August 3rd, 2010 | 3 Comments
preparation: 20 min | difficulty: ★★★★★
© 2010 Tony El Batal
ingredients
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- 1 L milk
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- 1 Tbsp curd / laban
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directions
- In a deep sauce pan bring the milk to a boil; Then turn off the heat and allow to cool.
- Once it reaches around 30°C add 1 Tbsp of curd and mix well.
- Transfer it into a glass airtight container and wrap it well with a cloth; the laban is ready and can be kept in a refrigerator.
reference
Tags: curd, laban, milk
Posted in provisions (mouné) | 3 Comments »
July 27th, 2010 | No Comments
preparation: 5 min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 4 persons
ingredients
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- 4 French bread slices
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- 250g tomatoes, thinly sliced
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- 100g bocconcini cheese, sliced thickly
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- 2 tbsp finely shredded fresh basil
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- black pepper, to taste
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- 2 tbsp olive oil
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directions
- Toast French bread from both sides.
- Top each bread with equal amounts of tomatoes, cheese, black pepper and basil; drizzle with oil to serve.
Tags: back pepper, basil leaves, bocconcini, French bread, olive oil, tomato
Posted in cold & hot sandwiches | No Comments »
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 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
- 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 »
