mezze at home

In the middle of the week, I made mezze (read “mez-ay”) featuring Mediterranean flavors for the February Daring Cooks’ Challenge. Mezze is a variety of small dishes served together.

mezze c lo res final final

While making hummus and pita bread were the only challenge requirements, I made lemon hummus, pita bread, and falafel. I bought all the ingredients to make cucumber raita, tabouli, and baklava, but I ran out of time. So, I’m saving them for the next mezze, which I hope will be soon.

The 2010 February Daring Cooks’ challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.

pita bread

Pita Bread
adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid

Prep time: 20 minutes to make, 90 minutes to rise and about 45 minutes to cook

2 teaspoons regular dry yeast (.43 ounces/12.1 grams)
2.5 cups lukewarm water (21 ounces/591 grams)
5-6 cups all-purpose flour (may use a combination of 50% whole wheat and 50% all-purpose, or a combination of alternative flours for gluten free pita) (17.5 -21 ounces/497-596 grams)
1 tablespoon table salt (.50 ounces/15 grams)
2 tablespoons olive oil (.95 ounces/29 ml)

Directions:
1. In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours.
2. Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours.
3. Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C).
4. Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack.
5. Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn’t puff up, don’t worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.

hummus

Hummus
adapted from The New Book of Middle Eastern Food by Claudia Roden

Prep Time: Hummus can be made in about 15 minutes once the beans are cooked. If you’re using dried beans you need to soak them overnight and then cook them the next day which takes about 90 minutes.

1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) (10 ounces/301 grams)
2-2.5 lemons, juiced (3 ounces/89ml)
2-3 garlic cloves, peeled and crushed
a big pinch of salt
4 tablespoons tahini (sesame paste) OR use peanut butter or any other nut butter—feel free to experiment) (1.5 ounces/45 grams)
additional flavorings (optional) I would use about 1/3 cup or a few ounces to start, and add more to taste

Directions:
1. Drain and boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Drain, but reserve the cooking liquid.
2. Puree the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.
3. Add the rest of the ingredients and mix well. Adjust the seasonings to taste.

falafel c lo res final final

Falafel
adapted from Joan Nathan and Epicurious.com

Prep Time: Overnight for dry beans and 1 hour to make Falafels

1 cup dried chickpeas, soaked in cold water overnight OR use well canned drained chickpeas (7 ounces/100 grams)
1/2 large onion (roughly chopped, about 1 cup)
2 tablespoons fresh parsley, chopped OR use a couple pinches of dried parsley (.2 ounces/5 grams)
2 tablespoons fresh cilantro, chopped OR use a couple pinches of dried cilantro (.2 ounces/5 grams)
1 teaspoon table salt (.1 ounce/5 grams)
1 teaspoon dried hot red peppers (cayenne) (.1 ounce/2 grams)
4 whole garlic cloves, peeled
1 teaspoon cumin (.1 ounce/2 grams)
1 teaspoon baking powder (.13 ounces/4 grams)
4 tablespoons all-purpose flour (1 ounce/24 grams) (you may need a bit extra)
tasteless oil for frying (vegetable, canola, peanut, soybean, etc.), you will need enough so that the oil is three inches deep in whatever pan you are using for frying

Directions:
1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, and then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. If you don’t have a food processor, then feel free to mash this up as smooth as possible by hand.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts.
5. Heat 3 inches of oil to 375 degrees (190C) in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown.
6. Drain on paper towels.

Note: I sometimes prefer to bake these so I can avoid the deep frying. I bake them on a nonstick pad (silpat or the like) at 325F (160C), just until they’re firm, about 20 minutes.

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Comments

  1. I was looking to create a falafel recipe after going to a restaurant and having a falfel style burger. Now I have something to follow.

    http://stacey-healthylife.blogspot.com/

  2. it looks delicious I love the presentation.

  3. Beautiful table.. love the photos..

  4. Sharlene T. says:

    Thanks for the falafel recipe. Looks delicious and can't wait to try it.

  5. Very interesting, like Stacey, I've always wanted to find a decent falafel recipe. Thank you for sharing!

  6. Great looking presentation. Beautiful photos :)

  7. Nice pictures!

  8. Love the pics, great presentation–I love hummus.

    sweetlife

  9. Great job! Your mezze looks fantastic!

  10. Lisa Michelle says:

    Nikki..your mezze and photos are spectacular! That hummus is some of the creamiest I've ever seen..I just want to grab a dip or 10 through the screen. Beautifully done as always :)

  11. natural selection says:

    Your table looks great the food refreshing!

    Thank you

  12. Thank you so much for cooking along with me this month. Your food looks so delicious and your presentation is just gorgeous!

  13. Rosa's Yummy Yums says:

    Fantastic! The kind of food I could eat every week!

    cheers,

    Rosa

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