Recipes Tagged ‘salt’

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

ingredients


  • 500g cooked chickpeas; for the recipe click here

  • 300g tahini

  • 25g salt

  • 5g crushed garlic

  • 3 lemon juice

  • olive oil

  • 1 tsp paprika

directions

  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.

maamoul

Saturday, April 3rd, 2010 | No Comments

preparation: 2 hrs | baking: 10 min per tray | difficulty:


© 2010 Tony El Batal

serving portion:  6 dozens (72 pieces)

ingredients

maamoul dough

  • 1kg coarse semolina

  • 1kg fine semolina (firkha flour)

  • 400 gr butter

  • 1 Tbsp yeast

  • 200gr sugar

  • 1 pinch salt

  • 1 cup rose water

  • 1 cup orange blossom water

walnut filling

  • 1/2 kg walnut kernels

  • 1 cup sugar

  • 3 Tbsp all purpose flour

  • 50 ml rose water

  • 50 ml orange blossom water

pistachio filling

  • 1/2 kg pistachio kernels

  • 1 cup sugar

  • 3 Tbsp all purpose flour

  • 50 ml rose water

  • 50 ml orange blossom water

dates filling

  • 1 kg pitted soft date paste

  • 200 gr butter

prepare walnut filling

  1. Add walnut, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.

  2. Roll the walnut paste into 2.5 cm sized balls.

prepare pistachio filling

  1. Add pistachio, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.

  2. Roll the pistachio paste into 2.5 cm sized balls.

prepare date filling

  1. Bain marie the date paste and the butter until well combined and soften; let it cool.

  2. Roll the date paste into 2.5 cm sized balls.

prepare maamoul dough

  1. In a large bowl add both coarse and fine semolina, sugar, salt, rose water and orange blossom water; Mix well all the ingredients and let sit overnight.

  2. The second day add the Tbsp of yeast and let sit for another 2 hours.

  3. Roll the dough into 3 cm sized balls.

illustrations

balls preparation

maamoul preparation

baking the maamoul

  1. Preheat the oven on 140°C.

  2. Bake every tray for 10 min.

  3. Sieve icing sugar over the pistachio and walnut maamoul.

reference

  • Ibtissam Tohmé (mamina)

mashed potato shooters

Monday, January 11th, 2010 | 4 Comments

preparation: 20min | cooking: 20min | difficulty:


© 2010 Tony El Batal

serving portion: 6 shooters

ingredients

tangy tomato sauce

  • 1 box of bolognese sauce

  • 1/2 tsp balsamic vinegar

  • 1 fresh coriander

  • salt

finishing

  • 6 tsp pine nuts, roasted
  • 6 Tbsp mashed potatoes
  • 6 tsp. olive oil
  • sesame seeds, roasted

directions

  1. Mix the tomato bolognaise sauce with balsamic vinegar, 2 pinches of salt and coriander branch coarsely chopped.

  2. In a vodka glass, pour 1 Tbsp tangy tomato sauce; 1/2 tsp pine nuts; then 1 Tbsp mashed potatoes.

  3. Finishing with 1 tsp olive oil, 1 pinch of salt, 1 pinch of sesame seeds and pine nuts.

reference