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Monday Meal Review: Egypt

THE SCENE

We huddled together on the couch – three big geeks – faces glowing in the flickering light. It was Mr Picky, myself, and our friend Janine. Ava was asleep for the night. In fact, she’d been asleep for hours and hours and hours.

The coffee table was loaded up with platters of Ful Medames, White Coffee, and a box of kleenex – just in case.

Now, before you get the wrong idea, I should state that I’m not normally a TV person. I was raised without it. My mother kept hers in the closet. My foster parents had a no-TV-unless-you’re-on-vacation rule. Times were tough.

Today? I live wild and free, by my own rules. And my own rules clearly state that I am allowed to occasionally stream Netflix to my otherwise functionless TV.

So there we were, living wild and free, watching our biggest guilty secret, Roswell. Have you heard of it? It’s a show about teenagers, romance, and aliens. In no particular order. From 1999.

So, why Roswell? I love watching the characters strain towards heroism. Fighting with all they have to avoid persecution (they’re aliens, after all) and become the best they can be. It’s the ultimate show about outsiders, tolerance, and figuring out what love is all about. As each episode ended we just had to watch another.

Before I knew it, it was 1 in the morning and I had ingested more rose water tea and fava bean dip than my stomach knew what to do with. And a super cute main character may or may not have died. And come back to life.

Oh the drama.

Someone tell me I’m not alone. What is your latest obsession?

THE FOOD

Kushary (also Kushari) [Recipe] with Spicy Egyptian Tomato Sauce [Recipe]

What I liked most about this dish:

This is a mountain of carbs, covered in sauce, with a few lentils tossed in for good measure. Against all instincts, I took a bite. Mr. Picky took a bite. I was in love. He was lukewarm. So, I ate his portion.

What I liked least about this dish:

There are many steps to making Kushary, but the good news is that you can make a giant batch and eat on it for days. While tradition says to spoon the various ingredients onto individual plates, I find it much more efficient to layer them into a casserole and reheat. That way the exact right timing is not an issue.

Fava Bean Mash (Ful Medames) [Recipe]


What I liked most about this dish:

Healthy, vegan, and incredibly flavorful – the bright lemon juice sears through the beans, melding with the oil and parsley for a perfect dip. Plus, it makes a great accompaniment to your favorite show.

What I liked least about this dish:

There are not many ingredients in this dish, so you’ll need to check your seasoning to ensure the best possible flavor. Keep adding salt and lemon juice until the flavor is bright. The parsley and olive oil finish things off, but don’t carry the flavor as much as the salt and lemon juice.

Ali’s Mother (Umm Ali) [Recipe]


What I liked most about this dish:

This was quick and easy to put together. I enjoyed the crunch of the nuts and coconut flakes, in combination with the soft raisins.

What I liked least about this dish:

The texture is meant to be wet, soggy even. I based my recipe on Clifford A. Wright’s version, so I am sure that I am working with a good, authentic recipe. I had a hard time getting used to this soupy/breakfast cereal-like texture. Keith felt the same way, except he kept spooning it into his mouth. Until I told him how much fat is in half and half. Then his eyes got really big.

White Coffee (a.k.a. Rosewater Tea) [Recipe]


What I liked most about this drink:

While you could make a steaming cup of white coffee with a zillion different flavors (such as orange blossom water or cinnamon sticks), I fell in love with the rose water mixture. The irony is that I was lukewarm about rosewater this time last year. Today, thanks to Global Table Adventure, is a different story. I like how it feels to drink a rose, especially with Valentine’s day coming up so soon! Also, Ava drinking her cup was about the cutest thing I’ve ever seen. Just wait until you watch Ava’s corner 🙂

What I liked least about this drink:

Not much! Mr Picky, who doesn’t like hot drinks to begin with, was not a big fan. His reaction? “Hmm.” And then he put his cup down.

Ava’s Corner:

White Coffee | Rose Water Tea

Makes 1 cup

Want to drink a rose? White Coffee is the fabulous way to be romantic. Just boil a pot of water and 15 seconds later you’ll be sipping on a hot cup of romance, relaxation and restful enjoyment. Although called white coffee, this popular Middle Eastern drink is really a caffeine-free blend of hot water with floral essences, spices, herbs, or aromatics. Our version is made especially for Valentine’s Day with one of the most popular variations, rose water.

Psst, it helps to serve this drink with a bundle of pretty, pink roses.

Ingredients:

8 oz hot water
1-2 tsp rose water
sugar cubes

Method:

Get out one of your favorite tea cups. It should be delicate, old, and – even when empty – full of memories.

This tea set came from two places. I purchased some of them at an antique mall right after college, in Connecticut (oh, about 9 years ago). The rest once belonged to Keith’s grandmother in Oklahoma. She had the same exact set. Is that fate or what?

Fill your cup with a few dreams and freshly boiled water.

Spoon in a little rose water. I went with about 1 teaspoon.

Next, stir in the sugar. Make it as sweet as you can handle.

I love how my dark sugar cubes dyed my white coffee brown! Serve with roses and romance, perhaps while sitting in by a window, overlooking a snowscape.

Serve with a dear friend, your mother, your lover, or a good romance novel.

And with a cozy throw tossed over your toes.

White Coffee | Rose water Tea
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Want to drink a rose? White Coffee is the fabulous way to be romantic. Just boil a pot of water and 15 seconds later you’ll be sipping on a hot cup of romance, relaxation and restful enjoyment. Although called white coffee, this popular Middle Eastern drink is really a caffeine-free blend of hot water with floral essences, spices, herbs, or aromatics. Our version is made especially for Valentine’s Day with one of the most popular variations, rose water.
Servings Prep Time
1 cup 5 minutes
Servings Prep Time
1 cup 5 minutes
White Coffee | Rose water Tea
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Want to drink a rose? White Coffee is the fabulous way to be romantic. Just boil a pot of water and 15 seconds later you’ll be sipping on a hot cup of romance, relaxation and restful enjoyment. Although called white coffee, this popular Middle Eastern drink is really a caffeine-free blend of hot water with floral essences, spices, herbs, or aromatics. Our version is made especially for Valentine’s Day with one of the most popular variations, rose water.
Servings Prep Time
1 cup 5 minutes
Servings Prep Time
1 cup 5 minutes
Ingredients
  • 8 oz boiling water
  • 1-2 tsp rose water
  • sugar cubes
Servings: cup
Units:
Instructions
  1. Add water and rose water to teacup. Sweeten to taste. Enjoy!

Fava Bean Mash | Ful Medames

Makes about a quart

On the streets of Cairo, Egypt, people on their way to work stop by a street vendor to grab a few bites of Ful Medames. They hover around, scooping the dip up with Egyptian flatbread – a sight as common as an American dunking a donut into their coffee. This breakfast of champions is full of protein and… thanks to all the goodies drizzled on top?…. totally, utterly addictive.

Ingredients:

1 onion, chopped
2 tomatoes, chopped
2 15 oz cans fava beans, drained and rinsed *these should be small, round fava beans not the giant ones we see in the dried foods section.
salt

Garnish:

Fresh chopped parsley
1 lemon, juiced
2 hard boiled eggs, chopped (optional)
olive oil

Serve with pita bread wedges

Method:

In a medium pot add onions…

… tomatoes

… and fava beans

Splash in some water… enough to almost cover.

Bring to a boil, reduce to a gentle simmer, cover and cook for about 45 minutes or until the flavors meld nicely.

Puree or mash the beans. I used my immersion blender because I like a smoother consistency.

Season with salt. Drizzle liberally with lemon juice, olive oil, and a healthy handful of chopped parsley.

Dig in and enjoy!

P.S. The above container is holding about 1/2 the dip – maybe even 1/3. It makes a nice amount, perfect for any party.

Fava Bean Mash | Ful Medames
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On the streets of Cairo, Egypt, people on their way to work stop by a street vendor to grab a few bites of Ful Medames. They hover around, scooping the dip up with Egyptian flatbread – a sight as common as an American dunking a donut into their coffee. This breakfast of champions is full of protein and… thanks to all the goodies drizzled on top?…. totally, utterly addictive.
Servings Prep Time
1 quart 15 minutes
Cook Time
45 minutes
Servings Prep Time
1 quart 15 minutes
Cook Time
45 minutes
Fava Bean Mash | Ful Medames
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On the streets of Cairo, Egypt, people on their way to work stop by a street vendor to grab a few bites of Ful Medames. They hover around, scooping the dip up with Egyptian flatbread – a sight as common as an American dunking a donut into their coffee. This breakfast of champions is full of protein and… thanks to all the goodies drizzled on top?…. totally, utterly addictive.
Servings Prep Time
1 quart 15 minutes
Cook Time
45 minutes
Servings Prep Time
1 quart 15 minutes
Cook Time
45 minutes
Ingredients
  • 1 onion , chopped
  • 2 tomatoes , chopped
  • 30 oz canned fava beans , drained and rinsed (small round fava beans)
  • salt
Garnish:
  • parsley , freshly chopped
  • 1 lemon , juiced
  • 2 eggs , hard-boiled, chopped (optional)
  • olive oil
  • pita bread
Servings: quart
Units:
Instructions
  1. Add onion, tomatoes, and fava beans to a medium pot. Add water to almost cover. Bring to a boil, reduce to gentle simmer, cover, and cook for about 45 minutes, or until the flavors meld nicely.
  2. Puree or mash the beans.
  3. Season with salt. Drizzle liberally with lemon juice, olive oil, and a healthy handful of chopped parsley. Dig in and enjoy!

Ali’s Mother | Umm Ali

Serves 6

Egyptians have been eating Um Ali for hundreds of years. Clifford A. Wright tells the story well:

One day while hunting in the Nile delta, the sultan developed a ravenous appetite and stopped in a small village. The peasants wished to please the sultan, so the best cook of the village, Umm Ali, pulled out a special pan and filled it with the only ingredients she had around: some dried wheat flakes, sultanas [raisins], nuts, and coconut. She covered it with sugar and milk and put it in the village’s oven.

Excerpt from A Mediterranean Feast

As simple as can be, this sweet, milky blend of pastry, nuts, raisins, and coconut flakes will be a distinct addition to your Egyptian Global Table.

Ingredients:

1 sheet of puff pastry, baked
1/4 cup almonds
1/4 cup raisins
1/4 cup coconut chips (or 1/8 cup shredded coconut)
1/8 cup sugar

1 cup whole milk
1 cup half and half

Method:

Bake the puff pastry according to package directions. It will turn into a giant, greasy pillow. Try not to lay your head on it.

Once cool (and, ideally, stale brittle and dried out), break the pastry up into small pieces and put in a 2 quart casserole.

Preheat the oven to 425F.

Toss on the raisins…

… the slivered almonds (feel free to use pistachios if you’d like)

… and coconut chips (aren’t they beautiful?)

Dust with sugar and drizzle on the half and half and milk. Be sure to spread it evenly over the entire casserole.

Bake until the milk is bubbling and the top is browned. This could be anywhere from 15-20 minutes and will depend on how dry your pastry is, how browned it got in the first cooking and so forth. Just keep a keen eye on it.

Serve hot… on a cold day.
Ali’s Mother | Umm Ali
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As simple as can be, this sweet, milky blend of pastry, nuts, raisins, and coconut flakes will be a distinct addition to your Egyptian Global Table.
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Ali’s Mother | Umm Ali
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As simple as can be, this sweet, milky blend of pastry, nuts, raisins, and coconut flakes will be a distinct addition to your Egyptian Global Table.
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Ingredients
  • 1 sheet puff pastry , baked
  • 1/4 cup whole almonds (slivered)
  • 1/4 cup raisins
  • 1/4 cup coconut chips (or 1/8 cup shredded coconut)
  • 1/8 cup sugar
  • 1 cup milk
  • 1 cup half and half
Servings: people
Units:
Instructions
  1. Bake the puff pastry according to package directions. Once cool (and, ideally, stale brittle and dried out), break the pastry up into small pieces and put in a 2 quart casserole.
  2. Preheat the oven to 425F.
  3. Toss on the raisins, slivered almonds, and coconut chips. Dust with sugar and drizzle on the half and half and milk. Be sure to spread it evenly over the entire casserole.
  4. Bake until the milk is bubbling and the top is browned. This could be anywhere from 15-20 minutes and will depend on how dry your pastry is, how browned it got in the first cooking and so forth. Just keep a keen eye on it.
  5. Serve hot… on a cold day.

From the NY Times to FOOD 52: Amanda Hesser

A couple of weeks ago Amanda Hesser, from the New York Times and Food52, came to Tulsa.

To Tulsa!

She brought her smile, stories from her life as a New York Times food writer, and an appetite for Chicken Fried Steak. Also available? Several hundred copies of her latest achievement, The Essential New York Times Cookbook. This incredible tome catalogs the best recipes published by the New York Times in the last 150 years. To be exact, Amanda pinpoints 1,400 recipes from our American tradition and tells us about them, not with the drab voice of a historian, but rather with the fun chatter you’d expect from a dear friend, as shown in her 19th century Roman Punch recipe.

Tulsa was happy to celebrate with her. Several local chefs contributed to a grand potluck comprised of recipes from her book, which were promptly devoured at former Mayor Kathy Taylor’s house. The food covered the gamut, from pork belly to macarons, but my favorite was the Ginger and Lentil Soup. Make it, if you get a chance. Especially if your throat is feeling scratchy. Or you’re snowed in. The mild heat from the fresh ginger zestfully zings away both sickness and cabin fever.

And now, I’ll let Amanda speak for herself.

Photos by Sarah Shatz

1. Surely globalization has affected the way we cook at home. As you worked your way through 150 years of New York Times recipes, did you notice any spices move from exotic to ordinary?

Above all, fresh and dried chiles. Except for dried and ground cayenne pepper, chiles didn’t start appearing in recipes until the 1970s, and then it was just jalapeno. By the late 1990s, they became a regular feature, and the variety expanded tenfold.

2. Many of our readers have children. Can you give them advice on how to raise “non-picky”eaters (perhaps with a cute anecdote regarding your twins)?

I take a benevolent and enthusiastic but firm approach. There are no second choices but I work hard to make eating fun and to make it seem exciting to taste new things. If you express enthusiasm for a food, they may too — not right away but eventually. Kids are hard wired to reject pretty much any new food, so you can’t take “no” at face value. You won’t know until the third time they’ve tried something (and I don’t mean third time over the course of a meal, but the third meal during which you’ve insisted they eat a particular food) whether or not they genuinely don’t like the food. For instance, I knew by the third time I served ice cream to my son and he cried each time, that he in fact did not like how cold ice cream was! His loss, (in my view!) but fair enough — no more ice cream.

Photos by Sarah Shatz

3. Many people have difficulty defining American cuisine beyond pizza and hamburgers. After looking through thousands of recipes published by the New York Times (and sent in by readers), how would you define American cuisine? What makes it unique?

American cuisine will never be defined by specific dishes. Rather, it’s defined by our approach to cooking, our indefatigable desire to push forward. American cooking is the most dynamic cuisine in the world — because our cuisine has nothing to anchor it, recipes continue to evolve and change and cooks are free to explore all of their fascinations.

4. Were you ever picky? If yes, what foods did/do you avoid? Why? Has anything helped you overcome this?

There were definitely foods I wasn’t fond of as a child. If you asked me to eat a mushroom, it was as if you asked me to eat a live frog. I overcame this with time, and by college, mushrooms and I had repaired our relations.

5. You just finished testing 1,400 recipes for The Essential New York Times Cookbook. What’s next?

The food52 Cookbook! And food52, the site. That’s where all of my attention is now, and I’m having a ball!

Thanks for stopping by Global Table Adventure, Amanda!

Drink like an Egyptian

Want beer for dinner? While this might seem like an outrageous and irresponsible prospect today, from what I can tell it was a possibility in ancient Egypt. So grab your passport, as we dig up a few fun facts about Egyptian beer.

  • Beer was a thick and hearty beverage, made by fermenting barley mash with yeast. Some also think it was made by fermenting pieces of yeast-risen bread.
  • Today we think of beer as golden or dark amber. In ancient Egypt beer could be red, which was popular, or even black, which was the strongest. I’m thinking it didn’t taste a whole lot like Guiness, though.
  • Flavored beer was made by adding fruits and vegetables (such as dates).
  • Beer was the drink of the people and was even used to pay workers.

Special thanks to Laura Kelley from Silk Road Gourmet. Portions of this post were informed by her fascinating article Hail Cleopatra.


Kushary | Kushari

Serves 6

In Egypt, there are entire restaurants devoted soley to the production of Kushary. Giant vats are filled with the necessary ingredients and kept warm over low heat. With each order, a quick-moving server walks their ladle through the vats, filling the customer’s bowl up to the brim with pasta, rice, lentils, spicy tomato sauce, and fried onions. While it is difficult to reproduce this type of assembly at home, it is possible to layer all the ingredients in a casserole and keep warm. This is how we’ve approached this mega popular Egyptian dish.

NOTE: If it seems a bit overwhelming, think about breaking this recipe up over a few days (make the pasta and sauce one day, the rice and lentils anther day…) just keep everything refrigerated until you’re ready to assemble.

Ingredients:

1 cup dry macaroni
1/4 lb angel hair pasta, broken into 1-2″ pieces
1/8 cup olive oil

1 1/2 cups long grain rice

1/2 cup dry lentils

Garnish:

1-2 onions, sliced thinly and pan-fried in olive oil
1 batch Spicy Egyptian Tomato Sauce

Method:

Make sure every pot in your house is clean, because they are all about to get dirty.

Cook the macaroni, pasta, rice, and lentils according to package directions. I suggest cooking the pasta first.

When the pasta is done, place it in a bowl.

Drizzle with olive oil and season with salt.

Toss it together and place at the bottom of a 2 1/2 quart casserole.

Next, toss the cooked rice and lentils together.

Layer on top of the pasta mixture.

Drizzle with half of the Spicy Egyptian Tomato Sauce.

Top with the fried onions. (cook them over medium/low heat in a skillet with olive oil until caramelized).

At this point is pretty likely that the ingredients have cooled down, so place the casserole in a warm oven until heated through. Serve hot with extra tomato sauce on the side.

P.S. Here’s what it looks like in a bowl, if you are organized enough to serve Kushary in individual bowls…

And if you are, you’re an amazing human being… and, just possibly, living a toddler-free life.
Either way… it tastes the same in the casserole or the bowl, so don’t worry too much about looks on this one! This is rustic food, at its best!
Kushary | Kushari
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In Egypt, there are entire restaurants devoted soley to the production of Kushary.
Kushary | Kushari
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In Egypt, there are entire restaurants devoted soley to the production of Kushary.
Ingredients
  • 1 cup elbow macaroni , dry
  • 1/4 lb angel hair pasta , broken into 1-2" pieces
  • 1/8 cup olive oil
  • 1 1/2 cups long grain rice
  • 1/2 cups dried lentils
Garnish
  • 1-2 onion , thinly sliced and pan-fried in olive oil
  • 1 batch Spicy Egyptian Tomato Sauce , see note below
Servings:
Units:
Instructions
  1. Cook the macaroni, pasta, rice, and lentils according to package directions.
  2. Place cooked and drained pasta in a bowl, drizzle with olive oil and season with salt.
  3. Toss it together and place it at the bottom of a 2 1/2 quart casserole.
  4. Toss the cooked rice and lentils together then layer it on top of the pasta.
  5. Drizzle with half of the Spicy Egyptian Tomato Sauce and top with fried onions.
  6. Place in a warm oven until heated thoroughly.
  7. Serve hot with extra tomato sauce.
Recipe Notes

GTA recipe for Spicy Egyption Tomato Sauce:  http://globaltableadventure.com/recipe/recipe-spicy-egyptian-tomato-sauce/

Spicy Egyptian Tomato Sauce

Makes 2 cups

Spicy, garlicky, and tangy, this “doctored” tomato sauce goes great with pasta, rice, or all of the above (a.k.a. kushary … noodle, rice and lentil casserole). Feel free to tone down (or up) the heat, if you like things a little milder.

Often extra sauce is placed on the table so diners can heap it on in whatever quantity desired.

Ingredients:

1 can tomato sauce (15 oz)
4 cloves garlic, crushed
1/2 tsp cayenne (or to taste)
1 tsp vinegar
salt (only needed if your sauce is “no salt added” sauce)
pepper

Method:

Add tomato sauce to a small pot. Stir in the garlic, cayenne, salt, and pepper.

Drizzle in the vinegar.

Give the mixture a stir and let simmer for five minutes, or until the garlic is cooked through.

Serve over Kushary, or anything else that needs a little kick!

Spicy Egyptian Tomato Sauce
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Spicy, garlicky, and tangy, this “doctored” tomato sauce goes great with pasta, rice, or all of the above (a.k.a. kushary … noodle, rice and lentil casserole). Feel free to tone down (or up) the heat, if you like things a little milder. Often extra sauce is placed on the table so diners can heap it on in whatever quantity desired.
Servings
2 cups
Servings
2 cups
Spicy Egyptian Tomato Sauce
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You:
Rate this recipe!
Print Recipe
Spicy, garlicky, and tangy, this “doctored” tomato sauce goes great with pasta, rice, or all of the above (a.k.a. kushary … noodle, rice and lentil casserole). Feel free to tone down (or up) the heat, if you like things a little milder. Often extra sauce is placed on the table so diners can heap it on in whatever quantity desired.
Servings
2 cups
Servings
2 cups
Ingredients
  • 1 can tomato sauce (15 oz)
  • 4 cloves garlic , crushed
  • 1/2 tsp cayenne (or to taste)
  • 1 tsp vinegar
  • salt (only needed if your sauce is "no salt added" sauce)
  • pepper
Servings: cups
Units:
Instructions
  1. Add tomato sauce to a small pot. Stir in the garlic, cayenne, salt, and pepper.
  2. Drizzle in the vinegar.
  3. Give the mixture a stir and let simmer for five minutes, or until the garlic is cooked through.
  4. Serve over Kushary, or anything else that needs a little kick!

Menu: Egypt

Our house is swept up in snow drifts more beautiful than whipped cream and taller than Miss Ava. Thankfully, our heat works and this Egyptian menu keeps our imaginations (and bellies) happy. A combination of rustic down-home cooking and elegance, there’s something for everyone. And, in case you forgot that Valentine’s Day is just around the corner, consider cosying up to a cup of White Coffee made with rose water, perfect for a simple, heart-warming Valentine’s Day treat.

Kushary (also Kushari) [Recipe] with Spicy Egyptian Tomato Sauce [Recipe]
 There are kushary shops all over Egypt, doling out bowls filled to the brim with macaroni, angel hair pasta, rice, lentils, and spicy tomato sauce. The finishing touch is a generous helping of fried onion.

Fava Bean Mash (Ful Medames) [Recipe]
 Although traditionally a breakfast food, ful makes a healthy and filling dip any time of day. Drizzle with lemon juice, olive oil, salt, and fresh parsley. Hard boiled eggs are optional but ideal if you’re eating the ful in the morning.

Ali’s Mother (Umm Ali) [Recipe]
A milky mixture of puff pastry, nuts, raisins, and coconut chips. Often described as Egyptian bread pudding, this dessert is, in fact, much wetter than any bread pudding I’ve ever had.

White Coffee [Recipe]
A great caffeine free, fuss-free, coffee-free treat for Valentine’s Day. So what’s in it? Hot water mixed with rose water and plenty of sugar. Easy peasy.

About the Food of Egypt

Let’s all give Egypt a big hug. My sources tell me she could use one.

And why not? After all, she’s given us so much. Her people were the first known people to cultivate yeast to ferment beer and to make leavened bread. Talk about a “big idea!” I’d like to meet the person who dreamt that one up.

Amazing.

To this day I still give Egypt a nod of thanks whenever I chow down on a loaf of bread or slurp a cold beer. Just don’t tell the purists that, in the summer, I like my beer on ice.

What is the food of Egypt like today?

Whether you’re in the scorching desert, or the big city, you can probably get your hands on a bowl of Kushary (also, Kushari) [Recipe]. This unbelievable working-man’s-lunch is made up of more carbs than I know what to do with – macaroni, angel hair pasta, and rice, mixed with the token lentil and a happy splash of spicy tomato sauce. The affordable combination keeps hunger at bay, even during the busiest (and crankiest) of times.

Ful Medames [Recipe], or stewed, mashed fava beans doused with fresh lemon juice, olive oil, and parsley – are old. Traces of the bean have even been found in Twelfth Dynasty Tombs (up to 4,o00 years old).  No wonder it is one of the country’s national dishes, often enjoyed for breakfast. The most authentic versions are cooked over impossibly low heat for an entire day, in a sealed pot. So, get out your pita bread, let’s get dipping!

What about the sweets?

That’s Mr. Picky’s first question – what do they eat for dessert? He was happy to learn that Egyptians love their sweets. One of the better known desserts is Ali’s Mother (Umm Ali) [Recipe], a treat that lies somewhere between a bread pudding and a soupy, milky mixture of pastry, nuts, raisins, and coconut. The dessert was said to be invented during the Ottoman rule – thrown together by peasants to please the hungry sultan.

As for drinks – for those looking beyond the typical stout coffee, there’s the ever popular middle eastern White Coffee [Recipe]. This drink is actually caffeine free and, amazingly – despite the name – coffee free. In fact, it seems to be a lot more like tea, to me. Just boil a pot of water, then add rose water, orange blossom essence, or whole spices, such as cinnamon. Steep with tons of sugar. Or as much as you can handle. Which, for me, is about 1 lump. For Mr Picky? About 15.

Although my home is smothered in 12-18 inches of snow, you might like to bring summer into the kitchen with an Egyptian glass of lemonade. Simply blend entire lemons with water and sugar, not just the juice. Of course, their lemons are thin skinned (somewhat like our meyer lemons), so there is less pithe and the drink remains tart, not bitter.

Images: Styles66, Florian Prischl, kallerna, David Dennis

Happy One-Year Celebration! Plus our giveaway winner…

About a year ago I was in a strange place.

I was a new mom. My hair was a mess. My eyes were crusty. I hadn’t slept through the night for over a year – since about the time Ava started trying to push her bottom through my ribs. From the inside.

Yawn.

About this time I was also looking for purpose. Like deep, soul searching purpose.

I got a haircut, but it didn’t help.

I wanted (needed) to make a difference at home and in the world.

I had sweet baby Ava and my love & best friend, Keith – so at home was covered.

But what about in the world? What could I do to make a difference?

On one of my sleepless nights, at about midnight, I woke my husband up.

Yes, it was a work night. Yes, he’s a very patient man.

In the whispers and flickers of the night we hatched a plan.

Here we are a year later – You and me. You and Keith (a.k.a Mr. Picky). You and Miss Ava. You and the whole, wide world.

Together we’ve built a giant bumbling, hungry, happy, curious, global family. And, as someone who had a very bumpy childhood,  it brings me to tears to think how my family has grown so much.

In honor of you … and in celebration of this first year of our Adventure … I asked if you would show me your faces. You happily obliged, sending in pictures of yourselves holding your favorite spices, herbs, and seasonings. What fun I had “unwrapping” your emails. I read notes from a few miles away, and notes from all the way across the world – in Africa, Europe, Asia, and more.

So, without further ado, let’s celebrate you!

I chuckled when I saw the photos sent in by the guys. There was a very clear theme – they a strangle hold on garlic, onions, and…

… beer? Hmm. I can roll with that. After all, I used all three to season my stoofvlees (Belgian beef stew).

Now for the gals.

Some couldn’t pick just one spice but showed off their overflowing spice drawers. Wow! I wish I had a collection like this!

Still others drew on fresh flavors – basil, vanilla beans (all the way in Africa), cardamom, garlic, and ginger!

Yum… I could really go for a cup of fresh ginger tea!

This next group of fine ladies have fabulous glasses, in addition to fabulous spices! In fourth grade I wanted glasses so bad, I faked not being able to read the eye chart. True story. Oh, and the gals in the bottom row, with plates full of tasty food? They’re on a houseboat… in India … taking a tour of local spice gardens bursting at the seams with black pepper, cardamom, ginger, turmeric, cinnamon, clove, and vanilla. How inspiring!

As for ourselves…

I went with vanilla for two reasons. First, I like to wear it as perfume on baking days (something my mother does) and second, it makes the most wonderful scented mustache.

Keith chose his beloved cinnamon wreath. If it weren’t so prickly, he’d probably wear it around his neck all day, gnawing on it.

Ava’s favorite seems to be a salt free spice blend called “Arizona Dreaming” from Penzy’s. She likes to dip asparagus and other veggies into it. If she sees the jar on the table, she immediately wants some. She asks for it by saying “bloop” because that’s the sound she makes when she dips her food in it.

Now, onto the contest winner who will get the same spice jars I started this journey with (winner selected by random.org)

Unwrapping the spice jars that spurned me to start Global Table Adventure. December 2009

Thank you for all your beautiful photos and nice notes. I was really touched and happy to read how much you are enjoying the Adventure. I ran your comments through the randomizer and came up with a winner:

Congratulations, Carrie! Carrie says:

As for my collection, we’ll, it’s out of control. I do love to cook and bake. I love ethnic and diverse foods. And I have the herbs and spices to prove it! I typically buy in bulk – from an Indian grocer and my health food store. I’ve also ordered online. I have one full cabinet with spices as well as an entire shelf in my pantry. I have some old jars that I refill but it’s definitely a mix and match sort of thing. I use an old coffee grinder (like a hand held electric one) to grind my spices. The crazy part is that I don’t even have store-bought spice mixes, like chili powder! I make it by mixing my spices and grinding, each time I need it. I make my own curry, jerk, Cajun, chili, and Italian. I did buy an herbs de provence mix, though. And I have like 5 kinds of salt and peppercorns.

Wow, Carrie! You are an inspiration. Send me an email sasha (at) GlobalTableAdventure (dot) com to claim the jars.

And finally, a thank you!

Thank you for an awesome year of stovetop travel. Remember, we create peace when we learn about each other – when we understand one another.

Keep cooking and spread the love.

Monday Meal Review: Ecuador

In the old days... Keith & I on the California coast, before Ava was born. I am about 5 months pregnant.

Happy Anniversary! This is our 52nd meal for our Global Table Adventure!  Our celebration post will be up in a few hours.

THE SCENE:

“Hurry!” I muttered to myself, zipping around the kitchen. We had a date. A date! Actually, not just a date. An extravaganza.

First, we were scheduled for a couples massage (thanks to a generous gift card from friends) and then, a movie (thanks to my dear brother who sent movie passes with our Christmas card).

I can’t count the number of times we’ve been on a date since Ava was born.

Because we haven’t.

That’s right. Before Saturday it had been more than 1 1/2 years since we’d been to the movies. And, well, a couples massage was a total first.

But before my romantic evening could commence, I had to clean up the remnants of our Ecuadorian Global Table. I looked at the clock – the baby sitter would be here any minute. Stacks of dishes covered the counters and crumbs littered the floor. Flour dusted my face. I pushed up my sleeves and began to scrub.

I opened the dishwasher. Full. Darn it! Time to empty it. Just as I grabbed the first clean pot, the timer went off – the apple empanadas were ready. Whoops! Switching gears, I pulled them out of the oven, balanced the tray on my dishtowel, popped one in my mouth (burning my tongue in the process), unloaded the dishwasher, and began scrubbing again.

“Breathe!” I told myself.

10 minutes later, just as I pulled the apron over my frazzled hair, the door bell rang. We spent the next 20 minutes doing what every nervous parent does – overexplaining Miss Ava’s nighttime routine. Late for our massage, we pulled out of the driveway, wiping tears from our eyes, waving like lunatics and blowing kisses to sweet Ava who looked on from the window, happy as a clam.

It would be another 15 minutes before I thought to wipe the flour off my face.

THE FOOD:

Ecuadorian Potato & Cheese soup with Avocado (Locro de papa con queso) [Recipe]

What I liked most about this dish:

This soup had the three “C’s”going for it: comforting, captivating, and colossal. First, let’s talk about comfort – this soup is creamy, thick, full of potatoes. As for captivating? I was spellbound by the combination of textures – creamy avocado, cheesy potato soup, and crumbly queso blanco. Finally, colossal – this recipe makes a big vat – perfect to freeze or to serve to your very hungry family.

What I liked least about this dish:

Just keep an eye on the moisture level – don’t be afraid to add a lot more milk to get it from gloppy texture down to a proper creamy potato soup. This soup should drip off the ladle, not plop. Also, be sure to check your salt and pepper at the end – potatoes have a way of sucking up flavor, rather like a black hole. While Mr. Picky liked the potatoes and cheese, he wasn’t crazy about the cilantro – a finer mince would have worked better for him.

Warm Peanut & Achiote Salsa from Ecuador [Recipe]

What I liked most about this dish:

I am enamored with the idea of a warm salsa. This one is fun thanks to the playful crunch of peanuts in combination with the mellow onion and fresh cilantro. I had trouble limiting myself to just a few bites and ate half the recipe myself. With a spoon.

What I liked least about this dish:

Two things. First, I wish I had cooked the onions longer, to get a deeper flavor (they should have caramelized slightly). Second, I should have removed the achiote seeds – they need a lot longer to soften (overnight even) and, as such, their texture was both distracting and, honestly, threatened to break my teeth. This explains why most cultures just use the seeds to flavor their oil and then remove them.

Open-Faced Cornmeal Omelet with Cheese [Recipe]

What I liked most about this dish:

Good morning, this was a winner for everyone. The combination of cornmeal with eggs and cheese is about as good as breakfast gets. My plan in the future? Make cornmeal as a side dish with dinner and use the leftovers for breakfast in the morning. Thanks, Ecuador!

What I liked least about this dish:

You need to use a nonstick pan. Either that or grow old washing sticky eggs off of your pan.

Apple Empanadas [Recipe]

What I liked most about this dish:

The filling is sweet, cinnamony, perfect. At least, that’s what I thought until Mr. Picky said “Oh, these taste like McDonald’s apple pies.” Apparently it was a compliment and a joke, all in one. I rewarded him with the death stare.

What I liked least about this dish:

Other than Mr. Picky’s wisecrack  (see above), I only had one problem: these babies take a long time to make. Next time I think I’ll make 5″ circles, so I don’t have to make as many. Either that or I’ll borrow some family to come help me! Also, be careful on rolling out the dough. Too thin and it stretches and breaks. Too thick and the empanadas are almost impossible to repulgue, or roll.

AVA’S CORNER