This week all of my children are home. My visiting young adult requested food that can be eaten out of hand, so that’s what I’m making. Seems like all of the no-utensil-needed foods that I can think of involve bread in some form. So this week I’ve cooked a lot with ingredients like wheat and cheese that you don’t normally see much of around this blog.
I made lagana, a Greek flatbread that’s a lot like pizza, from my friend Ivy’s blog Kopiaste. It had a nice crunchy crust and soft interior. The next day we had pita pocket sandwiches with baked falafel, tahini lemon sauce, and more cucumber and tomato. The family loved it.
Tonight I’m going easy with burritos, and tomorrow, maybe homemade pizza. My youngest is pleased by all the comfort food, just one more reason he’d like his sibs home more often.
Here’s how the lagana came out:
I made two rounds of lagana, the first one topped with red onion, olives, fresh rosemary, sun-dried tomatoes, and sheep’s milk feta. Ivy used a Greek brand of olive-oil-and-herb-marinated garlic olives. I picked up some similar garlic-stuffed olives from our co-op, favorites of ours covered in lots of herbs and olive oil and marketed as “Olives of Love.”
While I was at the co-op deli I had them cut me a very small slice from the brined sheep’s milk feta, just enough to make dinner. Ivy’s recipe for a second lagana topping includes halloumi cheese and sun-dried tomatoes. I’d already bought enough specialty ingredients for one day and topped my second lagana only with veggie sausage. It was rather plain. I’m sure Ivy’s version is much superior to mine: her lagana recipe is here.
To go with the Greek lagana I served my homemade hummus Greek-style, topped with cucumber, tomato, and more sheep’s milk feta. The photo shows a little plate of hummus I put together for my husband, with less feta and no olive oil drizzled on top. There was also a big plate with more feta and with olive oil.