Mujaderrah

From left to right: Sweet and sour beet dip, red pepper hummus, Zuchini with pomegranate molasses, Potato salad, Lentil lemon soup, Wheat pita and Center: Muhamara

1/2 lb zuchini
1/2 red pepper
4 tsp pomegranate molasses (heat 2 cups of pomegranate juice -store-bought, with 1/4th cup sugar and 2-3 tbsp lemon juice till it reduces to a thick syrupy consistency for approx. 1 hour- From Simply Recipes-keeps good for 3-4 weeks in the fridge)
2 small cloves garlic, finely crushed


1, Boil the zuchini till it becomes very soft. Mash it , add the finely chopped red pepper, pomegranate molasses and garlic.


Sweet and Sour Beet Dip (Shamander Bel Tahini)

1. Boil the beets, peel them and mash them.
2. Add the tahini paste, yoghurt and garlic and mix well.


Red Pepper Spread (Muhamara)

2 loaves of bread
1 red bell pepper
2 tsp walnuts
1-1/2 tsp cumin-coriander powder
1/2 onion
salt to taste
1/2 red chili pepper
2 tbsp pomegranate molasses

1. Put all the ingredients in the blender and blend into a smooth paste.


Lentil Lemon soup (Shorbet Adas Bel Hamath)

1 cup lentils
1/2 onion- finley chopped
pepper to taste
salt to taste
1/2 lemon
4 -5 tbsp coriander
2 cloves garlic mashed

1. Boil the lentils with the onion, salt and pepper.
2. Saute the mashed garlic with half of the coriander in olive oil and when the lentils are soft and tender, add the coriander garlic mix to it.
3. Keep heating for 5- 10 more minutes, thena dd the lemon juice and serve hot garnished with the rest of the coriander.


Potato Salad (Salatat Batata)

2 potatoes- boiled
1 tomato- finely chopped
1/2 onion-finely chopped
3-4 tbsp parsely
2 tbsp lemon juice
pepper to taste
salt to taste
1 tbsp olive oil

1. Dice the potatoes into small cubes, add in the chopped tomatoes, onions, parsley, lemon juice, salt and pepper.
Mix well and serve.


Roasted red pepper Hummus (Flehfleh Hummus)

1-1/2 cup canned garbanzo beans (chick peas)
1 can roasted red peppers
2 cloves garlic
salt to taste
2-3 tbsp lemon juice
4 tbsp tahini paste

1. Put all the ingredients in the blender and make a smooth paste. Adjust for garlic and lemon juice as per your taste.


Bulghur with lentils (Mujaderrah)

1 cup lentils
1 cup bulghur
salt to taste
1 onion- sliced
2 tsp cumin powder

1. Boil the lentils and bulghur till the are soft and well-cooked.
2. Add in the salt and cumin powder.
3. In a pan saute the onions in some olive oil till they turn completely brown.
4. Top the onions off on to the lentils and bulghur.
5. Serve with some curd or tomato salad.

For the wheat pita bread, look up my recipe on the pita bread in the previous post and substitute all-purpose flour for whole wheat.