KAF Pita Bread

Makes 4 pitas.


1.5 c all purpose flour
1 tsp yeast
1 tsp sugar
3/4 tsp salt
1/2 c water
1 tbsp oil


  1. Mix everything together.
  2. Knead 5 min by machine or 10 min by hand.
  3. LET REST 1 hour.
  4. Turn dough onto floured surface. Make four 6 inch circles.
  5. Let rest 15 min UNCOVERED.
  6. Preheat oven to 500 F.
  7. Place baking sheet on lowest rack and bake 5 min. They should puff up.
  8. Transfer baking sheet to middle rack in oven and bake additional 2 min, or until the pitas have browned.
  9. Remove the pitas from the oven, wrap in dish towel to keep soft.
  10. Repeat with remaining pitas.
  11. Store cooled pitas in airtight container or plastic bag.
  12. Enjoy!


From Bobby Flay’s Throwdown



2 cups soaked chickpeas ( chickpeas need to be soaked in cold water for at least 18 hours and up to 24 hours), add more water if necessary (or just use a big can of chickpeas, rinsed)
Peanut or vegetable oil, for frying
1 tablespoon olive oil
3 cloves garlic, chopped
1 or 2 serrano chiles, chopped
2 green onions (white and green part) finely chopped
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro leaves
1 tablespoon lemon juice
2 teaspoons cumin seeds, toasted and ground
3 teaspoons coriander seeds, toasted and ground
Scant 2 teaspoons baking powder
1 teaspoon kosher salt
Freshly ground black pepper

Piquillo Pepper Yogurt Sauce:

2 cups thick Greek yogurt
3 piquillo or 2 roasted red peppers
1 teaspoon smoked sweet Spanish paprika
4 cloves garlic, coarsely chopped
1 teaspoon grated lemon zest
Salt and freshly ground black pepper

White Bean Hummus:

3 cups white beans, cooked, or canned, drained and rinsed
6 cloves roasted garlic
1 tablespoon harissa
2 tablespoons fresh lemon juice
3 tablespoons tahini
1/2 cup olive oil
Salt and freshly ground black pepper

Tomato Relish:

1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
4 vine-ripe tomatoes, diced
1 small red onion, halved and thinly sliced
2 tablespoons coarsely chopped fresh mint leaves
Salt and freshly ground black pepper


For the Falafel:

Drain the chickpeas through a colander then place on a baking sheet lined with paper towels to absorb any excess moisture. Chickpeas should be totally dry.

Heat 4-inches peanut or vegetable oil in a medium saucepan over medium heat until it reaches 330 degrees F on a deep-fry thermometer.

While the oil is heating, heat the olive oil in a small saute pan over medium heat. Add the garlic and serrano chiles and cook until soft, about 3 minutes.

Transfer the chickpeas to a food processor, add the garlic mixture, green onions, parsley, mint, cilantro, lemon juice, cumin, coriander, baking powder, salt and pepper and process until the mixture is finely ground, stopping to scrape the bowl every 30 seconds. Transfer the mixture to a bowl.

Line a baking sheet with paper towels. Form the mixture into balls the size of ping pong balls and place on a plate. Fry in batches at 330 degrees F until a pale blonde color, about 45 seconds, spooning oil over the falafel constantly. Remove with a slotted spoon to the baking sheet. Increase the heat of the oil to 350 degrees F. Return the falafel to the oil, in batches, cover the pan with a lid for 30 seconds and fry until a deep brown color, spooning the oil over the falafel constantly. Remove with a slotted spoon to baking sheet lined with paper towels, and immediately season with salt.

For the yogurt sauce:

Place all ingredients in a blender and blend until smooth; season with salt and pepper to taste and transfer to a small bowl. Refrigerate for at least 30 minutes, covered, to allow the flavors to meld.

Variation: Substitute 2 cups feta cheese for the yogurt, and add 1/2 cup finely chopped parsley.

For the hummus:

Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.

For the relish:

Whisk the oil, vinegar, and smoked paprika in a small bowl. Add the remaining ingredients and toss. The tomatoes should be lightly dressed.

Serve falafel with yogurt sauce, hummus and relish on the side.

Recipe courtesy of Bobby Flay

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/falafel-recipe.html?oc=linkback

Cypriot Tomato Cous Cous Meze

1 c Bulgar Wheat
1/2 c vermicelli
1 onion, chopped
4 glasses water
3 tbspn tomato puree (or more to taste)
2 vegetable or chicken stock cubes (or more to taste)


Fry onion in small amount of oil in a large saucepan.
Add the vermicelli, tomato puree, stock cubes and a little of the water.
Stir well and boil for two minutes.
Add the rest of the water and bring back to the boil.
Add the bulgar wheat, stir and immediately take the pan off the heat.
Cover with a tea towel and leave to absorb the liquid
Can stir every five minutes or so to fluff up.

Diner Pita Bread

From the Guy Fieri show

Restaurant used a pita machine, which is called a ssage, and looks like an upside down wok.


all purpose flour



cold water


Mix flour, salt and sugar. Rub with fingers.

Add cold water, make very wet dough.

Let rest 20 min.


Corn meal and all purpose flour mixture.

Roll small 1 in pieces of dough (lua). Roll in mixture.

Add liberal amount of mixture to roll our thin.

Cook on ssage. One side only.

Enjoy with hummus.


Semolina Honey Lemon Syrup Cake/ Basbousa Or Namoura Recipe

340 gm (2 cups) fine semolina (aka sooji, cream of wheat, rava)
70 gm (1 cup) dessicated coconut
115 gm (1/2 cup) sugar
1 tsp baking soda
150 gm (a little less than 2/3 cup) melted butter or ghee or semnah (1 stick + 2 tbsp)
250 ml (1 cup) milk

For the Syrup:
340 gm (1 1/2 cups) sugar
375 ml (1 1/2 cups) water
1 tbsp lime juice or 2 tbsp lemon juice
2 tbsp honey

For the Cake:
Preheat the oven to 350 degrees.

In a large bowl mix all the dry ingredients, the semolina, coconut, sugar and soda together. Mix in the melted butter and milk and stir until well combined.

Put in this mixture into a 12 x 9 glass pyrex dish, buttered, and level the surface with a spatula or a palette knife.  Depth of batter is around 1.5 inches.

Bake for 30 minutes or until golden brown on the top.

For the Syrup:

In a medium sized sauce pan, place the sugar and water on low heat and stir until the sugar dissolves completely. Increase the heat to medium and then bring the mixture to a vigorous boil and cook until it coats the back of a spoon or reduces by about one-third or until it reaches 108 degree centigrade/ 220 degree F on a cooking thermometer. Stir in the lime juice and allow to col. Once cooled or warm, mix in the honey and stir well.

Allow the cake to cool sllightly, for about 10 minutes and then cut it into squares or diamonds. Carefully pour the syrup over the cake. It will look like a lot of syrup, but the cake will absorb all the syrup gradually. This might take a couple of hours. You can dress up the cake by sprinkling some dessicated coconut or blanched almonds.

Serve at room temperature.

Serves 10 or more

This cake tastes best when the syrup is gradually allowed to soak in, so dont rush this step, infact its best left to soak overnight.

Adapted from “Quick Vegetarian Dishes“ and Divinetaste.com