CHEF’S SALAD

Posted by mona on Sep 20, 2008

2 eggs
1scallion, chopped
1/2 cup mayonaise
1/3 cup sour cream
2tbsp. red wine vinger
1/4 lb. cooked tuekey breast
1/4lb. cheddar cheese
1/2 head leaf lettuce
1/2 small head romaine lettuce
1 cup watercress
8 cherry tomatoes
1/4 lb.  cooked ham
salt and papper

cover eggs with cold water and bring just to a boil. cover, remove from heat and let sit 12 minute before draining. peel and quarter. For the gressing, stir together the chopped scallion, mayonnaise, sour cream, vinegar, 3 tbsp, of water and salt and pepper to taste. cut ham, turkey and cheese into strips Tear lettuces into pieces and combine with watercress in a salad bowl. Arrange eggs, meats, cheese and tomatoes on top of greens. pour dressing over all and toss gently.


Fava Bean Salad (Foul Mudammas)

Posted by mona on Sep 18, 2008

1lb. dried fava beans
juice of 3 to 4 lemons
1/3 cup olive oil
1 large onion, chopped
1 glove garlic, minced (optional)
1/2 cup parsley, minced
salt and black papper to taste

Soak dried fava beans overnight. Rinse well and place in a large pot. Add plenty of water. Cover and cook slowly until beans are soft. The water, at this time, will be mostly absorbed and evaporated. Remove from heat. Add remaining ingredients. Mix well. Chill and serve on bed of parsley.

FULL MUDAMMAS WITH FRESH FAVA BEANS
2lb.fresh green fava beans
dressing ingredients above

You may substitute fresh fava beans for the dried beans. Boil young  and tender fresh green fava beans in their shells until done, then cut into 1 inch pieces. Add dressing ingredients, chill and serve. For large fresh green fava beans, remove from jackets; then boil the beans until tender.

RECIPE NOTE: *dried fava beans are available at Niddle Eastern specialty sstores. Canned fava beans are also  abailable and may be used instead of cooking dried beans.


Green And White Salad

Posted by mona on Sep 18, 2008

1 head cauliflower
1 bunch broccoli
3 green onions, chopped
cherry tamatoes (as garnish)

Separate cauliflower into florets and cook until tender-crisp. Do the same with the broccoli.

Note: The broccoli stakls, peeled and sliced, may be inclided, if desired; otherwise, peel and slice lenghtwise to be eaten raw (good on your relish vegetable plate).

Dressing
1 cup mayonnaise
1/2 cup sour cream 1 tbsp. sugar
1tbsp. vinegar
dash of worcestershire sauce
salt and pepper to taste
wisk the dressing ingredients together. Toss with the cooked and cooled cauliflower and broccoli flowerest and chopped green onions. garnish with cherry tomatoes.


EGGPLANT & TAHINI DIP

Posted by mona on Sep 13, 2008

Eggplant and tahini Dip ( Baba Ghanouj )
By St. ladies Auxiliary (Middle Eastern) 

1 large smooth and shiny eggplant
3 tbsp. sesame tahini* (stirred well)
1 glove garlic, crushed
1/2 tsp. salt
lemone juice
2-3 drop smoke flavoring (optional)
dash white pepper (optional)
olive oil and chopped parseley for garnish
preheat the oven to 400 degree. Rinde eggplant and slice off stem end. Prick with a fork in deveral places. place on a baking sheet and bake for about 1 hour or until soft, turning often. Remove pulp from the shell and drain off liquid. Place pulp in a bowl and mash with a fork. add garlic, sesame tahini, salt and lemon juice to taste. Also ass the smoke flavoring and white pepper, if desired. Put in a shallow dish, and garnish with a little olive oil and chopped parsley. Serve with crackers or pita bread.
Serve 6.

Recipe Note: the smoke flavoring adds a delicious “charcoal” flavor. * Sesame tahini is available at Middle Eastern specialty stores and inthe gourmet section of supermarkets.


*Garbanzo Bean Dip*

Posted by mona on Sep 13, 2008

*Garbanzo Bean Dip*  
( Homos Bi Tahini )
By St George Ladies Auxiliary (Middle Eastern)

1(15 oz) can garbanzo beans
1 clove garlic, mashed
1/4 cup lemon juice
1/4 cup  juice from beans
1/4 cup sesame tahini* (stir well)
1 clove garlic, mashed
1/2 tsp. salt
dash white pepper

Put all ingredients in blender or processor and whitl until smooth. if consistency is too thick, add a little water and blend. Pour into shallow bowl and garnish with a little olive oil, paprika and minced parsley. Serve with pita bread or crackers.

Recipe Note: * Sesame tahini is available at Middle Eastern specialty stores or in the gourmet section of most supermarket..


طريقة عمل البسبوسة

Posted by mona on Sep 8, 2008

طريقة عمل البسبوسة
المقادير
كوب سميد
كوب ناريل) جوز هند مبشور)
كوب سكر
ملعقة طعام بيكنج بودر
بيضه 2
 ملعقة صغيرة فانيليا
3/4 كوب زيت
علبة صغيرة زبادي (180) غرام

الطريقة

  1. نضع السكر والزيت والزبادي والبيض والبيكنج بودر في الخلاط الكهربائي ونخلط الجميع مع بعض
  2. نضيف الخليط إلى السميد وجوز الهند ونخلطة بالملعقة
  3. نضع الخليط في الفرن على درجة حرارة متوسطة 180 س (350) ف
  4. بعد ما تستوي البسبوسة نضيف القطر أو العسل وترش بالجوز المبشور وبالهناء والعافية