Oscars Party: "Zero Dark Thirty" and "Argo" Inspired Middle Eastern Appetizers



 Whenever you watch a movie that is set in the Middle East, you don't really get to see much of the cuisine. Mainly because a lot of the movies that take place there involve killing of terrorists (Zero Dark Thirty), or the rescue of American citizens (Argo). The truth is Middle Eastern food is not just kebabs and gyros. There are a lot of vegetable dishes, and healthy grains. Below dishes are perfect for big groups, and are very easy to put together. You can do them in the morning, and just forget about these appetizers until the party. This way, you'll still have time to catch up on the nominated movies. I've been on a roll this week, watching one every night. I watched Zero Dark Thirty last night, and let me just say during the 20 minute capturing of Bin Laden in the dark, I barely took a single breath. It was amazing. Tonight I'm watching Argo, and I'm really intrigued to see what all the hype is about (also really curious about Ben Affleck's hair do!). 



 

Tabbouleh (Kisir)

Mom's Recipe

Ingredients

 

2 cups fine bulgur wheat (cracked wheat)

1 tablespoon tomato paste
1 tablespoon pepper paste

3-4 plum tomatoes

1 cup parsley

3-4 green onions (scallions), white and light green parts

1 garlic clove
2 lemons, juiced
1/2 cup olive oil
1 teaspoon crushed red pepper flakes
Salt and pepper, to taste
Romaine leaves for serving

Directions

Place the bulgur in a pot. Bring 2 cups of water to a boil. Add a little bit of the water (about 1/4 cup) in a small bowl and combine with tomato paste and pepper paste until dissolved. Pour the mixture, and the rest of the boiling water over the bulgur and cover the pot with the lid. Let it sit for 30 minutes. You can check and stir the mixture time to time.

Meanwhile, chop the tomatoes, parsley, green onion, and garlic very finely. Whisk the lemon juice, olive oil, sat, pepper, and crushed red pepper in a bowl.

Fluff up the bulgur with a fork. Add the chopped vegetables and dressing, stir to combine. Keep covered until you are ready to serve. Garnish with romaine leaves.

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Fava Bean Dip

Mom's Recipe

You can use fresh fava beans (also called broad beans) when they are in season (sigh, right now they are not). During the winter, you can buy them peeled and frozen in the vegetable freezer section, or as dried like I did. If you are buying them fresh, you must peel the outer skin. Just blanch them for a few minutes in boiling water, and they should come off easily. If all else fails, you can use lima beans instead.

Ingredients:

1 pound dried fava beans (about 2 cups)- soak them the night before in a pot filled with water and covered with the lid
1/2 cup frozen peas
2 small onions, diced
1/4 cup olive oil plus more for drizzling
1 teaspoon sugar
Salt and Pepper to taste
1 tablespoon chopped dill

Directions:

Drain and wash the soaked fava beans and place them back in the pot. Add the frozen peas, diced onions, sugar, salt, pepper and half of the olive oil. Add enough water to cover everything). Bring the water to a boil, and then turn down the heat to low. Simmer until the fava beans are tender. If you find that there is not enough water, you can add a little bit more as you simmer it.

Transfer the mixture to a food processor fitted with a steel blade. As you puree it, add the additional olive oil until you reach the desired consistency. You may add more or less depending on the texture. I like to leave it a little chunky. Taste and season with additional salt and pepper if needed. (If you don't have a food processor, you can  mash the mixture with a potato masher or even a fork).

Make sure you keep it covered until you are ready to serve it. If you are making it in advance, keep it covered in the refrigerator and bring it back to room temperature before serving. Drizzle with additional olive oil, and top with chopped dill just before serving.

Serve them with pita chips, bread, crackers, or with artichoke bottoms (see recipe below).

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Artichoke Bottoms with Fava Bean Dip

Mom's Recipe

Ingredients:

10 artichoke bottoms (canned, or fresh)
1 teaspoon sugar
Salt and pepper to taste
1/4 cup olive oil
1-2 lemons, juiced
Fava puree (from above)
1 teaspoon chopped dill

Directions:

If you are using canned, drain and wash the artichoke bottoms. Place them in a pot. Immediately pour the lemon juice on top or they will brown. Add the olive oil, sugar, salt, pepper and enough water to completely cover the artichoke bottoms. Bring to a boil, and then turn down the heat to low and simmer until the artichokes are tender when pierced with a fork. Add more olive oil and water if needed, it should look like a broth.

Keep them covered until you are ready to serve. Do not place them in the refrigerator.

Place the artichoke bottoms on a platter, drizzle with more olive oil and lemon juice if needed. Spoon the fava bean puree on top. Top with the chopped dill.