Camden Recipes: pita bread, baba ghanoush, salsa verde

1. Yeast-Free Pita Bread

3 cups flour

1 teaspoon salt

1 to 1 1/2 cup warm water

vegetable oil

combine flour and salt. stir in enough water to form a ball- and stir til smooth. knead on a floured board 5 min. divide into 12 portions and form into smooth balls. Cover with damp towels and let rest 10 minutes. Press each ball flat and roll out on a floured surface to 6 inch circles. Grill on a lightly oiled griddle, about a minute per side.

2. Tomatillo Salsa Verde Recipe

To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

INGREDIENTS

1 1/2 lb tomatillos

1/2 cup chopped white onion

1/2 cup cilantro leaves

1 Tbsp fresh lime juice

1/4 teaspoon sugar

2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped

Salt to taste

METHOD

1 Remove papery husks from tomatillos and rinse well.

2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Makes 3 cups.

3. BABA GHANOUSH

1 large eggplant

1/4 cup tahini, plus more as needed

3 garlic cloves, minced

1/4 cup fresh lemon juice, plus more as needed

1 pinch ground cumin

salt, to taste

1 tablespoon extra virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

1/4 cup brine-cured black olives, such as kalamata