I always make my own hummus, what other Middle Eastern dips should I try?
Joe, Merseyside
‘The whole idea of dips and mezzes is that you can use whatever you have in your fridge,’ says chef-owner Elan Tibi of Bala Baya in south London. And a good template to have in your arsenal is Tibi’s ‘bonfire vegetable dip’. Start with. After cooling, “coarsely chopped” [skin on], fresh coriander or oregano, a little lemon juice, lemon zest, olive oil, salt and pepper in a bowl. When mixed together, it creates “the most indulgent, smoky, delicious dip to go with grilled meat, fish, or bread.”
Bread is fried and not lonely baba ganoush, Also. Reem Kassis of The Palestine Table fry small cubes of eggplant (cured, rested and rinsed) in vegetable oil until golden brown, then add tahini, yogurt, lemon juice, crushed garlic and salt when cool. . He mixes with a fork “breaking up any large clumps or clumps” and sprinkles with parsley and chopped tomatoes or pomegranates.
Or try Tersi“It’s a Libyan Jewish dip made up of pumpkin, potatoes, and a toasted spice mix,” says chef Oded Oren. His cookbook Oren: A Personal Collection of Recipes and Stories from Tel Aviv will be published in his September. He roasts pumpkin wedges in his olive oil and cooks the potatoes before mashing them together. “Toast and grind caraway and coriander seeds, add sweet and spicy paprika and a little olive oil.”
“Lemon and artichoke are my favorite flavor combination,” writes Salma Hage in The Mezze Cookbook. And to speed things up, she uses the bottled variety (“preserved in oil, not brine”) and blends parsley, tahini, olive oil, lemon zest and juice, and garlic. Add enough water to make it look plump, then season.Another lucky dip is Painil Ezumeshi, made with grated turum (Turkish goat’s milk cheese). In The Turkish Cookbook, Musa Dağdeviren poundes it into a paste with old uncrusted bread (soaked, drained and squeezed) and adds sliced onions, parsley, garlic and walnuts. , again pound. He finishes things off with hot paprika, dried dill, oregano, and a drizzle of olive oil.
But don’t dismiss hummus outright, Joe. For example, you can add beets and carrots to the chickpeas, or replace the chickpeas with butter beans or Tibi’s recommended sweet potatoes. He bakes it whole until it’s “really, really tender” and when it’s cool enough, scoops out the middle and whips it with tahini, maple syrup, lemon juice, salt and pepper. , or with plenty of chili flakes on top, it’s mesmerizing.”
Or, if yogurt is rolling in your kitchen, zucchini is a good companion. says Daniel Alt, Head Chef at Burberry Next Door in London. , Mind. “Chop the zucchini with the garlic and add mint, lemon juice, chopped fresh chilies or chili flakes, and turmeric to keep it fresh, until it’s all yellow.” , “freshly baked”.
Another big ladle is labneh (drained yogurt), which Oren suggests flaking with cucumber to make a kind of tzatziki. “No herbs, just garlic, lemon juice, and salt.” Another option is to serve the labneh straight and instead focus on the toppings. I’m here. Serve over labneh and sprinkle with chopped parsley. Pitta or flatbread makes a great accompaniment. Or, for “guilty pleasure,” make chips. Best lunch ever. ”