RECIPES
BABA GHANOUSH
1 large eggplant
2 cloves of garlic
1/4 cup tahini (seame butter)
1/4 cup water
1/3 cup lemon juice
2 Tablespoons olive oil
2 Tablespoons yogurt
1 Tablespoon of chopped parsley as a garnish
Grill eggplant until the skin is black and it pierces easily with a fork. Peel and chop. Mash the garlic with the salt. Add slowly, while blending, the tahini, water, lemon juice, olive oil. anf yogurt.
There are two methods of combining the ingredients, depending on the texture that you prefer. You can use a food processor to combine the eggplant and sauce. The more traditional way is to place the eggplant and sauce in a bowl and mash with a potato masher.
Serve in a flat bowl with the parsley garnish. Use pita bread to dip the baba ghanoush. The name means toothless grandfather, but this dish is enjoyed by all ages.
SHISH KAFTA WITH YOGURT, GARLIC,
AND MINT SAUCE
KAFTA
1 pound of ground lamb, beef, or turkey
1 small onion, diced
1/4 cup finely chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon allspice
SAUCE
1 pint yogurt
3 cloves of garlic
1/2 teaspoon salt,
1/2-3/4 cup fresh mint
Make the sauce first. Mash the garlic in the salt and combine the other ingredients. Set aside. Combine the kafta ingredients and form into long cylinders on skewers. Grill or broil until done.
Serve as sandwiches in pita bread with the yogurt, mint, and garlic sauce. I learned the name of this dish in Beirut where the old men used to play tric trac (backgammon) while counting in Turkish. Shish is Turkish for grilled, the proper Arabic name is Kafta Mishwiyyi.
SOUTHWESTERN APPLE PIE
(This uses the filling from Aunt Mary's tamales dulces)
2 pie crusts (I confess that I haven't made a pie crust in years)
5-6 tart apples
1/2 cup brown sugar
1/2-1 teaspoon cinnamon
1/4-1/2 teaspoon nutmeg
1/2 cup raisins
1/2 cup pinon nuts
2 Tablespoons brandy