Bukhari Rice

Rice is an essential and a beloved ingredient in the Arab kitchen. It is served almost with every meal. Rice is often served next to stews or an important ingredient in stuffing vegetables or meats like lamb or chicken. This rice dish is a very popular recipe in the Middle East, especially loved in the Gulf countries. Bukhari rice gets its name from the famous city of Bukhara, a formerly prominent outpost on the famous Silk Road which was a network of trade routes that connected the East and the West. The Silk Road was, in fact, one of the most important channels in the distribution of spices. Therefore much of the cooking in the Gulf Countries reflect the impact of the ancient spice traders. Bukhari Rice is so aromatic and flavorful yet has a complex taste from the various spices and textures. My kids said it tastes like the holidays and is probably a perfect side dish for thanksgiving ( who am i thinking that far ahead) lol. But until thanksgiving i am now serving this delicious aromatuic rice with some grilled chicken, yogurt and a simple salad.

INGREDIENTS

• 2 cups brown (or regular) basmati rice

• 2 Tablespoons olive oil

• 1 onion, chopped

• 2 garlic cloves

• 2 grated carrots

• 1 green chili or chili flakes (optional)

• 1 cinnamon stick

• 2 bay leaves

• 3 tsps bukhari spice (you can use my code mai10 to get a discoun of your purchase) or a mix of:

• 1 teaspoon cumin

• 1 teaspoon corriander

• 1 teaspoon curry powder

• 1/2 teaspoon cardamom

• ½ teaspoon cinnamon powder

• few grates of fresh nutmeg

• salt and pepper to taste

• 16 Oz can cooked chickpeas, rinsed and drained

• 1/2 cup dried raisins

• 1 Loomi **

• 3 cups hot vegetable or chicken broth or water will do. You need enough to cover the rice by 1/2 inch

• 1/2 cup dry roasted nuts (almonds and pine nuts to garnish

** loomi:

Also called limoo Amani, these black lemons, are actually dried limes. They are a staple flavor in the cuisine of the gulf countries, Iraq and Iran.

They taste sour and citrusy like a lime but they also taste earthy and somewhat smoky. they are preserved and dried for a long time in the sun they also have a slightly bitter, fermented. Often available at Middle Eastern and spice shops.

Directions:

1. Rinse and drain the rice a few times, until the water runs clear.

2. In a large pot over medium-high heat, heat the oil, add the onions and garlic and sauté for 5 minutes until they soften and become translucent. Add the carrots, raisins, loumi, spices, bay leaves, and sauté for a minute or two. Heating the spices will bloom their flavors and they become more aromatic.

3. Add the rice and the chickpeas and toss them with all the aromatics for 2-3 minutes tossing often.

4. Add the broth or water, stir, and let it come to a boil.

5. Cover the pot, lower the heat to low and Cook for 20-30 minutes until the rice is fluffy and cooked through (no peeking).

6. Fluff gently with a fork

7. Once ready to serve top with some toasted nuts.

Serve with plain yogurt, simple chopped salad. This side dish is a perfect compliment to any long roasted or grilled meats. My kids said it’s tastes like the holidays and is probably perfect for thanksgiving.

Grilled Feta Cheese in Grape Vine Leaves with Olive Oil Grilled Grapes

Grapevines are one of the most important trees in Palestine. It’s up there after the olives in agricultural value. In Arabic or in Palestine in particular we call the grape vines “dalieh” دالية the hanging branches are highly praised in a Palestinian home. It even has an architectural value. Growing up we had few daliehs that my grandfather planted. He took so much pride in clipping and trimming its climbing branches to make a natural gazebo of sort in Arabic we call it عريشة .. our family gathered under its shade in the summer. So many stories were told and so many meals were consumed under the arisheh. During early spring and real early in the morning hours before the sun gets hot, my Siti “grandmother” set to pick the tender leaves to preserve for stuffing for the winter months. Today I am missing summer in Palestine and a family gathering under the grape دالية dalieh. A block of salty feta drizzled with Olive oil, wrapped in a package of grape leaves grilled till its slightly soft and warm. I served the soft salty cheese with olive oil grilled grapes. The combo of textures and sweet and salty flavors are a big summer hit. May the grapevines always tangle together, and reach for the sky wild and free.

These vines are by my home in Chicago. They grow wild and free. And i am so lucky as i get to enjoy them

This grape vine is in my family's home in Palestine. My grandfather planted these so many years ago and they might be as old as my father.

This grape vine is my family's home in Palestine. My grandfather planted these so many years ago they might be as old as my father.

Serves 4 as an appetizers

Ingredients

• 8 large fresh grape leaves washed well (or in brine often found in middle eastern stores) if you are using grape leaves in brine make sure to rinse them well to get rid of the excess salt

• A block of good quality feta cheese about 8 ounces about an inch of thickness so it holds its shape

• 2 tablespoons olive oil

• Few pinches of chili flakes (optional)

• 1-2 bunches of grapes (I used red grapes) about a pound total and on the vine

• Serve with pita wedges or crackers

Directions

This method is great for baking or grilling.

- Preheat the oven to 375 °F. If you are grilling the cheese on the grill make sure you grill it on medium heat with the grapes straight on the fire. It won't take long a few minutes on each side until charred and cheese is slightly soft and the grapes are caramelized.

- Line a baking sheet with parchment paper.

- Drizzle one tbls of olive oil all over the grapes (make sure you keep them intacked on the stem).

- Lay out all the grape leaves on a flat surface, make sure they overlap

- Place the feta block in the center of the grape leaves.

- Drizzle with the remaining olive oil over the cheese. Then sprinkle with the Chili flakes if using.

- Gently wrap the feta in the grape leaves to make a nice package. Put the seam side down so it doesn’t open on the grill or in the oven.

- Bake for 15-20 minutes.

- Serve the wrapped cheese with the roasted grapes.

Tip: Serve hot while the cheese is soft and slightly melted. When ready to eat peel away the grape leaves (although they are completely edible but they might be too charred at this point). Enjoy a piece of cheese with the caramelized sweet grapes. The sweet and salty flavors are so perfect together.

Labaneh Tabat (Labaneh Balls)

Labaneh Balls:

#labanehballs #labanehtabat #homemadelabaneh #strainedyogurt

Labaneh balls is just taking Labaneh a step further. It’s a lot more firm and drier than traditional Labaneh and often preserved in olive oil.

Labaneh balls or “Tabat Labaneh” are often made late spring and summertime when fresh yogurt is widely available and at its tastiest. My favorite version is made with goats milk or goats yogurt.

For this recipe Labaneh has to be made first, then shaped into balls and set out to dry over few days. Then packed in a jar with olive oil. The Labaneh balls are delicious rolled in herbs and spices such as Za’atar, mint and sumac.

Ingredients.

One Labaneh recipe (drained for 3-4 days)

Directions:

Cover a tray with few layers of paper towels

Scoop one tbls of Labaneh into the palms of your hands and roll into a ball

Place the balls on the paper towels

Place more paper towels on top of the rolled Labaneh balls making sure to absorb any extra liquid.

When the paper towels get wet or damp, replace them with new towels. You are going to do this twice a day. Don’t worry it’s pretty easy.

Keep the Labaneh balls in the fridge for the duration of this process.

Repeat the process until the Labaneh is completely dried out a process that might take 3-4 days

When ready place the Labaneh balls in a sterile glass jar. Pack the Labaneh balls in there and submerge completely with olive oil.

Keep jar in the fridge it will last for few months if covered in oil.

To serve allow the oil to come to room temperature because it will solidify in the fridge.

Tip: you can flavor your oil with chili’s, garlic or fresh herbs like Za’atar, Rosenary etc.

To serve: you can serve the Labaneh straight out of the jar. Or roll the Labaneh balls in dried mint, Za’atar, sumac or whatever you like before serving.