BabaGhanoush

 2 large eggplants
 1 cup of natural yogurt
 1/3 cup of tahini
 Fresh mint
 Lemon Juice
 1 clove of crushed garlic
 1/4 teaspoon Salt
1/4 teaspoon Black Pepper
2 table spoons of pine nuts

 1. Grill the eggplants on the open flame of your gas ring, turning on all sides, until their skins blacken  and the flesh inside becomes soft. This may seem a lot of work but the smoky taste is well worth the effort.

2. Leave the grilled eggplants to cool and then cut in half and scoop out the soft flesh inside making sure to remove all the blackened skin.

Note: You can also do step 1 and 2 in the oven. Roast the eggplants in a preheated 400 degree F oven for 30 minutes.) Although, Grilling brings out the smoky taste.

 3. Add the warm flesh to a large mixing bowl and add the yogurt, tahini, lemon juice, garlic, salt and pepper. Place in food processor and blen until you have a smooth creamy dip.

 4. Add the mixture to a serving dish and garnish with the fresh mint, a little olive oil and the pine nuts. Serve with plenty of warm pita bread.

Hummus

Traditional Hummus

 

 

This version of hummus has a bit more texture than a traditional hummus. Making your own will allow you to puree your hummus till you get it just the way you like it. This chunky hummus is flavored in the traditional way with tahini paste, lemon juice, garlic, and olive oil. And even when you can find it, it is pricy. You can buy canned beans for this recipe too, but it is much better to make the beans yourself. It is more economical and the end result will be full of flavor.

 

Ingredients:
1 16 oz bag of Garbanzo beans
4 tablespoons – 1/4 cup Tahini Paste
2-3 tablespoons Lemon Juice
2-3 cloves of Garlic
1 tablespoon Kosher Salt
Olive Oil
¼ cup of pine nuts
Dash of sumac or paprika
1 teaspoon of parsley for garnish
Water

Method:

  

Soak beans overnight in enough water so that there is 3-4 inches above the beans. You do not change the soaking/cooking water at any time. This will produce as much bean flavor as possible. Add about 1 teaspoon kosher salt. Then bring beans to a boil over high heat, reduce to medium low and cook for 2-3 hours, or until very tender, but not falling apart. You may have to add additional water during the cooking process. The beans should have just enough cooking water left so that they are surrounded, but not covered in their water, and the water has thickened. Let the beans cool. Place 1/2 the beans and their cooking water in the food processor. Save the other half in the fridge or freezer for another day. Next add the tahini paste. Add lemon juice, fresh would be best, 2-3 cloves of grated garlic, or more to taste. At the end add olive oil until the hummus is desired consistency. Finally, sprinkle pine nuts on top for added garnish along with olive oil and some parsley. You can serve sprinkled with smoky cumin, smoked paprika, sumac, or a combination of all three for garnish

 

Israeli Salad

Israeli Salad

2-3 tomatoes cut diced
2-3 cucumbers diced
4 stalks green onion, finely chopped
1/2 bunch parsley, finely chopped (about ¼ cup)
Small bunch mint leaves, chopped (about ¼ cup)
Juice from 1/2 lemon
1 tablespoon lemon zest
1 pita, cut into bit sized pieces
1 sweet pepper, chopped
Oil for  frying
Salt/pepper
1/2 teaspoon sumac or paprika

Dressing:
2 clove garlic
1 tsp. salt
¼ tsp. pepper
¼ cup of lemon juice
¼ cup olive oil

I a small mixing bowl, crush garlic and salt together. Add pepper, lemon juice and oil, blending well. May be used over any salad or vegetables.

Fry pita bread in oil until golden brown, drain on paper towels until cooled. Season the bread with salt and pepper. Combine all the vegetables and add lemon juice, zest and season with salt, pepper and sumac. Mix well. It is possible to add olive oil as well but because there is a lot of oil in the fried pita bread I usually omit it in this salad.

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Super Easy Bread for Beginners

http://breadbaking.about.com/od/yeastbreads/r/1loafbread.htm