Let's honor the richness of culture through the joy of food, acknowledging the chefs, recipes, and stories that have enriched our tables and lives. Indulge in a month of delectable delights as we pay tribute to Arab American excellence in every dish.
ISSUE 02 APRIL 2024
The City of Chamblee's Community Engagement Department has launched its Heritage Month Recipe Book series to celebrate diverse flavors and cultures found in our community.
TABLE OF CONTENTS
1.
Immerse yourself in a culinary journey featuring treasured recipes from each community.
Each dish is a reflection of (PERSIAN MEATBALLS WITH CARROTS & POTATOES)
LIMONANA
2. BABA GANOUSH
3. KOUFTEH GHELGHELI
LIMONANA
INGREDIENTS METHOD
• 3/4 CUP LEMON JUICE
• 1/2 CUP GRANULATED SUGAR
• 1/2 CUP FRESH MINT LEAVES
• 1 CUP COLD WATER
• 3 CUPS OF ICE
• OPTIONAL: LEMON SLICES & MINT SPRIGS
• PLACE ALL INGREDIENTS IN A BLENDER.
• PULSE UNTIL EVERYTHING IS WELL INCORPORATED WITH A SLUSHY TEXTURE.
• POUR INTO GLASSES AND TARNISH WITH LEMON SLICES OR MINT SPRIGS.
LIMONANA IS A POPULAR DRINK IN THE MIDDLE EAST WITH ORIGINS TRACING BACK TO A VARIETY OF COUNTRIES. THE NAME "LIMONANA" IS A BLEND OF THE ARABIC WORDS FOR LEMON ("LAYMOON") AND MINT ("NA'NA").
LIMONANA IS CHERISHED FOR ITS ABILITY TO COOL AND REFRESH, MAKING IT A BELOVED BEVERAGE DURING THE HOT SUMMER MONTHS.
BABA GANOUSH
SERVING: 8-10
RECIPE CREDITS: feel good foodie
BABA GANOUSH IS A DISH DEEPLY ROOTED IN THE CULINARY HERITAGE OF THE LEVANTINE REGION, SHOWCASING THE FLAVORS OF ROASTED EGGPLANT AND THE HARMONIOUS BLEND OF THE INGREDIENTS THAT DEFINE MIDDLE EASTERN CUISINE.
THE ORIGINS OF BABA GANOUSH ARE UNKOWN, ALTHOUGH MANUSCRIPTS INDICATE THE PASSION FOR EGGLPANTS DATES BACK TO AT LEAST THE 13TH CENTURY.
IT CAN BE SERVED CHILLED OR AT ROOM TEMPERATURE WITH DIFFERENT KINDS OF FLATBREAD OR VEGGIES.
INGREDIENTS
• 1-2 EGGPLANTS
• 1/4 CUP TAHINI PASTE
• 4 TBSP LEMON JUICE
• 2 GARLIC CLOVES, MINCED
• 1/4 SALT AND BLACK PEPPER
• 1 TSP SUMAC
• OLIVE OIL, FOR SERVING
• PARSLEY, FOR SERVING
METHOD
• SMOKE OR ROAST THE EGGPLANT OVER A GAS BURNER OR GRILL IN THE OVEN UNTIL THE EGGPLANT IS SOFT AND TENDER.
• REMOVE THE EGGPLANT FROM THE HEAT AND ALLOW TO COOL.
• ONCE COOL TO THE TOUCH, CUT OFF THE STEM AND PEEL OFF THE SKIN.
• TRANSFER THE EGGPLANT TO A FOOD PROCESSOR OR BLENDER.
• ADD THE LEMON JUICE, TAHINI PASTE, GARLIC CLOVES, SALT AND PEPPER, AND SUMAC.
• PULSE OR BLEND UNTIL ALL THE INGREDIENTS ARE INCORPORATED.
• TOP WITH A GOOD DRIZZLE OF OLIVE OIL AND PARSELY.
INGREDIENTS
KOUFTEH GHELGHELI
(PERSIAN MEATBALLS WITH CARROTS & POTATOES)
Serving: 4
RECIPE CREDITS: SAVEUR
KOUFTEH GHELGHELI IS A TRADITIONAL PERSIAN DISH THAT ORIGINATED IN IRAN, PARTICULARLY IN THE NORTHERN REGIONS.
THE TERM "KOUFTEH" REFERS TO MEATBALLS IN PERSIAN CUISINE. THE TERM "GHELGHELI" CAN LOOSELY BE INTERPRETED AS "MIXTURE" OR "COMBINED."
IT IS A DISH THAT REQUIRES TIME AND EFFORT, MAKING IT A SYMBOL OF CARE AND HOSPITALITY WHEN SERVED TO GUESTS.
• 1 LB GROUND BEEF OR LAMB (OR BOTH)
• 2 MEDIUM YELLOW ONIONS, 1 FINELY GRATED AND 1 CHOPPED
• 1/3 CUP CHICKPEA FLOUR
• 2 TBSP GROUND TUMERIC
• 4 TSP GROUND PEPPER
• salt, to taste
• 1/4 CUP VEGETABLE OIL
• 1/2 CUP LEMON JUICE
• 4 MEDIUM CARROTS, PEELED AND CUT INTO 1-INCH CUBES
• 2 MEDIUM YELLOW POTATOES, PEELED AND CUT INTO 1-INCH CUBES METHOD
• in a large bowl, add the protein, grated onion, chickpea flour, salt, 1 tbsp tumeric, and 2 tbsp pepper.
• mix well and shape into even round balls. set aside.
• to a large skillet over medium heat, add the oil.
• when hot, add the finely chopped onion and cook until soft and golden.
• add salt and the remaining 2 tbsp turmeric and saute until combined.
• add 3 cups of water and increase heat to medium-high.
• add lemon juice and remaining 2 tsps of pepper.
• bring to a boil, then regulate to maintain a strong simmer.
• add the raw meatballs and let cook for 5-7 minutes.
• add in the potatoes and carrots and let boil for 5 minutes.
• lower the heat and simmer until meatballs and vegetables are cooked through (approx. 30-60 minutes)
• serve over rice!
HARISSA
THIS CAKE IS CALLED BASBOUSA, NAMOURA, OR HARISSA IN DIFFERENT AREAS OF THE MIDDLE EAST. DIFFERENT REGIONS HAVE THEIR OWN VARIATIONS OF THE DISH, WITH SUBTLE DIFFERENCES IN INGREDIENTS AND PREPARATION METHODS.
HARISSA IS BELIEVED TO HAVE ORIGINATED IN THE LEVANTINE REGION OF THE MIDDLE EAST.
THE NAME HARISSA IS DERIVED FROM THE ARABIC WORD "HARRIS" WHICH MEANS "TO BREAK INTO PIECES" OR "TO CRUMBLE."
INGREDIENTS
FOR HARISSA:
• 3 CUPS OF SEMOLINA
• 3/4 CUP BUTTER OR GHEE
• 1 CUP GREEK YOGURT
• 1/4 CUP ORANGE JUICE
• 1 CUP SUGAR
• 1 TSP BAKING POWDER
• 2 TBSP TAHINI SAUCE
• ALMONDS, HALVED OR SLIVERED
• GROUND PISTACHIOS, FOR SERVING
FOR SYRUP:
• 3 CUP SUGAR
• 2 CUPS WATER
• 1 TBSP LEMON JUICE
METHOD
FOR SYRUP:
• PLACE THE SUGAR, WATER AND LEMON JUICE IN A POT OVER MEDIUM HEAT
• BRING TO A BOIL, LOWER THE HEAT AND SIMMER FOR 5 MINUTES. TAKE OFF HEAT AND LET COOL.
FOR HARISSA:
• PREHEAT OVEN TO 375F
• IN A LARGE BOWL, MIX SEMOLINA, BUTTER/GHEE, YOGURT, ORANGE JUICE, SUGAR, BAKING POWDER, TAHINI AND ORANGE JUICE
• BRUSH A BAKING DISH WITH TAHINI SUACE
• POUR THE BATTER INTO THE BAKING DISH
• MAKE SURE TO LEVEL OUT THE SURFACE
• SCORE THE BATTER IN THE PATTERN YOU LIKE
• DECORATE WITH ALMONDS
• BAKE UNTIL SIDES AND TOP ARE GOLDEN, ABOUT 30 MINUTES.
• ONCE OUT OF THE OVEN, CUT THE CAKE ALONG THE PATTERN.
• SLOWLY POUR COOLED SYRUP ONTO HOT CAKE. LET CAKE SIT.
