Feta, Dill and Red Chili Phyllo Cigars

It finally feels like Spring is around the corner.  The days are getting longer and the sun is shining a little brighter.  I can’t wait until we’re basking in the sun of summer and eating al fresco and drinking some refreshing mint lemonade.  I felt winter was long and brutal this year.  Not much exciting went on in my kitchen.  Just cranking out dishes for the daily grind – a few moments of deliciousness, but overall I can’t recall anything very special.

Sometimes you feel the same way about life, you get in the doldrums.  I’ve felt this way this winter so I am very excited about the onslaught of spring.  By doldrums I mean that I felt stagnant – not going anywhere – in the same place.  That is not always a bad thing, but I wanted more.  I started a new job, which is fun and interesting.  I’ve also stepped back in the kitchen a bit more.  I’m glad about that because I’m always so inspired by cooking, recipes and food.

Additionally, there are times I wish my sister lived close-by.  We are quite similar and love to cook together.  I always say “if” we lived close we “could” do something together, a business or catering or anything…I need that push and support from her.  We always talk about what-ifs and never follow-through.  Sometimes you have to just take that leap.  Sometimes you weren’t meant to succeed and that’s the scary part.

But at the end of the day what’s important is that you have a passion for something and you can share it with your loved ones.  I consider my blog readers my loved ones and I really enjoy sharing recipes with you.  Sometimes I need a little push to get myself posting, but at the end of the day I always feel satisfied sharing a little of my kitchen with you all. 🙂  I wish we could have one long table dinner party and eat, talk and celebrate for no reason.  🙂

I want to share this phyllo cigar appetizer with you all because it is really tasty!  I find it quite easy to make as well.  Phyllo can be annoying to work with, but I just keep it covered with a damp cloth and fudge any mistakes I make and it all comes together alright in the end.  It’s just food, it doesn’t have to be perfect!  I’ve made these a few times now and people always enjoy them.  I love them hot out of the oven – flakey, crunchy and savory.  If you’re bored on a weekend, make a bunch and freeze them for later.  You’ll be glad to have them on hand when a sudden hunger pang comes upon you!

Feta, Dill and Red Chili Phyllo Cigars

Makes about 8 rolls

Ingredients

1/4 cup olive oil, for brushing the phyllo and 1 tablespoon for the feta mixture

1/2 a 16 ounce package of phyllo dough, thawed if frozen

6 ounces of feta cheese

2 long red chilies, chopped, seeds removed

1/4 cup fresh dill, chopped

2 scallion, white and light green parts, chopped

2 tablespoons fresh lemon juice

zest of 1 lemon

1 tablespoon nigella seeds

salt and black pepper, to taste

Method

Preheat the oven to 425 degrees Fahrenheit.

In a food processor, add the feta cheese, 1 tablespoon of olive oil, red chilies, dill, scallions, lemon juice, salt and pepper and pulse a few times until everything is combined.

Each roll will require 6 sheets of phyllo, so layer 12 sheets of phyllo and brush each sheet with olive oil.  Keep the sheets stacked on top of each other and cut the sheet into four equal-sized pieces.

Next, take about a tablespoon of the feta mixture and drop it into the quartered 6 phyllo sheets.  Roll the phyllo like a thin burrito, fold the long ends over the feta mixture and roll the rest like a cigar..  Repeat with the rest of the feta mixture and the remaining 7 quarters of phyllo dough.

Place the cigars onto a cookie sheet seam side down and top brush with a little extra olive oil and top with the lemon zest and nigella seeds.  Place in the hot oven and back for about 15 minutes, or until the cigars are golden.  Serve hot.

Eggplant Dip with Pomegranate Molasses and Feta

When in doubt I turn ingredients into a dip.  I don’t know where I got this habit from, but somehow I developed it.  I think it partially might have stemmed from my childhood love for artichoke dip.  But who knows, whatever the reason is, I am now somewhat notorious for my dips.  When I visit my parents and they have people over I make a dip platter, along with a cheese platter, of course.  When I invite people over I do the same.  You can’t even imagine the attachment I have with my Cuisinart food processor and my mini food processor, which I fondly refer to as C. Junior.  These two gadgets make everything so simple, so effortless.

When I tell you I am attached, I really mean it.  Practically, every time I cook, I use either the “Senior” or “Junior” version of my food processor.  If I want to make a Pakistani dish quickly, then I throw in the garlic and ginger whiz it up and then throw in some tomatoes and within no time without all the chopping and slaving over the cutting board I have a delicious dish.

Believe me, I could go on and on about my food processors, but for the sake of the readers who might abandon me and deem me as off the wall, I will stop now.  The reason I mention the food processor was this eggplant dip I made.  You see, I had a vague idea in my mind as to what I wanted to make: eggplant with pomegranate molasses, and feta.  But, in the initial stages I was not visualizing a dip.  As I went along preparing the eggplant, the idea of a dip struck me.  Call it predictable or whatever you want, but the truth is, it worked and worked quite well I might add.  The smokiness of the spices, the creaminess of the feta, and the freshness of the herbs melded together to form one harmonious dip that was gobbled up by my husband and I in no time.

Eggplant Dip with Pomegranate Molasses and Feta

*I was inspired by this recipe, but I did not stay true to the recipe, I just used it as a jumping off point.

Serves 4-6, as an appetizer

Ingredients

Olive Oil

2 medium-sized Sicilian eggplants, peeled and cut into a small dice (or any variety you prefer), about 3 cups diced

3 shallots. chopped

4 cloves of garlic, minced

1/4 cup pomegranate molasses

1 cup crumbled Middle Eastern Feta

1 teaspoon fresh lemon juice

1/2 cup chopped parsley

5-7 mint leaves chopped

1/4 cup pomegranate seeds

2 tablespoons toasted pine nuts

salt and black pepper, to taste

for the spices:

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 teaspoon smoked paprika

1 teaspoon dried pomegranate seeds, found in most Pakistani/Indian grocery stores

Method

First, dry roast the spices in a dry pan on medium heat until you start to smell their aromas, 5-7 minutes.  Cool them for a minute and then transfer to a spice mill or coffee grinder and pulse until they all combine into a uniform mixture.  Set aside.

Heat a medium-sized sauté pan with a nice coating of olive oil on medium heat.  When the oil comes to temperature, add the shallots and allow them to caramelize, about 5-7 minutes.  Add in the garlic and cook for 1-2 minutes.   Toss in the eggplant and pomegranate molasses and allow the eggplant to caramelize as well.  Season with salt and pepper.  After 5 minutes of cooking, add the spice mixture.  Let the eggplant cook down further, until it is completely cooked through, about another 15-20 minutes.

Once the eggplant is cooked, allow it to cool for 15 minutes.  Next, take out a food processor (if you don’t have one you can mash by hand) and add in the cooked eggplant, feta, lemon juice, parsley, mint, a good drizzle of olive oil and pulse until combined.  Taste to see if any additional salt and pepper is required.  Garnish with the fresh pomegranate seeds, toasted pine nuts, parsley, mint, and a drizzle of olive oil.  Serve with toasted pita wedges or any bread of your choice.  I like to serve this slightly warm or at room temperature, but it can be served chilled.

* I decided to make a similar dip with butternut squash and caramelized shallots and posted it on food52, do have a look here.

Lush and Vibrant Black Bean Slaw

Slaws are usually associated with summer and barbecues, but they do not have to be.  This one is easily prepared with almost anything out of your pantry.  There are no set rules that you have to use what I used.  To be honest, I alternate the ingredients in this slaw all the time based on what I have on hand and what is in season.  Of course, there are a few holy grail items that I always include; black beans, red onion, jalapeno, cilantro, chives, nuts, apples.  But, other than that use your imagination and your taste-buds (that goes without saying).  This slaw packs great nutritional value as well.  After a long workout you feel nourished and revived if you eat this.  Food for your soul, if you will.

This is great for a luncheon, or a potluck.  It holds up quite well at room temperature.  I love all the vibrant flavors and colors.  I swear, I should just make the move to Mexico.  I am so drawn to cilantro, jalapenos, and limes.  I will have nothing in my fridge but all of those items will most definitely be there.  It might be my Pakistani background that attracts me to these bright and bold flavors.  Whatever it is, I can never get enough.

Another plus to this slaw is that it requires hardly any effort.  I take my handy mini-food processor and the dressing is done in seconds.  The chopping is not at all exhaustive and is done in 5 minutes.  A quick toss and you have a cheerful and delicious dish.

Black Bean Slaw

Serves 3-4

Ingredients

2 cups blacks beans, soaked overnight and cooked (canned is fine too, but wash and rinse)

2 cups broccoli slaw

1/2 a red onion, chopped (omit or use less if you do not like the raw onion flavor, another option would be scallions)

1 large jalapeno, seeded and chopped

1 apple, diced (leave the skin on)

1/2 an English cucumber or 2 Lebanese cucumbers, diced (leave the skin on)

handful dried cranberries

1/2 a cup on dried apricots, diced

1/4 cup walnuts, chopped and toasted

1/4 cup feta cheese, crumbled (or more, if you would like)

salt and fresh black pepper, to taste

For the dressing

1 clove of garlic

15 sprigs of chives

handful of cilantro leaves

1/2 a jalapeno, seeded

juice of 2 limes

1 tablespoon light sour cream or yogurt

1 teaspoon light mayo

1 tablespoon of honey

1 1/2 tablespoons extra-virgin olive oil

3/4 teaspoon salt, or to taste

3/4 teaspoon freshly ground black pepper, or to taste

Method

Combine all the ingredients together in a bowl with some salt and black pepper.  Toss in the dressing a little at a time, so that is becomes the consistency you like (it should not too runny).  You may not have to use all of the dressing.

For the dressing:  Put all the ingredients into a mini-food processor and pulse until everything is uniform.  If you do not have a mini-food processor, use a blender.  If using a blender, put all the ingredients into the blender except the olive oil and stream in the olive oil while the blender is running.