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Sanbat Wat (Ethiopian Shabbat Stew)

Sanbat Wat (Ethiopian Shabbat Stew)

Often declared the national dish of Ethiopia, a wat is a stew, and doro wat is a spicy chicken stew eaten with one’s fingers using injera bread to scoop up the morsels of food and gravy and to temper the heat of the seasonings.

3 large onions, finely chopped
Salt and freshly ground black pepper
3 tablespoons corn or peanut oil
4 large cloves of garlic, finely minced
2 teaspoons freshly grated peeled ginger
1 tablespoon cumin
1 tablespoon nutmeg
1 tablespoon ground coriander
1/2 teaspoon red pepper flakes
3/4 cup water
1 teaspoon cinnamon
1 teaspoon turmeric
One 8-ounce can of tomato sauce
1 chicken, cut into 8–12 pieces (if large, cut thighs and breasts in half)

Baked Apricots in Orange Blossom Syrup

Closeup of baked apricots sprinkled with sliced almonds

Orange blossom water is ubiquitous in Jewish cooking from the Levant to the Maghreb.

6–8 ripe apricots
2 tablespoons sugar
2 tablespoons orange juice
2 tablespoons orange liqueur, Grand Marnier, triple sec, or Cointreau
1/4–1/2 teaspoon orange blossom water
Topping:
2 tablespoons sugar
2 tablespoons finely chopped almonds
Fine zest from 1/4 large orange
1 tablespoon softened butter or pareve margarine

Sesame Halvah

Sesame Halvah

Halvah or halwa means “sweet” and refers to any firm, sweet confection in the Middle East and India made with nut butter or starchlike rice flour or semolina. In America the most recognized halvah is the one made from sesame seed paste.

2 cups granulated sugar
3/4 cup cold water
1/4 cup egg whites at room temperature (about 2 large egg whites)
1 pound tahini (unflavored sesame paste)
1 teaspoon fresh lemon juice
1 teaspoon vanilla
1/4 teaspoon cinnamon
Pinch of ground cloves (optional)

Chicken Fesenjan with Walnuts and Pomegranate Syrup

Chicken Fesenjan topped with pomegranate arils

This very famous Persian dish is considered a festive dish served for important occasions.

1 heaping cup of walnut pieces
1 large onion, cut into 1/4-inch dice (about 2 cups)
3–4 Tablespoons extra virgin olive oil
3 Tablespoons tomato paste
3 Tablespoons pomegranate molasses or syrup
2 Tablespoons honey or 3 Tablespoons sugar
4 grindings of sea salt or to taste
10 grindings of black pepper
3/4 teaspoon cinnamon
1 Tablespoon fresh lemon juice
3 Tablespoons water
3 chicken breast halves
3 chicken thighs
1 cup of chicken broth or water
2 or more Tablespoons lemon juice (as needed)

Green Lentil and Bulgur Salad with Hazelnuts

Green lentils and bulgur

Enjoy bulgur paired with small, green French lentils and hazelnuts to create a very elegant and nutritionally balanced dish. 

2 large shallots, finely chopped
3 tablespoons tarragon vinegar, divided use
1/2 cup green French lentils
Salt and pepper to taste
1 cup medium bulgur
1 1/2 cups water
1 teaspoon salt
2 stalks of celery cut into 1/8-inch dice
1/2 cup finely shredded carrot (purchased in bags), chopped
2 tablespoons minced fresh tarragon
2 tablespoons hazelnut oil or extra virgin olive oil
1/2 cup toasted chopped hazelnuts

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