When it comes to cooking, Christine Datian has a way of creating recipes that pleases one’s senses.
It’s been said that one ‘eats with their eyes’, meaning that if food is appealing to the eye, one is more likely to eat and enjoy it.
One of my oldest friends once told me she loves to eat ‘pretty food’. I knew exactly what she meant!
Christine has visually out-done herself with her Layered Middle Eastern Mazza. The variety of color, textures and flavors will have guests begging for more.
I think you’ll agree!
Layered Middle Eastern Mazza (or Salad)
by Christine Vartanian Datian
In a deep, round, clear bowl, layer the following ingredients according to your taste:
2 cups tabbouleh (homemade or store bought)
1 1/2 cups hummus (homemade or store bought)
1 1/2 cups diced tomatoes, seeded, drained, chopped
1 1/2 cups Romaine lettuce or baby spinach, chopped
1 cup white or green onions, chopped
1 cup feta cheese, crumbled or diced
1 (15-20 oz.) can garbanzo or white beans, washed, drained
1 cup red or green bell pepper, seeded, chopped
1 cucumber, peeled and thinly sliced
1/2 cup each chopped black or Kalamata olives and thinly sliced red onions
2-3 tablespoons toasted pine nuts (optional as topping)
Lemon juice, olive oil, paprika, dried or fresh mint, Aleppo pepper, sea salt and black pepper (to taste)
Once assembled, drizzle layered mazza with choice of lemon juice, olive oil, and spices. Cover, chill and refrigerate 2-3 hours or overnight before serving.
Serve with fresh pita chips, bagel chips or Armenian cracker bread, and assorted cheeses, olives, and pickles, if desired.
*Christine’s recipes have been published in the Fresno Bee, Sunset magazine, Cooking Light magazine and at http://www.thearmeniankitchen.com/