Ingredients - 3 aubergines - 3 garlic cloves - 1 lemon juiced - 2 tbsp tahini - 3 tbsp extra virgin olive oil, plus extra to drizzle - ½ tsp sea salt - ½ tsp black pepper - 1 tbsp flat leaf parsley Method - Prick the aubergines with a fork, scorch under a hot grill or flame until blackened (this is an important step in developing the flavour), it takes around 15 minutes and flesh should feel soft. - Allow to cool. Scoop out the flesh, place into a processor add the garlic, lemon, tahini, olive oil, salt and pepper. - Place in a serving dish and finish with a drizzle of extra virgin olive oil, sprinkle parsley on top. - You can give the recipe a slightly different twist at the end by adding pomegranate molasses along with the jewels of pomegranate seeds. A DELICIOUS MIDDLE EASTERN DIP WHICH IS A FUNDAMENTAL PART OF AN ARABIC MEZE. 12 May 2020 www.bahrainthismonth.com ramadan feature Ingredients – 200g bulgur wheat – ½ tsp pink Himalayan salt – Freshly ground black pepper – 1 bunch each flat leaf parsley and fresh mint, chopped – 4 spring onions chopped – 1 large pomegranate – Juice of two lemons – 4 tbsp extra virgin olive oil – 4 ripe vine tomatoes – 50g freshly roasted pistachios – 1 small cooked beetroot – Sumac to sprinkle (optional) Method - Bring the bulgur wheat to the boil in a pan of water, simmer for about 15 minutes, drain and leave to cool. - Chop the tomatoes and pistachio, add to a bowl with the chopped parsley, mint and spring onions, add the lemon juice and olive oil. - Remove the pomegranate seeds, add to the bowl and stir. - Finely dice the beetroot and add to the bowl. - Fluff up the bulgur wheat with a fork, add to the bowl at the last minute, mix well and transfer to a serving bowl. Sprinkle over the sumac. PINK TABBOULEH A DIFFERENT AND COLOURFUL TAKE ON THIS TRADITIONAL DISH. BABAGHANOUSH
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