Please note: These recipes require that special touch of your mother or grandmother ( "sitie" as we call her ) There is no substitute or guide for "season to taste" . One must be in the presence of experienced cookers to obtain that special quality. Listed below is an attempt at some of the recipes that really require the knowhow of sitie.
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Drain/squeeze all juice from spinach. Mix all ingredients thoroughly. Mix dough ingredients together and let it "rest " for awhile. Roll out dough into about a 3" diameter. Place about a tablespoon of the spinach mixture into the center of he dough. Fold the sides up to form a triangle and pinch the sides together. Place on a greased cookie or greased baking tray and bake for about 20 minutes at 350 degrees until the bottom and top are slightly brown. Cool and enjoy ! This recipe makes about 75 pies.
Homus Dip
4 cans chick peas 1/4 cup tahini or less ½ cup lemon juice 2 cloves of garlic minced salt to taste
Open and drain chick peas, saving juice for later. Add all ingredients into a food
processor. Mix thoroughly until mixture is creamy. Refrigerate. Add saved chick
pea juice and/or lemon juice, if necessary, to make refrigerated homus creamy
again. Makes about 4 cans of chick peas.
Lebanese Tabbouleh Salad |
| 4 bunches of fresh parsley picked from stems |
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| 2 heads of chopped lettuce |
| 2 bunches of chopped green onions |
| 2 cups of #1 wheat (soak for 30 minutes) |
| 5 large tomatoes chopped |
| 2 3 sprigs of fresh mint or handful of dry mint |
| 4 tablespoons of olive oil |
| 1 cup of lemon juice |
| salt & pepper to taste |
Mix all ingredients and enjoy !!
