Category: Food

Worth its Weight in Gold [Bricks]

Dark as a solid block of dried molasses and boasting a density that could very well rival lead, vollkornbrot is one serious baked good. As I’ve affectionately nicknamed this loaf “brick bread,” it’s no secret that the texture is entirely different from the standard soft, fluffy American sandwich loaf or crusty French baguette. Not a forgettable filler or bland vehicle for jams or spreads, no sir, this German bread means business. Though easily obtained in most health food stores under the guise of “fitness bread,” shrink-wrapped and alarmingly shelf-stable, those flimsy slices can’t compare to the fresh stuff.

Thickly built on whole grains, and often nuts and seeds, each bite is a whole new textural experience. In fact, the traditional loaves don’t employ the use of any flour at all, employing only cooked wheat, spelt, or rye berries to hold them together. Variably crunchy and chewy, a proper vollkornbrot won’t break teeth, contrary to how some models may appear, but they certainly won’t dissolve into insubstantial fluff on the tongue. Think of each slice as a portable bowl of hot whole grain cereal, perfect for topping with any sweet or savory spread desired. So hearty and filling that just one small piece could power you through a grueling morning’s work, this is solid fuel indeed.

Not convinced yet? Try slicing it thin and assembling some dainty open-faced tea sandwiches. The contrast of that wholesome, grainy melange with light, crunchy cucumbers combines to create a divine little snack. Nothing if not versatile, my preconceived concept of brick bread” has been utterly and totally cast aside thanks to this beauty- Even if my own approach may be far from traditional.

Yield: Makes 1 Loaf; 8 - 10 Slices

Brick Bread (Faux-Vollkornbrot)

Brick Bread (Faux-Vollkornbrot)

Thickly built on whole grains and sprouted beans, each bite is a whole new textural experience. Think of each slice as a portable bowl of hot whole grain cereal, perfect for topping with any sweet or savory spread desired.

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 1 day 4 hours
Total Time 1 day 5 hours

Ingredients

Starter:

  • 3/4 Cup Hard Red Wheat Berries
  • 3/4 Cup Water
  • 1 Tablespoon Apple Cider Vinegar

Second Addition:

  • 3/4 Cup Steel-Cut Oat Groats
  • 3/4 Cup Water
  • 1 Teaspoon Yeast

Final Dough:

  • 1/3 Cup Sprouted Adzuki Beans
  • 2 Cups White Whole Wheat Flour
  • 1/4 Teaspoon Salt

Instructions

  1. It’s a somewhat long process to make this bread, so above all else, you must have an ample supply of patience on hand! I highly recommend reading the recipe all the way though so you know what kind of process is involved.
  2. First, mix together the ingredients for the starter in a large bowl, cover with plastic wrap, and let sit in a warm place for a full 24 hours.
  3. Once that time has elapsed, add in the “second addition” ingredients, mix well, and let sit for another 3 hours before proceeding.
  4. Finally, you can add in everything called for in the “final dough.” This is where my bread greatly diverges from traditional recipes. I use flour to hold everything together, because it seemed like that mass of grains would never create a solid loaf otherwise. Mix well, and kneed for 10 – 15 minutes to activate the gluten. Once smooth and elastic, roll the dough into a log and gently place it into a lightly greased 8 x 4-inch loaf pan. Let rise for about 1 hour before preheating the oven to 375 degrees.
  5. Bake for about 45 minutes, until the crust is evenly amber brown. If it seems to be browning too quickly, you can tent a piece of foil over the top of the loaf pan. Let cool on a wire rack completely before slicing.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 162Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 57mgCarbohydrates: 34gFiber: 6gSugar: 1gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: German / Category: Yeast Breads and Rolls

 

Hannah (BitterSweet)45 Comments

Of Heartbreak and Hummus

It’s a long standing joke that if I favor some sort of store-bought comestible, and especially if I’m head-over-heels in love with it, then that’s pretty much the kiss of death for that particular product, and sometimes even the entire brand. One day I’ll announce to a friend with overflowing enthusiasm that I’ve found the best vegan wafer cookies right at our rinky dink, nothing special grocery store, or the most amazing artisanal bread at an oft-overlooked bakery, and BOOM- Just like that, not a trace of that delicious treasure shall ever seen seen again. Over and over, throughout my 21 years, has this pattern tormented my palate. Finding something so good, so utterly unsurpassed in every possible way, and then having it practically ripped right off your posed fork? It’s the worst sort of torture, leaving a craving permanently unfulfilled like that.

Thus, my saga of The Pizza Hummus should shock exactly no one. Discovered at a food trade show well over a year ago, where thousands of new, novel edibles are unveiled, this simple twist on the standard garbanzo mash was what I remembered best. Utterly brilliant- Everyone loves both pizza and hummus, after all- Why hadn’t I thought this up? Like an addict craving their next fix, I was champing at the bit for this new flavor to be available in stores, riffling through the hummus section thoroughly at every grocery expedition just to make sure I hadn’t overlooked it.

Weeks passed. Months crept by. The hummus never even broke into the marketplace, and I never heard of it again, like a bad boyfriend who “forgot” to call. What a way to play with a girl’s heart.

Despite the drama, there is a happy and very delicious ending to this tale. Finally growing frustrated at my pathetic dependence on some anonymous company to tame my taste buds, I took to the kitchen and did what I do best: Experiment, make a mess, and taste, taste, taste. Whether it’s exactly like the original inspiration may never be determined, but who needs whats-his-name when I have an even hotter dish on my hands now.

Saturated with rich, umami flavor, it’s like a roasted tomato puree, voluptuous “cheese” sauce, and the creamiest hummus possible all wrapped up in one spreadable, dip-able package. Just a touch of red pepper flake lends a faint, piquant bite, exactly the way a good slice ought to. The only thing missing is perhaps a paper-thin, crunchy crust, but just stock up on your favorite crackers, and it’s a done deal.

Yield: Makes About 2 Cups; 8 - 16 Servings

Pizza Hummus

Pizza Hummus

Saturated with rich, umami flavor, it’s like a roasted tomato puree, voluptuous “cheese” sauce, and the creamiest hummus possible all wrapped up in one spreadable, dip-able package. Just a touch of red pepper flake lends a faint, piquant bite, exactly the way a good slice ought to. The only thing missing is perhaps a paper-thin, crunchy crust, but just stock up on your favorite crackers, and it’s a done deal.

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

Instructions

  1. Place your dried, chopped tomatoes in a small bowl, and pour in boiling water to cover. Let soak and re-hydrate for about 10 minutes before proceeding, or else they’ll be too hard to blend properly.
  2. Once nicely softened and plumped up, drain the tomatoes but reserve the water they were soaking in. Move the tomato piece into your food processor or blender- The more power you can bring to the party, the better, because that will only get the hummus smoother in the end.
  3. Add in the roasted garlic, and pulse briefly just to break down the two to a coarse pulp and make them easier to incorporate later. Follow that with all of the other ingredients, and make sure you start with just 1/4 teaspoon of salt now so that you can adjust it to taste later. Let the motor run until everything is mostly combined; it will probably look pretty dry.
  4. Stop, scrape down the sides of the bowl, and then with the motor running, begin to stream in the reserved tomato water, until it reaches a consistency you’re happy with. Taste, add more salt if needed, and then let the machine run for another 5 – 10 minutes, until the hummus is velvety smooth and creamy.
  5. To serve, top with an additional drizzle of oil- Trust me on this one, it really completes the whole “pizza” effect!

Notes

And for more variety, try topping it with your favorite pizza add-ons, such as finely chopped vegan pepperoni, sliced olives, roasted red peppers, sauteed mushrooms, or anything else you like on your pie!

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 66Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 242mgCarbohydrates: 8gFiber: 3gSugar: 1gProtein: 3g
© Hannah Kaminsky
Cuisine: Italian / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)73 Comments

Sayonara, Summer

Though a few days remain before it’s officially time to call it quits and pack up the beach gear, I think it’s safe to say that summer is on its way out. Stepping outside to grab the newspaper before dawn, before the sun has appeared and the neighborhood is still comfortably asleep, wrapped up tightly in warm blankets, that’s when the change is most noticeable. The chill in the air is almost tangible; such a marked change that it all but slaps you in the face, giving you no choice but to pay attention and take notice. Promises of the best holidays soon to come inspire me, along with anticipation of all those lovely autumn edibles- Pumpkins! Hearty stews! Homey Pies! But above all else, I hate to say it… This shift fills me with an inexplicable dread. More often than not, I can’t help but feel that fall marks and end more than it does a beginning.

Not so eager to relinquish my beloved tomatoes, watermelon, and corn, it’s a hard transition for me to make, and one that must be done slowly and gently. Seeking to minimize seasonal shock, going “cold turkey” just isn’t a reasonable approach. Switching out those summery flavors in favorite dishes, bit by bit, until they’re seasonally appropriate once more, this transitional period brings with it some curiously composed dishes. Take for example, the shiitake pesto.

While mushrooms are easily available all year round, fall just calls for fungus (of the culinary kind, please) with their earthy flavors and hearty, meaty textures. Plus, shiitake mushrooms especially make up for the loss of brighter fresher ingredients with a powerful dose of umami, the taste that everyone’s talking about and still can’t quite define. At this early stage in the game, I keep a reduced amount of basil in this simple sauce, but it would be easy enough to omit it in the dead of winter, or perhaps for a heartier leafy green plant, like kale.

Plus, pesto is one of those magical things that goes well with everything, so it’s not hard to dream up uses for it from summer to spring and everything in between. Continuing a slightly Asian-inspired theme, I choose to highlight it in a basic pasta dish with edamame, a quick and easy standby for busy days.  Armed with an arsenal of tasty standbys like this deeply satisfying and flavorful concoction, perhaps autumn won’t be so hard to accept after all.

Yield: Makes 6 - 8 Servings

Shiitake Pesto Pasta

Shiitake Pesto Pasta

Boost standard pesto with the umami power of fresh shiitake mushrooms. Toss with pasta and edamame for a quick and easy weekday dinner.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

Shiitake Pesto:

  • 3.5 Ounces Fresh Shiitake Mushrooms
  • 1/2 Cup Fresh Basil Leaves, Packed
  • 1/4 Cup Pine Nuts
  • 1 Tablespoon Barley Miso Paste
  • 2 - 3 Cloves Garlic
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tablespoon Rice Vinegar
  • Salt and Pepper, to Taste

Pasta:

  • 1 Pound Fettuccine, Linguine, or Spaghetti
  • 2 Small Leeks, Cleaned, Trimmed, and Chopped
  • 2 Cups Shelled Edamame

Instructions

  1. To make the pesto, simply toss all of the ingredients into your food processor or blender, and pulse until well-combined but not quite pureed. I like to leave mine a bit chunky to add some texture to the dish, but you’re welcome to keep processing it until smooth, too.
  2. For the rest of the dish, cook the pasta as directed until al dente, and drain thoroughly. Toss with the chopped leeks, edamame, and prepared pesto. Dig in!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 260Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 125mgCarbohydrates: 34gFiber: 3gSugar: 2gProtein: 8g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: Japanese / Category: Main Dishes and Entrees

 

Hannah (BitterSweet)39 Comments

Sweet Utopia

Some peoples’ idea of “heaven on Earth” involve such lofty concepts as peace on earth, an end to poverty and starvation, and so forth- Worthwhile goals indeed. Others, however, dream simply of a chocolate-covered dessert paradise, and I’m here to say that at least this sort of utopia is achievable immediately, and from the comfort of your own kitchen. Sweet Utopia by Sharon Valencik is just the ticket to take you away to this sugar-coated place, boasting over 130 widely varied vegan recipes, running the gamut from cakes and custards to pies, cookies, and everything in between.

Unlike so many cookbooks that are purely lists of recipes, what really appealed to me about Sweet Utopia was the extensive explanation of ingredients, conversions, and pan sizes in the front of the book. For a newbie vegan baker, or just one that wants to learn more about the process, this information is invaluable. It helps to build a basic understanding that could empower a young vegan to take desserts into their own hands, and create or modify recipes to achieve new baked feats. Even if one isn’t so adventurous, I loved the fact that many recipes included numerous suggestions for adaptation, with other flavor combinations that may appeal, or ideas for simplifying should time be of the essence.

Featured by Book Publishing Co. as part of their Luscious Vegan Desserts Campaign, I was happy to secure myself a copy for review. Since almost every recipe has a tempting color photo included, my mouth was watering as I flipped through this modest collection, trying to decide what to make. Ultimately, it was a craving for a simple comfort that drew me first to the cake section.

Baking up easily and without incident, the Chocolate Chip and Nut Streusel Coffee Cake was practically instant gratification. With a moist and tender crumb gently yielding to slightly gooey chocolate chips, you’d be hard-pressed to find anyone that might object to such a cake. Spotted with just enough chocolate to keep the flavor present throughout, but not so much that it overwhelms the whole dessert, it manages to maintain a fine balance between opposing elements. I do, however, have a few qualms about calling this a “streusel” or “coffee cake,” since the streusel is composed merely of sugar, cinnamon, and nuts. In my eyes, a streusel must be of the crumb-variety, preferably layered on thick, and with much more heft than this light sugar sprinkle. Overall a tasty treat that gets a solid B grade, but by no means the best coffee cake I’ve tasted.

Turning next to a cookie that sounded like it was made with me in mind, I could hardly resist the siren song of the Minty Green Tea Stars. Combining two of my favorite flavors, matcha and mint, it sounded like a match made in heaven. Shaping mine to like leaves to harken back to these star ingredients, I was happy to see that they didn’t spread too much in the oven, holding even their delicate veins nicely. Staying beautifully green in the oven as promised, they were truly lovely little morsels, the perfect sort of thing to liven up a cookie platter, and one I will definitely keep in mind when the holidays roll around. However, the flavor may need a bit of tweaking next time around, because I didn’t taste even a hint of that illustrious and expensive matcha powder. Intensely and downright aggressively minty, the extract could probably stand to be dialed down a bit, because it’s a shame to use matcha powder merely as a coloring agent. For someone seeking just a soft mint sugar cookie, however, simply omit the green tea, and you have a perfectly refreshing peppermint treat on your hands!

Finally, I couldn’t resist the intrigue of a Carrot-Ginger Pudding. They may look like pumpkin or butterscotch, but the flavor sings with bright ginger flavor, and a comforting carrot cake-sort of undertone. Very softly set, I was disappointed at the grittiness of the carrot, but that may just be an execution error on my part. Brimming with bites of sharp crystallized ginger, you’ve gotta love the spice to enjoy this dessert, but I definitely did. Even better yet, I decided to top it off with the Cashew Creme, and it unexpectedly stole the show. I wouldn’t make this pudding without it; Complimenting that spicy flavor with a cool, creamy, and rich topping, it brought the whole dessert together harmoniously. Finally, a nut-based whipped creme that doesn’t just taste like… Well… Nuts! This is one that I will definitely default back to time and again.

Overall, Sweet Utopia is an inspiring cookbook for any dessert lover who’s looking to expand their vegan repertoire, or any vegan seeking to delve into the sweet paradise that is home baking.

Hannah (BitterSweet)17 Comments

The Impulse Buy

After walking for at least a few hours too long, it was like a little oasis in a concrete desert, where the quiet streets suddenly opened up and came to life. Bombarded by unidentifiable but delicious cooking aromas, colors and shapes of exotic produce, and people hustling about like busy worker bees in their hive, the Naschmarkt is no hum-drum little farmer’s market. Boasting fruits and vegetables that I had only seen in photos and videos previously, it’s truly a foodie paradise.

Easily entertained by just your average grocery expedition, I could have easily spent hours examining the seemingly endless lines of stalls, each hawking something different and unique, but not all members of our pack felt the same way, to say the least. Giving me the evil eye at every turn, my sister looked ready to bite my head off if I dragged her to yet another stand of boring old vegetables. Bored, tired, and without the same culinary inclinations as myself, she would have easily chosen to be just about anywhere else on the planet at that moment. I had to be hasty about this if I wanted any peace for the rest of the journey across Europe- And it is a pretty big place, after all.

So of all things, from the amazing array of rare edibles, it should figure that my impulse buy was of perhaps one of the least spectacular offerings; Beans. Yes, just dried beans.

But if you take one look at these beauties, you might just understand why. Speckled with black polka dots across their vibrant purple skins, I had never seen anything like them, nor did I even know what they were. Labeled as “Käfer Bohnen,” my most basic understanding of German cooking words only allowed me to understand that they were in fact ____ Beans. Enlightening, no? But I grabbed a bag of them anyway, planning to do more research once they were safely home.

Surprisingly little information about the käfer bohnen exists, but I could at least discern that it translates roughly to “beetle bean,” and cooks in about 1 – 2 hours after soaking. Good enough for me! Sadly, they do lose some of their violet hue after such a long, hot bath, but it’s a sacrifice worth making. Creamy on the inside but still possessing a firm bite, they are truly delightful little legumes.

To highlight this unique bean, I decided to pair them with blanched green beans, very lightly cooked so that they retain their crispness, and dressed simply in a German/Austrian-inspired vinaigrette. Other large, flat beans like broad beans or fava beans could probably make a fine substitute, but I will be quite sad when my little souvenir is all used up.

Yield: Serves 4 – 6 as a Side Dish

Bohnen Salat (Austrian Bean Salad)

Bohnen Salat (Austrian Bean Salad)

Highlighting a unique foodie find, the "beetle bean" is paired with blanched green beans, very lightly cooked so that they retain their crispness, and dressed simply in a German/Austrian-inspired vinaigrette.

Cook Time 2 hours
Additional Time 3 hours
Total Time 5 hours

Ingredients

  • 1 Cup Dry Beetle Beans (or Fava Beans, Broad Beans, or Butter Beans), Soaked Overnight
  • 1 Bay Leaf
  • 3/4 Pound Fresh Green Beans
  • 1/2 Medium Red Onion, Thinly Sliced
  • 1/2 Cup White Vinegar
  • 1/4 Cup Mild Vegetable Oil
  • 2 Cloves Garlic, Finely Minced
  • 1/2 Teaspoon Dried Dill
  • 1 Tablespoon Light Agave Nectar
  • Salt and Pepper, to Taste

Instructions

  1. First things first, get a big pot of water on the stove and bring it to a boil. Add in your soaked beans and bay leaf, and cook until tender but not splitting apart, about 1 – 2 hours depending on what bean you choose and how old they are. To save water, I blanched my green beans right in the same pot.
  2. Once the beans are just about done, add in the cleaned and trimmed green beans, and let them cook for just 2 – 3 minutes, until bright green. Drain and quickly plunge the beans into ice water to stop the cooking and preserve the color of the green beans. Discard the bay leaf, and toss in the sliced onion.
  3. To make the dressing, simply whisk together all of the remaining ingredients and pour them over the beans.
  4. Toss gently to coat, cover, and refrigerate for at least 3 – 4 hours before serving so that the flavors can meld. There will be a lot of excess dressing at the bottom of the bowl, but don’t cut back- It helps to cover more of the goods while they sit. Just drain the salad slightly before serving.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 204Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 5mgSodium: 282mgCarbohydrates: 22gFiber: 5gSugar: 8gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky
Cuisine: German / Category: Salads and Sides

Hannah (BitterSweet)48 Comments

Get Off Your Fattoush

It really shouldn’t be a laughing matter; I take my food very seriously, as most people could probably guess. And yet, every time someone utters the word “fattoush,” almost like clockwork, I can’t help but have a minor giggle fit. Yes, I know, it’s essentially nothing more exotic than a middle eastern bread salad, making use of just about any vegetable you have kicking around in the fridge and cut up old pitas, but I can’t help but hear “fat tush” when it’s spoken aloud. As in, “Get off your fat tush and make a damn salad!”

Instead of just keeping these immature thoughts to myself, I decided to indulge that impulse and finally make one. Why not? An excellent way to use up excess produce and past-prime bread, the seasonings give everything a flavorful new twist and breathe new life into an otherwise unexciting assembly of discordant edibles. While the summer veggies are still good for the getting, it doesn’t hurt to add to your yearly salad quota, too. Perhaps it can even prevent that “fat tush” it hints at. One can only hope.

Though I’ve included my own approach, swap and substitute at will, because this is another one of those “anything goes” sort of dishes. The only real key ingredient that can not be fooled around with is the za’atar. Though blends do vary in their exact contents and proportions, it involves ground sesame seeds plus various herbs and spices. You can buy a mix in middle eastern markets, or make your own very easily. Whatever you do, just don’t dream of omitting it!

Yield: Serves 3 – 4 as a Main, 7 – 8 as a Side Dish

Fattoush Salad

Fattoush Salad

Fattoush is the best thing to happen since stale bread. Dried out pita gets new life as crispy croutons in this fresh, veggie-packed salad. Serve it as a side or an entree, at lunch or dinner, with or without fanfare. It's pretty spectacular in an understated sort of way.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 Tablespoon Za’atar
  • 3 Tablespoons Lemon Juice
  • 1 Tablespoon Red Wine Vinegar
  • 2 Tablespoons Olive Oil
  • 2 6 or 8-Inch Round Pieces Pita Bread, Toasted and Chopped into Bite-Sized Pieces
  • 1 15-Ounce Can Chickpeas, Drained and Rinsed
  • 1 3.8-Ounce Can Sliced Black Olives
  • 1 Large Roma Tomato, Diced
  • 1 Red Bell Pepper, Roasted and Diced
  • 1 Head Romaine Lettuce, Chopped
  • 1/4 Large Red Onion, Thinly sliced
  • 1/2 Cup Chopped Fresh Parsley
  • Salt and Pepper
  • Fresh Mint Leaves, to Garnish (Optional)

Instructions

  1. Though this recipe barely needs instruction, here goes: Whisk
    together the za’atar, lemon juice, and vinegar in a small bowl. Slowly
    drizzle in the oil while whisking vigorously to emulsify the dressing.
    Once well-combined, set aside.
  2. Toss together all of the remaining ingredients in a large salad bowl
    so that all the veggies and pieces of pita are evenly distributed
    throughout. Drizzle the dressing over while continuing to toss, so that
    the whole salad gets an even coating. Sprinkle with salt and pepper to
    taste, and top with mint leaves, if desired.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 170Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 433mgCarbohydrates: 22gFiber: 7gSugar: 5gProtein: 7g
© Hannah Kaminsky
Cuisine: Middle Eastern / Category: Salads and Sides
 

 

 

Hannah (BitterSweet)33 Comments