Arabic Cuisine (Part 1)

In Arab culture, cooking is something taken very seriously. I grew up in a home where large home cooked meals were abundant in variety and taste. So its not surprising that great tasting Arabic food would always be a part of my life. There are many great Arabic cookbooks available today but for most Arabs the best way to learn how to make great tasting food is simply to learn from mom. Below are some basic recipes for some of my favorite Arabic dishes.

Grape Leaves ("warak dawali")

This is one of my most favorite Arabic dishes, especially when the leaves are picked right off the vine. It can be prepared with tomatoes or simply with lemon. This recipe is the one I prefer-- with lemon only.

1/8 teaspoon allspice 1/8 teaspoon cinnamon 60-70 leaves grape leaves 1 pound ground lamb or beef 1/8 cup parsley finely chopped fresh 1 cup rice The juice of one lemon 1 1/2 tsp salt

If you can't get fresh grape leaves, most international grocers carry jars of preserved leaves. Preserved leaves need to be soaked in cold water for about one hour. If using fresh leaves: Leaves need to be softened by rinsing in hot water (a few at a time), then cut off thick stems. Rinse rice in cold water, drain. Combine all ingredients except lemon juice and grape leaves, mix well. Place a large teaspoon of lamb/rice mixture on edge of the bottom (dull) side of leaf. Begin rolling from stem end, after the first roll fold ends in to close and finish rolling. Place a few leaves in bottom of pan. Arrange rolls in compact rows, seam side down Cover with water about 1/2 inch over the top. Sprinkle 1 tablespoon salt over rolls. Place a ceramic plate on top of rolls to hold in place. Place the cover of the pan over the ceramic dish and cook on medium 25 minutes. Then reduce heat, add lemon juice and cook for 10 more minutes. Drain most of the juice before serving.

Eggplant dip ("Baba Ghannouj")

Baba ghannouj is served in most Arabic restaurants, and when it's made well its difficult to resist. Its served and eaten in the same way that hummous is but tastes very different. Arabic groceries sell baba ghannouj already prepared either completely prepared or partially prepared where only garlic and lemon need to be added with olive oil (optional) poured on top as the final touch.

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