Muhammara (Hot Pepper Dip)middle eastern recipes3 medium onions, finely chopped 1/2 cup plus 1 tablespoon olive oil 3/4 cup crushed walnuts 3/4 cup

3 medium onions, finely chopped

1/2 cup plus 1 tablespoon olive oil

3/4 cup crushed walnuts

3/4 cup breadcrumbs blended with cold water to a purée

2 tablespoons paprika (or 1 teaspoon chili powder for a very hot muhammara) or 1 small can hot pepper purée

a pinch of ground cumin

salt

1 tablespoon pine nuts sautéed in a little oil

Using a deep skillet, sauté the onions gently in the oil until soft and golden. Add the walnuts, the breadcrumb purée, the pepper (chili or purée), the cumin and salt to taste. Continue to sauté gently on a low heat until the ingredients are well blended - about 12 minutes.

Remove from the heat, place in a bowl and garnish with pine nuts.

Muhammara is eaten as a dip with bread. It can also be used as a spicy dip with kebabs, grilled meats and fish. The Lebanese also eat it as a spread on toast.

Serves about 6.

Baba Ghannouj (Eggplant Dip)middle eastern recipes1 large round eggplant (aubergine) 2 or 3 cloves of garlic 60 milliliters (3 oz., 4 Tbs.) tahina

1 large round eggplant (aubergine)

2 or 3 cloves of garlic

60 milliliters (3 oz., 4 Tbs.) tahina

60 milliliters (2 oz., 4 Tbs.) lemon juice

salt, red pepper

olive oil

chopped parsley

slices of red bell pepper to garnish

Cook the eggplant in a hot oven or on a fork over the flame of a gas stove. When it is well cooked through and the skin is blackened, douse with cold water, peel and chop into small pieces. Mash two or three cloves of garlic to a paste with about the same volume of salt. Add eggplant, mash to a smooth consistency and blend the tahina and lemon juice to make the Arab version of this dish; omit the tahina for the Turkish version. Serve in a bowl with little olive oil on top and garnish chopped parsley, red pepper slices and a dusting of red pepper. Serves five.

Chickpea and Olive अप्पेतिज़ेर

Serves 4 to 6.

1 cup dried chickpeas, washed and soaked overnight in 8 cups water

1/2 cup black olives, chopped

1/4 cup scallions, finely chopped

2 tablespoons finely chopped fresh coriander leaves (cilantro)

1 clove garlic, crushed

salt to taste

1/2 teaspoon paprika

1/8 teaspoon chili powder

1 tablespoon olive oil

2 tablespoons lemon juice

Place the chickpeas with their water in a saucepan, and bring to a boil, then cook over medium heat for about 2-1/2 hours, or until the chickpeas are tender. Drain; then place the chickpeas in a salad bowl and allow to cool. (Or, substitute half a 19 oz. can of chickpeas, drained.) Add the remaining ingredients and mix thoroughly. Serve immediately.

Tahinat el बिद - middle eastern recipes

Lebanon

2 tablespoons sesame oil

lemon juice

water

1 clove garlic, crushed

1 tablespoon chopped parsley

salt

1 hard-boiled egg

Put the oil in a salad bowl and add lemon juice drop by drop – the quantity depends on how astringent you want it. Thin with a little water.

Add the garlic, parsley and salt and the egg very finely chopped. Sprinkle on cayenne.

This is another bread dip.