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Middle Eastern
Food
Quick and Easy Middle Eastern Recipes
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
Table of Contents
Couscous Ghardaïa 7
Algerian Lunch Box: (Mint Salad) 8
Tomato Braised Egg Skillet: (Shakshouka I) 9
Myriam’s Salad 10
Fatima’s Borek 11
Spicy Ground Beef with Beans 12
Algerian Quiche 13
Ground Chicken Borek 14
How to Make Haricot Beans 15
Sweet Glazed Semolina Cake 16
Algerian Strawberry Cookies 17
Algerian Style Lamb and Beans 18
Green Bean Bowls 19
Chicken Soup North African 20
Algerian Bread 21
Hot Broad Beans 22
Picnic Rice with Vinaigrette 23
Tabilch 24
Sambousak Bi Lahm 25
Fahmi’s Famous Koshari 26
Charoset 27
Pan Braised Chicken 28
Bastirma 29
Spiced Seafood Kofta 30
Gebna Makleyah 31
Lemon Chicken Casserole 32
Spinach Omelet 33
Egyptian Pot Pies 34
Chickpea and Cabbage Stew 35
Saniyit Kofta 36
Seafood Dolmas 37
Kar Assaly 38
Fatta (Lamb Soup) 39
Taagiin Saamaak 40
Creamy Black Salad 41
Nutty Lamb Pierogis 42
Golden Cauliflower Bites with Tahini 44
Spicy Beef and Squash Skillet 45
Golden Chickpeas 46
Lemon Wings 47
Yogurt and Chickpea Bake 48
Sweet and Salty Lovers Skillet 49
Lamb Rolls Lebanese 50
Crunchy Beet Salad 51
Spicy Chicken Roast 52
Spring Veggies Salad with Tahini Sauce 53
Fruity Carrot Salad 54
Beef Kufta Casserole 55
Arabian Tomato Sauce 56
Pomegranate Flowers Salad 57
Fruit and Veggies Clash Briwat 58
Fried Rock Fillets with Clams Stew 60
Saucy Raisins and Eggplant Stew 61
Roasted Chickpea Capers Salad 62
Homemade Harissa 63
Homemade Harissa 64
Ras el Hanout 65
Chickpea Chicken Stew with Couscous 66
Vegan Stuffed Chard 67
Tripoli Chickpea Nachos 68
Lebanese Turkey Kabobs 69
White Pickles 70
Beirut Bean Soup 71
Gold Bites 72
A Girl from Lebanon Chicken Soup 73
Baked Butter Beans Pot 74
Pomegranate and Spinach Pierogis 75
Crunchy Baklava with Lemon Syrup 76
Baked Butter Beans Pot 78
Chilled Creamy Summer Soup 79
Minty Eggs and Potato Salad 80
Spicy Sirloin Stuffed Peppers 81
Traditional Moroccan Chicken Roast 83
Halibut Tomato Stew 84
Herbed Grilled Chicken 86
Alfalfa Beef Burgers 87
Crab Burgers with Orange Dressing 88
Zesty Carrot Salad 90
Sultana Chicken Stew 91
Sweet Potato and Veggies Curry 92
Apricots and Red Lentils Stew 93
Famous Crunchy Moroccan Bastya 94
Paprika Grilled Chops 96
Sweet and Salty Steak Sauté 97
Chickpea Chicken Tagine 98
Classic Tabbouli Salad 100
Black Lebanese Pilaf 101
Zesty Hummus 102
Spring Bulgur 103
Lebanese Chicken Kabobs 104
Classic Arabian Lentils Soup 105
Semolina Diamonds with Lemon Syrup 106
Golden Lebanese Potato Salad 107
Lebanese Potato and Lentils Soup 108
Cinnamon Chicken Kabobs 109
Creamy Garlic Aioli 110
Grilled Chicken with Yogurt Sauce 111
Lebanese Potato Sauce 112
Saucy Lamb Casserole 113
Alien Edamame Hummus 114
Feta and Eggplant Bake 115
Honey Chicken with Couscous 116
COUSCOUS
Ghardaïa
Prep Time: 15 mins
Total Time: 30 mins
Servings per Recipe: 6

Calories 226.4
Fat 5.6g
Cholesterol 1.5mg
Sodium 86.0mg
Carbohydrates 38.6g
Protein 6.9g
Ingredients
2 tbsp. olive oil
1 medium onion, chopped 1 lemon, juice of
8 oz. mushrooms, sliced 1/2 C. raisins
1 grated carrot 1 1/4 C. chicken stock
2 garlic cloves, minced 1 C. couscous
1/2 tsp. cumin
1/2 tsp. ground coriander
1 lemon, zest of
Directions
1. Place a large skillet over medium heat. Heat in it the oil.
2. Cook in it the onion with carrots and mushrooms for 5 min.
3. Stir in the seasonings with lemon zest, raisins, and couscous. Cook them for 2 min.
4. Stir in the lemon juice with stock. Lower the heat and cook them for 3 to 4 min.
5. Put on the lid and turn off the heat. Let it sit for 5 to 6 min. Serve it warm.
6. Enjoy.
Couscous Ghardaïa 7
ALGERIAN
Lunch Box
Prep Time: 15 mins
Total Time: 15 mins
(Mint Salad) Servings per Recipe: 2

Calories 301.6
Fat 30.7g
Cholesterol 0.0mg
Sodium 353.5mg
Carbohydrates 8.0g
Protein 1.5g
Ingredients
1 large cucumber, peeled, halved lengthwise,
seeded, thinly sliced 3 1/2 tsp. white vinegar
1/2 green capsicum, cored, seeded and cut salt & freshly ground black pepper
in half lengthwise
1/3 C. pitted and coarsely chopped green
olives
4 large fresh mint leaves, finely chopped
2 tbsp. finely chopped fresh coriander
leaves ( cilantro)
1/2 tsp. paprika
1/4 C. extra virgin olive oil
Directions
1. Get a mixing bowl: Combine in it the cucumber with green pepper, olives, and mint.
2. Stir in the coriander, paprika, olive oil, and vinegar.
3. Sprinkle over them some salt and pepper then stir them well.
4. Serve your salad right away.
5. Enjoy.
8 Algerian Lunch Box: (Mint Salad)

Tomato Prep Time: 10 mins
Braised Egg Skillet Total Time: 30 mins
(Shakshouka I) Servings per Recipe: 4

Calories 252.8
Fat 15.5g
Cholesterol 186.0mg
Sodium 85.8mg
Carbohydrates 20.5g
Protein 9.4g
Ingredients
3 tbsp. olive oil add more red and green bell pepper
1/2 tsp. cumin seed 1-2 chili pepper, for those that like heat
1 tbsp. paprika 1 C. water
1 onion, thinly sliced kosher salt
1 tbsp. harissa, for a spicier, deeper flavor fresh ground pepper
2-3 garlic cloves, minced 4 eggs
3 tomatoes, peeled, seeded and diced parsley or cilantro, chopped
1 potato, small diced cubes black olives
1 green bell pepper, diced capers
1 red bell pepper, diced
1 yellow bell pepper, diced, if not using
Directions
1. Place a large pan over medium heat. Heat in it the oil.
2. Cook in it the cumin seeds for 20 sec. Add the paprika and cook them for 10 sec.
3. Stir in the garlic with the onion and cook them for 6 min.
4. Stir in the tomato and cook them until they start simmering. Stir in the peppers with
potato, water, salt, and pepper.
5. Lower the heat and put on the lid. Cook them for 12 min while adding more water if
needed.
6. Once the time is up, crack the eggs on top and put on the lid. Cook them for 10 to 12 min
until they are done.
7. Serve your chakchouka pan hot with some bread.
8. Enjoy.
Tomato Braised Egg Skillet: (Shakshouka I) 9

MYRIAM’S
Salad
Prep Time: 10 mins
Total Time: 50 mins

Calories 93.4
Fat 2.9g
Cholesterol 0.0mg
Sodium 14.1mg
Carbohydrates 16.7g
Protein 3.2g
Ingredients
3 large green bell peppers
2 vine ripened tomatoes salt
1-2 garlic clove, minced vinegar
2-3 tbsp. water
1 tsp. olive oil
Directions
1. Place the bell peppers on the stove and grill them until they become black.
2. Transfer them to a plastic bag and seal it. Let it rest for 5 to 6 min.
3. Once the time is up, peel them, rinse them and chop them.
4. Place a skillet over medium heat. Heat in it the oil.
5. Stir in it the tomatoes with peppers and garlic. Cook them for 3 min.
6. Stir in a pinch of salt and cook them for 16 min while often stirring.
7. Serve your tomato salad warm.
8. Enjoy.
10 Myriam’s Salad
FATIMA’S
Borek
Prep Time: 25 mins
Total Time: 50 mins

Calories 68.5
Fat 2.2g
Cholesterol 5.6mg
Sodium 158.4mg
Carbohydrates 9.6g
Protein 2.3g
Ingredients
20-24 spring rolls, pastry sheets
2 1/2-3 C. mashed potatoes salt
3/4-1 C. cheddar cheese, grated black pepper
1/2 medium brown onion, finely chopped flour, & water for the paste
1 medium pickled gherkin, finely chopped
3 tbsp. fresh parsley, finely chopped
1 tbsp. margarine or 1 tbsp. butter
Directions
1. Get a large mixing bowl: Combine in it the potato with cheese, onion, gherkin, parsley,
margarine, a pinch of salt and pepper.
2. Place a roll on board. Place on one side of it 2 tsp. of the filling.
3. Pull one corner of the sheet over the filling and press it.
4. Pull the other corner over it and coat the inside with the flour paste.
5. Press it to seal it then place it aside. Repeat the process with the remaining ingredients.
6. Place a large deep pan over medium heat. Heat in it 1 1/2 inch of oil.
7. Cook in it the rolls until they become golden brown. Serve them warm.
8. Enjoy.
Fatima’s Borek 11
ALGERIAN
Weeknight Dinner
Prep Time: 12 mins
Total Time: 28 mins
(Spicy Ground Beef Servings per Recipe: 6

Calories 217.0
with Beans) Fat

Cholesterol
8.2g
49.1mg
Sodium 633.8mg
Carbohydrates 16.6g
Protein 18.4g
Ingredients
1 lb lean ground beef
1 1/2 C. onions, chopped 1/2 tsp. ground black pepper
1 C. green bell pepper, chopped 1/4 tsp. sugar
3 garlic cloves, crushed 1/4 tsp. dried oregano
8 oz. kidney beans 1/4 tsp. red pepper flakes
8 oz. hominy 2 C. water
1 tsp. salt
1 tsp. dried basil
Directions
1. Place a large pan over medium heat. Cook in it the beef with onion, garlic and bell pepper
for 7 min.
2. Drain them and discard the excess grease. Pour them back into the pan.
3. Add the kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes.
4. Stir in 2 C. of water. Let them cook over medium heat until the stew becomes thick for at
least 10 to 12 min.
5. Serve it hot with some rice.
6. Enjoy.
12 Algerian Weeknight Dinner: (Spicy Ground Beef with Beans)

Algerian Prep Time: 5 mins
Quiche Total Time: 1 hr 5 mins

Calories 174.8
Fat 12.6g
Cholesterol 18.6mg
Sodium 719.3mg
Carbohydrates 10.7g
Protein 4.7g
Ingredients
2 C. chickpea flour 1 egg, beaten
4 C. water ground cumin, for sprinkling
1/2 C. oil harissa
1 tbsp. salt
1/4 tsp. black pepper
Directions
1. Before you do anything, preheat the oven to 375 F.
2. Place the flour with water, oil, salt and pepper in a blender.
3. Pulse them several times until they become smooth. Pour it into a mixing bowl.
4. Add to it the beaten egg and mix them well. Pour the mixture into a greased pie pan.
5. Bake it for 60 min until it becomes golden brown.
6. Allow the pie to cool down for few minutes then top it with the harissa.
7. Serve it right away.
8. Enjoy.
Algerian Quiche 13
GROUND
Chicken Borek
Prep Time: 1 hr 30 mins
Total Time: 2 hr 10 mins

Calories 46.2
Fat 1.3g
Cholesterol 18.3mg
Sodium 51.4mg
Carbohydrates 6.9g
Protein 1.5g
Ingredients
36 spring roll wrappers
5 C. ground chicken 3-4 hard-boiled eggs, finely chopped
3 large brown onions, finely chopped 2 tbsp. olive oil
1/3 C. fresh cilantro, finely chopped Paste
1/4 preserved lemon, skin only, rinsed and 6 tbsp. plain flour
chopped 1/2 C. water
1/2 tsp. ras el hanout spice mix
1/4 tsp. seasoning salt
Directions
1. To prepare the filling:
2. Place a large saucepan over medium heat. Heat in it the oil.
3. Cook in it the onion for 3 to 4 min. Stir in the chicken and cook them for 16 to 22 min
while stirring.
4. Stir in ras el hanout with Schwartz salt. Mix them well and cook them for 3 min.
5. Stir in the chopped lemon and cook them for 2 min. Turn off the heat and fold the
coriander into the mixture.
6. Place the filling aside for at least 15 min to cool down completely.
7. To prepare the rolls:
8. Get a mixing bowl: Combine in it the flour with water until they become smooth.
9. Place a sheet on a working surface. Put in it 2 tsp. of the filling.
10. Pull the sides over it then roll it forward tightly.
11. Brush the edge with the flour paste then press it to seal it.
12. Repeat the process with the remaining ingredients.
13. Place a deep pan over high heat. Heat in it about 1 1/2 inch of oil.
14. Fry in it the chicken borek until they become golden brown.
15. Drain them then serve them with a dip of your choice. Enjoy.
14 Ground Chicken Borek

HOW TO MAKE
Haricot Beans
Prep Time: 2 mins

Calories 107.2
Fat 9.7g
Cholesterol 0.0mg
Sodium 984.0mg
Carbohydrates 5.4g
Protein 1.3g
Ingredients
17.5 oz. dried haricot beans, soaked
overnight 4 tbsp. olive oil
12 C. water 1 pinch black pepper
6 1/2 tsp. paprika 2 1/2 tsp. salt
3 1/2 tsp. ground cumin olive oil, & vinegar to serve
14 oz. cans plum tomatoes, pureed
6 garlic cloves, minced
6-8 pieces chicken
Directions
1. Place a large pot over medium heat.
2. Stir in it the beans with olive oil, meat paprika, and cumin. Cook them for 4 min.
3. Add to them 8 1/2 C. of water with a pinch of salt and pepper. Put on the lid and bring
them to a simmer.
4. Lower the heat and cook them for 60 min.
5. Add 2 C. of water with tomatoes, garlic, 2 tsp. salt, 2 1/2 tsp. paprika and 1 1/2 tsp. cumin.
6. Put on the lid and let them cook for 30 to 35 min.
7. Once the time is up, remove the cover and let it cook for an extra 30 to 35 min.
8. Stir in the vinegar with olive oil then serve them warm.
9. Enjoy.
How to Make Haricot Beans 15

SWEET
Glazed Semolina
Prep Time: 10 mins
Total Time: 50 mins
Cake Servings per Recipe: 1

Calories 6699.1
Fat 290.2g
Cholesterol 775.8mg
Sodium 1180.8mg
Carbohydrates 963.8g
Protein 83.3g
Ingredients
Cake
1 1/2 C. of semolina Syrup
1 C. plain flour 3 C. water
2 tsp. baking powder 3 C. granulated sugar
3/4 C. unsweetened dried shredded coconut 1 tbsp. orange flower water
1/4 C. granulated sugar 1 tsp. lemon juice
1 C. sunflower oil Garnish
1 lemon, zest of grated blanched whole almond
1 C. yogurt
4 eggs
2 tsp. vanilla flavoring
Directions
2. To prepare the syrup:
3. Place a saucepan over medium heat. Stir in it the water with sugar. Heat them until they
start boiling.
4. Turn off the heat. Add the orange flower water with lemon juice. Place it aside to lose heat.
5. Get a large mixing bowl: Mix in it the yogurt with syrup, eggs, sunflower oil, and vanilla.
6. Add the remaining dry ingredients and combine them well.
7. Pour the mixture into a greased square baking pan and press it into an even layer.
8. Use a knife to slice it into diamonds shapes then press an almond in the center of each
diamond.
9. Bake them for 32 to 42 min. Go over the diamond cuts with a knife then drizzle the syrup
all over them.
10. Let them sit for at least 60 min then serve them.
11. Enjoy.
16 Sweet Glazed Semolina Cake

Algerian Prep Time: 25 mins
Strawberry Cookies Total Time: 33 mins

Calories 142.4
Fat 3.9g
Cholesterol 7.4mg
Sodium 64.5mg
Carbohydrates 25.1g
Protein 1.6g
Ingredients
Cookies Garnish
1 C. margarine or 1 C. butter, softened 3/4 C. strawberry jam
1/2 C. granulated sugar 1/2-3/4 C. icing sugar
1 large free range egg
2 1/2 C. plain flour
1 tsp. baking powder
1 tbsp. vanilla sugar or 1/2 tsp. vanilla
extract
Directions
1. To prepare the cookies:
2. Before you do anything, preheat the oven 340 F.
3. Get a large mixing bowl: Beat in it the butter with sugar until they become creamy.
4. Add the vanilla with eggs and mix them well.
5. Add the flour and baking powder gradually while mixing until you get a soft dough.
6. Transfer the dough to a lightly floured surface and roll it until it becomes 4 mm thick.
7. Use a cookie cutter to cut the dough into shapes you desire.
8. Place them on a lined up baking sheet and bake them for 7 to 8 min.
9. Once the time is up, turn off the oven and let them cool down for a while.
10. Pull them out and place them aside to continue cooling down.
11. Place a small heavy saucepan over medium heat. Pour in it the jam and heat it until it
starts bubbling.
12. Roll the sable cookies gently in icing sugar.
13. Coat the bottom of a cookie with jam then press to it the bottom of another cookie.
14. Place it on a serving plate. Repeat the process with the remaining cookies.
15. Serve them right away or store them in a container for 1 week. Enjoy.
Algerian Strawberry Cookies 17
ALGERIAN
Style Lamb and
Prep Time: 20 mins
Beans Servings per Recipe: 8

Calories 125.2
Fat 2.5g
Cholesterol 68.9mg
Sodium 61.9mg
Carbohydrates 16.0g
Protein 10.4g
Ingredients
1 lb. tripe or 1 lb. lamb, if preferred, diced
4 yellow onions, chopped 1 C. white beans, soaked for at least 2 hours
2-4 cloves garlic, minced salt
2 green peppers 4 tbsp. chopped cilantro
1/2 tsp. black pepper 2 tomatoes, chopped
2 tsp. cumin
1 tsp. paprika
Directions
1. Place the peppers on the grill and cook them until they become black.
2. Transfer them to a plastic bag and seal it. Let them sit for 15 min.
3. Once the time is up, peel them, rinse them and dice them.
4. Place a large skillet over medium heat. Heat in it a splash of oil.
5. Brown in it the lamb dices for 3 min. Place it aside.
6. Add the onion with garlic, green peppers, and 3 tbsp. of olive oil.
7. Stir in the seasonings and cook them for 2 min. Stir in the meat and cook them for 2 min.
8. Add enough water to cover them and heat them until they start boiling.
9. Bring them to a rolling boil for 60 min.
10. Once the time is up, stir in the tomato and cook them for 20 min over low heat.
11. Add the white beans and heat them through.
12. Adjust the seasoning of your stew then serve it hot.
13. Enjoy.
18 Algerian Style Lamb and Beans

GREEN BEAN
Bowls
Prep Time: 10 mins
Total Time: 50 mins

Calories 141.0
Fat 11.6g
Cholesterol 0.0mg
Sodium 22.0mg
Carbohydrates 8.9g
Protein 2.6g
Ingredients
1 lb. green beans, clean and trim
4 C. water 1/4 tsp. clove, ground
3 tbsp. oil 1 tbsp. almonds, slivered
1 garlic clove, mashed
1/2 tsp. cumin, ground
1/2 tsp. paprika
Directions
1. Bring a large saucepan of salted water to a boil over high heat.
2. Cook in it the beans for 32 min. Drain it and transfer it to a saucepan.
3. Add the oil, garlic, cumin, paprika, and cloves. Cook them for 3 min.
4. Stir in the almonds and toss them to coat. Stir in the green beans and adjust their
seasoning.
5. Adjust the seasoning of your salad then serve it.
6. Enjoy.
Green Bean Bowls 19

CHICKEN SOUP
North African
Prep Time: 5 mins

Calories 160.5
Fat 6.9g
Cholesterol 70.1mg
Sodium 156.4mg
Carbohydrates 12.1g
Protein 12.0g
Ingredients
6 chicken drumsticks
1 large onion, chopped 1/4 C. fresh parsley, finely chopped
9 C. water 2-3 tsp. olive oil
7 oz. canned chickpeas, drained 1 1/2 tbsp basmati rice
1 cinnamon stick salt & pepper
1/2 lemon, juice of
1 large egg yolk, beaten
Directions
1. Place a large pot over medium heat. Heat in it the oil. Cook in it the onion for 3 min.
2. Stir in the chicken with a cinnamon stick. Cook them for 9 min while stirring often.
3. Stir in the water with a pinch of salt and pepper. Put on the lid and cook them for 16 min.
4. Once the time is up, drain the chicken pieces, shred them and discard the bones.
5. Stir them back them back into the pot with chickpeas. Cook them for 10 to 12 min with
the lid on.
6. Once the time is up, stir in the water. Adjust the seasoning of your then bring it to a
simmer.
7. Get a mixing bowl: Whisk in it the lemon juice with egg yolk.
8. Drizzle it in the pot while stirring. Cook it for 2 min then stir in the parsley.
9. Serve your soup hot.
10. Enjoy.
20 Chicken Soup North African

Algerian Prep Time: 2 hr
Bread Total Time: 2 hr 35 mins

Calories 18656.0
Fat 1800.5g
Cholesterol 554.9mg
Sodium 4767.1mg
Protein 107.9g
Ingredients
3 1/2 C. fine semolina 2 tsp. salt
1 1/4 C. strong white bread flour 2 large egg yolks, beaten
2 C. water, room temp. plus extra 2-3 tbsp. sesame seeds
4 fluid oz. sunflower oil ( or vegetable, 1 tbsp. nigella seeds
canola etc.)
7 g fast action yeast
1 large egg, beaten
2 tsp. sugar
Directions
1. Get a large mixing bowl: Combine in it the semolina, flour, yeast, sugar, and salt.
2. Add the beaten eggs in the middle with oil and 1 C. of water.
3. Combine them well and knead them until you get a soft dough while adding more water
if needed it for about 30 min.
4. Transfer the dough to a greased baking pan and press into an even level.
5. Top it with some extra semolina then lay over it wet towel and let it rest until it doubles
in size.
7. Coat the top of the dough with egg yolks and sesame seeds. Bake it for 35 to 36 min until
it becomes golden.
8. Allow your semolina bread to lose heat for at least 8 min. Serve it warm.
9. Enjoy.
Algerian Bread 21
HOT
Broad Beans
Prep Time: 5 mins
Total Time: 50 mins

Calories 277.7
Fat 10.8g
Cholesterol 0.0mg
Sodium 1140.1mg
Carbohydrates 33.1g
Protein 14.2g
Ingredients
2 1/4 lb broad bean in the pod, trimmed
and bite-size pieces salt ( 1/2 tsp. minimum)
1 bunch fresh cilantro, chopped 1-1 1/2 tsp. vinegar
6 garlic cloves, peeled and minced 600 ml water
3-4 tbsp olive oil
1 tsp. paprika
1/4 tsp. cayenne
1/8 tsp. black pepper
Directions
1. Place a large pot over medium heat. Heat in it the oil.
2. Cook in it the garlic with beans for 3 min. Stir in the remaining ingredients and put on the
lid.
3. Cook them for 26 to 32 min until the sauce becomes thick. Serve it hot.
4. Enjoy.
22 Hot Broad Beans

PICNIC RICE
with Vinaigrette
Prep Time: 10 mins

Calories 486.9
Fat 27.5g
Cholesterol 0.0mg
Sodium 13.5mg
Carbohydrates 54.3g
Protein 4.8g
Ingredients
Vinaigrette
1/4 C. vinegar 2 C. rice, cook and chilled
3/4 C. salad oil salt and pepper
1 tsp. Dijon mustard Garnish
1 tsp. chopped parsley hard-boiled egg
1 tsp. chopped chives mushroom
Salad olive
1 1/2 green peppers, chopped
1 (2 oz) jars pimientos, chopped
1/2 onion, chopped
Directions
1. To prepare the vinaigrette:
2. Get a mixing bowl: Mix in it all the ingredients.
3. Mix in it the onion with pimento, rice, a pinch of salt and pepper.
4. Toss them to coat and transfer them to a greased baking dish.
5. Press it down then place it in the fridge until ready to serve.
6. Slice it into bars then serve it.
7. Enjoy.
Picnic Rice with Vinaigrette 23

TABILCH
(Zucchini Stew
Prep Time: 5 mins
Total Time: 25 mins
with Rice) Servings per Recipe: 6

Calories 274.4
Fat 2.2g
Cholesterol 0.1mg
Sodium 760.6mg
Carbohydrates 57.8g
Protein 7.1g
Ingredients
1 medium zucchini 1 tbsp lemon zest
2 C. canned green beans 1/3 onion
2 C. tomato sauce 4 C. water
curry, to taste 2 C. brown rice
sage, to taste 2 beef bouillon cubes
tarragon, to taste
Directions
1. Prepare the rice according to the instructions on the package. Stir in the bouillon cubes to
it when it starts boiling.
2. Stir the zucchini, green beans and onion in tomato sauce in a large pan. Lower the heat
and cook them for 12 min over medium heat. Stir in the spices and cook them for 8 min.
3. Serve your zucchini over the brown rice warm.
4. Enjoy.
24 Tabilch
Sambousak Prep Time: 30 mins
Bi Lahm Total Time: 1 hr
(Lamb Pies) Servings per Recipe: 1

Calories 361.6
Fat 24.1g
Cholesterol 27.5mg
Sodium 120.7mg
Carbohydrates 25.8g
Protein 10.1g
Ingredients
Pastry: 1/2 tsp allspice
2/3 C. oil 2/3 tsp cinnamon
2/3 C. warm water salt and pepper, to taste
1/2 tsp salt 1/4 C. water
3 C. flour 6 tbsp pine nuts, toasted
Filling: Topping:
1 large onion, finely chopped 1 egg yolk, for the glaze
1 lb ground lamb or 1 lb ground beef sesame seeds
Directions
1. Before you do anything preheat the oven to 350 F.
2. To make the dough:
3. Get a large mixing bowl: Combine in it the oil, water and salt. Stir them well. Add the
flour gradually while mixing until you get a smooth dough.
4. Cover the dough with a kitchen towel and place it aside to rest for 1 h.
5. To make the filling:
6. Place a large pan over medium heat. Cook in it the lamb for 8 min while breaking it. Stir
in the onion and cook them for 3 min.
7. Stir in some salt, pepper, allspice and cinnamon with water to deglaze the pan. Cook them
for 6 min. Fold in the pine nuts and remove the mix from the heat.
8. Divide the dough into 12 or 20 pieces. Roll each piece of dough into circle until it
becomes 1/4 inch thick on a floured surface.
9. Place 2 tsp of the filling on the center of 1 dough circle if you are making 20 dumplings
and 3 tbsp of filling if you are making 12 large dumpling.
10. Fold the free side for the filling to make half a circle. Press the side with a fork to seal the
edges. Place them over a greased baking sheet.
11. Get a small mixing bowl: Whisk in it 1 tsp of water with the egg yolk. Brush the
dumplings with the mix. Cook them in the oven for 32 min.
12. Allow the dumplings to lose heat for few minutes then serve it warm.
13. Enjoy.
Sambousak Bi Lahm 25
FAHMI’S FAMOUS
Koshari
Prep Time: 15 mins

Calories 436.3
Fat 7.9g
Cholesterol 0.0mg
Sodium 476.5mg
Carbohydrates 76.4g
Protein 13.3g
Ingredients Directions
1 tbsp vegetable oil 1. Place a large pot over medium heat. Heat the
1 yellow onion, finely diced oil in it. Sauté in it the onion for 6 min. Add
1 1/2 tsp salt the cumin with a pinch of salt and pepper.
1 tsp ground cumin Cook them for 2 min.
1/4 tsp black pepper 2. Stir in the lentils with 2 1/2 C. of water. Cook
1 C. black lentils or 1 C. brown lentils, over medium heat until they start boiling.
washed Lower the heat to medium heat. Keep boiling it
for 16 min.
2 1/2 C. water
2 C. calrose rice, rinsed 3. Stir in the rice with 3 C. of water. Cook them
until they start boiling. Lower the heat to low
3 C. water
and put on the lid. Cook them for 15 min or
diced tomato, 28 oz can
until the rice and lentils are done.
1 C. water
4. Let them rest for 6 min. Remove the lid and
1/4 C. olive oil
fluff them with a fork.
1/4 C. white vinegar
5. Place a large saucepan over medium heat. Stir
2 tbsp garlic, minced
in it the tomatoes, water, oil, vinegar, garlic,
1/2 tsp ground cumin
cumin, salt, chili and pepper. Cook them over
1/2 tsp salt high heat until they start boiling.
1/4 tsp pure chile powder
6. Lower the heat and cook them for 16 min until
1/4 tsp black pepper they become thick to make the tomato sauce.
4 C. macaroni
7. Cook the macaroni according to the directions
fried onions, to taste on the package. Spoon some of the rice and
lentils on a serving plate. Top it with some
macaroni and tomato sauce.
8. Serve it warm with a dash of hot sauce to
taste.
9. Enjoy.
26 Fahmi’s Famous Koshari

Cairo Prep Time: 5 mins
Charoset Total Time: 15 mins
(Fruit Paste) Servings per Recipe: 1

Calories 934.1
Fat 19.2g
Cholesterol 0.0mg
Sodium 136.4mg
Protein 14.4g
Ingredients
8 oz pitted dates, chopped 1/2 C. almonds, coarsely chopped
8 oz golden raisins
1/2 C. apple juice
Directions
1. Stir the apple juice with dates and raisins in a heavy saucepan. Add enough water to
cover them.
2. Cook them until the dates become soft and thicken while stirring often.
3. Spoon the mix into a serving plate and top it with the chopped almonds. Serve it.
4. Enjoy.
Charoset 27
PAN BRAISED
Chicken
Prep Time: 45 mins

Calories 436.8
Fat 36.3g
Cholesterol 191.5mg
Sodium 109.9mg
Carbohydrates 2.8g
Protein 24.5g
Ingredients
8 pieces chicken 1 tbsp parsley, finely chopped
salt 1 1/4 C. boiling water or 1 1/4 C. chicken
fresh ground black pepper stock
4 garlic cloves, pressed 1/2 C. whole almond, blanched
1 tsp saffron 5 hard-boiled eggs, shelled and quartered
1/2 C. olive oil
Directions
1. Season the chicken pieces with some salt and pepper.
2. Place a large pan over medium heat. Heat the oil in it. Add the garlic with almonds. Cook
them for 2 min. Stir in the saffron and cook them for 30 sec.
3. Stir in the chicken and cook it for 4 min on each side. Add the parsley with water. Put on
the lid and cook them for 1 h 10 min.
4. Adjust the seasoning your chicken casserole then serve it warm.
5. Enjoy.
28 Pan Braised Chicken

Bastirma Prep Time: 2 mins
Eggs and Pastrami Total Time: 12 mins
(Egyptian Breakfast) Servings per Recipe: 4

Calories 119.4
Fat 6.8g
Cholesterol 232.9mg
Sodium 348.7mg
Carbohydrates 0.3g
Protein 13.1g
Ingredients
4 1/2 oz pastrami salt & pepper
4 -6 eggs
Pam cooking spray
Directions
1. Place a pan over medium heat. Heat the oil in it. Add the pastrami and cook it for half a
minute for each side. Don't overcook it.
2. Stir in the eggs with a pinch of salt and pepper. Cook them until the eggs set. Serve it
warm.
3. Enjoy.
Bastirma 29
SPICED SEAFOOD
Kofta
Prep Time: 30 mins
Total Time: 1 hr

Calories 2502.7
Fat 230.3g
Cholesterol 269.2mg
Sodium 1576.8mg
Carbohydrates 64.6g
Protein 49.0g
Ingredients
275 g boneless white fish 1/2 tsp cinnamon
250 g potatoes 1/2 tsp salt
1 garlic clove 1/4 tsp pepper
1/2 small chopped onion 2 beaten eggs
2 tbsp fresh coriander 1 C. coarse fresh breadcrumb
1 tbsp flat leaf parsley 2 C. oil
1 tsp cumin
Directions
1. Bring a salted pot of water to a boil. Cook in it the fish for 12 min. Drain it. Shred it.
2. Bring another salted pot of water to a boil. Remove the potato skin and cut it into quarters.
Add it to the pot and cook it for 16 min. Drain it.
3. Get a large mixing bowl: Add the potato and mash it with a fork. Combine in the coriander
and parsley, crushed garlic, chopped onions, salt, pepper, cinnamon, and cumin. Mix them
well.
4. Combine in the fish and mix them again while mashing the fish with a fork. Adjust the
seasoning of the mix.
5. Place a large skillet over medium heat. Heat the oil in it.
6. Shape the mix into bite size pieces. Cook them in the hot skillet until they become golden
brown on both sides. Serve them warm with some lemon juice.
7. Enjoy.
30 Spiced Seafood Kofta

Asma's Prep Time: 10 mins
Gebna Makleyah Total Time: 20 mins
(Fried Cheese) Servings per Recipe: 4

Calories 183.6
Fat 15.9g
Cholesterol 79.8mg
Sodium 436.4mg
Carbohydrates 3.1g
Protein 7.1g
Ingredients
1 C. feta cheese, crumbled pita bread, cut into triangles ( optional, for
1 tbsp flour serving)
1 egg
salt & freshly ground black pepper, to
taste
2 tbsp olive oil
lemon wedge
Directions
2. Get a large mixing bowl: Mix in it the cheese, flour, egg, salt, and pepper. Mix them well.
Shape the mix into 1 inches balls.
3. Spread the oil in a baking sheet. Place the cheese bites on it and flip the coat them with
oil. Cook them in the oven for 6 min.
4. Flip the cheese bites and cook them for another 6 min. Serve them warm.
5. Enjoy.
Gebna Makleyah 31
LEMON CHICKEN
Casserole
Prep Time: 10 mins
Total Time: 50 mins

Calories 279.9
Fat 4.5g
Cholesterol 85.9mg
Sodium 390.8mg
Carbohydrates 43.3g
Protein 22.2g
Ingredients
6 -8 boneless skinless chicken thighs 2 tsp thyme
2 lemons 1 tbsp fresh cilantro, chopped
1/4 C. brown sugar
2 oz white vinegar
2 oz water
3/4 lb dried fig
1/2 tsp sea salt
Directions
1. Before you do anything preheat the oven to 400 F. Grease a casserole dish.
2. Get a small mixing bowl: Whisk in it the juice of 1 lemon with brown sugar, vinegar and
water. Place it aside.
3. Cut the remaining lemon in slices. Spread them in the casserole dish and top them with
the figs. Top them with the chicken thighs.
4. Season them with some salt, thyme and pepper. Drizzle the sugar mix on top. Cook it in
the oven for 42 min.
5. Serve your chicken casserole warm.
6. Enjoy.
32 Lemon Chicken Casserole

Egyptian Breakfast Prep Time: 10 mins
Skillet Total Time: 40 mins
(Spinach Omelet) Servings per Recipe: 6

Calories 273.9
Fat 15.2g
Cholesterol 186.0mg
Sodium 331.3mg
Carbohydrates 23.5g
Protein 12.1g
Ingredients
12 oz fresh Baby Spinach 1/4 tsp allspice
2 tbsp canola oil or 2 tbsp vegetable oil 2 tbsp canola oil or 2 tbsp vegetable oil
2 medium onions, chopped 1 (15 oz) cans chickpeas, rinsed and drained
2 medium tomatoes, peeled and chopped
salt
fresh ground pepper
6 eggs
Directions
1. Clean the spinach with some water and drain them. Bring a small saucepan of water to a
boil. Stir in the spinach and put on the lid. Cook it for 5 min.
2. Drain the spinach and place it in a sieve aside.
3. Place a large pan over medium heat. Heat 2 tbsp of oil in it. Add the onion and cook it for
3 min. Stir in the tomato with a pinch of salt and pepper. Sauté them for 14 min.
4. Before you do anything preheat the oven broiler.
5. Get a mixing bowl: Whisk in it the eggs with allspice powder, a pinch of salt and pepper.
Stir the cooked onion and tomato with spinach.
6. Place a pan over medium heat. Heat the rest of the oil in it. Add the eggs and veggies mix.
Spread them in the pan and top them with the chickpeas.
7. Cook the omelet for 13 min. Cook it in the oven broiler for 2 to 4 min. Serve it warm.
8. Enjoy.
Spinach Omelet 33
EGYPTIAN
Pot Pies
Prep Time: 30 mins
Total Time: 1 hr

Calories 573.7
Fat 17.9g
Cholesterol 188.3mg
Sodium 1237.8mg
Carbohydrates 70.6g
Protein 31.8g
Ingredients Directions
1 lb lean ground beef 1. Before you do anything preheat the oven to
1/2 C. plain breadcrumbs 350 F. Grease a pie dish.
1/4 tsp allspice 2. Get a mixing bowl: Combine in it the beef,
1/4 tsp cloves
breadcrumbs, allspice, cloves, pepper, cayenne,
1/8 tsp black pepper
and 1 tsp of salt. Mix them well.
1/8 tsp cayenne pepper
1 1/2 tsp salt 3. Spoon the mix to the greased dish. Place it in
2 (16 oz) cans sweet potatoes, drained the fridge for 16 min.
1/4 C. brown sugar 4. Get a mixing bowl: Combine in it the sweet
1/4 C. low-fat milk potato with the rest of the ingredients. Mash
2 eggs them and mix them well. Spread the mix over
1 tbsp butter, softened the beef layer.
1 tbsp lemon juice
1/4 tsp cinnamon 5. Cook it in the oven for 52 min. Serve it warm.
1/8 tsp garlic powder 6. Enjoy.
1 tbsp onion, minced
Tabasco sauce, to taste
34 Egyptian Pot Pies

Chickpea Prep Time: 10 mins
and Cabbage Stew Total Time: 36 mins

Calories 235.0
Fat 2.0g
Cholesterol 0.0mg
Sodium 401.0mg
Carbohydrate 49.1g
Protein 9.1g
Ingredients
1 thinly sliced onion Directions
1/4 C. vegetable stock ( or more) 1. Place a stew pot over medium heat. Heat in
3 C. thinly sliced cabbage it a splash of foil.
1 dash salt 2. Cook in it the onion for 6 min. Stir in the
1 large green pepper, diced or sliced cabbage with salt and cook them for 6 min.
1 (28 oz) cans diced tomatoes, undrained
3. Add the spices with green pepper. Cook
1 (16 oz) cans chickpeas
them for 1 min.
1/4 C. raisins or 1/4 C. currants
2 tsp ground coriander 4. Add the tomatoes with raisins and
1/2 tsp turmeric chickpeas. Put on the lid and let them cook
1/4 tsp cinnamon for 16 min over low heat.
1 tbsp lemon juice 5. Stir in the lemon juice. Adjust the seasoning
salt of your stew then serve it with some
couscous.
6. Enjoy.
Chickpea and Cabbage Stew 35

SANIYIT KOFTA
(Kofta Burgers)
Prep Time: 15 mins
Total Time: 45 mins

Calories 198.4
Fat 12.8g
Cholesterol 57.8mg
Sodium 79.5mg
Carbohydrates 3.4g
Protein 16.4g
Ingredients
2 1/4 lbs ground beef 3 -4 ripe tomatoes
2 onions salt & pepper
2 tbsp tomato paste
1/2 tsp cloves or 1/2 tsp cinnamon
Directions
1. Peel the onion and chop them finely.
2. Get a large mixing bowl: Combine in it the chopped onion with beef, tomato paste, spices
and seasonings. Spread the mix on a greased baking sheet to make a 2 inches square.
3. Slice the square into 4 pieces. Remove the tomato skin and place them over the beef
squares. Cook them in the oven for 32 min. Serve them warm.
4. Enjoy.
36 Saniyit Kofta
Egyptian Prep Time: 20 mins
Seafood Dolmas Total Time: 35 mins

Calories 202.6
Fat 16.6g
Cholesterol 55.0mg
Sodium 224.8mg
Carbohydrates 4.3g
Protein 9.1g
Ingredients
1 1/2 lbs skinless non oily white fish 1 pinch cayenne
fillets, cut into 1 inch pieces 1 C. vegetable oil
1 tbsp minced garlic 1 (8 oz) cans tomato sauce
1/2 C. matzo meal 1 C. water
2 large eggs 2 tbsp olive oil
1/2 tsp ground cumin 1 tbsp fresh lemon juice
1 tsp kosher salt
Directions
1. Get a food processor: Combine in it the fish, garlic, matza meal, eggs, cumin, salt and
cayenne pepper. Process them until they become smooth.
2. Place the mix in the fridge with lid on for 1 h 10 min. Shape 1/4 C. of the mix into log
and flatten it a bit. Repeat the process with the rest of the mix.
3. Lay the fish logs over a lined up baking sheet.
4. Place a large pan over medium heat. Heat the oil in it. Add the fish logs and cook them in
batches for 4 to 6 min on each side. Place them aside and pat them dry.
5. Place a large skillet over medium heat. Add the tomato sauce, water, olive oil, lemon juice,
salt and pepper. Cook them for 4 min.
6. Stir in the rolls and cook them for 12 min over low heat. Sere your saucy fish logs warm.
7. Enjoy.
Seafood Dolmas 37
KAR ASSALY
(Autumn Pumpkin
Prep Time: 1 hr
Total Time: 3 hr
Pie) Servings per Recipe: 4

Calories 1007.0
Fat 23.8g
Cholesterol 49.4mg
Sodium 278.7mg
Protein 14.3g
Ingredients
8 C. fresh pumpkin 1/3 C. raisins
3 C. sugar 1/2 C. nuts
2 tbsp butter
3 tbsp flour
4 C. milk
Directions
1. Peel the pumpkin and Cut them into dices.
2. Place a large pot over medium heat. Place the pumpkin in it with 1/4 C. of water and
sugar. Cook them over low heat until the pumpkin becomes soft.
3. Drain the pumpkin dices and reserve the liquid in the pot. Place the pumpkin in a mixing
bowl. Mash it well with a fork. Spread it in a greased casserole dish and top it with nuts
and raisins.
5. Place a heavy saucepan over medium heat. Add the butter and heat until it melts. Combine
in it the flour and whisk them well. Add the milk gradually while mixing all the time.
6. Stir in the reserved pumpkin liquid. Mix them well. Cook them until they start boiling.
Spread the mix all over the pumpkin nuts layer.
7. Cook the pie in the oven for 38 min. Serve it warm with some ice cream.
8. Enjoy.
38 Kar Assaly
Fatta Prep Time: 15 mins
(Lamb Soup) Total Time: 2 hr 15 mins

Calories 287.8
Fat 18.4g
Cholesterol 69.9mg
Sodium 73.7mg
Carbohydrates 16.0g
Protein 13.6g
Ingredients
1 1/2 lbs lamb, boneless lean 1/4 C. ghee
2 medium onions 2 tbsp ghee
black pepper, freshly ground 5 garlic cloves, finely minced
salt, to taste 1/4 C. vinegar
6 C. water 2 slices bread, roasted
1 C. water
1/2 C. rice
Directions
1. Slice the lamb into dices. Place a large pot over medium heat. Pour in it 6 C. of water.
2. Add the lamb with onions, salt and pepper. Cook them until they start boiling. Lower the
heat and cook the soup with the lid on for 1 h 32 min.
3. Place a large saucepan over medium heat. Stir in it the rice with 1 C. water, 1 tbsp ghee
and 1/4 tsp salt. Cook them until they start boiling.
4. Put on the lid and cook them for 18 min. Remove the lamb dices from the soup and place
the broth aside.
5. Place a large pan over medium heat. Heat 1 tbsp of ghee in it. Brown in it the beef dices.
Place it aside. Add 1/4 C. of the ghee to the pan.
6. Cook in it the garlic for 30 sec. Turn off the heat and stir in the vinegar.
7. Stir the garlic with and broth in a large pot. Cook the soup until it starts boiling. Shred the
bread and add it to soup. Serve it with the lamb and rice.
8. Enjoy.
Fatta (Lamb Soup) 39

TAAGIIN SAAMAAK
(Stewed Fish
Prep Time: 5 mins
Total Time: 35 mins
Casserole) Servings per Recipe: 4

Calories 72.2
Fat 3.6g
Cholesterol 7.6mg
Sodium 34.7mg
Carbohydrates 9.8g
Protein 1.4g
Ingredients
1 lb fish, filets 1/2 tsp cumin, ground
1 tbsp raisins 1 tsp pine nuts
2 medium onions pepper, to taste
1 C. tomatoes, canned salt, to taste
1/2 C. parsley, chopped 1 tbsp butter
1 dash sugar oil, for frying
1 tbsp lemon juice
Directions
2. Place a large pan over medium heat. Heat the oil in it. Cook in it the fish fillets until they
become golden brown. Cut the onion into slices.
3. Place a large pan over medium heat. Add the butter and cook it until it melts. Add the
raisins and cook them for 3 min.
4. Stir in the tomatoes, parsley and sugar. Cook them until they start boiling. Stir the cumin
with lemon juice, a pinch of salt and pepper.
5. Place the fish fillets in a greased casserole dish. Pour the tomato mix all over it. Cook it in
the oven for 12 min.
6. Place a small pan over medium heat. Cook in it the pine nuts until they are toasted.
Sprinkle it over the fish casserole then serve it warm.
7. Enjoy.
40 Taagiin Saamaak
Creamy Prep Time: 15 mins
Black Salad Total Time: 55 mins

Calories 110.7
Fat 8.3g
Cholesterol 0.9mg
Sodium 138.2mg
Carbohydrates 9.4g
Protein 1.5g
Ingredients
2 large eggplants, peeled & cut into cubes 1/2 tsp kosher salt
6 garlic cloves, peeled 2 -3 tbsp mayonnaise
1/4 C. vegetable oil
Directions
2. Stir in it thee garlic with eggplant disc, oil and a pinch of salt.
3. Place the pan in the oven and cook them for 22 min. Stir the eggplants dices then cook
them for an extra 22 to 24 min.
4. Add the mayo to the baked eggplant and toss them to coat.
5. Allow the eggplant casserole to cool down completely then serve it.
6. Enjoy.
Creamy Black Salad 41

NUTTY
Lamb Pierogis
Prep Time: 2 hr
Total Time: 2 hrs 20 mins

Calories 436.1
Fat 20.0g
Cholesterol 61.7mg
Sodium 343.7mg
Carbohydrates 46.8g
Protein 16.2g
Ingredients
JAMILAHS BASIC DOUGH 1 medium onion, chopped
1 egg 1/2 tsp ground cinnamon
1 (7 g) packets dry active yeast 1/2 tsp ground allspice
1/4 C. war water 1/4 tsp black pepper
1 tsp sugar 1/4 tsp white pepper
3 1/2 C. all-purpose flour salt
1 tsp salt 1/4 C. pine nuts, sautéed in butter
1/4 C. extra virgin olive oil 1/2 C. chopped tomato
2 tbsp extra virgin olive oil 2 tbsp lemon juice
1 1/4 C. warm milk extra olive oil
MEAT FILLING
1 tbsp olive oil
1 lb. coarsely ground lamb
Directions
1. To make the dough:
2. Get a large mixing bowl: Stir in it 1/4 C. of water with yeast. Let it sit for 8 to 9 min
3. Add to them the flour with salt, olive oil, egg, and warm milk. Mix them well until you get
a soft dough.
4. Place the dough in a greased bowl and cover it with a wet kitchen towel. Let it rest for
120 min.
5. To make the Meat Filling:
6. Place a pan over medium heat. Heat in it the oil. Cook in it the lamb meat for 5 min.
7. Add the onion and cook them for an extra 6 min. Mix in the pine nuts with spices, a pinch
of salt and pepper.
8. Cook them for 1 min while stirring them often. Stir in the tomato then put on the lid and
42 Nutty Lamb Pierogis

cook them for 14 to 16 min over low heat.
9. Turn off the heat and add the lemon juice. Place the filling aside to cool down.
11. Divide the dough into 8 balls. Flatten them on a floured surface into 4 inches circles.
12. Place 1/8 of the meat filling on one side of each dough circle. Pull the other side of the
dough circle over the filling to cover it.
13. Press the edges with a fork to seal them. Place the lamb stuffed pierogis on a lined up
baking sheet.
14. Place the pierogis pan in the oven and cook them for 19 to 21 min.
15. Serve your pierogis warm with your favorite dip.
16. Enjoy.
43
GOLDEN CAULIFLOWER
Bites with Tahini
Prep Time: 30 mins

Calories 214.9
Fat 14.8g
Cholesterol 0.0mg
Sodium 1813.3mg
Carbohydrates 17.1g
Protein 8.4g
Ingredients
FOR THE CAULIFLOWER 1/3 C. lemon juice
2 tsp salt 1/4 C. water
1 head cauliflower, cut into florets 1/4 C. chopped flat leaf parsley, use
canola oil green leafy parts and tender stems
FOR THE TAHINI SAUCE
1 large garlic clove, crushed
1 tsp salt
1/2 C. tahini
Directions
1. Place a pot over medium high heat. Het in it 8 C. of water with a pinch of salt.
2. Bring it to a rolling boil. Cook in it the cauliflower florets for 5 to 6 min.
3. Drain them and place them in fine mesh sieve to cool down completely.
4. Place a large skillet over medium heat. Heat in it 1 1/2 inch of oil.
5. Cook in it the cauliflower florets in batches until they become golden brown.
6. Drain them and place them on a lined up baking sheet.
7. Get a small mixing bowl: Mix in it all the tahini sauce ingredients.
8. Place the fried cauliflower florets on a serving plate. Drizzle over them the tahini sauce
then serve them.
9. Enjoy.
44 Golden Cauliflower Bites with Tahini

Spicy Beef Prep Time: 20 mins
and Squash Skillet Total Time: 1 hr 10 mins

Calories 753.7
Fat 51.0g
Cholesterol 96.3mg
Sodium 147.5mg
Carbohydrates 47.9g
Protein 32.2g
Ingredients
1 to 1 1/3 lb. butternut squash 1 oz. pine nuts
2 tbsp olive oil 1/4 C. water
sea salt 1 oz. flat leaf parsley
fresh ground black pepper 6 oz. plain yogurt
1 medium onion, peeled and chopped 1 plump garlic clove, chopped
1/2 lb. ground beef 1/2 tbsp lemon juice, freshly squeezed
1 tsp cumin 1 tbsp extra virgin olive oil
1/2 tsp baharat
Directions
1. Before you do anything, preheat the oven to 425 F. Grease a casserole dish. Slice the
butternut squash in half and discard the seeds from it. Coat it with 1 tbsp of oil, a pinch of
salt and pepper.
2. Place on a lined up baking sheet with the cut up side facing down.
3. Place the pan in the oven and let it cook for 38 to 44 min.
4. Once the time is up, allow the butternut squash to cool down completely. Peel it then
chop it. Place a large pan over medium heat. Heat in it 1 tbsp of oil. Add the onion with
beef meat and cook them for 12 min. Stir in the chopped butternut squash with cumin,
Baharat, and sea salt. Mix them well.
5. Stir in the pine kernels and cook them for 2 min.
6. Stir in the water and bring them to a simmer. Put on the lid and let them cook for 9 to 11
min.
7. Get a small mixing bowl: Whisk in it the yogurt with garlic, a pinch of salt, lemon juice
and 1 tbsp of olive oil.
8. Place dollops of the yogurt sauce over the beef skillet then serve it warm. Enjoy.
Spicy Beef and Squash Skillet 45

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“Nope.” The boy wondered who else was included in the “we.”
“But that morning you seemed to have such a fine and complete
understanding. Did you often spend a night with him?”
“Nope. We was fren’s, though. ’E’s the right sort. Gives me a
bloomin’ Tommy’s harmy blanket to sleep in, and wen I goes to get
into me boots—they’re filled wit bobs an’ tanners. I looks up, an’ ’e’s
grinnin’—as if ’e didn’t know as to ’ow they got there.”
It was all replenishment to her veins. “And didn’t he go to sleep that
night, Johnny?” she asked softly.
“’Ow should I know?” he demanded innocently.
“I thought maybe you’d know. He told me—that is, I know he had a
visitor besides you that night.”
Manifestly this would never do. Noreen felt uncomfortable in her
probing. She must make him see how important anything he might
say would be not only to her, but to the Man.... As for what the boy
knew, an analyst, or, better, an alienist, would be necessary to piece
into a garment of reason his poor little patches of understanding, in
regard to what he had heard that night—names of men and places
and deeds outside of Bookstalls. The fact that Johnny Brodie did not
understand, was no reason why he should uncover his patches to
this woman who understood so much. He was a little afraid of her,
and not a little sorry that he had come. He felt, in spite of himself,
that his face was telling her that he knew a great deal about that
night. He squirmed.
Noreen sensed many of his mental operations, arose and knelt
before him, her elbows upon his knees, and looked up into his face.
“Boy,” she whispered, “you are very good and dear to me for trying to
keep his secrets. He is a great and good man, who means very
much to you and to me. He is doing for some one else (who cannot
love him as you and I do) a great thing and a hard thing, which
keeps him away from us. So long as the secret is kept, Boy, he will
have to stay away, but if we knew the secret we could bring him back
to us and be very happy.... I want you to tell me all that you know, all
that you heard that night while the visitor was there—but before you
do you must understand that you are doing only good for him. His
good, his welfare, is life and death to me. I love this man, Johnny
Brodie, I think even better than you do. Won’t you help me to bring
him back?”
His eyes were wide with temptation. He longed to consult her about
the laughing stranger who had pumped him. Many things had
happened to him in twelve flying, graceless years, but nothing like
this. Never would come another moment like this—with the woman,
whom Bookstalls had gasped at the sight of, kneeling before him.
The fate of a city might well have wavered in the balance before the
pleading of such a woman. He had a premonitive sense that this
moment would become more significant the older he grew. She
overturned half his resistance with the single fact of sharing with him
the possession of the Man and acknowledging his almost co-equal
rights in all that pertained. It was not her interest, but their interest....
And then—the seething curiosity for months—this woman could tell
him why the Man wanted the Hate of London! There could be no
mistake about this last. The Man had begged for it in many ways and
in such language as was never heard in Bookstalls, except in the
Socialist’s Hall. How could one old man, all scarred and shot up, give
him the Hate of London?
At this instant Jerry Cardinegh opened the door from the dining-
room. Noreen felt the little body turn rigid under her hands and saw
the thin jaw tighten. As she turned hastily to her father, she heard
Johnny Brodie’s voice—the voice of one who has triumphed over
temptation:
“Ask ’im! Wot yer askin’ me fer—wen ’e knows?”
She hurried to lead her father back into the dining-room, but he could
not stir. His eyes had fixed themselves upon the boy, and seemed to
be draining from him some deadly poison. His liquor betrayed him,
as it ever betrays the old and the fallen. The tissue it had sustained
collapsed in his veins and the low light left his brain. Only there
remained horror as of a basilisk upon his face. His bright, staring
eyes had a look of isolation in the midst of altered ashen features.
It was too much for Johnny Brodie—this quick formation of havoc on
the face that had been florid and smiling. Moreover, he saw the
conspiracy against him in the woman and the old man. He clapped
his hand to his pocket—the cap was where it belonged—bolted into
the hall and down the stairs.
Noreen’s lips formed to call his name, but the look of her father
forbade. She heard the slam of the front door.
THIRTEENTH CHAPTER
JERRY CARDINEGH OFFERS A TOAST TO THE
OUTCAST—A TOAST HE IS COMPELLED TO
DRINK ALONE
There was but one face in the world—the face of the boy who had
so startled Jerry Cardinegh in Routledge’s rooms their last night
together—that could have brought to the old man as now the falsity
of his position, the shame of his silence, and the horrid closing of his
life. Routledge himself could not have done this, for he would have
returned with a smile and a grip of the hand. Cardinegh had received
in full voltage the galvanism Routledge had craved as a boon. He
tried to speak, but the sound in his throat was like dice shaking in a
leather box. He tried again unavailingly, and sank into a chair.
Noreen brought the whiskey.
“Why, father, it was just a little boy whom Routledge-san knew,” she
soothed. “I found him on the street to-day, and asked him to come to
see us to-night—because he had known Routledge-san.”
For an hour he sat quietly, and neither spoke.
The bell rang. Noreen steeled herself to meet a party of
correspondents who had promised to drop in upon Jerry that night.
The old king was not forgotten by the princes of the craft, and his
daughter was unforgettable.
“Are you well enough to see the boys, father?”
In the past hour the old man had felt the fear of his daughter’s
presence, a deadly fear of questions. A sort of hopeless idea came
to him—that men in the room would be a defense—until he was
himself again.
“Of course. Bring them in.... The little chap—— ... I was gripped of a
sudden.... It’s an old dog at best, I am, deere!”
Finacune, as handsome as a young rose-vine in his evening wear;
the heavy, panting Trollope, who put on weight prodigiously between
wars; Feeney, with his look of gloom, as if a doom-song were forever
chanting in his brain; and young Benton Day, of slight but very
promising service, the man who was to take Routledge’s place on
the Review in the event of war—these filled the Cheer Street sitting-
room with brisk affairs. Noreen’s heart was in the dark with the little
boy fleeing back to Bookstalls through the noisy October night. Old
Jerry was shaken up and embraced. There was to be a full gathering
of war-scribes at Tetley’s later, to discuss the Russian reply to certain
Japanese proposals received by cable in the afternoon. The dean
was invited to preside. Noreen saw the pained look in the eyes of
Finacune as he relaxed her father’s hand.
“I’ll not go,” said Jerry. “I drink enough at home, sure. Did you say
Russia has been talking back—though it’s little interest I have in
rumors of war? It’s a boy’s work.”
“The Czar says Japan may run Korea, but as for Manchuria it is,
‘Hands off, Brownie.’” said Finacune.
“Which means——” Trollope began.
“The same old tie-up,” added Finacune. “Only closer to the cutting.
Cable to the Pan-Anglo this afternoon declares that Japan has
already granted the inevitability of war.”
“Russia suggests,” Benton Day observed carefully, “that Japan offer
no military demonstration in Korea from the Yalu down to 40°. Japan
says in reply that she must have a similar zone of gunless activity,
then, north of the Yalu.”
“And the fact is,” said Feeney, “they’ll be shooting at each other from
bank to bank before the ice is out in the spring.”
“It’s a theory of mine,” Trollope offered, “that Japan will sink a
Russian battleship or blow up a Russian troop-train, and then
observe playfully that further negotiations are uncalled-for.”
Jerry was staring at the carpet, apparently in deep thought. Noreen
was close to Finacune.
“Don’t ask him again to go to Tetley’s with you to-night,” she
whispered. “He is far from well.”
“I thought it would cheer him up—to preside over an old-fashioned
session of prayer for action.”
She shook her head. Her father now stared about from face to face
and finally fixed upon her the nervous smile.
“There’s a deere,” he said, “run and see if the dinner things are
cleared away. We must get about the board—for a toast to the work
ahead.... Come, boys, to the dining-room.”
They obeyed with enthusiasm. Glasses and things were brought by
Noreen. Jerry sat rigid at the head, perspiration upon his brow, the
struggle for light to think by in his brain. The men felt the strain, and
pitied the woman.
“And what does England do in all this?” Cardinegh asked huskily,
after a painful pause.
Old Feeney was nearest the dean. He dropped his hand upon the
other’s arm in a quiet way. “England boosts for Japan, Jerry,” he
replied. All were eager to relieve the strain by a detailed discussion
on any subject, but the dean renewed:
“And is all quiet in India?”
“Quiet as the ‘orchard lands of long ago,’” said Finacune.
There was something in the old man’s voice which suggested to
Noreen the long forgotten passion—so out of place here. She
trembled lest he should prove unable to handle himself.
“England——” Cardinegh rumbled the name. It was as if he were
fighting for a grasp upon all that the gigantic word had meant to him.
“England ought to be down there fighting the Czar on the British-
Indian border—not on the Yalu.”
It was clear to all why England was not embroiled with Russia—the
Anglo-Japanese alliance—save to the old man who should have
known best. The truth thundered now in the clouds of his brain, but
he could not interpret. Nobody spoke, for the dean’s hand was raised
to hold the attention. The gesture was a pitiful attempt to assist him
to concentrate. He faltered helplessly, and finally uttered the words
nearest his lips:
“Finacune, the florid,—you’re for the Word as usual?”
They all breathed again. The old man had found a lead.
“Always for the Word, Jerry—I write war for the skirt-departments of
London.”
“And you, Blue Boar—for the Examiner?” he demanded of Trollope.
“The same.”
“And Benton Day—you——” Cardinegh’s expression suddenly
became single-pointed. Here were breakers again.
“It’s not rightly settled, sir. I’ve got lines out severally. I really do want
to go.”
“Then Dartmore didn’t call you to the Review yet?”
“I did speak with Dartmore,” said Day. “Things are not altogether
settled, though.”
Jerry regarded him for a second, as if to say, “I’ll get back to you,
young man, when I am through with this peroration.”
“And, Bingley, the ‘Horse-killer’?” he resumed.
“Goes out for the Thames, as usual. There’s a lad that means to
make us all sweat,” Finacune said thoughtfully.
“Feeney—you old were-wolf—you’ve been scratching old Mother
Earth in the raw places—almost as long as I have. What are you out
for this time?”
Feeney hesitated, and Trollope dragged out the answer: “All kinds of
berths for Feeney. The Thames will put out a dispatch-boat which he
can command if he likes. The Pan-Anglo wants him for the Russian
end. Also he’s got an offer to follow the Japanese. Feeney told me
more about the Yalu country, and that new cartridge-belt of creation,
while we were walking over here to-night—red-beard bandits,
Russian grand dukes, Japanese spies, with queues, who have been
mapping Manchuria for ten years—than any white man has a right to
know.”
The fact was that old Feeney had about closed to go out for the
Witness, which Jerry had left open.
“There’s no need of asking about Talliaferro,” Cardinegh said
impatiently.
“No, Talliaferro is Peter Pellen’s ‘Excalibur,’ as usual; and will set out
on schedule for the Yalu or the Gugger—wherever the fronts meet.”
“And the Witness?” Jerry said, clearing his throat. His thoughts were
like birds starting up in the dusk, clots of night without name and
form.
Finacune arose and filled the breech. “The Witness awaits the word
of the greatest of us all—our dean, Jerry Cardinegh. I propose now a
drink to him standing—to the greatest of our kind!”
Personal vanity had never fallen into the senility of the Irishman, but
he arose with the others, and his face caught up an old wild look
familiar to everyone in the room, as he raised his hand to speak:
“Let us drink to the greatest of us all, as you say,—not to the
decayed correspondent which the Witness does not wait for.” His
eyes flashed with a sudden memory of the windy night in Bhurpal.
“Let us drink to the greatest of us all—‘the man whom the gods
formed for a war-correspondent—or a spy, as you like—whom they
tempered in hell’s fire and holy water’—drink to Cosmo Routledge,
already afield!”
The old man did not note the suppressed disorder, nor the dawn of
joy on the face of his daughter.
“I remember he called me the ‘damaged archangel’ that night,” he
added softly, and turned to Benton Day: “God be with him this night
—and with you, too, lad—for you’ll need Him—to take his place.”
Jerry drank ceremoniously and alone, but there was a fuller tribute
than any emptied glass ever tokened—in the brimming eyes of
Noreen.... The boys were in the hall.
“I’m going—not to war, lads—but to bed,” Cardinegh said, and
presently called after them at the door: “May the patchwork for peace
fail to cover the knees of the nations!”
Noreen was alone. Her brain, sensitive from weariness and wounds,
moved swiftly, restlessly. She knew at this moment the
correspondents would be discussing the phases of her father’s
madness—whispering at Tetley’s of the fall of the chieftain. Later, at
the banquet-table, when the wines swept away all lesser regards,
they would no longer whisper.... These men were her friends all. Not
one would have hesitated to serve her well in any need. She did not
want to do them an injustice; and yet there was something in their
minds that was stinging and foreign now. The cause was in her own
mind, and she realized it. They were big among men, big among
their kind, honorable and genuine, but it was not in human reason for
them to share her immutable trust, any more than they could share
the feminine outpouring of her heart for the man afield. Also she
knew that there were few things in this world that Routledge could
have done wicked enough to shake these men so utterly from
allegiance to him. He had been to them a mystical attraction of
virtue, as he was now in their eyes the imperator among criminals.
She understood something of what her father had passed through in
the recent hours. The sight of the Bookstalls boy had withered him
like some disordered ghost; and yet, to her, there was a greater
tragedy in watching her father try to hold his old place as chief at the
table of war-men. He had not lost that king-torture of consciousness
which showed him that he was not as he had been. His struggle to
cast out the abiding fatuities, and to regain his old high place of
mental activity, was terrible to witness—like the suspension of his
faculties upon a cross.
Little could be added now to Noreen’s suffering. It is not given to one
in the depths to realize what perfect soul-substance the recent
months had brought her. The thought had come in her happier
reactions, that if she were like other human beings, the patience, the
self-control, and the purity of her yearning—this bearing all cleanly
and without a cry—was great with tempering and expansion. But the
hunger within her was deep and masterful for the end of it all. As
never before, she felt the need of a human force to lean upon. There
was neither priest nor pastor nor woman in her life. Her heart cried
out for a greatness such as Routledge had suggested in Rawder. To
her, their bravest man was a splendid, glowing picture of sorrows;
before such a one she could have knelt and found healing, indeed....
And with what infinite content could she have knelt in this hour
before the disciple of Rawder!
It is a dear but delicate thing to chronicle that matters of sex were
practically untouched by the mind of the woman in so far as
Routledge was concerned. Not at all did she despise these matters;
nor is it to be inferred that she was one of those miraculous
innocents who reach maturity with a mind virgin to the mysteries of
creation. She had felt with a thrilling, exquisite sense the imperious
young summer of her life, and all that throbbing veins and swift-
running dreams mean under the steady stars.... But the call to her
out of all creation—which was the voice of Routledge—was vital with
a rounder and more wonderful vibrance.
One art of his that had found the heart of her was his conception of
the inner loveliness of life. He caught the finer relation of things. He
could love the lowliest, hunger with them, and realize in their midst
the brotherhood of man. He perceived the great truths everywhere
which purely physical men, of necessity, must miss. His discovery of
Rawder was great with meaning to Noreen, and his adoration for
those silent sacrifices which summed into a life of glory unobserved
by the world. He could love India without hating England. He could
be the greatest of war-scribes and despise war. He laughed at
material possessions and bowed before breech-clout chivalry. He
had witnessed processes of life and death in their most cruel,
intricate, and abominable manifestations, but had preserved his
optimism. This, which so many words are required even to suggest
—and which is covered in the single expression, soul growth—was
the rousing, irresistible appeal of Routledge to the woman whose
spiritual age was sufficient to respond to it.
The man’s intellect—in contrast to the enchanting mystic element of
his mind—compelled, stimulated, and enfolded her own. When
Routledge talked, such a sympathy was aroused within her that she
could watch the play of scenes before his eyes, the tithe of which
only he told. In all that he had said and written she found the same
smooth-running, high-powered intelligence. She had never touched
his limitations, therefore infinity could hold no greater delights. She
loved the harmony of his talents and the sterling, one-pointed
direction of a man whose life is apart from the complicated lives of
modern men. All dimensions of knowledge were in his mind; and yet
its surfaces were free from taints and scar-tissue, preserved with
virginities. His thoughts had that firm delicacy of the strong, and
some of his thoughts had ripened in mystic suns and rains.
Once she had been but one of many champions of the man and his
work. From time to time under his name, the Review had ignited
London. The men of his world and hers had granted his supremacy
as a picture-maker of war—and yet to her this was one of his lesser
attractions. She loved to look into his conception of things back of
the words. How pitiably often were the words shaped to meet the so-
called needs of a daily paper, as the bones of a Chinese foot are
crushed into a thimble. It was the master behind the narrator; the
man who lived and moved in a wonderland that was a hopeless
arcanum to the many; the man who glimpsed the temple of truth, if
not from within, at least from the gardens—it was he who fascinated
the woman. And since she loved him, she was proud that his
intelligence enfolded her own.
The physical man, Routledge, all men had found excellent in those
good days before the mystery. His endurance and bravery had
formed many classics for his craft. He had always bewitched her
father. Incidentally, her life among the many friends of her father—
soldiers, seamen, and civilian campaigners—had taught her that
man’s judgment for man is best.... But it was not Routledge, the
fearless and tireless; not Routledge, the male, who called her so
ardently this night. At least, it was less the male than the mind; and
less the mind than the mystic.... It would be the idlest affectation to
assert that actual marriage with Routledge was beyond the pale of
her thoughts; and yet this was not her ultimate passion. To be with
him in great wanderings of gentle purport; to meet the suns and
storms with calmness and cheer; constantly to toil together, helping,
meditating, always together on the world’s highways, always looking
toward God’s Good Hope, with thoughts in the stars, but not so lost
in the stars that they missed the sorrowing by the roadside;—
wandering grateful for life together, having a tear for the helpless, a
smile for the beautiful, and a love for each other so vast and pure
that it must needs love the world and reflect the love of God.... Such
was Noreen Cardinegh’s dream of the fullness of days—so great a
gratitude to the Most High for the presence of her lover, that it would
manifest itself in eternal services to those who could not be so happy
—services that faltered before no pain, quailed before no horrent
spectacle, and retained their sweet savor in the lowliest haunts of
men.
Marriage.... It might come. In some garden of the world, there might
be a halting, when the full tides of life swelled together. No fixed
date, exterior formality; no words uttered by a Third could release
these two for triumphant nuptial flight!... She had seen too much
mangling of this intimate and portentous moment between man and
woman, by a stranger, the member of a paid profession—how often
the mere licensed liberator of lusts. A signal from him, as to runners
set for a Marathon—the spirit of chastity already a ghost....
If she should some time turn in the day’s journey and meet in the
eyes of Cosmo Routledge that challenge which startled her into full-
length a woman—with old Nature’s anthem flooding her vein and
brain—then of all times, in their incarnation, would there be but the
hand of the conqueror to lead her to the place the earth-gods had
made ready!... After that, the formalities, the blessings—and the law
which, being good for the many, is necessary for all....
She leaned against the mantel and closed her eyes, trying to find her
lover’s lodge this night in the wilderness of the world.
“Nor—Noreen!”
The voice, rough, charged with fright in itself, shook the woman to
the very roots of her life. Her whole psychic force had winged away
to find the mate; only her body was in the silent room in Cheer
Street. There is a thrilling hurt in the sudden intrusion of physical
force upon such contemplation. She ran to her father’s room.
“Eh, Gawd! I—I was dreaming, child,” he mumbled, as she entered
the dark where he lay.
FOURTEENTH CHAPTER
ROUTLEDGE IS ASSURED OF A WOMAN’S LOVE
—THOUGH HE SHOULD LEAD THE ARMIES OF
THE WORLD TO BURN LONDON
Hai, Johnny Brodie of Bookstalls, there’s a sweet lady looking for

you! Possibly you know it, scamp, and are tricking from doorway to
doorway behind her carriage, and grinning because those of whom
she inquires don’t know a little maverick like you.... You think she is
out to do harm to the Man; and you won’t be caught with her elbows
on your knees again, and her great gold-brown eyes boring into your
hard head where the Man’s sacred secrets are!... Perhaps you will,
after all, Johnny Brodie, but it will be after this narrative (when there
are lights again in that room of mystery and enchantment across the
hall), and the Man is back in Bookstalls, there being no further need
of secrets.... The Hate of London will never change direction by
reason of gossip of yours, Johnny Brodie, because “the best fellows
in this world are those strong enough to hold their tongues at the
right time.” You learned that lesson, Manikin. Did you learn the other
so well—about it not being good to do a thing alone, which you
wouldn’t do if the one you liked best in the world were watching?
That’s a harder lesson.... No, it won’t be your revelation of that
impregnable night which brings the outcast into love and laurels, but
so badly have you frightened a poor old man that he is about to rush
half around the world to avoid meeting you again—instead of dying
in Cheer Street.... Your short-trousered part in these events ended
with the slam of the Cheer Street door, Johnny Brodie—but God love
you, little boy, and Johnny Brodies everywhere!...
The next morning, and thrice in the week following, Noreen
Cardinegh drove to Bookstalls and threaded the unkempt way up
and down in vain for the boy. She had failed to learn the name of the
pastry-cook who employed him, and it would have been her last
thought to seek him in the house of Routledge’s lodgings. Though a
familiar in Bookstalls, he was an unfiled human document of the
ancient highway; and always she returned to Cheer Street
profitless.... It would be merciless to question her father; and yet he
seemed to divine her anxiety to find the boy, and to fear her success
as a visitation of death. It was hard for her to see him, the man
whose courage had been a point of British comment for forty years,
white, shaken, and exhausted from suspense when she returned
from Bookstalls. Still, he dared not ask if she had seen the boy; and
she did not confess that she had been searching.
Her only line on the mystery was to this effect: Routledge, though
innocent, was blamed by England for some appalling, unmentionable
crime, openly unpunishable. Her father and a few others knew the
specific charge. Routledge had not known this at the Armory, but
knew it the morning afterward. Meanwhile, her father and Johnny
Brodie had been with him. All the boy’s actions denoted that he knew
something, possibly a great deal in a fragmentary way, which she
might be able to piece together into an illumination. He must have
known something, since he apparently had been pledged to silence.
At all events, he was lost.
It must be understood that Noreen’s conviction of her father’s
integrity had never been shaken. It was more than a family faith. His
life had been as a record accessible to all men. It did not even occur
to her to build a system of reasoning upon the hypothesis of any guilt
of his, even though much was strange and foreboding. She had
heard her father mutter that a war would bring Routledge out of his
lair. She could not forget that her father had come back from India on
the day of the Reception, all consumed and brain-numbed from
strain. For a moment in her arms he had broken completely—acting
like one who was to be dragged from her to the gallows. The next
morning, after his return to Cheer Street from Routledge, the tension
was gone.
Comparative peace had endured, with only an occasional restless
interval, until the sight of the Bookstalls boy had filled him with
inexplicable dread. His condition when she returned from her fourth
journey to Bookstalls was such that she determined not to go again.
One of two results was inevitable if this devouring tension was not
speedily relaxed—utter insanity or swift death. One more
circumstance in this connection intensified the mystery, even though
it gave her gladness—her father’s toast to the outcast, the toast that
was drunk alone. He was without that poisonous personal hatred
which the others manifested toward Routledge. All these thoughts
had worn grooves in her mind from much passing, but they did not
evolve her father’s shame.
Throughout the week, the correspondents had dropped in by twos
and threes to bid them good-by. Negotiations were at a dead-lock,
and the London dailies wanted their men on the spot for
eventualities. Most of the men were going west to the Far East—the
twenty-five day route, via America. Some one, however, mentioned
Suez, and the name was on Jerry Cardinegh’s lips for an entire
afternoon. At dinner his idea broke into words:
“Come, deere, we must pack to-night. We’re off to-morrow for Japan
on the P. & O. liner, Carthusian. We can smell the ruction in Japan—
and it’s a good place to live. London—aye, God, the old town is
murdering me!”
She had thought of it many times, but until last week her father had
been happy in Cheer Street, entirely immune to the war ferment.
Noreen understood what had turned London into an iron pressure—
one little boy, lost in din and fog and multitudes. She was glad to go
away.
The first few days at sea helped her father, but the improvement did
not last. They travelled very leisurely, sometimes stopping over a
ship in different ports. It was with a quickened heart that the woman
saw the Indian coast again after several years. Routledge was
intricately identified with the India of her mind now, and she knew
that somewhere in India he was living out his exile. Always in those
days and nights of watching and labor with the sleepless old man
who was leaving her hourly, with the accelerated speed of a river
that nears its falls, she was thrilled with the hope that Bombay or
Madras or Calcutta would give her some living word of the outcast.
She hardly hoped to see Routledge; but with a triple hunger she
yearned to hear that he lived, even to hear his name uttered by
some one in whom the mystery had inspired hatred.... But the Indian
ports furnished nothing concerning Routledge. They revived,
however (and in her maturity), the half-formed impressions of her
girlhood on the Anglo-Indians and their life. To observe and despise
certain aspects of the ruling people was as certain a heritage from
her father as was that fairer evolution of the spirit with which she had
been blest by some elder lineage.
The English at Home, Noreen had ever regarded with a mental
reservation, or two; and with those telling, divining eyes which are
not rarely filled with Irish light. She had repressed and even tried to
root out an instinctive animus for certain monuments and institutions
large in British life; she tried constantly to shut her eyes to that
quarry of self-infatuation, perdition deep, from which these
monuments and institutions were carved. She came to triumph over
her critical impulses at home, partly because her incisive barbs were
dulled by constant contact and repetition—but India again after the
few vital years of growth!... Londoners might forget themselves for
an hour or two a day on the Thames. They allowed it to be taken for
granted an hour or two a day at Home that they were English. In
India, they were more English than the English.
It must not be forgotten that Noreen Cardinegh’s mind was the arena
of interminable rebellion against the banishment of Routledge. All
Englishmen of rank arrayed themselves in contrast to him. She knew
that this was wrong, useless; that the energy which spent itself in
contrasting to the disfavor of the English, reacted with a hurt to her
own finest nature, but she could not help it now. As a daughter of
Jerry Cardinegh, she could not be free from something of his
passion; moreover, body and brain, she was spent in his service.
There were vast areas of unhealed tissue within her—the agony of a
daughter of strong devotion, and the agony of a woman whose
romance is mined and countermined. So it was a weary and
supersensitive nature that caught its new series of impressions of
Anglo-Indian life—the life of pegs and chits; men moving in a circle
like those lost in the woods; men speaking of their livers as of
members of the family; hot, heavy dinners; the religious, life-and-
death ceremony of eating and drinking; the arrogant assumption of
superiority over the native, and each separate foreigner a cyst of the
great British drain! Such were the men of the Indian ports to whom
the name of Cosmo Routledge was as black magic. It all came back
to her like an ugly dream, and it is not strange that she returned
speedily to her ships to cleanse herself from her thoughts in the
prophylactic sea-winds.
A day north out of Hong Kong on one of the Empress steamers,
Noreen drew her chair to a sheltered place on the promenade to rest
an hour. The afternoon was keen and renovating after the slow days
of heat in the Indian Ocean. Two Americans were standing at a little
distance, and one was speaking with animation. A sentence of his
reached the woman’s ears from time to time, between boisterous
rushes of wind.... “One of the best talkers I ever heard in my life.”...
“No personal hate about it.”... “Literally quartered England and fed
her to the pigs.”... “No, wouldn’t give me his name, but I learned it.”...
“When I mentioned his name afterward to an Englishman, he turned
pale, as if I had turned loose the devil.”... “Speaking of famine
conditions, this Routledge——”
Mr. Jasper, whose Indian studies had been put aside for the time by
the pressing call of human interest to Tokyo, turned quickly just now
at the touch of a hand upon his sleeve, and found a woman whose
face he is still remembering—even as he enjoys recalling all the
words and phrases of the mysterious stranger of Rydamphur.
“Forgive me, sir,” Noreen panted, “but I could not help overhearing
something you said. You—you mentioned a name that is very dear
to me—Routledge!”
“I did—yes. A man I met in Rydamphur, of the Central Provinces of
India. Excuse me, did you say he was dear to you?”
“Yes.”
“That is so queer—a rather pleasant surprise for me. Others have
felt differently about Routledge. Are you sure you mean this man—a
very tall fellow of thirty-three or thirty-four, with a thin, dark, striking
face, and a striking way of putting things in words?”
“Yes,” she said breathlessly.
Jasper offered his card.
“I am Miss Cardinegh, Mr. Jasper. Won’t you please tell me all that
you can about him. It means so much to me.... Shall we go into the
reading-room?”
Jasper assented, begging leave from his companion.... They sat
down together, and the American restored Rydamphur from memory.
Since he had thought much of his day and night in that little centre of
suffering, he built the picture rather well. He described the manner of
Routledge, and related a few of the famine facts as he had drawn
them in that evening-hour at the Rest House.
“As I look back on it all, there is a queer atmosphere about the whole
affair,” said Jasper. “Such a place I never have known, as that little
dining-room in Rydamphur. Mr. Routledge seemed to grasp at once
that my interest was sincere. His mind was filled with the pith of
things I wanted to learn. No Englishman seemed to be able to talk
impersonally on the famine.... I’ll never forget the baking night in that
house. The punkahs jerked every moment or so, as if the coolie had
stopped to scratch himself. There was a cat-footed servant hanging
about, and the lamps were turned low—as if a bright flame could not
live in that burned air.”
Mr. Jasper took evident pleasure in the intensity of interest his
narrative inspired. “But first I must tell you, Miss Cardinegh,” he went
on, “that just as I entered the town in the afternoon, I passed a little
hut with an open door. The breath that came out to me, I’ll not
attempt to describe: only to say that there was in it more than
realism. I had come far to see a real famine, and this was my first
lesson. A few steps on from the hut, I turned to see a white man
coming out. It was not Mr. Routledge, but a smaller man, dressed in
native garb. I have thought much of his face. It had a look as if all the

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Middle Eastern Food: Quick and Easy

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Servings per Recipe: 6

(Mint Salad) Servings per Recipe: 2

8 Algerian Lunch Box: (Mint Salad)

Braised Egg Skillet Total Time: 30 mins

(Shakshouka I) Servings per Recipe: 4

Tomato Braised Egg Skillet: (Shakshouka I) 9

Servings per Recipe: 2

Servings per Recipe: 1

(Spicy Ground Beef Servings per Recipe: 6

with Beans) Fat

12 Algerian Weeknight Dinner: (Spicy Ground Beef with Beans)

Quiche Total Time: 1 hr 5 mins

Servings per Recipe: 10

Servings per Recipe: 1

14 Ground Chicken Borek

Servings per Recipe: 6

How to Make Haricot Beans 15

Cake Servings per Recipe: 1

16 Sweet Glazed Semolina Cake

Strawberry Cookies Total Time: 33 mins

Servings per Recipe: 1

Beans Servings per Recipe: 8

18 Algerian Style Lamb and Beans

Servings per Recipe: 4

Green Bean Bowls 19

Servings per Recipe: 6

20 Chicken Soup North African

Bread Total Time: 2 hr 35 mins

Servings per Recipe: 1

Servings per Recipe: 4

22 Hot Broad Beans

Servings per Recipe: 6

Picnic Rice with Vinaigrette 23

with Rice) Servings per Recipe: 6

Bi Lahm Total Time: 1 hr

(Lamb Pies) Servings per Recipe: 1

Servings per Recipe: 10

26 Fahmi’s Famous Koshari

Charoset Total Time: 15 mins

(Fruit Paste) Servings per Recipe: 1

Servings per Recipe: 8

28 Pan Braised Chicken

Eggs and Pastrami Total Time: 12 mins

(Egyptian Breakfast) Servings per Recipe: 4

Servings per Recipe: 2

30 Spiced Seafood Kofta

Gebna Makleyah Total Time: 20 mins

(Fried Cheese) Servings per Recipe: 4