American Sandwich Bread

I've made American Sandwich bread before and it was good, but this recipe is even better! It comes from my favorite book, "The America's Test Kitchen Family Baking Book". The consistency of this bread is really soft and it has a very nice flavor, ideal for your favorite lunch sandwiches.


Ingredients:

1 cup warm whole milk (110 degrees)
1/3 cup warm water (110 degrees)
3 Tbsp. unsalted butter, melted and cooled, plus extra for brushing.
3 Tbsp. honey
3 1/2 - 4 cups bread flour
1 envelope instant or rapid-rise yeast (2 1/4 tsp.)
2 tsp. salt



Directions:

1. Whisk the milk, water, butter, and honey together in a large liquid measuring cup. Combine 3 1/2 cups of the flour, yeast, and salt in a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 2 minutes.

2. Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed, add the remaining 1/2 cup flour, 2 tablespoons at a time, until the dough clears the sides of the bowl but sticks to the bottom.

3. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth round ball. Place the dough in a large, lightly oiled bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

4. Grease a 9 by 5-inch loaf pan. Turn the dough out onto a lightly floured counter and, gently press into a 9-inch square. Roll the dough into a tight cylinder and pinch the seam closed. Place the loaf seam side down, in the prepared pan. Mist the loaf with vegetable oil spray, cover loosely with plastic wrap, and let rise in a warm place until nearly doubled in size and the dough barely springs back when poked with a knuckle, 45 to 75 minutes).

5. Adjust an over rack to the lower-middle position and heat the oven to 350 degrees. Brush the loaf lightly with melted butter, sprinkle with the oats, then spray lightly with water. Bake until golden and the center of the bread registers 200 degrees on an instant-read thermometer, 40 to 50 minutes, rotating the loaf halfway through baking. Cool the loaf in the pan for 15 minutes, then flip out onto a wire rack and let cool to room temperature, about 2 hours before serving.


TO MAKE AHEAD:

In step 3, do not let the dough rise, but refrigerate it overnight or up to 16 hours; let the dough sit at room temperature for 30 minutes, then continue with step 5.

Homemade Ravioli of Spinach and Ricotta, Béchamel Sauce with a twist and Toasted Macadamia Nuts

I love pasta. My whole family loves pasta. The other day I wanted to surprise my husband for lunch. So, I made this delicious dish for him.

Here we go!


Ingredients:

For the pasta dough:
2 cups all purpose flour, plus more for dusting.
3 large egg yolks
2 large whole eggs
1 Tbsp. extra virgen olive oil


For the ravioli filling:
4 tspn. olive oil
1 package frozen spinach thawed
1 container ricotta cheese (almost two cups)
salt and freshly ground black pepper


For the Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 1/2 cup heavy whip cream
1 heaping Tbsp. rubbed sage (or about 25 fresh sage leaves)
1/2 tsp. garlic (powder or granulated)
1/4 tsp. ground nutmeg


For the Topping:
1/2 cup toasted and chopped macadamia nuts (You can replace this for Pine Nuts)
Asiago shredded cheese
Mint leaves
Salt and fresh ground black pepper to taste


Directions:


To make the pasta dough:

Place the flour in a large mixing bowl and form a well in the center of the flour. Place the egg yolks, eggs and olive oil in the center of the well. Using a fork, whisk the eggs and oil to blend.

Gradually whisk the flour into the egg mixture until a thick batter forms. Using your hands, gradually mix in enough of the remaining flour to form a shaggy dough (you won't need all of the flour).

DO NOT incorporate any hardened bits of the flour into the dough. Transfer the dough to a floured work surface and knead until the dough is smooth and semi-soft. Wrap the dough in plastic and rest in the refrigerator for 1 hour.


To make the ravioli filling:

Place a large sauté pan over moderate to high heat. Once the pan is hot, drizzle the olive oil into the pan and add the spinach (make sure to eliminate the excess of liquid from the spinach before you put them in the pan). Season with a little salt and pepper.

Sauté for two minutes or just until the spinach looks wilted. Transfer it to a strainer or colander to cool. Gently squeeze it and eliminate the excess of oil.

Once the spinach is cold, mix it with the ricotta. Season the mixture with salt and pepper to taste.


To make the ravioli:


Cut the dough into 4 pieces. Keep three of them wrapped in the plastic wrap so that they do not dry out.

Dust the unwrapped piece of dough with some flour and flatten it with your hand. Roll it back and forth until it gets really thin (almost transparent). If you have a pasta maker, this step will be much faster and effortless!. If not, get some good muscles with me and roll that pasta dough!

Once you have finished to roll the piece of dough, place it on a floured surface and start to spoon the spinach filling over the pasta sheet, using about 2 teaspoons of the mixture in each mound and spacing them evenly apart. I made mine shaped like a rectangle and put the mixture close to the bottom part)

Lightly brush with egg wash (I used the left over egg whites from the dough) that surrounds the filling. Lightly brush the second pasta sheet (the one you will put on top, in my case I simply covered the mounds with the top of my sheet).



Press the edges together to seal, squeezing out any air pockets. Cut out the raviolis. (I used a big biscuit cutter, you can use a pasta tool, or cut them into squares).





Transfer the ravioli to a floured baking sheet. Repeat with the remaining pasta dough and filling. Depending on the size and shape you choose to use, you may have between 24 to 35 ravioli total. Cover with plastic wrap and refrigerate until ready to cook.



Bring a large pot to boil with salted water over high heat. Add the ravioli to the boiling salted water and cook for about 3 minutes or until the pasta is tender and the filling is heated through (A good hint is that the cooked ravioli with pop to the top of the water)


To make the sauce:

Melt the butter in a heavy saucepan add the flour and stir until is well incorporated. Add the heavy whip cream very slowly and let it thicken. Add the nutmeg, rubbed sage and garlic. Let it cook on low heat until gets the right consistency (creamy but not too thick). Once is done turn the heat off and season to taste with salt and fresh ground black pepper.


To assemble the plate:

Place about 5 to 6 ravioli (depending on the size and shape) into a extended plate, spoon some sauce over the pasta and sprinkle cheese and toasted macadamia nuts on top. Decorate with a mint sprig.

Banana Cream Pie... with a twist!

This is one the recipes I wasn't sure if it was going to be that good. I was wrong. It was delicious! Beside the fact is a pretty easy one too.


Ingredients:

For the Custard:
2 cups whole milk
6 large egg yolks
½ cup (packed) light brown sugar, pressed through a sieve
1/3 cup cornstarch, sifted
½ teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
Pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons cold unsalted butter, cut into bits
3 ripe but firm bananas

1 9-inch single crust, fully baked and cooled

For the Topping:
1 cup cold heavy cream
2 tablespoons confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
2 tablespoons sour cream


Directions:

To Make the Custard:
Bring the milk to a boil. Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon, nutmeg and salt until well blended and thick. Whisking without stopping, drizzle in about ¼ cup of the hot milk – this will temper, or warm, the yolks so they won’t curdle – then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking constantly (make sure to get into the edge of the pan), bring the mixture to a boil. Boil, still whisking, for 1 to 2 minutes before removing from the heat.

Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. You can either press a piece of plastic wrap against the surface of the custard to create an
airtight seal and refrigerate the custard until cold or, if you want to cool the custard quickly – as I always do – put the bowl into a large bowl filled with ice cubes and cold water and stir occasionally until the custard is thoroughly chilled, about 20 minutes. (If it’s more convenient, you can refrigerate the custard, tightly covered, for up to 3 days.)

When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into ¼-inch-thick slices.

Whisk the cold custard vigorously to loosen it, and spread about one quarter of it over the bottom of the piecrust – it will be a thin layer. Top with half of the banana slices. Repeat, adding a thin layer of pastry cream and the remaining bananas, then smooth the rest of the pastry cream over the last layer bananas.

To Make the Topping:
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioner’s sugar and vanilla and continue to beat until the cream holds firm peaks. Switch to a rubber spatula and gently fold in the sour cream.

To Finish:
Spoon the whipped cream over the filling and spread it evenly to the edges of the custard. Serve, or refrigerate until needed.



Source: Baking: From My Home to Yours by Dorie Greenspan, pages 342-343

Cappellini with garlic, lemon and parsley

This is one of my boys favorite pasta dish. They love the garlic and lemon flavor which make the pasta so light and fresh. It is also a delicious side dish for fish or grilled chicken.


Ingredients:

1/2 cup olive oil
4 large garlic cloves minced
Lemon zest from one lemon
Lemon juice from 1/2 lemon
Salt and freshly ground pepper
1 lb. Cappellini or spaghettini
Fresh flat-leaf (italian) parsley

Variations:
1/2 cup halved cherry tomatoes or 3 plumb tomatoes (diced).
1/2 cup chopped, pitted black or green olives
1 tbsp. minced fresh thyme
1 tbsp. minced fresh rosemary
1 tbsp. minced sage

(You add these ingredients when you add the parsley to the original recipe)


Directions:

Bring a large pot of water to boil. In a large frying pan over low heat, warm the oil. Add the garlic and sauté until fragrant but not golden (1-2 minutes). Remove from the heat and stir in the lemon zest, lemon juice, and 1 teaspoon of salt. Season to taste with pepper. Transfer to a large serving bowl.

Meanwhile, add 2 tablespoons of salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about 1/2 cup of the cooking water. Add the pasta to the sauce along with the minced parsley and toss to combine. (If you are using variations, now is the time to incorporate those ingredients).

Add as much of the cooking water as needed to loosen the sauce. Season to taste with salt and pepper and serve.




Source: Williams-Sonoma "Pasta Cookbook"

Daring Bakers - March Callenge - Lasagna Verdi al Forno

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.



What a wonderful challenge! This might seem a very large experience in the kitchen, but let me tell you, it is completely worth it. The flavors of homemade pasta, ragu and bechamel sauce are really a treat! I served this dish when we have some friends over and it was gone before I was able to make pictures of a single plate!. Take your time and review this recipe, it is definitely one of those you want to keep!

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.



Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!



Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.




#3 Country Style Ragu’ (Ragu alla Contadina)

Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste

Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.

Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.




I ended up having some left over ragu' and pasta, so I decided to make some cannelloni.

Multigrain Bread

Multigrain bread, i can sound like something not very tasty, but I got this recipe from one of my favorite books, "Family Baking Book" and decided to give it a try... and I wasn't disappointed at all! So, here we go:


Ingredients:

1 cup seven-grain hot cereal mix (I used Bob's Red MIll, you can find it at Publix, Tria or Whole Foods)
2 cups boiling water
3 Tbsp. unsalted butter, melted and cooled, plus extra for brushing.
3 Tbsp. honey
2 1/2 - 3 cups all-purpose flour
1 cup whole wheat flour
1 envelope (2 1/4 tspn.) Instant or rapid-rise yeast.
1 1/2 tspn. salt
1/2 cup unsalted pumpkin or sunflower seeds (I used salted and roasted sunflower seeds)
1/4 old-fashioned rolled oats or quick-cooking oats.





Directions:


1. Stir the cereal mix and boiling water together in a medium bowl and let stand, stirring occasionally, until the mixture resembles a thick porridge and is just warm (about 110 degrees), abut 30 minutes. Stir in the melted butter and honey.

2. Combine 2 1/2 cups of the all purpose flour, whole wheat flour, yeast and salt in a standing mixer fitted with the dough hook. With the mixer on low speed, add the cereal mixture and mix until the dough comes together, about 2 minutes.

3. Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes, adding the seeds during the final minute of mixing. If after 4 minutes more flour is needed, add the remaining 1/2 cup flour, 2 tablespoons at a time, until the dough clears the sides of the bowl but sticks to the bottom.

4. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth round ball. Place the dough in a large, lightly oiled bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

5. Grease a 9 by 5-inch loaf pan. Turn the dough out onto a lightly floured counter and, gently press into a 9-inch square. Roll the dough into a tight cylinder and pinch the seam closed. Place the loaf seam side down, in the prepared pan. Mist the loaf with vegetable oil spray, cover loosely with plastic wrap, and let rise in a warm place until nearly doubled in size and the dough barely springs back when poked with a knuckle, 45 to 75 minutes).

6. Adjust an over rack to the lower-middle position and heat the oven to 350 degrees. Brush the loaf lightly with melted butter, sprinkle with the oats, then spray lightly with water. Bake until golden and the center of the bread registers 200 degrees on an instant-read thermometer, 40 to 50 minutes, rotating the loaf halfway through baking. Cool the loaf in the pan for 15 minutes, then flip out onto a wire rack and let cool to room temperature, about 2 hours before serving.


TO MAKE AHEAD:

In step 4, do not let the dough rise, but refrigerate it overnight or up to 16 hours; let the dough sit at room temperature for 30 minutes, then continue with step 5.

Garlic Hummus

GARLIC HUMMUS
Ingredients:

Juice from a whole lemon
1/2 cup water
4 tbsp. tahini, stirred well
5 tbsp. extra virgin olive oil, plus extra for drizzling
1 (14 oz.) can chickpeas, drained and rinsed
2 garlic cloves, minced or pressed through garlic press
½ tsp. table salt
¼ tsp. ground cumin
pinch of cayenne pepper


Directions:

Put all the ingredients into a food processor but the chickpeas. Grin until well mixed. Add the chickpeas. Grin some more until all is fully incorporated. Add salt and pepper to taste, if needed.

Garnish with a drizzle of olive oil and sprinkle some paprika on top.

Serve with warm fresh Pita Bread and enjoy!