With the most delicious hand pressed olive oil and home made Lebanese bread, I may be in paradise...
It's Saturday Night Fava
haa I love it!
The Patels will be here in less than 2 weeks, and I promised them not to spend too much time in the kitchen while they're here... And since I don't get many opportunities to cook for them, I must optimize what I can by making ahead the things I most want to show off to them but that take time. Hummus freezes well..and so do samosas, which is perfect for it will leave me time to plancha with the father and discuss different coffee and beer making methods with the brother during happy hour.
The reason behind tonight's endeavors are clear, and it is a perfect way to make it a Lebanese evening with man'ouché and a fresh salad.
This time though, I did half chickpeas, half fava beans. At first I thought it would be ugly, since the favas turned the cooking water brown and tainted the chickpeas. The puree pre-tahini was a brownish color, but once the tahini was mixed in, it lightened it all up.
The taste is just amazing. It has a fresh springy taste, though very similar to plain hummus.
To serve I made a little well in the center and poured in an excellent olive oil made and gifted to me by a friend, and to dip I made some Lebanese bread and cut some cucumber into sticks.
The Ma'nouché was perfect this time with fresh yeast and za'atar.. mm
Lets talk about that now, shall we?
Today was my first time using fresh yeast vs dry. There is absolutley no compairison. Hands down fresh wins. It rises like a skyscraper and gives the bread such a nice texture and tastes like love.
Seriously, it tastes like love!
It's Saturday Night Fava
haa I love it!
The Patels will be here in less than 2 weeks, and I promised them not to spend too much time in the kitchen while they're here... And since I don't get many opportunities to cook for them, I must optimize what I can by making ahead the things I most want to show off to them but that take time. Hummus freezes well..and so do samosas, which is perfect for it will leave me time to plancha with the father and discuss different coffee and beer making methods with the brother during happy hour.
The reason behind tonight's endeavors are clear, and it is a perfect way to make it a Lebanese evening with man'ouché and a fresh salad.
This time though, I did half chickpeas, half fava beans. At first I thought it would be ugly, since the favas turned the cooking water brown and tainted the chickpeas. The puree pre-tahini was a brownish color, but once the tahini was mixed in, it lightened it all up.
The taste is just amazing. It has a fresh springy taste, though very similar to plain hummus.
To serve I made a little well in the center and poured in an excellent olive oil made and gifted to me by a friend, and to dip I made some Lebanese bread and cut some cucumber into sticks.
The Ma'nouché was perfect this time with fresh yeast and za'atar.. mm
Lets talk about that now, shall we?
Today was my first time using fresh yeast vs dry. There is absolutley no compairison. Hands down fresh wins. It rises like a skyscraper and gives the bread such a nice texture and tastes like love.
Seriously, it tastes like love!
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