Middle Eastern Cooking
Like many immigrants to this country, my Palestinian parents managed to hold on to their cultural and religious traditions from back home. And although I was born and raised in the land of baseball and apple pie, I too managed to absorb the traditions my parents passed down to me. One of these treasured traditions was Middle Eastern cooking.
When I was growing up, going to McDonald's was a luxury. Oh how I always wanted a Happy Meal (maybe it was the toy I was after). But alas my mother wouldn't have it. Instead, to my disappointment, she cooked traditional Middle Eastern dishes almost daily and insisted that her children eat home cooked meals. At the time I didn't have a taste for Middle Eastern food and hence became one of the skinniest children one ever saw. Nonetheless, my mom was a master chef in her kitchen and gained quite a reputation in her time, even to the present, cooking her Middle Eastern magic. Neighbors and relatives would flock to my mom's kitchen where my mom would always give her guests the first class treatment, which is typical of Arab traditions. For instance, when I visited my parent's home town, neighbors who did not know me invited me inside their homes and offered me everything they had because I was their guest. This practice of honoring guests in the highest regard can be found throughout the Middle East and Muslim world, and even in Muslim households in the United States. It is also another tradition I inherited from my parents.
As I grew older, I learned to appreciate my mother's cooking, and tried to emulate her skill. ( Yes, now Anayat can cook!) My favorite Middle Eastern recipes tend to be the salads and appetizers, which are incomparable in taste. In a tribute to my mom, here is a short list of some of my favorite recipes:
Hummus bi-Taheena
Serves 4
1 can chickpeas undrained
4 tablespoons Taheena
1/4 cup lemon juice
4 cloves garlic, crushed
salt to taste
pinch of cayenne
1 tablespoon finely chopped parsley
2 tablespoons olive oil
In a blender, place the chickpeas and their liquid, taheena, lemon juice, garlic, salt and cayenne. Blend into a thick paste. Place in a shallow platter and refrigerate for at least 1 hour. Just before serving, decorate with the parsley and sprinkle with oil.
Chicken with Sumac
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