MALOOFS COOKBOOK page 2...
Maloofs International, INC.
MALOOFS INTERNATIONAL COOKBOOK
3 bunches finely chopped flat leaf parsley
1 cup chopped fresh mint
2-3 tablespoons fine bulgur
1 chopped firm tomato
1/2 onion or 2 scallions chopped
1/2 cup extra Virgin olive oil
1/4 cup fresh lemon juice
salt and pepper to taste
1/2 teaspoon cayyene pepper (optional)
Prepare the chopped parsley and mint and set aside.
In a large bowl, mix Bulgur, chopped tomatoes, chopped onions/scallions with lemon juice, salt and pepper. Add to them the parsley and mint and
olive oil and mix, adjusting seasoning by adding more oil and lemon if desired.
Serve cold garnished with romaine lettuce.
With An Australian Twist
A special addition (an old Australian family recipe) to regular tabouli is to add green lentils which have been soaked overnight to the mix. This makes the salad look more interesting, adds great taste, and is high in protein, making tabouli a complete meal for the health conscience.
Hummus can be made in a variety of ways.
Here are a couple:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover
Spinach hummus is a delicious variation of Traditional Middle Eastern hummus. This recipe for spinach hummus is super easy and is sure to be a crowd pleaser!
1 can garbanzo beans/chickpeas (15 oz), drained
1/2 cup fresh spinach, chopped
1/4 cup tahini
2 tablespoons garlic
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon kosher salt
In a food processor, process beans, garlic, spinach and olive oil. Add lemon and salt and blend. If spinach hummus is too thick, add 1 tablespoon water until desired consistency. Hummus should be smooth and creamy.
Spinach hummus can be made up to two days in advance.
Store in airtight container in the refrigerator. It can be served hot or cold.
Serve with pita bread, pita chips, or fresh veggies.