Baba Ghanoush( Eggplant & Tahini Dip)

Photo courtesy of Lebanese Recipes

Baba Ghanoush also known as moutabal in certain parts of the Middle East is a smoky eggplant & tahini dip.It is a popular mezze dish throughout the Arab world that is served with Arab flatbread.In parts of Syria, yogurt is used in place of the tahini.

Sevings:1 1/2c

Ingredients:

2 lbs. eggplants, broiled

2-3 garlic cloves, mashed

salt, to taste

3 Tbsp. tahina

juice of 2 lemons or more to taste

2-3 Tbsp. olive oil, for garnish

2 Tbsp. fresh parsley, finely chopped, for garnish

1. Peel the skin off the broiled eggplant and discard it.Put the eggplant in a colander with very small holes and mash it with a fork till all the juices run out.

2. Put eggplant into a mixing bowl, and add the garlic, salt(to taste),tahina, and lemon juice.Mix together to combine.Adjust seasonings if necessary.You can also use a food processor if you want a more smooth texture.

3.When evenly combined, put the baba ghanoush in a serving bowl and drizzle with olive oil and garnish with fresh parsley.Serve with arab flatbread.

Ahwah Baida (Lebanese White Coffee)

Photo courtesy of www.tasteofbeirut.com



Looking for an alternative to Arabic coffee?Ahwah Baida is one of the choices on offer at many of Beirut's cafes.Ahwah Baida also known as cafe blanc but it is not to be confused to be confused with cafe au lait.In fact,ahwah baida is not coffee at all but a cup of hot water lightly scented with orange-blossom water.This coffee is said to aid in digestion and promote a good nights sleep which is why it is such a popular choice after a late night dinner.

Servings: 4

Ingredients:
1c water
1 tsp.orange-blossom water
sugar, to taste





1.Bring the water to a boil.Add the orange-blossom water.

2.Serve ahwah baida in demitasse cups with sugar on the side.

Tabbouleh

Tabbouleh is a popular Middle-Eastern salad from Lebanon made of bulgur with fresh mint and parsley.It is usually served as a mezze dish or as a side with grilled meats or fish.The quantities of its ingredients vary from country to country but a traditional tabbouleh is usually made with copious amounts of parsley.

4-6 servings

Ingredients:

1 1/2 c bulger

3 c water

2 c firm,ripe tomatoes, finely chopped

1 small yellow onion, peeled & finely chopped

1/3 c fresh mint,finely chopped

4 c fresh parsley, finely chopped

1/2 c olive oil

juice of 1 lemon

salt & pepper

1. Soak the bulgur in water for about 30 minutes until soft & chewy.Drain and squeeze out any excess moisture.Put in a mixing bowl.


2. Mix in the tomatoes, onion, mint, parsley thoroughly.


3. Pour in the olive oil, lemon juice, and salt and pepper.Mix.Adjust seasonings if necessary.


4. Serve