I was inspired by a recipe from Everyday Food magazine to create a platter of vegetarian Middle Eastern foods. I had planned to just follow the recipe, which involved making a dish similar to tabbouleh from scratch, but I was lazy and instead decided to just buy some tabbouleh. So my plate consisted of: tabbouleh, roasted garlic hummus sprinkled with paprika, kalamata olives, a nice big piece of feta cheese, and warm pita bread. It was exactly what I needed - virtually no prep work, yet a delicious meal is produced. I will definitely do this again.
The recipe that inspired me is:
Middle Eastern Platter
Everyday Food, June 2006
3 tablespoons fresh lemon juice (from 1 or 2 lemons)
2 tablespoons olive oil
4 plum tomatoes, seeded and diced
1 English cucumber (about 1 pound), seeded and diced
1 cup coarsely chopped fresh parsley
1 small red onion, diced
Coarse salt and ground pepper
1 container (8 ounces) store-bought hummus
1/2 teaspoon paprika
8 ounces feta cheese
1 cup black olives, such as kalamata, pitted
4 pita breads (6-inch)
1. Prep: In a small container, combine lemon juice and 1 tablespoon olive oil. In a medium container, combine tomatoes, cucumber, and parsley; place onion in a separate plastic bag. If preparing this recipe in advance, see storage instructions (below).
2. Serve: Add onion and dressing to vegetables. Season with salt and pepper, and toss to combine. Serve with hummus (sprinkled with paprika and remaining olive oil), feta (thickly sliced), olives, and pita.
Note: Store dressing covered, in refrigerator; tomatoes, cucumber, and parsley covered, in refrigerator; onion in plastic bag, in refrigerator.
Yield: 4 servings
Picture from EDF: