kitchen design

kitchen design

Moutabal

INGREDIENTS
1 large aubergine (about 100g)
5g garlic (2-3 cloves)
60g tahini (sesame oil)
40ml water
20ml lemon juice
3g salt
40g pomegranate seeds
Chopped parsley to garnish
METHOD

How to make moutabal
1. Cook the aubergine in a hot oven or on a fork over the flame of a stove. When it is well cooked through and the skin is blackened, douse with cold water, peel and chop into small pieces.

2. Mash two or three cloves of garlic to a paste with about the same volume of salt. Add the aubergine, mash to a smooth consistency and blend with the tahini and lemon juice .

3. Serve in a bowl with little olive oil on top and garnish with chopped parsley and pomegranate seeds.

Methods for the dough

Chickpea Flour Cookies

Ingredients:
275 gr of chickpea flour
140 gr of sunflower seed oil
100 gr of water
20 gr of coconut flour
20 gr of hazelnuts
150 gr of raw sugar
1 gr of cinnamon (a stick of about 2/3 cm)
peel of 1/2 orange
Method:
Heat oven to 180°C. Place the chickpea flour in a pan and toast it over a low heat, constantly moving it; you need 10-15 min, it has to get golden (I mean, more golden, as the chickpea flour already is) and with the typical aroma of toasted flour.
Meanwhile, blend part of the sugar with hazelnuts, cinnamon and orange peel.
When the flour is done, sift and mix it thoroughly with coconut flour and the mixture of sugar, walnuts, orange and cinnamon.
Emulsify water and oil and add them to the rest of the ingredients.
Roll the dough out, about 5mm thick, and cut out the biscuits with a mold; dough shouldn’t need flouring, is oily enough, the only trick is to handle it with care.
Bake cookies for about 15 minutes, when you remove them from the oven they must be still soft, otherwise you’ll get beautiful, fragrant, very hard little bricks!