Ingredients:
3/4 lb Dried red beans soaked in water overnight & drained

8 c Water boiling
1/2 c Walnuts shelled & made into a paste
Salt & pepper to taste
1 c Celery chopped
1 c Onions chopped fine
2 tb Fresh mint chopped
2 tb Fresh flat-leaf Italian parsley chopped
2 tb Fresh dill chopped
2 tb Fresh coriander chopped


Directions:
Put beans & hot water in a pan, bring to a boil, & cook over moderate heat until soft, for 1 hr. Mash beans with 1 cup of liquid to a puree & return to pan. Add walnut paste, salt, pepper, celery & onions to pan and simmer over low heat for 10 mins. Add herbs & simmer for 10 mins more. Serve hot with bread.

Ingredients:
spinach 1 lb, washed
walnuts, chopped
3/8 cupgarlic
1 large clove dried coriander
1/2 tspsmall onion chopped
1chopped cilantro 1/4 cup
salt and vinegar to taste
hungarian paprika 1/4tsp

Directions:
Cook spinach until leaves are just wilted. Drain, cool, and squeeze out as much water as you can. In a food processor or coffee grinder, grind walnuts, garlic and dried coriander to a paste. Run the spinach, cilantro, and onion through a meat grinder, or chop very, very finely. Combine with walnut paste in a bowl with your fingertips, mixing thoroughly and adding salt, vinegar and paprika to taste. cover bowl and leave at room temperature for 1 to 2 hours, then store in fridge. When ready to serve, form into a thick pancake shape on a small plate. Score crosswise, with a knife. Garnish with pomegranite seeds, if you have some.

NOTE: It is very important to leave this at room temperature for an hour or two after mixing. This is necessary for the taming of the raw garlic , and the melding of flavors. Keeps several days in fridge.

Ingredients:
3/4 pound of stewing beef (or leftover cooked beef)
1/2 stick of butter
1 cup of raisins
1 medium potato, boiled
1/2 cup of shelled walnuts
1/4 cup of chopped parsley
3/4 teaspoon of salt
Freshly ground black pepper
1 egg, well beaten
1/ 3 cup of fine dry dread crumbs
Parsley sprigs for garnish

Directions:
Bring beef to a boil in cold salted water, skimming any foam that rises to the surface. Simmer, partially covered, for 1 hour, or until tender.
In a skillet melt half of the butter. Stir in 3/4 cup of raisins and cook them, covered, over low heat until plump, about 10 minutes.
In a food processor, coarsely grind together the boiled beef, boiled potato, walnuts, the remaining 1/4 cup of raisins, and parsley. Stir in the salt, pepper to taste, and the beaten egg. Shape the mixture into 12 flat, oval patties, about 3 inches long. Dust the patties with breadcrumbs on both sides.
Melt the remaining half of the butter in a large skillet and fry the patties slowly until browned, turning once. Arrange the patties decoratively on a platter and strew the plumped raisins over them. Garnish with sprigs of parsley. I have seen parsley being substituted with cilantro.