Mediterranean Bread Salad (Fatoush)
Bread (any kind of old, leftover bread)
3–4 tomatoes, diced
6–8 cloves garlic, minced
½ cup olive oil
Salt

Zucchinis with Walnuts
2 long zucchinis
1–1½ cups walnuts
Jamaican pepper (Allspice)
1–2 cups olive oil
Salt

Hummus bi Tahina
450 grams chickpeas (soaked overnight, then cooked)
½ - ¾ cup tahini (sesame paste)
10 cloves garlic
1½ cup lemon juice

1. Take the leftover bread, and toast it in the oven until it becomes brown and hard.
2. Set aside the toast bread.
3. Dice the tomatoes.
4. Take the garlic with the skin, crush it and the skin loosened very easily. Carefully mince the garlic very finely.
5. Mix the garlic and the tomatoes.
6. Keep the garlic and tomatoes mixture in the fridge for about 2 hours before serving.
7. After 2 hours, take out the tomatoes, and then add in some olive oil and salt. This should be enough salt to taste.
8. Cut the toast breat into bite pieces by tearing it with hands, not with knife.
9. Add in the bread into the tomatoes just before serving.
10. After adding the bread, add a little more salt and olive oil.
11. Serve with zucchini and nuts and also the hummus bi tahina.

1. Roast the nuts sligthly in a pan before using them without anykind of oil.
2. Meanwhile, cut the zucchini into slices and then salted them for about 20-25 minutes and put into a strainer.
3. To dry the zucchini, simply line them up on paper towel, and dry them. And then salt them again.
4. Heat the oil in a pan. Use enough oil to cover the pan’s surface because zucchini absorb a lot of oil. Use only olive oil.
5. Sprinkle allspice on the zucchini generously.
6. Meanwhile, chop the roasted nuts with knife.
7. Turn over the zucchini and sprinkle the all spice again.
8. And add in the chop nuts.
9. When the zucchine already a bit brown and a little soft, take it out from the pan and put it on a dish.
10. The nuts may stay a little longer to release more flavor.
11. After that, take the nut without the oil and put it on the zucchini.

1. Soak the chickpeas in water overnight, and then boil them the next day until it cooked.
2. Blend the chickpeas with garlic to make it into hummus.
3. Blend the tahini with lemon. Tahini is sesame paste.
4. Put the hummus and the tahini together.
5. Ready to be served.