Easy Salmon Patty

INGREDIENTS

• 3 six oz cans of skinless, boneless salmon drained (reserve the liquid)
• 4 green onions, chopped
• 3/4 C breadcrumbs
• 1/12 C dried parsley (or 3/8 C fresh parsley chopped)
• 2 eggs, beaten
• 1 t salt
• 1/4 t pepper

DIRECTIONS

1. Combine salmon, green onion, breadcrumbs, parsley, eggs, salt, and pepper.
2. Form mixture into patties.
3. Add some reserved liquid as needed to make patty stick together well
4. Brown salmon patties on both sides

Based on: https://www.food.com/recipe/so-easy-salmon-patties-433523

Chickpea and Beef Curry With Spinach And Rice

INGREDIENTS

• 2lbs Stew beef
• 1/2T curry powder
• 1 t sea salt
• 1 T avocado oil
• 2 cloves garlic, minced
• 1 T brown sugar (more to taste)
• 1 1/2 T red curry paste
• one 14-ounce can full fat coconut milk
• 1 1/2 T soy sauce
• one 14-ounce can chickpeas, drained and rinsed
• 2–3 C fresh spinach, chopped
• 1/2 C cilantro, chopped
• 1 1/2 C jasmine rice, uncooked

INSTRUCTIONS

1. Cook rice according to package directions.
2. Marinate Beef in curry and sea salt for at least 1 hour
3. Sautee the beef for 15 - 20min; then add enough water to cover the beef. Cover and simmer for 1hr or until the beef is fall apart tender. 
4. Heat the olive oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
5. Add the brown sugar, coconut milk, and soy sauce. Add cooked beef. Bring to a low simmer until thickened slightly.
6. Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
7. Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass, but it’s really not necessary. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp (affiliate link) and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). Top with more cilantro, if you want! 

Adapted from: https://pinchofyum.com/chickpea-curry

Chicken Avocado Soup

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts,* or 3 cups shredded rotisserie chicken
• 1 Tbsp olive oil
• 1 1/4 cups chopped green onions (including whites, mince the whites)
• 2 jalapeños, seeded and minced**
• 3 cloves garlic, minced
• 4 (14.5 oz) cans low-sodium chicken broth***
• 2 Roma tomatoes,**** seeded and diced
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper
• 1/3 cup chopped cilantro
• 3 Tbsp fresh lime juice
• 3 medium avocados , peeled, cored and diced
• Tortilla chips , monterrey jack cheese, sour cream for serving (optional)

Instructions

1. In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
2. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts if using (otherwise wait to add rotisserie chicken until the end). Bring mixture to a boil over medium-high heat.
3. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).
4. Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice, and rotisserie chicken now if using.
5. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.

Notes
*For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.
**You can leave seeds if you want soup spicy, replace jalapeños with 1/2 cup chopped bell pepper if you don't like heat.
***For a less brothy soup you can reduce to 3 cans chicken broth if desired.
****1 (14.5 oz) can canned tomatoes (regular, petite cut, or fire roasted may be used) in place of fresh tomatoes.

From: https://www.cookingclassy.com/chicken-avocado-lime-soup/

Garlic Butter Steak Bites

INGREDIENTS

• 4 cloves garlic
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves
• 2 pounds thick-cut New York strip steaks
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter

INSTRUCTIONS

1. Mince 4 garlic cloves. Transfer to a bowl and add 1/2 teaspoon black pepper. Chop until you have 1/4 cup fresh parsley leaves, then transfer to a small bowl. Cut 2 pounds New York strip steak into 1-inch cubes, then season them with 1/2 teaspoon kosher salt.
2. Melt 8 tablespoons (1 stick) unsalted butter in a large skillet over medium high-heat. Add the steak cubes and sear until browned, flipping them halfway through, 6 to 8 minutes total. Add the garlic and pepper and cook for 1 minute more. Remove from the heat and garnish with the parsley.

From: https://www.thekitchn.com/garlic-butter-steak-bites-22947830

Greek Lemon Potatoes

Ingredients

• 1.2 kg / 2.5lb potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper) (Note 1)
• 1 1/2 cups chicken stock/broth , low sodium (Note 2)
• 1/2 cup olive oil
• 1/3 cup lemon juice
• 5 garlic cloves , finely grated using microplane (Note 3)
• 1 tbsp dried oregano
• 2 tsp salt
• Garnish (optional): Lemon wedges, fresh oregano leaves

Instructions

1. Preheat oven to 200°C/390°F
2. Cut potatoes: Peel potatoes and cut large ones into thick wedges - about 3cm / 1.2" thick - and medium ones into 3 (see photo in post).
3. Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
4. Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
5. To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.
6. Roast 35 minutes: Transfer potatoes to oven and roast for 35 - 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
7. Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 - 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)
8. Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired. 

Notes

1. Potatoes - use starchy, not waxy potatoes, as they absorb flavour better.
2. Braising liquid - Can use water + 2 stock cubes or 2 tsp powder instead, but liquid stock is tastier. Can use veg stock instead of chicken.
3. Garlic - it's best to use a microplane to finely grate the garlic so it dissolves in the stock so you don't end up with burnt little garlic bits at the end. This is a recipe improvement added in March 2021.

From: https://www.recipetineats.com/greek-lemon-potatoes/

Slow-Cooker Sweet Potato Chocolate Mole Soup

Ingredients

• 2 tablespoons olive oil
• 1 large sweet onion, finely chopped
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon dried tarragon
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• 3 garlic cloves, minced
• 2 tablespoons tequila, optional
• 1 carton (32 ounces) reduced-sodium vegetable broth
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 4 medium sweet potatoes, peeled and cubed
• 2 ounces bittersweet chocolate, finely chopped
• Optional: Cubed avocado, Cotija cheese, chopped red onion, corn and cilantro leaves

Directions

1. In a large skillet, heat oil over medium-high heat. Add onion and seasonings; cook and stir until onion is tender, 5-7 minutes. Add garlic; cook 1 minute longer. If desired, add in tequila, stirring constantly.
2. Transfer to a 4- or 5-qt. slow cooker. Add broths and sweet potatoes. Cook, covered, on low until potatoes are tender, 6-8 hours. Stir in chocolate until melted. Cool soup slightly. Process in batches in a blender until smooth. Serve with toppings as desired.

From: https://www.tasteofhome.com/recipes/slow-cooker-sweet-potato-chocolate-mole-soup/

Chicken Satay with Peanut Sauce

Ingredients
Chicken

• ⅓ cup full-fat coconut milk
• 4 cloves garlic, minced
• 1 tablespoon turmeric
• 2 tablespoons chopped fresh cilantro, plus more for serving
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• ½ teaspoon kosher salt
• 2 pounds boneless, skinless chicken tenders
• 18 metal or bamboo skewers
• ¼ cup crushed peanuts, for serving

Peanut Sauce

• 1 (13.5-ounce) can full-fat coconut milk
• 1 to 2 tablespoons Thai red curry paste (add more if you want it spicy)
• ¾ cup unsweetened creamy peanut butter (we like natural style)
• ½ tablespoon kosher salt
• 1/2 cup sugar (was 3/4; need less)
• 2 tablespoons apple cider or white vinegar

Method

1. Make the chicken. In a small bowl combine coconut milk, garlic, turmeric, cilantro, brown sugar, fish sauce, and salt.
2. Pat the chicken dry. Using a mallet or rolling pin, pound the chicken tenders until very thin. Arrange the chicken in a single layer in a baking dish or rimmed baking sheet, then pour the marinade over top. Cover and marinate, refrigerated for 2 hours or up to overnight.
3. Meanwhile, make the peanut sauce. To a small saucepan, add the coconut milk, curry paste, peanut butter, salt, sugar, vinegar, and ½ cup water; whisk to combine. Bring the sauce to a simmer over low heat and cook, whisking, until slightly thickened, about 5 minutes. Remove the saucepan from heat and let sit for 10 minutes before serving. If the sauce gets too thick while cooling, reheat it over low and add a splash or two of water.
4. Preheat the grill on medium. Tightly thread the chicken onto the skewers, dividing evenly. Place the skewers on the grill and cook, undisturbed, 3-5 minutes per side. Transfer to a serving platter.
5. Garnish the chicken with cilantro and peanuts. Serve with the peanut sauce on the side.

From: https://themodernproper.com/chicken-satay-with-peanut-sauce

Thai Chicken Pizza

Ingredients

• 1 store bought or home made pizza dough (1 lb)
• 3 cups chicken, cooked, shredded
• 1 cup Thai peanut sauce
• 4 tbsp hoisin sauce
• 2 cups pepper jack cheese, grated
• green onions
• 1/4 cup shredded carrots (or mung bean sprouts)
• 1/4 cup cilantro, roughly chopped
• 1/4 cup dry roasted peanuts, roughly chopped
• red pepper flakes (optional)

Method

1. Preheat oven to 500°F.
2. In a medium sized bowl toss together chicken and peanut sauce until chicken is completely coated.
3. Divide and spread equal amounts of hoisin sauce on prepared pizza dough. Repeat with chicken, pepper jack cheese and red onions.
4. Place the prepared pizzas in preheated oven on either a baking sheet or (our preference) a pizza stone. Bake in oven for 12-14 minutes until edges and bottom of pizza are golden brown.
5. Top with bean sprouts, cilantro and dry roasted peanuts. Slice, serve and enjoy!

Use Peanut sauce from Chicken Satay with Peanut Sauce recipe

Based on: https://themodernproper.com/thai-chicken-pizza

Green Chicken Enchiladas

Ingredients

• 4 cups cooked, shredded chicken (about 3 breasts)
• 2 tbsp taco seasoning
• 3 cups mozzarella, shredded
• 3 cups Monterey Jack or Pepper Jack, shredded
• 1 cup sour cream
• 10 corn tortillas
• 1 (28 oz) can green enchilada sauce

Method

1. Preheat oven to 375°F.
2. In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.
3. Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.
4. In a skillet, warm the enchilada sauce. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly. arrange (see side down) in a 9X13 baking dish and repeat with remaining tortillas.
5. Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.
6. Bake for 25 minutes, until cheese is bubbling.

Top with Verde Sauce

Based on: https://themodernproper.com/green-chicken-enchiladas

Angel Hair Pasta (with Chicken!)

Servings: 4

Ingredients
Chicken

• 1 tablespoons olive oil
• 2 large boneless skinless chicken breast
• Salt/pepper, or lemon pepper seasoning
• 4 tablespoons flour

Pasta/Sauce

• ½ cup dry white wine
• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1 cup chicken broth
• 1 cup Half and Half, half milk half cream
• ½ cup Parmesan cheese, freshly grated
• ½ lb. angel hair pasta
• Parsley, to garnish

Seasonings

• 1 teaspoon dried parsley
• ¾ teaspoon EACH: mustard powder, oregano, onion powder
• ¼ teaspoon EACH: salt, pepper

Instructions
Prep Work

1. Combine chicken broth, half and half, and seasonings and set aside. Measure out remaining ingredients. Take a measuring cup (1 cup or larger) and place it in the colander that you’ll use to drain your pasta, this will remind you to save some of the pasta water when that step arrives.
2. Sear the Chicken
3. Slice the chicken in half lengthwise to create 2 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper (OR lemon pepper seasoning, see notes). Sprinkle each chicken slice with 1 tbsp. flour and rub it over the surface of each side. (This gives it a little texture and prevents it from sticking to the skillet.)
4. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into bite-sized pieces.

Make the Sauce

1. Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes.
2. Start boiling water for the pasta.
3. Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the flour turns a light brown, and the raw flour smell is cooked off.
4. Add the chicken broth/half and half mixture in small splashes, stirring continuously.
5. Reduce heat to low and stir in the cheese. Cover partially.

Boil the Pasta

1. Salt the boiling water and add the pasta. Cook until no more than al dente (about 4 minutes; less?). Set a timer to avoid overcooking. Use kitchen tongs to lift the pasta from the water now and then to ensure the noodles aren't sticking together.
2. Drain once cooked and reserve at least 1 cup of pasta water.
3. Add the pasta to the sauce and use kitchen tongs to gently toss to incorporate. Add the chicken and stir to combine.
4. If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached.
5. Garnish with parsley and serve!

Notes

• Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
• Cheese: Shred the cheese from a wedge, it will melt and taste much better than packaged grated cheese. 

From: https://thecozycook.com/angel-hair-pasta/

Taco Seasoning

Ingredients

• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• ½ teaspoon ground paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• 1 teaspoon corn starch

Use 2 - 3 Tablespoon for 1 lb of ground beef. After browning the beef, add 1/2 Cup of beef broth and let it cook down to seal in the flavor.

Based on: https://www.allrecipes.com/recipe/46653/taco-seasoning-i/

30-MINUTE BEEF STROGANOFF

Yield: 4-6 SERVINGS

INGREDIENTS

• 1 pound uncooked wide egg noodles
• 1/4 cup butter, divided
• 1 1/2 pounds thinly-sliced steak (I recommend flank steak)
• fine sea salt and freshly-cracked black pepper
• 1 small white onion, thinly sliced
• 1 pound sliced mushrooms (I used a mix of button and baby bella mushrooms)
• 4 cloves garlic, minced or pressed
• 1/2 cup dry white wine*
• 1 1/2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 3 tablespoons all-purpose flour
• 1/2 cup plain Greek yogurt or light sour cream
• chopped fresh parsley (optional)

INSTRUCTIONS

1. Cook the noodles: Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
2. Sauté the steak: Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside.  (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
3. Sauté the veggies: Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally.  Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
4. Finish the sauce: While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
5. Serve: Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.

NOTES
Wine substitute: If you prefer not to cook with white wine, you can just add in an extra 1/2 cup of beef stock instead.

From: https://www.gimmesomeoven.com/easy-beef-stroganoff-recipe/

Tahdig Recipe (Crispy Persian Rice)

Ingredients

• 1 tsp saffron threads
• 2 cups basmati rice like Royal Basmati Rice (affiliate link)
• 1 to 2 tbsp Kosher salt
• 2 tbsp whole milk yogurt (Greek or otherwise)
• 2 tbsp grape seed oil, or any healthy neutral-tasting oil of your choice
• 1 cup dried cherries, finely chopped
• Grated zest of 1 orange
• ½ teaspoon ground cinnamon
• 4 to 8 tbsp unsalted butter, cubed (see note #1)
• 3 tbsp pistachios, roughly chopped for garnish

Instructions

1. Mix the saffron into 1 cup very warm (but not hot) water. Let sit for at least 10 minutes to let the saffron release all of its flavor.
2. In a sieve, rinse the rice under cool running water until the water almost runs clear.
3. In a large pot, combine 8 cups of water and the salt (this is your one shot to season the rice itself). Bring to a boil over medium-high heat. Add the rice and cook until al dente, 5 to 6 minutes. Drain the rice.
4. In a medium bowl, combine 1 cup of the cooked rice, the yogurt, grapeseed oil, and 2 tablespoon of the saffron water. Mix thoroughly.
5. Spread the rice-yogurt mixture evenly on the bottom of a 10-inch lidded nonstick pot. Sprinkle 1 cup of the remaining cooked rice on top, followed by 2 tablespoons of the dried cherries, a pinch of orange zest, and a pinch of cinnamon. Add another layer of rice and repeat with the cherries, orange zest, and cinnamon, reserving a couple tablespoon of the cherries for garnish. As you go about layering, the rice will start to dome and look "pointy" in the middle--that's okay! Keep it that way. Finish by dotting the top with the butter and pour the rest of the saffron water all over the top.
6. Wrap the lid in a kitchen towel and secure it around the handle with a rubber band. Cover the pot and cook over low heat, 25 to 30 minutes or until the rice around the edges is golden and crispy; it's okay to peek under the lid! (See note #2) Be sure not to burn the bottom layer of the rice, though you do want a nice crust in the bottom.
7. Remove the lid, invert a large serving plate over the pot, and carefully flip them over together. No worries if it sticks, just scrape it out and run with it! Sprinkle the tahdig with the reserved dried cherries and pistachios and serve right away.

Notes

• Note #1--butter amount: The original recipe indicates 8 tablespoons (or 1 stick) unsalted butter. For me, 4 to 5 tablespoons were sufficient. 
• Note #2--how long until the bottom layer of rice crisps will vary. My rice took 50 minutes for the bottom layer to crisp, and I did adjust the heat later to medium-low. It's important to keep an eye on the rice and peek under the lid occasionally to make sure the bottom crisps but does not burn.

From: https://www.themediterraneandish.com/tahdig-recipe-crispy-persian-rice/

BAKED CHICKEN KABOBS

Ingredients

• 3 lbs boneless skinless chicken breast or chicken thighs (cut into 1-inch pieces)
• 2 large yellow onions (cut into large chunks)
• 3 bell peppers (cut into large 1-inch pieces)
• ½ cup avocado oil (or olive oil)
• 4 tbsp. lemon juice
• 1 tbsp fresh flat leaf parsley (chopped)
• 1 tsp salt
• ½ tsp pepper
• ½ tsp garlic powder
• 12 wooden skewers (soaked in water overnight)

Instructions

1. Soak 12 wooden skewers in water overnight so they don’t burn in the oven.
2. In a medium sized bowl, whisk together avocado oil, lemon juice, parsley, salt, pepper and garlic powder.
3. Place chicken cubes in a large gallon sized Ziploc bag. Pour marinade over the chicken and close the bag. With your hands, squish the chicken around to make sure it gets completely covered in the marinade. Refrigerate for at least 1 hour, but 4-6 hours being best.
4. Preheat oven to 450F.
5. Alternate the vegetables and chicken on the skewer, making about 12 skewers.
6. Place on two baking sheets lined with aluminum foil. 
7. Bake in the oven for 25-30 minutes, flipping the skewers about half way through. Check to make sure the chicken is cooked all the way through. You may need to cook for an additional 5-10 minutes depending on the size of your chicken chunks.

From: https://www.adashofmegnut.com/baked-chicken-kabobs/

Keftedes (Greek Meatballs)

Ingredients

• 1lb ground beef
• 1lb ground pork
• 1 cup panko
• 2 large eggs
• 2 tbsp milk
• 1 C green onions (or finely chopped shallots or 1/2 onion)
• 6 garlic cloves, minced
• 1/4 cup fresh mint
• 1/4 cup fresh parsley
• 1 tsp dried oregano
• 1.5 tsp salt
• 1 /2 tsp pepper
• 1/2 tsp red chili flakes
• 1 tsp cumin
• 1 tsp coriander powder
• 1/2 tsp cinnamon
• 1/4 cup flour
• 1/4 cup olive oil

Instructions

1. In a large bowl, combine all ingredients except flour and oil. You want everything well incorporated, but don’t overwork it. This can make the meatballs tough.
2. Roll the meatballs into equal sized spheres. As they will go in pita bread, these aren’t giant meatballs, around 1¼ inches. This recipe makes around 28-32 meatballs.
3. Spread the flour on a plate, then dredge the meatballs in it so they get a light dusting.
4. Working in batches if necessary, fry the meatballs in a little olive oil till brown on all sides.
5. Serve with pita bread, tzatziki, cucumbers, tomatoes and kalamata olives.

Notes
If you plan ahead, keep the meat mixture in the fridge for at least one hour. This will make it easier to work, and allow the flavors to mix together nicely.

From: https://gypsyplate.com/keftedes/

Hummus

Ingredients

• 1 15.5-oz. can chickpeas
• 1 large lemon, juiced
• 1 garlic clove
• ½ cup tahini, well mixed
• ¾ tsp. (or more) kosher salt
• ¼ tsp. ground cumin
• 3 Tbsp. extra-virgin olive oil, plus more for drizzling

Instructions

1. Drain the chickpeas, retaining the liquid for use later. Rinse the chickpeas
2. Mash the garlic clove with side of knife
3. Combine everything up to and including cumin
4. Use immersion blender to combine
5. Add olive oil, then blend some more
6. Add 1 - 2 Tbsp of chickpea liquid until hummus is at desired consistency
7. Sprinkle with Sumac on top

Based on: https://www.bonappetit.com/recipe/classic-chickpea-hummus