Recipes Tagged ‘olive oil’

bruschetta caprese

Tuesday, July 27th, 2010 | No Comments

preparation: 5 min | difficulty:

© 2010 Tony El Batal

serving portion: 4 persons


  • 4 French bread slices

  • 250g tomatoes, thinly sliced

  • 100g bocconcini cheese, sliced thickly

  • 2 tbsp finely shredded fresh basil

  • black pepper, to taste

  • 2 tbsp olive oil


  1. Toast French bread from both sides.

  2. Top each bread with equal amounts of tomatoes, cheese, black pepper and basil; drizzle with oil to serve.

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.