That would be an apt description for many crew feasts, but in this case, in particular, was fested for the fine fellow – the prime hello, to the beautiful baby boy, by the bay, though the advent, amusingly convoluted by the customary technological turnabouts.
Completely coincidentally, the Turkish-themed panoply (other than the cauli) was principally pinched from an appetizing senary spread in the (or at the) San Francisco Chronicle – clever and quaint, que?
A-tray, atop a table: Muhammara Dip in Endive Leaves, Red Lentil, Mint & Bulgur Salad on Cucumber Rounds, charred Eggplant Spread on Za’atar Pita Triangles, Roasted Cauliflower With Turmeric & Cumin, Mujadara and Zucchini Feta Pancakes. Oh – a salad also.
All, relatively (other, perhaps, than the caramelization process) simple – especially the delicious dip duo – the simple za’atar bread, perhaps, preeminently preferred.
Mujadara: 2c. cooked brown rice, 1.5c cooked brown lentils, 5 caramelized, sweet onions, ½ tsp cinnamon, cumin and salt. Deglazing the pan with chardonnay left the onions sweeter than usual – a pinot grigio, or brandy might work better – or just stick to water.
Last time the Zucchini fritters were attempted, they were a bit mushy, and only a few fared favorably. This time – pre-made – reheating with the roasting cauliflower (in a foil pack), the texture was much improved, though, impractical if the oven is not already running.