Pakoray

I refuse to call them potato fritters or onion fritters, or fritters of any sort. They are Pakorey, and that’s what they shall be called…

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Hummus

Here’s the last recipe to the lebanese food puzzle! These four recipes make me happy, and they’ll make you all happy too!

You now have the menu for a fabulous luncheon/dinner, and even brunch (why not, right?).

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Here’s what you’ll need:

1 cup chickpeas, drained (I prefer the canned ones)

3-4 Tblspn tahina paste (sesame seed paste)

1/3-1/2 cup fresh lemon juice (Depending on how much you prefer. Start off with 1/3 cup)

1/3 cup olive oil (don’t use too much, or the hummus will become bitter)

1 clove garlic

salt and pepper to taste

a pinch of cayenne pepper

Literally all you need to do is blend everything together. If you don’t have a blender you can use a food processor, but it won’t turn out as smooth. And contrary to what most restaurants let you think, hummus isn’t supposed to be lumpy and bitter. There should be enough lemon juice to cut the the bitterness of the olive oil, and enough tahina paste to balance the chickpeas. If you’re blender isn’t powerful enough to blitz the hummus without extra liquid, just add a couple of tablespoons of water at a time, but not so much so that the flavors get dulled. And sometimes just mixing the hummus between blending can help as well. You can’t have hummus without pita bread. That’s just wrong. So after it’s all blended pour it out into a dish, sprinkle over some paprika and dip in some freshly made pita bread. That, friends, is what you call comfort food.

Fattoush

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I’m not a fan of salad unless it’s drenched in dressing, and not just any dressing, but something that has a punch of flavor. Caesar dressing is my all time favorite, but the dressing that goes over fattoush is right up there with it. What I love about fattoush is that it doesn’t rely on the dressing for flavor. Parsley is used as a main ingredient, and the combination of vegetables and crunchy bread is just perfect.

The dressing stays fine in the fridge so you can make it in a large jar and refrigerate it. This recipe is good for a large bowl of salad that serves at least 10 people.

Here’s what you’ll need for the dressing:

1 cup olive oil

1/2 – 3/4 cup lemon juice

1 Tblspn crushed garlic

2 Tblspn Sumac

salt and pepper to taste

Just pour everything in a jar and shake well. It’s always best to use fresh lemon juice, but if for some reason you can’t find fresh lemons(happens to me ALL THE TIME) or you don’t want to go out and get some, then you can use concentrated lemon juice (the one they sell in the bottles that look like lemons), but obviously you’ll need to add less because it’s much stronger. If you love garlic like I do, add a little more!

The colors in this dressing are so royal and delicious! The deep gold of the olive oil and the bright purple of the sumac (which you should be able to find at an arabic grocery store. If you’re in USA most big grocery chains carry it) go so well over the crisp array of vegetables!

For the salad you’ll need:

2 cups chopped Romain lettuce

1- 1 1/2 cup chopped parsley

1/2 cup chopped tomatoes

1/2 cup chopped cucumbers

1/2 cup chopped radishes

1/2 cup sliced onions

1 cup fried pita bread (I just cut up tortillas and fry them)

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Pour over just enough dressing to cover all the vegetables, but don’t overdo it because it’ll get too sour.

 

 

 

 

 

 

Sour Cream

Hello again guys! I know it’s hard to find ready made sour cream in Pakistan, so i’m posting the recipe here! This recipe makes one cup of sour cream, and I suggest making it at least 30 minutes beforehand.

You will need

1 pack cream /1 cup cream

1/3 cup yogurt

1 Tblspn lemon Juice

Just mix everything together and refrigerate for at least 30 minutes before using. use this for my cheesecake recipe, or many of the tex mex recipes I have posted!