She can be found at Hadia’s Lebanese Cuisine on facebook.
After releasing my first Arabic cookbook (Sofra Amra), I was determined… to to work on an English version for my non-native Arabic speakers. It is my honor to announce that after years of preparation, Hadia’s Lebanese Cuisine is underway to getting published.
Lebanese food has been savoured for decades by travellers visiting the country and has enjoyed an incredible popularity well beyond its borders. In addition to the variety of Lebanese recipes, the book will also feature a compilation of recipes from around the world. This page will allow you to take a sneak peak at recipes and pictures that will be in Hadia’s Lebanese Cuisine. And of course, this will allow me to keep you updated on the progress of my book.
Baba Ghanouj…A smoky,garlicky Middle Eastern eggplant spread….made with roasted eggplant, crushed garlic ,tahini paste and freshly squeezed lemon juice..Drizzeled with olive oil and served with pita bread.
Baba Ghanouj comes from an Arabic phrase, Baba means daddy or father(or an endearment), and Ghanouj means pampered or spoiled.
The dish is supposed to be invented by a member of a royal harem. (So the pampered daddy may have been a sultan). It is believed that it was given this name because you immediately become spoiled because of its unique flavor. Now a days the dish is known all over the world.
1 kg /2.2 lbs large eggplants (leave the stems of the eggplants – you will need it as a handle later)
1 teaspoon crushed garlic
1/3 cup tahini (it is a sesame seed paste, can be found at Middle Eastern groceries)
1/4 cup freshly squeezed lemon juice
1 teaspoon salt, or to taste
1/4 cup extra virgin olive oil
Prick the eggplants with tines of fork from all sides.
Remove from the oven and wait for the eggplants to cool down completely.
Peel the skin, and roughly chop the eggplants.
Place in an electric blender. Add garlic, tahini, and lemon juice. Blend to your preferred consistency.
Some prefer a chunkier consistency while others like a smooth paste.
Pour on a serving plate.
Drizzle olive oil on top. Garnish with pomegranate seeds, optional.
For a party buffet you can spread Baba Ghanouj on sliced white bread and garnished with pomegranate seeds.
My new friend Hadia is already a published author in her country. She has decided to write a book in English! Her book is titled: Hadia…Lebanese Style Recipes. It will be available soon! I know I can’t wait.
I look forward to seeing you next week – we will be traveling to Malta!