Chapter 22 : Syria

There are many restaurants in the States called Egyptian and Greek. And most of these are actually just labels for a set of Levantine dishes that are commonly consumed here. Chick pea hummus and baba ganoush come to mind. It's not that these would never be eaten in Greece or Egypt, but they might not be representative.

Well, having done both Egyptian and Greek cuisines, now we turn to Levantine cuisine, in particular Syria.

Hummus -Syrian Style (based on this recipe)

Ingredients:

1 1/2 cups dry chick peas

5 garlic cloves, roasted and minced

1/2 cup tahini

1/3 cup lemon juice

1/4 cup olive oil

1 tsp ground cumin

1 tsp salt

Substitutions:

dry chick peas - 1 can chick peas

Preparation:

Soak chick peas overnight in water. Drain thoroughly, rinse, and boil for 3 hours, covered (or pressure cook for 8 minutes).

In a food processor or blender, add all ingredients and blend until a creamy paste is formed.

Serve with toasted pine nuts, cumin, and pita bread.