Middle-East Style Stuffed Zucchini

                              Middle-East Style Stuffed Zucchini

This is an alteration, of a Middle-Eastern stuffed pepper dish that I love- (Mahshi Filfil Hilu).
Small zucchini work best for this dish, although I have used large ones, with good results.
This will fill roughly 2-3 small, 1-1/2 medium, or 1 large zucchini.
I think next time I'll salt the inside of the zucchini first.

Ingredients:
zucchini
2Tbl. olive oil
1 green bell pepper-chopped
1onion -chopped
1/2tsp. sugar
3Tbl. pine nuts- I have used other nuts too
2Tbl. dried currants
2tsp. dried mint
1tsp. cinnamon
1/2tsp. allspice
1 cup water
1cup instant rice-uncooked
1/2tsp. salt
1/4tsp pepper
juice of 1 lemon
2Tbl.olive oil
1-1/2cups water

Preparation:
Preheat oven to 375*
Scoop out the center of the zucchini, leaving about a 1/8 inch shell.
Heat the oil in a skillet. Add the bell pepper, onion, and sugar.
Cook until the onion begins to caramelize a bit.
Stir in the pine nuts and currants.
When the currants begin to plump, stir in the mint cinnamon and allspice.
Add the water, and bring to a boil.
Turn off the burner, add the rice, cover and let stand 5 minutes.
Fill the zucchini with the rice mixture, and place them in a baking pan.
In a bowl, whisk together the lemon juice, olive oil and water.
Slowly, pour the lemon mixture over the zucchini, allowing it to overflow into the pan.
Bake until the zucchini are tender, about an hour.
Gently transfer them to a serving dish.

Boolvo Souvlaki- Greek Grilled Beef

                  Boolvo Souvlaki,  Kolokithokeftedes and Loukoumathes


In Greece, pork is traditionally used for Soulvaki.
There are specific marinades that the Greek use, for each type of meat.
I'll be posting the pork version soon. This is not one of my favorite marinades, I'm not a big fan of rosemary, or using white wine in cooking. (red is great)
But everyone else seemed to love it.
My 3 year old grandson Zach, was very curious about what I was doing with the "pokeys" (skewers) as I was threading the beef. I explained I was going to cook steak on the grill. He ran to the other kids yelling, "Grama's makin' pokey steak!"

Ingredients:
2lbs. beef cut into large cubes
1 gallon storage bag
skewers

For the marinade:
1/4cup oil
1cup white wine
1tsp. minced garlic
1/8tsp. black pepper
1tsp. salt
1 bay leaf
1/2tsp. oregano
1/4tsp. rosemary
juice of 1 lemon

Preparation:
Whisk the marinade ingredients in a bowl. Reserve 1/2 cup for basting.
Add the beef and the remaining  marinade to the bag. remove the air, seal and refrigerate overnight.
If you are using bamboo skewers, soak them in water for a few hours before grilling, to keep them from burning.Grill according to taste.

Tzatziki Sauce

                                               Tzatziki Sauce


I like to make this several hours ahead of time to allow the flavors to blend.
3 cucumbers- peeled and grated (about 2cups)
1tsp. minced garlic
2Tbl. grated onion
1tsp.salt
pepper to taste
1cup yogurt

Preparation:
Add the cucumber garlic and onion to a bowl.
Mix to combine, then add salt and pepper.
Mix in the yogurt, until well blended. Cover and refrigerate until needed.

Arap Pilavi - Bulgar with Nuts and Dates

                                    Arap Pilavi - Bulgar with Nuts and Dates

 If you like dates you must try this lovely Turkish dish.
Delicately sweet, with a buttery toasted nut  flavor.
Traditionally you should prepare this with bulgar, but I think It's great with couscous too.

Ingredients:
3cups prepared bulgar or couscous
2Tbl. real butter
1/4cup chopped pistachios
1/4cup slivered almonds
1cup chopped dates
2tbl. water

Preparation:
Prepare bulgar or couscous according to package directions.
In a large skillet, melt butter.
Stir in the nuts and stirfry until they just begin to toast.
Add the dates and water.
Quickly stir until the dates have absorbed the water.
Add the bulgar.
Mix well, long enough to heat through, while trying to keep the bulgar from sticking to the pan.
Remove from heat. Cover and allow to stand 10 minutes to blend the flavors.
Serve hot.

                                Melt the butter and lightly toast the nuts.

    Stir in the dates and water. Stir fry until the dates absorb most of the water. Fold in the bulgar, mix well and serve.

Morasa' Polow - Jewelled Rice

                                        Morasa' Polow - Jewelled  Rice

I love this dish from Iran. Lightly sweet with a hint of citrus. Traditionally it should be prepared with dried barberries, sour cherries and Seville orange peel. Due to the lack of finding ingredient, I use substitutions.

Ingredients:
3 cups cooked rice
1cup dried currants
1cup dried cherries or cranberries- chopped
 2Tbl. orange peel- slivered
2tbl. olive oil
1tsp. butter
A few saffron threads
1/4cup golden raisins
1/4cup dried apricots -slivered
1/2cup slivered almonds
1/2cup slivered or chopped pistachios
pinch of salt

Preparation:
Place all dried fruit in a bowl and pour in a little boiling water.
Place the orange peel into another bowl and add a little boiling water.
Allow to stand 10 minutes.
Drain the water from the fruit, but don't drain the water from the orange peel.
In a large skillet or heavy stock pan, heat butter and oil.
Stir in the saffron.
Add the rice, salt and fruit.
Mix very well, to allow the saffron to be blended throughout.
Add all other ingredients (including the water from the orange peel)
Mix well. Cover and allow to stand at least 10 minutes to steam and allow the flavors to blend.
Lovely.
Serve hot or room temp.

Tabbouleh With Feta Cheese

                                    Tabbouleh With Feta Cheese
A wonderful Mediterranean Dish. It's great on a hot day with grilled meats.
Garlic lover that I am, I always thought this dish could use a little.
I sometimes add 1 or 2 Tablespoons of Italian salad dressing. The addition of the basil and garlic from the dressing meshes well with the mint.

Ingredients:
3/4cup uncooked couscous
1-3/4cup boiling water
3tbl. lemon juice
1tsp. kikkomans soy sauce
1tbl. olive oil
1/2 cup scallions
1 cucumber- seeded and diced small
1 large tomato diced small
1/2 cup fresh parsley- chopped
1/4cup fresh mint -chopped
1/2 cup crumbled feta cheese
Salt and pepper to taste
Preparation:
In a bowl, whisk together, oil, soy sauce and lemon juice.
Add boiling water, stir, add Bulgar. Cover and let stand for 40 minutes.
Combine all other ingredients in a large bowl. Add the Bulgar mix and combine.
Add salt and pepper. Chill. Serve.