Recepten 16 februari
Recepten worden nog verder bewerkt en vertaald

Menu:
1.) Baba Ganoush
Romige aubergine dip. Geroosterde aubergines met tahin, knoflook en citroensap.
This is something my mother loves making, especially during the summer when she can put the eggplants on the grill. The best taste is when the skin of the eggplants char because that's when you get that smokey taste from the inside. I originally asked if I can post this but she thinks it's not much of a recipe because it requires only three ingredients and there's really any prep time invovled.

* 3 medium aubergine
* 1/2 cup tahin, with water mixed
* lemon
* 3 tablespoons garlic fresh

1. Put the barbeque on high and place the three eggplants on the grill. Make sure the heat is evenly distributed, so the eggplants can be cooked at the same pace. Cook for 30 minutes.
2. Once cooked, scoop out the meat of the eggplant (I call it the meat but it's not meat, it's just that I can't find another word for it). Let cool completely.
3. Once cooled, place it in the food processor and pulse three times. If you have a small food processor like I do. split it in half.
4. After pulsing, put it in a small bowl add tahni, lemon and garlic and mix thoroughly. . This refrigerates very well, and lasts for a good few days.

2.) Muhummara
Pittige rode Paprika met walnoot dip. Geroosterde gepelde paprika met olijfolie, knoflook, citroensap, chilipepertjes, peterselie en eventueel met brood dik gemaakt.
* Olijfolie
* Paneermeel
* paprika geroosterd
* water
* wijnazijn
* zeezout
* druivensap
* walnuts
* citroensap
* knoflook
* paprika poeder
* koriander zaad
* zout
* komijn
* gistextract
* witte peper
* chilipeper

3.) Dukkah
* 1 deel geroosterde kikkererwten
* 1 deel hazelnoten
* 1/4 deel komijnzaad
* 1/4 deel koreanderzaad
* zeezout naar eigen inzicht
alles cutteren, maar niet te fijn en 1/4 deel sesamzaad, dit doe je overigens niet in de cutter, maar op het laatst erbij zodat de sesamzaadjes heel blijven

Recept van de Culinaire werkplaats.

4.) Ful m'dammas
Fava bonen dip Favabonen (tuinbonen) gekookt ontvliest, met knoflook en tahin en citroensap met peterselie tot een mooie spread gewreven.
* 1 (15 ounce) can fava beans
* 1 (15 ounce) can garbanzo beans (chickpeas)
* 1-2 tablespoon lemon juice
* 2 tablespoons extra virgin olive oil
* 2 garlic cloves, minced fine

1. Stir all ingredients together in a saucepan.
2. Bring to a boil, lower heat and simmer for 20-30 minutes, occasionally mashing the beans with the back of a large spoon.
3. If the fool is being served for lunch, you might want to throw a little cayenne pepper or some diced chiles at this point.
4. It's ready when the texture is somewhere between a soup and a paste - serve hot.

5.) Maazat Zaytoon
Groene Olijven tahin dip.
* 2 cups groene olijven ontpit en gewassen.
* 4 eetlepels tahin.
* 2 eetlepels verse koreander fijngesneden.
* 1 eetlepels vers citroensap.
* 2 knoflooktenen crushed
* 1/8 theelepel cayennepeper
* 1 kleine tomaat, vers gehakt ter garnering
* 1 eetlepel Canaan olijfolie, ter garnering

a) Doe alle ingredienten behalve de tomaten en de oluijfolei in en blender en blend tot het glad is.
b) Verspreid op een dienblad en koel een uur.
c) Garneer met tomatenstukjes, besprenkel met olie, en serveer.

6.) Shawrbat Adas bi Thoom wa Kammoon
Palestijnse olijfoliesoep met linzen gefruite ui met knoflook, rode linzen, koriander, veel komijn en Canaan olijfolie
* water
* aardappels
* rode linzen
* tomatenpuree
*ui
* olijfolie
* komijn
* koriander
* knoflook
* zout
* gistextract
* aardzetmeel
* chili
* peper

7.) Platbrood

8.) Mufarraka
Spinazie met verschillende groentes, kikkererwten, verse chilipeper en ingedikte yoghurt

9.) Mughrabiya
Oriëntaalse stoofpot met Canaan Couscous , groentes kikkererwten in een marinade van uien, knoflook en olijfolie

10.) Tabouli salad
Canaan handgemaakte couscous, salade met peterselie, komkommer, tomatenblokjes, uien, citroensap en romig gemaakt met Canaan olijfolie
* 5 cups flat leaf parsley
* 1/2 cup Bulgar wheat
* 3 medium tomatoes
* 2 large lemons
* 1/2 cup virgin olive oil
* salt and pepper
* 2 spring onions, finely chopped or 1 cup of raw broad bean (when in season)

1. Place crushed wheat in a cup of luke warm water.
2. Chop parsley finely.
3. DO NOT use a blender.
4. Dice tomatos.
5. Squeeze Lemons.
6. Have oil ready.
7. Place the crushed wheat at bottom of salad bowl.
8. Add Parsley, Tomato, Oil& Lemon.
9. Add Salt& Pepper to Taste.
10. Stir generously and place in fridge to chill.

11.) Maqliya Ma Thoom
Verschillende geroosterde groentes uit de oven
* 1/2 small hot pepper, very finely chopped
* 2 tablespoons fresh parsley, chopped
* 2 tablespoons oil
* 2 large firm tomatoes, thickly sliced
* salt and pepper

1. Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside.
2. Heat the oil in a frying pan over medium heat. Add the vegetable slices and cook for about a minute on one side; then turn and sprinkle slices with the garlic, hot pepper, and parsley mixture. Continue to cook for another minute, shaking the pan occasionally; then turn the slices again and cook until they are done, but not mushy.
3. Slide the vegetable slices onto a plate, and serve immediately.

12.) Labna
Balletjes van uitgehangen geitenyoghurt in Canaan olijfolie. This cheese (also labaneh) originates in the Middle Eastern countries and is usually made with goats milk. This give quite a sour cheese so cows milk yoghurt is more to our Western palate. Allow up to 48 hours. From 500mls expect about 250gm of cheese. If you won't eat this in a couple of days you will need to preserve it in oil. This can be done by simply rolling the cheese into walnut sized balls and placing in a jar and covering with olive oil.
* 500 ml yoghurt (best quality you can find)
* Zout
* Olijfolie
* Pepermuntblad

a) Place a sieve over a large bowl. Line the sieve with a piece of cheesecloth or a Chux cloth.
b) Stir your yoghurt well then pour into the cloth in the sieve. Fold the sides of the cloth over the yoghurt.
c) Place the bowl & sieve into the fridge and leave to drain for up to 48 hours. I like to drain the whey every few hours so I can monitor the progress.
d) The cheese is ready when it is not releasing any whey. At this point taste and season with salt, if desired. Shape into a ball/mound.
e) Use as you would any other soft cheese. To serve with dips simply drizzle the mound with good olive oil and garnish with shredded mint.

13.) Bourekas
Gemarineerde geitenkaas in dunne deegflapjes
* 2 eieren
* 2 cups in stukjes gesneden mozzarella
* 1 theelepel gedroogde peterselie
* 1 snufje knoflookpoeder
* 1 snufje uienpoeder
* 1 snufje zout
* 1 snufje zwarte peper
* 1 (17 1/2 ounce) verpakking bladerdeeg
* 2 theelepel water
* 2 theelepel sesam zaad

a) Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
b) Beat 1 egg in a medium bowl, and mix in the cheese. Season with parsley, garlic powder, onion powder, salt, and pepper.
c) On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total.
d) Beat the remaining egg with water in small bowl.
e) Brush edges of each square lightly with egg wash.
f) Place a heaping tablespoon of the cheese mixture in the center of each square. Fold pastry over the filling, (make a triangle shape for an authentic look) and seal edges with a fork. Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds.
g) Bake in the preheated oven 30 minutes, or until golden brown. Serve immediately.

14.) Crepes
Volkorenmeel met water, gebakken (beetje aangebakken), met water bevochtigd. Dan besprenkelen met Canaan olijfolie en rietsuiker en laten intrekken!