Sunday night I wanted to try my hand at Turkish Pide – Turkish bread stuffed with feta and parsley. It turned out delicious, but wasn’t the most photogenic…can food be photogenic?? However, in addition to the Turkish Pide I also made a deconstructed falafel salad and tzatziki sauce resulting in a menu with kind of a fusion of a whole bunch of different Mediterranean country cuisines. The salad and tzatziki suace were both delicious and super simple. This was tested on my friend Whitney (remember her from cupcakes) and she gave it the approval. So when you want falafel but don’t have the time, don’t have a fryer or want something a little different that still uses chick peas – try this recipe.
Ingredients:(Recipe adapted from Bitter Sweet Blog – yields 4-5 servings)
2 Cups Cooked Brown Rice
1 19-Ounce Can Chickpeas
2 Cloves Roasted Garlic, Minced
1/4 – 1/2 Cup Chopped Fresh Parsley
1/4 – 1/2 Teaspoon Red Pepper Flakes
2 Teaspoons Ground Cumin
3 Tablespoons Lemon Juice
1 Tablespoon Olive Oil
Salt and Pepper, to Taste
2 Tablespoons Sesame Seeds, Toasted
Additional Options: Chopped cucumber and/or tomato
Sauce: (adapted from Peter Minakis of Kalofagas)
1 indv. serving of plain greek yogurt
1/2 English cucumber, seeded and grated
1-2 tsp. garlic, minced
splash of extra virgin olive oil
Toss all the ingredients into a large bowl and mix well or until evenly coated in spice. You can serve this hot or cold, I chose cold and it was delicious It held up well the next day for lunch too!
Sprinkle the seeded and grated cucumber with a bit of salt to help leech the water – leave aside for about 30 min. Once it is done, with your hands squeeze out all of the water. Place in a bowl with the yogurt, garlic and a splash of olive oil – mix well and voila!
Cheers to the cuisines of the Mediterranean….now onto finish my paper that is due tomorrow for my Mediterranean class.