I love when there are a lot of different dishes on the table and a little bit of everything is served – as Meze suggests. Here are my three favorites among the almost innumerable variations of the maze: Labne, cream cheese made from drained yogurt, deliciously creamy hummus, and a fresh salad known as an Israeli or Arabic salad. All you need is something new Flat bread And my evergreen: Fully baked cauliflowerOne of which I myself easily ate.
500 grams of milk yogurt
1 handful of pomegranate seeds
1-2 tbsp pomegranate syrup
250 grams of dried fruit
1 tbsp soda
100 g of tahini
1-2 cloves of garlic
1 tbsp protein seeds
1 tbsp salt
1 large tomato
1 yellow pepper
1 small bunch of parsley
Labne is prepared the night before to drain. Mix the yogurt with one or two pinch of salt. Wipe the strainer with a clean tea towel or cloth, or two sheets of kitchen paper. Put the extractor in a saucepan, add salted yogurt and close the lid. Refrigerate for 12 to 24 hours.
Then fill the labne from the sieve into a bowl and stir again before serving. Pour the pomegranate syrup and top with the pomegranate seeds.
Hummus also requires a small step the night before: Put the chicken in a saucepan, cover with about twice as much water, and let stand for at least twelve hours. This not only reduces the cooking time the next day, but also cooks more evenly.
After filling, drain the water and fill the pot with clean water. Add baking soda and cook the peppers until soft but not ground, about 40 minutes. Drain the buckwheat and add two handfuls. Place the rest in a blender or food processor equipped with a chopper. If necessary, the blender also works, but it is more time consuming and the result is not so beige. Add tahini, lemon juice, garlic, protein grains, salt and half a glass of cold water. Stir for a few minutes until you get a thin, creamy paste. If necessary, scrape the humus from the ring back to the center of the container. If it is not creamy enough, just add one or two sips of water.
I like to eat my hummus lightly, but if you eat it cold or you want to prepare it in advance, feel free to add a little water: as it cools and cools, it will harden slightly. When serving, toss the delayed chicken on top, pour a large amount of olive oil on top and sprinkle with a little paprika powder.
Cut cucumber, tomato and bell pepper into very small cubes. Optionally, you can pre-remove the cucumber and tomato seeds to make the salad less watery. Finely chop the parsley. Place everything together in a bowl. Squeeze in the lemon juice and add about the same amount of olive oil. Add salt and pepper to taste, mix well and leave in the fridge until served.
One year ago: Pesto is made from fennel herbs, walnuts and olive oil
Two years ago: Roasted carrots with saffron and sesame
Hours ago: Soak strawberry cake with olive oil and pine nuts
ᲝFour years ago: Roasted eggplant and peppers
Five years ago: Salad with fried apricots, cereal cream cheese and lemon vinaigrette
Six years ago: Sandwich bread with rye flour, cumin and crumbs
Seven years ago: Lemonade with cherry rosemary syrup
Eight years ago: Peanut butter Red currant tartlets
Nine years ago: Polenta cake with raspberries and lemon