Bonnie kept the wine flowing at this Middle Eastern feast...
Tabouli
Contributed by Sarah
Ingredients:
1 cup bulgar
2 medium tomatoes
1 cucumber
1/2 green pepper
5 green onions
1 cup fresh parsley, finely chopped
2 tablespoons mint, finely chopped
1 lemon juiced
3 tablespoons olive oil
salt and pepper
Directions:
Put bulgar in a bowl and stir in 1 cup boiling water. Cover with a plate and let sit for 30 minutes. While the bulgar cooks prep the vegetables. Cut tomatoes, cucumber and green pepper all the same size. Remove seeds from tomatoes and cucumber before dicing. Chop the onions very thinly. Once the bulgar is cooked drain excess water (can also use a mesh sieve to press out the water if you have one). Put in a salad bowl and add vegetables, parsley and mint. Whisk together lemon juice, olive oil and salt and petter to taste. Add dressing to tabouli salad and toss.
Edamame Hummus
Contributed by Bonnie
One package edamame (Trader Joes)
One can garbanzo beans.
1/4 cup olive oil
Juice from one lemon
Fresh chopped garlic (to taste)
2 tablespoons sesame seeds
Salt and pepper to taste
Put everything in a blender or food processor blend to preferred consistency. Serve with pita.
Omer's Turkish Salad
Contributed by Bonnie
4 large cucumbers chopped
4 large tomatoes chopped
1 small red onion chopped
Feta cheese (optional)
1 tablespoon red pepper flakes (or to taste)
1 tablespoon rosemary
1 tablespoon oregano
Juice from one lemon
Olive oil and balsamic vinegar to taste
Place tomatoes, cucumbers, and onions in bowl.
Add crushed red pepper, oregano, and rosemary.
Drizzle with lemon juice and balsamic vinegar.
Drizzle with small amount of olive oil, just enough to coat.
Top with feta cheese and serve!
Date Wafer's
Contributed by Bonnie
One package Madagascar vanilla wafers.
One package dried dates.
Remove pit and press dried date onto the flat side of wafer and serve!
Loubia b'Zeit
Contributed by M’Daya
Ingredients:
-1kg of fresh green beans trimmed or frozen
-600g ripe tomatoes diced or 2 tins crushed tomatoes
-3 onions chopped
-4 cloves of garlic crushed
-4 tbs olive oil
-2tbs lemon juice
-salt and pepper
Cooking:
Heat oil in a saucepan, add onion and fry until soft. Add garlic and beans. Keep frying on low heat for 15 mins or until beans start to wilt. Add the tomatoes, lemon juice, salt and pepper. Cover and cook on low heat for 45 minutes. Serve warm or cold with pita bread.
(I also typically add more lemon juice, since I love the taste).
Eggplant Moussaka
Contributed by Keri
Ingredients:
2 large eggplant, sliced into 1/4 inch rounds
2 large potatoes, thinly sliced
2 large zucchini, cut lengthwise into 1/4 inch slices
1/2 cup extra-virgin olive oil
5 tablespoons butter
7 tablespoons all-purpose flour
5 cups milk
1 pinch ground nutmeg
salt to taste
1 egg yolk, beaten
1 tablespoon olive oil
1 1/2 pounds ground beef
1 onion, chopped
1 teaspoon oregano
salt and pepper to taste
1/2 cup chopped fresh parsley
5 ripe tomatoes, chopped
1 cup crumbled feta cheese
Directions:
Preheat an outdoor grill for medium-high heat and lightly oil grate or you can Preheat oven to 375 degrees F. Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill or bake vegetables until just tender and golden brown. Layer potatoes into the bottom of a 9x13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini; set aside. Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce over the top, and smooth with a spatula. Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.
Maast-o-Khiar (Persian Cucumber Yogurt)
Contributed by Anna
Mix:
32oz. plain yogurt
1 - 1 1/2 long English cucumber
1 shallot, finely chopped
5 Tbsp dried dill weed
2 Tbsp. finely chopped mint (can use dried)
1 tsp. salt
1 tsp. pepper
Garnish with Mint
Heat flatbread (Trader Joe's is great) in oven or on open flame on stove, and cut before serving.
Artichoke and Feta Cheese PizzaContributed by Alex
Ingredients:
1 6.5-ounce jar marinated artichoke hearts, drained, 2 tablespoons
marinade reserved
1 tablespoon yellow cornmeal
1 10-ounce tube refrigerated pizza crust dough
6 ounces plum tomatoes, thinly sliced into rounds
1 cup crumbled herb-seasoned feta cheese (about 4 ounces)
1/2 medium-size sweet onion (such as Vidalia or Maui), thinly sliced
15 Kalamata Olives, sliced into quarters
2 tablespoons thinly sliced fresh mint
Instructions:
Preheat oven to 425°F. Cut artichokes into 1/2-inch pieces. Sprinkle
baking sheet with yellow cornmeal. Unroll pizza crust dough onto
prepared baking sheet; press out dough to 11-inch square. Brush dough with 1 tablespoon reserved marinade. Top dough with artichokes, plum tomato slices, crumbled herb-seasoned feta cheese, kalamata olives and sweet onion slices. Drizzle with remaining 1 tablespoon marinade. Bake pizza until crust is crisp and golden, about 15 minutes. Transfer to platter. Sprinkle with mint. Cut pizza and serve.
Shakshuka
Contributed by Naomi
Ingredients:
1 bell pepper
1 large fresh tomato
3 scallions
2 celery stalks
Pickled jalapeno pepper
4 eggs
Canned Tomato paste or tomato sauce
salt
Black pepper
Paprika
Celery Seed
Ground Cumin
Extra Virgin Olive Oil
Water
1 large fresh tomato
3 scallions
2 celery stalks
Pickled jalapeno pepper
4 eggs
Canned Tomato paste or tomato sauce
salt
Black pepper
Paprika
Celery Seed
Ground Cumin
Extra Virgin Olive Oil
Water
Directions:
1. In a large pan, heat oil until hot. Chop, add in, and sauté bell pepper, scallions, celery, pickled jalapeno pepper, and fresh tomato.
2. Add salt, black pepper, ground cumin, paprika, and celery seed (season to taste).
3. Add spoonful of tomato paste and water. Whisk well until completely combines. Allow to simmer.
4. Crack eggs into mixture, cover to poach.
* Serve in bowl with fresh french bread or pita
* Serves 4 people (add as many eggs as you like)
2. Add salt, black pepper, ground cumin, paprika, and celery seed (season to taste).
3. Add spoonful of tomato paste and water. Whisk well until completely combines. Allow to simmer.
4. Crack eggs into mixture, cover to poach.
* Serve in bowl with fresh french bread or pita
* Serves 4 people (add as many eggs as you like)
