Ingredients

• 3 tbsp. olive oil
• 2lb. cubed lamb
• 1 chopped onion
• 1 tsp. ground coriander
• 1 tsp. red pepper flakes
• 1 tsp. ground cumin
• 1/4 tsp. saffron
• 2 tsp. salt
• 2 quarts chicken broth
• 1/2 c. onion, chopped
• 1/2 c. turnip, chopped
• 1/2 c. zucchini, chopped
• 1/2 c. eggplant, chopped
• 1/2 c. leeks, chopped
• 1/2 c. bell pepper, chopped
• 1/2 c. celery, chopped
• 1/2 c. raisins
• 1/2 c. chick peas

Preparation

Sauté the lamb, onion, coriander, red pepper, cumin, saffron, and salt in the olive oil. Add the chicken broth, cover, and simmer for about an hour, or until the meat is nearly tender. Add all the vegetables, the raisins, and the chick peas, and simmer for 30 minutes.

Serve over couscous, and top with harissa.

Harissa

Put 1/2 cup chili powder (preferably New Mexico) in sauce pan. Gradually add broth from couscous and a little salt and cook to thicken.

Ingredients

• 1 cup dried chickpeas [canned chickpeas work better–JP]
• 1/2 large onion, roughly chopped (about 1 cup)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon salt
• 1/2-1 teaspoon dried hot red pepper
• 4 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon baking powder
• 4-6 tablespoons flour
• Soybean or vegetable oil for frying
• Chopped tomato for garnish
• Diced onion for garnish
• Diced green bell pepper for garnish
• Tahina sauce
• Pita bread

Preparation

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.

Source: Joan Nathan

Ingredients

• 1 large eggplant
• 1 clove garlic
• 1/4 - 1/2 cup lemon juice (depending on taste)
• 3 tablespoons tahini
• 1 teaspoon salt
• 3 teaspoons olive oil

Garnish:

• 2 tablespoons lemon juice
• 2 teaspoons olive oil

Preparation:

Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.

Allow to cool for 20 minutes.

Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor.

Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes.

Place in serving bowl and top with lemon juice and olive oil. Add other garnishments according to taste.

Serve with warm or toasted pita or flatbread. Enjoy!

Saad Fayed, About.com