PEACH YOGURT BRULEE

4 peaches, peeled and sliced

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 tablespoon rose water

2 tablespoons water

2 cups Greek yogurt

1/2 teaspoon vanilla extract

1/2 cup sugar, divided
 


 
Place the peaches, cinnamon, and ginger in a saucepan. Add the rose water and water. Simmer until peaches are soft but still firm, 3 to 5 minutes.

Layer the peaches on the bottom of 6 ramekins.

Whisk together the yogurt, vanilla, and half of the sugar to obtain a homogenous mixture. Spoon enough yogurt on top of the peaches to fill the ramekins.

Sprinkle the surface of the yogurt with the rest of the sugar and cook under a broiler on high until the sugar is brown and crusty, 7 to 8 minutes.

Let cool then refrigerate 2 to 3 hours.
 
Serves 6

CHILLED CRANBERRY SOUP

2 cups fresh cranberries
2 cups Greek yogurt
2 cups milk or half and half
2 apples, cored, peeled and chopped
¼ cup orange or apple juice
1 teaspoon pumpkin pie spice

 


 

Puree all the ingredients in a blender or food processor for 2 minutes or until very smooth. Pass the soup through a sieve a couple of times.

Refrigerate for a couple of hours before serving.

 

Serves 4

cranberry soup

CABBAGE SALAD WITH YOGURT, WALNUTS & RAISINS

2 cups grated/very finely chopped red cabbage
1/2 cup coarsely chopped walnuts
1/2 cup golden raisins
1 tablespoon minced dill, optional

Dressing
2 tablespoons plain yogurt
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
Ground black pepper, to taste

 


 

Combine the first four ingredients in a large mixing bowl.

Whisk the ingredients for the dressing in a small bowl.

Add the dressing to the salad and toss. Serve chilled or at room temperature.

 

Serves 4

SPICED YOGURT DIP

1 cup plain yogurt (or strained yogurt for a thicker consistency)

1 medium garlic clove, minced or pressed

1/2 teaspoon fresh thyme leaves or finely chopped mint leaves

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1/8 teaspoon chili powder

A pinch of cayenne pepper

Sea salt and freshly ground pepper, to taste

 


 

Combine all of the ingredients in a bowl. Stir them well to combine the flavors. Serve alongside vegetables, falafels or chips.

 
Makes 1 cup

MOROCCAN POTATO FRITTERS

3 medium Russet potatoes, peeled, coarsely grated and drained
2 eggs
6 sprigs parsley, chopped
6 sprigs cilantro, chopped
4 garlic cloves, minced
½ teaspoon paprika powder
½ teaspoon ground cayenne pepper
Salt and freshly ground pepper
½ cup all purpose flour
About 1 cup canola oil for frying


Soak the shredded potatoes in a bowl of water for 2 minutes. Drain in a colander. Dry the potatoes in a kitchen towel to remove moisture.

In a medium bowl, beat the eggs. Add the shredded potatoes, parsley, cilantro, garlic, paprika, cayenne, salt, pepper and flour.

Heat the oil in a frying pan over medium heat.

Roll the potato mixture into balls and flatten to form 3-inch patties. Carefully deposit the patties in the pan and fry them until golden and crispy, 6 to 7 minutes per side. Drain them on absorbent paper towels.

Serve with lime wedges or yogurt sauce.

Serves 8

MOROCCAN CITRUS SALAD

1 large ruby red grapefruit
1 large navel orange
2 clementines
4 ounces Greek-style yogurt
1 tablespoon honey, plus more for drizzling
1/2 teaspoon orange blossom water
1/2 teaspoon ground cinnamon
1 tablespoon chopped pistachios


Using a sharp peeling knife, peel the oranges, grapefruit, navel and clementines, removing the peel, pith and skin. On a cutting board, slice the citrus crosswise into 1/4-inch rounds.

Layer the citrus on the serving plates, starting with a slice of grapefruit, followed by a slice of navel and Clementine.

Prepare the yogurt sauce by whisking the yogurt with honey and orange blossom water in a small bowl.

Top the layered citrus fruit with a dollop of yogurt sauce. Sprinkle liberally with cinnamon and chopped pistachios. Drizzle with a thin stream of honey.

Enjoy at room temperature.

Serves 4

COLD CUCUMBER & DILL YOGURT SOUP

1 pound cucumbers, peeled and finely diced
1 medium bunch dill, minced
½ cup raisins, chopped
½ cup pistachios, chopped
Sea salt and ground black pepper
1 cup plain yogurt
½ cup cold water


Place the cucumbers, dill, raisins and pistachios in a large mixing bowl. Season with salt and pepper and toss. Stir the yogurt and cold water well in a separate bowl and add to the cucumber mixture. Toss well to combine. Refrigerate for at least 30 minutes before serving. Garnish with extra pistachios, if you wish.

Serves 4

 

SAFFRON YOGURT PARFAIT WITH STEWED FIGS

Yogurt
15 saffron threads, crushed
2 tablespoons very hot milk or water
¾ cup Greek-style yogurt
1 ½ tablespoons maple syrup, plus more for drizzling
Optional toppings: fruit, sliced almonds, pistachios, pumpkin seeds…

Stewed Figs
¼ cup water
1 tablespoon honey
½ teaspoon lemon juice
½ cup dried Turkish figs


Place the crushed saffron and hot milk in a bowl. Let steep for 10 minutes. Add the yogurt and maple syrup and stir well until the ingredients are combined into a homogeneously yellow and creamy mixture

To make the stewed figs, bring the water, honey and lemon juice to a boil in a small saucepan. Add the figs and cook over medium-low heat until soft and plump, 10 to 20 minutes, depending on the softness of the figs. Let the figs cool. Cut them in half lengthwise.

Top the yogurt with cooked figs. Finish off with a drizzle of maple syrup and crushed nuts.

Serves 1

FALAFELS WITH CUCUMBER YOGURT SAUCE

For the falafels

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

30 sprigs fresh cilantro

1 small onion, chopped

3 garlic cloves

Sea salt and freshly ground pepper

2 tablespoons cumin

1 tablespoon chili powder

1 tablespoon ground coriander

1/8 teaspoon cayenne pepper

5 tablespoons cornstarch (or wheat flour)

½ cup cornmeal

1 cup vegetable or canola oil, for frying

For the cucumber yogurt sauce

½ cup peeled and chopped cucumbers

5 ounces plain yogurt

Sea salt and freshly ground pepper


Place the chickpeas, cilantro, onion, and garlic in a food processor and process until reduced to a paste. Transfer to a medium bowl and mix in the salt, pepper, cumin, coriander, cayenne and flour until well blended.

Heat the oil until very hot. Place the cornmeal in a shallow dish. Shape the mixture into patties and dredge them into the cornmeal. Fry the patties until golden brown and crispy, 2 to 4 minutes per side.

Process the cucumbers, yogurt, salt and pepper in a food processor until puréed. If you prefer a more unctuous sauce, mix in a teaspoon of olive oil or mayonnaise.

Serve the falafels hot alongside the cucumber yogurt sauce, some pita bread and tomato slices.

Makes about 8 falafels