Kitchen to Kitchen: Recipes for Hummus, Tzatziki and Kafta

Shimo's recipes for hummus, tzatziki and kafta featured on Kitchen to Kitchen, Episode 7.

Ingredients for Hummus:

• 1.9 lbs of chickpeas
• Juice of 2 lemons  
• 2 medium cloves of garlic 
• 10.5 oz of tahini 
• 5 cube of ice 
• 2 tbsp of canola oil 
• 2 tbsp of olive oil 
• 1 tsp salt

Instructions for making Hummus:

• Blend all the ingredients at one time inside blender on full speed until creamy.
• Place in a bowl and refrigerate for one hour before serving.

Ingredients for Tzatziki:

• 2 lbs of Greek yogurt 
• 1 bunch of dill 
• 2 cloves of garlic (medium-size) 
• 1 long British cucumber 
• 4 tbsp of olive oil 
• 1 tsp salt

Instructions for making Tzatziki:

• Place yogurt in a big bowl.
• Mash the clove of garlic and add it to the bowl.
• Chop the dill into small pieces and add it to the bowl.
• Shred the cucumber and squeeze the shredded cucumber inside a cheese cloth to remove the water.
• Add the mashed cucumber to the bolw.
• Add salt and olive oil.
• Mix all together and refrigerate for one hour before serving.

Ingredients for Kafta:

• 2 lbs of ground lamb 
• 1 bunch of parsley, chopped
• 1 large onion, chopped
• 1 tbsp of salt 
• 1 tsp of black pepper 
• 1 tbsp spoon of pepper paste 
• 1 clove of garlic 

Instructions for making Kafta:

• Combine the ground lamb, chopped parsley, onion, and pepper paste, adding salt and pepper.
• Form handfuls into ovals.
• Grill on barbecue or on stove.