Hummus

"Hummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6.[16] The chickpeas make it a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas. Depending on the recipe, hummus carries varying amounts of monounsaturated fat.[17] Hummus is useful in vegetarian and vegan diets; like other combinations of grains and pulses, it serves as a complete protein when eaten with bread."  http://en.wikipedia.org/wiki/Hummus

Moussaka

Moussaka is an aubergine (eggplant) based dish of the Balkans, Eastern Mediterranean, and the Middle East. The best known variation outside the region is the Greek one.

Taken from http://en.wikipedia.org/wiki/Moussaka

Baklava

Ingredients:

Filo Pastry ( 6 large sheets)
Butter  (melted 6 tbsp)
Macadamia (chopped 1/2 cups)
Pistachios (chopped 1/2 cups)

Almonds (chopped 1/2 cups)

Walnuts (chopped 1/2 cups)

Biscottio (crushed)
Ground Cinnamon (1 tsp)
Mixed Spice (1 tsp)
Nutmeg (1/2 tsp)
Honey (1 cup)
Lemon Juice (4tbsp)

Instructions:
1. Preheat the oven to 375degF
2. Butter the baking dish
3. Unroll the pasty, brush one sheet with melted butter and place in the baking dish and do it two to three times
4. Mix together the nuts, biscottio and spices in a bowl and spoon this mixture into the lined baking dish.
5. Brush the three pastry sheets with the melted butter
6. Distribute the remaining melted butter on the filling
7. Layer the sheets on top of the filling
8. Cut the baklava diagonally into diamonds.
9. Bake in the oven for about 30 mins until golden
10. While the baklava is in the oven, heat the honey and lemon juice together in a pan.
11. When the baklava is cooked, remove from the oven and pour the syrup  over while the baklava is still warm.
12. Leave to cool completely, re-cut into diamonds and serve with as sweet smile

Trivia: "It has been claimed by many ethnic groups, but there is strong evidence that it is of Central Asian Turkic origin, with its current form being developed in the imperial kitchens of the Topkapı Palace." taken from http://en.wikipedia.org/wiki/Baklava

Chicken Pastel

Chicken Pastel is one of my favorite main entrees. I love this because it has milk, egg and veggies.

Maple Syrup Korean Teriyaki Chicken

This is taken from http://koreanrecipes.org/


INGREDIENTS
* 1/4 cup soy sauce* 1 cup water* 1/3 cup maple syrup* 3 tablespoons dark sesame oil* 2 cloves garlic, crushed* 1 tablespoon minced fresh ginger root* 2 teaspoons ground black pepper* 5 skinless, boneless chicken breast halves* 1 cup brown rice* 2 cups water* 2 tablespoons cornstarch
DIRECTIONS
1. Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
2. Preheat the oven bake. Lightly grease a baking dish.
3. Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
4. Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, bake for 16 minutes.
5. Place chicken over the cooked rice, and top with boiled marinade to serve.


Trivia: Maple syrup is of course from maple trees (red , black and sugar). It is strange that my friend from Canada gave it to me and i found out today that Quebec, Canada is the top producer of maple syrup.

Swaii & Fennel Tagine: Morocco

Ingredients:
Swaii or Cod Fish - cut into bite-size chunks
Prawns
Olive oil - 2 tbs
Onion - (1) chopped
Fennel Bulb - (1) sliced
Potatoes -(1) halved
Fish stock - 2 cups

For Charmoula:
Garlic cloves - (1) crushed
Ground Cumin - 4 tsp
Paprika - 4 tsp
Parsely - fresh chopped
Coriander - fresh chopped
White Wine Vinegar - 3 tbsp
Lemon Juice - 1 tbsp

Preparation:
1. Charmoula - blend the garlic, spices, herbs, vinegar and lemon juice togetherin a bowl.
2. Place the fish and prawns in two separate shallow dishes, add half of the Charmoula marinade to each dish and stir well to coat evenly. Cover with clear film and set aside in a cool place for 30 min - 2 hrs
3. Heat the oil and fry the onion for 2 mins. Add the fennel and cook over gentle heat for 5-6 minutes until flecked with brown. Add the potatoes and stock and cook for 10-15 mins until the potatoes are tender.
4. Add the marinated fish, stir gently and cook for 4 minutes, then add the prawns and all the remaining marinade and cook for a further 5-6 min, until the fish is tender adn the prawns are pink. Serve with lemon wedges.

Reference:Best of Morocco by Valerie Ferguson

Trivia: "Charmoula is originally a seasoning for grilling meat and fish in Moroccan cuisine." from http://en.wikipedia.org/wiki/Chermoula

Baked Salmon with Tomato