edy massih keep it zesty

IN THE HEART OF BROOKLYN lies a zesty, vibrant splash of Lebanese flavors—we’re talking about Edy’s Grocer.

Started by Chef Edy Massih in 2020, Edy’s Grocer is the first Lebanese Market and Deli in the heart of Brooklyn’s historic Greenpoint neighborhood, providing a wide range of imported groceries from all over the Middle East—spices, oils, pickled goods, jams, and sweets, just to name a few. Edy has also carefully curated his own packaged goods and a rotating monthly menu to make it easy for the Brooklynite to seamlessly integrate Middle Eastern flare into their everyday mealtime.

However, given that not everyone can access Edy’s on a daily basis, Massih is coming out with his very first cookbook May 21stKeep It Zesty—featuring 115+ colorful, easy-to-follow recipes that celebrate traditional Lebanese fare with a modern twist.

He gave us a first look at his newest book, and shared three of his favorite dips that we can’t stop digging into. Pre-order here.

Nutty Muhammara

Muhammara is a popular recipe in Lebanon, Armenia, Turkey, and Syria, and each local region makes it a little bit differently. This recipe is an adaptation of all the versions I’ve tried from Damascus to Istanbul. Some versions use breadcrumbs, but I like to use walnuts to make it gluten-free. (Swap in pepitas if you have a nut allergy!) One of my favorite ways to use leftover muhammara is spread on toast with a fried egg on top or served alongside grilled chicken.

nutty muhammara

Makes 2½ cups

1 (10-ounce) jar roasted red peppers, drained, or 3 roasted red bell peppers, peeled and seeded
¹⁄₄ cup fresh lemon juice
3 garlic cloves
1 tablespoon ground cumin
1 tablespoon kosher salt
2 cups walnuts
¹⁄₂ tablespoon pomegranate molasses

Add the peppers, lemon juice, garlic, cumin, salt, and walnuts to a food processor. Process for about 1 minute, until combined. With the processor running, drizzle in the pomegranate molasses. Taste for seasoning. Transfer to a bowl and serve immediately, or transfer to an airtight container and refrigerate for up to 3 days.

Hummus With Dukkah

I’ve always been fascinated by a chickpea’s journey (nerd alert, I know!). I think it’s so cool how a dry chickpea expands while soaking, then swells while cooking, then can transform into so many things. At the Grocer, I’m the only one allowed to make the hummus. I soak my chickpeas for two days, just like my grandmothers taught me, and then carefully cook and blend to a perfectly creamy consistency. It’s a little extra effort, but I really think fresh chickpeas make the smoothest hummus.

hummus with dukkah

Makes 4 cups

1 cup tahini
¹⁄₂ cup fresh lemon juice
4 to 5 garlic cloves, peeled
¹⁄₂ tablespoon kosher salt
¹⁄₂ tablespoon ground cumin
6 cups Cooked Chickpeas, or 3 (15.5-ounce) cans chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil
3 tablespoons Dukkah

Add the tahini, lemon juice, garlic, salt, cumin, and 1 cup cold water to a food processor. Process for about 30 seconds, until everything is incorporated. Add the chickpeas and process for about 3 minutes, stopping to scrape the sides as needed, until the hummus is smooth. With the processor running, drizzle in the olive oil. Taste for seasoning, adding more water, lemon juice, or salt as needed for a thick, creamy, and well-seasoned hummus. Transfer to a serving bowl. Serve immediately, topped with the dukkah, or transfer to an airtight container and refrigerate for up to 3 days. Top with the dukkah just before serving.

Green Angel

My diet has always been 90 percent yogurt, and I live for a great dip. This recipe scratches that itch and is totally adaptable to whatever herbs you have lying around. (At the height of spring, I might even throw ramps in.) I eat it with everything because its flavors are so adaptable: it’s bright, fresh, super herbaceous, and packs such a punch. I like to add it to canned fish or chopped chicken for sandwiches, toss it as a dressing, or serve it as a dip with salty chips or lots of fresh veggies.

green angel edy massih

Makes 4 cups

1 (32-ounce) container plain fat-free Greek yogurt
2 packed cups fresh basil leaves
2 packed cups fresh cilantro leaves
5 scallions, chopped
1 avocado, pitted and flesh scooped out
3 garlic cloves
1⁄4 cup fresh lemon juice
1⁄4 cup extra-virgin olive oil
1 tablespoon kosher salt, plus more as needed

Add the yogurt, basil, cilantro, scallions, avocado, garlic, lemon juice, olive oil, and salt to a food processor. Process for 2 to 3 minutes, until smooth and vibrant green. Taste for seasoning. Transfer to a bowl and serve immediately, or transfer to an airtight container and refrigerate for up to 3 days.

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