Ingredients

375 ml bulgur (fine cracked wheat)
900 g lean ground lamb or beef
1 large onion, ground
Salt and pepper to taste
125 ml cold water

 Preparation

Rinse bulgur in water. Drain the bulgur by cupping it in your hands and squeezing out all the moisture. Add ground meat, onion, salt and pepper. Grind all the ingredients together twice. (If a grinder is not available, knead all ingredients together well.) After grinding or kneading, add cold water to soften, and knead again. In palm of hand flatten balls of the kibbeh until about 2-cm thick, like hamburgers. Fry in hot oil until brown on both sides.

Hommus - Chic Peas With Tahina

·         250 mL (1 cup) dried chick peas

·         10 mL (2 tsp) baking soda

·         300 mL (1 1/4 cups) water

·         juice of 2 1/2 - 3 lemons

·         10 mL (2 tsp) salt

·         1 clove garlic, crushed

·         175 mL (3/4 cup) water

·         paprika

·         olive oil

·         200 mL (3/4 cup) tahina (sesame seed paste)

Spoon hoummos onto a large platter, spread it flat and garnish with paprika and parsley, and if desired, flowerettes of radishes and olives. Drizzle with olive oil.

Serve with Arabic (pita) bread. Makes 5-7 servings Hoummos freezes well. It is ideal for entertaining, as part of a meal, or as a dip. Another way of serving hoummos is as follows: Cut a lean piece of lamb or beef into grape-size pieces.

Fry in a heavy frying-pan in a bit of olive oil. Cook until all of the moisture has evaporated. Add salt and pepper to taste. Add a handful of pine nuts (if desired) and cook further until the meat and nuts are browned. Spoon into the centre of a platter spread with hoummos.

Chic Peas

Hoummos/Chic Peas (sometimes called Garbanzo) may be the most utilized pulse by Middle Eastern cookery. It forms the base of many dishes, such as the internationally known Falafel and the dip of the same name, Hoummos. It plays a part in salads, casseroles and vegetable stuffings. Chic peas are full of protein, making them a favourite with vegetarians.

Soaking the peas for several hours or overnight is essential, as they have to swell and tenderize before they're cooked. Of course chic peas are available canned.

The Hoummos/Chic Pea plant resembles the Clover plant in form and size. Each pea is encased in its individual pod. People of the area savour it when still fresh and green. Bundled in bunches it is available in the market place for a very short period of time, as the scorching summer heat quickly dries up the plant, offering us the much appreciated dried pea. So, for a short spell of a week or two, green Hoummos is available to nibble on as is, or it can be quickly singed over hot coals causing the pods to slightly steam and imbue the peas with a hickory roasted taste. The dried peas make a great nibble when commercially roasted, with salt or without, coated in a crunchy crust or plain, and even candied and coloured white, pink or blue.

Falafel Plate

Falafel

Falafel seems to be internationally known. It tends to appeal even to the uninitiated in foreign foods. If you haven't tried it already, imagine a pocket of pita (Arabic) bread, filled with piping hot falafel, topped with vegetable slices, moistened with the tangy tahina sauce, and if your taste buds so desire, a few drops of hot sauce to boot!

Compare the Falafel to the Hamburger. In the Middle East it is sold on every other corner, from restaurants to sidewalk stands; falafels presented in a sandwich or in a paper cone to simply munch on.

Clearly Falafel is healthful food. It is also very popular with vegetarians. When frying Falafel be especially mindful of the wee children hovering about the kitchen.

Ingredients 

·       500 mL (2 cups) dried chick peas (absolutely not canned)

·       1 medium onion quartered

·       2-3 cloves garlic

·       2-3 slices stale bread

·       50 mL (1/4 cup) parsley

·       1/3 head sweet red pepper

·       10 mL (2 tsp) salt

·       3 mL (3/4 tsp) black pepper

·       10 mL (2 tsp) cumin

·       10 mL (2 tsp) oregano

·       10 mL (2 tsp) ground coriander

·       5 mL (1 tsp) red hot pepper flakes

·       20 mL (4 tsp) flour

·       10 mL (2 tsp) baking powder

·       50 mL (1/4 cup) water

·       5 mL (1 tsp) baking powder

·       125 mL (1/2 cup) water

·       vegetable oil for deep frying

Directions

Pick out foreign matter from between the peas. Place in a large bowl, cover generously with water and soak overnight.

Drain peas. Add onion, garlic, bread, parsley, and red sweet pepper. Run through the fine blade of a meat grinder. (You may process in food processor until mealy.) Add spices, flour, 10 mL (2 tsp) baking powder and water. Mix well.

In a small dish mix the remaining baking powder and water. Use it to moisten the palm of your hands and form balls of the chick peas mixture the size of walnuts, then flatten a bit.

Deep fry in oil at medium high heat until golden brown. Serve piping hot.

Arrange in halved loaves of pita (Arabic bread), topped with salad vegetables and tahina sauce. Some people love it topped with sauerkraut, wedges of tomato and tahina sauce. Hot pepper may also be sprinkled on top.

Makes 5-7 servings
 

Falafel Pita Sandwich

You can prepare this falafel sandwich easily and quickly by placing an order for our pre-cooked falafel balls.
Falafel is a vegetarian dish which in one form or another is as old as civilization itself. Falafel's main ingredient is the chick-pea, also known as garbanzo bean. Falafel is nutritious, rich in protein and vitamins. The chick-peas are ground and then mixed with a blend of exotic spices and herbs. Seasoning varies widely from one place to another. Our blend of spices was carefully selected to attract the falafel lovers.

The falafel mix is formed into balls which are quick-fried in canola oil. The crunchy crust prevents the oil from penetrating and being absorbed, thus minimizing the fat calories.

Once you chomp through the inviting crust, you will find the inside soft and very tasty. Our falafel is cholesterol free, and rich in fiber.

Stuffed into a freshly baked warm pita, layered with crisp garden vegetables and topped with savory sesame sauce (tahini), the falafel sandwich is indeed a gastronomic celebration. Falafel can also be served as meatballs: tomato sauce topping will bring out the delicious flavor that is so unique to falafel!

Falafel originated in the Middle East and has now spread to all continents. Thousands and thousands of falafel servings are sold daily the world over.

Oil-Cured Eggplant

Makdous

1 pound of relatively small eggplant
2 cloves garlic
2 teaspoons salt
1 tablespoon ground walnut meats
cayenne
olive oil

Poach eggplant in boiling water until softened. Remove and allow to cool. Slice eggplant from blossom end to 1/2 to 3/4 inch from stem end. Allow to drain.

Crush garlic with salt and mix with walnut meats and cayenne to taste. Divide mixture by number of eggplant and rub inner surfaces of eggplant with mixture. Place eggplant in sterilized jar, stem ends up. Cover jar and leave at room temperature overnight. Next morning, add oil to cover and seal jar.

Leave in cool spot or refrigerate until rich flavor develops, 10 to 14 days, then refrigerate. Will keep in refrigerator 2 to 3 weeks.

Stuffed Vine Leaves (Yalangi)

• 500g vine leaves fresh or (a packet of vine leaves kept in salted wter)
• 1 1/2 cup rice washed
• 1 cup parsley chopped
• 1/2 cup mint leaves chopped
• 4 small tomatoes chopped
• 4 spring onions chopped with their greens
• 1/2 cup olive oil
• 3/4 cup lemon juice
• 2 potatoes sliced
• Salt & pepper

Dip the vine leaves in boiling water for 1 minute, remove and put aside. If using the ones from the packet remove and wash a few times to get rid of the salt. Combine the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper. Open the vine leaves on a board one at a time. Put 1 tsp of the mixture on each, fold in 2 sides then roll like a small cigar. Repeat till you finish all the leaves or the stuffing. Arrange the sliced potatoes in the bottom of a saucepan, then put all the stuffed vine leaves on top, cover with water. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening. Cook on slow heat for 1 hour or till the leaves are well cooked. Serve cold

Main meal

Shish Kabob

·         2 lb. leg of lamb

·         1 Tbs. olive oil

·         Juice of 1/2 lemon

·         1Salt and pepper

·         1 medium onion, sliced

·         3 medium tomatoes, sliced

·         1Bay leaves

·         Green pepper (optional)

·         Eggplant (optional)

Cut lamb (or beef if you prefer) into 1-inch cubes. Mix olive oil and lemon juice and rub into meat. Sprinkle with salt and pepper, and cover with slices of onion and tomatoes and a few bay leaves. Refrigerate for 4 or 5 hours.

Alternate meat and tomatoes, onions, green pepper, or eggplant (you can also choose other vegetables if you prefer!) on skewers- alternate flavors and colors, and add an occasional bay or mint leaf.

Broil over charcoal, or over an open wood fire or oven broiler to your liking.

Makloubit Betinhan

(upside-down Eggplants)

Arabic cuisine makes great use of eggplant; it is pickled, sauteed, stuffed, cooked in a variety of sauces and salads. Upside-down eggplant casserole makes a nice presentation and it is easy to prepare. It also makes a great leftover.

Any type of eggplant may be used for this recipe; and you may leave some of the skin on as it will add colour to the meal.

2 large eggplants
15 mL (1tbsp) salt
375 mL (1 1/2 cups) long grain rice
vegetable oil for deep frying
2 large onions, diced
1 kg (2 pounds) lean ground beef or cut up into tiny pieces
7 mL (1 1/2 tsp) salt
2 mL (1/2 tsp) black pepper
3 mL (3/4 tsp) cinnamon
5 mL (1 tsp) allspice
375 mL (1 1/2 cups) boiling water
50 mL (1/4 cup) pine nuts fried in a bit of oil
sprigs of parsley or cilantro (fresh coriander) for garnish


Directions

Peel eggplants, cut into cubes, sprinkle with salt and set aside for at least one hour. Soak the rice in boiling water to cover for one hour or more. (All this could be done in the morning if your plan to cook the meal in the afternoon.)

Squeeze eggplant to remove excess water and deep fry in oil (in batches) until well browned. Remove with a slotted spoon and transfer to a heavy casserole pot. Pour out most of the oil, leaving 5-6 tbsp in the pot. Fry onions until golden, add meat and brown. Add to eggplant along with the spices and mix together well. Drain rice and spoon over meat mixture; spread out to cover. Pour boiling water over rice and bring to a boil. Cover, lower heat to very low and cook until all water is absorbed (about 30 minutes).

Remove lid, invert a large platter over the top of the pot and flip over pot and platter together so the meal settles on the platter. Serve garnished with fried pine nuts. Garnish platter with either parsley or cilantro (fresh coriander).

Some people omit the flipping over stage; when the meal is cooked and ready to serve they just mix it together, garnish it and serve.

Serve with a salad of your choice. It is also delightfully delicious with yogurt on the side. Squeeze lemon juice over individual servings if desired.

Makes 6 servings

Dessert

Baklawa, delight of the Middle East!

Baklawa

A universal dessert. Baklawa is known in many cultures including the Middle East, Greek, Eastern Europe, and even in Western Europe and the United States. Each culture has its unique mixture and ingredients combination. The one listed below is just one of the many possibilities. Honey is used here as a topping syrup, but you can use home-made syrup made from white cane sugar, or, you can serve it dry.

·         1 1/2 pounds chopped walnuts

·         1/2 cup sugar

·         1/2 teaspoon ground cardamom

·         1 pound melted sweet butter

·         2 pounds thin sheet Fillo, or shredded Fillo Dough

·         1 cup honey

To make the stuffing, combine and mix walnuts, sugar and cardamom. Set aside.

Brush a baking dish measuring about 9x13x2 inch with some of the melted butter.

Spread one Fillo sheet flat in the pan, brush with about 1 teaspoon butter. Stack about 15 Fillo sheets using this method.

Spread one half of the stuffing mixture on the Fillo sheets.

Spread and butter about five Fillo sheets on top of the first layer of stuffing.

Spread the remaining half of the stuffing on top.

Spread and butter about 15 Fillo sheets to make the top and final layer. Use more butter if you run out, or use less for each Fillo layer.

With a sharp knife, cut in diamond, or square shapes.

Pour remaining melted butter on top.

Bake in 350 degree oven for about 30 minutes, or until the surface turns light golden color.

Pour honey over Baklawa. When at room temperature, transfer individual pieces onto a serving dish.

Serve at room temperature or chilled.

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