CAT | Middle Eastern
Cracked Wheat and Parsley Salad (Tabooley, Tabuleh)
3/4 cup bulgur (cracked wheat)
1 1/2 cups minced parsley
3 medium tomatoes, chopped
1/3 cup chopped scallions (with tops)
2 tablespoons snipped fresh mint leaves or
2 teaspoons crushed dried mint leaves
1/4 cup olive oil or vegetable oil
1/4 cup lemon juice
1 teaspoon salt
1/4 teaspoon pepper
Cover bulgur with cold water; let stand 30 minutes; Drain; press
out as much water as possible.
Place bulgur, parsley, tomatoes,
scallions and mint in nonreactive bowl.
Mix remaining ingredients;
pour over bulgur mixture.
Toss.
Cover and refrigerate at least 1
hour.
Garnish with ripe olives if desired.
Yields 6 servings.
NOTE: If you desire a softer texture, cover bulgur with boiling
water; let stand 1 hour.
Mulhammar (Sweet Rice)
This recipe uses fragrant exotic Basmati rice.
1/4 teaspoon saffron threads
3 cardamom pods, cracked
2 tablespoons rose water
2 cups Basmati rice
6 cups water
1 tablespoon salt
1/3 cup granulated sugar
1/4 cup ghee (butter may be substituted)
In a small bowl put saffron, rose water and the cardamom.
Sort rice and wash until the water runs clear.
In a large heavy pan boil the 6 cups of water.
Stir in the salt and the rice.
Return water to a boil, stirring
occasionally.
Boil uncovered for 8 minutes.
Drain.
Pour sugar onto
the hot rice and mix well.
Melt the ghee in the same pan in which the rice was cooked.
Add
the rice with sugar.
Sprinkle the rose water and spices on top of
the rice.
Using the end of a wooden spoon, make 3 small holes in
the rice.
Cover the pan with a paper towel and place lid tightly on
top.
Cook over low heat about 20 minutes, until done.
Yields 6 servings.
Nammoura (Arabian)
A traditional sweet treat that everyone enjoys, especially
kids.
14 ounces Cream of Wheat
1/4 pound butter, melted
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 1/2 cups whole milk
3/4 cup granulated sugar
16 whole raw shelled almonds
3 cups cold Atter (syrup)
Mix well all ingredients except almonds.
Pour into a 13 x 9-inch
pan.
Top with almonds (1 per serving, on center).
Bake at 350
degrees F for 20 to 30 minutes until golden.
Pour atter syrup over
namoura immediately.
Yields 1 tray.
NOTE: It is important to keep namoura covered to prevent
dryness.
Turkish Roasted Eggplant Salad (Baba Ganouj)
A little olive oil (for the baking sheet)
1 medium eggplant (7 inches)
2 to 4 medium cloves garlic (to taste), minced
1/4 cup fresh lemon juice
1/4 cup sesame paste (tahini)
1/2 teaspoon salt
1/8 to 1/4 teaspoon black pepper (to taste)
1/8 to 1/4 teaspoon cayenne (to taste)
A little more olive oil and some freshly
Minced parsley (for garnish)
Preheat oven to 350 degrees F (or for more authentic taste,
roast directly over hot coals, wrapped in foil).
Lightly oil a
baking sheet or foil.
Slice the eggplant in half lengthwise, and place face down on
the foil or baking sheet.
Bake or roast for about 30 minutes, until
very tender.
Remove from cooking source and allow to cool until it
is comfortable to handle.
Scoop out the eggplant pulp, and discard
the skin.
Place the pulp in a bowl or food processor or blender.
Add the garlic, lemon juice, tahini and salt.
Purée or
mash until almost smooth.
Transfer to serving dish, cover tightly,
and chill.
Drizzle the top with olive oil and fresh parsley before serving.
Serve with pita or flat bread or endive for dipping.
Serves 4 to 6 as an appetizer or side dish.
Seneyat Macarona bel-Laban (Spaghetti with Yogurt)
Source: Saudi Arabia Magazine (an official publication of
the Information Office of the Royal Embassy of Saudi Arabia),
Summer 1997
3 cups spaghetti (break into 2-inch lengths)
3 eggs
3 tablespoons corn oil
3 onions, finely grated
3/4 pound minced meat
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
3 tablespoons melted butter
3 cups yogurt
1 clove garlic, crushed
Salt to taste
1/2 bundle fresh parsley
Cook the spaghetti according to package directions.
Strain.
Hard-boil the eggs, then peel and slice into rings.
Heat the oil
and the onions, minced meat, cumin and black pepper with a little
water.
Cook over medium heat.
Put spaghetti in a saucepan.
Add
butter and stir over heat for five minutes.
Put spaghetti in a
baking dish.
After mixing yogurt with garlic and salt, pour over
the spaghetti.
Cover this with minced meat, egg rings and parsley.
Put dish in a preheated oven at 350 degrees F for five minutes.
Serve hot.
Serves 4 to 6 persons.