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Balila


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5 replies to this topic

#1 Nicolai

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Posted 19 July 2013 - 11:33 AM

Balila used to be part of the Lebanese Mezza offering.
 
There are many recipes for Balila and this one is one of my favorite as it brings fond memories of long evenings at Burj al Hamam in Baabdat and Brumana.
 
The main ingredient are chickpeas (garbanzo) and the usual culprits namely:
EVOO - S&P - Garlic - Pine nuts - Cumin and the secret spice is Cinnamon.
 
This dish needs a healthy quantity of EVOO and you have to be very very generous with the Black Pepper and of course Cinnamon.
You should have always a back taste of Cinnamon for the finished plate.
 
 
 
Mise en place
 
_DSC6952-3.jpg
 
 


 
 
Plated
 
_DSC7032_1.jpg
 


Edited by Nicolai, 19 July 2013 - 12:21 PM.

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#2 Ashen

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Posted 19 July 2013 - 01:06 PM

That looks very good, would you mind sharing the method  for making the dish.  I can see that  the pinenuts look toasted, but is everything else heated too?


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#3 Nicolai

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Posted 19 July 2013 - 01:44 PM

1- EVOO in the pot and blond the Pine Nuts and remove to the side.

Lightly blond the mashed Garlic in the same pot. Add the Chickpeas with a dash of the water (you used to soak and cook the Chickpeas separately).

Add a dash of Cumin, Pepper to taste and Cinnamon enough to get the flavour going.

 

Plate up and drizzle with EVOO and sprinkle Pine Nuts.

 

Enjoy


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#4 patrickamory

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Posted 19 July 2013 - 04:57 PM

Blond?



#5 heidih

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Posted 19 July 2013 - 05:07 PM

Blond?

I think that means as opposed to brown or dark

#6 Ashen

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Posted 19 July 2013 - 05:29 PM

thankyou 


"Why is the rum always gone?"
Captain Jack Sparrow