All posts filed under: Dips

Hummus with Tahini

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Last week I tried out a wonderful Moutabal with a greek twist by adding some crumbled feta. I’m back again with some more dishes that are a part of Arabic Mezze. Mezze usually consist of small bites and are an important part of Middle eastern cuisine.They are usually made for sharing so one can enjoy a variety of snacks before a main meal. This post is a part of a series of recipe reviews for OSN.They have been kind enough in sending across a delightful collection of recipes that they would like me try out and review. And perhaps even tweak them and add in a few of my own ingredients. Last night was Arabian Nights at home.With the weather getting cooler we actually managed to get the barbecue going.I decided to make up some Hummus to go along with the grills. Hummus in Arabic literally translates to mean chickpeas. That’s exactly what this mezze is all about.A combination of crushed chickpeas, tahini (sesame paste) some lemon juice,garlic and olive oil…And Voila a delicious dip to serve with …

Moutabel with Crumbled Feta

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This delicious dip is a popular selection of mezze served with most Middle Eastern and Mediterranean cuisine. A mix of the simplest of ingredients which include roasted eggplant,Tahini (sesame paste),minced garlic,lemon juice and olive oil.Put these together and you have a delightful accompaniment which goes really well with grilled meats,crisp pita bread or even just some chopped vegetables. My original recipe takes on a wonderful twist by the addition of some crumbled feta and sumac. This one’s a winner. How about giving it a try? Ingredients: 2 Medium eggplants (roasted, peeled and mashed) 2 tbsp. ml tahina(recipe below or store-bought) 25 ml lemon juice 2 cloves garlic(minced) 2 tablespoon olive Oil Chopped parsley sprinkling of sumac (optional)salt to taste Directions: 1.Mash the roasted eggplant. 2.add in the olive oil, salt ,minced garlic and lemon juice. 3.Mix well and add in the tahini. 4.Drizzle with some more olive oil. 5.Garnish with crumbled feta and sprigs of parsley…Serve with crisp pita. Ingredients for Tahini Paste: 1 cup sesame seeds 2 tablespoons  olive oil and/or a small amount of sesame …

Mango Mania-Let’s Salsa

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The past few weeks has seen a lot of Thai cooking in my kitchen.Pad Thai.Green and Red curries,Jasmine Rice,Tom Yum soup and the list just goes on.Last night I made  some Thai fish cakes(with s fresh white fish and shrimp).I was looking for something fruity and refreshing to accompany the fish cakes.That’s when the mangoes decided to do the Salsa. A riot of flavours,delicious,colourful and healthy.I could even eat this as a salad anytime. Here a mango…There a mango…Everywhere a Tangy mango…We sure are lucky to find this wonderful fruit in all the local supermarkets here in Dubai.Such a variety that too…Kenyan Mangoes,Indian Alphonso,Pakistani,Mangoes from Thailand and Phillipines…True Mango Mania at the moment. So while Mangoes are in season why not enjoy them in every possible way? Some variations for  this Salsa: For the ingredients: Corn and Red bell peppers Avocados and chopped tomatoes Chopped green olives and jalapeno peppers For the Dressing: Lime juice,Olive Oil,salt and pepper Lime juice,fish sauce,chopped thai red chillies Lime juice,sesame oil and seeds I do hope you will enjoy cooking with mangoes …