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.
Pita Bread – Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid
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)
Pastitsio Macaronia Me Feta
1 lb macaroni or spaghetti boiled in salted water and drained
7-9 tbsp butter
3 eggs lightly beaten
1/2 cup grated cheese, parmesan or asiago
1 1/2 cup crumbled feta
salt and white pepper to taste
1 tsp nutmeg, ground
12 sheets of filo
In a pot used to boil the pasta, combine the pasta, butter eggs, grated cheese, and feta. Season with salt and pepper and nutmeg and mix with a wooden spoon. In a buttered 9X12X3 inch pan, spread 6 sheets of filo, brushing butter between each layer with a pastry brush. Spread pasta mixture over the filo layers and press lightly down. Cover with remaining sheets of filo also brushing each layer with melted butter. Brush last sheet with butter and score the top with a sharp knife though 3-4 sheets of filo to indicate 9 to 12 servings as preferred. bake in moderate oven (350F) for 30 minutes, or until the surface is crisp. Remove to a rack to cool for 10 minutes, then cut and serve on a warm plate.