Recipe(tried): Mediterranean Menu with an Arab touch

Mediterranean Menu with an Arab Touch

MEDITERRANEAN MENU WITH AN ARAB TOUCH

After being depressed with the unbearable and unbeatable existential sorrow, I feel renovated again. Friends and family are such a support. Now, as usual, I am looking forward to my Wednesday dinner, with close friends and associates. Creativity is the least they deserve, so, I have searched my clippings for tried recipes that are light, foreign and dazzling in appearance, taste and color. For your enjoyment, a Mediterranean Men with an Arab touch. Buen Provecho!

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

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.

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.

MOROCCAN PORK AND VEGETABLES (4 servings)

2 tb plus 2 1/2 tsp olive oil
1/4 tsp ground cumin
1/4 tsp ground coriander
1/8 tsp ground ginger
2/3 cup chicken stock
2 oz dried apricots coarsely chopped

3/4 lb pork tenderloin, sliced 1/4 inch thick, slices cut into thirds lengthwise and patted dry
6 oz green beans, cut into 1 1/2 inch length
1/2 medium onion, chopped
1 garlic clove, minced
pinch of cayenne pepper
1/2 lb zucchini, diced
1 tsp sugar
3/4 tsp salt
2 tb minced fresh cilantrillo
pinch of ground pepper.

Heat 1 tb olive oil in small saucepan, medium heat. Add cumin, coriander and ginger; stir 5 seconds. Add stock and apricots. Cover and cook until liquid is reduced by half (5 minutes).

Heat 1 1/2 tb oil in large skillet (medium heat). Add pork and cook until almost opaque on all sides; do not brown or cook through. Remove from skillet. Heat remaining oil in same skillet over high heat. Add green beans, onion, garlic and cayenne and stir 20 seconds. Add zucchini and stir 30 seconds. Add apricot stock mixture and stir 45 seconds. Mix in meat and any exuded juices, sugar and salt and stir 45 seconds. Add minced cilantrillo. Season with pepper and serve. Can be served with couscous.

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.

RAISIN AND RICE SALAD (5 cups)

3/4 cup sliced almonds, toasted
3/4 cup diced celery
1/2 cup sliced black olives
1/2 cup raisins
1/2 tb cocktail capers, drained
4 cups hot cooked long grain rice
1/2 cup bottled Italian Dressing

Combine almonds, celery, olives, raisins and capers in a 2 quart mixing bowl. Stir in hot rice. Pour dressing over mixture and stir well. Chill 2 hours. Serve from mold or unmold on tray.

For dessert, I will buy at the super market some Bakhlava. The only possible accompaniment is cold beer and a very young ripe white wine.