Falafel

Falafel 

Coming soon!

Fatoosh

Fatoosh Salad

Fatoosh is a simple salad made with fresh vegetables and fried pita bread. The unique flavoring in the seasoning comes from the addition of sumac which is a tart Middle Eastern ingredient that adds a tangy twist to many Arabian recipes. Fatoush is often made during the month of Ramadan along with many other traditional soups and dishes. The salad is originally from the Levantine region of the Middle East, which includes Lebanon, Syria, Jordan and Palestine but has spread throughout the Middle East region as a popular meze dish.  The recipe is very simple, but versatile as you can omit or add various ingredients.

INGREDIENTS:

1 Romaine lettuce or 1/2 head of  iceberg lettuce

3 Medium tomatoes

2 Medium cucumbers

1/3 C Chopped green onion

 4 Sliced radish

1/2 Chopped Parsley, finely

1/2 c Chopped fresh Mint, finely

1-2 Pitas, diced fried or toasted

DRESSING:

1/3 C Olive oil

1/4 C Lemon juice

2-3 Cloves of garlic, minced

2 Tablespoons of Sumac

1 Teaspoon dried mint

1 Teaspoon Salt, or to taste

1. Give all the vegetables a medium chop and mix all together with herbs.

2. With a knife cut the pita bread into small cubes similar to the size of the tomatoes and cucumbers.

3. On medium-high heat fry the pita bread in corn or vegetable oil until lightly brown. If you would rather toast the pita chips you can do so by adding 2 tablespoons of olive oil and placing them in the oven for 15 minutes on broil.

4. When you're ready to serve the salad, mix the dressing  and pita chips and toss well. 

Baba Ghanoush

Coming soon!

Authentic Hummus

Hummus is a snap to make when you start with canned garbanzo beans. Add spices such as ground cumin or paprika to jazz it up, and serve with raw or roasted vegetables, pita, or chips. Or use it as a sandwich spread

Make sure to buy roasted, not raw, tahini. If you’re not sure which is which, check the label for roasted sesame seeds.

 The hummus can be refrigerated in an airtight container for up to 1 week.

       INGREDIENTS

• 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
• 1 medium garlic clove, peeled and smashed
• Juice of 1 medium lemon
• 1/4 cup roasted tahini
• 1/4 cup water, plus more as needed
• 1 tablespoon extra-virgin olive oil, plus more to serve
• Salt to taste

INSTRUCTIONS:

• Place beans, garlic, half of the lemon juice, tahini, water, olive oil, and a big pinch of salt in a food processor fitted with a blade attachment and process until smooth. If the hummus is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached. Taste, adding more salt and lemon juice as needed. To serve, place in a bowl and drizzle with olive oil.