Summary

Ingredients

• 100 g sesame paste, (tahini)
• 1 lemon (s)
• 50 ml olive oil
• 1 clove garlic
• salt
• Paprika powder
• cumin
• 200 g auberine (s), chickpeas, potatoes, broad beans
• Water, as needed

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Instructions

1. With this base, many Arabic dishes can be made:
2. Mix the tahini (sesame paste), lemon juice, half of the olive oil and garlic ground with salt.
3. Stir in the respective ingredient (see below).
4. Pour the remaining olive oil over the dish and sprinkle with paprika powder and cumin.
5. The quantities given here are thumbs up because I always do it by feeling. It shouldn`t get too runny or too firm. If you are unsure, it is better to start with a little less tahini and then add gradually so that it does not become too runny. On the other hand, if it stays too firm, a little water will help.
6. - For hummus: pureed chickpeas (you can make it yourself, but you can also buy it ready-made in a can)
7. - For Baba Ghanoush: pureed eggplant (like the chickpeas, make yourself or buy a can)
8. Instructions for do-it-yourselfers: Soak chickpeas overnight, cook until soft - puree or mash.
9. Pierce the aubergine and bake in the oven until it is almost black on the outside - puree or mash the pulp.
10. - For mashed potatoes: mashed potatoes (this is not classic Arabic, but also tastes good)
11. - For Ful: mashed broad beans (broad beans, there are already different spices in the can)
12. Hummus and Baba Ghanoush, but also the mashed potatoes, taste good with bread as a starter, and also good with French fries and chicken. Always eat everything together: Put french fries and meat in a piece of Arabic bread and enjoy with a lot of dip, with a salad!
13. Ful is a typical Lebanese breakfast, but of course you can eat it at other times of the day if you (like me ) can`t get any beans in the morning.
14. Information on working and cooking time depends on which of the dishes you are preparing and how much you do yourself.