Nobby's Table

Noble Jonathan David was one of six brothers and sisters, the American-born children of Syrian immigrants who settled in Jacksonville, Florida.  Nobby raised his family in Miami, Florida, and eventually became my sister's father-in-law when my sister married his son.  Soon after that, he became the grandfather of my neices and nephew.

Nobby was a brilliant neuro-ophthalmologist, but I knew him as a devoted family member, a gifted cook, and a passionate cello player.  Every Tuesday evening for years, Nobby had his kids and grandkids over (plus extended family such as me, my brothers and sisters and my mom), to have dinner together and play music.  Nobby always cooked, and every Tuesday, his table was stacked with plenty of food for everyone.

Every summer, Nobby returned to Jacksonville Beach and rented a beach house for 2 weeks, where all his brothers and sisters, their children, grandchildren, and ALL the cousins could come from far and wide, relax and enjoy the beach, the food, and the music.  Such a musical family too!  Guitar players, singers, recorders, french horns, violinists, piano players -- somebody was always playing music somewhere around the house or the yard.  One summer, I was blessed to be able to join the family in Jacksonville Beach, and even I joined in on the piano for duets, trios, quartets, whatever sheet music people brought to play.  We weren't quite ready for Carnegie Hall, but it was fun, and music is definitely a strong bond within this family.

That summer, I also tag-teamed with Nobby in the kitchen.  He was actually intrigued by some of my diner-style recipes such as patty melts, reubens, corn beef hash.  Of course, Nobby's specialties were the Syrian dishes: hummous, baba ganouj, tabouli, falafels, kibby, baklava, etc.  He shared his recipes with me, although the 3 dishes I make the most often are hummus, baba ganouj, and occasionally tabouli.  I would make falafels, but you actually have to start the day before, soaking the fava and garbanzo beans in water.  I never think about it in time..

I'll do my best on the measurements, since Nobby and I both had the habit of cooking without measuring our ingredients.  As always, you may adjust the amounts to your own taste.  Also, it's always nice to have other goodies on the side, such as cheeses, olives, roasted red peppers, wine, beer...  :-)

HUMMOUS:

1 15-ounce can of garbanzo beans (also called chick peas)
3 Tablespoons tahini
2 cloves of garlic
Juice of 1/2 lemon
1/2 teaspoon salt
4 Tablespoons of olive oil (2+2)

Put the garbanzo beans, tahini, garlic, lemon juice, salt, and 2 tablespoons olive oil in the blender or food processer.  Blend until it is smooth.  Put it in a serving bowl and flatten out the top.  Pour the remaining 2 tablespoons of olive oil over the top in a circle.  Serve with warm pita bread.

BABA GHANOUJ:

1 large eggplant, grilled and peeled
3 Tablespoons tahini
1 clove of garlic
juice of 1/2 lemon
1/2 teaspoon salt
2-3 Tablespoons of olive oil

Grill the eggplant over a low flame, turning it so that all sides are charred and the eggplant gets shriveled.  You can do this on your stove, even over electric coils by placing a metal rack over the elements.  Grilling the eggplant is critical because this step gives the baba ghanouj its signature smoky flavor.  Let the eggplant cool a little and then peel it.

Next you have a choice whether you want your baba ghanouj to be smooth or a little bit chunky.  If you want it to be chunky, place all the ingredients into a bowl and mash them together.  You'll have to chop the garlic first for this method.  I use 2 knives to chop the eggplant up into little bits, then add everything else.

If you want your baba ghanouj to be smooth, place all the ingredients into a blender or food processer.  Blend it up for a few seconds until it's smooth.  Enjoy your baba ghanouj with warm pita bread!

Thank you Nobby for everything.  You were a good guy and I'm blessed to have known you.