Mezze (Arabic starter)

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the pickled beetroot, peel onion and garlic. Cut onion into slices, 1 clove of garlic into slices. Put beetroot in a bowl with half of the liquid. Stir in 3 tablespoons of olive oil, cardamom, cumin, onion and garlic slices.

2. 2

   Cover and leave to soak for at least 1 hour. For the parsley salad "Tabule", swell buckwheat groats or bulgur (wheat groats) in 100 ml water for about 30 minutes. Clean, wash, halve and seed the tomatoes.

3. 3

   Finely dice the tomato halves. Clean and wash parsley, dab dry well and cut into fine strips. Drain bulgur or buckwheat groats and mix with tomatoes and parsley, up to 1 tablespoon.

4. 4

   Mix approx. 3 tablespoons lemon juice, salt and 2 tablespoons olive oil and add to the salad. Arrange on a small plate and garnish with lemon wedges. For the chickpea cream "Homos bi el Tahine" press the rest of the garlic through a garlic press.

5. 5

   Drain the chickpeas and, except for a few for garnishing, puree with the rest of the lemon juice and 8-9 tablespoons of water. Stir in garlic, about 1/2 teaspoon salt, 4 tablespoons olive oil and sesame extract "Tahin".

6. 6

   Season with lemon juice and salt and spread on a small plate. Drizzle with the remaining olive oil and sprinkle with parsley and paprika powder. Garnish with remaining chickpeas. Serve with Arabic flat bread or white bread.

7. 7

   Arrak is drunk with water.

Nutrition Facts

KCAL
680 kcal

CARBS
26 g

FATS
58 g

PROTEINS
17 g