Mediterranean Dinner, Part 2

I’m a little delayed in getting to this, but here is a description of the other treats that I prepared as part of a Mediterranean dinner I hosted last month. As you’ll recall from the previous post, the main dish was a beef and lamb stew served over creamy eggplant.

I started the meal with a beet and lentil soup, recipe online here – I made it without the dumplings since it was for an appetizer.

shorba

Along with the main dish, I also served a warm zucchini and yogurt salad, recipe online here.

zucchini

And for dessert, I used shredded phyllo dough, or kataifi, to make a dessert from “Baking at Home” cookbook by the Culinary Institute of America. You can find kataifi at some middle eastern grocery stories (including Neomonde here locally in Raleigh). Out of the box it basically looks like fresh vermicelli noodles.

kataifi box

The dessert started with a classic pastry cream. Dates and pistachios were folded in, and the filling was rolled into a kataifi crust and baked until crisp. It was served on a plate with a light lemon sauce, which added a nice tang.

filled kataifi

It was a fun and unique meal, and I think everyone enjoyed it!  I know I had fun putting together the recipes, and I always appreciate guests who are willing to be guinea pigs for some new concoctions :)

dinner guests

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