Sunday, June 24, 2012

Mideast Feast

Sunday 17 June
The temperature is climbing again, so while we were making and baking yesterday, we prepared all the ingredients for a cold and instantaneous meal of Greek and Levantine favorites to eat today.
We made tabouli with tomato, scallion, and parsley, according to our favorite Moosewood recipe; taramasalata, using frozen stale pita as a base; tzaziki, letting both the yogurt and cucumber drain first; and a simple salad of more tomato, cucumber, and feta.
There was plenty of fresh pita to scoop it up, so it was a summer breeze to get everything out of the fridge and instantaneously enjoy.

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