Showing posts with label Middle Eastern recipes. Show all posts
Showing posts with label Middle Eastern recipes. Show all posts

Tuesday, September 27, 2016

Turkish Carrot dip / കാരറ്റ് ഡിപ്

Tired of regular dips like hummus, toum, and bean dips ?

Carrot dip is a creamy dip loved for its tangy and sweet flavour. In this dip, carrot is sauteed in olive oil. The addition of softened carrots to the garlic yogurt gives it a lovely texture and enhanced flavor from olive oil. Try this dip for your next party and it's going to be a hit.


Carrots, grated - 2
Yogurt (not sour) - 1 cup
Garlic - 4-5 cloves 
Olive oil


Heat olive oil in a pan. Add grated carrots and salt. Saute until slightly wilted. Set this aside in a  bowl.

Using a pestle and mortar, make garlic paste. Add this to yogurt. Pour this over the wilted carrots. Mix well.  serve with pita bread or crackers.

കാരറ്റ് ഡിപ് 

ആവശ്യമുള്ള ചേരുവകൾ 

കാരറ്റ് ഗ്രേറ്റ് ചെയ്തത് - 2 എണ്ണം
തൈര് അധികം പുളിക്കാത്തത് - 1 കപ്പ്
വെളുത്തുള്ളി - 4 - 5 അല്ലി
ഒലിവ് ഓയിൽ

ഉണ്ടാക്കുന്ന വിധം 

ഒരു പാനിൽ ഒലിവ് ഓയിൽ ചൂടാക്കുക. കാരറ്റ് ഗ്രേറ്റ് ചെയ്തതും, ഉപ്പും ചേർത്ത് വഴറ്റുക . കാരറ്റ് ഒന്ന് ഡ്രൈ ആകും വരെ വഴറ്റി, ഒരു സെർവിങ് ബൗളിലേക്കു മാറ്റി വെക്കുക. ഇതിലേക്കു വെളുതുള്ളി ചതച്ചതും, തൈരും ചേർത്ത് നന്നായി മിക്സ് ചെയുക. ഈസി കാരറ്റ് ഡിപ് റെഡി.

Monday, February 22, 2016

Homemade Tahini paste/How to make homemade tahini/Sesame seed paste

Tahini or sesame seed paste is a staple in Middle Eastern cooking. If you like homemade hummus, tahini is definitely an add on to a good tasting hummus.

Love dips! Check below:


Black eye bean hummus

Pink bean dip

Garlic toum


Sesame seeds- 1 1/4 cups
Olive oil - 6 tsp


Dry roast sesame seeds in a low flame till it changes colour (as shown in picture). Grind sesame seeds till they start turning into a paste. Now add olive oil and grind again to a smooth paste. Transfer this to containers and refrigerate.

Wednesday, January 20, 2016

Hummus/Middle Eastern chickpea dip

Hummus is a middle eastern chickpea dip, which is protein rich. The addition of sesame seed paste, garlic, olive oil and lemon makes it flavorful. It goes well with pita bread, raw vegetables, garlic dipoven roasted chicken, and minted easter chicken.

Time to have more dips!

Try garlic dip

Pink bean dip

Black eye bean hummus


Chickpeas, cooked - 1 cup
Tahina/sesame seed paste - 3 tsp
Garlic - 2 cloves
Olive oil - 2 tbsp
Lemon juice as per taste


Pressure cook chickpeas till it is done.

Reserve some chickpeas for later garnishing of hummus.

Blend chickpeas, garlic, olive oil and salt. Open the blender jar and scrape out the sides of scattered chickpeas. Now add tahina and lemon juice. The addition of tahina makes the hummus  thick. Add ice cubes or water and olive oil as required to reach the desired consistency. Then whizz everything till incorporated.

Transfer this to a serving bowl. Garnish with reserved chickpeas and a sprinkle of paprika. Pour some olive oil on top.

Monday, October 5, 2015

Black Eye Bean Hummus

Hummus is a thick paste or dip made from cooked chickpeas, ground and blended with tahini, olive oil, lemon juice, salt and garlic, made originally in the Middle East.


Dried black eye beans - 175 gm

Garlic cloves, crushed - 3 nos

Tahini paste ( sesame seed paste) - 150 ml

Lemon juice - 2 tbsp

Olive oil - 2 tbsp

Paprika for garnish - a pinch


Soak beans overnight for 8 hours. Pressure cook for 3 whistles and set aside. In a blender, add cooked beans and 2 tbsp water in the beans. When ground to a coarse paste, add garlic and tahini  and blend together thoroughly. Lastly, pour lemon juice and blend until the hummus has a rich creamy and smooth consistency

Place the hummus in a shallow bowl. Pour olive oil over the surface. Sprinkle paprika over the top.

Wednesday, November 12, 2014

Garlic Toum/Garlic Sauce/Garlic dip

Garlic Toum

I am a self-confessed Toum addict and there is a high possibility that you will also follow my lead after tasting Fouad Kassab’s fast and easy garlic sauce. He has done it in such a way that nobody will ever want to do another garlic dip. It simply made my life easier. 

Garlic Dip

Garlic Toum is a Middle Eastern garlic sauce used as an accompaniment for kebabs, chicken in hell (your mother’s good old rotisserie chicken will do), hummus with tahini(sesame paste), and sometimes as a thin spread on shawarma.

If you think Toum is too heady for your taste, sit back, children love to dunk their fries in this sauce. 

To all lovely ladies out there who welcomed me to their Middle Eastern kitchens and jotted me a recipe for hummus saying they haven’t mastered the art of toum making yet or simply a failure at it with mortar and pestle, here goes a guaranteed hit at your next party. Go Garlicky with Fouad’s Garlic Toum. 

Garlic Toum
Adapted from here


Garlic - 5 cloves (3 big and 2 small)

Egg white - 1 

Lemon - juice of 1 lemon

Salt - a good pinch

Water - 2 tbsp

Canola Oil/Grapeseed oil - 1 cup


Always use fresh firm garlic.

Chop garlic roughly.

Put garlic in a food processor along with salt and ¼ of lemon juice. Blend this. Scrape down as the tiny garlic bits stick on to the sides. Blend this again. Now add egg white and blend on medium. Add half the oil bit by bit as you continue blending. Usually it should be emulsified at this stage.

If it is not emulsified, the dip looks like it has split. Continue to remove half the amount of dip, add another egg white and blend. Again pour the split mixture to it and blend. This step works like magic. Keep this in mind when something has gone wrong.

When it is properly emulsified, add rest of the lemon juice and blend them slowly. Add rest of the oil bit by bit. Add 2 tbsp of water and continue blending. When you get a creamy white dip, you know it is done perfectly. Switch off and pour this into a plate.

Friday, July 20, 2012

Green lentil soup

Green lentil / Muthira - 1cup
Onion finely chopped - 1 no
Carrot finely chopped - 1 no
Tomato paste  - 1tbs
Olive oil - 2 tbsp
Water  - 6 cup +  2 cup
Salt to taste
Lemon - to serve with


1) In to 2 cups of water add green lentils and bring to boil, about 15 to 20 minutes. Once the water turns a darkish brown colour, drain the lentils and set aside.
2)In a saucepan, add  olive oil, onion, carrot, tomato paste, salt  and 6 cups of water and green lentils. Bring  to a boil, reduce the heat  to medium and cook, uncovered,  for about  15 to 20 minutes or until all the ingredients are soft.  Stir occasionaly to prevent the mixture from sticking to the bottam of the pan.
3) Once all the ingredients are soft , the soup is done. Ladle the soup in to serving bowls.
   When serving, squeeze some lemon juice on top and serve with bread. 



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