Alia's Monday Munchies
FOOD!

These are some fav recipes from when I was growing up, I use them regularly because they are so simple to make but so yummy as well. They work well for gatherings because they can be just laid out on a table with lots of fresh pita bread and other snacks like dried dates or figs, almonds and pistachios in fancy little bowls, guests can just pick at what they like.

Chai

Ingredients
  • 2 1/2 cups of water
  • 1 cup of milk (or soy milk)
  • 5 whole cardamom pods
  • 1 cinnamon stick (optional)
  • 1 teaspoon of whole fennel seeds
  • 3  black tea bags
  • honey or sugar to taste
Method:

With a mortal and pestle, bruise the whole spices and place in a large pot with water and tea bags, bring to a boil then let simmer for 5 minutes. Add honey or sugar and milk bring to a boil again,  turn off flame. Remove tea bags, pour through fine mesh strainer, and serve.
Makes about 3 cups


Hummus (Chickpea Dip)

Ingredients
  • 2 cups chickpeas (well-cooked or canned, drained)
  • 2 tablespoons tahini
  • 1/3 cup lemon juice
  • 2-3 cloves garlic

Method
Place all of the ingredients in the food processor. Process until it is as smooth as you like it, adding a bit of water or chickpea broth or more lemon juice if necessary.  Place in the serving bowl, cover and refrigerate for an hour or over night. Just before serving, I like to sprinkle the top with paprika or sumac and drizzle with olive oil. I serve with lightly toasted pita bread wedges that have been brushed with olive oil.  This will keep for a few days in the fridge, covered.

Other variations to Hummus:

1. Some times I substitute the tahini for about a teaspoon of curry paste or powder and about half a teaspoon of cumin (depending on your taste preference) to the paste.  It makes for a different flavor but just as good.

2. When blending the other ingredients, just add about 5 sundried tomato halves (soak them in warm water if dried or use those in oil).


Baba Ghannouj (Eggplant Dip)

Ingredients
  • 1 large eggplant
  • 1/4 cup lemon juice
  • 4-5 tablespoons tahini
  • 2 cloves garlic
  • 1 1/2 teaspoons of salt
  • 1/4 cup finely chopped fresh parsley

Method
Place washed whole eggplant into hot 450 degree oven for 15 -20 minutes or until soft. Allow to cool. Remove the skin by holding the stem. Put the pulp in a blender and all the other ingredients. Pulse until combined. I serve in a shallow dish with parsley sprinkled on top with pita bread. This can be made ahead of time and will keep for a few days in the fridge.


Fuul (Fava Bean Soup)

Ingredients
  • 2 cups  fava beans (cooked or canned)
  • 3 cups of water
  • 1 cube of vegetable stock (optional)
  • juice of 2 lemons
  • 1-2 garlic cloves (crushed)
  • ½ cup of olive oil
  • 1 tablespoon tahini

Garnish:
  • 3 spring onions (finely chopped)
  • 3 tablespoons parsley(finely chopped)
Method
Put the water, stock cube and beans to a large pot and bring to boil. Add remaining ingredients and simmer for 10 minutes. Turn off heat and top with parsley and spring onion. I also crumble some feta into the soup as well some days if it need a little kick or if I choose not to use a stock cube in the broth. Serve immediately.

Tabbouleh (Parsley Salad)

Ingredients
  • 1 cup fine burghul (cracked wheat)
  • 3 cups finely chopped parsley
  • 1/2 cup finely chopped spring onions
  • 1 cup chopped tomatoes
  • 1 large chopped cucumber (with or without the skin)
  • 1/4 cup olive oil
  • ½ -1 cup lemon juice
  • Salt and pepper

Method
Soak the burghul for one hour in lemon juice and tomatoes, once chopped including any juice that comes from them. In a large bowl add parsley, oil, lemon juice, tomato, cucumber and salt and pepper. Mix thoroughly, adding more lemon juice if necessary to give a tart flavor. Add more salt if necessary.  I serve topped with more chopped tomatoes and with romaine lettuce heart leaves; used to scoop up and eat the tabbouleh. This salad can be made a head of time and sit in the fridge for a day or two, covered.


Marinated Olives

This recipe was recommended by a friend of mine since I love olives and everything that goes into this recipe.

Ingredients
  • 4 cups Kalamata olives (or your favorite unseasoned variety)
  • 3 tablespoons each of cilantro and parsley
  • ½ clove of garlic
  • ¼ teaspoon each of cumin & cayenne pepper
  • 3 tablespoons of extra virgin olive oil
  • 3 tablespoons of lemon juice (or more if you like which I do)

Method
Strain the olive and let sit in the fridge over night in a bowl of water to get rid of extra brine if they tend to be quite salty, but you can skip this step if you like. Next day mix together all the ingredients with the olives. Allow to marinate (for as long as you can stand) covered in the fridge. They are great after a day or two but best at about a week. Stir occasionally to keep the olives coated with marinate.



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