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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add boiled chickpeas, tahini, lemon juice, garlic and cumin powder to a food processor.
Blend until the mixture starts becoming smooth.
Gradually add ice water while blending until a creamy and smooth consistency is achieved.
Add olive oil and blend briefly.
Adjust seasoning with salt and lemon juice.
Transfer to a serving bowl and smooth the surface.
Roast the whole eggplants over an open flame until the skin is charred and the flesh becomes completely soft.
Allow the eggplants to cool slightly.
Peel off the charred skin and scoop out the flesh.
Drain excess liquid from the eggplant pulp.
Mix the eggplant with tahini, garlic, lemon juice and salt.
Blend or mash until a creamy texture is achieved.
Fold in olive oil and adjust seasoning.
Roast the red bell peppers until the skin blisters and chars slightly.
Peel, deseed and cool the peppers.
Add roasted peppers, walnuts, breadcrumbs, garlic, chilli flakes and cumin to a food processor.
Pulse until a coarse texture is achieved. Do not over-blend.
Add lemon juice, pomegranate molasses and olive oil.
Adjust seasoning with salt, lemon juice and pomegranate molasses.
Chill before service.
Whisk the yogurt until smooth.
Add salt and mix well.
Transfer the yogurt into a clean muslin cloth.
Hang or strain under refrigeration at approximately 4°C for 6–8 hours.
Once the excess whey has drained, collect the thick strained yogurt.
Mix gently before service and adjust seasoning if required.
Place the thick yogurt in a mixing bowl.
Add grated and squeezed cucumber.
Add crushed garlic, lemon juice and chopped herbs.
Season with salt.
Add olive oil and mix until well combined.
Refrigerate for at least 1 hour before service.
Roast the eggplants until completely soft.
Remove the skin and scoop out the flesh.
Drain excess liquid from the eggplant.
Combine eggplant, tahini, garlic, lemon juice and salt.
Blend or mash until creamy.
Add yogurt if a smoother and creamier texture is desired.
Fold in olive oil and adjust seasoning.
Place labneh in a mixing bowl.
Add za’atar spice mix.
Gently fold until evenly combined.
Add olive oil and mix lightly.
Refrigerate until chilled before service.
Combine garlic paste, chopped parsley, mint and olive oil.
Mix well to create the herb and garlic mixture.
Add the mixture to the labneh.
Fold gently until evenly incorporated.
Season with salt.
Refrigerate before service.
Wash and properly drain all vegetables and herbs.
Combine romaine lettuce, tomato, cucumber, radish, spring onion, mint and parsley in a mixing bowl.
Prepare the dressing by whisking together olive oil, pomegranate molasses, lemon juice, sumac and salt.
Adjust the dressing according to taste.
Add the dressing to the salad just before service.
Toss gently to coat all ingredients evenly.
Add fried pita chips on top just before serving to maintain their crispness.
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For a smoother hummus, peel the chickpeas before blending.
Use a high-quality tahini for a richer flavor in baba ganoush.
Adjust the amount of pomegranate molasses in muhammara to balance sweetness and tanginess.
Strain yogurt overnight for a thicker labneh.
For a refreshing tzatziki, ensure the cucumber is well-drained to avoid excess moisture.
Can I use canned chickpeas for hummus?
Yes, canned chickpeas can be used. Just make sure to drain and rinse them well.
How do I store baba ganoush?
Store baba ganoush in an airtight container in the refrigerator for up to 3 days.
What can I substitute for pomegranate molasses?
You can use a mixture of balsamic vinegar and honey as a substitute for pomegranate molasses.
How long can labneh be stored?
Labneh can be stored in the refrigerator for up to 2 weeks.
Can I make fattoush salad ahead of time?
It's best to prepare the salad just before serving to keep the vegetables fresh and the pita chips crispy.
