I love to cook a variety of ethnic cuisines. Last month I cooked a lot of Indian food for clients, family and friends. Now with the beginning of Spring and warmer weather, I am gravitating to cooking Mediterranean.
I made tahini from scratch (all it really is, is sesame seeds and olive oil finely ground in a food processor.) Easy.
Using the freshly made tahini, I prepared a wonderful roasted red pepper hummus. I always make hummus from organic dried garbanzo beans (not canned). I soak beans overnight, then cook them, then make the hummus in a food processor. Yesterday I made dolmas - stuffed grape leaves. Oh, oh, oh.....nothing like freshly made stuffed grape leaves. I prepared the filling first (bulgar based) then rolled it up in the pretty grape leaves, then steamed them for 1/2 hr.
I added the filling then rolled up the grape leaf
Voila, stuffed grape leaves to die for!