Tabouli & Tabbouleh Salad Recipe
Delicious as a salad or appetizer in a traditional Middle Eastern style.
3 cups of finely chopped flat-leaf parsley
1/2 cup of finely chopped fresh mint
4 or 5 finely chopped spring onions (with the green parts)
4 ripe, medium size tomatoes, chopped into small cubes
1 cup of medium burghul (cracked wheat)
1/2 tsp allspice
1/2 cup lemon juice
1/2 jalapeno pepper, de-seeded, chopped fine (optional)
5 TBS good olive oil
Salt and Pepper
Equipment Required:
• Chef’s knife
• Chopping board
• Mixing bowl
• Rinse burghul several times and then soak in cold water for about twenty minutes.
• Chop the tomatoes (small dice).
• Clean the parsley and remove the large stems (you want mostly leaves). Chop fine.
• Put the burghul in a sieve to drain.
• Trim the spring onions and chop them into 1/4″ lengths.
• Put the drained burghul and tomato in a large mixing or serving bowl.
• Add salt, pepper, allspice, lemon juice, olive oil, mint, parsley, and optional minced jalapeno.
Taste for seasoning.
If too dry, you can add additional lemon juice.
Toss well.
Cook’s note:
• Tabouli benefits from resting.
• Cover the bowl with plastic wrap and leave in the refrigerator for a few hours or over night, tossing occasionally.
Serve with cabbage or lettuce leaves – scoop some tabouli into a leaf and enjoy!
Serves 4 to 6
Loubya bi Zayt
A Dip.
1kg of fresh green beans trimmed or frozen (fine green beans)
600g ripe tomatoes diced or 2 tins of crushed tomatoes
3 onions chopped
4 cloves of garlic crushed
4 tbs olive oil
2 tbs lemon juice
Salt & pepper
Heat oil in a saucepan, add onions and fry till soft, add garlic and beans.
Keep frying on low heat for 15 minutes, or till the beans started to wilt.
Add the tomatoes, lemon juice, salt and pepper.
Cover and cook on low heat for 45 minutes. Serve cold or warm and eat with pita bread.
Falafel
1 lb chick peas (soaked for 1 day)
1 md onion
1 md potato (peeled)
4 garlic cloves
1 tsp ground coriander
1 tsp cumin
2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
1 tsp flour vegetable oil for frying
2 tsp baking soda
1. Drain chick peas.
2. Run with quarter onion and potato through fine holes of the meat grinder along with the garlic two times.
3. Add all remaining ingredients except baking soda and vegetable oil, and mix well.
4. Run through grinder once more, and mix again.
5. Cover and leave to rest for two to three hours. Heat oil for deep frying.
6. While oil is heating add baking soda to the chick pea mixture.
7. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.
8. Deep fry, making sure patties are cooked through and are golden brown.
9. Remove from oil with a slotted spoon and drain on paper towels.
Baba Ghanoush
2 pounds eggplant (2 medium or 1 large), whole and unpeeled
¼ cup tahini (sesame paste)
¼ cup fresh lemon juice
1 large clove garlic, crushed
¼ cup finely minced onion, crushed
Salt to taste
Pepper to taste
1 tbs. oil
3 tbs. fresh parsley, minced
1. Prick the eggplant in several places with a fork, place it on a baking sheet, and broil it in a preheated broiler for about 20 minutes, turning the vegetable several times so that the skin chars on all sides.
2. Let the eggplant cool.
3. When the eggplant is cool enough to handle, cut it in half, scrape out the fresh into a bowl, discard the skin, and mash the eggplant with the tahini, lemon juice, garlic, onion, salt, and pepper.
4. Cover the mixture, and refrigerate it.
5. Before serving, sprinkle the spread with oil and minced parsley, and serve it with pita, fresh or toasted or as a dip for fresh vegetables.
BROCCOLI DIP
* 1 pkg.(10oz) frozen chopped broccoli
* 2 ribs celery, chopped
* 1 med. white onion, chopped
* 3/4 stick margarine
* 2 rolls garlic cheese
* 1 can cream of mushroom soup
* 1 med. can mushroom pieces
* 1 can sliced water chestnuts
* 2 tsp. Worcestershire sauce
Cook broccoli until tender. Saute celery and onion in oleo until tender. Place broccoli and sauteed vegetables in slow cooker/Crock Pot; add mushrooms, cheese, cream of mushroom soup. Stir well and heat on low until cheese is melted. Add water chestnuts and Worcestershire sauce. Serve warm in the slow cooker/Crock Pot, with chips or crackers.
BROCCOLI CHEESE DIP
* 2 (10 oz.) boxes of frozen chopped broccoli
* 2 cans cream of mushroom soup
* 1/4 c. sour cream
* 1/2 lb. Mexican Velveeta cheese
* 1/2 lb. reg. Velveeta cheese
* 1 tbsp. garlic salt
Cook and drain broccoli. Melt cheese in slow cooker/Crock Pot. Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese. Serve as dip with tortilla chips.
BEST DIP EVER
* 1 (1 pound) package Velveeta
* 1 can Chili – no beans
* 1 pound medium or spicy sausage, browned and crumbled
You can heat this on the stove until the cheese melts and it all mixes together OR I usually put it in the Crock Pot on low until blended and then keep it there to serve.
BACON CHEESE DIP
* 16 slices bacon, diced, fried and drained
* 2 8-ounce packages cream cheese, softened and cubed
* 4 cups shredded cheddar cheese
* 1 cup half-and-half
* 2 teaspoons Worcestershire sauce
* 1 teaspoon dried minced onion
* 1/2 teaspoon dry mustard
* 1/2 teaspoon salt
* dash hot sauce
Put all ingredients in the Crock Pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve.
Serve with cubed or sliced French bread.
Artichoke Dip Appetizer
8ounces cream cheese
12ounces mozzarella cheese — shredded
1cup mayonnaise
1cup grated parmesan cheese
1 onion — finely chopped
2cloves garlic — finely chopped
2small jars marinated artichoke hearts –
DRAIN WELL
2bags pita bread
The following appetizer is sure to be a crowd pleaser. I have never taken it anywhere without being asked for the recipe:
Tear artichokes apart with your fingers.
Cut up pita bread into chip size triangles, separate and bake on a cookie sheet until crispy (approx 5 minutes).
Combine all other ingredients and mash (a Kitchen Aid mixer works great).
Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until bubbly.
Serve hot out of the oven and scoop up dip with pita bread.
Spinach and Artichoke Dip
1/4 cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
2 (16 ounce) containers sour cream
1 cup grated Parmesan cheese
Dash of nutmeg
• Melt butter in a large saucepan over medium heat.
• Stir in the spinach and artichoke hearts.
• Cook until tender, about 5 minutes.
• Mix cream cheese and sour cream into the spinach mixture.
• Stir in Parmesan cheese.
• Cook, stirring occasionally, until thickened, 10 to 15 minutes.
• Serve warm.
• Serve with pita chips.
Yield: 56 servings
Rich Artichoke Dip
I like to serve this with baby carrots alongside for color and crunch.
2 8-ounce packages cream cheese, room temperature
1/3 cup sour cream
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1 cup grated mozzarella cheese (about 2 1/2 ounces)
3 green onions, finely chopped
2 teaspoons minced seeded jalapeño chili
6 6-inch pita rounds, each cut into 6 triangles
Olive oil
• Using electric mixer, beat first 8 ingredients in large bowl to blend.
• Fold in artichokes, mozzarella cheese, green onions and jalapeño.
• Transfer to 11x7x2-inch glass baking dish.
Cook’s note: Can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 400 degrees F.
• Place pita triangles in single layer on baking sheet.
• Brush with oil.
• Sprinkle with salt.
• Bake until crisp, about 10 minutes.
• Remove from oven.
• Maintain oven temperature.
• Bake dip until bubbling and brown on top, about 20 minutes.
• Serve hot dip with pita chips.
Serves 8
Hot Cheese Dip or Welsh Rarebit
¾ pound cheddar cheese
¾ pound Roquefort cheese
3 tbs. butter
1 tsp. Worcestershire sauce
½ tsp. dry mustard
¼ tsp. salt
1 clove garlic, minced
1 cup beer
1. Combine the ingredients and melt them with the beer over the top of a double boiler.
2. Serve with chunks of bread to dip.
Cheddar and Salsa Dip
4 tablespoons butter
4 tablespoons flour
2 cups whole milk
Salt
1 teaspoon chipotle powder or smoked paprika
1 10 ounce package (2 cups) shredded Cheddar
1 cup tomato salsa
For dipping:
2 large carrots, peeled and cut into sticks
1 package corn tortilla chips, plain or flavored
1. Heat a small pot over medium heat.
2. Add butter and melt.
3. Add flour to butter and cook 1 minute.
4. Whisk in milk and season sauce with salt and chipotle powder or smoked paprika.
5. Stir in cheese and melt.
6. Thicken sauce 1 minute.
7. Stir in salsa and remove from heat.
8. Serve sauce from hot pot and return to stove, as necessary, to loosen.
Bean Dip with Cheese
½ cup (1 stick) butter or margarine
1 onion, chopped
1 can green chilies, drained and diced
1 can (1 ounce) refried beans
2 cups grated cheddar cheese
1. In a saucepan, melt the butter over medium heat.
2. Add the onion and chilies and sauté for 5 to 10 minutes.
3. Add the beans and cook until a thick bean paste forms.
4. Add cheese and serve with tortilla chips.
Artichoke Dip
1 cup Mayonnaise
1 cup of grated Parmesan Cheese
1 egg
1 container of whipped cream cheese
1 clove of garlic, minced
2 cans of Artichoke hearts
Preheat oven to 350 degrees F.
1. Mix all the above ingredients, excluding the artichokes, until smooth.
2. Chop the artichoke hearts and fold them into the cheese mixture.
3. Spoon into a buttered glass pie plate.
4. Bake for 30 minutes.