Baba Ghannouj (Eggplant Dip)

• Ingredients:
• 1 large eggplant
• lemon juice to taste
• 1 clove of garlic, pressed
• 1 tbsp. oil
• 3 tbsp. tahini sauce (Sesame Sauce)
• salt to taste
• Cooking Directions:
• Cook eggplant directly over flame, turning over on all sides until soft, or: bake it in 500 degree oven until soft. Before placing eggplant in oven, cut a 1" slit in the eggplant to allow the steam to escape.
• Split eggplant open and scoop the inside pulp together with the juice.
• Add to the above ingredients and mix well. Garnish with parsley.
• Note: an easy way to prepare eggplant is to peal it, wrap it in foil and bake it until it is soft.

Hummos bi Tahini (Garbanzo Bean Dip)

• Ingredients:
• 1 lp. can garbanzo beans, drained
• 3 tbsp. tahini sauce (Sesame Sauce)
• Lemon juice to taste
• 1 clove of garlic, pressed
• salt to taste
• Garnish: paprika, parsley, oil
• Cooking Directions:
• Boil beans in own juice. It necessary, add water to cover beans. Boil for 5 minutes. Drain beans and mash through a sieve. Mix all ingredients thoroughly.
• Or, in blender: put in all liquid ingredients first, then add garbanzo beans. Blend for about 15 seconds to make an almost smooth, thick paste.
• Suggestion: Brown pine nuts, sprinkle over hummos and serve.

Fatoosh

• Ingredients:
• 2 loaves Syrian bread (Pita, pocket bread)
• 1 bunch parsley, chopped fine
• 1 bunch green onions, chopped fine
• 1 cucumber, peeled and cut in small pieces
• 4 tomatoes, cut in small wedges
• clove of garlic, crushed
• salt, pepper
• lemon juice and olive oil to taste
• Garnish: black olives, Greek (feta) cheese
• Cooking Directions:
• Toast your bread and break into small pieces, set aside. Add vegetables and toss ingredients until well mixed. Add oil, lemon juice, salt, pepper and garlic to taste. Toss bread with the above combined ingredients and mix well. Garnish with black olives and Greek (feta) cheese.

Khyar bi Leban (Cucumber with Yogurt)

• Ingredients:
• 2 large cucumbers
• 2 cloves of garlic
• 1 qt. of yogurt
• 1 tbsp. dried mint
• salt to taste

Tabooli

• Ingredients:
• 1 cup fine burghoul (cracked wheat)
• 6 large tomatoes, diced
• 2 bunches green onions, diced
• 3 bunches parsley, chopped fine
• 2 cucumbers, diced
• 1/2 to 1 cup chopped mint leaves
• olive oil, lemon juice, and salt to taste
• Cooking Directions:
• If the recipe is made a few hours before serving, wash burghoul in large bowl and add chopped vegetables starting with tomatoes. Add dressing and mix well. This allows the burghoul to absorb the natural juice of the vegetables and dressing.
• Otherwise, soak burghoul for 20 to 30 minutes before adding chopped vegetables and dressing.
• Suggestion: Peel lemon, dice and add to tabooli in addition to lemon juice.

Chicken and Rice Soup

• Ingredients:
• 4 cups chicken broth
• 1/2 cup rice
• 1 cup cooked chicken
• 1 egg
• 1 tbsp. chopped parsley
• dash of cinnamon
• salt and pepper to taste
• Cooking Directions:
• Bring broth to boil and simmer rice until tender, about 20 minutes. Season.
• Beat together lemon juice and egg and mix it thoroughly in broth until thickened. Add chicken.

Shorabat Addas (Lentil Soup)

• Ingredients:
• 2 cups lentils
• 1-1/2 quarts water
• large onion, chopped medium
• 2 tbsp. flour
• salt, pepper and curry powder or lemon juice to taste
• Cooking Directions:
• Clean and wash lentils thoroughly.
• Place lentils in pot of water and let boil.
• In a separate bowl, mix oil, flour and onions.
• When froth forms, remove it and add spices, then add the mixture of oil flour and onions.
• Let them all cook together until the lentils are cooked.
• Serve with lemon.

Split Pea Soup

• Ingredients:
• 4 cups chicken broth
• 1 package split peas (2 cups)
• 1/2 cup rice
• 3 tbsp. olive oil
• large onion
• salt, pepper and curry powder or lemon juice to taste
• Cooking Directions:
• In 4 quart pot, saute onion in oil, add peas with spices and brown together for about 5 minutes.
• fill with water and let all boil. When peas are half cooked, add washed rice and let soup boil gently until rice and peas are tender.