Brik Dannouni (Stuffed Lamb Turnovers)

• 2 ounces Gruyere cheese (55 g)
• 8 ounces trimmed lamb (230 g), cut into 1-inch (2.5 cm) pieces
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 large egg yolk, lightly beaten
• Vegetable oil, for frying

Prepare the pastry and keep it well wrapped while you make the filling. Process the cheese with the medium shredding disc of a food processor and set aside. Pulse the lamb pieces with the metal blade until chopped, about 8 times. Cook the lamb and seasonings in the oil over medium-high heat, stirring, until the lamb is no longer pink, about 1 l/2 minutes.

Transfer to a bowl and cool to room temperature. When cool, stir in the egg yolk and shredded cheese. To assemble the turnovers, roll 1 piece of dough into a 15 by 11-inch [38 by 28cm] rectangle on a lightly floured surface. Use a 31/2-inch [9cm] cookie cutter to cut out 12 dough circles. Put a generous teaspoon of filling on one side of each circle. Moisten the edge with water, fold the dough over the filling and seal with the tines of a fork. Place the filled turnovers on a baking sheet lined with wax paper. Cover lightly with plastic wrap to keep the turnovers from drying out.

Repeat with the remaining dough and filling. To cook the turnovers, heat about 2 inches [5cm] vegetable oil in a heavy skillet over low heat. Fry the turnovers in batches without crowding until golden brown, about 2 minutes on each side. Transfer to paper towels to drain. Keep warm until all the turnovers are cooked.

Crisp Almond and Sesame Pastries

• 2/3 cup sugar
• 1 1/4 cup water
• 1 tablespoon lemon juice
• orange-flower water
• 1 1/2 cups blanched almonds, lightly toasted and ground
• 1 1/2 teaspoon finely grated orange zest
• 1 1/2 teaspoon ground cinnamon, if liked
• about 4 oz filo pastry
• olive oil, for brushing
• lightly toasted sesame seeds for sprinkling

Put the water and 1/2 cup of the sugar in a saucepan and heat gently, stirring until dissolved. Add the lemon juice and boil until syrupy. Remove from the heat and add the orange-flower water. Leave to cool. Preheat the oven to 350 degrees. In a mixing bowl, stir together the ground almonds, orange zest, cinnamon if using and remaining sugar, then knead together the ingredients. Brush one sheet of filo with olive oil, keep the other sheets covered with a damp cloth. Cut the oiled sheet into 3 lengthwise strips. Place a small spoonful of filling at the bottom of each strip.

Fold the sides over the filling then roll the pastry up along the length. Brush inside the end of the pastry with oil and seal it to the roll. Brush with oil and put on a baking sheet. Repeat with the remaining pastry and filling. Bake the pastries for 15-20 minutes until crisp and golden. Lower the pastries a few at a time into the hot syrup, leave for about 3 minutes so the syrup penetrates the pastries. The remove to a plate and sprinkle generously with sesame seeds. Leave until cold before serving.

Egg Loaf with Artichokes

• 1 1/2 ounces Gruyere cheese (45g)
• 1/4 cup loosely packed parsley leaves (1/4 ounce, 7g)
• 2 medium garlic cloves (1/5 ounce total, 6g), peeled
• 1 medium onion (4 ounces, 110g), peeled, quartered
• 1 pound trimmed lamb (450g), cut into 1-inch (2.5cm) pieces
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 large eggs
• 6 canned artichoke hearts, drained (about 3 ounces, 85g), halved

Generously grease a 9 by 5 by 3-inch (22 by 13 by 7.5cm) loaf pan. Preheat the oven to 350F. (175C). Shred the cheese with the medium shredding disc of a food processor. Reserve. Process the parsley and garlic with the metal blade until finely chopped, about 15 seconds. Add the onion and pulse until finely chopped, about 6 times. Add the lamb, salt and pepper and pulse until finely chopped, about 10 times. Add the eggs, pulse 4 times, then process until the mixture is blended, about 5 seconds.

Pour half the lamb mixture into the loaf pan. Arrange the artichokes, cut side down, on the mixture and pour the remaining lamb mixture over them. Sprinkle with the shredded cheese. Bake in the center of the preheated oven until the loaf is firm to the touch, about 50 minutes. Remove the loaf to a wire rack to cool for 5 to 10 minutes. Turn out onto a platter, slice and serve.

Harrisa sauce

• 10 Dried red New Mexican chiles stems and seeds removed
• 2 tb Olive oil
• 5 Cloves garlic
• 1 ts Ground cumin
• 1 ts Ground cinnamon
• 1 ts Ground coriander
• 1 ts Ground caraway

Cover chiles with hot water and let stand for 15 minutes until soft. Place chiles and remaining ingredients in a blender and puree until smooth using water that the chiles soaked in to thin it. The sauce should have the consistency of thick paste. Cover with a thin film of olive oil to preserve a couple of months in the refrigerator.

Masfouf (sweet snack)

• 1 lb Semolina
• 1 c Water; hot
• 8 tb Butter; melted
• 4 tb Raisins
• 4 tb Blanched almonds;halve/toast
• 3 tb Pine nuts
• ½ c Sugar
• ½ lb Seedless grapes

Mix the semolina and hot water in a bowl. Put it into the top of a couscousier or a steamer and steam, covered, over hot water for 10 minutes.

Remove the semolina to a bowl and stir in 4 tablespoons of the butter. Mix and toss to separate the grains. Return the semolina to the steamer and steam, covered, for 20 minutes. The semolina will expand and will be cooked through.

Soak the raisins in hot water for 5 minutes and drain. Remove the semolina the second time, stir in the balance of the butter, 4 tablespoons, and turn the semolina out on a serving dish. Add the raisins, almonds, pine nuts and mix and toss together. Set aside a few raisins and nuts to decorate the top of the Masfouf. Sprinkle the Masfouf with the sugar and decorate with the raisins and nuts.

Mechouia

• 2 large sweet red peppers
• 2 large onions
• 4 medium tomatoes
• 1 small hot pepper
• 3 T. fresh lemon juice
• 3 T. olive oil
• 1 t oregano
• 1 7 oz. can of tuna
• 2 oz crumbled feta cheese
• 2 hard boiled eggs, chopped
• salt & pepper to taste

Grill the peppers, tomatoes and onions in a hot oven approximately 400 degrees. Turn them once during this process. Grill them until they are soft. Remove from oven and cool.

Remove the seeds from the peppers. Dice all of the cooked vegetables into small pieces. Place the vegetables on a flat serving platter. Stir in gently the lemon juice, olive oil, oregano and the salt and pepper.

Ratatouille

• 2 tablespoons vegetable or olive oil
• 4 large cloves garlic, minced 8 shallots, peeled, cut in fourths if large
• 1 medium eggplant, unpeeled, cut into 1-inch cubes
• 8 ounces small mushrooms, trimmed 1 red bell pepper, cored and seeded, cut into 1-by-1/1-inch strips
• 1 yellow bell pepper, cored and seeded, cut into 1-by-1/2-inch strips
• 1 to 1 1/2 teaspoons minced jalapeno chili, seeds removed before mincing
• 6 ounces peeled baby carrots or 2 large sliced carrots
• 1 medium turnip, peeled and cut in 1-by-1/2-inch strips
• 2 Roma tomatoes, seeded and chopped
• 1/2 cup golden raisins
• 1/2 cup mango chutney
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1/4 teaspoon dried red chili flakes
• 1 tablespoon toasted sesame seeds for garnish

Preheat oven to 350 degrees. Place a medium nonreactive saucepan with 3 inches of water on high heat. Meanwhile, heat oil in large, oven-proof Dutch oven on medium-high heat. Add garlic, shallots, eggplant and mushrooms to Dutch oven.

Toss and cook until eggplant starts to brown nicely. Stir in bell peppers and jalapeno remove from heat. When water in saucepan boils, add carrots and turnip; cook about 4 minutes or until tender-crisp.

Drain and add to eggplant mixture. Stir in tomatoes, raisins chutney, turmeric, curry powder and chili flakes. Return to medium-high heat and cook, stirring frequently, for 5 minutes. Bake, uncovered, 25 minutes. Sprinkle with toasted sesame seeds.

Tabil (Spice blend)

• 1/4 cup ground coriander
• 1 tablespoon ground caraway
• 1 1/2 tablespoon garlic powder
• 1 tablespoon New Mexico chili powde

Mix all the spices and store in an airtight container.