Lebanese Mezze – Baba Ghanoush | Humus | Kofte | Batata harra | Tabbouleh | Warak enab

Ingredients for 5 servings:

• 3 eggplant(s)
• 3 tbsp tahini
• 1 garlic clove(s)
• olive oil
• Salt
• some yogurt, if desired
• Pomegranate seeds for garnishing
• 1 can chickpeas (240 g)
• n. B. cumin powder
• ½ lemon(s), juice
• 1 garlic clove(s)
• 2 tbsp tahini, to taste
• Salt
• Pine nuts, roasted, for garnishing
• olive oil
• 600 g potatoes
• 2 garlic cloves
• lemon(s)
• Salt
• coriander
• frying oil
• 2 bunch parsley, maybe more
• 2 romaine lettuce hearts
• 2 tomatoes, ripe
• 2 spring onions
• 3 tbsp bulgur
• ½ bunch mint
• n. B. Sumac
• e.g. olive oil
• e.g. lemon(s), juice
• Salt
• 300 g minced beef
• 1 tbsp oil
• n. B. cumin powder
• n. B. Spice mix 7-herbs
• 1 bunch of parsley
• salt and pepper
• 1 m.-sized onion(s)
• n. B. Paprika powder, sweet
• 2 bunches of parsley
• 3 tomatoes, ripe
• 1 spring onion(s)
• 0.33 cup rice pudding
• ½ bunch mint
• olive oil
• Salt
• Lemon(s), juice
• Sumac
• Vine leaves, fresh, hand-picked
• Flatbread(s)

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

from the show “The Perfect Dinner” on VOX from 14.11.2024

For the baba ghanoush, roast the eggplants on the grill for 20-30 minutes on all sides, until the skin is charred and the flesh is soft. Alternatively, cook in the oven at high heat, turning several times. Then refresh in cold water. Crush the garlic in a large bowl. Cut the eggplants lengthwise and scoop out the flesh with a spoon. Drain and add to the garlic. Mash the mixture or mix with a whisk if desired. Gradually stir in the tahini until creamy, adding a little more yogurt if desired. Stir in the olive oil and season with salt. Let cool, serve, and garnish with pomegranate seeds and olive oil. For the hummus, cook the canned chickpeas for 20 minutes and rub them between two kitchen towels to remove the skins. This makes the hummus creamier and removes any bitterness. Place the chickpeas in a bowl. Reserve the water from the can (aquafaba). Add all other ingredients and blend until smooth. Thin with the aquafaba until the desired consistency is reached. Serve, score with a fork, and drizzle with olive oil. Garnish with toasted pine nuts, if desired. For the Batata Harra, cut the potatoes into 1 cm thick cubes and either deep-fry in oil or cook in an air fryer with a little oil. Finely chop the coriander and crush the garlic. Place both in a large pan and fry in oil just before the potatoes are tender. Drain the potatoes and add them to the pan. Fry again and mix well. Season with salt and lemon juice. For the tabbouleh, wash and dry the parsley thoroughly, ideally the day before. Remove the stems from the parsley leaves as best as possible and chop very finely. Finely chop the mint, spring onions, and tomatoes and add them to the pan. Finely chop a few romaine lettuce leaves and mix them in to freshen the salad. Season with olive oil, lemon juice, sumac, and salt. Just before serving, stir in the fine bulgur wheat to prevent it from absorbing too much liquid. If the lettuce is too dry, add a little water. For the kofte, finely chop the parsley and onion. Mix well with the minced meat and spices. Knead the mixture thoroughly. Shape the kofte and cook in the oven, air fryer, in a pan, or on the grill, possibly on skewers. Do not overcook, as the meat dries out quickly. For the warak enab, wash and dry the parsley thoroughly. Remove the stems from the leaves (save the stems) and finely chop. Finely chop the mint and spring onions. Mix everything with the rice. The filling should consist mainly of herbs, as the rice will still expand. Season with salt, sumac, and lemon juice. Wash the vine leaves thoroughly and drain. Line the bottom of a pot with the reserved parsley stalks and a few tomato slices. Place a vine leaf on each leaf, rough side up, and stalk facing the cook. Place some filling in the center, fold the sides inward, and roll the leaf up from bottom to top. Layer the stuffed vine leaves tightly together in the pot. Place tomato slices between the layers. Fill the pot with water and bring to a boil. Reduce the heat and simmer for about 20 minutes. Drain the water and let the vine leaves cool. They taste even better on the second and third days. Serve flatbread with the mezze. Adel prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 4 – on Thursday, November 14, 2024.