Appetizers

Tahini, (Sesame Seed Sauce)

Title: TAHINI-TARATOUR (SESAME SEED SAUCE)
Categories: Appetizers, Lebanese, Dips, Vegetarian
Yield: 1 cup

1 ea Garlic clove
1/2 ts Salt
1/3 c Tahini
1/3 c Lemon juice
1/2 c Cold water

Chop the garlic in a food processor & add salt. Place all the
remaining ingredients into the processor & blend until smooth,
scraping down the sides of the bowl at intervals. Serve as a dip or
a dressing for raw or cooked vegetables.

Thanks to Mary Salloum, A Taste of the Mediterranean: Vegetarian Style

Tabouli

Title: Tabouli
Categories: Lebanese, Rice/grains, Side dish, Vegetables
Yield: 6 servings

—————————SALAD——————————–
1 c Raw bulgur wheat
— use coarse-medium
— _not_ fine
1 Cucumber; peeled and diced
2 Tomatoes; diced
2 md Onions; diced
20 To 25 sprigs parsley; minced
— including stems*
10 lg Radishes; diced
1/2 c Fresh lemon juice
— (abt. 3 to 4 lemons)
1/4 c Olive oil
1 tb Salt
1/2 ts Pepper
A little green onion; diced
— (opt’l.)

————————-ADDITIONAL——————————
Syrian or pita bread and/or
Escarole or lettuce leaves

*Use a little more if needed, until the mixture is nice and green.

Rinse bulgur. Pour enough boiling water over it to cover by 1?
(about 3 to 4 c.) Let stand about 30 minutes, or until bulgur is
light and fluffy. Drain off excess water in colander, then squeeze
with your hands to remove any more water.

Mix with vegetables, tossing often. Add lemon juice, oil and spices.

Use bread wedges (Syrian bread if possible, or fresh pita bread cut in
strips), escarole or lettuce leaves; line platter. Put tablespoonful
on bread or lettuce leaf; roll and eat. (Or can be served as a
salad.) Should be served immediately after preparation.

Yield: 6 to 8 servings.

Yummy! Authentic Middle Eastern version – no mint! Good with
grilled fish.

From Sandy Vasquez, at her 07/07/89 Lebanese cooking class at The
Cookbook Cottage, Louisville, KY. Sandy is Lebanese, grew up in
Honduras, emigrated to Miami and now lives in Louisville with her
husband and son.

Tabouli

Title: TABOULI
Categories: Salads, Lebanese

3 x bunches of parsley
1/3 c Crushed wheat (burghui)
2 c Water
1/4 c Fresh mint (chopped) or 2
-tbs dry
4 Green onions, with ends
2 lg Tomatoes (diced small)
1 1/2 ts Salt
1/4 ts Pepper
1/3 c Lemon juice (or to taste)
1/4 c Olive oil or vegetable oil

Instructions:

1. Wash parsley well, drain and shake out excess moisture.

2. Soak crushed wheat in water in a large mixing bowl for 2 minutes.
Drain well. Set aside while preparing other ingredients.

3. Remove stems from parsley and discard. Chop parsley very fine (3
bunches should equal about 5 cups). Add to wheat.

4. Chop onions fine and add to mixture along with remaining
ingredients.

5. If not served immediately, do not add tomatoes and onions until
just before serving. Toss well.

6. Serve with Romaine lettuce leaves. Tear leaves into bite sized
pieces and use to scoup up salad for eating.

Source/Author: A Taste of Lebanon by Mary Salloum

Notes:
For a salad that is not to wet, do not chop parsley in a food
processor as it crushes the parsley.