The Global Kitchen

I recently read a novel called Pomegranate Soup by Marsha Mehran about three Persian sisters who relocated to Ireland after the Revolution, opened a cafe and entranced the locals with their exotic cuisine. Think Chocolat or Like Water for Chocolate. The novel contains the recipes mentioned in the book.

Anyway I never thought of using pomegranate in a savory dish and this recipe caught my eye. and a Google search turned up many other variations.

I settled on the recipe from the book because I had most of the ingredients on hand. I liked the soup but didn't swoon over it like the characters in the book. It had a nice sour savory-ness and was quite "herby" but the lamb really needed to be seasoned.

I also considered THIS recipe and I think it's the one I should have made. And probaly will make in the near future.

Pomegranate Soup
Marsha Mehran

2 onions chopped
2 tbs olive oil
1/2 cup yellow split peas rinsed
3/4 cup rice
6 cups water
1 tsp salt
1/2 tsp ground pepper
1 tsp tumeric
2 cups parsley, chopped
2 cups cilantro, chopped
1/4 cup mint, chopped
1 cup scallions, chopped
1 lb ground lamb
2 cups pomegranate juice
1 tbs sugar
2 tbs lemon juice
2 tbs angelica powder(I din't have any wand wasn't in the mood to track it down and the recipe said "optional")

In a large stockpot saute the onion in the olive oil until golden. Add peas, rice, water, salt, pepper, tumeric and bring to a boil. Lower the heat and simmer covered 30 minutes. Add parsley, cilantro, mint and scallions and simmer 15 minutes. Meanwhile roll lamb into medium meatballs. Add meatballs and remaining ingredients to the pot and simmer, covered for 45 minutes.

It's really really hard to take a good picture of a meat pie but trust me when I say this is absolutely delicious and easy to put together.

The salad was a breeze too, although, the first time I made it I put a little too much lemon juice in it. It's beautiful to look at(although my picture isn't great) and delicious.

Both of these recipes are from Claudia Roden's Arabesque, which is quickly becoming one of my favorite cookbooks.



Eggplant and Tomato Salad(Batinjan Raheb)
6-8 servings

2-3 eggplants (about 2lbs)
Juice of 1/2 to 1 lemon
3 garlic cloves, crushed(I chopped mine)
4 tbs extra virgin olive oil
salt and black pepper
large handful of chopped flat leaf parsley
4 sprigs mint, chopped
4 scallions, finely sliced
4 plum tomatoes, diced
handful of pomegranate seeds

Prick the eggplants in a few places with a knife and roast on a foil lined baking sheet for 45-55 minutes or until the skin is charred and the eggplant is very soft.

When the eggplants are cool enough to handle peel them and and drp them into a colander or strainer with fine holes. Press out as much of the juices as possible. With a small knife chop the eggplant(still in the colander) and mash with the back of the spoon to get more of the juice out.

Mix the eggplant puree with the lemon juice, garlic, olive oil, salt, pepper, parsley and pint. Spread the puree on a flat place and sprinkle with the scallions, tomatoes and pomegranate seeds.



Baked Kibbeh with Onion and Pine Nut Topping (Kibbeh Saniyeh)
serves 6

For the kibbeh
2/3 cup fine ground bulgur
1 medium onion quartered
1 lb lean boness leg of lamb(I bought ground)
1/2 tsp salt
black pepper
1 tsp cinnamon


For the topping
1 lb onions liced thin
3 tbs extra virgin olive oil
1/4 to 1/3 cup pine nuts
salt and black pepper
1/2 tsp cinnamon
pinch ground allspice
1/2 to 1 tbs pomegranate molassas(optional but recommended)

Rinse the bulgur in a fine sieve under cold water and drain well. Puree the onion in a food processor Add the meat and the spices and blend to a paste. Add the bugur and blend to a smooth soft paste.

Press paste into a well oiled round shallow baking dish or tart dish(I used a pie plate). Flatten and smooth the top and cut the contents into 6 wedges and run the knife around the edges of the dish. Bake at 375 for 30 minutes.

While the meat is baking prepare the topping. Fry the onions in the olive oil until they are golden brown, stirring often. Add the pine nuts andstir until lightly colored. Add the spices and the pomegranate molassas and stir a minute more.

Spread on top of the kibbeh and serve.

Well I hear it's going to be cooling down here. Tomorrow it's supposed to be a brisk 103 instead of the 110 degrees we've been having. So hopefully I'll be able to fire up my oven soon!

I just can't seem to get away from the Turkish recipes! I was drawn in by the picture of this recipe although, mine didn't look anything like the food photographers. I think food stylists and editors cheat.

The kafta tasted like meat loaf to me. She gives a lot of ideas on other spices to add, which I'll definitely do since I have leftover meat. I have some fresh mint that needs to be used. Other suggestions are cinnamon and allspice. Cumin and Corriander, or red pepper flakes.

Kafta is usually rolled onto a ball, flattened and grilled on a skewer. You can also make "sliders" like this recipe.

When I make them again I'm going to grill them on my cast iron grill pan instead of broiling so they'll get a sear on them.

This dish was invented in Turkey by a man called Iskander in the 1920's and is a mainstay of Turkish Kebab houses.

The sauce and meat are served hot and the yogurt should be at room temperature.

Kofta Meshweya

1 1/2 lbs lamb with the shoulder with some fat, ground into a pate. (I just bought ground lamb)
Salt and pepper
1/2 cup finely chopped flat leaf parsley
2 medium onions, finely chopped

Mix.

Yogurtlu Kebab
(Kafta with Tomato Sauce and Yogurt)
From The New Book of Middle Eastern Food by Claudia Roden

1 lb tomatoes peeled and chopped
4 tbs olive oil
Salt and Pepper
1 tsp sugar
1 pita bread
Ground Lamb Kafta mixture from above recipe
2 1/2 cups plain whole milk or thick strained yogurt(I bought 2% Greek strained yogurt to cut some fat and calories)
1 tsp Paprika
2-3 tbs toasted pine nuts
2 tbs flat leaf parsley, finely chopped

Put tomatoes in a pan with 1 tbs olive oil, salt and pepper and cook over medium heat until they soften.

Toast the pita bread until it is crisp and brek into pieces.

Shape the lamb meat into 12-16 small burgers. Broil, turning once, until they are brown on the outside and pink on the inside.

In a bowl put a quarter of the toasted pita, cover witht the tomato sauce, and top with a layer of yogurt. Mix the paprika and the remaining olive oil and dribble over the yogurt. sprinkle with pine nuts. Top with a kafta burger and sprinkle with parsley.

I promise my next recipe will not be Turkish.