My love of Middle Eastern food began at a restaurant on South Street in Philadelphia on a really hot summer day when I was in college. I grew up in a pretty conventional home, foodwise, and I tasted couscous and was in love! For our Mideast feast, I made pita bread, falafels, the best hummus I've ever tasted and salad.
Pita bread is surprisingly easy and fun (really!). You will need:
2 1/2 c flour of your choice (I recommend a whole grain variety)
1/4 c ground flax
1/4 c vital wheat gluten
1 tbs olive oil
1 tsp salt
1 tsp sugar
1 packet (or 2 1/4 tsp) active dry yeast
1/2 c warm water (and more for the kneading part)
Note: If you don't have flax or wheat gluten, just use 3 cups of flour. I use the flax to add fiber and moisture. I use the gluten because it helps the bread rise faster, but it' not exactly necessary.
First, dissolve your yeast and sugar in your warm water (water should be bath-like- if it's too hot, it will scald your yeast and kill it). Stir it around and set aside.
Mix your dry ingredients in a medium bowl. Once your yeast is activated (it should be frothy and smell like beer), pour the water into your flour mix. This will not be enough water, you will need to add a cup or so- enough that you can knead the dough into a ball. Knead it four about five minutes. Set it in a warm place (In cold weather, I use my oven. In warm weather, I use the back porch) for about an hour (you can let it sit up to over night).
Preheat your oven to 500 degrees. Once the dough has risen (about as long as it takes you to make the other stuff in this feast), knead it for another 5 minutes. You may need to add a little more flour. Next, break out your rolling pin. If you're feeling saucy (and who doesn't feel saucy when they have a rolling pin in their hands?), chase somebody around your house and pretend that you're going to hit them. When you're done with that, break your dough up into 8-10 little balls. Roll them out on a well-floured surface (I use my cutting board) until they are about 1/4 inch thick.
I was worried that the pitas would turn out like flatbread, but this amazing thing happens in the oven and they just puffed up beautifully!
For the hummus, you will need:
1c chickpeas
1/2 onion
3 cloves garlic
1 tbs dried parsley (if using fresh, use a bit more and make sure you cut it up really well)
1 tsp oregano
1 tsp paprika
2 tbs olive oil
Mix in a food processor and smile at yourself in the mirror for being so awesome! With my old '80s food processor, I have to process the ingredients individually, which is a total pain, but the yum-factor makes it worth it. If your hummus is lumpier than you would like, add a bit more olive oil.
For the Falafel:
1 can or 1 1/2 c chickpeas
1 onion, chopped
1 garlic clove, minced (if you're a garlic nut, add more. It won't hurt)
1 bunch parsley, chopped well
Juice of 1 lemon
1/2 c whole wheat flour or bread crumbs
add cumin, coriander, cayenne, salt and black pepper to taste
Canola or safflower oil for frying.
Run your chickpeas through a food processor (your food processor is going to be very tired after tonight!), or mash them really really well. Mix everything together in a medium bowl. I use a large iron skillet for the frying, but a deepish frying pan works well too. Pour oil about 1/2 inch deep into your frying pan and place on medium-high heat. Take your falafel mixture and roll into balls or patties, about the size of the palm of your hand. Once your oil is sizzling, drop your falafels in. Fry for about 3-6 minutes on each side and let cool before serving.
I serve this with a very green salad and I just dump everything into my pita. It's delicious!!!
