There are simply dishes that are true classics, and rightly so. For me, hummus is definitely one of them. Hardly anything makes me happier than dipping a piece of fresh pita bread in still warm, creamy hummus. So the chickpea purée alone is enough to send me into raptures. A real strength of the chickpea …
Hummus with roasted Brussels sprouts and mint sumac dressing Read More »
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 »
There is one thing I never want to miss during my visit to the family in Lebanon: Manakish!Just the thought of the delicious flat bread with e.g. Za’atar topping makes my mouth water. For breakfast I can hardly imagine anything better. When I’m in Lebanon, my aunt stirs the Za’atar mixture, fills it into a …
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 …
I had already mentioned several times that people in the Levant are totally crazy about fries, right? But it doesn’t stop with deep-fried potatoes. In the Levant, people generally love fried vegetables of all kinds. Thus, it is not surprising that there is always some maqali on a well covered Mezze. This is a Levantine …
Maqali: Fried vegetables for your Levantine mezze Read More »
There are dishes I would like to write a song about. But since I unfortunately sing like a dying rooster and have also not cut a good figure in writing songs so far, I gladly leave this pleasure to you. Balilah is a dish that absolutely deserves its own song! With a good mezze, the …
Balilah: Warm chickpea salad with roasted pine nuts Read More »
Thyme means “Za’atar” in Arabic. Marjoram sometimes too. Oh yes, oregano too. Even though these wonderful herbs have their own names, sometimes all of them are called Za’atar. Crazy, right? “Go buy Za’atar.” – Uh… okay. It’s best if you just bring the Za’atar spice blend – everyone in the Levant’s going for it anyway. …
Zatar, Zaatar or Za’atar? This is how you make the Levantine spice blend yourself Read More »
I am a spring child, born in April and as a ram sometimes “somewhat” stubborn. But what always softens me up is a delicious couscous salad. Especially when my blood sugar level is in the basement and I devastate whole regions with destructive lasers from my eyes. So at least the mental cinema 😀This couscous …
Couscous salad with strawberries and green asparagus Read More »
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 …