Category: Side Dish

From The Moroccan Collection by Hilaire Walden

Briks (pronounced breeks) are ouarka turnovers that originate in Tunisia. The Pieds Noirs, or Blackfeet (Europeans born in Maghreb), were responsible for spreading their popularity throughout North Africa. Traditionally briks are deep-fried and are served immediately or they become heavy and greasy. They can be baked however.

Ingredients:
about 8 oz. filo pastry, thawed
olive oil for brushing
sesame seeds for sprinkling

Filling:
1/3 cup olives (black, green, or a mixture of both), pitted
3 anchovy fillets
3 sun-dried tomatoes in oil, drained and chopped
2 tablespoons chopped almonds
2 tablespoons chopped mixed cilantro and parsley
3 soft-boiled eggs, chopped
squeeze of lemon juice, to taste
pepper

Directions:
1. To make the filling, finely chop the olives and anchovy fillets together, then mix them with the tomatoes, almonds, mixed cilantro and parsley, eggs, and lemon juice. Season with pepper.

2. Cut the pastry into 4-by-10 inch strips. Work wtih 3 or 4 strips at a time; keeping the remaining pastry covered with plastic wrap.

3. Brush the strips lightly with oil and put a heaped teaspoon of the filling at the top of the right-hand corner of each one. Fold the corner down to make a triangle. Continue folding the triangle along the length of each strip. Place on a baking sheet and brush with oil. Repeat until all the filling has been used.

4. Sprinkle the briks with sesame seeds and bake in a preheated 375 degree F. oven for about 20 minutes, or until crisp and golden. Serve hot or warm.

From The Moroccan Collection by Hilaire Walden

Moroccans are inveterate snackers, masters at producing a myriad of nibbles throughout the day. Deep-fried spiced dried fava beans are a particular specialty, but because it is so much easier for us to get chickpeas, I am giving a recipe using them. Baking is more in line with modern eating and cooking, so I have modified the traditional method.

Ingredients:
1 can (14 oz.) chickpeas, drained and rinsed
2 tablespoons olive oil
2 plump garlic cloves, crushed
paprika and ground cumin, for sprinkling
salt and pepper

Directions:
1. Spread the chickpeas on a baking sheet. Mix the oil with the garlic and pour over the chickpeas, stirring everything together.

2. Transfer the baking sheet to a preheated 400 degree F. oven and cook the chickpeas for about 15 minutes, stirring them occasionally so they cook evenly.

3. Tip the chickpeas onto papertowels to dry them, then toss while still warm with paprika, cumin, and salt and pepper. Eat while warm or store in an airtight jar in a cool place for up to two weeks.

Serves 2-4.

#1
Carrot and Raddish
2 carrots
2* radishes
Salt, pepper
Juice of one lemon
2-3 T oil
3-4 sprigs parsley

Grate radishes, peel and grate carrots. Spread the grated carrot on one side of a wide salad dish, with the radishes on the other. Mix lemon juice, salt, pepper and oil in a bowl, and drizzle over the radishes and carrots. Garnish with finely chopped parsley.

*Turkish radishes tend to be quite large; the object is to have equal parts carrot and radish.

#2
Cucumber with Walnuts
http://www.turkishcookbook.com/2009/06/cucumber-with-walnuts.php
(Cevizli Salatalik)
Cucumber with Walnuts
2 small cucumbers
1/2 cup walnuts, crumbled
1 garlic clove, mashed with salt
1 tbsp lemon juice
1/2 tsp crushed red pepper
Pinch of salt

Grate the cucumbers, squeeze a little bit to remove access water with your hand. Don’t squeeze too much! Toss them with walnuts, garlic, lemon juice, crushed pepper and salt. Serve it chilled.

#3
http://www.epicurious.com/recipes/food/views/Spicy-Tomato-Pepper-Cucumber-Mint-and-Parsley-Salad-355949

Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad Epicurious | April 2009

by Aglaia Kremezi
Mediterranean Hot And Spicy

This is the standard salad-relish you find in every tavern and restaurant in Istanbul. It accompanies grilled meat and especially kebabs. Turkish food is often eaten with a spoon, and so is this salad—all its ingredients are finely chopped. Instead of a simple lemon vinaigrette, which is the most common dressing, I like to add a little balsamic vinegar and lemon zest. Add as much jalapeño as you like, but bear in mind that this Turkish salsa is meant to be refreshing and not overpoweringly hot.
Yield: 4 to 6 servings
ingredients
Salad:
3 medium ripe fresh red tomatoes
1/2 English cucumber, quartered lengthwise and finely sliced
1/2 cup tightly packed coarsely chopped purslane or arugula
2 scallions, including most of the green, thinly sliced
1 cup tightly packed coarsely chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint leaves
1 to 2 tablespoons chopped fresh thyme or savory
2 to 4 jalapeño chiles, seeded and finely diced
2 tablespoons capers, preferably salt-packed, rinsed well and drained (optional)

Dressing:
3 tablespoons fruity extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons grated lemon zest
Sea salt and freshly ground black pepper

Pinch of sumac (optional)
preparation
Salad:

Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes.

Dressing:

To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.

Source Information
TMediterranean Hot and Spicy by Aglaia Kremezi

From Mediterranean Hot and Spicy by Aglaia Kremezi Copyright (c) 2009 by Aglaia Kremezi Published by Broadway Books.