Appetizers

Hummus

1 (1-lb) can garbanzo beans, drained                  1 T sesame see paste (tahini paste)

2 cloves garlic, minced                                      1 T olive oil

Juice of 1 lemon (3 T)                                       1--2 parsley sprigs, optional

Salt/pepper to taste

Process beans in food processor til smooth.  Add tahini, garlic, lemon juice and salt and pepper. Stir to blend.  Makes about 1 cup.

Falafel

2 c dried garbanzo beans                                  1 medium-sized chopped onion

2 cloves garlic                                                  1/2 c finely chopped parsley

pinch hot chili pepper                                       1 tsp ground coriander

1/2 tsp ground cumin                                       1 tsp baking soda

salt/freshly ground pepper                                oil for frying

 Soak beads 12--15 hours, drain.  Combine beans, onion and garlic in 2 lots to be pulsed in food processor.  Combine processed bean  batter with parsley, chili pepper, coriander, cumin and baking soda and salt/pepper to taste. Knead well, leave to rest for 30 minutes.  Shape a tablespoon at a time

Into balls, then flatten. Place on tray, leave for 30 minutes at room temperature. Deep fry in hot oil, 6--8 at a time and cook 5--6 minutes til evenly browned. Remove and place on paper towels. Serve with optional pita bread and tzatziki sauce as below)

Tzatziki Sauce

1 large seedless cucumber, peeled                        2 1/2 c drained plain yogurt (pour off liquid)

2--3 T olive oil                                                    2 T freshly squeezed lemon juice

Pepper to taste                                                   4--6 large garlic cloves, minced

 Using hard grater, grate cucumber into colander.  Sprinkle with salt, set aside to drain for hour. While

Cucumbers drain, press liquid from them occasionally.  Meanwhile, combine drained yogurt , oil, lemon juice, pepper and garlic in bowl. Cover and refrigerate. Just before serving, beat yogurt mixture til smooth.  Gently press any additional water from cucumbers and remove any extra water by blotting with a paper towel. Combine cucumbers with  yogurt mixture and mix well.  Taste for seasonings, add salt/pepper as needed. Refrigerate til ready to serve.

Baba Gannouj

1 medium to large FRESH! Eggplant  Can't be bitter!                  1/2 c sesame seed paste (tahini)

2 T olive oil                                                                             Juice of 2 lemons (6 T)

2 garlic cloves, cut in halves                                                     salt/pepper to taste

1/4 c  finely chopped parsley

Grill pierced eggplant over hot fire (30--40 minutes) or less ideally, in a 400-degree oven, 1 hour. Turn frequently. Peel as soon as able and process into a pulp in food processor.  Add tahini, oil, lemon juice, garlic, salt and pepper. Process til smooth. Put a few sprigs of parsely in, pulse til chopped, but still visible. Serve in bowl with chopped parsley garnish all over. Serve with pita bread.

Tyropitas or  Sambousik

1 package filo leaves, thawed                                         1 stick melted butter/margarine

1 15-oz ricotta cheese                                                    1 tsp minced garlic

1 tsp oregano                                                                 1 tsp parsley

1 egg

Mix together ricotta, egg and spices, set aside. Place one filo leave on counter, lightly brush entire surface of filo leave with butter. Place another filo leave on top, repeat process until 6 are stacked on top of each other. Do not butter top sheet. With a pizza cutter, cut into long approx. 3" wide strips. Spoon approx. 1 T of ricotta mix at one end of strip and fold over into a triangle as if folding a flag.

Butter tail before folding last tail over on to body of triangle.  (See picture)

Place on cookie sheet and bake at 350 til golden brown and crispy, approx. 15 minutes. Best served warm--don't bake until ready to serve. (Can make up and refrigerate in advance, baking when ready)

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Site Last Updated On:  Tuesday, March 18, 2008

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