Egyptian Tossed Salad
This crisp blend of vegetables is offered as a topping or side at Zooba, the Egyptian street food restaurant in New York City. We made it a stand-alone salad to stuff into pita with taameya (Egyptian falafel--see Associated Recipes) or serve with just about anything else. (Recipe adapted from Zooba Restaurant.)
Purslane, Cucumber & Tomato Salad with Mint
Purslane is a nutrient-packed green with a bright, lemony flavor and delicate crunch. Many gardeners in the U.S. consider it a weed, but Cypriots use it to make refreshing salads. If it isn't growing in your own yard, try calling a local vegetable farmer, who might be pleased to give some away, or you can order it from melissas.com or chefs-garden.com. Watercress makes a peppery substitute in this simple salad recipe.
Iced Lemon Cookie Energy Balls
Next time you have a Girl Scout Cookie craving, try these healthier no-bake cookies instead. Their bright and lemony flavor is balanced by sweetness from Medjool dates, and they're held together with millet and almond meal. Keeping the dough chilled and dusting your hands with confectioners' sugar will keep them from sticking to your hands while you shape them.
Traditional Greek Tahini Dip
Super creamy with the nutty flavor of sesame seeds, this homemade tahini sauce recipe is a popular way to begin a meal in Cyprus. Serve with crudités and pita.
Venetian Spice Cookies (Bicciolani)
The intense blend of spices in these cookies is a tip of the hat to Venice's history as a conduit for the spice trade between Europe and the Far East.
