Pumpkin Croquettes (Middle East)

Serves 6 (201 calories each)

1 C fine bulgur wheat (soaked in 2 C warm water)
2 C mashed cooked pumpkins (about 2½ pounds raw) see hint
or 16 oz canned pumpkin (not spiced pie filling)
1 C whole wheat flour
½ C water
1 medium onion, chopped
1 clove garlic, finely chopped
½ t salt
½ t ground coriander
½ t grated black pepper
¼ t ground allspice
¼ t ground cumin
1 pinch red or cayenne (to taste)

Soak the bulgur wheat in warm water for 20 minutes, drain. Puree the bulgur wheat and all remaining ingredients in a food processor or blender. Add more flour to thicken, if needed. Shape into croquettes (1 inch round, two inches long) or patties about 2-inches in diameter and about ½ inch thick. In a non-stick pan, fry patties, turning once, until they're lightly brown on both sides, about 2 minutes per side. Serve warm or at room temperature.

Healing Heart Hint

To cook fresh pumpkin, cut into eighths, place in a large pot of lightly salted water, cover, and simmer over low heat until tender, about 15 minutes. Drain, cut off the peel, and mash. Gently press in a strainer to remove the excess liquid.

Vegetarian Samosas (India)

1 packet of spring roll pastry
3 large potatoes
3/4 cup peas
1 teaspoon ground coriander
1 teaspoon ground cumin
1 small onion, chopped
2 teaspoons red chili flakes
2 tablespoons chopped cilantro
2 tablespoons lemon juice
1 tablespoon flour
1 tablespoon water

Make the Vegetarian Samosas Filling
1. Pour in your water into a small bowl with flour, and mix with a brush until it has a thin, glue-like consistency.
2. Chop the potatoes into small bite-sized pieces. Put them in a medium bowl, then add peas, chopped onions, spices, coriander, and lemon juice. Mix everything together.

Stuff the Vegetarian Samosas
3. Place your pastry sheet on the cutting board. Lift one corner of half of the pastry sheet towards the center. Brush it with our flour glue.
4. Lift the other edge of half cookie and lay over the previous. Press to seal. Now, you have formed a dough cone.
5. Hold the cone in your hand, and take about a tablespoon of filling and stuff the samosa. Seal the open lip with sealer. Fold the edge over. Press and seal.

Fry the Vegetarian Samosas
6. Heat the oil in a deep pan on medium heat. Put in three samosas, and fry them on one side until they brown. Then turn them over and fry on the other side.
7. Lift them out of the pan on a plate lined with a paper towel to absorb the excess oil. You can serve them as an appetizer or as part of the main meal.

Zeljanica - Sorrel and Cheese Pie (Bosnia)

Serves 2-4

Fresh Spinach or Sorrel
Vlashichki cheese or Feta
Pot of Sour Cream
Sheets of Phyllo Pastry
Extra Virgin Olive Oil
Salt and Ground Black Pepper

1. First wash the Sorrel or Spinach, put into a bowl and sprinkle with salt, leave for 15 minutes then squeeze all excess water from the Sorrel/Spinach. (If you leave any water in it, the pie will have a bitter taste, so really take time to make sure the spinach is dry.
2. After put the squeezed spinach/sorrel back into a bowl and drizzel with extra virgin olive oil.
3. In another bowl, crumble the cheese and stir in sour cream. Start to slowly add the spinach and mix until everything is complete mixed. Add salt to taste and black pepper.
4. Get a 2 inch deep baking tray, oil the inside and cover the whole inside of the tray with some sheets of filo pastry. Seal sheets together with a little melted butter. Make sure the tray is fully lined with approx. three layers of pastry.
5. Add the Cheese/Spinach mixture, the put two/three further layers of pastry to seal the pie.
6. Bake in a preheated over 180°C for about 30 minutes. Take the pie out, mix a little of the sour cream with some milk, then pour of the top of the hot pastry. (In this style of pie you don't want the pastry to be crispy, you want it to be soft) Then put the pie back into the over for a further 5 minutes.
7. Cut into slices - is great eaten hot or cold.

Lemon Ice Granita (Italy)

Serves 4-6











Ingredients
3 cups water
1 cup sugar
1 pinch salt
1 cup fresh lemon juice (juice of about 6 medium lemons)
1 1/2 teaspoons finely grated fresh lemons, rind of (about the peel from 1 medium lemon)
2 teaspoons lemon extract


Directions
1. Combine 2 cups of the water with the sugar in a medium saucepan; bring to a simmer over medium heat. Cook, stirring constantly, until the sugar is completely dissolved.
2. Add the salt, stir, and remove the pan from the heat. Stir in the remaining water and let cool to room temperature.
3. Cover and refrigerate for a minimum of 1 hour.
4. Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
5. Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended. Pour into the chilled metal pan.
6. Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
7. Stir the ice crystals into the center of the pan and return to the freezer. Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
8. To serve, scoop the granita into chilled dessert bowls or goblets. (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
9. Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
10. To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.

Onion Bhaji with Mint Raita (India)

Serves 2-4















Ingredients
For the bhaji:
1 onion, peeled
¼tsp coriander seeds
¼tsp cumin seeds
¼tsp chilli flakes
50g/2oz plain flour
1 tbsp baking powder
vegetable oil, for deep frying
For the raita:
55g/2oz Greek yoghurt
1 tbsp chopped fresh mint


Method
1. Heat a deep-fat fryer to 190C/375F or fill a large pan one-third with vegetable oil. To test if oil is at the correct temperature, drop a small cube of bread in the oil. If it sizzles and turns golden the oil is ready to use. (CAUTION: hot oil is very dangerous. Do not leave unattended.)
2. Chop half the onion and slice the remaining half.
3. In a medium bowl mix all the ingredients together. Squeeze the onion to release the juice and bind the ingredients together.
4. Divide the mixture into four quenelles and deep-fry until crisp and golden.
5. To make the raita, mix the ingredients in a small bowl.
6. Serve the bhajis with the raita.

Potato Parathas (India)

Serves 4

100g (3 1/2oz) butter
125g (4 1/2oz) wholemeal or white flour, plus 2 tablespoons for dusting
250g (9oz) potatoes
1 onion
1 pinch chilli powder
1/4 teaspoon ground ginger
a few coriander leaves, chopped
salt to taste

In a saucepan, melt 20g (91/2OZ) butter. Tip the flour into a large mixing bowl, stir in a pinch of salt and form a well. Add the melted butter and 150ml (5fl oz) water. Knead together for 10 minutes to form a smooth dough. Roll into a ball, cover with a cloth and leave to rest for an hour at room temperature.

Meanwhile, place the potatoes in a saucepan of cold water, bring to the boil, add salt and cook for 20 minutes, or until tender. Drain and, when cool enough to handle, peel and chop into small pieces.

To make the stuffing, chop the onion very finely. Melt a knob of butter in a pan and add the onion, cooking gently until softened and transparent. Add the chilli, ginger, choped coriander and the potato. Add salt and mix thoroughly to combine. Cook for a further 2 minutes before removing the mixture from the heat and mashing roughly with a fork.

Melt the remaining butter. Divide the dough into 6 pieces. Dust the work surface with a little flour and roll each piece into a thin round pancake. Brush each paratha with butter, placing some of the stuffing in the centre. Fold over the edges and pinch to seal before gently rolling flat.

Heat a lightly greased frying pan. When it is very hot, put a paratha in he pan and cook for 2-3 minutes, gently pressing it down with a wooden spatula. When the underside is golden, brush the top with melted butter and turn over and cook the other side. Repeat the procces for each paratha.

Hot Sugarcane Bananas (Caribbean)

Serves 4

4 ripe bananas
knob of butter
4 tsp dark muscovado sugar

- Make a slit down the length of the bananas, without cutting right through. Open the skin slightly and dot the bananas with the butter and sprinkle each one with the sugar
- Put the bananas into a shallow dish and microwave on High for 3–4 minutes until the skins turn black and the banana flesh is warm and soft
Roots recommends...Haven’t got a microwave? Then bake them in the oven preheated to 190°C/375°F/Gas Mark 5 for 15 minutes.

Coconut Ice Cream (Caribbean)

'A really easy recipe for delicious coconut ice cream, great with fresh fruit, hot bananas and puddings'










Serves 6

300ml/10fl oz double cream
125g/41/2oz sweetened
Tenderised coconut or desiccated
Coconut or grated fresh coconut
218g/7oz can sweetened
Condensed milk
200g/7oz carton fresh custard
1 tbsp vanilla essence
2 tsp mix of vanilla, almond and lemon extract (or 2 tsp mixed Caribbean essence)
Pinch of ground nutmeg

- Put the cream in a large bowl and whip until softly peaking, then add the coconut. Stir in the condensed milk, custard, vanilla essence, Caribbean essence and ground nutmeg
- Line a 900g/2lb loaf tin with clingfilm. Pour in the coconut mixture and freeze for 6 hours
- To serve, scoop into balls or invert onto a plate, remove the clingfilm and slice into 6 pieces.

Peperonata

"This is a very versatile dish which can be made in advance and stored in the fridge. It can be eaten hot or cold, simply on fresh bread or used on pizzas and pastas."

INGREDIENTS
50ml olive oil
1 small online, sliced
3 red peppers, seeded and chopped into 2cm pieces
3 yellow peppers, seeded and chopped into 2cm pieces
1 x 400g can plum tomatoes
2 tbsp chopped frech flat-leaf parsley (optional)
salt and freshly ground black pepper


DIRECTIONS
1. Heat the olive oil in a pan and add the onion. Cook until soft and translucent, but without colouring, about 3-4 minutes. Add the peppers and continnue to cook gently until softened, again avoid any colouring.
2. Season to taste and add the tomatoes. Continue to cook over a low heat until the peppers are soft, about 1 hour, to 1 hour 20 minutes. If the peppers look dry at any point, add a touch of water.
3. Remove the pan form the heat, stir in the parsley, if using and serve with croustini or grilled slices of ciabatta.

Potato Latkes

"Latkes should be served piping hot, traditionally with hot salt beef or served with apple sauce and sour cream."




INGREDIENTS
2 medium potatoes
1 onion
1 small sized egg, beaten
30ml/2 tbsp medium ground matzo meal
oil, for frying
salt and ground black papper


DIRECTIONS
1. Grate the potatoes and onion coarsely. Put them in a large colander but don't rinse them. Press then down, squeezing out the thick starchy liquid.
2. Immediately stir the beaten egg inot the drained potato and onion mixture. Add the matzo meal, stirring well to mix. Season with plenty of salt and black pepper.
3. Pour some oil into a frying pan to a depth of about 1/2 inch. heat the oil for a few minutes (test it by throwing in a small piece of bread which should sizzle). Take a spoonful of the latke mixture and lower carefully into the oil. Continue adding spoonfuls, not too close together, over the base of the pan.
4. Flatten the pancakes slightly with the back of a spoon and after a few minutes when the latkes are golden and brown on one side, carefully turn them over and continue frying until the other side is golden brown.
5. Drain the latkes on kitchen paper and serve immediately.

Spanakopita (Greek Spinach Pie)

"This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."








PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min

INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Lebanese Spinach Fatayers

PREP TIME 1¼ hours 40 min

INGREDIENTS
5 cups all-purpose flour (plain)
1 tablespoon sugar
1 tablespoon salt
1 1/2 cups water
3/4 cup vegetable oil
1 1/2 kg fresh spinach
1/2 cup lemon juice
3 large onions, finely chopped
1 teaspoon salt
1 pinch ground black pepper
2 tablespoons ground sumac (as desired)
1/4 cup vegetable oil
1 tablespoon thickened pomegranate juice (as desired)


DIRECTIONS
1. Ajeen (dough).
Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.
Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.
Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.
2. Filling.
Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume.
Filling:
Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry.
Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.
Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.
Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes.

Tzatziki Sauce (Yogurt and Cucumber Dip)

"Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips."






PREP TIME 25 Min

INGREDIENTS
1 (16 ounce) container low-fat plain yogurt
1 cucumber, peeled, seeded, and grated
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice
salt and pepper to taste


DIRECTIONS
Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

Lebanese Easter Cookies

PREP TIME 24 Hrs
COOK TIME 10 Min
READY IN 1 Day 10 Min


INGREDIENTS
1 1/2 pounds butter
4 cups white sugar
1 cup water
9 cups semolina flour
8 cups all-purpose flour
1 1/2 tablespoons quick rise yeast
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon allspice
1 teaspoon ground mahleb
1/4 cup black sesame seeds
1/4 cup rose water
1/4 cup orange flower water
1 cup warm water


DIRECTIONS
In a small saucepan, melt butter over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.
Measure flours into a large bowl. Add melted butter, yeast, spices, and sesame seeds; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in bowl to rest for 1 hour.
Prepare 3 baking sheets with cooking spray or parchment paper. In a small bowl, pour the rose water and orange flower water. Pour the warm water in to a second small bowl. Working on a floured board, pull off a baseball-sized piece of dough. Dip your fingers first in the warm water and knead the dough a few minutes; then dip them in the flower water and knead it again until the dough is soft and pliable, about 5 minutes. Use the palm of your hand to roll the ball of dough into a rope about 8 -10 inches long and 1-inch in diameter. Cut the rope into 6 inch sections and make a wreath-shaped cookie with each one, pinching the ends together. Place on a baking sheet. When you have filled a baking sheet, cover the cookies with a clean towel and refrigerate overnight to rest the dough.
Preheat oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator and bake cookies 10 minutes, or until golden. Cool on a baking rack.
Editor's Note

Mahleb is a Middle Eastern spice made from ground black-cherry pits. Used to flavor baked goods with a subtle, sweet/nutty taste, it can be found in Greek or Middle Eastern ethnic markets.

Falafels

PREP TIME 25 Min
READY IN 1 Day 2 Hrs 25 Min

INGREDIENTS
1 pound dry garbanzo beans
1 onion, quartered
1 potato, peeled and quartered
4 cloves garlic, minced
1/2 cup cilantro leaves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 teaspoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon all-purpose flour
2 teaspoons baking soda
2 cups canola oil

DIRECTIONS
Rinse the garbanzo beans under cold water and discard any bad ones. Place in a large pot, and cover with water. Let soak 24 hours, and rinse again.
Place the garbanzo beans, onion, and potato in the bowl of a food processor. Cover, and process until finely chopped. Leaving about 1 cup of the garbanzo bean mixture in the food processor bowl, pour the rest into a mixing bowl. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the garbanzo bean mixture in the food processor bowl; process on low to blend thoroughly. Return the reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, and olive oil; process on low into a coarse meal. Cover, and refrigerate 2 hours.
Stir the baking soda into the garbanzo bean mixture until evenly blended. Using damp hands, form the mixture into 1 1/2 inch diameter balls.
Pour the canola oil into a wok 1 to 2 inches deep, and heat over medium-high heat. Cook the falafel balls, turning so all sides are evenly browned, about 5 minutes. Remove falafel from oil, and drain on paper towels. Repeat to cook remaining falafel balls.

Cook's Tip

If you don't have time to soak the dry garbanzo beans for this recipe, substitute three 15 ounce cans of garbanzo beans, and start with Step 2.

Greek Pizzas

"Pita breads make crispy crusts for these individual pizzas. Topped with feta and ricotta cheese as well as spinach, tomatoes and basil, the fast pizzas are a hit with everyone who tries them"




PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min

INGREDIENTS
4 (6 inch) pita breads
1 cup reduced-fat ricotta cheese
1/2 teaspoon garlic powder
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3 medium tomatoes, sliced
3/4 cup crumbled feta cheese
3/4 teaspoon dried basil


DIRECTIONS
Place pita breads on a baking sheet. Combine the ricotta cheese and garlic powder; spread over pitas. Top with spinach, tomatoes, feta cheese and basil. Bake at 400 degrees F for 12-15 minutes or until bread is lightly browned.