The Secret Diet of Bellydancers
By N.A. Miller
Recipes compiled by Litani
It's all the rage today--Middle Eastern food, the Mediterraean diet. The news media is saturated with stories about the health benefits of olive oil, stores have displayed of cookbooks featuring recipes for Greek desserts and every major supermarket carries at least three different brands of hummus.
But we're bellydancers. None of this is news to us. After dancing in clubs and restaurants serving these foods, we already know how delicious baklava is and we’ve all had our share of mango juice. This is the secret diet of bellydancers--the fabulous flavors of Greece, Egypt, Lebanon and Turkey--complete with rolled grape leaves and fresh ground cumin.
To take you to the next level, Baltimore Bellydance has collected several new recipes for you to try out. So put down that Athenos hummus and get out your pots and pans. Enjoy!
Algerian Rice Salad |
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2 c. rice, cooked and chilled |
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1 1/2 green pepper, chopped |
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1 (2 oz.) jar pimentos, chopped |
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1/2 onion, chopped |
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salt and pepper to taste |
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Vinaigrette: |
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1/4 c. vinegar |
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3/4 c. salad oil |
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1 tsp. Dijon mustard |
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1 tsp. chopped parsley |
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1 tsp. chopped chives |
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Mix together with wire whisk. Add pepper, pimento and onion to chilled rice. Mix well. Pour Vinaigrette over rice. Add salt and pepper to taste. Place in 8 or 9-inch pan. Press firmly. Chill. Invert on serving plate. Decorate with hard-cooked eggs, mushrooms or olives. |
Yayla Chorbashi(Turkish yogurt soup) |
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1/2 cup pearl barley |
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2 large onions, chopped |
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1 pint yogurt or laban |
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3 cups chicken broth |
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2 Tbsp. butter |
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2 cup chopped parsley |
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1 cup chopped mint |
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1 tsp. salt |
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White pepper |
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Put the barley to soak the night before. Drain well and boil until tender in the chicken broth. Meanwhile cook onion in butter until soft. Combine with barley and broth. Add mint, parsley and salt and pepper to taste. Simmer for one hour. Five minutes before serving time add well beaten yogurt. Serve in heated bowls. |
Chickpea Soup |
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1 cup dried chickpeas, washed and soaked overnight in 10 cups water |
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2 tablespoons olive oil |
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4 cloves garlic, mashed to a paste |
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2 onions, finely diced |
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1/2 cup finely chopped cilantro |
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Salt and pepper to taste |
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1 teaspoon dry mustard |
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Cayenne |
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In a saucepan bring chickpeas and soaking water to a boil. Simmer over medium heat for about 1 1/2 hours. In a saute pan heat olive oil and add garlic and onions. Continue to saute until just golden. Add the cilantro and continue to saute a bit longer. Transfer onion mixture to chickpeas and season with salt and pepper. Add mustard and cayenne. Cover and return to the simmer for another hour, or until chickpeas are tender |
Kosheree(Egyptian Lentils) |
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1 c Lentils |
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2 Fresh chili peppers |
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1 1/2 c regular rice |
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1 1/2 c tomato sauce |
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1 c elbow macaroni |
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2 Tbs vinegar |
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3 Tbs oil |
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1 lg onion |
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Place lentils in a saucepan and cover by 1". Turn heat to high, bring to a boil, turn down heat to simmer, and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside. Bring 3 cups of water to a boil, add rice turn down to simmer for 20 minutes and fluff up rice with a fork and add to lentils. Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils. In a small skillet add 1 Tbs of oil and sauté finely chopped peppers for 2 minutes. Add the tomato sauce, 1/2 cup of water, and the vinegar, bring to a boil and simmer for 5 minutes. In another skillet heat 2 Tbs oil, add onions and sauté until brown around the edges. Garnish lentil mixture with the onions and pour the tomato sauce over all. Serve immediately. |
Riz Bi Djaaj(Lebanese Chicken Pilaf) |
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Place a stewing chicken in enough water to cover. Bring to boil. Skim. Season water with salt, pepper and a cinnamon stick and simmer chicken until meat comes easily from the bones. Do not boil as this will toughen the meat. Cook in a pressure cooker if desired. Remove meat in large pieces from the bones. Reserve the stock. For every 1 1/4 cups stock take one cup of rice which has been soaked in hot water for half an hour and fry gently in butter. Then boil rice in chicken broth until tender. The broth will be absorbed. Saute 1/2 cup blanched almonds and 1/4 of a cup pine nuts in butter. Arrange nuts in bottom of greased deep round dish or mold. Cover with rice and press down gently. Unmold onto serving platter. Garnish with whole pieces of chicken. Serve hot with chicken gravy. |