Mediterranean cooking anyone?
started by BittuZing 3 mnths agoFlat
Nested
Replies
these dishes are particular to the middle east and north eastern africa (egypt) - so yea that makes it eastern and south eastern mediterranean region.
you should try ful. it is a v earthy dish and with the right kind of toppings - nothing to beat it.
makes a great breakfast dish.
there is a sliced eggplant dish that is delicately spiced (slightly oily) but tastes awesome in pita with humus and harisa.
breakfast in that region is pretty darn good.
ful, pita with humus, tabouleh, tahineh, baba ghanoush, tsatsiki, olives, feta, fresh dates, figs - not bad at all.
I'm just starting to branch out into other cuisines other than indian, chinese and mexican, so everything is quite new to me. I'll be happy to start anywhere, as long as the recipes are healthy, quick and without fanfare. This mediterranean stuff sounds like a good place to start. Do you have any website/URLs that could be helpful?
thanks, B
thanks, B
I do not have any particular url. I have collected recipes over the years that I keep varying.
http://mideastfood.about.com/od/appetizerssnacks/r/hummusbitahini.htm - has a basic hummous recipe that is a good start. (dede's recipe is slightly diff) I add red pepper flakes to this recipe.
I like to serve this with toasted pita triangle, drizzle some olive oil on top of the humous, top it with chopped olives, crushed red pepper flakes.
Tsatsiki sauce - which is kind of like raita is a refreshing side to this. Grate cucumber, squeeze out the water, mix with thick (preferably greek) yogurt. Add garlic paste (couple of cloves), freshly ground pepper, chopped mint leaves.
Falafel is also quite easy to make. http://mideastfood.about.com/od/maindishes/r/falafelrecipe.htm
I dont use coriander and cumin powder. Instead I grind cumin seeds. I would omit the flour and substitute fresh coriander for parsley (only because I do not like parsley - but parsley is the more authentic herb to use).
I do not deep fry this. I shallow fry to half crisp the top and bottom and set it in the toaster oven to finish crisping. If you plan to deep fry, then you should put a binding agent like flour or egg. Otherwise your falafel will fall apart.
You should drink egyptian mint tea with this.
Let me know how it turns out.
http://mideastfood.about.com/od/appetizerssnacks/r/hummusbitahini.htm - has a basic hummous recipe that is a good start. (dede's recipe is slightly diff) I add red pepper flakes to this recipe.
I like to serve this with toasted pita triangle, drizzle some olive oil on top of the humous, top it with chopped olives, crushed red pepper flakes.
Tsatsiki sauce - which is kind of like raita is a refreshing side to this. Grate cucumber, squeeze out the water, mix with thick (preferably greek) yogurt. Add garlic paste (couple of cloves), freshly ground pepper, chopped mint leaves.
Falafel is also quite easy to make. http://mideastfood.about.com/od/maindishes/r/falafelrecipe.htm
I dont use coriander and cumin powder. Instead I grind cumin seeds. I would omit the flour and substitute fresh coriander for parsley (only because I do not like parsley - but parsley is the more authentic herb to use).
I do not deep fry this. I shallow fry to half crisp the top and bottom and set it in the toaster oven to finish crisping. If you plan to deep fry, then you should put a binding agent like flour or egg. Otherwise your falafel will fall apart.
You should drink egyptian mint tea with this.
Let me know how it turns out.
Listen.... you must be a homemaker with 2 sevants and a kitchen assistant to do all this...
let me know if you have some simple recipes for simple souls like us - kind of things that need no cooking.
let me know if you have some simple recipes for simple souls like us - kind of things that need no cooking.
I've saved your post in an email to my clandestine email account. Will read later at home. I loved everything about it except the part about egyptian mint tea. I plan to drink beer with this. or maybe drink two shots of scotch, then eat this stuff and drink plain water. anyway, not to confuse issues..thanks for posting this..and also, can't believe you got away.
love, Bittu
love, Bittu
Personally I like the mint tea after a middle eastern meal. (Boil 1 cup water. Rest it for about 15 secs. Add 4-5 stalk of mint leaves to the water. Steep Lipton Yellow Label tea bag (I havent found anything else that works as well) in it for 1-2 mins. Add sugar acc. to taste. Remove the tea bag.)
I dont have a great deal of knowledge abt alcohol but you could try aniseed based drink with it, something like ouzo or sambuca.
I dont have a great deal of knowledge abt alcohol but you could try aniseed based drink with it, something like ouzo or sambuca.
Cooked a lot of mediterranean dishes last year. Trader Joes and Whole Foods are good stores to shop for your ingredients JIC you didn't know. But you being the bread maker, you will know it already:-)
*Jatni is lucky- Bittu cooks, cleans, wears Banana Republic muscle Ts and doesn't bother her except on Holi and Diwali*
T
*Jatni is lucky- Bittu cooks, cleans, wears Banana Republic muscle Ts and doesn't bother her except on Holi and Diwali*
T
FYI the 'holi and diwali' thing has changed 180 degrees. Now it's sunday ho ya monday, roze khao anday. About 5 times a week. So yeah, I'm a rock star right now. Jatni know she got a good deal so she's ramping up to make sure she gets to keep it.
Why do I need to go to Trader Joe's or Whole Foods for bread ingredients? You can pick up yeast, salt, sugar, flour and dry milk *anywhere*. Heck my Patel Store has all those ingredients.
Why do I need to go to Trader Joe's or Whole Foods for bread ingredients? You can pick up yeast, salt, sugar, flour and dry milk *anywhere*. Heck my Patel Store has all those ingredients.
Good for Jatni- looks like the Gods heard you at last :-)
Anyway- TJ and WF for mediterranean stuff. I don't shop at other chain stores, so ahve no clue what they sell- we don't have a patel here. It's a punjabi dude selling almost expired stuff with some salmonella call backs unaware of rules/ regulations.
T
Anyway- TJ and WF for mediterranean stuff. I don't shop at other chain stores, so ahve no clue what they sell- we don't have a patel here. It's a punjabi dude selling almost expired stuff with some salmonella call backs unaware of rules/ regulations.
T
Proof that nothing is permanent in this world...
How times change....
How times change....
Well, Upps didn't get the sarcasm:D Age is catching up...
T
T
Apparently not fast enough...or else you might have got it....
Not sarcasm...but just an observation-based remark.....
Not sarcasm...but just an observation-based remark.....
© 1998-2008 Copyright Sulekha.com Connecting Indians Worldwide, All Rights Reserved.
During my recent trip to the Isle of Capri, I got a chance to sample several delectable items of the region. The pastas, pizzas, panninis - Mediterranean food is a culinary delight.
Of particular note were the Chiummensana (spaghetti with garlic, olive oil, pepper, basil, oregano, etc) and the Totani E Patate (cuttlefish..a mediterranean speciality). The rich, creamy, flavorful sauce, the fresh homegrown, organic, produce and speciality meat from the local region, made even a pedestrian fare feel like gourmet cuisine.