Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: aubergine, baba, eastern, eggplant, ganoush, know your onion, know your onions, knowyouronion, knowyouronions, lemon, middle, paste, seed, sesame, snack, tahini | No Comments »
Wash the aubergines, but leave them whole. Place them directly over the fire, turning as soon as the skin is charred. Once they are completely charred on the outside – in about 5 minutes – close them in a plastic bag for 5-10min, so that its own steam softens the skin. In this quick process, the aubergine absorbs a smoky flavour and doesn`t have time to darken. Let cool a bit until you can handle it. Slice into the aubergine and scrape the flesh off the skin, into a bowl. Mix it well with the remaining ingredients and adjust the seasoning to taste – if you like, you can mix it in a food processor to get rid of the seeds. Serve with pita bread or as a spread for sandwiches.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: couscous, dish, eastern, know your onion, know your onions, knowyouronion, knowyouronions, middle, side | No Comments »
In a bowl, add the water to the levelled couscous and cover it tightly with cling film. Wait 3-5min until the liquid is absorbed. Add the butter and loosen it with a fork.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: chickpea, dip, eastern, know your onion, know your onions, knowyouronion, knowyouronions, lemon, middle, snack, spread, starter, tahini | No Comments »
Soak the chickpeas overnight. Drain and place in a pan with 2 garlic cloves. Cover with water, bring the to a boil and vigorously cook the chickpeas for 10 minutes. Reduce the heat to a simmer for 1 hour, or until they are tender (add more water if necessary). Drain the water from the chickpeas. Place them in a food processor and puree with the tahini, lemon juice and the remaining garlic clove, until it forms a smooth paste. Add some water if necessary. In a medium bowl, place the pureed chickpeas. Blend in half of the olive oil and season with salt and pepper. In a small serving bowl, place the humus. Smooth it down evenly with a knife. Pour the rest of the olive oil in the centre. Sprinkle on the paprika and parsley.
