My adventures at Yalla allowed me an opportunity to explore Mediterranean cuisine. Once I joined, those flavors regularly found their way into my kitchen. Mountains of green herbs, quarter plates filled with chopped vegetables, and salad dressings that packed a punch in the mouth. Even after moving on from Yalla’s kitchen, the Mediterranean taste continued to make its way in our home.
I remember a time when I held a bunch of parsley and wandered into the Mediterranean land of Vinaigrette. A popular salad dressing that comes from a combination of the French words for “wine” and “vinegar.”
The Egyptians were the first to introduce it to their palettes. With their love for olive oil and herbs, they created a dressing that left them licking their fingers. After a while, the Greeks added their flavors by including honey for sweetness, which gave it a more complex flavor profile. Over time, the salad dressing evolved by incorporating influences from across the mediterranean region.
My salad dressings resembled the recipes of the old. Tried and tested yet evolved with time. The special herb sauce that my kids and husband always remembered was a blend of my own special flavors. Olive oil, parsley, cilantro, pepper powder, dill, and a hint of salt. A combination that watered their mouths and made me their favorite chef. Chopped green onions were a delicious addition to the entire dressing that brought out the true beauty of salad dressings.
The herb dressing was a flavor we enjoyed across all seasons, and the refreshing flavors of Tzatziki was a great addition in the summer and winter alike. A gift from the ancient Greeks. They believed cucumbers held the power to heal and cool the body. A while later, the nomadic tribes added creamy yogurt, which added a layer of thick consistency. Tzatziki originated in different forms, be it a similar cuisine in Greece or a slightly modified version in Turkey.
My Tzatziki was a mixture of multiple ingredients that were common across all cultures, but I made sure to add my unique flavors to it. I blended yogurt, shredded and drained cucumber, salt, dill, garlic, and olive oil. While tzatziki is enjoyed across the globe, a refreshing and flavorful accompaniment to grilled meats, pita bread, and salads, it has found a special place in my Mediterranean cooking. It’s a testament to the enduring power of simple ingredients and the creativity that emerges when cultures share their culinary traditions.
Shrouded in a layer of mystery is another Mediterranean recipe that became one of my favorites — Falafel. There’s no single birthplace of this fried chickpea marvel. Across the Middle East and North Africa, cultures have likely been making variations of spiced, fried legume croquettes for centuries. The use of chickpeas, the addition of specific spices, and the development of the recognizable falafel ball form, all likely happened gradually over time, influenced by trade and cultural exchange. Today, we all know it has gained immense prominence as a cuisine from the Middle East. But there’s no certainty of its original birthplace. What matters is that people across the globe, from South-East Asia to Northern Europe, have welcomed this flavorful dish into their homes.
But in my kitchen, Falafel originated as a bestseller. My recipe was simpler than the complex history behind its origin. Perfectly soaked chickpeas, not too soft or too hard. Blended with garlic, cumin powder, cardamom powder, and turmeric powder, the falafel croquette was filled with delectable flavors. Green onion, parsley, cilantro, and onions were my choice of veggies to include. A little gram flour added to the crispiness. Turning them into small balls of happiness, I deep-fried them until the golden-brown layers came to life. I regularly used them to make wraps and sandwiches, some of the fan favorites in the house. At times, they were the appetizers that kept us satiated for hours.
With the first bite of falafel, a kaleidoscope of flavors exploded in my mouth. Combined with the herbs and cool flavors of Tzatziki, the taste buds get awakened. These cuisines are a testament to the rich history of the Mediterranean region, a melting pot of cultures and flavors that had simmered for millennia.
I was always mesmerized by the mediterranean flavors, even after leaving my job at Yalla. I consider it a legacy passed down through the generations — one I was fortunate enough to experience in my own cooking. But how did that unroll when I started my own venture?
Stay tuned for the next story to see how I brought different flavors to life and wrote the origin story of OnARoll.
