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Thursday, May 28, 2009

Middle East Recipes for Entertaining

Middle East Recipes for Entertaining

Fried Tomatoes with Garlic


  • 4 cloves garlic, crushed
  • Salt and pepper to taste
  • 1/2 small hot pepper, very finely chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons oil
  • 2 large, firm tomatoes, thickly sliced


Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside. Heat the oil in a frying pan over medium heat. Add the tomato slices and cook for about a minute on one side; then turn and sprinkle slices with the garlic, hot pepper, and parsley mixture. Continue to cook for another minute, shaking the pan occasionally; then turn the slices again and cook until they are done, but not mushy. Slide the tomato slices onto a plate, and serve immediately.

Note: Do not try to cook more than two servings at a time or the tomatoes will end up overcooked. This type of tomato appetizer is great scooped up onto Arabic bread.

Serves 4.

Chickpea and Olive Appetizer

  • 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.
Serve with warm pita bread for dipping. Serves 4-6.

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