Guest Author - Susan Stewart

Many visitors to Merida and Yucatan are surprised to discover excellent Middle Eastern restaurants and such things as "kibis" offered by local vendors. The cooks of the area happily adopted some of the recipes and ingredients of the Lebanese immigrants who arrived more than a century ago. See our links below for some interesting background information.

Here's a couple of great "fusion" recipes incorporating the best of Yucatan and the Middle East. They could be served together as a light lunch.

Mayan Couscous Recipe - Serves 4
1 cup couscous , regular or whole wheat
1/2 teaspoon ground cumin
1 teaspoon salt or to taste
1 to 1-1/4 cups water
1-3/4 cups cooked black beans, or 1 15 oz.can
1 cup corn kernels, drained
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, minced
1 jalapeno, minced
3 tablespoons olive oil
1 clove garlic, unpeeled
3 to 4 Tbsp freshly squeezed lime juice

On a hot griddle or saute pan, toast the unpeeled garlic clove until lightly browned. Peel and mince. Place couscous, cumin, and salt in a large bowl and pour 1 cup boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is still not quite tender and fluffy, add an additional 1/4 cup of boiling water, and again cover and let sit for a few minutes longer. Lightly stir with a fork. Drain and rinse black beans. Gently mix the beans, corn, onion, cilantro, and jalapeno into the prepared couscous. Gently mix in the olive oil and add lime juice to taste. Serve warm or at room temperature.

Kibis With Meat or Vegetarian - Serves 4
These are great as appetizers, or can be used as a pita-bread filler.

1 cup cracked wheat
1 tsp. crushed, dried oregano
1 tsp. salt
� tsp. ground black pepper
� cup finely chopped white onion
1 lb.ground beef (optional)
1 egg, lightly beaten
1 large clove garlic, peeled and mashed
� cup chopped fresh mint leaves, or 1/8 cup crushed dried
oil for frying

Boil about 1 quart water and add cracked wheat. Turn off heat, cover, and let sit for a few hours (or overnight). Drain and squeeze out as much water as possible. Mix with the beef (if desired), oregano, salt, pepper, onion, garlic, and mint. Gently add the beaten egg as a binder. Form into patties, about the size of flattened meatballs. Heat the oil in a saute pan, about � inch deep. Saute patties until golden brown on both sides. Drain on paper towels and serve immmediately with salsa, of course!