Q: How do Mezze Kits work? Do they contain all the ingredients I need?
A: Our Mezze Kits are designed to make preparation of even the most complex of Mediterranean dishes easy and time-saving for you. Every kit includes packets that contain the dry ingredients and spices-there may be some limited fresh ingredient needed from your pantry.
Instructions are listed on the back of each package, along with a QR code that also links to directions on our website if you prefer.
Q: I have some grape leaves leftover after rolling all of the rice filling for my Yalanchi Kit.. Is there anything I can do with them now?
A: You can freeze them and use another time... roll the stack of leaves loosely, and put in a Zip-loc bag. You can freeze them this way for months. OR you can make a different filling to roll into the leaves. Suggest a similar filling for dolma (stuffed vegetables): ½ lb. ground beef, plus ½ tsp salt, plus 2 TBLSP raw rice, plus ½ tsp garlic powder would be delicious. Simply roll the meat mixture into the grape leaves as you did with the rice. Cover the rolls with water, add ¼ tsp salt, 2 tsp tomato paste or sauce, and 1 TBLSP lemon juice to the water. Cover pan and cook over medium low heat for 30 minutes
Q: My Kourabia butter cookies didn't look as powdery with the sugar as the picture, and I think they need more sugar on the outside . What did I do wrong?
A: You didn't do anything wrong, but it is natural for the first coating of confectionary sugar to be absorbed into the surface of the warm cookies. You can give them a second coat, by sprinkling them with sugar again or gently toss in a bowl of the powdered sugar. They will pick up more sugar but this second coat will give you the fluffy white coating I think you are looking for.
Q: I just made my dough for the chorag kit, but now don't have time to roll out the chorags after my dough is risen. Can I delay this rolling and cooking step for later?
A: Yes, you can, for this or any other dough. Once the dough is risen to double in size, you can refrigerate it up to overnight. OR you can put it in the refrigerator after kneading the dough, before it rises. It will start to rise there, and when you have time, pull it out and let it finish rising at room temperature. Once the dough has is doubled in size, you are ready to roll the chorag shapes and bake.
Q: Should I stir my rice pilaf while it is cooking it?
A: No, once you have initially stirred the rice and seasonings into the liquid broth and it comes to a low simmer, you should not stir it anymore. Also, you should not lift the cover during the cooking process or the rice may not cook properly. Once the rice mixture starts simmering, let it be. When tiny holes appear at the top of the rice, it is done (after about 20 minutes.)
Q: Can I freeze my yalanchi after it is cooked?
A: The quality is not good if you freeze the cooked yalanchi (rice-stuffed grape leaves.) I've found that the rice is crumbly and grainy. BUT, you can freeze the rolled grape leaves before you cook them and cook them another time right from the frozen state. Simply layer the rolled grape leaves in single layer on parchment paper, freeze, then throw in a Ziploc bag or Tupperware container. When you are ready to cook them, layer the frozen rolls in your pan, with the required water, and cook until rice is soft, about 30 minutes. They will be great!