lebanese mezze
Sunday, July 18th, 2010 | No Comments
preparation: 15 min | cooking: 90 min | difficulty: ★★★★★
© 2010 Tony El Batal
dedicated to: Sara and Nehme Tohmé
serving portion: 2 persons
ingredients
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- 500g (17.64 oz) cooked chickpeas; for the recipe click here
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- 300g (10.58 oz) tahini
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- 25g (0.88 oz) salt
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- 5g (0.18 oz) crushed garlic
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- 3 lemon juice
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- olive oil
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- 1 tsp paprika
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directions
- To prepare the chickpeas click here
- Puree the chickpeas with a hand blender then add the crushed garlic and tahini; mix and mash the whole thing again.
- Add the lemon juice gradually and mix.
- Serve it in a bowl; Using a teaspoon draw a shallow circle in the centre then drizzle olive oil; For the paprika strips dip a wet fork inside the paprika and draw the lines.
Tags: chickpeas, crushed garlic, lemon juice, olive oil, paprika, salt, tahini
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Thursday, May 27th, 2010 | No Comments
preparation: 15 min | cooking: 15 min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 4 persons
ingredients
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- 500 g (17.64 oz) dandelion leaf
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- 4 large onions, sliced
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- 3 garlic cloves, crushed
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- 100 ml (3.38 fl oz) olive oil
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- 100 ml (3.38 fl oz) lemon juice
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- 1 tsp salt
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directions
- Clean and wash the dandelion, cook in boiling water with a little salt and baking soda.
- Remove from water; let cool by pouring cold water; then squeeze and coarsely chop the dandelion.
- In a skillet add oil and cook onions until translucent then remove half of them and set aside; continue frying the other half until caramelized; then keep aside to garnish.
- In the same skillet fry garlic and the cooked onions you removed earlier cook until golden; add the dandelion and salt; cook for 10-15 minutes on medium heat and keep stirring until most of the moisture has evaporated; turn off the heat and add the lemon juice; let cool.
- Serve the dandelion cold and garnish with the caramelized onions.
Tags: dandelion leaf, garlic, lemon juice, olive oil, onions
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Thursday, February 25th, 2010 | No Comments
preparation: 15min | cooking: 90min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 5 persons
ingredients
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- 500g (17.64 oz) dried chick peas
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- 1 bay leaf
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- 80ml (2.71 fl oz) olive oil
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- 1 tsp bicarbonate
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- 3 garlic cloves, crushed
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- salt to taste
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- 1 lebanese (pita) bread
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- 80ml (2.71 fl oz) tahini
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- 2 tbsp parsley, finely chopped
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- 1 tsp balsam seed / habeet el baraké
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directions
- Rinse the chick peas with water; Place them in a large bowl covered with water and soak overnight.
- Next day, rinse the chickpeas well; Add to a cooking pan; Cover with water; Add the bay leaf and bring to boil; Once boiled add 1/2 tsp of bicarbonate and simmer for 1.5 hour or until tender; Remove the white foam obtained from the bicarbonate.
- In a bowl; Add 80ml (2.71 fl oz) olive oil, 80ml (2.71 fl oz) hot water of the chick peas, 1/2 tsp bicarbonate, crushed garlic; Whisk until getting a smooth texture.
- Open out the bread and break it up into the bottom of a deep serving dish.
- Pour the chick peas and some of their water over the bread; Top with the smooth mixture and 80ml (2.71 fl oz) tahini.
- Garnish with parsley and balsam seed.
tips
- You can use canned chickpeas but you won’t have the same taste.
- This recipe is also called tis’iyé, means watered chickpeas.
- Fatté is very famous in Lebanon, Palestine, Jordan and Syria; But every country has it’s own adaptation.
- You can also add cumin to this fattit hummus.
reference
Tags: balsam seed, bay leaf, bicarbonate, dried chick peas, garlic cloves, lebanese (pita) bread, olive oil, parsley, tahini
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