Potato Fritters

1 (15 ounce) can kidney beans, drained 1 large potato, boiled, peeled and mashed 2 slices of white bread, crust removed 1 teaspoon salt cilantro relish: 1 bunch of cilantro, washed 1 tablespoon ginger-garlic paste 2 green chilies, diced 1 teaspoon salt 1.Mash together beans, potatoes and the bread to form dough. Season with salt and set aside covered with a damp cloth. 2.Meanwhile, mix cilantro, ginger-garlic paste, green chilies and salt in a food processor and blend until it forms a paste, set relish aside. 3.Uncover dough and divide into eight balls and flatten. Put a little relish at the center of each patty then fold the edges over to seal in the relish. Make sure you have a patty that is not to flat but yet not to thick. Heat a shallow amount of oil in a pan, fry patties until golden. Serve patties with left over relish. Yields: 4

Chicken Shawarma

Fresh pita bread Whole dill pickle cut long ways into 4 pieces Garlic sauce (2 garlic bulbs, 1 tsp salt, 1 cup corn oil, 2 tbs lemon juice) mix in processor 2 lbs of boneless chicken breast cut into pieces 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cardamom 3/4 tsp allspice 1/2 tsp pepper 1/4 tsp cloves 1/2 tsp red crushed chili 1 1/2 tsp salt 4 tbs lemon juice 1 tsp sumac Place spices and lemon juice in a bowl to make thick paste, Place chicken in bowl and mix all together. Marinate (the longer the better). Preheat oven to 450 F, grease a baking dish, put chicken in and bake for 20 mins, take out turn chicken and bake for about 10 more minutes or until chicken is tender. Take out and shred chicken with knife. Mix chicken with sumac. ASSEMBLY: take pita bread, put a layer of garlic spread, add chicken, pickle and then roll and wrap in foil or napkin.

Moroccan Cod with Potatoes & Tomatoes

6 cod fillets CHERMOULA: 2/3 cup coriander, chopped 4 garlic cloves, crushed 1 teaspoon cumin 1 teaspoon paprika 1/2 teaspoon chili pepper 6 tablespoons olive oil juice of 1 lemon 2 pounds of new potatoes (peeled and cut into 1/4 inch slices) 1 pound tomatoes, peeled (sliced 1/3 inch slices) olive oil 1. Mix coriander, garlic, cumin, paprika, chili pepper, olive oil and lemon together in a dish and marinate fish in half of this for at least 30 minutes. Brush the bottom of a baking dish with oil and place tomatoes and potatoes in it them drizzle with a little more oil. Put the dish in a preheated 425 F oven for 50 minutes. During this turn them over once. 2. Take the potatoes and tomatoes out of the oven, place fish fillets on top and return to oven, bake for about 12 minutes. Just before serving pour the remaining chermoula over the fish and vegetables.

Coffee Thumbprints

These cute little snacks are a great pick me up as they are filled with coffee. So enjoy a few anytime of the day. 1 tablespoon plus 1 teaspoon instant coffee, divided 2-1/2 teaspoons hot water, divided 1/4 cup cream cheese 2 teaspoons powdered sugar 1/4 cup softened butter 1/2 cup sugar 1 egg 1/2 teaspoon vanilla 1 1/2 cups plus 2 tablespoons sifted all purpose flour 2 tablespoons unsweetened cocoa 1/2 teaspoon baking soda 1. Dissolve 1 teaspoon coffee in 1/2 teaspoon hot water; add cream cheese and powdered sugar, beating until smooth. Set aside. Dissolve remaining 1 tablespoon in 2teaspoon hot water; set aside. Cream butter; gradually add sugar, beating with a hand/stand mixer until light. Add coffee. Add egg and vanilla; beat well. Combine flour, cocoa and soda; add to the creamed mixture beating well. Chill dough at least 30 minutes. 2. Shape dough into balls; place 2 inches apart on un-greased baking sheet. Press thumb into each cookie, leaving print. Bake at 350 F for 8 minutes. Spoon 1/4 teaspoon reserved cream cheese mixture into each cookie indentation and let cool completely. Optional: you can place cream cheese or peanut butter on top of some cookies Yields: 2 dozen

Pinenut Stuffed Meatballs

1 onion, diced finely 1-1/2 pounds ground beef salt and pepper, to taste 1-1/2 teaspoon cinnamon 1/2 teaspoon allspice 2/3 cup pine nuts vegetable oil 2 pounds tomatoes, diced 2 teaspoons sugar 2 teaspoons garlic, chopped 1. In a medium sized bowl, add beef, onion, salt, pepper, cinnamon and allspice. Work mixture into a paste with your hands. Roll into walnut sized balls. Make a hole in each ball and stuff with pine nuts. 2. Put some oil on a plate and roll meatballs in it. Place on a baking dish baking on 400 F for 15-20 minutes. 3. For sauce add tomatoes to a food processor and liquefy. Add salt, pepper, sugar and garlic. Pour over meatballs and bake for another 35 minutes OR just serve sauce on side for guest to add their on as I did in the above picture. Adapted from Arabsque

Salmon Fritters

1 (16 ounce) can of salmon 1 small onion, chopped 2 tablespoons parsley Pepper, to taste 2 eggs, beaten 1 to 1-1/2 cups bread crumbs 3 tablespoons butter Pita (for serving) oil for frying Sauce: 1/2 cup mayonnaise 2 tablespoon honey Dijon mustard 1 teaspoon lime juice 1.In a small bowl add mayonnaise, mustard and lime juice. Mix well, sit aside. 2. In a large mixing bowl add salmon, onion, parsley, pepper, eggs, bread crumbs and butter. Mix with hands until well blended. Meanwhile, in large pan heat oil (enough for frying) on medium heat. Make small balls out of the salmon mixture and fry until done. Cut piece of pita bread in half and open so that you have a pocket. Place fritters, sauce and whatever vegetables you make like. Yields: 3 servings

Creamed Chicken Curry

3 chicken breast cut up 1 onion, diced 4 cloves garlic, minced 2 inch piece of ginger, minced 1 teaspoon yellow mustard seeds 1 teaspoon cumin seeds 1 teaspoon turmeric 1 stick cinnamon 1 chicken stock cube 2 tablespoons curry powder 1 teaspoon garam masala 1/2 cup coconut milk (optional) 4 tablespoons sunflower oil 1. In a 9-inch skillet on medium heat, add oil and chicken, brown. Remove chicken and add chopped onion. Sauté until tender. Add garlic and ginger; make sure there is enough oil so that nothing sticks. Add cumin and mustard seed. Fry until the mustard seeds begin to "pop" (not unlike popcorn). Add turmeric and curry powder and stir constantly to prevent any sticking. Stir the "paste" until the curry powder becomes fragrant; this usually takes 1 to 2 minutes (be careful not to burn the curry powder). Add the chopped tomatoes and stir until they form a sauce (3-4 minutes). 2. Add chicken broth, cinnamon stick and chicken. Cover and simmer until chicken is done (approximately 45 minutes). Stir in the garam masala and serve with rice. Yields: 4 servings