Abakadoo ma' Taheena

Ingredients

4 tbsp lemon juice

3 tbsp taheena

1 large or 2 medium avocados

1/4 cup finely chopped parsley

2 tbsp olive oil

1 clove garlic, crushed

1/4 tsp salt

1/4 tsp pepper

pinch cayenne1

/2 tsp paprika

Place the lemon juice and taheena in a blender and blend for a moment; then set aside.Pit and peel the avocados and cut into pices, then add them with the remaining ingredients-except the paprika- to the lemon juice/taheena mixture and blend to a smooth paste. Place on a flat serving platter and sprinkle with paprika. Can be served as is, or chilled.

Lubia Bi Zayt

From Nargis

Ingredients

SPIKE--a bottled vegetable seasoning --this is critical to this recipe. if you dont have this then forget it.
2 cloves garlic, minced
a bunch of fresh washed, trimmed green beans, cut into peices
a lot of chopped parsley
oil
water

Stir fry the beans, and garlic for a few mins. Add the spike. sautee till beans are nearly done. add some water, cover pot with lid and steam a few minutes. Add the parsley. Cook a few more minutes till all is done. Serve with rice.

Yakhni

(special thanks to Sume for the recipe)

Ingredients

Once large head of cauliflower
One bunch of cilantro, chopped
1/4 lb cubed meat or bones (depending on how meaty you like it)
2 yellow onions chopped
5 cloves garlic chopped
Butter or olive oil
Salt to taste
1/8 tsp cinnamon (optional)
Any other spice you prefer

Directions

Cut cauliflower in to fist size pieces, and deep fry until golden. You have to fry it on high or medium high so it doesn't cook all the way through. Set aside and drain. Saute meat in frying pan in butter or olive oil until brown. Place meat in pan with six cups of water and salt, bring to a boil and simmer. In a frying pan, saute onion in butter or olive oil until transparent, then add cilantro and saute until wilted down, then add garlic, saute for a minute or two longer and take it off the heat. Add cauliflower and cilantro mixture to meat and simmer until cauliflower is tender. Also add any other spices that you like.

Serving Suggestions

Best served with long-grained rice
Options: Lemon Wedges and whatever condiments you prefer