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Middle Eastern Feast - what to cook in advance?
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Nottoobadyet
Posts: 1,754 Forumite
Hello everyone!
I am having a crowd (8-10) over tomorrow for an Israeli themed dinner. I'm making:
- butternut squash soup
- baba ganoush
- falafel
- tzaziki
- tebouli
- hummus
- Greek salad (no cheese)
A friend is bringing challa and desert so dont need to worry about those.
I will only have an hour or so tomorrow before people start arriving, so tonight I was thinking of making the vat of soup, the tzaziki, the hummus and possibly the baba ganoush.
Can Tebouli be made in advance and refrigerated, or should it really be fresh? Falafel and greek salad will definitely come straight from the kitchen.
Thoughts, ladies?
I am having a crowd (8-10) over tomorrow for an Israeli themed dinner. I'm making:
- butternut squash soup
- baba ganoush
- falafel
- tzaziki
- tebouli
- hummus
- Greek salad (no cheese)
A friend is bringing challa and desert so dont need to worry about those.
I will only have an hour or so tomorrow before people start arriving, so tonight I was thinking of making the vat of soup, the tzaziki, the hummus and possibly the baba ganoush.
Can Tebouli be made in advance and refrigerated, or should it really be fresh? Falafel and greek salad will definitely come straight from the kitchen.
Thoughts, ladies?
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