Tag: lebanese

Legendary Baba Ganoush

~ Karine K ~ 4 Comments
Legendary Baba Ganoush
Legendary Baba Ganoush

This Legendary Baba Ganoush recipe has become one of my favorites! Maybe because eggplant grows like mad in my garden, but I’ve developed a deep love for them. I love to flame-roast my eggplant first, and then, I keep the skin and the seeds in there. Makes the whole job easy and the meal nutritious! So it has become a very quick and simple recipe that I can indulge in quite often. You should try it!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you like eggplant and Indian flavors, try this Indian Eggplant Dip, a very similar dish to baba ganoush.

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Legendary Baba Ganoush

Legendary Baba Ganoush
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  • Author: Karine K

Ingredients

Scale
  • 1 large eggplant
  • 2 tablespoons tahini
  • 2 cloves garlic, chopped
  • 1/4 cup lemon juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley, chopped
  • Sea salt and pepper, to taste
  • Garnishes: toasted pine nuts, cayenne, parsley

Instructions

Preheat your oven to 400ยฐ. Prick the eggplant skin in 3-4 places with a small, sharp knife. Char the skin of the eggplant, using tongs, over the flame of a gas burner or on the grill, until it is blistered in spots. Transfer the eggplant to a baking sheet and bake for 30-40 minutes, until the eggplant is very tender. Remove from the oven, let rest until cool enough to handle. Cut the stem and remove the blackened pieces of skin as much as you can, without fussing over the task (skin is good!). Transfer to a food processor. Add the tahini, garlic, lemon juice, cumin, coriander, olive oil, parsley, and salt and pepper to taste. Purรฉe until smooth and creamy. Garnish with toasted pine nuts, cayenne, and fresh parsley.

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Baba ganoush lรฉgendaire

Legendary Baba Ganoush
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Cette recette est maintenant une de mes recettes prรฉfรฉrรฉes.ย  Peut-รชtre est-ce parce que les aubergines poussent comme de la mauvaise herbe dans le jardin, mais j’ai dรฉveloppรฉ un amour certain pour ce lรฉgume si beau ร  voir pousser. J’aime bien griller la peau de mon aubergine avant de la mettre au four. Je la conserve ensuite, ainsi que les graines, pour une recette simple et nutritive!

  • Author: Karine K

Ingredients

Scale
  • 1 grosse aubergine
  • 2 c. ร  soupe de tahini
  • 2 gousses d’ail, hachรฉes
  • 1/4 tasse de jus de citron
  • 1/4 c. ร  thรฉ de cumin moulu
  • 1/4 c. ร  thรฉ coriandre moulue
  • 1 c. ร  soupe d’huile d’olive
  • 1 c. ร  soupe de persil plat, hachรฉ
  • Sel de mer et poivre, au goรปt
  • Garnitures: noix de pin grillรฉes, cayenne, persil frais hachรฉ

Instructions

Prรฉchauffer le four ร  400ยฐ. Piquer l’aubergine quelques fois ร  l’aide d’un petit couteau pointu. En utilisant des pinces, griller l’aubergine de tous les cรดtรฉs sur la flamme d’un rond au gaz, ou sur le grill. Transfรฉrer l’aubergine sur une plaque de cuisson et mettre au four pendant 30 ร  40 minutes, jusqu’ร  ce que l’aubergine soit tendre. Retirer du four et laisser reposer pendant 15 minutes. Couper la tige et retirer les parties trop grillรฉes de la peau. Transfรฉrer l’aubergine dans le bol d’un robot et ajouter le reste des ingrรฉdients, sauf les garnitures. Rรฉduire en purรฉe. Servir garnie de noix de pin grillรฉes, de cayenne, et de persil frais.

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Toum: A Lebanese Garlic Sauce

~ Karine K ~ 2 Comments

If you love garlic, you’ll love toum: a Lebanese garlic sauce. It’s a dip, a condiment, a sauce, and it’s very garlic. I used to order it with my shish taouk asking for a “double order of the garlic sauce!” But seriously, when I finally put my hands on homemade toum, I was hooked. I usually have a tub of the thing sitting in my fridge, and I use it with whatever I feel like, almost even on toast! Just try it, you garlic-addict!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Try it with this Lionโ€™s Mane or Oyster Mushroom Shawarma, this Cauliflower Shawarma or these Traditional Falafel.

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Toum: A Lebanese Garlic Sauce

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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1/2 cup garlic cloves, peeled and trimmed
  • 1 teaspoon sea salt
  • 1 1/2 cup grapeseed oil
  • Juice of 1 juicy lemon
  • 5–6 tablespoons ice water

Instructions

In a food processor, pulse garlic and salt until you get a smooth paste, scraping the sides of the bowl, occasionally. While the food processor is running, add the lemon juice. Pulse until fluffy. With the processor running, add 1/4 cup of the oil, in a thin and slow stream. Then, add 1 tablespoon of the ice water. Scrape the sides of the processor bowl and continue with another 1/4 cup of the oil. After each addition of 1/4 cup of oil, add 1 tablespoon of the ice water. Continue alternating until all the oil is used. Taste, adjust for sea salt, if necessary. You should have a light and fluffy sauce. The key is to add the oil very, very slowly.

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Toum: la fameuse sauce ร  l’ail libanaise

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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 8 portions 1x

Ingredients

Scale
  • 1/2 tasse de gousses d’ail, pelรฉes et parรฉes
  • 1 c. ร  thรฉ de sel de mer
  • 1 1/2 tasse d’huile de pรฉpin de raisin
  • Jus de 1 citron frais
  • 5 ร  6 c. ร  soupe d’eau glacรฉe

Instructions

Dans un robot culinaire, pulser l’ail et le sel de mer, jusqu’ร  l’obtention d’une pรขte homogรจne. Pendant que le robot fonctionne, ajouter le jus de citron frais. Pulser. Avec le robot en fonction, ajouter 1/4 tasse d’huile en un filet mince. Ajouter ensuite 1 c. ร  soupe d’eau glacรฉe. Pulser. Continuer avec 1/4 tasse d’huile, suivi d’une c. ร  soupe d’eau glacรฉe. Continuer d’altรฉrer entre 1/4 tasse d’huile et l’eau glacรฉe jusqu’ร  l’utilisation de toute l’huile. Ajuster le sel de mer, si nรฉcessaire. Il est trรจs important d’aller doucement avec l’huile, sinon, votre toum restera liquide et huileuse.ย 

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Best Lebanese Tabbouleh

~ Karine K ~ Leave a comment
Best Lebanese Tabbouleh
Best Lebanese Tabbouleh

This recipe for the the Best Lebanese Tabbouleh is stellar and vibrant. With the freshness of the parsley, the crunch of the bulgur, and that simple lemon juice-olive oil vinaigrette, this Lebanese tabbouleh tickles your tongue! Try it stuffed in a pita with Falafel and this Legendary Baba Ganoush.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Best Lebanese Tabbouleh

Broccolette Salad with Maple-Dijon Vinaigrette
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  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/4 cup fine bulgur
  • 1 lb ripe tomatoes, cored and minced
  • 3 cups flat leaf parsley, minced
  • 1/2 cup fresh mint leaves, minced
  • 1/3 cup fresh lemon juice
  • 5 tablespoons olive oil
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon

Instructions

Combine the bulgur with 1/2 cup hot water in a medium bowl, and let sit 10 minutes. Drain bulgur, rinse thoroughly, and transfer to a large mixing bowl, along with the rest of the ingredients. Toss well and serve immediately.

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Taboulรฉ du Levant

Best Lebanese Tabbouleh
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Mon taboulรฉ vole toujours la vedette! Avec le persil frais, le bulgur croquant et la vinaigrette huile et citron si simple, le taboulรฉ joue vraiment sur nos papilles! Essayez cette recette facile et rapide, et servez en accompagnement avec Falafel et Baba Ganoush.

  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1/4 tasse bulgur fin
  • 1 livre de tomates mรปres, รฉpรฉpinรฉes et รฉmincรฉes
  • 3 tasses de persil plat, รฉmincรฉ
  • 1/2 tasse de menthe fraรฎche, รฉmincรฉe
  • 1/3 tasse de jus de citron frais
  • 5 c. ร  soupe d’huile d’olive
  • 1/4 c. ร  thรฉ de piment de la Jamaรฏque moulu
  • 1/4 c. ร  thรฉ de cannelle

Instructions

Dans un moyen bol, combiner le bulgur et 1/2 tasse d’eau bouillante. Laisser reposer 10 minutes. ร‰goutter, rincer abondamment et transfรฉrer dans un grand bol ร  mรฉlanger avec le reste des ingrรฉdients. Bien mรฉlanger et servir aussitรดt.

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Traditional Falafel

~ Karine K ~ 3 Comments
Traditional Falafel
Traditional Falafel

The recipe for this traditional falafel, or little bites of chickpea heaven, is fantastic. You can put the falafel on top of a salad, stuff them into a pita along with toum and fresh tomatoes and lettuce, eat with rice, the choices are endless! This recipe will give you about 36 falafel so feel free to cut in half if needed. It’s also nice to use half fava beans and half chickpeas.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Traditional Falafel

Traditional Falafel
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  • Author: Karine K
  • Yield: 36 falafel 1x

Ingredients

Scale
  • 1 pound dry chickpeas, soaked overnight
  • 1 small onion, chopped
  • 1/2 cup flat leaf parsley
  • 1/2 cup cilantro
  • 6 cloves garlic
  • 2 tablespoons chickpea flour
  • 1 1/2 teaspoon sea salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cardamom
  • Grapeseed oil for frying

Instructions

Drain and rinse the chickpeas well. Transfer them to the bowl of a food processor along with the onion, parsley, cilantro, garlic, chickpea flour, salt, cumin, coriander, black pepper, cayenne, and cardamom.

Pulse all ingredients together, scraping the sides of the bowl a few times, until the mixture is well combined, but still coarse in texture. Pour the mixture into a bowl, cover and transfer to the freezer for 30 minutes.

Heat enough grapeseed oil in a deep saucepan to deep-fry the falafel. Heat the oil slowly over medium heat, until it reaches about 370หš. You can use a deep-frying thermometer if youโ€™d like. Meanwhile, form the falafel mixture into round balls (about 1 ยฝ tablespoons per ball).

When youโ€™re ready to fry, try a test one first, to ensure the oil is at the right temperature. Each ball should take about 5-6 minutes to fry. Fry all your falafel in batches, transferring them, using a slotted spoon, to a paper towel lined plate.

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Recette traditionnelle de falafel

Traditional Falafel
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Les falafels sont si bons, mais ils me semblaient toujours si complexes ร  faire… Jusqu’ร  ce que je parvienne ร  cette recette! Tout y est: les falafels sont tendres ร  l’intรฉrieur avec une enveloppe croustillante, ils sentent bon les herbes, et ils peuvent รชtre utilisรฉs de tant de faรงons! Sur une salade, dans un pita avec tahini, ou tout simplement comme รงa, servis avec toum ou hummus. Allez-y, essayez-les! Donne environ 36 falafels.

  • Author: Karine K
  • Yield: 36 falafel 1x

Ingredients

Scale
  • 1 livre de pois chiches secs, trempรฉs toute une nuit
  • 1 petit oignon, hachรฉ
  • 1/2 tasse persil plat
  • 1/2 tasse coriandre fraรฎche
  • 6 gousses d’ail
  • 2 c. ร  soupe de farine de pois chiche
  • 1 1/2 c. ร  thรฉ sel de mer
  • 2 c. ร  thรฉ de cumin
  • 1 c. ร  thรฉ coriandre moulue
  • 1/4 c. ร  thรฉ poivre noir
  • 1/4 c. ร  thรฉ cayenne
  • 1/4 c. ร  thรฉ cardamom
  • Huile de pรฉpin de raisin pour la friture

Instructions

ร‰goutter et rincer les pois chiches. Placer dans le bol d’un robot culinaire et y ajouter l’oignon, le persil, la coriandre fraรฎche, l’ail, la farine de pois chiche, le sel, le cumin, la coriandre moulue, le poivre noir, le cayenne, et la cardamom.

Pulvรฉriser tous les ingrรฉdients jusqu’ร  l’obtention d’un mรฉlange grossier et uniforme, en prenant soin d’incorporer les ingrรฉdients qui se retrouvent sur les parois du bol de temps ร  autre. Mettre le mรฉlange dans un bol, couvrir, et placer au congรฉlateur pendant 30 minutes.

Verser assez d’huile de pรฉpin de raisin dans une casserole pour y submerger les falafels. Chauffer l’huile doucement, ร  feu moyen, jusqu’ร  ce qu’elle atteigne une tempรฉrature de 370หš. Vous pouvez utiliser un thermomรจtre ร  bonbon, si vous le voulez. Pendant que l’huile chauffe, faรงonner des falafels d’environ 1 ยฝ c. ร  soupe chacun.

Lorsque l’huile atteint la tempรฉrature idรฉale, placer un falafel “test” dans la casserole. (Si l’huile est trop รฉlevรฉe, le falafel cuira trop rapidement ร  l’extรฉrieur et restera mi-cuit ร  l’intรฉrieur.) Chaque falafel devrait prendre environ 4-5 minutes ร  cuire. Frire les falafels en plusieurs fois, en les transfรฉrant sur une assiette recouverte d’essuie-tout.

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