The centerpiece is of course the chickpea bake, which interestingly
enough is not baked at all.
It is a layered dish starting with oven warmed crunchy dried pita,
then boiling hot drained chickpeas, then a thick layer of yoghurt
mixed with a little tahini, fresh garlic and salt.
The dish's crowning glory is slivered almonds toasted in nut brown
butter poured over the yoghurt and sprinkled with paprika and parsley.
Served with Zaalook, an eggplant relish made by sauteing onion and
garlic, with cubes of salted eggplant, drained peeled tomatoes,
generous amounts of cumin and paprika and S&P until the eggplant
colapses.
Also served with roasted carrots in a sauce of evo, lemon juice,
honey, ground ginger, paprika, cumin and s&p, finished with toasted
pinenuts and parsley.
No comments:
Post a Comment