Baba ganoush 

I love baba ghanoush. Have everything except the eggplant….

Karla's Humble Life

Baba ganoush is a healthy delicious dip,eaten all over then Middle East, turkey,Greece and even here in the US it’s very popular for good reason …..ITS SO TASTY! It’s a roasted, blended eggplant.

My husband loves it and he says I make the best baba ganoush in the world, witch is a heck of a compliant coming from him because he is the worlds most picky eater! Lol but seriously I am very proud of my baba ganoush and I hope you give it a try!
Ingredients

1 large eggplant or 2 small eggplants

1⁄4 cup tahini

3 garlic cloves, minced

1⁄4 cup fresh lemon juice

1/4 teaspoon ground cumin

1 tablespoon extra virgin olive oil

1 tablespoon chopped fresh parsley

1⁄4 cup kalamata olives or black olives if you can’t find kalamata

Salt to taste
Let’s get started

Start charcoal grill

Preheat an oven to 375°F

Poke the eggplant…

View original post 174 more words

Pita Bread

I can do this 🙂

Karla's Humble Life

yummy I love making pita bread it sooooo easy, its one of the easiest thing i have ever baked!
my recipe is for 8 pita’s you can double or triple recipe as needed! my husband loves homemade pita better than any store bought brand, there is such a difference when you make them fresh, its a taste and texture you cant beat! fresh is ALWAYS better lol!
you can make with whole wheat flour if you like but i prefer the taste of white pitas!
I love to dip the pita in warm olive oil and zataar! yum pure heaven!
so lets get started!
Ingredients

3 cupsflour
1 1/2 teaspoons salt
1 Tablespoon sugar can substitute for honey
1 packet yeast or 2 teaspoons
1 1/4 water at room temp
2 tablespoons olive oil,butter

If using active dry yeast follow the instructions on the packet. if using normal yeast…

View original post 374 more words

The Great Torshe Experiment

My Iraqi friend brought some delicious, yellow, pickled mixed vegetables to share when we had a covered dish / potluck / pitch in, one day, at work.  They knocked my socks off and I asked if his wife could give me the recipe or if it was one of those everything-to-taste recipes. He said he would ask.

She tried. Bless her sweet heart. And I am incredibly grateful for her effort. But, it’s one of those recipes that is everything according to your taste. So, it isn’t going to be an easy thing for me to make. The first time.  And it requires an unfamiliar ingredient.  The pickling spice is not the same combination as American pickles use.

I had to find it in an Arabic grocery store.  And I ONLY speak American English.  This did NOT help.  But, the very nice people at the Mecca Market in Raleigh did their best to understand what the hell I was talking about. And I have a package of this.

DSC06797

And I have all the other ingredients for the recipe. So, I’m going to try it tomorrow.  In the mean time, here is what she sent me. I will add quantities as I figure them out.

Ingredients:
1. Cucumber (small size) pickle (She used dill pickles.)
2. Cabbage
3. Carrot
4. Green pepper
5. Garlic
6. Vinegar (apple cider)
7. Lemon juice
8. Citric acid
9. Salt
10. Olive oil
11. Parsley
12. Torshe spices (Iraqi spices, in Raleigh Arabic store)

Directions:
1. Chop each of parsley and garlic. Mix them together.
2. Wash cucumber pickles and slit it them up one side. Put them in a strainer.
3. Stuff the cucumbers with the garlic and parsley mixture and place in a clean, dry jar.
4. Mix vinegar, lemon juice, citric acid, garlic and salt together. *I usually lighten the vinegar with water (1 cup vinegar / 1 cup water) or 2 cups vinegar / 2 cups water. Put this part together as you like for more sour or salty.
5. Boil each of cabbage, carrots and green pepper separately and put them in the strainer until they cool.
6. Arrange the vegetables in the form of layers above the cucumbers.
7. Make another mixture, same ingredients. But, this time, you have to add Torshe spices.
8. Add mixture until it covers all the vegetables.
9. Add some olive oil on top to prevent mustiness.
10. Close the jar tightly and leave it at room temperature. After 2 or 3 days, the torshe will be ready to eat.

Further questioning gave me the information that you put hot solution on the stuffed pickles and cold solution with the torshe spice over the whole thing. And you cook the other vegetables until they are almost done but still have crunch and you stop the cooking so that they aren’t completely right allowing the solution to finish cooking them.

—————————————————————

First try:

1 quart with stuffed dill cucumber pickles, carrot, bell pepper, red cabbage chunks and slivers.

1 pint without cucumbers but with 50/50 parsley/garlic mixture on the top of the other vegetables.

3 half pints of Mexican sour gherkins with parsley/garlic mixture on top.

Pickling solution poured over all of them (boiling):
2 c. vinegar
2 c. water
2 Tbsp. torshe spice
1 Tbsp. salt
1 Tbsp. lemon juice
1 tsp. citric acid

Sealed in canning jars.