HELLO EVERY BODY 3 REALLY TASTY MEZE (TAPAS, AMUSE-GUEULE) FROM OUR FRIEND
CHRISTINA FROM CALIFORNIA

I'm new to this group, so please forgive me if these recipes are
duplications of past postings! Looking forward to exchanging recipes with
others in this egroup.
- Chris
http://www.sudairy.com/mer/recipes.html

Saudi Samboosak

3 cups flour
2 grated onions
1 1/2 cups oil
1 teaspoon ground black pepper
1 teaspoon bread spices(yeast, fennel, poppy seed)
1 teaspoon cumin
oil for frying
water
1 lb. ground beef or lamb

Put the flour in a deep bowl, add the bread spices and salt. Add the oil and
rub with
fingertips. Add water and a pinch of salt a little at a time, mixing
thoroughly until dough is
binding. Divide into small pieces, place on a tray and put in a warm place
for one hour.
Put ground meat, onion, salt, pepper and cumin in a frying pan and cook over
low heat.
Cool. Roll each piece of dough into a round, about 1/16 inch thick. Place a
tablespoon of
meat in the center of each round and seal then twist the edges. Heat the oil
and deep
fry the samboosak on both sides. Serve hot. Serves 8-10 persons.

Recipe from "Saudi Arabia Magazine" (an official publication of the
Information Office of
the Royal Embassy of Saudi Arabia), Winter 1997


Red Pepper Hummus

Teamed with pita bread triangles and a variety of raw vegetables, this
Middle Eastern dip
makes a great snack or hors d'oeuvre for a dinner party. Tahini is available
at natural
foods stores and some supermarkets.

2 large garlic cloves, chopped
1 15-ounce can garbanzo beans (chick-peas), drained
1/3 cup tahini (sesame seed paste)
1/3 cup fresh lemon juice
1/2 cup chopped drained roasted red peppers from jar

With processor running, drop garlic through feed tube and mince. Scrape down
sides of
work bowl. Add chick-peas, tahini and lemon juice; process until mixture is
smooth. Add
roasted peppers; process until peppers are finely chopped. Season with salt
and pepper.
Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill.
Bring to room
temperature before serving.)

Makes about 2 cups.

From Bon Appétit magazine, January 1994


Shakshouka

(Very appealing to Western taste)

4 Tomatoes, peeled, seeded and chopped
4 Big size green peppers, seeded and chopped
1/2 teaspoon Ground corriander

Fry green peppers with tablespoon vegetable oil and teaspoon olive oil. When
slightly
tender, add over the garlic and cook a few minutes longer.

Add over the rest of the ingredients and stir over medium heat for 10
minutes or till
mixture thickens.

Serve this appetizer with fresh pita bread.

From "One Thousand And One Delights" by Nahda Salah
available through International Promoters of Art Inc.