Lemon & Coriander Hummus

• Take all the above mentioned ingredients in a mixture grinder and grind it for good 2 to 3 seconds on a medium speed without water. Please note if the mixture is too dry add olive oil and greek yogurt to get the smooth spreadable dip.

Garlic Herb Yogurt Dip

• Mix all ingredients in a medium bowl then using a fork mix well by drizzling olive oil.Store it in refrigator for 2hrs.

Greek Feta Cheese Salad

• Recipe Video

Falafel

Step 1

• Take all the ingredients except all-purpose flour and roughly grind it on a medium speed for 3-4 seconds and take it out in a bowl and store it in a refrigerator for 2 -3 hrs before use.

Step 2

• Once the falafel mixture has been chilled, stir in all-purpose flour , then scoop golf ball-sized balls and form into balls or patties (if you making patties,do not flatten them too much, you want them to still be nice and fluffy when they're cooked.)

Step 3

• Frying is the traditional way to cook falafel and yields the most authentic and best result. Heat the oil on medium-high until it bubbles softly (your oil should be hot enough around 375 degrees F, but not too hot that it causes the falafel to fall apart).Carefully drop the falafel in the oil, using a slotted spoon, and fry for 3-5 minutes until medium brown on the outside. Avoid over-crowding the falafel fry them in batches if necessary.

Herb Tortilla Wrap

Step 1

• Combine flour, salt and herb in a medium-size bowl. Using a sturdy silicone spatula or a sturdy wooden spoon mix the dry ingredients until well combined.

Step 2

• Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.

Step 3

• Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth. Proceed with step number 3 below for the remainder of the recipe.

Step 4

• Transfer dough to a lightly floured work surface. Divide into equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow it to rest for at least 15 minutes (or as much as 2 hours) before proceeding.

Step 5

• After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-9 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together.

Step 6

• When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.

Step 7

• Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.

Step 8

• Serve warm or allow it to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas.

Mazze Wrap

• Take a tortilla add a spoonful of lemon & coriander dip and spread it, then add spoonful of herb yogurt dip and spread it add Greek salad, falafel, sliced olive, jalapenos and Tabasco sauce if you want it little spicy & tangy.