JUNE 2000

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Spinach Salad (Salatat Sabanekh)


  • 1 lb spinach
  • 2 tbs chopped walnuts (optional)
  • 1 cup chopped onion
  • 1 cup pomegranate seeds
  • 2 garlic cloves, mashed
  • 1/4 cup lemon juice
  • 1/4 tsp red pepper
  • 1 tbs olive oil

1) Prepare the spinach by washing thoroughly, rinsing, towel drying and coarsely chopping. Place in a paper towel and refrigerate until just before serving.

2) Place the walnuts on a cookie sheet and bake in a 275 degree oven for 12 to 15 minutes, stirring occasionally until lightly toasted.

3) Put the spinach in a large salad bowl; add onion and pomegranate seeds. In another bowl, whisk together the garlic, lemon juice, pepper and olive oil. Just before serving, stir the walnuts into the salad and mix in the dressing.

Yields 4 servings.

Nutrient value per serving:
Calories 125/Fat 6 grams/Cholesterol 0 mg/Fiber 4 grams/'Sodium 95 mg

Recipe from Secrets of Healthy Middle Eastern Cuisine, by Sanaa Abourezk, 1999 Interlink Books - Click here to purchase

Meatballs in Tahini Sauce (Kafta bi Taratour)


  • 1 1/2 lbs ground lean beef or lamb
  • 1 small onion, minced
  • 3 cloves garlic, crushed
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup parsley, finely chopped
  • 1 recipe Sesame Seed Sauce (recipe follows)
  • Lemon juice as optional garnish

1) Heat oven to 400 degrees. Mix together all above ingredients except sesame sauce. Form into small balls the size of marbles. Place ina baking dish and bake for 15-20 minutes or until meat is cooked.

2) Meanwhile, prepare sauce. (see below) Pour over cooked meatballs. Return to oven and bake until sauce bubbles. Serve hot, as sauce will thicken as it cools. Squeeze lemon juice over servings.

Sesame Seed Sauce (Taratour)


  • 1 clove garlic
  • 1/2 tsp salt
  • 1/2 cup sesame seed paste (tahini)
  • 1 cup cold water
  • 1/2 cup lemon juice

1) Crush garlic and salt together in mixing bowl. Blend in sesame seed paste. Gradually add water, blending well. Blend in lemon juice until smooth. If a thicker paste is preferred, use less water.

Can also be made with 1/2 cup of water instead of 1 cup and used as a dip or as dressing for salads.

Recipes from A Taste of Lebanon, by Mary Salloum, 1999 Interlink Books - Click here to purchase