2 ea Mangoes, peeled & chopped

1 ea Scotch bonnet chili pepper

1 tb Rum, dark

1 ts Jamaican hot sauce

2 ea Garlic cloves, minced

1 tb Ginger, grated

1/4 c Coconut flakes

1/2 ts Coriander seeds, ground

1/4 ts Cumin, ground

1/2 c Coconut milk

1/4 c Lime juice, fresh

2 tb Cilantro leaves, chopped

Puree the mango, chili pepper, rum, and the hot sauce in a
blender or food processor.
Combine the mango puree with the garlic,
ginger, coconut, coriander, and cumin in a heavy nonreactive pot
and bring to a boil.
reduce the heat and simmer for about 20
minutes.
Remove from the heat and cool.
Stir in the coconut milk,
lime juice, and cilantro.

1/2 c Slivered almonds

1/2 c Dried apricots

8 Dried figs,quartered

2 ts Ground coriander

2 ts Lime or lemon rind,finely

Grated 1 tb Honey

3 tb To 4 Passover sweet white

Wine 2 tb Sesame seeds toasted

Process almonds and apricots coarsely in food processor.
Transfer to small bowl.
Process figs to fine consistancy.
Stir into
almond apricot mixture.
Add coriander, rind, honey and enough white
wine to bind ingredients.
Refrigerate for 1 hour.
Roll into balls,
1″ in diameter, roll in the sesame seeds and place each in
miniature

paper cups, or shape into a pyramid and press sesame seeds into
sides.
Makes about 24 balls…
~–

1/2 c Onions or shallots, chopped

2 tb Cayenne

1/2 ts Salt

1/3 c Oil

1/3 c Berbere

2 c Chick pea flour*

Oil for frying In a dry, heavy pot, stir the onions over low
heat until browned.
Add 1/3 c water along with the cayenne, salt
& oil.
Simmer for 5 to 10 minutes & then add another 2/3 c
water & the berbere.
Bring to a

boil, cover & reduce heat, stirring occasionally.
Meanwhile,
add just enough water to the pea flour to make a thick dough
similar to that for rolled cookies.
Try using 1/2 c water & add
extra a teaspoonful at a time until the mixture adheres to itself
to form a ball.
Roll the dough out on a lightly floured surface to
a thickness of a 1/4″ & cut into shapes with a cookie cutter.
Ethiopians make fish shapes & decorate them with all sorts of
designs.
Fry the pieces in moderately hot oil in a heavy skillet
for 3 to 4 minutes, turning several times.
When they are crisp
& brown, cautiously spoon them into the sauce in the pot.
Simmer gently for 5 or 6 minutes, being careful not to break the
shapes.
Lift pieces out with a slotted spoon & drain on cloths.
Serve with the sauce.
* Also called gram or garbanzo flour, it is
easily found in Asian foodstores.

8 oz Plain Yogurt

1/2 c Shredded cucumber, drained

1/3 ts Dill weed

Combine all ingredients; mix well.
Serve with vegetables
dippers.
1 1/4 cup.

1/2 c Plain yogurt

1 Garlic clove; minced

1 ts Finely chopped oregano; -OR-

1/4 ts -Dried oregano

1/2 ts Chopped thyme leaves; -=OR=-

1 pn -Dried Thyme

Freshly ground pepper
——————————–THE
EGGPLANT——————————–
1/2 lb Japanese eggplants;
-=OR=-

1 md -Firm shiny eggplant

1 lg Garlic clove; thinly sliced

1 Bay leaf

Thyme branches, if available 1 tb Extra-virgin olive oil

- or more to taste Lemon juice -=OR=- Red Wine Vinegar Salt
Coarsely ground pepper Fresh herbs for garnish PREHEAT OVER TO
400F.
Combine the first 5 ingredients in a bowl and set aside.
Cut
5-or-6 long slits in the eggplant (fewer if you’re using Japanese
eggplants) and place a slice of garlic into each slit.
Wrap the
eggplant, together with the bay leaf and thyme branches, tightly in
foil and bake until completely soft all over–45 minutes-to-1 1/2
hours, depending on the size of the eggplant.
If you’re using the
large eggplant, turn it over after 45 minutes and continue baking
until soft to the touch and tender at the stem end.
When done,
remove eggplant from the oven, open the package and let sit for 5
minutes or so.
Discard any liquid.
When the eggplant is cool enough
to handle, scrape the flesh away from the skin, put it into a food
processor and add the yogurt mixture and the olive oil.
Process
until smooth, but leave a little texture.
Stir in the lemon juice
or vinegar to taste and season with salt.
Turn the puree into a
serving bowl and season with pepper and fresh herbs, such as thyme
leaves and blossoms, marjoram or oregano.
If those herbs aren’t
available, use some chopped parsley or scallions.
Serve the spread
at room temperature with crackers, pita bread or bread toasted and
brushed with olive oil.