I have developed a passion for combining hummus with all kinds of toppings and experimenting with ingredients here and there. Classically, the delicious chickpea cream is also often garnished with meat or fish in the Levant. But there are also plenty of vegan options. And after my recipe for hummus with roasted Brussels sprouts was …
Hummus with mushrooms and caramelised sumac onions Read More »
My friends know that I have a really strong crush on coriander. My dream is still to roll around in a field of coriander one day. But not everyone likes the good herb. In fact, before I cook for friends, I often have to check to see if I can use coriander or else I’ll …
Everybody knows Hummus and Baba Ghanoush by now – absolutely right! But in the Levantine kitchen there are still one or two insider tips that don’t have to hide behind the big dip stars. Muhammara is a perfect example for this. Honestly? Until recently I hadn’t eaten Muhammara for an eternity and had forgotten this …
Muhammara: Spicy levantine dip made from walnut & paprika Read More »
So now you know the basic recipe for falafel? Now all you need is the perfect sauce! Made from tahini, lemon, garlic and parsley, the Tahini sauce is ready in no time. This sauce is called Tarratohr in Lebanon. The Tahini Sauce tastes slightly nutty and yet wonderfully fresh. The lemon gives the sauce a …
A sentence from my good friend Larissa has burned itself deep into my consciousness: “Feta is like ketchup! It has to be on everything!” Yep, you could say that. Personally, I love dips so much. Just imagine a table with bowls full of hummus variations, Baba Ghanoush, Muhammara and this great feta cream with Za’atar. …
There is hardly an ingredient that is not more closely associated with the Levant than tahini. Without sesame, hummus would simply be a mush of chickpeas with garlic and lemon. It is only through the thickness of the tahini that the popular dips and creams of the Levant become what they are: True delicacies! In …
I have actually only known Amba since I first tasted the delicious breakfast sandwich “Sabich“. There I bite into the sandwich and taste aubergine, eggs, hummus, tahini and something else. Something that I didn’t know before in this combination with hummus and tahini: a wonderfully fruity, slightly hot and really complex mango sauce. Wow, I’ve …
Labneh is probably one of the absolute basics of Levantine cuisine. There is hardly a table set without this delicious cream cheese. The basic recipe is not only incredibly versatile, but also amazingly easy to prepare. All you need is yoghurt and a pinch of salt. You let the yoghurt drip off overnight in the …
While Hummus has already won many fans, Baba Ghanoush is still more of an insider. But on a good Mezze neither one nor the other must be missing! The aubergine dip goes fantastically with fish, grilled meat and fresh thread bread. There is actually no BBQ without Baba Ghanoush. Especially because you can put the …
Hummus and the Levant are connected inseparably. There is hardly a table set in the Levante without this wonderfully creamy chickpea dip. In the meantime Hummus has also found a firm place in the western world. How do I prepare hummus? It is very easy to prepare and does not need many ingredients. In addition, …