SOUPS page 129 weigh down (to flatten), and let stand for 1 hour. Rinse and pat dry. Meanwhile, in a food proces- sor or a mortar and pestle, puree the walnuts, garlic, and ground coriander. Stir in the remaining sauce ingredients. Let stand at room temperature for at least 30 minutes. Check the seasonings. The sauce should have a spread- able consistency; if too thick, stir in a little water. Heat the oil in a large skillet over medium heat. Fry the eggplants, turning once, until tender, about 15 minutes. Place the warm eggplants skin side down on a flat surface, spread with the walnut sauce, and roll up jelly roll style. Cover and refrigerate several hours or overnight. Garnish with addi- tional pomegranate seeds or chopped fresh parsley. 8 serv- ings. parsley for garnish Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger and saute un- til fragrant, 1 to 2 minutes. Stir in the turmeric and, if desired, cardamom. Add 1 cup of the wa- ter and cook until reduced to a very thick liquid. 0. MONPAY 5N9f. I, 1991 ii 3o am. to Dedication of the WASSERMAN PAVELIOA and GENERATION GARDEN SCULPTURE CALCUTTA CHICKEN SOUP 1 tablespoon vegetable oil 1 small yellow onion, chopped (about 1/4 cup) 2 cloves garlic, minced 1 teaspoon minced fresh ginger 1 teaspoon ground turmeric 1 green cardamom pod (optional) 6 cups cold water 1 large chicken, cut into 10 pieces 1 medium potato, peeled and cubed (optional) About 1 1/2 teaspoons salt Ground black pepper to taste Chopped fresh coriander or 4 12:00 toon Add the chicken, stirring to coat well. Cover and cook until most of the liquid is absorbed by the chicken, about 15 minutes. Add the remaining 5 cups water and, if desired, the cubed pota- to. Bring to a boil, reduce the heat to low, and simmer until the chicken is tender, about 45 min- utes. Season with the salt and pepper. Serve accompanied with rice and garnish with coriander or parsley. 6 to 8 servings. fed Cross Mood Pri,ve 9:00 am. to 5:00 Mideast Joys On The Table PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS T he Vegetarian Fan Fare Flip-Out Stand-up recipe book, published by Time- Life, has some wonderful vegetarian recipes that you may have tasted in Israel and in other countries around the world. FALAFEL Falafel: 4 cups cooked chickpeas, drained, or 2 cans (15 ounces each) chickpeas, drained and rinsed 1 cup dry bread crumbs 2 garlic cloves, chopped 1 small onion chopped 2 large eggs, lightly beaten 2 tablespoons tahini 1/4 cup (loosely packed) parsley leaves 1 teaspoon salt 1/2 teaspoon cumin Black pepper, to taste Tomato-Cucumber Relish: 1 medium cucumber, peeled, seeded, and diced 3 medium tomatoes, diced 1/2 medium red bell pepper, diced 2 garlic cloves, minced 1/2 cup thinly sliced red onion 1 tablespoon chopped parsley 2 tablespoons olive oil 2 tablespoons red wine vinegar YEOHLEE Salt and black pepper, to taste 3 tablespoons olive oil 4 large pita breads Put all the falafel ingredients in a food processor and process un- til smooth mass forms. Cover and refrigerate for at least 2 hours. To make the tomato-cucumber relish, toss together all the relish ingredients in a medium bowl. Cover and set aside. Shape the chilled falafel dough into 1 1/2- inch balls. Flatten the balls until they are about 1/2 inch thick. In a saute pan over medium-high heat, warm 1 tablespoon of the oil. Fry the falafel on both sides until very brown, 3 to 4 minutes. Continue until you have fried all the pat- ties, adding more oil as necessary. Preheat the oven to 450. Dampen the pita bread by run- ning it under water very quick- ly or by spraying it. Put the pita in the oven for 1 minute, or un- til warm and pliable. Cut it in half and then split the halves open to make pockets. Fill the pita pock- MIDEAST page 133 New York WHO'S YEOHLEE ? COME TO LYNN PORTNOY'STO FIND OUT Tues. August 26 11:30 am - 7:30 pm Wed. August 27 10:30 am - 6:00 pm • (248) 543-5820 • Fall trunk show of wearable, timeless fashion for business, travel and black tie • Special orders plus limited stock for immediate purchase LYNN PORTNOY 306 W. 4th Street, Royal Oak, MI 48067