The Gilded Serpent presents...

A Feast
Fit for the Dance
recipes collected by Krista Gettle

A dance as intricate as ours must be fueled by food as sultry and enticing as we are. Dipping into my recipe archives I offer you a selection of Maza just perfect to compliment your performance. So whip up a little feast of your own for you and your friends.  These are great for parties! This collection of appetizers will be supplemented in upcoming issues with the next course in the feast.  So check back! 

Help us decorate! 
Make one of these dishes, take a picture, send it to
us and we'll post it!

Maza-
Cucumber Yogurt Sauce
(Khyar bil-Laban)

2 cucumbers, peeled, deseeded and chopped
1 small onion, chopped
2 tsp vinegar
1 tsp olive oil
1 tbl fresh mint, finely chopped or 2 tsp dried mint
1 c yogurt

Salt and pepper, to taste, Mix yogurt, vinegar, oil, salt and pepper. Stir in the cucumbers, onion and mint. Taste and adjust seasoning.

Serve as a dip for pita or with grilled meat.

Falafel
Patties:
1 lb. dried fava beans
2 medium onions, chopped
2 cloves garlic, minced
1 bunch parsley, stems removed
2 tsp cumin
2 tsp coriander
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
2 c oil

Yogurt Sauce:
1 c yogurt
2 tbl tahini
2 tbl lemon juice
1 cl garlic, minced or pressed
1/4 tsp cumin

Blend together and refrigerate.
Patty preparation:

• Soak the fava beans in water over night, or until very tender. Remove skin if present.
• Partially chop fava beans, onion, garlic, parsley, cumin, coriander, baking powder, salt and pepper
• Then place in a food processor or blender.
• Grind until mixture becomes very smooth.
• Let paste rest for 30 minutes.
• Form 2 inch diameter patties and let rest for about 15 minutes to preserve their shape.

Heat oil in a deep pan so that the patties can be submerged. Fry the patties until golden brown.  Place them on a plate covered with paper towels to absorb excess oil.

Serve with pita and yogurt dip.




DOLMAS (Stuffed grape leaves)
Prepare at least 2 1/2 hours before serving to allow flavors to combine

Rice Filling
1 c long grain rice
1/2 c olive oil
1/4 c vegetable oil
5 1/4 c chopped onions
1 tbl salt
1/4 tsp black pepper
1/4 tsp red pepper
11/2 c water
1/2 c fresh lemon juice
1 tbl pine nuts
1/2 c chopped fresh parsley
2 tbl fresh dill, chopped or 1 tbl dried dill

Add onion and pine nuts to hot oil.  Reduce to medium heat, stirring
constantly.  Add salt and pepper.  Cook until onions are translucent,
do not brown.  Mix in rice parsley and dill.  Add water and cook approximately 15 minutes, stirring often to keeo from burning. Now add lemon juice. Mix well. Remove from heat.


Wrapping leaves: Remove stems from leaves and unfold. Spoon rice mixture into grapeleaf. Hold leaf on left palm with stem side away from you and vein side up. Place tablespoon of rice on top end near stem. Now fold top down and the two sides over, then roll toward the inside of your palm covering all the rice. Make a firm roll in shape of cigar. Lay wrapped grape leaves end to end in circle in bottom of pan, covering first the bottom, then start 2nd row continuing in circle pattern.  Mix rice occasionally so oil will be evenly distributed. When all wrapped leaves are arranged in pan, add 2 cups of water and cover pan with inverted dinner plate and bring to a boil, reduce heat and cook 1/2 hour.

Turn off heat and let cool and set for approximately 15 minutes. Remove plate.

Using same system of arranging in cooking pan, empty rolled leaves carefully and place on shallow serving dish or Pyrex bowl. Cover with saran wrap. Refrigerate. Serve cold or at room temperature. Garnish with lemon wedges or parsley sprigs.


Hummus Recipe
(After you try the initial recipe adjust the proportions of garlic,
tahini and lemon juice to suit your taste)
2-3 cloves garlic, minced
2 16 oz cans Garbanzo beans (chick peas)
up to 6 tbl Tahini
6 tbl Fresh lemon juice
3/4 tsp salt
Cayenne and cumin, to taste

Place garlic, parsley and scallions in a food processor or blender. Add chick peas, tahini [or oil], lemon juice, and salt. Puree to a thick paste.  Season with cayenne and cumin. Transfer to a sealed container
and chill. 

Garnish with parsley and serve with pita.


BABA GHANOUSH (Roasted Eggplant Tahini Dip)
2 eggplants
1/3 c lemon juice
2 cloves garlic, minced
1/3 c tahini
2 tbl fresh or dry parsley, minced for garnish
2 tbl olive oil

Prick holes in eggplant and bake whole eggplants in a 400 degree preheated oven
for about 1 hour until soft. Peel and mash well. Add the rest of the ingredients except parsley and olive oil. Blend mixture very well. If you prefer, use blender. Add more lemon or taheen and salt if you wish.
Garnish with minced parsley and sprinkle with olive oil. Serve as dip with pita


TABOULEH (Cracked wheat salad)
Prepare 2 hours in advance to allow flavors to combine.

1 1/2 c fine bulgar
1 large bunch parsley, finely minced
1 bunch scallions, finely minced
4 tomatoes, finely chopped
1 small bunch mint or 2 tsp. dried mint
1/2 tsp ground red pepper
1/3 c olive oil
1/3 c lemon juice
Salt, to taste

Soak bulgur in cold water until one third of water is absorbed.  Squeeze out excess water with your hands.  In a separate bowl combine the parsley, scallions, tomatoes, mint and red pepper.  Mix in bulgar.  Add
olive oil, lemon juice and salt, adjusting proportions to suit your taste