Salads & Appetizers
A dip that is very popular and is easy to make. Try it with
your guests, and be prepared to answer questions on how to make
it. Dot with olives, and dust with paprika before serving, or if
you are adventurous, dust with ground cayenne (red) pepper.
1 16-oz. can garbanzo beans (drained)
2 tablespoons Tahini (sesame paste)
1 tablespoon lemon juice
1/2 teaspoon salt
1 clove garlic
1/4 cup cold water
4 tablespoons olive oil
Place the garbanzo beans, Tahini, lemon
juice, salt, garlic and water in a
blender and puree until smooth.
Mix in 2 tablespoons olive oil by hand and place in a
serving dish.
Pour the remaining olive oil on top and garnish with
olives, snipped parsley and a pinch of ground cayenne.
This Middle Eastern dish has become a popular salad or
appetizer in the United States.
1/2 cup very fine bulgur
2 bunches parsley, large stems discarded and then chopped
1 small onion, minced
2 medium tomatoes,
chopped1 teaspoon dry mint, or 1/4 cup chopped fresh mint
1 teaspoon salt
1/4 cup lemon juice
1/4 cup olive oil
Soak bulgur in enough fresh water to cover for 10
minutes. Drain well.
Toss all ingredients in a large bowl. Add oil last.
Chill well in the refrigerator. You can even chill it over night.
Serve garnished with lettuce leaves.
1 pound ready made bread dough, frozen
3 tablespoons olive oil
2 pounds ground lamb (or beef)
1 medium onion, chopped
1 green bell pepper, chopped
1 tomato, coarsely chopped
1 8oz. can tomato sauce
3 tablespoons Tahini (sesame paste)
1 teaspoon Middle Eastern Spice
1 teaspoon salt
Thaw bread dough. Let rise for about one hour (follow
package instructions).
Form and cut dough into disks of about 2 inches in diameter and 2
inches thick.
Grease your fingertips with the olive oil. Press each
dough piece into 1/2 inch thick disks.
Place dough disks in a lightly greased baking sheet about 2
inches apart. Set aside in a warm place.
Mix lamb (or beef), onion, green pepper,
tomato, tomato sauce, Tahini, spice
and salt.
Spread one to two tablespoons of the meat mixture on the dough
disks.
Bake in 350 degree oven for 15 minutes or until
dough is golden brown.
Let cool for few minutes then transfer to a platter. Serve warm,
or cold
2 pita breads
water
1 cucumber peeled and diced
2 fresh tomatoes, cubed
4 fresh mint leaves, finely chopped
1 medium onion, chopped
1/4 cup olive oil
1/2 teaspoon salt
1/4 cup lemon juice
Cut Pita bread into 1 inch squares.
Place squares of bread in a bowl and cover with water.
Let soak for 5 minutes.
Remove bread from water, squeeze all the water out with your
hands and discard water.
Toss bread with all remaining ingredients.
Let stand for 15 minutes before serving.