Mezze from the Müzedechanga
very easy
45 mins
45 mins
Ingredients
- 7-10 Tbsp For the Fava (white bean purée):
- 300 g dried white beans
- 2 Onions
- 1 Garlic clove
- 1 Bay leaf
- 3 Spring onions
- 1 TEASPOON dried thyme
- 8-10 Tbsp good olive oil
- 7-10 Tbsp salt, pepper
- 1 kg green beans
- 200 g Hazelnut kernels without skin
- 2 discs (approx. 180 g) White bread
- 3 Garlic cloves
- 2–3 Lemons
- 200 ml Olive oil
- 7-10 Tbsp Salt
- 300 g dried mung beans
- 2 Federation Spring onions
- 1 collar Mint and parsley
- 6 Tomatoes
- 200 g black olives without stone
- 1–2 Lemons
- 10 TABLESPOONS good olive oil
- 7-10 Tbsp salt, pepper
- 100 ml Grenadine syrup
- 500 g fish fillet without skin (e.g. cod)
- 7-10 Tbsp salt, pepper
- 1 Garlic clove
- 1 Onion
- 1 Organic Lemon
- 100 ml White wine
- 5 TABLESPOONS apple juice
- 1 TABLESPOON Currants
- 1 TEASPOON Fennel seeds
- 1 Branch rosemary
- 2 stem(s) Parsley
Directions
- 1
For the bean purée, soak the beans the day before in plenty of water overnight. The next day, peel onions and garlic and cut them into large pieces. Drain the beans and put them in a pot with the onions, garlic and bay leaf.
- 2
Cover 3 fingers high with water and simmer covered for about 45 minutes. Stir more often, skim off the foam and remove the laurel. Clean, wash and chop the spring onions. Add thyme to the beans and puree everything until creamy.
- 3
Stir in oil, season with salt and pepper. Garnish with fried savory (typically Turkish!) if desired.
- 4
For the green beans, clean and wash the beans and cook them in boiling water for about 10 minutes until al dente. Drain, rinse with cold water and drain well. Roast the nuts without fat. Remove the crusts and crumble the bread.
- 5
Peel and chop the garlic. Squeeze lemons. Puree nuts, bread and garlic in the universal chopper. Finally add oil and lemon juice and stir in. Season with salt. Mix with the beans.
- 6
For the mung bean salad, soak the mung beans in sufficient water overnight. Then cook in plenty of water for 30-40 minutes. Clean, wash and finely chop the spring onions, herbs and tomatoes. Cut olives into rings.
- 7
Squeeze the lemons. Mix oil, 7 tablespoons lemon juice, salt and pepper. Drain beans, rinse with cold water and drain well. Mix the beans, spring onions, herbs, tomatoes and olives with the dressing.
- 8
Sprinkle with syrup before serving.
- 9
For the fish salad, wash the fish, steam in a little salted water for about 8 minutes. Take out and let it cool down. Peel garlic. Peel onion and cut into eighths. Wash lemon hot, dab dry and cut into thin slices.
- 10
Bring wine and apple juice to the boil, add garlic, onion, lemon wedges, currants, fennel and rosemary sprig and simmer for about 15 minutes. Let the brew cool down. Wash and chop the parsley. Add to the marinade with the oil.
- 11
Season with salt and pepper. Pluck the fish and pour the marinade over it.
More Delicious Recipes
