Help!!!
We bartered design work for an extensive kitchen machine. After swapping the artwork for a large box saying 'Bosch profi mixx 46' our next stop was at a supplier located across a not yet explored fruit & veggie wholesale. Maud remembered the owner is an Indian (we met while harassing a bookkeeper, both of us trying to get long overdue cheques). The kitchen machine asks for things to be processed, so she started the hunt for necessities like chickpeas and bulgur there and then.
Now we have the chickpeas, but we lack the basic recipe for humus. Although the first experiment tastes nice enough, Maud is sure she forgot one or two fundamental ingredients. We also lack the recipes for phulauri (just the ingredients is enough, we now how to process from there), barra, baba ganoush (eggplant/boulanger/aubergine spread), falafel, and the Surinam Hindustani snack ghoeghrie (roasted chickpeas & spices). And who knows what to use in mercimek koftesi instead of bulgur? Will rice do? Our South African Lebanese friend says to find bulgur is a matter of luck, you sometimes bump into it, and than you buy the lot. We doubt if we'll get that lucky in Botswana...
Please post recipes & tips as a comment or mail them to us!!! Other recipes that require an kitchen machine and suggestions for preparing the mountain of tomatoes our plants are producing now are also most welcome.
2 comments:
Hummus Recipe (10 min).
- Take a can of chickpeas (standard, 850ml 530 g), Wash the peas
- Put the peas in a blender.
- Add the juice of two lemons
- Let it turn for a while. When it becomes “creamy”
- Add half a cup of olive oil.
(its better to replace ¼ of the glass with canola (rapeseed) oil, for fatty acids balance)
- While it turns:
- prepare four big garlic cloves (two cloves are enough for most people),
- Stop the blender, crunch the garlic with a garlic-cruncher on top of humus, wait 2-3 min for garlic to “mature”, and mix again the humus.
Nice with with mint leaves and chilli on top
Tabbouleh
Ingredients:
1 cup boiling water or stock (for the bulger/rice/couscous
1/2 cup lemon juice
1 cup #1 fine bulgur (or couscous or rice)
2 Tbsp. olive oil
1 1/2 cups chopped tomato
1/2 tsp. salt
1 cup chopped fresh mint
1/2 tsp. garlic powder
3/4 cup minced fresh parsley
1/8 tsp. ground red pepper
1/2 cup chopped cucumber
1/8 tsp. black pepper
1/3 cup sliced green onions
Fresh mint sprigs (optional)
Directions:
Combine bulgur and water in large bowl; cover and let stand 5 to 10 minutes or until bulgur is tender and water is absorbed.
If using rice, cook till al dente
Add tomato, chopped mint, parsley, cucumber, and green onions; toss well. Combine lemon juice and next 5 ingredients in a small bowl; stir well with a wire whisk. Drizzle lemon juice mixture over bulgur mixture; toss well. Transfer to a serving bowl. Garnish with fresh mint, if desired.
Makes 10 servings
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