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 Hummus and
Olive Oil
Delicious Mediterranean Recipes for All
Types of Mediterranean Dishes

By
BookSumo Press
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 LEGAL NOTES
All Rights Reserved. No Part Of This Book May Be Reproduced Or
Transmitted In Any Form Or By Any Means. Photocopying, Posting Online,
And / Or Digital Copying Is Strictly Prohibited Unless Written Permission
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Table of Contents
How to Make Hummus 9

Mediterranean Red Hummus 12

Black Bean Hummus 13

Greek Moussaka I 14

Soup of Carrots and Lentils 18

Dolmas 19

Greek Style Salad Dressing 20

Pasta from Athens 21

Greek Style Macaroni Salad 24

Pita, Pesto, and Parmesan 25

Greek Spinach Puff Pastry Bake 26

Chicken Souvlak 27

Greek Rice 28
 Easiest Greek Chicken 29

Parsley Pasta Salad 30

Orzo Salad II 31

How to Make Falafels 34

Lebanese Chicken and Potatoes 35

Lebanese Red Lentil Soup 36

Chard Lentil Soup 37

Koosa 38

Chard Lentil Soup 39

Lebanese Garlic Sauce II 40

Adas bil Hamod 41

Sweet Potato Wraps 44

Cilantro and Garlic Potatoes 45

Fried Cauliflower with Tahini Sauce 46

Mahallebi 47
 Muhammara 49

Lentil Lemon Soup II 50

Chicken Shawarma 54

Full Moroccan Dinner 56

Olivia’s Favorite 58

Handmade Artisanal Olives 59

Aromatic Olives 60

Provence Tapenade 61

Easy Catering Stuffed Olives 64

Southern Athens Chicken Breast 65

2-Ingredient Olive Puff Pastry 66

Mediterranean Meatballs 67

Mediterranean Toast Spread 68

Oven Focaccia 69

Arabian Okra Stew 70

 Countryside Lamb 71

Lamb Burgers 74

Mediterranean Style Lamb II 75

Lamb Meatloaf 76

Zucchini and Lamb 77

Honey Chili Lamb 78

Arabian Lamb Shanks 80

How to Make a Rack of Lamb 81

Lemon Dijon Lamb Legs 85

Greek Lamb Souvlaki 86

Lentils from Lebanon 87

Mediterranean Quiche 88

2 Bean Lentils 89

Red Lentils and Carrots 90

Marrakesh Lentils 91
 Sweet Tomato Lentils 94

Bulgur Chili 95

Lentils from the Mediterranean II 96

Lentil Burgers 97

Moroccan Lentils 98

Creamy Clarified Lentils 99

How to Make Prep Time: 10 mins

Hummus Total Time: 10 mins

Servings per Recipe: 16

Calories 77 kcal
Fat 4.3 g
Carbohydrates 8.1g
Protein 2.6 g
Cholesterol 0 mg
Sodium 236 mg

Ingredients
2 C. canned garbanzo beans, drained 1 tbsp olive oil
1/3 C. tahini 1 pinch paprika
1/4 C. lemon juice 1 tsp minced fresh parsley
1 tsp salt
2 cloves garlic, halved

Directions
1. Blend the following in a food processer until paste-like: garlic, garbanzos, salt, tahini, and
lemon juice.
2. Add this to a bowl with olive oil, paprika, and parsley.
3. Enjoy.

How to Make Hummus 9

MEDITERRANEAN
Red Hummus
Prep Time: 15 mins
Total Time: 1 hr 15 mins

Servings per Recipe: 8

Calories 64 kcal
Fat 2.2 g
Carbohydrates 9.6g
Protein 2.5 g
Cholesterol 0 mg
Sodium 370 mg

Ingredients
1 (15 oz.) can garbanzo beans, drained 1/2 tsp ground cumin
1 (4 oz.) jar roasted red peppers 1/2 tsp cayenne pepper
3 tbsps lemon juice 1/4 tsp salt
1 1/2 tbsps tahini 1 tbsp chopped fresh parsley
1 clove garlic, minced

Directions
1. Blend the following until smooth: salt, chickpeas, cayenne, red peppers, cumin, lemon juice,
garlic, and tahini.
2. Add everything to a bowl and place a covering of plastic over it.
3. Now place it all in the fridge for 60 mins.
4. Before serving the mix top the hummus with parsley.
5. Enjoy.

12 Mediterranean Red Hummus

Black Bean Prep Time: 5 mins

Hummus Total Time: 5 mins

Servings per Recipe: 8

Calories 81 kcal
Fat 3.1 g
Carbohydrates 10.3g
Protein 3.9 g
Cholesterol 0 mg
Sodium 427 mg

Ingredients
1 clove garlic 1/2 tsp salt
1 (15 oz.) can black beans; drain and 1/4 tsp cayenne pepper
reserve liquid 1/4 tsp paprika
2 tbsps lemon juice 10 Greek olives
1 1/2 tbsps tahini
3/4 tsp ground cumin

Directions
1. Blend your garlic in a blender with a few pulses to mince it then add in: half of your
cayenne, black beans, salt, 2 tbsps of black bean juice, half tsp cumin, tahini, and lemon
juice.
2. Blend this mix until it has the consistency of hummus.
3. Add everything to a bowl and top it all with olives and paprika.
4. Enjoy.

Black Bean Hummus 13

GREEK
Moussaka I
Prep Time: 45 mins
Total Time: 1 hr 45mins

Servings per Recipe: 8

Calories 567 kcal
Fat 39.4 g
Carbohydrates 29.1g
Protein 23.6 g
Cholesterol 123 mg
Sodium 1017 mg

Ingredients
3 eggplants, peeled and cut into 1/2 2 tbsps dried parsley
inch thick slices 1 (8 oz.) can tomato sauce
salt 1/2 C. red wine
1/4 C. olive oil 1 egg, beaten
1 tbsp butter 4 C. milk
1 lb. lean ground beef 1/2 C. butter
salt to taste 6 tbsps all-purpose flour
ground black pepper to taste salt to taste
2 onions, chopped ground white pepper, to taste
1 clove garlic, minced 1 1/2 C. freshly grated Parmesan cheese
1/4 tsp ground cinnamon 1/4 tsp ground nutmeg
1/4 tsp ground nutmeg
1/2 tsp fines herbs

Directions
1. On a working surface, layered with paper towels, lay out all your pieces of eggplant.
2. Top the eggplants with salt and let them sit for 40 mins.
3. Now sear the veggies in olive oil then place them on some new paper towels.
4. Top your beef with pepper and salt and then fry it in butter with the garlic and onions.
5. Once the beef is fully done add in: parsley, wine, cinnamon, tomato sauce, herbs, and
nutmeg.
6. Let this all cook for 23 mins.
7. Let the mix cool off then add in the whisked eggs.
8. Get a casserole dish and coat it with nonstick spray then set your oven to 350 degrees
before doing anything else.
9. Now get another pot and begin to heat your milk.

14 Greek Moussaka I
10. In a separate pan mix flour and butter together until smooth and set the heat to low.
11. Add in your milk slowly while stirring.
12. Continue heating and stirring until everything is thick.
13. Now add in the white pepper and some salt.
14. Place most of your eggplant in the dish and top the eggplants with: the veggies, the meat,
half of your parmesan, more eggplant, and the rest of the cheese.
15. Cover everything with the milk sauce and then some nutmeg.
16. Cook the layers for 60 mins in the oven.
17. Then let the dish sit for 10 mins before serving.
18. Enjoy.

15
SOUP
of Carrots and
Prep Time: 20 mins
Total Time: 1 hr 20 mins

Lentils Servings per Recipe: 4

Calories 357 kcal
Fat 15.5 g
Carbohydrates 40.3g
Protein 15.5 g
Cholesterol 0 mg
Sodium 57 mg

Ingredients
8 oz. brown lentils 2 bay leaves
1/4 C. olive oil 1 tbsp tomato paste
1 tbsp minced garlic salt and ground black pepper to taste
1 onion, minced 1 tsp olive oil, or to taste
1 large carrot, chopped 1 tsp red wine vinegar, or to taste
1 quart water (optional)
1 pinch dried oregano
1 pinch crushed dried rosemary

Directions
1. Submerge your lentils, in water, in a big pot, and get it all boiling.
2. Once it is boiling let the contents cook for 12 mins then remove all the liquids.
3. Stir fry the carrots, onions, and garlic in olive oil for 7 mins then add in: bay leaves, lentils,
rosemary, water (1 qt.), and oregano.
4. Get everything boiling again, place a lid on the pot, and let the contents gently cook over a
low level of heat for 12 mins.
5. Now add in some pepper, salt, and your tomato paste.
6. Place the lid back on the pot and cook everything for 35 more mins.
7. Finally add in some olive oil and red wine vinegar before serving.
8. Enjoy.

18 Soup of Carrots and Lentils

Dolmas Prep Time: 40 mins

(Stuffed Grape Total Time: 1 hr 40 mins

Leaves) Servings per Recipe: 12

Calories 303 kcal
Fat 18.7 g
Carbohydrates 30.9g
Protein 3.6 g
Cholesterol 0 mg
Sodium 573 mg

Ingredients
2 C. uncooked long-grain white rice 60 grape leaves, drained and rinsed
1 large onion, chopped hot water as needed
1/2 C. chopped fresh dill 1 C. olive oil
1/2 C. chopped fresh mint leaves
2 quarts chicken broth
3/4 C. fresh lemon juice, divided

Directions
1. Stir fry the following for 7 mins: onions, rice, and dill.
2. Now add in half of the broth and cook the mix for 17 mins with low level heat and a
gentle boil.
3. Add in half of the lemon juice and shut the heat.
4. Layer 1 tsp of rice mix into the center of one grape leaf.
5. Now roll this leaf into the shape of a burrito.
6. Continue for all of your rice mix and then place all of the rolls into a big pot.
7. Top everything in the pot with olive oil, broth, and lemon juice.
8. Now place a lid on the pot and cook the mix for 65 mins with a low level of heat.
9. You want to avoid boiling this mix.
10. Shut the heat and let the rolls sit for 40 mins before layering them in a casserole dish to
serve.
11. Enjoy.

Dolmas 19
GREEK STYLE
Salad Dressing
Prep Time: 10 mins
Total Time: 10 mins

Servings per Recipe: 120

Calories 104 kcal
Fat 10.8 g
Carbohydrates 2.1g
Protein < 0.2 g
Cholesterol < 0 mg
Sodium 246 mg

Ingredients
1 1/2 quarts olive oil 1/4 C. onion powder
1/3 C. garlic powder 1/4 C. Dijon-style mustard
1/3 C. dried oregano 2 quarts red wine vinegar
1/3 C. dried basil
1/4 C. pepper
1/4 C. salt

Directions
1. Get bowl, combine: Dijon, olive oil, onion powder, garlic powder, salt, oregano, pepper, and
basil.
2. Now add in the vinegar and mix everything nicely.
3. Place a covering over the bowl and serve the contents once all the ingredients have
reached room temp.
4. Enjoy the dish over romaine lettuce and diced sun dried tomatoes.

20 Greek Style Salad Dressing

Pasta Prep Time: 15 mins

from Athens Total Time: 30 mins

Servings per Recipe: 6

Calories 488 kcal
Fat 11.4 g
Carbohydrates 70g
Protein 32.6 g
Cholesterol 55 mg
Sodium 444 mg

Ingredients
1 (16 oz.) package linguine pasta 1/2 C. crumbled feta cheese
1/2 C. chopped red onion 3 tbsps chopped fresh parsley
1 tbsp olive oil 2 tbsps lemon juice
2 cloves garlic, crushed 2 tsps dried oregano
1 lb. skinless, boneless chicken breast meat salt and pepper to taste
- cut into bite-size pieces 2 lemons, wedged, for garnish
1 (14 oz.) can marinated artichoke hearts,
drained and chopped
1 large tomato, chopped
Directions
1. Cook your pasta in water and salt for 9 mins then remove all the liquids.
2. Stir fry your garlic and onions in olive oil for 4 mins then add in the chicken and cook
the mix until the chicken is fully done.
3. Now set the heat to low and add the following: pasta, artichokes, oregano, tomato, lemon
juice, feta, and parsley.
4. Simmer this mix for 5 mins then shut the heat and add in pepper, salt, and lemon wedges.
5. Enjoy.

Pasta from Athens 21

GREEK STYLE
Macaroni Salad
Prep Time: 15 mins
Total Time: 2 hrs 25 mins

Servings per Recipe: 4

Calories 746 kcal
Fat 56.1 g
Carbohydrates 40.4g
Protein 22.1 g
Cholesterol 70 mg
Sodium 1279 mg

Ingredients
1/2 C. olive oil 15 cherry tomatoes, halved
1/2 C. red wine vinegar 1 C. sliced red bell peppers
1 1/2 tsps garlic powder 3/4 C. crumbled feta cheese
1 1/2 tsps dried basil 1/2 C. chopped green onions
1 1/2 tsps dried oregano 1 (4 oz.) can whole black olives
3/4 tsp ground black pepper 3/4 C. sliced pepperoni sausage, cut into
3/4 tsp white sugar strips
2 1/2 C. cooked elbow macaroni
3 C. fresh sliced mushrooms

Directions
1. Get a bowl, combine: sugar, pepperoni, olive oil, olives, pasta, black pepper, onions, feta,
mushrooms, red peppers, tomatoes, vinegar, oregano, garlic powder, and basil.
2. Place a covering of plastic around the bowl and place everything in the fridge for 3 hrs.
3. Enjoy.

24 Greek Style Macaroni Salad

Pita, Prep Time: 10 mins

Pesto, and Total Time: 22 mins

Parmesan Servings per Recipe: 6

(Greek Style Bake)

Calories 350 kcal
Fat 17.1 g
Carbohydrates 41.6g
Protein 11.6 g
Cholesterol 13 mg
Sodium 587 mg

Ingredients
1 (6 oz.) tub sun-dried tomato pesto 2 tbsps grated Parmesan cheese
6 (6 inch) whole wheat pita breads 3 tbsps olive oil
2 roma (plum) tomatoes, chopped ground black pepper to taste
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced
1/2 C. crumbled feta cheese

Directions
1. Set your oven to 350 degrees before doing anything else.
2. Coat each piece of pita with some pesto and then layer each with: pepper, tomatoes, olive
oil, spinach, parmesan, mushrooms, and feta.
3. Cook the bread, for 15 mins, in the oven, and then cut them into triangles before serving.
4. Enjoy.

Pita, Pesto, and Parmesan 25

GREEK
Spinach Puff
Prep Time: 30 mins
Total Time: 1 hr 30 mins

Pastry Bake Servings per Recipe: 5

Calories 528 kcal
Fat 36.7 g
Carbohydrates 32.8g
Protein 21 g
Cholesterol 108 mg
Sodium 925 mg

Ingredients
3 tbsps olive oil 2 eggs, lightly beaten
1 large onion, chopped 1/2 C. ricotta cheese
1 bunch green onions, chopped 1 C. crumbled feta cheese
2 cloves garlic, minced 8 sheets phyllo dough
2 lbs spinach, rinsed and chopped 1/4 C. olive oil
1/2 C. chopped fresh parsley

Directions
1. Coat a baking pan with nonstick spray and then set your oven to 350 degrees before
doing anything else.
2. Stir fry your garlic, onions, and green onions in olive oil for 4 mins. Then add in, the
parsley and the spinach, and cook it all for 3 more mins.
3. Remove all the contents.
4. Get a bowl, combine: feta, onion mix, ricotta, and eggs.
5. Coat a piece of phyllo with olive oil then layer it in the pan.
6. Add another piece and also more olive oil.
7. Do this two more times.
8. Add your ricotta mix and fold the phyllo around the filling and seal it.
9. Cook everything in the oven for 35 mins.
10. Then cut the contents into your preferred shape.
11. Enjoy.

26 Greek Spinach Puff Pastry Bake

Chicken Prep Time: 30 mins

Souvlak Total Time: 1 hr 50 mins

Servings per Recipe: 4

Calories 764 kcal
Fat 40.5 g
Carbohydrates 55.9g
Protein 44.4 g
Cholesterol 133 mg
Sodium 3170 mg

Ingredients Directions
Marinade: 1. Get a bowl, combine: chicken, black pepper
3/4 C. balsamic vinaigrette salad dressing (1/2 tsp), balsamic, oregano, and the juice of
3 tbsps lemon juice half of a lemon.
1 tbsp dried oregano 2. Place a covering on the bowl and place the
1/2 tsp freshly ground black pepper contents in the fridge for 2 hrs.
4 skinless, boneless chicken breast halves 3. Get a 2nd bowl and add in your cucumbers
White Sauce: after shredding them and also some kosher
1/2 C. seeded, shredded cucumber salt.
1 tsp kosher salt
4. Let this stand for 10 mins.
1 C. plain yogurt
1/4 C. sour cream 5. Get a 3rd bowl, combine: olive oil, garlic,
1 tbsp lemon juice yogurt, dill, rice vinegar, Greek seasoning,
1/2 tbsp rice vinegar sour cream, and 1 tbsp of lemon juice.
1 tsp olive oil 6. Place this mix in the fridge.
1 clove garlic, minced 7. Now grill your chicken pieces for 9 mins
1 tbsp chopped fresh dill then flip them and cook the chicken pieces
1/2 tsp Greek seasoning for 9 more mins.
kosher salt to taste 8. Let the chicken cool and then julienne it.
freshly ground black pepper to taste 9. Grill your pieces of pita for 3 mins and flip
4 large pita bread rounds them throughout the entire grilling time.
1 heart of romaine lettuce, cut into 1/4 10. Fill each piece of pita with: pepperoncini,
inch slices chicken, olive, lettuce, tomato, and onions.
1 red onion, thinly sliced
11. Add a topping of white sauce from the
1 tomato, halved and sliced
fridge and some feta on the side. Enjoy.
1/2 C. kalamata olives
1/2 C. pepperoncini
1 C. crumbled feta cheese

Chicken Souvlak 27
GREEK
Rice
Prep Time: 5 mins
Total Time: 50 mins

Servings per Recipe: 4

Calories 337 kcal
Fat 19.3 g
Carbohydrates 35.7g
Protein 9.8 g
Cholesterol 0 mg
Sodium 553 mg

Ingredients
1/3 C. olive oil 1 tsp dried parsley
2 onions, chopped salt and pepper to taste
2 lbs fresh spinach, rinsed and stemmed 1/2 C. uncooked white rice
1 (8 oz.) can tomato sauce
2 C. water
1 tsp dried dill weed

Directions
1. Stir fry your onions in olive oil until see-through then add in: spinach, water, and tomato
sauce.
2. Get everything boiling and then add: pepper, parsley, salt, and dill.
3. Cook the mix for 2 mins while boiling then add the rice.
4. Set the heat to low and cook everything for 27 mins.
5. Enjoy.

28 Greek Rice
Easiest Prep Time: 10 mins

Greek Chicken Total Time: 8 hrs 30 mins

Servings per Recipe: 4

Calories 644 kcal
Fat 57.6 g
Carbohydrates 4g
Protein 27.8 g
Cholesterol 68 mg
Sodium 660 mg

Ingredients
4 skinless, boneless chicken breast halves 1/3 tsp paprika
1 C. extra virgin olive oil
1 lemon, juiced
2 tsps crushed garlic
1 tsp salt
1 1/2 tsps black pepper

Directions
1. Slice a few incisions into your pieces of chicken before doing anything else.
2. Now get a bowl, combine: paprika, olive oil, pepper, lemon juice, salt, and garlic.
3. Now add in the chicken and place the contents in the fridge for 8 hrs.
4. Grill your chicken until fully done with indirect heat on the side of the grill with the
grilling grates oiled.
5. Enjoy.

Easiest Greek Chicken 29

PARSLEY
Pasta Salad
Prep Time: 15 mins
Total Time: 2 hrs 30 mins

Servings per Recipe: 8

Calories 486 kcal
Fat 30.3 g
Carbohydrates 35.7g
Protein 19.8 g
Cholesterol 196 mg
Sodium 836 mg

Ingredients
2 (9 oz.) packages cheese tortellini 1/2 tsp salt
1/2 C. extra virgin olive oil 6 eggs
1/4 C. lemon juice 1 lb. baby spinach leaves
1/4 C. red wine vinegar 1 C. crumbled feta cheese
2 tbsps chopped fresh parsley 1/2 C. slivered red onion
1 tsp dried oregano

Directions
1. Boil your pasta in water and salt for 9 mins then remove all the liquids.
2. Get a bowl, mix: salt, olive oil, oregano, lemon juice, pasta, parsley, and vinegar.
3. Stir the contents and then place everything in the fridge for 3 hrs.
4. Get your eggs boiling in water, place a lid on the pot, and shut the heat.
5. Let the eggs stand for 15 mins. Then peel, and cut them into quarters.
6. Take out the bowl in the fridge and add in: onions, eggs, feta, and spinach.
7. Stir everything before serving.
8. Enjoy.

30 Parsley Pasta Salad

Orzo Prep Time: 15 mins

Salad II Total Time: 25 mins

Servings per Recipe: 6

Calories 329 kcal
Fat 19.6 g
Carbohydrates 28.1g
Protein 10.9 g
Cholesterol 37 mg
Sodium 614 mg

Ingredients
1 C. uncooked orzo pasta 1/4 C. virgin olive oil
1/4 C. pitted green olives 1/8 C. lemon juice
1 C. diced feta cheese salt and pepper to taste
3 tbsps chopped fresh parsley
3 tbsps chopped fresh dill
1 ripe tomato, chopped

Directions
1. Cook your orzo in boiling water with salt for 9 mins.
2. Then remove the liquid and run the pasta under cool water.
3. Now get a bowl, combine: tomato, olive, dill, feta, parsley, and orzo.
4. Get a 2nd bowl, mix: lemon juice pepper, salt, and oil.
5. Combine both bowls and toss everything.
6. Place the mix in the fridge until cold.
7. Enjoy.

Orzo Salad II 31
HOW TO MAKE
Falafels
Prep Time: 25 mins
Total Time: 32 mins

Servings per Recipe: 6

Calories 317 kcal
Fat 16.8 g
Carbohydrates 35.2g
Protein 7.2 g
Cholesterol 0 mg
Sodium 724 mg

Ingredients
1 (19 oz.) can garbanzo beans, rinsed 1/2 tsp baking powder
and drained 1 C. fine dry bread crumbs
1 small onion, finely chopped 3/4 tsp salt
2 cloves garlic, minced 1/4 tsp cracked black peppercorns
1 1/2 tbsps chopped fresh cilantro 1 quart vegetable oil for frying
1 tsp dried parsley
2 tsps ground cumin
1/8 tsp ground turmeric

Directions
1. Get a bowl, combine: pepper, onions, salt, garlic, bread crumbs, cilantro, baking powder,
parsley, mashed garbanzos, turmeric, and cumin.
2. Form the contents into small balls and make about 20 of them.
3. Deep fry these falafels in hot oil until golden.
4. Enjoy.

34 How to Make Falafels

Lebanese Prep Time: 15 mins

Chicken and Total Time: 1 hr 15 mins

Potatoes Servings per Recipe: 6

Calories 592 kcal
Carbohydrates 53.9 g
Cholesterol 65 mg
Fat 30.5 g
Protein 26.7 g
Sodium 81 mg

Ingredients
8 cut up chicken pieces 1/2 cup extra virgin olive oil
8 medium potatoes, peeled and quartered one cup fresh lemon juice
salt (your preferred amount)
ground white pepper (your preferred
amount)
4 cloves garlic, crushed

Directions
1. Start this recipe by heating the oven to 425 degrees Fahrenheit or 220 degrees Celsius.
2. Now grab a nice sized container safe for baking and put your potatoes and chicken in it.
You want to now add a good amount of white pepper and salt to the meat.
3. Now grab another container good for mixing, preferably a bowl, and combine the
following items: juiced lemon, garlic, and olive oil. Take care to mix everything graciously
and coat your meats with this seasoning.
4. Now you should take some aluminum foil and cover the dish containing the meats with
it.
5. Place the meats into the oven for about 30 mins.
6. After 30 mins you want to remove the aluminum cover and increase the temperature of
the oven to 475 degrees Fahrenheit or 245 degrees Celsius.
7. Continue to allow the potatoes and meat to bake until they are nice and brown and
crispy. This should take about 30 more mins.
8. Allow food to cool and plate.
9. Enjoy.

Lebanese Chicken and Potatoes 35

LEBANESE
Red Lentil Soup
Prep Time: 20 mins
Total Time: 50 mins

Servings per Recipe: 8

Calories 276 kcal
Carbohydrates 39.1 g
Cholesterol 1 mg
Fat 7g
Protein 16.7 g
Sodium 524 mg

Ingredients
6 cups chicken stock 1/2 tsp cayenne pepper
one lb red lentils 1/2 cup chopped cilantro
3 tbsps olive oil 3/4 cup fresh lemon juice
one tbsp minced garlic
one large onion, chopped
one tbsp ground cumin

Directions
1. Grab a nice sized pan and combine lentils and chicken stock. We want to get the lentils
and chicken stock to a boiling state before proceeding.
2. Once the stock is boiling, lower the heating source to medium to low-ish level, and place a
lid on the pan.
3. For 20 mins allow the lentils to lightly simmer.
4. Now let the lentils continue to simmer and grab a frying pan or skillet.
5. Place some olive oil in the pan and heat it with a medium to high level of heat.
6. Once the oil is hot combine onions and garlic. Fry these onions and garlic for approx. 3
mins. You will notice the onions become see through.
7. Once the onions and garlic are ready combine them with the lentils.
8. Also combine the lentils with some cayenne and cumin for extra tastiness.
9. Allow the lentils to keep cooking until you find them soft. The lentil cooking process
should take ten mins.
10. Now for the final step we need a blender. Prep your blender and puree the soup. The
puree can also be done by using a stick or wooden spoon. Make sure your soup is nice
and smooth before adding lemon juice and some cilantro.
11. Serve.

36 Lebanese Red Lentil Soup

Chard Prep Time: 15 mins

Lentil Soup Total Time: 50 mins

Servings per Recipe: 8

Calories 361 kcal
Carbohydrates 50.7 g
Cholesterol 0 mg
Fat 14 g
Protein 10.5 g
Sodium 931 mg

Ingredients
one cup large brown lentils, rinsed one tbsp salt, or (your preferred amount)
4 cups thinly sliced Swiss chard 1/2 cup olive oil
4 large potatoes, cut into cubes 8 cups water
one cup freshly squeezed lemon juice
6 cloves garlic, crushed (or more (your
preferred amount))

Directions
1. This next lentil based dish is great. Let’s start with a big cooking pot. Add some water to
this pot, enough to cover your lentils, and get it boiling.
2. Once you have the water boiling we want to add the lentils and cook them for about 10
mins. After 10 mins of boiling you should notice your lentils are getting softer.
3. Once the lentils have been boiling for about 10 mins mix in your chards. We want to get
the chards nice and soft. So let them boil for about 5 mins.
4. After the chards are soft. Combine everything with the potatoes and lower the heating
temperature to a medium to low level and put a lid on the cooking pot.
5. Allow the contents to boil for twelve mins or until you find that the potatoes are soft.
6. Grab a bowl for mixing and combine some salt, lemon juice, and crushed garlic. Make
sure to combine the contents evenly and then mix it in with the potatoes.
7. Allow the potatoes to continue simmering for about five more mins, given that they are
already soft and basically done.
8. We now want to combine the potatoes with olive oil and increase the heating source to a
high level for about 2 more mins.
9. Let the contents cool. Plate. Serve. Enjoy.

Chard Lentil Soup 37

KOOSA
(Stuffed Zucchini)
Prep Time: 20 mins
Total Time: 50 mins

Servings per Recipe: 6

Calories 330 kcal
Carbohydrates 46.6 g
Cholesterol 40 mg
Fat 7g
Protein 22.7 g
Sodium 485 mg

Ingredients
6 large zucchinis one (10.75 ounce) can tomato soup
one lb chopped top round steak one (14.5 ounce) can stewed tomatoes
one cup white rice
one tsp ground nutmeg
salt and ground black pepper (your
preferred amount)

Directions
1. Let's begin with our zucchini. We want to take a knife and remove one end of each
vegetable.
2. The end of the zucchini is removed to get access to the flesh.
3. Take a small spoon or scoop and take care to remove all the flesh. The important part is to
keep the outside layer of the zucchini. You can discard the flesh or store it in the fridge for
another dish (storage preferred).
4. Now grab a container good for mixing, possibly a bowl, and combine the following
ingredients: black pepper, chopped steak, nutmeg, and rice.
5. Take the mixture and fill the zucchini shells with graceful care. Take care to leave some
space for the expansion of the rice as it cooks (about one inch).
6. Grab a large cooking pot and put your stuffed veggies in it. Cover the veggies with stewed
tomatoes and tomato soup. Place a lid over the cooking pot.
7. Bring the contents to a state of boiling and then immediately lower the temperature of the
heating source to a medium to low level. Allow dish to cook for about 35 to 45 mins.
8. Allow contents to cool a bit.
9. Plate and serve.

38 Koosa
Chard Prep Time: 15 mins

Lentil Soup Total Time: 50 mins

Servings per Recipe: 8

Calories 361 kcal
Carbohydrates 50.7 g
Cholesterol 0 mg
Fat 14 g
Protein 10.5 g
Sodium 931 mg

Ingredients
one cup large brown lentils, rinsed one tbsp salt, or (your preferred amount)
4 cups thinly sliced Swiss chard 1/2 cup olive oil
4 large potatoes, cut into cubes 8 cups water
one cup freshly squeezed lemon juice
6 cloves garlic, crushed (or more (your
preferred amount))

Directions
1. This next lentil based dish is great. Let’s start with a big cooking pot. Add some water to
this pot, enough to cover your lentils, and get it boiling.
2. Once you have the water boiling we want to add the lentils and cook them for about 10
mins. After 10 mins of boiling you should notice your lentils are getting softer.
3. Once the lentils have been boiling for about 10 mins mix in your chards. We want to get
the chards nice and soft. So let them boil for about 5 mins.
4. After the chards are soft. Combine everything with the potatoes and lower the heating
temperature to a medium to low level and put a lid on the cooking pot.
5. Allow the contents to boil for twelve mins or until you find that the potatoes are soft.
6. Grab a bowl for mixing and combine some salt, lemon juice, and crushed garlic. Make
sure to combine the contents evenly and then mix it in with the potatoes.
7. Allow the potatoes to continue simmering for about five more mins, given that they are
already soft and basically done.
8. We now want to combine the potatoes with olive oil and increase the heating source to a
high level for about 2 more mins.
9. Let the contents cool. Plate. Serve. Enjoy.

Chard Lentil Soup 39

LEBANESE
Garlic Sauce II
Prep Time: 15 mins
Total Time: 30 mins

Servings per Recipe: 1

Calories 123 kcal
Carbohydrates 0.9 g
Cholesterol 0 mg
Fat 13.6 g
Protein 0.1 g
Sodium 165 mg

Ingredients
one head garlic, minced one cup vegetable oil
one tbsp sea salt one cup olive oil (not extra virgin)
1/2 cup fresh lemon juice

Directions
1. For this recipe we will need a jar. The size of the jar should be a quart.
2. Combine the following items in the jar: olive oil, garlic, veggie oil, and juiced lemon.
3. Grab your immersion blender and begin to combine and stir the items until they become
nice and thick. Make sure your blending apparatus is at the bottom of the jar. Continue
mixing and stirring for 2 mins.
4. Take care to grab the contents which stick to the walls of the jar. Continue the blending
process until the contents become mayo like.
5. Store and enjoy.

40 Lebanese Garlic Sauce II

Adas Prep Time: 10 mins

bil Hamod Total Time: 40 mins

Servings per Recipe: 8

Calories 243 kcal
Carbohydrates 39.8 g
Cholesterol 0 mg
Fat 2.6 g
Protein 17 g
Sodium 46 mg

Ingredients
one tbsp olive oil one tbsp dried mint, crushed
1/2 cup chopped onions salt (your preferred amount)
one lb brown lentils 3/4 cup lemon juice
3 cloves garlic, minced
one (16 ounce) package frozen whole leaf
spinach

Directions
1. So to begin, we are going to need to cook some oil.
2. Get a large sized cooking pot and heat it up with a high level of heat. Once the pot is nice
and hot add your oil to the pot and let it heat as well. Once the oil is ready to fry place
in your onions.
3. Fry the onions until they caramelize this will take about 10-15 mins on a high heat level.
4. Once your onions have cooked add the following items to the frying oil: spinach, lentils,
garlic, and mint.
5. Cover the lentils with about two inches of water. Make sure no piece of onion is stuck to
the pot's bottom by stirring nicely.
6. Let the contents cook until you notice the water beginning to boil.
7. Once the water is boiling lower the heat to a medium to low level and let the lentils
simmer for 20 mins. Remember to let the lentils cook while uncovered for maximum
taste. 20 mins should be enough time to find that your lentils are soft.
8. Once the lentils are cooked add some salt and lower the heat a bit more.
9. Allow the soup to cool and then serve.
10. NOTE: If you find your soup becoming too thick this is okay. Just add a bit more water.
This will occur usually during the simmer stage.

Adas bil Hamod 41

SWEET POTATO
Wraps
Prep Time: 15 mins
Total Time: 35 mins

Servings per Recipe: 6

Calories 356 kcal
Carbohydrates 65.2 g
Cholesterol 0 mg
Fat 5.6 g
Protein 11.4 g
Sodium 888 mg

Ingredients
2 sweet potatoes, peeled and cut into one tsp garlic salt
bite-size pieces 2 tomatoes, chopped
2 tbsps extra virgin olive oil 6 tbsps barbeque sauce, divided
one cup broccoli florets 6 whole wheat Lebanese-style pita bread
one (15 ounce) can lentils, drained and rounds
rinsed one tbsp cumin
one 1/2 tsps cayenne pepper, or (your
preferred amount)

Directions
1. Let’s begin this recipe by grabbing a cooking pot and filling it with water.
2. Combine the sweet potatoes with the water and heat everything over a high level of heat.
Once the water has reached a boiling state lower the heating source to a medium to low
level. Let the potatoes simmer for eight mins or until you find them soft.
3. Once the potatoes are soft remove them from the water. Grab a frying pan for the next
step. Place the frying pan over a medium to high level of heat and add some olive oil.
4. Let the olive oil get hot and add your broccoli. Take care to continually stir the contents
until you find your veggies are soft but firm. This should take about 5 mins of frying.
5. Grab lentils and the following items: sweet potatoes, cayenne pepper, salt, and cumin.
Combine all the items with the broccoli and fry for five mins.
6. Once all the contents have been nicely heated combine the diced tomatoes and continue
cooking for an additional three mins.
7. Now get your pita ready by adding one tbsp of barbeque sauce to it.
8. Take a cup of potatoes & lentil mixture and place it on the pita for wrapping.
9. If you need some help keeping your pita secured take care to fold up the bottom portion
first and then the sides. Use a toothpick hold it all together. Plate and serve.
44 Sweet Potato Wraps
Cilantro Prep Time: 10 mins

and Garlic Potatoes Total Time: 30 mins

Servings per Recipe: 8

Calories 250 kcal
Carbohydrates 33.4 g
Cholesterol 0 mg
Fat 11.8 g
Protein 4.1 g
Sodium 17 mg

Ingredients
one quart oil for frying, or as needed one tbsp fresh lemon juice
4 large potatoes, cubed salt (your preferred amount)
one tsp vegetable oil
2 cups chopped fresh cilantro
4 cloves garlic, minced
1/2 tsp cumin

Directions
1. So to make these potatoes in the best possible way we are going to need either a deep
fryer or a larger pot filled with oil. Use a thermometer and get the oil to a heat of 375
degrees Fahrenheit or 190 degrees Celsius.
2. Combine your potatoes with the hot oil and fry them until nice and brown and crispy.
The frying process will take about eight mins. Once the potatoes are done frying. Take
care to remove them from the oil and remove excess oils with a paper towel.
3. Grab another large frying pan and put some of the potato oil into it and get it hot and
ready for frying by heating it over a medium level of heat.
4. Combine garlic and cilantro with the oil making sure to stir continuously. Fry everything
down for 5 mins.
5. Combine your potatoes with the cilantro and the following: salt, juiced lemon, and cumin.
Make sure all the potatoes are coated evenly.
6. Remove the potatoes from the heating source and let them cool before serving.
7. NOTE: After finishing the recipe you will be left with a large amount of oil. Either throw
it away or store it in the fridge for re-use. The latter is recommended because you can
use this oil in any of the recipes in this book calling for deep frying.

Cilantro and Garlic Potatoes 45

Another random document with
no related content on Scribd:
“To make this candy lots of cherries are needed. The manufacturer is
in the market for bushels and bushels of ’em, and so far hasn’t been
able to get half of what he wants. I told one of his men about the big
crop up here and especially about this grove on Cherry Farm, and
I’ve come now to buy up all I can. He’ll pay big and he’ll give me a
good commission and he’ll get plenty of the finest cherries in the
world, so everything is all right for everybody and the world is a fine
place.”
“Well, that certainly is good news!” cried Grandpa Martin. “Why, if I
can sell all my cherries I’ll have some money, no matter if the flood
did spoil most of my crops.”
“Oh, won’t that be great!” cried Ted in delight.
“And if you sell enough cherries you can give some money to the
Crippled Home, can’t you?” asked Janet, softly.
“I can and will, my dear,” said Grandpa Martin.
“Let’s go and look at the cherries,” said the lollypop man. “Hurray!”
Oh, what a lot of cherries there were! No wonder Grandpa Martin’s
place was called Cherry Farm! The trees in the grove bent down
their branches which were laden with red cherries and black. Some
were purple, and when the Curlytops ate them their faces and hands
were all stained.
“’Ist like we tipped over de ink bottle!” laughed Trouble, who was
given one or two cherries, not enough to make him ill, but enough to
color him.
Then there were some big white cherries, with red cheeks, and
Grandpa Martin called them “ox-hearts.” And when the Curlytops
asked him why, not seeing anything about them like an ox, they were
told the cherries had that name because of their large size.
“You have the finest crop of cherries of anyone around here!” said
the lollypop man when he had gone through the grove. “My friend,
the candy man, will buy all you want to sell, and pay you well. Then
you will have plenty of money.”
“I’ll sell all my wife doesn’t want to can, and all these little Curlytops
don’t want to eat,” laughed Grandpa Martin.
“Oh, how glad I am!” cried Jan. “Now grandpa can give some money
to Hal’s Crippled Home!”
And so Grandpa Martin could. His cherries sold for much more
money than ever before, being sent to the factory where the
Chewing Cherry Candy was made. And, a little later, the lollypop
man drove past the house with his red wagon and white horse and
called:
“Oh, ho! Oh, ho! I love a goat. Come see my white coat, and get
some cherry candy! Oh, ho! Oh, ho! Come get cherry candy!”
This the Curlytops did, and they said the new cherry chewing candy
was the best they had ever eaten. Perhaps it was because it had in it
some of Grandpa Martin’s cherries.
At any rate Grandpa Martin was given quite a sum of money for his
cherry crop, and he could afford to give the hundred dollars to the
Home for Crippled Children.
“Is Hal going to be cured?” asked Ted one day, after he, with Jan and
Trouble, had been for a ride with Nicknack.
“The doctor is going to try to cure him to-morrow,” said Mother
Martin. “We are to go over the day following and see how he is.”
And when they went, they found Hal sitting in an easy chair, his feet
and legs covered with blankets. He was very pale, but he smiled.
“Oh!” exclaimed Jan a bit sadly, “can’t you—walk?”
“He will soon walk better than ever,” said the nurse softly.
“And then you’ll see me chase after the Mosquito Dwarf and drive
him away from Princess Blue Eyes!” laughed Hal. “Just wait! I’ll run a
race with Nicknack soon.”
“But don’t get our goat too tired,” said Jan. “For we may want to give
the Princess Blue Eyes a ride.”
“That’s so!” laughed Hal. “We’ll ride her to her golden throne, down
by the ocean waves where the green palms grow, and then——”
He stopped and seemed to be looking away, past the white clouds
that were scudding across the blue sky.
“Then what?” asked Jan, for she thought it sounded like a story in
which one has stopped after telling halfway through.
“Then,” said Hal softly, “maybe the Princess Blue Eyes won’t need
me any more.”
“Oh, yes she will!” put in Ted. “There’s lots of mosquitoes left yet. I
feel ’em biting me!”
And a few weeks later Hal could walk as straight as anyone, though
he had to go slowly until his leg and foot fully healed. But he was
very happy, and so were many other boys and girls in the Home who
were cured and made more comfortable, because of the money
Grandpa Martin gave when he sold so many cherries.
Then followed many fine vacation days at Cherry Farm. I could not
begin to tell you all the Curlytops did if I had a book twice the size of
this one. But I can tell you about some of the things in another book
to be called “The Curlytops on Star Island; Or, Camping Out with
Grandpa.” In that you may read how Ted and Jan, to say nothing of
Trouble, went to the island in Clover Lake, and had many
adventures.
“Well, what shall we do to-day?” asked Ted of Jan, as they went out
on the porch one morning, about a week after Hal had been cured
and the chewing cherry candy made.
“Let’s go for a ride with Nicknack,” said Jan.
As they were going back to the stable where they kept their goat,
they heard some one calling:
“Stop it now! You stop it!”
“What’s that?” asked Janet.
“Sounds like Trouble,” answered Ted.
It was Trouble. Baby William had taken Nicknack’s rope, by which
the goat was tied to a stake just outside the barn, and this rope the
little fellow had made fast to a wheelbarrow. Trouble wanted to have
Nicknack pull him, but every time the goat straightened out the rope
the wheelbarrow would upset, and Trouble, who had climbed in to
get a ride, would be spilled out. But he fell on the soft grass and was
not hurt.
“Oh, Trouble! What are you doing?” cried Jan, as her little brother
tipped over for perhaps the fifth time, though of course Nicknack did
not mean to do it.
“Me goin’ to gib rides an’ make money to buy cherries—’cause
grandpa’s all goned,” was the answer. “Giddap, ole Nicknack!”
Nicknack, reaching for a choice bit of grass, overturned the
wheelbarrow again, and out popped the little boy.
“Oh, you dear bunch of Trouble!” cried Mother Martin, as she
laughingly ran to pick him up. “You are always doing something!”
And so he was. But, for that matter, so were the Curlytops. And,
leaving them to have more fun on Cherry Farm, we will say good-
bye.
 THE CURLYTOPS SERIES
By HOWARD R. GARIS
12mo. Cloth. Illustrated. Jacket in full colors.
Price per volume, 50 cents. Postage 10 cents additional.

1. THE CURLYTOPS AT CHERRY

FARM
or Vacation Days in the Country
A tale of happy vacation days on a
farm.

2. THE CURLYTOPS ON STAR

ISLAND
or Camping Out with Grandpa
The Curlytops camp on Star Island.

3. THE CURLYTOPS SNOWED IN

or Grand Fun with Skates and
Sleds
The Curlytops on lakes and hills.

4. THE CURLYTOPS AT UNCLE

FRANK’S RANCH
or Little Folks on Ponyback
Out West on their uncle’s ranch they
have a wonderful time.

5. THE CURLYTOPS AT SILVER

LAKE
or On the Water with Uncle Ben
The Curlytops camp out on the
shores of a beautiful lake.

6. THE CURLYTOPS AND THEIR

PETS
 or Uncle Toby’s Strange Collection
An old uncle leaves them to care for
his collection of pets.

7. THE CURLYTOPS AND THEIR

PLAYMATES
or Jolly Times Through the Holidays
They have great times with their
collection of animals.

8. THE CURLYTOPS IN THE WOODS

or Fun at the Lumber Camp
Exciting times in the forest for
Curlytops.

9. THE CURLYTOPS AT SUNSET

BEACH
or What Was Found in the Sand
The Curlytops have a fine time at the
seashore.

10. THE CURLYTOPS TOURING

AROUND
or The Missing Photograph Albums
The Curlytops get in some moving
pictures.

11. THE CURLYTOPS IN A SUMMER

CAMP
or Animal Joe’s Menagerie
There is great excitement as some
mischievous monkeys break out of
Animal Joe’s Menagerie.

12. THE CURLYTOPS GROWING UP

or Winter Sports and Summer
Pleasures
 The Curlytops are involved in the
loss of a book and how they recovered
it.

13. THE CURLYTOPS AT HAPPY

HOUSE
or The Mystery of the Chinese Vase
The Curlytops explored and found
plenty of enjoyment.

14. THE CURLYTOPS AT THE CIRCUS

or The Runaway Elephant
The Curlytops have a grand time
finding the elephant.

These books may be purchased wherever books are sold.

Send for Our Free Illustrated Catalogue.

CUPPLES & LEON COMPANY, Publishers New York

 The Teddy Books
by Howard R. Garis
In Teddy, Mr. Garis gives his readers a
sturdy, pleasant youngster of about ten years
who has an eye and ear for mystery. You will
like Teddy for his carefree youth, his
audacity and his ability to take every
adventure as it comes. Read these stories and follow
Teddy through a happy succession of laughter, adventure
and unusual mystery.
12mo. Cloth. Illustrated. Jacket in colors.
Price, per volume, 50 cents.
Postage 10 cents additional.

1. TEDDY AND THE MYSTERY DOG

Teddy decides to build a club-house with the aid of three
or four of his chums. Before it is finished a strange dog
appears through the bushes and leads the boys into many
strange adventures.

2. TEDDY AND THE MYSTERY MONKEY

Teddy goes off on a merry chase after Billo, a delightful
chimpanzee who likes bananas and the freedom of the
woods.

3. TEDDY AND THE MYSTERY CAT

Once again Ted and his love for animals leads him into
startling adventures—this time with a mystery cat whose
alarming actions keep the boys guessing a long time.

4. TEDDY AND THE MYSTERY PARROT

A strange man with gold rings in his ears and a bright red
bandana about his neck leaves a beautiful parrot, named
Peter, in Mrs. Traddle’s candy store, and then disappears.
Teddy and his friends take the parrot but lose him. Then
follows a merry hunt for the mystery parrot and its owner.
These books may be purchased wherever books are sold.
Send for Our Free Illustrated Catalogue.

CUPPLES & LEON COMPANY, Publishers

New York
 BUDDY SERIES
By HOWARD R. GARIS
Author of the Famous “Curlytops Series”
12mo. Cloth. Illustrated.
With colored jacket.
Price 50 cents per volume.
Postage 10 cents additional.
The author presents a distinctly modern juvenile series of
stories for boys. Here we observe a really fascinating
character-study of an up-to-date young lad, whose
exceedingly energetic mind, and whose overflowing youth
and vitality, are constantly leading him into new and more
tangled situations, from which by wit, courage and luck, he
manages to extricate himself in safety.

1. BUDDY ON THE FARM

Or, A Boy and His Prize Pumpkin

2. BUDDY IN SCHOOL
Or, A Boy and His Dog

3. BUDDY AND HIS WINTER FUN

Or, A Boy in a Snow Camp

4. BUDDY AT RAINBOW LAKE

Or, A Boy and His Boat

5. BUDDY AND HIS CHUM

Or, A Boy’s Queer Search

6. BUDDY AT PINE BEACH

Or, A Boy on the Ocean

7. BUDDY AND HIS FLYING BALLOON

 Or, A Boy’s Mysterious Airship

8. BUDDY ON MYSTERY MOUNTAIN

Or, A Boy’s Strange Discovery

9. BUDDY ON FLOATING ISLAND

Or, A Boy’s Wonderful Secret

10. BUDDY AND THE SECRET CAVE

Or, A Boy and the Crystal Hermit

11. BUDDY AND HIS COWBOY PAL

Or, A Boy on a Ranch

12. BUDDY AND THE INDIAN CHIEF

Or, A Boy Among the Navajos

13. BUDDY AND THE ARROW CLUB

Or, A Boy and the Long Bow

14. BUDDY AT LOST RIVER

Or, A Boy and a Gold Mine
These books may be purchased wherever books are
sold.
Send for Our Free Illustrated Catalogue.

CUPPLES & LEON COMPANY, Publishers

New York
 HECTOR MALOT
BOOKS
Large 12mo. Cloth. Illustrated.
Jacket in Colors.
Price, per volume, $1.00 Net.
These stirring and intensely human
chronicles from the pen of Hector Malot
stand alone as the outstanding juvenile stories of an
epoch. Their supreme heart interest, their lovable boy and
girl characters, their wholesome and lively inspiration mark
them as masterpieces in child experiences.

RONNIE
Here is a moving tale of adventure and loyal endeavor
filled with the salty tang of the sea and a brave boy’s
struggle against hardship and peril. Published in France
under the title “Romain-Kalbris” this beautiful story is
destined to take a ranking place in the literature of all time.

NOBODY’S BOY
This is Hector Malot’s masterpiece—one of the supreme
heart interest stories of the world—the compelling
chronicle of little Remi, the homeless lad, who has made
the world better for his being in it.

NOBODY’S GIRL
Published in France under the title “En Famille” this book
follows “Nobody’s Boy” as a companion juvenile story. The
building up of little Perrine’s life is made a fine example for
every child.

THE LITTLE SISTER

More romantic and lively than other stories of this great
writer, but of no less soul-searching interest, this literary
creation of Hector Malot’s has won and will continue to win
a strong place in the affections of all readers.
These books may be purchased wherever books are sold.
Send for Our Free Illustrated Catalogue.

CUPPLES & LEON COMPANY, Publishers

New York
 TRANSCRIBER’S NOTES:
Obvious typographical errors have been corrected.
Inconsistencies in hyphenation have been
standardized.
Archaic or variant spelling has been retained.
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