by
Shibar Mozuna
Photo and Text © by Shibar Mozuna
The text and information on this page is provided by Shibar Mozuna
and is reproduced here with permission for information sharing purposes
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A Hafla is a Middle Eastern Dance party, and everyone enjoys a party right? So have a Hafla! It can be held in someone's living room, around a campfire in the woods or maybe a private room in a restaurant, as long as there is Middle Eastern Dance, Music and Food. You might have a theme, such as scenes along the banks of the Nile, a Desert Oasis, a Sultan's Harem, an ancient Temple or maybe a Nomad's camp. You can decorate the space simply, with veils, rugs and potted plants. Feel free to ask the guests to bring something to add to the ambiance. It's the enjoyment of the participants that should be the focus. Shared experience builds a sense of community, and it's the gathering together of people that creates shared experience. |
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Ingredients:
Place about two thirds of the Feta on a plate pour the Olive Oil
over it. Using a fork, work the Olive Oil in to the Feta. Once it's well
mixed use your fingers to stuff it in to the holes in the olives left by
the pit. Be careful not to over stuff the olives, as they will burst. Even
people who don't like black olives love this recipe. Stand back and watch
these get gobbled up!
Ingredients:
Heat first 8 ingredients in a small skillet over medium heat until
fragrant, about 2 minutes. Remove from heat & add olives & toss
to coat. Stir in remaining ingredients. Refrigerate in an airtight container
for at least 4 hours or up to 3 weeks. The longer they marinate, the better
they taste. Drain & serve at room temperature.
Ingredients:
Start food processor and add garlic. As soon as garlic is minced,
add drained chickpeas, lemon juice, salt, tahini, and Chick Pea liquid
and spices, which you should adjust to suit your own tastes. Blend until
very smooth. Add a bit more liquid to thin if desired. Empty contents of
food processor into a shallow wide bowl. Smooth top with knife. Sprinkle
with paprika and then dribble with Olive Oil. Serve with fresh warm pitas
for dipping.
Ingredients:
Directions:
Ingredients:
Mix together ground beef, rice, cinnamon, allspice, garlic salt,
pepper, 1/2-cup water and 3/4 tsp. salt. Roll in grape leaves. Mix together
3 cups water, lemon juice, sugar, and 2-tsp. salt. Pour over stuffed grape
leaves and top with apricots. Bake covered at 350 for 1-1/2 hours or until
rice is done.
To roll Grape Leaves:
Ingredients:
After washing fresh vegetables, cut up and place in large pot with canned vegetables. (Don't cut too small, you don't want them to cook away.) Add olive oil and vegetable broth cube. Cover pot and place on medium heat. (Do not add water.) Cook vegetables until tender. Drain vegetables retaining liquid. Cook couscous according to directions, using liquid from vegetables instead of water and placing crushed garlic and saffron in liquid to come to a boil and cook with couscous. Once couscous is ready, mix it in with vegetables in large pot. Let sit covered for a few minutes giving couscous time to absorb flavor of the vegetables. Feel free to experiment using different vegetables and seasonings. Ingredients:
For filling, cook spinach according to package directions;
drain well, pressing out excess liquid. In a medium saucepan, cook onion
in the 3 tablespoons hot butter till tender. Stir in flour, tarragon, and
pepper. Add milk. Cook and stir till thickened and bubbly. Stir about half
of the mixture into eggs; return all to saucepan. Stir in spinach and cheeses.
Set aside.
Unfold phyllo dough; remove one sheet. Cover remaining phyllo dough with a damp towel while working. Brush the one phyllo dough sheet lightly with some of the 1/2 cup butter. Fold in thirds lengthwise; brush top with butter. Place one end of the folded sheet in the center of a 12- or 14-inch pizza pan, extending the other end over the side of the pan. Repeat brushing and folding with remaining butter and phyllo dough; arrange strips in spoke fashion evenly around the pan. (The inner ends of each sheet should overlap in the center and be about 3 inches apart at the outer ends.) Spread the filling in an 8-inch circle in the center of the phyllo dough. Starting with the last phyllo dough strip placed in the pan, lift the end of the strip that is extending over the pan and, holding it with both hands, twist the end several times. Fold the twisted phyllo dough strip in half toward the filling. Coil and tuck the end under to form a rosette. Lightly press the rosette in the filling, leaving a 3-inch circle in the center so the filling is visible. Repeat with the remaining phyllo dough strips in the reverse order that you placed them on the pan. Drizzle with any remaining butter. Bake in a 375 degree over for 35-40 minutes or till
top is golden brown. Use a knife or pizza cutter to cut into wedges. Serve
the wedges warm or cool. Makes 8 side-dish servings.
Ingredients:
Instant Russian Tea My mother made this every winter and it is now a solid family tradition. I don't know where she originally got the recipe, but I bet most American Baby-Boomers have had some version of this. I'm adding this here because the spices are all favorites in the Middle East and I think everyone will enjoy this nice hot tea. Ingredients:
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