Mediterranean Recipes

Recipe for Quick Hummus:

1 can of garbanzo beans (rinse them off first if they aren't organic and packed in sea salt)
Juice from half of a large lemon
At least 2 cloves of garlic
About 3-4 tbsp of olive oil (more or less depending on your preference)
1/2 tsp of white wine vinegar
Salt and pepper to taste
*Throw it all in a blender or a food processor, blend until smooth, and enjoy with your favorite veggies!

This is a bare bones recipe. You can also experiment by adding different spices like paprika, turmeric root, or cayenne pepper or by adding more or less garlic! Figure out what tastes best for you!

             *Tabouleh

Ingredients:
  • 2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
  • 2 tablespoons of fresh mint, chopped
  • I medium onion, finely chopped
  • 6 medium tomatoes, diced
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup bulghur, medium grade
  • 6 tablespoons lemon juice
  • 6 tablespoons extra virgin olive oil
  • Romaine lettuce or grape leaves to line servicng bowl (optional)
Preparation: Soak bulghur in water for 1 1/2 to 2 hours in cold water until soft.
Squeeze out excess water from bulghur using hands or paper towel.
Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.
Line serving bowl with grape leaves or romaine lettuce, and add salad.
Sprinkle olive oil, lemon juice, salt and pepper on top.
Serve immediately or chill in refrigerator for 2 hours before serving.

*Wheat Free & Gluten Free Flat Bread

Ingredients Directions 1.      Grind first 3 ingredients, separately 1/4 c at a time for best results, in a spice/coffee grinder until finely ground and powdery. 2.      Dump them in a medium bowl. 3.      Add baking powder and salt. Mix together with whisk, sifter, or hands. 4.      Add oil and 1/2 the water. Mix well until forms a loose ball. 5.      Adding water as needed. 6.      Separate out 2Tb size portions. 7.      Roll into 8 tight balls. Flatten and then press between wax paper as you shape into a round or oval about 1/4 inch thick. 8.      Place on a medium height griddle, or skillet. Cook 1 to 2 minutes each side or until dry looking and lightly browned or blackened in spots per your preference. Blackened to me tastes more like Naan. 9.      I used short grain brown rice for mine and tapioca pearls. Recipezaar didn't recognize it.