Anissa Helou Recipes

[Amani]

Anissa's Turkish Meat Bread

Serves 4
Author and journalist Anissa Helou discovered this recipe during one of her many trips through the markets and bazaars of the Mediterranean region.

For the Dough:
1/2 teaspoon active dry yeast
1/2 cup warm water (110°) <br>1 3/4 cups all-purpose flour, plus more for kneading
1/4 teaspoon coarse salt
1 tablespoon extra-virgin olive oil

For the Topping:
1 medium onion, very finely chopped
1 large tomato, peeled and finely diced
7 ounces lean ground lamb (about 1 cup)
1 teaspoon freshly squeezed lemon juice, or more to taste
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Coarse salt
1/8 teaspoon finely ground black pepper

1. Stir yeast into 1/4 cup of the water; set aside for 10 minutes.

2. Sift flour into a large bowl, and make a well in the center. Add salt and olive oil, and work in with your fingers, then add the yeast mixture and remaining 1/4 cup water. Transfer to a clean work surface, and knead for 5 minutes, or until you have a smooth, elastic dough. Cover the bowl with plastic wrap, and let rest in a warm place for 30 minutes.

3. While the dough is resting, combine all the ingredients for the topping in a large bowl.

4. Preheat the oven to 500°. Line two baking sheet with parchment paper. Divide the dough into 4 equal pieces, and roll each into a ball. Take 1 ball, flatten it with your hands into a 5-inch disk, then pull and stretch into a long oval (the bread will be quite thin). Transfer to one of the prepared baking sheets. Using your fingers, make indentations just inside the edges. Spread a quarter of the topping all over. Repeat the procedure with the remaining dough and topping.

5. Bake until lightly golden, 12 to 15 minutes. Serve immediately.

Note: This recipe has been adapted from "Mediterranean Street Food" by Anissa Helou.

[Amani]

Anissa's Stuffed Mussels

Serves 4

1/4 cup extra-virgin olive oil
1 tablespoon pine nuts
1 medium onion, finely chopped
1/2 cup short-grained rice, such as Spanish Calasparra or paella, soaked in warm water
1 tablespoon raisins
1 1/2 tablespoons tomato paste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon sweet paprika
Pinch cayenne pepper
Pinch ground cloves
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
Coarse salt and freshly ground pepper
25 large mussels, scrubbed and debeared
2 lemons, cut into wedges

1. In a medium saucepan, heat oil over medium-high heat. Add pine nuts and onions, and cook, stirring occasionally, until lightly golden. Drain rice and stir into the saucepan. Add raisins, tomato paste, cinnamon, allspice, paprika, cayenne, cloves, parsley, and dill. Season with salt and pepper. Add enough water to just cover, about 1 cup. Bring to a boil, reduce the heat to low, and simmer, covered, until the water is absorbed and the rice is just done, 8 to 10 minutes. Remove the saucepan from the heat, wrap the lid with a kitchen towel, and place on the saucepan. Let cool.

2. To prepare the mussels, place 1 mussel on a kitchen towel on work surface. Insert the tip of a small knife between the shells at the nerve end of the slanted bottom. Slide the knife downward and all around the shell until you cut into the muscle. The mussel will open easily, with the two halves remaining attached. Repeat process with remaining mussels. Be sure not to rush this part of the preparation or you will either break the shells or hurt yourself with the knife.

3. Stir the rice mixture with a fork. Fill each mussel with a teaspoon or more or rice, depending on how large they are. Close the mussels well. If the mussels do not close, tie with a small piece of kitchen twine to keep them closed. Wipe away any rice grains sticking out, and arrange in 2 or 3 layers in the top part of a steamer. Weigh down the filled mussels with a plate, and steam for 10 to 20 minutes. Remove the steamer section, and let the mussels cool. Serve at room temperature with lemon wedges.

Note: This recipe has been adapted from "Mediterranean Street Food" by Anissa Helou.

[Amani]

Anissa's Potato Cakes with Cilantro

Makes about 8

1 pound unpeeled Yukon Gold potatoes
2 unpeeled cloves garlic
Fine sea salt
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh cilantro, plus more for garnish
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground paprika
1/4 teaspoon dried hot chili peppers, crushed to a coarse powder
2 large eggs
1 tablespoon vegetable oil

1. Place potatoes and garlic in a medium saucepan. Add enough water to cover. Season with salt. Bring to a boil, and simmer until tender, about 20 minutes. Drain, and cool slightly.

2. Peel potatoes, and slip garlic out of skins. Using a ricer, rice potatoes and garlic into a medium bowl. Add parsley, cilantro, cumin, paprika, and chiles. Season with salt, and stir to combine. Taste and adjust for seasoning. Add 1 egg; stir to combine. Divide the mixture into 8 small round cakes; set aside.

3. Beat remaining egg in a shallow dish. Heat vegetable oil in a large nonstick skillet over medium-high heat. When the oil is hot, dip the potato cakes into the egg to coat both sides, and place in skillet. Fry until golden, 1 to 2 minutes per side. Drain on paper towels. Serve hot, warm, or at room temperature sprinkled with chopped cilantro.

Note: This recipe has been adapted from "Café Morocco" by Anissa Helou.

[chris]

I saw her make those mussels on Martha Stewart's show. They looked fabulous. Thanks for the recipe!
- Chris