Maydog

Ever since I made this the first time for Thanksgiving, my mother-in-law asks me to make it for Thanksgiving dinner. (And she makes really good pecan pie herself.)

This tastes so good. I lived in the Holy Land for two years and I had hummus several times a week, every week. This recipe is as good as any hummus I've had anywhere. I cooked 1 lb of dried chickpeas the day before, after soaking them the night before that. (Any kind of cooked dry beans are always better the day after you cook them.) I used 2 cups of the cooked chickpeas and thinned them with some of the delicious broth. I added ¼ tsp of ground red pepper and a few shakes of black pepper. The chickpeas I cooked already had a lot of garlic and lemon, so I didn't add any additional garlic and I used about half the lemon juice called for in this recipe. I used ⅓ cup of tahini, and salted to taste. Great recipe. Now I'm off to make some Arabic salad and baba ghanoush to go with the hummus.

One of my favorite breakfasts. This is a very good recipe, and very similar to my own recipe. Sometimes I use tortilla chips and they work fine. When I want to go all out, I use homemade corn tortillas (usually leftover from the day before). I fry them until the edges are crispy and the rest is slightly softer. I remove them from the oil to drain on paper towels, then I cook my chorizo and drain it on paper towels. Then I cook my onion and bell pepper 🫑 (or fresh poblanos from my garden) in the grease left in the skillet from the chorizo. When the onions and peppers have cooked for 3-5 minutes, I add the chorizo back to the skillet, then the scrambled eggs and cook until the eggs are maybe 2/3rds done. That's when I add the tortilla chips. I don't add them sooner because I like them to be a little bit crispy. I serve the migas on a plate and add diced tomatoes and hot peppers to the top. I love cheese, but not with migas.

This is a five star recipe for taste, ingredients, and directions. The only reason I deducted a star is for the serving quantity. I followed the recipe exactly as written and it made only 8 small tortillas (approx. 5 to 6 inch diameter). I used a tortilla press and if anything they were a little on the thin side. I’m not sure how many tortillas equals a serving, but unless it’s less than one whole small tortilla, I would recommend that this recipe (using one cup of masa) adjust the quantity down to 4 ?(2 tortillas to a serving…you can’t eat just one) or 8 maximum. FWIW, I used Bob’s Red Mill organic masa.

Excellent recipe and I can’t get enough of it. I’ve made three batches and I went straight by the recipe the first time. I still go by the recipe but I estimate quantities instead of measuring. I planted Chinese eggplant in my garden this year and that is what I’ve been using. It tastes the same as regular eggplant to me, it’s just long and skinny as opposed to plump and oblong. I lived in the Middle East for two years (next door to a restaurant owner!) and this recipe is as good as anything I had over there.

This is very easy and very good. I substituted red wine vinegar for the white wine vinegar because that is what I had on hand. Otherwise I went right by the recipe. I’ve made it three times now and my family and I love it. I pour it over an iceberg wedge with bacon and diced tomatoes.