Tag Archives: Mediterranean

Sourdough Pita

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This recipe is about 76% hydration dough, and does not use extra yeast.

Makes 8 flatbreads.

Ingredients

  • 330g all-purpose flour
  • 12g sugar
  • 12g salt
  • 12g olive oil
  • 230g water
  • 165g sourdough starter

Directions

Add all ingredients to the bowl of a stand mixer. Using a paddle attachment, combine ingredients on low until a rough dough forms. Cover and rest at room temperature 30 minutes.

Using a dough hook attachment, knead the dough on medium-low speed for 5 minutes until the dough is smooth and elastic. Cover and ferment at room temperature for 10-12 hours, or refrigerated for up to 2 days.

Turn out onto floured surface and divide into eight equal portions. Form each portion into a ball and rest 30 minutes.

Preheat a baking steel or pizza stone in the center of an oven to 475°F.

Shape each dough ball into a flat disk between ⅛” and ¼” thick, about 8 inches across. Allowed the shaped disks to dry slightly, then flip damp side up I to the stone or steel. (You may also lightly spritz the underside exposed after flipping to enhance pocketing.)

Bake pitas until lightly browned and puffy, approximately 6 minutes each.

Mediterranean hummus dip

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The key to achieving a creamy, yogurt like consistency with this dish is to add liquid slowly while blending.Makes about 4 cups (32oz).

Ingredients

  • 2 cans, 15oz garbanzo beans or chick peas, liquid reserved
  • ⅓ cup sesame tahini
  • ¼ cup lemon juice, or about 2 lemons
  • 3 cloves garlic (optional: roasted)
  • 3 tbsp olive oil
  • 2 tbsp granulated onion
  • 1 tbsp salt
  • 1 tsp ground black cardamom
  • 1 tsp sweet paprika
  • 1 tsp ground oregano
  • 1 tsp ground thyme

Instructions

Strain garbanzo beans into a bowl, reserving the liquid.Combine tahini, olive oil, lemon juice and garlic in a food processor equipped with a metal blade. Blend the tahini with the other ingredients until a dry paste forms, being careful not to overwork.Add the beans with 1 cup of the canning liquid, blending 1 minute on high speed, or until smooth. If the mixture is dry or thick, add canning liquid in small increments to achieve desired consistency, being careful not to thin the mixture too much. Add remaining spices and blend until combined. Serve immediately or refrigerate up to 1 week.

Tzatziki sauce

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Makes 20 oz.

Ingredients

  • 2 cups plain green yogurt
  • 1 English cucumber, washed and shredded
  • 1 lemon, zested and juiced
  • 4 tsp dill weed
  • 3 cloves crushed garlic, miced
  • 2 tsp salt
  • 1 tsp fresh ground black pepper
  • ½ tsp hot paprika

Instructions

Using a citrus zester, fine grater or microplane, remove the zest of one lemon, then juice.

Combine ingredients in a medium bowl. Serve chilled as a dip or topping.

Chicken kebabs

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Makes 10 skewers.

Ingredients

CHICKEN KEBABS

  • 3 chicken fillets, cut in 1-inch cubes
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red onion, quartered
  • 1 flat Baby Bella mushroom

CHICKEN KEBAB MARINADE

  • 1⅓ cup extra virgin olive oil,
  • Juice of 2 lemon,
  • 6 clove of garlic, chopped
  • 4 tsp paprika
  • 4 tsp thyme
  • 6 tsp oregano
  • 6 tsp salt
  • 4 tsp freshly ground black pepper

Instructions

Combine marinade ingredients and divide between two ziplock bags. Add chicken to one bag, and vegetables to the other. Marinate at least 30 minutes, up to 4 hours.Arrange vegetables and chicken on skewers, and grill over medium flame, about 425°F, for about 20 minutes, turning twice.