Tabbouleh

also transcribed tabouleh, tabbouli, tabouli, or taboulah

 

1/4-1 cup bulgur wheat 
2-4 tbsp lemon juice (1-2 lemons) - scale according to the bulgur
2-4 tbsp olive oil - same as lemon juice
3 1/2 teaspoons kosher salt
1/2-1 cup minced scallions, white and green parts (1/2-1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
2 cups chopped parsley (2 bunches) - hand-chopped, not food processed, or they'll be mushier.
1 cucumber, unpeeled, seeded, and medium-diced (or 2-3 small Persian cucumbers) - optional
2 cups cherry tomatoes, cut in half or quarters, or 4 plum tomatoes, chopped
1 teaspoon freshly ground black pepper

pinch of cinnamon, allspice, or nutmeg 

Salt the tomatoes in a strainer over a bowl. Wait 20 minutes.

Salt the parsley and put it in a bowl lined with paper towels. Wait 20 minutes too. Ideally salad-spin to dry them.

If you're using cucumbers, salt them too.

Boil the tomato water with more water until you have as much as you used bulgur. (or just use plain water.) Add to the bulgur.

Add lemon juice, olive oil, and 1 tsp salt. Stir, then add everything else and mix well.

Source: https://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe-2131154 and https://www.seriouseats.com/tabbouleh-salad-recipe

Foul Mudammas

2 cans plain fava beans (13 to 15 ounces each can) (or cooked dry fava beans)
1/2 cup water
Kosher salt
1/2 to 1 tsp ground cumin
1 to 2 hot peppers, chopped
2 garlic cloves, chopped
lemon juice
olive oil
1 cup chopped parsley
1 tomato, diced

Instructions

Heat the fava beans and 1/2 cup water. Add salt and cumin. Use a potato masher or fork to mash the fava beans.
Mortar and pestle the peppers and garlic; add lemon juice, then add to fava beans. Add olive oil. Top with parsley, tomatoes, and pepper slices.

Serve with pita bread, sliced veggies and olives.

Source: https://www.themediterraneandish.com/foul-mudammas-recipe/

Brother Hal

3/4 oz white rum
3/4 oz mezcal
3/4 oz Green Chartreuse
3/4 oz falernum
3/4 oz Fresh lime juice
3/4 oz Fresh orange juice
Garnish: Lime wedge

Shake. Serve over ice.

Source: https://www.liquor.com/recipes/brother-hal/

Ruby hearts

1 1/2 ounce mezcal
1/2 ounce Campari
3/4 ounce cinnamon simple syrup (add 6 cinnamon sticks as you make 1 cup simple syrup, let infuse for a couple hours to couple days)
3/4 ounce lime juice
4 ounces pale ale or bitter-ish IPA, or maybe 2oz sparkling water

Garnish: cinnamon stick

Shake mezcal, Campari, syrup, lime. Strain into another glass over fresh ice, top with beer or seltzer.

Source: https://www.liquor.com/ruby-hearts-cocktail-recipe-4797104

Tzatziki again

1 big cucumber or 3 small Persian cucumbers, finely chopped or grated

2 cups Greek/drained yogurt

2-3 cloves garlic, mortar-and-pestled with a little salt

2 tbsp chopped mint

2 tbsp olive oil

salt and pepper

Salt the cucumber, let it sit, rinse and drain on paper towels. Combine everything.

Source: https://cooking.nytimes.com/recipes/1016438-tzatziki

Sleek

2 bundles pak choi (or other greens)

1 cup black eyed peas (or other beans)

1 cup bulgur wheat, couscous, or quinoa, cooked (so, less than that raw - whatever makes 1 cup cooked)

1 large onion, sliced

4 tbsp olive oil

Caramelize the onion on low heat for a while, like 15 or 20 minutes. Boil the pak choi for a few minutes. Cook the bulgur. Combine everything, add salt and pepper. I substituted everything except the onion and it was still great.

Source: https://www.simplytrinicooking.com/sleek/

Muhammara

1 tablespoon crushed red pepper flakes or 1 small red chile
1/2 teaspoon ground cumin
3/4 cup walnuts, toasted
1/4 cup whole-grain bread crumbs
1/4 cup extra-virgin olive oil
2 tablespoons pomegranate molasses
1/4 cup tomato paste
2 to 3 roasted red peppers
1/2 to 1 cup warm water

1/2 teaspoon fine-grain sea salt

Puree. Add a little warm water as necessary to make the consistency work - want to get it to like hummus consistency. She says use a hand blender but a regular blender works fine.

Source: https://www.101cookbooks.com/archives/my-favorite-grilled-kabob-recipe.html