Ingredients

• 1 13 oz can of hummos
• 2 1/2 tablespoons of tahini
• 3 tablespoons of lemon juice
• 2 garlic cloves
• Extra virgin olive oil for decoration
• Pine nuts for decoration
• Cumin for decoration
• Chopped parsley for decoration

• Crush the garlic cloves with a garlic press or beater until finely chopped.
• Add the already squeezed lemon juice to the chopped garlic and mix.
• Pour the contents of the hummos can into a large bowl.
• Add in the garlic-lemon mix and the tahini and mix all four ingredients thoroughly.
• To serve, scoop the final mixture into a deep dish or small bowl and decorate with the olive oil, cumin, pine nuts and parsley.

Ingredients

• 1 15 oz can of foul medammas
• 3 garlic cloves
• 3 tablespoons of extra virgin olive oil
• 1 lemon, squeezed
• 3 tablespoons of hot Aleppo red pepper for decoration
• salt to taste

• Pour the contents of the foul can into a small pot and place over medium heat for around 10 minutes.
• Drain and place the drained foul into a small plastic bowl and beat a little till soft and mushy.
• In a separate bowl, press or beat the garlic and then mix in the squeezed lemon and olive oil.
• Add the garlic-lemon-oil mix to the foul and mix thoroughly. Add salt to taste.
• Serve in a bowl or small deep dish. Sprinkle Aleppo red pepper on top for decoration. Best if eaten with pita bread.

Ingredients

• 1 13 oz can of baba ghannouge
• 1 tablespoon of tahini
• 3 tablespoons of lemon juice
• 2 garlic cloves
• Extra virgin olive oil for decoration
• Sumac for decoration

• Crush the garlic cloves with a garlic press or beater until finely chopped.
• Add the already squeezed lemon juice to the chopped garlic and mix.
• Pour the contents of the baba ghannouge can into a large bowl.
• Add in the garlic-lemon mix and the tahini and mix all four ingredients thoroughly.
• To serve, scoop the final mixture into a deep dish or small bowl and decorate with the olive oil and sumac.

You can also prepare this recipe using one medium-sized eggplant instead of a can of baba ghannouge. Simply, poke the eggplant with a fork in around 10 different places uniformly distributed around the eggplant and roast it in the oven at 375 degrees for around 50 minutes flipping it over once half-way through. Remove from oven, peel and beat till it turns into a soft paste. Add two tablespoons of tahini, instead of just one, and proceed in exactly the same manner as described above.

Ingredients

• 1 cup of green lentils
• 1 tablespoon of rice
• 3 cups of water
• 1 onion, chopped
• 3/4 teaspoon of seven spices
• 1 tablespoon of pure olive oil
• 3/4 teaspoon of salt

• Heat the water in a pot.
• Once it boils, add the lentils, rice, chopped onions, spices, salt and olive oil.
• Cook over a low heat for 40 minutes.
• Turn off the heat and let the food rest for at least 15 minutes before serving.
• Serve hot or cold, optionally topped with extra virgin olive oil and/or caramelized onions and enjoyed with radishes and long green onions on the side. Makes 4 servings.

Ingredients

• 1 14 oz can of garbanzo beans
• 1/2 teaspoon of cumin
• 3 cloves of garlic
• 1 lemon, squeezed
• 3 tablespoons of extra virgin gourmet olive oil
• 1/2 teaspoon of red hot Aleppo pepper
• 1/4 teaspoon of salt

• Cut garlic into thin slices.
• Place some olive oil in a pan and fry the garlic slightly.
• Add the garbanzo beans to the pan and the lemon and simmer over low heat for around 10 minutes.
• Add cumin, red pepper, olive oil and salt and continue simmering for another 5 minutes.
• Pour into a bowl and serve hot or cold depending on preference.
• You may optionally decorate with fried pine nuts and a touch of parsley.

Ingredients

• 1 15 oz can of moghrabieh
• 1 diced tomato
• 2 thinly chopped green onions
• 1/2 lemon squeezed
• 2 garlic cloves
• 3 tablespoons pure olive oil
• 1/2 teaspoon salt

• Crush the garlic cloves with a garlic press or beater until finely chopped.
• Empty the contents of the moghrabieh can into a pot.
• Add the squeezed lemon, the crushed garlic and the salt to the moghrabieh.
• Heat the mixture on low heat for 20 minutes. Empty in a salad bowl and let the entire mixture cool for another 20 minutes.
• Add the tomato, onion and olive oil and mix everything together.

Ingredients

• Interiors of 3 zucchini, scooped out
• Interiors of 1 eggplant, scooped out
• 1 large potato
• 10 oz of mozarella cheese, shredded
• 3 green onions, chopped
• 3 eggs
• 2 tablespoons of olive oil
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of salt

• Boil the potato until half soft.
• Peel its skin and squish on a flat pyrex tray, painted with some olive oil.
• In a large bowl, mix together the vegetable interiors, onions, pepper, salt, olive oil, and 1/3 the amount of the cheese.
• Lay the mixture on top of the flat potato bed in the pyrex tray.
• On the side, beat the 3 eggs and lay them over the mixture.
• Finally, add the remaining of the cheese on top of the eggs.
• Cook in a 350 degree oven for 25 minutes.
• Serves 10.