Cooking Class with Iraqi Refugees in Cairo!


Last weekend, I attended an Iraqi cooking class here in Cairo.  The event was a fundraiser for legal assistance for the refugee community in Egypt.  UNHCR, the UN Refugee Agency, has registered over 9,000 Iraqi refugees in Egypt, and countless other Iraqis are also here.  The Iraqi population in Egypt is highly educated, and many of these doctors, lawyers, and teachers can no longer work in their chosen professions.  Refugee legal aid helps provide refugees with legal protections in Egypt and helps Iraqis prepare their cases for resettlement elsewhere.  While Iraqis do not have permission to work or form self-help associations in Egypt, many Iraqis volunteer or through NGOs to help their community.  Their spirit is impressive.

It was lovely to spend a gorgeous January day taking a break from research and enjoying a the wonderful aromas of fresh herbs, the warmth of an outdoor barbeque, and endless cups of mint tea.  I’m looking forward to getting back to Boston to share the techniques and recipes that I learned.  Meanwhile, here are some photos to make you hungry!

After firing up the crackling grill (did I mention it’s January?), we carefully removed the meat from the skewers using fresh pita bread, which we then used to cover the meat and keep it warm.  The juice-soaked bread was delicious to eat with our fingers later on.

Shish Tawouk, or Grilled Spiced Meat, and Char-grilled Veggies.
Preparing the rice by sauteeing it in oil with onions, then adding the fresh fava beans.
Rice with Dill and Fresh Fava Beans.
Lamb and spices simmering in broth
Lamb stew served traditionally on a bed of fresh pita bread.
Plating the food

Salad with Tomatoes, Cucumbers, Bell Peppers, Scallions, and Mint

After the meat was removed from the grill, the tea kettle was filled with water and tea leaves and placed directly on the coals.   At the end of our meal, we poured this “tea kushari” over fresh spearmint leaves and savored the beautiful day.
All photos Copyright Smart Green Gourmet 2010.

Chilled Berry Soup

Amazing. Looks impressive, yet so easy. Can be an appetizer, dessert, or even breakfast. Defrosted frozen berries actually are better to use than fresh here because of the their beautiful swirly juices. You can make the soup ahead and then combine just before serving with the berries and mint.

Prep Time: 10-15 Minutes
Servings: 4-6
Modified from Mollie Katzen’s Moosewood Cookbook

3 C orange juice
3 C buttermilk or yogurt
1-2 T fresh lime or lemon juice
1-2 T sugar or honey (I use it!)
2-3 C frozen defrosted or fresh of any kind or combination. Larger berries should be sliced.
Optional: Pinch of cinnamon, to taste
Optional: Pinch of nutmeg, to taste
A handful of fresh mint, minced

1) Whisk (or stir) together orange juice and buttermilk or yogurt. Add lemon or lime juice and optional sugar or honey (or not), and cinnamon and nutmeg, to taste. Cover and chill until serving time.
2) To serve, place about ½ c berries in each bowl and ladle soup on top. Make pleasing swirls. Garnish with mint.

Chilled Berry Soup

Amazing. Looks impressive, yet so easy. Can be an appetizer, dessert, or even breakfast. Defrosted frozen berries actually are better to use than fresh here because of the their beautiful swirly juices. You can make the soup ahead and then combine just before serving with the berries and mint.

Prep Time: 10-15 Minutes
Servings: 4-6
Modified from Mollie Katzen’s Moosewood Cookbook

3 C orange juice
3 C buttermilk or yogurt
1-2 T fresh lime or lemon juice
1-2 T sugar or honey (I use it!)
2-3 C frozen defrosted or fresh of any kind or combination. Larger berries should be sliced.
Optional: Pinch of cinnamon, to taste
Optional: Pinch of nutmeg, to taste
A handful of fresh mint, minced

1) Whisk (or stir) together orange juice and buttermilk or yogurt. Add lemon or lime juice and optional sugar or honey (or not), and cinnamon and nutmeg, to taste. Cover and chill until serving time.
2) To serve, place about ½ c berries in each bowl and ladle soup on top. Make pleasing swirls. Garnish with mint.

Simple Edamame Salad

So easy. So good. Two tips: steam the edamame rather than boiling them to keep them crunchy. Shave the cheese rather than grating it for ultimate texture. Any hard, salty, flaky, buttery cheese will work — I’m partial to sheep’s-milk cheeses, especially those from Spain. Leftover vinaigrette goes well on tomatoes or other vegetables. Can be made ahead, with the cheese and mint added just before serving.

Inspired by Mark Bittman, the Minimalist

Serves: 4-6
Time: ~20 minutes
Make Ahead: Yes

1 package frozen shelled edamame
~3 oz pecorino romano or other similar cheese
handful minced mint

Dressing:
Juice and zest of 1 lemon
2T red wine vinegar
~4T EVOO
sea salt
lots of freshly ground black pepper

1) Steam edamame for 5 minutes or until just tender. Rinse with cold water; drain well.
2) Meanwhile, whisk together dressing ingredients. Don’t skimp on the paper.
3) In bowl, slowly add dressing to edamame. You want the beans to look slick, but not be swimming in liquid. Toss and adjust seasoning to taste.
4) Add shavings of cheese (use a vegetable peeler) and garnish with mint.

Simple Edamame Salad

So easy. So good. Two tips: steam the edamame rather than boiling them to keep them crunchy. Shave the cheese rather than grating it for ultimate texture. Any hard, salty, flaky, buttery cheese will work — I’m partial to sheep’s-milk cheeses, especially those from Spain. Leftover vinaigrette goes well on tomatoes or other vegetables. Can be made ahead, with the cheese and mint added just before serving.

Inspired by Mark Bittman, the Minimalist

Serves: 4-6
Time: ~20 minutes
Make Ahead: Yes

1 package frozen shelled edamame
~3 oz pecorino romano or other similar cheese
handful minced mint

Dressing:
Juice and zest of 1 lemon
2T red wine vinegar
~4T EVOO
sea salt
lots of freshly ground black pepper

1) Steam edamame for 5 minutes or until just tender. Rinse with cold water; drain well.
2) Meanwhile, whisk together dressing ingredients. Don’t skimp on the paper.
3) In bowl, slowly add dressing to edamame. You want the beans to look slick, but not be swimming in liquid. Toss and adjust seasoning to taste.
4) Add shavings of cheese (use a vegetable peeler) and garnish with mint.

Recipe: Roasted Beet, Fennel, Pear, Orange, and Walnut Salad


Delicious, hearty, and healthy. A burst of color on the winter table. You can roast the beets and fennel several days ahead for this delicious salad. The beets turn everything a freakish shade of pink so I find it best to dress them separately from the rest of the salad, lay them on top, and only stir them into the salad when serving.

Prep Time: 25 minutes
Cook time: 1 hour or more to roast the beets; roast fennel while roasting beets
Total time: 1 hour, 25 minutes
Serves: 4 as a main course for lunch; more with other things

Ingredients:
3 large beets
2 bulbs fennel, fronds removed and chopped roughly
2 pears (any kind)
2 oranges or clementines, sectioned, pith removed if desired
2-3 handfuls walnut halves, toasted if desired
1 handful mint, chopped roughly
2 lemons, juiced + zest of 1 lemon
1/2-1 C olive oil
1 clove garlic, peeled
additional olive oil
salt and black pepper

1. Preheat oven to 400 degrees.
2. Remove leaves from beets, leaving a few inches of stems. Rinse the beets, and while still wet, wrap them individually in foil, or place them together in a covered pan. Roast in 400 degree oven for about 1 hour until tender. (I learned this technique from Mark Bittman, who learned it from the great Jean-Geoerges Vongerichten) (You can refrigerate the beets, still wrapped, for about a week).
3. Meanwhile, remove the outer layer from the fennel and cut into small spears. Put in pan, drizzle with olive oil, sprinkle with salt, and roast alongside the beets for 20-25 minutes, or until beginning to caramelize (brown).
4. Make the vinaigrette. Combine the lemon juice, lemon zest, 1/2-1 C olive oil, 1 clove garlic, pinch of salt, and pepper to taste in a small blender or food processor until emulsified.
5. After the beets have cooled, peel them. The skin will slide right off. (Bittman says if you use paper towels you won’t stain your fingers, but I haven’t figured out how to get away without beet on my hands).
6. Cut the beets into quarters, then into slices. Place in a bowl. Dress with 1/2 vinaigrette.
7. In another large bowl, toss together the roasted fennel, pears and oranges. Dress with 1/2 the vinaigrette. Toss with walnuts, mint, and (some) fennel fronds.
8. Lay the beets gently on top of the salad mixture, garnish with mint and fennel fronds, and serve.

Recipe: Roasted Beet, Fennel, Pear, Orange, and Walnut Salad


Delicious, hearty, and healthy. A burst of color on the winter table. You can roast the beets and fennel several days ahead for this delicious salad. The beets turn everything a freakish shade of pink so I find it best to dress them separately from the rest of the salad, lay them on top, and only stir them into the salad when serving.

Prep Time: 25 minutes
Cook time: 1 hour or more to roast the beets; roast fennel while roasting beets
Total time: 1 hour, 25 minutes
Serves: 4 as a main course for lunch; more with other things

Ingredients:
3 large beets
2 bulbs fennel, fronds removed and chopped roughly
2 pears (any kind)
2 oranges or clementines, sectioned, pith removed if desired
2-3 handfuls walnut halves, toasted if desired
1 handful mint, chopped roughly
2 lemons, juiced + zest of 1 lemon
1/2-1 C olive oil
1 clove garlic, peeled
additional olive oil
salt and black pepper

1. Preheat oven to 400 degrees.
2. Remove leaves from beets, leaving a few inches of stems. Rinse the beets, and while still wet, wrap them individually in foil, or place them together in a covered pan. Roast in 400 degree oven for about 1 hour until tender. (I learned this technique from Mark Bittman, who learned it from the great Jean-Geoerges Vongerichten) (You can refrigerate the beets, still wrapped, for about a week).
3. Meanwhile, remove the outer layer from the fennel and cut into small spears. Put in pan, drizzle with olive oil, sprinkle with salt, and roast alongside the beets for 20-25 minutes, or until beginning to caramelize (brown).
4. Make the vinaigrette. Combine the lemon juice, lemon zest, 1/2-1 C olive oil, 1 clove garlic, pinch of salt, and pepper to taste in a small blender or food processor until emulsified.
5. After the beets have cooled, peel them. The skin will slide right off. (Bittman says if you use paper towels you won’t stain your fingers, but I haven’t figured out how to get away without beet on my hands).
6. Cut the beets into quarters, then into slices. Place in a bowl. Dress with 1/2 vinaigrette.
7. In another large bowl, toss together the roasted fennel, pears and oranges. Dress with 1/2 the vinaigrette. Toss with walnuts, mint, and (some) fennel fronds.
8. Lay the beets gently on top of the salad mixture, garnish with mint and fennel fronds, and serve.