Mutabel

Mutabel

Serves 4

A tasty Arabic dip served with pita bread.

Ingredients

Whole brinjals – 125 gms
Olive oil – 100 ml
Tahina or sesame paste – 20 gms
Garlic – 2 cloves
Lemon juice – 75 ml
Salt – to taste
Olive oil – 5 ml (For garnish)
Parsley – 5 gms, chopped
Fresh pomegranate seeds – 10 gms.


Method

Lightly pierce the brinjals with a fork.

Roast over a naked flame on the hob or grill until the outer skin is charred .Cool and remove the skin. Mash the brinjals well. Combine with olive oil, tahina, garlic, lime juice and salt. Garnish with olive oil, parsley and pomegranate seeds. Serve with Pita bread.

Pita Bread

Pita Bread

Makes a dozen

Ingredients

Flour – 500gms
Olive oil – 1 tbsp
Water – 250 ml
Fresh yeast – 25 gm
Salt to taste

Method

Mix the yeast in half cup warm water. Allow to stand for 10 minutes. In a bowl, combine the flour, salt and the yeast mixture. Mix the oil with half cup water and stir in to the flour mixture little by little. Knead to form a dough. Place the dough in a lightly oiled bowl, covered with a dish towel. Leave to prove for about half an hour.

Knead the dough for about ten minutes, or until smooth. Lightly oil the bowl again, cover and let the dough leaven until double in size, about one hour. Divide the dough into twelve balls and roll out into 8 inch-diameter rounds. Cook on a hot tawa, turning both sides. The pita bread will puff up. Serve hot.