Your Dreams Coming True In The Kitchen

Tahini Photo Courtesy Of Wikipedia On Google T ahini is a paste made from Sesame seed. The oil you see floating on the top is the sesame oil which is an integral part of the tahini.  This is exactly like peanut butter where sometimes the oil floats on the top (if it is not made in U.S.A.). Tahini is very much used in the eastern part of the Mediterranean basin from Greece Eastwards, including Lebanon, Syria, Jordan, Palestine, Egypt, and Iraq. Tahini is used as a complement to shish kebabs,  meat, chicken, fish, and salads and even alone as a dip in western countries by people who lived in the middle east. Tahini is extremely good for the health and contains a number of vitamins, fiber, and other.

Eggplant season is during summer in Greece and therefore tasty and inexpensive. Yes we can buy eggplant all year long but the quality and taste is not the same. Greeks use eggplant in many recipes... one of the most known is the famous Moussaka, internationally known. When handling eggplant it is important to work quickly to prevent oxidation . This is caused by the iron. Eggplant is very rich in iron and therefore very healthy. A very common salad in Greek restaurants is the Eggplant Salad...

D ips are handy when you are entertaining and don't feel like cooking anything fancy. As long as you have lots of toasted pita bread, poppadums, crackers, chips etc. you're fine.  And...may I add that hotter the dip the more everybody will drink and be merry!! This tuna fish dip recipe I would like to share with you today was given to me by Marathon Oil Company manager down in Sfax, Tunisia a few decades ago!

G uacamole is a very common dip around the Texas - Mexican area. There are many ways to make it. My easiest and quickest way goes like this.

Photo Courtesy Of Wikipedia To make Taramo-Salata you will need  -  7 slices of 2-3 days old bread without the outer crust   OR 2 medium well boiled potatoes.  -  200 gms of fish roe Tarama (the red not the white). -  2 Tbsp. crushed, smashed onion turned into a paste. -  1½ cups of extra virgin olive oil. -  1/3 cup lemon juice. -  3 finely sliced spring onions. Method: The bread way; -  Soak the bread in some water.  When it is well soaked, squeeze all the water out. -  Put the Tarama in a mortar and grind into a paste with the pestle. -  Add squashed onion and continue to grind while adding a drizzle of olive oil. -  While working the mixture, add some bread then some oil and continue grinding. -  Continue the above step until you have used up all the bread.  -  Still grinding add some lemon (but not all) keep grinding until the acidity is acceptable to your ta...

Homos You will need:

T za-Tzi-Ki is a dish that goes with everything.  It goes with beef, fish, chicken, lamb and cooked foods such as Moussaka, Briami, etc. It can also be used as a dip.

T oday I will not bother you with history and will get straight to the point.  Baba-gannoush is a Middle Eastern type of dish which consists of cooked aubergine (eggplant) mixed with a bit of tahini, a touch of garlic, salt, pepper, olive oil and lemon. It is an appetizer.