Sunday, 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 »
Thursday, May 27th, 2010 | No Comments
preparation: 15 min | cooking: 15 min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 4 persons
ingredients
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- 500 g (17.64 oz) dandelion leaf
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- 4 large onions, sliced
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- 3 garlic cloves, crushed
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- 100 ml (3.38 fl oz) olive oil
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- 100 ml (3.38 fl oz) lemon juice
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- 1 tsp salt
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directions
- Clean and wash the dandelion, cook in boiling water with a little salt and baking soda.
- Remove from water; let cool by pouring cold water; then squeeze and coarsely chop the dandelion.
- 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.
- 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.
- Serve the dandelion cold and garnish with the caramelized onions.
Tags: dandelion leaf, garlic, lemon juice, olive oil, onions
Posted in lebanese mezze | No Comments »
