Recipe Corner: Layered Middle Eastern Mazza (or Salad)

Ingredients:

In a deep, round, clear bowl, layer the following ingredients according to your taste:

2 cups tabbouleh (homemade or store bought)

1 1/2 cups hummus (homemade or store bought)

1 1/2 cups fresh diced tomatoes, seeded, drained, chopped

1 1/2 cups fresh Romaine lettuce or baby spinach, chopped

1 1/2 cups white or green onions, chopped

1 cup feta cheese, crumbled

1 (15-20 oz.) can garbanzo or white beans, washed, drained

1 cup red or green bell pepper, seeded, chopped

1 cucumber, peeled and thinly sliced

1 cup plain white or Greek yogurt

1/2 cup each chopped black or Kalamata olives and thinly sliced red onions

2-3 tablespoons toasted

pine nuts (optional as topping)

Lemon juice, olive oil, paprika, dried or fresh mint, Aleppo pepper, sea salt and black pepper (to taste)

Preparation:

Drizzle layered mazza with lemon juice and olive oil, and season with choice of spices. Cover, chill and refrigerate 2-3 hours before serving.

Serve with fresh pita chips, bagel chips or Armenian cracker bread, and assorted cheeses, olives, and pickles, if desired.

Serves 6-8.

*Christine’s recipes have been published in the Fresno Bee, Sunset magazine, Cooking Light magazine and at http://www.thearmeniankitchen.com/