Azure (meaning blue)
Tsurirsa (meaning light of dawn) and Nura (meaning gypsy)
Lets have lunch!
Warm Pita Bread
2 garlic cloves, chopped
1 TBS white wine vinegar
2 TBS extra-virgin olive oil
1 1/2 cups of plain yogurt
1 TBS dried mint
2TBS fresh mint to garnish
Peel and slice the cucumbers (if their seedy cut the cucumbers into quarters lengthwise and cut away seeds) Place slices in bowl and toss with a little salt. Set aside for 15 minutes or longer to draw some of the liquid out.
In a bowl in which you will serve the tzatziki use the back of a spoon to mash the garlic to a pastes. ( I use my garlic press... it's faster) then stir in the oil. Ass yougurt and dried mint and mix well.
Rinse salt from cucumbers and pat dr. Fold them into the yogurt mixture.
1 cup dried chickpeas, soaked overnight (over 2 cans)
3 cups water
1/2 cup tahini
1TBS dark sesame oil
1tsp salt to taste
1/2 tsp ground cumin
juice of 2 lemons or more to taste
1 garlic cloves finely minced
1 TBS extra-virgin olive oil
pinch gound hot chili (not chili powder)
Place chickpeas in a saucepan with the water. Bring to boil, cover and simmer gently until the chickpeas are very tender but not falling apart. Time depends on age and size, but count at least on 30-40 minutes. Remove form heat and drain saving about 1/2 cup of the cooking water. Place the chickpeas in a food processor with about 1/4 of the cooking liquid. Process in brief bursts until the chickpeas are a coarse grainy puree, adding more liquid if necessary.
Combine the chickpea puree in a bowl with the tahini, sesame oil, salt and cumin. Add the lemon juice and stir to mix well, then stir in the minced garlic. Spread puree on a platter swirling the top with a fork and drizzle with olive oil~
This is one of the best garlic chickens you'll ever eat.
Lebanese Garlicky Roast Chicken
*Caution for true garlic lovers only*
1 4-5 pound roasting hen
2 garlic cloves, minced
2 TBS extra-virgen olive oil
2 TBS fresh lemon juice
salt and freshly ground pepper to taste
*1/2 cup Lebanese Garlic Sauce*
Clean and pat dry the chicken (the recipe has the skin on but I take it off)
Mix together the garlic, oil, lemon juice and smear all over the bird inside and out. Sprinkle liberally with salt and pepper, inside and out. Set aside to marinate for an hour or more.
When ready to cook, preheat the oven to 400 degrees. Place the chicken on a roasting rack, pouring over it any excess marinade. Roast for about 30 minutes, basting every 10 minutes with pan juices. Reduce heat to 325 degrees for another 30 minutes... I find I need a bit more time.
This is what makes it so garlicky ~
Lebanese Garlic Sauce
6 garlic cloves, coarsely chopped
1/2 tsp sea salt
1 1 inch slice of country-style bread, crust removed
3 TBS exra-virgin olive oil
3 TBS boiling water
1 TBS fresh lemon juice.
Using a mortar and pestle (which I don't have so I improvise) crush the garlic with the sea salt until you have a very smooth paste. Tear the bread into chunks and place them in bole in a bowl. Cover with warm water, then squeeze the bread as dry as you can. Add the bread to the garlic, a little at a time, and continue pounding to get smooth. Stir in the olive oil 1 TBS after another, and then the boiling water, 1 TBS after another. Stir in the lemon juice. Yum this is good if you like garlic and I think for Gypsy's it's a must.
Wheww.... who wants dessert?