Baba Ganoush

A veg Mediterranean platter is incomplete without Baba  Ganoush. The first time I got this in my platter , I was ammused by the name because baba in hindi means an elderly man ,The Name itself in Arabic means Pampered Father prabably because it was cooked for pampered dads.

 The creamy , smokey , tangy eggplant dip tastes great with pita or naan. It can also be used as side dish with rice

Ingredients:

Egg Plant- 1 large

Garlic- 2 large

Tahini sauce- 4 tbsp

olive oil - 2 tbsp

Lemon Juice - 2 tsp

Yogiurt - 2 tbsp

Salt and pepper to taste

Preperation

Step 1: Cut Egg plants lengthwise and smoke it in oven or grill

Step 2: Remove the skin of egg plant and put the flesh in a blender

Step 3: Add garlic, oil, salt pepper, yogurt and tahini sauce and bend to make a smooth paste

Step 4 : Garnish and serve

 

Melizanosalatas

Melizanosalatas ( mel-tzah-NOH-sah=lah-TAH) is the Greek version of Baigan Bharta or Chutney. Iy can be used as side dish with Indian food or with Pita

Ingredients

Egg plants - 2
Yellow Onion (chopped) - 1 cup
Garlic (Chopped) - 3
Lemon Juice- 2 tbsp
Pitted Olives - 6
Salt - 1 tsp
Pepper- 1/2 tsp
Olive oil- 1/4 cup
Feta Cheese - 1/4 cup

Method

1. Preheat oven at 425
2. prick egg plants and bake it for 40- 45 mins
3. Cool the egg plants and remove seeds, stems and peel
4. In a blender, add eggplants, onion,lemon juice,salt, pepper and olives and blend
5. add Olive oil to smooth en the paste
6. Blend till the paste is smooth and loose
7. Transfer the mixture in mixing bowl and add parsley
8. Fold in parsley and refrigerate for 2 hours
9. Add feta before serving.,

Karithopita

Karithopita (Walnut Cake) [Kah-ree-THOH-pee-tah] is a soft and moist Greek style cake , that has the flavor of walnut, lemon and cinnamon.

Ingredients

Cake 
Walnut - 1.5 cups
Butter - 1/4 cup (1/2 stick)
Sugar- 1/2 cup
Large eggs- 2
Vanilla Extract - 1/2 tsp
fresh Lemon Juice - 1 tsp
All purpose floor - 1 cup\Baking Soda - 3/4 tsp
salt - 1/2 tsp
Powdered Cinnamon - 1/2 tsp
Milk- 1/4 cup

Syrup

Water - 1cup
Sugar - 1 cup
lemon peel - 1 X 2 inch
Cinnamon powder- 1/4 tsp

Method:
1 Prepare a round baking dish
2. Coursely Grind the walnut in the blender and keep aside
3. In an electric mixer, beat butter and sugar till it is light and fluffy
4. Mix egg , one at a time and beat till it is mixed. Scrape sides while beating
5. Add Vanilla and Lemon juice and mix
6. In a mixing bowl, sieve all purpose flour, salt, baking soda and cinnamon
7. Fold in Walnut
8. Add the dry ingredients in mixing bowl  to blender in  3 batches alternating with Milk
9.Pour cake mixture in the baking dish and bake till an inserted fork comes out clean
10. Cool the cake while preparing syrup
11. Mix all syrup ingredient and give it a boil and remove lemon peel
12. Pour syrup to the vcooled cake and let it soak

Croquettes Patatas

Croquettes Patatas (kro-KEH-tes  pah-tah-TES) is the Greek form of Cutlet , It has bread crumbs but has a layer of fluffy egg whites in it that makes it crunchy and soft.

Indgredients:

Potatoes (Boiled and peeled) - 5
Eggs (Seperated)- 4
Parmesan Cheese - 1/2 cup
Salt - 1 tsp
Fresh Ground Black Pepper - 1/2 teaspoon
Onion (Chopped) - 1/2 cup
Parsley (chopped) - 3 Tbsp
water - 1tbsp
Bread Crumbs- 2    Cups
Oil for frying

Method

1. Mash the boiled potatoes in a big mixing bowl
2. Add onion, Parsley,Cheese,Pepper,salt and egg yolks and mix well
3. In another mixing bowl, add egg white and water and beat till it is fluffy
4. place bread crumbs in a flat plate

5. Make balls of the potato mixture, roll it over the bread crumbs, dip it in egg white and roll it over crumbs again

6 work on all the croquettes and keep it aside
7. Heat Oil in a skillet and fry the Croquette Patatas

8. Remove when golden

Egyptian Cauliflower

Ingredients:

Cauliflower - 1/2
Ginger garlic paste - 1 tsp
Oil- 2 tsp
Onion (chopped fine)- 1 cup
Tomato puree - 1 cup
Red chilli powder - 1 tsp
Salt - to taste

Preparations:
Boil cauliflower in a pan till half done

keep aside to cool and cut in small florets
heat oil in pan and add ginger garlic paste
Add onion and stir till it is soft

Add tomato puree ,chilli and salt

Add florets and stir

Cook for 10 minutes

Serve with Rice

Kosheri (Egypt)

Ingredients:

Rice -2 cups
Lentils - 2 cups
Tomato Sauce/ Pasta sauce - 2 cups
Garlic (crushed) - 2 tsp
Oil - 2 Tbsp
Veniger - 1 cup
Salt - to taste
Pepper- 1/2 tsp
Chillli powder - 1 tsp
Onion (Thinly sliced ) - 1/2

Method 


Cook rice
Cook Lentils with little water and salt till done and water is soaked by lentils,

Sauce:

Heat 1 tbsp oil and add garlic to pan.
When garlic is golden brown, add tomato sauce.

Add salt, pepper and chilli
Heat for 10 minutes and add veniger and water

Onion
Heat 1 tbsp oil and fry onions till crisp.

Serving


Spread one layer of lentil in the plate
Spread one layer of Rice over it

Spread another layer of lentil
Spread another layer of rice

Spread Sauce over layers

Sprinkle crisp onions and serve

Falafel Pita Wrap

Ingredients
Pita bread- 2
Falafel tikki- 6
Hummus- 4tsp
Tahini sauce- 4 tsp
Garlic sauce - 2 tsp
Bell pepper/Capsicum (cut in slices) - 1/2
Cabbage (sliced )- 1/2 cup
Onion(sliced)- 1 medium

Preparation

Mix Tahini sauce and garlic sauce
cut Pita bread as shown below

heat the bread from both sides
Place an aluminium foil on the platform and  place the bread on the foil
Spread Hummas on one side and Tahini and garlic sauce mixture on the other

Place cabbage and bell pepper over the Tahini sauce
Place 3 Falafel tikkis on it
Place onion over the tikkis
Top it with some hummus

cover with the other side of  pita
 Wrap using foil

Repeat the same with other pita bread
The roll has good amount of sauce in it.The roll can be served with Hummus and cold drink if required