Appetizers

Borani is an appetizer dip made with yogurt and spinach, named after the fourth century Persian queen, Pourandokht. Yogurt dishes named after her were called Pourani and over time Pourani became Borani. This delicious yogurt and spinach dip is simple and easy to make.

I love this fresh and simple to prepare marinated peppers appetizer. Marinated peppers is always a favorite at my table.

Endive with smoked salmon makes a wonderful hors d'oeuvre. These appetizers are easy to prepare, make an elegant presentation, and pair nicely with a refreshing sauvignon blanc.

Steak Tartare is a gourmet dish made from finely ground or chopped raw beef mixed with various spices and ingredients. The word "tartare" is derived from the name Tartars, an ethnic people from Eastern Europe.

As the legend suggests, the Tartars were a nomadic  people and did not have time to cook the meat. Fortunately, the preparation of Steak Tartare as we enjoy it today has evolved over the methods employed by the nomadic Tartars.

There's no better chopped liver than the way Grandma made it. Here's an authentic chopped liver family recipe from Grandma Sadie.

Olive tapenade is an olive spread dish that originates in the south of France (Provencal region). The name comes from the Provencal word for capers, tapeno. It's generally eaten as an hors d'oeuvre, usually as a spread on bread, crackers or crostini (small pieces of crusty toasted bread).

Hummus (hummous) is a popular Middle Eastern appetizer dip made from chickpeas and Tahini (sesame seed preparation - a Middle Eastern essential). Hummus is the Arabic word for Chickpea, also known as garbanzo beans in Spanish and Cece beans in Italian.

There are many varieties of hummus. Here is a basic traditional style made with Tahini.

Serve with pita bread cut up into small dipping size pieces.