Recipe(tried): Middle Eastern Feast for Guests - Eggplant Appetizer, Hummus, Lentil Salad, Middle Eastern Lamb Stew (crock pot), Almond-Currant Couscous, Lemon Asparagus and Carrots, Dates with Sesame Seeds

MIDDLE EASTERN FEAST FOR GUESTS
Salatat Bathinjan(Eggplant Appetizer)
Hummus
Lentil Salad
Middle Eastern Lamb Stew
Almond-Currant Couscous
Lemon Asparagus and Carrots
Dates with Sesame Seeds (Tumr Bel Simsim)

---

SALATAT BATHINJAN (EGGPLANT APPETIZER)
Source: From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and North Africa by Habeeb Salloum and James Peters

Eggplant, often called "the poor man's meat" or "the poor man's caviar," is one of the staple foods of the Middle East, valued for it's great versatility.

1 large eggplant, peeled and thickly sliced
salt
8 tablespoons olive oil
4 cloves garlic
1 medium hot pepper, finely chopped
3 tablespoons lemon juice

Sprinkle the eggplant slices with salt. Place in a strainer or colander, top with a weight, and allow to drain for 45 minutes.

Heat the oil in a frying pan, then add the eggplant slices and fry on both sides until they are golden brown. Remove the eggplant slices, dice them, then set aside in a bowl.

Mash the garlic cloves with salt. Add to the diced eggplant along with the hot pepper and lemon juice. Chill slightly and serve.

---

HUMMUS

31 ounces chick peas
3 ounces of the liquid from 1 can of chick peas
6 tablespoons tahini (sesame seed paste)
1/3 cup lemon juice or to taste
3 cloves garlic (or more)
salt and fresh ground pepper
GARISHES:
olive oil
paprika
fresh chopped parsley

Combine all ingredients, except garnishes, in blender or food processor container. Blend to a smooth, creamy paste.

Taste and add more lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes.

Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl.

Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley.

Serve with wedges of pita bread and raw vegetables.

---

LENTIL SALAD
Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Servings: 8

This salad may be stored in the refrigerator for several days. It is excellent to take on picnics.

1 pound (about 3 cups) dried lentils
5 1/2 cups water
1 tsp. ground cumin seeds
2 1/2 tsp. salt, divided
4 scallions
4 to 4 1/2 tbsp. lemon juice
1/8 to 1/4 tsp. freshly ground black pepper
1/2 cup olive oil
1 cup minced parsley, well-packed

In a 3- to 4-quart pot, combine the lentils with 5 1/2 cups of water. Add the cumin, 1 teaspoon salt and bring to a boil. Cover, and simmer gently for 25 minutes.

Remove cover and let the lentils cool a bit. Slice the scallions in very fine rounds halfway up their green sections.

When lukewarm, add the remaining salt, the lemon juice, the black pepper, oil, parsley, and scallions. Stir and cool.

Serve at room temperature or cold.

---

MIDDLE EASTERN LAMB STEW (crock pot)
Servings: 4

STEW:
4 garlic cloves, quartered
1 pound lean lamb, cubed
1 tablespoon lemon pepper
1/4 teaspoon salt
1 medium onion, thinly sliced
1 medium green pepper, cut into 2-inch-long thin strips
1 can (28 ounces) whole tomatoes and juice, broken up into pieces
1/2 cup dry red wine
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon sugar
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon paprika
COUSCOUS:
2 cups fat-free chicken or beef stock
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
1 cup dry whole-wheat couscous

Spray a large skillet with a nonstick vegetable cooking spray. Put the garlic in the skillet and cook over medium-high heat just until the garlic starts to sizzle. Add the lamb and cook, stirring frequently until browned, about 2 to 3 minutes.

Put the browned lamb and all remaining stew ingredients into a slow cooker. Mix well and cook on low for 8 hours.

TO MAKE THE COUSCOUS:
Put the stock, salt, pepper and olive oil in a saucepan and bring to a boil. Stir in the couscous, cover tightly and allow to stand for 5 minutes, or until all of the liquid is absorbed.

To serve, divide the couscous into 4 large bowls and spoon the stew over the top.

---

ALMOND-CURRANT COUSCOUS
Source: Chef Annie Somerville, Greens, San Francisco, CA

2 tablespoons olive oil
1 1/2 cups instant couscous
1/4 cup whole natural almonds, toasted and chopped
2 cups boiling water
1/2 cup dried currants
1/4 cup sliced green onions
1/2 teaspoon cinnamon
1/2 teaspoon salt

Heat oil in medium skillet over medium heat. Add couscous and almonds; cook and stir 4 to 5 minutes until grains are fragrant and heated through. Turn off heat.

In bowl, mix boiling water, currants, onions, cinnamon and salt; pour over couscous. Cover skillet with tight-fitting lid; set aside 20 minutes.

Fluff couscous with fork and divide among four plates.

---

LEMON ASPARAGUS AND CARROTS

1/2 pound carrots small
8 ounces asparagus spears, frozen
1/8 cup lemon juice
1 dash lemon pepper

Wash, trim, and peel small carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold water; drain.

Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain. Cover and chill drained carrots and asparagus.

To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper.

---

DATES WITH SESAME SEEDS (TUMR BEL SIMSIM)
Source: Saudi Arabia Magazine (an official publication of the Information Office of the Royal Embassy of Saudi Arabia), Winter 1997
Servings: 8-10

1/2 lb. almonds
1/4 cup corn oil
1 cup sesame seeds
2 lbs. soft dates
1 tablespoon ground cardamom seeds

Blanch, skin and split the almonds in two. Fry them in oil until golden brown. Remove, drain and spread out on a paper towel.

Brown the sesame seeds in a pan without oil, until golden, stirring constantly. Spread sesame seeds on a tray.

Remove the seeds from the dates and mix into the cardamom seeds to form a dough; take pieces the size of a date and stuff with a piece of almond. Close and mold into a finger shape. Roll in the sesame seeds and arrange on a serving dish.