World Recipes

Cracked Wheat and Parsley Salad (Tabooley, Tabuleh)

3/4 cup bulgur (cracked wheat)
1 1/2 cups minced parsley
3 medium tomatoes, chopped
1/3 cup chopped scallions (with tops)
2 tablespoons snipped fresh mint leaves or
    2 teaspoons crushed dried mint leaves
1/4 cup olive oil or vegetable oil
1/4 cup lemon juice
1 teaspoon salt
1/4 teaspoon pepper

Cover bulgur with cold water; let stand 30 minutes; Drain; press out as much water as possible. Place bulgur, parsley, tomatoes, scallions and mint in nonreactive bowl. Mix remaining ingredients; pour over bulgur mixture. Toss. Cover and refrigerate at least 1 hour. Garnish with ripe olives if desired.

Yields 6 servings.

NOTE: If you desire a softer texture, cover bulgur with boiling water; let stand 1 hour.

Lebanese Rice Pudding

1/2 cup long grain rice, washed
4 cups homogenized milk
1 1/2 cups water
3/4 cup granulated sugar
2 teaspoons vanilla extract or magaham (orange water)

Combine rice, milk and water in saucepan and cook over medium heat, stirring almost constantly until it boils. Lower fire and let boil gently until it thickens, stirring every few minutes. Add sugar and cook until dry. Remove from fire. Add flavoring and stir.

Pour into dessert bowls and serve either warm or cold.

Kosheree (Egyptian Lentils)

1 cup lentils
2 fresh chile peppers
1 1/2 cups regular rice
1 1/2 cups tomato sauce
1 cup elbow macaroni
2 tablespoons vinegar
3 tablespoons oil
1 large onion

Place lentils in a saucepan and cover with water by 1 inch. Turn heat to high, bring to a boil, then simmer, covered, for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside.

Bring 3 cups of water to a boil, add rice; turn down to simmer for 20 minutes. Fluff up rice with a fork and add to lentils.

Boil 2 quarts of water; add elbow macaroni and cook until tender. Add to lentils.

In a small skillet add 1 tablespoon of oil and saute finely chopped peppers for 2 minutes. Add the tomato sauce, 1/2 cup of water and the vinegar. Bring to a boil and simmer for 5 minutes.

In another skillet heat 2 tablespoons oil. Add onions and saute until brown around the edges. Garnish lentil mixture with the onions and pour the tomato sauce over all.

Serve immediately.

Iraqi Pomegranate Soup (Shorbat Rumman)

8 cups water
1 pound lamb shanks or other lesser cuts
    of lamb and bone
1/2 cup yellow split peas
1 cup chopped onion
3 beets with green tops
1/2 cup rice
1 bunch of scallions, sliced
2 tablespoons granulated sugar
3 tablespoons lime juice
1/2 cup parsley
2 tablespoons pomegranate concentrate or
    1 cup pomegranate juice*
1/4 cup cilantro, finely chopped
2 cups spinach, chopped fine

* Pomegranate concentrate is called "molasses" or "paste." Make pomegranate juice  by rolling an uncut fresh pomegranate hard underfoot on the floor, then making an incision and "squeezing" it over a juicer.

Bring the water to a boil in a large pot, then stir in the lamb, split peas and onion. Skim where necessary, then reduce heat, cover, and simmer for an hour.

Meanwhile, wash the beet tops and spinach, slice finely and chop, wrap in paper towels, and crisp until needed. Also peel the beets and chop into a small dice. Also prepare the mint/cinnamon/pepper garnish in a separate bowl.

When the lamb broth is ready, add the beets and rice and cook another 30 minutes.

Remove the lamb from the pot. Cut away the bones and fat, shred the meat, and return to the pot. Add the scallions, sugar, 2 tablespoons of the lime juice, parsley, and either the pomegranate concentrate or the pomegranate juice. Simmer for 10 minutes.

When ready to serve, bring the soup to a boil and stir in the beet greens and spinach. Let wilt, while stirring for a minute or two, then stir in cilantro, more lime juice, as needed, and seasonings.

Ladle into bowls and sprinkle with the Garnish.

Garnish
1 tablespoon dried mint, crumbled
1/4 teaspoon cinnamon
1/4 teaspoon black pepper

Mix together.

Ginger Coffee (Qishr, Yemeni version)

1 cup cold water
6 teaspoons powdered coffee, not instant
6 teaspoons granulated sugar
2 teaspoons ground ginger

Place water in a long handled Arabic coffee pot (a small saucepan may be used). Add remaining ingredients. Over medium heat bring this mixture to a boil. Remove from heat until the bubbles disappear. Return to boiling. Repeat this process 3 times. Pour into demitasse cups.

Serve.

Falafel (Deep Fried Fava Beans or Chickpeas)

2 cups dried fava beans or chick peas
1 medium onion, chopped finely
2 cloves garlic, crushed
1 teaspoon baking soda
1 teaspoon coriander
1/2 teaspoon cumin
1 egg, beaten
1/2 cup parsley, finely chopped
1/4 teaspoon, cayenne pepper
Salt
Pepper
Flour
Oil

Soak the beans or chickpeas in water overnight. Drain. (If you use fava beans that are not skinless, remove the skins.) Mash the beans or peas into a fine paste in a blender. Add the onion, parsley, egg, garlic, coriander, cumin, cayenne, baking soda, salt and pepper. Mix well in the blender. Let the mixture stand for 1/2 hour in the refrigerator.

Shape into small (1-inch) balls. Dust  with flour.

Heat oil in a deep pan or use a deep fryer. Cook a few balls at a time, turning them until they are crisp and golden brown (approximately 5 minutes). Drain on paper towels.

Serve while hot with Tahini or wrapped inside pita bread with sauce and lettuce.

Yields 30 to 35 balls.

Fatayer Bisabanikh (Spinach Pastry) Sambosic

Source: One Thousand and One Delights by Nahda Salah

Dough
3 cups flour
1/3 cup olive oil or vegetable oil
1 cup water
Dash of salt

Filling
2 1/2 pounds chopped spinach
3 chopped onions
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon each sumac, salt and pepper

Sift flour then mix with oil. Add remaining dough ingredients and mix well. Knead till dough is smooth.

Roll dough very thin and cut into 3-inch circles.

Mix the filling ingredients. Take tablespoon of filling mixture and put on each circle. Take each circle and close into the shape of three lines. Secure ends.

Dip each piece in vegetable oil and put in pan.

Bake in 350 degrees F oven for 45 minutes until brown.

Serve as an appetizer either cold or warm.

Custard with Cardamom Rose Water

A traditional custard in The United Arab Emirates - a holiday favorite.

4 cups whole milk
3/4 cup granulated sugar
3 tablespoons custard powder (commercial)
2 tablespoons rose water
1 1/4 teaspoons ground cardamom
Ground pistachios (optional)

Put milk, sugar and cardamom into a saucepan and bring to the boil, stirring occasionally. Reduce heat.

Mix the custard powder with a little water to make a smooth thin paste. Gradually stir it into the milk mixture, whisking constantly. Continue stirring until the custard is smooth. Remove from heat and add rose water. Return to the stove and place over a very low heat a few minutes. Pour into custard dishes, and garnish with pistachios. Chill.

Makes 4 to 6 servings.