The Mediterranean Sea shaped some of the world's most ancient civilizations, which gathered by its shores to dive for the delicious falafel, pita, and hummus growing beneath its crystal waves. Transport to this legendary culinary coast with today's Groupon: for $10, you get $20 worth of Mediterranean fare and foodstuffs at The Happy Camel in Callingwood.
Herbs, oils, and flours perform a delicious voodoo on the senses when cooked and mixed into The Happy Camel's freshly-baked pita varieties, dips, salads, lunch specials, and more. With a focus on freshness and nutrition, this family owned-and-operated ambrosial abode prides itself on delivering the authentic essences of the Mediterranean to local tables. Stop in for one of several delectable lunch options like the baked falafel sandwich ($5.75) or the sesame pitza ($4.75), then continue spoiling your mouth-parts at home with fresh products like a take-home four-pack of fresh six-inch pitas in white or whole wheat ($3.75), or the eight-pack of three-inch pitas with fresh spinach, caramelized onion, and poppy seeds.
- I love love love their hummus. But I love even more their handmade pitas. They are so unlike the dry thin pitas you buy in the grocery store. They are thick and fluffy and perfect warmed up a little bit. – sue robins, foodie suz
The Happy Camel
Determined to unearth the perfect recipe for pita bread, Sara Larsen made the arduous journey from Edmonton to her home village in Israel, where she spent days exploring the shops and sites of her childhood, tasting traditional cuisine and studying cooking methods. Sara returned to her bakery in Edmonton armed with two specialty electric pots, which she used to bake warm, fluffy pita breads, piece by piece. As the demand for Sara's authentic breads and dips grew, she moved out of her home kitchen and into her own shop, complete with a specialty pita oven and a 1,600-square-foot kitchen.
There, Sara bakes up the dozens of multigrain, whole-wheat, and fresh spinach pitas lauded by the Edmonton Journal. To craft her specialty dips, she peels garlic by hand, chops fresh dill, and grills eggplant on a smoky barbecue. Her corn and potato breads are completely free of gluten and foreboding fortune-cookie slips. She peddles her products throughout town, from specialty grocery stores to local farmers markets.
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