Preparation time: 5 minutes
Cooking time: 60 minutes
Ingredients (serves 8 people mezze):
– 500 g yellow split peas (you can also use green peas, taste is different)
– 2 large onions, chopped
– 6 teaspoons extra virgin olive oil
– Juice of half a lemon
– Salt and pepper
For the filling:
– 2 teaspoons extra virgin olive oil
– 1 half onion cut fine
– 1 little-chopped parsley
Preparation of the recipe :
- Put the peas in a saucepan.
- Cover with water, and then add the same amount of water again.
- Bring to a boil, remove scum which will form, continue until there is no more scum.
- Reduce heat to medium heat; add the onion, pepper, and oil.
- Simmer for 1 hour at 1:30.
- Peas must be completely melted but should not stick to the pan.
- Season and taste with salt (to taste because it takes a lot).
- Add lemon juice and mix.
- Serve warm or at room temperature.
- Garnish with a drizzle of olive oil, onions, and parsley.
Serve with good bread and olives.
Mtabbal el chawandar / Dip beet sesame cream
Here is a new version of mtabbal or Greek dip with sesame cream (after those with eggplant and pumpkin). The base is always the same: lemon tahini + + + garlic yogurt or labneh, and of course mixed with vegetable (coarse) that can be grilled before like eggplant or just boiled as for pumpkin or beetroot dip … it’s called Syria “Mtabbal el chawandar” (or chamandar). I find it quite original and I particularly like for its delicious sweet taste and color that makes me crack!
I added a sprig of parsley for garnish, but you can garnish with parsley, it goes very well with beets. As usual, we used a plate and eaten with Arabic bread. The glasses version, so it’s just for fun: a layer of Greek yogurt (to lighten the whole) + a layer of mtabbal.
- A large cooked beetroot (250 g)
- A Greek yogurt (150g)
- 2 c.s of tahini (sesame paste)
- The juice of half a lemon
- 1-2 cloves garlic
- Olive oil
Pour the yogurt pot in clean tea towel cotton, salt and allow draining at least one hour. (You could put the yogurt directly as is, but beet is already full of water, the mixture is too liquid)
Using a food processor, mix the beets
In an anisette, mix tahina with lemon and crushed garlic. Add the strained yogurt (labneh) and mix well.
Then mix the beet. Add salt and adjust seasoning if necessary. Arrange on a plate (of the photos, I used a circle), add the olive oil.