The name of the recipe in my cookbook is Imam bayildi, which means ‘the imam fainted’. It was just that tasty. I started following the recipe, but veered off course on the ingredients. Then on the procedure. But it was really tasty. Near-fainting tasty. So Kari bayildi it is!

3 Tbsp olive oil
1 eggplant, sliced in half
2-3 small zucchini, cut into 1/2 inch rounds
1 onion, sliced
1 sm can crushed tomatoes
2-3 cloves garlic, crushed
1 Tbsp masala seasoning
pinch carraway seeds (optional)
1 sm handful cilantro leaves, chopped
salt to taste
piment (hot sauce) to taste

Heat 2 Tbsps olive oil in a heavy bottomed skillet to med heat. Place eggplants cut-side down in skillet. Cover if you have a lid. Let cook about five minutes (should get soft and browned, not black), then flip and cook another five minutes. Remove eggplant and set aside.

Add another tablespoon of olive oil to skillet. Cook the onions fir a couple minutes, until just soft and a little browned. Add the tomatoes, zucchini, seasonings, cilantro and garlic. Reduce heat, cover and simmer until zucchini is soft. Stir occasionally and add water 1/4 cup at a time if needed.

Add the eggplant and let simmer another 10 minutes.

If you can, let it cool and refrigerate overnight, then reheat before serving. Sooo good on the second day!

For the chicken:
2-3 boneless skinless chicken breasts, cut into 1-inch cubes
1 tsp dried dill
1 Tbsp chopped cilantro
1 Tbsp basil pesto
1⁄4 cup olive oil
juice of 2 limes
1 tsp salt
freshly ground black pepper

In a large bowl, whisk together the marinade. Add chicken to the bowl and toss to coat. Skewer chicken without crowding pieces too closely. Grill on medium heat, about six minutes each side or until just cooked through.

For the sauce:
1 cup plain yogurt or lait caillé (nature)
1 Tbsp chopped mint
1⁄2 cucumber
juice of 1⁄2 lime
salt and pepper to taste

Purée all ingredients in food processor or blender.

5-6 cups whole wheat flour
1/2 Tbsp instant yeast
2 Tbsp salt
1 tablespoon vital gluten bread enhancer (optional)
3 cups water
1/3 cup milk powder
1/3 cup oil
1/4 cup sugar

Place flour, milk powder, sugar, yeast, salt and bread improver into mixing bowl. Attach flat beater and mix on Speed 2 until well combined.

Change to dough hook. With mixer going, slowly add 1 cup water and oil to the outside of the bowl. If mixture looks dry, add extra water until dough looks just moist. Knead for 5-6 minutes (staying on Speed 2) until dough is soft and elastic.

Place dough into an oiled bowl, cover with plastic wrap or a damp tea towel and leave dough to rise and more than double in size. This takes about 1 hour in a draught free, warm place.

Preheat oven to 350°. Lightly grease two medium sized loaf pans.

Punch dough down, then shape into two loaves. Cover with damp tea towel and place in a warm place for 45 minutes or until they have risen to top of pan.

Bake for 30 minutes, or until golden brown and hollow sounding when lightly tapped. Turn bread out onto a cooling rack and allow to cool.

4-6 medium zucchini, grated
4 eggs
1/3 cup light cream (15%)
1/2 tsp salt
1/2 tsp Italian seasoning
2-3 Tbsp parmesan

Spread the zucchini in a large baking dish. In a bowl, beat the eggs then add cream, salt and Italian seasoning. Mix well and pour over zucchini. Stir gently to coat.

Bake in preheated oven at 350° for about 25-30 or until the egg mixture sets. Sprinkle with parmesan and bake another 5 minutes.

Serve warm. (Reheats well.)

]]> http://toubabrecipes.wordpress.com/2012/01/21/zucchini-casserole-with-parmesan/feed/ 1 Khady http://toubabrecipes.wordpress.com/2012/01/18/lentil-soup/ http://toubabrecipes.wordpress.com/2012/01/18/lentil-soup/#comments Wed, 18 Jan 2012 19:17:59 +0000 Khady http://toubabrecipes.wordpress.com/?p=2202 ]]>
I love the idea of lentil soup, but am always afraid it’ll be blah. Not so! Perfect with some good bread and hot pepper, if that’s your thing.

1 onion, chopped
3 Tbsp olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1 cube beef bouillon
1-2 tsp garam masala
ground black pepper to taste

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve, season to taste with salt and pepper.

2lbs tilapia, cod, halibut or any other whitefish (cut into 1” chunks)
1 green pepper, cut into bite-sized pieces
1 red pepper, cut into bite-sized pieces
1 carrot, thinly sliced
1 large onion, sliced into 8-12 wedges
1 can pineapple chunks or rings, with juice
oil for frying

Breading
2 cups flour
6 Tbsp oil
4 tsp baking powder
1 tsp seasoning salt
1 pinch cayenne pepper
2 cups water

Sweet and sour sauce
1/2 cup vinegar
1/3 cup sugar
1/2 teaspoon salt
1/4 cup orange juice
1/4 cup pineapple juice from can
1/4 cup ketchup

First, make the make sweet and sour sauce. In a large frying pan, mix vinegar, sugar, salt, orange juice, pineapple juice and ketchup. Bring to a boil and simmer for 10 minutes or until it has evaporated to the consistency of maple syrup. Add pineapple chunks to the sauce and set aside.

In a bowl whisk together flour, 6 Tbsp of oil, baking powder, seasoning salt, and cayenne pepper. Add 2 cups of water, whisking until the batter is smooth. Dunk fish into batter to coat.

In a deep frying pan over medium-high heat, fry fish pieces in batches for four minutes or until golden brown. Drain on paper towels and keep warm in the oven.

Heat a dash oil in a large frying pan. Stir fry green and red peppers, carrot and onions for three minutes. Add to sweet and sour sauce and heat.

Serve the fish over hot white rice, with sweet and sour sauce pour over the top.

1 recipe Southern Girl’s Biscuits
5 eggs, beaten
6 strips bacon, crumbled
3-4 white mushrooms, washed and quartered
1/4 tsp salt
pinch of rosemary
a bit of cubed or grated cheese, maybe Gouda or Emmental, Cheddar or Swiss

Spread biscuit dough evenly in baking dish. Top with bacon, mushrooms, rosemary, salt, then cheese. Pour eggs over top. Bake at 350 degrees for 30 minutes or until firm and golden. As it bakes, the egg mixture will sink and the fluffy biscuit dough will rise the the top!

3 large potatoes, scrubbed and cut into bite-sized pieces
1/2-3/4 cup lait caillé (or plain yogurt)
1 Tbsp mayonnaise
1/2 tsp Dijon mustard
1/2 tsp dried sage
1/2 tsp dried tarragon
pinch of salt

Place the potatoes in a large saucepan and cover with water. Cover, then bring to a boil. Reduce heat to medium and cook 6-10 minutes until just softened, but still firm. Drain water and spread potatoes out on a baking sheet to cool.

In a large bowl, mix together remaining ingredients. Taste and adjust as needed.

Once potatoes have stopped steaming, pour them into the bowla nd stir to coat. Chill well before serving.

1 lb carrots, peeled and sliced into 1/2 inch rounds
1 clove garlic, pressed
Juice of 1/2 lemon
1-2 Tbsp olive oil
1 tsp paprika
1/2 tsp cumin
1/2 tsp sugar
1/4 tsp cayenne
1/4 tsp cinnamon
pinch of salt
fresh mint leaves (opt)

First, make the dressing.

Place the carrots in a saucepan, cover with water and add pressed garlic clove. Bring to a boil and cook over low heat about 5 minutes, just until the carrots are crisp-tender. Do not to overcook.

Drain the carrots and place in a bowl. Toss with the dressing right away. Let marinate at room temperature a few hours, or refrigerate overnight and bring to room temperature. Snip mint leaves over top, then serve.