My dear friend Einav (of the vegetarian biryani and okra fame) still speaks with envy of the time she sat with friends in Greece, on the shores of the Mediterranean sea, and watched them digging into their moussaka.

This dish was the stuff of dreams - except it was laden with spiced ground beef. And like me, Einav does not eat meat. So on that day on the beach of Kos, moussaka was just beyond her reach.

But with this vegetarian, lightened up cold moussaka with kalamata-feta sauce, she won't have to be jealous anymore. If you want a more traditional moussaka recipe, try my gluten-free vegetarian moussaka adaptation.

Moussaka has a turbulent history in the Middle East. Claimed by Greeks, the Balkans, the Lebanese and the Egyptians, it has also made appearances in Claudia Roden's game-changing Book of Middle Eastern Food and other seismic works exploring the region's cuisine. Though it looks a little bit different each time, the basic premise is such: eggplant, potatoes/meat, and sauce. Oh yeah, and it usually comes out of the oven warm.

But in the Palestinian kitchen, the dish of choice is cold moussaka. Taken from Levantine recipes, the moussaka of my country is usually served cold, on hot summer days, eggplant and potatoes interspersed with tomatoes and covered in delicious sauce that ranges from tomato to bechamel.

And that's exactly the moussaka I chose to make for a recent recipe with Litehouse's new OPA line of sauces. With 53 per cent calories less than traditional mayonnaise sauce, and about a bazillion per cent less than in bechamel, the kalamata feta sauce I tried was tangy, interspersed with delicious bites of olive and tomato, and rich in all the right ways. I have been ladling it on everything from corn on the cob to a simple heirloom tomato salad, but my favourite way to eat it has been in this cold moussaka.

What Makes This Cold Moussaka Different?

Unlike the traditional Greek moussaka recipe, which is typically baked with ground meat sauce and béchamel sauce, this cold moussaka highlights the vegetable-forward roots of the dish.

This version is:

• Vegetarian and gluten-free
• Perfect for warm summer days
• Easier to prepare ahead of time
• Lighter than traditional moussaka
• Packed with Mediterranean flavors
• Great for picnics, potlucks, and meal prep
• Rich in fiber from eggplant, tomatoes, and potatoes

Serving the dish cold allows the flavors of the eggplant, potatoes, tomatoes, and feta sauce to fully develop and meld together.

Variations

• Make it vegan: Replace the feta sauce with a dairy-free Mediterranean-style yogurt sauce.
• For extra protein: Add chickpeas, layer cooked chickpeas between the vegetables.
• Use zucchini: Swap some of the eggplant for zucchini to create a lighter summer casserole.
• Add fresh herbs: Fresh mint, parsley, or dill work beautifully with the Mediterranean flavors.
  

Serving Suggestions

This cold moussaka makes an excellent centerpiece for a Mediterranean-inspired meal.

Serve it alongside:

• Mediterranean chickpea salads
• Fresh cucumber and tomato salads
• Grilled vegetables
• Warm gluten-free pita
• Greek salad
• Marinated olives
• Roasted red peppers
• Fennel and Mango Slaw
• Hot and Sour Shredded Napa Cabbage Salad
• Tomato Avocado Salad with Dukkah
• Roasted Green Cauliflower Salad

The fresh, bright flavors complement the richness of the eggplant and feta beautifully.

FAQ

To get the recipe and cold moussaka with kalamata feta sauce and to see more photos, head on down to the Food Blogggers of Canada website, where you can also find more mouth-watering recipes, advice for bloggers, and information about their upcoming bloggers' conference - where you just might meet me!

Disclaimer: I have received payment and the products for this recipe from Litehouse, but all opinions expressed here are my own. I am proud to work with companies whose products I truly love. To find out more about working with me, check out my about page, or email me to request a media kit.

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Cold Moussaka With Kalamata and Feta

Course Main Course

Cuisine Greek

Keyword Cold Moussaka

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8 servings

Calories 128kcal

Author Ksenia Prints

Ingredients

• 3 large Yukon Gold potatoes sliced into thin pieces
• 2 eggplants sliced into ½-inch pieces
• 6 beefsteak tomatoes sliced into thin pieces
• 1 jar OPA by Litehouse Kalamata Feta Dressing Or 1 cup Greek yogurt, diluted with 2 TBs water and mixed with 2 TBS each of finely chopped kalamata olives and ¼ cup feta.
• 6 tsps dried oregano
• Olive oil
• Salt
• Pepper
• Fresh oregano for garnish

Instructions

• Preheat oven to 425℉. Line a baking sheet with parchment paper, and drizzle it with 2 tablespoons of olive oil. Spread oil evenly.
• Arrange eggplant slices in a single layer, and bake for 15 minutes on one side.
• Add 2 tablespoons more oil to the sheet, turn slices over and cook an additional 12 minutes on the other side.
• Repeat until all eggplant is baked and golden-brown in parts.
• Lower oven temperature to 375℉.
• On a large baking sheet, layer eggplant slices, potato slices and tomato slices. Sprinkle with salt, 1 teaspoon of dried oregano, and 2 tablespoons of OPA by Litehouse Kalamata Feta Dressing. Repeat until you run out of vegetables.
• Mix 3 teaspoons dried oregano with 1 teaspoon of water, and let hydrate for a couple of minutes.
• On the last layer, pour ¼ cup of OPA by Litehouse Kalamata Feta dressing and 3 tablespoons olive oil. Sprinkle with rehydrated oregano, salt and pepper.
• Cover and bake at 375℉ for 45 minutes, until potatoes have cooked through (test with fork). Let cool for 4 hours, or overnight.
• Serve cold kalamata feta moussaka drizzled generously with more Kalamata Feta Dressing, and topped with fresh oregano.

Notes

If you cannot get the OPA by Litehouse dressing, feel free to make your own using 1 cup Greek yogurt, diluted with 2 TBs water and mixed with 2 TBS each of finely chopped kalamata olives and ¼ cup feta.

 

Nutrition

Calories: 128kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 21mg | Potassium: 1154mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2178IU | Vitamin C: 50mg | Calcium: 68mg | Iron: 2mg

The post Cold Moussaka Recipe appeared first on At the Immigrant's Table.

The sharp scent of charred peppers filled the air, their skins blistering and blackening over an open flame. It was a smell I knew well, one that clung to my childhood memories like the warmth of a sun-soaked afternoon.

My mother would always buy peppers by the crate when they were on sale, roasting them in batches until our kitchen felt like a bustling Mediterranean market. 

They'd be peeled, their softened flesh tucked into jars with olive oil and garlic, ready to be added to whatever meal we were making. And there was something comforting about it, the way the peppers transformed, their bitterness fading into something rich and sweet.

It wasn't until I traveled to Greece that I realized just how much this ritual connected me to flavors beyond my own family's kitchen. I remember sitting at a table covered in small plates, briny olives, crisp cucumbers, and a bowl of white bean dip. It was unlike anything I'd tasted before, yet familiar in the way it felt like home.

 As I watched my family reach for it, their faces lighting up with each bite, I felt that same warmth I had known in my mother's kitchen. The ease of the meal, the shared delight. It reminded me how food has a way of bringing people together, no matter where you are.

Smoky Peppers, Sunlit Memories

I fell for roasted red peppers HARD in Greece, where they were everywhere. Charred and smoky, they are marinated, tossed into salads, folded into dips, nestled against crumbling white beans and chunks of feta. They had a sweetness unlike anything I'd tasted before, softened by fire, made rich by time. I bought a bag full, already thinking of ways to stretch that flavor beyond the limits of vacation meals.

That evening, I set the peppers over the flame of the gas stove, watching their skins blister and blacken. The windows were open to the night air, the distant hum of music from a taverna below filtering in. As I peeled away the charred layers, the soft, scarlet flesh emerged. I tore off a piece, still warm, and pressed it onto a thick slice of bread with nothing but a smear of olive oil. Simple. Perfect.

It reminded me of how I had first discovered Greek flavors beyond hummus. My Mediterranean white bean salad with feta, made one summer evening, had surprised me with how fresh and vibrant it turned out. And later, my Greek-inspired creamy white bean hummus with feta and tahini became one of those dishes I could throw together with my eyes closed, each time carrying just a hint of the flavors I had fallen in love with in Greece.

I think that's why I love making this roasted red pepper hummus. It's not just about the smooth, garlicky spread or the smoky depth the peppers bring, it's about the way food carries memory, the way one meal reminds you of another, the way flavors thread themselves through time.

And now, whenever I make it, I see Greece in my kitchen, in the way the peppers char under the broiler, in the way the hummus swirls into soft peaks, in the way my children dip warm pita into it, just as I had done that first night in Athens.

It's a perfect dish to make in early BBQ season, when you're just starting to fire up the grill but aren't ready to commit to grilled corn just yet. A slab of grilled salmon and some of this roasted pepper hummus, and you're all set for a perfect BBQ meal. They go well on Memorial Day, too! And if you like your hummus on the spicier side, try this spicy harissa hummus.

Ingredients

• Chickpeas - the base of any good hummus, lending it a creamy texture and subtle nuttiness. I use canned here for convenience, but if you cook them from scratch, even better.
• Roasted Red Bell Peppers - sweet, smoky, and rich. The secret is letting them char properly, undercooked peppers won't bring the same depth. If you're short on time, high-quality jarred roasted peppers work too.
• Tahini - I tested different amounts and found that just enough keeps the hummus creamy without overpowering. If you love it, add an extra spoonful.
• Garlic - raw garlic can be sharp, but roasting a clove alongside the peppers mellows it beautifully. For a sharper kick, keep it fresh.
• Extra Virgin Olive Oil - a good drizzle brings everything together. I tested versions with less, but a little richness makes all the difference.
• Lemon Juice - brightens everything up and keeps the flavors balanced. I tried it without, and it tasted just a little dull.
• Smoked Paprika - enhances the roasted peppers' natural smokiness.

See the recipe card for full list and exact quantities.

How to Make This Easy Roasted Red Pepper Hummus Recipe

This smoky, creamy homemade hummus is a simple yet flavorful dip that comes together in minutes. The roasted red peppers add a bit of subtle sweetness and depth, making it a perfect addition to any mezze spread. Serve it with warm pita, fresh vegetables, or crackers for a satisfying bite. It's easy to make, and here's how to do it:

Blend the Ingredients

In a food processor, combine chickpeas, roasted red peppers, garlic, tahini, olive oil, lemon juice, cumin, smoked paprika, and cayenne pepper. Blend until smooth and creamy, stopping to scrape down the sides as needed. If the mixture is too thick, add a tablespoon of water or olive oil to help it blend.

Adjust Seasoning

Taste the hummus and season with salt and black pepper. Blend again, adjusting the seasoning to your preference. If you like more tang, add a squeeze of lemon juice, for more smokiness, increase the smoked paprika.

Transfer to a Serving Bowl

Spoon the hummus into a serving bowl, smoothing the top with the back of a spoon. Creating a small well in the center helps catch any added garnishes.

Garnish for Extra Flavor (Optional)

For a beautiful presentation and added richness, drizzle the hummus with a little extra olive oil. A sprinkle of smoked paprika or crushed red pepper adds warmth, while chopped parsley or toasted pine nuts provide extra texture.

Serve and Enjoy

Enjoy the hummus with warm pita bread, crisp vegetables, or crunchy crackers. It also makes a delicious spread for sandwiches or wraps. Store leftovers in an airtight container in the refrigerator for up to five days.

Storage

If you somehow have leftovers, just pop the hummus in an airtight container and store it in the fridge for up to five days. The flavors actually get better as they sit, so don't be surprised if you find yourself enjoying it even more the next day. Before serving, give it a quick stir, maybe a drizzle of olive oil, and it's as good as new.  

What to Serve with this Roasted Red Pepper Hummus Recipe

Whether you're looking for a light mezze platter or a hearty meal, there are so many ways to enjoy it. Pair it with something fresh, something warm, something with a little crunch. Here are a few of my favorite ways to turn this hummus into the start of something special.

For a meal that feels straight from a sun-drenched Greek taverna, try it alongside my Gluten-Free Vegetarian Moussaka. The layers of roasted eggplant and creamy béchamel make a rich, satisfying contrast to the bright, smoky hummus.

If you want to lean into a mezze-style feast, serve it with my Avocado Hummus for a creamy, fresh contrast, or pair it with Bulgur Salad with Feta, its nutty grains, salty cheese, and fresh herbs bring a beautiful balance to the hummus's deep flavors.

For a simple yet elegant pairing, try it with my Roasted Cauliflower with Tomatoes and Capers. The caramelized cauliflower and briny capers echo the roasted depth of the peppers, making every bite a perfect mix of smoky, sweet, and savory.

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Roasted Red Pepper Hummus

Silky roasted red pepper hummus with garlic, tahini, and spices. Smoky, creamy, and full of bold flavor.

Course Appetizer, dip, Snack

Cuisine Mediterranean, Middle Eastern

Keyword appetizer, chickpea dip, chickpeas, dip, easy, hummus, snack

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 129kcal

Author Ksenia Prints

Ingredients

• 1 can (15 oz) chickpeas drained and rinsed
• 3 roasted red bell peppers peeled and seeded
• 2 garlic cloves minced
• ¼ cup tahini
• 3 tablespoon extra virgin olive oil plus more for drizzling
• 2 tablespoon lemon juice
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika plus more for garnish
• ¼ teaspoon cayenne pepper optional, for heat
• salt and freshly ground black pepper to taste

Instructions

• If using fresh peppers, place them directly over an open flame on a gas stove or under a broiler, turning occasionally until the skins are blackened and blistered (about 10-15 minutes).

  Transfer the roasted peppers to a bowl, cover with a plate or plastic wrap, and let them steam for 5 minutes. Once cool enough to handle, peel off the charred skins, remove the seeds, and roughly chop the peppers.
• In a food processor or blender, combine chickpeas, roasted red peppers, garlic, tahini, olive oil, lemon juice, cumin, smoked paprika, and cayenne pepper.

  Blend until smooth, stopping to scrape down the sides as needed.
• If the hummus is too thick, add 1-2 tablespoons of cold water or more olive oil until you reach the desired consistency.
• Add salt and black pepper, then blend again. Taste and adjust seasoning as needed, more lemon juice for brightness, more smoked paprika for depth, or an extra drizzle of olive oil for richness.
• Transfer the hummus to a serving bowl, smoothing the top with a spoon. Drizzle with olive oil, sprinkle with smoked paprika, and add optional garnishes like fresh parsley or toasted pine nuts.
• Serve with warm pita, fresh veggies, or crunchy crackers. It also makes a delicious spread for sandwiches or wraps.

Video

Nutrition

Calories: 129kcal | Carbohydrates: 4g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 258mg | Potassium: 94mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 224IU | Vitamin C: 11mg | Calcium: 28mg | Iron: 1mg

The post Roasted Red Pepper Hummus appeared first on At the Immigrant's Table.

My grandfather used to cross borders with stranger things than cheese.

Tea wrapped in cloth. Seeds tucked into coat linings. Dried mushrooms sealed in old jars that smelled faintly of forests after rain. Once, a parcel of pickled vegetables arrived at our apartment wrapped in newspaper so thoroughly stained with beet brine that my grandmother refused to let it touch the table.

So when I first carried halloumi home in my suitcase after a trip, sliding the blocks carefully between sweaters, it felt strangely familiar. Like something inherited rather than learned.

Halloumi travels well. Maybe that is part of why so many immigrant kitchens hold onto it. It survives long flights, crowded fridges, changing countries, and small apartments where ingredients become stand-ins for places you miss. In our home, one always stays untouched a little longer because I know eventually I'll want it over fire.

Halloumi itself has deep roots in Cyprus and across the eastern Mediterranean, especially in Greek, Turkish, Lebanese, and Israeli kitchens. Traditionally made from sheep's and goat's milk, sometimes with cow's milk added later, it was created as a cheese that could last through long summers without spoiling quickly.

That structure is exactly why it works so well on a grill. Instead of collapsing, it chars and bronzes, holding its shape while the outside turns crisp.

I've carried it into so many parts of our family table. Sometimes cut into thick fries for these spicy harissa halloumi fries when friends stay late talking around the table. Sometimes tucked into soft tortillas like these halloumi tacos, where the salty cheese settles against herbs and vegetables beautifully. Other nights it lands over greens the way it does in this fried halloumi salad inspired by Aroma Espresso Bar, the cheese still hot enough to soften the dressing underneath.

Still, grilling remains the version I return to most often. There is something grounding about standing near the fire watching each slice change color slowly. It reminds me that some foods survive because people carried them carefully across oceans and borders, determined to keep a piece of home intact.

Ingredients

Everything in this recipe circles back to the halloumi itself. Good halloumi changes completely over heat. The outside darkens and crisps while the center stays springy and soft enough to bite through cleanly. I usually look for blocks packed in brine with sheep's milk or a mix of sheep and goat's milk because they hold a deeper flavor once grilled. Cow's milk halloumi works too, though it tends to feel firmer and slightly milder. 

Lemon matters here more than people think. Halloumi carries a salty richness that wakes up completely once fresh lemon hits the surface. I rarely serve grilled halloumi without it now. If lemons are unavailable, a small drizzle of pomegranate molasses works beautifully too, especially if you are serving the cheese alongside herbs or grilled vegetables. It pulls the recipe slightly closer to flavors I first tasted in Middle Eastern cafés, where salty cheese often arrived with sharp, tangy finishes.

The black pepper stays optional, though I nearly always add it. Freshly cracked pepper settles into the hot surface of the cheese and adds a little sharpness without covering the flavor underneath. Aleppo pepper can work in its place if you want something softer and slightly fruity. 

Optional: if you want to serve this as an appetizer, drizzle it with a bit of olive oil and honey. It's perfection.

See the recipe card for full list and exact quantities.

How to Make Grilled Halloumi Cheese Recipe

Grilled halloumi cheese recipe comes together quickly, though the small details shape the final texture more than people expect. The difference between pale, rubbery cheese and deeply golden halloumi with crisp edges often comes down to heat, dryness, and patience during cooking. Here's what to watch for as you go:

Slice the Halloumi Evenly

• Try to keep the pieces as even as possible so they cook at the same speed. Thin slices soften too quickly and can tear when flipped, while overly thick pieces stay firm in the center before the outside fully browns.

Pat the Surface Dry

• Halloumi packed in brine carries extra moisture on the surface. If the cheese goes onto the grill wet, it steams instead of browning properly. A dry surface helps create those darker grill marks and crisp edges.
• The slices should feel dry to the touch before moving on. If they still look glossy with moisture, blot them once more.

Brush Lightly With Oil

• Too much oil can cause flare-ups on an outdoor grill and makes the cheese feel greasy instead of crisp around the edges. A light layer helps the surface color evenly and keeps the halloumi from sticking once it hits the heat.
• At this stage, the slices should look lightly shiny without oil pooling anywhere.

Heat the Grill Properly

• Preheat a grill or grill pan over medium-high heat before adding the cheese.

• If the grill is not hot enough, the cheese sticks stubbornly and stays pale. If the heat is too aggressive, the outside darkens before the center softens slightly.

Grill Without Moving Too Early

• At first, the cheese clings tightly to the grill grates. Once a crust develops, it releases naturally. Trying to flip too early often tears the surface and leaves pieces stuck behind.
• Flip carefully and cook the second side until equally golden. Both sides should carry clear grill marks and lightly crisp edges.

Watch the Texture Closely

• If cooked too long, the cheese becomes rubbery and overly firm once cooled. Pull it from the grill while it still feels slightly soft in the middle because it firms up more as it rests.

Finish While Hot

• Serve with lemon wedges alongside the hot cheese. Once squeezed over the surface, the lemon cuts through the saltiness and brightens the whole plate.
• Grilled halloumi is best eaten right away while the edges still carry that crisp texture and the center remains soft and elastic.

Storage

Grilled halloumi is best served fresh while crisp and soft. For leftovers, cool completely and store in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet or grill pan over medium heat for a few minutes per side until the surface regains some color. Avoid microwaving if possible, since it changes the texture quickly and can make the cheese rubbery.

If you want to store it longer, grilled halloumi can be frozen for up to 1 month. Place cooled slices in a single layer between sheets of parchment paper so they do not stick together, then transfer to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating in a hot pan. The texture may become slightly firmer after freezing, though the cheese still browns well once reheated.

FAQs

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How to Grill Halloumi (Grilled Halloumi)

Grilled halloumi cooked until golden, served hot with lemon and pepper.

Course Appetizer, Side Dish

Cuisine Mediterranean, Middle Eastern

Keyword How to Grill Halloumi (Grilled Halloumi)

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 5 servings

Calories 150kcal

Author Ksenia Prints

Equipment

• Grill or grill pan
• Sharp Knife
• Cutting Board
• tongs
• Pastry brush
• paper towels
• Plates

Ingredients

• 8 oz halloumi cheese
• 1-2 teaspoon olive oil
• black pepper optional
• lemon wedges optional, for serving

Instructions

Prepare the cheese

• Remove the Halloumi from its packaging and pat it dry with paper towels. This helps the cheese sear instead of steam.

Slice evenly

• Using a sharp knife, cut the cheese into ½-inch thick slices. Keeping the slices even helps them cook at the same rate and develop a consistent golden crust.

Lightly oil

• Brush both sides of each slice with olive oil. A thin coating helps prevent sticking while encouraging those signature grill marks.

Heat the grill

• Preheat a grill or grill pan over medium-high heat until fully hot. The surface should be hot enough that a drop of water sizzles immediately.

Grill the cheese

• Place the slices directly onto the hot grill. Cook for 2-3 minutes per side, without moving them too early, until distinct grill marks appear and the surface turns golden and slightly crisp.

Turn carefully

• Use tongs to gently flip each slice and grill the second side until equally golden.

Finish and serve

• Transfer the grilled cheese to a serving plate. Sprinkle with black pepper if desired and serve immediately with fresh lemon wedges for squeezing over the top.

Video

Nutrition

Calories: 150kcal | Carbohydrates: 0.4g | Protein: 10g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 544mg | Potassium: 0.01mg | Fiber: 0.05g | Sugar: 0.2g | Calcium: 454mg | Iron: 0.004mg

The post How to Grill Halloumi Cheese appeared first on At the Immigrant's Table.

My grandmother believed burgers were proof that people had stopped trying. She liked proper meals served on plates with cloth napkins folded into triangles, soups ladled carefully into bowls, pickled mushrooms arranged in glass dishes that only came out for guests. Food carried structure in her apartment. It carried expectation.

Bread, meat, sauce, eaten with your hands felt careless to her. Cheese as the center of the meal would have made her sigh heavily before turning around and walking away in theatrical disappointment.

Still, if it had been halloumi, she would have tried it. That part I know for certain.

The first time I made these halloumi burgers, the kitchen windows were open despite the rain outside. Leo kept climbing onto the stool to steal pickle slices while Lin asked whether the cheese would melt like mozzarella.  The smell carried through the apartment quickly. Fried cheese in olive oil has a way of doing that. It clings to curtains and sweaters and the backs of your hands long after dinner is over.

I started making halloumi years ago. The cheese squeaked slightly against your teeth when eaten hot, the edges deeply golden from the grill. Since then, it becomes folded into these crispy halloumi tacos when I want something fast after school pickup. Or cut into thick fries like these harissa halloumi fries. During summer evenings, I often rely on my guide for how to grill halloumi cheese, especially when friends stay late outside talking long after the children fall asleep.

This burger came later. Part Middle Eastern café plate, part North American diner meal, part something that belongs fully to our family now. The crisp outer layer catches onto the creamy sauce while tomatoes soften slightly against the heat of the cheese.

By the time everyone sits down, the fries have already started disappearing from the tray.  Plates balanced on laps, fingerprints on the buns, someone always reaching for another napkin.

A dinner my grandmother would have called impractical while quietly taking another bite. 

Ingredients

Halloumi is the center of these burgers, and the entire recipe leans on its texture. I always look for firm blocks packed in brine because they fry into deeply golden edges while keeping their shape in the middle. I've learned that thinner supermarket versions tend to dry out too quickly in the pan. Cypriot halloumi gives the best texture here, though bread cheese can work if needed. It softens similarly when fried, though with a milder flavor.

The burger buns matter more than people think. A soft bun holds the hot cheese and aioli together without turning dense or dry. Brioche buns are the ones I reach for most often because the slight sweetness works well against the salty halloumi and sharp pickles. Potato buns also work nicely, especially for children since they stay softer longer on the table.

Dill pickles cut through the richness of the fried halloumi and creamy sauce. I prefer garlic-heavy deli pickles packed in brine rather than sweeter sandwich pickles. The sharper bite balances the cheese better, especially once everything is layered together inside the bun.

See the recipe card for full list and exact quantities.

How to Make Halloumi Burger Recipe With All the Fixings

These halloumi burgers recipe come together quickly once the skillet heats, so having everything sliced and ready beforehand makes the process feel much calmer. The contrast between the crisp cheese, cool vegetables, soft bun, and creamy aioli is what makes these burgers work so well. Pay attention to texture as you go rather than relying only on timing:

Mix the Smoked Paprika Aioli

• The aioli should look creamy and spreadable, not thin or runny.

• If too much lemon juice is added, the sauce can loosen too much and slide out of the burger later. You want something thick enough to cling to the bun and halloumi without dripping immediately.

• Set the sauce aside while preparing the remaining ingredients so the flavors have time to settle together.

Pat the Halloumi Dry Thoroughly

• Before frying, press the halloumi slices gently between paper towels to remove excess moisture.

• The slices should feel slightly tacky on the surface rather than slippery. If they still look glossy from brine, keep drying them a little longer.

Fry the Halloumi Until Deeply Golden

• At first, the cheese will hiss gently around the edges. Leave it untouched for the first few minutes. Moving it too early can tear the surface before the crust develops properly.
• If the skillet becomes too hot, the outside darkens before the center softens slightly. Lower the heat if the cheese browns too aggressively within the first minute.
• Cook the second side until both surfaces are evenly golden with lightly crisp edges.

Toast the Burger Buns Lightly

• Slice the buns and toast them until the inside develops a light golden color while staying soft in the center.
• You are not looking for crunchy bread here. Over-toasted buns become difficult to bite through once layered with halloumi and vegetables. The inside should feel lightly crisp enough to hold the aioli without becoming soggy immediately.
• Watch carefully during this step since buns can darken quickly, especially softer brioche-style ones.

Assemble the Burgers While the Halloumi Is Hot

• The heat softens the vegetables slightly and helps the aioli settle into the layers. Add the red onion and pickles last for crunch and sharpness.
• The burgers may look slightly overfilled at first, though the layers compress naturally once closed. Spread more aioli onto the top bun before placing it over everything gently.

Serve Immediately While Hot

• Serve with hot French fries alongside extra aioli for dipping if desired. As the burgers sit, the halloumi firms slightly and the vegetables begin softening into the bread, so timing matters here.

Storage

These halloumi burgers are best eaten fresh while the cheese is still crisp at the edges. If storing leftovers, keep the components separate so the vegetables do not soften the buns overnight.

Fried halloumi keeps in an airtight container in the refrigerator for up to 3 days and reheats best in a dry skillet rather than the microwave, which can make it rubbery. The smoked paprika aioli lasts up to 4 days refrigerated and thickens slightly as it sits. Cooked halloumi can also be frozen for up to 1 month, though the texture becomes slightly chewier after thawing.

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Grilled Halloumi Burgers With All the Fixings

Golden halloumi burgers layered with smoky aioli, tomatoes, pickles, and toasted buns.

Course Main Course

Cuisine Middle Eastern, vegetarian

Keyword Halloumi Burgers

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 484kcal

Author Ksenia Prints

Equipment

• Large skillet or frying pan
• Small mixing bowl
• Knife
• Cutting Board
• Spatula
• paper towels

Ingredients

For the Halloumi Burgers

• 8 oz halloumi cheese sliced into 4 slabs
• 4 burger buns
• 1 red onion thinly sliced
• 8 lettuce leaves
• 2 tomatoes sliced
• 4 dill pickles sliced
• 2 tsps olive oil
• 1 teaspoon salt
• black pepper

For the Smoked Aioli

• ⅓ cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove minced
• ½ teaspoon smoked paprika
• Pinch salt
• Pinch black pepper

For Serving

• French fries optional

Instructions

Make the Smoked Aioli

• In a small bowl, stir together the mayonnaise, lemon juice, Dijon mustard, garlic, smoked paprika, salt, and pepper until smooth. The sauce should look creamy and thick enough to spread easily onto the buns without dripping. Set aside so the flavors settle together while you prepare the burgers.

Prepare the Halloumi

• Pat the halloumi slices dry with paper towels. This helps the cheese form crisp golden edges instead of steaming in the pan. If the slices still feel wet from the brine, dry them a little longer before frying.

Fry the Halloumi

• Heat a skillet over medium heat and add a thin layer of olive oil. Place the halloumi into the pan and cook for 2-3 minutes per side until deeply golden. The cheese should hiss lightly at the edges and release cleanly from the skillet once ready to flip.

Toast the Burger Buns

• Slice the buns and toast them lightly until the inside turns pale golden while still staying soft in the center. Avoid over-toasting since the burgers are easier to eat with softer bread.

Assemble the Halloumi Burgers

• Spread the smoked aioli onto the bottom half of each bun. Layer with lettuce, tomatoes, fried halloumi, red onion, and dill pickles. Add more aioli to the top bun before closing the burgers gently.

Serve Immediately

• Serve the halloumi burgers hot with French fries on the side. They are best eaten while the cheese still has crisp edges and the buns are lightly toasted.

Video

Nutrition

Calories: 484kcal | Carbohydrates: 31g | Protein: 19g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 2150mg | Potassium: 423mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4323IU | Vitamin C: 23mg | Calcium: 699mg | Iron: 2mg

The post Easy Grilled Halloumi Burger appeared first on At the Immigrant's Table.

This post is a partnership with Natural Delights. Thank you for supporting the brands that make this blog possible; I am proud to only work with companies that I truly believe in.

Inspired by Greek Roasted Feta with Honey

This 5-ingredient recipe was inspired by Greek Roasted Feta with Honey, a small mezze platter we had on our first night in Greece alongside greek-inspired white bean hummus. To be exact, the appetizer we had a block of feta cheese, baked into balls of dough that were then drizzled with honey and sprinkled with walnuts.

I immediately began thinking of how I can adapt this Greek baked feta recipe recipe to be gluten free, and how it can become an easy appetizer for entertaining during the holiday season.

The solution was easy: take all the ingredients, mix everything together, throw in a powerhouse superfood like Medjool dates, and you've got a baked feta cheese crostini like no other!

Ingredient spotlight: Medjool Dates 

I always try to add some healthy ingredients to my recipes. Sometimes it's a matter of switching up the white flour for whole wheat, making a recipe gluten free, a dessert sugar-free, and other times it's adding a superfood. For that, I often turn to Medjool dates.

Naturally sweet and packed with minerals and antioxidants, Natural Delights Medjool Dates are full of potassium, calcium, and magnesium.

Large, plump, and sweet, Natural Delights Medjool Dates look so good that people can't believe they are dried - but in fact, they are fresh, and never dried! I know that's hard to believe for a pantry staple, but it's true! They come to you straight from the Bard Valley along the Colorado River, where they are grown.

You can find Natural Delights Medjool Dates at grocery stores and health food markets in most parts of Canada. 

Whether I'm making a savoury main course, (like this incredible Chicken Marbella) or a festive Christmas dessert (like this Gluten Free Yule Log), I always reach for these dates.

In this recipe, I use Medjool dates along with hazelnuts to make a crunchy, yummy topping for my baked feta cheese.

How to make this roasted feta dip

Prep the ingredients

Preheat the oven to 375 F.

Take the feta block and place it in an oven-safe dish.

Mix everything together

In a small dish, mix together diced dates and chopped hazelnuts.

Add extra virgin olive oil, honey, chopped fresh rosemary.

Arrange baked feta appetizer

Arrange date and hazelnut topping on and around the feta cheese.

Drizzle with olive oil on top of the whole dish. Sprinkle with salt and pepper on top, to taste.

Bake feta dip in the oven

Transfer to the oven and bake for 20 minutes, until you have a soft and creamy feta that turns golden brown and the dates release their juices. They should become toasted, plump and browned. Check on it, stir the toppings and broil for another 5 minutes if desired.

Pro Tip: If desired, you can also broil baguette slices for crostini at the same time.

Serve baked feta dip warm

Remove the dish from the oven and garnish with fresh rosemary and more chopped dates. Serve roasted feta dip warm, alongside toasted baguette crostini, crackers or whatever else you like (see my suggestions below!)

When to serve this baked feta appetizer

I love to serve this easy appetizer for gatherings of all kinds, but I find that it especially lends itself to winter-time gatherings, like during Christmas (it completes an easy meal like this one-pan Christmas dinner).

You can also serve it as a Thanksgiving appetizer while people are just gathering. Nothing brings everyone to the table as well as baked brie!

I also like to serve this cheesy appetizer for Shavuot, the Jewish holiday of dairy alongside the cheesecake of your choice, like my passionfruit cheesecake or raspberry ricotta cheesecake. 

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Date and Hazelnut Roasted Feta Cheese

This hot feta cheese dip with dates and hazelnuts is bursting with flavors! Drizzle it with honey and olive oil, bake it in the oven with simple ingredients until it's nice and creamy, and it's perfect to serve spread on toasted crusty bread for a baked feta crostini.

Course Appetizer

Cuisine American, Greek

Keyword christmas, dates, entertaining, fall, gluten-free, hazelnuts, honey, hosting, Medjool dates, winter

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 220kcal

Author Ksenia Prints

Equipment

• baking dish

Ingredients

• 8 oz feta block not feta crumbles
• 1 cup Natural Delights Medjool Dates chopped
• ½ cup hazelnuts chopped
• 2 tablespoon honey
• 2 tablespoons Extra Virgin Olive Oil plus more, for drizzling
• Fresh rosemary optional
• Salt & Pepper to taste
• Baguette slices for serving

Instructions

• Preheat the oven to 375 F.
• Add the feta to the middle of a small baking dish.
• In a small bowl, mix together diced dates and chopped hazelnuts. Drizzle everything with extra virgin olive oil, honey, and chopped fresh rosemary.
• Sprinkle date and hazelnut topping on and around the feta cheese.
• Drizzle the olive oil on top of the whole dish. Season with salt and pepper, to taste.
• Place the dish in the oven and bake for 20-25 minutes, until you have a soft and creamy feta and toasted, plump and browned nuts and dates. Keep a close eye on the roasted feta in the last five minutes, to prevent burning.
• Remove the baked feta dip from the oven and garnish with fresh rosemary and more chopped dates. Serve warm!

Notes

Pro Tip: If desired, you can also broil baguette slices for crostini at the same time.

Nutrition

Calories: 220kcal | Carbohydrates: 20g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 324mg | Potassium: 199mg | Fiber: 2g | Sugar: 17g | Vitamin A: 149IU | Vitamin C: 0.5mg | Calcium: 160mg | Iron: 1mg

The post Baked Feta Dip Recipe with Dates, Hazelnuts and Honey  appeared first on At the Immigrant's Table.

I never expected one of the first recipes I posted after the Jewish Food Project to be a Greek recipe taught to me by my non-Jewish vegetable delivery man. But then again, neither did I expect the flavour of beet greens to become so haunting once they are met with a little bit of vinegar, a little bit of boiled water, and a whole lot of garlic. But it did, and so here I am, sharing with you George's recipe for mashed potatoes with Greek garlic beet greens - and we are all the better for it.

Until George came into my life a few weeks ago, beet greens were a mystery to me. They always seemed to trap so much grit, stubborn dirt that clung to their tops long after they were pulled out of the earth's warm embrace. I have tried flash frying them, adding them to smoothies, even roasting them - but no matter what, they always remained a stubborn adversary.

These were the defeated thoughts on my mind as I stood in the kitchen on the seventh day of the Jewish Food Project, removing the tops from a giant box of beets. As I looked ruefully on the growing pile of beet greens in front of me, I lamented the two options that laid ahead: either to go to battle with these greens, wash them thoroughly and then attempt to coax them into submission, or to throw them all away. Unsurprisingly, the frugal Russian in me just wouldn't allow me to go with the latter.

And so there I was, running through a list of any untried beet green techniques that still remained in my arsenal, when George walked through the doors. Heavy set and big belled, with large glasses and a shy smile plastered on his face, he introduced himself to me in broken English as my vegetable delivery guy's assistant. He began hauling boxes into the kitchen, and I stopped my mournful task to help.

"What are you doing here, miss? Running a restaurant?" George asked.

"No, it's a cooking school. A Jewish cooking school," I replied.

"Oh, a cooking school!" George's face lit up immediately, his large smile becoming impossibly brighter. His whole face was transformed by that smile - the sweat on his face dried up a little, his shoulders pulled back, he stood taller; I could see the man he was in his youth, standing in a busy kitchen in Santorini or Athens.

"I can cook! Do you want me to cook for you? Just say the word and I'll come cook for you," he began talking rapidly, each word tackling the next like runners on a rugby field. "Greek, Italian, whatever you want, I can do it all."

I must admit that I was taken aback. His readiness to offer his services to a person he has just met, to flaunt his skills so flagrantly, it all seemed a little... desperate. A little immigrant-like. I smiled and nodded, adding some agreeable cooing sounds, and got back to my work cutting off beet greens. George went outside to haul more boxes.

"What are you making there? Beet greens?" George asked a bit more timidly the next time he came back. "I have a great recipe for them. Greek. With lots of garlic and olive oil."

At this, my ears actually perked up. I looked up at George carefully, my curiosity piqued.

"Oh? What do you do with them? Can you teach me?"

And so, George proceeded to share with me his Greek garlicky beet greens recipe, the giant smile never wavering from his face.

---

The thought of these beet greens haunted me for days to come. On the first day I had off from the JFP, nearly at the end of our run, faced with a fridge full of leftovers in various states of edibility, I proceeded to make George's recipe for Greek mashed potatoes with garlic beet greens. And with that, my relationship with beet greens was transformed.

In this recipe, silky, soft beet greens are boiled to submission and coated with a thick layer of olive oil, enough to make the dish practically obscene. Minced garlic is added generously to the dish, and the whole mess is dropped atop creamy mashed potatoes, which are studded themselves with even more garlic.

You eat the whole thing while sitting by the window, a glass of ice-cold rosé or the more traditional Assyrtiko by your side. You can look at spring popping all around you, but what you're really doing is dreaming of the blue shores of the Greek Mediterranean. You're thinking of swimsuits, dusty roads, and sand clinging to your wet feet. A piece of crusty bread would do well to mop up the garlic-scented oil that is left behind on your plate afterwards.

And with each bite you take, you thank George for his Greek mashed potatoes with garlic beet greens recipe. And maybe, if you know anyone in Montreal looking for great cooks, you send George their way (shoot me a line if you do!).

Accompanying Dishes

Serve these mashed potatoes topped with some pan-fried salmon. For a pescetarian option, I love to serve them alongside white fish in white wine sauce. They also make for a creamy, delicious meal when topped with cream of mushroom pork chops. The bold but neutral flavor of these mashed potatoes also pairs well with Teres Major steak.

Recipe

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Mashed potatoes with Greek garlic beet greens, or what to do with those pesky beet greens

silky, soft beet greens are boiled to submission and coated with a thick layer of olive oil, enough to make the dish practically obscene. Minced garlic is added generously to the dish, and the whole mess is dropped atop creamy mashed potatoes, which are studded themselves with even more garlic. If you're not info potatoes, feel free to serve these greens with whole grains like buckwheat or farro.

Course Main

Cuisine Greek

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2

Calories 619kcal

Author Ksenia Prints

Ingredients

• 4 large Yukon Gold potatoes peeled (optional) and cut into cubes; or 1 package of Baby Boomer yellow potatoes
• 2 tablespoons Earth Balance or butter
• 8 garlic cloves minced
• ¼ cup olive oil + more for drizzling
• 1 bunch of beet greens
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

• To prepare the mashed potatoes: Bring a pot of water to a boil, and add 1 teaspoon of salt. Add potatoes and bring back to a boil. Cover, reduce heat to medium and continue cooking until potatoes can be very easily pierced with a fork, about 20 minutes (you want the potatoes to be basically falling apart at the prick of a fork; it'll make mashing much easier).
• Meanwhile, bring a large skillet to medium heat and add ¼ cup of olive oil. Add minced garlic and saute for 2 minutes. Remove garlic and oil, and reserve.
• When the potatoes are cooked through, remove them from water into a big bowl and let cool a bit (reserve the water). Adding back ⅛ cup of the reserved cooking water and 2 tablespoons of Earth Balance of butter, mash with a potato masher until potatoes are completely creamy. Add 2 tablespoons of garlic from the oil mixture and mix well. Taste, and season with salt and pepper as needed. (Potatoes can be made up to 2 days in advance and kept in a tightly sealed container)
• To prepare beet greens: Cut the stems off the beet greens, set aside. Wash greens and stems in at least 3 changes of water (I often go for 4, just to be on the safe side). Slice beet greens thinly.
• Place beet stems in a pot with just enough water to cover and 1 teaspoon of salt. Bring to a boil and cook until stems are easy to chew. Add beet greens themselves, and continue cooking 10 mins, until the greens are silky.
• Separate greens from water, reserving water. Place in a large bowl and add the reserved oil and garlic mixture and the juice of 1 lemon. Mix well to combine. Taste and season with salt and pepper.
• Serve beet greens atop mashed potatoes. Drizzle with more olive oil right before serving.

Nutrition

Calories: 619kcal | Carbohydrates: 63g | Protein: 8g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 113mg | Potassium: 1483mg | Fiber: 8g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 71mg | Calcium: 66mg | Iron: 3mg

The post Mashed potatoes with Greek garlic beet greens appeared first on At the Immigrant's Table.

When I started working on the Greek turkey meatballs with feta recipe, I thought the dish would be complete on its own. With its herbs, the feta, the way the turkey stayed tender. It all felt balanced. But after a few days of eating them, there was this quiet gap on the plate, it was the kind that makes you feel like something is missing without knowing exactly what.

And then I thought back to our trips in Greece, to the taverna tables where the food always came with a scattering of small bowls, each one bringing its own character to the meal. There was always tzatziki. Cool and smooth, with cucumber and dill cutting through whatever richness was on the plate. I decided then to make a small bowl one evening, and suddenly the meatballs felt like they had their missing piece.

It's simple to bring together, but somehow feels like it connects a lot of threads. Yogurt, cucumber, and garlic form the base, with dill reminding me of Russian kitchens scented with herbs, and olive oil and lemon carrying me back to Israeli summers. And now, here in our kitchen, it's the sauce that holds together not only the meatballs but everything else we set on the table.

Sometimes I serve it with a few other sauces if the table feels generous. A bowl of tahini sauce, creamy and nutty, often sits nearby. On nights when someone wants a bit of heat, I'll bring out a jar of schug, bright and green. And if there's leftover chunky tomato sauce from pasta or pizza, it goes out too. But tzatziki is the one that disappears, scraped clean with a last piece of pita bread or a stray cucumber slice.

What Is Tzatziki? And Where Did It Come From?

Tzatziki has a way of showing up like it's always belonged. A bowl at the center of a table, something to scoop into without thinking, a cool, steady presence that never asks for attention. Of course it starts with yogurt, cucumber, garlic, herbs, and olive oil. Things most of us have in our kitchens, but together they turn into something that feels bigger than the sum of its parts.

In Greece,  I remember tzatziki everywhere. It's spooned next to grilled meats, spread across bread, served in little dishes alongside vegetables. The name comes from the Turkish word cacık, and you can spot its relatives all over-mast-o-khiar in Iran, tarator in Bulgaria, versions in Lebanon and Israel. And each one tells the same story in a slightly different voice, a little more garlic here, a handful of mint there.

I grew up seeing sauces like this in many forms. In Israel, it wasn't always called tzatziki, but there was always some version of yogurt and cucumber on the table, tucked between hummus and labneh, or appearing without explanation to cool whatever else was being served. When I finally had tzatziki in Greece, it felt like meeting an old friend, recognizable even if the details were new.

Now, when I make it, I don't think so much about where it came from. I think about how it lives in our kitchen now. A spoonful lands next to the Greek turkey meatballs with feta, another gets spread on warm bread, and before I notice, F is dipping vegetables straight into the bowl. It's the quiet kind of staple that slips into meals without asking, the one you reach for without really thinking about it.

Ingredients

• Greek Yogurt- The base of tzatziki. I use full‑fat yogurt because it makes the sauce thick and creamy without needing to strain it. You can try low‑fat versions when that's what's on hand, but they tend to thin out. If you want a tangier bite, a mix of yogurt and labneh will work beautifully.
• Cucumber- Grated and squeezed until dry, it gives tzatziki that fresh, cooling flavor. I like using English cucumbers since they're less watery and don't need peeling, but any firm cucumber will work if you're thorough with draining.
• Garlic- Here, a little goes a long way. Freshly minced garlic is what gives tzatziki its sharp, fragrant backbone. If you prefer something gentler, roasted garlic softens the edge without losing the depth.
• Fresh Dill- For me, dill is what makes tzatziki taste like tzatziki. It reminds me of my grandmother's kitchen in the summer, her cutting board always covered in green. Mint can be swapped in for a different, lighter flavor, but dill keeps it classic.
• Lemon Juice- Brightens the yogurt and wakes up the cucumber and dill. Fresh is best! Bottled lemon juice will do in a pinch, but you'll lose that vivid, citrusy lift.

See the recipe card for full list and exact quantities.

How to Make Tzatziki Sauce Recipe

Cool cucumber yogurt mixed with garlic, dill, and lemon turns into the best tzatziki you can spoon over meatballs, bread, or vegetables without a second thought. Here's how to make it:

Grate and Drain the Cucumber 

Start by grating the cucumber on the large holes of a box grater. Gather the shreds in a clean kitchen towel and squeeze firmly over the sink until nearly all the liquid is out, this step keeps the sauce thick instead of watery.

Prepare the Garlic

Mince the garlic finely, almost to a paste. A little bite is essential, but too much raw garlic can take over, so keep the pieces small so they fold into the yogurt evenly.

Mix the Base

In a medium bowl, stir together the Greek yogurt, grated cucumber, garlic, fresh dill, and a splash of lemon juice. Take a moment to really fold it so the cucumber and herbs are fully tucked into the yogurt.

Taste and Season

Add a pinch of salt and some black pepper. Taste, adjust, and stir again. This is where the flavors begin to settle into balance.

Chill and Serve

Cover the bowl and let it rest in the refrigerator for at least 30 minutes. It gives the garlic time to mellow and the dill to spread its flavor. Serve with Greek turkey meatballs, spooned next to bread and cucumbers, or as a cool side for salads.

Storage

Tzatziki keeps well in the refrigerator for up to four days. Store it in a sealed glass jar or container to keep the garlic from overpowering other foods in the fridge. If you notice a bit of liquid pooling on top after a day or two, just give it a quick stir and it's good as new.

Tzatziki isn't meant for freezing! The yogurt separates and loses its smooth texture. but it's so quick to make fresh so there's rarely any reason to store it for long.

Recipe

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Tzatziki Sauce

A creamy tzatziki sauce with yogurt, cucumber, and dill, perfect for meatballs, bread, or vegetables

Course dip, Sauce

Cuisine Greek, Mediterranean

Keyword dill, dip, Greek, Greek-inspired dip, Mediterranean, olive oil, sauce, yogurt

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 49kcal

Author Ksenia Prints

Equipment

• Mixing bowls
• Wooden Spoon or Spatula

Ingredients

• 1 cup Greek yogurt
• 1 small cucumber grated and excess moisture squeezed out
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 tablespoon fresh dill chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

• Use the large holes of a box grater to shred the cucumber.
• Wrap the grated cucumber in a clean kitchen towel and squeeze firmly. Removing the excess liquid keeps the tzatziki thick and creamy.
• In a medium bowl, combine Greek yogurt, cucumber, garlic, olive oil, dill, and lemon juice.
• Add a pinch of salt and a few grinds of pepper, stirring well to blend all the flavors.
• Place the bowl in the refrigerator for at least 30 minutes to let the garlic mellow and the dill infuse.
• Spoon next to Greek Turkey Meatballs with Feta, use as a dip for cucumbers, or spread it into wraps and salads.

Nutrition

Calories: 49kcal | Carbohydrates: 3g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 122mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 0.2mg

The post Easy Greek Tzatziki Sauce appeared first on At the Immigrant's Table.

But what is baba ganoush, you ask? Like zaalouk, baba ganoush is a Middle Eastern dip of smoked eggplant. It usually relies on tahini to soften the eggplant's strong flavors.

But what if you have a sesame allergy? Or you just don't like tahini? That's how my family discovered this yogurt-based, easy baba ganoush recipe without tahini (also gluten-free and optionally dairy-free).

If you prefer a more traditional Lebanese baba ganoush recipe, head on over!

Learning to Love Baba Ganoush 

As recent newcomers, it took my family time to come around to the presence of pre-packaged pails of hummus, matbucha (a kind of Middle Eastern spicy salsa) and liver-flavoured zucchini, which continued to baffle me for more years than I'd care to admit.

Ever suspicious of anything that wasn't made at home, under strictly controlled conditions and with no chance of diphtheria, my parents had a strict embargo against store-bought salads during our first few years.

Red cabbage in mayonnaise became our entry drug, the closest condiment to the mayo-laden salads of the Russian dinner table. Then followed Israeli hummus and Turkish pepper salad. Tahini remained banned.

But one of the last salads to break the Eastern front of the Prints family was Lebanese baba ganoush. There was just something odd about this salad's sponginess, the smokiness, and the presence of a creamy substance that wasn't actually cream.

My tongue hurt each time I had too much of it, a stern reminder not to indulge in foods beyond the creamy, mayonnaise-y, inoffensive realm of bland Russian and Ukrainian food.

But then, I grew up. I tried baba ghanoush in pitas with singed veggie dogs, burning-hot right off the grill; I slathered it on frumpy smoked paprika potatoes, and discovered the sharp tang of this salad was just what the tuber needed; I liked it on sourdough bread with a bit of hummus and pickles, making each bite a zesty, smoky, creamy feast.

But the real revelation came when I learned to make it myself, from good, fresh eggplants, and with full control over the amount of garlic (loads), lemon juice (tons), and yogurt in place of tahini (just a bit) that I put in.

And so, this baba ganoush recipe without tahini was born.

Ingredient Highlight: Roasted Eggplant 

As the main ingredient in this smoked eggplant dip, this is important. Choose firm, glossy eggplant with a green fresh top and without any blemishes. 

There are many other wonderful eggplant recipes. From creamy roasted eggplant soup to Israeli sabich sandwich recipe with eggplant, there is so many things you can do with roasted eggplant. 

Equipment Needed for Homemade Baba Ganoush 

• Oven
• Baking sheet
• Chef's knife
• Big mixing bowl

How To Make Baba Ganoush without Tahini

Roast the Eggplant 

Preheat oven to 400F on the grill setting. Prick each eggplant a few times with a fork, and wrap in tinfoil (each eggplant in its own tinfoil wrap).

Cook for 40 minutes, turning the eggplant over once after 20 minutes. Check for doneness - if a fork gets through the tinfoil and breaks the eggplant's skin easily, they're done. Remove from oven, and let cool.

Meanwhile, chop garlic and parsley finely.

Prepare Cooked Eggplant Flesh for the Dip 

Split the eggplant in half and begin to scoop its flesh out into a big bowl, taking care not to get any skin (if any skin gets in, just remove it). Now, this step is important, and this is what will keep your baba ghanoush from being bitter and smoky - remove the big bunches of eggplant seeds from your bowl.

Toss and separate eggplant flesh from the skin of the eggplant with a fork, ensuring all the big strands are separated.

Add the Lemon, Garlic, and Parsley  

When eggplant flesh is ready, squeeze out the juice of half a lemon, add garlic, parsley, drizzle with olive oil, and salt. Reserve yogurt or tahini until later. Taste and adjust flavours; your dip should be zesty and garlicky, but not too salty.

Add the Yogurt 

When you're happy with the flavour, add the greek yogurt. It will mellow out the flavour a bit, but yogurt will give it a nice tang.

Adjust Seasoning and Enjoy!

Taste again, and adjust flavours - I usually find I have to add a bit more salt.

Serve as a topping for boiled or baked potatoes, with veggie burgers, pita sandwiches, vegan shawarma, or just plain ol' pitas. Alternatively, serve as part of a Mezze platter. Note that it can be served at room temperature or from the fridge. I love serving it with Traeger Spatchcock Chicken freshly made from the grill, and some homemade pita pockets.

Storage

Freshly made, this baba ganoush with yogurt recipe will keep in the fridge for 1 week.

It can also be frozen for up to 6 months. 

Recipe

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Tangy and creamy baba ghanoush without tahini

With the addition of yogurt, no tahini baba ganoush is born! Roasted eggplant is coaxed into a silky-smooth, sharp and filling dip or salad, with just the aftertaste of smoke.

Make sure you use young, fresh eggplants, and preferably in season; an eggplant should have taut skin, firm flesh, and a green top (no mold!). Older eggplants have more seeds and therefore taste bitter.

Course Appetizer, dip

Cuisine Israeli, Jewish, Middle Eastern

Keyword cilantro, dip, eggplant, fall, garlic, gluten-free, lemon, lunch, mezze, parsley, summer, vegan option, vegetarian, yogurt

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 32kcal

Author Ksenia Prints

Ingredients

• 2 eggplants medium sized
• 2-3 garlic cloves
• juice of ½ - 1 lemon start with half, and add up to a whole lemon, to taste
• a handful of chopped parsley about 1-2 Tbs
• ½ - 1 Tb salt start with half, and add up to taste
• 1 Tb lactose-free yogurt regular yogurt, vegan neutral yogurt, or tahini

Instructions

• Preheat oven to 400F on the grill setting. If you're oven doesn't go high on the grill setting, set to 400F at bake. Prick each eggplant a few times with a fork, and wrap in tinfoil (each eggplant in its own tinfoil wrap).
• Cook for 40 minutes, turning the eggplant over once after 20 minutes. Check for doneness - if a fork gets through the tinfoil and breaks the eggplant's skin easily, they're done. Remove from oven, and let cool a bit in tinfoil.
• Meanwhile, chop garlic and parsley finely.
• Remove tinfoil. Split the eggplant in half and begin to scoop its flesh out into a big bowl, taking care not to get any skin (if any skin gets in, just remove it). Now, this step is important, and this is what will keep your baba ghanoush from being bitter and smoky - remove the big bunches of eggplant seeds from your bowl. Toss and separate eggplant flesh with a fork, ensuring all the big strands are separated.
• When eggplant flesh is ready, squeeze out the juice of half a lemon, add garlic, parsley, and salt. Reserve yogurt or tahini until later. Taste and adjust flavours; your dip should be zesty and garlicky, but not too salty. When you're happy with the flavour, add the yogurt or tahini; both will mellow out the flavour a bit, but yogurt will give it a nice tang. Taste again, and adjust flavours - I usually find I have to add a bit more salt.
• Serve as a topping for boiled or baked potatoes, with veggie burgers, meat (if that's your thing), or just plain ol' pitas.

Video

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 0.3mg | Sodium: 1312mg | Potassium: 279mg | Fiber: 3g | Sugar: 4g | Vitamin A: 113IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 0.4mg

The post Easy Baba Ganoush without Tahini  appeared first on At the Immigrant's Table.

We landed in Athens with barely a plan and a list of islands we'd always dreamed of. The kids were with grandma back home-happy, well-fed (and probably getting more screen time than we'd allow). F and I, for the first time in years, had a few days to ourselves. It felt strange and a little thrilling. We wandered slowly, without strollers or snack bags, rediscovering what it felt like to be just us.

Our days fell into rhythm. Early hikes through dusty paths, thick with the scent of oregano and pine, afternoons swimming in turquoise coves, and evenings exploring whitewashed towns glowing under the sun's last stretch.

One morning, we followed a trail up to Zeus's Cave in Crete. The air was crisp, even in June, and the silence of the mountain felt ancient. We passed goat bells and wild thyme, the smell sticking to our clothes. Some travelers stopped at the cave, but we kept going, climbing all the way to the top of Mt. Zas. There's a kind of quiet at the summit that stays with you.

That afternoon, hungry and dusty, we pulled into a tiny roadside shop. Inside, the shelves were stacked with olive oil tins, jars of honey, and wheels of local cheese. The man behind the counter offered us a tray. Among the dishes was something close to these turkey meatballs: tender, herb-packed, and freckled with feta. We ate them standing by a lemon crate, the juice dripping down our wrists.

We ate well everywhere we went. White bean salad with feta from a ferry-side café in Paros, where the salt hung in the air and you could hear conversations float from boat to boat. Roasted red pepper hummus in a beach taverna served with barely-there pita that our fingers tore apart faster than we could dip. Evenings ended with slow walks and plates scraped clean. It was also where I had the best lemon orzo of my life, and I couldn't wait to make it at home.

When I think of Greece, I don't think of luxury or carefully staged meals. I think of spontaneous picnics, handwritten menus, and slices of moussaka passed around tables with loud laughter and a second glass of wine. It's a feeling I've tried to bring home, not the place exactly, but the ease and generosity of those meals.

Bringing Greece Back Home With Feta and a Hot Oven

Travel memories shift when you have kids. The edges blur a little, but the things that stay with you are the ones that made you stop and breathe. The scent of wild oregano on the wind, the shimmer of the sea in late afternoon. Back home, with Leo tracing shapes in flour on the kitchen floor and Lin stacking spoons like building blocks, I tried to hold onto those pieces the best way I knew how: through food.

I folded in crumbled feta, chopped herbs, and garlic. Skipped the breadcrumbs-almond flour or oats felt lighter, easier. I wanted something I could serve with a dollop of white bean hummus with feta, or alongside mashed potatoes with Greek garlic beet greens, depending on what the kids felt like eating that day. Something that tasted like an afternoon in Greece, but settled into our kitchen like it belonged.

I must have tested 10 versions of these meatballs before I cracked the Greek trick I was missing. The key was adding egg whites to the batter. Somehow, it lightened the whole thing up, made it feel fluffy and light.

Now, I make them most Wednesdays. The middle of the week always feels like a pause-between school runs and emails, between the start and the slide. And every so often, as we're clearing plates and Lin hums a tune of her own invention, I'm back in that sun-dappled village, standing beside a crate of lemons. Back to a dish that first surprised me and still brings joy, even when we're miles away and years removed.

And in those quiet, ordinary moments, I feel it again-that spark of discovery, the comfort of a shared plate, and the soft joy of bringing a piece of somewhere far away into our home.

Ingredients

To make my turkey meatballs extra soft and not dry, I like to use a mix of dark and light meat here. it's juicier, and the richness balances the saltiness of the feta. After trying this with all-white turkey once (when that's all we had), I've never gone back. If you're using store-ground turkey, aim for at least 85% lean for best texture.

I also add in feta Cheese, Almond Flour or Finely Ground Oats, and egg whites. I skip breadcrumbs in these, partly because we keep things gluten-free at home when we can, but also because almond flour is lighter and adds a subtle nuttiness that works beautifully with the herbs. Ground oats are a more neutral choice and work well too, especially if they're already in your pantry.

Egg whites are the true secret Greek ingredient that will transform your turkey meatballs, burgers and meatloaf.

One note is that these meatballs SHOULD be cooked in a heavy-bottomed casserole dish with plenty of oil to really come out juicy and not try.

See the recipe card for full list and exact quantities.

How to Make this Greek Turkey Meatballs with Feta Recipe

If you're craving something comforting, herb-packed, and fresh flavors for a weeknight, these Greek turkey meatballs are the kind of recipe that slips easily into your routine. Here's how to make this recipe:

Combine the Ingredients

In a large mixing bowl, add the ground turkey, crumbled feta, egg, egg whites, almond flour or oats, parsley, dill, green onions, minced garlic, dried oregano, and ground cumin. If you have a lemon nearby, a bit of zest won't hurt. Season with a pinch of salt and freshly ground black pepper.

Mix Gently

Use your hands or a spatula to mix until everything is evenly combined. Try not to overwork the meat. If it feels too soft to shape, pop the bowl in the fridge for 10 minutes before rolling.

Shape the Meatballs

Preheat your oven to 375°F (190°C). Wet your hands slightly (this helps keep the mixture from sticking) and form the mixture into meatballs, roughly the size of a golf ball. Place them evenly in a heavy-bottomed casserole dish, like this Staub casserole dish.

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Drizzle with Oil

Lightly brush or drizzle the tops with olive oil, this helps them brown gently in the oven and adds a touch of richness without frying.

Bake Until Golden

Bake in the preheated oven for 20 to 25 minutes. They should be cooked through, lightly golden on the outside, and still moist in the center. If you're unsure, cut one open to check, it should no longer be pink inside.

Rest and Serve

Let the meatballs rest for a few minutes on the tray before serving. This helps the juices settle and makes them easier to lift without breaking. Serve warm with a scoop of white bean hummus, a spoonful of mashed beet greens, or whatever fresh herbs you've got on hand.

Storage

Let them cool to room temperature, then store in an airtight container in the fridge for up to four days. I usually warm them gently in a pan with a splash of oil, or sometimes in the oven while the kids are finishing up drawing stars on the kitchen floor. They come back to life with just a squeeze of lemon.

You can also freeze them. I like to lay them out on a tray first so they don't stick, then pack them into a freezer bag for easy midweek dinners. They reheat best in the oven, though the microwave works too when time is short.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Greek Turkey Meatballs with Feta

Gluten-free Greek turkey meatballs with feta. Tender, freezer-friendly, and full of flavor.

Course Appetizer, Dinner

Cuisine Greek, Mediterranean

Keyword almond flour, appetizer, baking, dinner, feta, feta cheese, gluten-free, Greek, ground turkey, meatballs, Mediterranean

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 servings

Calories 147kcal

Author Ksenia Prints

Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper
• Measuring spoons
• Sharp Knife
• Cutting Board
• Wooden Spoon or Spatula
• Oven
• casserole dish heavy bottomed

Ingredients

• 1 lb ground turkey preferably a mix of dark and light meat for moisture
• ½ cup feta cheese crumbled (use block feta in brine for best texture)
• 1 large egg
• 3 tablespoon egg whites
• ¼ cup almond flour or finely ground oats gluten-free alternative to breadcrumbs
• 2 tablespoon fresh parsley finely chopped
• 2 tablespoon fresh dill finely chopped
• 2 green onions thinly sliced
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• 4 tablespoon Olive oil for brushing or drizzling

Instructions

• In a large bowl, combine the ground turkey, feta, egg, egg whites, almond flour or oats, parsley, dill, green onions, garlic, oregano, and cumin. Season with salt and pepper. Mix gently until everything is evenly distributed. Don't overwork it! The lighter the touch, the more tender the meatballs.
• Set your oven to 375°F (190°C). Prep a heavy-bottomed casserole dish.
• With damp hands, scoop the mixture and roll into meatballs, about the size of a golf ball. Place them spaced out in the casserole dish.
• Lightly brush or drizzle each meatball with olive oil. This should be about 4 tbsps in total. This helps them brown gently. Bake for 20-25 minutes, until golden on the outside and cooked through on the inside.
• Let the meatballs sit for 5 minutes after baking. Serve warm with tzatziki, lemon wedges, or pair with chopped salad or rice.

Notes

 

 

 

Nutrition

Calories: 147kcal | Carbohydrates: 1g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 137mg | Potassium: 190mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

The post Greek Turkey Meatballs with Feta appeared first on At the Immigrant's Table.

There was a night in my Master's program that still lingers between the haze of late hours and the sharp clarity of fried cheese. We had spilled out of the pub, laughter trailing behind us down a quiet street. No one was ready for the night to be over. Someone called for one last hurrah before we all went our separate ways.

Delivery felt too slow, and the thought of sitting in a restaurant felt too long. That's when one of my friends remembered her family always kept blocks of halloumi in the fridge, cheese her relatives had brought from Cyprus and learned to prepare in their own way.

The suggestion alone was enough to keep the night alive. Her kitchen was tiny, barely big enough for three of us, yet somehow we all crowded in. She pulled out a block of halloumi wrapped in wax paper, as if it had been waiting for a moment like this.

As she unwrapped it, she told us how halloumi wasn't like the cheeses we knew. It didn't melt into a puddle. It held its shape, squeaky and firm, perfect for frying. None of us had ever cooked with cheese like that before.

One person sliced the block into sticks, another dusted them clumsily in flour, and the soberest of the group took charge of the pan, easing each piece into hot oil. The pan sputtered and hissed, the fries curled awkwardly, but still they came out golden. I can still remember the squeak as I bit into the first fry, its crisp crust giving way to that elastic chew.

The smell of fried cheese clung to the air for days afterward, and we sat shoulder to shoulder, dipping the fries into whatever sauces we could find, stretching the night a little longer. It was a spontaneous meal, food woven with laughter, late-night chatter, and a heartwarming thread of girlhood that has stayed with me ever since.

Where the Crispy Meets the Squeak

Halloumi behaves differently from the cheeses most of us grew up with. Where mozzarella melts away and cheddar stretches into threads, halloumi holds its ground. High heat doesn't break it down but instead transforms it. The edges turn golden and crisp, while the inside softens into a springy bite that keeps its shape.

It's strength is what makes it so versatile, slipping into a fried halloumi salad where its warmth meets crisp vegetables, or folded into tacos where it takes the place of meat and surprises everyone at the table.

I've written before about how to cook halloumi, but it always comes back to the same thing: it shines when seared or fried, its edges browned, its body holding that squeak between the teeth.

This recipe is simple, but it always feels like more than the sum of its parts. The yogurt dip softens the heat of rose harissa, the za'atar clings to each fry with its earthy fragrance, and fresh mint brightens every bite. That's what makes halloumi fries special. They aren't simply fried cheese sticks.

They are connection between friends who didn't want the night to end, between cultures that know the value of salt, herbs, and patience, and between my past and the family I feed today.

Ingredients

• Greek Yogurt - I love using thick Greek yogurt as the base for the dip. If Greek yogurt isn't available, labneh works beautifully, though it will give you a thicker, more indulgent dip.
• Lemon- Both zest and wedges play a role. The zest perfumes the yogurt with brightness, while the wedges squeezed over hot fries lift everything with acidity. If you're short on lemons, lime adds a slightly sharper note that works just as well.
• Rose Harissa - This paste brings a smoky heat with floral undertones that feel deeply Middle Eastern. If you cant find rose harissa, regular harissa paste can stand in.
• Halloumi Cheese- The star of this recipe. Halloumi is firm, squeaky, and resilient to heat, which makes it perfect for frying. Paneer or queso fresco can be fried in a similar way, but nothing truly replaces halloumi's texture for this recipe.

See the recipe card for full list and exact quantities.

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How to Make Halloumi Fries Recipe

If you're looking for something crisp, salty, and comforting, halloumi fries are a recipe worth knowing. The cheese holds its shape in hot oil, giving you fries with a golden shell and a chewy, squeaky center. Paired with a cooling yogurt dip streaked with harissa, they're a dish that always disappears quickly at the table.

Make the Dip

In a small bowl, mix the Greek yogurt with lemon zest and a pinch of salt. Swirl in the rose harissa gently, leaving streaks of color so each bite shifts between cooling and spicy. This is the dip that will balance the richness of the fries.

Prepare the Coating

On a plate, combine the za'atar with flour. This fragrant mix will cling to the cheese, giving the fries a crisp crust with an herbal aroma.

Dredge the Halloumi

Cut the halloumi into fry-shaped sticks. Roll each piece in the flour and za'atar mixture until evenly coated, brushing off excess so the crust isn't too thick.

Fry the Halloumi Cheese

Heat oil in a heavy-bottomed pan or Dutch oven to about 350°F. A cube of bread should turn golden in roughly 20 seconds, that's how you know it's ready. Working in batches, lower the halloumi sticks into the hot oil. Fry for about 2 minutes, until the fries are crisp and golden on the outside.

Drain and Season

Lift the fries out of the oil and place them on paper towels to drain. While they're still warm, sprinkle over extra za'atar and scatter torn mint leaves for freshness.

Serve

Pile the fries onto a platter. Add lemon wedges for squeezing and the yogurt-harissa dip on the side. Serve immediately, while the fries are still squeaky, crisp, and hot.

Storage

Halloumi fries are at their best the moment they leave the oil, when the crust is crisp and the center still squeaks with each bite. If you do find yourself with leftovers, let them cool completely before storing. Place the fries in an airtight container and refrigerate for up to two days.

To bring them back, skip the microwave, it makes the coating soft and rubbery. Instead, spread the fries on a baking sheet and reheat in a hot oven or air fryer until they regain their golden crunch. The yogurt-harissa dip can be kept separately in a sealed jar in the fridge for up to three days.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Halloumi Fries

Golden halloumi fries with za'atar, mint, and a cooling yogurt-harissa dip

Course Appetizer, Snack

Cuisine Middle Eastern

Keyword appetizer, easy, halloumi, halloumi cheese, halloumi fries, Middle Eastern, mint, rose harissa, snack, zaatar

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 98kcal

Author Ksenia Prints

Equipment

• Dutch oven or heavy bottom skillet
• tongs
• Mixing bowls
• small bowl
• Knife and cutting board
• paper towels

Ingredients

• ¾ cup Greek yogurt
• 1 lemon zested, then cut into wedges
• 1 tablespoon rose harissa
• 3 tablespoons za'atar plus extra for sprinkling
• ½ cup all-purpose flour OR cornstarch, for gluten-free
• 2 blocks halloumi about 18 oz total, cut into fry-shaped sticks
• Neutral oil for shallow frying
• ¼ cup fresh mint leaves torn

Instructions

• In a small bowl, mix Greek yogurt with lemon zest and a small pinch of salt. Swirl in rose harissa so you see streaks of red through the white. You want cool and spicy in the same bite.
• On a plate, combine za'atar with flour. The herb and citrus notes perfume the crust and help it turn crisp.
• Slice halloumi into even sticks. Roll each stick in the flour mixture, pressing gently so the coating clings. Shake off any excess.
• Pour oil into a heavy pan for shallow frying and warm to 350°F. Drop in a small cube of bread; it should brown in about 20 seconds.
• Lower coated halloumi into the hot oil without crowding. Fry about 2 minutes, turning once, until deep golden and crisp.
• Transfer to paper towels. While hot, sprinkle with extra za'atar and scatter torn mint.
• Pile onto a platter with lemon wedges and the yogurt-harissa dip. Serve while the fries are still squeaky and crisp.

Notes

 

 

Nutrition

Calories: 98kcal | Carbohydrates: 18g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 17mg | Potassium: 147mg | Fiber: 3g | Sugar: 2g | Vitamin A: 241IU | Vitamin C: 17mg | Calcium: 115mg | Iron: 5mg

The post Halloumi Fries Recipe appeared first on At the Immigrant's Table.

Discovering Authentic Greek Moussaka

This summer, armed with 2 kids under 3, my husband and I traveled to Greece.

To make our lives easier, we booked a villa near the beach, less than an hour's drive from Athens - and the airport, with its direct return flight back home. We also packed my parents, too many clothes, a double stroller, gluten free treats and even a tricycle for my son.

In short, we were the typical tourist family with young children. 

But while in Greece, my focus became solely one thing - exploring and tasting as much of the local  food and wine as I could. And of course, that meant trying at least a few authentic  Moussaka slices.

While my dad became obsessed with finding the perfect meat, potato and aubergine moussaka recipe, sometimes going to several taverns in one day, I was more limited in my focus - searching for a gluten free vegetarian moussaka. 

After quite a few disappointments, I realized that I may have better luck developing my own - and this is how this authentic Greek vegetarian recipe for moussaka with lentils was born!

What is Moussaka?

If you are not sure, Greek moussaka is the name given to a traditional layered casserole of slices of eggplant (aubergine), topped with ground lamb or beef and topped with a thick layer of béchamel sauce. 

Sometimes, traditional Greek moussaka includes other roasted vegetables, like zucchini and potatoes.

However, Greek Moussaka is not the only game in town. Moussaka is common across the Middle East, and other Moussaka recipes include Lebanese moussaka, Turkish moussaka, and Vegetarian Moussaka. 

This recipe for gluten-free vegetarian moussaka with lentils takes the traditional Greek moussaka recipe and builds on its blocks - eggplant, meat and bechamel sauce - replaces the beef with lentils in tomato sauce, and makes the bechamel gluten free.

What's in a name

The dish moussaka is also sometimes spelled mousaka or musakka.

The Modern Greek name mousakas comes from the Turkish word musakka and the Egyptian Arabic dialect musaggaʽa, which literally translates to "chilled".

For a traditional chilled Moussaka, check out my Greek cold moussaka recipe.

Developing my classic Veggie Moussaka Recipe

Making vegetarian moussaka with lentils

Turning this classic  casserole into a vegetarian  casserole was no small feat.

First, I had to find a protein that would replicate the taste, texture, look and be as filling and satisfying as the traditional beef or lamb moussaka recipe.

Enter - lentil veggie moussaka. When cooked, the texture of lentils in this lentil moussaka closely resembles that of ground beef. Thanks to specific warm spices, my lentils in tomato sauce taste a lot like the beef in tomato sauce commonly found in Greek moussaka.

The perfect gluten free bechamel sauce

Then I had to work on the traditional white sauce that tops Greek moussaka - the béchamel, and to make it healthier and gluten free. 

After all, if you omit the bechamel sauce from Greek moussaka, it won't really be Greek… But more like a Lebanese or Turkish moussaka. So to stay true to the traditional Greek moussaka recipe, I really wanted to find a way to keep the bechamel.

And I am proud to say I developed the perfect gluten free béchamel sauce!

The road to gluten free béchamel 

Let me tell you, the road to gluten free béchamel is fraught with grainy mush.

First off, it's a question of finding the right flour. King Arthur makes a lovely gluten free 1:1 blend. Bob's Red Mill 1:1 Gluten Free Flour, or the Thomas Keller Cup4Cup blend is also recommended. Find one you like, ensure it has xanthan gum in the ingredients, and try it out! 

Then, I needed to get the ratio between the butter, milk and flour just right. After a few tries, I got there - and this recipe works with regular and non-dairy milk!

And finally, and this is very important for making gluten free bechamel sauce for this moussaka - when ready to add the eggs to your bechamel sauce, you need to temper them first. What this means is removing a small portion of the bechamel sauce, adding it to the bowl with the whisked eggs, whisking it together again, and adding it all BACK to the bechamel sauce. 

This helps ensure that your eggs do not curdle immediately when added to the hot sauce, and that they will blend seamlessly into a silky, smooth gluten free bechamel sauce. 

Just follow my instructions for the perfect gluten free bechamel recipe, and your gluten free Greek moussaka will be complete.

INGREDIENTS to make my Greek Veggie Moussaka Recipe

What vegetables go into this vegetable moussaka recipe?

• Eggplant - aubergine, or eggplant, is a traditional component in every authentic Greek moussaka recipe. Do not skip this.
• Zucchini - I like the color and texture zucchini give my roasted vegetable moussaka. If you're not a fan, feel free to omit. 
• Potatoes - potatoes are very typical in most Greek moussaka recipes, but you can skip them if you're looking to reduce the carbs. You can also use sweet potatoes for a healthier take.
• Lentils - this is a crucial part of this gluten free vegetarian moussaka recipe - do not skip them! You can simplify your life by using canned lentils. If cooking lentils yourself, I recommend using black Beluga lentils or French de Puy lentils, as they break up just enough to simulate the texture of meat, but don't become a complete mush.
• Tomatoes - you can use canned or regular tomatoes for this recipe; they go into the lentils in tomato sauce layer.

If you don't like any of these veggies or want to add others, see my section on adaptations and variations below.

What OTHER components go into my gluten free vegetarian moussaka?

• Garlic - helps flavor the lentils in tomato sauce.
• Onion - another flavor building block for the sauce.
• Spices: oregano, cayenne pepper, salt and pepper
• Feta cheese - To maintain the Greek flavor, I like to use feta cheese as a topping for my veggie moussaka. 
• Grated pecorino or parmesan cheese - More cheese! This sharpens the flavor of the moussaka. If staying fully traditional, you can use Greek myzithra cheese.
• Butter - use unsalted butter, or the vegan butter of your choice. 
• Gluten-free flour - Use a good gluten free flour blend like King Arthur, Bob's Red Mill 1:1 Gluten Free Flour, or the Thomas Keller Cup4Cup blend.
• Milk - I have used both regular and plant-based milk in this gluten free bechamel sauce. If going the plant based round, use unsweetened soy milk.
• Eggs - this thickens the gluten free bechamel sauce. I have NOT tried to make it without them. 
• Olive oil - this is a Greek recipe, so you KNOW there's going to be olive oil.

What's so special about this Vegetarian Moussaka with Lentils recipe?

Guys, I promise you that this gluten free vegetarian moussaka is really special, and well worth the effort! I have tried and tweaked this recipe a lot, and the final result is one I am particularly proud of. This recipe is: 

• Authentic - I have tried to replicate the Greek moussaka recipes that my family tasted in Greece. This maintains all the building blocks of a traditional Greek moussaka, but makes them healthier and right for people on vegetarian and gluten free diets. 
• Adaptable - you can play with the vegetables and toppings as you like
• Gluten-free - finally, a gluten free moussaka recipe that doesn't just skip the bechamel sauce! This gives this Greek moussaka its creamy, indulgent topping, and it's one of my favorite parts.
• Tasty - roasted vegetables, a flavorufl lentil sauce, and a creamy, cheesy gluten free bechamel topping - what could be better?
• Freezer-friendly and leftover-friendly - you're going to want to keep eating this vegetarian moussaka, so it's a good thing it makes a lot - and it can be frozen and packaged up for leftovers. 
• Can be made ahead - to simplify the process a bit, you can break down the making of this gluten free veggie moussaka into a few parts. Read more on this in the FAQ section. 
• Elegant - this adapted Greek moussaka recipe is beautiful enough to make for a veggie main course for your favorite celebrations!

Equipment

• Oven
• 2 Baking sheets
• Chef's Knife
• Mixing bowls
• Dutch oven
• Saucepan
• 9 x 13 Casserole dish

How To Make Vegetarian Gluten Free Moussaka

Preparing Vegetables

• Preheat oven to 500F. Prep and grease two baking sheets. Lightly grease and prep a casserole dish.
• Slice the zucchini, eggplants and potatoes into ½-inch slices.
• Spread out the zucchini, eggplant and potatoes in a single layer across the baking sheets. Drizzle the vegetables with olive oil and sprinkle lightly with oregano, salt and black pepper.
• Place baking sheets in the oven. Roast for 15 minutes, or until golden but still firm (you don't want the vegetables to fall apart as they'll keep cooking later). The eggplant will need another 5 minutes. Remove from baking sheets and set aside.

Making the Lentils in Tomato Sauce

• Set a large pot or Dutch oven on medium heat. Add 2 tablespoons of olive oil. Add the onions and saute until softened, about 2-3 minutes. Add garlic, and saute for another 1 minute. Add cooked lentils, diced tomatoes, 1 tablespoon dried oregano or double fresh, chilli flakes and ½ teaspoon salt and ¼ teaspoon black pepper to the pan.
• Cook lentils in tomato sauce for 10-12 minutes, stirring often, until reduced and thickened.

Making the Gluten Free béchamel Sauce

• Add butter to a small saucepan. Whisk in all-purpose gluten free flour and cook, stirring constantly with a spatula or a wooden spoon, until a paste forms. Cook for about 1-2 minutes on low-medium heat - watch so that the flour paste doesn't brown, as it will overcook. Add hot milk, continuing to whisk constantly as the sauce thickens. Bring gluten free bechamel sauce to a boil. Season with salt and pepper and cook, whisking constantly, for 2 to 3 minutes.
• Whisk the eggs in a medium bowl. To finish the gluten free bechamel sauce with eggs, take out a small amount of the sauce and add it to the whisked eggs; stir to combine. Pour the eggs into the gluten free bechamel sauce and let it cook for another 1-2 minutes. Remove gluten free bechamel sauce from heat.

Assembling Gluten Free Vegetarian Moussaka

• Assemble Vegetarian Moussaka in a 9 x 13 baking dish. First, pour ½ cup of the lentil sauce on the bottom of the baking dish and spread. Layer the eggplants on top. Then follow with a layer each of zucchini and potatoes. Sprinkle with half the feta cheese. Add the remainder of the lentil sauce. Repeat the vegetables in the same order. Finally, pour bechamel sauce on top, and smooth it out with a spatula. Top with remaining feta and parmesan. Sprinkle with oregano.
• Cover gluten free vegetarian moussaka with foil without touching the top of the casserole (if this isn't possible, skip the foil). Bake at 375F for 45 minutes. In the last five minutes, switch to broil to brown the cheese.
• Serve hot for best results. However, Greek moussaka will slice more neatly after it has had time to cool - so if you are looking for neat slices, cut it out of the refrigerator, then reheat the slices individually.

Storage 

Freshly made, this gluten free Greek moussaka recipe will keep in the fridge for 4 days.

It can also be frozen for up to 6 months. 

Top Tips

• Choosing the right eggplant is crucial for making the best vegetarian eggplant moussaka. Choose a freshly cut medium-large eggplant that is firm, tight and without blemishes. The top part should still be bright green and not at all dried up. Older eggplants have more seeds and therefore, more bitterness.
• For my veggie moussaka, to cover the most area, I sliced my eggplant, tomatoes and zucchini into long slices lenghtwise. This can be done with a knife or a mandolin. Alternatively, you can also cut your vegetables into rounds - it is easier and faster.

Variations on this Eggplant Casserole

This recipe is for a gluten free roasted vegetable moussaka. Here are some

• Sweet potato moussaka - To make this healthy vegetarian moussaka even more nutritious, substitute sweet potato for regular potatoes. You can roast them the same way.
• Vegetarian Greek moussaka with vegan meat - you can substitute the lentils in this eggplant casserole with a vegan meat replacement like Beyond Meat or Impossible Meats. 
• Vegan moussaka - Remove the bechamel from this gluten free moussaka recipe for a gluten free vegan moussaka. Alternatively, you can also use non-dairy products in making the gluten free bechamel sauce. 
• Roasted vegetable moussaka - you can play around with the vegetables in this dish, adding sweet potato, spinach, kale, or roasted bell peppers for lovely different takes on roasted vegetable moussaka. Simply roast the sweet potatoes as you do the potatoes, and the bell peppers as instructed in this roasted bell pepper salad. 
• Whole 30, Paleo or Keto moussaka - omit the bechamel sauce and cheese for a healthy paleo or Whole 30 moussaka. For keto moussaka, omit the bechamel sauce but keep the cheese.

Products 

If I learned anything in Greece, the main things you need for a good Greek moussaka are fresh vegetables, good oregano, great olive oil and good feta.

Frequently Asked Questions 

When to serve this veggie moussaka recipe

More Casserole-Style Dishes to Try

Accompanying Dishes

You can serve this vegetarian gluten free Greek Moussaka with the following dishes:

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Gluten Free Vegetarian Moussaka recipe

This Gluten Free Vegetarian Moussaka recipe is an authentic dish, made healthier. Layers of roasted eggplants, zucchini, and potatoes are layered with a homemade lentil tomato sauce, and topped with a gluten free béchamel sauce and a healthy sprinkle of cheese. This traditional casserole is an unforgettable celebration of textures and flavors!

Course Main, Main Course

Cuisine comfort food, Greek

Keyword casserole, eggplant, fall, feta, gluten-free, lentils, oregano, Parmesan, potatoes, Rosh Hashanah, Sukkot, summer, Thanksgiving, tomato sauce, tomatoes, vegan option, vegetarian, zucchini

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12

Calories 264kcal

Author Ksenia Prints

Equipment

• Oven
• 2 Baking sheets
• Chef's Knife
• Mixing bowls
• Dutch oven
• Saucepan
• 9 x 13 Casserole dish

Ingredients

For roasted vegetables:

• 4 zucchini sliced thin
• 3 russet potatoes sliced thinly
• 2 medium eggplants sliced thinly
• 3 tablespoons dried oregano or 6 stems fresh oregano

For lentils in tomato sauce:

• 4 tablespoon olive oil
• 1 onion diced
• 4 garlic cloves diced
• 1 ½ cups cooked or steamed lentils
• 3 cups diced ripe red tomatoes OR 2 cans (15 oz. each) diced tomatoes
• ½ teaspoon cayenne pepper if you're spice sensitive use ¼ tsp

For gluten free bechamel sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose gluten free flour
• 2 cups milk heated in the microwave for 30 seconds
• 2 eggs

For assembly:

• ½ cup feta cheese crumbled
• 4 tablespoons grated pecorino or parmesan cheese
• Extra virgin olive oil for drizzling over top
• Salt and pepper to taste

Instructions

Preparing Vegetables

• Preheat oven to 500F. Prep and grease two baking sheets. Lightly grease and prep a casserole dish.
• Slice the zucchini, eggplants and potatoes into ½-inch slices.
• Spread out the zucchini, eggplant and potatoes in a single layer across the baking sheets. Drizzle the vegetables with olive oil and sprinkle lightly with oregano, salt and black pepper.
• Place baking sheets in the oven. Roast for 15 minutes, or until golden but still firm (you don't want the vegetables to fall apart as they'll keep cooking later). The eggplant will need another 5 minutes. Remove roasted vegetables from baking sheets and set aside.

Making the Lentils in Tomato Sauce

• Set a large pot or Dutch oven on medium heat. Add 2 tablespoons of olive oil.
• Add the onions and saute until softened, about 2-3 minutes.
• Add garlic, and saute for another 1 minute.
• Add cooked lentils, diced tomatoes, 1 tablespoon dried oregano or double fresh, chilli flakes and ½ teaspoon salt and ¼ teaspoon black pepper to the pan.
• Cook lentils in tomato sauce for 10-12 minutes, stirring often, until reduced and thickened.

Making the Gluten Free béchamel Sauce

• Add butter to a small saucepan. Whisk in flour and cook, stirring constantly with a spatula or a wooden spoon, until a paste forms.
• Cook for about 1-2 minutes on low-medium heat - watch so that the flour paste doesn't brown, as it will overcook.
• Add hot milk, continuing to whisk constantly as the sauce thickens. Bring gluten free bechamel sauce to a boil. Season with salt and pepper and cook, whisking constantly, for 2 to 3 minutes.
• Whisk the eggs in a medium bowl. To finish the gluten free bechamel sauce with eggs, take out a small amount of the sauce and add it to the whisked eggs; stir to combine. Pour the eggs into the gluten free bechamel sauce and let it cook for another 1-2 minutes. Remove gluten free bechamel sauce from heat.

Assembling Gluten Free Vegetarian Moussaka

• Assemble Vegetarian Moussaka in a 9 x 13 baking dish.
• First, pour ½ cup of the lentil sauce on the bottom of the baking dish and spread.
• Layer the eggplants on top. Then follow with a layer each of zucchini and potatoes. Sprinkle with half the feta cheese. Add the remainder of the lentil sauce. Repeat the vegetables in the same order.
• Finally, pour bechamel sauce on top, and smooth it out with a spatula. Top with remaining feta and parmesan. Sprinkle with oregano.
• Cover gluten free Greek moussaka with foil without touching the top of the casserole (if this isn't possible, skip the foil).
• Bake at 375F for 45 minutes. In the last five minutes, switch to broil to brown the cheese.
• Serve hot for best results. However, Greek moussaka will slice more neatly after it has had time to cool - so if you are looking for neat slices, cut it out of the refrigerator, then reheat the slices individually.

Video

Nutrition

Calories: 264kcal | Carbohydrates: 36g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 131mg | Potassium: 772mg | Fiber: 10g | Sugar: 8g | Vitamin A: 643IU | Vitamin C: 24mg | Calcium: 140mg | Iron: 4mg

The post Greek Gluten Free Vegetarian Moussaka Recipe with Lentils {Vegan Moussaka option} appeared first on At the Immigrant's Table.

It is this love of Greek white beans that inspired this white bean salad recipe. For this Greek bean salad recipe, we take regular cannellini beans, combine them with diced red bell pepper, marinate them in a tangy lemon vinaigrette, and top with a generous helping of crumbled feta and chopped fresh parsley. This salad keeps well, and it's great for meal prep!

White beans are a type of bean with a white or off-white color. They come in many varieties, including butter beans, cannellini, lima beans, navy beans, and great northern beans. Depending on the variety, white beans can range in size from small to large. I love using them in my salads and soups, just like my Serbian white bean soup, tomato white bean soup, and white bean hummus!

Whether you use canned or home-cooked white beans, what's important is that you douse them with high quality oil. Simply seasoned with salt and pepper, this quick-marinated white bean salad will become your new favorite summer salad.

This salad can be made in advance very easily to save time, so go right ahead and marinate the white beans for this recipe a day or two early! It will keep in the fridge for 4-5 days while it has time to absorb the bright flavor of the vinaigrette. I suggest you only add the tomatoes, feta and herbs when serving. 

What Kind of Beans Can I Use?

For this white bean salad recipe, I recommend using cannellini beans. They are particularly popular because of their creamy texture and nutty flavor when cooked.

Soaked or canned cannellini beans work equally as well, just be sure to properly rinse if using canned. 

Other bean options you can use include Great Northern Beans, borlotti beans (also used in my borlotti beans in tomato sauce in egg recipe), and navy beans.

Navy beans are widely used as they have a slightly sweet taste that pairs well with the salad's other salty ingredients, like feta.

Great Northern Beans may be used as an alternative due to their similar flavor profile. All types of white beans are versatile ingredients that add nutrition and flavor to any Greek-style dish!

Equipment Needed: 

For this recipe, you will need the following:

• Large Bowl 
• Instant Pot

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Directions for making Greek bean salad

Prep the beans and veggies

Soak the white beans overnight or use canned beans (if using canned, rinse and drain). Cook beans if needed: you can cook your white beans on the stovetop, or cook white beans in the Instant Pot.

Dice all the vegetables finely.

Make lemon vinaigrette 

Start by squeezing the juice from a lemon into a bowl. Add extra virgin olive oil, minced garlic cloves, salt, ground black pepper. If you'd like, you can also honey. Whisk all ingredients together until fully combined. Taste it and adjust the seasoning if desired. 

Combine salad ingredients

In a large salad bowl, combine all ingredients except feta cheese and stir.  Add the feta cheese and stir gently to combine everything together.

Refrigerate salad

Refrigerate lemony white bean salad for 30 minutes before serving for all the flavors to marinade. 

Serve white bean salad with crusty bread and more olive oil

Serve this salad with crusty rosemary bread or spiced beer bread and additional olive oil to give it an added punch.

The clear, bright flavors of this salad make it perfect for picnics, lunch boxes, dinner parties, or just a quick weeknight meal. Plus, its lightness makes it a great healthy summer accompaniment to salads as well as roasted meats or fish. But you should go ahead and enjoy this nutritious dish any time of the year!

How do I keep leftovers for this salad?

This salad is amazing for leftovers! I love to make a big batch of this salad in a large mixing bowl, and then separate it into small airtight containers and set aside for lunches for the week. It will keep in an airtight container in the fridge for 5 days.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Mediterranean White Bean Salad with Cannellini Beans and Feta

This simple mediterranean white bean salad is a combination of cannellini beans, feta cheese, bell peppers and fresh parsley in a simple lemony vinaigrette. This hearty bean salad recipe makes for an easy side dish that is simple to make! Gluten free, and skip the feta for a vegan bean salad. 

Course Salad, Side Dish

Cuisine Greek, Mediterranean

Keyword barbecue, beans, cannelini beans, chickpeas, easy, gluten free option, healthy, northern beans, parsley, peppers, red onions, summer, vegan option, white beans, white navy beans

Prep Time 10 minutes minutes

Marinating time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 290kcal

Author Ksenia Prints

Ingredients

• 1 can white cannellini beans or 1 cup dried cannellini beans
• ½ Red pepper diced finely
• ½ Red onion sliced thinly
• 3 tb Olive oil
• 1 Lemon juice of
• 1 Garlic clove minced
• Salt & pepper
• 1 teaspoon honey optional
• ¼ cup Parsley
• ½ cup feta cheese or 100g

Instructions

• If using canned beans, rinse and drain the beans. If making the beans from scratch, soak the white beans overnight and cook beans as needed: you can cook your white beans on the stovetop, or cook white beans in the Instant Pot.
• Dice vegetables finely.
• To make the dressing, squeeze the juice from 1 lemon into a bowl. Add 3 tablespoons of extra virgin olive oil, 2 minced garlic cloves, ½ teaspoon of salt, ¼ teaspoon of freshly ground black pepper. If you'd like, you can also add 1 teaspoon of honey. Whisk all ingredients together until fully combined. Taste it and adjust the seasoning if desired.
• In a large salad bowl, add the beans, bell pepper, onions and parsley, and stir.  Add the feta cheese and stir gently and toss to combine.
• Refrigerate for 30 minutes before serving for all the flavors to marinade.
• Serve this salad with crusty bread and additional olive oil to give it an added punch.
• The clear, bright flavors of this salad make it perfect for picnics, lunch boxes, dinner parties, or just a quick weeknight meal. Plus, its lightness makes it a great healthy summer accompaniment to salads as well as roasted meats or fish. But you should go ahead and enjoy this nutritious dish any time of the year!

Video

Nutrition

Calories: 290kcal | Carbohydrates: 30g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 222mg | Potassium: 666mg | Fiber: 7g | Sugar: 3g | Vitamin A: 98IU | Vitamin C: 17mg | Calcium: 188mg | Iron: 4mg

The post Mediterranean white bean salad with feta appeared first on At the Immigrant's Table.

You will likely have everything you'll need to make this creamy white bean hummus already in your cupboards, so what are you waiting for?! Enjoy my spin on a classic hummus using cannellini beans rather than chickpeas, and bring the taste of Greece right to your table at home. 

The inspiration

Since traveling to Greece, I have tried to develop recipes that reflect the flavors and cultural traditions of Mediterranean cuisine (you can find them right here!). Their use of fresh ingredients with anti-oxidant properties makes their diets one of the healthiest in the world. 

When I was there, a ubiquitous white bean dip was served on every table during mezze hour (small plates meal shared by the entire family). I watched as my family dipped in, dipped again, and again until it was gone - a truly delightful addition to the other accompanying dishes served. 

As you may already know, I also deeply enjoy smooth and creamy hummus (you can make your own with canned chickpeas here), but as I further explored the Greek flavors, I wanted to create a hummus with a twist...

Previously I had created a white bean cannellini salad using beans, feta, bell peppers, and parsley. This hearty salad captured the flavors I craved, so inspiration to bring that same taste into a simple dip was ignited. I also have a classic Serbian white bean soup, which is a dish close to my heart.

Why white beans?

Cannellini beans (or white kidney beans) are wonderfully wholesome and can benefit the heart, skin, and blood sugar levels. 

They are high in protein and fiber and can be used in a variety of dishes (think Italian minestrone or a Tuscan white bean soup).

I particularly fell in love with beans during my travels to Greece - all types of beans! The cannellini bean is slightly milder in flavor but brings an underlying nutty taste to a meal or dip. The perfect bean for my project! 

Ingredients

• Cannellini beans - Also known as white kidney beans, this high-in-protein and fibrous legume is our main ingredient for this easy white bean hummus recipe
• Garlic cloves - Because we can't have hummus without it!
• Tahini - Made from sesame seeds, this paste or butter is a staple in Middle Eastern cuisine
• Lemon juice - Our acidic component
• Extra virgin olive oil - High quality is best for both texture and taste
• Ground cumin, salt & freshly ground black pepper - To taste
• Crumbled feta cheese - Our surprise Greek ingredient!
• Dill - optional, but really great for the aroma!

See recipe card below for exact quantities

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Equipment

• Equipment
• Food processor
• Serving bowl
• Tablespoons
• Measuring cups

My Fave

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Step by step instructions

In a food processor, combine cannellini beans, garlic, tahini, lemon juice, olive oil, and cumin. Process until smooth and creamy.

Then, season the mix with salt and black pepper to taste, adjusting the seasoning as needed. Transfer the white bean hummus to a serving bowl.

Next, drizzle with additional olive oil and top with crumbled feta cheese to serve.

Note: For a creamier texture, reserve some of the canning liquid from the beans and add it to the hummus while processing, as needed.

Accompanying dishes

This cannellini bean dip can be served with pita bread, vegetables, or crackers for dipping. You can also serve as a side dish to other main courses like my Greek vegetarian moussaka recipe or grilled chicken kofta kebabs.

If you're a hummus fan, I have a lot of other hummus variations! The quickest one is hummus with canned chickpeas. When I have time, I make garlic hummus from scratch by soaking and cooking chickpeas. My kids can't get enough of my sweet potato hummus variation. Beet hummus has a lovely, arresting purple color. For a spicy twist, I make black eyed pea hummus.

And I have many more hummus ideas to come! Avocado hummus is top of my list for mixing in veggies. Black bean hummus has a Mexican flare. And for more Greek influence, I love making bell pepper hummus.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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White bean hummus

Discover a taste of Greece with our easy white bean hummus recipe. Inspired by Mediterranean mezze, this creamy dip features cannellini beans, feta cheese, tahini and lemon juice.

Course Appetizer

Cuisine Greek, Mediterranean

Keyword easy, Greek-inspired dip, hummus, kid-friendly, white beans

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 114kcal

Author Ksenia Prints

Equipment

• Food processor
• Serving bowl
• Tablespoons
• Measuring cups

Ingredients

• 1 can 15 oz cannellini beans, drained and rinsed
• 2 garlic cloves minced
• ¼ cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil plus more for drizzling
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• ¼ cup crumbled feta cheese
• Dill optional

Instructions

• In a food processor, combine the cannellini beans, garlic, tahini, lemon juice, 2 tablespoons olive oil, and cumin. Process until smooth and creamy.
• Season with salt and black pepper to taste, adjusting seasoning as needed.
• Transfer white bean hummus to a serving bowl.
• Drizzle with additional olive oil and top with crumbled feta cheese.
• Serve with pita bread, vegetables, or crackers for dipping.

Video

Notes

For a creamier texture, reserve some of the canning liquid from the beans and add it to the hummus while processing, as needed.

Nutrition

Calories: 114kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg

The post Greek-Inspired Creamy White Bean Hummus with Feta and Tahini appeared first on At the Immigrant's Table.