Small Plates


DINING OUT

ZIKIZ, 1500 N. GREEN VALLEY PARKWAY, HENDERSON

Zikiz, which opened in early October, is a counter-service restaurant that serves American wraps with Mediterranean flair, said Ed Rizk, owner. Rizk, who had a pizza franchise in the Midwest for years, said Zikiz represents a new, healthier concept. “We’re trying to Americanize the Mediterranean menu,” he said, with wraps based on four basic proteins: chicken breast, Angus steak, vegetarian falafel and crab mix. “No lamb, no shawarma, anything like that,” Rizk said. “We have homemade recipes of rice, tabbouleh, hummus and falafel.” Here’s a sample of the menu:

Basics: chicken breast, Angus beef, vegetarian falafel or Zikiz Crab Mix ($1 extra) in wraps (plain, whole wheat, spinach and herb, sun-dried tomato), $7.99; bowls, $7.99; salads, $7.99; or hummus plate with pita bread or chips, $8.99; with olives, red onion, pickles, chickpeas, banana pepper, tomatoes, jalapeno peppers, cucumbers, green peppers, tabbouleh, mozzarella (50 cents extra) or feta (50 cents extra).

Sides: hummus, tabbouleh, side salad, french fries, falafel or Zikiz rice, $2.99 each.

Hours are 10 a.m. to 8 p.m. Mondays through Saturdays, 11 a.m. to 4 p.m. Sundays. Call 702-565-9727 or visit ZikizWraps.com.

NEW BOOKS FOR COOKS

HOT BUTTERED RUM

Vanillla bean butter:

4 tablespoons unsalted butter, at room temperature

Seeds scraped from 1 vanilla bean pod

1½ tablespoons packed dark brown sugar

Pinch salt

Pinch ground cinnamon

Pinch ground mace

Drinks:

6 ounces dark rum

3 cups hot water

For the vanilla bean butter: Vigorously mix ingredients together in a medium bowl. Set aside until ready to use. If making in advance, store in a small bowl wrapped in plastic, refrigerate and then return to room temperature before using.

For the drinks: Stir together rum and water. Place 1 tablespoon vanilla bean butter in each of four warmed cups. Pour rum mixture into cups. Serve.

Makes 4 servings.

— Recipe adapted from “Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers and Cocktail Party Snacks” by Maria del Mar Sacasa (Quirk Books, $22.95)

— Heidi Knapp Rinella

 

Comment section guidelines

The below comment section contains thoughts and opinions from users that in no way represent the views of the Las Vegas Review-Journal or Stephens Media LLC. This public platform is intended to provide a forum for users of reviewjournal.com to share ideas, express thoughtful opinions and carry the conversation beyond the article. Users must follow the guidelines under our Commenting Policy and are encouraged to use the moderation tools to help maintain civility and keep discussions on topic.