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Archive for the ‘chickpeas’ Tag


No such thing as ‘just coffee’

Last month, if you recall, was essentially dedicated to moving to my new place. I was also finishing up school, going to work and trying to keep up with my blog, with an emphasis on the word trying. My friend Marianna, however, made things slightly easier for me because she, her husband and adorable baby girl recently moved a new house and didn’t need their old moving boxes anymore.
On a Tuesday afternoon, after work and without notice, I gave Marianna a call to see if I could swing her place by for the boxes. She responded with a quick “of course – اهلا و سهلا” and then asked how far away I was. I should mention that Marianna is a true Lebanese and could not possibly live with herself if I didn’t walk out of her home weighing 5 lbs heavier – so, I lied about the fact that I was right around the corner, and told her not to go through any trouble, that just coffee would be fine. My request, of course, made no difference.

mise en place

By the time I got there, Marianna had already prepped the tomatoes, mint and cucumber for fattoush (فتوش), was defrosting pita bread for some manaqish (مناقيس), had ground beef and minced onions cooking on the burner, all while in high heels and keeping an eye on her daughter playing with her toys on the counter. As soon as I walked through the door she kissed me three times on alternating cheeks, asked me if I wanted anything to drink and instructed me to make myself at home – so I followed her to the kitchen and watched her as she prepared the fateh (فتة).

toasted pita, garlic, hummus water & lemon juice

Fateh is a traditional, layered Middle Eastern dish that can be done a variety of ways: with chicken, cow’s tongue, or how we were having it, with ground beef. The layering starts off with a thin coating of traditional hummus on the bottom of a casserole dish. The second layer is a mix of toasted pita bread, minced garlic, a splash of lemon juice and a drizzle of some of the hot water leftover from boiling the chickpeas. The point of this step is to give the toasted pita some flavor and make the traditionally stale bread slightly soft, but not soggy.

hands are the best tools for this

Once the bread is fully coated I give it another toss with the cooked chickpeas. You could do it all in one step, but I don’t like how the shells come off the chickpeas when you toss them too much. This way the chickpeas get coated, but also preserve their shape at the same time.

fateh (فتة)

The third layer is the ground beef cooked with the onions, allspice and a pinch of cinnamon. Finally, you’ll want to top everything with a healthy spread of plain, whole milk yogurt and garnish the dish with toasted pine nuts and usually minced parsley – but I didn’t have the latter.

Fateh

approx 4-6 servings

Components

  • 1 lb ground beef
  • 1 cup hummus, classic
  • 1 cup chickpeas, cooked
  • 2 yellow onions, diced
  • 1 tsp allspice, ground
  • a dash of cinnamon, ground
  • 2 cloves of garlic, minced
  • 1-2 tbsp, lemon juice
  • 2 cups pita breads, cut into small triangles
  • a splash of hot water (preferably from boiling chickpeas)
  • 3 cups plain yogurt, whole milk
  • 1/4 cup pine nuts, toasted
  • 3 tbsp flat leaf parsley, minced for garnish
  • salt, to taste
  • extra virgin olive oil, to taste

Putting them all together

  1. Start by cooking the ground beef over medium heat with some olive oil, minced onions, allspice and salt Cook for at least 15-20 minutes.
  2. If you’re using canned chickpeas, rinse them and boil them for 5-10 minutes to heat them up and also remove the canned taste they sometimes have.
  3. Reserve some of the chickpea water and drain the rest (regular hot water, or hot stock also works if you accidentally drain out all the chickpea water).
  4. Toast pita bread with some olive oil and salt in a 400 degree oven for 5-7 minutes or until golden brown.
  5. As soon as they’re toasted, toss the bread with the garlic, lemon juice and splash of the hummus water until well-coated and soft (but not soggy). Gently mix in the hot chickpeas at the end to preserve their shape.
  6. Layer the hummus, bread mixture, ground beef, yogurt and garnish with toasted pine nuts and minced parsley.

notes: Make sure no layer has excess water so that the casserole doesn’t get overly soggy. You’ll want to cook the meat and onions for at least 15-20 minutes for that reason – so that the liquid from the onion evaporates.

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fateh (فتة)

Ode to the Humble Chickpea

Creamy yet healthy; inconspicuous yet bold; seldom do we appreciate all the wonders this modest legume has to offer. As a tribute to this golden gem, the inaugural entry in this blog will be dedicated to it and the star role it plays in the celebrated Middle Eastern dish called hummus.

Ask any Middle Easterner and they will insist that hummus originated from their homeland – probably in the heart of some small village, where it was a product of their ancestors’ tears, sweat and toil. To this day, however, no one knows exactly where this highly acclaimed spread originated. With a past that’s ancient history, this heavenly dip lives within the millions of circulating recipes that have adapted through time, culture and local resources.

Determined to get as close to an authentic recipe as possible, I went directly to my grandmother. “A few handfuls of chickpeas, some lemon juice, a couple garlic cloves and a tiny bit of tahini,” she said through the proud smile printed on her face. Typical Arab grandmother that she is, it didn’t take more than an enthusiastic expression on my face before she offered to make a batch with me the following day. She had me soak dried chickpeas overnight and woke me up at the crack of dawn to what seemed to be hummus boot camp. I was constantly pulsing the food processor, smashing garlic and squeezing lemons while she gloriously worked her magic to recreate the traditional hummus I grew up eating.

After spending the day with my grandmother and experimenting with a few ideas myself, I came up with a hummus trilogy, if you will, that attunes to the palates of purists, classics and hummus eccentrics.

classics are never out of style

Traditional Hummmus

Components

  • 2 15.5 oz. cans of chickpeas, rinsed
  • 2 garlic cloves, minced
  • 4 tbsp. lemon juice, freshly squeezed
  • 4 tbsp olive oil
  • 3 tbsp. tahini
  • salt, to taste

Putting them all together

Boil the rinsed chickpeas for 20 minutes in lightly salted water to remove their canned taste and soften them up for processing. Drain the chickpeas and add into a large food processor along with the garlic, lemon juice, olive oil and salt. Pulse until you get that creamy consistency and check for seasoning. Finally, transfer into a bowl and mix in the tahini by hand; cover and chill in the refrigerator until ready to serve.

Spread the hummus in a shallow bowl and make a well in the center for the olive oil. For garnish, sprinkle cumin, Hungarian paprika or chopped flat leaf parsley and drizzle your fruitiest extra virgin olive oil into the well. Serve along side some warm pita bread and enjoy!!

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For a classic interpretation of this spread, try my Roasted Red Pepper Hummus. It’s deep flavors and red colors will add sophistaction and vibrance to every bite.

fiery red hummus

Roasted Red Pepper Hummus

Components

  • 2 15.5 oz. can of chickpeas, rinsed
  • 2 garlic cloves
  • 3 tbsp. lemon juice, freshly squeezed
  • 3 tbsp olive oil
  • 3 tbsp. tahini
  • 3 roasted red bell peppers
  • salt, to taste

Putting them all together

Roasted Red Pepper Hummus is a just as easy to put together as the Traditional Hummus. Start out with the same ingredients, but go a bit shy with the lemon juice and olive oil because of the natural moisture in the bell peppers. Pat dry your roasted red peppers and process along with the chickpeas, garlic, lemon juice, olive oil and salt. Finally, transfer into a bowl and mix in the tahini by hand; cover and chill in the refrigerator until ready to serve.

Spread the hummus in a shallow bowl and garnish with pieces of roasted red peppers and a drizzle of your favorite extra virgin olive oil. You can serve this with warm pita bread or even as a spread inside a sandwich for a healthy and exotic appeal.

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For the hummus aficionados out there, my spinach artichoke hummus is a modern translation of a timeless classic. This recipe came to life after my stubborn self decided to feature a hummus trilogy and was in need of a third recipe. So I drove down to Wegmans with my friend Jason and started brainstorming right down the produce isle, blurting outrageous possibilities like asparagus hummus and even banana hummus. Fortunately, those ideas were immediately vetoed and after many ridiculous suggestions, we stood in front of the wide array of greens. At this point everything fell into place and I looked over at Jason and suggested: Spinach. Artichoke. Hummus.

can’t go wrong with spinach & artichoke

Spinach Artichoke Hummus

Components

  • 2 15.5 oz. can of chickpeas, rinsed
  • 2 garlic cloves
  • 3 tbsp. lemon juice, freshly squeezed
  • 3 tbsp olive oil
  • 3 tbsp. tahini
  • 6 oz. frozen artichokes
  • 5 oz. frozen spinach
  • salt, to taste

Putting them all together

Again, this hummus is just as easy to make. First, defrost the spinach and squeeze out as much of the water as possible. Next, steam (or boil in 1/4 cup of water) the artichokes for 4-5 minutes and then sauté them in olive oil for a couple more. By sautéing the artichoke you cook out most of the water and are left with its natural Mediterranean flavor. Process the drained spinach and sautéed artichokes along with the chickpeas, garlic, lemon juice, olive oil and salt. Finally, transfer into a bowl and mix in the tahini by hand; cover and chill in the refrigerator until ready to serve.

Spread the hummus in a shallow bowl and garnish with sautéed artichokes and a drizzle of extra virgin olive oil. Serve this hummus with your favorite pita chips and enjoy!

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