Ramadan is here! And you know what that means… around my house it’s a time to reflect and to giving thanks, time for prayer and to slow down… also a time to enjoy a lot of Arabic food!
Links to our most popular recipes (click the title for the links) and recipes to two base sauces:
New Recipes – Traditional side sauces
1 garlic clove, minced
1/2 c tahina
3/4 c water*
lemon/lime juice of one lime
dash of paprika
In a small bowl mix tahina and garlic clove. Slowly add water and whisk mixture thoroughly. When you start adding water the mixture will become really stiff, don’t worry this is normal, just keep whisking and adding water. Once you obtain the desired texture, add lemon juice, a dash of cumin, ground coriander seeds and paprika. Season with salt. Taste and adjust seasoning to your liking.
Amount of water depends on the texture you want. Some like runny tahina and others prefer it a bit thicker.
Yogurt & cucumber
2 medium garlic cloves, minced
1 L yogurt
2 Lebanese cucumbers, shredded
olive oil to taste (abt 1-2 tblsp)
fresh herbs (mint, parsley or dill)
In a bowl mix all the ingredients and dress with olive oil and fresh herbs.