DP Cookbook

Mediterranean Mosaic Exploring the Rich Flavors of the Mediterranean and Beyond

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Table of Contents APPETIZERS

Rissóis...................................................................6 Guacamole Dip...................................................8 Hummus.............................................................10 Zaatar Pie..........................................................12

ENTREES

Maqluba .............................................................16 Kipe .....................................................................18 Penne Vodka..................................................... 20 Classic Chicken Cutlets.................................. 22

DESSERTS

Chocolate Chip Cookies................................. 26 Knafeh................................................................ 28 Flan..................................................................... 30 Tiramisu.............................................................32

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Appetizers

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Rissóis

From the kitchen of: Orisia Pombo INGREDIENTS:

1 cup (240 ml) water 2 tablespoons butter Pinch of salt 1 cup (125 g) all-purpose flour 2 tablespoons olive oil ½ onion, finely chopped 1 garlic clove, minced 200 g (about 7 oz) small cooked shrimp, chopped 1 tablespoon flour ½ cup (120 ml) milk Salt and pepper to taste A pinch of nutmeg (optional) Chopped parsley (optional) 1 egg, beaten Breadcrumbs Vegetable oil (for deep frying)

DIRECTIONS:

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In a saucepan, bring water, butter, and a pinch of salt to a boil.

Once it boils, reduce heat and add all flour.

Stir with a wooden spoon until dough forms a ball and pulls away from the sides of the pan.

Remove from heat, let cool slightly, then knead briefly until smooth. Set aside, covered.

In pan, heat olive oil and sauté onion until translucent.

Add garlic and chopped shrimp. Cook for 1–2 minutes.

Sprinkle flour over mixture and stir to combine. Gradually add milk while stirring to make a thick creamy sauce.

Season with salt, pepper, and nutmeg. Stir in parsley if using. Let the filling cool.

8. Roll out dough on a floured surface until about 2–3 mm thick.

9. Cut circles using a glass or cookie cutter (about 3–4 inches).

10. Place a spoonful of shrimp filling on one half of each circle. Then fold to form a half-moon shape and press edges to seal.

11. Dip each in beaten egg, then coat with breadcrumbs. Deep fry in hot oil (around 175°C / 350°F) until golden brown.

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Guacamole Dip

From the kitchen of: Dalila Pombo INGREDIENTS 3 Avocados Cilantro Red Onion Jalapeño Pepper 1/2 Tsp of Salt 1 Tsp of Lime Juice

DIRECTIONS

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Cut open the avocados and scoop out the insides. Save the seed for later.

Mash the avocados with a fork in a bowl until the consistency is smoother but still a little bit chunky.

Take the cilantro, red onion, and jalapeño pepper to chop them into small bits, For the pepper, cut in half then remove the seeds inside.

Once the cilantro, onion and pepper is chopped up, add them to the avocados and mix.

Add the 1/2 tsp of salt.

Add the tsp of lime juice After served, if there is left over, put it into a covered container and use the seed of the avocado to keep fresh.

Guacamole is one of my favorite dips and I have it very often.

I usually serve it with any tortilla chips. It is great for parties, snacks, or even dinners. It is common in many Hispanic dishes.

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Hummus

From the kitchen of: Helen Dibbini INGREDIENTS:

1 can (15 ounce) chickpeas, drained, liquid reserved ½ teaspoon baking soda (optional) 1 clove garlic, minced ¼ cup fresh lemon juice ½ teaspoon fine sea salt ½ cup tahini 2 to 4 tablespoons ice water 1 tablespoon extra-virgin olive oil Optional garnishes: Paprika, sumac, or chopped fresh parsley

DIRECTIONS:

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Prepare Chickpeas: If using canned chickpeas, boil them with baking soda until very soft (about 20 minutes), then drain and rinse. If using dried chickpeas, soak and then cook until very soft (about 1-2 hours). Discard any loose skins.

Combine & Blend Tahini Mixture: In a food processor, combine lemon juice, garlic, and salt. Process until garlic is finely chopped and let rest for 10 minutes. Add tahini and blend until thick.

Add Chickpeas and Ice Water: Add chickpeas to the food processor. While processing, slowly add ice water, scraping down the sides as needed, until ultra-smooth.

Finish Hummus: With the food processor running, drizzle in the olive oil and blend until incorporated.

Taste and Adjust: Taste and adjust seasoning as desired. Serve and Garnish: Transfer to a bowl, create a well, drizzle with olive oil, and add garnishes.

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Zaatar Pie (ManaKish)

From the kitchen of: Helen Dibbini INGREDIENTS: 3 cups All Purpose flour 7g Yeast 250ml Water 1 tbsp Honey 4 tbsp Olive Oil 2 tbsp Salt 2 tbsp dried thyme 2 tbsp dried oregano 2 tbsp ground cumin 2 tbsp ground coriander 2 tbsp toasted sesame seeds 2 tbsp ground sumac 1 tsp chili flakes 1 tsp ground black pepper

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In a small bowl, dissolve yeast in warm water along with sugar. Let mixture foam for 10 minutes.

In a large bowl, sift together flour and 1 tbsp of salt.

Pour yeast mixture and olive oil into flour mixture. Knead until it’s smooth, adding more warm water as needed to form a soft dough.

Form dough into a ball and lightly oil bowl before placing dough back in it. Cover with plastic wrap or a damp cloth and let rise in a warm place for an hour, or until it has doubled in size.

Create the zaatar mix, mix salt, thyme, oregano, cumin, coriander, sesame seeds, sumac, chili flakes and black pepper in one bowl.

In a small bowl, combine zaatar spice mix with olive oil. Mix well until forms a paste. Adjust ratio of zaatar to olive oil to preference.

Preheat your oven to 450°. If you have a pizza stone or baking steel, place it in the oven to preheat as well.

Divide risen dough into 6-8 equal portions. On a floured surface, roll each piece into a thin, round disc, about ⅛ to ¼ inch thick.

Spread about 1-2 tablespoons of the zaatar mixture over each flattened disc, leaving a small border for the crust.

10. Carefully transfer topped dough onto preheated baking sheet or pizza stone. Bake for 8-10 minutes, or until edges are golden and topping is lightly bubbling. Let it cool. Enjoy with hummus or other dips.

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Entrees

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Maqluba

From the kitchen of: Helen Dibbini INGREDIENTS

2 cups basmati rice, rinsed and soaked 20–30 min 1 lb chicken pieces 1 medium carrot, sliced ¼ lb of cauliflower 3–4 cups broth 1½ tsp salt 1 tsp allspice ½ tsp turmeric ½ tsp black pepper ¼ tsp cinnamon 3 tbsp vegetable oil

DIRECTIONS

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Fry the veggies. Lightly fry cauliflower and carrot slices in oil until golden. Set aside.

Cook the chicken. In a large pot, sauté onion in a bit of oil. Add chicken and spices. Brown for a few minutes. Add water/broth and cook until the chicken is nearly done (20–30 minutes). Remove chicken and reserve the broth.

Layer the maqluba In a deep pot, add cooked chicken. Layer fried vegetables over the chicken. Add the soaked, drained rice evenly on top. Pour enough broth over the rice to just cover it (about 3½ cups).

Cook. Cover the pot. Cook on medium heat until it starts to boil, then lower the heat. Simmer for about 35–40 minutes until rice is done and liquid is absorbed.

Flip & serve. Let the pot rest for 10 minutes. Place a large plate over the pot and carefully flip it upside down (like a cake). Tap gently and lift the pot. Garnish with toasted almonds or pine nuts if desired.

Maqluba is a popular Jordanian dish made for family gatherings and special meals. It means “upside-down” because the pot is flipped before serving. It’s a symbol of togetherness, where everyone shares one big dish at the table. The pot is usually flipped upside down by the strongest person in the family and everyone cheers when it is successfully flipped upside down and there is nothing stuck to the pot.

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Kipe

From the Kitchen of: Clara Gonzalez INGREDIENTS 1 cup bulgur 1 pound minced beef 1 finely diced bell pepper 2 punches parsley, chopped 1 small red onion, finely diced 3 teaspoons salt ½ tomato sauce 2 cups oil for frying ¼ teaspoon pepper

DIRECTIONS

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Soak the bulgar overnight Pulse onion, bell pepper, and parsley in the food processor until pasty.

In a bowl, mix meat, and seasoning paste. Add a teaspoon of pepper and three teaspoons of salt.

Split the meat into thirds and set aside ⅔ of the meat for later.

Heat 2 tablespoons of oil in a pan over medium heat. Add ⅓ of the meat you’ve taken out. Cook, stirring until it’s lightly browned.

Add tomato sauce and mix. Stir in ½ cup of water and simmer over medium heat.

When all the liquid has evaporated, remove it from the heat. Let it cool down to room temperature.

8. Drain the water from the bulgur and sieve.

9. Combine remaining ⅔ raw meat with bulgur, kneading it.

10. Put 2 tablespoons of the mixture on your palms and roll it into a ball. Make an indentation in the ball with your index finger and place 1 tablespoon of the filling in it.

11. Gather around the hole, closing it, and roll the kipe with the palm

of your hands making it as compact as possible, pinching the ends.

12. Pour oil into a small saucepan, and heat over medium-high heat

(350 ºF [175 ºC]). Fry the kipes until they are deep golden brown on the outside.

Kipe has its origin in Lebanon where it is known as the Kippeh.

However, the Dominican Republic has accepted it and made it its own.

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Penne Vodka

From the kitchen of: Carolyn Hanrahan INGREDIENTS 1 lb box of penne 2 tbl butter 2 tbl olive oil 3 garlic cloves chopped 1 cup chopped shallots ½ lb thin sliced prosciutto, chopped ½ cup vodka 1 26 oz chopped tomatoes 1 cup heavy cream Salt Pepper

DIRECTIONS

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Heat butter and olive oil over medium heat Add garlic, stirring until golden brown Add shallots, stirring as needed for about 5 minutes until soft Add prosciutto, cooking and stirring 5-10 minutes until cooked throughout and crispy Turn heat to high and add vodka, allow to burn off and return heat to medium low Add tomatoes, stirring to combine and allow to cook over medium for 20 minutes while stirring occasionally Add salt and pepper Add cream and stir Add sauce to any pasta you desire and enjoy!

This is one of my family’s favorite recipes, and we make it a lot!

It is the best to eat when we are having big family dinners, and everyone can enjoy it!

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Classic Chicken Cutlets

From the kitchen of: Nicole Gaffney INGREDIENTS

4 boneless, skinless chicken breasts 1 cup all-purpose flour 2 large eggs, beaten 1 cup breadcrumbs (Italian seasoned is great) 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil

DIRECTIONS

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Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to 1/4-inch thickness.

Set up Breading Stations: Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes. Season the flour with salt and pepper.

Bread the Cutlets: Dredge each chicken cutlet in the flour, shaking off any excess. Dip it in the beaten eggs, allowing the excess to drip off. Finally, coat it thoroughly with breadcrumbs, pressing gently to adhere.

Cook the Cutlets: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, place the breaded chicken cutlets in the skillet, being careful not to overcrowd. Cook for about 3-4 minutes per side, or until golden brown and cooked through.

Serve: Remove the chicken cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite sides, such as mashed potatoes, salad, or roasted vegetables.

Chicken cutlets are perfect if you’re looking for something that cooks quickly and evenly. They’re super versatile, ideal for sandwiches, salads, or as a main course with a side of veggies.

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Desserts

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Chocolate Chip Cookies

From the kitchen of: Jenna Barnard INGREDIENTS

1 1/3 cups all-purpose flour, spooned and leveled 1/2 tsp baking soda 1/2 tsp baking powder 3/4 tsp kosher salt 1/2 cup unsalted butter, melted and cooled 1/2 cup light brown sugar 1/3 cup granulated sugar 2 tsp vanilla extract 1 large egg 1 1/2 cups semisweet chocolate chips flaky sea salt

DIRECTIONS

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Preheat the oven to 350°F and line a large baking sheet with parchment paper.

In a medium-sized bowl, whisk the flour, baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, add the warm butter, brown sugar, and sugar. It’s important that the butter is not hot, but it can be slightly warm. Whisk for 1-2 minutes until it becomes a paste-like consistency Whisk in the egg and vanilla.

Pour in the dry ingredients and use a spatula to combine. Leave a few streaks of flour and pour in the chocolate chips. Fold the dough until the chocolate chips and the flour are completely mixed. Do not over mix.

A large 2-oz cookie scoop (or 1/4 measuring cup) is preferred for this recipe. Scoop 5 cookies onto the baking sheet and bake for 1215 minutes.

They are ready when they have a golden ring around the edge, but are pale and puffed in the center. And if your cookies spread too much, use a fork to nudge in the sides immediately after the cookies are pulled from the oven.

When they’re fresh from the oven, top with a few extra chocolate chips and sprinkle with sea salt.

Transfer to a cooling rack and continue to bake the rest of the dough.

10. Let the cookies cool for about 20 minutes before eating.

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Knafeh

From the kitchen of: Helen Dibbini INGREDIENTS

1 pound kataifi dough thawed ¾ cup unsalted butter, melted ½ pound mozzarella ½ pound ricotta 1 cup sugar ½ cup water 1 teaspoon lemon juice 1 teaspoon rose water or orange blossom water

DIRECTIONS

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Make the syrup, in a pot, combine sugar and water. Boil for 5–7 minutes. Add lemon juice and simmer for 5 more minutes. Stir in rose/orange blossom water. Let it cool.

Prep the cheese, soak mozzarella and ricotta cheese in water for 1–2 hours (changing water a few times) to remove salt. Drain and shred.

Mix the dough. Break up kataifi dough into short strands. Mix well with melted butter.

Assemble, Press half the dough into a greased 9x13-inch baking pan. Add cheese. Top with remaining dough. Press down gently.

Bake at 350°F for 30–40 minutes or until golden brown.

Pour cooled syrup over hot knafeh. Let it soak for a few minutes.

Top with crushed pistachios if desired. Serve warm.

Knafeh is a typical middle eastern dessert that is typically served for New Years and is a traditional dessert at my grandma’s house.

We are Jordanian and serve this dish to all of my family during holidays.

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Flan

From the kitchen of: Adrianna Adarme INGREDIENTS 4 large eggs 2 large egg yolks ½ teaspoon kosher salt 1 can sweetened condensed milk 1 can evaporated milk 1 teaspoon vanilla paste 1 cup granulated sugar ¼ cup water Pinch kosher salt

DIRECTIONS

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Preheat oven to 360 Prepare water bath In a blender, add the eggs, egg yolks, salt, sweetened condensed milk, evaporated milk and/or vanilla Blend until very smooth, about 30 seconds.

In a medium saucepan, set over medium-low heat, add the sugar and water. Cook on medium-low heat until the sugar has dissolved into the water completely. 6. Then, turn the heat to high and allow to cook for about 5 full minutes, until the cooked sugar goes from clear to light golden brown.

Once it starts to turn a light golden brown, immediately lower the heat to medium-low and keep cooking until it turns a golden brown.

Immediately pour the caramel into the baking pan and twist it around until it’s in an even layer on the bottom.

Give the custard base a stir, just to make sure it’s still all combined and pour it on top of the solid caramel.

10. Transfer the flan to the water bath and fill up the water bath with water from a kettle to cook for 40 to 45 minutes.

11. Allow to cool on the counter for about 30 minutes and then

transfer to the fridge to chill for at least 4 hours or overnight.

Flan is my favorite dessert that hits close to home. It is the most important dessert in my house for the holidays because it is simply a fan favorite. It started as a tradition when my mom would make flan for her cousin, my Godfather, for his birthday.

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Tiramisu

From the kitchen of: Gaby Dalkin INGREDIENTS

1 1/2 cups strong brewed coffee, cooled 1/4 cup coffee liqueur or dark rum (optional) 1 package (8 ounces) mascarpone cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 cup heavy cream About 24 ladyfingers Unsweetened cocoa powder (for dusting)

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Prepare Coffee Mixture: Combine the cooled brewed coffee and coffee liqueur (if using) in a shallow dish.

Make Mascarpone Cream: In a large bowl, beat the softened mascarpone cheese, sugar, and vanilla extract until smooth and creamy.

Whip Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined.

Assemble Tiramisu: Dip each ladyfinger briefly into the coffee mixture and arrange them in a single layer in the bottom of an 8x8inch dish.

Layer Cream and Repeat: Spread half the mascarpone cream mixture evenly over the ladyfingers. Repeat with another layer of coffee-soaked ladyfingers and the remaining mascarpone cream.

Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Dust and Serve: Before serving, dust the top of the tiramisu generously with unsweetened cocoa powder. Cut into squares and serve chilled.

Tiramisu has a delicious coffee flavor with a creamy, sweet taste.

The soft layers make it a comforting dessert.

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“Mediterranean is much more than just a sea...it’s a feeling.”