avocado

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I call it taboulimole…

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my mom calls it majnoonimole (ur coocoo mole)
till she tasted it n ate the whole bowl. I had all the fixings for tabouli n 3 large avocados…the rest is history…my Lebanese version of one of my favorite foods. Super easy to make…it’s great on anything, next to anything n dipped by anything. I love large thick baked pita chips w mine 🙂 here u go friends…

3 large avocados (remove seeds n skin rustic mash (mashed leaving some chunks)
1 large beefsteak tomato (finely diced…I love beefsteak tomatoes cuz the name starts w beef n steak)
1/2 white or red onion (finely chopped)
2-3 persian cucumbers (finely diced)
1/2 bunch flat leaf italian parsley (finely chopped)
4 mint sprigs (just leaves…finely chopped)
juice of 2 large lemons (u want a POW of tangy flavor)
1 teaspoon salt (or to taste depending on u)
1/2 teaspoon sumac spice (for more POW of tangy flavor…find in med market)
sprinkle of cayenne or Aleppo (med market) pepper for heat if u like (I do!)
drizzle of olive oil at the end
mint sprig for garnish

in medium/large bowl mash up avocados leaving some chunks
add remaining ingredients n mix till well incorporated
taste it u know ur taste buds…mine like it tangy w lots of flavor.
add more lemon juice, salt or heat if needed
transfer to a super cute bowl for ur super cute friends
drizzle w olive oil n mint sprig garnish to finish it off
enjoy w all sorts of dipping options..I use pita chips or romaine lettuce leaves for low carb days

feeds 4 people or 1 Mom named Mony 🙂 ENJOY n comment me w anything!

u can bake ur own pita chips…use the thick pita bread for dipping
cut into large triangular or rectangular pieces
place on cookie sheet drizzle w olive oil sprinkle w salt n bake in oven till golden brown

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my panela cheese sandwich got a makeover….

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it’s a salad now n I’m enjoying every bite…so much texture n super refreshing especially in 130 degrees weather…oh n super easy to make! The kids r back at school n I’ve gone thru a case of champagne…a big shout out to the inventor of school, someone who I owe so much to. Anyhow I’m looking forward to typing away on this blog n bringing more delicious recipes to u all in the next coming weeks/months…hopefully years. Comment me w any questions suggestions n keep me posted on dishes u’ve made.

pitachick’s panela cheese salad

1/2 a panela cheese round (found in latin markets or anywhere nowadays u can also use syrian cheese similar texture/flavor found in mediterranean markets)
1 large juicy ripe beefsteak tomato
4 persian cucumbers or half an english cucumber (they’re super long :))
pita chips about 2 handfuls or 1 if u have monster hands (to make them cut into small triangles or square shapes place on cookie sheet drizzle w grape seed oil (love this oil I get it from med market) salt n sumac n bake till light golden brown or fry them up what the heck u live one life)
half of one large avocado or 1 small avocado
1 heaping teaspoon of black caraway seeds (I get mine from med market)
juice of half a large lemon or 1 small lemon
about 1/4 cup grape seed oil
salt to taste I use about 1/2-3/4 teaspoon
for heat u can add sprinkle red pepper flakes or cayenne pepper optional
for freshness chop up a couple springs of mint or italian parsley optional (remove stems first)

dice into 1/2 inch cubes cheese, tomato, cucumber, avocado n place in a medium bowl
add lemon juice, salt, caraway seeds, pepper flakes (if u like it hot) n chopped herbs
gently crush the pita chips by hand to make smaller pieces but not crumb into the bowl
toss and enjoy friends <3 thanks for subscribing!

serves 2 people or 1 very hungry in need of a salad person or 3-4 not interested in salad people but will eat it cuz u made it for them

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vibrant n satisfying…

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medmex (mediterranean mexican) potato salad

this potato salad is a twist on my mom’s lebanese version and my love for mexican flavors n textures. When i first told my mom about it she was like “oh no I don’t think so (in her lovely accent)…you cannot put cilantro and abocado (yes abocado) in a potato salad…it’s against the law.” I did it anyway n she was in love all over again…n not with a guy named George. first off potatoes super satisfying…mixed in w the textures of the corn, red onion n red pepper…the freshness of the citrus juices n cilantro n don’t forget the buttery texture of the avocado…you will be all over it n so will your family n friends…n neighbors too if you want. This is not a mayonnaise drenched potato salad (which i don’t mind once in awhile).

10 small to medium yukon gold potatoes peeled or not (wash well if peel is on…cut into 1 inch dice n steam in large pot…not boil)
1 small to medium red onion (super small dice)
1 red pepper (super small dice)
1 cup corn (off the cob or frozen) quick cook thru by blanching or quick sauté (you still want a slight crunch)
1/2 bunch of cilantro (wash/dry well n finely chop)
2 avocados (small dice)
1 1/2 teaspoon salt to taste (taste before serving to adjust)
1 teaspoon of mild Aleppo pepper (mediterranean market)
juice of 1-2 lemons depending on size (about 1/4 cup…I like a little more cuz I’m tarty for the party)
juice of 1 lime
1/2 cup of olive oil (check ur olive oil n make sure its not too bitter or too strong n overpowering…if it is use a lighter olive oil for salad dressing)

In a large pot steam diced potatoes till tender…use a fork to check about 20-30 minutes.
Transfer to large bowl to cool
Once cooled add remaining ingredients to potatoes and gently toss till completely incorporated…and that is it!
Remember to taste for salt…n add extra lemon juice if you like it a little more lemony
Don’t forget cayenne pepper for those of you who like a little heat.
If your serving in a large platter like the pic garnish w extra cilantro and sliced lime n lemon.

If you have any questions comment me 😉 ENJOY!!!