Mediterranean Medley (Lebanese Tabbouleh // Greek Skillet Pies // Sweet Potato, Quinoa, Red Lentil and Spinach Fritters
Credit to the following NYT Cooking recipes: Lebanese Tabbouleh, Greek Skillet Pies, Sweet Potato, Quinoa, Spinach and Red Lentil Burger
Tabbouleh
¼ cup fine bulgur wheat
1 small garlic clove, minced
Juice of 2 large lemons, to taste
1 cup chopped fresh flat-leaf parsley (from 1 large bunche)
1 cup frisée (if available, otherwise double-down on parsley or finely chop another delicate green, like butter lettuce)
¼ cup chopped fresh mint
½ pound ripe tomatoes, very finely chopped
1 cucumber, seeded, peeled and finely chopped
1 bunch scallions, finely chopped
Salt, preferably kosher salt, to taste
¼ cup extra virgin olive oil
Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, frisée, mint, tomatoes, cucumbers, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
Add the olive oil, toss together, taste and adjust seasonings.
Greek Skillet Pies with Feta and Greens
FOR THE PHYLLO DOUGH:
3 cups/375 grams all-purpose flour
1 teaspoon kosher salt
¼ cup olive oil
1 ½ tablespoons white wine vinegar
Cornstarch or rice flour, for dusting
FOR THE FILLING:
8 ounces/225 grams spinach or mustard greens, or a combination of cooking greens
1 cup/30 grams chopped parsley
½ cup/15 grams finely chopped fresh dill
1 teaspoon dried Greek oregano
Salt and pepper
Maras pepper or crushed red pepper
1 cup/120 grams crumbled feta cheese
Olive oil, for brushing
Make the phyllo dough: Combine flour and salt in the work bowl of a stand mixer fitted with dough hook. Add olive oil, vinegar and 1/2 cup cold water. Mix at medium speed for about 5 minutes to obtain a smooth, soft dough. If the dough seems dry, add up to 3 tablespoons more water. Wrap in plastic film and let rest for 15 minutes.
Meanwhile, make the filling: Blanch greens in salted boiling water for 30 seconds. Drain, rinse with cool water, squeeze dry and chop fine. In a small bowl, put chopped greens, parsley, dill, oregano, black pepper to taste, a pinch of crushed chile pepper and the feta. Mix with a fork to combine.
Give dough a quick knead and divide into 6 pieces. Dust dough with cornstarch or rice flour, then roll each piece of dough as thinly as possible, stretching gradually to a diameter of 16 inches. Alternatively, roll dough to the thinnest possible setting of a pasta machine. Cut each circle in half and dust pieces with cornstarch or rice flour and stack off to the side.
Assemble the pies: Put a ridged stovetop grill or cast-iron skillet over medium-high heat. For each pie, lay 1 sheet phyllo on work surface and brush with olive oil. Cover half the sheet lightly with filling, using 3 to 4 tablespoons of mixture per pie. Fold over the other side and press down to seal pie. It will be a rough, very flat triangle shape.
Brush both exterior sides with olive oil, carefully lay pie on the grill and cook for 5-7 minutes, until golden and crisp (reduce heat as necessary). Flip pie and cook the other side for 5-7 minutes, until golden and crisp. Remove and serve warm; cut into smaller pieces if desired. Continue to make pies with remaining ingredients.
Sweet Potato, Quinoa, Spinach and Red Lentil Fritters
⅓ cup quinoa (blond or black), rinsed
⅓ cup red lentils, rinsed
1 ⅔ cups water
Salt to taste
1 ½ pounds sweet potatoes, baked
3 cups, tightly packed, chopped fresh spinach
3 ounces feta, crumbled (about 3/4 cup)
3 tablespoons chopped fresh mint
¼ cup minced chives
2 teaspoons fresh lemon juice
Freshly ground pepper to taste
1 cup panko or chickpea flour
¼ cup canola oil
Combine quinoa, red lentils, water and salt to taste (I used a rounded 1/2 teaspoon) in a saucepan and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, until quinoa is tender and blond quinoa displays a thread, and lentils are just tender. Drain off any water remaining in the pot through a strainer, tapping strainer against the sink to remove excess water, then return quinoa and lentils to the pot. Cover pot with a towel, then return the lid and let sit undisturbed for 15 minutes.
Skin sweet potatoes and place in a large bowl. Mash with a fork. Add spinach and mash together. Add quinoa and lentils, feta, mint, chives, lemon juice, and salt and pepper to taste. Mix together well. Mixture will be moist.
Take up about 1/3 cup of the mixture and form into a ball (you can wet your hands to reduce sticking). Roll the ball in the panko or chickpea flour, then gently flatten into a patty. Set on a plate and continue with the rest of the mixture. Refrigerate uncovered for 1 hour or longer (the longer the better).
When you’re ready to cook, place a rack over a sheet pan. Heat 2 tablespoons oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl the pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve.
Advance preparation: You can form the patties and keep them refrigerated for up to 2 days, or cook them all the way through and keep them refrigerated for 2 or 3 days. Reheat on a baking sheet in a low oven for 10 to 15 minutes. The patties freeze well. Thaw completely before reheating.
