Best 2 Lemony White Bean Skordalia With Grill Toasted Pita Recipes

Embark on a culinary journey to the vibrant shores of the Mediterranean with our exquisite Lemony White Bean Skordalia, a delightful dip that captures the essence of Greece. Prepared with creamy white beans, vibrant lemon zest, and a symphony of aromatic spices, this delightful spread promises a tantalizing dance of flavors on your palate. Pair it with our perfectly grilled pita bread, toasted to perfection, for an unforgettable appetizer or side dish that will transport you to the heart of the Aegean.

But that's not all! This versatile recipe collection offers a range of culinary adventures to satisfy every palate. Discover the secrets of creating authentic Tzatziki Sauce, a classic Greek yogurt dip bursting with cucumber freshness and garlic's savory embrace. For those who crave a smoky, flavorful twist, our Grilled Eggplant and Red Pepper Dip is a must-try. Roasted eggplant and red peppers blend harmoniously with tangy tomatoes and smoky paprika, creating a dip that will ignite your taste buds.

Indulge in the vibrant flavors of our Roasted Red Pepper Hummus, a vibrant spread that captures the essence of the Mediterranean. Sweet roasted red peppers, creamy chickpeas, and a blend of spices come together to create a dip that is both vibrant and delicious. And for a unique take on a classic, our Spicy Feta Dip is sure to impress. Tangy feta cheese is combined with a delightful blend of spices, creating a creamy and flavorful dip that will add a touch of heat to your next gathering.

Let's cook with our recipes!

RED WINE-ROSEMARY GRILLED FLANK STEAK WITH GRILLED MIXED VEGETABLES AND LEMONY WHITE BEAN SKODALI WITH GRILLED PITA

Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 28

Ingredients

3 cups dry red wine
4 small sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
3 tablespoons olive oil
1 (2 pound) flank steak
Salt and freshly ground black pepper
2 large ears fresh corn, husked and cut crosswise into 4 pieces
1 small eggplant, cut crosswise into 1/2-inch thick rounds
1 large Vidalia onion, cut into 3/4-inch thick wedges
1 large red bell pepper, seeded and quartered
1 large yellow bell pepper, seeded and quartered
1 large zucchini, quartered
12 asparagus spears, trimmed
Olive oil
Salt and freshly ground pepper
Finely chopped parsley and chives
2 cups cooked white beans, 1/4 cup cooking liquid reserved
2 tablespoons chopped garlic
1/3 cup fresh lemon juice
1/4 cup tahini
1/4 cup olive oil
1/4 cup finely chopped parsley
3 tablespoons finely chopped fresh mint
12 pitas
Olive oil

Steps:

For the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.
For the vegetable platter: Brush the vegetables with olive oil and season the vegetables with salt and pepper to taste. Grill all the vegetables until just cooked through. Arrange on a platter and sprinkle with herbs.
For the skordilia: Place the beans, garlic and lemon juice in a food processor and process until the beans are coarsely chopped. Add tahini and oil and process until smooth. Add some of the cooking liquid if too thick. Season with salt and pepper to taste. Scrape into a bowl and fold in the parsley and mint.
Brush the pita on both sides with olive oil and grill until lightly golden brown. Cut into wedges.

GRILLED LAMB WITH LIMA BEAN SKORDALIA

Grilled Lamb with Lima Bean Skordalia image

Categories Bean Garlic Lamb Broil Yogurt Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Ingredients

Lamb
3/4 cup plain yogurt
4 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary
2 teaspoons minced fresh lemon peel (yellow part only)
2 teaspoons ground pepper
1 teaspoon ground coriander
1 5-pound leg of lamb, trimmed, boned, butterflied
Skordalia
1 10-ounce package frozen baby lima beans, cooked according to package directions, drained
3 large garlic cloves
3/4 cup olive oil
Fresh lemon juice
2 tablespoons chopped fresh parsley
Crusty bread

Steps:

For Lamb:
Puree first 6 ingredients in blender or processor. Score large muscles of lamb to form even thickness. Rub yogurt mixture over lamb. Transfer to shallow dish. Cover and chill overnight.
For Skordalia:
Place beans in processor. With machine running, add garlic through feed tube and chop. Gradually add oil and puree, scraping down sides as needed. Season to taste with lemon juice, salt and pepper. Stir in parsley. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
Prepare barbecue (medium-high heat) or preheat broiler. Season lamb with salt and pepper. Grill lamb about 10 minutes per side for medium-rare. Let stand 5 minutes. Cut lamb against grain into thin slices. Serve lamb with skordalia and bread.

Tips:

For a smoother skordalia, use a food processor or high-powered blender.
If you don't have a grill, you can toast the pita in a toaster oven or skillet.
To make the skordalia ahead of time, store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, bring it to room temperature for 30 minutes before serving.
Serve the skordalia with a variety of accompaniments, such as grilled vegetables, roasted potatoes, or fresh pita bread.

Conclusion:

Lemony White Bean Skordalia with Grilled Toasted Pita is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. With its creamy texture and tangy lemon flavor, this skordalia is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to enjoy white beans, give this recipe a try!