This week, we planned to have a Mediterranean feast at the Hackett’s Cove house in Nova Scotia. Keftedes (Greek meat patties), dolmades (grape leaf rolls), Greek roasted potatoes, lubiyeh (Lebanese green beans), fattoush (a Lebanese salad) and tzaziki. Mom packed up some grapes and their leaves, as well as Greek thyme, from our family’s Kingston garden, and brought them to the East Coast. I’ve made grape leaf rolls once before, and I was excited to try them again.
But the za’atar was mouldy; our trusty Pete’s Frootique (a wonderful specialty grocery store in Halifax) had, unusually, failed us. It was clear we wouldn’t be eating fattoush for dinner. So we omitted the mouldy za’atar pita crisps and—allowing Pete’s to redeem itself—added some of the spectacular feta Mom picked up from Pete’s earlier in the week. Bob and Mom had also bought some perfect produce the day before from their small but well-stocked local farmers’ market (every Tuesday afternoon from May to October in Tantallon, NS).
Most of the recipes we used were Mom’s, or came from joint decisions we made, based on what we had in the house, and how much work we were prepared to do (less as the afternoon wore on). The grape leaf roll recipe came from the blog Shiksa in the Kitchen. I was really happy with her recipe and directions.
I hope you enjoy our photos as much as we enjoyed the meal! I’m sure, as you’re reading this, Bob, Mom and I still smell vaguely of garlic.
|Olivia lives in Halifax, Nova Scotia, where she enjoys making fast-but-good meals on a budget, and exploring new restaurants and recipes.|
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