Receta Middle Eastern feast
The February Daring Cook’s challenge was to make a Middle Eastern breakfast. I’ll admit straight up that we had ours for a sort of late-lunch-dinner because there just wasn’t an opportunity during the month for a weekend morning-brunch affair. But despite being at totally the wrong time of day, the whole thing was absolutely amazing!
According to the rules of the challenge, we had to make 3 elements of the feast from scratch, so I made Ful Medames (fava beans), Tabbouleh, pan-fried halloumi and hommos. I won’t repeat the hommos recipe here, except to tell you that I these days add olive oil instead of water to my old recipe to get it creamier.
- Ful Medames (fava beans)
- 2 x 400g cans (2 x 14 oz) Ful Medames (cooked fava beans)
- 1 medium tomato, seeded and finely chopped
- 2 spring onions (scallions), finely chopped
- 80ml (1/3 cup) tahini
- juice of 1 lemon
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1/4 tsp fine salt
- 1/4 tsp chilli powder
- 1 – 2 tsp cold water for the tahini sauce
- 1/2 cup finely chopped flat leaf parsley
- extra virgin olive oil to drizzle on top
Drain and rinse beans and add to a medium pan with 1 can of water. Bring to a boil, reduce heat and simmer for 10 minutes letting much of the water evaporate. Mash a bit with a fork or potato masher, leaving some whole.
Remove from heat and add tomato and about 3/4 of the spring onions and the parsley.
In a separate small bowl mix tahini, garlic, salt, lemon juice and enough cold water to get the consistency of thick cream.
Add tahini mixture to beans.
Pour mixture into a serving plate, top with remaining spring onions, and drizzle with olive oil.
Serve warm.
Tabbouleh
1/2 cup bulgur
1 bunch flat leaf parsley, finely chopped
1 medium tomato, seeded and finely chopped
1/2 red pepper (capsicum), finely chopped
3 Tbsp lemon juice
3 Tbsp olive oil
pinch saltalt
Boil the bulghur in about 2 cups water for 5 minutes, then drain well.
Mix all the ingredients together and adjust lemon and salt to your taste.
It’s best when left to sit for a couple of hours.
Daring Kitchen blog checking lines: For the February daring cooks challenge, Manal from Manal’s Bites invited us to celebrate the most important meal of the day Middle Eastern style!
The original challenge post with more recipes can be found here.
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