Lemonada - Yield 1 gallon
Ingredients
7 lemons, sliced
4 cups sugar
4 cups water
2 quarts water
Instructions
Slice all lemons very thin. Place in a food processor and add 2 cups sugar. Process until small chunks are obtained. Remove from processors and place in strainer, pouring 2 cups of water over lemon chunks and pressing down to remove all liquid. Place lemon chunks back in processor and add remaining 2 cups of sugar and process until almost smooth. Remove from processor and pour remaining 2 cups of water over lemons, pressing down until no liquid remains. Add 2 quarts of water to mixture and mix well.
Roasted Half-Chickens - Yield 6 half-chickens
Ingredients
6 half chickens
1 cup extra virgin olive oil
1 cup lemon juice
6 tbsp. garlic, chopped
4 tbsp. oregano, dried
2 tbsp. basil, dried
2 tbsp. fresh rosemary, chopped
2 tbsp kosher salt
2 tbsp. black pepper
Instructions
Place all ingredients except chickens in a bowl and mix well. Place chickens in a large plastic container and pour marinade over chickens. Refrigerate overnight. The next day, place a wire rack on a sheet pan. Place marinated chickens on pan and cook in a 375 degree oven for 1 ½ hours. Remove chickens from pan and cool for 10 minutes before serving.
Tabouli - Yield 2 pounds
Ingredients
1 cup fine bulgur wheat
2 cups wate
8 oz. Roma tomatoes, finely chopped
6 oz. cucumbers, deseeded and finely chopped
2 oz. parsley, chopped
2 tbsp. mint, finely chopped
2 oz. green onion, finely chopped
¼ cup extra virgin olive oil
3 tbsp. lemon juice
½ tsp. kosher salt
½ tsp. black pepper
Instructions
Rinse bulgur wheat. Cover with 2 cups hot water and let sit for 45 minutes. Drain bulgur wheat and squeeze all of the water out until dry. In a large mixing bowl, place all vegetables and herbs. Add bulgur wheat and gently mix. Add remaining ingredients and mix until incorporated.
Fresko
5033 E. Elliot Rd., Phoenix AZ 85044
(480) 940-3669
www.freskokitchen.com
