The film was a lovely story set in a Lebanese beauty salon where a few women share glimpses into their relationships with each other and the men in their lives. It gave some insight into the zeitgeist of modern Lebanon; what modern life is like for these women and how much, or little rather, then can express their sexuality given the governmental and social conventions of the country.
HUMMUS
Ingredients:
2 cups drained, well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini
1/4 cup extra virgin olive oil
2 garlic cloves, peeled
salt and pepper to taste
1 tablespoon ground cumin OR paprika, plus some for garnish
Juice of one lemon
Directions:
Put everything in a food processor (we used a blender, but a processor would be better!) and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
Taste and adjust the seasoning and serve, drizzled with a little olive oil.
TABBOULEH
Ingredients:
1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley
1/2 cup finely chopped mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 seedless cucumber, peeled, seeded, and cut into 1/4-inch pieces
Juice of one lemon
3/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Stir together bulgur and 1 tablespoon olive oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
BABA GHANOUJ:
Ingredients:
2, 1-pound eggplants, halved lengthwise
1/4 cup olive oil
1/4 cup tahini
Juice of one lemon
1 garlic clove, chopped
Directions:
Preheat oven to 375 degrees. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.
Transfer eggplant pulp to processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until smooth. Season to taste with salt and pepper.
All THREE of these were so yummy we couldn't decide on a favorite. I would suggest making all three to serve at your next party-just be sure to start the baba ghanouj first as it takes the longest time to make.
oh yeah, and we had a very YUMMY snack too!
of course, we also had to end the night with a sweet: vanilla gelato with CARAMEL sauce!
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