Mediterranean pot luck challenge

We ARE sooooo over due for a POT LUCK!!!
the theme is Mediterranean.
i challenge you to research and find the most authentic Mediterranean recipes. keep in mind the countries that have inspired the Mediterranean diet all surround the Mediterranean Sea. In Europe, parts of Italy, Greece, Portugal, Spain, and southern France adhere to principles of the Mediterranean diet, as do Morocco and Tunisia in North Africa. Parts of the Balkan region and Turkey follow the diet, as well as Middle Eastern countries like Lebanon and Syria.
Those that want to run with the comfort zone of "Italian" please remember fresh veggies, olive oil, seafood, tomatoes, grilled meats. Less emphasis on heavy, creamy, buttery stuff.
Rules:
#1 you must post what you want to bring in advance so that we don't bring 5 same kind of food.
#2 commit to bringing something only if you know you will follow through rain or shine.
#3 if you bring a meat dish the event will be completely free (meat is expensive)
if you bring a veggie dish there is a $5.00 fee
for the rest of the food lovers coming to eat it will be $15.00
(fees will pay for non alcoholic beverages, plates, silverware and napkins, use of facilities, and service especially for the mess we leave)
#4 I will post the menu as we get closer to the date and also, first post first choice. 

MENU

Avgolemono chicken rice and lemon soup- Randy

Dolmades(stuffed grape leaves with lamb- Lita

Moroccan chicken and rice- Robin

Orzo salad - Ken

Falafels - Michael

Feta Greek salad with oregano- Lisa

Majjadra Lentils in olive oil and rice- Lisa

Mediterranean grilled veggies-LIsa

garlic lemon squid in olive oil - LIsa

Chicken and apricot FILO pie- Deb

Something sweet - Dave

Turkish cucumber yogurt and mint salad- Celeste 




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  • Nancy B

    Lisa thank you so much for lending us your expertise, enthusiasm and use of the lovely Rice restaurant. Last night was fantastic (LOVED the lamb) and we're looking forward to future potlucks as well as the fantastic Korean barbecue. Some requests for future potlucks - Carribean including of course Cuban, South American focusing on traditional dishes, African, particularly the southern African countries, regional (including southern) US cuisine and yes we do have many healthy dishes in the real south.

    Suggestions - keep posting the menu as people sign up but don't limit dishes for an in house potluck. Just tell us if an area such as main dishes is not adequately covered yet. Many times the last minute dishes become the most popular.

    Thanks again for a wonderful evening with such great company!

    July 11

    • LITA L.

      I am in on Southern!

      July 12

    • Nancy B

      I'm thinking if a starter menu for regional southern were posted there might be more interest. It just might have been a busy time the last time. My southern favorites - fried chicken which can be done with very scant batter that absorbs little oil - different slaw recipes including red slaw with no mayo, whole fried catfish again very light dusting of cornmeal, pork barbecue with sauces on the side, fresh squashes including squash casserole, fresh homegrown tomatoes, fresh green beans, pole beans, speckled butter beans, collard greens, sweet potatoes including those with no added sugar, the classic gelatine, cream or cottage cheese, pecans, pineapple salad, fresh peaches, watermelon, apples and apple salad. The south is famous for huge varieties of veggies and fruits and the classic recipes can be tweaked to make them more healthy. How about it guys???

      1 · July 15

  • Nancy B

    Sorry I didn't see that the menu is closed and I have no way to use that quantity of hummus or eggplant dip so I'll bring it and you can decide what to do with it. I Have pita and both can be served as an appetizer with the soup if you wish. Sorry again for the confusion and my error. I can blame it on being from South Carolina where there are never too many dishes at a gathering.

    1 · July 10

    • lisa t.

      Hey your hummus and eggplants were great and worked out well especially since no one else brought hummus. I made the comment in general. I thought it strange that it was so quiet for weeks and then the night before the potluck I had a bunch of people trying to bring things.

      July 10

    • Nancy B

      Typical of busy people who aren't sure they can come so wait until the last minute. Shame on us!

      July 11

  • debra

    bravo , a true potluck

    July 11

  • debra

    Bravo. A true potluck!

    1 · July 11

  • Angela o.

    I loved it! What a beautiful display of Mediterranean food. Everything was delicious.

    July 11

  • Celeste A.

    Great food!So much fun to have such a variety of delicious food to try.

    July 11

  • LITA L.

    Good food, great to see friends and meet new ones! Looking forward to Creole/Cajun potluck, Lisa

    July 10

  • A former member
    A former member

    Excellent!

    July 10

  • Susie

    hi, i just saw this, been out of town..... i'll look around at my many cookbooks for another appropriate sweet dessert thingy or two... see you all tomorrow

    July 9

    • Dave

      Lamb cooked sous vide!!! Don't need no stinking mint...l

      July 10

    • lisa t.

      Agreed. I made Lebanese garlic dip instead.

      1 · July 10

  • Susie

    ok i won't bring anything, i didn't read all the comments. the mint is all dead, so are many other of my plants, didn't get through to the house sitters, people think it rains in on the porch but it usually doesn't..

    July 10

  • lisa t.

    Ok............. Apparently I'm not communicating well. "The menu is closed" means we are not adding more stuff to the menu. We have to have a balance of food and eaters along with the balance of appetizers, salads and entrees. We have too many salads and I would take mine out but I've already paid for the ingredients. We are trying to minimize waste members can still sign up to come but only as an eater please.

    July 10

    • Elana

      Thanks for letting me know.

      July 10

  • Elana

    Hi Lisa can I bring my son? He loves cooking and wants to make a salad with artichoke and feta cheese and some other ingredients.

    July 9

    • lisa t.

      Of course ! Member families are always welcome.

      July 10

  • Nancy B

    Greek eggplant salad and hummus (chickpea salad)

    July 10

  • debra

    i will be there there with food promised.looking forward !!!

    1 · July 10

  • Elana

    Btw my son's name is Noam

    July 9

  • Elana

    I'm sorry my son will be making a Tomato Salad on top of a Tapenade Tartlet

    July 9

  • Elana

    I will be making kibbeh (Kubbah) as we call it. Looking forward for tomorrow.

    July 9

  • lisa t.

    ok guys the menu is closed. the dishes i posted are subject to change depending on my mood but for everyone else please bring what you posted. also, give me a quick confirmation that you can come or at least let me know by midnight tonight if plans changed. see ya tomorrow!!!!!

    July 9

  • A former member
    A former member

    Looking at possibly bringing Semolina Pudding. Possibly, not definitely. Again, Possibly...

    July 1

    • A former member
      A former member

      So I think my friend and I may be eaters this time around. It's $15 each right?

      July 9

    • lisa t.

      yup!!! and we love eater!!!!! we need more eaters!!!!! that way i can cook more stuff!

      July 9

  • Celeste A.

    Turkish cucumber and yoghurt and mint salad

    July 9

  • debra

    I will bring chicken and apricot filo pie and a little amaretto cake

    1 · July 7

  • Dave

    Extra creamy fettuccine alfredo with Italian sausage and fried eggplant drizzled with buerre noisette. Welcome back!

    June 27

    • lisa t.

      well, what's your plan for desert?

      July 1

    • Dave

      Desert will prob be a Lemoncello variant. Maybe a cardamon cookie (not Publix) as well. We can talk about doing paella together if you like.

      July 1

  • Michael M.

    I'll probably bring falafel, and something else, but not 100% on my choices yet.

    June 26

    • lisa t.

      so i guess you have funner plans then learning to make donkatsu on your birthday? let me know if you change your mind!

      1 · July 1

    • lisa t.

      wow, funner? how did i ever get through college. this explains my lsat score.

      1 · July 1

  • lisa t.

    once upon a time Mike brought cookies handmade by publix to a pot luck. Just a reminder that is a big no no. we also frown on pre seasoned mixed stuffs as well. homemade from scratch as much as possible and reasonable.

    June 30

    • lisa t.

      whatever happened to mike btw!

      June 30

  • Ken H.

    The Hopkins will bring an Orzo salad. Oopa!

    June 30

  • Angela o.

    Hi , this would possibly be my first time coming. I am not certain I would be able to bring anything that night. So I could come and pay the 15$ ? Just want to make sure I understood. I am excited to join this group. Sounds like such fun and the members seem very warm!

    June 29

    • lisa t.

      yup!! and we welcome non cooking eaters!! too many cookers equals too much food which results in too much waste. in fact we need 3 eaters to 1 cook.

      June 29

    • Angela o.

      Thanks, and I can certainly help out on that front....I am definitely an eater! Looking forward to it.

      June 29

  • lisa t.

    I'm going to make dishes that will balance the meal as a whole. i do however want to make something with lamb. please somebody make desert!!!! desert is not my strong side.

    June 28

  • lisa t.

    for those that need a little help understanding with ideas the Mediterranean can be divided into three culinary regions: Eastern Mediterranean, Southern Europe, and North Africa.
    EM cuisine, which encompasses some Middle Eastern cuisine, describes the culinary traditions of Greece, Turkey, Syria, Lebanon, Israel, Palestine, and Egypt. Yogurt and fresh cheeses like feta, halumi, and lebanah. The flavors of parsley, sumac, mint, and lemon juice dominate the Eastern Mediterranean cooking palate, while pomegranates and nuts are regular ingredients in sauces and spreads. Grains take the form of rice or flat breads like pita and lavash. Lamb, mutton, poultry, and goat meat are prominent proteins, and are typically grilled. Bulgar wheat is also used, predominantly in salads like tabouleh.

    June 28

    • lisa t.

      Southern European cuisine, which is found in Italy, Southern France, and Spain, contains specific ingredients Unlike other Mediterranean cuisines, wine is a prominent element of Southern European dining, both as a flavor enhancement in cooked dishes and on its own. Pork is also consumed more by these countries than the rest of the Mediterranean, and is more prevalent than goat, mutton, or lamb. Tomatoes, garlic, capers, anchovies, mustard, anise, and pine nuts are used in a variety of combinations to flavor Southern European dishes. A multitude of different grains are consumed: leavened breads, pasta, and rice are staples.

      June 28

    • lisa t.

      North African cuisine is characterized by an abundant use of spices. Morocco, Algeria, Tunisia, and Libya all regularly use cumin, coriander, saffron, cinnamon, cloves, chilies, saffron, and paprika in their cooking traditions. Harissa and ras el hanout are two fiery spice mixtures used predominantly in Moroccan cuisine, Dried fruit like dates, apricots, and raisins make frequent appearances in North African cuisine, both on their own and in cooked dishes. Preserved lemons add a characteristic salty, brined pungency to North African food. Couscous, granular semolina that has the appearance of bulgur wheat with a rice-like texture, is a popular North African grain, accompanying a variety of stews and meat dishes. Lamb, mutton, and goat meat are the dominant protein in North African dishes, although chicken, and even beef, make regular culinary appearances.

      June 28

  • robin

    moroccan chicken and rice

    June 28

  • Elana

    Thanks Lisa

    June 26

  • LITA L.

    Randy, (my plus one) will bring Avgolemono, chicken rice and lemon soup.

    June 26

  • LITA L.

    I love pot lucks and this is a great theme! I will bring dolmades, stuffed grape leaves with lamb.

    June 26

  • Elana

    For how many people? How large should it be?

    June 26

    • lisa t.

      well, normally we get about good 15 to 20 people involved. this does not mean you bring 15-20 servings of food. its more like a spoonful or 2 per person....or if its something like dumplings, enough for everyone to have at least 1. the portion will have to be determined by how many sign up and how many people want to cook

      1 · June 26

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