burghul salad

340g (2 cups) burghul
2 tsp salt
1L (4 cups) boiling water
60ml (1/4 cup) olive oil
60ml (1/4 cup) fresh lemon juice
2 tbs red pepper paste
2 ripe tomatoes, coarsely chopped
1 brown onion, halved, coarsely chopped
1 green capsicum, halved, deseeded, coarsely chopped
1 bunch green shallots, ends trimmed, coarsely chopped
1 bunch fresh continental parsley, coarsely chopped
Salt & freshly ground black pepper



Place the burghul and salt in a large  bowl. Pour over the boiling water and cover with plastic wrap.
Set aside for 30 minutes or until burghul doubles in size and liquid is absorbed.

Combine oil and lemon juice in a jug.
 Pour over burghul mixture and stir until combined.
Add red pepper paste and stir until combined.
Add tomato, onion, capsicum, shallots and parsley.
Gently stir until combined.
Taste and season with salt and pepper.





(per mezzo Kg di Burghul ci vogliono 8 cipolle rosse , 8 spicchi di scalogno , 1 mazzo di prezzemolo e 3 etti di pomodorini ciliegia)
si può aggiungere anche un goccio di aceto




instead of tomatoes you can also use small arab string bean (fagiolini arabi interi)

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BABAGANUSH

2 Medium eggplants (1 lb each)
1 Lime, juiced (Lemon works also, I prefer lime)
1 tsp pepper
2 cloves of Garlic, crushed and minced
1 tblspoon of Tahini paste
1 tblspoon of Olive Oil
a pinch of fresh mint leaves, chopped into thin strips



An Oven or Grille
Blender, Electric Mixer, or food processor
A sharp Knife
Airtight Container (1 Quart is more than enough for a batch, even 2)

PREHEAT Oven to 250°
POKE holes in the eggplant (top only) to prevent bursting
BAKE Eggplants for one hour, until soft and wrinkled

COOL eggplants to room temperature

SCOOP out and chop the flesh of the eggplant, be sure that there is no skin in the flesh. Discard the skin, or save strips of it for a decorative garnish

MIX The garlic, eggplant flesh, Lime Juice, Tahini, pepper, and oil till smooth
(Note: Do not blend too much, the mixture should be the consistancy of store-bought applesauce)
FOLD in the mint, adjust seasonings to taste (garlic, lime, tahini)

COOL in the 'fridge for about an hour.

Baba will hold well in a sealed, refridgerated container for about a week.





HUMMUS

Ingredients:

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can.
Combine remaining ingredients in blender or food processor.
Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well.

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.