Serve as a dip with pita or as a spread in sandwiches/wraps. Aleppo pepper powder is made from chilies sun-dried in Syria and coarsely crushed.
1 cup extra-virgin olive oil
1/2 cup each: small walnut pieces, fine dried breadcrumbs
1/4 cup Aleppo pepper powder or 1 tsp paprika
1/4 cup pomegranate molasses
2 tbsp fresh lemon juice
1/4 tsp salt
In mixing bowl, combine oil, walnuts, breadcrumbs, Aleppo powder or paprika, pomegranate molasses, lemon juice and salt. Stir well; taste. Adjust if needed. Refrigerate in covered container.
Makes about 2 cups.
Star-tested by Jennifer Bain
Mediterranean Couscous and Lentil Salad
Serves 6 people.
1 french green lentils (cuplentilles du puy french green lentils or brown)
3 tbsps wine vinegar
114 cups water
1 cup couscous
12 tsp salt
14 cup olive oil (preferably extra-virgin)
1 garlic clove (minced and mashed to a paste with 14 teaspoon salt)
12 cup chopped fresh mint (finely chopped fresh mint leaves)
1 bunch arugula (stems discarded and leaves washed well spun dry and chopped)
2 cups cherry tomatoes (vine ripened cherry tomatoes halved)
14 lb feta (crumbled about 1 cup)
Great light salad of an Eastern-Mediterranean flavor, with crunchy pita chips. Big favorite! I learned it from some Lebanese friends. After I tasted it, I needed to keep it.
Original Recipe Yield 4 servings
Shish Taouk - Chicken Kebobs
Shish taouk is chicken kebabs. This basic recipe includes the marinade and cooking instructions just for the chicken. You can add vegetables to the skewer if desired.
I suggest onions, green peppers, and mushrooms.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes