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Babaganoush
submitted by Christiane Bilezikian Potts
Winston Salem, NC
1 large eggplant
4 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic, crushed
1/2 teaspoon salt
Wash eggplant and poke several holes in it. Grill on barbecue on medium high heat, turning occasionally, until tender. It may also be broiled in the oven but the smell is very strong so outside is preferable). Cool, then cut in half.
Scoop out eggplant and drain excess juice. Put eggplant and all ingredients into a blender or food processor and blend until smooth.
Serve in a shallow bowl with chopped parsley as garnish. Serve with cracks, lavash or pita bread.
Hummus
submitted by Margaret Yacoubian
Broomall, PA
1 can( 20 oz.) chick peas *, drained & ¼ cup liquid reserved
¼ cup fresh lemon juice
½-1 teaspoon finely grated lemon rind
3-4 garlic cloves, chopped finely
½-1 teaspoon salt
3 tablespoons Tahini (sesame seed paste)*
1-2 tablespoons olive oil for drizzling
Garnish-parsley, paprika
Blend chick peas & liquid well in food processor. Add lemon juice, rind, garlic & salt blending until well creamed. Add tahini & continue blending for several minutes until very smooth. Chill. To serve, pour into shallow bowl. Drizzle with olive oil, if desired. I do not. Garnish with parsley & sprinkle with paprika.
*I use Progresso Chick Peas. Tahini must be thoroughly mixed before using. Opened jar should be refrigerated which causes separation & mixture to become hard. When I use again, I put jar into a pan of hot water for several minutes to soften puree& thoroughly mix until oil which has risen to top is very well blended into the paste.
Hummus
submitted by Christiane Bilezikian Potts
Winston Salem, NC
1 can chickpeas, drained
1 large garlic clove
2 teaspoons salt
6 ounces water (little more or less depending on desired thickness)
Juice of 1 lemon
1 heaping tablespoon tahini
Olive oil
Add all ingredients except olive oil to a blender and pulse on high until creamy but very thick. Add olive oil at a drizzle until the desired consistency is reached.
To serve, pour hummus in a bowl, drizzle a small amount of olive oil over it and sprinkle with paprika. Cut pita bread in triangles and serve alongside hummus.
Madzoon Aboor (Yogurt Soup)
Submitted by Yeran Devejian
California
1 cup barley
2 cups cold water
½ stick of butter
2 cans (14.5 oz.ea. ) chicken broth
1 medium onion, finely chopped
2 cups plain yogurt
Salt to taste
Dried mint leaves
Soak barley in water with cover on overnight. The following day, drain the excess water.
Saute the onions in melted butter until golden. Add barley & broth & cook uncovered in another pan over a very low heat until barley is softened. Add sautéed onions & mix well. If soup is too thick, add some more broth. Cool to room temperature. Whisk yogurt & add to barley mixture, mixing well. Garnish with dried mint.
Serves 4-6.
Yalangi Dolmas (Stuffed Grape Leaves)
submitted by Paulette Kelley
1 cup rice, washed
7 cups onions, chopped (or thawed bags frozen chopped onion)
1 cup olive oil
1/2 cup parsley, chopped fine
1/4 cup dill, chopped
juice of 1 lemon
salt and pepper to taste (not a whole lot)
1/4 cup currants (optional)
About 50 grape leaves (avail. in jars, packed in brine)
Add all the ingredients in large bowl and mix well. This mixture is the filling.
Wash the grape leaves in hot water. Cut off stems at top (too tough to eat). Spread a leaf on a small plate, wrong side up and stem end towards you. Put a teaspoonful of the filling near the stem end, with your hands fold over the sides, then start rolling from the stem up, as you would roll a burrito. Using a large casserole dish, place some leaves in the bottom of the dish to prevent scorching. Arrange the rolled sarma side by side in the dish and in two or three layers according to the size of the dish. Add two cups of water.
Put lid (or oven proof dish to cover top if you don't have a lid) over the top to keep the leaves in place, cook at about 325 degrees for 1 1/2 hours. After they are cooked, do not remove plate/lid until the sarmas have cooled, to prevent the leaves from discoloring. Serve cold, can squeeze fresh lemon overtop when served, or serve with lemon wedge on side of the plate.
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