Tag Archives: tahini

Beet dip (Mama Dallou’ah)

  The recipe for this dip was graciously given to me by Kameel Abu-Hatoum, a great cook and connoisseur of traditional Lebanese cuisine,  from Baakline (Chouf mountains). He coined it mama dall’ou’ah. A counter to the now world-famous baba ghanouj. Explanation: Baba is daddy and ghanouj means cuddly ( or someone who likes to spoil [...]
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Eggplant dip (M’tabbal)

Will not speak for other expats, but this is the one dish that beckons after arrival. Something about that  lemony, silky, garlicky, smokey eggplant cream is all that one needs to feel acclimated once again. INGREDIENTS: 1 large shiny eggplant, about 1 pound 1 lemon 2 cloves of garlic salt 1 tbsp of tahini olive [...]
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Eggplant chips with yogurt sauce

Normally, this dish is made up of thick slices of eggplant, fried in olive oil and smothered in a garlicky yogurt sauce. This version used extra thin slices (I finally got the hang of the mandoline), fried in olive oil then dried up in the microwave for 30 seconds to a minute; the microwave crisps [...]
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