Lentils with Spinach

1-1/4 pounds fresh or frozen leaf spinach
1 medium-sized onion, peeled
5 T. vegetable oil
2 cloves garlic, peeled and minced
1 cup dried lentils, picked over, washed, and drained
1-1/2 to 1-3/4 t. salt
1 t. ground cumin seeds
1/8 t. freshly ground black pepper
Separate the fresh spinach leaves and wash well. Do not discard the pinkish roots. Wash them as well. (They will taste very good when cooked.) Bunch up a few leaves at a time and cut them crosswise into 1/2-inch-wide strips. Cut each root into 2 to 3 pieces. If using frozen spinach, cook according to directions, drain and chop coarsely.
Cut the onion in half lengthwise, and then cut the halves into fine half rings.

Heat the oil in a heavy, wide, casserole-type pot over a medium flame. When hot, put in the onion and garlic. Stir and sauté for 2 minutes. Now put in the lentils and 3 cups of water. Bring to a boil. Cover, lower heat and simmer about 25 minutes or until lentils are just tender. Add the spinach leaves and roots, salt, and cumin. Stir to mix and bring to a simmer. Cover and simmer another 10 to 15 minutes or until spinach is tender and well-mixed into the lentils. Stir gently a few times during this period. Put in the black pepper and mix again. This dish may easily be made ahead of time and reheated.

Serves 6.

Ardy Shouki (Artichoke Casserole)

10 Fresh artichokes
1/2 lb. Ground lean veal meat
1/4 cup Chopped onions
3 tablespoons Pine nuts
Lemon juice
Salt, pepper and cinnamon
Vegetable oil
Take out all the thick leaves around the artichoke. Cut the top horizontally, cut the base too. With a tablespoon remove the hairy center, making a well in the center.

Do the same thing with the rest, putting them in a pan filled with water and 1/4 cup lemon juice when you finish each one, in order to preserve its color.

With one tablespoon butter, stir the meat, onions and pine nuts till brown. Add the seasoning.

Fry the drained artichoke with 5 tablespoons vegetable oil till slightly brown. Drain.

Arrange in pan, pour in it a cup of water and 1/4 cup lemon juice. Adjust the seasoning.

Bake in a 350 degree oven for 30 minutes till they are tender. Serve with Aroz Mofalfal and green mixed salad.

Sweet Cardamomed Carrots (Helawat al Jazr)

Saudi Arabia, Gulf States, Iraq
1 pound carrots, peeled and finely grated
1 cup plus 2 tbsp. sugar
2 cups low-fat milk
1/4 tsp. ground cardamom
2 tsp. grated lemon peel
2 tbsp. butter
2 tbsp. flour
GARNISH


pine nuts, pistachios, almonds, raisins

Steam the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender. Pour into a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid.

Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat with the flour mixture, and toss for 3 or 4 minutes.

Pour the cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally. Pour into individual serving dishes and garnish with nuts and raisins

Okra with Tomatoes

1-1/2 pounds fresh (or frozen) tender okra
6 T. olive oil
4 cloves garlic, peeled and minced
2 medium-sized onions, peeled and cut into 3/4-inch dice
2 medium-sized tomatoes, peeled and coarsely chopped
1 t. ground coriander
1-1/2 t. salt, or to taste
1/8 t. freshly ground black pepper
1 T. lemon juice
Wash the okra and trim it. (To trim the okra, cut off a small section at the tip. The stem end looks prettiest if trimmed in a conical shape.)
Heat the oil in a 10- to 12- inch skillet over a medium flame. Put in the garlic and onions. Stir and fry until onions turn translucent, turning the heat down if necessary. Put in the okra. Stir and fry for another minute. Now put in all the remaining ingredients plus 1/2 cup water and bring to a simmer. Cover, turn heat to low, and cook gently for 15 to 20 minutes or until okra is tender. (Larger pods will take a bit longer to cook through.)

Serve either hot or cold.

Serves 6.