Chewy Almond & Spice Cookie: 350F | 20 – 23 mins | 24 cookies
Br. Andrew Corriente

Chewy Almond & Spice Cookie: 350F | 20 – 23 mins | 24 cookies

100g | 1 cup sliced almonds

Toast almonds on a baking sheet at 400F for about 5-7 minutes until fragrant and deep brown
Set aside
270g | 2 1/2 cup almond flour

Optional step but highly recommended:
While that’s in the oven, toast almond flour in a skillet without stirring over medium or medium high heat until the bottom is brown and fragrant
Stir the flour then let sit until the bottom browns again
Remove from heat and pour the flour into another bowl
110g | 1/2 cup unsalted butter

1/2 tsp cinnamon

1/8 tsp cloves

Zest of 1/2 an orange or zest of 1 lemon

Add butter, cinnamon, cloves, and zest to the already hot skillet
Let the residual heat melt the butter; put skillet on low heat if it takes too long
Once melted set aside
200g | 1 cup sugar

2 tsp baking powder

1 tsp cornstarch

3/4 tsp fine sea salt

In a separate bowl, whisk these ingredients together
Add the toasted almond flour and stir together
2 eggs (cold)

1 tsp almond extract

Whisk these ingredients together in a separate bowl
Then add to the melted butter mixture
Combine both the butter mixture and the dry mixture together
Spoon about 1 1/2 tbs on a baking sheet lined with parchment
Flatten cookies gently with fingertips
Bake at 350F for about 20-23 minutes until edges are set and lightly browned
Cool on trays for 5 mins then transfer to a wire rack to cool completely
Drizzle with warm honey if you’d like!

Alinazik Kebab
Semiha Biyik
*This is a modified verison of what Semiha made on the day of the walk
Smoked eggplant and yogurt puree:
3 medium purple eggplants
16 fl. oz. / 2 cup thick, greek yogurt
2 cloves of garlic, crushed or finely diced
15ml/1 tbsp. olive oil
Salt and ground black pepper to taste
1 medium onion, finely chopped
1 green pepper (i used cubanelle)
2 tomatoes
1 tbsp. tomato paste
2 tbsp. olive oil
2 tbsp. water
Salt and ground black pepper to taste
A handful of chopped flat-leaf parsley to serve (optional)

The first step is to roast the eggplants. The best way is to roast eggplants is to use coal fire, over barbeque. This gives an amazing smoky taste. Since this is not always possible, you can use your stove or oven to roast the eggplants.
Regardless of where you are roasting the eggplants, roast them as whole or divide them in half if you are using big ones. Poke them with a knife so that they will cook thoroughly.
Cook until the skin is burnt and the flesh is soft.
Remove the cooked eggplants aside to allow them to cool. Once cool, peel and discard their burnt skin and drain its bitter juices. You may gently squeeze the eggplant flesh to drain as much water as possible.
Chop the flesh of the eggplant and mix in the chopped garlic, season with salt and ground black pepper. Combine well, cover and set aside until the stew is ready.
Add the chopped onion and stir. Season with the salt and pepper and add the green peppers, garlic, and tomatoes. Mix together and cook for 10 mins.
The dish is ready to assemble.
Mix roasted eggplants with greek yogurt.
Sprinkle the dish with chopped parsley.

Chana Masala
Kumar Iyer
2 tablespoons oil
2 medium yellow onion, chopped
2 slit green Thai pepper
1 teaspoon salt
1 teaspoon cumin seeds
1 tablespoon ginger-garlic paste (finely chopped ginger-garlic is fine too)
1 tablespoon garam masala
1 tablespoon coriander powder
½ teaspoon ground red chili powder
½ teaspoon ground turmeric
1 large chopped tomato
2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained
Fresh cilantro, for garnish (optional)


1. In a large saucepan, heat the oil. Add the cumin seeds and roast until light brown (be careful to not let it burn).

2. Add the ginger-garlic paste. Sauté for a minute. Then add the chopped onion and slit green chilies. Cook until the onion is tender and turning translucent, about 5 minutes.

3. Stir in the turmeric, coriander powder, chili powder and salt; and cook for another minute, while stirring constantly.

4. Add the chopped tomatoes. Cook till little oil visibly separates from the mix.

5. Add the chickpeas to the saucepan. Bring the mixture to a simmer. Add the garam masala and cook, reducing the heat to let the chickpeas soak in the masala. Season to taste with additional salt, if desired.

6. Garnish with chopped cilantro. Serve over steamed basmati rice or with Roti bread.

Chickpeas with onions, honey, and pomegranate
By Susan Barocas
Adapted from A Drizzle of Honey: The Lives and Recipes of Spain’s Secret Jews
Serves 4-6

2 medium onions, diced (1/4 inch)
2 tablespoons olive oil
1/2 teaspoon grated fresh ginger
1/4 teaspoon ground cloves
1 tablespoon honey
1 cup pomegranate juice
2 teaspoons pomegranate molasses
1/2 teaspoon wine vinegar
2 15-ounce cans chickpeas, drained and rinsed, or 3 cups cookee chickpeas
1/2 teaspoon salt or to taste
1/8 teaspoon black pepper or to taste
Seeds of 1 pomegranate
Chopped parsley for garnish (optional)

In a large pan, heat the oil over medium. Sauté the onions, stirring occasionally, until soft and sweet, about 10 minutes.

Add the ginger and cloves to the pan and mix for a minute, letting the spices begin to release their aromas. Add the honey, pomegranate juice, molasses and vinegar to the pan. Stir well to blend.

Add chickpeas, salt and pepper to the mixture and stir well. Simmer for 10 minutes over medium-low heat. Adjust salt and pepper to taste. Add the pomegranate seeds and cook just another minute or two. Serve hot, cold or at room temperature on a rimmed platter. Sprinkle with parsley before serving if desired. Can be served on it’s own as a side dish or with rice, couscous or other grain, as a side or a main dish for a vegetarian or vegan meal.

Karaah Prashaad
Harvi Singh Shergill and Joraver Singh
1 cup whole wheat flour
1 cup sugar
1 cup ghee
3 cups water