There’s no way this hummus blog could go on with no baba ganouj recipe in it, right?
Baba ghanouj (or “baba ghanoush”) is the Arab name for roasted eggplants with tahini, a dish which is found all over the middle-east and in some Mediterranean countries. It’s very easy to make, but the taste can go all the way from horrible to divine – depending mainly on the quality of the ingredients and the proper roasting of the eggplants.
Well, you know what they say – practice makes perfect. So start practicing this recipe. Read more
Baba Ganouj is only one of several amazingly good dishes you could make out of a freshly roasted eggplant. Most of which go wonderfully with hummus and tahini, naturally. The traditional open fire could easily be replaced with a simple kitchen stove.
In order to make delicacies like Baba Ganouj (and other super-tasty eggplant dishes), you should first have your eggplants roasted and peeled. This should not be too much of a hassle if you know what you’re doing, but most people don’t. So, here’s a quick list of crucial tips.
Choose your eggplants wisely. Most people have a hard time choosing the right eggplants, which may sound trivial but isn’t. As a rule of thumb, a good eggplant is one with little or no kernels. Eggplants with too many kernels are often too bitter and watery, and will make a lousy Baba Ganouj. Read more
Well, that’s another dish I would die for but can’t spell. It’s the Arab Sinia in it’s Palestinian version. Make way for another REAL recipe.
Some of the readers of this blog are vegetarian or health freaks, or people who are fond of hummus and tahini mainly because of their famous nutritional virtues. Some of the recipes already posted here, were more suitable for them.
This recipe is not for those people, I’m afraid. It involve the use of tasty animals, and forbidden practices such as frying in oil (!) and, all in all, I can’t guarantee that’s it will improve anybody’s health – contrary to hummus or tahini.
On the other hand, it’s absolutely delicious. Know what, just look at at it:
I just wish you could also smell how good it is.
Well, you may find out that it is a little bit trickier than this video tutorial suggests (tip: pay attention to the hit your pitas should be baked in), but still – a very nice video.
Recently, more and more people ask me about Msabbcha, after hearing of it’s divine nature. Some, after trying it for themselves, usually devastated of how good it is. This sister-of-hummus dish is certainly the best invention since hummus – or is it the other way around?
The hardest part with Msabecha (Arabic: مسَبّحة, Hebrew: מסבחה) is probably the pronunciation part. No… when come to think of it, the greater challenge is spelling the name of the damn dish. Mmm… Pardon my French, this DIVINE dish.
Should it be Masubha? Or maybe Msabbaha or Msabcha?
In our new video Shay, one of the guys from Hummus Place in New-York, is sharing the recipe and showing how to make real hummus.
Hummus Place is a New-York restaurant serving mostly hummus and middle-eastern dishes. I never been there, but people who did say their hummus is pretty good, so you can trust Shay – one of the owners, and the guy explaining the process of making hummus in the video – to know what he’s talking about.
Low in calories, very simple to make, and extremely tasty and nutritionally rich, the Israeli salad is a great addition to any food table.
Until recent years, I didn’t even know it is an “Israeli Salad”. For me it was just a “salad”, the salad that me and everybody else I know ate at home, at list once a day (which is, by the way, pretty similar to other salads eaten in Italy or Greece). But that’s probably because I live in Israel.
True, in most countries until 10-15 years ago, there’s no way you could find vegetables like lettuce, cucumber and tomato in the same greengrocery. Olive oil? Outside some Mediterranean places and maybe California or something, who knew what that was?