Ithaca College Culinary Arts Club Mediterranean Night Recipes

Transcription

1 Ithaca College Culinary Arts Club Mediterranean Night Recipes Eggplant Dip Babaghanoosh 1 large eggplant 1 cup tahini ¼ cup lemon juice 3 cloves garlic, mashed 1 tsp salt 3 tbsp olive oil Garnish: sprig of parsley Wipe eggplant and roast on top of stove over low flame, turning until skin chars, about 15 minutes. (Alternate method is to place eggplant in a baking dish and broil about 2 inches from flame. Turn to broil on all sides.) Eggplant will collapse. Sit eggplant lengthwise and place in colander cut side down to drain out bitter juices. When eggplant has cooled, peel it and discard any large seeds. Mash pulp to a smooth puree. Add remaining ingredients and mix gently. Taste to correct seasoning, then refrigerate. Serve in a shallow dish with sprigs of parsley.

2 2 Hummus Hummus is a creamy puree of chickpeas and tahini (sesame seed paste) seasoned with lemon juice and garlic, and is a popular spread and dip in Greece and throughout the Middle East. Hummus can be served as part of a meze platter; with bread or vegetable crudités for dipping; as a spread or filling for pita, lavash, or Turkish pide bread; or as a tasty, creamy alternative to butter in sandwiches. A spoonful or two of hummus can also be added to Middle Eastern or Greek-style pilafs and stews to add richness. 2 cloves garlic, roughly chopped 1 4 cup lemon juice 1 4 cup water 14 oz canned chickpeas (garbanzo beans), rinsed and drained 1 2 cup tahini 1 teaspoon sea salt Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally. Variations: if you like a spicier hummus, add a small red chili (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation. Tip: prepare extra quantities of this hummus; it can be refrigerated, covered, for up to one week and frozen for up to three months.

3 3 Turkish Baklava Syrup 1 1/4 cup water 1 3/4 cup sugar 1 tbsp lemon juice Baklava 1 lb phyllo pastry (~20-22 sheets) 1 cup plus 3 tbsp unsalted butter, melted 1 1/2 cup ground pistachios (use a mixer but do not grind finely) the measurement is after grinding 6 tbsp whipping cream 13 x 9 x 2 Pyrex casserole dish To prepare the baklava syrup place the water and sugar in a medium sized pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly. Place the block of phyllo sheets on the counter. Cut the sheets in half (8x12 inches). Now there are two blocks of approximately 40 sheets. After cutting in half, the size of the sheets should the same as the size of the Pyrex dish. Keep the blocks separate as half the sheets will go below the baklava filling, and the rest above. Brush the inside of the Pyrex dish with the butter. Then lay down two sheets. Spread butter on top, and then place two more sheets on top and butter again. Continue until you finish the first block of the phyllo sheets. Then brush the cream evenly on top. Spread the pistachios on the cream evenly. Then finish second block of the sheets the same way. Don't forget to brush the very top with butter. Dip a big, sharp knife into hot water to cut the baklava in rectangles. Cut four rectangles vertically and six horizontally to get 24 pieces of baklava. Don t cut all the way down only cut halfway until you reach the pistachio. This will ensure only the top parts will rise when you bake it. Preheat the oven to 375 F. Place the Pyrex dish on the middle rack. Bake for 25 minutes. Turn the heat down to 325 F while the dish is still in the oven. Bake for 30 more minutes and take the baklava out. Leave it at room temperature for 10 minutes. Then, using the same knife re-cut the baklava all the way down. This part may be a little bit hard, but it s worth it. With a tablespoon, pour the lukewarm syrup evenly along the cut lines. Make sure not to pour it all over, only between the lines. Sprinkle some pistachios on top of each baklava. Let it rest at least 4 hours before serving. The syrup should be completely absorbed. You don't need to refrigerate it. Cover baklava loosely with aluminum foil.

4 4 Chicken Souvlaki Recipe This is excellent served with pita bread, a garlicky tzaziki, and a crisp, green salad. The marinade can also be used with veal. Serves four. 2 lbs boneless chicken breasts, cut into 1 1/2 inch cubes Sauce Ingedients: 1/4 cup lemon juice 1/4 cup olive oil 1/4 teaspoon salt and pepper 1/4 cup white vinegar 1 clove garlic, minced 1/2 teaspoon dry mustard 1/2 teaspoon paprika 1/4 teaspoon sage 1/4 teaspoon savory 1/4 teaspoon thyme If using bamboo skewers, soak in water for at least 30 minutes before using. Combine all sauce ingredients in a bowl, and mix well. Stir in chicken cubes; marinade for at least 2 hours before threading on skewers. Grill on high heat, lid down. Grill for about 4 minutes per side (total 8 minutes) or until the juices run clear.

5 5 Tabouli Tabouli is a healthful and delicious Mediterranean dish prepared with cracked wheat, mint, garlic, tomatoes, green onions, olive oil, and lemon. An excellent picnic food idea, it tastes great chilled or at room temperature. Makes about 8 cups, 12 to 16 servings. 2 cups cracked wheat (bulgur) 2 cups very hot water 1 cucumber, chopped 2 small tomatoes, chopped 1 bunch (8) green onions, sliced 1/2 cup fresh chopped mint 2 cups fresh chopped parsley 1 clove garlic, minced (optional) Dressing 1/2 cup fresh lemon juice 3/4 cup extra virgin olive oil 1 tablespoon pepper 2 teaspoons salt, or to taste Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. Drain any excess water, if necessary, and squeeze dry. Combine the salad ingredients, including wheat, in a medium bowl. Mix the dressing ingredients together and stir into the salad mixture. Serve chilled or at room temperature.

6 6 Tzatziki Sauce Yield: 1 1/2 cups 16 ounces plain yogurt 1 medium cucumber, peeled, seeded, and finely chopped Pinch kosher salt 4 cloves garlic, finely minced 1 tablespoon olive oil 2 teaspoons red wine vinegar 5 to 6 mint leaves, finely minced Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for two hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. May be stored in a refrigerated, airtight container for up to a week.