Tag Archives: pine nuts

Fatteh hummos – chickpeas, yogurt and pita


fattet-hummos-chickpeas-yogurt-and-pitamarmite-et-ponpon

Fatteh, a wholesome levantine dish, varies from one country to other; could be vegetarian or featuring meat, but the main ingredients are chickpeas, yogurt and crushed toasted pita.

The arabic word “Fatteh”means “crushed”, so fatteh or fattet hummos has its name after the crushed toasted pita and so other middle eastern dishes with crushed toasted pita like “Fattoush”.

For this simple dish yet flavorful you will need: (yield two portions)

  • 3 pitas toasted and crushed in medium pieces
  • 500g yogurt (or two cups)
  • 2 tbsp tahina
  • 1tsp salt
  • 2 cups chickpeas boiled
  • 1 tsp garlic powder or 2 cloves crushed

For garnish:

  • 50g butter
  • 1/3 cup pine nuts
  • chopped parsley or mint for decoration

fattet-hummos-chickpeas-yogurt-and-pitamarmite-et-ponpon

You first start with a layer of toasted pitas, some people likes it fried, but i prefer to keep it light and healthy.

After boiling the chickpeas, or if you are using canned ones, add the garlic (cloves or powder) while it’s still hot and pour it over the bread, of course after removing its water.

To prepare the yogurt sauce, mix it with tahina and salt then top the chickpeas with it. Fry the pine nuts with butter and drizzle over the yogurt and garnish with finely chopped parsley or mint.

fattet-hummos-chickpeas-yogurt-and-pitamarmite-et-ponpon

It can be served as healthy breakfast, appetizer or main dish. You can always save leftovers in the fridge as you can eat it cold, at room temperature or hot. There are many variations to it, but this way is my favorite. Some people add lemon juice to the yogurt, fry the pitas or add cumin powder to the chickpeas, fried ground beef or chicken… no harm in trying!

This vegetarian version is very easy and quick especially if you are using canned chickpeas, it will be served on your table in less than 20 minutes. It’s an ideal dish to keep you full for a long time during lent, for people abstaining from meat.

fattet-hummos-chickpeas-yogurt-and-pitamarmite-et-ponpon

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

fattet-hummos-chickpeas-yogurt-and-pitamarmite-et-ponpon

Chicken pesto with spaghetti


chicken pesto with spaghetti|marmite et ponpon

It’s a one great pesto recipe to whet your appetite. I love to see heaping dishes getting relished, one of the best days when i cook to my family and leave them with a big smile and clean plates. It means it was a memorable meal!

chicken pesto with spaghetti| marmite et ponpon

A Spaghetti dish with chicken and especially pesto that comes to boost the flavor quotient and intensify the pleasure. You will need to prepare it: (yields 4 servings)

For the pasta:

  • 1 pack of spaghetti
  • 1 cup pesto sauce
  • 1/4 cup olive oil
  • 1/4 cup garlic oil
  • salt to taste

For the chicken:

  • 4 big chicken breasts cut lengthwise
  • 3 tbsp olive oil
  • 2 tbsp garlic oil
  • 1 tsp garlic powder
  • 2 tbsp pesto sauce

 

  • roasted pine nuts for garnish (1/2 cup almost)
  • parmesan or emmental cheese for garnish (1 cup almost)

Boil spaghetti as per pack instructions and sauteed it with olive oil, garlic oil and pesto.

Marinate the chicken with the olive oil, garlic oil and garlic powder and cook them until nicely golden. Add the pesto sauce and combine well.

Put a generous bed of pasta, top it with chicken (as per your taste), garnish with pine nuts and cheese.

chicken pesto with spaghetti|marmite et ponpon

chicken pesto with spaghetti|marmite et ponpon

Serve it warm and enjoy the symphony of flavors. Who is counting calories? i personally don’t, i am just counting memories! Enjoy your precious time with your family and make the best out of it.

chicken pesto with spaghetti|marmite et ponpon

chicken pesto with spaghetti|marmite et ponpon

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

 

batata soufflé


potato soufflé a la libanaise

Batata soufflé is the lebanese variation of the french dish “hachis parmentier” and the british dish “shepherd pie”.

Batata soufflé is a meat pie with mashed potato crust. It’s done like a sandwich; the ground beef and pine nuts are pressed between two layers of mashed potatoes.

batata soufflé

For 10×10″ baking dish you will need: (yields 4-6 portions)

Mashed potatoes:

  • 1kg potato
  • 1 cup milk
  • 1 tbsp butter
  • salt to taste
  • bread crumbs

Meat stuffing:

  • 400g ground beef
  • 2 medium onions diced finely
  • 80g pine seeds
  • 2 tbsp olive oil
  • salt and pepper to taste

Heat olive oil, add the onion and fry until tender and fragrant.

Add the ground beef and cook until brown then toss in the pine seeds, salt and pepper and keep cooking until well done. Turn off the heat and keep it aside to prepare the mashed potatoes.

Cook the potatoes in a saucepan of salted boiling water until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and stir until combined. Taste and season with salt.

batata soufflé

Divide the mashed potatoes in half. In the baking dish, make the first layer of potato with one part. Spread evenly the ground beef over it and top it with another layer of the remaining mashed potatoes.

Sprinkle bread crumbs, enough to cover it with a thin layer, and bake it until top is golden brown (180°C) about 15 minutes.

batata soufflé

Let it rest for 10-15 minutes before serving, the cutting will be easier. It’s one of the classic lebanese dishes and one of my favorite. I like to eat it with a side salad of lettuce and moutarde a l’ancienne. This how mum used to serve it when we were kids.

batata soufflé

batata soufflé

 

sfouf – a lebanese toothsome delicacy (a healthy egg free cake)


sfouf

Sfouf is one of the traditional lebanese sweets. Considered as the eggless cake. Super delicious recipe to be noted:

Ingredients:

  • 2 1/4 cups semolina flour
  • 3/4 cup flour
  • 1 1/2 cup sugar
  • 1 cup corn oil
  • 2 tbsp powdered milk
  • 1 tbsp baking powder
  • 1 tsp turmeric powder
  • 1 1/2 cup water

Method:

Very simple and easy! Combine semolina flour, flour, sugar, powdered milk, baking powder and sieved turmeric. Mix well together and add the oil then water.

Pour batter into greased pan, sprinkle with pine seeds and walnuts.

Bake for 35-40 mns, until the skewer comes out clean.

The best companion of coffee or tea and a healthy homemade dessert for your kids!

General knowledge:

Turmeric comes from the root of the Curcuma longa plant, is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, toothache, bruises, chest pain, and colic.