Levant Feast Recipe

Hummus

Place the drained chickpeas, tahini, lemon juice, garlic, cumin, salt and 2 tablespoons cold water in a food processor. Blend until smooth, about 1–2 minutes, scraping down the sides as needed. With the motor running, slowly stream in 2 tablespoons olive oil until incorporated and hummus reaches a creamy consistency. Taste and adjust salt or lemon. Transfer to a serving bowl, drizzle with 1 tablespoon olive oil and sprinkle sumac and toasted pine nuts on top.

Tzatziki-style Yogurt Dip

Grate or finely dice the cucumber and squeeze out excess moisture using a towel or cheesecloth. In a bowl, combine Greek yogurt, drained cucumber, chopped dill, chopped mint, 1 tablespoon olive oil, 1 tablespoon lemon juice and a pinch (about 1/4 tsp) of salt. Stir until smooth. Chill for at least 15 minutes to let flavors meld, then adjust seasoning before serving.

In a large bowl combine the greens, diced tomatoes, diced cucumber, sliced red onion, chopped parsley and chopped mint. Whisk together 3 tablespoons lemon juice, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper; pour over the salad and toss gently to combine. Taste and adjust seasoning. Keep chilled until ready to serve.

Pat the chicken thighs dry and cut into 1/2-inch strips. In a bowl, whisk together yogurt, 2 tablespoons olive oil, 3 tablespoons minced garlic, 2 teaspoons cumin, 1 teaspoon coriander, 2 teaspoons paprika, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 tablespoon lemon juice to make the marinade. Add the chicken strips, mix to coat thoroughly, cover and refrigerate for at least 1 hour or up to overnight.

When ready to cook, heat a large skillet or grill pan over medium-high heat and add 1 tablespoon olive oil if using a skillet. Remove excess marinade from the chicken (shake off but do not rinse) and add chicken to the hot pan in a single layer. Cook, undisturbed, for 3–4 minutes to brown, then stir or flip and continue cooking another 3–4 minutes until cooked through and caramelized at the edges (internal temperature 165°F / 74°C). Transfer to a plate and let rest 5 minutes. Squeeze a little lemon juice over the cooked chicken before serving.

Rinse the rice under cold water until the water runs mostly clear. In a medium saucepan, melt the butter (or warm the olive oil) over medium heat. Add the rinsed rice and stir to coat for 1–2 minutes to lightly toast. Add 3 cups broth and 1/2 teaspoon salt and bring to a gentle boil. Reduce heat to low, cover tightly and simmer for 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, 5–10 minutes, then fluff with a fork.

Warm pita breads in a 350°F (175°C) oven wrapped in foil for 5–7 minutes or heat briefly on a dry skillet until soft and puffed. Keep wrapped to stay warm.

Arrange hummus and tzatziki in shallow bowls on a large serving platter. Drizzle with olive oil and sprinkle with sumac and toasted nuts. Place the warmed pita, rice, chicken, salad, pickles, parsley and lemon wedges around the dips.

To serve: build plates or pita wraps by spreading hummus on bread, adding rice or salad, topping with chicken, pickles and a spoonful of tzatziki. Garnish with extra chopped parsley and a squeeze of lemon. Serve family-style so guests can assemble their own.