The Menu
Lamb Pitas with Cucumbers and Yogurt Sauce
Mediterranean Couscous Salad
Basic Hummus
extra pita bread, soft or toasted
Lebni Tart
The Recipes
Lamb Pitas with Cucumbers and Yogurt Sauce
Amy Wisniewski
Makes 4 sandwiches
Leftover Easter lamb can quickly be transformed into a satisfying pita sandwich. Just stuff
slices of the lamb into a toasted pita, add some onion and cucumber tossed with a simple
vinaigrette, and spoon on a fresh herb-yogurt sauce. Serve with a Mediterranean Couscous Salad or Tabbouleh.
SOURCE: http://www.chow.com/recipes/30324-lamb-pitas-with-cucumbers-and-yogurt-sauc
e
For the yogurt sauce:
8 ounces whole-milk plain yogurt
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint leaves
1 teaspoon ground cumin
1 medium garlic clove, minced
Finely grated zest of 1 medium lemon
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper
For the sandwich:
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon plus 1 teaspoon red wine vinegar
1/2 cup thinly sliced red onion
Kosher salt
Freshly ground black pepper
2 (6-inch) pitas, cut in half
1 cup thinly sliced English cucumber rounds
8 ounces sliced cooked lamb, warmed
For the yogurt sauce:
Combine all of the measured ingredients in a small bowl and season with salt and pepper; set
aside.
For the sandwich:
1. Place the oil and vinegar in a medium, nonreactive bowl and whisk to combine. Add the onions,
season with salt and pepper, and stir to coat. Set aside until the onions mellow in flavor, about
10 minutes. Meanwhile, lightly toast the pitas and set aside.
2. When the onions are ready, add the cucumbers to the bowl and toss until coated with the
vinaigrette.
3. Spread about 1 heaping tablespoon of the yogurt sauce inside each pita.
4. Place a quarter of the lamb and a quarter of the cucumber-onion mixture in each of the pitas.
Drizzle the desired amount of remaining sauce over the tops of each pita and serve.
Mediterranean Couscous Salad
Amy Wisniewski
Makes: 5 to 6 servings
A hummus vinaigrette gives this couscous salad a little Mediterranean flair. Toss in some
pistachios, red bell pepper, mint, and feta cheese, and you have a healthy side to a lamb burger or
baked fish.
SOURCE: http://www .chow.com/recipes/29668-mediterranean-couscous-salad
For the dressing:
1/2 cup hummus (recipe follows)
1/8 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
Kosher salt and Freshly ground black pepper to taste
For the salad:
1 1/2 cups dry couscous
1 1/2 cups water
1/2 medium red bell pepper, cored, seeded, and cut into small dice
1/4 cup roasted, salted pistachios, coarsely chopped
1/8 cup finely chopped fresh mint leaves
1/8 cup finely chopped scallions (from about 2 medium scallions), white and light green parts
only
1/2 cup crumbled feta cheese (about 3 ounces)
Kosher salt and Freshly ground black pepper to taste
For the dressing:
Place all of the measured ingredients in a medium bowl and whisk until combined. Taste and season with salt and pepper as needed; set aside.
For the salad:
1. Place the couscous in a 13-by-9-inch baking dish; set aside. Place the water in a small saucepan and bring to a boil over high heat. Pour the water over the couscous and stir once to combine. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain. Transfer to a large bowl.
2. Add the dressing, bell pepper, pistachios, mint, and scallions and fold everything into the
couscous with a rubber spatula. Let sit until slightly cooled, about 10 minutes. Add the feta and
gently fold into the couscous with a rubber spatula. Taste and season with salt and pepper as
needed. Refrigerate in a covered container until ready to serve.
Basic Hummus
Christine Gallary
Makes: About 1 1/2 cups
Hummus is a snap to make when you start with canned garbanzo beans. Add spices such as ground cumin or paprika to jazz it up, and serve with raw or roasted vegetables, pita, or chips. Or use it as a sandwich spread.
SOURCE: http://www.chow.com/recipe s/28598-basic-hummus
What to buy:
Make sure to buy roasted, not raw, tahini. If you’re not sure which is which, check the label for roasted sesame seeds.
Game plan:
The hummus can be refrigerated in an airtight container for up to 1 week.
1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
1 medium garlic clove, peeled and smashed
Juice of 1 medium lemon
1/4 cup roasted tahini
1/4 cup water, plus more as needed
1 tablespoon extra-virgin olive oil, plus more to serve
Salt
Place beans, garlic, half of the lemon juice, tahini, water, olive oil, and a big pinch of salt in a food processor fitted with a blade attachment and process until smooth. If the hummus is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached. Taste, adding more salt and lemon juice as needed. To serve, place in a bowl and drizzle with olive oil.
Serve with extra pita bread, soft or toasted.
Lebni Tart
From: Pure Dessert, by Alice Medrich (Member Recipe)
Makes 8 servings
Lebni is a creamy smooth and tangy cheese, like sour cream with soul. If there were such a thing
as “the little white dress,” this would be the dessert equivalent: a pristine, delicately set ivory
filling in a sweet buttery crust. Although it needs nothing else, it welcomes accessories such as
ripe strawberries (served alongside or sliced and arranged on top à la française), or roasted figs or plums, or shards of caramelized walnuts or pine nuts. The only secret for success is not to overbake it, for, as with all custards and cheesecakes, the filling continues to cook after it emerges from the oven.
SOURCE: http://www.chow.com/recipes/ 18655-lebni-tart
Equipment:
A 9-1/2-inch fluted tart pan with a removable bottom
Note:
I use Byblos brand lebni (kefir cheese), made with both milk and cream, so it is moderately rich (with 6 grams of fat per 30 grams of cheese).
For the crust:
8 tablespoons (1 stick) unsalted butter, melted
1/4 cup granulated sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (4.5 ounces) all-purpose flour
For the filling:
3 large eggs
1/4 cup plus 2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
1 1/2 cups (12 ounces) lebni (kefir cheese; see Note)
1 egg yolk, lightly beaten with a pinch of salt
1. To make the crust, position a rack in the lower third of the oven and preheat the oven to 350°F.
2. In a medium bowl, combine the butter with the sugar, vanilla, and salt. Add the flour and mix just until well blended. If the dough seems too soft and gooey, let it stand for a few minutes to firm up.
3. Press the dough evenly over the bottom and up the sides of the tart pan to make a very thin, even layer. This takes a little patience, as there is just enough dough; to avoid ending up with
extra-thick edges, press the dough squarely into the corners of the pan. Place the pan on a cookie
sheet.
4. Bake until the crust is a deep, golden brown, 20 to 25 minutes, checking after about 15 minutes or so to see if the dough has puffed up from the bottom of the pan. If it has, lift and gently slam the cookie sheet down to settle the dough, or press the dough down with the back of a fork and prick it a few times.
5. Meanwhile, make the filling (somewhat surprisingly the order in which the ingredients are mixed
makes a big difference in the smoothness of the tart, so proceed without deviation): In a medium
bowl whisk the eggs with the sugar, salt, and vanilla. Whisk in the cheese.
6. When the crust is ready, remove it from the oven and turn the temperature down to 300°F. Brush the bottom of the crust with a thin layer of the beaten egg yolk to moistureproof it. Return the crust to the oven for 1 minute to set the yolk.
7. Pour the filling into the hot crust and spread it evenly. Return the tart to the oven and bake
until the filling is set around the edges but, when the pan is nudged, quivers like very soft
Jell-O in the center, about 15 to 20 minutes. Check often in the last few minutes, as overbaking
will destroy the silky-smooth texture of the filling. Cool the tart completely on a rack.
Refrigerate if not serving within 3 hours.
Lamb Pitas with Cucumbers and Yogurt Sauce
Mediterranean Couscous Salad
Basic Hummus
extra pita bread, soft or toasted
Lebni Tart
The Recipes
Lamb Pitas with Cucumbers and Yogurt Sauce
Amy Wisniewski
Makes 4 sandwiches
Leftover Easter lamb can quickly be transformed into a satisfying pita sandwich. Just stuff
slices of the lamb into a toasted pita, add some onion and cucumber tossed with a simple
vinaigrette, and spoon on a fresh herb-yogurt sauce. Serve with a Mediterranean Couscous Salad or Tabbouleh.
SOURCE: http://www.chow.com/recipes/30324-lamb-pitas-with-cucumbers-and-yogurt-sauc
e
For the yogurt sauce:
8 ounces whole-milk plain yogurt
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint leaves
1 teaspoon ground cumin
1 medium garlic clove, minced
Finely grated zest of 1 medium lemon
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper
For the sandwich:
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon plus 1 teaspoon red wine vinegar
1/2 cup thinly sliced red onion
Kosher salt
Freshly ground black pepper
2 (6-inch) pitas, cut in half
1 cup thinly sliced English cucumber rounds
8 ounces sliced cooked lamb, warmed
For the yogurt sauce:
Combine all of the measured ingredients in a small bowl and season with salt and pepper; set
aside.
For the sandwich:
1. Place the oil and vinegar in a medium, nonreactive bowl and whisk to combine. Add the onions,
season with salt and pepper, and stir to coat. Set aside until the onions mellow in flavor, about
10 minutes. Meanwhile, lightly toast the pitas and set aside.
2. When the onions are ready, add the cucumbers to the bowl and toss until coated with the
vinaigrette.
3. Spread about 1 heaping tablespoon of the yogurt sauce inside each pita.
4. Place a quarter of the lamb and a quarter of the cucumber-onion mixture in each of the pitas.
Drizzle the desired amount of remaining sauce over the tops of each pita and serve.
Mediterranean Couscous Salad
Amy Wisniewski
Makes: 5 to 6 servings
A hummus vinaigrette gives this couscous salad a little Mediterranean flair. Toss in some
pistachios, red bell pepper, mint, and feta cheese, and you have a healthy side to a lamb burger or
baked fish.
SOURCE: http://www .chow.com/recipes/29668-mediterranean-couscous-salad
For the dressing:
1/2 cup hummus (recipe follows)
1/8 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
Kosher salt and Freshly ground black pepper to taste
For the salad:
1 1/2 cups dry couscous
1 1/2 cups water
1/2 medium red bell pepper, cored, seeded, and cut into small dice
1/4 cup roasted, salted pistachios, coarsely chopped
1/8 cup finely chopped fresh mint leaves
1/8 cup finely chopped scallions (from about 2 medium scallions), white and light green parts
only
1/2 cup crumbled feta cheese (about 3 ounces)
Kosher salt and Freshly ground black pepper to taste
For the dressing:
Place all of the measured ingredients in a medium bowl and whisk until combined. Taste and season with salt and pepper as needed; set aside.
For the salad:
1. Place the couscous in a 13-by-9-inch baking dish; set aside. Place the water in a small saucepan and bring to a boil over high heat. Pour the water over the couscous and stir once to combine. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain. Transfer to a large bowl.
2. Add the dressing, bell pepper, pistachios, mint, and scallions and fold everything into the
couscous with a rubber spatula. Let sit until slightly cooled, about 10 minutes. Add the feta and
gently fold into the couscous with a rubber spatula. Taste and season with salt and pepper as
needed. Refrigerate in a covered container until ready to serve.
Basic Hummus
Christine Gallary
Makes: About 1 1/2 cups
Hummus is a snap to make when you start with canned garbanzo beans. Add spices such as ground cumin or paprika to jazz it up, and serve with raw or roasted vegetables, pita, or chips. Or use it as a sandwich spread.
SOURCE: http://www.chow.com/recipe s/28598-basic-hummus
What to buy:
Make sure to buy roasted, not raw, tahini. If you’re not sure which is which, check the label for roasted sesame seeds.
Game plan:
The hummus can be refrigerated in an airtight container for up to 1 week.
1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
1 medium garlic clove, peeled and smashed
Juice of 1 medium lemon
1/4 cup roasted tahini
1/4 cup water, plus more as needed
1 tablespoon extra-virgin olive oil, plus more to serve
Salt
Place beans, garlic, half of the lemon juice, tahini, water, olive oil, and a big pinch of salt in a food processor fitted with a blade attachment and process until smooth. If the hummus is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached. Taste, adding more salt and lemon juice as needed. To serve, place in a bowl and drizzle with olive oil.
Serve with extra pita bread, soft or toasted.
Lebni Tart
From: Pure Dessert, by Alice Medrich (Member Recipe)
Makes 8 servings
Lebni is a creamy smooth and tangy cheese, like sour cream with soul. If there were such a thing
as “the little white dress,” this would be the dessert equivalent: a pristine, delicately set ivory
filling in a sweet buttery crust. Although it needs nothing else, it welcomes accessories such as
ripe strawberries (served alongside or sliced and arranged on top à la française), or roasted figs or plums, or shards of caramelized walnuts or pine nuts. The only secret for success is not to overbake it, for, as with all custards and cheesecakes, the filling continues to cook after it emerges from the oven.
SOURCE: http://www.chow.com/recipes/ 18655-lebni-tart
Equipment:
A 9-1/2-inch fluted tart pan with a removable bottom
Note:
I use Byblos brand lebni (kefir cheese), made with both milk and cream, so it is moderately rich (with 6 grams of fat per 30 grams of cheese).
For the crust:
8 tablespoons (1 stick) unsalted butter, melted
1/4 cup granulated sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (4.5 ounces) all-purpose flour
For the filling:
3 large eggs
1/4 cup plus 2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
1 1/2 cups (12 ounces) lebni (kefir cheese; see Note)
1 egg yolk, lightly beaten with a pinch of salt
1. To make the crust, position a rack in the lower third of the oven and preheat the oven to 350°F.
2. In a medium bowl, combine the butter with the sugar, vanilla, and salt. Add the flour and mix just until well blended. If the dough seems too soft and gooey, let it stand for a few minutes to firm up.
3. Press the dough evenly over the bottom and up the sides of the tart pan to make a very thin, even layer. This takes a little patience, as there is just enough dough; to avoid ending up with
extra-thick edges, press the dough squarely into the corners of the pan. Place the pan on a cookie
sheet.
4. Bake until the crust is a deep, golden brown, 20 to 25 minutes, checking after about 15 minutes or so to see if the dough has puffed up from the bottom of the pan. If it has, lift and gently slam the cookie sheet down to settle the dough, or press the dough down with the back of a fork and prick it a few times.
5. Meanwhile, make the filling (somewhat surprisingly the order in which the ingredients are mixed
makes a big difference in the smoothness of the tart, so proceed without deviation): In a medium
bowl whisk the eggs with the sugar, salt, and vanilla. Whisk in the cheese.
6. When the crust is ready, remove it from the oven and turn the temperature down to 300°F. Brush the bottom of the crust with a thin layer of the beaten egg yolk to moistureproof it. Return the crust to the oven for 1 minute to set the yolk.
7. Pour the filling into the hot crust and spread it evenly. Return the tart to the oven and bake
until the filling is set around the edges but, when the pan is nudged, quivers like very soft
Jell-O in the center, about 15 to 20 minutes. Check often in the last few minutes, as overbaking
will destroy the silky-smooth texture of the filling. Cool the tart completely on a rack.
Refrigerate if not serving within 3 hours.
