Category: A Night of Mezzes with Miriam Restaurant

  • Jerusalem Bread

    Makes 30 triangles INGREDIENTS 2 cups feta, crumbled ¾ cups cold water 1 jalapeno, chopped ¼ teaspoon salt 2 cups all-purpose flour 2 tablespoons canola oil PREPARATION Preheat oven to 400ËšF and line two baking sheets with parchment paper. For filling, mix feta and jalapeno, set aside. In a large bowl, mix all ingredients until […]

  • Falafel

    Makes 25 INGREDIENTS ½ lb dried chick peas, soaked for 24 hours 2 teaspoons cumin ½ lb dried fava beans, soaked for 24 hours 1 teaspoon baking soda 1 small onion, quartered 1 teaspoon ground coriander 1 bunch parsley, chopped 1 tablespoon salt ½ bunch cilantro, chopped 1 teaspoon black pepper ½ bunch scallions, roughly […]

  • Meatballs with Pomegranate Sauce

    Makes 30 mini meatballs INGREDIENTS ½ small onion, finely chopped ½ tablespoon crushed red pepper flakes ½ cup shelled pistachios, finely chopped ½ tablespoon cumin 2 tablespoons bread crumbs 1 tablespoon salt ½ cup fresh flat-leaf parsley, roughly chopped ½ lb ground lamb ¼ cup fresh tarragon, roughly chopped ½ lb ground turkey ½ tablespoon […]

  • Grape Leaves

    Grape Leaves

    Makes 24 INGREDIENTS 2 (1 lb) jars grape leaves or pack of 12 2 carrots, peeled and grated 2 cups cooked basmati rice ¼ cup feta cheese, crumbled sautéed with onions and garlic cooled Salt and pepper, to taste 5 scallions, roughly chopped Yogurt Sauce, recipe below PREPARATION Preheat oven to 450ËšF. In a large […]

  • Zucchini Cakes

    Zucchini Cakes

    from Culinary Herb Center Class- A Night of Mezzes with Miriam Restaurant