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Preparation Time : 30 minutes
Serving size: 6
Cuisine: Lebanese
Ingredient:
1/2 Pound – spinach, chopped
1 small – onion, finely chopped, salt & pepper to taste
1 tablespoon – lemon juice
1 tablespoon – olive oil
1 tablespoon – sumac
1 tablespoon – pine nuts, optional
1/4 cup – feta cheese crumbled, optional
6 sheets – phyllo pastry
1/4 cup – clarified butter
Preparation Method:
1. Sprinkle some salt on to the spinach and rub it in with your finger till it wilts slightly
2. Put the salt and pepper into the onions and again rub in to soften a little then add to the spinach
3. Add the olive oil, lemon juice, sumac and pine nuts and feta (if using) to the spinach mixture and mix in thoroughly – set aside
4. Take one sheet of phyllo, brush with melted butter. Repeat with two more layers
5. Cut into eight strips about 2″wide. About an inch from the bottom, place a heaped teaspoon of spinach mixture (squeezing out the water)
6. Fold corner over filling to form a triangle – continue folding upwards keeping the triangle shape as if folding a flag. Brush the top with butter. Repeat these last 3 steps to make up the rest of the triangles.
7. Preheat oven to 350F/180C and bake till golden about 10-15 minutes
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This is also a type of hummus….
Ingredient:
6 whole – eggplants
3 tablespoons – tahini
2 tablespoons – lemon juice or to taste
2 cloves – garlic
1 tablespoon – yogurt
salt and pepper to taste
Garnish:
1 tablespoon – olive oil
1 teaspoon paprika
Pomegranate seeds (optional)
Preparation Method:
1. Char the eggplants over an open flame till they are soft, or alternatively place them under a grill. Peel and set aside.
2. In a food processor, blend together the tahini, garlic, lemon juice and yoghurt till well combined and mixture whitens slightly
3. Add reserved eggplants to tahini mixture and process till smooth – season with salt and pepper. For a chuckier texture, mash by hand
4. Place in serving bowl, then with the back of a spoon, make a well in the centre and pour in the olive oil and sprinkle on paprika and pomegranate seeds
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Have you tried preparing for curried chickpeas before? Here’s the recipe for it… I hope you’ll like it…
Preparation Time: 20 minutes
Cuisine: South Asian
Serving Size: 8
Ingredients:
1 teaspoon – mustard seed, black
10 whole – curry leaves
4 whole – red chillies, dried
1/4 cup – oil
2 medium – onion chopped
1/2 teaspoon – turmeric powder
1/2 teaspoon – chilli powder
1 tablespoon – curry powder
3 medium – tomatoes, chopped salt to taste
2 cans – garbanzo beans, canned 14 oz
1/4 cup – tamarind pulp or to taste
Coconut Spiced Paste:
1 cup – coconut, grated
1 tablespoon – coriander seeds
2 cloves – garlic
3 whole – dried red chillies
Preparation Method:
Coconut Spice Paste:
1. Dry Roast ingredients for spice paste, then blend together with water to make a paste.
2. Heat oil, add dried red chillies, mustard seeds & curry leaves and fry till seeds crackle, then add onions and saute till soft
3. Add turmeric, chilli powder and salt – mix well then add the chickpeas & tomatoes.
4. Add the spice paste, then stir in the tamarind and let simmer for 10 minutes.
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