Mediterranean Platter

This is one of my absolute favorite meals. Where everyone can just gather around the table and everyone passes it around family style with a lots of juicy tomatoes, crisp English cucumbers, Kalmata olives, good Greek feta cheese, chicken or lamb kofta, babaganoush, tzatziki, garlic herb butter, a big bowl of hummus and homemade naan. Just assemble everything together and everyone can help themselves!

Homemade Naan  

Ingredients

• 1/4 cup warm water
• 1 tbsp. honey
• 3/4 tsp. dry active yeast
• 3/4 cup warm whole milk
• 1 cup full fat greek yogurt
• 4 cups flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 4-5 tbsp. neutral oil for brushing onto the naan

Directions

In a bowl of a stand mixer with the dough hook attachment, combine the warm water, honey and yeast. Let that sit and activate and bubble up for about 5 minutes while you get everything else ready.

Add in the milk, yogurt, flour, baking powder, baking soda, and salt into the bowl. Mix on low until the flour and everything is incorporated then turn up to medium speed and let mix for 2-4 minutes. The dough should clear the sides as well and should be a little sticky. Then pour out the dough onto a floured work surface and knead until it’s a smooth ball. Grease inside of the bowl, and place the dough inside, cover with a kitchen towel and let rise until doubled in size. Letting it sit in a warm spot for about an hour.

Once the dough has doubled in size cut the dough into 8 equal pieces. Roll each one out into small ovals or circles about 6-8 inches big. Set aside and continue with the rest.

Heat up a grill pan or skillet to high heat. You want it pretty hot.. But brush a little oil onto one side of the first naan. Place it oil side down into the pan, and brush the oil onto the other side, or pour a little bit into the pan. The naan will start to bubble up right away if the pan is hot enough. Let it cook for about 30 second-1 minute and then flip and let it continue with the other side for another 30-45 seconds. Once cooked through remove from pan and continue with the rest of the naan.

Chicken Kofta

Ingredients

• 1 piece of white or wheat bread soaked under water and squeezed out
• 1 lb ground chicken
• 1/4 cup grated yellow onion
• 3-4 garlic cloves, peeled and minced
• 1 1/2 tsp. cumin
• 1 tsp. ground cinnamon
• 1 tsp. paprika
• 1 egg
• 2 tbsp. fresh parsley
• 1 tbsp. mint
• salt and pepper to taste

Directions

Preheat the oven to 375 degrees.

In a medium bowl combine the soaked bread, ground chicken, grated onion, garlic, spices, egg, parsley, and herbs all together. Use your hands to gently mix everything together until incorporated.

To form the kofta, take small fistfuls of the chicken and make oval patties about 1 1/2 inch thick. Make sure they are all around the same size. Place onto a greased baking pan. Bake for about 20-25 minutes until golden and cooked through. Place on serving plate.

Hummus

Ingredients

• 1 can chick peas, drained and rinsed
• 2-3 garlic cloves
• 1 lemon, zest and juice
• 1/4 cup tahini
• 1/2 cup extra virgin olive oil
• salt and pepper to taste
• olive oil and pine nuts to garnish

Directions

Blend everything together in a food processor with metal blade attachment. Scraping down the sides to make sure everything is really smooth. Pour into a bowl and set aside.
 

Babaganoush

• 1 medium eggplant
• 2 garlic cloves, peeled
• 1 1/2 tsp ground cumin
• 1/2 lemon juiced
• 2 tbsp. fresh parsley
• 1/2 cup olive oil
• salt and black pepper

Preheat the oven to 350 degrees.

Cut the egg plant in half lengthwise and score the flesh. Drizzle a little olive oil over the eggplant and season with salt and pepper. Place in the oven to bake for about 20-25 minutes. Just until the center is soft. Let it cool slightly.

Use a spoon and scrape the eggplant out of the skin and add into the food processor along with the garlic, cumin, lemon juice and parsley, start to puree together.  Then with the motor running pour in the olive oil and continue until it’s completely smooth, season with salt and pepper. Pour into serving bowl and set aside.

Tzatziki

• 1/2 English cucumber
• 1 cup greek yogurt
• 1/2 lemon juiced
• 1 tsp. cumin
• salt and pepper to taste

Grate the cucumber over a paper towel and squeeze out excess liquid. Add into a small bowl along with the yogurt, lemon juice, cumin and salt and pepper. Stir until it’s all combined.
 

Garlic Butter

• 6 tbsp. unsalted butter, melted
• 3 garlic cloves
• 3 tbsp. fresh parsley, minced

Directions

For the garlic butter. In a small bowl or sauce pan, melt the butter and add in the minced garlic and parsley. Brush all over the finished naan and serve immediately!! ENJOY!

~Serve with tomatoes, sliced cucumber, feta, Kalmata olives

~Place everything into small bowl along the table and let everyone serve themselves family style!