Olive Dip

Olive Dip
(Palestine and Jordan)

2 cups green olives, pitted and washed to remove salt
4 tbsp taheena
2 tbsp chopped fresh coriander leaves (cilantro)
1 tbsp lemon juice
2 cloves garlic, crushed
1/8 tsp cayenne
1 small topmato, finely chopped
1 tbsp olive oil

Place all ingredients except the tomatoes and olive oil in a blender;
blend until smooth.

Place in a flat serving dish and refrigerate for 1 hour; then spread
the tomato pieces on top[, and sprinkle with oil before serving

Nan-o panir-o-gerdu

Nan-o panir-o-gerdu
Walnut cheese dip (Iran)

1/4 pound white cheese, chopped
2 cups shelled walnuts, chopped
2 tbsp chopped fresh scallions (green or spring onions)
2 tbsp chopped fresh basil
2 tbsp chopped fresh tarragon
2 tbsp chopped fresh mint
1 clove garlic, peeled and crushed
1/2 tsp salt
1/4 tsp freshly ground black pepper
juice of one lime
1/4 cup olive oil

1. IN a food processor or in a bowl, mix the cheese, walnuts, scallions, fresh herbs, and garlic.
2. Add salt, pepper, lime juice, and olive oil; mix well
3. Transfer the mixture to a serving bowl and place it on a round platter.
4. Cut Lavash (thin flat bread) or pita bread into 4 inch pices and arrange around the bowl on a platter.

Lubia-Pokhteh

Lubia-Pokhteh
(Mashalah musho)
Red Kidney Bean Dip (Iran)


1 cup dried kidney beans or 1 12 oz can cooked beans*
2 large onions, peeled and thinly sliced
6 tbsp olive oil
2 tbsp tomato paste
1/2 tsp salt
1/4 tsp freshly ground black pepper
juice of 2 limes
2 tsp angelica powder (gol-par)

1. Place beans in a large saucepan; add 4 cups water and 1/4 tsp salt; bring to a boil over high heat.
2. Reduce the heat, cover, and simmer for about 1 hour or more until tender. Add more water as needed.
3. Fry the onions in a skillet in 4 tbsp oil over medium heat until golden brown. Add tomato paste, salt, and pepper, and mix well.
4. Combine with kidney beans
5. Add 2 tbsp oil, lime juice, and angelica powder. and mix well.
6. Adjust seasonings to taste; transfer to a salad bowl and serve as an appetiser, warm or cold, with lavash bread.

*note-- if using canned beans, fry the onions, mix them with the tomato paste and add the beans. Simmer 15 minutes, and add rest of ingredients. If using dried beans, soak them overnight in 3 cups cold water and 1/2 tsp salt and then drain.

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.

Feta Cheese Dip

Ingredients

1 cup crumbled Feta Cheese2 tbs Olive Oil1/4 cup chopped parley1/4 cup chopped fresh dill (or 1 tbsp dried dill weed or more)

Instructions

Combine cheese, half the oil and half the parsley and half the dill in a blender or food processor. Whir until blended. Add the rest of the olive oil, parsley, and dill, and blend until smooth.Serve as a cold dip for raw cut veggies