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chickpea and bulgur salad

 

I’m so happy to finally get back to the blog and to be able to share with you a new post. Even though, a short one. The last few weeks have been so busy and hectic that I hardly got the chance for any proper blogging or sharing new recipes, despite all the ideas that I would really really love to share with you…Hopefully soon!

Left with some extra cooked chickpeas, it was time to make some hummus salad (hummus is the arabic word for chickpeas) using some simple and fresh ingredients already available at home. This salad is so yummy and will make you feel happy…oh wait, is not it what healthy comfort food is all about? 🙂

Give it a try when you can, and drop me a line, or two, or more ;), and let me know what you think!

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the heavenly food of pomegranate jewelled aubergine mutabbal

 

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Mutabbal is one of my all-time favourite food, and when well prepared, I will have it anytime, anywhere…and all the time! An incarnation of simplicity yet richness, aubergine mutabbal is fresh, healthy, and needless to say, yummy.

You can prepare this mezze dish one day ahead, and thus save time for the preparation of other food, if any, on the actual day of serving it. As well, you would need to taste the aubergine to make sure it is not too bitter for food preparation. And while you may come across different ways and ingredients used in the preparation of this beautiful levantine mezze treat (different recipe here), mutabbal will always contain its one and only main ingredient, aubergine.

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For the Recipe

Ingredients

mutabbal:
1 medium to large eggplant, roasted
1/3 cup yogurt
1/3 cup tahini (sesame seed paste)
juice of 1/2 lemon
1 garlic clove, crushed
1/2 cup chopped parsley
salt & pepper to taste

topping:
1 tbsp olive oil
1/4 cup pomegranate seeds
1/4 cup chopped sparsely

  • Start by cutting the roasted aubergine into halves or quarters and then removing the skin using a knife. Move the aubergine onto a chopping board and chop it roughly (you can process the aubergine in a food processor, though not too much. But I personally love the bulky texture created by chopping the aubergine rather than processing it). Once chopped, move the aubergine onto a sieve and allow it to drain for about 15 minutes in order to get rid of the maximum amount of its juice.
  • Meanwhile, mix the yogurt, tahini, and lemon juice in a small bowl, till you get a smooth paste.
  • Move the chopped aubergine into a medium bowl. Add the yogurt and tahini sauce, crushed garlic, and parsley. Season with salt and pepper. Then mix all the ingredients till well combined. Keep it refrigerated, up to one day, till serving it.
  • To serve the mutabbal, move it onto a serving bowl or relatively deep plate. Sprinkle with olive oil, chopped parsley and pomegranate seeds. Enjoy!

Bon Appétit!

green lentil salad

Green lenil salad 2

Rich in nutrients with the ability to last for years when stored properly, lentils are among the most ancient staples known in history, and they constitute a very important component in the pantry of different civilisations / nations. Lentils come in different colours, and even shapes and their taste and texture and even uses vary accordingly. And there seems to be endless possibilities for dishes that can be prepared using them.

I’ve shared a few delicious lentil recipes before, and always feel tempted to share some more. Lentils are just so delicious!

Green lenil salad 12

Today, I share this totally yummy green lentil salad, which is a beautiful, light and healthy snack. It is so easy to prepare and is full of simple freshness! As is the case in most kind of salad, it should be eaten fresh once prepared.
For the Recipe

Ingredients

1 cup green lentils (washed, and soaked in water for about 10 minutes then drained)
3 celery stalks, washed, trimmed and chopped
12 – 15 cherry tomatoes, quartered
1 medium onion, chopped
2 tbsp lemon juice
Zest of 1 lemon
2 tbsp olive oil
salt & pepper, according to taste

Cook the lentils over medium heat in a medium pan covered with 2 cups of water, for about 20 – 25 minutes. Drain the lentil to get rid of any excess water. Set aside to allow to cool before making the salad.
In a medium to large serving bowl, mix the lentils with the other ingredients. Give the mixture a good stir and your salad is ready to go 🙂
Serve and enjoy fresh!

Bon Appétit!