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Recipes:

Morocco

In Morocco every Ramadan there is an organized charitable effort to ensure that everyone who needs it is provided with iftar(after the fast) and suhur(before the fast) throughout the month. Fasting sensitizes to the hunger of the poor and reminds us to care for others. This is the soup that is served every night of Ramadan in mosques, homes and 'soup kitchens':

Harira

• 1lb(500g) lamb in small pieces
• 2/3 stalks of celery
• 2 onions, chopped
• bunch of parsley chopped
• 2lbs(1kg) tomatoes, chopped
• 1 teaspoon each, cinnamon, and turmeric
• half teaspoon ginger
• salt and pepper
• olive oil
• 6oz (200g) lentils
• 1 tin chickpeas (cooked)
• a handful of vermicelli
• 2 eggs
• 1 small lemon

Stir fry lamb with spices, celery, onion and parsley in large pot for a few minutes. Add tomato flesh, cook for ten to fifteen minutes. Season. Add tomato juice water and lentils. Bring to boil, then reduce heat and simmer for two hours. Prior to serving add vermicelli and chickpeas and simmer until ready. Mix eggs with lemon juice and stir this mixture slowly into warm soup ( to cook but not curdle eggs). Season and serve.

Lebanese

Hummus

3 cans of organic garbanzo beans, drained and rinsed
4 tablespoons tahini paste (Arrowhead Mills is a good brand)
Juice of one large lemon (or to taste)
2 medium cloves garlic, crushed (or to taste)
½ teaspoon ground cumin
½ teaspoon salt (or to taste)
Extra-virgin olive oil for drizzling
Fresh mint leaves for garnish

Place garbanzo beans in pot and cover with water.  Bring to a boil and simmer for about 5 minutes.  Reserve a little of the liquid in case you need it for thinning the hummus later on.  Put beans in food processor, add all the other ingredients and blend until smooth.  If the dip is too thick, add a little of the water from the beans and process for a few seconds.  Pour into a flat plate, smooth and drizzle with olive oil.  Garnish with mint leaves and serve with pita bread cut into wedges.

Baba Ghannouj

2 medium size eggplants
4 tablespoons tahini paste (Arrowhead Mills is a good brand)
2 medium cloves garlic, crushed (or to taste)
½ teaspoon salt (or to taste)
Extra-virgin olive oil for drizzling
Fresh mint leaves for garnish

Score the eggplants with a sharp knife in several places.  Place in oven on a cookie sheet covered with foil.  Bake at 375° for about 1 hour, or until eggplant is very tender.  Let cool and then peel the skin and take out most of the seeds.  Place in food processor ,add the rest of the ingredients and blend for a few seconds only until combined.  Pour into flat plate, drizzle with olive oil, and garnish with mint leaves.  Serve with pita bread sliced into wedges.