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Archive for International Foods

FOOD FUN: Deconstructed Ceviche & The Different Types Of Raw Fish Dishes

Deconstructed Ceviche
[1] Deconstructed ceviche at Seviche | Louisville.

Ceviche Trio
[2] A trio of ceviches with different mixes of seafood and vegetables, from Chef Ingrid Hoffmann.

Sea Bass Ceviche
[3] Sea bass ceviche with traditional ingredients from Coya | London.

White Fish Tiradito

[4] Tiradito: a fusion preparation with sashimi-cut fish and a non-traditional garnish (fried capers), at Raymi | NYC.

 

June 28th is National Ceviche Day, so let’s have some fun with it.

Ceviche is delicious “health food.”

  • Fish and seafood are high in protein.
  • Citrus juice is high in antioxidants including vitamin C; and is a good source of potassium and folate.
  • There’s no sugar or added fat.
  • Ceviche is low in calories. Most fish have 30-40 calories per ounce; shrimp and lobster have 30 calories, bay scallops 25 calories and octopus 35 calories per ounce. Other ingredients such as chile, cucumber, herbs, onion and tomato add negligible calories.
  •  
    And perhaps most important to some:

  • Ceviche is not raw fish. The fish is cured by marinating in citrus juice.
  •  
     
    DECONSTRUCTED CEVICHE

    Seviche Restaurant in Louisville, Kentucky serves a different ceviche any day. While there are traditional presentations, they’ve also served it deconstructed (photo #1).

    Instead of serving it traditionally—in a bowl or other container, resting in its marinade/curing liquid and topped with garnishes—the deconstruction in Photo #1 comprises:

  • Slices of cured fish set directly on a plate.
  • Topped with minced vegetables, instead of diced vegetables mixed in with the fish.
  • The marinade becomes a sauce, artistically place on the plate.
  • The plate is garnished with non-traditional garnishes—herbs, edible flowers, jicama, radishes, etc.—instead of cilantro or parsley, diced avocado, lime wedge or sliced onions.
  •  
     
    THE DIFFERENCES AMONG RAW FISH DISHES

  • Carpaccio is Italian for raw fillet of beef, not fish. Crudo is the term for raw fish or seafood. You will find fish “crudo” on restaurant menus, but that doesn’t make it correct. While raw fish consumption is ancient, beef carpaccio was based on the Piedmont speciality, carne cruda all’albese (raw beef Alba-style), created by Giuseppe Cipriani, founder of Harry’s Bar in Venice. Using fine Piedmontese beef, he originally prepared it for a countess whose doctors had recommended that she eat raw meat. At the time, there was a local exhibition of the 15th-century Venetian painter Vittore Carpaccio; hence the name of the dish.
  • Ceviche, seviche or sebiche, from South America, is a marinated raw fish dish that date to pre-Colombian times. Then, seafood was “cooked” (acid-cured) with a fruit called tumbo (Passiflora tarminina, a relative of passionfruit). The Incas cured fish in salt and fermented corn. The Spanish brought onions limes, which are essential to today’s ceviche.
  • Crudo is analogous to sashimi—plain raw fish, although the fish is cut differently.
  • Escabeche is not raw, but seared fish (or meat) that is then marinated it in a vinegar-based sauce redolent of herbs and spices. As with ceviche, there is always an acidic marinade. It is served cold or at room temperature.
  • Poke is a Hawaiian dish that recently has made its way from coast to coast. A mix of raw fish and vegetables are served as an appetizer or salad course. It is different from tiradito or ceviche in that the fish is cubed with a soy sauce and sesame oil dressing, and Hawaiian garnishes like roasted crushed candlenut and limu seaweed, along with chopped chiles. It is pronounced poe-KEH. Here’s more about it.
  • Sashimi is Japanese-style sliced raw fish, generally served with a bowl of plain, steamed rice (not sushi rice, which is prepared with vinegar and sugar). The word literally means “pierced body.” No one is certain of the origin, but it may have come from the former practice of sticking the tail and fin of the fish on the slices, to let it be known which fish one was eating.
  • Tataki is a fillet of fish that is lightly seared: Just the surface is cooked, with the majority of the fish eaten in its raw state.
  • Tiradito is a more recent dish, fusing the concepts of ceviche and sashimi. Fish is sliced in pieces that are longer and thinner than sashimi. They are artfully arranged on a plate on top of a light sauce, and garnished (with cilantro, fresh corn kernels, thin slices of hot chile, etc.). The name derives from the Spanish verb tirar, which means to throw (i.e., throwing together raw fish with a sauce). Here’s a recipe.
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    Don’t worry if you can’t keep these straight: We saw a dish called carpaccio at New York City’s top seafood restaurant, that was clearly tiradito (with sauce and chile garnishes).
     

     

    A BRIEF HISTORY OF CEVICHE & TIRADITO

    In South America, marinated raw fish dishes date to pre-Colombian times, when seafood was “cooked” (acid-cured) with a fruit called tumbo (Passiflora tarminina, a relative of passionfruit). The Incas cured fish in salt and fermented corn.

    In the 16th century, the Spaniards arrived with limes, onions and bell peppers, three essential ingredients in basic modern ceviche. Lime juice cured the fish, and marinating the sliced/diced onions and bell peppers mixed in with the seafood. Large kernels of roasted Inca corn are a common garnish.

    Ceviche is found in almost all restaurants on the coast of Peru, typically served with camote (sweet potato, which originated in Peru). It has been called “the flagship dish of coastal cuisine,” and is one of the most popular dishes in Peru [source].

    Over time, fruits were incorporated; most popularly, tomatoes (native to Peru) and mango.

    The influx of Japanese immigrants to Peru in the 1970s brought with it chefs who cut and treated the fish in the manner of sashimi. A fusion dish developed called tiradito, with seafood cut sashimi-style (but thinner and longer), a spicy dressing incorporating Peruvian chiles, and more elaborate garnishes.
     
     
    CEVICHE, CEBICHE, SEBICHE, SEVICHE

    Ceviche is variously spelled with a c or an s, with a v or a b.

    In Peru, cebiche is the spelling in Lima; although ceviche is used elsewhere in the country, and is the most common internationally.

    However, seviche was actually declared the proper spelling in 2004, by Peru’s National Institute of Culture.

    Additionally, historical texts refer to the dish as seviche, including those by the Academia Peruana de la Lengua (Peruvian Language Academy), founded in 1887 [source].

    Since even in its homeland, the national dish has multiple spellings, don’t argue with anyone over which one is “correct.”

    Lobster Ceviche recipe
    Make Your Signature Ceviche Recipe
    More History Of Ceviche
    Shrimp Ceviche Recipe
    Trout Ceviche Recipe
    Wasabi Ceviche Recipe

     

    Ceviche MartinI Glass
    [5] Presentation in a Martini glass with plantain chips, at Elegant Affairs Caterers.

    Ceviche Grilled Lime

    [6] A modern update garnished with fresh tarragon, fried Chinese noodles and a grilled lime wheel.

     

      

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    TIP OF THE DAY: 12 Ingredients For Summer Tacos

    Summer Chicken Tacos

    Fish Mango Tacos

    Chicken tacos with radish and avocado. Here’s the recipe from Heather Christo. [2] Fish tacos with mango. Here’s the recipe from How Sweet It Is.

     

    The 2017 summer solstice falls on Wednesday, June 21st at 12:24 A.M. If you’re having a midnight dinner tonight, you can officially have summer tacos.

    What are summer tacos? Tacos with lighter ingredients: chicken, fish and vegetarian instead of beef; summer vegetables used as garnish or in vegetarian tacos.

    Bonus: These ingredients are more bountiful in the summer; hence, better priced.

    Here are 12 ingredients to add to your tacos:

    1. Basil. While it’s available year-round, fresh basil in a Caprese salad is the aroma of summer. Add some shredded basil to the taco or mix chopped basil into salsa. If you’re near a farmers market, pick up different varieties: lemon basil, opal (purple) basil, etc.

    2. Beans. Add beans and/or grilled tofu to a vegetarian taco. Use black beans, or think outside the conventional box of beans.

    3. Chives. For a subtle onion flavor, consider some chopped chives. We often add chopped red onion; but in the hot weather, chives are a lighter alternative.

    4. Corn. Use fresh corn kernels as a topping. You don’t need to cook them. Or, make corn salsa.

    5. Eggplant. While not the most obvious addition to a taco, it makes a delicious vegetarian taco and also pairs well with chicken and fish. Grill it and add it. For a vegetarian taco, combine it with summer squash and beans.

    6. Fish. Most Tex-Mex restaurants use frozen tilapia, a lower-cost fish (better restos use mahi-mahi). After you fry it and add the garnishes, who notices? We notice! During the summer, better fish are available in larger quantities; thus the price goes down. Treat yourself to black sea bass or striped bass, grouper, hake, mahi-mahi or red snapper (if you like strong fish flavors, we recommend bluefish, usually a bargain). Enjoy the fresh fish flavor with grilled—not battered and fried—fish.

    7. Jalapeños. Pickle your own: Slice them and add to a jar with brining liquid to cover (one part white vinegar, one part water and a big pinch each of salt and sugar). Add garlic or other spices or aromatics (e.g. diced onion). Then cap the jar, shake to blend, and keep in the fridge.

    8. Mango and pineapple. Dice and use them as a sweet contrast. We like mango as is, and the pineapple grilled.

     
    9. Radishes. This spicy veg adds crunch to the taco. Check farmers markets for heirloom varieties.

    10. Summer squash. Zucchini and yellow squash, also available year-round, are at their best in the summer. Chop them raw, add grilled zucchini to chicken and fish tacos, make squash salsa.

    11. Tomatillos. These green orbs—not related to tomatoes—are the base of salsa verde. You can add them raw, sliced, to the taco, or make your own salsa verde. Simply husk the tomatillos, give them a light char on the grill or under the broiler, and toss them into a food processor with cilantro, sliced jalapeños, salt and lime juice.

    12. Tomatoes. They’re at their best and least expensive in summer. Treat yourself to heirloom tomatoes. Diced or sliced, they make a big difference over the bland plum tomatoes used year-round.
     
     
    These ingredients will make better Taco Tuesdays, for sure!

    Tonight we’re having black bean, grilled zucchini and corn tacos. How about you?

     
      

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    TIP OF THE DAY: Make Skillet Flatbread

    Homemade Flatbread

    Homemade Flatbread

    Greek Salad Sandwich

    [1] Warm, fragrant and ready to eat in less than 30 minutes, This recipe is from Girl Versus Dough. [2] Here’s the recipe from Mel’s Kitchen Cafe. [3] Turn your Greek salad into a sandwich (photo courtesy Girl Versus Dough).

     

    Long before there were ovens, bread—the first was flatbread—was baked on flat stones in a fire. When the skillet finally evolved, in ancient Mesopotamia and Greece, people still cooked everything over a fire (here’s the history of the frying pan).

    Flatbreads are the simplest breads, requiring no leavening—although in modern times, some are leavened to produce a lighter, airier, more easily chewed bread.

    Flatbread can be extremely thin, like a tortilla, one millimeter or so in thickness, to a few centimeters thick, like focaccia.

    Each region of the world developed a flatbread; for example:

  • Arepa in South America.
  • Chapati, naan and roti in India.
  • Injera in Ethiopia.
  • Crispbread in Scandanavia.
  • Jonnycake in the U.S.
  • Lavash and sangak in Persia.
  • Matzoh in Israel.
  • Oatcake in Scotland.
  • Pita in the Middle East.
  • Pizza in Italy.
  • Tortilla in Mexico.
  •  
    Some other breads called flatbreads are not completely flat, but use yeast and are partially risen, such as Italy’s focaccia.
     
    Here’s the history of bread and the different types of bread.
     
     
    MAKE YOUR OWN FLATBREAD

    Using five pantry staples, you can have fresh, hot bread on the table in less than 30 minutes with no need to turn on the oven. Instead, use a skillet or stove-top griddle.

    The dough comes together very quickly, and you’ll have something special for breakfast, brunch or dinner.

    RECIPE: SKILLET FLATBREAD

    Consider this recipe from King Arthur Flour as your first foray into homemade flatbread. Here’s a step-by-step in photos.

    Ingredients For 10 to 12 Flatbreads

  • 3 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 3 tablespoons olive oil or vegetable oil
  • 1 cup ice water
  • 2 to 3 additional tablespoons vegetable oil, for frying
  •  
    Preparation

    1. PLACE the flour, baking powder and salt in a large mixing bowl; stir to combine. Add the oil and ice water and mix to make a soft, cohesive dough. Adjust with more flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap and let rest for 10 minutes.

     

    2. PREHEAT a heavy-bottomed skillet on the stove top. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.

    3. DIVIDE the dough into 10 to 12 equal pieces. Each piece should weigh about 1- 1/2 to 2 ounces, about the size of a large egg. Dredge each piece in flour, and roll to a rough circle or oval about 1/4″ thick. If you prefer, hand shape the pieces by flattening between your palms.

    4. FRY the flatbreads in the hot oil in batches. Cook for 2 to 3 minutes or until golden brown. Flip and fry on the second side for another 2 minutes. Add more oil as needed for frying successive batches.

    5. TRANSFER from the pan to a rack to cool slightly before serving.

     
      

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    TIP OF THE DAY: Teas For Sushi & Sashimi

    Japanese Green Tea & Pot

    Cups of Green Tea

    Sushi Plate

    Sashimi

    Genmaicha Tea

    [1] Green tea and a conventional iron pot, called a tetsubin (photo courtesy Japanese Green Tea Online). [2] Green tea isn’t necessarily green. It depends on where the tea was grown and production factors (photo courtesy Coffemania | NYC). [3] A conventional sushi plate of nigiri and maki (photo courtesy Takibun). [4] Sashimi (photo Direct Photo). [5] Genmaicha, with toast rice: our favorite (photo courtesy Sugarbird Sweets).

     

    Sushi and sashimi are among our favorite foods, and we down cups of green tea with each plate.

    Most of the complimentary green tea served at Japanese restaurants is, not surprisingly, average quality. Even if it’s good tea to start with, it can grow pretty weak due to infusing the same leaves one time to many.

    In Japan as well as the U.S., the tea used is often sencha, a basic green tea (approximately 80% of the tea produced in Japan is sencha). It may also be bancha, the second-most-widely-produced tea, more robust and astringent than sencha.

    If you want to train your palate to the differences, ask your server to tell you which type it is.

    In Japan, the lower down the line the sushi bar is (such as a takeout place), the more likely it is that the tea is agari, a low-quality, powdery tea—which should never be confused with to the pricey powdered matcha, to which it has zero relation.

    The variety, known as konacha or kona-cha, is a mix of the residual dust, fannings, leaf particles, and bits of stem broken off during the processing of quality teas, like gyokuro or sencha (paradoxically, it’s low-quality tea from high-quality leaves). Konacha has a bitter taste, said to complement the flavor components of of sushi very well.
     
    ENJOYING GREEN TEA WITH YOUR SUSHI OR SASHIMI

    If you don’t like the green tea that is served with your raw fish, consider that it may be the particular green tea, and not an indictment of the entire green tea category. As with any product, those at the top end can be glorious. They just may not be available where you eat your sushi.

    In New York City, where we enjoy thrice-weekly sushi meals, it’s very rare that we get anything resembling a satisfactory (much less a good) cup of tea unless we’re at a very high-end restaurant. While our everyday sushi is excellent quality, the tea quality never measures up to the fish. We wish we could pay for better tea, but it’s not the Japanese way.

    That being said, any green tea served, no matter how bland, goes well with the raw fish.
     
    Trending At Asian Fusion Restaurants

    Some Asian-fusion restaurants we patronize don’t give any tea away, but will sell you pots of tea.

    We respect that: Profit margins in restaurants are notoriously low, and since we’d rather have tea with our sushi than [higher profit] beer, we have no problem paying for it. You’ll get higher quality than with freebie tea, abut it still may not be sublime, depending on available varieties and your palate.

    Only once in a blue moon do we find our favorite green tea to pair with sushi and sashimi, genmaicha (photo #5), at a restaurant. This lively green tea, a base of sencha, bancha or a combination of both, is blended with earthy roasted rice or popcorn. You either love it or not; but for us, it’s green tea happiness.
     
    Should You Pay For Tea?

    Our tip of the day is: If your restaurant offers a cup of better tea at a price, don’t hesitate to try it. It’s a modest sum compared to the price of the sushi (or a beer). It could be good and worth it; or you don’t have to order it again.

    We’ve been to chic restaurants (Asian and Western) that have a tea menu. Ideally, this should be top-quality loose tea. Some even bring out a fancy wood box that holds different bags* from which you choose.

    It’s a step in the right direction, but we often find that these teas—which are from specialty American purveyors—are not assertive (flavorful enough). While some people may like that milder style, we want full-flavor tea.

    Don’t let the box, or silky tea bags, convince you that this is top green tea; or think that the tetsubin, the traditional small, cast iron tea pot, makes the tea any better (more aesthetic, yes; better-tasting, no).

    Again, you don’t know until you try.

    If you’re a tea fan as well as a sushi fan, what can you do to ensure that the tea is at the level as the sushi?

    In foodie desperation (and not wanting to insult the restaurant), we thought to sneak good green tea into our local restaurant, to augment the tea we purchased. Then, fearing that we would, in fact, insult them if discovered, we asked if they would mind if we added some of our own tea to theirs—or if they wished, take our tea, add hot water, and charge us the same as their tea.

    This was not a difficult ask, as we brought genmaicha, green tea blended with toasted rice or popcorn (photo #5). It’s an easy excuse to claim one’s love of genmaicha with sushi.

    The other option was ordering in (i.e. delivery)—a less aesthetic experience, but one which guaranteed our choice of tea.
     
    AN OFT-ASKED QUESTION ABOUT RESTAURANT GREEN TEA

    Why is the tea served in sushi restaurants so hot?

    It’s often so hot that we can’t pick up the cup without using a napkin to protect our fingers. We laud the servers who bring it to us with no such protection.

    The answer:

    The very hot water and green tea both work to cleanse the palate and remove the natural oil reside that can be left behind by the fish. You may not notice them in your sushi or sashimi, but they’re there.

    Green tea, which is the norm in Japan, has more astringency than other tea types (black, oolong, white). This makes it even more effective to cleanse the palate.

     
    Here’s more on palate cleansing:

    As one navigates through an assorted plate of sushi or sashimi, the subtle flavors of each type deserve appreciation.

  • Each type of raw fish has a very distinct but delicate taste. It is also desirable to cleanse the palate to fully appreciate the flavor of each piece.
  • Marinated slices of ginger, called gari, also serve to refresh the taste buds between pieces.
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    IF YOU CAN CHOOSE YOUR TEA, WHICH SHOULD YOU CHOOSE?

    The tea should not be overpowering or have a flavor/aroma that could dominate the fish: never a flavored tea! Much as we like jasmine tea, the floral aroma and flavor detract from the delicate raw fish.

    We would pair what the restaurants serve, but the best quality we can get:

  • Bancha: A widely used restaurant and household tea; “the peoples’ tea”; a refreshing, lightly sweet flavor.
  • Sencha: Juicy sweet flavor, deep umami, and crisp, refreshing finish.
  • Genmaicha: This can be sencha, bancha or a blend, combined with roasted rice. The rice acts as a starchy sponge, aiding in the absorption of oils and flavors in the mouth. It’s one of our favorite green teas for any tea-drinking occasion.
  •  
    For more robust, richer, cooked foods in Japanese restaurants, such as teriyaki, shabu shabu, negimaki and yakisoba, go for a more robust tea.

    A popular pick is houjicha, bancha leaves and stems that have been roasted. It’s smooth, with hints of coffee and roasted barley.

    Tea and sushi lovers: Go forth and conquer.
     
     
    DISCOVER LOTS MORE IN OUR:

    SUSHI GLOSSARY

    TEA GLOSSARY

      

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    TIP OF THE DAY: National Hummus Day: Try A New Brand!

    Hope Black Garlic Hummus

    Salad-Topped Hummus

    Chocolate Hummus

    [1] Black Garlic, one of 11 delicious flavors of Hope Hummus (photo courtesy Hope Foods). [2] One of our favorite ways to serve hummus: topped with salad ingredients and, as a lunch dish, with a hard-boied egg (photo courtesy Shayla | NOLA). [3] Woo hoo, chocolate hummus (photo courtesy Hope Foods).

     

    May 13th is International Hummus Day.

    Over the last two decades, hummus has evolved from a mezze at Mediterranean restaurants to the hottest, most nutritious dip and spread at supermarkets nationwide. It’s the darling of nutritionists, nutritious and versatile, and a better-for-you snack.

    Hummus is Arabic for chickpea. The more long-form name for what we refer to as hummus is hummus bi tahina, chickpeas with tahini. Tahini is a paste made of toasted, hulled sesame seeds, which can been joyed as a dip on its own.

    The recipe for hummus is simple: chickpeas, tahini and seasonings (including garlic), mashed and puréed*.

    THE HUMMUS RENAISSANCE

    Two decades ago, the hummus available in the U.S. was the classic: plain. If you didn’t order it at a restaurant or live near a neighborhood with an international market that carried it, you made your own the recipe is easy, once you found a store with tahini).

    But since the hummus renaissance, stores have been sagging under the weight of so many brands and so many flavors. We’ve counted more than two dozen flavors among different brands. Our personal favorites: horseradish and black olive, which we found at Trader Joe’s.

    But, we like everything. So we were very pleased to receive samples of a new brand from Hope Foods. If you head to the website now, you can enter to win a year’s supply of hummus.

    HOPE FOODS ORGANIC HUMMUS

    There are 11 flavors of hummus. We tried three of them, all especially delicious.

    First, the consistency is wonderful, like well-mashed homemade hummus.

    While we enjoy the ultra-smooth texture of big brands like Tribe, we welcome the return of toothsome texture, like Grandma used to make (if your grandma’s ancestry was in the eastern Mediterranean).

    Second, the flavor selection is a bit more interesting, with black garlic, Thai coconut curry, and spicy avocado hummus (the most popular flavor).

    The line is preservative free, certified Gluten-Free, Non-GMO Certified, OU kosher and USDA Organic. There’s a store locator on the website.

    HOPE HUMMUS FLAVORS

    Currently, the line of hummus includes:

  • Black Garlic Hummus
  • Jalapeño Cilantro Hummus
  • Kale Pesto Hummus
  • Lemon Peppercorn Hummus
  • Original Recipe Hummus (nice and peppery)
  • Red Pepper Hummus
  • Spicy Avocado Hummus
  • Sriracha Hummus
  • Thai Coconut Curry Hummus
  • Plus, Dessert Hummus

  • Dark Chocolate Hummus
  • Dark Chocolate Coconut Hummus
  •  
    While we haven’t had Hope’s chocolate hummus, we have had other brands: Thumbs up!

    The company also makes guacamole, which we have not yet tried.

    “Spread” the word!
    ________________

    *Some brands also add olive oil.

     

    THE HISTORY OF HUMMUS

    Chickpeas, sesame, lemon, and garlic have been eaten in the Levant† for millennia. Though widely consumed, chickpeas were cooked in stews and other hot dishes. Puréed chickpeas eaten cold with tahini do not appear before the Abbasid period (750 to 1517 C.E.) in Egypt and the Levant.

    The earliest known recipes for a dish similar to hummus bi tahina are in 13th-century cookbooks from Cairo.

    Some food historians believe it appeared a century earlier, prepared by Saladin, the first sultan of the Ayyubid dynasty (1174–1193); and if so, it was more likely created by a cook in his kitchen, the idea of the warlord Saladin-as-cook being tough to swallow.

    Recipes for cold purée of chickpeas without tahini, but with vinegar, oil, pickled lemons, herbs, spices (but no garlic), appear in medieval cookbooks; as do recipes with nuts vinegar (though not lemon), but it also contains many spices, herbs, and nuts. [source]

    Whomever and however, we’re grateful that it came to be part of our [almost] daily diet,

    ________________

    †The Levant is an English term that first appeared in 1497. It originally referred to the “Mediterranean lands east of Italy.” The historical area comprises modern-day Iraq, Israel, Jordan, Lebanon, Palestine and Syria. Among other popular foods, Levantine cuisine gave birth to baklava, balafel, kebabs, mezze (including tabbouleh, hummus and baba ghanoush), pita and za’atar, among other dishes that are enjoyed in the U.S. and around the world.
    ________________

    WHAT IS/ARE MEZZE?

    Mezze (MEH-zay) or meze is the singular form for a number of small dishes served in the Middle East to accompany drinks (add an “s” for the plural form in English). In some countries, an assorted mezze plate is served as an appetizer.

    Each country has its favorites. The ones most often found in the U.S. are:

     

    Mezze Platter

    Hummus Platter

    [4] A mezze plate in California: babaganoush, feta, hummus, olives, pita and a local touch, pickled carrots (photo courtesy Good Eggs). [5] Hummus itself is gluten-free, but not the pita. This gluten-free hummus plate from Glutino Foods offers other options.

  • Babaghanoush, mashed eggplant mixed with seasonings.
  • Dolmades can take many forms. In the U.S., they’re usually Greek-style: grape leaves stuffed with rice, chopped mint and lemon juice (these are also called sarma). In some countries, eggplants, peppers and zucchini are stuffed, often with the same ingredients plus minced lamb.
  • Falafel, a deep-fried ball or patty made from ground chickpeas, fava beans, or both.
  • Fattoush – salad made from several garden vegetables and toasted or fried pieces of pita bread.
  • Feta cheese or other local cheese.
  • Halloumi cheese, sliced and grilled.
  • Hummus, a dip or spread made from cooked, mashed chickpeas.
  • Kibbeh, a mixture of bulghur, minced onions, finely chopped meat, and spices. Depending on the region, it is shaped into balls or patties and fried, baked, cooked in broth, or served raw (tartare).
  • Souvlaki, bite-sized lamb cubes, grilled on a skewer.
  • Labneh, strained yogurt that is more tart, like sour cream.
  • Tabbouleh, bulgur wheat, finely chopped parsley, mint, tomato, green onion, with lemon juice, olive oil and seasonings.
  • Taramasalata, a carp roe dip based whipped with lemon juice and olive oil. Sometimes, mashed potatoes or bread are added to stretch the recipe. We buy the Krinos brand, which does not add fillers.
  • Tzatziki, a dip made from plain yogurt, chopped cucumber with finely chopped garlic and mint leaf.
  • Yogurt.
  •  
    They are typically served along with Greek-style olives and pita, or other flatbread.

    MORE HUMMUS

  • Beyond Dipping: More Ways To enjoy Hummus
  • Black Garlic Hummus Recipe
  • Carrot Hummus Recipe
  • Hummus Sushi
  • Make Your Signature Hummus
  • Rancho Gordo Hummus Recipe
  • Turn Plain Hummus Into Flavored Hummus
  • 20 Ways To Make A Hummus Sandwich
  •   

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