Sunday, February 14, 2010

MEZZE (DARING COOKS CHALLENGE FOR FEBRUARY)

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)

Directions:
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

Directions:
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.

Directions:

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 HERE
Mini Manakeesh, Muhammara, Pickled Cucumber and onions, Roasted Chick peas, Preserved Lemons, Cacik (Yougur, Cucumber Salad) and Calf Liver with Garlic, Cilantro and Preserved Lemons.

14 comments:

  1. Your mezze look phenmonenal! Everything looks delicious - such an inspiration. I can't wait for your roasted chickpea recipe too!

    We used your recipe for the preserved lemon in our challenge and it was outstanding! Thanks so much for it

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  2. A complete feast! Love how puffing your pita bread is.... and other dishes are great especially Muhammara..

    Sawadee from Bangkok,
    Kris

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  3. OOhhh yummy!! The pita bread look so cute all puffed up like that!
    Your other dishes look so good, I will definitely have to try the Muhammara :)

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  4. Your food is amazing and I'm so happy that you tried out so many different things with this challenge. Great job! Your pita is just perfect!

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  5. Great looking mezze - I'm glad that I am not the only one who went all out with this one - what a feast!

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  6. What an amazing platter! I'm impressed. I also enjoyed the challenge a lot.

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  7. Love the puffy pitas. Mine didn't puff up but....And like the pickled turnips too!

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  8. Monkeyshines: I sure did enjoyed this challenge so much recipes to do! I'm glad that you liked the preserved lemons too. I've been using them in lieu of lemons esp. w/ lamb.
    I had a lot of extra chickpeas from the hummus so i thought of roasting them..it was good. I prefer the cayenne. Thank your for visiting!

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  9. Oh Kris, i thought i'd mess up w/ this pita. I don't like baking esp. when it has something to do w/ yeast, i was amazed when they actually puffed up! And the muhammara is a keeper, i'm definitely making them again.

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  10. Chef_D..i was so happy that my pita puffed up. The muhammara is a must try if you have time..they are so good!

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  11. Thanks for this challenge, Michele! Oh i'm not done w/ my mezze=;) I've bookmarked a lot of blogs for other/new mezze recipes!

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  12. ap269, i enjoyed this challenge. There were a lot to choose from and they all looked delicious, if i could only make them all!

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  13. Hi, Kitchen Butterfly. I was crossing my fingers that my pita will puff up! Those turnips were good too!

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  14. Oh my god, one of the best mezzes hands down. You should have tons more comments!! Your spread, photos, perfectly puffed pitas et al, are absolutely mouth watering and gorgeous!

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