Recipes Tagged ‘garlic’

hindbeh / dandelions / pissenlit

Thursday, May 27th, 2010 | No Comments

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

© 2010 Tony El Batal

serving portion: 4 persons


  • 500 g dandelion leaf

  • 4 large onions, sliced

  • 3 garlic cloves, crushed

  • 100 ml olive oil

  • 100 ml lemon juice

  • 1 tsp salt


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

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

  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.

  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.

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

carrot soup

Thursday, March 4th, 2010 | No Comments

preparation: 15min | cooking: 30min | difficulty:

© 2010 Tony El Batal

serving portion: 5 persons


  • 500g carrots

  • 1 Tbsp sesame oil

  • 2 garlic cloves, crushed

  • 1 large onion, chopped

  • 1 L vegetable stock

  • juice of 1/2 a lemon

  • salt to taste


  1. Wash the carrots then peel and slice them into circular disks.

  2. Heat the sesame oil in a large saucepan over medium heat and cook garlic and onions until translucent; Add the stock and carrots and bring to a boil; Lower the heat and simmer for 30 minutes or until the carrots are tender.

  3. Puree the mixture with a hand blender then pour the lemon juice and salt to taste.

  4. Garnish with poppy seeds or with a drizzle of sesame oil.


  1. Serve with french bread.

pesto sauce

Thursday, February 18th, 2010 | 1 Comment

preparation: 20min | difficulty:

© 2010 Tony El Batal

serving portion: 4 persons


  • 1 large handful washed basil

  • 1 clove garlic

  • 30g pine nuts

  • 60g parmesan, grated

  • 1 cup extra virgin olive oil

  • salt to taste


  1. Using the food processor chop basil, garlic and pine nuts.

  2. Move this mixture to a bowl; Add the Parmesan and salt.

  3. Shorten the mixture by pouring the oil gradually and stirring carefully until you get a cream.


  1. Best accompanied with pasta.

  2. This sauce also works well with chicken, fish filet and sandwich spread.

  3. Preparing previous batches of pesto sauce and keeping it in the fridge will allow you to prepare a last minute meal ;).

  4. You can use double portion of the Parmesan if Pecorino is not available.


  • Translated from “La Sante sur la Table”.