MEZZE - Main stay of the Lebanese cuisine consisting of dips, snacks and bread.

 MEZZE - Main stay of the Lebanese cuisine consisting of  dips, snacks and bread. 

This platter is dedicated to my sailor brother who has just returned from the South African shores - Sukhbir Singh Saraon.......He is also one of those who coaxed me into writing :) 

HUMMUS BIL TAHINI - Chick pea puree

Ingredients:

Chick peas - 1 cup (soaked overnight and boiled)
Garlic - 2 cloves
Lemon juice - 5 Tbsp
Sesame paste - 2 Tbsp
Parsley - 2 Tbsp (finely chopped)
Olive oil - 2 Tbsp
Salt  - according to taste

Method :

Drain off the water from the chick peas. Beat them in a food processor.
Now add the garlic cloves, sesame paste, lemon juice, olive oil, salt to it and blend well. It should be thick and smooth.
Pour it in a bowl and sprinkle the parsley leaves over it.

TOUM - Garlic puree

Ingredients:

Lemon juice  - 1/2 cup
Olive oil - 1/2 cup
Garlic cloves - 7
Salt - according to taste

Method :

Process all the above ingredients in a food processor until smooth and thick.

MOTABAL AL BATHINJAN - Eggplant with sesame paste 

Ingredients:

Egg plants - 1 Kg
Lemon juice  - 4 Tbsp
Sesame seed paste - 1/4 cup
Garlic cloves - 5
Olive oil - 1/2 cup
Parsley - 2 Tbsp (chopped)
Salt - according to taste

Method :

Grill the egg plants on flame for 15 minutes, turning frequently.
When tender, wash under running water and peel off the burnt skin.
Put the egg plants and all the above ingredients except parsley in food processor and blend well.
serve it with parsley and pomegranate (optional) garnishing.

FALAFAL - Broad bean patties

Ingredients:

Fava beans (can replace with chick peas) - 1/2 kg
Parsley - 1 cup (chopped)
Coriander - 1 cup (chopped)
Garlic - 3 heads (peeled and crushed)
Onions - 3 (chopped)
Cinnamon powder - 1/4 Tsp
Cumin powder - 1/4 Ts/2 Tsp
Baking powder - 2 Tsp
Coriander powder - 1
Salt - according to taste
Chili powder - 1 Tsp
Black pepper powder  - 1/4 Tsp
All purpose flour - 4 Tbsp
Oil - for frying

Method :

Soak the Fava beans / chick peas for 24 hours, Drain off the water.
Mix all the ingredients except oil in a food processor.
Leave aside for half an hour and then knead well.
Divide the mixture into small balls and flatten them using your palm.
Heat the oil in a pan and fry them until browned..
Serve these Falafal along with the above dips.


KUBOOS - Pita bread

Ingredients:

All purpose flour - 1/2 Kg
Water (tepid) - 3/4 cup
Olive oil - 1/4 cup
Vegetable oil - 1/4 cup
Salt - 1 Tsp
Sugar - 1 Tsp

Method :

Sift flour in a kneading pan. mix in sugar and salt.
Make a well in between the flour and pour in the olive and vegetable oils. to a Mix well.
Add water gradually and knead it into a smooth and stretchy  dough.
Leave it for 4-6 hours, covered with a damp cloth.
Make table tennis ball sized balls of the dough and roll them into circular sheets.
Heat the oven with both top and bottom rods on and one by one bake these sheets at 350 degrees.until light golden-cream in color.
Serve with all the above dips and falafal.

COUSCOUS -  Tiny granules made from steamed and dried durum wheat

Ingredients :

Couscous - 1 cup
Butter - 2 Tbsp
Salt - according to taste
Pepper powder - 3 pinch

Method :

Pour one cup of lightly salted boiling water or over 1 cup couscous. Cover and allow the couscous to swell for 5 minutes. Fluff up couscous with a fork and add butter and pepper powder.Garnish with parsley leaves and pomegranate seeds.