And as in my previous post, where I shared some photos of a not-too-well-known "mshalalé" cheese, I'm also including a photo above of a Middle Eastern mix called "Za'atar", which is basically thyme, oregano and sesame seeds. There are many uses for za'atar, but the most traditional, common and basic way to enjoy it is dipping a piece of fresh bread into olive oil, and then into the za'atar. Popular belief says that za'atar is good for your brain, making it stronger and "smarter"...the reason why plenty of students tend to overdose za'atar around examinations period! Whether this belief is true or not is something I cannot confirm...
- 250 gr cooked/boiled chickpeas and some few extra chickpeas for decoration
- 125 gr tahini
- 125 gr yoghurt (or fromage blanc)
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- Olive oil
- Dab of butter + pinenuts (or blanched almonds)
How to make it:
Put the chickpeas, tahini, yoghurt (or fromage blanc which for me personally gives a creamier texture) salt and lemon juice in a mixer. Mix until creamy and set aside. In a pan, heat a dab of butter and add pinenuts (or blanched almonds) until they become a golden toasted colour. Remove from heat immediately. Place hoummos in your serving dish, drizzle with olive oil, decorate with the pinenuts (or almonds) and the chickpeas, sprinkle with cumin and enjoy! Hoummos can be enjoyed simply with bread or as a dip for kibbé, kebab, shish taouk...whatever pleases your tastebuds really!
Recipe for super healthy traditional taboulé:
- 1 bunch of flat parsley
- 1 bunch of fresh mint leaves
- 2 tomatoes
- 1 tablespoon boulghour (and if you really cannot find any, then replace with couscous)
- 1 lemon (juice of)
- 4 tablespoons olive oil
- 1 teaspoon salt
How to make it:
Finely chop the parsley and mint leaves and place in a big salad bowl. Finely dice the tomatoes and add to bowl. In a small cup, place boulghour and cover with boiling water for about 1-2 minutes, then drain and add the now tenderized boulghour to the salad bowl. Follow with the lemon juice, olive oil and salt. Mix everything well and serve over a bed of ultra crunchy lettuce leaves.