The Kitchen Cupboard, Mediterranean Flavors

Hummus-

12 oz chickpeas, soaked overnight

1 small dried red chili

1/2 teaspoon cumin seeds or ground cumin

salt and freshly ground black pepper

1 clove, peeled

1 1/2 tablespoons tahini ( sesame paste)

4 tablespoons extra -virgin olive oil

fresh lemon juice ( 2 tablespoons)

Rinse the soaked chickpeas and put in a large pot. Cover with water and bring to a boil. Cover the pot and simmer for1 1/2 hours ofr until tender, skimming as necessary. Drain, saving a little of the cooking water.

In a mortar and pestle pond the chili and cumin with teaspoon of salt. In a food processor, finely chop the garlic, then add chickpeas, chili, cumin and  tahini and pulse them until smooth. Add the salt, pepper, oil and lemon juice to taste. If you prefer the hummus a bit thinner, add a little of cooking water until you're happy. Enjoy with pita bread!

Tomato Feta Pasta Salad-

1/2 pound fusilli ( spirals) pasta

kosher salt

good olive oil

1 pound ripe tomatoes, medium -diced

3/4 cup good black olives, such as kalamata, pitted and diced

1 pound good feta cheese, medium -diced

6 sun- dried tomatoes in oil, drained and chopped

For Dressing-

 5 sun- dried tomatoes in oil, drained

2 tablespoons red wine vinegar

6 tablespoons olive oil

1 garlic clove, diced

1 teaspoon capers, drained

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

1 cup freashly grated parmesan cheese

1 cup packed flat leaf parsley, chopped

Cook pasta in a large pot of boiling water with a splash of olive oil to keep it from sticking. Boil for 12 minutes, or according to package directions. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun- dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until smooth.

Pour dressing over pasta, sprinkle with parmesan and parsley, and toss well. So Yummy and flavorful.

(Recipe from Ina Garten, Barefoot Contessa)

Lamb Burgers-

1 1/2 pounds ground lamb

3 cloves garlic, minced

1 tablespoon minced fresh mint

1 tablespoon minced fresh parsley

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground black pepper

1/4 teaspoon salt

Cucumber Yogurt Sauce ( recipe follows)

5 petite pita rounds

Garnish: sliced cucumber, chopped pistachios if you like, fresh mint

In a large bowl, combine ground lamb, garlic, mint, parsley, cumin, coriander, pepper and salt. Shape mixture into 5 patties.

Preheat grill to medium- high heat (350' to 400' degrees). Spray grill with nonstick nonflammable cooking spray. 

Grill, covered with grill lid, for 7 to 8 minutes on each side, or until an instant- read thermometer inserted in the center of patty reads 160' degrees.

Spread desired amount of cucumber sauce over each pita round. Top each with lamb patty. Garnish with cucumber, pistachios, and fresh mint, if desired.

Cucumber Yogurt Sauce- 

2 cups plain greek- style yogurt

2/3 cup peeled, seeded, and diced cucumber

1/4 cup chopped pistachios

1 teaspoon salt

1/4 teaspoon ground red pepper

In a small bowl, combine yogurt, cucumber, pistachios, salt and pepper. Cover and chill.

(Recipe for lamb burgers and sauce from Paula Deen, love her.)