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Casual Connoisseur

Simple Middle Eastern Dishes
By Staff Writer

So you love Middle Eastern food, and you love to cook, and you want to eat healthier, but you just don't know where to start, or don't think you have the time? Well, I have just the simple, quick recipes for you.

Since I was born in the Middle East, I can tell you that our food is not as mysterious as you may think. There are a few staples you can buy and keep around the house for whenever you get that craving. Those staples, and most of the other ingredients needed are readily available in your kitchen or nearby grocery store.

Just remember that cooking, unlike baking, is not a science - so you can simply adjust the recipe till you finally find the Middle Eastern culinary deliciousness that pleases your specific palate. Bon Appetite!

HUMMUS

Ingredients

• 2 cloves garlic - roughly chopped
• Juice of 1 lemon
• 1 14 oz can of garbanzo beans - rinsed (reserve some of the liquid from the can)
  
• 2 tbs Tahini (sesame paste - is available in the Middle Eastern section of Ralphs, Vons, etc. or in the peanut butter section of Trader Joe's and Whole Foods)
  
• 2 tbs olive oil
  
• 1 teaspoon kosher salt
  

PLACE all ingredients (except for the reserved liquid) in a food processor (if you want the texture to be more grainy) or blender (if you want the texture to be more creamy) and process until smooth, scraping the sides occasionally. If the mixture is too thick, add the reserved liquid slowly until you achieve the desired consistency. Serve in a bowl with a tiny drizzle of olive oil and pinch of paprika, and serve along side your favorite crudités. The hummus can be refrigerated, covered, for up to 1 week and frozen for up to 3 months (but I never recommend freezing something so easy!).

Variations:

If you like a spicier hummus, add a small Serrano, or a pinch of cayenne, or 3-4 sun-dried tomatoes, or ½ cup kalamata olives, or ½ cup chopped cilantro.

FALAFEL

Ingredients

• 1 14 oz can of garbanzo beans - rinsed
  
• 1 onion, chopped
  
• ¼ cup finely chopped fresh flat leaf parsley
  
• 2 cloves garlic, chopped
  
• 2 tsp ground cumin
  
• 1 teaspoon ground coriander
  
• 1 teaspoon kosher salt
  
• 1 pinch cayenne pepper
  
• 1 tablespoon olive oil
  
• 1 cup dry bread crumbsoil for frying
  

Sauce

• 1 (6-8 ounce) container plain yogurt
  
• 1/2 cucumber - peeled, seeded, and finely chopped or hand grated
  
• 1 teaspoon dried dill weed
• salt and pepper to taste
  
• 1 garlic clove minced
  

Place chickpeas in a food processor or blender. PULSE (only a couple times) until they form a roughly chopped mixture (DO NOT over blend), then add the remaining ingredients and pulse more, scraping the sides occasionally, until the ingredients are well combined and the mixture holds together (don't over process - you still want a bit of texture). Place in a bowl. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Let the mixture rest for around 20 minutes. Heat 3 tablespoons of olive oil in a large frying pan over medium heat. Form golf ball-size balls and then flatten slightly with the palm of your hand (dampen your hands first to help prevent sticking). Fry half the patties for 5 minutes on each side until crisp and brown. Repeat the process with the remaining olive oil and falafel mixture. (For a healthier version, you can bake on a pre-greased baking sheet, in a preheated 450 degree oven, 10-15 minutes, until golden brown).

In a separate bowl combine yogurt, cucumber, dill, salt, pepper, and minced garlic clove. Chill sauce for at least 30 minutes.

Place the warm falafels in a heated pita, pour sauce over, and enjoy!

CHICKEN KABOB

Ingredients

• 2 tablespoons olive oil
  
• 1/2 cup fresh lemon juice
  
• 1 teaspoon saffron - dissolved in hot water in hot water onions peeled and grated.
• 2 teaspoon salt and pepper
  
• 2 pounds boneless chicken cut into
  
• 1 1/2 inch pieces
  
• Bamboo or metal skewers (soak the bamboo skewers in water for at least 20 minutes)
  

In a large Ziploc bag, combine all of the ingredients (except the chicken). Mix well. Reserve (separately) half of the marinade for basting later. Add the chicken pieces to the bag with the remaining marinade, mix well, and place sealed bag in a bowl in the refrigerator for at least 2 hours.

Skewer the chicken. Barbeque the chicken 5-8 minutes on each side (until chicken juices run clear) turning and basting them every two minutes. Serve with basmati rice, pita, or vegetables.

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