Appetizers

Olive Spread

Put into food processor:

• 1-3 cloves of garlic (to taste)
• 1 can black olives well drained
• 1 dried hot red pepper or a pinch of red pepper flakes
• 1/2  tsp. oregano or a large pinch of fresh oregano
• 2 tbs. olive oil
• 1 tsp. lemon juice

Hummus

Put into food processor:

• 2 cans chick peas (garbanzos) drained; reserve 1/2 cup of liquid
• 1-2 tbs of liquid
• 2 cloves garlic quartered
• juice and zest of 1/2 lemon
• 2 tbs olive oil
• a handful of dried mint
• a large pinch of Anatolian paprika

Blend until smooth, adding a little more oil or liquid if necessary. Serve with sesame crackers.

Caponata

Cook together until tender:

• 1 eggplant cubed
• 4 stalks celery sliced
• 1 large onion cubed
• 2 tbs tomato paste
• 1/2 cup green olives, pitted
• 1 tsp. sugar
• olive oil
• 1 cup water
• 1 tbs capers

Cook until flavors are blended. Adjust seasonings as necessary. Serve with sliced Italian bread.

Sweet Sicilian Caponata

Saute in 1/4 cup olive oil:

• 2 med eggplants, quartered, sliced, salted, washed and drained

Pour over eggplant and place in hot oven for 10 min.

Eggs with Anchovies  [adapted from Apicius]

• 6 hardboiled eggs, halved

Chicken (or Turkey) with Walnuts

Put in bowl of food processor:

• 2 cups walnuts
• 1 clove garlic peeled and quartered
• 1 tbs olive oil
• 3 small slices of French bread soaked in chicken broth
• tsp Anatolian paprika

Spread walnut sauce (like icing on a cake) over it. Slice in wedges.

French Avocado Dip

Blend together:

• 2 cloves garlic, crushed
• flesh of 2 avocados
• 2 tbs lemon juice
• 2/3 cup yogurt
• salt and pepper to taste

Serve in a bowl, coating lightly with yogurt to keep the avocados fresh and green.

Bread Skordalia

Mince in the food processor:

• 4 cloves garlic

Serve with hot or cold vegetables or with fried fish.  Especially good with roasted beets or grilled eggplant.

Eggplant Salad

• 1 large eggplant, roasted on the grill, peeled, chopped

• 2 cloves garlic, peeled
• flesh of eggplant
• 2 tbs garlic
• 1 tbs lemon juice
• 2 tbs yogurt

Egyptian Lentil Puree

Put in a food processor and blend to a puree:

• 2 crushed garlic cloves
• 1 tbs lemon juice
• 2 tbs olive oil
• 1 cup cooked lentils
• 1 cup fresh breadcrumbs
• tbs chopped chives
• tbs parsley
• salt and pepper to taste

Serve with pita bread.

Cypriot Fried Cheese

Shake in a bag with 2 tbs flour:

• slices of haloumi or kefalotyri (about 1/4 in. thick)

Fry in olive oil until brown. Serve immediately.

Roast Peppers

Roast peppers over charcoal until skins are charred. Peel peppers [put them into a plastic bag for 30 min]. Cut into wedges. Marinate in olive oil, garlic and lemon juice.

Albanian liver

Cut into 1/2 in cubes 1 lb liver. Season with salt and 1 T paprika. Shake with flour (1/2 c). Fry in hot oil. Remove from pan. Leave 1/4 c oil in the pan and mix with 1 T paprika. Pour this sauce over the liver. Serve with sauted onions and chopped parsley.

Lentil Kofte

Cook 1 c red lentils in water to cover until they are tender (add more water if needed). When they are almost soft and most of the water is absorbed add 3/4 c bulgur and boil for 2-3 min. Remove from heat.

Cucumber with feta cheese

Combine:

Pour over cucumber and onion misture.