Recipes Tagged ‘lemon juice’

hummus bi tahini

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


  • 500g cooked chickpeas; for the recipe click here

  • 300g tahini

  • 25g salt

  • 5g crushed garlic

  • 3 lemon juice

  • olive oil

  • 1 tsp paprika


  1. To prepare the chickpeas click here

  2. Puree the chickpeas with a hand blender then add the crushed garlic and tahini; mix and mash the whole thing again.

  3. Add the lemon juice gradually and mix.

  4. 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.

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.


Wednesday, January 13th, 2010 | 2 Comments

preparation: 30min | difficulty:

© 2010 Tony El Batal

dedicated to: Vladimir Vuskovic

serving portion: 4 persons


  • 250g fine dark bulgur / cracked wheat

  • 250g spring onions, finely chopped

  • 100g extra virgin olive oil

  • 50g lemon juice

  • 3 bunches flat parsley, finely chopped

  • 1 bunches of mint, finely chopped

  • 500g tomatoes, cut in small dice

  • salt & pepper


  1. Wash the bulgur for 15 min,then drain .

  2. Chop onions, parsley and mint; Cut tomatoes into small dices.

  3. Season with salt & pepper; Add oil, lemon juice and bulgur; Mix well.


  1. Serve with lettuce or cabbage.

  2. You can use coarse dark bulgur instead of fine dark bulgur.

  3. Some prefer adding bulgur the last minute so it stays crunchy.

  4. There is two techniques in chopping the parsley: one keeping the stem and the other making small bunches of parsley to prevent using the stem.