Recipe: Tabouleh/Baba Ghanoush/Cucumber Yogurt Salad/Shish Kabob

1 C fine grain bulgur wheat soaked in cold water 30 min and squeezed dry
2 bunches parsley
1 chopped red bell pepper
1 stalks celery, chunks
2 bunches scallions
2 T chopped FRESH mint
4 med. fresh tomatos, diced
Dressing:
1/4 C olive oil (extra virgin)
1/4 C lemon juice
1/4 t allspice
1/4 t cinnamon
t salt
fresh pepper to taste

Baba Ghanoush

1 large eggplant
1 clove garlic
2 T tahini (sesame paste)
juice of 1/2 a lemon
salt to taste

Keeping the eggplant whole, poke repeatedly with a fork then bake for 45 min in a 375* oven. Cool, then cut lengthwise and scoop out inside into a bowl. Mash with a fork and add remaining ingredients. It should be lumpy. Serve on a plate with olive oil drizzled on top and a bit of fresh chopped parsley and toasted pita wedges for dipping. (NOW I'm hungry!)

Cucumber Yogurt Salad

3 C yogurt, drained
12 fresh mint leaves, chopped
2 cloves garlic, smashed
salt to taste
2-3 thinnly sliced and peeled cucumbers

Mix and chill.

...and of course, Shish Kebab
Just marinade some lamb cubes in olive oil, fresh mint, garlic and pepper for an hour then skewer with peppers and onions and broil or grill. Serve over rice pilaf.