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 »
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
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- 1kg (2.2 lb) coarse semolina
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- 1kg (2.2 lb) fine semolina (firkha flour)
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- 400 gr butter
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- 1 Tbsp yeast
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- 200gr sugar
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- 1 pinch salt
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- 1 cup rose water
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- 1 cup orange blossom water
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walnut filling
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- 1/2 kg (4.41 lb) walnut kernels
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- 1 cup sugar
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- 3 Tbsp all purpose flour
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- 50 ml (1.69 fl oz) rose water
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- 50 ml (1.69 fl oz) orange blossom water
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pistachio filling
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- 1/2 kg (4.41 lb) pistachio kernels
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- 1 cup sugar
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- 3 Tbsp all purpose flour
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- 50 ml (1.69 fl oz) rose water
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- 50 ml (1.69 fl oz) orange blossom water
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dates filling
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- 1 kg (2.2 lb) pitted soft date paste
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- 200 gr butter
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prepare walnut filling
- Add walnut, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.
- Roll the walnut paste into 2.5 cm (0.98 inch) sized balls.
prepare pistachio filling
- Add pistachio, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.
- Roll the pistachio paste into 2.5 cm (0.98 inch) sized balls.
prepare date filling
- Bain marie the date paste and the butter until well combined and soften; let it cool.
- Roll the date paste into 2.5 cm (0.98 inch) sized balls.
prepare maamoul dough
- 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.
- The second day add the Tbsp of yeast and let sit for another 2 hours.
- Roll the dough into 3 cm (1.18 inch) sized balls.
illustrations
balls preparation
maamoul preparation
baking the maamoul
- Preheat the oven on 140°C (284 °F).
- Bake every tray for 10 min.
- Sieve icing sugar over the pistachio and walnut maamoul.
reference
Tags: all purpose flour, butter, coarse semolina, date paste, firkha flour, icing sugar, orange blossom water, pistachio, rose water, salt, sugar, walnut, yeast
Posted in sweets & desserts | No Comments »
Monday, January 11th, 2010 | 4 Comments
preparation: 20min | cooking: 20min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 6 shooters
ingredients
tangy tomato sauce
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- 1 box of bolognese sauce
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- 1/2 tsp balsamic vinegar
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- 1 fresh coriander
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- salt
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finishing
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- 6 tsp pine nuts, roasted
- 6 Tbsp mashed potatoes
- 6 tsp. olive oil
- sesame seeds, roasted
directions
- Mix the tomato bolognaise sauce with balsamic vinegar, 2 pinches of salt and coriander branch coarsely chopped.
- In a vodka glass, pour 1 Tbsp tangy tomato sauce; 1/2 tsp pine nuts; then 1 Tbsp mashed potatoes.
- Finishing with 1 tsp olive oil, 1 pinch of salt, 1 pinch of sesame seeds and pine nuts.
reference
Tags: balsamic vinegar, bolognese sauce, fresh coriander, mashed potatoes, olive oil, pine nuts, salt, sesame seeds, tangy tomato sauce
Posted in various shooters | 4 Comments »
