Archive for the ‘Mediterranean’ Category
Recipe: Falafel
Ingredients
- 1 15 ounce can garbanzo beans
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 Tbsp. fresh parsley, chopped
- 1 Tbsp. fresh cilantro, chopped
- 1 tsp. lemon juice
- 1 tsp. olive oil
- 1 tsp. coriander
- 1 tsp. cumin
- 1/2 tsp. dried red pepper flakes
- 2 Tbsp. flour
- 1 tsp. baking powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Add onion, garlic, parsley, and cilantro to food processor and process until smooth. Add the beans and process until mixed but still slightly chunky.
- Remove from processor and place in a bowl and add remaining ingredients.
- Form into small balls, about 1 1/2 inches in diameter and slightly flatten. Place onto an oiled baking pan.
- Bake for 20 minutes on each side, until nicely browned.
Posted in 
Tags: 
Recipe: Pita Bread
Ingredients
- 1 package of yeast
- 1/2 cup warm water
- 2 cups all purpose flour
- 1 cup wheat flour
- 1 tsp. salt
- 1 cup lukewarm water
Instructions
- Dissolve yeast in 1/2 cup of warm water. Let sit for 10-15 minutes until water is frothy.
- Sift flours and salt into large bowl of electric mixer.
- Make a small depression in the middle of flour and pour yeast water in depression.
- Slowly add 1 cup of warm water, and stir on low with electric mixer.
- Place dough on floured surface and knead for 10-15 minutes until the dough is smooth and elastic.
- Coat large bowl with vegetable oil and place dough in bowl, turning once to coat all sides.
- Allow to sit in a warm place for about 3 hours and until doubled in size.
- Roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes.
- Preheat oven to 500°F with the rack on bottom shelf. Preheat baking sheet.
- Roll out each ball of dough with a rolling pin into 5-6 circles (1/4 inch thick).
- Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
- Gently push down puff after removing from oven.
Recipe: Lamb Shanks
Ingredients
- 1 1/2 Tbsp. olive oil
- 2 lamb shanks
- 1 1/2 onions, sliced
- 3 garlic cloves, finely chopped
- 3 Tbsp. all-purpose flour
- 4 1/2 Tbsp. fresh mint
- 1 cup red wine
- 1 3/4 cups chicken stock
- Kosher salt and freshly ground pepper
Instructions
- Heat oil in a skillet and fry all sides of the shanks until brown.
- Place onion, garlic, and mint in bottom of slow cooker and then add the lamb.
- To the oil and drippings in the skillet, add the flour until light brown, stirring constantly.
- Add the wine and stock, salt and pepper, and bring to a boil. Reduce heat and stir constantly until slightly thick.
- Poor gravy over lamb and cook on low for 8-10 hours.
Recipe: Lamb Shanks
Ingredients
- 1 1/2 Tbsp. olive oil
- 2 lamb shanks
- 1 1/2 onions, sliced
- 3 garlic cloves, finely chopped
- 3 Tbsp. all-purpose flour
- 4 1/2 Tbsp. fresh mint
- 1 cup red wine
- 1 3/4 cups chicken stock
- Kosher salt and freshly ground pepper
Instructions
- Heat oil in a skillet and fry all sides of the shanks until brown.
- Place onion, garlic, and mint in bottom of slow cooker and then add the lamb.
- To the oil and drippings in the skillet, add the flour until light brown, stirring constantly.
- Add the wine and stock, salt and pepper, and bring to a boil. Reduce heat and stir constantly until slightly thick.
- Poor gravy over lamb and cook on low for 8-10 hours.
Recipe: Hummus
Ingredients
- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 5 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 2 cloves garlic
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Drain chickpeas and set aside liquid from can.
- Combine remaining ingredients in food processor. Add 1/4 cup of liquid from chickpeas.
- Process for 3-5 minutes until thoroughly mixed and smooth.
- Drizzle with olive oil and paprika to serve.
Recipe: Hummus
Ingredients
- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 5 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 2 cloves garlic
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Drain chickpeas and set aside liquid from can.
- Combine remaining ingredients in food processor. Add 1/4 cup of liquid from chickpeas.
- Process for 3-5 minutes until thoroughly mixed and smooth.
- Drizzle with olive oil and paprika to serve.