Aug 11

Fattoush (serves 6)
• 1 head of romaine lettuce, torn into bit size
• 2 pieces Lebanese bread, each cut into 4 pieces
• 3 cups cherry tomatoes, halved
• 2 cucumbers, halved lengthways, deseeded, chopped
• 1 red pepper, chopped
• 3 small radish, trimmed, thinly sliced
• 4 green onions, chopped
• 1 cup flat-leaf parsley leaves, coarsely chopped
• 1/2 cup mint leaves, coarsely chopped
• 1 tablespoon sumac
• 1/4 cup olive oil
• 1/2 cup lemon juice
• 2 teaspoons sumac
• Make dressing: Combine all ingredients in a screw-top jar. Secure lid. Shake until well combined.
• Toast bread until crisp. Transfer to a wire rack to cool. Place romaine lettuce, tomatoes, cucumbers, red pepper, radish, onions, parsley and mint in a large bowl. An half and hour before serving sprinkle with sumac, drizzle with dressing. Toss gently to combine. Break bread into pieces. Add to salad. Toss gently and serve. The dry bread will soak up the juices of dressings and vegetables.
Notes & tips
• Sumac is a cherry-red spice that’s dried and ground and has a slightly sour, lime-like taste.

• 1 cup water
• 1/2 cup bulgur or quinoa
• 1/4 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 2 cups finely chopped flat-leaf parsley (about 2 bunches)
• 1/4 cup chopped fresh mint
• 2 tomatoes, diced
• 1 small cucumber, peeled, seeded and diced
• 4 green onions, thinly sliced
• Combine water and bulgur/quinoa in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur/quinoa is tender, 25 minutes or according to package directions. If any water remains, drain bulgur/quinoa in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.
• Combine lemon juice, oil, garlic, salt and in a small bowl. Add parsley, mint, tomatoes, cucumber and green onions to the bulgur/quinoa. Before serving add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold.
Parsley is rich source of chromium and vit b12. Chromium helps metabolize and stabilize sugar.

Tzatziki (yields 2 ½ c)
1 long English cucumber
1Tbsp parsley
1 ½ c plain soy sour cream or sunflower sour cream(sunflower, lemon juice, salt, onion)
2t lemon juice
4 cloves roasted and mashed garlic
1 Tbsp fresh dill chopped
salt to taste
Grate cucumber and squeeze out excess juice. Chop parsley. Mix sour cream, lemon juice, mashed garlic, dill. Add seasoning and cucumber and parsley. Garnish with dill. Refrigerate.

Lebanese Cauliflower with Tahini by Keti Sharif
1 small head of cauliflower, broken into florets
2 to 3 garlic cloves, chopped
1/2 cup tahini
1/2 to 1 teaspoon ground cumin
Juice of 1 lemon
Celtic Salt to taste
Dash cayenne pepper
A few tablespoons of water, as needed
Paprika and chopped parsley to garnish
Lemon wedges

Cook the cauliflower by steaming or boiling until just tender; do not overcook. Drain and set aside. Mix the garlic with the tahini, cumin and lemon juice. Add salt and cayenne pepper. At this point the mixture is a dense thick paste. Add a little water, tablespoon by tablespoon, until the mixture is creamy, and then mix with the cauliflower. Cover and refrigerate until ready to serve. At serving time, garnish with a sprinkle of paprika, chopped parsley/cilantro and/or lemon wedges.

Falafel (serves 10)
1 Tbs cumin seeds
1 Tbs coriander seeds
2 cans chickpeas, rinsed, drained or 4 cups cooked
3 cloves garlic, chopped
3/4 cup finely chopped coriander
1/4 cup finely chopped mint
1/2 cup finely chopped flat-leaf parsley
1/2 onion, coarsely grated
1/3 cup plain flour
1 Tbsp flaxseed ground and soak in small amount of water
1/2 cup sesame seeds


1. Place cumin and coriander seeds in pan and toast, stirring, over low-medium heat until fragrant. Cool. Place cooled seeds in a mortar and crush with a pestle to form a coarse powder. Use a food processor process chickpeas until finely chopped and almost a paste. Transfer to a bowl. Add ground spices, garlic, herbs, onion and salt to taste, and then mix well. Stir in flour and flax seed mixture until well combined. Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.

2. Bake on greased baking sheet at 450F for 10 minutes, turn and bake another 10 minutes. (Bake for 10 minutes only. We will warm up on Sabbath)

Tahini Sauce
juice from 2 lemons
2 cloves garlic, minced
about 2/3 c tahini
Directions Combine the lemon juice and garlic, then begin blending in the tahini a little bit at a time. Once all the tahini is incorporated you should have a smooth, creamy sauce.
Add water or tahini to arrive at desired consistency, and salt to taste.
Notes Thicker tahini sauce is great as a sandwich spread, while thinner tahini sauce can be drizzled over salad, vegetables, or falafel.

Persian Lentil Rice by My Persian
3 cups brown rice
1 onion
1 1/2 cup lentils
1 cup white raisins
1 tsp cinnamon
2-3 tbsp Advieh
4 tbsp brewed saffron(Place ground saffron in a small bowl and pour hot water over it. Make sure that you always use hot water as it helps release the aroma and works much better than room temperature water.)
12 dates

Cook lentils in salted water until just tender. Can soak lentils overnight before cooking.

Small dice onion and saute in oil until just golden. Add raisins and give it a stir.

Season lightly with salt and add cinnamon. Mix well.
Once the lentils are ready add them to the onion and raisins. Mix well together.
Boil rice
To a non-stick pot add 2 tbsp of olive oil, 2 tbsp of brewed saffron and just enough water to cover the bottom of the pot. Give the ingredients a stir and add a few spatulas of rice. Add 1/3 of lentil and raisins mixture and top with 1 to 2 teaspoons of advieh. Repeat layering rice and lentil/raisin mixture. Finish off with a layer of rice. With the back of a spatula create a few holes in the rice.

Cover the pot and cook on high for 10 minutes.

Arrange the dates on top of the rice. Mix together 2 tablespoons of olive oil, 2 tablespoons of brewed saffron and 1/4 cup of water. Pour the mixture over rice. Place the lid of the pot in a towel and place back on the pot and cook on low for 1 hour.

And in the end you will have a delicious rice!

Watermelon Salad by Heidi Swanson
5 c watermelon balls
6 Medjool dates, pitted and sliced into thin silvers
¼ t fine-grain salt
1 Tbsp fresh lime juice
1/3 c shelled pistachios, toasted and coarsely chopped
scant 1/8 t rose water

Put the watermelon and dates in a large bowl. Stir the salt into the lime juice in a small bowl, drizzle it across the melon, and toss well. Just before serving, turn the salad out into whatever serving bowl you’ll be serving and sprinkle with the pistachios and rose water. Serve will chilled.

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