I’ve decided to cook up a Middle Eastern feast this week, from one – magnificent – cookbook: “From the Lands of Figs and Olives.” The authors are Habeeb Salloum and James Peters. I first found this cookbook in the library and have checked it out so many times that I finally decided to buy myself a copy. I haven’t had a bad recipe from this book yet. Get this book if you like Middle Eastern food. Here’s what I’ve cooked up so far:
Olives with Za’atar
Lemon-garlic chick peas
Red lentil soup with rice
Couscous of Marrakesh
I have two more recipes to make: fava beans and eggs (Ful) and za’atar bread. I can’t wait!
Here’s the recipe for the lemon-garlic chick peas. It’s a marinated dish, great on pita bread and accompanied by black olives, feta cheese and red-leaf lettuce:
19 oz canned chick peas, drained (or one and one-half cans chick peas, drained and rinsed)
1/4 cup fresh squeezed lemon juice
1/4 cup extra virgin olive oil
6 cloves garlic, crushed
1 tsp salt
1 tbs finely chopped scallions (optional)
2 tbs finely chopped fresh coriander (cilantro)
1 tbs finely chopped fresh mint
Thoroughly mix all of the ingredients except the mint. Cover and refrigerate for at least one hour. Add mint just before serving.
Note: Chives may be substituted for the scallions and 1/2 tsp dried mint for the fresh mint.
Fabulous recipe. We gobbled it up tonight with the lentil soup and marinated olives. I added some pita bread, some feta and some still-springy red-leaf lettuce. The result was a masterpiece!