#Hummus Philadelphia

[hummusgrill]

Have a Taste of the Finest Hummus, Kebabs, and Falafel Near Me

Philadelphia, known as the "city of brotherly love," is likewise host to various delectable Middle Eastern dishes. Indulging in delectable kebab sandwiches, hummus, or falafel can boost any eating experience, whether you're a native or simply visiting.

Philadelphia Hummus

Many people's pantry staples now include hummus Philadelphia, a healthy dip prepared with chickpeas, tahini, olive oil, lemon juice, and garlic. You will be left wanting more of the excellent hummus served at several Philadelphia eateries and cafés.

Taking Delight in the Ideal Kebab Sandwich

One common street dish in the Middle East is the kebab sandwich, which combines grilled meat, fresh veggies, and a variety of tasty sauces. This filling and tasty sandwich is available at several great Philadelphia restaurants.

Hummus Grill offers Authentic Middle Eastern cuisine, including mouth-watering kebab sandwiches on freshly made bread.

Which Falafel Places Are the Best Near Me?

Falafel is a popular Middle Eastern meal, as are deep-fried chickpea or fava bean patties or balls. Exploring falafel near me may be a thrilling gastronomic journey.

Where to Get the Best Falafel in Philadelphia

The falafel at Hummus Grill is delicious. The patties have just the right amount of spice, a variety of fresh ingredients, and a selection of delicious toppings.

FAQs

What is the primary component of hummus?

Hummus is a creamy and nourishing spread made with chickpeas, tahini, olive oil, lemon juice, and garlic.

In Philadelphia, where can I get the tastiest kebab sandwich?

You can find some of the best kebab sandwiches in Philadelphia at eateries like Sahara Grill, Kabab House, and Kabab King.

As a dish, what sets falafel apart?

Ground chickpeas or fava beans are seasoned with various spices to make falafel, which is unusual because it is deep-fried to produce a crispy outside and a soft, tasty inside.

Hummus Grill invites you to savor the taste of tradition. Chefs use time-honored techniques and recipes passed down through generations to create dishes that are as authentic as they are delicious.

Conclusion

Philadelphia's restaurant industry is a veritable treasure mine for those who enjoy Middle Eastern food. Zahav and Goldie serve creamy hummus, Kabab House and Sahara Grill offer savory kebab sandwiches, and Mama's Vegetarian and Hummus Grill serve exquisite falafel. There are so many options, so little time. Whether you're a local or just passing through, here are some great places to get authentic Middle Eastern cuisine.

[wikkedscorpion]

Haven’t made or posted a veggie hummus board in a minute. This was for a botanical themed baby shower this past weekend ... peep the eucalyptus 🌿 . . . #phillyfoodie #foodinspo #vegan #seasonalfood #philadelphia #phillycheese #foodie #foodstagram #appetizers #hummus #hummuslover #pita #pitabread #hummusaddict #hummusplatter #freshfood #freshveggies #hummusboard #veggieboard #botanicalbabyshower #babyshower #eucalyptus Reposted from @kayeatss https://www.instagram.com/p/ClkmUpXu8Zz/?igshid=NGJjMDIxMWI=

[fairuzfan]

June was working at the Goldie restaurant in Philadelphia on Sunday night when protesters started assembling outside the Israeli-American-owned eatery waving Palestinian flags.

"Goldie, Goldie, you can't hide, we charge you with genocide," they chanted.

The 24-year-old June, who asked to be identified by his first name only, told Middle East Eye that they watched the rally through the window of the restaurant which sells falafel, hummus and other Middle Eastern cuisine. June was shift-leading at the time.

"I remember thinking it was a big crowd, given it had been raining," June said.

"No one inside was bothered. I didn't feel unsafe. There were orthodox Jews taking part in the protest. We even had a customer come into the business," June, who is also Jewish, added.

After a few minutes, the protesters left.

When June went home after the shift, they found social media alight with accusations that the crowd had targeted the restaurant because it was a Jewish establishment.

But June says they knew that this wasn't a case of antisemitism.

"The protesters had assembled outside Goldie because the restaurant owner had sent money to an aid organisation that supported the Israeli military. They had come because two employees at Goldie were fired for expressing support for Palestine," June told MEE.

Outraged by the feverish pace with which the false narrative of a marauding mob intimidating a business on account of their Jewishness was being amplified on the internet and the news media, June posted on social media in support of the protesters.

"If you don't want to be directly funding genocide, stay away from Goldie, Kfar, Federal Donuts, Laser Wolf or Zahav. Goldie's parent company CookNSolo held a fundraiser where sales from all their restaurants went to an org [sic] that gives supplies to the IDF [Israeli military]," June wrote.

On the way to work the next morning, June received a call from the restaurant. They were told that they were no longer needed and they was fired with immediate effect.

That made June the third person at Goldie to be fired on account of their pro-Palestinian advocacy since 7 October when Israel's war on Palestine began.

Since late Sunday, the US media, prominent Jewish Americans, Philadelphia's mayor, several lawmakers, and even the White House have issued statements condemning the protests outside the restaurant.

"This is idiotic and dangerous. Protest outside the Israeli consulate or the offices of your member of Congress, not Jewish or Israeli-owned restaurants," prominent Jewish-American writer Peter Beinart wrote.

Likewise, Andrew Bates, a White House spokesperson, described the incident as "antisemitic and completely unjustifiable to target restaurants that serve Israeli food over disagreements with Israeli policy".

On Tuesday, US Vice President Kamala Harris' husband, Doug Emhoff, called Michael Solomonov, the owner of the restaurant group, to express support for his business.

But former employees at Goldie as well as pro-Palestine advocates who either organised or participated in the protest say the outrage was manufactured to distract from both the crimes of the Israeli state and those who have chosen to support it.

"While Goldie was not the goal of our protest, we briefly paused and led chants [outside the restaurant] because the owner, Michael Solomonov, has used proceeds from the restaurant to fund an organisation that works directly with the Israeli Occupational forces," Natalie Abulhawa, a spokesperson from the Philly Palestine Coalition, said.

Abulhalwa said that the group spent only a few minutes outside the restaurant and moved on to other stops before continuing the rally.

"We also stopped at Starbucks for the same reason and then continued to march. Our march was roughly three hours long and we stopped at Goldie's for four minutes, at most," Abulhalwa added.

June, who was at the business at the time, confirmed to MEE that the protesters were only around for a few minutes.

Sophie Hamilton, who worked at Goldie for more than two years, including as a store manager, confirmed to MEE that Solomonov had held a fundraiser in mid-October, where $100,000 was raised for United Hatzalah, an Israeli emergency aid organisation based in Jerusalem.

She said Goldie, part of the CooknSolo company, was not some small-time "mom-and-pop" business, but a sprawling company whose owner was appointed by the Israeli tourism ministry as its culinary ambassador for Israel in 2017. Solomonov is an Israeli chef who owns four restaurants in the Philadelphia area under the CookNSolo banner.

According to a statement released by the Israeli authorities at the time, the role was designed "to champion Israel’s extraordinarily diverse and vibrant culinary landscape".

Hamilton said the company had mischaracterised United Hatzalah to staff as "non-partisan, non-military aligned, like the Red Cross", when a cursory internet search showed that not only did the charity openly collaborate with the Israeli military, they also spoke like an arm of the Israeli state.

"The influx of terrorists infiltrating Israeli territory and the resulting high number of injured individuals also prompted United Hatzalah to provide additional medical supplies and protective equipment to IDF teams on the ground," a statement issued in late October by United Hatzalah, reads.

"Since the beginning of the war, United Hatzalah medical teams have treated over 3,000 soldiers and civilians and provided more than 900 soldiers, civilians, and volunteers with psychological first aid. The organization also delivered over 30 tons of medical supplies and humanitarian aid to the IDF and residents of southern Israel," the statement added.

Hamilton said when she had discovered the information, she refused to take part in the fundraiser because she didn't want to be complicit in the genocide of Palestinians.

However, when she returned to work after the fundraiser, she said she still wanted to show solidarity with Palestinians and decided to wear a pin bearing the Palestinian flag on her shirt.

A few days later, the company came out with a new policy that banned any pin or patch unrelated to the store on their uniforms.

"I wore the pin anyway in defiance of the policy and I was sent home that day," Hamilton says.

When she returned to work, she decided she needed the job and abided by the policy. But when one of her colleagues, Noah Wood, refused to take off his pin, and she wouldn't discipline him as his manager, she was fired. And so was he.

"I would never, as a manager censor someone I work with for showing their heartfelt belief in human rights," Hamilton said.

Wood, who had already resigned from his job on account of the suppression of Palestinian advocacy at the restaurant, was serving his notice period at the time when he was told to stay home.

He told MEE that it appears a customer complaint may have led to his dismissal.

"We've had LGBTQ flags up in the store. They might still be up. And one of the other locations had Black Lives Matter signage, so it wasn't as if it was an entirely politically neutral work environment," Wood said.

"You must remember Sophie and I didn't say anything. We didn't argue with customers. We weren't posting online. We were just wearing Palestine patches and pins and this seemed to make a customer uncomfortable, and this was enough for termination," he added.

Goldie and its parent company, CookNSolo, did not immediately reply to MEE's request for comment.

Activists say they remain appalled by the smear campaigns pitted against Palestinians on a daily basis. The rush to defend a business working with the Israeli army under the mask of an antisemitic attack was in line with the higher echelons of the American state to equate criticism of Israel with antisemitism, they say.

With the devastation in Gaza spiralling and the death toll ever increasing - now upwards of 16,000 Palestinians - organisers say the rapid resort to smear those who dare to raise the plight of Palestinians was the surest sign that officials had run out of excuses to justify the support of Israel.

Activists say the flurry of support for the Israeli-owned business also showed the close ties between the US political establishment and Israel-aligned businesses.

"The hypocrisy of our elected officials is despicable. Within a couple hours of our protest, Pennsylvania's Governor Josh Shapiro and others ran to Twitter to accuse us of antisemitism with absolutely no context and no facts," Abulhalwa, with the Philly Palestine Coalition, said.

"No one from their offices reached out to us to 'investigate'," Abulhalwa added.

Organisers said US politicians were constantly attempting to portray pro-Palestinian protesters as unhinged or violent when it was the US state that was supporting genocide in Gaza and it was Palestinians in the US who have either been killed or physically attacked.

In its report about the call made by Emhoff, the US vice president's husband, to Solomonov, the owner of Goldie, NBC News reported that the duo spoke about "how food was actually supposed to bring people together rather than be a source of division"

Likewise, Pennsylvania's Governor Shapiro, who was among the first to condemn the protests outside Goldie, baked bread with its owner, Solomonov, as recently as September.

"Being an Israeli ambassador is a big part of Solomonov's brand," Leila, a Jewish-American who took part in the protest outside Goldie on Sunday, said.

Leila, who offered only her first name to MEE, said the suggestion that any part of the action outside the restaurant may have been construed as antisemitic was simply absurd.

June, the former employee at Goldie, who had watched the protest from inside the store itself, said the charge of antisemitism was divorced from reality.

"They didn't come to the restaurant simply because it was Jewish-owned. If that was the case, they would've gone to hundreds of restaurants across the city," June said.

Likewise, Abuhalwa said the smears against Palestinians were once more exposing a double standard toward Palestinian life.

"Palestinian protesters being held at gunpoint by a racist, Islamophobe is a hate crime. Palestinians being shot for wearing keffiyehs is a hate crime. A grown man stabbing a little boy for being Muslim is a hate crime. Using your First Amendment rights and peacefully protesting is not a hate crime.

"They accused us of targeting Goldie because it's Jewish-owned, which is far from the truth. Solomonov is not being targeted due to his religious beliefs, but rather his ties to a violent apartheid state that is currently enacting a genocide," Abuhalwa added.

Meanwhile, June, the 24-year-old who lost his job at Goldie for supporting the protesters, says he has no regrets.

"If I could educate more people on how this company feels about Palestinians being killed, I'd gladly do it in a heartbeat," June said.

"I will always advocate and support anyone who advocates for a ceasefire and an end to the occupation of Palestine," they added.

[mad-aims]

Yep the sogginess bits definitely sound like me! 🤣

Thanks for the tag as per, @hawt-pants-exe my love! 💛

No pressure tags: @eviebane @bildads-shoes @eybefioro @ilivefordarcy @sabotage-on-mercury @weasleywrinkles @zeldamacgregor

thank you catie @skitskatdacat63 for the tag! we are apparently incompatible…..killing myself…

i am tagging @42bakery @captainbradmarchand @comradedanipedrosa but no pressure ofc!!

get your toast verdict

[mariacallous]

I have long been a fan of Chef Michael Solomonov, the Philadelphia-based, James Beard Award-winning chef and restaurant entrepreneur who is probably best known for his Israeli restaurant Zahav. In what is part memoir and part cookbook, Solomonov and his business partner and co-author Steven Cook, share beautiful recipes and personal stories of Israeli cuisine in the new cookbook Zahav: A World of Israeli Cooking.

This cookbook has a little something for everyone. For those that like to understand the origins of dishes, it provides interesting, and easy-to-understand history. For those that are food-porn addicts, the photos grab you immediately, with brightly hued spices, Israeli landscapes and often amusing photos of Solomonov cooking. And for those that are all about the food (like me) you will be bookmarking recipe after recipe to add to your to-make list.

Some highlights of the cookbook include Solomonov’s tips for making the perfect hummus, and how to dress up hummus with everything from fava beans to mushrooms to lamb; an entire chapter on preparing rice, including crispy Persian rice; several variations of chicken soup including a Yemenite chicken soup; and even a “chat” with spice expert Lior Lev Sercasz of La Boite in New York City.

But one of my favorite recipes was a coffee-flavored ice cream. Not just any coffee-flavored ice cream – this one is made with fine, Turkish coffee and cardamom. Below Chef Solomonov shares this recipe for you try out in your own kitchen.

[atinylittlepain]

Sunday Lunch

a part of the girl boy universe

steve harrington x f!oc

a/n | idk this just happened, love is stored in the weekend sandwich and pickle lunch combo and i stand by that

.....................................................

They are nothing if not creatures of habit. Every Sunday the same, sometimes hungover and slinking around their shy headaches, sometimes in the rain, in the dread of another week of classes, bleary eyes and jittery hands. There’s a deli three blocks from her apartment tucked between a laundromat and a used bookstore. Candy cane-striped awning and checkerboard linoleum and they just hope nobody else from campus finds this spot, because most Sundays it’s only them and a congregation of old women who always seem to have new gossip about this or that grandchild, this or that obituary. Their ears prick, catching snips of lives long lived while they wait for their food. 

This the same too. She commands her order with quick flickers of her hands, seeded bread, turkey and cheese, sharp cheddar, and honey mustard, and sprouts, no tomato, toasted, a bread and butter pickle on the side because this is the only place she can find them in spears instead of chips and she loves them. His order is faster, italian sub, chopped, cold, with extra pepperoncinis on the side. Crinkling parchment paper and those woven red plastic baskets and they share, two bites of his, two bites of hers. The old ladies like to watch them as much as they like watching the old ladies, easy love, young love, usually an errant comment with a waft of old, floral perfume about such a sweet couple. 

Both of them miss that little deli when the year is over, but Andy quickly finds a new spot in her neighborhood that she takes him to. Still Sundays, a few hours before his trainride back to Philly, both of them a little drawn, a little weary about the catch and release of these years, of this time apart. Their orders change, a brief stint of vegetarianism for her, veggie wraps with hummus, still the pickle, and a tuna melt for him on whole wheat, popping a soft-melting mint after, anticipating a kiss at the station, an aching goodbye. 

Neither of them care for cheesesteaks, for the record, once they’re both in Philadelphia. They know something is about to change when suddenly the thought of a bread and butter pickle makes her want to gag, new tastes, new chapters, she gets through that pregnancy on multigrain bagels with veggie smear, and, shock horror, tomatoes. He splits them with her every Sunday at the diner down the street from their apartment. 

Later down the line, they do something that would have embarrassed their younger selves. They join a co-op, organic produce and sprouted bread, and he makes jokes about the eggs they buy coming from chickens with college degrees. But the cafe attached to the shop makes good sandwiches, so the Sunday ritual stands. 

Pre-grocery slog, the oldest gets caprese on ciabatta, already eons more sophisticated than them at the wise age of seven. The middle child isn’t quite there yet, a fancy peanut butter and jelly on sourdough for her. And the youngest, well, she’s still working on solid foods, snugged close to Steve’s chest, asleep and milk-sweet. Andy tries to sneak in bites of her own sandwich (turkey and cheddar, honey mustard, a return to a classic) between passing napkins and keeping the middle in her seat, sticky peanut butter fingers slipping away, then reaching and asking for a bite of his (egg white, sundried tomato, and spinach on focaccia, don’t tell anyone though) and he offers it to her easy enough. Little bites of everyone’s, even the oldest relents to sharing in exchange for one of her mother’s bread and butter spears. Easy in their own perfect chaos, a smile is shared between them in this little ritual that has spanned the decades.

[foodies-channel]

🍥 Bruschettas today: Philadelphia cheese + salmon, hummus + prosciutto ⬇️ read more

🍔YouTube || 🍟Reddit

[urlocalmentalyunstablegal-meals]

1) green salad - 66 cals (lettuce, arugula, cucumber, hummus, spicy sauce)

2) rice cakes with low fat philadelphia - 97 cals

3) oat milk with raspberry sorbet - 84 cals

total: 247 calories

[pulsdmedia]

The Week Ahead 8/19-8/25

Tick tock, the summer clock is running down! This week, it's all hands on deck to squeeze the most out of the last few weeks of the season. The streets are buzzing with energy, and there's a lot to do, see, eat, and drink. Let's go, New York City!

$19 Ticket: Rooftop Boozy Ice Cream Social with Mini Golf

It's time for some sky-high sweets & shenanigans! At Rory's Rooftop, you'll glide up to a perfectly perched paradise for an ice cream social where every scoop comes with gorgeous Meatpacking views! Atop mini golf haven, Puttery, you'll enter into the Tipsy Scoop Boozy Ice Cream Social, complete with eats, views, and vibes galore - THIS SATURDAY!

An Annual Celebration of NYC’s Streets

Summer Streets takes place on select Saturdays between 7am and 3pm. Miles of NYC’s streets are open in both directions for people to play, walk, and bike. Take a break along the route at one of their rest stops to enjoy free activities.

$29 Summer Spritz Series: Rooftop 3 Hour Open Bar With Food

Ascend up and away to Simona, a retreat perched at the peak of the Vogue & New York Times-praised Royalton Park Avenue. Here, you'll channel Amalfi vibes as you take advantage of free-flowing Italiana Spritzes (house-infused lemon Grey Goose vodka, fresh squeezed lemon, prosecco), ‘06 Spritzes (St. Germain, Prosecco, mint, lime), and more, taking a break to crunch into Mixed Fritto Misto with meyer lemon aioli, calamari shrimp, and veggies, marveling at the enchanting city views as you cool off with velvety Pistachio Gelato. It's all bella!

Free New World Wines Tasting

Astor Wines & Spirits hosts a free New World wines tasting, drawing locals and tourists alike. A sommelier guides guests through their finest assortment of New World wines. Join them for a night of laughter and clinking glasses.

$59 Rooftop Moroccan Nights Dinner For Two with Food & Drinks

At Elsie Rooftop's Moroccan Nights, soak in incredible views as you dine, drink, and dance! You'll devour delish appetizers and mains, all the while sipping from Spiked Teapots filled with tea-infused cocktails - think Jasmine Petal Tea Cocktail, Tamayokucha Green Tea Cocktail, and more infused with a premium tipple! Think Angus Beef Kefta Kebabs, Tandoori Spiced Chicken Skewers, Sundried Tomato Hummus With Pita, and Couscous Salad, among other tasty dishes. Add in live bellydancers, singers, and bewitching scenes - it's a dream for the senses.

Join SummerStage for Performances From Multiple Hip-Hop Artists

Perhaps best known for their role as house band on The Tonight Show With Jimmy Fallon, The Roots have been “hip-hop’s first legitimate band” (ThoughtCo) for decades. Formed in the late 80s as friends from the Philadelphia High School for the Performing Arts, the band has won multiple GRAMMY and NAACP Image awards.

[hummusgrill]

How Does Middle Eastern Catering Deliver The Authentic Taste Of Hummus in Philadelphia?

Apart from Middle Eastern Catering, you won't find the authentic taste of hummus in Philadelphia. This authentic Middle Eastern restaurant has a few substances that help them keep the authentic taste of hummus.

Middle Eastern chefs make authentic hummus

The chef who works at Hummus Grill has a Middle Eastern background. Due to this reason, you will find the authentic taste of Middle Eastern hummus at this restaurant.

Original Middle Eastern ingredients for hummus

When it comes to preserving the original taste of this Middle Eastern cuisine, Hummus Philadelphia never compromises with ingredients. Original ingredients keep the authentic taste in their hummus.

Multiple Middle Eastern dishes with hummus

Along with hummus, this Kebab in Philadelphia joint also serves different authentic Middle Eastern dishes. All these Middle Eastern dishes accompany hummus and give you an authentic flavor.

Middle Eastern customer base

A big part of the customer base of Middle Eastern Catering came from the Arabian world. Due to this reason, this restaurant has been able to keep the authentic charm of Middle Eastern dishes.

If you are planning an event or want to taste authentic Middle Eastern dishes, come to Hummus in Philadelphia to satisfy your craving. Authentic Middle Eastern dishes will take you to another level that you cannot experience elsewhere in Philadelphia. At the same time, Hummus Grill is the best place for Kebab in Philadelphia if you are a meat lover. Their mouthwatering tenderly soft kebabs are the best in Philadelphia. Come to this authentic Middle Eastern restaurant with your friends and family and taste their authentic dishes in Philadelphia.

[udo0stories]

Full of flavor, this nutritious Mediterranean eggplant dip works well as a vegetarian main course for a weeknight dinner or as a simple, entertaining appetizer for a party! After trying Michael Solomonov's DIZENGOFF hummus bar in NYC's Chelsea Market, I became enamored with his cuisine. The hummus. The pita. the garnishes. Every single one of them was incredible. Regretfully, Dizengoff closed its doors here in New York, but you can still visit his other location in Philadelphia, which also happens to be home to the wildly popular Federal Donuts and his upscale Israeli restaurant Zahav. Though it is a bit far for me to satisfy my hummus cravings, Philly has some amazing recipes in his book, Zahav. I have made some minor adjustments to his "Twice Cooked Eggplant" recipe to create this Mediterranean Eggplant Dip. Though my favorite use for it is as an easy and entertaining appetizer for parties, I have also been known to serve it as a nutritious vegetarian weeknight dinner. What aspect of this recipe do I like best? It has transformed a lot of my friends, who had never been fond of eggplant, into ardent fans because of its intense flavor. Before cooking the eggplant slices, you should salt them about half an hour beforehand. The surface of the eggplant slices should be slightly moist after about 30 minutes, thanks to the salt's ability to extract extra moisture. You can then go ahead and blot the moisture away with paper towels. You will notice that the eggplant will absorb the olive oil as it cooks. Usually, I will keep adding olive oil in small amounts as needed to promote browning. It will take three to six minutes on each side to reach the desired doneness, so be patient. The initial side of the first batch typically takes the longest. As you proceed, keep an eye on your pan because, if you are not careful, it may overheat and the house may start to smell like smoke. When the eggplant is soft, falling apart, and starting to caramelize on the outside in a gorgeous dark golden brown, you know it is done. After the eggplant is cooked, sauté the onions and peppers with paprika and coriander, which gives this Mediterranean Eggplant Dip a wonderful depth of flavor. Additionally, even though sherry vinegar is called for in the original recipe, I personally never keep it in my pantry and always use red wine vinegar instead. Parsley is sometimes thought of as an extraneous garnish, but in this case, it is really necessary. It gives the Mediterranean Eggplant Dip a lovely burst of color and a crisp bite of herbaceous vegetables! This Mediterranean eggplant dip tastes especially good served over a velvety smooth hummus. Making your own is always a great idea, but for convenience's sake, I admit that I frequently use store-bought items! The "Hannah Organic Hummus" is an excellent product available at the Costco near our house. Your pita is an additional crucial detail! We adore the way Souvlaki GR in NYC prepares and serves their pita. The simplest way to replicate this at home is to take your preferred store-bought pita—I always use Kontos Pocketless Pita—and give them a quick olive oil brushing. Lightly dust them with Kosher salt and dried oregano, then place them directly onto the oven racks in a 350–375°F preheated oven. Allow them to toast gently for a few minutes until they are perfectly done! This Mediterranean Eggplant Dip can be prepared ahead of time and chilled (omitting the parsley). I always do this for really simple entertainment at parties! For best results, just reheat the dip, sprinkle with fresh parsley, and let the hummus reach room temperature. Mediterranean Eggplant Dip Writer: Chris Cockren Total Time: approximately 1 hour Yield: 5 cups, serves 4-6, 1x 2 medium eggplants, cut into thick rounds Kosher salt ½ - ¾ cup olive oil 1 red bell pepper, finely chopped 1 medium yellow onion, finely chopped 1 tablespoon ground coriander 1 teaspoon sweet paprika ¼ cup red wine vinegar

½ cup chopped parsley Half of lemon, juiced Instructions Sprinkle eggplant slices generously with kosher salt.  Let stand for 30 minutes, and then blot with a paper towel to remove moisture from the surface.  Heat a large nonstick skillet over medium-high heat and pour in about 2–3 tablespoons of oil.  Working in batches as necessary, cook eggplant slices in a single layer until almost black on each side, about 3–5 minutes per side.  Add more oil as needed.  Remove the cooked eggplant to a plate.  Once the eggplant is all cooked, lower the heat to medium and add 2 tablespoons of olive oil.  Add red pepper, onion, coriander, and paprika to the skillet.  Cook, stirring occasionally, until vegetables are soft, about 8–10 minutes.  Add eggplant and vinegar to the skillet, breaking the eggplant and mashing it coarsely with a wooden spoon until well combined.  Cook until the vinegar has evaporated, about 8–10 minutes.  Remove from heat and stir in parsley and lemon juice.  Serve warm or at room temperature over hummus with pita.  Can be made ahead of time, refrigerated, and reheated as needed.  Notes *For restaurant-quality pita, preheat the oven to 350°F.  Meanwhile, brush pita lightly with olive oil and sprinkle dried oregano and Kosher salt on top.  Place directly on oven racks for 2–3 minutes, until warmed through and slightly toasted.  Prep Time: 30 minutes Cook Time: 30–40 minutes Full of flavor, this nutritious Mediterranean eggplant dip works well as a vegetarian main course for a weeknight dinner or as a simple, entertaining appetizer for a party! After trying Michael Solomonov's DIZENGOFF hummus bar in NYC's Chelsea Market, I became enamored with his cuisine. The hummus. The pita. the garnishes. Every single one of them was incredible. Regretfully, Dizengoff closed its doors here in New York, but you can still visit his other location in Philadelphia, which also happens to be home to the wildly popular Federal Donuts and his upscale Israeli restaurant Zahav. Though it is a bit far for me to satisfy my hummus cravings, Philly has some amazing recipes in his book, Zahav. I have made some minor adjustments to his "Twice Cooked Eggplant" recipe to create this Mediterranean Eggplant Dip. Though my favorite use for it is as an easy and entertaining appetizer for parties, I have also been known to serve it as a nutritious vegetarian weeknight dinner. What aspect of this recipe do I like best? It has transformed a lot of my friends, who had never been fond of eggplant, into ardent fans because of its intense flavor. Before cooking the eggplant slices, you should salt them about half an hour beforehand. The surface of the eggplant slices should be slightly moist after about 30 minutes, thanks to the salt's ability to extract extra moisture. You can then go ahead and blot the moisture away with paper towels. You will notice that the eggplant will absorb the olive oil as it cooks. Usually, I will keep adding olive oil in small amounts as needed to promote browning. It will take three to six minutes on each side to reach the desired doneness, so be patient. The initial side of the first batch typically takes the longest. As you proceed, keep an eye on your pan because, if you are not careful, it may overheat and the house may start to smell like smoke. When the eggplant is soft, falling apart, and starting to caramelize on the outside in a gorgeous dark golden brown, you know it is done. After the eggplant is cooked, sauté the onions and peppers with paprika and coriander, which gives this Mediterranean Eggplant Dip a wonderful depth of flavor. Additionally, even though sherry vinegar is called for in the original recipe, I personally never keep it in my pantry and always use red wine vinegar instead. Parsley is sometimes thought of as an extraneous garnish, but in this case, it is really necessary. It gives the Mediterranean Eggplant Dip a lovely burst of color and a crisp bite of herbaceous vegetables!

This Mediterranean eggplant dip tastes especially good served over a velvety smooth hummus. Making your own is always a great idea, but for convenience's sake, I admit that I frequently use store-bought items! The "Hannah Organic Hummus" is an excellent product available at the Costco near our house. Your pita is an additional crucial detail! We adore the way Souvlaki GR in NYC prepares and serves their pita. The simplest way to replicate this at home is to take your preferred store-bought pita—I always use Kontos Pocketless Pita—and give them a quick olive oil brushing. Lightly dust them with Kosher salt and dried oregano, then place them directly onto the oven racks in a 350–375°F preheated oven. Allow them to toast gently for a few minutes until they are perfectly done! This Mediterranean Eggplant Dip can be prepared ahead of time and chilled (omitting the parsley). I always do this for really simple entertainment at parties! For best results, just reheat the dip, sprinkle with fresh parsley, and let the hummus reach room temperature. Mediterranean Eggplant Dip Writer: Chris Cockren Total Time: approximately 1 hour Yield: 5 cups, serves 4-6, 1x 2 medium eggplants, cut into thick rounds Kosher salt ½ - ¾ cup olive oil 1 red bell pepper, finely chopped 1 medium yellow onion, finely chopped 1 tablespoon ground coriander 1 teaspoon sweet paprika ¼ cup red wine vinegar ½ cup chopped parsley Half of lemon, juiced Instructions Sprinkle eggplant slices generously with kosher salt.  Let stand for 30 minutes, and then blot with a paper towel to remove moisture from the surface.  Heat a large nonstick skillet over medium-high heat and pour in about 2–3 tablespoons of oil.  Working in batches as necessary, cook eggplant slices in a single layer until almost black on each side, about 3–5 minutes per side.  Add more oil as needed.  Remove the cooked eggplant to a plate.  Once the eggplant is all cooked, lower the heat to medium and add 2 tablespoons of olive oil.  Add red pepper, onion, coriander, and paprika to the skillet.  Cook, stirring occasionally, until vegetables are soft, about 8–10 minutes.  Add eggplant and vinegar to the skillet, breaking the eggplant and mashing it coarsely with a wooden spoon until well combined.  Cook until the vinegar has evaporated, about 8–10 minutes.  Remove from heat and stir in parsley and lemon juice.  Serve warm or at room temperature over hummus with pita.  Can be made ahead of time, refrigerated, and reheated as needed.  Notes *For restaurant-quality pita, preheat the oven to 350°F.  Meanwhile, brush pita lightly with olive oil and sprinkle dried oregano and Kosher salt on top.  Place directly on oven racks for 2–3 minutes, until warmed through and slightly toasted.  Prep Time: 30 minutes Cook Time: 30–40 minutes

[mongowheelie]

Hummus products vandalized with labels deeming them 'contaminated with Zionism' - Raw Story

[fabrikauniverse]

Flavors of Philly: The Ultimate Dinner Adventure in the City

Philadelphia, the City of Brotherly Love, is not only rich in history and culture but also boasts a vibrant culinary scene that caters to all tastes and preferences. As the sun sets over the iconic skyline, the city comes alive with the aroma of delectable dishes wafting through the air. In this gastronomic journey, we explore the best dinner restaurants in Philadelphia, uncovering hidden gems and celebrated hotspots that define the diverse flavors of the city.

1. The Classic Cheesesteak Experience

No culinary exploration of Philadelphia is complete without indulging in the city's most iconic dish—the cheesesteak. Head to Pat's King of Steaks or Geno's Steaks for a taste of the classic rivalry. For a modern twist on this tradition, venture to Fabrika Philly. The sizzle of thinly sliced beef, the aroma of grilled onions, and the gooey goodness of melted cheese on a soft roll make for a quintessential Philly dining experience at Fabrika Philly.

2. Old City Charm at City Tavern

For a trip back in time combined with an exquisite dining experience, City Tavern in the heart of Old City is a must-visit. This historic tavern, dating back to 1773, offers a menu inspired by 18th-century recipes, bringing colonial flavors to modern palates. Immerse yourself in the ambiance of candlelit rooms and costumed servers as you savor dishes like colonial turkey pot pie or venison chops.

3. Italian Indulgence in South Philly

Philadelphia's Italian Market in South Philly is a culinary haven where the aroma of freshly baked bread and simmering sauces fills the air. Explore the numerous Italian restaurants that line the streets, offering everything from handmade pasta to mouthwatering cannoli. Ralph's Italian Restaurant, America's oldest Italian restaurant, is a standout choice for an authentic and unforgettable Italian dining experience.

4. Modern Elegance at Zahav

For those seeking a contemporary twist on Middle Eastern cuisine, Zahav is a culinary gem. Located in Society Hill, Zahav showcases the art of Israeli cooking with a menu that includes tantalizing dishes like hummus, lamb shoulder, and wood-grilled branzino. The stylish decor and warm ambiance add to the overall experience, making Zahav a favorite among locals and visitors alike.

5. Waterfront Dining at Moshulu

For a dining experience with a view, head to Moshulu, a floating restaurant on a historic tall ship docked at Penn's Landing. With the shimmering waters of the Delaware River as your backdrop, indulge in a menu featuring a fusion of American and international flavors. The seafood offerings are particularly noteworthy, ensuring a memorable dining experience on the water.

6. Eclectic Fare at Vedge

Vegetarian and vegan diners rejoice at Vedge, a restaurant that has redefined plant-based cuisine in Philadelphia. Located in a historic brownstone in Center City, Vedge offers a menu that celebrates the flavors of vegetables in inventive and delicious ways. From wood-grilled carrots to rutabaga fondue, each dish is a testament to the creativity and skill of the chefs.

7. Culinary Innovation at Laurel

For an intimate dining experience with a focus on seasonal and locally sourced ingredients, Laurel, a BYOB (Bring Your Own Bottle) restaurant in South Philly, is a top choice. Chef Nicholas Elmi, a "Top Chef" winner, crafts a tasting menu that showcases his culinary prowess and highlights the best flavors of the region. The cozy ambiance adds a personal touch to this culinary journey.

8. Gastropub Delights at Standard Tap

For a laid-back yet delicious dinner experience, head to Standard Tap in the Northern Liberties neighborhood. This gastropub is known for its rotating selection of craft beers and a menu that features elevated pub fare. Whether you're craving a juicy burger, crispy fish and chips, or a hearty plate of pierogies, Standard Tap delivers on both flavor and atmosphere.

9. Global Fusion at Suraya

Suraya, located in the Fishtown neighborhood, is a Lebanese oasis that seamlessly blends traditional Middle Eastern flavors with modern culinary techniques. The restaurant features a market, a cafe, and a dining room, providing a multifaceted experience. Indulge in dishes like mezze platters, grilled kebabs, and freshly baked flatbreads in a space that exudes warmth and hospitality.

10. A Sweet Ending at Reading Terminal Market

No culinary adventure in Philadelphia is complete without a visit to Reading Terminal Market, a food lover's paradise since 1893. Cap off your dinner exploration with a sweet treat from Beiler's Doughnuts, a local favorite known for their hand-rolled, Amish-style doughnuts. With flavors ranging from classic glazed to innovative creations, it's the perfect ending to a day of indulgence.

In conclusion, Philadelphia's culinary landscape is a tapestry of flavors, weaving together history, innovation, and diverse influences. From the iconic cheesesteak joints to the sophisticated dining establishments, the city offers a dining adventure that caters to every palate. So, whether you're a history enthusiast, a vegan foodie, or someone in search of a waterfront view, Philadelphia's dinner scene is ready to delight and satisfy your taste buds in the most memorable ways. As the sun sets over the city, embark on the ultimate dinner adventure and savor the flavors of Philly.

[ajoytobeheld]

Food Review -- Philadelphia 29/3/09

March 30th, 2009

So as I put out a request for dinner suggestions, I thought it best to review the dinners that I had.

So in Philadelphia I went to a fine place called Chickpea. I’ll apologise to Rachel and Brendon who recommended places.  Gareth saw Horizon and said it was pretty expensive and us being a poor band…  The other suggestion was a place called Maoz which did indeed look very tasty but Gareth found Chickpea, and it was on his recommendation that I went and, I happened to find him in there enjoying a Falafel pita.

I decided to have a Falafel platter, which comprised Falafel, salad, hummus, pita (white or wholewheat) and either rice or fries.  Unfortunately they didn’t have any rice so I had to have fries which, I didn’t particular want, but they were still very nice nonetheless.  The Falafels were nice and fresh, crispy on the outside and soft on the inside.  The hummus was very smooth with a little bit of oil to make it easier to spread as well.  The salad was in my opinion the best bit, amongst the standard veg of cucumber and tomato I found beetroot and radish; two of my favourite salad vegetables.  They are both highly under rated and should be used a lot more.

It was a very tasty meal and there was stacks of it.  And the price $9.89 including a can of Fanta!  In these hard times you can’t argue with that.

Log on for tomorrows review of dinner in Burlington, Vermont.

[paulpingminho]