Spinach and Ricotta Savory Tart

I love savory tarts. There is nothing like a fresh crispy pastry shell enveloping a salty treat. Yum.  I decided to not use a tart pan for the pastry shell because I thought it looked more rustic this way.  Enjoy!

Spinach and Ricotta Savory Tart

Prep Time: 15 minutes
Cook Time: 45 minutes

1 ball of savory tart dough (see recipe)
1 cup chopped fresh spinach
1 red onion, diced
2 cloves of garlic, minced
1/2 poblano pepper, diced
1 sprig of fresh mint leaves
1 sprig of fresh oregano leaves
15 oz of ricotta cheese
1 egg
1/4 cup parmesan cheese
1 tsp of fresh ground black pepper
1 tsp of salt
1/2 tsp of crushed red pepper (optional)
Olive Oil

(1) In a large saucepan, heat approximately 1 to 2 tbsp of olive oil.  Saute onions and garlic.
(2) Once they are translucent, add the chopped spinach, poblano peppers, mint and oregano.  After the spinach has wilted, remove from heat, and drain excess liquid.
(3) In a large mixing bowl, combine the spinach mixture with ricotta cheese and egg. Mix well.  Add black pepper and salt.  
(4) On a flat surface, roll out the tart dough until it is less than 1/4 inch thick. I prefer to use a rectangular shape, but you can also make it into a round tart.  Transfer the dough to a greased cookie sheet.
(5) Add the mixture to the center of the dough, leaving approximately 1/2  inch border all the way around. 
(6) Begin folding the edges in and making a pinched pattern all the way around.  This is where you can get creative with your border. 
(7) Sprinkle parmesan cheese over the top of the tart and sprinkle crushed red pepper, if desired.
(8) Bake in a 375 degree oven for 45 minutes.  You may turn on the broiler for the last few minutes for added color.

Bamya fil Furn (Oven Baked Okra)

Okra stew, or bamya/bamia, in Egypt is very popular comfort food. My version of bamya is baked in the oven, which is about as non-traditional as you can get.  Most Egyptians cook the bamya on the stovetop as a stew and served with either pita bread or rice. When the bamya is baked in the oven, you end up with a more thick texture rather than a soupy one. Also, note that the okra is soaked in balsamic vinegar. This helps remove the stringy, sticky texture that is natural to okra. You can use white vinegar or red wine to achieve the same effect.

Bamya fil Furn
Prep Time: 30 minutes
Cook Time: 1 hr 15 minutes

1 lb okra
1 tbsp balsamic vinegar
1 lb of cubed sirloin
3 tsp cumin powder
1 tsp coriander powder
1/4 tsp of cayenne pepper
pinch of cardamom powder (optional)
1/2 tsp salt
1 tsp olive oil
1 tsp lemon juice
15 oz can of tomato sauce
1 tbsp cilantro, chopped
1 tbsp fresh mint, chopped
1 red onion, chopped
2 garlic cloves
Olive Oil
Water

(1) Cut the tops off of the okra and cut into large pieces. Rinse well. In a bowl, combine the okra with the balsamic vineger. Mix well. Set aside.
(2) In another large bowl, combine the sirloin cubes with the 2 tsp of cumin, coriander, red pepper, cardamom, salt, olive oil and lemon. Mix well. Place into a Ziploc bag and refrigerate for 30 minutes.
(3) In a large saucepan, heat up 1 to 2 tbsp of olive oil. Brown the beef on all sides. You do not need to cook it throughly because it will cook further in the oven. This step is really to give color to the meat. Add a dash of salt to the beef.  Once browned, remove from heat.
(4) While the meat is cooking, rinse the okra well to remove any excess vinegar.
(5) In the same large saucepan that contains the remnants from the browned beef, saute the onions and garlic.  Once they become translucent, add the okra and mix well.
(6) Add the can of tomato sauce.  Fill the can with water, and add the water to the mixture. 
(7) Add the beef, chopped cilantro, mint and the remaining tsp of cumin to the mixture. Bring to a rapid simmer.
(8) Transfer the mixture to a oven proof casserole dish, and bake in a 375 degree oven for 45 minutes.
(9) Serve with warm rice, and enjoy!

Fattoush

Another pet peeve of mine is fattoush made with dried pita bread. The best part is the fried crunchy bread! If it is dried, it gets soggy very quickly, and leads to an unappetizing texture in your mouth. If you are concerned about fat, then trim back on the olive oil in the dressing and then pat yourself on the back for eating a salad! (btw, this is not my picture – just one I found on google)

Fattoush Salad

1 large loaf of thin pita bread
Olive Oil

Salad:
1/2 english cucumber, Diced
4 roma tomatoes, Diced
1 green pepper, Chopped
6 radishes, Thinly Sliced
1/2 small red onion, diced
1 head of romaine lettuce, Chopped

Dressing:
1 cup olive oil
1/2 cup lemon juice
1/2 tsp dried mint
1/2 tsp salt
1 tsp sumac
1/8 tsp garlic powder
1 tsp zaatar spices

1. Use cooking shears to cut the loaf of pita bread into small rectangular pieces.
2. In a small frying pan, heat oil on high heat. Once oil is hot, reduce heat from high and add pieces of pita bread. Fry pieces in small batches, and do not overcrowd the pan. Turn once. Remove once golden brown and crisp. Set aside.
3. In a small bowl, combine the cucumber, tomatoes, radishes, green pepper, and Lettuce.
4. Combine the dressing ingredients in a small bowl.  Whisk well before putting on top of the salad.
5. Garnish with pita chips and toss lightly before serving. Serve immediately. Enjoy!