Sautéed Dandelion with Garlic & Lemon

(Dandelion from French word dent-de-lion, meaning "lion's tooth") 

Dandelions are often considered a pesky weed in Canada and the U.S. However in the Middle East Europe and Asia have greatly benefited for years from the great nutritional value of dandelion as well powerful healing abilities and other health benefits. 

There are many health benefits of dandelion: 
Relief from liver disorders, diabetes, urinary disorders, acne, jaundice, cancer and anemia. It also helps in maintaining bone health, skin care and is a benefit to weight loss programs.

Dandelions also rich in vitamins, minerals, and antioxidants. It says that 1 cup of raw dandelion greens contains 112% of your daily required intake of vitamin A and 535% of vitamin K.


All parts of the Dandelion are edible: Leaves, root, and flower. Dandelion leaves can be added to salad, soups, stews, juice, smoothies. It also can be dried and stored. Flowers can be made into juice, smoothies, tea or added into many recipes. The root can be made into a coffee substitute. https://www.youtube.com/watch?v=3MTpB0dHRTo&t=2s

The root and leaves can be dried, stored and made into tea and coffee.

There are no limits for the use of Dandelion, from skin care, health benefits and food recipes.

Sautéed Dandelion with Garlic & Lemon

INGREDIENTS

4 tablespoons extra virgin olive oil
5 garlic cloves, thinly sliced
1 large onion thinly sliced, sauteed until crispy & brown. Set aside for garnich
1 teaspoon crushed red pepper flakes (optional)
2 bunches of Dandelion leaves roughly chopped.
Sea salt and freshly ground black pepper to taste
3 tablespoons fresh lemon juice or to taste


METHOD

Heat oil in a large skillet over medium heat. 
Saute garlic, stirring occasionally, until golden brown, about 2 minutes. Add red pepper flakes if used and dandelion, season with salt and pepper, tossing often, until wilted, about 4 minutes. Add lemon juice and toss for about 1 minute. Put into plate cover it with the crispy onion and decorate with lemon wedges.

DANDELION WRAP

vegetarian wrap

INGREDIENTS

1 bunch of fresh Dandelion leaves

I loaf of pita bread 

Black or green olives

1 tomato

Salt and pepper to taste

METHOD

Wash the dandelion and towel dry

Open the loaf of Pita bread

Add dandelion, pitted olives, sliced tomato, salt and pepper and roll.

You can have the tomato inside or aside, as well you can add green onions, cucumbers, olive oil or any of your favorite vegetables, cheese, Labneh (strained yogurt).

Recipe Tips and Notes:
🍲 You can substitute the dandelion with Spinach, Swiss, Khobayzi, Chard or any other greens!

Sahtein! Bon Appetit!

Dandelion root has been used medicinally since ancient times for its various health benefits.

Classic Baba Ghanouj

Roasted EGGPLANT & TAHINI DIP

Baba Ghanouj Dip

The eggplant also known as aubergine is the most important fruits in Middle Eastern cooking. 

Yes, it is fruit– eggplant, a large berry. 

However, most chefs and cooks consider it as vegetable. 

The eggplant has been cultivated in India for over 4,000 years. The oldest surviving of eggplant dates back to the 5th century in a Chinese agricultural work called Ts’i Min Yao Shu. 

It later made its way to Persia in the 4th century, and became firmly rooted as a major part of the Middle Eastern diet.

"Baba Ghanouj" is a Lebanese and Levantine dish of roasted eggplant, mixed with tahini, olive oil, lemon, garlic and seasonings. 

The Lebanese term of "baba ghanouj" means "pampered papa" or "spoiled papa".

The dish, was named “perhaps with reference to its supposed invention by a member of a royal harem.” So the pampered daddy may have been a Sultan.

"Baba ghanouj" has been listed in restaurants in Western countries as "eggplant caviar".

"Baba Ghanouj" is healthy, gluten free, vegan, all natural and so delicious. It can be served as a side dish, as a spread, in wraps, in sandwiches, as an appetizer or vegetable dip, or simply enjoyed with Pita bread or any kind of bread.

Once you know how to roast an eggplant, there are a number of dishes you can make with it.

You can roast whole eggplant directly on stove preferably gas. 

You can roast eggplant also in oven but it doesn’t give the smoky flavor .

The best roasting method is on open fire, it gives the eggplant the best smoky flavor. 

         
         Classic Baba Ghanouj

Ingredients:

• 3 medium Eggplants or Aubergines

• 3 cloves of garlic, crushed

• 1/2 cup tahini/sesame paste or to taste 

• ½ teaspoon chili powder (optional)

• 6 Tbsp extra virgin olive oil

• Juice of 2 lemons or to taste
• Sea salt to taste

• Half tomato diced (optional)

• Parsley leaves chopped (optional)

• 
  

Method:

1. Preheat oven to 180C/350F/ (You can also grill the eggplants over the stove, open flame or BBQ for best smoky flavor)
2.  Cut the top of eggplants (the green part), careful not to cut into flesh
3. Drizzle with olive oil, then toss to coat
4. Wrap each eggplant with aluminum foil or arrange them directly on a baking tray, or on the grill, bake in the oven for around 45 minutes, or until soft, if grilling roast until soft
5. Using oven gloves, remove the eggplants from the oven or grill leave aside to cool
6. Peel and place in colander to drain all the liquid
7. With a fork or potato masher mash the eggplant (don't use food processor it will make the mixture too smooth and creamy)
8. Add the tahini, crushed garlic, sea salt and lemon juice 
9. Mix well with a spoon or spatula
10. Have a taste and adjust the seasoning to your liking more of lemon, tahini or salt
11. Sprinkle with chili pepper if used (or you can substitute chili with Paprika to add color)
12. Transfer to a bowl
13. Drizzle with extra virgin olive oil
14. Garnish with diced tomatoes and chopped parsley

                                       

Recipe Tips and Notes:

🍲 In dips and salad you need to adjust the seasonings according to your liking and palette, "a little bit of this or little less of that!"

    

Bon Appetit

HUMMUS 

Chickpeas also known as garbanzo beans. 

"Hummus" is a chickpea-based dip. A staple dish at any Levantine table and Middle Eastern Cuisine. Some refer to it as an “ancient” food, dating back to the 13th Century.

The simplicity and the popularity of this dish extends far beyond Lebanon, Turkey, Egypt, North Africa and the Middle East to all across the world.



"Hummus" compliments many dishes. It can be used as a side, as a spread, as a dip, in a wrap or sandwich, in substitution to any condiments for healthier alternative and as a soul companion to any vegetarian wraps or Kabobs platters.🍴

"Hummus" is full of protein and healthy nutrients. Low in saturated fat and high in fiber. "Hummus" also offers complex carbohydrates to make you feel satisfied and full. 

The "Hummus" recipe have expended throughout the years, once you have mastered the basic recipe you can experiment and add any flavors you like.



The basic "Hummus" recipe made out 6 ingredients and requires no cooking if using canned chickpeas vs dry beans. 

The Classic Hummus Recipe

Serves 6-8 as a starter

Ingredients:

• 2 x 400g cans of chickpeas (reserve the liquid and few chickpeas for garnish)
• 3/4 cup of tahini/sesame paste or to taste (I like mine with extra tahini)
• 3 garlic cloves, crushed
• 1 tsp crushed sea salt or to taste
• 6 tbsp quality extra virgin olive oil (plus extra for drizzling)
• 6 tbsp freshly squeezed lemon juice or juice of 2 large lemons or to taste
• Paprika (optional)
• Half tomato diced (optional)
• Parsley leaves chopped (optional)

Method:

Rinse the chickpeas in tap water. Tip into the food processor along with crushed garlic and process until smooth and creamy. If the mixture is too thick add lemon juice and as needed the reserved liquid from the can. Add tahini, salt and slowly pour in the oil while the food processor is running.

When the mixture is fully combined and smooth, tip it into serving bowl. Drizzle with some more extra virgin olive oil and decorate with the whole chickpeas, diced tomatoes and chopped parsley. Sprinkle with paprika for colour.

Recipe Tips and Notes:

🍲 To get smooth and creamy mixture, warm the chickpeas with liquid on low heat than follow the instruction above. Add the liquid in partial while the food processor is running until reaching the consistency required.                                                             

🍲 If using dry chickpeas, soak overnight in tap water and dash of baking soda. The chickpeas will expand to over double their size, so make sure you cover by several inches of water to allow for expansion. Cover the bowl with a clean towel or plastic wrap and let them soak overnight. Drain the water and rinse the beans before cooking.

When ready to cook the soaked beans, place them in a large pot and cover with several inches of water (1 quart of water per 1 cup of soaked beans). Bring to a boil, then reduce to a simmer. Add salt, if desired.

Bon Appetit!