VIRTUAL DINNER PARTY

Israeli Mezze Part II


DIY Pita bread
Za’atar roasted eggplant
Green Tahini Sauce
Classic Hummus

Vegan, dairy-free, sugar-free

Choose a “male” eggplant that have a smaller button (it will have fewer seeds)

The process for making pita is very similar to pizza dough.

And if you want to see a real professional, in Azerbaijan, making dough without measuring, skip to 5:00

See how to make carrot hummus using ice water

 
 


Total prep time before logging in: 30 minutes
Total class time: 90 minutes

Ingredients for pita: (makes 8)
▢ 2 ½ fluffed cups (300 g) All-purpose flour (if using stand mixer; 2 cups if kneading by hand) ※
▢ ⅓ cup (50 g) whole wheat flour ※
▢ 1 Tbsp honey
▢ 2 tsp diamond or 1 Tbsp kosher sea salt
▢ 2 tsp quick rise dry yeast ※
▢ 1 cup warm water (90-100 F) ※
▢ 1 Tbsp olive oil
※ Please have all ingredients out; prepped & measured when there is a ※

Ingredients for Zaatar roasted eggplant:
▢ salt
▢ 1 “male” eggplant washed and cut into ½ inch rounds (see photo on the left) ※
▢ 1 Tbsp. Zaatar (or make a mix of ground thyme, sesame seeds and salt - see video) ※
▢ 3 Tbsp olive oil

Ingredients for green tahina dip and hummus:
▢ 2 large handfuls of washed parsley (can substitute or add cilantro and mint) ※
▢ ⅓ cup tahini
▢ 3-4 Tbsp water
▢ 4 Tbsp lemon juice ※
▢ 3 cloves peeled garlic ※
▢ 1-2 tsp kosher sea salt
▢ 2 tsp baking soda
▢ 1 can of chick peas
▢ small cup of ice water ※
※ Please have all ingredients out; prepped & measured when there is a ※

Utensils needed
▢ rubber spatula
▢ cutting board and knife
▢ nutri-bullet or blender
▢ food processor
▢ medium mixing bowl and large kitchen aid mixing bowl
▢ kitchen aid mixer (or knead dough by hand)
▢ large sheet pan for pita and 8 x 13 baking pan for eggplant
▢ pastry cutter or dull chefs knife for dividing dough
▢ kitchen scale

Directions for pita:

  1. Mix yeast and honey with warm water in a small bowl and let sit 5 minutes or until bubbly.

  2. Put white and wheat flour in a large mixing bowl and mix (can use kitchen aid bowl). ※

  3. Make a well in dry ingredients and add liquid and stir with the hook, a spatula or your hand. Let mixer work on low for 6-8 minutes or knead by hand then add 1-2 tsp salt for the last minute. You will use the extra flour on the surface so use only 2 cups if kneading by hand.

  4. Take out of the mixer and form a ball (boule).

  5. Drizzle olive oil in the same bowl and put boule in the bowl covering the top with oil too. Cover with a kitchen towel or saran wrap and let rise for 30 minutes in oven with the light on.

  6. Remove from the oven and turn on to 425F for the eggplant. It should be doubled in size. Form the boule into a long cylinder and cut into 8 equal pieces. Make small boules and cover again with a towel while you roll them out oven preheats at 500, sheet pan upside down on the middle rack.

  7. Put on a rubber glove to avoid puncturing and roll out the pita and transfer three into the oven onto the sheet pan. They can also be done stove top in a cast iron skillet, 30 seconds on the first side and 2 minutes on the other.

Directions for Za’atar eggplant:

  1. Slice eggplant into ½ inch rounds. Then slice into ½ inch french fries or squares.

  2. Salt both sides of the eggplant and let sweat for at least 15 minutes.

  3. Dry eggplant with a paper towel.

  4. Mix oil and za’atar in a medium bowl then toss the eggplant in it. ※

  5. Heat a sheet pan then place the seasoned eggplant on it.

  6. Roast eggplant about 15 minutes, tossing halfway or until browned evenly.

  7. Serve pita with hummus, eggplant and green tahini sauce..

    ※ Please have all ingredients out; prepped & measured when there is ※

Directions for hummus and green tahini sauce:

  1. Boil 1 can of drained chickpeas in enough water to cover them along with 2 tsp baking soda. Drain and rinse after 20 minutes. This will soften them and give a smoother texture. ※

  2. Make the tahini sauce by adding 4 Tbsp water, 4 Tbsp lemon juice, ⅓ cup tahini, 3 cloves peeled garlic and 1 tsp kosher sea salt to a bullet or blender. It should be a heavy cream consistency.

  3. Set aside half the tahini sauce to be used for the hummus and add the herbs to the other half and blend.

  4. Add chick peas to food processor and slowly add the reserved tahini sauce and 1 tsp salt and more lemon (about 1 Tbsp). Add ice water if needing a creamier consistency.

  5. Before serving, drizzle with more olive oil and sprinkle with Za’atar and sumac, cayenne or paprika.