The Family Dish

Baba Ghanouj

3 large eggplants
2-4 cloves garlic
salt
1/2 cup tahini paste
lemon juice
1/2 tsp cumin (optional)
top with parsley, olives, and/or tomatoes if you like

Broil eggplant (after puncturing it with a fork), turning now and then, until skin is good and black.  I mean BURNT.  Peel and squeeze bitter juices out of skin.  Mix but not too much (perhaps better with a fork than a food processor) - you want to retain some texture.

** Another great recipe that came from Arabic at BYU.

Humous

1/2 cup tahini
1/3 cup lemon juice
1/3 - 1/2 cup warm water
1 clove garlic
2 cups chick peas, drained and rinsed
1/2 tsp salt
black pepper
1/4 cup olive oil
parsley, olives, and tomatoes (optional)

Mix all ingredients in a food processor until smooth.  Pour some olive oil on top for that authentic look.  You may want to garnish with parsley, olives and/or tomatoes, too.

** We got this recipe from Mike's Arabic teacher at BYU.  It tastes pretty authentic.

Cranberry Meatballs

45 frozen cooked meatballs (Costco)
8 oz can jellied cranberries
2 tablespoons steak sauce
2 tablespoons brown sugar

Mix cranberries, steak sauce, and brown sugar.  Add to meatballs in crockpot and heat on low.

**Great appetizer for holiday parties - super easy.

Appetizers