Halawa Dihiniyya- Iraqi-Style Fudge

This is my seventh and final recipe for our Seven Countries Dinner.  You can click on that link to see them all.  I featured recipes from Sudan, Somalia, Libya, Syria, Yemen, Iran, and Iraq.  I enjoyed the whole process of this dinner.  (Thinking of the idea in the first place, researching food from these countries, making a shopping list, and cooking.  I started cooking some things the day before.  The whole family loved this dinner and we had a chance to talk about these countries.)

The idea to do it actually came to me in a Zumba class.  :)  Lol.  (Where I do some of my best thinking, I guess.)  I was upset about the travel ban on these countries and was thinking of a way to do something to raise awareness and education about these countries. One thing all of humanity has in common is food.  We all need to eat, and so much culture and history is shown through food.  Food has the ability to bring people together.  I love learning about different cultures this way.  If I can't get the real thing from a country, I just make it myself.

I think trying food from different countries has the ability to make one more open-minded.  I hope you'll try some of these recipes.  For lots of recipes from all different countries, check out my Worldwide Cuisine tag.  

This fudge was just a delight. I'm so glad I found and made this recipe.  It had a great chewy texture that was broken by the nuts, and it showcased the flavors of coconut and cardamom.  This is something that I'll definitely be making again.  I recommend going to the original blog In My Iraqi Kitchen to read some history of this dessert.  The method is interesting; cooking some ingredients on the stove-top together, and then baking the whole thing. It was traditionally made using clarified butter, but I used half regular butter and half sunflower oil.

Halawa Dihiniyya- Iraqi-Style Fudge
adapted from My Iraqi Kitchen

1 cup milk
1 cup fat (I use 1/2 cup butter and 1/2 cup sunflower oil)
2 cups sugar
2 tablespoons date syrup (OR honey)
2 cups all-purpose flour
1 teaspoon ground cardamom
1 1/2 cups unsweetened shredded coconut
1 cup walnut halves

1. Preheat oven to 340 degrees F.  Put milk, fat, sugar and date syrup (or honey) in a small heavy pot. Stir and let mix boil until bubbly over medium heat (about 10 minutes). Then take the pot away from heat and right away start adding flour gradually, using electric mixer, like you do with cakes. (I poured mixture into my stand mixer and mixed from there.  If you had a small hand mixer you could mix right in the pot.) Mix in cardamom.

2. Grease a 12x7x2 -inch pan (or approximate size- I used a 9x13), and spread the bottom with half of the coconut. Scatter the walnut halves all over it. Then, pour the batter over the walnuts, and cover the surface with the rest of the coconut.

3. Place the pan on the middle shelf of the oven, drape it loosely with a piece of aluminum foil, and let bake for 35 to 40 minutes. (I had a hard time telling when it was done.  It was still a little soft looking, but browned.  I took it out and it firmed up to a perfect texture once it was cool.)

4. Take it out of the oven, and let it cool down completely on a cooling rack. Cut it into squares and serve. Store the leftovers in a plastic container and keep in refrigerator, where it will stay good to eat for several weeks (if you can resist the temptation). Enjoy!            

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Yemeni Layered Flatbread- Khobz Al Tawa

To represent Yemen in our 7 Countries Dinner, I chose this flatbread.  Out of the 7 recipes I made for that meal, I was the most apprehensive about this one, but it was pretty much my favorite thing out of the whole dinner, and not as hard to make as I thought.  I got this recipe from the Queen of Sheba blog, and on the bottom of the post is a super, super helpful video on how to make this. (I posted a link in the recipe directions below.)  I watched it a few times before starting.  This is a simple bread using only flour, water, salt, and butter, when cooking it.  It's amazing that such simple ingredients make bread that is so good.  My family LOVED this.  They couldn't get enough.  I actually made it again a few days later.  Both times, we ate it so fast that I wasn't able to get very good pictures of the finished product.  But I took some step-by-step pics.  I made this into 6 breads and they were still very large.

Let balls of dough rest 30 minutes.

 Roll out on a floured surface.

 Spread with butter.

Fold sides up (butter the top part, too)

 Fold over into a little package.

 Let rest again;at least 10 min.

 Roll out again very thin.  Heat up your griddle very hot and butter one side. Cook butter side down. Spread raw side with butter while first side is cooking.

Flip when one side has brown spots, and then cook the other side.

Yemeni Layered Flatbread- Khobz Al Tawa

adapted from Sheba Yemeni Food

4 cups bread flour
about 1 1/2 cups water
2 tsp. salt
1/2 cup butter, melted

1. Mix together the flour, water, and salt and knead until soft, about 10-15 minutes. (Use a stand mixer and the kneading hook if you have it.) 

2. Break the dough into 4-6 (I did 6) equal size pieces and form into smooth balls. Cover and let the dough relax for at least 30 minutes. This will allow you to roll out the dough very thin.

3. Begin rolling out the dough into a very thin and large sheet, you can do this using a rolling pin or by tossing it out by hand. If you are having difficulty, at any point you can let the dough relax for a few minutes and then continue.

4. Once you have a large sheet, then sprinkle some melted butter on top. Fold the dough into thirds, see the video for more info. Then fold into thirds again so you end up with a square shape with many layers.

5. Once again let the dough relax for at least 10 minutes before you begin to roll out the breads into their final shape. Use a rolling pin for this- it's easiest for me to make a square shape, but one can also do circles.

6. Brush some more butter on the top and bottom and then place onto a preheated griddle on medium-high heat. It should sizzle. Cook for approx. 4-5 minutes on one side and then flip when you see it is brown. Cook on the other side for another 5 minutes.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Iranian Yogurt & Spinach Dip- Borani Esfanaaj

To represent Iran in our 7 Countries Dinner, I chose this Spinach and Yogurt Dip.  The dip went SO well with our Syrian beef kabobs and the Yemeni bread.  This dip is really similar to an Afghan dip I made a few years ago.  The Iranian one is different in that it features toasted walnuts on top, which was a very nice touch.  And, there's no onion.  Just garlic, instead.  Make sure you use thick Greek-style yogurt for this recipe.  I prefer the full-fat version.

Iranian Yogurt & Spinach Dip- Borani Esfanaaj
adapted from Food

6 ounces baby spinach
2 medium cloves garlic
1 tablespoon unrefined extra virgin olive oil, plus more to drizzle
2 cups Greek or Balkan yogurt (thick type only please)
sea salt, to taste
1 teaspoon dried mint (only use dried please!)
1⁄4 cup chopped walnuts, toasted (see recipe)

1.  Toast chopped walnuts in a dry frying pan until fragrant. Be careful not to burn! Set aside to cool.

2.  Steam baby spinach until just wilted.  Drain well and chop fine.

3.  Mince 1 clove garlic and saute in 1 tbs unrefined extra virgin olive oil, then add the chopped spinach and a pinch or two sea salt. Stir.  Remove from stove and allow to cool, then squeeze out excess liquid.

4.  In a bowl add the yogurt, other garlic clove (raw-minced), baby spinach, and dried mint and sea salt to taste, stir gently.  Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with toasted, chopped walnuts and a trail of unrefined extra virgin olive oil.

5.  Serve with lavash (flatbread from Iran).

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Somali-Style Rice (Bariis Iskukaris)

For our 7 Country Dinner, I made this rice to represent Somalia.  It was so good and flavorful.  I cut the recipe in half, and it still made a ton.  (However, I left the Somali spice mix at 2 teaspoons because I loved the flavor.) I made my own Somali spice mix for this including cumin, fenugreek, cinnamon, cardamom, and much more.  Basmati rice isn't used a ton here, but every store had it in a tiny, expensive container.  (I should have checked the international store first, but didn't think of it!)

I have made many of my own spice mixes, but only from pre-ground spices that I mix together.  For this recipe, I finally bit the bullet and purchased my own coffee grinder to use as a spice grinder.  And I'm SO glad I did!  The pic above is the totally powdered mixture after grinding.  (Somali spice mix- Xawaash.  It contained cinnamon sticks, cloves, and other whole spices and still ground up beautifully.  I loved the results!)

Somali-Style Rice (Bariis Iskukaris)

adapted from NY Times

recipe below is cut in half, but not the spice mix 

2 cups Basmati rice
1/4 cup olive oil
1/2 large yellow onion, chopped
2 cloves garlic, minced
1 cinnamon sticks
3 whole green cardamom pods
5 whole cloves
2 teaspoons xawaash spice mix (see below)
4 cups chicken stock
1 teaspoon saffron threads, finely chopped
1/2 cup raisins
Salt

FOR THE XAWAASH (SOMALI SPICE MIX):
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 teaspoons dried whole sage
1 teaspoon black peppercorns
1 teaspoon fenugreek seeds (or powder)
1 teaspoon ground turmeric
1 ¼ teaspoons ground ginger
8 green cardamom pods
10 whole cloves
¼ teaspoon freshly grated nutmeg
⅓ cinnamon stick

FOR THE TOPPING:
1 tablespoons olive oil
1/2 red onion, peeled and thinly sliced

2 tablespoons raisins
1/2 red bell pepper, cored and thinly sliced
Salt

1.  Soak rice in cold water 30 to 45 minutes, then drain.

2.  Meanwhile, prepare the xawaash: Combine all the spices in a spice grinder and finely grind. Set aside.

3.  Prepare the topping: Heat olive oil in a wide, deep pot over medium-high heat and add the onions, stirring occasionally until translucent. Add raisins and allow to soften, about 2 minutes, then add red bell pepper and cook until softened, about 5 to 7 minutes. Season with salt and set aside on a paper towel.

4.  In the same pot, make the rice: Heat 1/2 cup oil. Add onions and sauté, stirring frequently, until softened, 6 to 8 minutes. Add garlic, cinnamon sticks, cardamom, cloves and xawaash spice mixture and cook, stirring, 1 minute.

5.  Stir in stock and rice. Bring to boil, then cover and cook on low heat 20 minutes. Stir in saffron and raisins and season to taste with salt. Cover, turn off heat and steam for 5 more minutes. Transfer to a serving platter, using a large spoon to pile rice in a heap onto a platter. Sprinkle topping over rice and serve.

**This post and photos are property of http://dishingwithdish.blogspot.com**

Syrian Beef Kabobs

To represent Syria in our 7 Countries Dinner, I made Syrian Beef Kabobs.  We've had similar kabobs before, when we had an Afghan food night once.  These Syrian kabobs paired beautifully with all of our other food, and we really enjoyed them.

Syrian Beef Kabobs
adapted from Food

2 lbs fatty ground beef, like chuck (I used half lean, half fatty)
4 tablespoons tomato paste
2⁄3 cup minced onion
2 teaspoons salt
1 lemon, juiced
1⁄2 teaspoon cinnamon
2 dashes cayenne
1 tablespoon ground allspice
1⁄3 cup pine nuts
oil, to brush on grill rack
lemon wedges, for serving

pita, for serving, optional

1.  Combine all ingredients but oil, lemon wedges, pita and salad in a bowl, and knead very well into a paste. (I combined ingredients in my food processor- was easiest way to make it pasty.)

2.  Hold a flat metal skewer - not nonstick, and at least 12 inches long - point up in one hand. Dip other hand in a bowl of water, take a handful of meat mixture and form it around base of skewer in a small sausage shape with pointed ends. Repeat, working your way up the skewer. Each skewer should hold three or four kebabs. (You can also just form meat into large patties.)

3.  Lay finished skewers on a sheet pan, and smooth kebabs with fingers, making sure they are fairly smooth and secured on skewers. Refrigerate at least 1 hour.

4.  Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.

5.  When rack is heated through, gently squeeze the kebabs to be sure they are secure on the skewers, and place skewers on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, at least 7 minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on both sides and juicy, but cooked through, 10 to 15 minutes total. Serve hot with lemon wedges and pita that has been warmed on the grill. 

**This post and photos are property of http://dishingwithdish.blogspot.com**

Sudanese Ful Medames

This is the second dish I'm featuring from our Seven Countries Dinner.  These fava beans (and fava beans, period) are very popular in other countries as well, especially Egypt and the Middle East.  I was able to find canned fava beans in my well-stocked local international store.  This is the Sudanese version.  We also read the book "Brothers in Hope" about the lost boys of Sudan, displaced because of the civil war.  It's a children's book, but it's great for everyone.

Sudanese Ful Medames
adapted from Simply Fresh Dinners

2 tablespoons extra virgin olive oil
1 14 ounce can of fava beans
2 cloves garlic, crushed
1 small onion, diced
½ teaspoon cumin
½ teaspoon smoked paprika
juice from 1 lemon-add to taste
salt to taste
¼ cup organic vegetable broth, optional (I didn't use)
1 tomato, chopped
olive oil
¼ cup chopped parsley
optional garnishes- mint, red pepper, onion, lemons, hard boiled eggs, yogurt, cucumber, pitas, naan.

1.  Drain and rinse fava beans.  (You can save some liquid to use later, if you want.) Mash ½ of the beans with a fork. (mashing will give the dish a thicker consistency).

2.  Heat olive oil in medium sized skillet on medium high heat. Add onion and garlic and sauté until softened, approximately 5 minutes. Add beans, cumin, paprika, lemon and salt, mixing well and cook for 5 minutes on medium. During this time you might want to add the vegetable broth or more olive oil (or bean juice) if it is too dry. Add your choice of liquid slowly until reaching the desired consistency.

3.  Serve with chopped tomatoes (I accidentally cooked tomatoes with beans- it was still good) and parsley, drizzling olive oil on top. Top with optional garnishes, if desired. 

**This post and photos are property of http://dishingwithdish.blogspot.com**

Libyan Chicken Soup with Thyme

Last Saturday, our family have a "Seven Countries Meal".  I found and made recipes from each of the countries on the new "immigration ban list"- Libya, Sudan, Somalia, Yemen, Iraq, Iran, and Syria. We took this opportunity to educate our kids on the good things about these countries, and we had books available about all of them.  One way to educate yourself on a country is through that country's food. Education is the antithesis of ignorance.  This is our little way to resist.  I'll be featuring the recipes here, and I'm starting with this one from Libya.  (All of the flavors and food went together so well- it was a very special experience. I found new foods I love, that I otherwise might have never been aware of.)

Our meal; from left bottom, going clockwise; Libyan soup, Syrian beef kabobs, Iranian yogurt kip, Somali rice, Sudanese fava beans, Iraqi fudge, and Yemeni flatbread in the middle.

Libyan Chicken Soup with Thyme (Sharba Libiya bil Dajaj wa Alzatar)
adapted from Libyan Food

400g raw chicken legs* (a little less than a pound- doesn't have to be exact)
1 medium onion
1 medium tomato
1 cup finely chopped parsley
1-2 tbsp tomato paste
1 cinnamon sticks
2 bay leaves
7 cardamom pods, split open
7 cloves
1/3 cup olive oil
1 tsp chili powder (spicy or not)
1 tsp tumeric
salt and pepper
fresh thyme as needed (you can use dried thyme instead )
1/3 cup orzo pasta
11/2 litre water (a little more than 6 cups)

1.  Heat oil in a pot, add chopped onion, drop in the cardamom (smash them with the bottom of a drinking glass to split), cloves, cinnamon, peppercorns and bay leaf, stirring until the oil is infused. Add the chicken,* (author removes skin, but I left it on), tomato paste and stir. Add the chili powder, turmeric powder , fresh tomatoes, and parsley, a cup of water, cover and cook on low heat for 15 minutes. Then add the remaining water and cook on medium heat for 45 minutes.

2.  Remove the chicken pieces, cinnamon sticks and bay leaf. De-bone the chicken pieces and cut into bite-sized chunks set aside. Add the remaining amount of parsley, and orzo, cook for another 10-15 minutes.

3. Turn of the heat, drop the chicken pieces back in, rub a handful of dried thyme between the palms of your hand straight into the pot, then give the soup a final stir.

**This post and photos are property of http://dishingwithdish.blogspot.com**

Strawberry Banana Oat Smoothie

I made this smoothie recently when one of my kids was home sick.  He needed a healthy snack.  Of course, he barely ate anything since he never eats in the first place.  But at least I enjoyed my portion! I like using oats in smoothies, but I need to blend them up better next time.

Strawberry Banana Oat Smoothie
adapted from Cooking Classy

1 cup unsweetened almond milk or 1% milk
1/2 cup plain Greek yogurt
2 cups (9 oz) frozen strawberries
1 1/2 frozen bananas
1/2 cup quick oats or old fashioned oats
1/2 Tbsp honey
1/2 tsp vanilla extract

1.  Add all ingredients to a blender, cover and blend until smooth. Serve immediately.

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