Legacy of Love

Family Cookbook


Sample Recipes



Table of Contents

Detailed Table of Contents

Sample Recipes

About the Author




This is one of the most popular Middle Eastern dips, traditionally served with pita bread. It is served as an appetizer, or as a side dish with fish or grilled meat. The convenience of canned chickpeas and a food processor makes this easy to prepare.  Vegetarians’ delight – healthy and addictive.
Once you have made this at home, you will never resort to store bought versions.


1 can (15.5 oz) garbanzo beans

      drained and rinsed

4 Tbsp tahini (sesame seed paste)

3 Tbsp lemon juice

1 clove crushed garlic (optional)

2-4 Tbsp water as needed

¾ tsp salt

2 Tbsp Extra-virgin olive oil

Paprika for garnish

Cumin for garnish

Pita bread wedges for serving



  1. In a food processor with the steel blade, puree chickpeas, tahini, lemon juice, and garlic. To acquire the right dip consistency, add one tablespoon of water at a time.  Hummus should have the consistency of sour cream.  Adjust seasoning. 

  2. To serve, spread the dip in a 2-inch deep bowl.  Drizzle with Extra-virgin olive oil, and sprinkle paprika and/or cumin to your taste. 

  3. Serve with pita bread wedges.

Makes 1½ cups



  • If you don’t have a food processor, a blender works well too. 

  • Can be made a day in advance, cover and refrigerate. 

  • Sesame seed paste is found in most specialty and Middle Eastern grocery stores.  It comes in cans or jars.  Often the oil separates from the pasty part, so make sure to stir tahini before measuring. 

  • It is important to use Extra-virgin Olive Oil as it enhances the flavor of Hummus. 

  • Some people like to sprinkle the top with toasted pine nuts.  That is tasty too.

Page 20



Lamb Shish Kebab

The most popular Middle Eastern dish –chunks of lamb marinated and barbecued on skewers with superb taste and great presentation.  Add more color to this dish by using a variety of colored pepper – red, yellow, green - skewered in-between the lamb pieces.  Using different marinades gives variety to this dish.


1 (4-5) lb leg of lamb

2 large onions, sliced thin

¼ cup olive oil

2 tsp salt

½ tsp black pepper

½ tsp red pepper flakes

2 Tbsp Worcestershire sauce

2 Tbsp tomato paste

1 cup red wine


  1. Have the butcher bone the leg of lamb and remove all visible outside fat.  Cube the meat into 2-inch pieces, removing all fat and gristle.  Use only solid lean pieces for the kebab. 

  2. Place cubed leg of lamb in a bowl.  Add onions, oil, salt, pepper, red pepper flakes, Worcestershire sauce, tomato paste, and wine.   Mix, cover and refrigerate the meat overnight.

  3. Skewer the lamb cubes on bamboo or metal skewers.  If using bamboo skewers, soak them in water before skewering the meat.  It will prevent the skewers from burning on the grill. 

  4. Barbecue or grill on medium high heat turning frequently to cook the meat evenly for about 15 - 20 minutes until the outside is cooked and crusty.  Do not overcook.  Rice pilaf (page 178) or Bulgur pilaf (page 177) will be the best accompaniment to this dish.

Makes 4-6 servings



  • Marinating the meat overnight makes it more flavorful.  You may use a plastic bag to marinate meat..  It is easy to flip over the bag to evenly marinate the meat.  Cleanup is easy; just toss the bag. 

  • You may want to alternate some button mushrooms and pieces of red and green peppers between the meat cubes.  If using quartered onions skewer them separately; they take longer to cook. 

  • For a variety of flavors, you may use a different marinade that will give you the flavors of the Orient, or India. (See recipes under Sauces).

Page 133


Chicken Lettuce Wrap

A quick and healthy meal.  Ideal for the diet conscious.



1 large head butter lettuce

1 lb ground breast of chicken

1 cup finely chopped shiitake

2 Tbsp vegetable oil

2 cloves crushed garlic

1 tsp grated ginger

¼ cup diced red pepper

1 jalapeño pepper, seeded and

      finely chopped

3-4 scallions, chopped

3-4 Tbsp Oyster sauce



1.      Separate lettuce leaves from the core, wash and pat dry with paper towel.  Set aside.

2.      In a large frying pan or wok, heat the oil.  Add the chicken and stir fry for a few minutes until the chicken is almost cooked.  Add the chopped mushroom, cook a few minutes longer; add the garlic and ginger, diced peppers, and chopped scallions.  Continue cooking a few minutes longer, until the mixture has absorbed the juices.

3.      Add oyster sauce and stir to coat the mixture.

4.      Transfer chicken to serving dish and serve with the lettuce leaves.

5.      To eat, pile tablespoonfuls into the lettuce leaves, and wrap the sides over filling.  Hold in your hands and eat like you would eat a burrito.


Makes 3 servings



·         Oyster sauce is a Chinese sauce and is found in most grocery stores on the shelves with other Chinese ingredients.

·         You may use any kind of green leaf lettuce leaves that you like.


Page 155


Cream Cheese Layer Bars

These bars will satisfy the cravings for cheesecake.  You need to keep them refrigerated because of the cream cheese.



1½ cups graham cracker crumbs

¼ cup sugar

¼ cup melted butter

1 (8 oz) pkg cream cheese,

      room temperature

½ cup sugar

1 egg

1 tsp vanilla

¾ cup coconut

¾ cup chopped walnuts

1 cup chocolate chips



1.   Preheat oven 350°F before baking.

2.   Combine graham cracker crumbs, ¼ cup sugar and melted butter; press down into the bottom of 9 x13-inch baking pan.  Bake at 350°F for 10 minutes.

3.   Combine cream cheese, ½ cup sugar, vanilla, and egg.  Beat until well blended.

4.   Spread over baked crust.  Combine together coconut, nuts and chocolate chips; sprinkle over cream cheese mixture and press lightly into the surface.  Bake for 25-30 minutes until lightly browned.  Cool completely before cutting.  Store cookies in an air-tight container in the refrigerator.


Makes 36 bars



  • To obtain clean cut squares, refrigerate before cutting into squares.

  • While storing in a container, place wax paper between layers of bars to prevent the bars from sticking to each other.


Page 285