Saturday, December 25, 2010

Christmas Feast

Today's menu for our Middle Eastern style Christmas Feast includes:


Leg of lamb studded with whole garlic cloves, rolled in rosemary and wrapped in bacon before roasting on a rotisserie.


Tabbouleh - a Middle Eastern style salad made with soaked Bulgar wheat, lettuce, tomatoes, cucumbers, feta cheese, olive oil and lemon juice.  Topped with fresh mint leaves and feta cheese.

Haroset - a fresh apple, raisin, date and nut salad marinated in grape juice or red wine w/ honey. 


Hummus with pitas - turned out very well. It was nice and creamy with lots of garlic! Yum!
Baba Ghanooge - eggplant dip - the girls did an excellent job making this.  Can you add too much garlic?  No!!
Greek olives stuffed with garlic
Pickled yogurt cheese balls - first I made yogurt from raw milk.  Then I turned that into yogurt cheese.  After draining the whey from the yogurt and adding salt to preserve them, I dropped the cheese by tsp onto a rack topped with a towel.  The balls dried for 2 days on the counter.  They were placed in a jar and covered with EVOO.  I added a few sprigs of dried lemon thyme. They were really good - a creamy, tart flavor with a hint of thyme.


Milk pudding - a rice pudding flavored with orange blossom water and rose water and topped with ground pistachios. This was surprisingly light and refreshing. The flavors melded together to make a delightful end to our meal.



 Everything was so delicious that we're trying to figure out how to top it or add to it for next year!

This post is linked to:
Wildcrafting Wednesday

Wildcrafting Wednesdays Link up #113



TUESDAY TWISTER
HEARTH AND SOUL
World Food Thursdays

10 comments:

  1. Would you like to adopt me? ;) That looks so good!

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  2. Haha! Sure! Thanks, it was fun to make and one thing that I didn't realize until later was that the clean-up time was much less than most traditional Christmas meals because the only thing we made that required baking on the holiday was the roast itself and rotisserie clean-up was simply removing the foil from the pan. The eggplant was prepared the day before and most of the other dishes were either served fresh or didn't need alot of prep or clean-up. It was a nice change.

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  3. And what a feast it was! Wow. Everything sounds amazing. Thanks so much for sharing your meal w/ the hearth and soul hop this week :D

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  4. What a nice personal touch! Thanks for commenting. :)

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  5. Hey Wanderer, wow, this meal sounds so fantastic. I really love the raw milk cheese balls. I will be trying that out soon. The lamb looked so juicy and I just love babaganoush and olives and I make a slightly different version of the haroset, so I will have to try it this way too. Thanks so much for adding this to World Food Thursdays! YUM. This sounds like a good feast for Easter too.

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  6. I see this post is an older one, but it looks so good. Are the recipes posted somewhere? Thanks!

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  7. Saw this posted today on the Traditional Foods Roundup. What a great meal. I want to try the Haroset! I am now following you and would love it if you visited my blog and followed back . I am a real food blogger and gluten free too.

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  8. @Judee @ Gluten Free A-Z
    Hi, Judee. Here's the recipe for the milk pudding...http://www.woodwifesjournal.com/2011/03/milk-pudding-muhallabiyeh.html
    I haven't posted the others but I will try to do that soon. Thanks!

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  9. Wanderer,

    Wow, what a wonderful feast! It reminds me much of our traditional Passover dinner (except for the pita).

    I'm so intrigued by the yogurt cheese balls... After you put them in the oil, can they stay at room temperature, or do you refrigerate them?

    Any ideas how long they keep? I expect you don't have a chance to find out...they probably are devoured too quickly. So yummy.

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  10. Oaky this feast looks absolutely amazing.

    Blessings,
    Connie

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