Feta Cheese Spread

1 cup Feta cheese
8 oz. cream cheese (Philadelphia style)
1/2 teaspoon garlic puree
2 teaspoons fresh dill, finely chopped
2 teaspoons fresh sweet basil, finely chopped
2 teaspoons green onion tops, finely chopped
1/4 cup ground walnuts
1-1/2 teaspoons black pepper

In a large bowl mash the Feta cheese.  Add the cream cheese and blend well together.  Add the garlic, dill, basil and green onion tops and gently stir until well mixed.  Shape into a ball.  Combine the walnuts and black pepper.  Roll the cheese ball in the walnuts and then refrigerate for 2 hours.  Serve with small crackers.

Paludeh (Blended Frozen Cantaloupe Smoothie)

1 medium cantaloupe
2 tablespoons sugar
1 tray ice cubes, crushed

Cut the meat of the cantaloupe into large chunks and place them in a blender.  Sprinkle the sugar over the melon, add the crushed ice, cover and blend at high speed until it has turned into a frozen slush. Immediately pour into tall glasses and serve.

 

Sharbat-e-Albalu (Sour Cherry Syrup)

4 lbs. sour cherries
2 cups water
sugar

Remove any stems and leaves and damaged cherries.  Rinse well and drain.  Put the cherries and water in a large pot and bring to a boil.  Lower the fire to medium and let the cherries simmer until they are very tender, about 1 hour. Stir occasionally.  Remove from the fire and let cool until it can be easily handled.

Strain it through cheesecloth until all the liquid has gone through, then twist the cheesecloth to remove the last of the juice.  Measure the juice.  For every 1 cup of juice you will need 2 cups of sugar.  Put the juice on a medium high fire and boil for 20 minutes.  Add the appropriate amount of sugar and continue boiling 15 minutes longer.  Stir frequently.  Cool.  Pour into bottles and close caps tightly.

When you wish to serve the sherbet, fill a glass 1/4 full with the sherbet; add a couple of ice cubes and continue filling with ice water.  Put a spoon in the glass and let each person stir his own.