Recipe(tried): ARAB COOKING CLASS FOR FRIENDS - Hummus Bi Tahini, Lentil Soup, Tabbouleh Supper Salad, Sirloin Kebabs, Herb Rice Pilaff, Baklava

My beloved friend & neighbor, Carmen, finally convinced me to host several cooking classes at least once a month (of course, free of charge, just a bottle of wine or some fruits as gift to the teacher). As my townhouse is small I invited just 5 friends that had been interested for a long time in lerning my personal style of cooking. As I told them, no secret. Just love of food & cooking, the freshest of ingredients & practice. After a while you are ready to improvise and prepare memorable dishes. For the first class, an Arab Menu for friends, with my apologies to experts but I am a firm beleiver in variety and innovation in cooking. Buen Provecho!

APPETIZER:
HUMMUS BI TAHINI (2 cups)

4 garlic cloves, chopped
1/4 cup water
2 TB lemon juice
1 can chickpeas, drained
1/3 cup olive oil
1/2 tsp. salt
1/4 cup tahini
Paprika to sprinkle
Chopped fresh parsley or mint

In the processor, place the garlic, water, lemon, and salt and blend until garlic is pureed. Add the chickpeas and blend again. Add the tahini and blend. Add the olive oil, little by little, with the motor running, until the mixture has the consistency of thick mayonnaise. Water can be added to thin if necessary. To serve: Mound Hummus in a serving platter; sprinkle with olive oil, paprika and parsley, in this same order. Serve with raw vegetables, toasted Pita bread or Melba toasts

ENTRANTE:
LENTIL SOUP (8 servings)

1 TB butter
6 oz smoked ham, diced
10 cups chicken stock
1 LB lentils (I prefer the brown ones)
1 small dried red chili (optional)
Pinch of dried savory crumbled

1/2 cup olive oil
2 medium onions, chopped
2 medium carrots, peeled and diced
1 medium red bell pepper, diced
2 large garlic cloves, minced

3 TB butter
3 TB all purpose flour
1/2-cup tomato sauce or 2 chopped tomatoes
4 TB red wine vinegar
Salt and ground pepper

Melt 1 TB butter in heavy Dutch oven- Med. Heat. Add ham and cook 5 minutes, stirring occasionally. Add stock, lentils, chili, and savory. Cover and bring to boil. Reduce heat and simmer until lentils are tender but firm to bite, stirring occasionally, about 30 minutes. Heat oil in heavy large skillet over medium heat. Add onions, carrots and bell pepper. Stir until vegetables begin to soften, about 5 minutes. Add garlic and cook 2 minutes. Stir mixture into soup. Add enough stock to cover. Wipe out skillet. Add 3 tb butter and melt over medium low heat. Add flour and stir until light brown (6 minutes). Whisk in 2 cups of stock. Bring to boil, whisking constantly. Add to soup. Stir in tomato puree or chopped tomatoes and 3 tb vinegar. Bring to boil. Reduce heat, cover and simmer 30 minutes, skimming surface and stirring occasionally. Thin soup to desired consistency with stock. Season with remaining 1 tb vinegar, salt and ground pepper. Discard chili and garnish with white rice and chopped onions.

TABBOULEH SUPPER SALAD (8 servings)

1 cup bulgur
1/2 cup couscus
1 15 oz can garbanzos (chickpeas), drained
1/2 lb feta cheese, cut in bite sized chunks
4 medium sized tomatoes diced
1/2 cup chopped parsley
1/2 cup chopped mint
1/4 cup chopped green onions
olive oil
salt and pepper
2 tb lemon juice
1 tsp sugar
2 tsp prepared mustard
1 medium sized head loose leaf lettuce

In large bowl, stir bulgur and couscous with 2 3/4 cups hot tap water; cover and let stand 1 hour. Into bulgur mix stir garbanzo (chickpeas), feta cheese, tomatoes. Parsley, mint, green onions, 2 tb olive oil and salt and pepper to taste. In small bowl, with wire whisk, mix lemon juice, sugar, mustard, 1/3 cup olive oil, salt and pepper; set dressing aside. Arrange lettuce leaves in serving bowl; spoon salad over lettuce. Pour dressing over salad and lettuce.

MAIN COURSE:
SIRLOIN KEBABS (serves 6)

For marinade:
4 garlic cloves, crushed
I tsp bijol (ground annato) or paprika
2 tb ground cumin
1 tsp ground cinnamon
salt and pepper 1 cup balsamic or red wine vinegar
1/4 cup orange juice

for sirloin kebabs:
2 1/2 lbs boneless top sirloin, cut into 1 1/2 inch pieces
about 20 8-inch wooden skewers
20 cherry tomatoes
3 red onions, cut into 8 wedges
2 green bell peppers, cut into 1 1/2-inch pieces

In a blender, blend together the marinade ingredients. In a sealable plastic bag combine the sirloin and the marinade, seal the bag and let marinate at room temperature for at least 2 hours. In a shallow dish soak the skewers in water for 1 hour. Drain the sirloin, reserving the marinade, thread the skewers with the sirloin, tomatoes, onions and bell pepper. Brush the kebabs with marinade. Grill the kebabs on an oiled rack in your grill or over coals, basting often with reserved marinade and turning them, 8-10 minutes for medium-rare meat.

HERB RICE PILAFF
Serve the pilaff as a side dish to accompany meat, poultry or game.

2 tbsp oil
2 tbsp butter
1 cup uncooked long grain rice
2 1/2 cups boiling water
Pinch of salt and freshly ground black pepper
1 1/2 cups finely chopped fresh herbs (parsley, thyme, marjoram, basil)
1 small bunch of green onions, finely chopped)

Heat the oil in a large, heavy-based saucepan and add the butter. When foaming, add the rice and cook over a moderate heat for about 2 minutes, stirring constantly. When the rice begins to look opaque, add water, salt and pepper and bring to a boil, stirring occasionally. Cover the pan and reduce the heat. Simmer very gently, without stirring, for about 20 minutes or until all the liquid has been absorbed and the rice is tender. Add extra liquid or pour some off as necessary during cooking. Stir the herbs and green onions into the rice. Cover the pan and leave to stand for about 5 minutes before serving.

Baklava
(Dessert)

16 oz package phyllo dough, thawed (follow package directions)
16 oz walnuts, finely chopped (4 cups)
1/2 cup sugar
1 1/2 teaspoons cinnamon
2 sticks melted butter or margarine
12 oz honey

Preheat oven to 300F. Brush butter on bottom and sides of 9x12 baking dish. Mix nuts, sugar and cinnamon. Unroll phyllo dough and cut into 9x12 pieces (this can be easily done by simply cutting the large piece in half). Place one layer of dough in pan. Brush with butter. Repeat with at least 5-6 layers. Evenly distribute one cup of nut mixture. Place one layer of dough over the nuts. Brush with butter. Repeat with at least 5-6 layers. Repeat steps 3 and 4 until last cup of walnut mixture is layered. Over walnut mixture, place one layer of dough and brush with butter. Place all remaining dough on buttered layer. Butter the top layer only. With a sharp knife, cutting only halfway through all layers, divide into 24-36 portions. Bake for 1 1/2 hours or until light golden brown. Heat honey until hot, but not boiling. Pour over the top of Baklava. Cool. Cut through bottom half of layers to serve.