© 2010 Tony El Batal

dedicated to: Sara and Nehme Tohmé

serving portion: 2 persons

ingredients

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• 500g cooked chickpeas; for the recipe click here

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• 300g tahini

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• 25g salt

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• 5g 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

1. To prepare the chickpeas click here

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2. Puree the chickpeas with a hand blender then add the crushed garlic and tahini; mix and mash the whole thing again.

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3. Add the lemon juice gradually and mix.

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4. 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.

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© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 500 g dandelion leaf

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• 4 large onions, sliced

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• 3 garlic cloves, crushed

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• 100 ml olive oil

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• 100 ml lemon juice

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• 1 tsp salt

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directions

1. Clean and wash the dandelion, cook in boiling water with a little salt and baking soda.

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2. Remove from water; let cool by pouring cold water; then squeeze and coarsely chop the dandelion.

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3. 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.

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4. 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.

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5. Serve the dandelion cold and garnish with the caramelized onions.

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© 2010 Tony El Batal

serving portion: 5 persons

ingredients

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• 500g dried chick peas

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• 1 bay leaf

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• 80ml 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 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

1. Rinse the chick peas with water; Place them in a large bowl covered with water and soak overnight.

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2. 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.

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3. In a bowl; Add 80ml olive oil, 80ml hot water of the chick peas, 1/2 tsp bicarbonate, crushed garlic; Whisk until getting a smooth texture.

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4. Open out the bread and break it up into the bottom of a deep serving dish.

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5. Pour the chick peas and some of their water over the bread; Top with the smooth mixture and 80ml tahini.

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6. Garnish with parsley and balsam seed.

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tips

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1. You can use canned chickpeas but you won’t have the same taste.

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2. This recipe is also called tis’iyé, means watered chickpeas.

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3. Fatté is very famous in Lebanon, Palestine, Jordan and Syria; But every country has it’s own adaptation.

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4. You can also add cumin to this fattit hummus.

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reference

• My Grandma

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© 2010 Tony El Batal

dedicated to: Vladimir Vuskovic

serving portion: 4 persons

ingredients

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• 250g fine dark bulgur / cracked wheat

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• 250g spring onions, finely chopped

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• 100g extra virgin olive oil

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• 50g lemon juice

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• 3 bunches flat parsley, finely chopped

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• 1 bunches of mint, finely chopped

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• 500g tomatoes, cut in small dice

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• salt & pepper

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directions

1. Wash the bulgur for 15 min,then drain .

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2. Chop onions, parsley and mint; Cut tomatoes into small dices.

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3. Season with salt & pepper; Add oil, lemon juice and bulgur; Mix well.

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tips

1. Serve with lettuce or cabbage.

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2. You can use coarse dark bulgur instead of fine dark bulgur.

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3. Some prefer adding bulgur the last minute so it stays crunchy.

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4. There is two techniques in chopping the parsley: one keeping the stem and the other making small bunches of parsley to prevent using the stem.

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© 2010 Tony El Batal

serving portion: 3 persons

ingredients

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• 150g goat cheese / 1 ball

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• 1 medium onion, finely chopped

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• 2 tomatoes, diced

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• 3 tablespoons extra-virgin olive oil

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directions

1. Dice the cheese.

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2. Add onion and tomatoes.

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3. Sprinkle generously with olive oil.

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4. Mix all the ingredients.

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tips

1. Goat Cheese is covered with zaatar and black pepper

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2. Shanklish is best served with Lebanese pita.

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