Dip into Lebanese cooking
Rita Heikenfeld
Cincinnati.com
I’m more than opinionated when it comes to ethnic foods. The recipes found in a book can’t compare to what you learn hands on from someone who has cooked the dishes for years.
I can attest to that since the Lebanese dishes I learned from my mom, sisters, aunts and friends like Joe and Marylou Zarick are authentic ones, lovingly taught and handed down for generations. Most of the ingredients aren’t measured.
“Hands are my measurements,” my mom used to say.
My family loves the Lebanese food I cook now, but I have to say that mom’s still was better.
One dish we make is our yogurt dip, with Laban/homemade yogurt, cucumber, mint and garlic. Making this dip with homemade yogurt results in a pretty loose mixture, even when I strain the yogurt overnight. So the recipe I’m sharing today uses strained Greek yogurt, which results in a thick, creamy dip.
I’m also sharing my family’s recipe for hummus which I’ll be making live on June 9 with my Fox 19 friends at 9:45 a.m. We’ll be chatting about the annual Lebanese festival, Mahrajan, at St. Anthony of Padua Church on June 12 and I’ll be making my hummus on the show.
Yogurt cucumber dip
You can buy Greek yogurt already strained. I have to thank Kay Hitzler, a West Side reader and dear friend, for allowing me to adapt her original recipe.
This is always included on our mezze/appetizer plate when I fix a Lebanese dinner. We use Lebanese flat bread to scoop it up. Ditto with the hummus recipe I’m sharing.
1 English or regular large cucumber, peeled if desired, seeded, shredded
Salt
1-1/2 cups plain Greek yogurt, strained
1 teaspoon garlic, minced or more to taste
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice or more to taste
Palmful of fresh chopped mint (I use peppermint; most people use spearmint)
Salt to taste
Place shredded cucumber in strainer over a bowl and sprinkle with a little salt and let stand for 15 minutes. Meanwhile, place yogurt in a strainer (unless you bought already strained yogurt) and let drain for 15 minutes, then discard liquid. Squeeze the cucumber in a towel to remove as much liquid as possible. Mix everything together.
Tip from Rita’s kitchen
Remove seeds from regular cucumber
Cut in half longways and take a small spoon and run it down the center, scooping up seeds. No need to do this with English cukes, as their seeds are tiny.
Why this recipe is good for you:
• Garlic and olive oil are good for your heart
• Vitamin C in lemon helps your immune system and helps detoxify your liver
• Mint is high in fiber and good for digestion.
• Greek yogurt has more protein than regular.
Rita’s easy hummus
Hummus is a popular and expensive deli item. Making your own will give you a greater yield, taste so good, and is economical. If too thick, add a little water.
1 can, 15 ounces, chick peas, drained
1 teaspoon minced garlic
Lemon juice, olive oil and Tahini (ground sesame seed “paste”) to taste – start with 3 tablespoons each
Salt to taste
Cumin to taste – start with a teaspoon
Whole milk Greek yogurt to taste – start with 1/4 cup
Mash chickpeas by hand or in food processor until of desired smoothness. Add everything else and mix until well blended, either in food processor or by hand.
Why this recipe is good for you:
• Chickpeas contain protein and calcium.
• Tahini is sesame seed paste and high in protein.
• Cumin is a good source of iron.
Lebanese festival details
St. Anthony of Padua Maronite Catholic Church Lebanese Festival Mahrajan
When: Noon to 8 p.m. Sunday, June 12
Where: 2530 Victory Parkway, Cincinnati
Info: 961-0120.
Events: Middle Eastern dancing, shopping, raffle, kids games and prizes.
Food: Homemade Lebanese cuisine: kibee, grape leaves, tabouleh, falafel, vegetarian, pastries, and much more.
Source: www.cincinnati.com