Fresh Produce 8 medium tomatoes 4 large onions 4 medium onions 3 lb. eggplant 2 lb. green beans 1 bunch (about 6) scallions 1 bunch fresh parsley (preferably flat-leaf) 1 bunch fresh mint 8 lemons 1 bulb garlic
Other Groceries 2 (20-oz.) cans foul mudammas (fava beans; available at Middle Eastern groceries) 1 (19-oz.) can chickpeas 1 lb. unsalted shelled pistachios or almonds, preferably raw 1-lb. “twin pack” frozen phyllo dough 10 oz. (1-1/4 cups) unsalted butter 1 cup tahini 1/3 cup fine-grind cracked wheat (bulghur) 1-1/2 tsp. orange flower water (optional; available at Middle Eastern groceries) Pita bread and fresh vegetables, for serving with dips
Pantry Staples 2 cups granulated sugar 1-1/3 cups extra-virgin olive oil 1-1/4 tsp. ground cinnamon 1-1/4 tsp. ground cardamom 1/2 tsp. cayenne pepper 1/4 tsp. ground cumin 1/4 tsp. ground ginger Kosher salt Whole black peppercorns
Two days ahead: Make the hummus. Make the baba ghanouj. Thaw the phyllo dough in the refrigerator.
One day ahead: Make the baklava.
That morning: Make the spiced fava beans; wait to add the lemon juice. Make the green beans.
That afternoon: Make the tabbouleh; wait to add the lemon juice
An hour before dinner: Remove the dishes from the refrigerator; season the tabbouleh and fava beans with lemon juice Cut up the vegetables for the dips.
As guests arrive: Cut the pita bread.
photo: Scott Phillips
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