Middle Eastern Delights

Throughout my life the exotic, the strange, the unusual has always held extraordinary fascination for me. "Is that all there is?" was and still is my forever question as far back as I can remember. Much good came from following where it has led me - also some not so good, but in my view it's purpose was strictly to serve as a contrast to what was desirable. The lure of the unknown can be credited with my having had a quite adventurous life, especially when I was young and unattached. Now as I am getting older I have toned things down a bit of course, but in my kitchen I am still the inveterate explorer and fastidious avoider of the commonplace.

So from very early on I was drawn to the Middle East, mainly due to my illustrated copy of 'Thousand and One Nights' which I read cover to cover more times than I care to remember. Later on I discovered the exotic rhythms of their music and the sensuous movements of Belly dance - I was hooked! Through my friend Anne Marie who had spent several (admittedly miserable) years in Algeria while married to an Algerian, I was introduced to Algerian cuisine and from there I explored on my own.

I relished using unusual (to me) ingredients like bulghur, discovered the tantalizing flavors of tahini, started using mint in salads instead of in tea and much more. When I come across an unusual flavor combination or ingredient I am in paradise, even to this day!

Ah - the little pleasures of life that make it so worth living despite the valiant efforts of certain factions (who shall remain nameless) to push us into ever smaller corners so they may have more! Pooh on you - you will never succeed to fill the emptiness of your stony greedy hearts until you become a human being!

'Nough said! We are now in the Middle East, we have crossed one of their many deserts on camel back, we are stiff and sore from the day's journey and glad to get off and stretch. We have arrived in a small dusty town on the edge of this desert and our hosts great us and ask us to come in. We enter and find a table laden with all kinds of interesting foods and after freshening up we seat ourselves around the table and the feast begins. Amidst tales of the days adventures we leisurely enjoy the many savory treats - and if you take a little time you may join us as well by preparing the following recipes:

Tabbouleh

⅔ cup bulghur
2 cup water
⅔ cup minced red onion
1 tsp salt
½ tsp ground allspice
½ cup finely chopped fresh mint
2 ½ cup finely chopped fresh parsley
½ cup finely chopped scallion
¼ cup fresh lemon juice
¼ cup extra-virgin olive oil
1 ½ cup finely diced cucumber

Put bulghur in a heat proof bowl. Bring water to a boil and pour over bulghur. Let bulghur stand 1 hour. While bulghur is soaking, in a large bowl, stir together onion, salt, allspice, and dried mint, if using (do not add fresh mint now), and let stand 30 minutes. Drain bulghur in a sieve, pressing hard to extract as much water as possible, and add to onion mixture with remaining ingredients, including fresh mint, if using. Toss salad well and season with salt and pepper.

My favorite Tahini dressing

2 heaping tablespoons of tahini
½ clove of garlic
½ red bell pepper
Juice of ¼ of a lemon
Sea salt, to taste
Water

Put garlic, bell pepper and lemon juice into blender and purree. Remove into small bowl, add tahini and stir, adding water until desired consistency is reached. Season to taste with the salt. Serve on salads as dressing or wherever you might want a bit of it's nutty lemony flavor!

Okra with Tomatoes and Onion

2 lb fresh young okra
2-3 cloves garlic, sliced fine
1 lb tomatoes, sliced
1 large onion, chopped fine
6-7 Tbsp olive oil
juice of 1 lemon
freshly ground coriander seeds

Wash the fresh okra. Cut off any hard stems and dry the okra thoroughly. Saute onions and coriander seeds with the garlic in olive oil on medium heat till soft, transparent and golden. Add okra and continue to saute for a few minutes longer. Add the tomatoes while sauteeing, then season to taste, cover with water, bring to a boil, reduce heat and simmer for about 1 hour till the okra is very tender. Squeeze in the lemon juice before serving.

I have many friends who can't stand Okra who rave about this recipe! So if you are one of those people who have never liked Okra, do yourself a favor and try it this way - I promise you will love it!

Rice with Fava Beans

2 tbsp olive oil
1 large onion, finely chopped
1 lb fava beans, soaked overnight
2 cloves garlic, grated
½ -1 tsp ground coriander seed
2 cups rice

Saute onions till soft and golden over medium heat. Add the fava beans and saute a little, add water to cover, season to taste, and simmer till the beans are tender.

Saute the garlic and coriander in oil in large pan, add some small, hot, dried chilies (optional) and continue for a few seconds on high heat till they change color, immediately add the rice and saute until transparent. Add this to the cooked fava beans together with enough water to make 4 cups. Bring to a boil, reduce heat and simmer, for 20 min till rice is tender. Serve with Cucumber Raita as accompaniment. Makes 8 servings.

Cucumber Raita

½ medium size cucumber, peeled
1 pint yoghurt
salt and ground roasted cumin to taste

Grate peeled cucumber half on carrot grater into small bowl and sprinkle lightly with salt - let salt soak in for about 15 minutes. Drain off liquid, add yoghurt and roasted ground cumin, stir and adjust seasoning.

Bon Apetit!