Foul Recipe with Tahini

Foul with tahini picture

Delicious with a drizzle of olive oil

Last week, I was craving foul mudammas all the time.

I had seen someone preparing it at Souk El Tayeb, and it looked so delicious. I wake up on the next Saturday with the sole intention of preparing fava beans for breakfast.

I am not really used to eating foul in the morning. We usually have it for lunch or dinner, but I love big breakfasts on weekends, so why not?!

I wanted to try a new recipe of course. I went to my beloved Atyab Tabkha and started searching for an interesting recipe, and here it was: Foul with tahini. I usually look for recipes that were added by users, without a picture, so I could add mine once I am done.

The recipe looked like hummus, but with fava beans instead: it required smashing the beans. I tried it and loved it. I did a few amendments to the quantities only and ate almost the whole thing. (I ended with some pains in my tummy and promised myself to never be greedy again…).

Now, let’s check it together!

 

Foul Recipe with Tahini

Serves 2

Ingredients:

  • 1 can Foul Mudammas
  • 2 tbsp Tahini
  • 3 tbsp lemon juice
  • 1/2 tsp Salt and Black pepper
  • 1/4 to 1/2 tsp cumin
  • Olive oil to taste
  • Water

 

Method:

  1. In a saucepan, put the fava beans and their brine. Add the cumin and enough water to cover the beans. Cook on medium fire until liquid boils then leave for 5 additional minutes on low fire.
  2. Remove from heat and smash the beans with a fork.
  3. Add the Tahini and lemon juice then season with salt and black pepper. Serve drizzled with olive oil.

Rocket Leaves and Beetroot Salad Recipe

Rocket leaves and beetroots salad picture

Colorful & fresh

And here it is, the 30th (and last) salad!

These 30 days were not really easy. The #30Days30Salads project was kind of stressing, I admit, but I am very happy that I did it!

I will share the recipe quickly, and go to sleep since I should be in the airport in less than 6 hours!

I hope I’ll have a lot of stories to share when I am back!

Meanwhile, enjoy the recipe!

 Rocket Leaves and Beetroot Salad Recipe

Serves 5

Ingredients:

  • 1 bunch rocket leaves
  • 1/2 cup fresh thyme leaves
  • 3 boiled beetroots
  • 1 can corn
  • 6 sliced mushrooms

To prepare the dressing:

  • 1 tsp Dijon mustard
  • 3 tbsp Xeres vinegar
  • 6 tbsp olive oil
  • Salt and black pepper to taste

Method:

  1. Cut the beetroots into medium cubes.
  2. Put rocket leaves and thyme in a serving bowl. Add beetroots, corn and mushrooms.
  3. To prepare the dressing: whisk the vinegar with the mustard. Add the oil and mix again. Season with salt and black pepper.
  4. Pour the dressing over the salad when serving.

Caprese Salad Recipe

Caprese Salad Picture

Yumm!

So it’s the last day of this #30Days30Salads challenge, and I still have to share 2 salads.

Tonight, I invited my parents for dinner, in addition to my uncle and his wife (who’s travelling with us tomorrow), and I had so little time to prepare, so I decided to go for chicken taouk , a labne dip, some hummus, in addition to a caprese salad and a rocket and beetroot salad.

Both salads were amazing. In this post, I’ll start with the caprese. Whenever you are preparing it, try to get small mozzarella balls. They look much better (check the picture)! Now, let’s discover the recipe!

Caprese Salad Recipe

Serves 4

Ingredients:

  • 200 g fresh mozzarella (small balls if available)
  • 200 g cherry tomatoes
  • 1 cup basil leaves
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste

Method:

  1. Line a plate with basil leaves.
  2. Decorate with cherry tomatoes and mozzarella balls.
  3. To prepare the dressing, whisk the balsamic vinegar with the Dijon mustard. Add olive oil and mix again. Season with salt and black pepper.
  4. Pour the dressing over the salad when serving.

Panache Salad Recipe

Panache Salad picture

What other veggies do you add to your Panache?

Day 29: three more salads to share and the #30Days30Salads challenge is over.

All Lebanese know the Panache salad. For a long time, it was the only “special” salad that they would do for any occasion, especially if they were feeling too adventurous to prepare their so-traditional (and beloved!) fattoush or tabbouleh.

Every house has its own version of Panache salad, but it seems everyone agrees that it should have 4 main ingredients: palmito hearts, artichoke hearts, asparagus and mushrooms. For the rest, you can get as creative as you want: some people add corn, others beetroots, lettuce, endives, avocado, carrots…

I remember I loved this salad when I was young. I was always excited about Christmas because of it! It was so easy to prepare, and my parent would Iet the kid that I was help with it.

I still remember that we used canned mushrooms, before the fresh ones were available in our markets. I hate canned mushrooms (I loved them when I was a kid though).

This salad is still very popular and prepared on special occasions. I really wonder how we still consider that a salad made of canned vegetables only is the best salad that we can do to honor our guests…  unless we’re only considering how much it costs (yeah, it’s a bit expensive).

I’ve done enough talking now. Let me share with you my own version of this salad. Note that I replaced the canned asparagus with frozen ones (way tastier).

Picture of Panahe Salad

The instagram version 😉

Panache Salad Recipe

Serves 4

Ingredients:

  • 1 Iceberg lettuce
  • 1 cup cherry tomatoes
  • 1 can (400g) palmito hearts
  • 1 can (400g) artichoke hearts
  • 8 frozen asparagus
  • 8 mushrooms

To prepare the dressing:

  • 2 tbsp mayonnaise
  • 2 tbsp olive oil
  • 1-2 tsp Dijon mustard
  • 2 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp water
  • Salt to taste
  • White pepper to taste

 

Method:  

  1. Bring water to boil in a saucepan and cook the frozen asparagus for 6 minutes. Drain and leave to cool.
  2. Tear the lettuce leaves using your hands. Transfer to a serving bowl.
  3. Slice the cherry tomatoes lengthwise and add them to the bowl.
  4. Slice the mushrooms and palmito hearts and add them to your salad.
  5. Cut the artichoke hearts in halves and add them as well to the other veggies.
  6. Top the salad with the asparagus.
  7. To prepare the dressing: whisk the lemon juice, mayonnaise and mustard in a bowl. Add the vinegar and water and mix again, then add the olive oil. Season with salt and white pepper and adjust according to taste.
  8. Pour the dressing over your veggies and serve.

Easy Tuna Salad Recipe

Easy tuna salad picture

Don’t have this salad before a date though 😉

Time is flying! I am leaving on Thursday, which gives me 3 more days to share with you 7 more salads!

While writing this post, I am just finishing a huge bowl of one of my favorite salads. And guess what? It’s one of the easiest to prepare, and does not require any fancy ingredients.

It’s so delicious and refreshing, but it should be eaten on the same day since it has onions. I think it’s perfect for dinner.

I used some grape tomatoes that I bought yesterday from Souk El Tayeb, and they’re mouthwatering. They smell and taste like the real fresh tomatoes we used to have in the village when I was younger, when both my father and my grandmother would grow them in their garden (or land), the ones that we used to eat just after the harvest.

Back to the 23rd recipe of the #30Days30Salads challenge now, let’s check it together!

Easy Tuna Salad Recipe

Serves 1

Ingredients:

  • 1 can tuna in oil (100g)
  • 2 small tomatoes
  • 1 small onion
  • 4 tbsp. canned corn
  • 2 tbsp. lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp. olive oil
  • Salt and pepper to taste

Method:

  1. Drain the tuna and crumble it using a fork. Transfer to a bowl.
  2. Dice the tomatoes and onion. Add to the bowl along with the corn.
  3. Mix the mustard and the lemon juice in a small bowl. Add the olive oil and mix again. Season with salt and pepper before adding to the salad.
  4. Mix the ingredients well; refrigerate for 30 minutes then serve.