Kibbeh Nayheh, Grape Leaves, Hummus, Pita, Labne, Radish, Olives, Pickles

From the hills of Lebanon,
Ellis Island they landed upon.

My family loves the American way,
But traditions from home will always stay.

Welcomed with a warm “ahlaine,”
Eat with gusto say, “sahtain.”

Mezze is the meal of choice,
At gatherings where we rejoice.

So when I saw this month’s DC,
My heart did jump I felt such glee.

Ask me what I like to eat,
Tabbouleh, olives, pies of meat.

Kibbeh raw or baked or fried,
Have some if you’ve never tried.

Labne, almonds, grape leaves too,
Falafel, radish, arak brew.

Minty, crispy, cold fattoush,
I just like to say “Ganoush.”

Pita bread to wrap and dip,
We even make it in a chip.

So thankful I am to be able,
To share with you food from my table.

A nod to my great family,
For passing these dishes down to me.

Thank you to Michele from VeggieNumNums for this great challenge. Hummus is something I make weekly so not much of a challenge but I’ve never made pita bread before. I found that it is not only easy, but so much better home-made. Try it!!

PITA BREAD RECIPE courtesy of Michele and adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid
2 teaspoons regular dry yeast (.43 ounces/12.1 grams)
2.5 cups lukewarm water (21 ounces/591 grams)
5-6 cups all-purpose flour (may use a combination of 50% whole wheat and 50% all-purpose, or a combination of alternative flours for gluten free pita) (17.5 -21 ounces/497-596 grams)
1 tablespoon table salt (.50 ounces/15 grams)
2 tablespoons olive oil (.95 ounces/29 ml)

Directions:
1. In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours.
2. Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours.
3. Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C).
4. Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack.
5. Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn’t puff up, don’t worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.