I recently made some Layali Libnaan, an incredibly tasty dessert with a semolina pudding base, topped with fresh cream, pistachios, and fruit, then drizzled with sugar syrup to taste. Because the pudding and cream are not sweetened, this recipe is great for people who are trying to control their sugar intake. I originally posted the recipe here. This is probably the easiest dessert I know how to make, and it looks so pretty :)
It’s been almost a year since I posted a recipe on this blog, during which I got engaged, then married – much sooner than was initially planned! -, and moved to Turkey to pursue a masters degree in Turkish Studies. It’s been a hectic but rewarding chapter of my life, and I’ve really missed posting new recipes throughout.
I finally decided to make the commitment to try and update the blog regularly again, even if the interval between posts is longer than I would like. I’ve received comments and feedback from family, friends, and readers, who have both asked for more recipes, and have given me useful suggestions on how to improve my posts!
To start off, I’m sharing a very simple recipe for mtabbal (sometimes spelled mutabbal), a creamy roasted eggplant dip that makes a great appetizer or a side to grilled meat dishes. A lot of non-Arabic speakers might be familiar with the term Baba ghannouj, which is basically very similar. I hope you enjoy it!
Poke a few holes with a fork into two whole eggplants and roast in oven until the skins start to blacken. Peel them, discard skins, then mash up the insides in a bowl.
Add a spoonful of crushed garlic, some chopped parsley, three spoonfuls of tahini paste, the juice of two lemons, a bit of cold water, olive oil, and salt to taste. Mix well until all incorporated. Mix in some diced tomatoes if desired.
(If you don’t want to turn on your oven, you can roast the eggplants over a gas stove by placing the eggplant directly on the burner, and turning it every few minutes until cooked through.)