Emirates Food Channel
Signature Arabic Mezze
Executive Sous Chef
The only thing I like better than talking about food is cooking it
Ingredients
Nutrition
Instructions
- Place the chickpeas in a blender and blend until smooth.
- Add the ice cubes and mix for a further 3 minutes.
- Add the tahini (395 g) and mix again, adding the lemon salt (85 g) and the normal salt (60 g).
- Finally, add the corn oil (1 kg) slowly, until the houmous becomes bright and creamy.
- Put the smoked eggplant (3.6 kg) in the blender and mix well.
- Add the tahini paste (4.32 kg), salt (400 g) and lemon salt (230 g).
- Blend again & taste before removing.
- Roast the red capsicum (2.54 kg).
- Sauté the onion (1.52 kg) and the garlic (810 g) in the olive oil (4.492 kg).
- Chop and add the capsicum, garlic and onion.
- Blend all ingredients together until smooth.
- Wash and drain the rice.
- In a deep bowl, mix all the stuffing ingredients together (1kg chopped tomato, 500 g chopped onion, 500 g chopped Arabic parsley, 20 g salt, 4 g sweet Arabic pepper powder, 400 ml lemon juice and 175 ml virgin olive oil) and leave it to sit for 3 hours. Then pass it through the strainer.
- Take one vine leaf and spread it on a flat surface. Place 1 teaspoon of the stuffing in the middle, in a straight line.
- Fold the sides inwards first, and roll the wine leaf to wrap around the stuffing. Make sure the stuffing is completely covered, and the vine leaf tightly wrapped.
- Repeat the same procedure with the other vine leaves.
- Line the base of a cooking pot with the sliced onion (100 g), and place the sliced tomato (120 g) on top.
- Arrange the vine leaves on top of the base layers.
- Cover the vine wrapped leaves with the drained juice, lemon juice (150 ml), salt (5 g), olive oil (50 ml), pepper (1 g) and water (up to 2 cm above the top layer).
- Place on a high heat until the water starts to boil.
- Reduce the heat and simmer for minimum 150 minutes from boiling point.
- Soak the bulgur (30 g) in the water for a while and remove. Mix the chopped onion (50 g) with sweet Arabic pepper powder (5 g).
- Add all the ingredients (600 g chopped Arabic parsley, 300 g chopped fresh tomatoes, 100 g olive oil, 80 g lemon juice and 15 g salt), mix well and adjust the seasoning.
- Blitz the smoked eggplant (3 kg) in the blender until fine.
- Add the rest of the ingredients (2.5 kg green capsicum chopped, 2.5 kg chopped tomato, 500 g Arabic parsley chopped, 2 kg red onion chopped, 460 g salt, 210 g lemon salt and 2.7 l virgin olive oil) to the blender and mix.
- Season to taste.