Mediterranean Smash Recipes

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MEDITERRANEAN SMASHED CHICKPEAS



Mediterranean Smashed Chickpeas image

You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil. You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable. Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions.

Provided by David Tanis

Categories     quick, condiments, dips and spreads, appetizer

Time 30m

Yield About 3 1/2 cups chickpea spread

Number Of Ingredients 12

Extra-virgin olive oil
1 medium onion, diced
Salt and pepper
4 garlic cloves, minced
1/2 teaspoon coarsely ground toasted cumin
1/2 teaspoon red pepper flakes
1 cup finely diced celery
4 cups chickpeas (garbanzo beans), cooked or canned
2 tablespoons lemon juice
4 hard-cooked eggs, peeled and quartered (optional)
Minted yogurt (optional), see notes
Tahini sauce (optional), see notes

Steps:

  • Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Add onion, season with salt and pepper, and cook gently until softened, about 10 minutes. Raise heat to medium-high. Add garlic, cumin, red pepper flakes and celery. Stir to combine let sizzle without browning for 1 minute.
  • Add chickpeas and let them heat through. With a potato masher or wooden spoon, crush about half the beans. Stir well, taste and adjust seasoning. Add 1/2 cup water (or bean cooking liquid if you have it) and let mixture simmer briskly for a minute or two. Stir in lemon juice and 2 tablespoons olive oil. Serve warm in pita or as a dip or side dish. Garnish with quartered eggs, accompanied by minted yogurt and tahini sauce, if desired.

CRISPY SMASHED POTATOES WITH GARLIC AND ZA'ATAR



Crispy Smashed Potatoes with Garlic and Za'atar image

Crisp on the outside and soft and fluffy on the inside, these smashed potatoes are best served immediately with a good drizzle of garlicy olive oil, za'atar and herbs! Serve as a side dish to a protein or as an appetizer with your favorite dipping sauce (I like tzatziki with these)

Provided by Suzy Karadsheh

Categories     Side Dish

Time 1h30m

Number Of Ingredients 8

2 pounds baby potatoes ((or new potatoes))
kosher salt
1/2 teaspoon baking soda
extra virgin olive oil
1/4 cup fresh parsley ((chopped))
2 teaspoons za'atar ((more to your liking))
2 cloves garlic ((minced))
2 green onions ((small, chopped))

Steps:

  • Heat the oven to 400 degrees F and adjust a rack in the center.
  • Boil the potatoes. Bring a large pot of water (about 2 quarts) to a boil. Season generously with kosher salt (about 1 tbsp), add the baking soda and potatoes. Stir. Let the water return to a boil, then reduce to a simmer, and cook until tender and you can easily insert a knife in the potatoes (about 10 to 15 minutes after the water had returned to a boil)
  • Drain. Using a colander, drain the potatoes and let them sit in the colander for 5 to 10 minutes to dry.
  • Smash and steam dry the potatoes. Arrange the potatoes on a large, lightly oiled sheet pan. Using the back of a fork or a potato masher, lightly smash the potatoes making sure to keep them in one piece. The thinner you smash them, the crispier they will be. Let the potatoes sit to dry for another 5 to 10 minutes.
  • Season the potatoes with a pinch of kosher salt and drizzle with extra virgin olive oil, making sure all the potatoes get some of the oil.
  • Roast. Roast on the middle rack of your heated oven for about 45 to 50 minutes or until the potatoes are golden brown and crispy (the rough edges will be charred).
  • Make the olive oil garlic sauce. While the potatoes are roasting, in a small mixing bowl, combine ¼ cup extra virgin olive oil with the parsley, za'atar, and garlic.
  • Season and serve. When the potatoes are ready, remove them from the oven and transfer to a serving platter. Drizzle the olive oil and za'atar mixture all over. And finish with the chopped green onions. Enjoy as soon as possible!

Nutrition Facts : ServingSize 1 baby potato, Calories 39.4 kcal, Carbohydrate 5.3 g, Protein 0.6 g, Fat 1.8 g, SaturatedFat 0.3 g, Sodium 19.9 mg, Fiber 0.7 g, Sugar 0.3 g, UnsaturatedFat 1.3 g

GOOMBAY SMASH



Goombay Smash image

Make and share this Goombay Smash recipe from Food.com.

Provided by my3beachbabes

Categories     Beverages

Time 10m

Yield 2 drinks, 2 serving(s)

Number Of Ingredients 9

ice cube
6 tablespoons pineapple juice
1/4 cup orange juice
1/4 cup Malibu rum or 1/4 cup other coconut rum
2 tablespoons light rum
2 tablespoons golden rum
2 tablespoons dark rum
2 pineapple chunks
2 orange slices

Steps:

  • Fill cocktail shaker with ice; add pineapple juice, orange juice and all rum.
  • Cover and shake until very cold. Fill 2 short glasses with ice.
  • Strain cocktail mixture, and divide between the 2 glasses equally.
  • Garnish with pineapple wedges and orange slices.

Nutrition Facts : Calories 205.7, Fat 0.1, Sodium 2.1, Carbohydrate 10.8, Fiber 0.4, Sugar 8.3, Protein 0.5

MEDITERRANEAN SMASH



Mediterranean Smash image

Entered for safe-keeping, from F&G swap, "Women's Weekly Grill: Grill-pan+barbecue". 1 kg = 17.637 oz., so a pound of new potatoes should work.

Provided by KateL

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

1 kg new potato
1/3 cup olive oil
1/2 cup shredded fresh basil
3 garlic cloves, crushed
1/3 cup seeded kalamata olive, sliced

Steps:

  • Preheat grill.
  • Boil unpeeled potatoes until tender (about 20 minutes); drain.
  • Place on an oven tray; grill until browned.
  • Combine oil, 1/4 cup of basil and garlic in small saucepan; cook over low heat 15 minutes.
  • Smash potatoes in large bowl with strained basil oil. Stir in olives and remaining basil.

Nutrition Facts : Calories 245.9, Fat 13, SaturatedFat 1.8, Sodium 65.5, Carbohydrate 30.2, Fiber 4, Sugar 1.3, Protein 3.6

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