Cooking with Mediterranean Recipes

Recipes courtesy of Liz Tower: (adapted from original sources)

Hummus

1 can garbanzo beans
1 clove garlic
1-2 tsp. lemon juice
¼ cup sesame seeds
salt, to taste (approximately 1-2 tsp.)
¼ cup olive oil

1.Drain garbanzo beans, keeping liquid if needed later.
2.Place in food processor with garlic, lemon juice, sesame seeds, olive oil and salt.
3.Process until smooth. If too dry add about a tablespoon of reserved liquid until smooth.

Dolmas

grape leaves, dried with paper towels
¼ onion, finely chopped
2 Tbsp. pine nuts
½ cup short grain rice
½ lb ground beef/ lamb
2 tsp. mint
½ cup water
½ tsp. nutmeg
½ tsp. parsley
½ tsp. salt
⅛ tsp. pepper
2 cups chicken stock
¼ cup lemon juice

1. Mix together all ingredients except chicken stock and water.
2. Place a heaping tablespoon of mixture in the center of the grape leaf, and fold leaf around mixture.
3. Place, with seam side down, in a skillet. The rolls should be close together.
4. Pour chicken stock and lemon juice over the rolls to almost cover them. May add more as it cooks, 50-60 minutes or until rice is done.

Spatikopita

½ pkg. phyllo dough
1 stick butter, melted
1 box frozen spinach, thawed and drained
3 oz cream cheese, softened
¼ onion, finely chopped cooked in butter
¼ lb. feta, crumbled
1 egg

1. Mix together all ingredients in mixing butter.
2. Cut phyllo dough into approximately 2 inch strips.
3. Keep what is not in use covered to prevent drying.
4. Brush strip with butter.
5, Place approximately 1 Tbsp. near the bottom of phyllo strip.
6. Fold in triangles.
7. Brush with butter.
8. Bake at 350 for 12-18 minutes, until golden brown.

Baklava

½ pkg. phyllo dough
1 cup brown sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 cup walnuts
1 cup butter, melted
1 cup sugar
1 cup water
1 tsp. lemon juice
1 Tbsp. honey

1. Mix together brown sugar, cinnamon, nutmeg, and walnuts.
2. Brush bottom of 9×13 pan with butter.
3. Place one sheet of phyllo down, and brush with butter.
3. Repeat 9 times (10 layers of butter and phyllo).
4. Sprinkle with sugar mixture. Then place another layer of phyllo down and butter.
5. Repeat 4 more times.
6. Repeat steps until sugar is used.
7. Top with about 5 buttered layers of phyllo.
8. With a sharp knife, cut diamond shapes, not all the way through.
9. Bake at 350°F for one hour.
10. While cooling, boil water, lemon juice, honey, and sugar for 15 minutes.
11. Pour hot over baklava slowly to allow pastry to absorb syrup.

Tabbouleh

½ cup wheat bulgur
boiling water
2 medium tomatoes, small diced
1 tsp. salt
¼ cup onion, small diced
¼ cup olive oil
¼ cup lemon juice
2 Tbsp. fresh mint or 1 Tbsp. dry mint
1 cup parsley, cut small
Romaine leaves, washed and separated
1 clove garlic, chopped fine

1. Place bulgur in a bowl.
2. Cover with boiling water.
3. Let soak 30 minutes. Then drain completely.
4. Put bulgur in a bowl, and gently toss in tomatoes, onion, garlic, parsley, lemon juice and salt.
5. Stir in olive oil and mint before serving.
6. Serve with romaine leaves, or prepare by placing salad down center of each romaine leaf. The smaller leaves tend to work better.

Tzatziki

1 cup greek yogurt
1 cucumber, grated or finely chopped
1-2 cloves garlic
2 Tbsp. dill
salt to taste
¼ cup lemon juice

Mix all ingredients together.

Focaccia

2½ -3 cups flour
¼ tsp. salt
1 cup warm water
2 Tbsp. grated parmesan cheese
2 tsp. sugar
1 Tbsp. yeast
olive oil
2 Tbsp. dried herbs, basil thyme or oregano

1. Mix 1 cup flour with sugar, salt and yeast.
2. Add ¼ oil and 1 cup water.
3. Beat with mixer on medium speed for 3 minutes, scraping bowl occasionally.
4. Stir in enough flour until dough is soft and leaves side of bowl.
5. Turn dough onto lightly floured surface.
6. Knead 5 to 10 minutes, until dough is smooth and elastic.
7. Place in greased bowl, and turn greased side up.
8. Cover and let rise in warm place 1-1½ hours or until doubled. Dough is ready if indentation remains when touched.
9. Heat oven to 425°F.
10. Grease 2 baking sheets.
11. Punch dough down and divide in half.
12. Shape each into a flattened 12 inch round on sheet.
13. Cover and let rise in warm place 20 minutes.
14. Prick centers of rounds and 1 inch in from edge of rounds thoroughly with fork.
15. Brush with oil.
16. Sprinkle with cheese and herbs.
17. Bake 12-15 minutes or until golden brown.
18. Remove from sheets to wire cooling rack.
19. Serve warm.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s