Mounya's Mutabbal

Also known as Baba Ghannouj, Babaganoush and Moutabbal.

4 eggplants
tahina
2/3 lemons (depending on taste)
salt
olive oil
garlic (optional)

This first step surprises everyone but it is what gives
the smoked taste to the dish, so I recommend it:

Put the 4 eggplants on a fire each (gas) directly and
unpeeled - wait for one side to be burned and tender
(the skin will take the shape of the metal. I know it
is not clear now but when you see it you will
understand) then you do the same thing on the other
side.
They should be soft and usually lose water.
Wait for them to be lukewarm and peel (I collect the
inside with a big spoon, but I am sure there are tons
of techniques).
I put it in a drain to get rid of the water, then put
in a bowl and mix with hands (you can use the mixer but
I like this texture better).
Add tahine (2/3 table spoons) and lemon (2 for a start)
and salt and a little bit of olive oil. Mix. taste and
add any of the above until you reach your perfect
balance. (I have it very lemony, my Mom puts a lot of
tahine, my brother likes it with garlic...)
Be careful with the tahine, it soakes up a lot of
liquid (water, lemon) so add it little by little.

Juliet's Falafel

1 tsp cumin
1 tsp baking powder
4-5 Tbs flour
1 cup garbanzo (chickpeas)
1/2 large onion (1 cup)
2 Tbs perejil (parsley)
2 Tbs cilantro
1 tsp sal
4 cloves garlic


Directions:
1.Soak the garbanzo/chickpea beans overnight in about 2 inches
of cold water. Cook the next day, til soft. Or buy a
jar of pre-cooked garbanzo beans.
2. Blend in a food processor, not puree: garbanzos,
onion, parsley, salt, garlic, and cumin.
3. Sprinkle in baking poweder and 4 tablspoons flour.
Put in bowl, cover, and refrigerate for several
hours.
4. Make into small balls and fry in vegetable oil
until brown on the outside.

Yummy to eat in a wrap or pita with tahini, cucumbers,
lettuce, pickles, tomatoes, yogurt sauce and/or hot
sauce.

and thatś it!

Aroz Mofalfal - Arabian Rice

• 2 cups Rice (rinsed and drained) (long rice)
• 2 cups Boiled water
• 1/4 cup Vermicile noodles, very thin, broken to small pieces
• 2 tablespoons Butter
• 1/8 teaspoon Salt

Fry vermicile noodles with butter till slightly brown.

Add boiling water and salt. Stir till boiling.

Add rice slowly. Let it boil before covering. Stir.

Put a thin layer of tin under the pan to prevent burning. Reduce heat to low and leave to cook for 30 minutes.

Open the pan. Stir the top and see if rice is done. If rice is still a little hard, cover and cook longer.

Server with any vegetable hot dishes.

From http://www.ummah.net/family/recipes/arozmofa.html
Original Source: "One Thousand And One Delights" by Nahda Salah
available through International Promoters of Art Inc.

Awen's Pilaf

1 cebolla picada
Oil
375g de arroz grano largo (Basmati, etc.)
Azafrán o cúrcuma
50g de maíz dulce
1 pimiento rojo, sin semillas y picado pequeño
1 cucharadita garam massala en polvo (llamado "curry" en España)
2 gotitas de salsa de chile habanero verde
Ramitas de un brécol
Medio litro de caldo vegetal (quizá un poco más)
Nueces picadas
90-100g de pasas
Sal
...pero en realidad todo eso es sostituible por lo que haya en la nevera!

Para la salsa: tres vasitos de yogur natural de soja, 2 cucharadas de hierbabuena fresca picada, una cucharada de pimienta cayena molida (o un pelín más--el yogur suaviza la cayena)

Calentar el aceite en una sartén y agregar la cebolla y el arroz. Rehogar de 3 a 4 minutos removiendo. Añadir el resto de los ingredientes y llevar a ebulición. Bajar el fuego y hervir 30 minutos más, removiendo de vez en cuando y hasta que el arroz esté tierno y el líquido se haya consumido.

Mezclar todos los ingredientes de la salsa el dia anterior, servir con el pilaf y una ensalada.