Have a Mediterranean Fling with your taste-buds

June 13, 2014 131 0 0

The Mediterranean will always have a special place on the culinary globe in the heart. To get you started, I am sharing the recipes for the all-time favorites Shawarma, Pita Bread, Falafel and Salata Horiatiki. Most of the ingredients are easy to source even if not from your local grocery store then from any supermarket. Also, start cooking irrespective of the time of the year and initiate a love so strong with one of the most passionate and appetizing cuisines in the world.

Shawarma

Shawarma @TheRoyaleIndia

Serves: 2

Preparation Time: 1 Hour

Ingredients

  • 500 gm (1.1 lb) chicken leg and breast, boneless with skin
  • 2 teaspoons hung yoghurt
  • A pinch of paprika powder
  • Salt to taste
  • 1 ¼ tablespoons tomato juice
  • 2 teaspoons garlic juice
  • 1 teaspoon onion juice
  • 1 teaspoon lemon juice
  • A pinch of thyme
  • 2 pita bread loaves
  • Hummus

Method

  • Marinate chicken with yoghurt, paprika, powder, salt, tomato, garlic, onion, lemon juice and thyme. Keep aside for an hour.
  • Skewer the marinated chicken on a shawarma rod and cook in the shawarma oven
  • Shred chicken
  • Spread hummus on pita bread.
  • Stuff with shredded chicken and roll like a kathi kebab roll.
  • Serve hot with picked vegetable, garlic mayonnaise, tzatziki sauce and picked chillies.

Note: Shawarma oven is a griller where flatthened means are skewered on a vertical skewer which rotates on its own allowing even cooking on all sides. The meat is shredded as it gets cooked slowly.

Tzatziki sauce is a dipping sauce drived from 200 gm (8 oz) hung yoghurt, ¼ teaspoon each chopped glarlik and chopped fresh dill, 70 gm (2.8 oz) chopped cucumber (excess water removed), ½ teaspoon each olive oil and lemon juice.

Salata Horiatiki

Salata Horiatiki @TheRoyaleIndia

Serves: 1

Perparation time: 30 Minutes

Ingredients

  • 140 gm (6 oz) tomatoes, skinned and sliced
  • 1 cucumber
  • A few lettuce leaves
  • 1 teaspoon spring onions, chopped
  • 30 gm (1.2 oz) feta cheese
  • 4 kalamata olives
  • 4 green capsicum juliennes
  • 1 tablespoon oregano dressing

For the Oregano dressing

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • ½ teaspoon garlic, chopped
  • ½ teaspoon dry oregano

Method

  • Slice the cucumber and skinned tomatoes into 8 quarters.
  • On a bed of lettuce, arrange tomatoes in an outer circle and cucumber on top.
  • Place feta cheese in the centre and chotted spring onion on tomatoes and cucumber.
  • Place 4 kalamata olives on feta cheese and capsicum juliennes.
  • Sprinkle with oreganao dressing and serve.

Note: Kalamata olives are Greek purplish-black olives cured in vinegar.

Falafel

Falafel @TheRoyaleIndia

Makes 10 Pieces

Preparation Time: 30 Minutes

Ingredients

  • 1 kg (2.4 lb) chickpeas
  • 250 gm (10 oz) parsley
  • 100 gm (4 oz) fresh coriander
  • 150 gm (6 oz) spring onions
  • 1 teaspoon garlic
  • 100 gm (4 oz) green pepper
  • 50 gm (2 oz) cumin
  • ½ teaspoon cooking soda
  • Salt to taste

For the accompaniments

  • 1 pita bread loaf, halved
  • Hummus

Method

  • Soak chickpeas overnight, grind to a coarse paste.
  • Blend in the remainder of the ingredients to the chickpea paste thoroughly.
  • Add soda and salt, mix well.
  • Make into small patties of 50 gm each, and deep fry on medium flame till cooked.
  • Serve hot with hummus and pita bread.

Note: Hummus is a puree of cooked chickpeas mixed with garlic paste and lemon juice, dressed with olive oil and garnished with chopped parsley.

Pita Bread

Pita Bread @TheRoyaleIndia

Makes 15 Medium Sized Loaves

Preparation Time: 1 Hour

Proving Time: 1 Hour

Ingredients

  • 1 kg (2.2 lb) flour
  • 2 teaspoons yeast
  • 1 ½ teaspoon salt
  • 60 ml (2 fl oz) olive oil
  • 1 teaspoon sugar
  • 2 teaspoons milk powder
  • 400 ml (13 fl oz) water

Method

  • Prepare liquor with water, yeast and sugar, ferment for 30 minutes.
  • Sieve flour, add salt and milk powder. Knead flour to a smooth soft dough with fermented liquor.
  • Knead in olive oil.
  • Keep it aside for 40 minutes for first proving till it doubles in volume.
  • Punch the dough back, knead a little more and keep aside for 20 minutes for second proving.
  • Portion it as required and roll out individually. Cover rolled pieces with plastic sheet and ferment further for 15 minutes.
  • Bake at 250 degree C till they puff up, taking care they do not colour.

Tags: Food and Drinks, Recipe CornerCategories: Food and Drinks