Falafel

Falafel 

Coming soon!

Greek Salad

Greek Salad

The Mediterranean is the inspiration for one of the most famous salad in the world, the Greek salad. Greek salad is a combination of lettuce, tomatoes, olives, red onion, green pepper, feta cheese and an unforgettable dressing that's full of  flavor!

INGREDIENTS:

1 Romaine lettuce or 1/2 head of iceberg lettuce

3 Plum tomatoes, coarsely chopped

1 Cucumber, thinly sliced

1 Small bell pepper, thinly sliced in rings

1/2 Medium red onion, thinly sliced in rings

1/3 C Kalamata olives

1/2 C Crumbled feta cheese

6 Pickled banana peppers

Sprinkle of dried oregano 

DRESSING:

1/2 C Olive oil

1 Teaspoon garlic powder

1 Teaspoon onion powder

1 Teaspoon dried oregano

1 Teaspoon dried basil

1 Teaspoon salt

1 Teaspoon black pepper

1 Teaspoon Dijon style mustard

2/3 C Red wine vinegar

1. Chop lettuce and place in the bowl as the base of the salad.  

2. Add tomatoes, cucumbers, bell pepper, onion, olives, and banana peppers.  Sprinkle the feta cheese and oregano.

3. In a bowl, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. 

4. Add desired amount to salad. For best results, chill dressing in the refrigerator at least one hour before serving.  

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!

Fatet Hummus

Coming soon!

Belgium Waffles

Belgium Waffles

Belgium Waffles 

2 Eggs

2c Flour

1 3/4c Milk

1/2 Vegetable or corn oil

2 Tablespoon Sugar

4 Tablespoon Baking powder

1/4 Teaspoon Salt

1 Teaspoon Vanilla

Toppings

1. Preheat waffle iron. 

2. Beat eggs in large bowl with hand beater until fluffy. 

3. Beat in flour, milk, oil, sugar, baking powder, salt and vanilla, just until smooth.

4. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron and cook until golden brown.

5. Add toppings such as, syrup, berries, nuts, whipped cream and powdered sugar.

Pancakes

Pancakes

Pancakes

2 cups all-purpose flour

1/4 cup sugar 

2-1/4 tsp. baking powder 

1/2 tsp. baking soda 

1/2 tsp. salt  

2 eggs 

2 cups buttermilk 

 1/4 cup melted unsalted butter, plus some for frying

 1 cup blueberries, fresh or frozen (optional)  
 

Cooking Procedures: 
 
1. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Set aside. 
 
2. In a separate small bowl, beat the eggs with the buttermilk and melted butter. 
 
3. Combine wet ingredients to dry ingredients by whisking slowly just until combined into a lumpy batter, being very careful not to over mix (Over mixed batter will result in flat and heavy pancakes). 
 
4. Let the batter rest for 30 minutes to 1 hour for better results. 
 
5. Heat up a large nonstick frying pan on medium heat. Brush a little oil or butter in the pan. Wiping out the excess by paper towel to avoid burning the pancake and then turn heat down to medium-low.  
 
6. Spoon 1/3 cup of batter and pour evenly into the pan. Sprinkle the top with some of the blueberries (if using). Cook until little bubbles arise on surface of the pancake and flip. The pancake's edges lose their shine and become matted. Cook until the other side is lightly golden brown, about 2 to 3 minutes per side.  

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.