Daring Cook's Mezze Challenge - Pita Bread & Hummus

As if I didn’t already have enough challenges when it came to cooking and blogging, I decided to take on one more. I’ve realized over time that I actually need a challenge to stay motivated. Having step-by-step instructions certainly helped, but the real push came from the deadline. No excuses. Or so I thought.

I was so enthusiastic that I made everything the very next week after the challenge was announced. I invited a few friends over and spent a good four to five hours in the kitchen. Amma was there too, of course, helping me every step of the way. Honestly, I don’t know what I would do without her. Somewhere in the middle of rolling out pita dough for what felt like the hundredth time, it became clear that this wasn’t just about following a recipe. There is an actual skill involved. Amma rolled them out evenly and effortlessly, and sure enough, her pitas puffed up beautifully with perfect pockets.

The reality, however, was that the official reveal date was February 14, and I was already a couple of days late posting my very first completed Daring Cook’s challenge. I’m hoping I made it within the one-week grace period.

That said, I truly enjoyed this challenge. I finally bought a pizza stone from Williams-Sonoma specifically to make these pitas. I may have expensive hobbies, but at least they’re delicious ones.

For the mezze spread, I made pita bread, hummus, baba ghanoush, and falafels. I also added olive tapenade and tabbouleh, though those were optional. Would I make everything again? The falafels, hummus, and baba ghanoush—absolutely. The pita bread, though, might send me straight to the nearest Mediterranean store. While the flavor was good, the process was time-consuming, and I didn’t quite nail the consistency early on. It likely didn’t help that this was my first time using a pizza stone. The initial batches barely puffed up, but toward the end, once the stone was fully heated and Amma stepped in, the pitas finally rose the way they were supposed to.

All things considered, I was quite satisfied with my first experience as a Daring Cook.

Pita Bread

Adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid
Prep Time: 20 minutes active, 90 minutes rising, 45 minutes baking

Ingredients

• Dry yeast – 2 tsp
• Lukewarm water – 2 1/2 cups
• All-purpose flour – 5 to 6 cups
  (You may use a 50/50 mix of whole wheat and all-purpose flour)
• Salt – 1 tbsp
• Olive oil – 2 tbsp

Method

1. In a large bowl, sprinkle the yeast over the lukewarm water and stir to dissolve. Add 3 cups of flour, one cup at a time, stirring vigorously about 100 times in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes or up to 2 hours.
2. Sprinkle the salt over the sponge, add the olive oil, and mix well. Add more flour gradually until the dough becomes too stiff to stir.
3. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Lightly oil the bowl, return the dough, cover, and let rise until doubled in size, about 1 1/2 hours.
4. Place a pizza stone or baking sheets on the bottom rack of the oven, leaving space around the edges for heat circulation. Preheat the oven to 450°F (230°C).
5. Gently punch down the dough. Divide it in half, keeping one half covered while working with the other. Divide each half into 8 pieces. Roll each piece into an 8–9 inch circle, less than 1/4 inch thick.
6. Bake 2 pitas at a time for 2–3 minutes until they puff up fully. Wrap baked pitas in a clean towel to keep warm while finishing the rest.

Hummus

Adapted from The New Book of Middle Eastern Food by Claudia Roden
Prep Time: 15 minutes (after beans are cooked)

Ingredients

• Dried chickpeas – 1 1/2 cups, soaked overnight
  (Canned chickpeas may be used)
• Lemon juice – from 2 to 2 1/2 lemons
• Garlic – 2 to 3 cloves, crushed
• Salt – a generous pinch
• Tahini – 4 tbsp
  (Peanut butter or other nut butters can be substituted)

Method

1. Boil the soaked chickpeas in fresh water for about 1 1/2 hours until tender. Reserve some of the cooking liquid.
2. Purée the chickpeas in a food processor, adding cooking liquid as needed to achieve a smooth paste.
3. Add lemon juice, garlic, salt, and tahini. Blend well and adjust seasoning to taste.

Falafels

Adapted from Joan Nathan / Epicurious

Ingredients

• Dried chickpeas – 1 cup, soaked overnight
• Onion – 1/2 large, roughly chopped
• Parsley – 2 tbsp, chopped
• Cilantro – 2 tbsp, chopped
• Salt – 1 tsp
• Cayenne pepper – 1 tsp
• Garlic – 4 cloves
• Cumin – 1 tsp
• Baking powder – 1 tsp
• All-purpose flour – 4 tbsp (or more if needed)
• Neutral oil – for deep frying

Method

1. Drain the chickpeas and pulse them in a food processor with onion, herbs, garlic, and spices until combined but not puréed.

2. Add baking powder and flour, pulsing until the mixture forms a dough that holds together.

3. Refrigerate for several hours. Shape into walnut-sized balls.

4. Heat oil to 375°F (190°C). Fry the falafel in batches until golden brown. Drain on paper towels.

Baba Ghanoush

From Anusuya’s Kitchen

Ingredients

• 1 roasted eggplant
• Green chilies – 2 to 3
• Lemon juice – 2 tsp
• Garlic – 2 cloves
• Parsley – a small bunch
• Olive oil – 1 tbsp
• Tahini – 1 tbsp

Method

1. Roast the eggplant and remove the skin.

2. Blend all ingredients except the eggplant until smooth. Add the eggplant last and blend briefly.

3. Garnish with olive oil and parsley before serving.

A long but rewarding challenge, this mezze spread was both a learning experience and a reminder that sometimes the process matters just as much as the final dish.