Barbecued Salmon with Sumac

barbecued salmon with sumac

Marinate a salmon filet in olive oil, lemon juice, dried dill, salt and a sprinkle of the lemony Middle Eastern herb Sumac. Throw it on the grill for an easy and delicious summer meal. The salmon is moist and lemony.

marinade with sumac and dill lemon juice and olive oilMake the marinade with the juice of half a medium lemon and a couple of tablespoons of extra virgin olive oil (EVOO as the hipsters call it). Add a dash each of dried dill, salt and sumac. I buy the sumac in Arab markets in Berkeley. You can buy it online if you don’t have such markets where you live.

marinating salmonI marinated a 3/4 pound tail piece (tails don’t have bones) skin-side up, for about 15 minutes. Heat the grill to high and place the salmon skin-side down on it, basting the  salmon with a few tablespoons of marinade. Cover the grill and cook for about 5 minutes, until the top is pale in color and the skin is beginning to cook. Flip the salmon over and peel off the skin with a spatula. Baste the salmon with more marinade. Cook another 3-5 minutes until it is just done.

 

 

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Sumac and Za’atar Roasted Chicken

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Ground sumac and za’atar seasonings are available at Middle Eastern markets. Sumac (also spelled sumaq or summag) is made from the red sumac berry and has a lemony taste. Za’atar is a mixture of dried thyme and cilantro, sesame seed, sumac, and salt. There are different versions that you can buy or make.

?onion, sumac and za'atarPreheat oven to 450’ Rinse chicken and pat dry with paper towels. Place breast up on an oiled roasting pan.

Slice an onion thinly and sauté in a couple of tablespoons of olive oil with a few spoonfuls of sumac, za’atar, and 1 teaspoon of salt until soft.

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While onions are cooking, chop 6 garlic cloves and stuff them between the skin and breast meat. Sprinkle salt on the top of the chicken and use your hands to spread garlic infused olive oil over the skin. Sprinkle some za’atar on your hands and rub it under the skin and inside the cavity.

Stuff the breast cavity with half a lemon and as many onions as will fit. Reserve the rest of the onions to serve with the roasted chicken. I can tell you from experience that if you over-stuff the chicken, the onions will fall out and burn!

Turn the chicken on its breast and salt and oil the back side. Roast the chicken breast down for an hour or until it is brown. Serve with the roasted and reserved sautéed onions.

Fatayer bi Sabanekh: Lebanese Spinach Pies فطاير السبانخ

baked pies

When I lived in Boston, I used to buy Fatayer bi Sabanekh, (fa-TYE-year bee sa-BEN-ikh) Lebanese* spinach pies, at Bob’s Pita Droubi Bakery in Roslindale, MA. One bite of this pastry transported me to an ancient exotic place. I could taste lemon and something else: a tart, lemony spice I later discovered was sumac. I have only found this spice, made from ground berries, in Middle Eastern markets.

You can make these with the traditional Fatayer olive oil yeast dough or use pizza dough. If you want a vegan pastry, substitute water for the milk and omit the egg glaze.

You can make the spinach filling a day ahead.

*Also claimed by Syrian, Palestinian, Turkish, Somali, and Jordanian cuisine

Traditional Fatayer Dough: (works great with cheese or meat fillings as well)

1 envelope dry yeast (1 tsp yeast)

1 tsp sugar

1/4 cup warm water

3 cups flour

1 tsp salt

1/3 cup extra virgin olive oil

1 cup warm milk

proofing yeast

Dissolve the sugar in the warm water. Proof the yeast by gently stirring it in, then cover with a damp dish towel in a warm place for 15 minutes until it foams. Mix the flour and salt in a medium-large bowl. Make a hole in the middle and add the proofed yeast, olive oil, and warm milk. Mix with your hands until the dough is formed. Transfer to a floured pastry mat or board. If it is sticky, sprinkle more flour on top until you can easily knead it. Knead for several minutes until it is springy.

dough before rising dough after rising

Transfer to an oiled bowl and cover with a damp dish towel in a warm place until it doubles. Knead again to flatten out the air bubbles, pull off egg-sized chunks of dough, rolling into a ball. Roll out each ball into a circle on a floured surface, then fill with the sabanekh (spinach mixture). You can make the sabanekh while the dough is rising.

I also invented this cross-cultural recipe using the sour cream dough my mom used to make for Vatrushka, a Russian dumpling filled with farmer’s cheese. I filled it with the Sabanekh. I like how the rich dough compliments the spinach filling.

Sour Cream Dough
1/2  cube butter (1/4 cup) , softened to room temperature
1 1/2 Tb sour cream
1 large egg
1 cup flour
1/4 tsp salt

I’ve used both an electric mixer and a food processor to make the dough. Beat butter until light and fluffy.  Add sour cream and egg and beat well. Add flour and salt and mix until dough is formed. Knead about 12 times on a floured board until it is not sticky. Roll dough into a ball and cover in plastic wrap. Place in refrigerator for ½ an hour. You can begin to prepare the filling while the dough is chilling.

Sabanekh: Spinach filling

1 Tb olive oil
1 onion
1 bunch fresh spinach, or 10 oz pkg leaves, washed well and dried in a salad spinner
½ tsp salt
1 Tb lemon juice
1 tsp sumac
3 Tb pine nuts

Heat olive oil in a heavy skillet. Chop onion finely with the blade in a food processor, and then add to oil. Cook on medium low about 10 minutes, stirring occasionally, until onion is translucent.

While onion is cooking, pulse spinach in batches in food processor until finely chopped.

Transfer the cooked onion to a medium bowl. Sprinkle the spinach with salt, and cook in the same pan for 2-3 minutes. The salt will help to draw the water from the spinach. can tower Let spinach cool, then place in a sieve over a bowl for 20 minutes to drain the excess liquid from the spinach. Press the bottom of a small bowl into the spinach in the sieve, then pile as many cans in the bowl as you can safely make into a tower. You will get about 2/3 cup of spinach water. You can use this in soups. While spinach is draining, roll out the fatayer dough into a circle shape. It won’t matter if the circle’s not perfect as long as you can fold it into a tricorner shape. If you use the sour cream dough, cut it with a round biscuit cutter. You can make larger pies by cutting with a top of a soup bowl.

Stir drained spinach into the onions. Stir in pine nuts, lemon juice, and sumac.

spinach on pastryFill pies with a tablespoonful of Sabanekh for small pies, more for larger pies. Flatten the filling  a bit with the back of the spoon, then fold in a tricorner shape: Gather two sides together and pinch the sides towards the middle. Fold in the opposite side towards the middle, pinching the other two edges towards the center. Pinch all sides towards the center. I leave a little space in the center so you can see the spinach filling. Brush with beaten egg if you like. Place on a cookie sheet sprayed with olive oil spray.

For Fatayer Dough: Bake for 15 minutes at 400◦

For Sour Cream Dough: Bake for 20 minutes at 350◦ until the dough is golden.

Brush with a bit of olive oil when you remove it from the oven. Let cool on a rack until you are able to eat them.

Rainbow Chard with Arabic spices and Israeli couscous

Somewhere over the rainbow,
In my backyard,
Growing green, red, and yellow,
Organic rainbow chard.

My daughter and I invented this recipe together on Mother’s Day. We started in the backyard where we are growing rainbow chard. This grows in red, white and yellow colors.

We chop it, stems and all, and sauté with onions, shallots, garlic, mushrooms and lemon, and add  the Arabic spices sumac and coriander. When the vegetables are tender, we stir into Israeli couscous. We garnish it with cilantro, and toasted pine nuts.

Israeli couscous or Maftoul,  is shaped like small pearls and is chewier than its Moroccan cousin. I cook it in broth Roz’s Jewish Chicken Soup (plus a vegan version). You can make this dish vegan by using the vegetable broth.

If only achieving peace in the Holy Land was as easy as blending Palestinian and Israeli cuisines!

Serves 6 side dishes:

Israeli couscous:
1 ½ cups Israeli couscous
1 ¾ broth (chicken or vegetable)
½ teaspoon salt to taste
2 Tb  lemon juice (Meyer lemon is nice)
Vegetables:
1 bunch chard: 10 -12 leaves and stems, washed
10 mushrooms
2 large cloves shallots, minced
1 onion, quartered and sliced thin
2 cloves garlic
1 tsp sumac
2 tsp zataar or dried thyme
1/2 tsp salt
1/4 tsp ground coriander
1 tsp lemon juice
¼ cup broth
Zest of 1  lemon (Meyer is best)
 
Garnish:
¼  cup pine nuts
2 Tb cilantro leaves
 

Boil 2 cups broth in a medium saucepan with salt and lemon juice. Remove ¼ cup and reserve.

While broth is coming to a boil, toast the Israeli couscous in a  skillet over medium heat, stirring frequently about 7 minutes until golden-brown. Add it to the 1 3/4 cups broth and cover. Reduce heat to low, and simmer for 10 minutes  until couscous is tender.

While  couscous is cooking, prepare the vegetables. Quarter the onion, then slice thinly.  Heat 2 Tb olive oil in heavy frying pan. Add onions, sumac, coriander, zataar or thyme, and salt. Sauté until onions are soft and translucent.

 

Cut mushrooms into quarters and add to onions.

Mince garlic and shallots and add to the onions. Sauté them a few minutes until they turn golden.

Slice the chard stems thinly, and chop the leaves. Add to the onion mixture with the reserved broth, lemon juice and zest. Mix well and cover pan. Cook for 6-8 minutes over medium heat, stirring occasionally, until chard softens.

Toss with the Israeli couscous. Garnish with pine nuts and fresh cilantro leaves if desired.