Couscous *
Daktyla (Greek Village Bread)
Submitted by Mike B.
Preparation time: 6 1/2 or 12 1/2 hours, slow cooked
Ingredients:
1 preserved lemon, cleaned of pulp and seeds (recipe follows)
12-14 oz. tomatoes, peeled and chopped
2 brown onions, chopped
2 cloves garlic, minced
1 handful cilantro, cleaned of grit, drained and chopped
1 t. paprika
1/2 t. cayenne pepper
1/4 t. black pepper
1/4 t. saffron threads
1/8 t. ground cumin
4 T. sweet butter
4 T. extra virgin olive oil
2 1/2 C. chicken stock
1 C. dry red wine
14 oz. Indo-European Moughrabiye Toasted Couscous
1. Cook all ingredients except for couscous all day in a slow-cooker -
approx. 6 hours on high or 12 hours on low. At the end of the cooking time, you
have a sauce that is near ready. Taste for salt.
2. Puree the sauce in a cooking pot using a hand held chefs blender.
3. After pureeing, add Moughrabiye Toasted Couscous. Stir to blend, then recover
the slow-cooker. Cook on low until couscous is swelled and tender, approx. 45
minutes.
Serve warm with cold cucumbers topped with roasted cumin, fresh yogurt with
dill and cilantro, and sliced red tomatoes.
Preserved Lemons (Moroccan)
Preparation time: 30 days to mature
Ingredients:
5 medium-size, thin skin lemons
1/4 C. kosher salt
1 cinnamon stick
3 cloves
5 black pepper corns, whole
1 bay leaf
Fresh lemon juice to completely cover lemons in a quart canning jar
1. Slice the lemons in quarters from stem end to within 1/2" of the tip.
2. Spoon the kosher salt into the cut sides of the lemon, then close the lemon
back up.
3. Place the lemons in an extra clean quart jar. Push them down to fit.
4. Add the spices, any leftover salt, and cover with lemon juice. Do not add
water or oil.
5. Place in refrigerator for 30 days, rotating end to end once a week. If you
see a white lacey substance in the liquid, ignore it.
6. After 30 days, remove the lemons and rinse under cold water. Discard the pulp
and use the minced rind in the recipe above.
Submitted by Samantha M.
Preparation time: 4 1/2 hours
Ingredients:
2 t. dry yeast
1 1/4 C. water
2 1/2 C. flour, unbleached
1/2 C. whole wheat flour
1/2 C. fine cornmeal
1 T. ZerGut Ajvar (hot or mild)
1 t. salt
1 T. olive oil
1 T. honey
1 T. milk, plus extra to glaze
1/2 C. sesame seeds to decorate
1. Sprinkle yeast in with 1/2 C. of the water in a bowl. Leave for 5 minutes,
stir to dissolve.
2. Mix flours, corn meal, and salt in large bowl. Make a well in the center and
pour in dissolved yeast.
3. Use a wooden spoon to draw enough of the flour into the dissolved yeast to
form a soft paste. Cover with dish towel and let "sponge" until frothy and
risen, about 20 minutes.
4. Add oil, honey, Ajvar, and milk. Pour about half of the remaining water in
the "well." Mix flour and stir in reserved water, as needed, to form a firm,
moist dough.
5. Put dough on lightly floured work surface. knead until smooth, shiny and
elastic, about 10 minutes.
6. Put dough in a clean bowl and cover with towel. Let rise until doubled in
size, about 1 1/2 hours. Punch down and let rest for 10 minutes.
7. Preheat over to 425 F degrees, 220 C.
8. Divide dough into six equal pieces. Shape each piece into an oblong and
arrange them in a row, just touching, on a floured baking sheet. Cover with a
dish towel and proof until doubled in size, about 1 hour.
9. Brush top of loaf with milk and sprinkle with sesame seeds, if desired.
10. Bake in preheated oven for 45 minutes until hollow sounding when tapped
underneath. Cool on wire rack.
