• 1 clove garlic
  • 2 cups garbanzo beans ( I prefer to do my own the night before, otherwise, use a large can (19 oz- drain liquid)
  • 4 TBS lemon juice
  • 2 tsp tahini
  • 4 cloves garlic, chopped
  • 1 teaspoon salt
  • salt & pepper to taste
  • 2 TBS olive oil
Β What to do with the Stuff πŸ˜‰
Put garbanzo beans into blender or food processor (reserving a few for garnish, if desired)
Add lemon juice, tahini, chopped garlic and salt
Blend until creamy and well mixed
Transfer the mixture to a serving bowl
Refrigerate 2-3 hrs
Sprinkle with pepper, paprika, and pour olive oil over the top
Garnish with reserved garbanzo beans
Serve with fresh baked Turkish Pide bread, or baked pita chips
Also serve with fresh cut veggies: cukes, carrots peppers, celery, and carrots.

Turkish Pide Bread

Turkish Pide


Stuff you need to make it ;

  • 2 1/4 teaspoon yeast (1 package)
  • 3 cups flour
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • warm water
  • optional: egg yolk, sesame seeds, crushed red pepper, or herbs & salt
What to do with the Stuff πŸ˜‰
  • Dissolve yeast in 1/4 cup warm water in a large bowl
  • Stir in the flour, sugar, salt, and oil
  • Gradually add 2/3 cup warm water to form the dough
  • Flour a smooth surface to knead the dough
  • Knead the dough, to form a smooth elastic ball of dough (about 15 minutes)
  • Place dough ball in a large bowl that has been oiled
  • Cover with a damp towel, and allow the dough to rise in a warm, draft free place for 60 min
  • Punch down the dough and let rise an additional 45 minutes
  • Preheat oven to 425 F- Grease a baking sheet
  • Divide the dough into Β 2 long oval/oblong loaves
  • Place on the baking sheet, cover with a damp towel until the dough is slightly puffed (10 minutes)
  • Dimple the dough with your fingers
  • Brush with egg yolk and sprinkle with herbs or seeds
  • Bake 20-30 minutes, or until golden and firm
  • Eat fresh with Hummus, Baba Ghanoush, or simply dip in Olive oil /and or Balsamic vinegar

Awesome Bhaba-Ghanoush

Baba Ghanoush


Stuff you will need
  • 2 medium eggplants (roasted, see below)
  • 2 TBS tahini (sesame paste)
  • 1/4 cup lemon juice
  • 4-6 roasted garlic cloves
  • 1/2 tsp ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup chopped parsley leaves
  • 1 TBS olive oil
What to do with the Stuff :
Roast Eggplants & Garlic as follows;
Line a baking sheet with aluminum foil
Place eggplants onto the baking sheet and prick in several places using a fork
Broil eggplants 3-4 minutes on all sides
The skin will darken a little, this is a good thing, it adds depth to the flavors of the Baba Ghanoush
Turn broiler off, and heat oven to 375 degrees F
Roast garlic & eggplants 25 to 30 minutes, put in ziplock baggie, or put in bowl cover a bowl with saran wrap
Cool 15-20 minutes until easily handled
In another bowl, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl with a fork
Split the eggplants, and scrape out flesh and add to the tahini mixture
Mix eggplant into tahini mixture with a fork until smooth with some texture remaining
Cool to room temperature then stir in parsley, refrigerate for 2-3 hrs.
Serve with homemade Turkish Pide’ bread ( recipe to be posted)
Tahini is a paste make from ground sesame seeds.
Tahini is sold in most grocery stores
Turkish Pide bread:
In next posted recipe

SIMPLE and easy oven crisped Pita Chips:
Cut whole wheat pita bread into wedges. Put on baking sheet,Β  bake @ 375 F until lightly browned ( 8-10 min)


Eggplant Rollatini (Saturday’s weekly recipe post)

A little “labor intensive”, but SOOO VERY MUCH worth the time.
I sometimes will double the batch, and freeze some for another meal.
See notes below πŸ˜‰
EggplantRollatini copy
The Stuff you need πŸ˜‰
  • 1 large or 2 medium eggplant, peeled and cut lengthwise into 1/4 inch slices (pre-sweated w/ salt 20 min)
  • 2 eggs, beaten
  • 1 cup seasoned panko or bread crumbs ( can season with Italian herbs, garlic powder, salt/pepper)
  • 1/4 cup olive oil
  • 1 lbΒ  ground Italian sausage, pork, or ground beef
  • 1 cup goat cheese (or ricotta for a less sharp taste)
  • 1 bag fresh spinach steamed down, chopped (or 10 oz froz/chopped spinach, well drained)
  • 1 small onion, diced
  • 6 cloves garlic, chopped
  • 4 c Italian tomato sauce (home made if possible)
  • 1 c shredded mozzarella cheese
  • 1 c Italian blend cheese (ie: Romano,Parmesan)
  • 1/2 lb pasta- (choose linguine, spaghetti, or angel hair type pasta)

What to do with the Stuff:

  • Brown the sausage, add onion, garlic, salt pepper, cook until done
  • Add the goat cheese, and spinach to meat mixture, mix well, set aside
  • Preheat the oven to 350 degrees F (175 degrees C)
  • Dip the eggplant slices in egg, then coat with panko or bread crumbs.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Fry the eggplant on each side until golden brown.
  • Remove to a paper towel lined rack to drain excess oil
  • Spread a thin layer of sausage, spinach, cheese mixture onto each slice of eggplant
  • Roll up tightly, and place seam side down in a 9×13 inch baking dish.
  • Spoon tomato sauce over the rolls, and top with shredded cheeses.
  • Bake for 25-30 minutes in the preheated oven, until the cheese is melted and lightly browned
  • While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil.
  • Add the pasta, and cook as directed, drain
  • Serve eggplant rolls and sauce over pasta

Some helpful notes :

“Sweating the Eggplant”– once all slices are done, line on paper towel, and lightly salt, let set for 20- 30 min
This gets rid of any potential “bitterness” that some say eggplants have

Homemade fresh tomato sauce– This is an essential in my kitchen. I am always whipping some up for many different things. For this batch, I used 6 diced Roma tomatoes, 1 small red onion, 4 cloves garlic, salt, pepper, Italian herbs (basil, oregano, thyme, parsley), and threw them all in the food processor, whirred them up, then simmered, and flavored accordingly. On occasions, I will throw in some roasted red peppers in the processor. I have also added some excellent flavor by sauteing some anchovies in olive oil, then add the mix to that.. really added some nice some depth.

The filling of your choice- Don’t be afraid to experiment and play with this part.GET CREATIVE πŸ˜‰ Last time I did this, and added some sun dried tomatoes, added an entirely different, sweeter flavor. I also did a batch with Feta cheese, and Kalamata olive puree, that was delish too. Another time I used this mixture listed above, and added marinated artichoke hearts. It will be SO good, no matter what.

HAVE FUN finding the inner Culinary God / Goddess within yourself πŸ˜‰