Cafe Aladdin Hummus Dip

Cafe Aladdin Restaurant Recipe

16 ounces chick peas
juice of 1 lemon
2 cloves garlic
2 tablespoons Tahini

Boil the chick peas with salt until tender. Process with rest of ingredients to make smooth dip. Serve topped with olive oil, parsley, sumac or cumin, olives, pomegranite and pita bread.

Pumpkin Dip

Cafe Aladdin Restaurant Recipe

1/2  pound peeled and seeded pumpkin
1 tablespoon lemon juice
2  tablespoons Tahini
salt to taste
minced garlic

Steam tthe pumpkin until tender. In a blender or by hand, combine remaining ingredients. Top with sprinkle of cumin, chopped parsley, sliced tomatoes, sliced cucumbers, Lebanese olives and olive oil. Serve with wedges of pita bread.

Mediterranean Tuna Salad

Greek Restaurant Recipe

3 hard cooked eggs, peeled and diced
1 (6 oz.) can tuna, packed in water, drained
2 tablespoons finely chopped red onion
1/4 cup pitted kalamata or black olives, sliced
1/4 cup crumbled feta cheese
2 teaspoons extra-virgin olive oil
1/2 teaspoon red wine vinegar
coarsely ground black pepper
4 cups mixed greens

Combine the eggs, tuna, onion, olives and feta cheese. Combine olive oil and vinegar in a small bowl; whisk until well blended. Add to tuna mixture. Season with pepper. Serve over mixed greens. Makes 4 servings.

Jasmine’s Favorite Plate

Aladdin’s Eatery Restaurant Copycat Recipe

2 cups long grain brown rice OR jasmine rice (cook according to time on package directions; in the pot with the rice and water add 1 tablespoon butter and generous amounts of salt, pepper, cumin, and coriander)
2-3 tablespoons extra virgin olive oil
2 pounds chicken breast
1 onion, chopped
salt and pepper
1 potato, chopped small (with skin on)
1 yam or sweet potato, chopped small (with skin on)
1 (32 oz.) can petite diced tomatoes, with the juice
1 (15 oz.) can organic kidney beans, drained but not rinsed
1 (15 oz.) can organic garbanzo beans, drained but not rinsed
2 handfuls baby carrots, chopped into small rounds
1-2 cups frozen peas
cumin, coriander, more salt and pepper

Combine the rice, water, butter, salt, pepper, cumin, and coriander as described above. Once the rice starts to boil, put the lid on, turn to low and let cook for 50 min (do not take the lid off!). Pour 2-3 tablespoons extra virgin olive oil in large dutch oven and heat to medium-high. Cut chicken into bite sized pieces, then place in dutch oven. Season with salt and pepper. When the chicken is almost cooked through, add the onion and continue to saute the chicken and onion until very little liquid is left in the pan and the onions are soft. Meanwhile, cut potatoes and carrots into small pieces.

 Microwave the potatoes and carrots in a large bowl for 3 to 4 minutes, then add them to the dutch oven. Saute the potatoes and carrots with the chicken and onions for about 5 minutes. Next, add the tomatoes (with the juice), beans, and peas. There should be a fair amount of liquid form the tomato juice to simmer the mixture in. Sprinkle on a generous amount of coriander, cumin, pepper and a little more salt. Cook with the lid on (taking it off to stir the mixture occasionally) until the potatoes and carrots are cooked through, about 15 minutes. At this point the rice should also be done. Stir the rice into the chicken and vegetable mixture and serve the whole meal hot. Makes about 8 large servings.


Aladdin's Eatery Restaurant Copycat Recipe

1 can garbanzo beans (chickpeas)
1 can Great Northern Beans
plenty of lemon juice 
dash of olive oil
1 tablespoon of chopped garlic
Optional: roasted red peppers

Blend all the ingredients in a  food processor.

Baba Ghannouj

Aladdin's Eatery  Restaurant Recipe

1 (12 -16 oz.) medium eggplant
juice of 1 lemon
1/4 cup tahini
2 cloves garlic
1 teaspoon salt (or to taste)
2 tablespoons plain yogurt
finely chopped parsley for garnish
2 tablespoons olive oil for garnish

Place the eggplant on baking sheet that has been lined with aluminum foil and bake in 400 degree oven on center rack until soft, about 30 minutes, turning often. Cool, peel off skin and remove stem ends.

Put the pulp in blender or food processor and puree. Add lemon juice, then gradually add tahini. Crush garlic to a paste consistency and mix with salt. Add to eggplant. Puree well, then adjust flavor with additional lemon juice and salt. Add yogurt and mix. Place in serving bowl and garnish with parsley and a sprinkling of olive oil. Serve with pita bread. Makes about 2 main-dish or 6 appetizer servings.

Cabbage Rolls

Aladdin's Eatery Restaurant Copycat Recipe

1 large head green cabbage, at room temperature
1 medium onion, finely chopped
2 tablespoons vegetable oil
1 1/2 pounds ground lamb or beef
1 cup short-grain rice, washed and drained (medium grain rice can be substituted)
1/2 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cups water (divided)
4 cloves garlic, chopped
1/4 cup lemon juice

Separate leaves from head of cabbage carefully. Drop leaves, a few at a time, into a large pot of boiling salted water. Cook until limp, about 5 minutes. Drain. Cut leaves in half; remove and discard center ribs. Set aside.

Combine all remaining ingredients except 1 cup water, garlic and lemon juice. Place 1 tablespoon of mixture on each leaf and roll up, tucking in sides to contain filling. Combine remaining ingredients. Pack finished rolls, flap side down and close together, making layers, in a Dutch oven; sprinkling each layer with the mixture.

Invert a heavy heat proof plate over the rolls. Cover pan and bring to simmer on stove top over medium heat. Cook 40 to 60 minutes. Makes about 5 servings.