"Recipes from the Chef's Kitchen"

Ingredients:
1)   1 Eggplant - sliced
2)   1½ tsp. Salt - divided
3)   1 Green Pepper - sliced
4)   1 Zucchini - sliced
5)   1 Tomato - sliced
6)   1 Onion - sliced
7)   2 Cloves Garlic
8)   1/2 lb. diced Tomatoes
9)   1/2 lb. Tomato Sauce
10) 1 cup Water
11) 1 tbs. Olive Oil
12) 1 lb. Lean Ground Beef or Lamb
13) 1 tsp. Arabic spice (See Recipe Toward the Bottom of the Page)

Preparation:
1)   Place the eggplant in the colander and sprinkle ½ teaspoon of salt over it.
       Leave it to drain for 30 minutes.
2)   Combine the meat with chopped garlic, salt and spices. Make small patties,
       1 inch in diameter and set aside.
3)   Use a deep pan and arrange the vegetable slices side by side and alternate
       with the meat patties. Drizzle with olive oil over the vegetables.
4)   Pour the diced tomatoes and tomato sauce over it. Add one cup of water
       and bring to boil. Lower the heat and simmer for 30 minutes, until
       vegetables are cooked.
5)   Serve with plain white rice.

Ingredients:
1)   2 cups Basmati Long Grain Rice
2)   4 cups Water
3)   1 tsp. Salt
4)   pinch of Saffron Threads or Powder
5)   4 whole Cardamoms
6)   ¼ cup Vegetable Oil
7)   The Almond Raisin Dressing (see recipe below)

Preparation:
1)   Pour the oil in a pot and sauté rice for one minute.
2)   Add salt, saffron and cardamom and pour the water and bring it to boil.
3)   When the water is almost absorbed, lower the heat and leave it to steam
       for 20 minutes.
4)   Stir it and serve it on a plate.
5)   Decorate with almonds and raisins.

The Almond Raisin Dressing
Ingredients:
1)   ½ cup Slivered Almonds
2)   ½ cup Golden Raisins
3)   1 tbs. Vegetable Oil
4)   pinch of Cinnamon

Preparation:
1)   Heat the oil in a pan and sauté the almonds until they change color...about
       one minute.
2)   Add the raisins and stir for 30 seconds, making sure not to burn it.
3)   Sprinkle with cinnamon.
4)   Spread this dressing over the rice when before serving.

Ingredients:
1)   2 tsp. Oil
2)   1 lb. fresh or frozen Green Beans
3)   1 medium Onion - sliced
4)   1/2 lb. canned Tomato Sauce
5)   1 lb. canned diced Tomatoes
6)   2 cups Water
7)   1 tsp. Salt
8)   1 tsp. Arabic Spice (See Recipe Toward the Bottom of the Page)

Preparation:
1)   Cut beans in one inch pieces or in a French cut, or use frozen green beans.
2)   Pour oil in a deep pan and sauté the onions.
3)   Add diced tomatoes tomato sauce and water and cook for five minutes.
4)   Add the green beans and simmer for twenty minutes or until green beans
       change color.
5)   Serve with plain rice.

Ingredients:
1)   ¼ cup crumbled Feta Cheese
2)   3 Eggs - beaten
3)   1/3 cup chopped Italian Parsley
4)   ½ tsp. dried Mint or ¼ cup fresh chopped Mint
5)   ½ tsp. Salt
6)   ¼ tsp. Black Pepper
7)   1 tbs. Vegetable Oil

Preparation:
1)   Whisk the eggs and add salt and pepper.
2)   Heat the oil in a nonstick pan and pour the eggs. Leave the eggs to set in
       the pan for 2 minutes on medium heat.
3)   Sprinkle parsley and mint on top of the eggs.
4)   Spread the feta cheese over the omelet and cover for 3 minutes to until set.
5)   Slide it to a plate and decorate with slices of fresh tomatoes.
6)   Serve as a brunch or a light dinner.

Ingredients:
1)   1 tsp. Cinnamon
2)   2 tsp. Allspice
3)   1 tsp. Black Pepper
4)   ½ tsp. Cloves
5)   ½ tsp. Nutmeg
6)   ½ tsp. Cardamom
7)   ¼ tsp. Ginger

Preparation:
1)   Mix all the ingredients.
2)   Store  in a tight jar.

Good Eating!!!