Recipes Tagged ‘parsley’

chermoula mussels

Monday, July 12th, 2010 | 2 Comments

preparation: 30 min | cooking: 5 min | difficulty:


© 2010 Tony El Batal

serving portion: 2 persons

mussles ingredients

  • 500g of frozen mussels

  • 1 pack of strained tomatoes

chermoula ingredients

  • 1 Tbsp parsley; finely chopped

  • 1 Tbsp coriander; finely chopped

  • 1 tsp cumin powder

  • 1 tsp paprika

  • 2 cloves garlic; finely chopped

  • 2 drops of vinegar

  • 1 tsp tomato paste

directions

  1. Mix in a bowl all the chermoula ingredients together.

  2. In a nonstick skillet, place 2 tbsp of chermoula and dilute with a bit of water.

  3. Add the mussels; stir for 30 seconds; then cover with tomato sauce and cook covered over low heat for 5 minutes.

  4. Before serving add black pepper; best served with French Fries.

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