Middle Eastern Orange Cake Food

CLAUDIA RODEN'S ORANGE AND ALMOND CAKE

Steps:

• Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
• Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
• Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

MIDDLE EASTERN SPICED POTATO CAKES

Steps:

• Preheat the oven to 375 degrees F.
• Add the potatoes to a pot and cover with 6 cups water. Season well with salt. Bring to a rolling boil over high heat and cook the potatoes until easily pierced with the tip of a sharp knife, about 9 minutes. Drain and cool, about 10 minutes. Peel and set aside.
• Combine the granulated garlic, 4 teaspoons salt, the black pepper, cumin, cinnamon, fenugreek, turmeric and nutmeg in a small mixing bowl. Set aside.
• Once cooled, crush the potatoes gently; the texture should be course and crumbly. Place into a bowl.
• Thoroughly combine the egg, scallions, 1/4 cup of the flour and the spice mix in a bowl. Add to the potatoes and stir to combine. Season the remaining flour with 1 teaspoon salt and some pepper. Form the potatoes into 2 1/2-ounce patties. Sprinkle the tops and bottoms with the seasoned flour.
• Set a large nonstick pan over medium-high heat and add 3 tablespoons oil. Once hot, fry the patties, in batches if necessary, on the first side until golden brown, about 3 minutes. Flip and place into the oven until crispy on both sides and hot through, another 3 minutes. Remove from the oven and cool slightly.
• To serve, arrange the patties on a serving dish. Garnish with cilantro and serve with lemon wedges.

MIDDLE EASTERN COCONUT CAKE (HARISSAH)

Steps:

• First make syrup by boiling water and sugar for about 5 to 10 minutes depending on how heavy you may want it but it shouldn't be any thicker than pancake syrup in consistency.
• *You may also add a tsp of rose water or orange blossom to it to give more of a traditional middle eastern dessert taste (I personally can do without it so that's why my recipe doesn't call for it under the ingredients).
• When done with that process set syrup aside to cool.
• Start on the Harissa by combining sugar,eggs,oil,milk,vanilla,lemon juice and mix them together until blended.
• Then add flour and baking powder to mixture and blend well.
• Lastly you want to STIR coconut into batter.
• Then its time to add to greased and floured pan (never a bundt pan)-- an oblong pan will do.
• Bake for about 30 minutes at 350°F or more until a light/medium golden brown.
• When cake is done and still hot pour syrup all over cake in pan.
• You don't have to use all the syrup but at least 3/4 should be used on the cake.
• Let cool, then cut in slanted squares.
• Then remove each piece onto a tray.
• You can garnish with a little shredded coconut on top for presentation.

MIDDLE EASTERN CHICKEN BURGERS

Steps:

• Heat the olive oil in a skillet over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with 1 teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick patties.
• Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.