Recipe: Hummus
I no longer use canned chickpeas for hummus as they aren’t soft enough to get that creamy texture. The overnight soak, allows for a quicker cook. The baking soda helps to break down the skin which yields a creamier texture. The ice/ice water also help the water emulsify the tahini and aerate it.
Recipe: Baba G’noush
Fire is what sets this baba ganoush apart. The char — whether from a grill or a broiler — is not just about cooking the eggplant through; it is what gives the dip its depth and smokiness. Don't rush it.
Recipe: Lentil Flatbread
This is the recipe mentioned in the preface — the one that took a few tries to get right. The batter stuck, the pan wasn't hot enough, and olive oil turned out to be the wrong fat. Ghee solved it. These require a bit of finesse, and you may lose one or two along the way, but once you get the feel for it, they come together beautifully.
Recipe: Za’atar
Za’atar is both a wild herb and a spice blend which varies regionally across the Middle East. Za’atar; the plant is in the oregano/thyme family. It grows wild across Lebanon, Israel, Palestine, Syria and Jordan. It has been foraged and used in cooking for thousands of years. The spice blend is a mix of dried
Albin’s Black Bean Dip
My sister’s partner ate a lot of Trader Joe’s Black Bean Dip. When they discontinued it, he was not happy. I did my best to recreate it for him.