White Bean Salad

Robin's recipes were so delicious that I had to include this one which was noted on the same page.  Arto de Haroutunian's Middle Eastern Cookery is the place to find even more!

8 oz. haricot beans, soaked in cold water overnight
3 T. oil (or butter if you serve it warm)
1 large onion, thinly sliced
5 tomatoes, blanched, peeled and chopped
2 cloves garlic, crushed
1/2 t. dried basil
3 T. parsley, finely chopped
1 t. salt
1/4 t. black pepper
1/4 t. allspice

Garnish: 1 T. parlsey finely chopped, lemon wedges, 2 hard-boiled eggs, quartered.

Adas Salatasi Lentil Salad

Another find from Robin and Arto! de Haroutunian says this is a Kurdish reicipe from Turkey.

5 T. oil
1 onion, finely chopped
8 oz. lentils, washed
juice 1 lemon
1 clove garlic, crushed
1 pint water
1 t. salt
1/2 t. black pepper
1/2 t. paprika
1/2 t. cumin

Garnish: 3 T. parlsey or tarragon, finely chopped

Heat oil in saucepan, fry onion until soft.  Add lentils, lemon juice, garlic and water and boil.  Lower heat and simmer 45 minutes or until lentils are tender, adding more water if necessary.  Don't let them get too soft.  5 minutes before serving, strain water and add salt, pepper, paprika and cumin, mixing well.  Serve with parsley or tarragon, warm or cold.

Chickpeas with Spinach

Robin found this oh-so-tasty Armenian dish, traditionally served during Lent, in Arto de Haroutunian's book, "Middle Eastern Cookery"

4 oz. chickpeas, soaked overnight or 15 oz. canned chickpeas.
1 lb fresh spinach, washed and chopped (ready chopped, frozen is too fine but you can chop frozen leaf spinach)
1/2 pint water
4 T. tomato purée
2 oz. butter
1 t. salt
1 t. sugar
1/2 t. black pepper
1 T. cumin.

Drain chickpeas if using canned.  Other wise wash, boil, simmer for 45 minutes to 1 hour until tender.  Strain.  Remove skins if you have the patience.  I just use them "as is".  Put spinach and chickpeas in a saucepan with all ingeredients.  Stir, boil, then simmer 30-40 min. until water has evaporated.  Can serve warm or chilled.