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Alix And Zoya’s Pride Party

This Pride Party Feast is inspired by Zoya and Alix’s food experiences and backgrounds coming together to create a delicious party. These three colorful recipes are easy to whip up and serve to a crowd. Make them all or just make one and add your own personal dishes that are an expression of you!

Tasty Team
Alix And Zoya’s Pride Party
Total Time

1 hr 10 min

1 hr 10 min

Prep Time

35 minutes

35 min

Cook Time

30 minutes

30 min

Total Time

1 hr 10 min

1 hr 10 min

Prep Time

35 minutes

35 min

Cook Time

30 minutes

30 min

Ingredients

for 6 servings

Alix’s Easy Banana Donuts

  • 6 cups canola oil (1.4 L), for frying
  • 2 ripe bananas, peeled and mashed
  • 1 cup whole-milk vanilla yogurt (240 mL)
  • ¼ cup granulated sugar (50 g)
  • 2 ½ cups self-rising flour (315 g), plus more for dusting

For Decorating

  • cream cheese frosting
  • rainbow sprinkle

Zoya's Spiced Eggplant Wraps

  • 2 large eggplants, cut into ¼-inch (6 mm)-thick rounds
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 2 tablespoons olive oil, plus more as needed
  • 6 pieces pita bread
  • 1 cup hummus (250 g)
  • 1 cup greek yogurt (245 g)
  • 3 roma tomatoes, sliced
  • 3 Radishes, thinly sliced
  • ½ cup fresh basil leaves (20 g)
  • ½ cup fresh mint leaf (20 g)
  • ½ cup fresh dill (20 g), torn

Zoya's Shirazi Salad

  • 2 cups persian cucumber (240 g), finely chopped
  • 1 ½ cups large roma tomatoes (300 g), finely chopped
  • 1 cup large red onion (150 g), finely chopped
  • 2 tablespoons dried mint
  • 4 tablespoons lime, juiced
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper

Preparation

  1. Make Alix’s Easy Banana Donuts: Add the canola oil to a large Dutch oven and heat over medium-high heat until the temperature reaches 350°F (180°C).
  2. In a large bowl, whisk together the bananas, yogurt, milk, and sugar. Stir in the flour until just combined.
  3. Turn the dough out onto a floured surface and knead for about 1 minute, until all the flour has been incorporated.
  4. Roll the dough into 2-tablespoons balls; you should have about 24.
  5. Working in batches to avoid overcrowding the pot, fry the donuts in the hot oil until golden brown and cooked through, 3–4 minutes. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Repeat with the remaining donuts.
  6. Let the donuts cool slightly, then spread a bit of cream cheese frosting on top of each and garnish with rainbow sprinkles.
  7. Make Zoya’s Spiced Eggplant Wraps: Season the eggplant slices on both sides with salt. Let sit for 5 minutes, until moisture begins to appear on the surface.
  8. In a small bowl, whisk together 1 teaspoon kosher salt, ½ teaspoon black pepper, the garlic powder, turmeric, and paprika.
  9. Blot the eggplant slices of excess water with paper towels, then season on both sides with the spice mixture.
  10. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Working in batches, add the eggplant slices in a single layer and cook until browned and tender, 3–4 minutes per side. Repeat with the remaining eggplant slices, adding more oil as needed.
  11. To assemble the wraps, spread a few tablespoons of hummus and labne over a piece of lavash bread. Top with some of the grilled eggplant, tomato, radish, basil, mint, and dill. Tightly wrap up. Repeat with the remaining ingredients to make 6 wraps total.
  12. Make Zoya’s Shirazi Salad: In a large bowl, toss together the cucumbers, tomatoes, red onion, mint, lime juice, olive oil, salt, and pepper until well-combined. Season with more salt and pepper to taste.
  13. Serve immediately.
  14. Enjoy!

Ingredients

for 6 servings

Alix’s Easy Banana Donuts

  • 6 cups canola oil (1.4 L), for frying
  • 2 ripe bananas, peeled and mashed
  • 1 cup whole-milk vanilla yogurt (240 mL)
  • ¼ cup granulated sugar (50 g)
  • 2 ½ cups self-rising flour (315 g), plus more for dusting

For Decorating

  • cream cheese frosting
  • rainbow sprinkle

Zoya's Spiced Eggplant Wraps

  • 2 large eggplants, cut into ¼-inch (6 mm)-thick rounds
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 2 tablespoons olive oil, plus more as needed
  • 6 pieces pita bread
  • 1 cup hummus (250 g)
  • 1 cup greek yogurt (245 g)
  • 3 roma tomatoes, sliced
  • 3 Radishes, thinly sliced
  • ½ cup fresh basil leaves (20 g)
  • ½ cup fresh mint leaf (20 g)
  • ½ cup fresh dill (20 g), torn

Zoya's Shirazi Salad

  • 2 cups persian cucumber (240 g), finely chopped
  • 1 ½ cups large roma tomatoes (300 g), finely chopped
  • 1 cup large red onion (150 g), finely chopped
  • 2 tablespoons dried mint
  • 4 tablespoons lime, juiced
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper

Preparation

  1. Make Alix’s Easy Banana Donuts: Add the canola oil to a large Dutch oven and heat over medium-high heat until the temperature reaches 350°F (180°C).
  2. In a large bowl, whisk together the bananas, yogurt, milk, and sugar. Stir in the flour until just combined.
  3. Turn the dough out onto a floured surface and knead for about 1 minute, until all the flour has been incorporated.
  4. Roll the dough into 2-tablespoons balls; you should have about 24.
  5. Working in batches to avoid overcrowding the pot, fry the donuts in the hot oil until golden brown and cooked through, 3–4 minutes. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Repeat with the remaining donuts.
  6. Let the donuts cool slightly, then spread a bit of cream cheese frosting on top of each and garnish with rainbow sprinkles.
  7. Make Zoya’s Spiced Eggplant Wraps: Season the eggplant slices on both sides with salt. Let sit for 5 minutes, until moisture begins to appear on the surface.
  8. In a small bowl, whisk together 1 teaspoon kosher salt, ½ teaspoon black pepper, the garlic powder, turmeric, and paprika.
  9. Blot the eggplant slices of excess water with paper towels, then season on both sides with the spice mixture.
  10. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Working in batches, add the eggplant slices in a single layer and cook until browned and tender, 3–4 minutes per side. Repeat with the remaining eggplant slices, adding more oil as needed.
  11. To assemble the wraps, spread a few tablespoons of hummus and labne over a piece of lavash bread. Top with some of the grilled eggplant, tomato, radish, basil, mint, and dill. Tightly wrap up. Repeat with the remaining ingredients to make 6 wraps total.
  12. Make Zoya’s Shirazi Salad: In a large bowl, toss together the cucumbers, tomatoes, red onion, mint, lime juice, olive oil, salt, and pepper until well-combined. Season with more salt and pepper to taste.
  13. Serve immediately.
  14. Enjoy!

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