Daring Cooks Challenge for the month of February was hosted by Michele of Veggie Num Nums. The challenge was MEZZE w/c we love. I enjoyed this challenge i didn't realize i was able to make at least 18 different kinds of mezze. Ofcourse they were made on separate days considering how time consuming some of the dishes were, that being said, i will have to divide my blog.
This blog will be my first or let me say my official entry! I will have to blog the second mezze spread separately. Pls. visit my Mezze Part 2 blog HERE for more interesting mezze recipes. Hope to see you there.
FIRST MEZZE SPREAD
The challenge required us to make homemade pita bread, hummus and falafel if you feel like it and the rest of the mezze dishes will be up to us hence my 18 different dishes! Thanks, Michele! lol! it was fun.
PITA BREAD - THIS WAS FUN TO LOOK AT AS IT WAS GROWING IN THE OVEN!! TASTE/FLAVOR WAS SPOT ON. I EVEN MADE THEM AGAIN ON MY SECOND MEZZE SPREAD BUT I MADE MINI PITAS.
Pita Bread – Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid. (I FOLLOWED THE RECIPE TO A TEE)
Prep time: 20 minutes to make, 90 minutes to rise and about 45 minutes to cook
2 teaspoons regular dry yeast (.43 ounces/12.1 grams)
2.5 cups lukewarm water (21 ounces/591 grams)
5-6 cups all-purpose flour (may use a combination of 50% whole wheat and 50% all-purpose, or a combination of alternative flours for gluten free pita) (17.5 -21 ounces/497-596 grams)
1 tablespoon table salt (.50 ounces/15 grams)
2 tablespoons olive oil (.95 ounces/29 ml)
1. In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours.
2. Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours.
3. Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C).
4. Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack.
5. Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn't puff up, don't worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.
HUMMUS - THIS RECIPE WAS OKAY BUT NOT EXACTLY THE FLAVOR I WANTED, SO I ADDED A LITTLE OF THE PRESERVED LEMONS, A LITTLE MORE OF THE TAHINI AND GARLIC AND IT WAS GOOD. SUMAC ADDED A ZESTY AND TANGY FLAVOR TO THE HUMMUS AS WELL.
TAHINI AND SUMAC
I MADE THESE FROM SCRATCH. SOAKED THE DRIED GARBANZOS A DAY BEFORE THEN BOILED THEM THE FOLLOWING DAY.
Hummus – Recipe adapted from The New Book of Middle Eastern Food by Claudia Roden
Prep Time: Hummus can be made in about 15 minutes once the beans are cooked. If you’re using dried beans you need to soak them overnight and then cook them the next day which takes about 90 minutes.
1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) (10 ounces/301 grams)
2-2.5 lemons, juiced (3 ounces/89ml)
2-3 garlic cloves, peeled and crushed
a big pinch of salt
4 tablespoons tahini (sesame paste) OR use peanut butter or any other nut butter—feel free to experiment) (1.5 ounces/45 grams)
additional flavorings (optional) I would use about 1/3 cup or a few ounces to start, and add more to taste
1. Drain and boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Drain, but reserve the cooking liquid.
2. Puree the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.
3. Add the rest of the ingredients and mix well. Adjust the seasonings to taste.
*Optional Recipe: Falafels - Recipe from Joan Nathan and Epicurious.com
Prep Time: Overnight for dry beans and 1 hour to make Falafels
1 cup dried chickpeas, soaked in cold water overnight OR use well canned drained chickpeas (7 ounces/100 grams)
1/2 large onion (roughly chopped, about 1 cup) THIS IS SUBJECTIVE: I USED 1 MEDIUM SWEET ONION.
2 tablespoons fresh parsley, chopped OR use a couple pinches of dried parsley (.2 ounces/5 grams) 1 ADDED MORE
2 tablespoons fresh cilantro, chopped OR use a couple pinches of dried cilantro (.2 ounces/5 grams) I ADDED MORE
1 teaspoon table salt (.1 ounce/5 grams)
1 teaspoon dried hot red peppers (cayenne) (.1 ounce/2 grams)
4 whole garlic cloves, peeled
1 teaspoon cumin (.1 ounce/2 grams)
1 teaspoon baking powder (.13 ounces/4 grams)
4 tablespoons all-purpose flour (1 ounce/24 grams) (you may need a bit extra)
tasteless oil for frying (vegetable, canola, peanut, soybean, etc.), you will need enough so that the oil is three inches deep in whatever pan you are using for frying
THE RECIPE WAS TOO WET FOR ME SO I ADDED BULGHUR AND SOME AP FLOUR UNTIL IT WAS DRY ENOUGH TO FORM INTO BALLS. I ALSO PLACED THE ROLLED FALAFELS IN THE REF FOR FEW MINUTES.
1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, and then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. If you don’t have a food processor, then feel free to mash this up as smooth as possible by hand.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts.
5. Heat 3 inches of oil to 375 degrees (190C) in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown.
6. Drain on paper towels.
I love my falafel w/ lots of parsley and cilantro hence the green color. I served these with Thoom (Arabic Garlic sauce)
Pls. Click for the recipe; SHISH TAOUK(CHICKEN KEBAB)
Pls. click for the recipe BABA GHANNOUJ (EGGPLANT DIP). One of our favorite.
Please click for the recipe KABEES EL LIFT- PICKLED TURNIPS
pls. click for the recipe THOOM -ARABIC GARLIC SAUCE/DIP
This is what they serve with your pita bread in Middle Eastern restaurants.
Halloumi, you can grill or fry this cheese. Drizzle with little sumac and lemon juice. Yum!
This is my second mezze spread which i will be blogging separately. Pls. check HEREMini Manakeesh, Muhammara, Pickled Cucumber and onions, Roasted Chick peas, Preserved Lemons, Cacik (Yougur, Cucumber Salad) and Calf Liver with Garlic, Cilantro and Preserved Lemons.