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Tag Archives | pita

Labneh

Labneh is a thick yogurt dip seasoned wtih za’atar and eaten with torn pita.

The Sauce: Labneh – Thickened yogurt dip with a hint of lemon; it’s seasoned with za’atar and drizzled with olive oil.

‘Great Sauces Transform Good Food into Gourmet’ 

Clamp lid jars

Maybe you’ve savored meze bites of stuffed grape leaves, roasted olives and ground lamb pastries. Then you’ve dunked torn pieces of fresh grilled pita bread into hummus, baba ghannouj and Labneh.

Dip Pita in LabnehNow you can make Labneh at home. It’s a thickened yogurt dip garnished with olive oil and za’atar. All you need is a 12” square of cheesecloth to strain the liquid away from Greek yogurt. It makes yogurt extra thick and concentrated for dipping. I love my tall clamp lid jars that hold the cheesecloth suspended and securely sealed overnight in the fridge. The verticality of air tight jars conserves fridge space. You must start the day before but it’s way easier than baba ghannouj and even hummus.

You may also enjoy Hummus, Baba Ghannouj, Middle Eastern Pita Bread, Roasted Red Pepper Htipiti, Feta Tzatziki Dip, Tapenade and Falafel with Tzatziki Sauce.

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2011 AniversaRecipe – Chorizo Crowned Bakers

Recipe: Labneh

Active Time: 8 Minutes | Total Time: 24 Hours | Yield: 3/4 Cup

Greek YogurtIngredients
1 1/2 cups Greek yogurt
pinch salt
1/2 tsp lemon juice
1 Tbsp olive oil
1 Tbsp Za’atar

Special Equipment – cheesecloth plus clamp lid jar or bowl with mesh strainer

Instructions
Strain in Clamp Top Jar1 Combine yogurt, salt and lemon juice.

2 Scoop on a 12” square piece of cheesecloth (use a double layer if it’s thin). Gather the ends together.

Strain in Clamp Top Jar3 Suspend in a tall clamp lid jar or over a bowl with a mesh strainer so the liquid can drain away. Place in the fridge for 24 hours.

4 Spoon into a bowl or plate. Drizzle with olive oil and sprinke with Za’atar. Dip with torn grilled pita bread or pita chips.

Information
Notes
I like to buy Greek yogurt from a Middle Eastern market because it usually has the characteristic tartness. If not I prefer Fage from the supermarket.

Add a little more lemon juice for more tartness especially if you’re not using Middle Eastern yogurt.

I bought a couple clamp lid jars at my local Good Will or check out a garage sale.

Applications
Left a couple extra days it becomes thick like farmers cheese. Roll it into small balls and place in a jar of olive oil to preserve. Keeps for about a week.

Dish Designer

  • Exchange Greek for regular yogurt but strained for 48 hours.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Labneh
Written by
Photography and Styling by Helen Horton
Updated: February 1, 2014

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Baba Ghannouj

Roasted eggplant dip with tahini, garlic, fresh lemon juice and spices.

The Sauce: Baba Ghannouj – A Middle Eastern eggplant dip with tahini, garlic, fresh lemon juice and regional spices. The smoky, creamy vegetarian dish is scooped up with toasted pita bread wedges or crisp pita chips.

 

Weaving middle eastern mezza dishes

Middle Eastern Mezza or Meze is like Spanish Tappas, small varied dishes of meat, beans, vegetables and grains with rich regional flavors. Often served for lunch, before the main dinner course or for appetizers at a party, everyone can spoon morsels onto their small plate or dip with pita bread or chips. This is the third edition in a Eggplantcontinuing thread of interlacing meze recipes. The first two are Hummus and Falafel with Tzatziki Sauce.

Baba Ghannouj is made with roasted eggplant, a royal purple vegetable with light yellow flesh. Roasted along with the eggplant, the aromatic garlic becomes mellow, golden and easily melds into the dipping sauce. The smoky flavor and rustic color invites the eyes and the palette with a traditional garnish of pomegranate seeds.

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Recipe: Baba Ghannouj

Prep Time: 10 Min | Inactive

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Time: 45 Min | Cook Time: 1 Hour 40 Min | Yield: 2 1/2 Cups | Level: Easy

Ingredients
Garlic

  • 3 lbs eggplant, about 2 large
  • 1 garlic bulb
  • 2 Tbsp tahini
  • 5 Tbsp fresh lemon juice
  • 2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 tsp olive oil, divided
  • pomegranate seeds

Instructions
1 Preheat oven to 425 degrees.

Poking-holes-in-eggplant-skin2 Using a fork, poke lots of holes in the eggplant skin and place on a baking sheet lined with a rack.

3 Slice the top off the garlic bulb and place on a small sheet of foil. Drizzle with 1-2 teaspoons of olive oil and wrap so the steam won’t escape. Place on the rack with the eggplant.

Roasting-Garlic4 Roast in the oven for 60 minutes. Turn the eggplant over and take the garlic out to cool. Continue roasting the eggplant for 40 more minutes. Let cool for 20 or more minutes until cool enough to peel.

5 With a mesh strainer placed over a bowl, begin peeling the eggplant with your fingers placing the flesh in the strainer. Allow to strain the liquid for 20-30 minutes.

Peel-and-strain-eggplant6 Place the flesh in a food processor. Squeeze the garlic out of the skins into the food processor. Add the tahini, lemon juice, smoked paprika, cumin, salt and pepper. Process until smooth.

7 Place in a bowl with the remaining drizzle of olive oil and sprinkle with pomegranate seeds. Serve with pita bread or chips.

Information
Notes
Poking the eggplant in multiple places helps prevent it from exploding. Make sure the eggplant is cooked until very Japanese-eggplanttender. Straining the flesh helps keep the texture thick enough for dipping consistency.

Spell it ghanoush, ghanoush or other local variations, it’s perfect alone our served in a bevy of mezza dishes.

Applications
Serve with other mezza dishes like hummus and falafel with tzatziki.

Dish Designer

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: November 1, 2012

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Hummus

Not long ago I went to a Bridal Shower. Before the activities began, we were invited to introduce ourselves by giving our name and then something unusual about us. The most memorable introduction was by my new friend Lauren. After sharing her name she disclosed ‘her’ something unusual. She loves hummus and rattled on, ‘I love

hummus so much that I eat it nearly every day. I love it with pita triangles and in falafel pockets. I love it with veggies sticks and as a sandwich spread. But I also love it so much, I eat it as a side dish. And I love, love, love it by the spoonful right from the bowl while I hold open the fridge.’ Everyone in the circle smiled. She gave them permission to eat hummus as often as they want too. It’s mostly beans which is something we all need more of in our diets. So have at it. Here’s a simple delicious dip or spread. It’s responsible eating with irresponsible deliciousness.

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 1 ½ cups | Difficulty: Easy

Ingredients
The Sauce
1 15-oz can Garbanzo Beans
2 Green Onion Stalks, coarsely chopped
1 clove Garlic
2 Tbsp Lemon Juice
2 Tbsp Tahini
1/2 tsp Oregano
1/4 Cumin
1/8 tsp Salt
1/8 tsp Pepper

The Rest
Pita
6 or 7 Garbanzo Beans, garnish
Few Parsley Leaves, garnish

Preparation Instructions
1. Drain the liquid from the beans into a bowl and save a few beans for a garnish. Then combine the remaining beans, onion, garlic, lemon juice, tahini, oregano, cumin, salt and pepper in a food processor and process until smooth. Add some of the bean liquid if the hummus needs to be thinner for a dipping consistency.

2. Serve in a bowl with a few beans, parsley leaves and a drizzle of olive oil on top. Dip with pita.

 

Dish Designer
• Exchange garbanzo for great northern or cannellini beans.
• Serve with pita chips or vegetable sticks.
• Use as a spread for sandwiches.

Inspiration—Cooking Light

SaucyCuisine.com
sauces over under and through

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