Dean cooks Middle Eastern treats
Dean is cooking Middle Eastern treats in honor of the end of Ramadan. He’s making Homemade Hummus, Tabouli Salad, Chicken Shawarma Nachos to celebrate Eid and break the fast. (A printable recipe is located below.)
Homemade Hummus
Ingredients:
15.5 oz can chick peas
large lemon
garlic clove
½ cup tahini, well mixed
¾ tsp. (or more) kosher salt
½ tsp. ground white pepper
¼ tsp. ground cumin
2-3 ice cubes
Tbsp. extra-virgin olive oil, plus more for drizzling
Finely chopped parsley, sweet paprika, Za’atar and/or sesame seeds (for garnish)
Directions:
Drain 15.5 oz. chickpeas in a strainer or colander and rinse thoroughly. Save the juice from the can.
Add to the food processor or blender
Squeeze in the juice from the lemon. You should have 3–4 Tbsp.
Smash the garlic clove with the flat side of your knife on a cutting board and remove peel. Add to the mix.
Add the tahini, salt, pepper and cumin.
Add 2-3 ice cubes.
Process until smooth, about 1 minute.
With the motor running, stream in 3 Tbsp. of olive oil, then continue to process until hummus is very light and creamy, about 1 minute longer.
Taste and season with more salt and/or lemon, if needed.
Add in some of the juice from the chick pea can, if too thick.
Spread onto a plate.
Garnish with parsley, paprika, za’atar and/or sesame seeds. Drizzle with more oil.
More from Dean: Dean cooks Lemon Pasta Primavera
Tabouli Salad
Ingredients:
½ cup fine bulgar wheat (cooked quinoa will also work)
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), scrape out seeds if they’re there. Dice into small pieces.
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tablespoons lemon juice
3-4 tablespoon extra virgin olive oil
(optional: pita bread, feta cheese)
Directions:
Wash the bulgur wheat (or quinoa) and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
Add the lemon juice and olive oil and mix again.
For best results, cover the tabouli and refrigerate for 30 minutes to let the juices co-mingle. Transfer to a serving platter.
If you like, serve the tabouli with a side of pita and/or feta cheese ( I recommend Dodoni brand.)
More cooking with Dean: All previous recipes
Chicken Shawarma Nachos with Fries
Ingredients:
Trader Joe’s Chicken Shawarma Thighs https://www.traderjoes.com/home/products/pdp/shawarma-chicken-thighs-060667
1 sweet onion, cut into strips
1 green pepper, cut into strips
1 English cucumber, cut into bite sized pieces
16 oz. Tzatziki sauce (yogurt/mint/dill/cucumber sauce) It’s sold pre-made or make your own: https://www.loveandlemons.com/tzatziki-sauce/
Frozen French fries (your choice of brand and size)
Pita bread
Directions:
Cook the chicken, per package directions. Drain juices and set aside.
Sautee the onion and green pepper to a medium firmness. Set aside.
Bake or air fry the French fries according to package directions. Set aside.
In a large platter, scatter a layer of chicken, a layer or onion/pepper mixture, a layer of French fries.
Repeat until plate is covered.
Sprinkle with fresh cucumbers.
Drizzle with Tzatziki sauce.
Serve with pita bread
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