"Recipes from the Chef's Kitchen"
Northern Virginia Cookbook Author
Instructor Kay Karim
Eggplant with Tomatoes
1) 1 large Eggplant, sliced
2) 1 large Onion - sliced crosswise
3) 1 Tomato - sliced, or 1 cup canned diced Tomatoes
4) 1 Green Pepper - sliced (optional)
5) 1 (8-ounce) can Tomato Sauce
6) 1 teaspoon Salt
7) 3 tablespoons Olive Oil
8) 1 teaspoon Arabian Spices (combination of Cinnamon, Allspice, Black Pepper)
9) 1 cup Water
1) Cut off the stem of the eggplant and peel the
eggplant lengthwise in 1 inch strips.
2) Cut the eggplant crosswise or lengthwise
in ½ inch slices.
3) Place the eggplant slices in the colander and sprinkle salt
over them. Leave them in the sink to drain for 30 minutes.
4) Remove the eggplants from the colander, and dry with paper towel. Place in a
bowl and drizzle olive oil over them.
5) Arrange them on a baking sheet and place
them under the broiler for 7 minutes.
6) Turn the eggplant slices to the other
side and broil until lightly browned.
7) Heat oil in a deep pan and sauté the onion, and add the green pepper, and
8) Add water and simmer for 10 minutes.
10) Arrange the eggplant
slices over the vegetables.
11) Pour the tomato sauce over the eggplant. Sprinkle
salt and spices.
12) Bring to boil; reduce heat and leave to simmer for 20 minutes.
Check if it needs more water or salt.
13) Serve it with plain white rice or Bulgur pilaf
Bulgur with Mushrooms
(I listed Arabian spice in this recipe. It is
called Seven Spices or Syrian Spice too.
You can find it in the Middle Eastern
grocery stores, or purchase it online from this website
http://www.nutsonline.com. It is very aromatic
and you can use it instead of plain ground black pepper.)
1) 2 tablespoons Vegetable Oil
2) ½ cup Onion - chopped
3) 1 cup sliced Mushrooms
4) 1 teaspoon Salt
5) 1 teaspoon Arabian Spice
6) 1 (8-ounce) can Tomato Sauce
7) ½ cup Water
8) 1 ½ cup coarse Bulgur (#3 or 4)
1) In a pot, bring water to a boil and drop the bulgur.
off the heat and leave it in the hot water to soften for 10 minutes.
3) In a separate pan heat the oil and sauté the onions.
4) Add the
mushrooms, and season with salt and spices.
5) Stir for 5 minutes until the
mushrooms are cooked.
6) Add the tomato sauce and water and bring to a boil.
7) Strain the bulgur in the colander, and add it to the
8) Stir until well coated.
9) Cover, the pot and simmer for 20 minutes
until the sauce is absorbed by the bulgur.
10) Check it needs more salt.
11) Serve it with chopped scallions, sliced pickles and
tomatoes. It tastes even better at a room temperature.
(This is a vegetarian recipe, but you can top it
chicken or a can of tuna fish.)
1) 1 (18 ounce) can Chickpeas
2) ½ cup fresh diced Tomatoes
3) ¼ cup chopped Scallions
4) ¼ cup chopped Red Onions
5) ¼ cup chopped Italian Parsley
6) ½ teaspoon Salt
7) 2 tablespoons Vinegar
8) Juice of 1 Lemon
9) 2 tablespoons Olive Oil
1) Pour the content of the can of chickpeas into a colander.
Rinse the chickpeas and drain.
2) Place the chickpeas in a bowl. Add tomatoes, scallions,
onions, parsley, and salt and toss.
3) Add the lemon juice, vinegar and olive oil.
4) Toss the salad
and refrigerate for at least 30 minutes before serving.
(Makes 2 dozen Cookies)
1) 2 cups blanched Almonds
2) 1 cup Sugar
3) 2 Eggs (Egg White only)
4) 1 teaspoon Baking Powder
5) 1 teaspoon ground Cardamoms or 1 teaspoon Rosewater
1) Preheat oven to 350 degrees.
2) Put the almonds and sugar in a food processor
and pulse until all almonds are ground.
3) Put the mixture in a bowl, and add the
baking powder and cardamom and stir.
4) Add the egg whites and stir with a spoon. It
will make soft dough.
5) Coat a teaspoon with oil and spoon the cookie
dough on a cookie pan lined with parchment paper.
6) Place a blanched almond on
top of each cookie for decoration.
7) Bake for 10 to 15 minutes.
8) You can purchase almond flour from the
grocery stores but it costs much less to grind it yourself.
Iraqi Family Cookbook