Gilded Serpent presents...
Fit for the Dance
recipes collected by Krista
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!
Make one of these dishes, take a picture, send it to
us and we'll post it!
Cucumber Yogurt Sauce
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.
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
1 c yogurt
2 tbl tahini
2 tbl lemon juice
1 cl garlic, minced or pressed
1/4 tsp cumin
Blend together and refrigerate.
- Soak the fava
beans in water over night, or until very tender. Remove skin if present.
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
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
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
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.
(After you try the initial recipe adjust the proportions
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
Garnish with parsley and serve with pita.
BABA GHANOUSH (Roasted Eggplant Tahini Dip)
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
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
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
olive oil, lemon juice and salt, adjusting proportions to suit your
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