Posts Tagged ‘Garbanzo beans’

Fatteh – Back to Basics

October 17th, 2010 Leave a reply »
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And so we’re back … with one of my all-time favorite mezza dishes. Have you ever had fatteh? Fatteh (also spelled fatte) is famous for its distinctive soft-crunchy cold-warm taste. The cold yogurt and warm cooked beans give it a creamy texture, contrasted with crunchy bread and nuts makes it a great side dish for any meal.

Estimated time: 20-30min
Servings: 4

Fatteh

Ingredients: 2 cans of garbanzo beans (about 900g), 2.5 cups of yogurt, 3 garlic cloves, 2 tablespoons of ground cinnamon,  ½ lemon, ½ cup of water, 2 loaves of arabic/pita breads, pinch of salt, almonds & pine nuts for decoration

  1. Place 2 cans of prepared garbanzo beans in a pan. Add water to cover the beans. Boil for 10-15min until soft and drain the water
  2. In a large bowl mix the cooked beans with 2 tablespoons of ground cinnamon
  3. Toasting the bread: split 2 loaves of arabic/pita bread into two circular halves by separating the top and bottom of the “pocket”, place halves in the oven at 400F. After 15min, the bread should be brown and crispy
  4. Crush 2 garlic cloves and press ½ a lemon
  5. In a medium-sized bowl, whip 2.5 cups of yogurt with the crushed garlic, a pinch of salt, the lemon juice, and ½ cup of water
  6. In a serving bowl, place the warm beans at the bottom, then the toasted bread, then the cold yogurt mix, and finally sprinkle on top some almonds & pine nuts

Fava Bean Salad – Foul Medames

January 9th, 2010 Leave a reply »
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Ok, so back to blogging and back to Lebanese food!

In Lebanon, Foul Medames (aka. fava & garbanzo bean salad) is often eaten for brunch with pita bread. Although I have never been a fan of bean salads in general, I could eat this one every day. Why? Unlike other bean salads, this one is very juicy leaving your mouth wanting more with every bite!
Estimated time: 20min
Servings: 4

Ingredients: 1 can of garbanzo beans (about 400g), 1 can of fava beans (about 400-500g), 1 large onion, 1 cup of chopped Italian/flat parsley (about ½ bushel), 3 big tomatoes, 3 lemons, olive oil, salt to taste

Foul Salad Ingredients
1. Place 1 can of prepared garbanzo beans and 1 can of fava beans in a pan. Add water to cover the beans. Bring to boil and cook for 10min. Then drain and let the beans cool to room temperature. You can find garbanzo & fava beans (also called broad beans) at most supermarkets.
2. Chop the Italian/flat parsley, 3 tomatoes and 1 onion into small small pieces. To chop parsley, check out my trick.
3. Combine the beans, parsley, tomatoes and onion in a bowl. Press 3 lemons and add the juice to the mixture. Then sprinkle with extra virgin olive oil to taste – I tend to be very generous with olive oil and may add up to ½ cup.
4. Finally add salt to taste, mix well and eat with pita bread or lettuce.

… and voila!

Foul Salad

** Feel free to contact me or leave a comment if you have any questions about the ingredients and recipes.

The Secret of Hummus

September 27th, 2009 Leave a reply »
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Hummus (also spelled humus, hommus, hummos, hummous) is a basic dish in Lebanese Mezza. You will most likely be served hummus as an appetizer at every local restaurant you go to in Lebanon. And it comes with all different toppings: grilled pine nuts, olives, roasted garlic. But there are ingredients to this terrific dish and here they are.
Estimated time: 20min
Servings: 4

Hummus

Ingredients: 1 can of garbanzo beans (about 400g), 5 to 6 tablespoons of tahini (aka. sesame seed paste), 1/2 lemon, 2 garlic cloves, olive oil, salt

If you do not have access to fresh, uncooked chickpeas (aka. garbanzo beans), which is probably your case unless you live in the Middle East:
1. Place 1 can of prepared garbanzo beans in a pan. Add water to cover the beans. Bring to boil. You can find garbanzo bean cans at most supermarkets
2. Boil the beans for 10-15 minutes until soft. Drain the beans but keep the water used to cook them (you will need about 1/4 cup of water)
3. Transfer the beans into a food processor. Then add salt, 2 garlic cloves chopped into small pieces, and the ¼ cup of water used to cook the beans. Whizz the mixture into a smooth purée.
4. Press 1/2 lemon and add the juice to the mixture
5. Add 5 to 6 tablespoons of tahini and process the mixture again

Taste – if the mixture is too thick, add a little bit of water or lemon juice. If the mixture is too liquid, add a little bit of tahini, but do not worry: putting the hummus in the fridge will thicken it. **What to look for when you taste?** Make sure you taste the tahini, lemon juice & salt. The hummus shouldn’t be bland.

6. Transfer the hummus into a small plate or shallow bowl.

Garnish (any of the following):
- paprika
- cumin
- pine nuts (grilled/fried in a little bit of vegetable oil)
- garbanzo beans – if you remembered to keep some on the side
- chopped  olives
- garlic (fried in a little bit of vegetable oil)
- chopped sun dried tomatoes
- sliced radish

The Finale: drizzle over a generous amount of olive oil and eat with Arabic/pita bread.

Also check out these Nutritional Facts about Humus