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It’s no secret that I love Mediterranean food. While I have no desire to go on the Mediterranean diet, given the opportunity I’ll always choose shawarma over a cheeseburger. I’m not sure when or why this happened, we certainly didn’t eat Middleeastern food in my house growing up, but since I got into cooking it’s the cuisine to which I’ve gravitated toward the most.
Hummus. It probably started with hummus.
If you’ve only had grocery store hummus and liked it, I highly suggest making your own. Not only is fresh the best, but you can also avoid preservatives and customize it to your own tastes. I’ve made hummus that’s spicy hot, lemon sour, and powerfully garlic. It’s pretty versatile too. Sure it’s good on pita bread and as a vegetable dip, but I also bake it on chicken and love dipping sweet potato fries in it.
And it’s so simple.
All you need is a can of chickpeas (aka: garbanzo beans), a few tablespoons of tahini (a sesame seed butter easily found in grocery stores), olive oil, and salt. I always put some cumin, garlic, and lemon juice in mine, too. Just drain your beans, but save the juice, put them in a blender with some of the liquid and the other ingredients. Blend until smooth. A couple ice cubes are also a good idea, as the beans generate a lot of friction. If it’s too thick, add more bean juice. Taste as you go, in case it needs more salt or maybe some red pepper flakes (if you’re into that sort of thing).
I like tabbouleh too.
The last two weeks of our farm share have provided me with an abundance of parsley, red onions, and tomatoes. I don’t know a better way to use up a lot of parsley than tabbouleh, which is basically a parsley salad. Like most Middleeastern dishes, the varieties are endless, so there’s really no going wrong. For the last batch I made, I decided to add fresh mint, but some recipes call for dill and/or tons of lemon juice.
Try it. You may like it.
Besides parley, the other main ingredient is cracked wheat. But I’ve even seen recipes that replace the grain with apples, quinoa, or something else with lots of fiber. Cracked or bulgar wheat is pretty easy to find, and of course I always have some on hand. Last night I just let it soak until tender while I chopped the parsley and mint, and drained it. Then I mixed everything together with the tomatoes, onions, lemon juice, and salt. Before serving I poured a little of my best olive oil on top.
I’ll probably never travel the world, but I can get a taste without ever leaving home.
Here’s a link to one of my favorite cookbooks that’s guided me through the process.