THE KITCHEN AFFAIRE

We love Mediterranean food. After Thai and Italian, Mediterranean wins our vote :) Well, I am not sure of this order though. :) Fadi's and Kasra are our current favorite Mediterranean eat outs. We are yet to try other new places. Nothing can beat the rich and creamy Hummus at Kasra. Nor can anyone beat the awesome Lentil Soup from Fadi's. But friends, if you think someone can, do let us know. We would loveee to try it out :)  So today, I was all determined to turn the first night of the long weekend into a Mediterranean night.  I was all pumped up to cook a perfect spread. ahem ahem. Or at least a near to perfect spread. hi hi. ;) Cmon guys, it did turn out good. :) In fact, I successfully made Pita Bread, Tahini paste and Hummus . Whistle whistle!!! :) And the yummy spread was celebrated with a second round of wine ;) Here is the recipe for you guys out there :) All thanks to this Mediterranean website - > DedeMed . Ingredients Flour - 3 C +...

How can I even dream of having a Pita bread without this yummy creamy dip --> Hummus of course. :) Like many other cuisines, Mediterranean was also introduced to me by my hubby dear. He loves Hummus and now, me too :D And thats how I ended trying to make it at home. Ingredients Yogurt - 1/4 C Garbanzo Beans / Chick Peas - 2 C Tahini (Sesame Seed Paste) - 1/2 C Lemon Juice - 1/2 C Garlic cloves - 3 Salt - 1/2 t Citric acid - 1/4 t Water - 2 T Mint Leaves - a few For garnishing Parsley - 2 T Cayenne Pepper or Paprika - 1 t Olive Oil - 1/4 C Method   In a food processor, add the garbonzo beans, garlic, lemon juice and salt, blend until smooth.  Next add yogurt, tahini, water, citric acid and mint leaves. Spread the hummus in a plate and garnish with parsley, cayenne pepper and olive oil. Serve with pita bread.

Ingredients Chickpeas - 1 C Onion - 1 C Cilantro - 2 T Salt - 1 t Dried hot red pepper - 1/2 - 1 t Breadcrumbs - 1/4 C Pepper - 1/2 t Garlic - 3 cloves Cumin - 1 t Chick pea stock (from soaking the chickpeas) - 1 T Baking powder - 1 t Oil for frying Method Soak chickpeas overnight in a large bowl with enough water to cover them by at least 2 inches. Save 2 T of the stock and drain rest. Add chickpeas to a blender/mixer. Add cilantro, salt, red pepper, chick pea stock, garlic, pepper, breadcrumbs and cumin to it. Process the mix until they blend well but not pureed. Sprinkle in the baking powder and mix well. Transfer this into a bowl and refrigerate for 3/4 hours. Form the mixture into 12 patties. Fry in hot oil, turning frequently until they turn a dark brown and crisp.