3 Must-Try Mediterranean Dishes
Flat bread is tastiest when it is straight off of the grill. They make excellent snacks when dunked in hummus and other dips. Leftovers can be stored in an airtight container for a few days before they lose their original freshness, but it’s rare that they can last so long!
One pound (4 cups) of strong white bread four (plus a small amount for dusting)
7g or ¼ oz. packet of rapid rise yeast.
4 scallions chopped very fine (optional)
1 tsp. salt
1 1/4 cups of hot water
1. In a large glass mixing bowl mix together salt, yeast, and scallions. Gradually stir in hot water. Mix to form a soft and pliable dough.
2. Knead the dough for five minutes on a work surface dusted with flour. Place the dough back in the glass bowl and cover it with a damp towel. Let the dough sit at room temperature for half an hour or until doubled in size.
3. Place dough back on the floured work surface and firmly knead it once more to remove air bubbles. Divide the dough into 16 smaller dough rounds.
4. Heat a large fry pan or electric grill until medium hot. Roll out a ball of dough into a small disk about the size of a small tortilla.
5. Cook the bread for one minute on the first side, then flip and cook other side for an additional 30 seconds. Repeat process for each one.
Homemade hummus is more affordable and better tasting than the kind sold in the grocery stores. This recipe requires tahini. Tahini is a sesame paste that can be found in the ethnic isle of most major grocery stores. This is a classic Mediterranean dip that is originated from the Mideast. For a more up-close and personal Mediterranean food experience, you can always try to find Mediterranean cruises on the Cruise1st.co.uk website and visit these exotic countries yourself.
One 14 oz. can of chickpeas (garbanzo beans), drained and rinsed.
4 tbsp. of tahini
3 garlic cloves, chopped finely
Salt and ground black pepper to taste
1. Place chickpeas in a bowl and mash them with either a fork or a potato masher. You may also use a food processor until you have a smooth paste.
2. Mix the rest of the ingredients into the bean mixture. If you would like a thinner consistency, add a small amount of water. Serve the dip at room temperature, and store leftovers in the fridge.
Falafels are a tasty treat when drizzled with tahini sauce. They can be enjoyed on their own, or eaten sandwich style tucked into a piece of flat bread with your favorite vegies.
1 cup dried fava beans (split broad beans), soaked for 48 hours
1 cup dried chickpeas (garbanzo beans), soaked for 12 hours
One onion roughly chopped
6 garlic cloves roughly chopped
1 tbsp. ground cumin
½ cup chopped flat leaf parsley
½ tsp. of chili powder
½ tsp. of bicarbonate of soda
3 tbsp. chopped cilantro leaves
Oil for deep-frying
1. Drain, rinse, and pat dry the fava and chickpeas with a paper towel. Place both beans, onion, and garlic in a food processor. Process until you have a smooth mixture.
2. Add the chili powder, ground coriander, parsley, cilantro, cumin, and bicarbonate of soda to the bean mixture. Process again until you have a bean paste with a thick consistency. Transfer the pasture to a large glass bowl and knead the paste for two to three minutes. Cover the bowl with a damp towel and let it sit for thirty minutes.
3. Take one tablespoon of the mixture and shape it into a small round ball. Gently flatten the sides. Place the falafel on a small food tray. Continue process until all the mixture has been prepped for frying, then let the falafel sit for ten minutes.
4. Fill a thick large saucepan with oil until it is one third full. Heat the oil until it is about 350F. The oil is ready when it is hot enough to brown a small piece of bread in 15 seconds.
5. Fry the falafel in small batches for one to two minutes, or until they are golden brown. Drain them on a paper towel. They can be served either hot or cold with hummus for dipping.
Kristine is a freelance writer who is passionate about her dogs, she is a member of several animal welfare societies, and she exist to make a difference one step at a time.
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