May 22, 2013 John Thorne: They launched the 'Arab Spring' but now yearn for the good old days of a strongman John Rosemond: 'Disciplinary math' adds up to parental successl Warren Richey: Are prayers before public meetings OK? Supreme Court to decide Rick Montgomery: Use of ADHD drugs as study aid raises concern on campuses Brierley Wright, M.S., R.D.: 6 convincing reasons you should keep carbs in your diet Eoin O'Carroll: Scientists examine nothing, find something The Kosher Gourmet by Carole Kotkin: This soup is made from one of the great pleasures of spring: A wonderful pairing of rosy color and earthy tang May 20, 2013 Richard A. Serrano: Is Meir Kahane's assassin now a changed man? Hannan Adely: Town raises Palestinian flag at City Hall Melissa Healy: Genetic copies of living people from embryos no longer science fiction Morgan Housel: When smart investors do stupid things Sharon Saloman, M.S., R.D.: Hunger games: Eat more, weigh less, without starving Jewz in the Newz by Nate Bloom : Jews Inducted into Rock Hall of Fame; Anton Yelchin co-stars in New "Trek" film; Kutcher (but not Kunis) visits Israel; Jewish TV Star Praises Jewish Rap Star The Kosher Gourmet by Cathy Pollak: WARNING: This WALNUT CAKE WITH PRALINE FROSTING, perfect for afternoon coffee, is addicting May 13, 2013 Rabbi Nathan Lopes Cardozo: Why the giving of the document that would permanently change the world could only be done in desolation David G. Savage: Church-state, literally? Supreme Court weighing public school graduation in a church Emily Alpert: Recession dragged down birth rates for less-educated women Morgan Housel: The deep downside of home ownership Peter Teffer: Will Dutch police soon be stalking cybercriminals on your computer? Heidi McIndoo, M.S., R.D.: Meatless 'meat' can have its own set of problems The Kosher Gourmet by Diane Rossen Worthington: Celebrate! This must-try appetizer is delicate yet has depth of flavor: Corn-Leek Cakes with Caviar, Smoked Salmon and Creme Fraiche May 10, 2013 Rabbi Berel Wein: Be all that you should be Caroline B. Glick: The dirty little secret about Israel's Arabs Mona Charen: Hawking's Moral Calculus: The man and the movement he embraces Morgan Housel: The biggest retirement myth ever told Sandi Doughton: Eyes may provide new insight into brain problems Jewz in the Newz by Nate Bloom : The Great Gatsby's Jewish Ties; Jews in the "Time 100 list" List; People's Most Beautiful Women The Kosher Gourmet by Linda Gassenheimer: A sweet-hot meal: Pear salsa spices up salmon May 8, 2013 Peter Ford: Why China is welcoming both Israel's Netanyahu and Palestinians' Abbas Warren Richey: Obama administration quietly backs out of appeal over new contraceptive mandate Fred Weir: At Kerry-Putin meeting, US-Russia relations thaw --- a tad Amanda Paulson: Study reveals sad truths about community colleges 'Garbage man' in cells could extend life Harvard Health Letters: Evidence weak that zinc, echinacea are beneficial The Kosher Gourmet by Leela Cyd Ross : Almost too pretty to eat, this colorful salad with Sicilian inspiration will tickle the taste buds and delight your visual sensibility May 6, 2013 Edmund Sanders and Patrick J. McDonnell: Think Israel's objective in Syria is to weaken Assad or embolden the rebels? Think again Brian Bennett: Israeli airstrikes may show weakness in Syrian defense Michael Ollove: Millions of ex-felons, parolees and those on probation are about to be entitled to tax-payer paid health coverage Karen Kaplan: Most men can skip PSA test for prostate cancer, urologists say Kimberly Lankford: How to track down a lost life insurance policy Dream of Mars exploration achievable, experts say The Kosher Gourmet by Susan M. Selasky: EGGPLANT WRAPS are an easy, sumptuous and scrumptious meal May 3, 2013 Rabbi Nathan Lopes Cardozo: Human Courage and the Unavoidable, Disturbing Text Steven Emerson: Attorney General Fights CAIR in Court, Lauds it in Public Mediterranean diet helps beat dementia: study Harvard Health Letters: When to be screened for a hearing problem Jewz in the Newz by Nate Bloom : Iron Man's Jewish Connections; Marc Maron's New TV Show; Martin Landau Grows Up with Israel; Shalom, Allan Arbus The Kosher Gourmet by Diane Rossen Worthington: A sweet surprise for Mother's Day dessert May 1, 2013 Jonathan Rosenblum: An Improbable Journey to Orthodoxy Jonathan Tobin: Blame Obama, Not Israel for Syria Push Kids, kittens the Same? With employee perks at struggling Internet pioneer Yahoo! it's hard to tell Halena M. Gazelka, M.D.: Mayo Clinic Medical Edge: What you need to know about implanted pain relief devices Sandy Kleffman: Artificial kidney offers hope to patients tethered to a dialysis machine Jessica Shugart: When it comes to math, MRIs may be better than IQs The Kosher Gourmet by Mario Batali: The celebrated chef on how high-maintenance ASPARAGUS RISOTTO need not be April 29, 2013 Roy Gutman: Poland's new Jewish museum celebrates life, doesn't revisit Holocaust Mark Clayton: Terrorism in America: Is US missing a chance to learn from failed plots? Kim Murphy: Boston Bomber's 'Svengali' Revealed Morgan Housel: He's rich, smart and old: Listen to him Thomas Salinas, D.D.S.: Mayo Clinic Medical Edge: The safety of amalgam fillings Harvard Health Letters: Tomatoes and stroke protection Pete Spotts: Tiny satellites + cellphones = cheaper 'eyes in the sky' for NASA The Kosher Gourmet by Diane Rossen Worthington: Swing into spring with lemon cream pie April 26, 2013 Rabbi Abraham J. Twerski: The world is a mirror Caroline B. Glick: Time to confront Obama Clifford D. May: Defense in the Age of Jihadist Terrorism Kimberly Lankford: New strategies ease pain of paying for long-term care insurance Howard LeWine, M.D.: Ask the Harvard Experts: Too much ibuprofen? Sharon Palmer, R.D.: How to feel your best -- with plenty of energy, a healthy weight and optimal mental and physical function -- without driving yourself batty Jewz in the Newz by Nate Bloom: Jewish Major Leaguers, 2013; New Movies and Comedy Show; Shalom, 'Lumpy' (Leave it to Beaver) The Kosher Gourmet by Emily Ho : A bright and cheerful salad to herald the warmer months ahead April 24, 2013 Steven Emerson: Boston Bomber Exposes Islamist Secret Top Muslim cleric boycotts inter-faith dialogue conference attended by 'Jews' Morgan Housel Admit it: No one has any idea what's going on Harvard Health Letters: Can you get headaches from headache medication? Kerri-Ann Jennings, M.S., R.D.: How to easily get more Omega-3s in your diet Melissa Healy: Pot in a pill: All the pain relief without the smoke The Kosher Gourmet by Susan Russo: Chipotle Chili Butternut Squash Soup is bold, zesty, hot April 22, 2013 Ken Dilanian: Counterterrorism's future is unclear Hagel, on maiden Middle East visit, arrives in Israel bearing gifts and promises US man departing country arrested on terror charges Barbara Williams: An unorthodox but growing treatment in a 9-year-old's battle against cancer P.J. Skerrett, M.D.: How to recognize a good whole grain product Jewz in the Newz by Nate Bloom: Teen actor Jonah Bobo in New Flick: Hunky James Wolk on Mad Men; Erich Segal's Daughter Writes Prize-Winning Jewish Novel

Jewish World Review Sweet and savory, crispy and meltingly tender bestilla By JeanMarie Brownson http://www.JewishWorldReview.com | (MCT) Sometimes one dish haunts you for your whole life. Thirty years ago the wife of the Moroccan Consulate General in Chicago shared her recipe for bestilla with the recipe testers at Cuisine magazine and told us the ins and outs of her country's most beloved dish. Layers of handmade, paper-thin dough encased tender shredded poultry in a highly seasoned herb and egg filling, crispy almonds and a touch of cinnamon sugar. To this day, we remember the lesson, the aromas and the flavors. We've had a few good versions in restaurants. Each time, the combination of sweet and savory, crispy and meltingly tender persuades us to cook our own. But busy lives mean little time to spend a whole day in the kitchen. The answer lies in a less complicated version -- one made not with the traditional squab but boneless skinless chicken thighs so readily available now. Store-bought marcona almonds replace the home-toasted almonds and high-heat canola oil replaces a little of the butter to cut richness. Warkha pastry, the paper-thin, traditional dough cooked on a griddle over glowing embers for bestilla, is best left to the masters. Instead, we rely on sheets of frozen phyllo dough found in most large supermarkets. In the traditional version, the chicken and egg filling is encased in the dough by a complicated folding procedure on a large round pan. Midway through the baking, the whole bestilla is inverted. Today, we use the old standby metal 13-by-9-inch baking pan. Don't fret over the phyllo layering. It sounds complicated, but the goal is simply to encase the filling in the flaky leaves; you really can't go wrong. For starters, set out bowls of assorted olives marinated with a little fresh orange juice, grated orange rind and chopped garlic. Serve the bestilla cut into large rectangles on warm plates. Baby spinach, tossed with currants, red onion and a sweet red wine vinaigrette pairs nicely with the spicy chicken dish. For dessert, melt a little orange marmalade in the microwave and serve it over scoops of caramel ice cream. Offer small cups of sweetened fresh mint tea to ease digestion, freshen the breath and give you sweet dreams until your next bestilla moment. QUICK COOKING TIP: The chicken mixture from Step 1 of the bestilla is delicious. For a quick dinner, cut the chicken thighs into 1-inch pieces and simmer as directed. Serve the chicken mixture over cooked couscous. MOROCCAN-STYLE CHICKEN BESTILLA Prep: 1 hour Cook: 1 1/2 hours Makes: 8 servings 2 pounds boneless skinless chicken thighs, about 6 pieces 2 onions, chopped 1 can (14 1/2 ounces) diced tomatoes, preferably fire-roasted 1/4 cup each chopped fresh: parsley, cilantro 2 teaspoons sweet paprika 1 teaspoon each: salt, ground cumin, cinnamon 1/4 to 1/2 teaspoon ground red pepper 1/8 teaspoon ground saffron, optional 1 stick (1/2 cup) margarine 1/3 cup canola oil 3 tablespoons confectioners' sugar 4 eggs, lightly beaten 12 sheets (about 2/3 of a 1-pound package) phyllo dough, thawed according to package directions 1/3 cup chopped marcona almonds, or regular blanched, toasted almonds 1. Combine the chicken, onions, tomatoes, parsley, cilantro, paprika, salt, cumin, 1/2 teaspoon of the cinnamon, ground red pepper and saffron in a large saucepan or Dutch oven; heat over medium heat to a simmer. Cover pan; reduce heat to low. Simmer, stirring often, until the chicken is tender and juices run clear, about 25 minutes. Remove the chicken with tongs to a plate; let cool. Meanwhile, melt the margarine with the oil in a bowl in the microwave on high, about 30 seconds; set aside. Combine the sugar with remaining 1/2 teaspoon of the cinnamon in a small bowl; set aside. 2. Heat the onion mixture to a boil; boil gently, uncovered and stirring often, until the juices are mostly evaporated, about 10 minutes. Add the eggs; cook, stirring gently, until the eggs are set like soft scrambled eggs; cool. Pull the cooled chicken into large shreds. Heat oven to 350 degrees. Butter the bottom and sides of at 13-by-9-inch baking pan with some of the margarine mixture. 3. Lay a clean kitchen towel on the counter; unfold the phyllo sheets on it. Cover the phyllo with another clean towel so the phyllo doesn't dry out. Lay a third clean towel on the counter in front of you; place one sheet of phyllo on it. Brush the sheet with the margarine mixture to coat evenly. Top with another phyllo sheet; butter it. Repeat to make a stack of 4. Arrange this stack of 4 phyllo sheets lengthwise in the baking pan. Repeat to make a second stack of 4 buttered phyllo sheets; arrange the stack widthwise in the pan. 4. Spoon the egg mixture into the pan, spreading it evenly. Top with the shredded chicken, then the almonds. Sprinkle with about 1 tablespoon of the cinnamon-sugar mixture. Fold in the overhanging phyllo sheets. Make one more stack of 4 buttered phyllo sheets; use this stack to cover the pan. Tuck all the phyllo sheets into the pan to enclose the filling. Brush top with margarine. 5. Bake 20 minutes; reduce the oven temperature to 300 degrees. Bake until the phyllo is golden, about 40 minutes; let cool 10 minutes. Sprinkle the top with the remaining cinnamon-sugar. Cut the bestilla into large rectangles with a serrated knife. Nutrition information Per serving: 563 calories, 59 percent of calories from fat, 37 g fat, 12 g saturated fat, 210 mg cholesterol, 30 g carbohydrates, 28 g protein, 647 mg sodium, 3 g fiber SWEET MINT TEA Prep: 10 minutes Makes: 8 servings 2 bunches (about 1 1/2 ounces total) fresh mint sprigs, rinsed 5 black tea bags 2/3 cup sugar 6 cups boiling water Place mint sprigs in a large ceramic teapot; add the tea bags and sugar. Fill the teapot with the boiling water; stir to dissolve the sugar and bruise the mint a little. Let steep 3-4 minutes; pour through a small strainer into tea cups. Nutrition information Per serving: 61 calories, 0 percent of calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 16 g carbohydrates, 0 g protein, 5 mg sodium, 0 g fiber Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2008, Chicago Tribune Distributed by McClatchy-Tribune Information Services.