mediterranean cuisine 🍇

ingredient list:
- 2 cups dried chickpeas, neither canned or cooked
- 1/2 tsp baking soda
- 1 cup fresh parsley
- 3/4 cup fresh cilantro
- 1/2 cup fresh dill
- 1 small onion, quartered
- 7-8 garlic cloves
- salt, to taste
- 1 tbsp black pepper
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp baking powder
- 2 tbsp sesame seeds, toasted
- oil, for frying
- tahini sauce

recipe:

1. add the dried chickpeas and baking soda in a bowl. fill with water, covering the chickpeas completely. soak for at least 18 hrs. once the chickpeas are soft, drain the water and pat the chickpeas completely dry.

2. add the chickpeas, herbs, onions, garlic, and spices into a food process. run the food processor for 40 sec at a time, until everything is well combined.

3. transfer the falafel mixture to an air-tight container. chill for at least an hour, up to overnight.

4. after chilling, add the baking powder and sesame seeds to the mixture, stirring thoroughly.

5. scoop heaping tablespoons of the falafel mixture, forming it into patties about 1/2in thick.

6. fill oil into a medium saucepan, making sure the oil has a depth of at least 3in. heat on med-high. carefully drop the falafel balls in the oil, frying for 3-5mins, or until they're crispy and brown. fry in batches if necessary.

7. place the balls in a colander, or a plate lined with paper towels to drain excess oil. drizzle the tahini sauce over them and serve hot. additionally, you can use them for a falafel sandwich.

enjoy!

ingredient list:
- 3 tbsp olive oil
- 1 yellow onion, chopped
- 2 green peppers, chopped
- 2 garlic cloves, chopped
- 6 medium tomatoes, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup tomato sauce
- 6 eggs
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- pinch of red pepper flakes
- salt & pepper, to taste

recipe:

1. heat the oil in a large skillet. add the onions, green peppers, garlic, spices, salt, and pepper. cook and stir occassionally, until the veggies soften (~5mins).

2. add the tomatoes and tomato sauce. cover and let simmer for 15 mins. uncover and cook for a bit longer, until the mixture reduces and thickens. taste, adjusting the seasoning if needed.

3. using a wooden spoon, make 6 indentations in the tomato mixture, spacing them out. crach an egg into each indention.

4. reduce the heat to low, and cover skillet again. cook until the egg whites are set.

5. uncover, adding the parsley and mint. serve with warm pita, or another bread of your choice.

enjoy!

ingredient list:
- 80 grape leaves
- 1 cup rice
- 2 tomatoes
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh parsley, chopped
- 1 bunch green onions, chopped
- 1/2 red pepper, chopped
- 1/2 cup olive oil, divided
- 1/2 cup lemon juice
- 1/2 cup water
- sliced tomatoes and potatoes, (used as a protective layer at bottom of pot)
- salt & pepper, to taste

recipe:

grape leaves:
- fresh grape leaves: if using, wash thoroughly and blanch in boiling water for 1-3mins to soften. rinse and let cool.
- preserved grape leaves: if using, rinse under cold water thoroughly. let drain.

stuffing:
1. rinse rice a couple of times, until the water is mostly clear.

2. add the tomatoes, mint, parsley, onion, and red pepper to a large bowl. make sure they're finely chopped.

3. add the rice to the bowl. season with salt and pepper, drizzling with 1/4 cup of olive oil. mix thoroughly.

assembly:
4. prepare a cooking pot, lightly coating the bottom with olive oil. lay the protective layer of sliced tomatoes of potatoes on the bottom.

5. trim the stems from the grape leaves. lay each leaf, shiny side down, on a clean surface. add one tsp of stuffing to the center of each leaf (the rice will expand when cooking, so try not to overfill).

6. fold in the sides of the leaves over the filling. then, roll upwards tightly, making sure the filling is secured, but not tightly rolled. it's like rolling a summer roll.

7. continue to fill and roll the remaining leaves.

cook:
8. arrange the stuffed grape leaves in the pot, seam side down. tightly pack them into the pot, as this will make sure they stay in place.

9. mix the water, lemon juice, and remaining olive oil. pour on top of the stuffed grape leaves, partially covering them.

10. put a flipped-over plate on the top of the pot, placing something heavy on top. cook on medium heat for 30 mins until most of the water has been soaked up.

11. remove the plate once done. cover the pot with a lid, and simmer on low for another 30 mins.

12. remove the pot from heat, and let sit uncovered for another 20-30 mins, allowing them to settle before serving.

enjoy!

ingredient list:
baklava & filling:
- 6 oz shelled pistachios, chopped
- 6 oz walnuts, chopped
- 6 oz hazelnuts, chopped
- 1/4 cup sugar
- 1 tbsp ground cinnamon
- large pinch of ground cloves
- 1 lb package phyllo dough, thawed
- 12 tbsp unsalted butter, melted

syrup:
- 3/4 cup sugar
- 1 cup water
- 1 cup honey
- 1 tbsp orange extract
- 5 whole cloves
- juice of 1 lemon

recipe:

1. preheat oven to 350° (180°C). to make the syrup, place the 3/4 cup sugar and 1 cup water in a saucepan. heat over med heat, stirring occasionally, until the sugar dissolves.

2. add the honey, orange extract, and whole cloves. stir to mix. bring to a boil, then lower the heat, letting it simmer for 25 mins. remove from heat, and let cool to lukewarm. add the lemon juice and remove the cloves.

3. to make the nut mixture, add the chopped nuts, 1/4 cup sugar, and ground cloves. stir to combine.

4. to prepare the phyllo pastry, unroll the phyllo, placing the sheets in between two clean kitchen towels.

assembly:
5. in a 9x13in baking pan, grease with some of the melted butter. take one sheet of phyllo, placing it in the pan (you may need to fold the phyllo to fit). brush the top of the sheet with more melted butter.

6. repeat this process until you've used about 1/3 of the phyllo pastry, each layer brushed with the melted butter.

7. distribute 1/2 of the nut mixture evenly over the top layer of the phyllo.

8. continue assembling the baklava, one sheet of phyllo pastry at a time, using another 1/3 of the pastry. make sure you keep brushing each phyllo layer with melted butter.

9. distribute the remaining 1/2 of the nut mixture evenly over the top layer of phyllo.

10. finish the remaining 1/3 of the phyllo pastry, following the same process, laying one folded sheet at a time, brushing each layer with melted butter. brush the very top sheet of phyllo with butter.

11. using a sharp knife, cut the pastry into 24 diamond shaped pieces.

12. place the baking dish on the middle rack of your oven. bake from 35-45 mins, until the baklava turns golden. insert a skewer in the center, ensuring it comes out clean.

13. after baking, immediately pour the cooled syrup all over the hot baklava.

14. allow the baklava to sit for at least 1 hour (preferably more) before serving.

enjoy!