Main point: Arab cuisine is full of healthy, delicious and beautiful dishes. Here, we picked 3 of those that has already published on Arab America chef Habeeb Salloume
Source: Arab America
Writer: Habeeb Salloume
Hummus
2 cups cooked chickpeas
1/4 cup water
4 tablespoons tahini
4 tablespoons lemon juice
2 cloves garlic, crushed
salt to taste
1/8 teaspoon cumin
pinch of cayenne
1 tablespoon finely chopped fresh parsley
2 tablespoons olive oil
Place chickpeas, water, tahini, lemon juice, garlic, salt, cumin and cayenne in a blender; then blend into thick paste. (If a thinner consistency is desired, add more water.) Place in a shallow platter and refrigerate covered for at least 1 hour. Just before serving, decorate with parsley; then sprinkle with the oil.
Chickpea and Burghul Salad – Safsoof
This salad is a form of the popular Arab salad tabbouleh that mother often made on feast days during our farming era.
1/2 cup medium burghul, soaked for 10 minutes in warm water, then drained by pressing water out through a fine strainer.
1 large bunch parsley, very finely chopped
1 cup cooked chickpeas
1 small bunch green onions, finely chopped
3 medium tomatoes, finely chopped
1 medium cucumber, about 6 inches, finely chopped
1/2 cup chopped fresh mint leaves
4 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
A pinch of cayenne
Place burghul, parsley, chickpeas, green onions, tomatoes, cucumber and mint in a salad bowl, then stir and set aside. Thoroughly mix remaining ingredients, then pour over salad bowl contents and stir. Chill for about 1 hour, then toss and serve.
Syrupy Balls – Awamee
Makes about 3 dozen pieces
2 cups flour
4 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 oz package yeast, dissolved in 1/4 cup of warm water
2 cups warm water
1 1/2 cups maple or similar syrup, mixed with 1/2 cup water
2 cups cooking oil
Combine flour, cornstarch and salt in a mixing bowl, then pour in yeast and mix well. Add water then stir until mixture resembles texture of pancake batter, adding more water if necessary. Cover; then set aside for 1 hour.
In the meantime, prepare syrup, then set aside, but keep slightly warm.
Heat oil in a saucepan, then drop 1 tablespoon of batter into hot oil, deep-frying a few at a time. Cook over medium heat until ‘awamee turns golden brown, then remove with a slotted spoon and place on paper towels to drain for a few seconds. Dip ‘awamee balls into syrup, then remove with a slotted spoon and arrange on a serving platter. Continue until all the batter is used. Eat freshly made. If not immediately eaten the balls will lose their crispiness and some of the taste.