when suzanne cooks (hardback edition)

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Transcript of when suzanne cooks (hardback edition)

Modern Flavours of Arabia

when suzanne cooksSuzanne Husseini

when suzanne cooks

Published with the support and encouragement of

Published by Motivate Publishing Dubai: PO Box 2331, Dubai, UAE Tel: (+971 4) 282 4060, fax: (+971 4) 282 7898 e-mail: books@motivate.ae www.booksarabia.com Office 508, Building No 8, Dubai Media City, Dubai, UAE Tel: (+971 4) 390 3550, fax: (+971 4) 390 4845 Abu Dhabi: PO Box 43072, Abu Dhabi, UAE Tel: (+971 2) 677 2005, fax: (+971 2) 677 0124 London: Acre House, 11/15 William Road, London NW1 3ER e-mail: motivateuk@motivate.ae

Directors:

Obaid Humaid Al Tayer Ian Fairservice Simona Cassano Moushumi Nandy Cithadel Francisco Charlie Banalo Zelda Pinto

Editors: Senior Designer: Designer: Publishing Coordinator:

Text Suzanne Husseini 2010 Photography Petrina Tinslay 2010 Food stylist: Alison Attenborough

Photography sponsored by

All rights reserved. No part of this publication may be reproduced in any material form (including photocopying or storing in any medium by electronic means) without the written permission of the copyright holders. Applications for the copyright holders written permission to reproduce any part of this publication should be addressed to the publishers. In accordance with the International Copyright Act 1956 and the UAE Federal Law No. (7) of 2002, Concerning Copyrights and Neighbouring Rights, any person acting in contravention of this copyright will be liable to criminal prosecution and civil claims of damages.

ISBN: 978 1 86063 298 3

British Library Cataloguing-in-Publication Data. A catalogue record for this book is available from the British Library.

Printed and bound in the UAE by Emirates Printing Press, Dubai

when suzanne cooksSuzanne Husseini

Photography by Petrina Tinslay

I long for my mothers bread, my mothers coffee, my mothers touch Mahmoud Darweesh

To my father, who taught me to be a proud Arabian. To my mother, thank you for the love you put in every meal. Your love lives on in my kitchen.

acknowledgementsWhere does one begin to thank the many people who had a hand in making this dream of mine a reality? I like to call them my dream team. Thank you Jonathan Griffiths for setting this dream in motion. For my dear friend Perla Lichi for your continued love and support and for showing me there is more to a number than you think. Many thanks to Wakami Saab for your neverending generosity. For Najat Al Sayyed, you are truly a special friend. Thank you Maria Norman for never giving up and being so supportive. For Stephanie Mahmoud whose joy and enthusiasm makes it an absolute pleasure to work with her. The saying goes that a picture is worth a thousand words. Truly the stunning photography speaks volumes. Petrina, thank you for capturing my food in the most beautiful way. And to my food stylist, extraordinaire, Alison Attenborough. Thank you Leanna Maione for your hard work and also for keeping tea time alive. My appreciation to all the Motivate team whose excitement for this book made it a wonderful experience. Many thanks to Simona Cassano, Therese Theron, Urvashi Kadam, Cithadel Francisco and Charlie Banalo. I am grateful for the generosity of so many people from various stores who offered us gorgeous props for the photo shoot. Thank you Bloomingdales, Tavola, O de Rose, Harvest Home, Zara, Asala, Genevive Lethieu, Perla Lichi Design. Thank you Jane Hodges, Maram Borno, Sundos Shaikhly, Victoria Crick, Tarek Tawil, Erika Oliveira, Kathy Santiago, Lucy Taylor, Caroline, Denise Roig and Josephine. Then there are my Girls, Tala Duwaji, Gaby Tulipano and Lana Makhzoumi who were always ready to taste and critique my food. Thank you my dear friend Jehanne Aswad for always being there. Thank you Nadine Qonso for the privilege of wearing your beautiful one of a kind jewellery at my photo shoot. Thanks Anne, Jenny, Stephanie and Melanie for your encouragement. I have been so fortunate to have met so many wonderful people in my life. Thank you to all of my friends Ive made along the way who have graced my table. Cooking for you has been a true joy. My heartfelt thanks to all of the fans of my show 'Sohbe Taibe'. Your kind words and continued support have meant so much to me. A big hug for my dear son Mahmoud who tirelessly worked with me and put up with my endless tweaking. Thank you to all of my family for your love and encouragement. My neverending love and admiration to you Ahmed, for managing to keep up with all of my dreams. And to my children Eman, Mahmoud and Mimi who are the reason why I cook with love.

contentsacknowledgements contents introduction breakfastCheese and Za'atar Flatbread Halloumi/Feta Cheese Bread Rolls Aubergine Omelette and Tomato and Mint Salad Middle Eastern Baked Eggs and Crispy Pitta Wedges Fried Halloumi Cheese Chickpeas with Yoghurt Topping and Pitta Croutons Za'atar Croissants Ricotta-Filled Crpes with Mango and Rose Syrup Fava Bean Dip Fried Eggs (Arabic Style), Spicy Sausages and Hash Browns (Arabic Style) Date and Orange Scones and Mascarpone Spread Labneh Three Ways Fresh Thyme Stars 10 12 16 20 22 24 26 28 30 32 34 36 38 40 42 44 46 48 50 52 54 56 58 60 62 64 66 68 70 72 74 Sambousek Two Ways Citrus and Almond Shrimps Wrapped in Knafe Pastry Spicy Chicken Wings with Fresh Hot Tomato Salsa Green Salad with Fried Halloumi, Grapes and Pomegranate Dressing Lemony Braised Stuffed Vine Leaves with Mini Courgettes Moussaqaa Shamandar (Beetroot) Dip Spinach-Filled Filo Triangles Grilled Aubergines and Pomegranate Dressing 76 78 80 82 84 86 88 90 92 94 96 98 100 102 104 106 108 110 112 114 116 120 122 124 126 128 130 132 134 136 138 140 142 144 146

lunchKofta Sandwiches and Spicy Roasted Potato Wedges Lemony Garlic Chicken with Rice and Yoghurt Sauce Arugula Salad with Grilled Aubergines and Sweet Pomegranate Dressing Cauliflower Fritters with Yoghurt and Mint Dip Baked Kibbeh and Fattouche Falafel Sandwich with Tahini and Parsley Dip Grilled Fish with Date and Rice Pilaf and Spicy Tomato Salsa (Dakkous) Kofta Burgers and Yoghurt, Cheese and Mint Sauce with Matchstick Potatoes Warm Shawarma and Arugula Salad with Pomegranate Vinaigrette Creamy Lentil Soup Sea Bass Wrapped in Vine Leaves and Citrus Potato Salad Meat-Filled Mini Aubergines and Creamy Yoghurt Sauce Rice and Lentil Pilaf and Lemony Cabbage Salad Meat or Aubergine Flatbreads Lemony Lentil Soup with Swiss Chard Caramelized Onion Tart with Sumac Roast Chicken and Arugula and Thyme Salad

mezzeBaba Ghanouj Beetroot and Purslane Salad with Citrus Dressing Hummus Roasted Cauliflower with Citrus Tahini Sauce and Roasted Red Pepper Dip Poached Fish in Tahini Sauce with Caramelized Onions Exotic Watermelon and Cheese Salad Mutabbal Beitinjan Kofta (Meatballs and Sweet and Sour Cherry Sauce) Tabbouleh and Kibbeh Tartare Fried Kibbeh Shells and Cucumber and Yoghurt Mint Salad Braised Green Beans and Tomatoes Herb and Nut-Crusted Labneh Balls Baby Okra and Sauted Tomatoes

dinnerBarbecued Chicken and Burghul and Freekeh Pilaf Jute Mallow and Chicken Stew and Vermicelli Rice Stuffed Baby Courgettes in Herb Yoghurt Sauce Baby Okra Stew and Layered Fragrant Rice Pilaf Shawarma (Lamb or Chicken) Maqlouba (Meat and Rice with Aubergines) Braised Stuffed Cabbage in Lemon Garlic Sauce Meat-Filled Pasta in Herb Yoghurt Sauce (Shish Barak)

Walnut and Herb Stuffed Salmon with Spicy Tahini Sauce and Rice Tabbouleh Herb and Pistachio Crusted Rack of Lamb and Arugula and Tomato Salad Roast Chicken with Rice, Fruit and Nut Stuffing and Arabian Garden Salad Ground Lamb in Tahini Citrus Sauce Shish Kebab and Shish Tawouk, Freekeh and Fresh Tomato Pilaf and Beetroot and Fresh Thyme Salad Stuffed Peppers Stuffed Vine Leaves, Courgettes and Lamb Cutlets Braised in Lemon Juice Fish and Rice Pilaf with Caramelized Onions, Spicy Tomato Salsa (Dakkous) and Mixed Citrus Salad

148 150 152 154 156 158 160 162 164 166 168 170 172 174 176 180 182 184 186 188 190 192 194 196 198 200 204 205 206 207

dessertA Thousand and One Nights Pistachio Ice-Cream Sweet Semolina Cake Chocolate-Filled Cardamom Cookies Cheese or Walnut-Filled Crpes Umm Ali (Arabian Bread Pudding) Baked Baklawa Cheesecake Baklawa Sesame and Pistachio Biscuits Arabic Shortbread Knafe Pastry with Cheese Pistachio, Walnut and Date Pastries (Maamoul) Date Pastries Rice Pudding with Date Compote Fruit Salad Milk Pudding with Apricot Compote Date filled 'S' Cookies Spiced Ricotta-Stuffed Dates

conversion charts cook's notes basic recipes glossary

introductionMy family emigrated to Canada when I was very young. I remember arriving in the middle of the winter and seeing snow for the first time. A new beginning, where I had to learn a new language, make friends and get used to wearing mittens and boots. While all of this was challenging at times, my constant comfort was coming home to a kitchen filled with the most enticing smells, lovingly created by my mother. Our kitchen was the heart of our home. She would pack my school lunch with sandwiches made from homemade pitta bread, filling them with hummus (which was not yet a household word in North America!), labneh, falafel and za'atar. My classmates, being curious, wanted to know where I was from. You tell them you are Arrrrabian, my father advised, accentuating the r. But this answer only made them want to know more. The questions followed: Is your father a sheikh?, Does he have camels?, Is he rich?. They were relentless. I was only too happy to invite these inquisitive friends home for lunch. They tasted my mothers cooking and, of course, loved it. The teasing eventually stopped, my 'exotic' lunches became a hit and soon I was filling daily requests for falafel. I learned at age seven that we all share one thing and that is a love for food. Much has been written about the legendary hos