PirateFest Performance Update!!

Yes, our performance schedule has changed again, but it's good news...PirateFest invades Lorenzi Park tomorrow! -- and Desert Gypsies is ready to take the Main Stage at 4:45 PM. If you can't make it that early, we'll be performing again on the Second Stage at 6 PM. Assuming the wind isn't too fierce, the second show will be entirely different, so if you catch our first show, we hope you'll stop by to rak with us again. See you then!

PirateFest 2013

Recipe: Tzatziki (Cucumber Yogurt Dressing)

Tzatziki is one of my favorite dressings. It's delicious with all sorts of Mediterranean and Middle Eastern dishes, from kebbeh to foul moudhammus, but it's a classic with falafel. It makes a wonderful chunky salad dressing, too. Enjoy!

Tzatziki

Ingredients:

2 cups Greek yogurt
2 cucumbers, peeled and diced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons bottled minced garlic
1/4 teaspoon white pepper
2 teaspoons dried dill weed

Directions:

Combine all ingredients in medium bowl. Serve chilled.

PirateFest Performance Time Update!

As mentioned in an earlier post, we're looking forward to performing at PirateFest in a few weeks. Since that post, our performance time has changed, to Friday, April 25th, at 5 PM. We hope to see you there!

PirateFest 2013
"Awtar 'W Haneen"

The Early Bird Gets the Dancers...!

Atria Sutton, May 2013
"Cinco de Mayo, Gypsy-Style!"

If you've stopped by our FAQs page (or, for that matter, visited either of our Galleries), you know Desert Gypsies are grounded in Middle Eastern dance. That said, we often foray into related dance forms, particularly the skirt-twirling, foot-stomping dance moves of zambra and flamenco. In fact, our most popular show at the Las Vegas Renaissance Faire is strongly Spanish-influenced.

That versatility allows us to present an engaging Spanish-influenced show that's perfect for Cinco de Mayo. Sadly, last year we had to turn down several requests for a Cinco de Mayo performance, as we were booked in March for a May 5th show. (We don't double-book, because we prefer quality over quantity.)

We're not booked for a Cinco de Mayo show...yet. If you'd like to nab us before it's too late, now's the time! May 5th is on a Monday this year, and our calendar is clear from 10 AM - 3 PM. If you're ready to enjoy a sizzling Cinco de Mayo show, click on the Contact Us page for our contact information!

And, since it's Throwback Thursday, here are some pictures from our Cinco de Mayo show at Atria Sutton last year, and from a Mexican-themed show we performed last year. Ole!



Atria Sutton, May 2013
"Cinco de Mayo, Gypsy-Style!"



May 2013
"Fiesta Before the Siesta!"

Desert Gypsies Headed for PirateFest!

Desert Gypsies are delighted to announce we'll be returning to PirateFest for our second year in a row. We'll be performing on Friday, April 25th, at 5 PM on the main stage, and hope to see you there!

Since it's Throwback Thursday, I'm sharing a picture from last year's PirateFest, from a performance near the Fairy Stage. Lilililililililiiiiii!

PirateFest 2013
 

Happy Mardi Gras! at Destinations Oakey

We've wanted to celebrate Mardi Gras by sharing the joy of Middle Eastern music and dance for years, so the opportunity to enjoy the day with our friends at Destinations Oakey was a real treat!

Recipe: Slow Cooker Kebsa in Dakkous

I'm fond of converting recipes to slow cooker recipes. Here, I've combined kebsa, a traditional Saudi dish made with chicken and exotic spices, and dakkous (a flavorful tomato sauce served with kebsa) into one recipe, making it fast and easy to prepare.

Kebsa is traditionally served with rice made from the poaching broth used to cook the chicken, so if you'd like to enjoy your kebsa with rice, I suggest preparing it using chicken broth instead of water.

You can enjoy kebsa as is (as in the picture), in a sandwich, or served on rice or mashed potatoes, but my favorite way to enjoy it is on a pita, like an individual pizza. It's hardly traditional, especially if you add cheese, but it's delicious!

Slow Cooker Kebsa in Dakkous

Ingredients:

1 (14-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
1 (4-ounce) can mild green chiles
1/2 large onion, halved and thinly sliced
1 teaspoon ground coriander
1 teaspoon ground pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 pound boneless, skinless chicken tenderloins

Directions:

Combine tomatoes, paste, childes, onion, coriander, pepper, cardamom, cinnamon, cloves, and nutmeg in slow cooker. Add chicken and cook on HIGH 4 - 6 hours, or on LOW 6 - 8 hours, until chicken is cooked through.