The Holidays

Whether it's Halloween, Christmas, The Eid, Winter Solstice, New Year's Eve, or any one of the many religious holiday celebrations in the Middle East, there's always a delicious array of dishes to be savored. As is the case with the rest of the world, the people of the Mediterranean are willing to go to great lengths to impress others with food, and that is especially true during the holidays.

I was a fat kid, and fat kids are constantly thinking about food. I remember, I used to sit in church on Christmas Eve dreaming of the the meal that was to follow the seemingly never-ending Mass.

Of all the culinary occasions of the year, Christmas Eve's dinner was by far the most sumptuous and memorable dinner event at our house. The worst part about that meal is that dinner did not begin until after we come back from MIDNIGH Mass. I don't know why they don't just call it "Christmas Morning Breakfast" instead. Believe me, though. It was worth the wait.














From Zucchini Fritters to Shish Barak, an intensely flavored dish of very small meat-stuffed turnovers, smothered in a rich yoghurt gravy, to Bird's Nest, the famous Lebanese dessert made of pistachio and pastry, and so much more. I'd eat and eat and eat and stuff myself some more with all that is savory, sweet and almighty delicious. And for dessert, the Christmas Log Cake, fashioned after the French holiday dessert by the name of "Buche de Noel.



Have so much fun cooking during this fun, festive season! I hope all your wishes come true and that you get to make all of your beloved recipes and try new ones.

Happy Holidays!

Maroun Antoine Alsayah

Zucchini Fritters

1 clove garlic
1 teaspoon salt
4-6 yellow onions
1 pinch pepper
1/4 teaspoon allspice
1 cup zucchini pulp, mashed
5 eggs
3/4 cup self-raising flour
3/4 cup finely chopped flat-leaf (Italian) parsley
1/4 cup chopped fresh mint or 1 teaspoon dried mint
olive oil

Crush the garlic in a bowl with salt. Mix in the onions, pepper and allspice. Add the mashed zucchini and the eggs. Beat well with a beater, and then thoroughly mix in the flour. Add parsley and mint.

Spoon the mixture into a pan of hot oil and fry until the fritters are golden brown on both sides. Repeat this procedure until all the mixture is used.
Makes 8-10 appetizer servings

Shish Barak

Filling

2 Large Onions
3 Tablespoons of Sunflower oil (or vegetable)
75g (2.5 oz) Pine Nuts
500g (1.10 lbs) Lean minced Beef/Lamb
Salt and Black Pepper to taste
2 Teaspoons ground cinnamon
1/2 Teaspoon Ground allspice
1/2 teaspoon nutmeg
1-2 tablespoons pomegranate molasses*
*click on the previous blog for a list of grocers that carry it, its bottle is pictured there too.

Pastry

6 sheets of filo pastry(about 170g)
85g (3 oz) Butter, melted

Sauce & Garnish

700g (1.5 lbs) Plain Yogurt
salt
2-3 cloves garlic
4 tablespoons extra virgin olive oil
1 tablespoon of crushed dried mint

For the filling fry the onions until golden. Add the meat, salt, pepper, cinnamon, allspice, nutmeg, then pomegranate molasses and cook for a couple of minutes. In a small pan fry the pine nuts in a drop of oil for a short time then add the meat and let cool.

Cut the filo pastry sheets into half, into 2 rectangles approx 30×24cm (12x9.5 in)and pile on top with long side nearest to you. Brush the top sheet with melted butter. Put a line of filling about 3-4 tablespoons, along the long edge, to about 2cm (3/4 in) from each end, and roll up into a long thin roll. Then shape the roll into a tight coil, creasing it a little as youo do, so the pastry does not tear, and place it on a piece of foil (not greased) on a baking tray. Repeat with the remaining filo and the filling, placing the coils next to each other so that they are held tight. Brush the tops with melted butter.

About 30 mins before you are ready to serve, bake the pies in an oven pre-heated to
(200 c) 400f gas 6 for about 25 mins until golden.

For the sauce, beat the yoghurt with a little salt and the garlic, for the garnish, mix the olive oil and the dried mint. Serve the pies as they come out of the oven. Pour about 3 tablespoons yoghurt over each, and dribble a little of the minty olive oil.
Makes 6 main-course servings