Robb + Jessie Married & in the Badger State

Daring Cooks’ Challenge: Mezze

By Jessie on 14 February 2010 tagged Daring Cook, food with 2 comments

The 2010 February Daring Cooks’ challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.

I was excited when I saw February’s challenge! Hummus and pitas (especially the Trader Joe’s Pitta Chips = yum!) is one of Robb’s and my favourite appetizers. I was really please with how the pita bread turned out. Even though several of my pitas didn’t puff up like I had hopped, the rest of them turned out perfect. Regardless, they were delicious! I allowed my sponge to “rest” for one hour before making the dough. I think that was perfect.

Yet, I was not so pleased with the hummus. The lemon flavor was overpowering. I even diluted it with an extra can of chickpeas, but it didn’t help. I will provide you with my usual recipe and hopefully you can try that! I always add a healthy amount of parsley to my hummus, that is why it’s a nice green colour.

Pita Bread

Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid
Prep time: 20 minutes to make, 90 minutes to rise and about 45 minutes to cook

2 teaspoons regular dry yeast (.43 ounces/12.1 grams)
2.5 cups lukewarm water (21 ounces/591 grams)
5-6 cups all-purpose flour (may use a combination of 50% whole wheat and 50% all-purpose, or a combination of alternative flours for gluten free pita) (17.5 -21 ounces/497-596 grams)
1 tablespoon table salt (.50 ounces/15 grams)
2 tablespoons olive oil (.95 ounces/29 ml)

Directions:
1. In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours.

2. Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours.

3. Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C).

4. Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack.

5. Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn’t puff up, don’t worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.

This recipe is our stand-by for hummus. Adapted from Gourmet | August 1994.

Hummus

Ingredients:
2-4 garlic cloves
1 teaspoon salt
a 16- to 19-ounce can chick-peas, rinsed and drained
1/3 (or less) olive oil
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
3 tablespoons minced fresh parsley leaves

Directions:
In a food processor blend together garlic, chick-peas, lemon juice, oil, and cumin, scraping down side, until smooth. Add parsley, and salt and pepper to taste and pulse until just combined. Hummus may be made 2 days ahead and chilled. Makes about 2 cups.

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