Iraqi Salad

Okay, we've enjoyed our indulgence. We've eaten turkey and stuffing and yams and mashed potatoes and gravy and green bean casserole and rolls and cornbread and pie and more pie and just one more sliver of pie. We're ready to burst!

The Thanksgiving leftovers should be gone by now. Today, we return to moderation and restraint. Today, we reaquaint ourselves with vegetables.

But who said that vegetables have to be boring? Why do salads have to be bland bowls of lettuce, carrots, and croutons?

To demonstrate that plain ol' vegetables can be transformed into something amazing, today I'm offering a gorgeous and flavorful salad featured in the beautiful cookbook Ma Baseema: Middle Eastern Cooking with Chaldean Flair. As I wrote in my recent post about Cardamom-Scented Shortbread Cookies, Chaldeans [kal-DEE-uns] are Iraqi Christians. They cherish their extended families, sharing large meals with multiple generations of loved ones, and they are noted for their hospitality.

And this Iraqi salad is highly representative of Chaldean cuisine, as it features many vegetables but gives them a unique twist. The familiar cucumbers and beets and onions are taken into a new realm of flavor with a simple but vibrant dressing, as well as the addition of a sprinkle of mint.

Rather than feeling deprived today as you recover from the holiday feast, try this salad and enjoy something that's nutritious but enticing.

Iraqi Salad
(slightly adapted from Edward Korkis' "Zalata d'Iraqia" featured in Ma Baseema)

Salad:
1 large cucumber, seeded, cut into 1/2" dice
1 small red onion, chopped
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can shoestring beets, drained
3 large scallions, chopped
2 Roma tomatoes, cut into eighths
1 teaspoon dried mint (available at Middle Eastern markets; substitute parsley, if need be)

Dressing:
1/2 teaspoon kosher salt
juice of half lemon
2 ounces extra-virgin olive oil
1 ounce red wine vinegar

Combine all salad ingredients in a large mixing bowl. Combine all dressing ingredients; mix well, then pour over salad. Stir to combine all the ingredients, then let the salad rest for 30 minutes before serving.

Serves 6-8.

Cardamom-Scented Shortbread Cookies

I don't usually take vacation days for fun, except for Jeremy's and my birthdays. It seems I'm always using them to take loved ones to appointments, or for other utilitarian activities, rather than amusing myself.

So I recently decided to treat myself to a half-day of vacation to do something most entertaining: I went to the Jewish Book Festival to learn about Chaldean [kal-DEE-un] cooking. Chaldeans are Iraqi Christians, and the Detroit area is proud to be home to one of the group's largest communities in the world.

Friends of mine, Shira and Steve Klein, own Huron River Press which has published the gorgeous cookbook Ma Baseema: Middle Eastern Cooking with Chaldean Flair. The book was being featured recently at a lunchtime event at the Festival, advertised for maximum temptation:

"Guests will enjoy a taste of a culture that has one of the world’s oldest cuisines, dating back to ancient Mesopotamia. This culinary journey will show the essence of Chaldean food and delight the palate with a tempting collection of recipes ranging from soups, appetizers, salads, main-course dishes, breads and desserts."

Well how could I resist learning about this fascinating culture and its cuisine, as well as getting to taste samples of the fabulous food?

When I walked into the room, not only did I find many of my friends; I also found an extraordinary sensual experience - seductive aromas and gorgeous colorful salads on display. I knew this was going to be a good time!

Our charming hostesses, Gloria and Lillian, gave a brief history of their community, spoke a bit of Aramaic for us (with some similarities to Hebrew noted), and demonstrated great pride in their culture and cooking. Chaldeans are famous for hospitality and for close-knit extended families; and one way in which their bonds are forged is through food.

"Ma baseema" means "how good it is!" And each item we tasted - from the eggplant and peppers with pomegranate seeds; to the traditional Iraqi salad of chickpeas with tomatoes, cucumbers, beets and onions; to the vegetarian grape leaves cooked in a bright lemony sauce - was amazingly delicious. The flavors are simple and yet complex, familiar and yet exotic, each bite offering hints of new tastes.

This cookbook isn't filled simply with one person's recipes. Rather, the community hosted a cook-off judged by three area chefs with no ties to the Chaldeans, such that there would be no hint of preference or discrimination (i.e.: "This is/isn't how my grandmother made it."). Each recipe, therefore, is not only representative of the cuisine, but it was deemed the best example of a particular dish.

Proceeds from the sale of Ma Baseema are being donated to the Chaldean American Ladies of Charity (CALC), an organization which serves the community in many ways. In recent years, much of the group's efforts have been focused upon resettling Iraqi refugees who have found a home here in Michigan.

I cannot recommend this cookbook highly enough! The presentation is beautiful, and the recipes and dishes are unbelievably delicious. The cookies below are rich and crumbly with just a hint of spice shining through; they're perfect to serve with coffee or tea.

Ma baseema - how good it is - indeed!

Cardamom-Scented Shortbread Cookies

(Very slightly adapted from Nadira Thweny's recipe for "Sugar Cookies/Shekar Bureghi" featured in Ma Baseema.)

3 cups flour
1 cup sugar
1 teaspoon ground cardamom
1/2 teaspoon kosher salt
2/3 cup melted butter
1/3 cup extra-virgin olive oil

Preheat oven to 350F. Lightly grease a cookie sheet.

In a large mixing bowl, combine the flour, sugar, cardamom and salt. Combine the butter and oil, and add to the dry ingredients; mix until the dough is crumbly.

Form lumps of dough the size of a golf ball.


Shape the dough into triangles. (It's crumbly, so just futz with the dough until it does what you want. There's no trick to it - you'll get the hang of it!)



Place the triangles onto the prepared cookie sheet and bake for 20-25 minutes until lightly golden. Repeat until the dough is used up.

Makes 36 cookies. Lightly dust them with confectioners' sugar for presentation, if desired.