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
Posted in lebanese mezze | No Comments »
July 12th, 2010 | 2 Comments
preparation: 30 min | cooking: 5 min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 2 persons
mussles ingredients
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- 500g (17.64 oz) of frozen mussels
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- 1 pack of strained tomatoes
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chermoula ingredients
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- 1 Tbsp parsley; finely chopped
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- 1 Tbsp coriander; finely chopped
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- 1 tsp cumin powder
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- 1 tsp paprika
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- 2 cloves garlic; finely chopped
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- 2 drops of vinegar
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- 1 tsp tomato paste
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directions
- Mix in a bowl all the chermoula ingredients together.
- In a nonstick skillet, place 2 tbsp of chermoula and dilute with a bit of water.
- Add the mussels; stir for 30 seconds; then cover with tomato sauce and cook covered over low heat for 5 minutes.
- Before serving add black pepper; best served with French Fries.
Tags: coriander, cumin, garlic cloves, mussels, paprika, parsley, strained tomatoes, tomato paste, vinegar
Posted in main dishes | 2 Comments »
July 5th, 2010 | No Comments
preparation: 15 min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 4 persons
salad ingredients
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- Large fennel bulb
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- 2 Oranges
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salad dressing
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- 1 Tbsp mayonnaise
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- 1 Tbsp cream
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- 1 Tbsp ketchup
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- 1 Tbsp cognac
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- 1/2 tsp tabasco
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directions
- Remove the stalks and about 1cm (0.39 inch) from the base of the fennel bulb ; Wash the bulb then slice into strips.
- Peel and cut the oranges into small triangles; Add the fennel and oranges in a salad bowl.
- Prepare the dressing by mixing all the ingredients together; Pour over the salad and serve.
reference
Posted in soups & salads | No Comments »
