Name: Petra Grills Vegetarian Combo Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup chickpeas; 1 cup fresh parsley; 1 medium onion; 3 cloves garlic cloves; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp baking powder; 1 tsp salt; 0.5 tsp pepper; 2 cups oil for frying; 1 cup cooked chickpeas; 2 tbs tahini; 2 tbs lemon juice; 1 clove garlic cloves; 2 tbs olive oil; 0.5 tsp salt; 2 tbs water; 1 large eggplant; 2 tbs tahini; 2 tbs lemon juice; 1 clove garlic cloves; 2 tbs olive oil; 0.5 tsp salt; 1 medium cucumber; 1 medium tomato; 0.5 medium red onion; 0.5 cup fresh parsley; 2 tbs olive oil; 1 tbs lemon juice; 0.5 tsp salt

Coconut Vodka, Amaretto, raspberry syrup, fresh lemon juice, rosewater rinse

Aphrodite's Weakness

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

falafel, hummus, baba ghanouj, salad & dolmadakia, rice & pita

Soak the chickpeas overnight in water. Drain and rinse before using.

Prepare the Chickpeas

In a food processor, blend soaked chickpeas, parsley, onion, garlic, cumin, coriander, baking powder, salt, and pepper until a coarse mixture forms.

Make the Falafel Mixture

Form small balls or patties from the mixture and refrigerate for 30 minutes.

Shape the Falafel

Heat oil in a deep pan over medium heat and fry the falafel until golden brown on all sides. Drain on paper towels.

Fry the Falafel

In a food processor, combine cooked chickpeas, tahini, lemon juice, garlic, olive oil, salt, and water. Blend until smooth.

Blend Ingredients

Add more water if necessary to reach desired consistency. Taste and adjust seasoning.

Adjust Consistency

Preheat oven to 400°F (200°C). Prick the eggplant with a fork and roast until soft, about 30-40 minutes.

Roast the Eggplant

Once roasted, scoop out the eggplant flesh and combine with tahini, lemon juice, garlic, olive oil, and salt in a food processor. Blend until smooth.

Dice cucumber, tomato, and red onion. Chop parsley finely.

Chop Vegetables

In a bowl, whisk together olive oil, lemon juice, salt, and pepper.

Make the Dressing

Toss the chopped vegetables with the dressing in a large bowl.

Combine Salad

In a bowl, mix cooked rice, dill, mint, lemon juice, and salt.

Prepare the Filling

Rinse grape leaves and place them flat. Place a spoonful of filling at the base and roll tightly, folding in the sides.

Stuff Grape Leaves

Place stuffed grape leaves in a pot, cover with water, and simmer for 30 minutes.

Cook Dolmadakia

Cook rice according to package instructions.

Prepare the Rice

Warm pita bread in a pan or oven just before serving.

Warm the Pita

Arrange falafel, hummus, baba ghanouj, salad, and dolmadakia on a plate with rice and pita on the side.

Serve the Combo

chickpeas

fresh parsley

onion

garlic cloves

ground cumin

ground coriander

baking powder

salt

pepper

oil for frying

cooked chickpeas

tahini

lemon juice

olive oil

water

eggplant

cucumber

tomato

red onion

cooked rice

fresh dill

fresh mint

canned grape leaves

pita bread

rice