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Mediterranean & Middle East food recipes
Easy to make with the right ingredients and products
Mediterranean and Middle East food recipes are growing in popularity, especially as American soldiers are returning for service and assignments in Iraq, Afghanistan and other parts of the Mediterranean region.
One of the biggest products to grow in popularity is hummus, which is made from the very healthy garbanzo bean which is mixed with Tahini (crushed sesame seed paste) and olive oil. Hummus was once only available in the refrigerated section, restricting its availability but companies like Ziyad Brothers Importing’s Wild Garden Hummus Dip have taken Hummus out of the refrigerated section and put it on the shelf.
“It’s a lot like the way Mexican salsa first began some 50 years ago,” an official at Wild Garden noted. “Originally, salsa was only available in the refrigerated or deli section and that was costly for retail stores. We’ve been able to produce a great tasting, healthy shelf-stable hummus that can remain on the shelf, unopened for as long as 18 months and that has resulted int he product moving out of the deli sections and into the laps of airline passengers and school kids because it can be purchased in bulk and it can be easily stored. And it doesn’t impact the great taste that Wild Garden Hummus offers.”
In response for the growing demand for Mediterranean and Middle East food products, Ziyad Brothers Importing has launched a recipe site where consumers can look up recipes, purchase ingredients and make the food dishes themselves.
The Recipes are available at www.Ziyad.com in the section marked “recipes.”
The recipes include not only main dishes such as stuffed grape leaves, mensiff and roasted lamb, but also include side dishes, salads and soups.
One of the most popular salads is Tabouleh, which consists of diced vegetables (cucumbers, tomatoes, parsley, green onions and cracked wheat soaked in olive oil, vinegar and lemon juice) but also Tahini Salads and more.
Check out the Mediterranean and Middle East recipes at Ziyad Brothers Importing and bring a little exotic excitement to the dinner table tonight. You can order food ingredients and products directly from the Ziyad site, or purchase the products at local grocers from mainstream retailers like Jewel, Costco and World Food to local ethnic retailers, many of which are right in your backyard.
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Ray Hanania is an award winning political columnist and author. He covered Chicago Politics and Chicago City Hall from 1976 through 1992. Hanania began writing in 1975 when he published The Middle Eastern Voice newspaper in Chicago (1975-1977). He later published “The National Arab American Times” newspaper which was distributed through 12,500 Middle East food stores in 48 American States (2004-2007).
Hanania writes weekly columns on Middle East and American Arab issues for the Arab News in Saudi Arabia at www.ArabNews.com, and for TheArabDailyNews.com, and TheDailyHookah.com.
Palestinian, American Arab and Christian, Hanania’s parents originate from Jerusalem and Bethlehem.
Hanania is the recipient of four (4) Chicago Headline Club “Peter Lisagor Awards” for Column writing. In November 2006, he was named “Best Ethnic American Columnist” by the New American Media;In 2009, he received the prestigious Sigma Delta Chi Award for Writing from the Society of Professional Journalists. He is the recipient of the MT Mehdi Courage in Journalism Award. Hanania has also received two (2) Chicago Stick-o-Type awards from the Chicago Newspaper Guild, and in 1990 was nominated by the Chicago Sun-Times for a Pulitzer Prize for his four-part series on the Palestinian Intifada.
His wife and son are Jewish and he performs standup comedy lampooning Arab-Jewish relations, advocating for peace based on non-violence, mutual recognition and Two-States.
His Facebook Page is Facebook.com/rghanania
Email him at: RGHanania@gmail.com
Visit this link to read Ray's column archive at the ArabNews,com www.arabnews.com/taxonomy/term/10906
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