The Ralph Nader and Family Cookbook by Nader, Ralph -- Read -- Imperial Library of Trantor

Index

Cover page Title Page Copyright Page Table of Contents Introduction Appetizers and Dips Hummus bi Tahini Baba Ghanoush Laban (yogurt) Labneh (strained yogurt) Laban with Cucumbers Soups and One Smoothie Lentil Soybean Soup Cannellini Bean Soup with Swiss Chard Apple Parsnip Soup Garlic Soup Creamy Ginger and Spinach Smoothie Salads Tabouleh Fatoosh (tomatoes, scallions, and parsley with toasted bread) Salata (tossed salad) Swiss Chard Salad Main Dishes Sheikh al-Mahshi (baked eggplant stuffed with lamb and pine nuts) Sfeeha or Fatayer (open-faced or stuffed pastry with lamb or spinach filling) Baked Kibbe Stuffed Kibbe Cooked in Labaneeye Dajaje ma’ a’ Hashwee (chicken with lamb and rice) Yabrak Arish (rolled stuffed grape leaves) Yabrak Malfoof (rolled stuffed cabbage) Baked Fish with Spices and Tarator Sauce Burghul with Swiss Chard or Chicory ’Mdardara (lentils with rice and onion) Vegetables Loubieh bi Zayt (string beans in olive oil) Beets with Onions in Olive Oil Steamed Broccoli with Garlic, Lemon, and Olive Oil Foole (fava beans with olive oil) Tofu and Kale Mediterranean Eggplant Breads and Desserts Ma’mool (pastry filled with crushed pistachio nuts) Macaroon Kashab (glazed sesame seed macaroons) Stuffed Honeydew Ka’ak (sweet yeast bread) Cream Cheese Gelatin Delight Apple Cake Rice Pudding Two-Two-Two Cookies Crunchy Bran Muffins Zucchini Bread Conversions Acknowledgments Index About the Author

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