Guacamole – A Great Dip for Grills

March 22nd, 2010 by Cecile Arsan Leave a reply »
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Guacamole is not a Lebanese dish, but it is one that I make to accompany Lebanese grills. As spring is just around the corner here in sunny California (and I hear on the east coast too), I have decided to showcase all of my Lebanese barbecue tips, starting with this terrific dip. Guacamole is a great accompaniment to Shish Taouk, Kafta Meshwi, Kibbeh just like Humus and Babaghanoush.Here is my famous Guacamole recipe.

Estimated time: 20min
Servings: 8 (medium-size bowl)

 

Guacamole
 

 
Ingredients: 3 ripened avocados, 2 tomatoes, ½ onion, 3 tablespoons of crème fraiche or sour cream, 1 lemon, ½ tablespoon of paprika & salt to taste. A little bit of crushed garlic - maybe 1 clove - is optional

1. If the avocados are too hard and unripe, place them in a brown bag until they become soft. Then peel & cut the avocados into small pieces. Place the avocados in a mixing bowl and mash them using a fork into a smooth purée
2. Add 3 tablespoons of crème fraiche or sour cream and mix well. You can make Guacamole with Lebne, a Lebanese cream, but the dip does not taste the same
3. Press 1 lemon and add the juice to the mixture
4. Cut 2 tomatoes and ½ onion into small dices and add to the avocado dip
5. Add ½ tablespoon of paprika as well as some salt for taste and mix well
6. Decorate with a little bit of paprika on top
 

The other day, I needed to make guacamole for a party but my avocados were too green and I had no time to wait until they ripened. So I used a food processor and it worked very well, except that my guacamole became a perfect purée with no chunks of avocado - which is of course the best part of a hand-made guacamole – chunks of avocado. If you use a food processor, make sure not to process the tomatoes & onion. These should be added after you have processed the avocado, the crème fraiche and lemon juice.

 

So, how do you usually like your guacamole dip?

 


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