Tabbouleh
1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup lemon juice (aprox. 2 lemons)
1/4 cup olive oil
salt and pepper to taste
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 cucumber, seeded, and diced
2 cups cherry tomatoes, cut in half
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and salt and pepper. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, additional salt and pepper if needed; mix well. Serve or cover and refrigerate. The flavor will improve if the tabbouleh sits. Great the next day!
Grilled Eggplant Ghanoush
2 medium eggplants, about 1 pound total
2 garlic cloves, coarsely chopped
1/4 cup tahini (sesame seed paste)
1 lemon, juiced
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 teaspoon ground cumin
salt and pepper to taste
1/2 cup olive oil
Pita bread, cut into wedges, for dipping
Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them.
Roast the eggplants in a preheated 400 degree F oven for 30 minutes.
When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible.
In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth. Add the eggplant; season with cumin, salt and pepper. Pour in the oil and pulse to incorporate. Serve with pita wedges.
Grilled Lamb Kebabs with Feta Sauce
1 pound lamb leg, loin, or shoulder, cut into 1-inch cubes (about 12 cubes) or turkey breast
10 cherry tomatoes
1 red onion, cut into large 2-onch chunks
1/2 cup olive oil
3 tablespoons lemon juice
2 tablespoons chopped garlic
1 tablespoon fresh oregano, chopped
1 tablespoon fresh mint, chopped
1/2 teaspoon both salt and pepper
Feta Sauce, recipe follows
Lemon wedges, garnish
Sprigs fresh mint, garnish
Alternately thread the lamb, tomatoes, and onions onto long skewers. (If the skewers are wooden, soak in water for 30 minutes before using.)
Mix together the oil, lemon juice, garlic, oregano, mint, salt and pepper. Drizzle over kebobs. Marinate in the refrigerator for at least 4 hours.
Preheat the grill to medium-high.
Remove the lamb from the marinade. Place on the grill and cook until lamb reaches desired temperature, turning occasionally, 8 to 10 minutes for medium-rare.
Meanwhile prepare Feta Sauce:
Feta Sauce
2 cups plain yogurt
1/2 cup crumbled feta cheese
1 tablespoon olive oil
1 1/2 teaspoons minced garlic
2 tablespoons lemon juice
salt and pepper to taste
3 tablespoons minced mint leaves
Combine all ingredients, except mint leaves, in food processor; pulse until smooth. Pour into small serving dish. Adjust seasonings. Top with mint leaves. Serve with Lamb Kebobs.
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