesugarandgarlic2016-20

It is really important to generously grease and flour the bundt pan, as the cake can easily get stuck. 

orange caramel orange caramel glaze

For the caramel, I start with a basic caramel by simmering sugar and water. I add orange zest, some butter, and powdered sugar to make it more like a glaze. The scent is so delectable, you will find it hard to resist licking the spoon before serving this up! To decorate the cake, I experimented both with simmering orange slices in the caramel, as well as browning the orange slices in butter or oil. Either way, be sure to top the cake with some lightly cooked oranges; its so beautiful, fragrant, and festive!

orange coconut cake with glaze

slice of cake orange cake slice

Orange Coconut Cake
From the archives of my Egyptian grandmother, this is a sweet and citrusy orange cake with hints of coconut, topped with an orange caramel glaze!!
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For the cake
  1. 2 .5 c flour
  2. 2 tbsp corn starch
  3. 1.5 tbsp baking powder
  4. 3 eggs
  5. 1 tsp vanilla
  6. 1.5 tbsp orange zest
  7. 1 3/4 c sugar
  8. 1/4 coconut oil
  9. 1/2 olive oil
  10. 1 c orange juice (fresh squeezed is best)
  11. 2 tbsp milk
  12. 1 c shredded coconut, unsweetened, plus more for garnish
  13. optional: Orange slices to garnish
For the orange caramel glaze
  1. 3/4 c sugar
  2. 1/4 c water
  3. 1 tbsp corn syrup
  4. 1/4 c brown sugar
  5. 1 tbsp orange zest
  6. 1 tbsp orange juice
  7. 1/4 c heavy cream
  8. 1 tbsp powdered sugar
For the cake
  1. Preheat the oven to 350 degrees (f).
  2. In a medium bowl, sift together the flour, baking powder, and cornstarch.
  3. In another bowl, whip the eggs with vanilla extract and orange zest. Add the sugar, oils, and orange juice, and mix well.
  4. Slowly stir in the flour mixture. Add the milk to soften, without overmixing.
  5. Fold in the coconut.
  6. Pour the batter into a well greased bundt pan. Bake for 30-40 minutes on a rack moved right above the center rack.
For the orange caramel glaze
  1. Over medium-high heat, simmer the sugar, corn syrup, and water until it begins to thicken. Reduce heat to medium low, then add the orange zest and orange juice.
  2. Stir in the brown sugar and heavy cream; simmer for another 2 minutes.
  3. Simmer a few of the orange slices in the glaze for a minute to flavor the sauce and gently soften the oranges, then remove them quickly before they overcook and break apart.
  4. Remove the pot from heat. Add the powdered sugar with a sifter. Stir until incorporated and thickened. If necessary, add another tablespoon of powdered sugar to thicken. Keep in mind, the glaze will thicken more as it cools.
  5. Allow to cool for 10 minutes at room temperature before pouring over the cake.
  6. After the cake has cooled enough, flip onto a serving platter. Place the orange slices around the cake, and pour the glaze all over.
Notes
  1. You may also brown the orange slices in some butter, as this browned appearance looks beautifully rustic and tastes delicious.
Adapted from My Grandmother
Adapted from My Grandmother
Sugar & Garlic http://www.sugarandgarlic.com/

Easy Bruschetta (tomato basil)

bruschetta

Bruschetta has lately become one of my favorite appetizers and sides to share for dinner parties or casual gatherings. It is easy, healthy, delicious, and serves beautifully as an hors d’oeuvre (or an appetizer if you want to keep it ‘cas’). I make my bruschetta with three main ingredients: sweet and juicy tomatoes, fresh and fragrant basil, and of course, garlic. I serve my bruschetta atop some freshly toasted slices of baguettes, topped with fresh mozzarella and freshly ground pepper. 

My secret ingredient is roasted garlic. I use plenty of garlic in this recipe, and I roast 3-4 cloves in the oven to impart a surprisingly sweet and rustic flavor to this dip. I simply wrap a few large, plump garlic cloves in foil and set them in the oven at 400 degrees (F) for about 10-15 minutes.  I use almost equal amounts of basil as tomatoes, and drizzle on some good balsamic vinegar and extra virgin olive oil.

roasted garlic juicy tomatoes and garlic

I can eat a whole bowl of this as a salad, guilt-free. This dish is so perfect in the summer when I can use my garden fresh, vine-ripened tomatoes and freshly picked basil. Our summer tomatoes that start as measly little stems from the farmer’s market for $3, flourish into jungle-like vines of endless, plump, juicy tomatoes that we don’t know what the heck to do with! Hence, this timely salad. Although not timely with my blog publication in the winter, this recipe is still amazing any time of the year. I promise, this appetizer is equally delicious throughout the winter, and I have been making it more often because of all the holiday and family gatherings. I finely dice the tomatoes into cubes, as I would for tabbouli, or I if using cherry tomatoes, I cut them into quarters. It is important to separate the extra juice and seeds from the tomatoes; this prevents an overly soppy bruschetta. Scooping the juicy seeds to the side and slurping later, works perfectly fine for us!

tomatoes and basil marinated tomatoes

The tomatoes get marinated with balsamic vinegar, garlic, salt & pepper, onion powder, oregano, and extra virgin olive oil. The basil is not merely a topping, but is an essential partner to mingle with the tomatoes. The fresh flavors are just WOW. 

bruschetta bruschetta on bread

I don’t feel the need to toast bread in oil, but instead set them onto my panini grill and press them for a a couple of minutes until golden and toasted. Any method works fine!

bruschetta

Enjoy!

Bruschetta
A juicy, zesty, and deliciously savory blend of tomatoes, basil, and garlic served over crunchy baguette slices or crackers.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 4-5 firm, but ripe tomatoes (2 cups chopped)
  2. 1.5 cup of basil leaves (about 1 bunch)
  3. 5-6 cloves of garlic
  4. 2 tbsp extra virgin olive oil
  5. 1 tbsp balsamic vinegar
  6. 1 tsp salt
  7. freshly ground pepper, to taste
  8. 1/2 tsp onion powder
  9. 1/2 tsp oregano
  10. optional: fresh mozzarella sliced into rounds
  11. 1-2 fresh baguettes, sliced diagonally into rounds
Instructions
  1. Preheat oven to 400 degrees (f).
  2. Wrap 3 of the garlic cloves loosely in foil and roast in the oven for about 10 minutes.
  3. Dice the tomatoes into small cubes, separating the juicy parts and seeds to the side.
  4. Separate the basil leaves, and layer several basil leaves into a single stack. Roll, and slice thinly into long strips. Chop strips into smaller pieces if they are too long. Repeat until all the basil is thinly sliced.
  5. Remove the roasted garlic from the oven and smash it in the bottom of a medium sized bowl.
  6. Add the tomatoes. Mince the remaining fresh garlic cloves and toss them with the tomatoes in the bowl.
  7. Add olive oil, balsamic vinegar, and spices, and stir well. Add the basil. Refrigerate for about 20 minutes before serving.
  8. On a grill pan or regular pan add olive oil, and toast the slices of baguette until golden.
  9. Spoon a dollop of bruschetta onto the toasted bread, add a piece of mozzarella, and top with freshly ground pepper.
Sugar & Garlic http://www.sugarandgarlic.com/

Kunafah bil Kishtah (shredded phyllo with pastry cream)

kunafa bil kishta

Kunafah is a sweet Middle Eastern pastry, made of shredded pastry dough which is drenched in a simple syrup, and filled with a variety of delicious fillings ranging from crunchy cinnamon and sugar coated nuts, a sweet cheese, or a smooth filling of cream (kishta). Lately, there is a trend of filling kunafa with all kinds of delicious concoctions such as Nutella, a mangoes, coconut cream, cheesecake or whatever else you may fancy. I personally plan to try Nutella out next, following this same recipe but without the vanilla cream. The flexibility of this easy dessert makes it something worth trying out! This variation is my recipe for a vanilla infused kishta. Kishta is the Arabic word for heavy cream, usually a creamy and decadently smooth filling for pastries. My vanilla bean kishta is an adaption of a classic pastry cream filled kunafah as is made in Egypt.

kunafa with almonds kunafa bundt

Kunafa is a childhood favorite! Every Ramadan I crave it madly. The unique texture of the shredded phyllo is so delicious and crunchy, and I love the way it absorbs the sweet flavors like a sponge. I always thought this seemingly complicated dessert is only achieved from my mother’s kitchen, or Middle Eastern bakeries. 

zoom in kunafah

Lucky for us, this dessert is extremely easy to prepare and make, despite its uniquely complex appearance and textures. My mom always made it with a delicious mixture of nuts, raisins, cinnamon, and sugar and twisted it into a beautiful design. This is a far less complicated version made simply by layering in a pan, filled with cream. I like using a bundt to give it a special shape. You can sprinkle pistachios or almonds on top.  I infuse the cream filling with real vanilla bean, and the creamy texture is reminiscent of my all time favorite dessert: creme brûlée. 

2016-06-29sugarandgarlic2016-3

You will need to purchase kunafah dough at a Middle Eastern market or online. I have no idea how it is made, or who makes it, but I will find out one day. Kataifi dough is almost always purchased in the store, as phyllo dough would be. It is called “kataifi shredded dough” in most cases.  In Chicago, I go to Sanabel Bakery on Kedzie, which is a wonderful haven to get all kinds of Middle Eastern aromatic spices, herbs, and groceries. The dough is almost always sold frozen. You need to plan to thaw this in the fridge 12-24 hours before you use it. So be sure to get the dough ahead of time. In a pinch, you may leave it on the counter to thaw more quickly and use it the same day, but it must be completely thawed out so that you may work the dough properly. Thawing in a microwave will not work. Do not try it. 

kataifi kunafa dough

The first thing to do is to make the simple syrup, known as sharbat in Arabic, so that it has plenty of time to cool. The sharbat is very easy to make; it is sugar mixed with water and a squeeze of lemon juice. Many people add rose water or orange blossom essence to sharbat, but I strongly dislike that overpowering flavor and suggest avoiding it so that you may enjoy the main flavor of the vanilla cream in the pastry. Once the water-sugar mixture begins to boil, add a tablespoon of freshly squeezed lemon juice and reduce the heat until it thickens. The syrup needs to cool so that when you pour it onto the hot, freshly baked kunafa, it absorbs quickly, or “drinks” the syrup. Thus the name sharbat which comes from the Arabic root word sharb, meaning drink. I always like to know the origin of commonly used culinary terms. 

Next, you will prepare the delicious cream filling. This is my FAVORITE part. Your kitchen will smell amazing. I often spend too much money on vanilla scented candles to achieve this effect. So I just LOVE this step. When using a vanilla bean, place it against a cutting board and carefully slice open the top along the length of the bean, without puncturing through the bottom. The scent is divine, and once you begin to simmer it, the aroma will waft through your home.  Simmer 2 cups of heavy cream over medium heat and add the vanilla bean. Scrape out all the glorious vanilla bean caviar from the pod until the cream is speckled with hundreds of beautiful aromatic vanilla bits. I also throw in the whole wooden pod to infuse more flavor, and the scent is just incredible! Alternatively, you could place the emptied wooden pod in a sugar container to have vanilla infused sugar for baking, or for tea and coffee. After simmering for about 5 minutes, you will need to remove the wooden pod and reduce the heat to prevent any scorching of the cream. In a separate bowl, stir 2 tbsp of corn starch with cold milk until dissolved, and then pour the corn starch mixture into the cream. Stir slowly until the cream thickens. Remove from the heat and allow to cool. 

scrape vanilla bean vanilla bean in cream

Now, for the kunafa dough. The thawed dough will most likely be rolled in a thick log of finely shredded pieces; you will need to separate all these pieces with you fingers and massage the shreds with butter in a large bowl or dish.

For this pastry, you need to use samnah, which is clarified butter otherwise known as ghee. Samnah is unsalted butter with all the salt and milk solids removed. It is easy to make. Simply melt unsalted butter and once it is melted, and begins to bubble, remove from the heat and skim off the top when cooled. The salt and solid matter left behind is a delicious treat to lick up with some bread by the way! Samnah could be stored in a container in the fridge and used in many, many other recipes. You could also just use ghee sold in jars in grocery stores, but the homemade clarified butter smells and tastes much better.

break apart the shredded dough pull apart the dough butter on kunafah

It is necessary to rub and separate the shredded dough with the butter as if you are massaging it and oiling every strand. This is a fun sensory activities for kids who want to help you bake! Once all of the shredded dough is separated, fluffed out, and massaged with butter, press half of the dough onto the bottom of a circular pan. Pour the cream in the middle and then cover the cream with the remaining buttered kunafa dough. Pour 1/4 c melted butter all over the kunafa and bake uncovered for 25-30 minutes, until golden. Making this in a bundt pan can be trickier to keep the cream in, but it looks so pretty!

cream filling layered Kunafa

kunafa in pan 2016-10-25sugarandgarlic2016-6 pour the butter

As soon as the kunafa is removed from the oven, you need to pour the sharbat all over it to sweeten. After waiting a few minutes (2-3) for the syrup to drip to the bottom of the pan, flip it onto a serving dish, so that the now permanent bottom of the cake gets sweetened as well. Garnish with crushed pistachios or a mixture of nuts as is done traditionally and enjoy! This is often served with a cup of mint or clover tea. 

kunafa with ishta cream filling kunafa

 

Kunafa bil Kishta (Shredded pastry dough with vanilla cream)
This is a sweet and crunchy Middle Eastern pastry filled with a creamy vanilla filling and soaked in a sweet simple syrup.
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For the samnah/ghee/clarified butter
  1. 2 cups or 6 sticks of unsalted butter
For the syrup
  1. 2 c sugar
  2. 3 c water
  3. 1/4 fresh squeezed lemon juice
For the cream filling
  1. 2 tbsp corn starch
  2. 1/4 c cold milk
  3. 2 c heavy whipping cream
  4. 1 tbsp sugar
  5. 1 vanilla bean pod
For the pastry dough crust
  1. One box of kunafa shredded dough
  2. 3/4 cup clarified butter (soft, not melted)
  3. 3/4 cup melted ghee
Instructions
  1. Prepare by removing the frozen dough from the freezer and thawing in the refrigerator 24 hours before cooking.
For the samnah, ghee, clarified butter
  1. This is best if you make it in advance.
  2. Melt the butter in a pot.
  3. Once it boils, turn down the heat. Allow to cool. Scrape off the particles that come to the top and allow to cool until softened.
For the syrup
  1. In a large pot, stir the sugar and water and bring to a boil. Once boiling, and the sugar has dissolved, add the lemon juice and reduce to medium-low heat. Allow to simmer until sightly thickened. This step could be done well in advance or even a day prior.
For the cream filling
  1. Pour the heavy cream into a small pot and simmer on medium-low heat.
  2. Slice open the vanilla bean, scrape all the beans out, and drop into the heavy cream. Add the empty pod into the cream. Allow to simmer for about 3-5 minutes. Remove the wooden pod.
  3. Meanwhile, dissolve the corn starch in the cold milk.
  4. Turn the heat down to low, and slowly stir in the cornstarch mixture into the cream. Be careful not to let the cream stick to the pot or scorch. Stir until thickened and remove from heat.
For the kunafa crust
  1. Loosen and fluff the kunafa dough in a large bowl. Massage the pastry dough with 1 cup of softened ghee or clarified butter. Rub all the dough until it is all well coated with butter and all loose.
Assembling the dessert
  1. Preheat the oven to 350 degrees (F), and move the baking rack to the center.
  2. Using half the dough, press it into the bottom of a circular pan. Press firmly so that the dough goes up the sides slightly, and there are not any openings or cracks. This will eventually be the top of the kunafa when you flip it, so make sure it is evenly spread.
  3. Pour the vanilla cream all over the bottom layer.
  4. Carefully place the remainder of the buttered kunafa dough over the cream, making sure all the cream is covered all the way to the edges, without pressing the cream to ooze out. Make sure you gently pat down any of the shreds down so they are not sticking up, or they will scorch in the oven.
  5. Pour the melted butter evenly over the entire pan to soak it in butter.
  6. Bake in the oven for 25-30 minutes until the top is golden.
  7. As soon as the kunafa is removed from the oven, pour the cooled syrup all over, evenly. You might not need all of it. After about 20 minutes, flip the kunafa onto a serving platter. This is important to ensure the syrup goes to the bottom of pastry after flipping, so that is is not dry.
  8. Garnish with crushed pistachios.
Adapted from My Mother
Adapted from My Mother
Sugar & Garlic http://www.sugarandgarlic.com/

Savory Roasted Sweet Potatoes

roasted sweet potatoes

These savory sweet potatoes are a quick and easy side for any meal. I served them up along my Thanksgivng turkey this year, and they were a big hit! The sweet potatoes wedges are tossed in my special mix of sultry and savory spices, and roasted to a delicious crisp. The cinnamon I use is a high quality organic ceylon cinnamon powder; it has a aromatic scent of spicy cinnamon and tastes superior to others I have tried. Ceylon cinnamon is also cleaner and safer, contrary to the cheaper cassia cinnamon on most local grocery store shelves. Cassia cinnamon may have a toxin within it that may effect the health of children and adults if consumed frequently. Read more about this here.  

peeling sweet potatoes

I have to mention this major tip I learned only recently because it is incredibly useful: use an actual potato peeler. It works like magic. If you have ever tried to peel or cut into a sweet potato, you know how tough it can be.  A $4 peeler is well worth it as the skin slides off like butter.

I combine cinnamon with savory onion powder, white pepper, salt, and black pepper which perfectly balances the sweet and spicy flavors of the cinnamon and the sweet potato. Sweet potatoes are an ultra healthy root vegetable, with a high content in carotenoids (vitamin A), a wealth of antioxidants,  and other nutrients that reduce blood sugar levels. Additionally, the absorption of the nutrients is improved when sweet potatoes are consumed with a healthy amount of fat, such as olive oil.

chopped sweet potatoes

So eaten in moderation, this side dish is an excellent carbohydrate to add to your meals or snack repertoire and feel great about. Just be sure to use organic sweet potatoes because as a root vegetable, it would absorb a high concentration of toxins and chemicals from the soil, if it isn’t organic! 

roasted sweet potatoes
It is mandatory to roast these orange gems on a large flat dish-the more surface area the better because you get more of that roasted, browned, and slightly charred flavor. When the potatoes are layered upon each other, you will have less of that desirable crunchy and charred texture and more that is softened. Rest assured, either way it is delicious, but I would say that the crunchy, slightly charred and crispy pieces are everyone’s favorite part!

sweet potatoes

Laying out the sweet potato wedges or cubes in a larger baking sheet like this will yield crispier potatoes.

roasted sweet potatoes

peel the sweet potatoes

roasted sweet potatoes roasted sweet potatoes roasted sweet potatoes

Savory and Spicy Roasted Sweet Potatoes
Serves 4
A crunchy sweet and aromatic side of potatoes, this recipe is the perfect addition to any meal.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3-4 large sweet potatoes, washed and peeled
  2. 3 tbsp of olive oil
  3. 2 tsp cinnamon
  4. 1/2 tsp freshly ground pepper
  5. 1/2 tsp white pepper
  6. 1 tsp salt, plus more to taste
  7. 1 tsp onion powder
Instructions
  1. Preheat the oven to 400 degree fahrenheit.
  2. With a large knife, slice the potatoes into 1 inch cubes, or wedges that are about 3/4 inch wide. The thicker the potato chunks, the longer it will take to cook and get crunchy. So this size is about perfect. If it is too small or thin, it will burn and get dry.
  3. Mix the olive oil and all the spices in a bowl.
  4. Toss the chopped potatoes in the bowl until well coated. Add extra oil if necessary.
  5. Spread the potatoes evenly on a large, flat pan, avoiding any overlapping.
  6. Roast for 25-30 minutes until tender and golden.
  7. Allow to cool for 5 minutes, and remove from pan with a large spatula.
Notes
  1. Serve this along with your favorite steak, chicken, fish, or just as a delicious and healthy snack!
Sugar & Garlic http://www.sugarandgarlic.com/

Orange Cranberry Muffins or cake

orange cranberryThis is a delicious citrus cake that is divinely moist, and bursting with tangy cranberries throughout! The recipe is so simple and quick, anybody can whip it up in no time. Orange cake is one of those nostalgic recipes that takes me back to my childhood visits to Egypt. My grandmother and my Tunte Zaineb often made this delicious cake, and we would simply eat it on the go, cut into simple little squares and stored in a plastic tupperware container. I used my grandmother’s and aunt’s recipes to recreate an orange cranberry muffin, which continues to be a favorite treat of mine at local cafes and bakeries. 

orange zest

Zest the skin of the oranges with a sharp zester or grater, such as Microplane.

fresh orange juice

The recipe uses fresh orange zest, which is so important for the orange flavor and scent. Along with some fresh squeezed orange juice, milk, and olive oil, this cake gets very citrusy and moist! Yes, olive oil.  In almost all my cakes I use olive oil. You would not know if you tasted it, the cake is still moist and fluffy, and there is no flavor from the oil. You could certainly use butter instead, if you like. Butter always lends a nice buttery taste, but for health reasons and simply because the cake comes out just as moist, I prefer to bake with olive oil.  

oranges and cranberries cranberries in batter

I also use fresh whole cranberries which are perfect because they are in season in the fall and winter, along with the deliciously juicy oranges. The festive pop of color, along with their tart and juicy flavor, goes so perfectly with this sweet orange cake! I try to buy the cranberries and keep them for a few days to make sure that they ripen and are not so tart in the cake. I found that if I use cranberries right away after I purchase them, they tend to be less sweet, which could definitely make this recipe go sour!

orange cranberry muffins orange cranberry muffin

Orange Cranberry Muffins
This is a supremely moist and citrusy orange cake bursting with juicy cranberries throughout! Make as muffins or in a bundt cake!
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Prep Time
25 min
Cook Time
25 min
Prep Time
25 min
Cook Time
25 min
Ingredients
  1. 3 eggs
  2. 3/4 c olive oil or butter
  3. 2 tbsp orange zest
  4. 1 3/4 c sugar
  5. 1 c fresh squeezed orange juice
  6. 2 tbsp of milk
  7. 2.5 c flour
  8. 1.5 Tbsp of baking powder
  9. 3/4 c fresh cranberries, washed
Instructions
  1. Preheat the oven to 350 degree fahrenheit.
  2. In a large bowl, beat the eggs with the orange zest.
  3. Stir in the sugar, oil, and orange juice with the eggs.
  4. In a separate bowl, mix the flour and baking powder.
  5. Slowly stir in the flour mixture with the wet mixture. Add the milk. Do not over mix!
  6. Stir in the cranberries.
  7. Grease 2 muffin pans or place a liner in each cup, or grease a bundt pan. Fill the pan and bake for 25-30 minutes, or until golden on top and a toothpick comes out clean.
Notes
  1. If baking a cake, bake on the top rack so that the bottom does not get too browned, as you will need to flip it. Shake some powdered sugar on top of the cake with a sifter.
Adapted from My Grandmother Saadiya and Tunt Zaineb
Adapted from My Grandmother Saadiya and Tunt Zaineb
Sugar & Garlic http://www.sugarandgarlic.com/

Cinnamon Spice Banana Date Muffins

2016-09-30sugarandgarlic2016-9 chocolate and date banana muffin

These muffins are perfection when it comes to banana bread! Wonderfully moist and delicious, with ooey-gooey chocolate and dates throughout, this is most delicious comfort treat for rainy days like the autumn season! The cinnamon and spice paired with the sweetness of dates and bananas is a favorite treat for my family and friends. My favorite part is the bittersweet chocolate in these little cakes; they balance the sweet dates and cinnamon spice so nicely. I also love to serve this as a cake with a walnut streusel on top (if my nut-allergy husband isn’t around). These make for an excellent breakfast muffin or snack because they are so light and energizing with plenty of dates and less sugar and fat than most banana breads!

banana date muffins

I recently enjoyed one of the most perfect banana breads last winter courtesy of my father-in-law’s nurse, Karen. It was so delicious with dried cherries throughout. She has thus inspired me to bake A LOT of banana bread since then. I also learned an important trick from her recipe: to mix in the flour VERY last will prevent you from over-mixing the batter. Over-mixing banana bread batter is what makes it tough, or rubbery. Problem solved.

My version of banana bread is a bit lighter. I have completely omitted the butter and added coconut oil instead to make these muffins supremely moist with a hint of coconut. I have also cut the sugar in half and added gooey sweet dates instead. You may have read in my other posts about the plentiful health benefits of dates. They are a low glycemic sweetener and energizer, with a bounty of nutrients and minerals our bodies need. 

bananas and dates with muffin
dates, oil, nuts, bananas

Then, I add CHUNKS of bittersweet chocolate. Who doesn’t love chocolate? Here is my secret: use a high-quality bittersweet chocolate bar, and chop it. Thank me later.

chopped chocolate

Finally, and most importantly, I infuse some warmth and spice with my stash of high quality spices: a couple of heaping spoons of cinnamon, a pinch of himalayan pink salt, and a dash of ground cloves and cardamom. The sweet and spicey aroma is incredible and is the perfect flavor for this comfort treat. 

cinnamon and spice

I bake these in a muffin pan to make 12 jumbo bakery-style muffins, or I bake 6 muffins and pour the other half of the batter into a 9 inch round pan with a walnut streusel on the bottom. Simply toss chopped walnuts with a tablespoon of coconut oil and a spoon of cinnamon and sugar; spread along the bottom of the pan. The more cinnamon-sugar coated nuts, the merrier. The walnuts pair perfectly with this cake and dresses it up just enough to serve to guests. Just be sure to bake this on the top rack so that the bottom of the cake doesn’t brown too much, since you will end up flipping it to serve. 

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This recipe is very easy. You don’t even need a mixer. Mash up ripe bananas with the coconut oil. I like to soak my pitted dates in hot water to get them really juicy and gooey. I then mash the plump dates with the bananas. Add the sugar, eggs, spices, and mix-ins (chopped chocolate and  dates). Add the flour last and only stir gently until incorporated. DO NOT OVER MIX. Bake for about 30 minutes, and enjoy!

soak the dates mashed bananas with coconut oil banana bread batter chopped dates and chocolate

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Do it right, and enjoy these sweet gooey muffins or a slice of cake with a cup of tea. <3

banana muffins with teamuffins and teabanana date muffin2016-09-29sugarandgarlic2016-21

walnut banana cake cinnamon spice banana date muffins

Cinnamon Spice Banana Date Muffins
Serves 6
These moist banana date muffins are filled with gooey chocolate and a sweet, sultry spice aroma of cinnamon, cardamom, and cloves.
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 6 ripe bananas
  2. 2/3 c coconut oil
  3. 1.5 c sugar
  4. 2 whole eggs
  5. 1 c Medjool dates, pitted and halved
  6. 1 c chopped bittersweet chocolate
  7. 2 tsp vanilla extract
  8. 2 tsp cinnamon
  9. 1/4 tsp ground cloves
  10. 1/4 tsp cardamom
  11. 1/4 tsp himalayan pink salt
  12. 2 tsp baking soda
  13. 3 c flour
  14. chopped walnuts, plus extra coconut oil, cinnamon, and sugar for garnish (optional)
Instructions
  1. Pre-heat the oven to 350 degrees (F) because you will be done mixing in no time.
  2. Soak 1/2 c of the dates in hot water so that they become plump and soft for about 5 minutes. Drain the water from the dates.
  3. Smash the peeled bananas, soaked dates, and coconut oil together.
  4. Mix in the sugar and spices.
  5. Add the eggs with the vanilla.
  6. Chop the remaining dates into smaller pieces and stir into the batter along with the chocolate.
  7. Add the baking soda and then the flour last. Stir until incorporated, being careful not to over-mix.
  8. Scoop the batter into a muffin pan or into two 9 inch round pans. If you want to dress up the round cake, prepare a walnut mixture on the bottom of the pan by mixing chopped nuts with coconut oil, cinnamon, and sugar. Pour the batter on top and bake on the top rack of your oven.
Notes
  1. You may also choose to spread the chopped nuts smothered in coconut oil, cinnamon, and sugar along the bottom of the muffin pans as well. The nuts pair very nicely with this cake!
  2. Bake on the middle to upper rack of the oven, and check after 30 minutes. Bake until golden and a toothpick comes out clean.
Sugar & Garlic http://www.sugarandgarlic.com/