I got this from Madhur Jaffrey’s “World Vegetarian” and fixed it up to our family’s taste.  There’s a store in Montclair, NJ, called “Spice It Up” (973-744-3344) that has a Berber Spice that we adore more than any of the Berber Spice recipes I’ve found online.  They’re very nice about shipping, and if you call them, order some of their Paradise Fig while you’re at it.  We can hardly imagine eating salmon anymore without Paradise Fig seasoning.  Anyway. . .

                     
* Exported from MasterCook *

                           Lentils and Bulghur

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2                     onions — sliced thin
     1/4           cup  olive oil
  1                cup  dried lentils
  3 1/2           cups  water
  1                cup  bulghur
  3          teaspoons  Berber Spice Mix
                         

Cook the onions in the olive oil until they are browned and crispy.  Remove from oil with a slotted spoon and drain on paper towels

Add lentils and water to the pot, bring to a boil.  Reduce heat to simmer, cover, and cook for 30 minutes.

Add bulghur and Berber Spice Mix to the lentils, bring to a boil again.  Reduce heat, cover, and simmer for 20 minutes.  Turn off the heat and let the mixture sit, covered, for another 10 minutes.

Serve with Simple Syrian Salad.

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Per Serving (excluding unknown items): 422 Calories; 15g Fat (29.7% calories from fat); 18g Protein; 59g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 19mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0

 

                     
* Exported from MasterCook *

                           Simple Syrian Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Salads, Dressings

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                     english cucumber — quartered and sliced
  2                     tomatoes — diced
  2             medium  onion — halved and sliced
  1           teaspoon  salt
  3        tablespoons  lemon juice
  1           teaspoon  dried mint flakes

Toss the cucumber and tomatoes with the salt, then add the lemon juice and mint and stir to mix.  Let sit for about 30 minutes at room temperature and serve

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Per Serving (excluding unknown items): 47 Calories; trace Fat (4.9% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 541mg Sodium.  Exchanges: 1 1/2 Vegetable; 0 Fruit; 0 Fat.

NOTES : 47 calories, 3 grams fiber, no fat – but it counts as no points for Weight Watchers.

Nutr. Assoc. : 0 0 0 0 0 0

 

I can’t believe I forgot to add this one.  It’s one of our favorites, usually served along with either the Tofu Indonesian Style or our dinner of cooked fish, laver, and kim chee, but it’s wonderful all by itself, too. 

                     
* Exported from MasterCook *

                  Korean Cucumber Salad (Oh ee mu chim)

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Salads, Dressings

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                     cucumber — sliced thin
  3        tablespoons  rice vinegar
  3        tablespoons  sugar
  1         tablespoon  soy sauce
  2          teaspoons  sesame seeds
  1 1/2      teaspoons  garlic — minced
     1/2      teaspoon  chili powder
     1/4      teaspoon  salt
                         

Mix all dressing ingredients.  Add cucumber.  Let sit in refrigerator about 30 minutes before serving.

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Per Serving (excluding unknown items): 61 Calories; 1g Fat (12.3% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 396mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

NOTES : If you’re lucky enough to live near an Asian market, try to get the red Korean chili powder.  For the cucumber, the long, seedless English cucumbers are the best.  If you’re using regular cukes, you might want to seed them first, and use two or three.  Only one Weight Watchers point!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

                     
* Exported from MasterCook *

                          Black Beans “Charros”

Recipe By     :Madhur Jaffrey
Serving Size  : 6     Preparation Time :0:00
Categories    : Vegetarian

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1 1/4           cups  dried black beans
  1 1/2      teaspoons  salt
  3        tablespoons  canola oil
  1              small  onion — chopped fine
  4             cloves  garlic — minced
  24            ounces  canned tomatoes — chopped
  1                     jalapeno chile pepper — minced
  2        tablespoons  fresh cilantro — chopped fine

Soak the beans overnight.  Drain the liquid, bring to a boil, reduce the heat and simmer about 1 1/2 hours, or until beans are tender.  Drain.  Take about half the beans out, puree with 4 cups of water and add back to pot.

Put the oil in a skillet and heat over medium-high heat.  Add the onion and garlic and cook, stirring, until they are golden.  Add the chopped tomatoes and their liquid and the jalapenos, and bring to a simmer.  Cover and cook gently for about 10 minutes.  Add the tomato mixture and the cilantro to the beans.  Bring to a simmer and cook about 5 minutes.

Source:
  “World Vegetarian, ISBN 0-609-80923-7”
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Per Serving (excluding unknown items): 230 Calories; 8g Fat (28.5% calories from fat); 10g Protein; 33g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 704mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

NOTES : We served this as a soup with cornbread, and found that a bit of cheddar cheese shredded into the soup is quite tasty.

Nutr. Assoc. : 0 0 0 0 0 0 0 0