The heartbeat of P@l3st!ne lies in the roots of the زيتون (zaytoun) tree. As a resilient symbol of peace, heritage, and sustenance, the olive tree is more than an icon – it's the lifeblood of families. Tales that span centuries echo the strength of a people, rooted deep in the soil.
If I was to describe some of my favorite foods and dishes I would say whatever one can pile into a bowl and mix together to savor all the flavors. Not only of each individual ingredient, but also as each item intermingles with the other there are a range of flavor explosions! That is the real kick I get from a dish.
It’s been an intense couple of weeks with so many things happening. One highlight chasing the other for each of us! The positivity seems to give us wings to fly higher, faster and smarter. The art lies in preserving these special moments in the midst of the changes and the chances that arise to impact our lives.
We’ve entered the holiday season! With Diwali just past we are heading towards Thanksgiving, Chanukah/Hanukkah and Christmas so I can imagine there is a lot of scampering going on all around the globe and the kitchens in many households are already filled with aromas of sweet baking, sugar and spice – all so very nice!
People say, the second half of our lives will seem a lot shorter than the first. Many people will arguably confirm this feeling. I presume a reason for this could be that many things in our daily lives become more and more routine. Maybe that’s why in retrospect years seem like just a few weeks.
Summer time usually means a lot of spontaneous entertaining and I love having friends over on the spur of the moment. Then often a time it will be something quick, easy and put together with simple ingredients not requiring too much fussing over. A tapas or mezzeh menu, barbecued meats and fish or quick roasted and moist poultry are some of the ideas I tend reach for from my repertoire.
Weimar – Brussels – Normandy Coast – Paris – Weimar
Weimar – Valdobbiadene – Rome - Amalfi Coast – Venice - Weimar
We are thinking of getting away. Satisfy the itch on our feet, packing up and heading to different shores. Not the travel we have been doing for work, workshops or photo shoots but the travel for us. The kind of travel where time is not an important commodity, instead it is the adventure and the experience that makes a trip memorable.
Summer vacations spent in India at my grandparents’ home in Delhi are forever etched in my memories. Their imposing house, at the end of the street, was nestled next to big open fields and further beyond those fields, small woodlands, that my brother, cousins and I called the “jungle.” Often, as we played out on the fields we would hear the howls of monkeys and the high pitched mewing of peacocks and other animals vibrating through the trees, drifting over the fields, sending us darting back to the house out of breath and petrified.
What’s in a hug?
I am a huggy kind of person. When I like someone or feel affectionate towards them I am the type to smother them liberally with hugs. Having spent a great part of my life in the Middle East, a little hug and three to four kisses on the cheeks as a greeting was a normal thing. My group of friends were from across the globe; Lebanon, Palestine, Iran, France, India, Portugal and so on. We very much melted all our traditions and habits into one big melting pot and took out the best to practice. Thus, the many kisses and hugs upon greeting!
The aromas of burning charcoal, a mélange of spices and the trail of sizzling meat hanging in the air are, for me, the telltale signs of seasons turning and summer is just around the corner. Each year, as Spring days begin to warm up, I impatiently await the piquant fragrance to fill the neighborhood. I am not alone, I soon realize, as the neighboring gardens become a hive of industrious activity. The barbecues are brought out of hibernation and rubbed clean for another season filled with succulent marinated meats, sausages and vegetables.
At this time of the year however, when the summer warmth dwindles into a crisp, cool Autumn morning and the days begin to get shorter I see those barbecues, which dutifully and laboriously entertained us throughout a summer of friends, family and relaxing evenings, being packed and banished at the back of the shed.
In a current school project, my son’s class is discussing dreams, wishes, ambitions and aspirations. Soeren with his 9 years old is very focused and pretty much knows where he wants to go in life. Although he might take up a totally different path and end up doing something completely different to what he dreams of now, what strikes me as impressive is that he has been able to find all the right resources he needs to pave his way for his ultimate goal.
Malta 12PM. As we step out of the chilled aircraft onto the stairs we are engulfed by the warmth. Thirty-three degrees, sunny skies and not a cloud in the sight: a great start to our two week vacation. Dressed for central European weather, my jeans begin to feel uncomfortable. .
The blustery days of Autumn, blowing leaves in shades of burnt orange and gold make me happy. The mornings are crisp and clean. Walking barefooted out into our back yard early morning, the coffee cup in my hand steaming white puffs in the cool air and the moist dew against my feet give me that needed moment of serenity before I jump into my day.
When the family get together it’s usually a time for lots of laughter, storytelling and plenty of hugging. My parents have never eschewed from showing their emotions openly. They are gregarious, warm and loving people and it takes only a few moments with them and friends quickly are enamored by them and captivated by their stories.
Having my cousin around at the moment is so exciting. The fact that the last time I saw her, she was still a toddler in her diapers and today she has blossomed into a beautiful and sophisticated 25 year old young lady, would probably surprise you. But it’s true! The last time I visited India was roughly 20 years ago. That in itself is astonishing considering it is my birthplace and some of my dearest family live there.
Well I am back home in Germany, experiencing crass opposites. From bright sunshine to cloudy grey, from the warmth of 25 degrees to a freezing –5 degrees, from pure relaxation to a whirlwind of chores and routines, from a houseful of family and the buzz of commotion to a serene and fairly empty home, from indulging in exquisite dishes from every part of the world to simple and comforting home cooked meals, from high heel sandals to high boots and from light cotton to thick flannels.
Always in search of new ways to enjoy good and healthy meals in a fun an innovative way, I decided to bring back a much forgotten vegetable into my kitchen - kale. In Germany kale is eaten quite often as a side to hearty meat dishes, however, my eating experience of kale here was mostly a squishy slop of green tasteless mush. It was not until a few years ago that I decided to bring this superfood into my kitchen and experiment with it.
I procrastinated!! This is totally unlike me. I hardly ever procrastinate. I am not going to say "never" because I have been known to put back tasks or jobs to the bottom of my list. Those little jobs that one kind of pushes back because they are not interesting or one thinks they are easy enough to tackle at some other time.
This month's daring bakers challenge was very interesting and I was quite intrigued as it was the first in it's kind in the group. See, it was a vegan and a gluten-free challenge! Since April 2007, when I first joined this amazing group, we have made incredible pastries, cakes and sweets. The group has grown to accommodate so many nationalities, cultures and lifestyles. I was always extremely inquisitive by the way my gluten-free and vegan colleagues in the group adapted each challenge to fit their dietary lifestyle. Often I marveled and admired their resourcefulness.
This month I was excited as the lovely Natalie from Gluten A Go Go (yes the same Natalie who helped with my own challenge last month) and co-host Shelly of Musings From the Fishbowl chose Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread. It's a book I've been eying for quite some time to help me get rid of my bread-baking phobia!
Why did I procrastinate with this one? I was so relieved to read the instructions for this challenge, when it was announced at the beginning of the month. First it was savory (however, I have noticed a few sweet varieties appearing on a few blogs as we speak!) and second it sounded so easy. Well I simply pushed it back from day to day thinking "I'll do it tomorrow!"
Well finally today came and I still had no lavash crackers. Out came my mixing bowls, flour and measuring cups and after breakfast I began with the challenge.
The challenge came in two parts. While Natalie asked us to make the lavash crackers gluten-free, Shelly challenged us to make vegan dips to accompany the crackers. We were however, left with the option to make the crackers non gluten-free, using normal unbleached flour.
For me, this challenge was really the opportunity to try and understand a tiny bit about such dietary restrictions. So, earlier in the week I had gone to my organic store in search of a gluten-free flour blend and xanthan gum. They also had wonderful looking fresh red bell peppers and juicy eggplants. Right then I decided on the dip that would accompany these crackers.
I love the flavors of roasted red pepper and aubergines. One of my favorite dips is ajvar, a delicious relish or dip popular in the Balkan countries, but there are versions of it found in Turkey and the Middle East. It is made with fresh red pepper, aubergines and garlic. One of my good friends, who comes from Bosnia was the one who inspired me to make this wonderful dip. It's a breeze to make, the only real work being the peeling of the vegetables.
Sumac and Za'atar where my toppings of choice. I love the aromatic lemony flavor, sumac gives to dishes and za'atar lends it's herby zing giving my crackers a wonderful Middle Eastern flair. The marvelous aromas seeping out of the kitchen evoked delicious memories of my childhood in Qatar, where toasted pita bread covered in a buttered mix of za'atar and olive oil, dipped into bowls of labneh - strained yogurt sprinkled with sumac were my snack of choice.
The recipe amount is quite small, so if you are expecting friends increase the amount as required. I doubled the amount as I thought this would be a great and healthy snack for Soeren and his sleep-over friend this evening.
I'll leave you with the recipe now, excuse me while I nibble on a few of these and check out the the grand lavash creations from the rest of the Daring Bakers.
Lavash Crackers
Ingredients
Printable version of recipe here.Makes one sheet pan
1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
1/2 tsp (.13 oz) salt
1/2 tsp (.055 oz) instant yeast
1 Tb (.75 oz) agave syrup or sugar
1 Tb (.5 oz) vegetable oil
1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, sumac, za'atar or kosher salt for toppingsMethod
In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.
For Non Gluten Free Cracker Dough
Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
For Gluten Free Cracker Dough
The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
For Non Gluten Free Cracker Dough
Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
For Gluten Free Cracker Dough
Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.
Preheat the oven to 200 degrees C with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.)Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.
Ajvar -Roasted Bell Pepper, Aubergine & Garlic Dip
Ingredients
Printable version of recipe here.Makes about 6 servings
2 large aubergines
6 red bell peppers
3-4 garlic cloves
1 tablespoon coriander leaves, chopped
Juice of 1/2 lime
1/2 teaspoon cumin powder
1-2 tablespoons olive oil
Salt and fresh cracked black pepperMethod
Heat the grill function of your oven to 250 degrees C. Cut the bell pepper in half, de-seed and them. Cut the aubergine in half. Place them skin side up, along with the garlic cloves, on a baking tray lined with aluminum foil.
Roast the vegetables for a good 30 minutes until the skins of the peppers and aubergines have charred and blister.
Remove from the oven and cover with a kitchen towel to allow them to steam for 10 minutes.
Peel the skins off the peppers and aubergine using your fingers. Squeeze the garlic clove out. Place in a large bowl and mash or purée depending how chunky or fine you would like it to be.
Add olive oil and the remaining ingredients and incorporate with a wooden spoon. Salt and pepper to taste.
You can store the ajvar in air-tight jars for up to a week.
Notes:
- Chop up a green chili and add it to the mixture for a bit heat
- Use fresh mint leaves instead of the coriander for a new flavor level
Verdict
Well Soeren and I have nibbled on a few of these already and are addicted. To all mummies out there - this is guilt free and healthy snacking for the kids. We plan to have the rest tonight with Soeren's sleep-over buddy while watching Happy Feet. I loved the crispy and crunchy texture these crackers have. They taste great, with the tangy sumac and aromatic za'atar. The dip adds all those perfect roasted flavors that one associates with vacations by the sea!
Would I make this again?
Are you kidding I am already thinking of toppings for the next batch. Maybe a sweet variation, although my savory ideas are pretty tempting. I really do believe I have found the perfect snacking bites for my family and guests. The fact that these are easy to whip up makes it all the more attractive.
What did I learn from this challenge?
I am glad I gave the gluten-free version a go. It's simply good to be able to experiment with different techniques and forms, when you would not have if the need did not arise. This challenge has opened an interesting door for me - to dare to experiment with more vegan and gluten-free recipes.
Thanks to Natalie and Shelly for daring me to be different this month!
A few of the past challenges:
 | Tender Potato Focaccia |
 | French Baguette |
 | Jewish Purists Bagels |
All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First
One of the things I do at my work is organize events. Parties, workshops, seminars, lunches etc. It's actually the part I love the most. My first major event I planned was the opening of a new unit at the university for which I am a part of - the Research Training Group. Especially created to develop the engineering faculty in their different fields. It's a big thing for the university as the group is being funded with a lot of money.
As you can imagine the party was to be on a large scale too. In the process of the last weeks I met a lovely French lady who I hired to cater for the gala dinner last Friday. She and her husband run a gorgeous new French Bistro here in Weimar. The minute I met her we hit it on so well. I knew from day one that I wanted her to cater for our event. We spent hours discussing our food obsessions and passions and what started out as work has turned into a lovely friendship. She is in her mid 50s and a charming lady full of zest and spirit. The funny thing was we both complemented each other so well. She knew in an instance what I had in mind and I could relate to all her suggestions. Each tiny detail was perfectly organized - right down to the decorations. I wanted something summery in the Provence feeling, natural and not over the top, she brought a car load of lavender, lime and baskets of fresh fruit. The food was elegant but light the desserts spectacular.
One thing we both realized was our penchant for the Mediterranean kitchen. She said it's what she too grew up on as France is heavily influenced by the cuisine of Algeria and Morocco, so there too we found our similarities. We both agreed couscous in any way was something we could have anytime and everywhere. To mark our new found friendship she wanted to make a statement and suggested a couscous salad for the buffet. I agreed instantly.
Funny how things are - I was planning a couscous salad the minute Mansi announced the theme to this month's Monthly Mingle - Appetizers and Hors D'oeuvres. So I too am dedicating this to Elizabeth - a new friend!
Ingredients
Printable version of recipe here.
200g couscous
1 cucumber, chopped
1 medium red onion, finely chopped
1-2 cloves garlic, finely chopped (optional)
1 large ripe tomato, de-seeded and chopped
1 red or yellow bell pepper, chopped
1 large bunch mint, chopped
1 large bunch flat leaved parsley
Zest and juice of 1 lime
2-3 tablespoons olive oil
Sprinkling of sumac
Salt and pepper
Method
Cook the couscous according to the instructions on the packet. Set aside to cool.
In the meantime toss the vegetables with the herbs and the garlic, if using, in a large bowl. Add the juice and zest of the lime and olive oil. Mix well to incorporate all the ingredients. Finally add the couscous and gently fold in. Salt and pepper to taste. Taste the salad and add more lime juice or oil according to your taste.
Set aside for at least half an hour in the fridge to cool and for all the flavors to infuse with each other. Serve with a good sprinkling of sumac and garlic pita bread or in a large bowl for your party buffet.
Verdict
Couscous in any way! I love it and the fact that it is one healthy grain is an added benefit. Making a salad like this for a party, a get-together or a barbecue is ideal because it's so easy to put together and can be made an evening in advance. A different type of salad that everyone will love. It can be varied in several ways. I often like adding some red lentils to the whole salad for a lovely texture, or crispy sautéed onions on top.
The gala dinner was a hit - the sad thing was the Professor (one of my two bosses) thanked me, for all the perfect organization and helping to make the opening such a success, in front of the big time guests attending the event - and I missed the speech because I was busy setting up the buffet! Thanks to Tom and several friends (who all work at the university) I was told many times what was said. I was in seventh heaven!
I would also like to send this entry to Siri of Siri's Corner who is hosting this months session of A Worldly Epicurean's Delight (A.W.E.D)created by the lovely Dhivya. This month's theme Middle Eastern Cuisine. How can I miss that!
More couscous ideas you might enjoy on WFLH:
 | Chickpea Pumpkin Tajine With Coconut Couscous & Coconut Chutney |
 | Spicy Arabian Chicken with Couscous |
I have almost 1000 posts in my reader that I need to catch up on, there are several mails I need to answer and I know I have a challenge to execute and plan! But folks you'll excuse me for just a bit longer - summer and soccer has gripped Europe and after Germany's win over Poland last night the party is on! I miss you all!
All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First