Two fresh pretty egg plants(above you see four because I was doubling the recipe)
1 large container plain yogurt ( I like Nancy's and that is the kind Reem uses too)
1 bunch Parsley finely chopped (not mushed in a food processor)
1-2 Tbsp dried mint
4-5 Tbsp olive oil (to taste)
Salt (to taste)
Pepper ( to taste)
1-2 cloves garlic finely mushed
Take eggplant and place on cookie sheet and bake at 350 degrees for about 1 hour or until cooked through.
Remove from oven and place in a bowl and fill with cold water. Let sit to cool.
When cooled peel off the skin and remove top part of plant. Finley chop or blend up the cooked eggplant. (I used our magic wand and it worked great, you could also use a food processor)
Next add lots of yogurt...this it the main ingredient. Then add the parsley to taste and remaining ingredients.
When it is all combined you should have a nice whitish looking dip that has a light soft taste of parsley, mint, olive oil, garlic and eggplant.
This is very delicious on pita bread!
Here are the mini falafels (I'll post this recipe later) I made to take to our ward party...this is the pre-fried photo.
I was going to make sure to post a list all of the fun items I had on the ethnic tables and I will do so now. I forgot to take pictures so you will just have to link to some of the recipes since I pulled them off the internet...
1 cup water
2 tsp dry yeast
1 TBsp Sugar
2 tsp salt
2 TBsp olive oil
2 1/2 Cup Bread flour (or combination of wheat/white)
Preheat oven to 500 degrees- remove top rack and place remaining rack on lowest setting, covered with tin foil.
Combine water, yeast, and sugar in mixing bowl. let rest until bubbly.
Add salt and olive oil
Begin adding flour 1 cup at a time. Knead bread until soft, moist but not sticky. You will want the dough to be pliable and a little moist (like a babies bum)
Next knead all of the dough into a disk on the counter, cut it like a pizza into 8 equal parts. Roll each part into a nice round ball and set on floured surface. Cover balls with moist cloth or paper towels to avoid drying out. Let raise for 30-40 mins.
When pre-heated roll out 2 balls into nice disk(pita shapes) not too thin about 1/8 inch thick. Place both disks evenly on the tin foiled rack. Bake for 4-6 minutes (Mine are usually done by 4 minutes). Roll out next two disks while waiting for the others to cook.
Remove finished pitas from oven( I use a spatula to pick them up so that I don't puncture the pocket) and stack on top of each other to cool (this will help them to collapse). Wait for oven to pre-heat back to the 500 degrees (I watch my little light to tell me when) then add the next two pita disks. Cook for 4-6 minutes and keep repeating.
Store in zip lock bags after cooled. Can also freeze to remain fresh.
2 cans Garbanzo Beans (drained, reserve some liquid)
1/3 Cup Tahini (you can find this usually by the peanut butter...or health food section of store)
1-2 Cloves Garlic (minced)
2 tsp Lemon Juice
1/2 tsp Cumin
1-2 TBSP Olive oil
Salt and Pepper to taste
Take ingredients and place in a blender or food processor. Blend until it is nice and smooth. Add some of the liquid if the consistency is too thick. Add more lemon juice or oil to taste.
Make some Pitas and enjoy!
Grape leaf rolls-
Reem made these and they consist of rice with lemon juice, broth, olive oil, salt and pepper, wrapped in pickled grape leaves...very delicious.
Lebanese cookies- Click Here for recipe
Iraqi Cardamom Cookies -Click Here (these were my favorite of the three)
Date almond balls Tam'r ab Loze-Click Here
I have also gained a better appreciation for the the story of Christ feeding the 5,000! Truly amazing! I suppose I need to sharpen up my faithfulness and maybe next year I will be ready to test my faith and only make one batch of pitas and other stuff etc...
Let me know if you try any of the recipes and if you like them!