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Image of Mediterranean Platter

Spring has a lot of mixed weather. Some days are cold while other days are warm. As snow begins to melt across the globe, other parts have days that are mostly rainy and windy. This season is about a water that is melting or pouring down from the sky. It's also about water moving within our bodies. Many people tend to have sinus congestion during this season due to excessive mucus build up from the winter season. This platter is for such people. It has sorghum flat bread, adzuki bean hummus, no-grain tabbouleh, and spinach dolmades. The adzuki bean hummus is great for clearing dampness in the body... so is millet. Here's the recipe.


Sorghum Bread

  • 1 cup sorghum flour (jowar)

  • ¼ tsp. salt

  • 1 tsp. sunflower oil

  • ¼ cup water (less than)

Adzuki Bean Hummus

  • 1 cup adzuki beans (soaked overnight)

  • ¼ cup sesame seeds (soaked overnight)

  • ¼ cup olive oil

  • ½ cup water

  • salt to taste

  • 1 garlic clove

  • 1 tsp. cumin

  • 1 tbsp. zatar

  • 1-2 tsp. lemon juice

No-Grain Taboulleh

  • 1 clove garlic (grated)

  • 1 carrot (grated/diced finely)

  • 1 tomato (diced finely)

  • 2 spring onions (diced finely)

  • 1 bunch parsley (chopped finely)

  • Handful of mint (chopped)

  • 1 tsp. olive oil

  • Juice of 1 Meyer lemon

  • Sea salt to taste

Spinach Dolmades

  • 8 large leaves of spinach (blanched)

  • ¼ cup cooked rice

  • ¼ cup no-grain taboulleh

  • 1 cap apple cider vinegar

  • Salt to taste (optional)


Sorghum Bread

  1. Mix all the ingredients for the flatbread, except water.

  2. Add the water slowly to form a slightly crumbly dough that sticks together when you clump it. Once the ingredients stick together to form a thick dough-like consistency, stop adding water.

  3. Rub some oil on your palms.

  4. Now take out a golf ball size of dough and make it into a ball.

  5. Flatten the ball of dough on one palm. Flatten it as much as you can before you put it on a hot non-stick pan.

  6. Spread the dough on the pan with your fingers till you reach the desired size.

  7. Cook on both sides with little oil on medium heat.

  8. Serve hot with a little bit of ghee or butter on top. The fat helps with the digestion of the millet in the body.

  9. Follow steps 3 to 8 to make more flatbreads. See image below.

Image showing preparation of sorghum flatbread

Adzuki Bean Hummus

  1. Blend all ingredients, except zatar, till you get a smooth mixture.

  2. Transfer the hummus to a serving bowl.

  3. Sprinkle the zatar on top and drizzle with olive oil.

  4. Serve with sorghum bread.

No-Grain Taboulleh

  1. Mix all ingredients and keep aside.

  2. Serve a small side with hummus and bread or eat as is.

Spinach Dolmades

  1. Mix the rice, tabouleh, vinegar, and salt. Keep aside.

  2. Place a spinach leaf on a flat surface.

  3. Put a spoonful of the dolmade mixture on the leaf, and roll as shown.

Image showing preparation of dolamdes

Enjoy this lovely meal with family and friends. Trust me, it will be well appreciated! :)

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