The Basics:
Similar combinations of simple ingredients available just about everywhere are used in Mediterranean cooking. This makes it super easy for you to take a crack at it. These basic ingredients are Yogurt, Cucumber, Chick Peas, Tomatoes, Nuts, Tahini (sesame paste), Parsley, Mint, Garlic, Lemons, Onions, Cheese, and Eggplant. Have a few of these on hand and you will be able to whip up something delicious up very quickly!
Hummus:
I’m a huge fan of hummus, for years I bought it at the store until I realized how much better it is (not to mention cheaper) to make it at home yourself. Hummus is extremely simple and makes an excellent appetizer served with pita or accompaniment to any Middle Eastern Dish.
Simple Hummus:
1-2 lemons (juiced)
2 cloves of garlic (finely chopped)
1 can of chickpeas (puréed)
1/3 cup of tahini
Salt (o taste)
Simply mix these ingredients together to have the starting of the best hummus you’ve ever had. If your hummus is dry and not mixing well add water, or olive oil to get it moving. You may also look for pre-mashed chickpeas available at specialty stores.
Hummus Garnish:
Olive Oil (drizzle on top)
Lemon Slice (sliver)
2 tablespoons fresh parsley
Place lemon slice on the side of the dish, drizzle a little oil (no more than) on top to taste and sprinkle with parsley.
Take that Hummus a step further by adding one of a combination of the following: toasted pine nuts, puréed roasted red peppers, roasted garlic, hot sauce or chili oil, cayenne pepper, chopped artichokes or finely chopped Greek olives. For something completely different (and not Middle Eastern at all) try chopped cilantro and jalapeño, yum!
Baba Ghanoush:
Check out how easy this is, use the same ingredients and preparation methods as in the Simple Hummus and Hummus Garnish but use eggplant instead of chickpeas! At many specialty stores you can find canned eggplant all pureed and ready to go but if you start from scratch here’s how to do it:
Cut 1 large eggplant in half the long way and cook under broiler for about 20-30 min or until skin is black. Scoop out the eggplant into a bowl and place in refrigerator until cooled. When done, purée with other ingedients and serve with pita.
Tzatziki Sauce:
Tzatziki is not only fun to say but makes for a fantastic dip or addition to falafel or served with vegetables and you have the perfect and simple starter!
2 containers of plain yogurt
2 small cucumbers unpeeled, seeded and diced
3 cloves of garlic
1 tablespoon of olive oil
½ lemon (juiced)
½ teaspoon of lemon zest
Salt and pepper to taste
1 tablespoon of chopped fresh mint or dill
Blend all ingredients in a blender or food processor and refiderate for 1 hour
Israeli Couscous Salad:
If you haven’t fallen in love with Israeli couscous, you will! This pasta like grain is a delicious base for some truly amazing salads like this one:
4 tablespoons olive oil
3 cloves garlic, finely chopped
1 pound of Israeli couscous
3 cups of vegetable stock
3 tablespoons of red wine vinegar
3 tablespoons olive oil
2 lemons (juiced)
Salt and Pepper (to taste)
½ cup of chopped mint leaves
¼ cup of chopped dates
¼ cup toasted pinenuts
1 tablespoon honey
In a large saucepan, heat 3 tablespoons olive oil and add garlic, cook until lightly browned. Add the couscous and cook for 5 minutes (it will be light brown) add stock and half the lemon juice and cook at a reduced simmer. Keep covered until couscous is cooked through but still firm about 8 minutes. Drain the cook couscous and in a bowl toss with all remaining ingredients. Cool in fridge for about an hour and serve!