Braised okra with tomatoes

Okra is often combined with tomatoes and coriander in various parts of the Mediterranean. In Lebanon and most of the Middle East it's known as 'bamia'. I grew up eating it in Lebanon with or without meat and served with rice.

In many parts of the world it is eaten in many different ways like stir fried, cooked in meat stew, pickled, with rice, deep fried, cooked in soups, and even raw with a dip.

Popular in the South, okra is becoming increasingly common in supermarkets and grocers all over the world. This small green pod is known as a key ingredient in the thick piquant soup called gumbo.

Okra's flavor and texture are unique. Its taste falls somewhere between that of eggplant and asparagus, and it marries well with other vegetables, particularly tomatoes. Not everyone finds this texture pleasing, but cooking the vegetable quickly will reduce the gumminess, allowing okra to be enjoyed as a stew or as side dish.

Frozen okra makes a substitute for fresh when used in soups and stews. I always buy frozen baby okras from a Turkish grocer not far from where we live.

If you are cooking fresh okra, trim just the barest slice from the stem end and tip, without piercing the internal capsule; prepared this way, the juices won't be released and the okra won't become gummy.




Ingredients (serves 4):
1½ lb (750g) frozen okra baby beans
3 tomatoes, peeled and diced
1 onion, finely chopped
5 garlic cloves, minced
½ bunch fresh coriander, finely chopped
½ cup tomato passata (tomato puree)
1 tsp salt
½ tsp allspice
½ tsp dried coriander
1/4 tsp black pepper
pinch of cumin
pinch of cinnamon
2 tbsp lemon juice
3 tbsp olive oil

Heat the olive oil in a saucepan and sauté the onions, garlic cloves and fresh coriander. Add the okra and sauté for about 5 to 7 mn stirring often. Add tomatoes, tomato passata, black pepper, allspice, salt, cumin, cinnamon, dried coriander and lemon juice. Add enough water to cover. Bring to a boil, then reduce heat and simmer covered until okras are tender. Serve with pita bread or with rice.

Gombos aux tomates

Ingrédients (4 personnes):
750g de gombos surgelés
3 tomates, pelées coupées en dés
1 oignon, haché
5 gousses d’ail émincées
½ bouquet de coriandre fraîche ciselée
10 cl de coulis de tomates
1 càc de sel
½ càc quatre-épices
½ càc de coriandre sèche
1/4 càc de poivre noir
pincée de cumin
pincée de cannelle
2 càs de jus de citron
3 càs d'huile d'olive

Faites chauffer l'huile dans une casserole, et faites revenir l'oignon, l'ail et la coriandre fraîche. Ajoutez les gombos et faites revenir 5 à 7 mn en remuant de temps en temps. Ajoutez les tomates, le coulis de tomates, le poivre, les quatre-épices, le sel, le cumin, la cannelle, la coriandre sèche et le jus de citron. Recouvrez d'eau jusqu'à hauteur. Portez à ébullition puis baissez le feu et laissez mijoter jusqu'à ce que les gombos soient tendres. Servez avec du pain pita ou avec du riz.

Coq au vin

Coq au vin is a French braise of chicken cooked with red wine (pinot noir, burgundy, or zinfandel), lardons (salt pork), button mushrooms, onions, garlic and brandy.

Coq au vin was conceived on peasant French farmer's kitchens. Coq au vin translates to "rooster in wine". The rooster would be kept until it was too old to be useful on a farm, at which time it would be killed and cooked. As an old rooster would be a tough one, the meat would be hard and stringy. In order to make this rooster edible, cooking it slowly in wine would soften it. Consequently, most modern versions use a chicken instead of a rooster. However, the old name "coq au vin" is always used, even if a chicken is substituted for the traditional rooster. So here's the recipe of the famous "coq au vin" where the chicken cooks in a luxuriously rich, velvety sauce, punctuated by smoky bacon and earthy mushrooms.

Ingredients (serves 4):
4 oz (110g) bacon sliced into lardons
1 tbsp olive oil
8 pieces chicken (I used 4 chicken thighs and 4 chicken legs)
salt
pepper
4 onions, sliced (or 20 pearl onions)
2 garlic cloves, minced
2 tbsp cognac or brandy
2 cups red wine
1 cup chicken stock
thyme srpigs
1 bay leaf
2 tbsp unsalted butter
2 tbsp flour
8 oz (225g) button mushrooms, quartered

Heat the olive oil in a pot over medium heat. Add the bacon and cook for about 10 minutes or until lightly browned. Remove the bacon to a plate.

Pat the chicken pieces dry with paper towels. Season well with salt and pepper. Once the bacon has been removed from the pot, add a few of the chicken pieces in a single layer, and brown for about 5 minutes, turning to brown both sides evenly. Remove the chicken pieces to the plate with the bacon and repeat with the remaining chicken in batches until all of it is browned. Set aside.

Add the sliced onions (or the pearl onions), 1 tsp of salt, and 1 tsp of pepper to the pot. Cook over medium heat for 10-12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, and cook for a few minutes, until most of the alcohol has cooked off. Put the bacon, chicken, and any juices on the plate back into the pot. Add the wine, chicken broth, bay leaf and thyme springs. Bring to a boil, then simmer for 30 to 40 minutes, until the chicken is just no longer pink.

Mash the 1 tablespoon of the butter and the flour together in a small bowl, and stir the paste into the stew. In a medium sauté pan, melt the remaining tablespoon of butter and cook the mushrooms over medium-low heat for 5-10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Taste and adjust seasoning if necessary.

Coq au vin

Ingrédients (4 personnes):
110 g de lardons
1 càs d'huile d'olive
8 morceaux de poulet (j'ai utilisé 4 hauts de cuisses and 4 pilons)
sel
poivre
4 oignons émincés (ou 20 oignons grelots)
2 gousses d'ail, hachées
2 càs de cognac
475 ml de vin rouge
235 ml de bouillon de volaille
brins de thym
1 feuille de laurier
25 g de beurre
2 càs de farine
225 g de champignons de paris, coupés en quarts

Faites chauffer une càs d'huile d'olive dans une cocotte. Ajoutez les lardons et faites-les revenir environ 10 mn jusqu'à ce qu'ils soient légèrement dorés. Réservez.

Epongez le poulet avec du papier absorbant. Assaisonnez-le avec du sel et du poivre. Faites revenir les morceaux de poulet dans la cocotte sur tous les côtés. Réservez.

Ajoutez les oignons émincés (ou les oignons grelots), 1 càc de sel, 1 càc de poivre. Faites cuire à feu moyen environ 10-12 mn, en remuant occasionnellement, jusqu'à ce que les oignons soient légèrement dorés. Ajoutez l'ail et faites-le revenir 1 mn. Versez le cognac and faites cuire quelques minutes. Mettez les lardons, les morceaux de poulet avec les jus accumulés dans la cocotte. Versez le vin et le bouillon, ajoutez le laurier et le thym. Portez à ébullition puis laissez mijoter 30 à 40 mn, jusqu'à le poulet soit cuit.

Mélangez 1 càs de beurre et la farine ensemble dans un petit bol, et ajoutez ce mélange au ragoût. Dans une sauteuse, faites fondre la cuillère à soupe de beurre restante et faites revenir les champignons pendant 5-10 minutes, jusqu'à coloration. Ajoutez-les au ragoût. Portez le tout à ébullition et laissez cuire encore 10 minutes. Goûtez et rectifiez l'assaisonnement si nécessaire.

Kafta kebabs

With the warm weather starting to set in, it’s time to start your outdoor grilling season and experience the taste of Lebanon cuisine with these kafta kebabs. I don't know if you had the chance to taste kafta before, but you should try it as it requires ingredients that are easy to assemble.

Kafta is a Middle Eastern dish made by grinding meat, (preferably lamb), and mixing it with with spices. Kafta is known by a variety of other names including kefta, kofta, kufta, and qofte, and there are hundreds of variations on this dish, it can be baked, grilled or served in a pita bread.



Ingredients (serves 4): 2 lb (1 kg) lean minced meat (beef or lamb) - 1/2 tsp cumin - 1 tsp allspice - 1/2 cup chopped parsley - 2 onions, grated - 1 egg, lightly beaten - 1 tsp ground coriander - 2 garlic cloves - salt and pepper

Put the meat, onion, garlic, parsley, salt and spices in a food processor. Whizz until finely chopped and blended, then add the egg and whizz again until combined.
Thread onto skewers. Brush with oil and cook over a gentle barbecue for about 15 minutes, turning regularly until cooked through (you can grill them in the oven too). Serve with pitta bread, tzatziki, hummus and salad.

Brochettes de kafta

Ingrédients (4 personnes): 1 kg de viande finement hachée (bœuf ou agneau) - 1/2 càc de cumin - 1càc de quatre-épices - 1/2 tasse de persil haché - 2 oignons finement hachés - 1 œuf, legèrement battu - 1 càc de coriandre moulue - 2 gousses d'ail, finement hachées - sel et poivre

Dans un robot, mélangez la viande hachée, les oignons, le persil, l'ail, le sel, et les épices. Malaxez bien. Façonnez à la main des saucisses autour de pique à brochette. Faites griller au barbecue ou au grill du four, en les retournant régulièrement. Vous pouvez accompagner ces brochettes avec du pain pitta, du tzatziki , du houmous et de la salade.

Moussaka - the Greek way

Moussaka, is a taverna staple and I'm obsessed with this classic Greek casserole!
The word moussaka is from the Arabic musaqqa'a, meaning "chilled", but came into English via the Greek. The Greek moussaka, traditionally consists of layers of sliced eggplants, minced meat and topped with a white sauce.
There are variations on this basic recipe, sometimes with no sauce, sometimes with other vegetables. The most common variant in Greece may include zucchini, part-fried potatoes or sautéed mushrooms in addition to the eggplant. In Lebanon, moussaka is a vegetarian dish made of layers of eggplants, chickpeas and tomatoes. I love making moussaka, it's one of my favorite comforting food, I love the layers of fragrant meat sauce, the soft eggplant and the cheesy bechamel sauce that just seem to melt in your mouth.

Ingredients (serves 4):
3 medium eggplants
3 tbsp olive oil
1 lb (500g) ground beef or lamb
2 onions, finely diced
2 garlic cloves, finely chopped
1/4 cup white wine
1 cup plum tomatoes, pureed
3 tsp dried oregano
pinch of allspice
1/2 tsp cumin

Bechamel sauce:
5 tbsp butter
5 tbsp flour
3 1/2 cups warm milk
salt
pinch of nutmeg
1 cup grated cheese

Cut the eggplants lengthwise into 1/2-inch thick slices. Salt both sides and let stand in a colander set over the sink for at least 30 minutes. Rinse with water and pat dry.

Brush the eggplant slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool. (You can also steam them for 10 mn).

For the meat filling, heat the oil in a skillet over medium-high heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the meat and cook until brown, about 5 to 10 minutes. Add the wine, tomatoes, allspice and cumin. Simmer until liquid has reduced, about 30 minutes. Add the oregano. Season with salt and pepper.

To make the béchamel, melt the butter in a saucepan over medium heat, then add the flour and whisk heavily until combined. Add the warm milk, little by little, whisking until the sauce thickens. Add the grated cheese and continue to whisk until melted. Add the nutmeg and season with salt.

To assemble, layer the bottom of a baking dish with the eggplant slices. Spread with half the meat mixture. Add another layer of eggplant slices and spread with the remaining meat mixture. Cover with remaining eggplant slices. Spread with the béchamel sauce. Bake from 40 mn at 350ºC (180ºC)



Moussaka 

Ingrédients (4 personnes): 
3 aubergines de taille moyenne 
3 càs d'huile d'olive 
500 g de boeuf ou d'agneau haché 
2 oignons, hachés 
2 gousses d'ail, hachées 
60 ml de vin blanc 
1 boite de purée de tomate 
3 càc d'origan séché 
une pincée de quatre-épices 
1/2 càc de cumin

Béchamel: 
70 g beurre 
70 g farine 
825 ml de lait chaud 
sel 
pincée de muscade 
80g de fromage râpé 

Coupez les aubergines dans le sens de la longueur (1 cm d'épaisseur). Salez des deux côtés et laissez dégorger dans une passoire, pendant au moins 30 minutes. Rincez et séchez.
Badigeonnez les tranches d'aubergine légèrement des deux côtés avec de l'huile d'olive. Déposez-les sur une plaque et passez-les sous le gril du four jusqu'à ce qu'elles soient légèrement dorées et tendres. Retirez et laissez refroidir. (Vous pouvez aussi les faire cuire à la vapeur pendant 10 mn).
 
Pour la viande, faites chauffer l'huile dans une poêle à feu moyen. Ajoutez l'oignon et l'ail et faites suer environ 5 minutes. Ajoutez la viande et laissez cuire jusqu'à coloration, environ 5 à 10 minutes. Ajoutez le vin, la purée de tomates, les 4-épices et le cumin. Laissez mijoter environ 30 minutes. Ajoutez l'origan. Assaisonnez de sel et de poivre.
Pour la sauce béchamel, faites fondre le beurre dans une casserole, puis ajoutez la farine et fouettez. Versez le lait chaud petit à petit en fouettant jusqu'à ce que la sauce s'épaississe. Ajoutez le fromage râpé et continuez à fouetter jusqu'à ce que le fromage fonde. Ajouter la muscade et assaisonnez avec le sel. 

Pour le montage, placez une couche d'aubergines dans le fond d’un plat à gratin, puis la moitié de la viande en sauce. Ajoutez une autre couche d'aubergines puis une couche de viande. Disposez une dernière couche d'aubergines et nappez le tout de sauce béchamel. Placez le plat au four et faites le cuire pendant 30 minutes à 180°C.

Chicken Provencal

"Herbes de Provence" is a mix of dry aromatic plants. It is heavily used in French cooking. These herbs are native to and have their origins in the Provence region of southern France that borders Italy and the Mediterranean sea. The mixture contains rosemary, marjoram, savory, basil and thyme. The Mediterranean flavor of these herbs is essential to many meat, poultry, fish and vegetable dishes, particularly tomato-based and grilled dishes.

Chicken provencal is a French country dish of roasted (or braised) chicken with garlic, tomatoes, and olives.

Ingredients: 1 pound tomatoes (3 to 4 medium), cut into wedges - 1 large onion, cut into wedges, leaving root ends intact - 1/2 cup drained black olives, pitted - 4 large garlic cloves, sliced, plus 1 teaspoon minced - 3 tablespoons olive oil, divided - 2 teaspoons herbes de Provence, divided - 1/2 teaspoon fennel seeds - 1 chicken (about 3 1/2 pounds) cut into pieces or chicken thighs and drumsticks

Preheat oven to 400°F (200ºC).

Toss together tomatoes, onion, olives, sliced garlic, 2 tbsp oil, 1 tsp herbes de Provence, fennel seeds, 1/2 tsp salt, and 1/4 tsp pepper in a baking dish. Push vegetables to sides of dish to make room for chicken.

Stir together minced garlic, 1 tsp salt, 1/2 tsp pepper, remaining tsp herbes de Provence, and remaining tbsp olive oil.

Remove excess fat from chicken pieces and pat dry, then rub with seasoning mixture. Put chicken pieces in baking dish.

Roast about one hour. Serve.

Poulet à la provençale
Ingrédients: 450g de tomates (3 à 4 moyennes), coupées en quarts - 1 oignon, coupé en quarts - 1/2 tasse d'olives noires dénoyautées - 4 gousses d'ail, émincées, plus 1 càc écrasées - 3 càs d'huile d'olive - 2 càc d'herbes de Provence - 1/2 càc de graines de fenouil - 1 poulet (d'1 kilo 1/2 environ) découpé en morceaux

Préchauffez votre four à 200ºC.

Mélangez tomates, oignons, olives, ail émincé, 2 càs d'huile, 1 càc d'herbes de Provence, graines de fenouil, 1/2 càc de sel, et 1/4 càc de poivre dans un plat de cuisson.
 
Mélangez l'ail écrasé, 1 càc de sel, 1/2 càc de poivre, une autre càc d'herbes de Provence, et l'huile d'olive restante.
   
Retirez l'excédent de gras de poulet et asséchez, puis frottez les morceaux de poulet avec le mélange de condiments. Mettez les morceaux de poulet dans le plat de cuisson.
Faites cuire au four environ 1 heure. 

Aria chocolate tart

 

This post goes to all the chocolate lovers out there! If you really LOVE chocolate, this recipe is for you! I've been wanting to make a chocolate tart for a while now but I've been waiting for a special occasion. This weekend I had friends over for dinner, and the first thing that came to my mind was a chocolate tart. I decided to go with a mouthwatering recipe from the Masterchef. The recipe was created by Sydney's Aria pastry chef, Andrew Honeyset. Of course a few changes had to be made. I skipped the macarons, the sorbet and the tempered chocolate half pipe, because the tart seemed appealing enough! This luscious tart combines three delicious layers of chocolate. The first layer is a cookie-textured chocolate crust. The middle layer is a chocolate mixture made with a knock-out combination of melted chocolate, cream, eggs, and butter. Once baked, cooled, and chilled, the final smooth and shiny chocolate layer is added. The result was the most rich, the most chocolaty tart I've ever tasted. This tart is freakin' divine! Everyone loved it. The crumbly chocolate crust, the bittersweet ganache layer, and an almost patent-leather shiny glaze. No wonder this dessert got oohs and aahs!

Ingredients:
Chocolate Pastry:
320g plain flour
60g cocoa
160g caster sugar
a pinch of salt
160g cold butter, diced
2 eggs

Chocolate tart mixture:
210g good quality dark chocolate, chopped
60g milk chocolate
60g butter, diced
315ml cream
3 eggs
2 egg yolks

Chocolate glacage:
300g dark chocolate, chopped
240ml cream
300ml chocolate sauce (recipe follows)

Chocolate sauce (for the chocolate glacage):
60g cocoa
200ml water
120g caster sugar
25g butter, diced



Chocolate Pastry:
To make the chocolate pastry, place the flour, cocoa, sugar, butter and a pinch of salt in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add eggs and process until dough just starts to come together. Turn onto a lightly floured surface and gently knead until smooth. Flatten into a disc shape, wrap in cling wrap and place in the fridge for 30 minutes to rest.

Roll out the pastry to about 3mm thick. Line the base and sides of a tart tin (I used 23cm round, the book says 10x34cm rectangular) with the pastry, and trim any excess. Place in the fridge for 15 minutes to rest. Line the pastry with baking paper and fill with baking weights or rice. Bake for 10 minutes. Remove paper and weights and bake for a further 5-10 minutes at 350ºF (180ºC) or until firm to the touch.

Chocolate tart mixture:
Preheat oven to (320ºF) 160°C. Place chocolate and butter in a bowl.

Place cream in a saucepan and bring to the boil. Pour cream over chocolate in bowl and stir until smooth, stir in eggs.

Pour chocolate mixture into tart shell up until about 3/4 full (you'll need to leave enough room for the glacage). Bake for 25 minutes until the centre has just cooked and the top has just set. Take the tart out of the oven and allow to cool to room temperature before topping with the chocolate glacage (recipe follows after).

Refrigerate tart in fridge until firm before serving.

Chocolate sauce (for the glacage):
Combine cocoa, water and sugar in a saucepan and stir over heat until sugar dissolves. Bring to the boil, stir in butter until melted and mixed. Strain through a sieve placed over a bowl and set aside.

Chocolate glacage:
Place chocolate in a large bowl. Place cream in a saucepan and bring to the boil. Pour cream over the chocolate in the bowl and stir until smooth. Add in the chocolate sauce that you just made and stir (recipe above). When the completed tart has cooled, spoon or pour the glacage over the tart and place in fridge until firm.

Tarte au chocolat

Ingrédients:
Pâte à chocolat:
320g farine
60g cocoa
160g sucre
pincée de sel
160g beurre froid, coupé en dés
2 œufs

Garniture à tarte: 
 210g de chocolat noir, coupé en morceaux
60g de chocolat au lait
60g beurre, coupé en dés
315ml crème
3 œufs
2 jaunes d'œufs

Chocolate glacage:
300g de chocolat noir, coupé en morceaux
240ml crème
300ml de sauce au chocolat (recette ci-dessous)

Sauce au chocolat (pour le glaçage): 
60g cocoa 
200ml eau 
120g sucre 
25g beurre, coupé en dés

Pâte à chocolat:

Dans le bol du robot culinaire, mettre la farine, le cacao, le sel, le sucre et le beurre et pulser pour  obtenir un mélange grumeleux. Ajouter les oeufs et mélanger le tout. Verser sur une surface enfarinée. Avec les mains façonner la pâte pour lui donner la forme d'un disque. Emballer dans un film plastique et réfrigérer 30 minutes.

Rouler la pâte à une épaisseur de 3 mm. La déposer dans un moule à fond amovible d'environ 23 cm (le livre suggère un moule rectangulaire de 10x34cm). Remettre au froid 15 minutes. Mettre un papier parchemin sur la pâte et ajouter du riz (pour éviter le gonflement ) et cuire 10 minutes à 180ºC. Enlever le papier et le riz et cuire autre 5 à10 minutes. Laisser refroidir.

Garniture à tarte:

Préchauffez le four à 160ºC. Mettre le chocolat et le beurre dans un bol.

Battre les oeufs ensemble dans un grand bol et réserver.

Porter la crème à ébullition dans une casserole, verser sur le chocolat et bien mélanger jusqu'à obtenir un mélange lisse. Ajoutez les œufs. Garnir la pâte brisée et enfourner pour 25 minutes. Laisser refroidir à température pièce et mettre au réfrigérateur.

Verser le mélange au chocolat sur le fond de la tarte aux 3/4 de sa hauteur (vous aurez besoin de laisser de la place pour le glaçage). Cuire au four pendant 25 minutes. Laisser refroidir à température pièce et mettre au réfrigérateur.

  

Sauce au chocolat (pour le glaçage):

Dans une casserole, mélanger l'eau, le cacao et le sucre. Porter à ébullition. Ajouter le beurre et bien mélanger. Réserver.

Glaçage:

Mettre le chocolat dans un grand bol. Amener la crème à ébullition et verser sur le chocolat. Bien mélanger. Ajoutez la sauce au chocolat que vous venez de faire. Verser sur la tarte refroidie de façon à couvrir toute la surface. Mettez la tarte au frigo jusqu'à consistance ferme.

White bean dip with sesame

I don't know about you, but I love beans, white beans, fava beans, chickpeas.... Open my pantry and you’ll see all kinds of beans. They’re just so useful and healthy, they're good in soups, tossed in salads or processed into delicious dips. There's no doubt that fresh dips are extremely versatile, I like to serve them with an assortment of fresh veggies as well as toasted baguette; I think they make a great appetizer for everyone to munch on. This dip is a departure from hummus. It’s got such a smooth creamy texture and the lemon and garlic add great flavor. It’s pretty easy to whip up using mostly items you have on hand. Everyone will love it, so make some extra, it will keep refrigerated for 3 days. Enjoy!!

Ingredients: 
1 (15oz) (425g) can cannellini beans, drained and rinsed 
1 clove garlic 
2 tbsp fresh lemon juice 
1 tbsp olive oil 
salt 
water (or cooking water) 
1 tbsp sesame oil for serving 
1 tbsp sesame seeds, toasted

In a food processor, puree the white beans, garlic, lemon juice, and salt. Add water a couple of tablespoons at a time, until the dip is as thick or thin as you like (I used about 2 tbsp). Taste to check for seasoning, and adjust as necessary. Transfer the bean puree to a bowl, add 1 tbsp olive oil and mix with a spoon. Store in the fridge, and when you want to serve drizzle with sesame oil and garnish with sesame seeds.

Dip aux haricots blans et au sésame

Ingrédients: 
1 boîte de 425 g d'haricots blancs égouttés et rincés 
1 gousse d'ail 
2 càs de jus de citron 
1 càs d'huile d'olive 
sel 
eau (ou eau de cuisson) 
1 càs d'huile de sésame 
1 càs de graines de sésame, toastées

Mettez les haricots blancs, l'ail, le jus de citron et le sel dans le bol du mixeur et mixez le tout. Ajoutez de l'eau quelques cuillères à la fois, jusqu'à obtenir la consistence idéale (j'ai mis environ 2 c. à soupe). Réctifiez l'assaisonnement, si nécessaire. Transférez le dip dans un bol, ajoutez 1 c. à soupe d'huile d'olive et mélangez. Réservez au frais. Au moment de servir, arrosez le dip avec l'huile de sésame et parsemez de graines de sésame.