Page 355 - Demo

A Primer for a Mid-Eastern SmorgasboardBY CHARLIE SAHADI%u201c Al ak! %u2019ala kadd elmahabeh-%u201d is an Arabicproverb that asserts themeasure of a guest%u2019s regardfor his host in the amount offood which he eats. Thistradition accounts in somemeasure for the heartyappetites brought to hospitable, well-laden, MidEastern tables, but thedelectable variety of Arabicfood, at once both exoticand extraordinarily natural,is as integral as the custom.Proximity to AtlanticAvenue%u2019s many Mid-Eastern restaurants has ledmany local residents tosample Arabic fare onevenings out but often allthat represents Mid-Eastern cuisine at home is driedfruit and pistachio nuts.Many people are not awareof how easily their favoritedishes can be prepared intheir own kitchens withingredients from both Arabic groceries and localsupermarkets. What follows is a short and hardiycomprehensive survey ofp o p u la r M id -E a s te r ndishes easy to fix at homeand delightful to serve asappetizers, snacks, partyfood or meals.Tahini, a Mid-Easternbasic, is a paste made fromground, hulled sesameseeds. Used as a base fordips and sauces, it%u2019s available canned so you needn%u2019ttake a pestle and mortar toa mound of sesame seeds.Tahini is a must-ingredientin Hommous, a deliciouschick pea dip that, servedwith Pita (Arabic bread) orcrudites, is a certain crowdpieaser and crowd-filler.To boiled, mashed chickpeas (available canned) addtahini, lemon, oil and garlicto desired taste and consistency. Serve in a shallowdish garnished with paprikaand a little extra oil.Baba Ghannouj, anotherpopular appetizer, alsocalls upon Tahini, lemon,oil and garlic, but the mainingredient is mashed,broiled eggplant. Easy tomake from scratch or available ready-made needingonly seasoning, BabaGhannouj has a smokiertaste and more texturedconsistency than hommous.Yogurt (or Laban) hasnumerous uses inMid-Eastern cuisine.Sauce recipes for rice andmeat dishes rely heavilyupon it. Often in a spreadform Laban on Pita breadas creamcheese whouid be.But with warm weather fastupon us, yogurt will winyour heart in a cucumberNot , s- . y , C.m, Dick,or H ary\\ b - j you- .*e t'c-rtsJohnny Walker Jack Daniels & Jim Beam***are atMarcolini Wines & Liquors66 Hicks Street, corner of CranberrySTOCK UP AT MARCOLINiandSAVE All at the lowest prices allowed by New York State%u2022^Pl s many, many more freedelivery 875-0590 Ssalad. Laban mixed withpeeled, sliced cucumbers,salt, and dried mint leavesis as refreshing and delicious as it is nutritious.Falafel is basically anEgyptian dish that hasfound immense favor herein the States with Falafelparlors sprouting up asPizzerias once did. Essentially a %u201cvegetable burg e r,%u2019 %u2019 Falafel is servedsandwich style but is actually a most filling meal.Mashed dried fava beenswith a combination ofspices (often as many asnine different spices) areformed into balls and deepfried in hot oil. The friedmixture is then stuffed inthe pocket of Pita bread,topped with tahini andlettuce, tomato and oil.Stuffed grape leavesfilled with chopped lamband rice (or the meatlessvariety stuffed with rice,onion and pignolia nuts) aresimple to prepare andinvariably rate rave reviewsas both hors d%u2019oeuvres ordinner fare. Similarly,shish kebab (authenticitydemands lamb cubes, anyother meat makes the dishTHE LIQUORSHOPPEFeaturingthe mostextensiveline offine wineinFreeDelivery: 789-860810 8 A 7th Ave, bet,President & Union Sts.Imported Teas o and Coffees1 0 3 S E V E N T H AVE ,P A R K S L O P E * 7 09-%u00a3> 233 136 M Q N T A 6 U E & K L N H E |Q H T S -8 5 9 -l0 E > ) 1j S a ^ a d i^ n p ^ tc /iq C & , & n c . ~|%u25a0 \vMid-Eastern Grocery and Import ShopWe have a large assortment of1 cookbooks for Lebanese, Syrian, Turkish, jArmenian, and Indian cuisine. jA A r \\ n m v i i Sat, 8-7 1 87 .Atlantic AveDamascusBakerySuperbhome-baked pastriesBaklawawith walnuts or pistachio nutsLady Fingers- rolls ot cream or walnutsBird's Nests- tilled with pistachio nuts195 Atlantic Ave. 855-1456a %u201c reasonable facsimmeto the classic Mid-Easternmeal) will dress up abarbecue or simple supperwith well appointed skewers laden with onions,peppers and tomatoes.Kibby, the national dishof Lebanon, is one pan mealthat served with a salad willmean little kitchen-time forthat evening%u2019s chef. Kibbyis finely chopped lambmixed with fine Bulghurwheat formed into a flatloaf covering the entiresurface of a circular pan.I he next time company%u2019scoming, pass up the oniondip and potato chips anddip into some Mid-Easternfare for a nice and nutritious change of pace.Charlie Sahadi is coowner of Sahadi Grocery at187 Atlantic Avenue withNicholas Sabah. The wellstocked Mid-Eastern grocery, a family businesssince 1895, has corneredthe market on old worldcharm, friendly service andhelpful advice.s \\\\\ istiom X W arters'%u25a0 Spanish SherriesThese su p e rb s o le ra v in ta g e sh e rrie s inclu d e a D e lic a te C ream , an Extra A m o n tilla d o a nd a pale Fino e ach an e x tra o rd in a ry v a lu e a t only $ 2 %u201d p e r b o ttleS t.G c o im v \\ \\ im* A Liquor50 C lin to n S treet S TR 5 7 4 26s' g \\%u00ab W iNatural FoodsGrocery Store& Restaurant150 Montague St.Daily SpecialsLunch - Dinner SupperMon-Thurs, Sat i 2-9 Friday, l 2-l 0Open on Sundays beginning in April858-7061Etwothe pot187 C l i n t o n st (atlantic)co ffees & teasherbs spices & sundriesW e e k e n d S p e c i a l !B o u r s i n , a FrEnchm 11k - w n i ve cheese, soft -ripened with added creami flavored with -f oe herbs.Reg. Ids 3 N o w l! 3Cheese CollarMontague arid Henry Streetshours: Mendiy Saturday (o#r. Tpm c. a 4 a , < /o> im c*v Z u t ^May 2, 1974, PHOENIX, Page 7