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AFRICAN DISHES

1.African Vegetable Stew

Yield: 4 Servings

Fry onion, garlic and white stems of chard until barely limp.
Add chopped greens and fry a bit.
Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices.
Add garbanzos, raisins, yams, tomatoes, salt and pepper.
Cook a couple of minutes.
Make a well in the center of the mixture in the pot.
Put the rice in the well and pat it down until it's wet.
Cover and cook until rice is done, about 25 minutes.
Add Tabasco sauce to taste.

NOTES:
A spicy vegetable stew -- I got this recipe from my mom, who got it from a friend.
It's very easy to make.
I find that the flavors of the vegetables don't stand out unless you put in a lot of Tabasco.
But then, I've got a cast-iron tongue.
You should add enough to make the stew seem spicy to you.

 

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2.Algerian Couscous

Anyway, I thought I would share my favorite recipe with you.
(The original had a bit of olive oil but I just substituted vegetable stock.)
My husband learned how to make this in France from some Algerian friends.
I hope you enjoy it as much as I do!

1. Saute onion in vegetable stock over med. low heat until translucent.

2. Add all spices and cook for a few more minutes, stirring as needed.

3. Add tomato paste, stir and simmer 2 minutes.

4. Cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cover.
Bring to a boil, then reduce heat and simmer, covered, for an hour or so.
(This can cook slowly for 2-3 hours, if desired.)

5. Add the drained garbanzos about 5 minutes before you take the veggies off the heat.

6. Put couscous in a bowl.
Pour boiling water over couscous and wait about 5 minutes.
Fluff with fork. (Ratio of about 1 1/2:1 of water to couscous.)
For added flavor, add some of the liquid from the veggie stew to the couscous in place of some of the water.

7. Serve the stew over the couscous. Enjoy!

 

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3.Rich Vegetarian Couscous

A great recipe from friends who lived in Africa. This keeps well for a couple of days, and children generally love it. The vegetable mixture can be prepared in advance, and left to simmer slowly in a simmering pot.

Soak chickpeas overnight, then bring to the boil and cook on high 10 min. Drain and set aside.
 

In a big saucepan or one-pot heavy frypan place the carrots, potatoes, pumpkin, capsicum, zucchini, tomato paste/ tomatoes, olive oil, a little water so it doesn't stick or burn, cumin, garlic, cinnamon (I LIKE QUITE A LOT),
 

salt and pepper. Add in chickpeas.****Sultanas added in are also typical.
 

Simmer for up to an hour until thick but not gluggy.

Couscous: Cook according to packet instructions.
Instant: These days its mainly instant, so just put a cupful or so in a casserole dish, and pour over about an inch of boiling water. Put the lid on and stand 5 minutes. It should be ready.
 

Serve: Couscous and vegetables, topped with coriander, from the centre of the table

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4.Spicy Vegetable Couscous

Serving Size : 4

Heat oil in a large skillet and saute zucchini, squash, red bell pepper, carrots, onion, and garlic for 5 minutes over medium heat.
Stir in spices and cook 5 more minutes.
Add couscous and broth and cook 5 additional minutes.
Garnish with parsley.

 

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5.Couscous Aromatique

Cover couscous with cold water, soak 10 minutes.
Drain and spread on a tray for 20 minutes.
Stir occasionally with fingers.
Meanwhile, in a large saucepan, heat oil and fry veggies 10 minutes.
Add ginger, garlic, and spices, and cook 2 minutes.
Pour in stock, lentils, tomatoes, raisins, and season.
Bring to a boil and then simmer.
Meanwhile, steam couscous for 20 minutes.
When finished, spoon couscous in serving dish and check on stew.
If vegetables are cooked to your liking and seasoned well add lemon rind and juice to it.
Add harissa paste to taste as well.
Serve stew from casserole dish separate from couscous.

 

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Tasty Vegetarian Recipes from Egypt

 

Introduction

 

According to the Coptic interpretation of the Bible, when God first created the world, he gave humans only vegetables as food. It was only later, when people multiplied and became sinful, that God permitted them to eat animals, only because it was in accordance with their sinful behavior. Therefore, the Copts believe humans survived for a great length of time without eating animals. In an effort to purify themselves and to make a sacrifice to God, they give up the eating of animals during these 60 days. The Copts consider the vegan food they eat during fasts to be a sacrifice because they consider such food less appetizing and less nutritious.

A tremendous number of vegan dishes were created for the fasting periods. However, when I became a vegetarian, I realized that these recipes were neither a sacrifice of flavor nor of nutritional value. I have recently become vegan and am truly thankful for all the delicious vegan recipes I am able to enjoy from my culture. Please note, however, that some of my favorite Egyptian recipes were originally prepared with meats, but I have found that they are delicious when prepared without meat.

Less Common Ingredients

Fava Beans
Sometimes called broad beans. Can be found canned in Middle Eastern and some regular grocery stores. Progresso makes canned fava beans. Canned fava beans may also be ordered through the mail by calling the Near East Bakery in Baltimore at (410) 254-8970 Monday-Saturday between 8-6 EST. They will ship via UPS and payments are C.O.D.

Grape Leaves
Can be found in Greek or Middle Eastern specialty stores. Some large grocery stores carry them in the ethnic foods section or they may be found near the section where pickles are sold. They are difficult to order by mail because they almost always come in glass jars.

Recipes

6.KOSHERI -- LENTILS AND RICE WITH A TANGY TOMATO SAUCE
(Serves 6)

This is a typical dish prepared during fasts. You can substitute one layer of cooked elbow macaroni for a layer of rice.

2 cups uncooked brown or white rice
1 pound lentils
2 Tablespoons vegetable oil, divided
1 Tablespoon crushed garlic
Two 16-ounce cans of tomato sauce
1/2 cup water
1/4 cup vinegar
1 medium onion

Cook rice according to directions. Rinse lentils and put them in a pot, covering them with water, and bring to a boil. Then simmer on low heat until almost all water is absorbed and lentils are well cooked. Add extra water if longer time is needed. To make the sauce, first saute the garlic in 1 Tablespoon oil until golden. Add both cans of tomato sauce and simmer 10-15 minutes. Add water and vinegar and bring to a boil. Remove from heat immediately and add salt to taste. Finally, slice onion in thin, small pieces and saute in remaining 1 Tablespoon oil until brown and crispy.

This dish should be arranged as a layer of lentils (on the bottom), followed by a layer of rice, then another layer of lentils and another layer of rice. Sprinkle the onions and the sauce on top before serving.

Total Calories Per Serving: 563
Fat: 7 grams

7.WARAH ENAB --STUFFED GRAPE LEAVES
(Makes about 40 leaves)

This recipe for grape leaves has been passed down through my family. Ground lamb is the ingredient I've omitted.

1 cup uncooked basmati brown or traditional white rice
(traditionally prepared with white)
2 large tomatoes, chopped
1 medium onion, chopped
1/4 cup chopped parsley
1 Tablespoon vegetable oil
Juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon allspice
One 16 oz jar of grape leaves
1 cup tomato sauce
2 cups water
Round sliced carrots, frozen or fresh
(enough to cover the bottom of a 3 quart pot,
approximately 15 carrot slices, depending on their size)

Mix all ingredients except grape leaves, tomato sauce, water, and carrots in a bowl. Remove grape leaves from jar, unfold, and rinse with water. Place grape leaves with the rough side up, one at a time, on a large, flat plate. Be sure that the pointy parts of the leaf are directed away from you and the flatter edges and stem are towards you. Place one teaspoon of the mixture on the bottom of the leaf, near the stem, and arrange it lengthwise using your fingers. First roll the flat edges near the stem upwards and tuck them slightly under the filling. Then applying pressure to keep the leaves rolled tightly, tuck one side at a time of the two parts of the leaf pointing outwards. Now, roll the rest of the way upwards still applying pressure to keep the leaf tight.

Cook sliced carrots in water until tender. Cover the bottom layer of a large pot with these carrots. Begin layering the stuffed leaves above the carrots and be sure that they are packed tightly together; otherwise they may fall apart during cooking. Each layer of leaves should be in varying directions across the pot. Pour the tomato sauce and water over the leaves and bring the sauce to a boil. Reduce heat to medium, and place a flat plate (glass or stoneware) upside down over the top layer of leaves, and press down as hard as you can. Leave the plate in place during cooking. Cover the pot with its cover as well, and cook for 40-45 minutes. Check one leaf to see if rice has cooked fully. Serve warm.

Total Calories Per Stuffed Grape Leaf: 27
Fat: 1 gram

8.LEMON AND GARLIC POTATO SALAD
(Serves 5)

My mother's recipe for a light, tasty potato salad.

2-1/2 pounds red potatoes
1/2 cup chopped parsley
1 clove garlic, minced
Juice of 2 lemons
1 Tablespoon vegetable oil
Salt and pepper to taste

Boil potatoes, and cool. Add remaining ingredients and mix well. Chill and serve.

Total Calories Per Serving: 197
Fat: 3 grams

BEAN SALAD
(Serves 4-6)

This is a delightful salad for summertime.

One 16-ounce bag frozen French cut green beans
One 16-ounce can black eyed peas
2 large ripe tomatoes, chopped
1/2 cup chopped parsley
4 entire scallions, chopped
Juice of 2 lemons
1 Tablespoon vegetable oil
Salt and pepper to taste

Steam and drain the green beans and allow them to cool completely. Drain and rinse the black eyed peas. Combine all ingredients and mix well. May be served chilled.

Total Calories Per Serving: 233
Fat: 5 grams

9.SPINACH WITH DILL
(Serves 4)

A delicious dish from my grandmother that is traditionally prepared with ground beef, which I omitted.

1 medium onion, chopped
1 Tablespoon vegetable oil
2 garlic cloves, chopped
2 Tablespoons chopped fresh dill
One 15-ounce can tomato sauce
10 ounces frozen, thawed spinach
1/2 cup water
Salt and pepper to taste

Saute onions in oil. Add garlic and dill to saucepan and continue to saute for two minutes. Add tomato sauce and bring to a boil. Simmer for 10 minutes on low heat. Add spinach and water, then bring to a boil again. Cover and simmer on low heat for 15 minutes. Serve warm over cooked rice.

Total Calories Per Serving: 94
Fat: 4 grams

10.FOOL MEDEMMAS -- FAVA BEANS
(Serves 4)

This way of preparing fava beans, which are commonly eaten as a breakfast food in Egypt, is my uncle's recipe. The ingredients tend to be common for the dish but may be varied in their quantities.

One 16-ounce can cooked fava beans
1 large onion, chopped
1 large tomato, diced
1-1/2 Tablespoons olive oil
1 teaspoon cumin powder
1/4 cup parsley, chopped
Juice of 2 lemons
Salt, pepper, and red chili pepper to taste
Pita bread (optional)

Pour the beans into a pot and bring to a boil. Mix them well and add remaining ingredients. Bring to a boil again, then reduce to medium heat and cook for about 5 minutes. This dish is usually eaten with pita bread.

Total Calories Per Serving: 160
Fat: 6 grams

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Ethiopian Vegetarian Recipes

11.Yemiser W'et (spicy lentil stew)

Categories: Vegetarian, Ethiopian, Sundays, Moosewood, Stew

Servings: 8

·  1 c Dried brown lentils

·  1 c Onion; finely chopped

·  2 Cloves garlic; minced

·  1/4 c Niter Kebbeh

·  1 tsp Berbere

·  1 tsp Cumin seeds; ground

·  1 tsp Paprika; sweet Hungarian

·  2 c Tomato; finely chopped

·  1/2 c Tomato paste

·  1 c Vegetable stock or water

·  1 c Green peas; fresh or frozen

·  Salt to taste

·  Black pepper; fresh, to tst

·  3 Batches Injera bread

·  Plain yogurt or cottage cheese

Rinse and cook the lentils.

Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are just translucent. Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes. Add 1 cup of vegetable stock or water and continue simmering.

When the lentils are cooked, drain them and mix them into the saute. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste.

To serve Yemiser W'et, spread layers of injera on individual plates. Place some yogurt or cottage cheese alongside a serving of w'et on the injera and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers.

12.Yetakelt W'et (spicy mixed vegetable stew)

Categories: Vegetarian, Ethiopian, Sundays, Moosewood, Stew

Servings: 6

·  1 c Onions; finely chopped

·  2 Garlic cloves; minced

·  1 tb Berbere

·  1 tb Sweet Hungarian paprika

·  1/4 c Niter Kebbeh

·  1 c Green beans; cut into thirds

·  1 c Carrots; chopped

·  1 c Potatoes; cubed

·  1 c Tomatoes; chopped

·  1/4 c Tomato paste

·  2 c Vegetable stock

·  Salt and black pepper to tst

·  1/4 c Parsley; fresh, chopped

·  2 Batches Injera

·  Plain yogurt or cottage cheese

Note: Try making this dish and Yemiser W'et for the same meal. In Ethiopia, it is customary to offer several stews at one time, and people eat some of each kind.

Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and the vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.

Add salt and pepper to taset and mix in the parsley.

Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et.

13.Injera (Ethiopian Flat Bread)

Categories: Vegetarian, Ethiopian, Sundays, Moosewood, Bread

Servings: 1

·  1 3/4 c Flour; unbleached white

·  1/2 c Self-rising flour

·  1/4 c Whole wheat bread flour

·  1 pk Dry yeast

·  2 1/2 c Water; warm

·  1/2 tsp Baking soda

·  1/2 tsp Salt

Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise.

When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10-15 minutes.

Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan's surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to heat.

The injera is cooked only on one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera. Let each injera cool and then stack them as you go along.

If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.

14.INJERA (Flat bread)

Here is an alternative to the _Sundays At Moosewood_ recipe for injera. It's quicker and much less complicated.

Categories: Ethiopian, African, Bread

Servings: 8

·  4 c Self-rising flour

·  1 c Whole wheat flour

·  1 tsp Baking powder

·  2 c Club soda

Combine flours and baking powder in a bowl. Add club soda plus about 4 cups water. Mix into a smooth, fairly thin batter. Heat a large, non-stick skillet. When a drop of water bounces on the pan's surface, dip enough batter from the bowl tocover the bottom of the skillet, and pour it in quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.

When the moisture has evaporated and small holes appear on the surface, remove the injera. It should be cooken only on one side, and not too browned. If your first one is a little pasty and undercooked, you may need to cook a little longer or to makethe next one thinner. But, as with French crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew. Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.

15.Berbere

Categories: Vegetarian, Ethiopian, Sunday, Moosewood, Spice

Servings: 1

·  2 tsp Cumin seeds

·  4 Whole cloves

·  3/4 tsp Cardamom seeds

·  1/2 tsp Whole black peppercorns

·  1/4 tsp Whole allspice

·  1 tsp Fenugreek seeds

·  1/2 tsp Coriander seeds

·  8 To 10 small dried red chiles

·  1/2 tsp Grated fresh ginger root OR

·  (1 tsp dried)

·  1/4 tsp Turmeric

·  1 tsp Salt

·  2 1/2 tb Sweet Hungarian paprika

·  1/8 tsp Cinnamon

·  1/8 tsp Ground cloves

In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove the pan from the heat and cool for 5 minutes.

Discard the stems from the chiles. In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients.

Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.

16.Niter Kebbeh

Categories: Vegetarian, Ethiopian, Sundays, Moosewood, Seasoning

Servings: 1

·  1 lb butter; unsalted

·  1/4 c onions; chopped

·  2 cloves garlic; minced

·  2 tsp Ginger; grated, peeled, fresh

·  1/2 tsp Turmeric

·  4 Cardamom seeds; crushed

·  1 Cinnamon stick

·  2 Cloves; whole

·  1/8 tsp Nutmeg

·  1/4 tsp Ground fenugreek seeds

·  1 tb Basil; fresh OR (1 tsp dried)

In a small saucepan, gradually melt the butter and bring it to bubbling. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat-resistant container. Discard the spices and solids.

Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.

Note: A good quality olive or other oil may be substituted for the butter.

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17.Greek Spinach Pie

a light, low-fat dish, brilliant for lunch at work served hot, warm, or cold

the dough :

Mix ingredients; knead for about 2-3 minutes; adding flour to until it doesn't stick to the hands - separate into 3 equal parts the filling :

Mix ingredients

the assembly :

Roll out the 3 dough balls - so that each one is a bit bigger than your baking pan (i use 8x12 in.) - the amount of dough, for that size will give you the right thickness

Place the first layer on the greased pan, with ends hanging over the pan rim - add half the filling

Follow on with the second dough layer -add the rest of the filling

Finish off with the last dough layer; fold the dough layers together

Pluck a few holes, making sure you go through the second layer of dough

Bake for 3/4 hour at around 400F

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18.Israeli Wheat Berry Stew

Number of Servings:8

Mix together all ingredients in crockpot.

Cook at high 8 to 10 hours.

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19.Artichoke and Mushroom Casserole
(Middle East)

Serving Size: 6

Preheat oven to 350¡ F.
Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray.

Cook frozen artichokes according to package directions.
(1-16 oz. can of artichokes can be substituted, these need only be drained.)
Drain and place in pan.

Heat oil in a medium nonstick skillet over medium heat.
Add onion and garlic.
Cook, stirring frequently, 3 minutes.
Add mushrooms.
Sprinkle with spices.
Add lemon juice and wine.
Cook, stirring frequently, 3 minutes more.
Remove from heat and stir in bread crumbs.
Spoon mushroom mixture evenly over artichokes.

Bake uncovered, 30 minutes.

Per serving: 51 Calories; 1g Fat (17% calories from fat);
3g Protein; 9g Carbohydrate; 0mg Cholesterol; 76mg Sodium

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20.Moroccan Vegetables

Enjoy this one too. It's become one of those make a big batch of it early in the week and snack on it all week or freeze part of it for later (it usually doesn't make it that long) for my roommate and me.

1. In a 6-qt. Saucepan, melt butter or margarine over medium-high heat.
Add the cabbage and onions; cook stirring until the vegetables are softened, about 4 minutes.
Add the eggplant; cook stirring until softened, about 3 minutes.

2. Stir in the turmeric, cinnamon, ginger and all spice, and saffron until absorbed.
Add the broth and bring to a boil.
Add the carrots, rutabaga, tomatoes and bay leaf; cook, covered stirring occasionally, for 40 minutes or until vegetables are tender.

3. Add the chickpeas and raisins; cook covered, 20 minutes longer or until stew is slightly thickened. Discard bay leaf.

Note: This dish is best served with couscous or white basmati rice.

 

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21.Afghan Garlic Chive Ravioli With Soy Yogurt Sauce


For the Filling:

1 lb. firm tofu (drained, pressed between a few layers of paper towels, and crumbled)
4 cups chopped scallions, garlic chives (gandana), or leeks
2 Tbsp. vegetable oil
2 tsp. salt
1 tsp. ground coriander
1 tsp. freshly ground pepper
1 tsp. chili paste

For the Soy Yogurt Sauce (Chaka):
2 cups plain soy yogurt (drained)
1 clove garlic, crushed, peeled, and chopped
1 Tbsp. dry mint or 1 cup fresh mint
1 tsp. salt
1/2 tsp. freshly ground pepper

For the Wrappers:
1 package ready-made wonton wrappers removed from the package and covered with a dish towel to prevent drying
1 tsp. salt
2 Tbsp. olive oil

In a bowl, mix all the ingredients for the filling with a rubber spatula until you have a grainy paste. Set aside.

To make the yogurt sauce, combine all the ingredients for the sauce in a mixing bowl and set aside.

To make the ashak, place 2 heaping teaspoonfuls of the filling in the center of a wrapper and moisten the edge with a little water. Fold the wrapper over to from a triangle and pinch and crimp to seal. Place the finished ashaks, separated from each other, on a baking sheet lined with parchment paper. Cover the ashaks with a dish towel as you work so that they do not dry out.

To cook the ashak, bring 8 cups of water to a boil in a medium-sized pot. Add 1 teaspoon salt and 1 tablespoon olive oil. Add 10 ashaks at a time, and stir gently to prevent the ashaks from sticking together. Reduce heat to low and allow them to simmer for about 10 minutes until they float to the surface. Gently remove the ashaks using a slotted spoon, set aside, and continue this procedure until you have cooked all the ashaks. Drizzle 1 tablespoon olive oil over the ashaks.

Just before serving, place half the soy yogurt sauce in a serving dish, place the ashaks over it, and cover them with the remaining sauce.

Preparation time: 15 minutes
Cooking time: 30 minutes

Makes 6 servings

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22.Lentils and Rice (Saudi Arabia)

Serving Size: 8

Dice 3 of the onions.
Heat a large frying pan and saute onions in water or broth.
Saute until tender and set aside.
In a 4-quart covered pot place the lentils and water.
Bring to a boil, covered, and then turn down to a simmer.
Cook for 15 minutes.

Add the cooked onion to the lentils, along with the rice and salt.

Cover and simmer 20 minutes until rice and lentils are soft.
Remove from heat and let stand, covered, 5 minutes.

Slice the remaining onion into rings.
Heat frying pan again and saute rings in olive oil.

To serve, top the lentils with the sauteed onion rings.

Per serving: 194 Calories; 2g Fat (10% calories from fat); 9g Protein; 36g Carbohydrate; 0mg Cholesterol; 542mg Sodium

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23.TABBOULEH (LEBANESE STYLE)
 
 
 Serving Size  : 4    
 
 
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3   c            Bulgur
    2       c            Water
      2/3   c            Minced red onion
    1       t            Salt
      1/2   ts           Ground allspice
      1/2   c            Finely chopped fresh mint
                         -leaves or 1 tb dried,
                         -crumbled
    2 1/2   c            Finely chopped fresh parsley
                         -leaves (preferably flat-
                         -leafed)
      1/2   c            Finely chopped scallion
      1/4   c            Fresh lemon juice
      1/4   c            Extra-virgin olive oil
    1 1/2   c            Finely-diced seeded seedless
                         -cucumber
 
   Put bulgur in a heatproof bowl. Bring water to a boil and pour over
   bulgur. Let bulgur stand 1 hour.
   
   While bulgur is soaking, in a large bowl, stir together onion, salt,
   allspice, and dried mint, if using (do not add fresh mint now), and
   let stand 30 minutes. Drain bulgur in a sieve, pressing hard to
   extract as much water as possible, and add to onion mixture with
   remaining ingredients, including fresh mint, if using.
   
   Toss salad well and season with salt and pepper.
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24.Vegetable kebabs

Vegan main course accompaniment, Makes eight kebabs

Herb marinade:

Conventional Method for vegetables:
Cook brinjal in 25mm-deep boiling water, about three minutes, drain.
Cook carrots in 25mm-deep boiling water, about seven minutes, until crispy tender, drain.
Cook unpeeled potatoes in just enough boiling water to cover, about 20 minutes, or until cooked through but still firm. Drain and cut in half.

Microwave Method for vegetables:
Place brinjal in a casserole dish, add 125ml hot water, cover, microwave on 100% power, two to three minutes.
Place carrots in a casserole dish, add 125ml hot water, cover, microwave on 100% power, four to six minutes.
Place potatoes in a casserole dish, add 250ml hot water, microwave on 100% power, eight to ten minutes or until just firm.

To complete:
Place all prepared vegetables in a plastic bag, set aside.
Place all herb marinade ingredients in a food processor, blend until smooth.
Pour marinade over vegetables in bag, seal well, shake gently.
Place bag in a shallow pan, refrigerate at least two hours or overnight, turning occasionally.
Drain and reserve marinade. Thread vegetables alternately onto eight metal skewers.
Place on a lightly greased rack 200mm above a bed of glowing coals.
Cook, turning and basting often with marinade, about 10 minutes, until vegetables are tender.
Alternatively, place under a preheated griller, grill ten minutes, turning frequently.
Serve hot.

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