The leitmotif of the Franco-Lebanese Carla Rebeiz, at the head of the Eats Thyme restaurant in Paris, an elegant and popular address, is “surprise and surprise by reviewing the basics of Beirut.” Comforting and refined, his cuisine also tells a story of conviviality, a memory of the Sunday family meals of his youth in Beirut: “ I grew up in this generosity of sharing around the table. It is the place where everything comes together and falls apart. Even with your worst enemies, a meal is a truce… »
Vegetables, foodstuffs and spices, including the famous zaatar, occupy a very nice place on the plate. It is this tastefully modernized culinary heritage that she shares in My Lebanese table (Marabout, 262 pages, 29.90 euros). From mann’oushe (pita bread dough), to great classics such as hummus or tabbouleh stuffed with parsley, but also sauces, fish and meat dishes, drinks and desserts, there are about 125 recipes from Lebanon, “ everyday or more sophisticated, and always easy to do”, what the restaurateur presents…
We have selected three: a roasted version of cauliflower, with turmeric and garlic, with tahini sauce, a lentil and chard soup, comforting and rich in vitamins, and a flan with orange blossom, quintessential Lebanese dessert »to melt with pleasure.
Cauliflower with tahini
CAULIFLOWER
preparation time 10 minutes
cooking time 30 minutes
Ingredients for 8 people
- 1 medium white cauliflower
- 1 tablespoon tablespoon turmeric
- 3 cloves of garlic
- 150 g tahini sauce
- 1 handful of pomegranate seeds
- A few sprigs of chopped parsley
- 1 tablespoon tablespoons of blonde raisins
- Olive oil
- Salt
the preparation
Preheat the oven to 180°C. Cut the stem and green leaves of the cauliflower, washed well. Spread with olive oil, salt and turmeric. Crush the garlic and distribute it over the cauliflower. Bake for 30 minutes; It should be very tender. Place the cauliflower on a plate. Place the tahini, pomegranate seeds, parsley and raisins around it. Cut the cauliflower into pieces and enjoy with tahini or tahini sauce, pomegranate seeds, raisins and chopped parsley.
TAHINI SAUCE
250g tahini
1 clove of garlic
8 grams of salt
50 ml lemon juice
250 ml of very cold water
Place the garlic, salt and lemon juice in a blender and blend for fifteen seconds. Add the tahini and continue blending for two minutes, until the tahini hardens. While continuing to mix, add ice water to relax the tahini: the texture should be smooth and thick. Add water if necessary.
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