Beans & Flat bread

Lebanese_cooking

I am lucky, I have the sweetest neighbour. Always smiling and caring for others and she has the cutest kids you could possibly imagine. Not only is she always around to help out if I need, but she also is a great cook and brings me food so I can try new flavours which are always totally delicious! She is lebanese so I always get a plate of delicious baklavas, or super healthy soup when she is cooking for Ramadan.

Salata Adas

A few days ago, she knocked at the door again with a big plate of what I didn’t know at the time was Ful Medammas dip topped with spring onions, fresh tomatoes, parsley served with typical lebanese flat bread. It looked amazing and was simply delicious.

Ful medammas

After having my meal that night I was so inspired by the flavours and the simplicity of the dish that I decided I would cook a lebanese meal for my boyfriend that week. And so I texted my lovely neighbour and asked for her recipe, decided that I would add Hummus as an extra dip and a fresh garlicky lentil salad called Salata Adas.

Hummus

And the beauty of this meal is that it is super simple to make but also great fun to eat because you only need your flat bread or some crudités and voilà. Isn’t everything more delicious when you eat with your hands 😉 ?

Bread with hummus

Hummus, Ful Medammas, Salata Adas served with Lebanese flat bread:

Serves 4
Cooking time: 45min

Ingredients for the Hummus

– 1 x 400gr can of chickpeas
– 3 tbsp lemon juice
– 2 tbsp tahini paste
– 2 garlic gloves
– 1 tsp sea salt
– 2 tbsp extra virgin olive oil + 1tsp for topping
– a handful finely chopped coriander leaves

Method:

Drain the chickpeas, setting aside the liquid from the can. Pop in a blender or food processor along with remaining ingredients, add 50ml of the reserved chickpeas liquid and blend for 3mins on low, until thoroughly mixed and smooth.

Spoon the Hummus into a serving bowl and make a shallow well in the centre. Drizzle the olive oil in the well and scatter over the chopped coriander.

Ingredients for the Ful medammas

– 1 x 400gr can of black-eyed beans
– 2 tbsp lemon juice
– 2 tbsp tahini paste
– 1 garlic gloves
– 1 tsp cumin seeds + 1tsp for topping
– 50ml extra virgin olive oil
– 1 tsp extra virgin olive oil for the topping
– handful of finely chopped parsley
– 1/2 finely chopped tomato
– 1 finely chopped spring onion
– salt & pepper

Method:

Drain the beans, setting aside the liquid from the can. Pop in a blender or food processor along with remaining ingredients, add 10 to 20ml of the reserved black-eyed beans liquid and blend for 3mins on low, until thoroughly mixed and smooth.

Spoon the Ful Medammas into a serving bowl and make a shallow well in the centre. Drizzle the olive oil in the well. Combine the chopped tomato, parsley and spring onion in a bowl and toss well. Scatter over the Ful Medammas and add the remaining cumin seeds.

Ingredients for the Salata Adas

– 1/2 cup green lentils, rinsed
– 3 tbsp extra-virgin olive oil
– 2 tbsp lemon juice
– 2 garlic gloves finely chopped
– 1 tsp cumin seeds
– a handful of finely chopped parsley & mint
– salt & pepper

Method:

Bring the lentils and 2 cups of water to a boil in a saucepan. Reduce heat to medium-low; simmer until lentils are tender, about 35 minutes. Drain and rinsed the lentils under cold water. Set aside.

Heat 2tbsp of olive oil over medium heat. Add the garlic and cook until soft, 7–8 minutes. Remove pan from heat and whisk in remaining oil, lemon juice, cumin. Pour the garlic mixture over lentils. Add parsley and mint and season the lentils with salt and pepper; toss to combine.

Spoon the lentils salad in a serving bowl and let cool to room temperature.

Serve with Lebanese flat bread or crudités and believe me the bowls will be empty before you know it 😉

Wine recommendation:

I paired this dish with a dry but fruity white wine. A Tariquet would be perfect as it is superbly intense for a dry fruity white, the wine reveals floral and citrus aromas which balance well with the garlic flavours of this Lebanese feast.

The Dutch boyfriend’s opinion:

Full of flavour, different textures and a hell lot of garlic. Though it didn’t look like much to me, in the end my stomach was full and in the same time I didn’t feel heavy at all. Such a great change from the more heavy dishes that are around.

Rating: 8/10

Advertisements

7 thoughts on “Beans & Flat bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s