Menu: Middle Eastern Buffet

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* Exported from MasterCook *

 

Menu: Middle Eastern Buffet

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 196

Serving Size : 10 Preparation Time :0:00

Categories : Menus

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Barley Salad with Almonds and Apricots

Baba Ghanouj

(Pureed Roasted Eggplant with Tahini)

Hummus -- (Chick Pea Puree)

Tabouleh

(Bulgur, Parsley, and Tomato Salad)

Roasted Peppers

 

(See separate recipes.)

 

10 to 12 servings

 

Middle Eastern fare such as that in this menu is already familiar enough to

the American palate to stir anticipation, yet is still exotic enough to

cause excitement. I love the use of grains and chick peas, the strong

herbal and garlicky notes, and the refreshing use of yogurt. Of the three

theme buffets given here, I would say that this is the easiest to prepare,

since there is little cooking to do, apart from cooking the grains and

roasting the eggplant and peppers. And since all the dishes are cold, it's

a perfect one for summer entertaining.

 

Additions to the menu: Purchase whole wheat pita breads and warm them in

the oven or in a microwave just before serving. Serve cured black olives

in small bowls, and, if desired, serve purchased stuffed vine leaves, as well.

 

Contains no eggs.

 

Contains dairy products (yogurt only). Can be made dairy-free by

substituting soy yogurt.

 

Make-ahead suggestions

 

A day ahead:

 

• Cook the barley for the Barley Salad with Almonds and Apricots.

 

• Make the Baba Ghanouj. Allow time to bring it to room temperature before

serving.

 

• Cook the bulgur for Tabouleh.

 

• Make the Roasted Peppers. Allow time to bring them to room temperature

before serving.

 

" The best host is not he who spends money to entertain his guests, but he

who takes the most intelligent interest in their welfare and makes sure

that they will have a good time, something to drink, something that is both

good and new, if possible. " -Andre Simon The Concise Encyclopedia of

Gastronomy, 1952

 

 

 

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