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Makers Mediterranean on Lee Dr
Posted by remax_joe on 1/5/21 at 2:51 pm60
We got lunch today at this place. Nice folks and the recipes are from owner’s family. We got a lamb dish which was great. Chicken Schwarma also good. Definitely recommend.
re: Makers Mediterranean on Lee DrPosted by LouisianaLady on 2/7/21 at 10:54 am to remax_joe
We really like it as well. I think their hummus is awesome. The cheese egg rolls also a winner. It’s feta and a few other cheeses with herbs.
re: Makers Mediterranean on Lee DrPosted by SUB on 2/7/21 at 10:58 am to LouisianaLady
That hummus looks awesome! I can’t ever seem to get my hummus like that. It looks like they whipped it or something.
The rest looks good too. Baton Rouge folks don’t know how good they have it when it comes to Mediterranean food.
The rest looks good too. Baton Rouge folks don’t know how good they have it when it comes to Mediterranean food.
re: Makers Mediterranean on Lee DrPosted by tigers1956 on 2/7/21 at 7:42 pm to Boo Krewe
I like this place also....good to see so many food choices near campus these days....
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re: Makers Mediterranean on Lee DrPosted by Jelly Clown Johnson on 2/7/21 at 7:55 pm to SUB
Do you peel the shells of your chickpeas? Thats one of the secrets to getting it really smooth.
re: Makers Mediterranean on Lee DrPosted by Trout Bandit on 2/7/21 at 7:58 pm to SUB
quote:
That hummus looks awesome! I can’t ever seem to get my hummus like that. It looks like they whipped it or something.
You can’t use canned chickpeas. Gotta cook them and rub the skins off.
LINK
Use Alon Shaya’s recipe. This is what I’ve been using for a couple years and it’s the best I’ve found. I use a good bit more tahini because I like the flavor so do what you like to change it to your tastes.
The key here though is you have to get the skins off so use dry beans and do the baking soda soak and bake to dry. I also just keep rubbing them together in a pot of water and keep rinsing before I actually cook them like he does. This to me is cleaner than skimming while cooking.
This and using the oil and hot water and also blend the shite out of it makes it silky smooth. Once you make this you won’t do it any differently. It’s noticeably better than most others.
Like anything else, just plan ahead because it takes time. But I normally make about a pound or more at a time and it keeps really well.
Use Alon Shaya’s recipe. This is what I’ve been using for a couple years and it’s the best I’ve found. I use a good bit more tahini because I like the flavor so do what you like to change it to your tastes.
The key here though is you have to get the skins off so use dry beans and do the baking soda soak and bake to dry. I also just keep rubbing them together in a pot of water and keep rinsing before I actually cook them like he does. This to me is cleaner than skimming while cooking.
This and using the oil and hot water and also blend the shite out of it makes it silky smooth. Once you make this you won’t do it any differently. It’s noticeably better than most others.
Like anything else, just plan ahead because it takes time. But I normally make about a pound or more at a time and it keeps really well.
Ate for first time today. My calibration for the gold standard is Albasha.
Pros: tremendous flavor. More nuanced than albasha in my opinion
Cons: a tad expensive. And the worst part: the chicken shawarma were like big nuggets. Not thinly sliced like albasha. And too dry.
Pros: tremendous flavor. More nuanced than albasha in my opinion
Cons: a tad expensive. And the worst part: the chicken shawarma were like big nuggets. Not thinly sliced like albasha. And too dry.
This post was edited on 8/21 at 10:42 am
re: Makers Mediterranean on Lee DrPosted by LouisianaLady on 8/21/21 at 8:16 am to TulaneUVA
the best chicken and gyro in town is Roman's on Bluebonnet - absolutely no question. They have a crunchy sear nobody else has.
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