Friday, July 11, 2008

Griddle Cakes, Megadarra, Cucumber and Tomato Salad, Pita Bread, Artichoke Dip

Dinner 7/11

Griddle Cakes
(from Paula Wolfert's "Mediterranean Grains and Greens")

(via Claudia Roden p. 97 -- rice and brown lentils topped with caramelized onions)

Cucumber and Tomato Salad

Pita Bread

Artichoke Dip

The griddle cakes are based on a Turkish recipe -- the filling is the part of the scapes that aren't the tips (i.e. the long green parts), onion and harissa (or tomato paste and red pepper flakes if you don't have that) cooked down for 30 minutes until caramelized... then you make a dough out of day-old bread, soaked in water, with added flour and salt. It's all processed in the vita-mix and rolled out into tortilla sized rounds. Then you add the filling and pan-fry to cook the shell. Optionally top with soy yogurt and go to town...

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