Hummus, Babaganoush, Tabbouleh, Shirazi Salad
Dolma
Fuul
Chickpea Salad
Baklava
Tag: mediterranean
Lentils, Through a Different Lens
Some people judge the credibility of a Mediterranean restaurant by its falafel. Others decide its merits based on the hummus. Personally, I decide whether or not its worth a revisit after trying the soup.
Lentil soup, Turkish lentil soup, red lentil soup; whatever subtle variant it goes by on the menu, it should be relatively the same thing: a hot stew redolent of cumin and coriander, onions and garlic, made from red lentils stewed so hard that they simply give up on their corporeal form. There’s no blending needed to create the moderately thick, naturally creamy texture. Hopefully, a small wedge of lemon will come on the side for that final punch of acid, if the kitchen really knows what they’re doing.
Does anyone else order it? Rarely does it seem to grace the tables, other than my own. I don’t care if its made weeks or days or even months in advance, preserved in an icy tomb of a freezer, so long as it comes out steaming and comforting as ever. Yes, it’s simple, as the most difficult dishes are. There’s nowhere to hide mistakes.
I crave it terribly, all year round, despite the equally terrible heat bearing down most of the year. Typically it’s worth the pain (and sweat), but there’s no need to suffer. I’ve recently started taking the matter into my own hands, translating those essential elements into a chilled salad format. Best of all, this rendition cuts the cooking time down into almost nothing, since red lentils soften at the drop of a hat. In fact, that becomes the biggest challenge when you flip the script; instead of simmering them into nothingness, it takes greater finesse to cook them so lightly, that they remain intact.
Sure, I’ll fancy it up a bit with more substantial, forkable vegetables, like a genuine bean salad should be, while staying true to its roots. In the winter, it would be wonderful to take those same tomatoes, bell peppers, and swap in diced carrots, roast them, and serve the whole thing warm instead. That’s an idea to file away for now, as the heat rages on. These days, it’s an absolute delight tucked inside tender pita bread, wrapped up in lavash, or simply served in a generous bowl, always thoroughly chilled.
Yes, soup season is eternal, but so is salad season. There’s no reason why we can’t have both.
There Goes My Gyro
Equal parts spectacle and street food, gyros are impossible to ignore. Spinning on a spit like a wind-up ballerina, glistening from the heat of an open flame, you may smell it before you see it, but the sight is positively mesmerizing.
The name itself comes from the Greek word meaning “turn” or “circle,” referring to this unique cooking method of continuous motion. Around and around it goes, edges caramelizing and crisping with each revolution. Periodically, as orders flow in, the pit master skillfully shaves paper-thin slices from the kebab, exposing the more tender meat within, beginning the process anew.
Make It Meatless
Before my fellow vegan and vegetarian friends recoil in horror, fear not: You can enjoy those same rich, highly seasoned prime cuts at home, without the meat, rotating spit, or perilous open flame.
Mushrooms Over Meat
Traditionally made from lamb, beef, chicken, or even pork, it’s a clear case where the actual protein in question is far less important than the herbs and spices involved. Especially when you layer in fresh vegetables and creamy tzaziki for serving, the entree could be made of pretty much anything. Enter: Sugimoto koshin shiitake mushrooms.
Renowned for their intense umami flavor, these mushrooms add a depth of taste to the gyro that’s hard to beat. Drying the shiitake mushrooms concentrates their flavor, resulting in a rich, savory, and remarkably meaty taste and texture. Koshin in particular are ideal for this application since they’re broad and flat, just like the delicate shavings of fresh gyro meat.
Serving Suggestions: Be Your Own Gyro
The beauty of the gyro lies in its versatility. Keep it simple or go all out; you won’t be disappointed even if you just go to town as is, no garnishes or accompaniments required.
- Classic Greek Style: Layer the seasoned, air fried shiitake mushrooms in warm pita bread, accompanied by crisp lettuce, juicy tomatoes, sliced onions, and a generous drizzle of tangy tzatziki sauce. It’s a classic for a reason!
- Gyro Bowl: Create a wholesome gyro bowl by arranging a bed of fluffy quinoa, rice, or couscous, topped with the shiitake mushrooms, cucumber ribbons, pickled red onions, and a dollop of hummus. A squeeze of lemon adds the perfect finishing touch.
- Mediterranean Wrap: Swap the pita for a whole wheat tortilla or lavash and fill it with your favorite gyro ingredients, along with some roasted red peppers and olives for contrast.
- Gryo Hummus: Layer tender shiitake gyro on top of creamy hummus and serve with pita chips or cut veggie crudites for an instant party starter.
Hella Halal
With its roots firmly planted in the Middle East, the protein in question has historically been halal, but that’s not always the case anymore. For the concerned eater, swapping the mystery meat for shiitake mushrooms is a foolproof approach to ensure you’re avoiding a meal that’s accidentally haram.
What’s more, Sugimoto shiitake in particular are certified kosher AND organic on top of that. When serving a diverse range of discerning eaters, it’s the ace up your sleeve for an incredible meal that everyone can enjoy.
Indulge your senses with plant-based gyros, made effortless in an air fryer for your busiest weeknights or more elaborate celebrations. They are, quite frankly, a vegan masterpiece, celebrating the rich history of the Greek gyros while showcasing the incredible flavor of shiitake mushrooms.
Wordless Wednesday: Aba
Wild Mushroom Hummus
Muhammara
Gluten-Free Crackers
Green Falafel
Crispy Potatoes
Brussels Sprouts
Halva
Aba
1011 South Congress Avenue
Building 2, Suite 180
Austin, TX, 78704
Can’t Stand the Heat
Making the transition back to a summer climate, that elusive warm state that up until recently seemed to exist only in exotic locales, many miles away, has been a bit more jarring than initially anticipated. Yes, of course, I realized that it would someday register above 70 degrees outside, and yes, New England is notorious for its oppressive humidity, but somehow that all slipped my mind as I daydreamed of summer just a month or two ago. Happily glossing over those unpleasant aspects, I somehow envisioned a June and July as the two most perfect months of the year; free of bugs, hot but crisp and dry, and with gentle showers in the evenings to cool things down each night. We’re still just on the cusp of Summer, but already reality has smacked me in the face and set me straight. That ideal summer just doesn’t exist, my dear.
And just as suddenly, the kitchen is no longer the 24/7 hangout, the thought of lighting up every burner and cranking the oven as high as it will go growing less appealing by the day. Anything that can be made in quantity, stuffed into the fridge for later, and eaten cold with no fuss has become my favorite thing on the menu. This means lots of cold salads, primarily, but rarely the leafy, insubstantial sort one might initially envision. I’m talking nutrient-dense, hearty chilled melanges of anything from grains, beans, nuts, tubers, pasta- Anything in the house is fair game when I’m putting together one of these powerhouse one-bowl meals.
Having pledged my allegiance to no one cuisine in particular, what often results is an odd fusion of ingredients and flavors, as this particular riot of colors and textures in a bowl may indicate. Borrowing both an Asian and Mediterranean sensibility, cooked pearl couscous and fresh veggies meet edamame, all married together beneath of light blanket of miso dressing. Refreshing and light but still filling and full of flavor, it’s the kind of salad that’s just as happy being thrown on a plate for a rushed weekday lunch, taking in the glorious AC, as it is being bundled up with care for a picnic on the beach. No matter what Summer throws at you, you’ve got to be prepared!
Yield: Makes 6 - 8 Servings
Mediter-Asian Couscous Salad
No Ratings
Borrowing both an Asian and Mediterranean sensibility, cooked pearl couscous and fresh veggies meet edamame, all married together beneath of light blanket of miso dressing.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
Sweet Miso Dressing:
- 1 Cup Plain, Unsweetened Vegan Yogurt
- 1/4 Cup Rice Vinegar
- 1/4 Cup Olive Oil
- 1/3 Cup White Miso Paste
- 3 Tablespoons Honey-Flavored Agave, or Amber Agave Nectar
- 2 Tablespoons Mirin
- 1 Tablespoon Tamari or Soy Sauce
Mediter-Asian Salad:
- 1/2 Pound (1 1/4 Cups) Israeli (Pearl) Couscous*
- 1 Cup Kalamata Olives, Pitted and Sliced
- 1 1/2 Cups Diced English Cucumber
- 1 Small Tomato, Diced
- 1/2 Cup Chopped Roasted Red Pepper
- 1/4 Cup Finely Diced Red Onion
- 1 Cup Shelled Edamame (Thawed if Frozen)
- 1/3 – 1/2 Cup Thinly Sliced Scallions
- 10 – 12 Fresh Mint Leaves, Chiffonade
- 1/4 Cup Toasted Pine Nuts
Instructions
- First things first, whisk together all of the ingredients for the dressing in a medium-sized bowl, and set aside for the time being.
- Moving on to the bulk of the salad, cook you Israeli couscous or couscous blend according to the package, drain (or if it’s meant to absorb all of the liquid while cooking, simply transfer it to a strainer) and rinse under cold water until cool to the touch. This will both help to stop the cooking and get it down to a workable temperature.
- Move the cooked couscous into a large bowl, and add in all of the cut veggies, edamame, and herbs. Toss lightly to evenly distribute all of the ingredients. Start by mixing in about 1/2 cup of your prepared miso dressing, mix to incorporate and coat all of the goods, and stir in an additional splash or two until it’s dressed to your liking.
- If you want to make this salad in advance, mix in only the initial 1/2 cup of dressing for now, and incorporate the final addition right before serving. Sprinkle the pine nuts over the top to finish.
- Store in a large, air-tight container for 3 – 4 days. Separately, the dressing will keep for 7 – 10 days.
Notes
*For this particular rendition pictured above, I used the Harvest Grains Blend from Trader Joe’s, which simply adds some orzo pasta, quinoa, small beans and such into the mix. Pearl couscous is simply more accessible,
in case you don’t have a local Trader Joe’s to raid.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 241Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 2mgSodium: 792mgCarbohydrates: 22gFiber: 4gSugar: 14gProtein: 6g
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.