Falafel, Hummus and Cucumber Salad Stuffed Pitas

Falafel, according to many sources, is the "fast food" of the Middle East. A commonplace meal, it's often eaten as a substitute for meat. Since it's made with garbanzo beans (or sometimes fava beans, or both), it can be eaten with either meat or dairy, according to kashrut dietary law.

Hummus, one of the usual accompaniments to falafel, also can be eaten with either meat or dairy, as it contains many of the same ingredients. But, both foods are equally popular among Israel's Arabs and other non-Jews.

Because its easy around here to find quality falafel mix and prepared hummus in most groceries, I saved some time and used store-bought versions of both. That helped make this a weeknight meal you can pull together in a flash. (If you want to make yours from scratch, here's a falafel recipe and a hummus recipe you could try.)

To balance out this hearty pairing, a salad is usually served alongside. In fact, salads are often enjoyed with every meal, including a traditional breakfast. This cucumber salad is simply flavored with lemon juice, olive oil and herbs, highlighting the freshness of the veggies.

The measurements are fairly vague, allowing you to prepare it to your taste. You can also add other ingredients, like chopped onion or carrots, if that's something you'd enjoy. Have fun with it and try something new each time.

This salad was so refreshing, I'll probably keep it on hand as a healthy snack throughout the summer. Here's how I made it:

1 English (seedless) cucumber
4 roma tomatoes
1 red bell pepper
Feta cheese
Olive oil
Juice of 1 lemon (and the zest, if you like)
Fresh parsley, minced
Salt and freshly cracked black pepper, to taste

Chop all the veggies, crumble the feta and place the mixture into a bowl. Drizzle with a few tablespoons of olive oil and add the lemon juice and parsley. Season with salt and pepper and mix well.

Shakshooka

Who doesn't love breakfast for dinner once in a while?

While exploring a great Israeli food site I found, I came across this breakfast recipe and simply had to make it, even though my blog focuses primarily upon dinners. Only the eggs make it seem more like a morning meal; tomatoes, onions, garlic, goat cheese, herbs...sounds like ingredients for a yummy supper to me!

This spicy dish, also spelled shakshouka or shakshuka (the word means "all mixed up" in Hebrew), has Tunisian roots in Israel but is popular in many countries throughout the region and varies slightly depending upon where it's made. It typically gets its heat from chili peppers or zhug, a Middle Eastern hot sauce with cilantro and other seasonings. I wasn't able to get my hands on any zhug, so I used red pepper flake instead.

You're meant to sop up the sauce with crusty bread but I found it hearty enough to skip that. Plus, I'd also gotten distracted by the nightly news report, so my sauce thickened and caramelized a bit and there wasn't much liquid left anyway. But, that certainly didn't affect the taste. This is a simple yet satisfying meal that's inexpensive to boot! Definitely, a winner.

Here's how I made it:

Olive oil
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
5 plum tomatoes, diced
4 Tbsp goat cheese, crumbled
4 eggs
Fresh parsley, minced
Salt and freshly cracked black pepper, to taste

Heat olive oil in a large skillet over medium-high heat and saute the onions and garlic till softened. Add the red pepper and cook a couple minutes before adding the tomatoes. Bring this mixture to a boil. Create 4 holes and crack the eggs into them. Sprinkle with goat cheese and parsley. Cover the skillet, leaving a crack so some steam can escape, and continue to boil till the eggs cook to your preference.

Kashrut

The dietary laws followed by Israel's Jewish majority (people of other faiths, including Christians and Muslims, also live there) are called kashrut. They detail what can and can't be eaten and how allowed foods must be prepared.

Any food that satisfies these laws is deemed kosher, while non-kosher food is called treif. Simply blessing, eating or cooking allowed foods doesn't automatically make them kosher. Particular use of utensils and cookware, as well as rules for proper slaughtering of animals, are critical factors.

Generally, to follow kashrut, the only land animals that can be consumed are ones with cloven hooves that chew their cud (e.g., cows, sheep, bison and deer). Water animals must have fins and scales, so mollusks and crustaceans like scallops and shrimp are forbidden. As for birds, consuming birds of prey and scavengers is not permitted, so chickens, ducks, etc. are safe options. All insects, rodents, reptiles and amphibians are prohibited.

All animals from flocks and herds must be killed in ritual slaughter. No animals killed by disease or other animals can be eaten. All blood must be properly drained and certain parts of the animal can't be consumed. Any derivatives of forbidden animals, such as their milk or fat, also aren't allowed.

All fruits and vegetables are permitted but cannot be tainted by insects, and they--along with fish, eggs and grains--can be eaten with meat and dairy. Birds and mammals, however, cannot be consumed with dairy. Any utensils and cookware used to heat those meats also cannot come into contact with dairy.

The rules are extensive and complex, and I've only highlighted the basics here, which to me seem cumbersome already! But, many Jews manage to keep kosher even though most of the world doesn't. Even in areas without a dense Jewish population, kosher restaurants exist and several grocery items are certified kosher, which leaves only the preparation to worry about.

The Torah doesn't say why these rules were created or must be followed. But, by making each meal a religious ritual, kosher Jews reinforce their faith every time they eat.

Fruity Beef Bourguignon

When I started this culinary experiment, my assumption was that the gastronomic differences between countries aren't as great as one might assume. Tonight's recipe, in my opinion, helps affirm my hunch.

See Beef Bourguignon on the menu, and most people probably expect a dish like Julia Child's famously earthy French stew with mushrooms and bacon.

This version, however, is a rich, slightly sweet recipe accented with fruit instead. Just that one simple difference, utilizing "local" ingredients, differentiates these two recipes and makes them uniques to the countries that enjoy them.

Big thanks to my wonderful wife for pinch-cooking tonight. Here's how she made Israel's version:

Olive oil
3 lbs lean stew beef
Flour, seasoned with salt and pepper, to taste
8 garlic cloves, minced
2 onions, sliced into rings
1½ cups carrots, sliced into discs
Handful of fresh parsley, minced
¼ cup honey
2 cups apple cider
1 cup dry red wine
10 prunes, chopped
10 apricots, chopped
10 dates, chopped
Salt and pepper, to taste

Heat oil in a large casserole over medium-high heat. Dredge the meat in the flour and brown it, in batches if needed, and set it aside. Using the same pan, saute the onions, carrots and garlic for a few minutes before adding back the meat into the pot. Then, add the rest of the ingredients and bring to a boil. Once it boils, reduce the heat and simmer on low for 90 minutes. Serve over cooked egg noodles.

Week #16: Israel

Well, we're back home after a successful (and exhausting) road trip! Sorry I wasn't able to post more from Ireland, but it was a busy week that included two days of driving. So, onwards and upwards!

This week, we're traveling from the Midwest to the Middle East. Given Israel's multicultural makeup, with citizens from all over the globe, its cuisine is diverse as well. Foreign influences in Israeli cooking include European, Balkan, Mediterranean, Northern African, Yemeni, Bedouin, Ethiopian, Arab, Indian, Asian, American and more!

So, join me this week as we explore globally inspired cuisine from the land of milk and honey.

B'shalom and b'teyavon! (In peace and in good appetite!)

The Brazen Head's Guinness & Beef Stew

We were visiting my in-laws this week so, with more people to feed than our usual two, I decided immediately to make an Irish stew. There are several versions typically separated into two categories: traditional and Guinness. I actually made Jamie Oliver's pot pie version for St. Patrick's Day and loved the flavor the beer imparts to the dish, so I opted to use it again.

My online research turned up a recent article in the Chicago Tribune that deflated the debate by offering a recipe for each version. Their Guinness stew recipe comes from The Brazen Head, Ireland's oldest pub, established in Dublin more than eight centuries ago in 1198. If that pub, with its incredible longevity, thinks it's good enough to serve to their patrons, then how could I not make it?!

Unless you make this stew, you'll have no idea how phenomenal it really is. Words cannot adequately describe the flavors, the richness, or the savory earthiness you get from the Guinness. It is truly outstanding. So, if your weather has declined, take advantage of the cold snap and brew up a batch. If it's too hot where you are, you could probably use a slow-cooker to keep the heat from your kitchen. But, you definitely don't want to wait till fall or winter for this one. You'll just have to trust me on that.

Here's how I made it:

Oil
2 lbs lean stew beef
Salt and freshly ground black pepper, to taste
1 "Flavor Boost" beef broth packet
Water
2 onions, chopped
1 can (6 oz)  tomato paste
2 Tbsp flour/butter roux paste
2 cups baby carrots, halved
4 celery ribs, chopped
1 pint button mushrooms, quartered
2 tsp dried parsley
1 Tbsp dried thyme
1 pint (15oz can) Guinness Stout (about 1½ cups)

Season the meat with salt and pepper, to taste. Heat the oil over medium-high heat in a Dutch oven or large saucepan and sear the meat, in batches if necessary, till deeply browned. Add the broth and just enough water to cover the meat, scrape up the browned bits from the bottom of the pan, and simmer over low heat (don't let it boil) for about an hour till the meat is tender.

Stir in the roux till it melts. Add the onions, garlic and tomato paste and bring to a boil. Then, mix in the remaining veggies, herbs and Guinness and simmer for another hour or so, till the sauce thickens and the veggies are tender.

The Potato Famine

Dublin Famine Memorial (http://en.wikipedia.org)

Ireland and potatoes -- seemingly, the two go hand in hand. But, their shared history is complicated, to say the least.

Prior to the introduction of farmed vegetables in the 8th century, Irish diets centered around grains, meat (both wild and livestock), seafood, wild fruits and nuts and foraged plants, like mushrooms and roots.

When the Normans and English began colonizing Ireland in the 12th century, the new "landowners" often failed to maintain consistent food supplies for their "tenants." By the mid-16th century, the heirarchical divide between the lords and laborers had widened, and the impoverished farmers were struggling.

Around that time, potatoes were introduced to Europe as a whole and Ireland took to them enthusiastically. The soil there was ideal for growing them, and they could be stored easily during the winter months. Thanks to this new-found dietary staple, Ireland's poulation exploded, growing from about 1 million to roughly 8 million people in less than 300 years. And, most of these people were poor farmers. That made the potato famine that much more brutal.

Ireland overall wasn't affected, and all other crops and livestock were unharmed by the blight, but the heirarchy of haves and have nots had widened with catastrophic consequences. Only the poorest citizens suffered, and badly, since they depended heavily upon the potato.

When the fungus phytophthora infestans -- or potato blight -- struck Ireland in 1845, entire crops of potatoes rotted in the ground and primary food source for millions of people was destroyed. Blight plagued Irish farmlands for the next several years and the repercussions would be felt for decades after that.

Because potatoes were considered a "cash crop" owned by the landlords and not the folks who farmed them, millions of families became destitute when their primary source of income disappeared. They couldn't pay their rent and were evicted or abandoned their homes.

The displaced poor settled together in tenement conditions, leading to the emergence of communicable diseases like cholera, dysentery and typhus. In just one decade, more than a million people died of disease and starvation. (That equates to about 40 million modern-day Americans, by ratio.) Another two million emigrated out of Ireland, if they were fortunate enough to find and afford passage. This continued for decades to come, and Ireland's population was cut nearly in half, to about 4.5 million, by the start of the 20th century.

Although potatoes remain a popular component of Irish cuisine, the invention of food processing and refrigeration led to dietary diversification there, as in other industrialized countries.

Cottage Pie

Growing up, we often dined on a very similar dish called Shepherd's Pie, which Dad usually made with leftovers from the Sunday roast beef or lamb. This version typically uses red meat, as well, but we decided to lighten it up using ground turkey instead.

By doing so, we cut out a bunch of fat and calories, but we definitely didn't lose any flavor. I love the herbs used in this recipe and the chopped tomatoes are a nice touch that adds a fresh bite. Don't cut corners on the mashed potatoes, though; they're an equally important component. I added a dollop of light cream cheese to mine to help make them extra creamy. If I'd thought to grab some chives or scallions, I'd have added them to punctuate their richness, too.

This is a simple, delicious meal that comes together in a snap -- perfect for a busy weeknight meal. Here's how I made mine:

5 large potatoes, boiled
1 Tbsp butter/margarine
2 Tbsp low-fat cream cheese
½ tsp dried thyme
Salt and freshly cracked black pepper, to taste
1 pat of butter, cut into pieces

Oil

2 lbs ground turkey (light/dark mix)
2 onions, diced
2 plum tomatoes, diced
1 cup water
1 "Flavor Boost" beef broth packet
1 Tbsp flour
1 tsp dried thyme
1 tsp dried parsley
½ tsp dried sage
Salt and freshly cracked black pepper, to taste

Put the potatoes on to boil till fork tender. Meanwhile, preheat the oven to 375. In a large skillet, heat the oil over medium-high heat and brown the meat just till there's no more pink. Remove the meat and set it aside in an ovenproof casserole dish. Then, saute the onions till golden and carmelized (if you've used turkey or another lighter meat, you may need to add more oil to the pan). Add the tomatoes, water, broth, flour and herbs and seasonings and simmer till heated and the flavors meld. Pour this mixture over the meat and mix well to coat. The mixture will be moist but not liquidy; if you want more gravy, then add more broth, tomato sauce or other liquid.

When the potatoes are cooked, drain and mash them to your preference. (The ingredients I used are noted above.) Spread the prepared potatoes over the top of the meat mixture. Dot the surface with the butter and bake for 30-40 minutes till the potatoes are golden brown.

Week #15: Ireland

Ooh, this week is going to be good! Just the names of traditional Irish recipes makes me want to cook them! Colcannon, boxty and champ; barmbrack and spotted dog; Dublin coddle and Dublin lawyer -- their exotic names make them difficult to decipher (they're dishes that feature potatoes, baked breads, or stews with sausages and lobster, respectively) but I bet they're all delicious.

Despite the enigmatic monikers, modern-day Irish cooking appears to be quite simple, using well-known ingredients and techniques.

Of course, the global perception of Ireland's food will be forever linked to the potato. But, I'll talk more about that later. For now, I'll find some interesting dishes to make that I hope you'll enjoy. Stay tuned

More Interesting Illinois Eats

The Disaster

If you're a culinary explorer like me, then you already know that you can enjoy amazing and plentiful regional specialities in practically every city and town across this great nation. There are TV shows dedicated to premise and many online resources, too. One in particular is Roadfood, the brainchild of Jane and Michael Stern. (I actually met them years ago while living in CT, when Jane was an EMT-in-training with my best friend. In fact, their book pointed me in the direction of Harry Caray's for Chicken Vesuvio.)

So, to wrap up my feasts from the road before I head back to the kitchen, here are a few of the other delicasies we sampled and where you can find them.

Italian Beef: This garlicky, shaved-meat sandwich also is unique to Chicago, so of course there are many places where you can get one. (Roadfood offers several options; Michael is a Chicago native.) Ours came from Dear Franks in Deerfield. They didn't dip the entire sandwich in the jus, which makes it less authentic but much easier to eat, but the flavor of the meat was outstanding nonetheless.

Biscuits and Gravy: You can get this dish almost anywhere in the country, but it's probably most delicious in the midwest. (Maybe they got their recipe from the South...?) The gravy isn't gummy or floury, and the sausage is divine. And, the biscuits? Fluffy and light and so so tasty. We got ours at Courier Cafe, an Urbana institution for more than 30 years.

The Disaster: Trust me, there's nothing tragic about this breakfast! We stopped at Sarkis Cafe in Evanston the morning we left Chicagoland. They offer this incredible, homemade Armenian sausage that's sublime. Top it with cheese and fresh peppers, tomatoes and onions and pile it into a crusty sub roll and you've got yourself a Disaster.

Now that we're a bit more settled, I can cook again! So, stay tuned tomorrow for our next destination.

Cheers, everyone!