Let COOK take you on a vacation this summer. We’ll be traveling around the world via our extensive cookbook library! Follow the blog each week throughout August as we journey to a new region and explore the cuisine. Each destination will be highlighted with a few cookbooks that we carry representing the area. A recipe will be selected from one of the featured books and will be tested by us at COOK to make sure that you, too, can do it at home. Last week we explored the flavors of Southeast Asia. Next up, we travel to the Middle East to experience the diverse cuisine available!

Feast: Food of The Islamic World

This cookbook is a great way to start off our culinary journey of The Middle East. Author Anissa Helou has done her fair share of traveling around the world. Born in Beirut the daughter of a Lebanese mother and a Syrian Father, Anissa grew up going to a French convert school. Later she moved to London, eventually lived in Paris for a while, moved to Kuwait, Egypt, Syria… you get the idea. Anissa is an award-winning chef that uses her worldly upbringing in her cooking. In Feast Helou shares her knowledge of Arab, Persian and North African cuisine. Grab a copy and try out the watermelon jam or yogurt drink to stay cool this summer!

The Palestinian Table

Back in February author of The Palestinian Table, Reem Kassis came into COOK to share her recipes, sign her cookbook for guests and expand some palates. Winner of the Guild of Food Writers First Book Award and James Beard nominee for Best International Cookbook, The Palestinian Table represents Reem’s heritage over three generations. Featuring over 150 recipes accompanied by stunning photographs, this book is truly a gateway into the kitchens and communities of Palestine. Check out the Palestinian Salad recipe for a beautiful, light summer dish.

The Middle Eastern Vegetarian Cookbook

For vegetarians and those simply looking to up their vegetable intake, The Middle Eastern Vegetarian Cookbook is an obvious choice! Author Salma Hage is a Lebanese home cooking expert with over 50 years of experience. In her book, Salma shares the knowledge she received from her mother and grandmother growing up in their Lebanese kitchen. This 2017 James Beard Foundation Book Awards Winner for Vegetable Cooking is perfect for exploring Lebanese culture as well as learning how to incorporate more delicious fruits and veggies into your cooking regimen!

The Aleppo Cookbook

Finally, let’s journey to Syria and visit one of the oldest cities in the world – Aleppo. Due to being one of the oldest continuously inhabited cities in the world, Aleppo has a long and rich history and an equally plentiful and diverse cuisine. One of the major reasons for Aleppo’s heterogeneous culinary background is the fact that the Silk Road ended in the city. Because of this, many merchants from Italy, France and other European cultures set up bases in Aleppo. Additionally, spices from China and all over the world came through and influenced the way people cooked. Learn how to prepare over 200 recipes, including the stuffed zucchini recipe we will show you from Author Marlene Matar‘s beautiful and extensive cookbook!

Koosa Mahshi (Stuffed Zucchini)

Serves 4-6

Ingredients

• 2 pounds small zucchini
• A few lamb or beef bones (optional)
• 1 teaspoon salt
• 2 tablespoons olive oil

 

For The Stuffing

• 1/3 cup or 2 1/2 ounces short-grain rice
• 7 ounces lean ground lamb (alternatively ground beef can be used if sourcing lamb is difficult)
• 1/4 cup olive oil or melted butter
• 1 teaspoon Aleppo spice mix (recipe below)
• 1/2 teaspoon ground allspice
• 1/4 teaspoon black pepper
• 1 teaspoon salt

 

Directions

First and foremost let’s address the spices. Aleppo spice mix, also know as daqqa, is a famous Aleppian blend of spices. It is used widely throughout the city. Each home, market and cafe crafts their unique blend and many shops will allow their customers to have their own ground on the spot.  To make your own daqqa simply combine:

• 2 tablespoons ground allspice
• 1 tablespoon cinnamon
• 1/2 ground black pepper
• 1/2 tablespoon grated nutmeg
• 1/2 tablespoon cardamom pods
• 3/4 teaspoon ground cloves
• 3/4 teaspoon ground ginger

 

With the spice mixture ready, let’s prep the zucchini. Using a fork, make thin grooves along the length of the zucchini. While the book said this step is optional, I decided to go and try it out. I advise you to be gentle and not make your grooves too deep as it can cause the zucchini to split open when you are stuffing it later.

Now cut off the stem and hollow out the inside with the help of a corer, leaving a thin shell. If you don’t have a corer try using a melon baller or a metal spoon. If your zucchini is too long, I found that you can simply cut them in half and core out both halves. Just be careful when hollowing out the half that doesn’t have a round end as it will be more prone to opening.

Next, prepare the stuffing. Wash and drain the rice, then mix in the rest of the stuffing ingredients. Fill the zucchini with the stuffing, pressing lightly and leaving 1/2 inch empty at the opening to allow the rice to expand. Place the bones (if you have them) in a large stockpot with the stuffed zucchini and cover with water. Place a plate upturned on top of the pot and weigh it down. Bring the pot to a boil, then lower the heat and let it simmer for 30 minutes or until the rice and zucchini are tender.

While the pot is simmering, this is the perfect time to make a sauce for these stuffed zucchini. The recipe calls for laban mtawwam, a garlic mint yogurt sauce. I’ll spare you the recipe and just say that all you need to do is whip plain yogurt, garlic, and dried mint until smooth. Add some salt to taste and this dip is ready to go for a variety of hot summer meals!

The bulk of the work in this recipe was hollowing out the zucchini. However, as long as you are being careful no to make the shells too thin, then this recipe will be a breeze. It was quick, straightforward, and makes a great summertime snack for your friends and family. And don’t forget that sauce!

 

Next stop, next Monday, Italy!

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