In no arabic country did I ever hear from Red Lentil Hommos but while preparing a soup it cooked too long and was too thick to dilute again. We tried it as a breadspread dip without adding tahini paste. Surprisingly it did turn out very well. Its somewhat yellow color can be made by sprinkling a little curcuma and mixing all together (optional) With parsley and pomgrenade pieces decorated it looked like chickpea dip aka Hommos. Now it will be from now on our own vegan red lentil Hommos.
1 teacup red lentils
2 cups water
1/2 tsp Cumin powder
1/4 tsp curcuma
1/2 Lemon as juice
Boil red lentils add cumin and curcuma, and cook until water dried out. When it’s still corny, use a hand mixer to smooth add the other ingredients. Decorate as you please. Best served with olive oil to dip.
You are free to try it with tahini and tell me how it turns out.
Today while digging around for some easy desserts, I found these two. It was urging me to try them out at once. Truly can be recommended to all who love desserts. One of the recipes takes you through easy to … Continue reading →
I am pretty happy about the fact that I can look up any recipe on the Internet to cook up a recipe that comes into my head, once there is nobody around to ask else.
Today it was about making chickpeas puree also known as Hommos and I just felt lucky to see this lebanese blog which explains precisely with helpful pictures attached how to make it from scratch.
It is considered one of the popular appetizers for breakfast or dinner in the middle east, and it’s always accompanied on the table during the fasting month Ramadan.
Also it has become popular under the Western civilization who see it as an alternative protein source, and is used by Vegetarians and Veganer, and all who like to eat a light snack.
During my stay in the middle east it is only normal to have a fully established Arabic recipes at hand. The middle eastern cuisine consists of so many recipes each of them belonging to different countries with their own style of cooking, but all have one in common: mixing basic spices together to create balanced flavors and give the dish an unforgettable delicious taste. Of course I have to practice it doesn’t come out always as I would like to.
Thanks to the The Home of Delicious Arabic Food Recipes I have found finally some middle eastern cuisine recipes that are printed in English. And I am glad to put it to one of my favorite sites when it comes to cooking Arabic food. Aside I am working also on the translation of some recipes from an Arabic cookbook, and find myself to slowly update it one by one.
3 Green bell pepper
½ kg Tomato
3 Tbs Ground Coriander
1 tsp Salt
10 clove Garlic
Little olive oil
pinch Cayenne pepper
– Chop green pepper into small pieces after washing and add to olive oil over medium heat.
– Meanwhile, peel tomatoes and grate finely.
– Crush garlic with salt, coriander and cayenne pepper to a not so mashed well garlic mixture.
– After green peppers are tendered on fire, add the tomato pieces and stir until the tomatoes tender.
– Add garlic mixture to the tomatoes and stir for another 3 minutes.
(فلفل أخضر حلو مع البندورة (شكشوكة
العنوان: فلفل أخضر حلو مع البندورة – شكشوكة
المحصول: 5 وجبة طعام
Cooking time: 10 minutes
Preparation time: 10 minutes
التقيم من حمس نجوم: 5/5
المصدر: ألف باء الطبخ
3 فلفل اﻷخضر الحلو
1/2 كيلو بندورة حمراء
3 ملاعق كزبرة اليابسة
1 ملعقة صغيرة ملح
10 فصوص ثوم
كمية قليلة من الزيت زيتون
رشة فلفل حريف
يفرم الفلفل اﻷخضر قطعا صغيرة بعد غسله ويلوح بالزيت على نار متوسطة.
– في هذه اﻷثناء تقشر البندورة و تفرم فرما ناعما.
– يدق الثوم مع الملح و الكزبرة شرط أن لايهرس جيدا.
– بعد أن يذبل الفلفل اﻷخضر على النار, تضاف إليه قطع البندورة ويحرك حتى تذبل البندورة.
– يضاف خليط الثوم والكزبرة إلى البندورة وتحرك مدة 3 دقائق.
1½ cup of water
2 lobes of garlic
Juice of 2 lemon
4 tablespoons olive oil
1 tablespoon minced parsley
4 cups drained canned mushrooms right
Small onion finely chopped
A pinch of salt
– Put the water, garlic, onions, lemon juice, olive oil and a pinch of salt in a pan on fire.
– Stir until boiling and then reduce the heat and leave the pan for 10 minutes on low fire.
– Add mushrooms and parsley to the mixture and leave on fire for another ten minutes.
– Drain the mushrooms and set aside on a plate. The liquid is placed in a pot and is to be boiled again until the quantity is about half a cup.
– Pour the liquid over the mushrooms.
Place the dish in the refrigerator and serve cold.
– يوضع الماء , و الثوم , و البصل , و عصير اليمون و زيت الزيتون و قليل من الملح في مقلاة على النار.
– يحرك المزيج حتى يغلي و عندها تخفف النار و تترك المقالاة مدة 10 دقائق على النار الخفيفة.
– يضاف الفطر و البقدونس إلى الخليط و يترك على النار الخفيفة مدة عشرة دفائق أخرى.
– يصفى الفطر ويوضع جانبا في طبق. ويوضع السائل في وعاء ويغلى مرة أخرى حتى تصبح كميته حوالى نصف كوب. – يصب السائل أو المرق فوق الفطر
The art of cooking needs patience and determination. So does learning a new language. In the beginning you just know some words, compared to moving around with kitchen tools wisely. Then you will know how to formulate sentences as well as how to use those tools on food. Afterwards you get the big picture of a story and understand its meaning, as well as finishing your first dish. With more experience in the language you might be able to create new stories for everybody to read as well as come up with new savory dishes of your own imagination.
This is where I am, a beginner to the Arabic language and an amateur cook, not very fluent in the written Arabic word and with not much reading experience as well with not much kitchen techniques . So as a good starting point for me is to read a cookbook written in Arabic about 1000 sample dishes, try the dishes out, print them both in Arabic and English and in the long run to be able to reach the goal of typing Arabic as fast as I do type in English and be able to read fluently as well as expand my language know-how and my cooking expertise.