Tag Archives: salads

Pharaoh’s Friday #11: Hummus


It’s about time, right?  I mean, how could we have been operating this blog for 9 months and not gotten around to posting such a basic, Middle-Eastern favorite?  Well, here it is in all its tasty, simple glory:

Makes about 1 cup
Ingredients:
½ cup canned or cooked chickpeas

2 cloves garlic
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
¼ cup tahini (sesame seed paste)
1 tablespoon lemon or lime juice
1 tablespoon vinegar
2 tablespoons water

Instructions:

Prepare the spice mix.
1.  Crush the garlic, cumin, salt and black pepper using a mortar and pestle.
2.  Add the tahini and the spice mix in a small mixing bowl.
3.  Add the lime / lemon juice and the vinegar and mix well.  The mix should turn a pale color.
4.  Add the water.

Mix the chickpeas and spice mix.
5.  In a food processor, process the chickpeas with the spice mix until very smooth.

Store in an airtight container.

Serving Suggestions and Variations:
1.  Serve with pita or baladi bread as an appetizer.
2.  Serve with tamaya or foul.
3.  Serve as a dip for vegetables.
4.  Add a few whole chickpeas on top as a garnish.

Nutritional Information: (1 of 4 servings)
143 Calories; 10 g Fat; 0 mg Cholesterol; 12 g Carbohydrates; 3 g Fiber; 5 g Protein

How do you like to eat chickpeas?  Are there other Middle Eastern  appetizers / salads that you like?

Alf Hana!!!

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Pharaoh’s Friday #4: Egyptian Potato Salad


This is one of those dishes we always find in traditional Egyptian restaurants. I really like it (remember I’m a potato freak!), so  this is our attempt to replicate it at home. If I may say so myself, it is quite a success – even better than the restaurant versions! 😉

Remember, the trick to any good potato salad is the perfect amount of boiling time. You don’t want the potatoes to be so soft that they fall apart or not ‘done’ enough so they’re hard. Use your fork as a tester!

Serves 2-4 people

Ingredients:
3 medium potatoes
3 cloves of garlic, minced
3 tablespoons of corn oil
1 teaspoon of lemon juice
2 teaspoons of salt (or to your liking)
½ teaspoon of pepper (or to your liking)
1 teaspoon of cumin
3 tablespoons of parsley, chopped

Instructions:
1.  Wash and chop the potatoes into large quarters.  Boil for about 30 minutes, or until a fork easily enters and exits the largest quarter.


2.  Drain the boiled potatoes and let cool.
3.  When the potatoes are cool enough to touch, skin them with a knife.  Then, cut the potatoes into bite-size cubes.


4.  In a small bowl, mix the minced garlic, oil, lemon juice, salt, pepper and cumin.

Gently stir into the potatoes.
5.  Add the parsley.


Nutrition Information (1 of 4 servings):

Calories: 208, Fat: 11 g; Cholesterol: 0 g; Carbohydrates: 26 g; Fiber: 3 g; Protein: 3 g

Serving Suggestions and Variations:
– We like to eat this warm, on the same day it’s made, but you can also serve it refrigerated or at room temperature.
– Adjust the salt and pepper to suit your tastes.

Alf Hana!!!