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Posts Tagged ‘pita’

by Caitlin Saniga

The only sad part about ordering the hummus from Aladdin's is that there's never enough pita! Ask for double, or plan to get creative with dippers if you grab an order to go. But really, anything tastes better dunked in this stuff.

Sarah and I have long loved Aladdin's. We'd drive over to the Hudson, Ohio, location when we were living in Kent to order our favorite menu items (Mine's the chicken salad rolled pita with feta and toasted almonds, and Sarah loves the lentil-chili soup.). The last time we met up in Ohio, we visited the Akron location and caught up over dinner (Bill snapped this picture of us.). I love Aladdin's because the vibe is very comfortable yet classy. It's the type of place where you can grab lunch with a co-worker, have a nice dinner date or order a meal to go. And while the bulk of the chain's locations are in Northeast Ohio, I was surprised to see Aladdin's has spread out to places like Indiana and Virginia. Pull up the map on the Aladdin's website, and see for yourself!

I visited: Aladdin’s Eatery, which has a Mediterranean menu with lots of meat-free (and meat-full) options

I tried: Hummos, topped with fresh herbs, olive oil and a couple of sliced vegetables, served with pita

Why it stood out: I order the hummus at Aladdin’s every time I go, whether it’s for a sit-down meal at the restaurant or a to-go lunch. It’s a very smooth, simple hummus with a light sesame flavor and bright lemon notes. The fresh, warm, thin pita that comes with it makes the perfect dipper.

It cost: About $6, depending on the location

Find out more: Aladdin’s has locations in Ohio, Pennsylvania, North Carolina, Indiana and Virginia.
www.aladdinseatery.com

*$6 Snacks is a recurring feature that reviews an area eatery’s snack — for $6 or less. Look at a map of the places we’ve tried.

Aladdin's Eatery on Urbanspoon

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by Caitlin Saniga

Have you ever grated your own nutmeg? It tastes and smells dramatically different from the nutmeg that comes already grated in little jars at the store. It's fresh and floral and earthy. The large seed resting on the grater in the right of the photo is a nutmeg seed, and you can find whole nutmeg at bulk food stores.

  • 7 ounces shredded Swiss cheese (I used Emmental.)
  • 1 tablespoon all-purpose flour
  • 1/2 cup white wine
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely minced
  • 1 ounce cherry-flavored liqueur (Kirschwasser is good.)
  • 1/4 teaspoon freshly ground pepper
  • Freshly grated nutmeg, for topping

Dipper ideas:

  • sliced pear
  • crispy mini sausages
  • strips of grilled pita

When Sarah and I worked together at The Burr, one of Kent State's student-run magazines, we made several trips to The Melting Pot for dinner and desserts, courtesy of our editor John (left). This recipe is a copycat recipe for The Melting Pot's traditional Swiss fondue.

Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water (or use a double boiler). Bring the water to a boil over high heat. Reduce the heat to medium, and pour the wine into the bowl.

Stir in the lemon juice and garlic using a fork. Cook for 30 seconds, stirring constantly.

Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Pour the liqueur slowly around the edge of the bowl.

Pull the cheese mixture away from the edge of the bowl and cook for about one minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir the pepper in gently. Pour into a hot serving bowl. Garnish with a dash of nutmeg and serve immediately.

Makes about 4 servings.

Recipe adapted from: RecipeSecrets.net

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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by Caitlin Saniga

Eddie's Christmas present to me was a new food processor! Hollaaaa! What better way to break in the new machine than with a lovely hummus?

Eddie's Christmas present to me was a new food processor! Hollaaaa! What better way to break in the new machine than with a lovely hummus?

  • 3/4 cup water
  • 1/4 cup tahini (sesame-seed paste)
  • 2 garlic cloves, chopped coarsely
  • 1/3 cup fresh lemon juice (from 1 lemon)
  • 1 teaspoon sesame oil
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 (19-ounce) cans chickpeas — rinsed, drained and peeled
  • coarsely chopped parsley, for garnish
  • warm pita wedges

The secret to a smooth hummus is peeling the chickpeas first.

Place the water, tahini and garlic in the bowl of a food processor (Mine’s a 7-cup bowl.), and pulse until the mixture is smooth, about 10 seconds. Add the remaining ingredients, and pulse until smooth, pausing now and then to scrape down the sides, a total of about 30 seconds.

Pour the hummus into a bowl, garnish with a sprinkling of paprika, a dash of pepper and a small handful of parsley. Serve with warm pita wedges. Store leftovers in a sealed container in the fridge for up to 4 days.

Makes about 4 cups.

Sarah also makes a delicious chunky-style garlic hummus.

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by Caitlin Saniga

You can also serve this salad on wheat bread or over salad greens. But it's pretty tasty tucked into a pita.

  • 1/4 cup mayonnaise
  • 1 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups shredded roasted turkey
  • 1/2 cup halved red grapes
  • 2 sliced celery stalks
  • 1 sliced scallion
  • 1/4 cup chopped toasted almonds
  • 4 pita halves

In a medium bowl, combine mayonnaise, curry powder, salt, and pepper. Mix in turkey, grapes, celery, scallions, and almonds.

Refrigerate the salad for up to 1 day. Spoon into pita halves up to 6 hours before serving.

Makes 4 half-pitas.

Recipe: Real Simple

Photo: Caitlin Saniga

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