Tahini

Serves 4 In the latest Nigel Slater book (not in the new Schlesinger collection), the English food writer offers eggplant that is roasted, then served with a yogurt-tahini dressing. Add a hearty grain and a green salad, and you have a fine meal. 2 medium eggplant s 1/2 cup olive oil Salt and black pepper, to taste Pinch of ground cardamom 3 tablespoons plain low-fat yogurt 1 1/2 tablespoons tahini paste ...

The awning reads "Armenian pizza" in capital letters. These freshly made lamejun ($2.25 each, 12 for $16.99) start with thin dough, which is topped with ground beef, slivers of vegetables, and herbs. They're served right from the oven with a lemon wedge. The 10-inch rounds are bright stars at Armenian Market & Bakery, which opened in January across from the Watertown Mall. When you need to take a break from Best Buy and Target, the market offers tender schwarma and kebabs, packaged Middle Eastern foods, prepared dishes, and friendly hospitality.

Make a light, lemony tahini dressing that looks lovely drizzled with good olive oil and sprinkled with sumac (or paprika). Choose 3 or 4 of the veggies suggested below, or whatever else looks good at your market. DRESSING 1 cup Greek-style yogurt 1 clove of garlic, chopped 2 tablespoons tahini Grated rind and juice of 2 lemons 2 tablespoons olive oil 1 tablespoon white wine vinegar Salt and pepper, to taste Olive oil (for sprinkling)

Serves 4 DRESSING 1 strongcup Greek-style yogurt /strong/ppstrong1 /strongstrongclove of garlic, chopped /strong/ppstrong2 /strongstrongtablespoons tahini /strong/ppstrongGrated rind and juice of 2 lemons /strong/ppstrong2 /strongstrongtablespoons olive oil /strong/ppstrong1 /strongstrongtablespoon white wine vinegar /strong/ppstrongSalt and pepper, to taste /strong/ppstrong1./strong In a small bowl whisk together the yogurt, garlic,...

Serves 4 DRESSING 1 strongcup Greek-style yogurt /strong/ppstrong1 /strongstrongclove of garlic, chopped /strong/ppstrong2 /strongstrongtablespoons tahini /strong/ppstrongGrated rind and juice of 2 lemons /strong/ppstrong2 /strongstrongtablespoons olive oil /strong/ppstrong1 /strongstrongtablespoon white wine vinegar /strong/ppstrongSalt and pepper, to taste /strong/ppstrong1./strong In a small bowl whisk together the yogurt, garlic,...

Hummus for a crowd Serves 10 I was making a large batch of hummus recently, doubling a favorite recipe given to me by a local Armenian cook, Emeline Aroush. When I went to put in the tahini, I forgot to double that too. The hummus had a lot of body and a great taste only faintly of sesame, not dominated by it. Spread the hummus on a platter, as it’s served in the Middle East, drizzle with oil, and sprinkle with sumac. Sumac is a dried, ground berry that has a faint lemony taste (it looks hot, but it’s not)

Good with pita chips or bread, this Palestinian dip can also be spread on sandwiches or served as a condiment. For a richer, thicker dip, strain the yogurt overnight or use an already-strained variety such as Fage Total Greek Yogurt. Makes about 3 cups, or enough to serve 6 to 8. 4 medium zucchini (about 3 pounds) Olive oil (for brushing) 5 cloves garlic, mashed 1 cup plain nonfat yogurt 6 to 8 tablespoons tahini Juice of 2 lemons, or to taste Kosher salt, to taste 1/2 medium tomato, chopped 2...

The stretch of Albany Street where South End Pita sits is forlorn - until you walk inside the charming little restaurant. Warm mustard-colored walls hold a row of sconces, a mural of a Moroccan city is facing you above the counter, and the Arabic pop with a reggae beat is turned up. In May, Fez native Rod Ouassaidi opened the 20-seat spot in the former Albany Sandwich Shop. His sister, Wasaa, works with him. One or the other is there every day, making almost everything from scratch.

The awning reads "Armenian pizza" in capital letters. These freshly made lamejun ($2.25 each, 12 for $16.99) start with thin dough, which is topped with ground beef, slivers of vegetables, and herbs. They're served right from the oven with a lemon wedge. The 10-inch rounds are bright stars at Armenian Market & Bakery, which opened in January across from the Watertown Mall. When you need to take a break from Best Buy and Target, the market offers tender schwarma and kebabs, packaged Middle Eastern foods, prepared dishes, and friendly hospitality.

Serves 4 You can prepare the salads in advance; fish is best the same day you buy it. Garnish the dish with ripe avocado slices rather than Le Soir's mousse. SALAD 1 English cucumber, peeled, halved lengthwise, and seeded 1 cup water Juice of 2 lemons 1 medium fennel bulb, cut in half, thick root removed 2 medium carrots, peeled and finely grated 1/4 cup soy sauce 1 ...

Make a light, lemony tahini dressing that looks lovely drizzled with good olive oil and sprinkled with sumac (or paprika). Choose 3 or 4 of the veggies suggested below, or whatever else looks good at your market. DRESSING 1 cup Greek-style yogurt 1 clove of garlic, chopped 2 tablespoons tahini Grated rind and juice of 2 lemons 2 tablespoons olive oil 1 tablespoon white wine vinegar Salt and pepper, to taste Olive oil (for sprinkling)

Hummus for a crowd Serves 10 I was making a large batch of hummus recently, doubling a favorite recipe given to me by a local Armenian cook, Emeline Aroush. When I went to put in the tahini, I forgot to double that too. The hummus had a lot of body and a great taste only faintly of sesame, not dominated by it. Spread the hummus on a platter, as it’s served in the Middle East, drizzle with oil, and sprinkle with sumac. Sumac is a dried, ground berry that has a faint lemony taste (it looks hot, but it’s not)

The stretch of Albany Street where South End Pita sits is forlorn - until you walk inside the charming little restaurant. Warm mustard-colored walls hold a row of sconces, a mural of a Moroccan city is facing you above the counter, and the Arabic pop with a reggae beat is turned up. In May, Fez native Rod Ouassaidi opened the 20-seat spot in the former Albany Sandwich Shop. His sister, Wasaa, works with him. One or the other is there every day, making almost everything from scratch.

You won't find beef in this hearty healthy stew ($7), but you will find roasted beets in all their ruby glory, along with organic chick peas and fresh collard greens, all bound in a flavorful sesame tahini sauce. The OtherSide Cafe on Newbury Street (the only spot on the unpopulated "other side" of Mass. Ave.) is moving up the food chain. A funky, quirky cafe with plenty of vegan and vegetarian offerings, it's long been a hangout for bikers - of the pedaling kind - both messenger/couriers and enthusiasts.

Serves 4 In the latest Nigel Slater book (not in the new Schlesinger collection), the English food writer offers eggplant that is roasted, then served with a yogurt-tahini dressing. Add a hearty grain and a green salad, and you have a fine meal. 2 medium eggplant s 1/2 cup olive oil Salt and black pepper, to taste Pinch of ground cardamom 3 tablespoons plain low-fat yogurt 1 1/2 ...

The Arab Table: Recipes and Culinary Traditions , By May S. Bsisu, William Morrow, 372 pp., $34.95 It's a curious thing about Middle Eastern cooking. Like Southern French, Italian, Greek, Turkish, Israeli, and North African cooking, it's one of the Mediterranean cuisines. But even after decades of enthusiasm over these sunny dishes, somehow the region has mainly come to signify French and Italian. In "The Arab Table," May S. Bsisu has set out to change that, pull Mediterranean attention to the east, and stake a claim to an underserved cuisine.

You won't find beef in this hearty healthy stew ($7), but you will find roasted beets in all their ruby glory, along with organic chick peas and fresh collard greens, all bound in a flavorful sesame tahini sauce. The OtherSide Cafe on Newbury Street (the only spot on the unpopulated "other side" of Mass. Ave.) is moving up the food chain. A funky, quirky cafe with plenty of vegan and vegetarian offerings, it's long been a hangout for bikers - of the pedaling kind - both messenger/couriers and enthusiasts.

The Arab Table: Recipes and Culinary Traditions , By May S. Bsisu, William Morrow, 372 pp., $34.95 It's a curious thing about Middle Eastern cooking. Like Southern French, Italian, Greek, Turkish, Israeli, and North African cooking, it's one of the Mediterranean cuisines. But even after decades of enthusiasm over these sunny dishes, somehow the region has mainly come to signify French and Italian. In "The Arab Table," May S. Bsisu has set out to change that, pull Mediterranean attention to the east, and stake a claim to an underserved cuisine.

Serves 4 You can prepare the salads in advance; fish is best the same day you buy it. Garnish the dish with ripe avocado slices rather than Le Soir's mousse. SALAD 1 English cucumber, peeled, halved lengthwise, and seeded 1 cup water Juice of 2 lemons 1 medium fennel bulb, cut in half, thick root removed 2 medium carrots, peeled and finely grated 1/4 cup soy sauce 1 ...

Good with pita chips or bread, this Palestinian dip can also be spread on sandwiches or served as a condiment. For a richer, thicker dip, strain the yogurt overnight or use an already-strained variety such as Fage Total Greek Yogurt. Makes about 3 cups, or enough to serve 6 to 8. 4 medium zucchini (about 3 pounds) Olive oil (for brushing) 5 cloves garlic, mashed 1 cup plain nonfat yogurt 6 to 8 tablespoons tahini Juice of 2 lemons, or to taste Kosher salt, to taste 1/2 medium tomato, chopped 2 tablespoons chopped fresh...