Hilbeh (Yemeni Fenugreek Relish)

Looking for something different other than the usual pita & hummus for mezze?Spice things up a bit with hilbeh, a spicy Yemeni relish made with fenugreek and cilantro.Hilbeh is a staple on the Yemeni table much like zhoug.It is used as a dip for Arab bread or added to Yemeni-style stews.Hilbeh is very easy to make but just keep in mind the the fenugreek seeds require about 18 hours soaking time to remove their bitterness.

Yield:4 oz.

Ingredients:

2 tsp. fenugreek seeds, soaked in water for 18 hours or until they have softened, drained

2 garlic cloves, chopped

1 fresh green chili, chopped

a handful of cilantro, chopped

2-3 large tomatoes, finely chopped

1/2 tsp. sugar

juice of 1/2 lemon

salt, to taste

1. In a food processor or blender, grind the fenugreek seeds with the garlic, chili and cilantro to a coarse paste.Place fenugreek paste in a medium bowl.

2. Add the tomatoes and beat in the sugar,lemon juice, and salt to taste.Serve with arab bread or as a flavoring for stews.

Halva Kharrub (Carob Halvah)

Most of the halvah available in Middle Eastern markets is either hard, brittle, frozen and lacking any taste.Traditional middle eastern halvah should be light and soft.The following recipe uses carob, a pod that is used primarily in Middle Eastern cooking.This carob halvah can be put together in a few minutes and can be ready to eat immediately and is the perfect dessert for when company shows up unexpectedly.


Yield:6 small servings
Ingredients:
1 c raw sesame seeds
1 tbsp. raw carob powder
dash of ground cinnamon
pinch of sea salt
1/4 c raw honey
2 tbsp. raw tahini
1 tsp. vanilla extract


1. Put sesame seeds in a food processor and process for 60-90 seconds.Put sesame seeds in a large bowl.

2. Add the carob powder, cinnamon, and the salt to the sesame seeds and blend together.

3. Add the honey, tahini, and vanilla extract to the sesame seeds mix and blend together to form a stiff dough and shape.

4. Store halvah in the fridge prior to serving.Will keep in a sealed container for 3 weeks.Bring to room temperature before serving.

Dibis Kharoub (Carob Molasses)

Carob aka Locust Bean is the pod of a fruit from an evergreen tree, Ceratonia Siliqua, that is native to countries of the Eastern Meditteranean.When these pods ripen, thier insides become filled with a sweet syrup(molasses) which is removed by manually.Carob molasses has a taste that is a cross between caramel and chocolate.There are many culinary uses for carob in the Middle East.Carob is sometimes mixed with a little tahina and enjoyed as a spread on Arab bread for breakfast or snack.In some places, the pods are chewed as a snack.

After the syrup is removed, the pod does not go to waste either.They are broken into pieces, then roasted, and ground to a fine powder where it is sold as carob powder.This powder is used as a flavoring for cookies, cakes, and sweetmeats.Here in the U.S., carob pods are extremely difficult to find, but carob powder which is often marketed as "chocolate substitute"can be found in many major health-food stores.Carob molasses can usually be found in most Middle Eastern markets.Carob molasses is a perfect no fat food.One tablespoon contains only 60 calories.

Raw Felafel Patties

Felafels aka Ta'amia in Egypt are spicy meatballs or patties made with either fava beans or chickpeas.They are popular all over the Middle East particularly in Egypt,Lebanon, Syria, and Jordan where they are eaten any time of day.For breakfast, they are usually eaten with yogurt .For lunch, they can be drizzled with tahina and served with chopped vegetables wrapped in pita bread.Another variation is to serve them with either hummus or baba ghanoush.

I love felafels but unfortunately do not like the fact that they are fried and it seems every recipe I have come across involves this method of preparation.So, I've been intrigued by this recipe I came across.It contains neither chickpeas nor fava beans.Its a raw food recipe in that it requires no cooking and involves soaking.You would need a dehydrator but instead I just set my oven at the lowest temperature with the door slightly ajar.I tweaked it a little bit and finally got around to preparing it this week.

After making these raw felafels, I was surprised by how similar in taste and texture they are to the real ones.If you are looking for a healthier alternative to regular felafels, this recipe is the answer.

6 Servings

Ingredients:

3/4 c almonds, soaked overnight, then rinsed

3/4 c pecans, soaked overnight, then rinsed

3/4 c cashews, soaked overnight, then rinsed

1/2 c sesame seeds

1/4 c fresh parsley, chopped

1/4 c fresh cilantro, chopped

1/4 tsp.pepper

2 tbsp. lemon juice

1 tsp. cumin

1 tsp. salt

1/4 c water

1. Combine all ingredients in a food processor and puree.



2. Shape puree into equal size patties.



3. If using dehydrator, dehydrate patties for 8 hours until crispy.If using oven method, heat patties at the lowest setting on your oven for 3 hours, turning patties over every hour until crispy.



4. Serve wth pita bread drizzled with tahina dressing.

Rose-Scented Dessert Fruit Salad

Fresh and dried fruits are part of the conclusion of a typical Middle-Eastern meal.Typical Middle-Eastern desert salads usually contain a combination of 5-6 different kinds of fresh fruits or a mix of 50-50 fresh/dried. They are commonly flavored with either a rose or orange-blossom scented infused water, a common ingredient of the Arab pantry and garnished with nuts or pomegranate seeds. Some cooks make a simple rose water syrup to coat the fruits, but I prefer not to add any additional sugar as luscious, ripe fruits don't need any further flavor enhancement.In the recipe, are some of the common fruits that make up a traditional Middle-Eastern desert fruit salad but feel free to substitute any with your favorites.

4 Servings

Ingredienys;

1/2 medium cantaloupe, peeled & cut into 1/2"cubes

2 large oranges, peeled & sectioned;sections cut in half

2 bananas, sliced diagaonally

1/2 grapefruit, peeled & cut into 1/2"cubes

seeds from 1/2 pomegranate

1 c fresh or dried pitted dates, chopped (optional)

1 c fresh or dried figs, chopped in half (optional)

juice of 1 lime

2 oz. rose water essence

6 Tbsp. unsalted pistacios, to garnish

1. Put all the peices of fruit into a large bowl.In anaother bowl, mix together the lime juice and rosewater together.Pour limejuice and rosewater mixture over fruits and turn gently until well combined.
2. Refrigerate for at least 2 hours, until ready to serve.Garnish on top with pistacios.

Zhug (Yemeni Hot Paste)

Yemeni cooking is characterized by its extremely hot & fiery dishes and nothing exemplifies this more than zhug(zhough), a green chilli-cardamom paste.Zhug is found on every Yemeni table.It is used as a condiment in all kinds of dishes from soups, stews,meat dishes, and as a dip for bread.No Yemeni meal is complete without the addition of this paste.The following recipe yields enough for a small jar which considering the amount of chillies it has,only a small amount is required.

Yield:1 1/2 c

Ingredients:

4-6 fresh green chillies, chopped

6 cloves of garlic, peeled & roughly chopped

1/4 tsp. ground cardamom

a handful fresh cilantro leaves, roughly chopped

1 tsp. black pepper

1 tsp. salt

2 tbsp. olive oil

1. In a blender or food processor,puree the chillies.Add the garlic , cardamom and puree again.Add the remaining ingredients.Blend well.


2. Put the zhug in a glass jar and keep it in the refrigerator until rready to use.

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