Recipes Tagged ‘bay leaf’

fattit hummus

Thursday, February 25th, 2010 | 2 Comments

preparation: 15min | cooking: 90min | difficulty:

© 2010 Tony El Batal

serving portion: 5 persons

ingredients


  • 500g dried chick peas

  • 1 bay leaf

  • 80ml olive oil

  • 1 tsp bicarbonate

  • 3 garlic cloves, crushed

  • salt to taste

  • 1 lebanese (pita) bread

  • 80ml tahini

  • 2 tbsp parsley, finely chopped

  • 1 tsp balsam seed / habeet el baraké

directions

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

  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.

  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.

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

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

  6. Garnish with parsley and balsam seed.

tips


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

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

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

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

reference

  • My Grandma

chestnut soup

Friday, January 22nd, 2010 | 4 Comments

preparation: 20min | cooking: 50min | difficulty:

© 2010 Tony El Batal

serving portion: 4 persons

ingredients


  • 2 L chicken stock

  • 1 kg chestnuts, peeled

  • 2 medium onions; chopped

  • 4 cloves

  • 1 bay leaf

  • 1/2 cup cream

  • 3/4 teaspoon white sugar

  • salt to taste

  • ground black pepper to taste

directions

  1. Incise an ‘X’ across each chestnut; Plunge in boiling water for 5 minutes after boiling; When cool enough to handle, shell and peel. If peeling is still difficult, plunge it again in boiling water.

  2. In a large saucepan combine the chicken stock, shelled chestnuts, onions, cloves and bay leaf; Simmer over medium-low heat for 45 minutes.

  3. Discard the cloves and bay leaf; Puree the chestnut mixture in a blender; Add the cream, sugar, salt and pepper to taste; Return mixture to saucepan and gently heat through.

  4. To serve with cooked chopped chestnuts.