Mahammara Labni (Fresh Cheese with Dill and Pimento) _middle eastern recipes

1/2 cup labni (see recipe for Labni)
Salt and freshly ground pepper
1 T. chopped fresh dill
1 roasted pimento, chopped
Sweet paprika
8 melba toasts
Combine labni, salt, pepper, dill and pimento, mixing well. Spread on melba toasts and sprinkle with paprika.

Labni (Fresh Cheese made from Yogurt) _ middle eastern recipes

2 cups yogurt
1/2 t. salt

EQUIPMENT
Muslin sack or several layers of cheesecloth made into a bag
Large bowl
Combine yogurt and salt. Pour into a muslin sack, tie up, and suspend over a large bowl. Let drain overnight. The bowl will catch the dripping liquid. In the morning, discard the water. Unwrap the cheese and use as a spread on pita or form into small balls and serve with olive oil and chopped fresh mint or with black olives.
Makes 1/2 cup

Arabian Bean Salad (Ful Madammas) _ middle eastern recipes

1 cup dried ful, small-size bean, rinsed and drained
8 cups water
1 medium ripe tomato, chopped
1 clove garlic, peeled and crushed
1/4 cup chopped parsley
1 cup peeled and thinly sliced yellow onion
DRESSING


1/2 cup olive oil
juice of 1 lemon
salt and freshly ground black pepper to taste
Place the beans (ful) in a medium pot and add 4 cups of water. Bring to a boil, turn off the heat, and let stand 1 hour, covered. Drain.

Return the ful to the pot and add 4 cups of fresh water. Bring to a boil, covered, and reduce to a simmer. Cook 15 minutes or until the beans are tender. Drain.

Mix the beans with the tomato, garlic, parsley, and onion. Prepare the dressing and toss with the vegetables. Chill before serving. Serves 4 as a salad.

Lentil Salad

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
1 t. ground cumin seeds
2-1/2 t. salt
4 scallions
4 to 4-1/2 T. lemon juice
1/8 to 1/4 t. 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.

Serves 8.