Istekbal, is a tradition that started about 200 years ago in Damascus when men and women did not socialize together. My mother and her women friends liked the freedom of not having men in this special meeting.  They  enforced the” No Male Zone “even though they mixed and socialized as couples on other occasions.

Each woman would have a designated day in the month to have her friends and relatives visit her.  For my mom it was the first Monday of each month.  She would chase my dad to the coffee shop, and order my brothers to go to there room or visit friends.

The hostess of the day would have wide variety of savory appetizers, sweets and tabbouli salad.   The guests were served apricot juice with rose water and pine nuts, hot black tea, and Turkish coffee. The visit could last 3 hours.  The ladies would dance, sings,  comfort each other and of course gossip. Talk about total therapy.

Here is couple appetizers that my mom served in her Istekbal. These dips are easy to make, colorful and would be a welcome change at any party

Kalamata olive tapenade

serves 4

2        cups pitted kalamata olives

1/2    cup walnuts

1         chopped scallions

1         jalapeño, remove the seed and chop finely

1/4     cup lemon juice

4         olive oil

2         tablespoons chopped fresh oregano

zest of one lemon

-Place the olives with the walnuts in a food processor and chop.  Spoon into a bowl.

-Add the rest of the ingredient and mix well.

Baba Ghanouj

serves 4

2       1 pound eggplant

1/2   cup chopped parsely

1/2   cup chopped red bell pepper

1/2   cup chopped sweet onion

1       clove garlic, mashed

4       tablespoon lemon juice

4       tablespoons olive oil

salt to taste

-Pierce the eggplant in couple spots and grill or broil until charred.  Allow the eggplant to cool and then peel the charred skin.  Mash the pulp of the eggplant into soft paste.  Place in fine colander for couple hours to drain the liquid.

-Spoon the eggplant pulp into bowl.  Add the rest of the ingredients.  Mix well and chill for couple hours before serving.

2        zucchini, finely chopped

1        cup finely chopped parsley

1        small onion, finely chopped

1/2   cup all-purpose  flour

4        eggs

1/2    teaspoon black pepper

salt to taste

1       cup olive  oil for frying

-Combine the zucchini with the parsley, the onion and the flour.

-Beat the eggs and add to the zucchini mixture. Season with the salt and pepper and mix well.

-Line large dish with couple of paper towels.

-Heat the olive oil in a shallow and frying pan.  When the oil ready –just drop small drop of the mixture if the oil sizzles upon contact, it is ready– drop 1 tablespoon of the zucchini batter into the pan.  Flatten slightly with the back of the spoon. Fry over medium heat until golden, turn once.  You can drop 4-5 individual tablespoons of the batter, as many as you can fit in the frying pan without over crowding, at the same time.  Place the golden fritter on the paper towel to drain the oil.

-Repeat until you finish the whole batter.  Serve these fritters with tomato scallion salad and good bread and you are set.

14     lasagna sheets

for the tomato sauce

4       olive oil

4       cloves garlic, mashed

6      ounces can tomato paste

1       16-ounce can tomato sauce

1       teaspoon dry basil

salt and pepper to taste

for the basil pesto

20     ounce firm tofu

6        cloves garlic

1        cup chopped fresh basil

1/2    cup olive oil

zest of one lemon

1/8   teaspoon cayenne pepper

salt to taste

-To make the tomato sauce: Heat the olive oil in sauce pan and sear the garlic for few seconds.  Add the tomato paste, stir to blend.  Add the tomato sauce.  Add couple cups of water, the basil, the salt and the pepper.  Stir, bring back to a boil.  Cover and simmer for 5 minutes.   Remove from the heat and set aside.

-To make the vegan pesto sauce: Cut the tofu into small pieces and place in a food processor.  Add the rest of the ingredient and process into smooth paste.

-To make the lasagna: Bring salted water to a boil.  Drop three sheets of lasagna in the hot water, bring back to a boil and cook until cooked but not over cooked.  Spoon 1/3 of the tomato sauce in 8X 6 baking pan.  Place the cooked lasagna sheet on top over-laping a little.  Spoon 1/2 of the pesto sauce over the lasagna sheet.  Cook three lasagna sheet and place over the pesto.  Spoon another 1/3red of the tomato sauce over the lasagna.  Boil another three lasagna sheet until done and place over the tomato sauce.  Spoon the rest of the pesto over the lasagna sheets.  Spoon the rest of the tomato sauce over the lasagna.

-Place the lasagna in 395 F degree oven and bake for 25 minutes.

1       pound whole lentil

4      scallions, chopped

1       cup diced celery

1       red bell pepper, diced

1       cup chopped Italian parsley

1/2   teaspoon red pepper flakes

zest of one lemon

3/4   cup lemon juice

1/2   cup olive oil

1/2   cup crumbled feta cheese, optional

-Place all the vegetables in salad bowl and toss gently.

-Whisk the lemon juice with the lemon zest, pepper flakes and olive oil. Set aside.

-Place the lentil in pot, cover with water, salt lightly and bring to a boil.  Boil for 10 minutes or until the lentil are cooked but not much or over cooked.  Remove from the heat, drain and place over the vegetables.

-Pour the dressing over the hot lentil and toss until well coated.

-Spoon the salad into shallow serving platter, sprinkle with the feta cheese and serve.

As I was telling someone the other day about my daughter’s refusal to try different kinds of food, but that she did try an egg roll the other day in a Chinese restaurant.  I finished my story by saying, knock on wood.  Which prompted me to begin thinking of such phrases that I’ve heard growing up that my mother used.

Knock on Wood,  is something that is used in every culture.  It is held that in ancient times, it was believed that spirits either lived in trees, or guarded them.   Because tree worship dated back for thousands of years, it is thought that knocking on wood was a request for the favors of the spirits who lived in trees.  As well, Irish folklore has it that Touching wood,  is a way to thank the leprechauns for a bit of luck.  In Christian times, touching the wooden cross, on which Jesus was crucified presumably received the protection of Jesus’ spirit.

In ancient Syria it was said that, If you have the spices, it is easy to spice your food.  The saying was, and is, used when someone who is wealthy build a fabulous mansion.  Thus, if you have the means, you can do anything you want.

A good story teller is someone who is known to spice his stories, that is, we don’t take some one’s stories seriously.

Not everything white is cheese, nor is everything dark a date, is a saying that directs one to be sure to check things out before you believe them.  In more modern times, Groucho Marx was heard to have said, are you going to believe me, or your eyes?

The eyes eat before the mouth, is a phrase that we all know to be true.  If you make your meal very presentable, you will inspire hunger in your guests.

Feed the mouth, close the eyes.  This phrase is meant to explain that if you have a good friend, he or she won’t see your faults.  There is also an old explanation of why people close their eyes when they kiss.  Presumably the kissers won’t see the faults of the kisses, thereby enjoying the kiss more.

If you interfere between the onion and its skin, only a bad smell will result.  Meaning, we suppose, stay out of other people’s business.  Don’t interfere in other people’s arguments to avoid being stung.  We have always heard stories about a third party stepping between a husband and wife during a violent argument.  Most usually, the third party ends up being attacked by the combined anger of the two former opposing spouses.

Eat lunch and take a nap.  Eat dinner and take a walk, is advice we could all use.  Because we generally sleep not long after dinner, the calories will stay with us longer, so a walk, according to this phrase, will help keep us slender.

Nobody describes his own olive oil as tasting badly.   We rarely are able to see our own faults, no matter which culture in which we live.  Thus, the allusion to olive oil presumably began in the Middle East where olive oil is a staple both of agriculture and of life.

A pot has found its lid, meaning that somehow, people will somehow find their own match.  Not always meant to be a compliment, this phrase is usually meant to be critical of two people with the same faults who find each other.  When we see recently married people, we sometimes marvel at how much alike they are.  And when we see couples who have been married for decades, we also marvel at how much they begin to look alike.

Obviously there are hundreds of phrases that apply to food, such as, cool as a cucumber, going cold turkey, he knows on which side his bread is buttered, and chewing the fat. It would be a fascinating study, except for the space limitations.  But suffice it to say that most cultures have these old trite sayings that are handed down through the ages, some of them quite interesting.

makes 4 2-inches balls

12  ounces firm tofu

1     cup almond milk

½    teaspoon sea salt

½    teaspoon chopped sage

½    teaspoon chopped tarragon

1     clove garlic

1/8    teaspoon cayenne pepper, optional

4     tablespoons dry oregano

-Freeze the tofu for 24 hrs.  Remove from the freezer and allow the tofu to thaw for 4 hrs.  Squeeze the excess water and place in a food processor.  Puree into smooth paste.

-Peel the garlic, pierce couple times with knife and place in small cheesecloth.  Add the sage, the tarragon and close tightly.

-Mix the almond milk with the cayenne pepper and the salt and place in saucepan.  Drop the herbs cheesecloth and bring to a boil.  Remove from the heat and allow the milk to cool down.

-Remove the herbs cheesecloth from the milk and then add the flavored milk to the tofu.  Process the mixture for one minute.

-Line a colander with two layers of cheesecloth.  Spoon the tofu mixture into the cheesecloth.  Fold the cheesecloth over the tofu and refrigerate for couple hours.

-Line flat plate with kitchen towel.  Spoon the tofu on to four different spots on the kitchen towel.    Cover with another kitchen towel and refrigerate overnight.

-Remove from the refrigerator.  Wet your palms with water and place one of the tofu ball into your palm and smooth into ball.  Roll each ball in the dry oregano and place on the side.  Repeat until you finish the rest of the balls.  Place in a container, cover and refrigerate.  Use  this cheese the same as you would use the goat cheese.

2          pounds fresh spinach, chopped

1          medium onion, julienne

6          tablespoons olive oil

1          cup crumpled vegan feta *

¼        teaspoon black pepper

1 ½     cup gluten free flour mixture for savory recipe **

4          tablespoons vegan butter

3          tablespoons pureed cooked rice

½        teaspoon salt

¼        teaspoon baking powder

-To make the spinach: Heat 4 tablespoons of olive oil in pan.  Add the spinach, stir and cook couple minutes or until the leaves are wilted.  Remove from the heat and spoon into colander.  Allow the liquid to drain from the spinach.  Spoon the spinach into a bowl and add the crumbled feta, the goat cheese and the black pepper.  Mix well and then spoon into 8 X 11 baking pan.

-To make the crust: In a bowl, mix the flour with the salt and the baking powder.  Add the butter, the rest of the olive oil, the rice puree and couple tablespoons of cold water.  Mix well into smooth dough.

-Place wax paper on board, brush with olive oil, and then place the dough on top of the wax paper.  Grease another wax paper on top.  Gently and with the palm of your hand push down and spread until you have 1/8  inch thick dough.  Remove the top sheet and gently but fast flip the dough on top of the spinach.  If the dough break, no worry, just patch it.  Cut the edges and then gently cut the crust into diamonds or square shapes.

-Bake in 395 F. degree oven for 35 minutes and little golden.  Remove from the oven, allow the spanakopita to rest for 10 minutes, and then serve.

*Vegan Feta

makes 2 cups

1       12-ounce extra firm tofu

2       cups warm water

2       tablespoons sea salt

1       clove garlic, pierced couple times

-Freeze the tofu for 24 hours.  Remove from the freezer and allow it to thaw.

-Mix the warm water with the salt. Add the garlic.

-Open the box of the tofu and gently squeeze the water out.  Cut the tofu into 1-inch cubes and drop in the salted water.  Allow the tofu to marinate in the brine for couple hours.  Remove the garlic, drain the water and gently squeeze the brine.  Now you have your feta.

**gluten free flour mixture is 1/4 th white sorghum, 1/4 th quinoa flour, 1/4 th potato flour and 1/4 th potato starch