Cold Stuffed Vine Leaves Feuilles de Vigne Yalandji Dolma Yaprak Warak Einab Cold Stuffed Vine Leaves 8 oz. Vine leaves (preserved in brine)1 Cup Basmati or long grain rice2 Tomatoes (finely chopped)1 Onion or 4 scallions (finely chopped)2 Tbsp. Mint leaves (chopped)2 Tbsp. Flat leafed parsley (chopped)2 Tbsp. Dill or fennel leaves (chopped)1/2 tsp. Cinnamon1/4 tsp. Allspice2 Tbsp. Pine nuts (optional)1 1/2 Tbsp. Currants, raisins, or dates (chopped and optional)3-4 Garlic cloves ...
Appetizers and Sides
Babaghanouzh or Moutabal
Eggplant and Tahini Puree Babaghanouzh or Moutabal Eggplant and Tahini Puree 1 Eggplant3 Tbsp. Tahini1 Lemon (juiced)1-2 Garlic cloves (crushed)2 Tbsp. Flat leafed parsley (finely chopped)Salt Prick eggplant and turn under broiler or over open flame until it is very soft inside and the skin is blackened.Peel, chop finely, and mash in colander, letting juices run out.Beat tahini with a tablespoon of water and lemon juice, then add eggplant puree into the bowl.Add salt and ...
Hummus bi Tehina
Chickpea and Tahini Dip Hummus bi Tehina Chickpea and Tahini Dip 1 1/4 Cup Chickpeas (soaked overnight)2-3 Lemons (juiced)2-3 Garlic cloves (crushed)6 Tbsp. Tahini4 Tbsp. Extra virgin olive oil1 tsp. Paprika2 Tbsp. Flat leafed parsley (finely chopped) Boil drained chickpeas in freshwater for 2 hours, until very soft, adding salt when they being to soften. Drain but reserve cooking water.Blend chickpeas with a little of the cooking water into a smooth paste.Add lemon juice, ...