Delicious, Authentic Arab Meals Made Easy Maha Kailani Creator of Make Delicious Happen 9 781645 678854 52399> ISBN 978-1-64567-885-4 $23.99 PAGE STREET PUBLISHING CO. PAGE STREET PUBLISHING CO. Yalla , Let’ s Eat! Making your favorite Arab dishes is easier than ever with this contemporary guide to effortless Middle Eastern cooking from Maha Kailani, creator of Make Delicious Happen. These showstopping recipes honor all the vibrant flavors of traditional Arab cuisine but use quick shortcuts and helpful appliances like the Instant Pot® and air fryer to cut down on prep and cook time. Breeze through incredible yet simplified recipes such as: Simple, Modernized Recipes for Traditional Arabic Cuisine M aha Kailani Thanks to Maha’s ingenious methods for cutting down time and effort in the kitchen, you’ll spend less time cooking and more time gathered around the table, sharing delicious Arab cuisine with those you love. • Flavor Bomb One-Pot Chicken Kabseh • Skillet Beef Shawarma • Dawood Basha (Syrian- Style Kofta Meatballs and Pomegranate Potato Casserole) • Quick Palestinian Msakhan Rolls • Traditional Tangy Tabbouleh • Classic Lebanese Fattoush • Cheat Baba Ghanouj • Deconstructed Makdoos on Flatbread • Labneh Toast with Za’atar, Mint and Honey • Blender Orange Olive Oil Bundt Cake • 30-Minute Knafeh Skillet COOKING / Regional & Ethnic / US $23.99 / CAN $30.99Middle Eastern Maha Kailani is the Palestinian creator of the recipe blog Make Delicious Happen. She lives in London, Ontario, with her family. “Maha’s recipes are incredibly varied, vibrant and delicious. They beautifully represent Arab and Palestinian food that’s deeply rooted in history, culture and traditions.” – Mai Khader Kakish, creator of @almondandfigNostalgic Mains Made Simpler 27 One-Pan Spiced Roasted Chicken and Potatoes Serves 6 If you want to make an impressive meal that takes no time to put together, then this recipe is for you. My mom famously spiced and marinated a lot of chicken pieces to feed our large family and baked them to perfection. My version has a few more ingredients that I have come to love in a chicken marinade, but they are all pantry staples I tend to always have on hand, such as a jar of roasted red bell peppers and tomato paste. The best part is, they are all combined in a blender for ease. The marinade gives the chicken a beautiful color and, of course, an amazing succulent, juicy bite. The potatoes in this chicken bake add carbs to make it a hearty, well-rounded meal. Chicken 6 chicken leg quarters (thigh and leg) ⅓ cup (77 g) plain whole-milk yogurt ¼ cup (60 ml) olive oil 2 tbsp (32 g) tomato paste ¼ cup (60 ml) fresh lemon juice 2 roasted red bell peppers (from a jar) 1 small red onion 1 tbsp (7 g) Arabic 7 spice (page 12) 1½ tsp (3 g) ground cardamom ½ tsp ground cinnamon 1 tbsp (7 g) smoked paprika 1½ tsp (3 g) freshly ground black pepper 2 tsp (12 g) salt Prepare the chicken: Cut two small slits on the top of each chicken thigh, allowing the skin to open a bit for the marinade to seep through. Set aside in a large casserole dish with high sides. Make the marinade for the chicken: In a blender, combine the yogurt, olive oil, tomato paste, lemon juice, roasted red bell peppers, red onion, Arabic 7 spice, cardamom, cinnamon, smoked paprika, black pepper and salt. Blend until smooth. Pour the marinade all over the chicken. Using kitchen gloves, massage it into the chicken pieces, making sure the chicken is well coated. Cover the dish tightly with aluminum foil and let sit in the fridge for a minimum of 4 hours or, for best results, overnight. When ready to bake, remove the dish from the fridge at least 30 minutes prior to baking, for the chicken to come to room temperature. (continued)Nostalgic Mains Made Simpler 27 One-Pan Spiced Roasted Chicken and Potatoes Serves 6 If you want to make an impressive meal that takes no time to put together, then this recipe is for you. My mom famously spiced and marinated a lot of chicken pieces to feed our large family and baked them to perfection. My version has a few more ingredients that I have come to love in a chicken marinade, but they are all pantry staples I tend to always have on hand, such as a jar of roasted red bell peppers and tomato paste. The best part is, they are all combined in a blender for ease. The marinade gives the chicken a beautiful color and, of course, an amazing succulent, juicy bite. The potatoes in this chicken bake add carbs to make it a hearty, well-rounded meal. Chicken 6 chicken leg quarters (thigh and leg) ⅓ cup (77 g) plain whole-milk yogurt ¼ cup (60 ml) olive oil 2 tbsp (32 g) tomato paste ¼ cup (60 ml) fresh lemon juice 2 roasted red bell peppers (from a jar) 1 small red onion 1 tbsp (7 g) Arabic 7 spice (page 12) 1½ tsp (3 g) ground cardamom ½ tsp ground cinnamon 1 tbsp (7 g) smoked paprika 1½ tsp (3 g) freshly ground black pepper 2 tsp (12 g) salt Prepare the chicken: Cut two small slits on the top of each chicken thigh, allowing the skin to open a bit for the marinade to seep through. Set aside in a large casserole dish with high sides. Make the marinade for the chicken: In a blender, combine the yogurt, olive oil, tomato paste, lemon juice, roasted red bell peppers, red onion, Arabic 7 spice, cardamom, cinnamon, smoked paprika, black pepper and salt. Blend until smooth. Pour the marinade all over the chicken. Using kitchen gloves, massage it into the chicken pieces, making sure the chicken is well coated. Cover the dish tightly with aluminum foil and let sit in the fridge for a minimum of 4 hours or, for best results, overnight. When ready to bake, remove the dish from the fridge at least 30 minutes prior to baking, for the chicken to come to room temperature. (continued)28 Yalla, Let’s Eat!Nostalgic Mains Made Simpler 29 One-Pot Chicken Makloubeh Serves 6 Makloubeh is one of the more famous Arab meals and every household has its own take on it. I grew up on this meal and it was always served during special holidays or occasions. The word makloubeh translates literally to “upside down,” which perfectly describes this dish as the pot, filled with the cooked rice, vegetables and chicken, is flipped over onto a serving platter for everyone to dig in. Makloubeh is traditionally made with whole chicken pieces, lamb shanks or even pieces of steak, but in this simplified version, everything is cooked in one pot and uses chicken tenders that cook very quickly. The vegetables are also air fried to perfection, which means no oily mess and a hands-off “frying” technique. There are three main components to this dish, but are all simple to follow and they can be made ahead of time and assembled quickly at the time of cooking. Air-Fried Vegetables 1 eggplant, sliced into ½" (1.3-mm)-thick rounds 2 russet potatoes, sliced into ¼" (6-mm)-thick rounds 2 carrots, sliced into ½" (1.3-cm)-thick rounds 1 head cauliflower, cut into small florets (optional) ¼ cup (60 ml) canola or any neutral oil 1½ tsp (9 g) salt, or to taste 1 tsp freshly ground black pepper Spiced Rice 3 cups (585 g) uncooked basmati rice (or any long-grain rice), rinsed and drained (see note) 3 tbsp (45 ml) canola or any neutral oil 1 tsp ground turmeric 1½ tsp (3 g) Arabic 7 spice (page 12) 1 tsp ground allspice 1 tsp ground cinnamon One-Pan Spiced Roasted Chicken and Potatoes continued Make the vegetables: Preheat your air fryer to 400°F (200°C). In a large bowl, combine the eggplant, potatoes and carrots. If you are using cauliflower, include it; you can even replace the eggplant with cauliflower, if you wish. Toss the vegetables with the canola oil, salt and pepper until well coated. Working in batches, air fry the vegetables for 15 to 20 minutes, or until slightly golden brown. Alternatively, you can bake these vegetables, spread out in a single layer on a baking sheet, in a preheated 425°F (220°C) oven for about 30 minutes, flipping them halfway through the cooking time. Remove from the heat and set aside to cool down. Make the spiced rice: In a large bowl, combine the drained rice, canola oil, turmeric, Arabic 7 spice, allspice, cinnamon, cloves, pepper and salt. Using a rubber spatula, gently stir the oil and spices throughout the rice until every grain of rice is well coated. Set aside without adding any water to the rice. (continued) Potatoes and Onion ¼ cup (60 ml) canola or any neutral oil 1 tsp granulated garlic 1 tsp granulated onion ½ tsp ground coriander ¼ tsp ground turmeric 2 tsp (5 g) paprika 1 tsp freshly ground black pepper 1 tsp salt 2 large russet potatoes, sliced into ¼" (6-mm)-thick disks 1 red onion, sliced into half-moons Fresh Lemon and Garlic Topping ½ cup (120 ml) fresh lemon juice 7 to 8 cloves garlic, crushed In the meantime, preheat the oven to 425°F (220°C) and prepare the potatoes and onion: In a medium-sized bowl, whisk together the canola oil, granulated garlic, granulated onion, coriander, turmeric, paprika, pepper and salt. Add the sliced potatoes and red onion, and toss to coat. Make sure your roasting pan of choice is large enough to hold the chicken pieces in one layer without any overlap. Before adding the chicken, evenly arrange the potatoes and onions in a single layer in the pan. If any marinade is left over in the bowl, make sure to scrape it out and pour it on top. Then, arrange the marinated chicken pieces over the potatoes and onion, making sure there is no overlap of the chicken. Scrape out any leftover marinade from the chicken dish and pour it over the chicken pieces. First, cover the roasting pan with a layer of parchment paper, then add a layer of aluminum foil and seal it tightly. Bake for 1 hour. Remove the aluminum foil and parchment carefully and then roast, uncovered, for an extra 10 minutes. Optionally, turn on the broiler for the last minute of roasting, for a crispier chicken. The chicken leg quarters are fully cooked and tender when they have reached an internal temperature of 185°F (85°C). Remove the pan from the oven and let rest for at least 10 minutes. In the meantime, make the topping: In a small bowl, mix together the lemon juice and crushed garlic. Dollop it all over the chicken and potatoes. I like to serve this dish with pita bread, rice and a salad such as the Classic Lebanese Fattoush (page 62).46 Yalla, Let’s Eat!Nostalgic Mains Made Simpler 47 Sayadiyeh (One-Pot Flavorful Fish and Rice) Serves 4 to 6 Fish is a staple of the Mediterranean diet, and this easy one-pot dish is a popular way to serve it. The word sayadiyeh loosely translates to “fisherman’s catch.” I love the simplicity of this dish, as it consists of only three main ingredients: good-quality rice, fresh fish filets and caramelized onions. The toasting of the spices and tomato paste brings so much flavor, and don’t forget to scatter the fried nuts on top for that extra crunch. I serve this on one big platter, with the fish in large pieces for everyone to scoop onto their own plates. Of course, serve this meal with Fresh Palestinian Tahini Salad (page 76) or any salad of choice. I’ve simplified this version to use fish filets rather than the traditional whole fish with bones. This version delivers on the same flavor without deboning fish or creating a stock and makes for a fast weeknight meal. Fish 3 tbsp (45 ml) olive oil, divided 2 tbsp (30 ml) fresh lemon juice 1 tsp ground allspice ½ tsp ground cumin ½ tsp paprika 1 tsp granulated garlic 1 tsp granulated onion 1 tsp freshly ground black pepper 1 tsp salt, or to taste 2 lb (905 g) rainbow trout filets (3 to 4 large filets; see note) Lemon wedges, for garnish Make the fish: In a small bowl, create a flavorful spice rub for the fish by whisking together 2 tablespoons (30 ml) of the olive oil and the lemon juice, allspice, cumin, paprika, granulated garlic, granulated onion, pepper and salt. Use a brush to coat the fish filets all over with the spiced oil mixture. Heat a Dutch oven or a large nonstick pot over medium heat, then drizzle in the remaining tablespoon (15 ml) of olive oil. Add the filets, in batches if needed, so as to not overcrowd the pot. Sear undisturbed for about 3 minutes each side, or until cooked through and flaky. Carefully transfer the cooked fish filets to a plate. (continued) Sfeeha Traboulsiyeh (Spiced Ground Beef over Puff Pastry from Tripoli) continued Line a large baking sheet with parchment paper and preheat the oven to 400°F (200°C). Place the puff pastry squares about 1 inch (2.5 cm) apart on the prepared pan. Using a spoon, dollop about 2 tablespoons (50 g) of the ground beef mixture onto each square. Using the back of the spoon, spread out the beef into a thin layer, leaving about a ⅜-inch (1-cm) edge of exposed pastry on all sides. Scatter a few pine nuts on top of the ground beef and press in lightly. Bake for 18 to 20 minutes or until the bottom of the crust is golden brown. Remove from the oven and let the puff pastries cool on a wire rack, so as to not steam the crispy bottom. Serve warm or at room temperature. These are delicious with a squeeze of lemon on top. Garnish with chopped parsley and pomegranate arils. Garnishes: Lemon slices, chopped fresh parsley, pomegranate arils48 Yalla, Let’s Eat! Sayadiyeh (One-Pot Flavorful Fish and Rice) continued Spiced Rice 2 tbsp (30 ml) olive oil 2 tbsp (28 g) unsalted butter 3 large onions, diced 2 cloves garlic, crushed 1 tsp ground turmeric 1 tsp ground cumin 1 tsp Arabic 7 spice (page 12) ½ tsp ground coriander ½ tsp freshly ground black pepper 1 tbsp (16 g) tomato paste 2 cups (390 g) uncooked basmati rice, rinsed and drained 4 cups (946 ml) water 2½ tsp (15 g) salt Fried Nut Topping 2 tbsp (30 ml) canola or any neutral oil ¼ cup (36 g) almonds, slivered Make the rice in the same pot: Over medium-low heat, add the olive oil, butter and onions. Using a wooden spoon, scrape the pot to release any stuck-on leftover flavors and keep moving the onions around occasionally to caramelize them for about 20 minutes. Once golden, remove about 3 tablespoons (39 g) of the caramelized onions and set aside to use for the garnish later. To the pot, add the garlic and stir for 1 minute. Add the turmeric, cumin, Arabic 7 spice, coriander, pepper and tomato paste, and stir everything for about a minute, or until the tomato paste is dissolved. Pour in the drained rice and mix to coat with the onions and spices. Pour in the water and mix in the salt. Bring the water to a boil. Once at a boil, cover with a lid and lower the heat to a simmer. Simmer for 20 minutes. Once done, remove the pot from the heat and let rest for 5 to 10 minutes. Remove the lid and flip over the pot to release the rice onto a large serving platter. Assemble the cooked fish on top in either whole or broken pieces. Make the fried nuts: In a small skillet over medium-high heat, heat the canola oil. Add the slivered almonds and keep moving them around with a wooden spoon until golden brown. This whole process takes less than 5 minutes and nuts can turn color quickly, so make sure to keep an eye on them. Transfer to a paper towel– lined plate. To serve, spoon the reserved caramelized onions over the dish. Squeeze the lemon juice on top of the fish and sprinkle the fried nuts evenly on top of the platter. Note: Any flaky fish filet will work, such as tilapia, cod, halibut or pickerel.48 Yalla, Let’s Eat! Sayadiyeh (One-Pot Flavorful Fish and Rice) continued Spiced Rice 2 tbsp (30 ml) olive oil 2 tbsp (28 g) unsalted butter 3 large onions, diced 2 cloves garlic, crushed 1 tsp ground turmeric 1 tsp ground cumin 1 tsp Arabic 7 spice (page 12) ½ tsp ground coriander ½ tsp freshly ground black pepper 1 tbsp (16 g) tomato paste 2 cups (390 g) uncooked basmati rice, rinsed and drained 4 cups (946 ml) water 2½ tsp (15 g) salt Fried Nut Topping 2 tbsp (30 ml) canola or any neutral oil ¼ cup (36 g) almonds, slivered Make the rice in the same pot: Over medium-low heat, add the olive oil, butter and onions. Using a wooden spoon, scrape the pot to release any stuck-on leftover flavors and keep moving the onions around occasionally to caramelize them for about 20 minutes. Once golden, remove about 3 tablespoons (39 g) of the caramelized onions and set aside to use for the garnish later. To the pot, add the garlic and stir for 1 minute. Add the turmeric, cumin, Arabic 7 spice, coriander, pepper and tomato paste, and stir everything for about a minute, or until the tomato paste is dissolved. Pour in the drained rice and mix to coat with the onions and spices. Pour in the water and mix in the salt. Bring the water to a boil. Once at a boil, cover with a lid and lower the heat to a simmer. Simmer for 20 minutes. Once done, remove the pot from the heat and let rest for 5 to 10 minutes. Remove the lid and flip over the pot to release the rice onto a large serving platter. Assemble the cooked fish on top in either whole or broken pieces. Make the fried nuts: In a small skillet over medium-high heat, heat the canola oil. Add the slivered almonds and keep moving them around with a wooden spoon until golden brown. This whole process takes less than 5 minutes and nuts can turn color quickly, so make sure to keep an eye on them. Transfer to a paper towel– lined plate. To serve, spoon the reserved caramelized onions over the dish. Squeeze the lemon juice on top of the fish and sprinkle the fried nuts evenly on top of the platter. Note: Any flaky fish filet will work, such as tilapia, cod, halibut or pickerel.The Best Brunch 113 Mama’s Mini Cheese and Za’atar Manakish Makes about 30 pieces If there is one thing that I love about Arab cuisine, it is these mini manakish with cheese and za’atar on top. Think of it as an Arab pizza. The smell of the cheese and za’atar baking in the morning would huddle all my family members in the kitchen as my mom made trays upon trays of manakish. The blend my mom uses is my absolute favorite, as it makes for the cheesiest pull. Her dough recipe is simple but yields a perfect fluffy interior. I will show you two ways of making the dough. The easiest way is in a stand mixer, but if you do not own one, you can easily knead this by hand within 10 minutes. You can top the dough with all cheese or all za’atar with olive oil. Or it can be half cheese and half za’atar. Whatever way you decide, they will be delicious and will go fast the second they are out of the oven. My favorite way of serving them is for breakfast or brunch with a cup of mint tea. 5 cups (625 g) all-purpose flour, plus more for dusting 1 tbsp (11 g) instant yeast 1 tsp sugar ¼ cup (28 g) powdered milk (optional) 1 tsp salt ¼ cup (60 ml) plus 1 tsp light olive oil (or any neutral oil), divided 2 cups (475 g) lukewarm water (about 110°F [43°C]) The first step is to make the dough, as it needs about 2 hours to rise. In a stand mixer fitted with the dough hook attachment, combine the flour, instant yeast and sugar. Give the mixture a quick stir. Add the powdered milk (if using), salt and light olive oil. Give everything a quick stir. Pour in the lukewarm water, turn on the stand mixer and let knead for about 5 minutes. If kneading by hand, in a large bowl, combine the flour, instant yeast and sugar. Give the mixture a quick stir, using a rubber spatula. Add the powdered milk (if using), salt and light olive oil. Give everything a quick stir. Pour in the lukewarm water and stir again to incorporate. Once a ball of dough is formed, transfer it to a floured surface and knead for about 10 minutes. Bring the kneaded dough into a ball and place it back in its bowl. Lightly drizzle about 1 teaspoon of light olive oil onto the dough and smear the oil around the bowl. This helps keep the dough from forming a hard film on the outside. Cover tightly with plastic wrap and set it aside in a warm place for 2 hours to rise. (continued)The Best Brunch 113 Mama’s Mini Cheese and Za’atar Manakish Makes about 30 pieces If there is one thing that I love about Arab cuisine, it is these mini manakish with cheese and za’atar on top. Think of it as an Arab pizza. The smell of the cheese and za’atar baking in the morning would huddle all my family members in the kitchen as my mom made trays upon trays of manakish. The blend my mom uses is my absolute favorite, as it makes for the cheesiest pull. Her dough recipe is simple but yields a perfect fluffy interior. I will show you two ways of making the dough. The easiest way is in a stand mixer, but if you do not own one, you can easily knead this by hand within 10 minutes. You can top the dough with all cheese or all za’atar with olive oil. Or it can be half cheese and half za’atar. Whatever way you decide, they will be delicious and will go fast the second they are out of the oven. My favorite way of serving them is for breakfast or brunch with a cup of mint tea. 5 cups (625 g) all-purpose flour, plus more for dusting 1 tbsp (11 g) instant yeast 1 tsp sugar ¼ cup (28 g) powdered milk (optional) 1 tsp salt ¼ cup (60 ml) plus 1 tsp light olive oil (or any neutral oil), divided 2 cups (475 g) lukewarm water (about 110°F [43°C]) The first step is to make the dough, as it needs about 2 hours to rise. In a stand mixer fitted with the dough hook attachment, combine the flour, instant yeast and sugar. Give the mixture a quick stir. Add the powdered milk (if using), salt and light olive oil. Give everything a quick stir. Pour in the lukewarm water, turn on the stand mixer and let knead for about 5 minutes. If kneading by hand, in a large bowl, combine the flour, instant yeast and sugar. Give the mixture a quick stir, using a rubber spatula. Add the powdered milk (if using), salt and light olive oil. Give everything a quick stir. Pour in the lukewarm water and stir again to incorporate. Once a ball of dough is formed, transfer it to a floured surface and knead for about 10 minutes. Bring the kneaded dough into a ball and place it back in its bowl. Lightly drizzle about 1 teaspoon of light olive oil onto the dough and smear the oil around the bowl. This helps keep the dough from forming a hard film on the outside. Cover tightly with plastic wrap and set it aside in a warm place for 2 hours to rise. (continued)Next >